Since the passing of Labor Day, it's time to get in the kitchen to whip up some warming, fall recipe. Fall is becoming more apparent with its cool evening air, so warming ingredients like grounding turmeric root is prefect to incorporate in roasting veggies and sauces.
Turmeric is a root that is bright yellow-orange in color and has been used as a flavor enhancing spice and a medicinal herb. It contains a powerful compound called curcumin, renowned for its potential to support and balance inflammation in the body. It's anti-inflammatory used for years by many cultures to promote healing, balance, and is a great detoxing agent. Blended with other grounding root veggies, this dish is the perfect fall go-to.
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|Organic Turmeric Powder||Raw Organic Whole Cashews||Raw Organic Shelled Hemp Seeds|
The recipe title
1 1/4 cup blueberries
3/4 cup Sunfood Cashews
1/2 cup Sunfood Cacao Paste wafers
1/3 cup Sunfood Cacao Butter wafers
1/4 cup maple syrup
1/2 tsp vanilla extract
Rinse and dry blueberries, making sure no water droplets are left. In a medium bowl, mix blueberries and cashews. Set aside. Melt Cacao Paste wafers and Cacao Butter wafers in a microwaveable bowl for 30-second intervals, stirring at every interval. Stir maple syrup and vanilla extract into melted cacao. Let chocolate cool slightly. then pour into a bowl of blueberries and cashews. Toss until blueberries and cashews are coated. Spoon tablespoon-sized clusters of blueberries and cashews onto a parchment-lined plate. Sprinkle with sea salt. Refrigerate clusters for 30 minutes.