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Nut: Cashews

Blueberry Cashew Smoothie

Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)

Ingredients

  • 1/4 cup raw, unsalted cashews
  • 1 cup fresh or frozen blueberries
  • 1 small banana
  • 1 cup almond milk, or milk of your choice (dairy, soy and nut milks all work well)

Instructions

  1. Place all ingredients in a blender. Puree until smooth.
  2. Serve immediately.

Tips: Smoothie can be prepared in advance and stored in a sealed container in the fridge for up to 24 hours. Recipe can be multiplied, as desired. Substitute blueberries with an equal quantity of another berry.

Chicken and Cashew Curry

Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)

Ingredients

  • 4 teaspoons curry powder
  • 1 teaspoon garam masala
  • 1 tablespoon olive oil
  • 5 cloves garlic
  • 1 red onion, diced
  • 2 red chilis
  • 1 tomato, diced
  • 1 stalk lemongrass (tender base only)
  • 1/4 cup coconut milk
  • 1 cup water
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 3 ounces cashews, soaked
  • 12 ounces chicken thighs, diced

Instructions

  1. Rub 2 teaspoons curry powder and salt into the chicken and set aside.
  2. Blend garlic, onion, tomato, lemongrass and chili in a blender until a smooth paste is formed.
  3. Heat olive oil in a medium saucepan. Cook blended mixture, remaining curry powder and garam masala over low heat. Stir constantly, cook until fragrant, about 5 minutes.
  4. Add chicken and cook for about 2 minutes.
  5. Add cashews and water. Allow to simmer over low heat for 20 minutes. Stir occasionally.
  6. Add coconut milk, stir, and allow to come to a boil. Turn off the heat as soon as it boils.
  7. Serve hot with white rice and papadums (thin Indian crackers) on the side.

Tip: You can soak cashews in warm water for 20 minutes to soften the nuts and allow for better absorption of flavors.

Cashew Pumpkin Soup

Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)

Ingredients

  • 4¼ ounces roasted cashews
  • 2 pounds butternut pumpkin, diced
  • 1 large carrot, diced
  • 2 teaspoons olive oil
  • 1 clove garlic, minced
  • 1 medium-sized onion, diced
  • 1 cup stock of your choice (vegetarian/chicken)
  • 1 sprig fresh rosemary
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cracked black pepper
  • Salt to taste
  • Pepitas, for garnish (optional)
  • 1 stalk coriander leaves, for garnish (optional)

Instructions

  1. Heat oil in a large pot over medium heat. Add garlic and onion to the pot and sauté until soft, about 1-2 minutes.
  2. Add all the ingredients, except cashews and garnishes, to the pot.
  3. Let simmer over low-medium heat for 15-20 minutes. Add salt to taste and stir occasionally.
  4. Check if pumpkin and carrots are cooked through, using a fork. Remove from heat once the fork can pierce through the pumpkin easily. Set aside to cool.
  5. Blend cashews in a blender until a smooth paste is formed.
  6. Add soup to the blender and puree until smooth.
  7. Depending on the size of your blender, you might need to puree the soup in batches. Do not fill the blender more than halfway and always remember to vent the blender so that heat and pressure can escape.
  8. Return the soup to the pot and stir over low heat for another 10 minutes. If the soup is too thick, add some water to achieve your desired consistency.
  9. Serve hot.

Chicken, Cashew and Almond Stir Fry

Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)

Ingredients

  • 1 tablespoon macadamia oil
  • 3 small chicken breast fillets, thinly sliced
  • 1 medium onion, cut into wedges
  • 1 bunch broccolini, chopped into 5cm lengths
  • 1 teaspoon shredded ginger
  • 1 bunch baby bok choy, trimmed and roughly chopped
  • 2 1/2 ounces snow peas, trimmed
  • 2 1/2 ounces blanched raw almonds
  • 2 1/2 ounces raw cashews
  • 2 tablespoons salt reduced soy sauce
  • ¼ cup plum sauce
  • 4 cups cooked basmati rice

Instructions

  1. Heat half the oil in a wok over medium-high heat. Add the chicken and cook in batches until golden and cooked through. Set aside.
  2. Add remaining oil and cook onions and broccolini for 4 minutes until tender. Add the ginger, bok choy, snow peas, almonds and cashews and stir fry for 2 minutes or until bok choy is wilted.
  3. Return chicken to the wok, along with the soy and plum sauce and toss together gently. Cook for another minute then serve with rice.

Cashew and Noodle Sang Choy Bow

INGREDIENTS

  • 1/2 cup raw cashews
  • 4 ounces vermicelli or cellophane noodles
  • ½ red pepper, finely sliced
  • ¼ bunch cilantro, leaves torn
  • 1 cup bean sprouts
  • 2 green onions, sliced
  • 6 ounces cooked shrimp or small prawns
  • 6 large butter, radicchio or ice burg lettuce leaves

Dressing

  • juice of 1⁄2 lime
  • 1 teaspoon fish sauce
  • 2 teaspoons soy sauce

INSTRUCTIONS

  1. Place the cashews in a non-stick pan over medium heat and cook, shaking pan until golden and aromatic.
  2. Remove from pan and set aside. 
  3. Place noodles in a large heatproof dish and cover with boiling water. Allow to soak for 1-2 minutes, or until just softened. Transfer to a sieve, refresh with cold water and strain well.
  4. In a large bowl, combine the noodles, pepper, cilantro leaves, green onion and prawns. Whisk together the dressing ingredients and toss through the salad.
  5. Place mounds in lettuce cups and scatter with the cashews. Serve straight away, wrapping the lettuce leave around the salad to eat like a wrap.