Cashews
have a lower fat content than most other nuts.
Approximately 82% of their fat is unsaturated fatty acids, and about 66%
of this unsaturated fatty acid content is heart-healthy monounsaturated fats,
similar to those found in olive oil. Nuts'
high antioxidant content helps explain results seen in the Iowa Women's Health
Study in which risk of death from cardiovascular and coronary heart diseases
showed strong and consistent reductions with increasing nut/peanut butter consumption.
Raw cashews provide beneficial iron, zinc and copper. Zinc activates
hundreds of proteins within your body, including proteins needed for healthy
cell growth and a robust immune system. The copper in raw cashews helps your
body process iron, aids in the production of energy and strengthens your blood
vessels.
Raw cashews also offer health benefits from manganese. Manganese
supports your metabolism -- it helps you process cholesterol, proteins and
fats, and helps you make proteins needed for wound healing.
Ingredients:
Tender cashew nuts (available only during the season) - 2 cups.
Put cashews in salted boiling water; let it simmer till the cashews are
cooked. (Alternately, you can microwave the cashews in salted water for 5
minutes.)
Drain, pour cold water over the cashews, drain water again and skin the
cashews.
Oil - 1 tbsp
Mustard - ½ tsp
Finely cut onion -1 tbsp
Finely cut ginger - ½ tsp
Green chilli - 1 small cut fine
Curry leaves - 1 sprig
Salt to taste
Coconut scrapings - 1 tbsp
Method:
Heat oil in a pan, add mustard. When they splutter, add the finely cut
onion, ginger, green chilli and the curry leaves. When the onion becomes
transparent, add the cashews, salt and coconut scrapings. Stir well and remove from fire.
It is a good snack, can also be served with rice or roti as a side dish.
