Turmeric, Mango and Lemon Bars

These golden raw food bars are tangy and delicious, great to make in spring when fresh lemons are in abundance. You can also grow your own Turmeric if you have a warm spot to plant the root in! I made these bars from our first crop of Turmeric root which we grew in our green house simply by planting the fresh root from our organic store.

Freshly harvested Turmeric root

Turmeric root is a wonderful herb to support the liver and immunity, reducing inflammation and improving digestion. It has a slightly warming energy, making it suitable for those with a cold constitution but is also mild enough for more hot blood constitutions to enjoy it in moderation. It has a long history of use in Ayurvedic medicine to strengthen digestion and purify the body, aiding arthritis, skin conditions, liver complaints and menstrual issues.

These raw food bars are zesty and delicious and store well in the fridge or freezer. The black pepper and healthy fat content enhances the absorption of one of the active ingredients of turmeric, known as curcumin.

Tumeric, Mango and Lemon Bars
Ingredients

• Zest of 2 lemons
• Juice of 1 large lemon
• 2 roots of fresh Turmeric, peeled and chopped
• 100gm dried mangoes, chopped
• 150gm coconut chips or desiccated coconut
• 100gm cashews
• 50gm dates
• pinch of black pepper

​To prepare
Place dried mangoes and dates in a bowl and cover with the lemon juice to soften. Stir occasionally while you get the rest of the ingredients ready.
Place coconut and cashews in a food processor with a tightly fitting blade, turn on high and blend until forms a thick paste - this is coconut and cashew butter! Remove from blender and set aside.
Place turmeric root and soaked mangoes and dates into the food processor and blend to a pulp.
Add all the other ingredients including coconut and cashew butter and blend together.
Press into a tin lined with baking paper, chill to firm up and then slice into bar sizes as desired. Store in the fridge.