Anti-Inflammatory Turmeric Balls

SnacksSidesBreakfast
Written By Bethany Davis

BALLS!

There, I said it and it’s out of the way.

I developed this recipe almost one year ago exactly when I was living with my parents after a car accident. I was on a very strict (made by myself based on intuition and research) anti-inflammatory diet because I wanted my fractured sacrum and pubis to heal as quickly as possible, and I knew that I could promote optimal healing with food. My mom and even my dad became obsessed with these turmeric balls, so much so that my mom still makes them for my dad every week and he eats them every day, even a year later!

The amazing power of turmeric + black pepper:

I think I have referenced this study over 100 times by now, but it goes into the science of turmeric and the effects that it has on the body. Turmeric contains curcumin, which is a powerful polyphenol (a class of chemical structures). This powerful chemical targets certain signaling molecules in the body that have very strong anti-inflammatory and antioxidant effects. It basically activates all of these antioxidant powerhouse enzymes and molecules to work their magic to improve systemic markers of oxidative stress (the root of chronic disease and aging! oxidative stress —> inflammation). Turmeric’s powerful effects have been shown to help with arthritis, insulin resistance, high cholesterol, triglyceride levels and anxiety, improve overall mood, and even improve our memory (hmmm, I’ll take some of that please!).

Guess what can pump up how much of this curcumin we absorb into our bloodstream and put to use?! Black pepper. Studies show that curcumin itself is poorly absorbed, but when combined with piperine (a constituent in black pepper), there is an increase of 2000% in the bioavailability of curcumin. Black pepper is the almond butter to the (no-sugar added) jelly that is curcumin. It is a match made in heaven.

Choosing your nut butter:

It’s important to make sure that you choose a nut butter that is free from hydrogenated oils like palm or rapeseed oil. We know that these oils have detrimental effects on the body (and the planet) by increasing cholesterol levels, hardening the arteries, and activating inflammatory pathways (these are anti-inflammatory turmeric balls!) in the body. Stay away from all added oils, sugars, and fillers. The nuts/seeds themselves have plenty of oily fats already, the fats that decrease inflammation. If it it says “no stir” on it, it is very likely that oil has been added. Always check your ingredients!

Almonds + the environment:

Almonds, almond milk, and almond butter are my absolute favorite nut products! I love the taste and I love the health benefits. However, I’ve been scaling it back quite a bit due to the impact that almond farms have on the environment. Growing almonds takes a significantly high amount of water and resources to grow, with approximately 15 gallons of water producing just 16 almonds. 1 gallon per on almond = not sustainable! This high water demand definitely doesn’t help the California drought, which is where 80% of the world’s almonds are grown. To top it off, the amount of pesticides sprayed on almonds is very high. These pesticides leak into the drinking water system as well as absolutely kill our bee population. The USCF Office of Sustainability in California reported that USDA Pesticide Data Program found residues of nine different pesticides on almonds, five of which are toxic to honey bees.

For this recipe used almond butter, but I’ve been switching to walnut and sunflower seed butter, both of which I love! If you do buy almond butter, buy it organic or buy it sparingly. I know it’s expensive, lovies, but we vote with our dollars, and your health and the health of the planet is worth it. Here’s a great little guide to different types of nut butters and their benefits.

The good stuff:

These balls pack in the turmeric and black pepper, and I didn’t even get into all of the benefits of cinnamon that balance out the turmeric taste. I grab these balls on the go when I need something high fat, filling, high in fiber, and don’t want my blood sugar to spike. I also put them on my smoothie bowls some mornings!

Yields: 12-15 Turmeric Balls

Time to make: 15 minutes

Ingredients:

  • 1/2 cup organic nut butter

  • 1 teaspoon coconut oil, melted

  • 4 tablespoons maple syrup

  • 1 tablespoon ground turmeric

  • 1/2 teaspoon ground black pepper

  • 1 tablespoon cinnamon

  • 1/2 cup flour (oat, all purpose, and almond are the best)

  • 1/4 cup ground flaxseed

Recipe:

  • Mix nut butter, coconut oil, and maple syrup in a bowl, fully incorporating the mixture.

  • Mix the rest of the ingredients in a separate bowl, fully incorporating the mixture.

  • Slowly add the wet into the dry and mix as you go. It will start to get somewhat clumpy, and you’ll need to use your hands to mix and mash them all together (get dirty, my friend! By the way, turmeric will stain your clothes, so don’t wear anything white while making these!).

  • This recipe requires some flexibility since all nut butters have a different consistency. Ratios vary depending on the butters and flours that you buy, so add more maple syrup or almond butter if it’s too dry (don’t add more oil), or add more flour or flaxseed if it’s too wet. You want to get a thick, dense, cookie dough consistency.

  • Once incorporated, roll into 12 balls (it’s easier to roll into balls if your hands are wet) and place them in the fridge in a glass storage container for at least 4 hours, which allows them to become firm.

  • Keep in the fridge for up to 5 days and grab when you need!

Send me a picture or comment if you make them! I love getting feedback and sharing these recipes I create; it keeps me going to know that you are making them, too, my love! You’re also decreasing inflammation in your body with food as medicine… how cool is that?!

References

Bethany Davis
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