As I work on a business plan for a potential food business (no, it's not the brick and mortar of han's bananas...yet) and write a paper on pastrami, bagels, bialys, and babkas, I am counting down the days until I am officially a Master in Public Health (Nutrition).
May 15th can't come faster.
But in the meantime, I'd like to start sharing some of my health and wellness principles and fun food facts with the yummy recipes I make. This post we'll focus on the amazing cashew.
Cashews are a great nut to use in the realm of vegan cooking for the can be used in diverse ways such as cashew cream or cashew cheese. But for now, were going to focus in cashew butter. YUM.
I adore cashew butter for its creamy texture and amazing flavor. So I decided to make my own and jazz it up with a few of my favorite things- spices and espresso!
Cashews are a native nut to Brazil, but 90% of our supply is imported from India and East Africa. Cashews are a great food for health due to their warming properties that promote lung functionality. They are also high in magnesium, phosphorus, iron, potassium, and zinc. In the Ayurvedic sense, they reduce vata, which is an Ayurvedic principle that governs all movement in the body and mind. Cashews = natural release and chill pill.
If I haven't convinced you yet how awesome cashews are, then just try this recipe- it's delish!
- 2 cups roasted unsalted cashews
- 2 teaspoons finely ground espresso
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/2 tablespoon melted coconut oil
- 1/2 cup chopped toasted cashews (optional)
- Add all ingredients, except coconut oil, into the food processor
- Process until creamy- this will take 10-15 minutes. Take breaks to scrape down the sides of your food processor as well as to give your motor a break.
- If you butter seem thick, pulse in the melted coconut oil to give a more smooth conistency.
- Stir in chopped cashews.
- Move to a sealed glass jar. Cashew butter will keep 10-12 days- if you last that long!