31 Aug 2006

Cashew Nuts a Tasty Treat

Cashews are actually seeds. Portuguese explorers discovered them in the 16th Century in South America. Today they are the top selling nut worldwide.

To get their full nutrition it is best to eat them raw and not roasted. Organic cashews are now available in many countries. High in vitamin A, fiber, protein, iron, magnesium, phosphorous, zinc, copper and manganese they are excellent for Vegans.

Cashew nuts have a fairly high oil content but it is less than most other popular nuts like almonds, pecans and peanuts. Their unsaturated fatty acid is oleic acid which promotes cardiovascular health. They have a high energy density and which has made them popular with athletes.

Always check that the cashews are fresh and not shriveled and show no sign of insect damage. With their high oil content they easily go rancid so should be stored in a sealed container in a cool dry place. They can also be stored in the refrigerator or freezer.

Cashews are wonderful as a snack either on their own or mixed with dried fruit. Great for breakfast when blended in smoothies or sprinkled on top of cereal. They make an excellent nut butter and are very tasty when added to stir-frys.

Enjoy !

Recipes of the Day

Cashew Nut Pesto
from BBC Food
by Tony Tobin (Ready Steady Cook)

2 garlic cloves
1 large handful fresh basil
1 large handful flatleaf parsley
1 tbsp breadcrumbs
2 tbsp olive oil
1 handful cashew nuts
toasted ciabatta, to serve

Place all of the ingredients, except the ciabatta, into a food processor and blend until smooth.
Serve spread thickly onto the toasted ciabatta. Serves 1

Cashew Nut 'Hummus' with pitta bread
from BBC Food
by Brian Turner (from Ready Steady Cook)

5 garlic cloves, peeled and crushed
1 tbsp olive oil
1 lemon, juice only
salt and freshly ground black pepper
30g/1oz cashew nuts
To serve
2 pitta breads, cut in half and toasted

Blend the garlic, oil, lemon juice, seasoning and cashew nuts in a food processor until combined and smooth, adding extra oil if necessary.
Transfer the cashew nut hummus to a serving dish and serve the toasted pitta breads alongside. Serves 2

Carrot Slaw With Cashews
from Organic Cashew Nuts
by Yamuna's Table: Healthful Vegetarian Cuisine

3 cups carrots, shredded
1 quart boiling water
1/2 serrano chile, seeded and minced
2 tbsp lime juice
1/2 tbsp maple syrup
2 tbsp cashew pieces, toasted
1 tbsp cilantro , chopped

Place carrots in a colander. Pour boiling water over them, drain well. Combine chile, lime juice and maple syrup in a bowl and whisk with a fork. Add carrots, cashews, and cilantro and toss to mix. Serve at room temperature or chilled. Serves 4

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Dori said...

HI Jackie, I noticed you just commented on my t'art recipe page. The main entry (pictures of the t'art, ect) is now up on my main blog.

Spelt is like a cousin to wheat... often a little higher in gluten content, but it takes 1 1/4 cup spelt to = wheat in most baked good cooking because it doesn't absorb the liquids as well.

Chandira said...

Mmmm.. where DO you get all your awesome recipes from?? That carrot slaw sounds so good right before my lunch break. lol

urban vegan said...

Yum. A cashew butter & banana sandwich is my idea of heaven.

Jackie said...

I love looking for interesting recipes on the internet Chandira as I like a lot of variety in my food :)

Must try your cashew butter and banana
Urban Vegan, sounds great.

I visit both your pages dori :) Thanks for the info on spelt.

Candi said...

Hi Jackie!
Thank you for coming by my blog and for your comments!! I had to stop by here and I LOVE both your blog! Wow, the herb one looks like something I'm VERY interested in, as does this vegan one! May I link to you? I know I will visit often.

Cashew?! MMMM!! I love these recipes. I will save them for when I have cashews on hand! I loooove cashews!! :P

Anyhow, it's nice to *meet* you and I'm happy you stopped by my blog!! :)

KleoPatra said...

LOVE creamy cashew butter and cashew-based spreads. YUMMY. Another great post, Jackie!!

Hope you have a fun weekend!

QueenieCarly said...

I have always thought cashews are pretty high in fat content. Am I wrong there?

Jackie said...

Yes but it's "good" fat and good for your cardiovascular system. But, as with all nuts you must eat them in moderation or you could put on weight.

Candi said...

Yes, I found out about "the putting on weight part." LOL! I didn't limit myself when I irst went vegan and was wondering why I hadn't lost any weight, then saw all my containters of nuts nearby and realized I snacked on them too much. I'm cutting back now, but they are SO good! :)

Thanks for linking me, Jackie!! i did the same so I can stop by very easily! :)

Hope your weekend is going well!!

QueenieCarly said...

Cashew butter is a particular favorite of mine, moderation isn't. I totally hear ya, Candi.

Monkey Boy said...

Hi Jackie, nice site. I'm a vegetarian but not a vegan...yet. I'm definitely going to try some of your recipes. Where do you shop? I really struggle with ingredients like "fresh horseradish" and "baked tofu, any variety" I am lucky if I can find tofu "raw, plain".

Great article on baffling labels but it's going to take me an age to shop now. Never thought about checking my shampoo and toothepaste. Don't you want to start a column on "Jackie Ford Approved Products"?

(came here via BM)

Jackie said...

I have to really search as I live in South Africa. You learn to substitute or create your own if necessary.

Nikk said...

I love cashews! Thanks for the recipes. I just got some basil at the store and will try the pesto! :)