Turmeric Maca Energy Bites
How to Use Turmeric
Whether it's combining freshly grated turmeric with healthy fats in our Turmeric Maca Energy Bites (for enhanced absorption), or creating anti-inflammatory synergies with turmeric peels and black peppercorns in our teas, turmeric is one of the pillars of the Pharm Table Kitchen.
Knowing how to enhance the anti-inflammatory properties of turmeric is key in general, but especially when we transition seasons.
During the summer our body can take more raw turmeric since we need bitter, astringent and sweet foods to keep the body cool during hot summer months.
Once fall winds arrive our body's naturally crave foods that are “sweet”, “salty” and “sour." These flavors help naturally warm the body. Turmeric's superfood qualities are “bitter,” "astringent,” and “pungent” So what does all this mean?
In the colder months, we want to counterbalance the colder outside temperatures by adding dense, warm and liquid foods into our diet with an emphasis on good quality fats and that are warming to body. In this recipe we focus or sweet and pungent ingredients to warm the body, layered with the anti-inflammatory effects of the turmeric.
Why these Turmeric Maca Bites = Energy
Turmeric has superior absorption when consumed with fats and actually stays in the body. The addition of black pepper creates a nutritional synergy, enhancing the anti-inflammatory effects of the turmeric. The chia seeds also work to make the body feel more satiated as they expand when wet, which also leaves the body more hydrated. Maca, aka "Andean Viagra" is pure amino acid and is a form of Ginseng. All in all, these energy bites are high in potassium which means electrolytes!
Work this recipe into to your weekly routine for breakfast or as healthful dessert.
These bites are available weekly in the café (open daily from 11am-3pm) or online.
Tasting is believing!
Yield: 2 dozen
1 1/2 cup
coconut flake (sweet)
dates, pitted (sweet)
almond butter (sour)
chia seeds (sweet)
turmeric, freshly grated (pungent, bitter, sweet)
ginger powder (pungent)
pink salt (salty)
black pepper, (pungent) optional
maca powder (bitter, sweet)
- 1Place all ingredients in the bowl of a high powered food processor and blend on high until finely ground. We use thermomix for best results.
- 2Roll into one ounce balls or press into bars. Refrigerate until ready to serve.
- 3Shelf Life is 20 days.
Pair this with our Carrot Cardamom Slaw for a wonderfully balanced dessert or midday pick-me up! Recipe below:
Yield: 1 quart
1lb carrots, grated
1tsp cardamom, ground
½ cup dates
½ cup lemon juice
1 tsp salt, sea, fine
2 tsp ginger, grated
Soak raisins in hot water for 15 minutes or until plump. Peel and grate fresh ginger root. Grate carrots into shreds using the food processor with grater attachment. Remove carrots and swap out the grater attachment for the normal blade. Pulse the dates, ginger, & lemon juice together. Place this wet mixture in a bowl and add the cardamom, sea salt, shredded carrots, and soaked raisins. Mix to combine.