A Heart-Healthy Snack You’ll Go Nuts Over!
The past few days I’ve been nibbling on a pack of cashews I discovered in my pantry. Once I opened the shiny, foil-like packaging I rediscovered a nut I love. I’ve been delighting in it’s flavor on raw, crunchy kale chips and no doubt have had it in a variety of vegan dishes as cashew base is often used to substitute cheese or cream. But I’ve been overlooking this one as my key staples have been walnuts (known for their omega 3′s) and almonds (a good source of Vitamin E).
Why cashews are so great?: They have a sweetness and delicate, light crunch with a satisfying mouthfeel. They are a good source of copper, magnesium and the stress-reducing tryptophan. With heart-protective monounsaturated fats, their oleic acid content has been shown to reduce triglycerides in diabetics. With antioxidant properties, this nut is good for your blood (vessels) and bones, providing the necessary means to support elastin and collagen action for flexibility and support. And this nut is said to have lower fat content than most other nuts. Check out this nutritional comparison on nuts:
source: about.com
Soaked Cashews and Cashew Milk
Yesterday after seeing my nuts dwindle down to a small handful (about 15), I decided to soak them. They tasted great! I often soak almonds, too, for variety in texture. I thought I might have enough to make a ‘milk’. So I drained the soaked cashews, added two cups of water, 1/2 tsp of almond extract and a tiny pinch of sea salt. In my Vitamix to blend, it took no time at all. The milk was perfectly white and the texture was just creamy enough to serve on my cereal. Delish!
How do you enjoy cashews?
