Turmeric Spiced Kumara Cakes

TURMERIC... Ok, ok. I think we all know by now that turmeric or curcumin  (the active compound in turmeric) is a powerful anti inflammatory, rich in antioxidants and great for our gut health etc, etc. Word on the street is turmeric is also fat-soluble, so by pairing it up with good fats (like the most commonly used coconut oil) for consumption makes for maximum absorption. Oh and black pepper enhances curcumin’s bioavailability by 1,000 times! But I'm sure you already knew that too. 

Having already drunk my body weight in golden milk this month I decided to find ways to incorporate turmeric into my life in other, creative, ways.

So I made these Turmeric Spiced, Sweet Potato & Carrot 'Cakes'.

I paired these ones with some smoked mackerel, pea & avocado puree and red cabbage kraut. But you could do all sorts of wild stuff with these bad boys. You could even go down the sweet n' spicy route and transform this dish into some kind of pancake affair (I'm SO doing that next time). 

You'll need;

  • 1 medium sweet potato
  • 2 medium carrots 
  • 3 small bulbs of fresh turmeric (or powder is good too)
  • 2 tsp ground black pepper
  • 1/2 tsp cayenne pepper 
  • 1 egg
  • 1/4 Cup ground almonds
  • Celtic sea salt or a mineral rich land salt for seasoning
  • Coconut oil for cooking

Grate the sweet potato, carrots and turmeric and place in bowl. Add all other ingredients and mix together well.

Tip: I usually add salt at the end of cooking as a garnish. I find the flavour can easily get lost inside a dish when cooking and I end up adding more and more. By adding it at the end you still get those delicious, salt flake surprises throughout the meal but don't have a salt overload. 

Heat a pan to medium heat and melt the coconut oil. Using a tablespoon, spoon out mixture into the pan (about three cakes at a time) and lightly fry until golden on each side. Slow and steady wins the race with these as you want the carrot and potato to be properly cooked. 

You can really top these with anything you like, they are so versatile and delicious you could let your imagination (or the limitations of your fridge) run wild. 

Take three big belly breaths before eating to relax your body prepare your digestive system and enjoy =)

Makes 8 1/2 (the half cake is for taste testing, ha!)