Have you ever wondered where cashews come from? Well wonder no more! Have a look at the picture to the right….yup that’s right, it comes from this fruit! I had the opportunity to check it out on a trip to Costa Rica last year, it was very cool!
Cashews are also a great source of copper, magnesium, tryptophan and phosphorous. Not only do cashews have a lower fat content than most other nuts, but about 75% of their fat is unsaturated fatty acids, plus about 75% of this unsaturated fatty acid content is oleic acid and research has shown that oleic acid promotes good cardiovascular health, even in individuals with diabetes. And, did you know that people who eat nuts at least twice a week are less likely to gain weight than those who almost never eat nuts. Yes, you read that right!
Make your own cashew nut butter – it’s fast, it’s easy to make, and oh so super fresh and delicious 🙂
Take 2 cups of raw cashews and place them in a food processor or high-speed blender, and blend for about 2-5 minutes. You will have to stop and scape down the sides as you go along. You will notice the nuts go through a few different stages before you notice it blend to a creamy buttery consistency. This is when you stop and place into a glass jar and store in the refrigerator. Spread on raw crackers, celery sticks or anything else you feel needs a little nuttiness!