Turmeric & Black Pepper Roasted Cashews

These are my "I want something savoury but also anti-inflammatory" snack. Cashews roasted with turmeric, black pepper, and a pinch of salt. The black pepper helps your body absorb the turmeric. They're golden, warming, and deeply satisfying.

Ingredients (Makes 1 cup):

• 150g raw cashews
• 1 tsp coconut oil, melted
• ½ tsp ground turmeric
• ¼ tsp black pepper
• Pinch of salt

Method:

1. Preheat oven to 160°C (140°C fan). Line a baking tray with parchment.
2. Toss the cashews with coconut oil, turmeric, pepper, and salt.
3. Spread in a single layer. Roast for 8–10 minutes, stirring halfway, until golden and fragrant.
4. Cool completely. Store in an airtight jar.

Why it's gut-friendly: Cashews provide healthy fats and minerals. Turmeric is powerfully anti-inflammatory. Black pepper enhances absorption. A savoury, gut-friendly snack.