So why are cashews so great?
Nuts in general and cashews in particular contain a high fiber content, keeping us fuller for longer and curbing food cravings, especially junk food. Because raw cashews have a balanced salty/sweet taste profile they tame both our desire for desserts and savory meals.
Cashew nuts are balanced. Their mineral make up is proportionate with copper, and magnesium working together to stabilize the function of the metabolism.
How to tell whether our metabolism performs optimally?
Our blood sugar level is stable. Dizziness, hunger pangs, sweaty palms, disorientation and general unease all indicators of a fluctuating blood sugar level. So far I have experienced these symptoms many times and I know how unpleasant they can get. Mineral rich cashew nuts, by regulating our metabolic chemical reactions, stabilize our blood sugar level.
We are happy and energetic. Psychological and physical wellbeing are signs of a healthy strong metabolism and immune system. Cashew nuts, by supporting our bones, nerves and gut health, keep us in flawless shape.
We feel full. Stable blood sugar level coupled with a healthy gut, bones and nerves means that our body will only ask as much food as necessary to satisfy its biological needs. People that consume a nut rich diet are the last ones to taste their food and the first ones finish it. They are in control because the body will only ask as much nutrients as it requires.
Our mind is clear, our body is strong. Have you tried my cashew nut, date and banana shake? Whether you are studying for exams, preparing for a challenging presentation or want to sail your way to the finish line when you run in the morning, the cashew/banana/combo is a perfect fit for athletes and philosophers alike.
Both of them are inspired by two foodie bloggers as passionate as I am about healthy recipes. I changed both of them to make them my own, but really my ‘virtual foodie friends’ deserve a sizable credit.
The first recipe is a savory cashew ‘cream cheese’ that I transformed into a sweet cashew ‘nutella’. Basically the ‘nutella’ was a good accident that happened in the kitchen- I bought a vanilla rice milk rather than a regular one, added more cinnamon, less salt and lemon and volia- the cashew nutella was born. Then I realized that I didn’t buy crackers to dip them in (I cultivate a no grain kitchen due to my struggle with PCOS), so that’s how the cashew on a lemon idea came up. Do you ever eat lemon dipped in sugar? Turns out that lemon dipped in cashew is just as good….if not better.
250g raw cashew nuts (soaked in hot water)
50g vanilla rice milk
1 tbsp. cinnamon
2 tbsp. lemon juice
Lemon zest of a half a lemon
Slices of two lemons for dipping
A pinch of salt
- Zest the lemon, extract the juice and add altogether with the remainder of the ingredients. Blend well until texture is smooth.
- Cut the two lemons into circles and spread some cashew nutella on top. Enjoy!
Bok choi and cashew nut quinoa ‘couscous’
Makes one portion
50g uncooked quinoa
1 bok choi
50 grams raw cashews, chopped
2 tbsp. extra virgin olive oil
pinch of salt
Basil leaves for decoration
- Bring water to the boil and cook quinoa for 15 min.
- Saute bok choi in olive oil for 5 min at medium high temperature. Roughly chop the cashews and add them to the bok choi. Mix well.
- Drain the quinoa and add it to the sautéed bok choi and cashew nuts.
- Mix well and serve hot or cool with a fresh basil leaves for decoration
For the second recipe I substituted the cauliflower with bok choi and couscous with quinoa. The idea was to make the dish greener and more protein rich. Quinoa is a great source of protein and another great alternative for the very special minority who suffer from PCOS- it is grain free, gluten free, allergy free…an ingredient of freedom!