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 main dishes. Moreover, Organic Cashews can easily be blended into 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. Large 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. In addition, 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 serious vascular heart diseases. Recent studies have shown that it’s not only cholesterol that is the main risk factor of heart disorders, but a lack of magnesium as well. This is due to the fact that 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. In addition, chewing nuts is 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 tablespoon 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 obvious that they are very beneficial if you want to have strong 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.

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).

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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

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