Organic Cashews (Size W320)

Product Description

Cashews have long been one of the world’s favorite nuts. It’s the combination of their delicate flavor and crunchy texture that makes them rank number one among other nuts worldwide. That’s why they’re widely used in salads, different snacks, and in many dishes. Moreover, Organic Cashews can smoothly be blended into the delicious butter.

Besides being savory, these organic cashews are comprised of a vast amount of minerals, fatty acids, B vitamins, and antioxidants, which makes them a valuable source to boost your health. Although they contain quite a lot of fat, they may still be eaten even by those who are mindful of their weight because of their perfect proportion of saturated, monounsaturated, and polyunsaturated fats.

We offer organic cashews because they have been proven to have more vitamins and to be pesticide-free. Sizeable sized cashew nuts of W-320 grade are the most popular grade of nuts available on the market.

Health Issues Cashews May Prevent

• Cancer.
  The polyphenols found in cashews are known to prevent cancerous cells from growing. Also, the excessive presence of free radicals that make you more vulnerable to cancer can be eliminated by copper which is found in abundance in these nuts.
• Coronary heart diseases.
  The fatty acids in these nuts are helpful in balancing “bad” and “good” cholesterol levels, which reduces the risk of severe vascular heart diseases. Recent studies have shown that it’s not only cholesterol that is the primary risk factor for heart disorders, but a lack of magnesium as well. It is because calcium, which supports the heart muscles, is absorbed with its help. Magnesium is abundant in cashews.
• Gums & teeth.
  According to studies, cashew nuts are effective in fighting different bacteria responsible for tooth caries, thus helping in maintaining healthy gums and teeth. Besides, chewing nuts are believed to be able to help infected teeth.
• Blood sugar.
  The nuts have recently been proven to benefit the lipid panel of diabetics. High triglyceride levels put you at risk of developing diabetes because it may be a sign of insulin resistance. The intake of cashews can have a positive effect on lowering its level, warding you against health problems in the future.
• Bile stones.
  People have known about the efficiency of nuts in decreasing the probability of the formation of bile stones for a long time. Research has shown that women eating at least two tablespoons of cashews a week have quartered their risks of developing bile stones.
• Musculoskeletal system problems.
  Calcium absorption is essential in keeping your bones healthy. Magnesium shouldn’t be underestimated either. Taking into account that these organic nuts are a source of this mineral too, it’s apparent that they are very beneficial if you want to have healthy bones.
• Nervous disorders.
  The lack of magnesium can cause calcium to penetrate into the nerve cells, which will provoke tension in the muscular and vascular system. Cashews are rich in magnesium. Therefore, they may be eaten to support your nervous system.

Additional Information

Weight	lbs

INGREDIENTS: Cashews

WARNING: Contains Tree Nuts

Packaged in a facility that also processes wheat.

Cold Storage Recommended

Storage Time: up to 12 months

Country of Origin: Vietnam, India, Ivory Coast, Brazil

Raw Chai Bars with Cream Cheese Frosting

Ingredients

Base:

• 1/2 cup raw cashews
• 1 cup pitted dates
• 1/3 cup raisins
• 3/4 cup raw pecans
• 1/4 tsp sea salt (little scant)
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/8 – 1/4 tsp freshly grated nutmeg
• couple pinches ground cardamom
• few pinches ground cloves (about 1/16 tsp)
• 3/4 tsp pure vanilla extract or 1 vanilla bean, seeds scraped out
• 1 1/2 tsp freshly squeezed lemon juice
• 1/2 tsp lemon zest

Frosting:

• 1/2 cup (well packed) raw coconut butter (not oil)
• 1/4 cup + 1 tbsp pure maple syrup or raw agave nectar
• 1 tsp apple cider vinegar (or freshly squeezed lemon juice)
• couple pinches cinnamon
• Couple pinches sea salt

Instructions

Line a loaf dish or similarly sized small pan with parchment paper. Place the cashews, dates, and raisins in a food processor. Pulse until the nuts and fruits are crumbly, then add the pecans and the remaining ingredients and process again, scraping down the sides of the bowl a couple of times, until the mixture has come together and becomes sticky (don’t overprocess, as pecans can make mixture too oily if overworked). Transfer the mixture to the prepared loaf dish. Press the mixture firmly into the pan (using a small piece of parchment is easiest). Prepare the frosting: Combine all the ingredients in a mini food processor, or mix very well by stirring in a bowl). Smooth the frosting over the base. Refrigerate for an hour or more until set. Cut into bars or squares and serve!

Enjoy it!

 

Brown Rice Salad with Dill 😉

Ingredients:

• 3/4 cup brown rice, cooked
• 2 cups green beans or haricot vert, cut into one-inch pieces.
• 1 cup button or crimini mushrooms, sliced
• 2 cups frozen or canned lima beans (use any other bean as a substitute. Chickpeas or red kidney beans would be great in this)
• 1 small onion, thinly sliced
• 1 tsp coconut oil
• 1 cup fresh dill, thick stems removed, leaves chopped

Dressing Ingredients:

• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 2 dry red chillies
• 1 tsp ground black pepper
• Juice of one large orange
• 2 tbsp balsamic vinegar
• 10 cashew nuts
• 1 tsp coconut oil
• Salt to taste

Instructions:

Make the dressing:

1. Heat 1 tsp of the coconut oil and add the coriander seeds and cumin seeds. Saute for about two minutes over medium-high heat until they start to turn color. Remove to a blender.
2. Add to the blender the red chillies, orange juice, balsamic vinegar, cashew nuts and salt and ground black pepper.
3. Blend until the dressing is smooth and creamy.

Make the rice:

1. In a saucepan, heat the oil and add the onions with some salt and ground black pepper. Saute over medium-high heat for about five minutes or until the onions are translucent but not turning color. Add the mushrooms, green beans and lima beans and mix well.
2. Let the vegetables cook about 5 minutes or until the beans are tender but not mushy.
3. Add the cooked brown rice, dill, and the salad dressing. Mix everything well together. Turn off heat.

Serve warm or cold.

Recipe Source: www.holycowvegan.net

 

Ginger Slice

Ingredients

BASE:

• 2 cups coconut flakes
• 1 ½ cups cashews
• ¼ cup + 2 tablespoons coconut butter, softened*
• 2 tablespoons 100% pure maple syrup
• 1 teaspoon ginger powder
• Small pinch of fine sea salt

ICING:

• ⅔ cup coconut butter, softened*
• ½ cup 100% pure maple syrup
• 2 tablespoons ginger powder

To soften coconut butter, stand the jar in a pot of hot water till it liquefies

Instructions

BASE:

1. Place all ingredients in a food processor and whizz till very well combined.
2. Press the mixture into a 9 inch tin lined with baking paper and even out the surface.

ICING:
Blend all ingredients on high till smooth.

ASSEMBLY:

1. Spread the icing evenly over the base.
2. Set in the freezer.
3. Cut into small squares or bars to serve (these are lovely and rich, I’m sure you’ll be happy with a smaller sized portion).

❤️❤️❤️

Recipe Source: http://amp.gs/ZlYl

 

Oreo Cookies

Ingredients:

Cookies:

• 1 cup pumpkin seeds
• 1 ¾ cup coconut flakes
• 1 ½ cups raw cacao powder
• pinch sea salt
• 2 teaspoons vanilla
• ½ cup maple syrup (6oz)
• 1-2 tbsp water if needed *
• *If you use a different seed or nut for the pumpkin will alter the texture so might need more or less water. Add it in slowly.

Cream filling:

• 2 cups cashews, soak & rinse
• 3 tablespoons coconut oil
• 2 tablespoons coconut butter
• about 35 drops stevia, adjust to taste
• 1-2 tablespoons maple
• 1 teaspoon vanilla
• ¼ cup water

Directions:

1. Place the pumpkin seeds and coconut flakes into food processor. Pulse until flour like texture.
2. Add in raw cacao power and sea salt. Combine together.
3. Next add in vanilla and maple syrup. Add in water if needed.
4. Once dough is together carefully roll out and cut into circles.
5. Repeat this til all the dough is used.
6. Place all cream ingredients into blender and blend until smooth.
7. Adjust sweetness tooth.
8. Scoop cream on top of one cookie then placed another cookie on top.
9. Repeat for the rest of the cookies.

 

Enjoy!

Recipe Source: http://amp.gs/ZKsR

❤️❤️❤️

Blueberry Lemon Energy Bites

Ingredients:

• 1 ½ cups cashews
• ½ cup unsweetened shredded coconut + additional for rolling
• ½ cup dried blueberries
• ¾ cup medjool dates, pitted & roughly chopped
• 1-2 Tablespoons fresh lemon juice
• 1 teaspoon lemon zest + additional for rolling
• ½ teaspoon pure vanilla extract
• Pinch of fine sea salt

Preparation:
1. In a food processor blend cashews and shredded coconut until they become a coarse meal.
2. Add blueberries, dates, lemon zest, lemon juice, vanilla extract and salt. Process until the mixture forms a rough dough that can easily hold together when pinched between your fingers.
3. Taste test and add more lemon juice if necessary.
4. Roll into small (1- 1 ½ inch) balls. Roll the balls into additional coconut and lemon zest. Store in an airtight container in the fridge for up to a week.

Enjoy!

Recipe Source: http://amp.gs/lxF6

 

Vegan dragon fruit cheesecake bars

Ingredients:

Brownie base:

• 1 cup walnuts
• 1, 1⁄4 cup medjool dates
• 1⁄4 cup cocoa powder
• pinch of salt

Dragonfruit swirl:

• 1 cup chopped dragonfruit
• 1⁄2 cup rasperries
• 1 tbsp maple syrup

Cheesecake layer:

• 2 cup cashews, soaked overnight
• 3⁄4 cup coconut cream
• 6 tbsp coconut oil
• 1⁄2 cup brown rice syrup
• 1 tsp vanilla extract juice of 1 lemon
• 1 tsp lemon zest

Dragonfruit swirl:

• 1 cup dried dragon fruit, soaked overnight & chopped
• 1⁄2 cup rasperries
• 1 tbsp maple syrup

Instructions:
1. Line an 8×8 inch baking sheet with parchment paper, set aside.
2. Add the walnuts, dates, cocoa powder, and salt in a food processor. Pulse until it forms a dough.
3. Using your fingers or the back of a large spoon, press the dough evenly into the bottom of the pan.
4. Place in the fridge while you prepare the filling.
5. In a small saucepan, add the dragonfruit, raspberries, and maple syrup on medium heat stirring for 2-3 minutes. Reduce heat to low and allow to simmer for 5 minutes, until the fruit breaks down into a syrup. Set aside.
6. Blend the cashews, coconut cream, coconut oil, brown rice syrup, vanilla extract, lemon juice, and lemon zest together in the food processor until smooth.
7. Pour the cheesecake mixture into the pan, spreading evenly.
8. Next add dollops of the dragonfruit sauce on top of the cheesecake mixture. Using a knife, begin to make “figure eights” or swirls through the cheesecake layer, until you achieve your desired marble look.
9. Place in the freezer for 2-4 hours to firm up.
10. Serve frozen, or allow to thaw for 10-15 minutes for a softer texture.

Enjoy!

Recipe Source: http://amp.gs/lWnA

 

Chocolate Chip Cashew Butter Cookies with Turmeric, Teff, & Dried Apple

Ingredients:

• ½ cup (80 grams) sweet white rice flour
• ½ cup (70 grams) teff flour
• ½ cup (50 grams) old-fashioned rolled oats
• ½ cup (40 grams) oat flour
• 1 teaspoon baking soda
• ½ teaspoon coarse sea salt
• 2 teaspoons ground turmeric
• 1 teaspoon cinnamon
• 1 cup (225 grams) toasted cashew butter
• 6 tablespoons melted but cool coconut oil
• ¾ cup plus 2 tablespoons (240 grams) maple syrup
• 1.5 teaspoons vanilla extract
• 1 cup chocolate chips, preferably 60% dark or higher
• ½ cup apple rings, chopped roughly

Instructions:

1. Position a rack in the upper third and lower third of your oven. Preheat the oven to 375F.
2. Line two or three large baking sheets with parchment paper.
3. In a large mixing bowl, whisk together the the dry ingredients: sweet white rice flour, teff flour, old fashioned rolled oats, oat flour, baking soda, sea salt, turmeric, and cinnamon.
4. In the bowl of a high powered blender, combine the *cashew butter, coconut oil, maple syrup and vanilla extract. Blend until smooth and creamy.
5. If you’re wet mix is really warm, chill it for 10-15 minutes in the fridge.
6. Pour the wet mix into the dry mix, scraping out the bowl of the blender completely.
7. Mix the wet and dry ingredients together vigorously for about 30 seconds (this promotes the glutinous quality in the mochiko flour and makes the cookies chewy).
8. Stir in the chocolate chips and chopped apple rings.
9. Using a tablespoon, scoop out heaping mounds of dough and roll them into balls between the palms of your hands. Space the cookie dough about 2 inches apart on your parchment lined baking sheets. 10. Continue until all of the dough has been used up.
11. Place one tray on the top rack of the oven and another on the bottom rack. Bake for 10 minutes total, turning the trays from front to back and top to bottom after 5 minutes.
12. Remove the cookies from the oven. Continue this process with a third sheet if you have it.
13. Let cool completely to room temperature before handling. The cookies will seem soft, crumbly and brittle if you handle them before they’re cool. But once cool they hold together, pliable and chewy.
14. Enjoy (and share!) immediately. Or store cooled cookies in a ziplock or other airtight container at room temperature for up to 3 days.

Recipe Source: www.willfrolicforfood.com

 

Oil-Free Broccoli Millet Stir-Fry (vegan & glutenfree)

Ingredients:

• 2 cups water + 1/4 cup
• 1/4 tsp. sea salt
• 1/2 cup millet
• 16 oz. frozen sliced peppers and onions
• 4 cups frozen broccoli florets
• 2 large cloves garlic minced
• 1/4 cup cashew pieces
• 1 Tbsp. low sodium Tamari sauce
• 1 Tbsp. brown rice vinegar
• 2 Tbsp. maple syrup
• 1 Tbsp. arrow root starch flour or corn starch
• 1/4 tsp. ground ginger

 

Instructions:

1. Add 2 cups of water and 1/4 tsp. sea salt to a medium sauce pan and bring to a boil.*
2. Add millet and return to boil. Cover, reduce heat to low and simmer for 35-40 minutes with lid slightly vented.
3. Add 1/4 cup water to 5 qt. non-stick sauté pan over medium high heat.
4. Add peppers and onions, broccoli florets and minced garlic, cover and steam sauté for 10 to 15 minutes until veggies are crisp tender. (Stir every few minutes, reduce heat to medium and/or add 1 Tbsp. of water or more if necessary to keep veggies from sticking.)
5. Combine Tamari sauce, brown rice vinegar, maple syrup, arrow root starch flour and ground ginger to a small container with a tight fitting lid. Shake to mix.
6. Add cooked millet and cashews to cooked veggies.
7. Stir in sauce and continue to cook until sauce thickens. (About 1-2 minutes.)

Enjoy!!!

Recipe Source: www.veggieprimer.com

 

Acai Berry & Beet RawVegan Cheesecake

INGREDIENTS:

For the Cacao-walnut crust:

• 1 cup raw walnuts
• ½ raw almonds
• 8-10 medjool dates, pitted
• ¼ cup coconut sugar
• ¼ cup organic coconut oil
• 2 tablespoons organic cacao powder
• ¼ teaspoon sea salt

 

For the Acai and Mixed Berry Cheesecake Filling:

• 1 ½ cups raw cashews (soaked in water for at least 4 hours and drained)
• 1 cup frozen mixed berries (thawed)
• ½ cup maple syrup (or 1/3 agave nectar for fully raw version)
• 1/3 cup organic coconut oil
• Juice of 1 lemon juice
• 1 tablespoon organic accai berry powder
• ½ teaspoon organic beetroot powder
• ½ teaspoon vanilla extract

 

DIRECTIONS:

For the Cacao-walnut crust:

1. Place walnuts and almonds in a food processor and blend into a coarse meal.
2. Add remaining ingredients and blend until well combined. It should come together in the food processor and stick together pinched with fingers.
3. Spray an 8×8 square pan with nonstick spray and line with plastic wrap hanging over the sides for easy removal later. The spray helps the plastic wrap from moving. Press the crust onto pan evenly using hands.
4. Freeze to set, while filling is being made.

 

For the Acai and Mixed Berry Cheesecake Filling:

1. In a high-speed blender or food processor, add all ingredients, except thawed mixed berries, accai berry powder, organic beetroot powder. Blend until smooth.
2. Scoop put 3 tablespoons in a small bowl and set aside for swirling.
3. Add remaining ingredients and blend until well combined and completely smooth.
4. Pour over the prepared crust.
5. Take remaining cheesecake filling that has been set aside, dot using teaspoon all over cheesecake and pull with a toothpick to make swirls.
6. Place in freezer for 2-4 hours to set or overnight.

Enjoy!!!

Recipe Source: http://www.bioglan.com.au/acai-berry-beet-raw-vegan-cheese…/