Cashews: Food of the Week

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Cashews contain almost 100% of your recommended daily intake of copper. Copper is a mineral used by the body for Iron metabolism, energy production, and collagen and connective tissue formation. Cashews also contain the plant sterol beta-sitosterol, which aids in reducing unhealthy levels of cholesterol. As a source of healthy fats, protein, and carbohydrates, cashews make an easy addition to you weekly nutrition plan.

DIY Cashew Milk

By: Andrew Thomas

Ingredients

• 3.5 cups water
• 1 cup cashews (soaked for 8 hours)
• 3 dates, pitted
• 1.5 TSP pure vanilla extract
• pinch of salt

Directions

1. Place cashew in bowl and fill with enough water to cover, soaking for 8 hours, or overnight.
2. Discard the soak water from cashews and pour cashews into blender.
3. Soak pitted dates for 5 minutes in warm water to soften for blending.
4. Discard the soak water from dates and place dates in blender with cashews.
5. Add water, vanilla extract, and salt into blender and blend on high for 1 minute.
6. Pour blended contents through fine sieve or cheesecloth to remove pulp.
7. Pour yourself a delicious glass of homemade cashew milk.

Cashew Cream

Ingredients

• 2 cups whole raw cashews
• Water

Directions

1. Place cashews in a bowl and cover with an inch of water. 2. Let sit overnight, 3. Drain water. 4. Place in high powered blender or food processor. 5. Enjoy as a substitute for dairy in dishes such as cream soups, creamy pasta dishes, mousse, and salad dressing.

Vanilla Cashew Milkshake

Cashew, Cucumber and Beet Salad

By: Rose Marie Jarry, Master Chef at Kronobar

Ingredients

Mix A

• 1 cup cashews
• 6 garlic cloves
• 1 teaspoon coconut oil
• 1 tablespoon cane sugar
• 1 tablespoon Mexican spice blend
• Salt and pepper

Mix B

• 5 cups of raw sliced beets
• 1 1/2 cups of chopped cucumbers
• 2 lemons, juiced
• 1 teaspoon of water

Directions

1. Slice the beets and the cucumbers, then put them together in a bowl and set aside.
2. Heat up coconut oil in a pan on high heat.
3. Roast the garlic for 30 seconds on high heat, and then mix in the rest of Mix A.
4. melize, let it cook for an extra 10-15 seconds, and then pour the water into the pan, stopping this caramelizing process.
5. Scrape the mix in the pan into the bowl with the beets and cucumbers, then mix.
6. Top with lemon juice, then serve.

Energy Bar

By: Rob Bresnan

5 minutes, 1 serving, 442 calories per serving, vegan, gluten-free.

Ingredients

• 2 cups Medjool Dates, pitted and chopped (about 20 dates)
• 2 cups cashews
• ½ cup almonds
• ¾ cup unsweetened cocoa powder
• ½ cup shredded coconut
• Pinch sea salt
• 2 tablespoons vanilla
• 3 tablespoons water

Directions

1. Chop dates, cashews, almonds, cocoa powder, and sea salt in food processor/blender. Pulse until chopped.
2. Add coconut and vanilla extract and pulse. Add water until mixture is moist but not sticky dough.
3. Press into 9-inch square dish. Chill for one hour and serve.

Berries and Cashew Cream

Rose Marie Jarry, Master Chef at Kronobar

10 minutes + 12h soaking time. 4 servings, vegan, raw, gluten-free

Simply blend cashews into a delicious dessert topping.

Ingredients

• 1 cup fresh blueberries
• 1 cup fresh strawberries
• 1/2 cup pre-soaked raw cashews (12h +)
• 3 tablespoons coconut milk
• 4 tablespoons organic cane sugar
• 1 teaspoon vanilla extract
• 1 tablespoon egg white replacement powder (optional)

Directions

1. Soak the cashews in water for a minimum of 12 hours. Keep them in the refrigerator during this process.
2. Drain the cashews and blend them with all the other ingredients, except the fruits, on high speed. We want to have the smoothest texture possible.
3. Place some fruits onto the serving plates and add a big tablespoon of the whipped cashew cream on top of them.
4. Serve right away!