Add Cashews to Your Breakfast
Eating a nutritious meal in the morning is a great way to start off the day. Cashews are energy-dense foods so adding them to a morning meal may help you feel fuller for longer and stop you reaching for unwanted treats throughout the day. Thanks to the cashews’ slightly sweet taste they are great in breakfast items, like these oatmeal cashew muffins which are simple to make and great to take with you on the go.
Cashews in Stir Fries and Salads
Cashews are widely used in stir fries and salads as they add that extra crunch to a meal yet their delicate flavor doesn’t overpower the other ingredients. They are especially tasty mixed in with noodles or rice. For a midweek meal this beef stir-fry with vegetables and cashew is an excellent dish. Not only is it ready in under 30 minutes but its packed with nutrients too.
Cashews for Snacks and Desserts
Sweet or savory this nifty nut makes a great snack. Cashews can be spiced and roasted to give them a distinct flavor and are easy to take out and about. Plus, if you’re looking for something different for an appetizer to serve to dinner guests, they can even be blended and made in to a delicious cashew hummus. Cashews are used in desserts both as a main ingredient or as a topping. For a sweet treat cashew cream can be a delicious alternative for other creamy desserts such a custard or Ice cream.
Why Add Cashews to Your Diet?
Not only are the healthy fats in cashews good for your heart health, cashews are also high in Iron which contributes to the normal function of the immune system(3). The high vitamin K content in cashews may also contribute to normal blood clotting and healthy bones (1,2,3).
Cashews are also high in other nutrients like minerals such as iron, magnesium, phosphorus, zinc, manganese and copper and are also a source of fiber, thiamin, pantothenic acid and minerals potassium and selenium(1,2). Essential nutrients that your body needs every day.
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1. USDA National Nutrient Database for Standard Reference Legacy Release April, 2018. 2. Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. 3. Commission Regulation (EU) No 432/2012 of 16 May 2012.