Not only do cashews have a lower fat content than most other nuts, but approximately 75% of their fat is unsaturated fatty acids (oleic acid). Studies show that oleic acid promotes good cardiovascular health and research shows that people who eat nuts at least two times per week are much less likely to gain weight than those who almost never eat nuts. Cashews are a good source of copper, magnesium and phosphorus.
I love cooking cashews in tomato basil soup or simply enjoying them by the hand full.
A close friend, Kelly Augspurger, was ever-so-kind to share this lovely cashew recipe. It looks marvelous and I can’t wait to get in the kitchen to make it!
Cashew “Cheesy” Dip:
2/3 c. cashews
3 c. water
1/4 c. yeast flakes
1 Tbsp. lemon juice
1/2 tsp. garlic powder
1 tsp. onion powder
4 oz. pimientos – rinsed
2 Tbsp. arrowroot
1/4 tsp. coriander
2 tsp. salt
chili pepper flakes (optional)
Blend cashews with 1 cup water. Add pimientos then rest of water. Add remaining ingredients. Bring dip to boil in pot, then serve with chips, veggies, etc.
ENJOY!!!!
Have a healthy and fit day!