Welcome! Here at Nutrition Works we aim to provide nutrition advice & inspiration to keep you energised and engaged throughout the working day… I passionately believe that by  arming yourself with the information to make theright nutritional choices, this will make a  dramatic difference to your stress, energy and general well-being, allowing you to thrive and succeed both in and out of work. By founder and nutritional therapist Kate Whitelock.


Super anti-inflammatory baked tumeric fritters

baked quinoa & tumeric fritters

Baked fritters are a fantastic lunch option as you can make a batch of them to last you a few days and they are super portable, served alongside some salad. The ones pictured here, based on a Deliciously Ella recipe, contain turmeric & quinoa and are my absolute favourites as turmeric is so incredibly good for you, featuring heavily within Chinese & Indian medicine.  The active ingredient, Curcumin, which gives turmeric it’s yellow colour, has been well studied and demonstrates significant anti-inflammatory properties. In fact, its effects have been found to rival those of potent over-the-counter drugs, such as Ibuprofen! However, it doesn’t carry any of the nasty side effects of such drugs, such as damage to the intestinal wall. Other studies also point to its’ powerful antioxidant properties, which basically means it helps to protect healthy cells from free radical DNA damage, which contributes to major diseases such as cancer as well as the aging process, so another reason to get involved! Alternatively, if cooking up fritters seems like too much bother then another great way to get it into your diet is to make fresh turmeric tea. Just take the skin off, slice it up and steep, along with some ginger, for approximately 5 mins. Add a little honey if you need a touch of sweetness. Absolutely delicious!



Makes 6 portions of 2 x fritters

  • 1 large sweet potato
  • 1 mug quinoa
  • 2 lemons
  • 4 tablespoons cashew nut butter (can use tahini as an alternative)
  • 4 tablespoons tomato puree
  • 8 tablespoons of buckwheat (or brown rice flour)
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground cumin
  • olive oil
  • salt and pepper



  1. Peel, chop and cook the sweet potato until soft. This takes approx. 15-20mins if using a steamer.
  2. Boil quinoa for 2 minutes with the juice from one of the lemons and 2 mugs of boiling water. Leave to simmer for 15 minutes until the quinoa is fluffy.
  3. Drain the sweet potatoes and blend with the juice of the other lemon, almond butter (tahini), tomato puree, flour, tumeric, cumin, salt and pepper. The mix should be of a smooth consistency.
  4. Stir the quinoa into the sweet potato mix (ensure no water), spoon 2 tablespoons worth onto a greased baking tray and bake for 20 minutes until starting to turn golden brown.

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