Cashews – Why should I eat that?

Launching a new series of blogs for 2016 on the importance of introducing certain foods in your diet, second of the list are: CASHEWS.

DEFINITION AND TYPES:

Cashew nuts are actually the kidney-shaped seeds that adhere to the bottom of the cashew apple, the fruit of the cashew tree, which is native to the coastal areas of northeastern Brazil. Cashews are always sold shelled because the interior of the shells contains a caustic resin, known as cashew balm, which must be carefully removed before the nuts are fit for consumption. This caustic resin is actually used in industry to make varnishes and insecticides. They usually comes in 3 colours:

White: they are preferred as they are not roasted, therefore preserve all the vitamins and minerals.

Yellow: slightly roasted without salt or sugar; some minerals and vitamins are lost but averall still a great product; these might come with a bit of skin.

Shiny orange: these cashews have been roasted and salted, sugared or honeyed. These process add unwanted mineral-empty sodium, sugar and calories. These substances make the cashews slightly addictive and difficult to stop eating leading the consumer to eat more than necessary considering that being a nut, they pack 9kcal for each grams of fat. it means that 1oz (28g) is about 150kcal. Always read the ingredient list on packaged nuts; do not get fooled by what’s on the front.

SPECIAL ATTRIBUTES:

They not contain Heart-Protective monounsaturated fats, copper for antioxidant defenses, energy production, bones and blood vessels, they are also high in magnesium which is great for the bones and help relaxation. Ask me where to find them in Saigon / Shanghai.

HOW TO CONSUME:

As a late night snack as good source of protein, fats and magnesium.

Topping for breakfast porridge.

Soaked overnight and then roasted in the oven if having difficulties digesting them – this process is called nut activation.

Used to coat chicken / fish instead of bread crumbs

Used to prepare chocolate energy balls with almonds and dates

Used as a flour substitute in baking recipes like banana bread, cookies, scones, etc..

Added in smoothies to thicken them up or you can make cashews milk before

Do you use cashews? Let us know below why do you love them too…

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2 thoughts on “Cashews – Why should I eat that?

  1. I love cashews for a few great raw recipes, but my favorite is a Frozen Raw Banana Cream Pie! The cashews are soaked overnight, then food processed with fresh bananas, put inside a raw crust made of dried figs, dates and nuts. Then frozen, making it very easy to eat at your leisure, as it will last a very long time in the freezer…cut a piece frozen and put it back in the freezer! Thanks 🙂

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