Cashew Many Things
Raw Cashew
Cashew is a special nut. When cracking it open, the nut shell needs to be boiled. So raw cashew is actually not really raw. Nevertheless, the non-roasted cashew, which will be labled as the raw cashew on the packages and stores, is used in this recipe.
***If you are avoiding nuts due to healing your gut, then do not use this recipe, or use sunflower seed or pumpkin seed instead if you are familiar with the flavor of it. Later once the gut is healed, can introduce some nuts back into the diet slowly.
Dill-Cashew Hor d’Oeuvres
Ingredients:
1 cup raw cashews, soaked overnight
some water
1 tsp unrefined salt (Celtic, Himalayan, Real)
blender or food processor
1/2 cup fresh Dill
red onion
cucumber
seed cracker or almond cracker
empty mason jar
How to make:
soak cashews overnight
wash well before blending
put mason jar in freezer
prepare the dill: wash the whole bunch and leave over a dry towel or pat it down gently to remove as much moisture as you can. pluck out the branches and don’t use too much of the main stem. some is ok.
blend or process the soaked cashew + salt. do not use water to start. consistency should not be runny. blend or process until smooth, or if you like crunchy textures, blend a little less to leave some small chunks. if needed, can add a little water. do not overheat the processor or blender. stop and go in between high speed runs. you want to retain the nutrition in the food you’re making. too hot will damage the good stuff.
once you have a creamy consistency that will not run off the cracker, add the Dill. about half the volume of the cashew you just blended. you can do less or more. it is up to your preference. start with less if you want to be certain.
place the Dill-Cashew cream into a mason jar which was in the freezer, and refrigerate it. roughly 30minutes already is enough for cooling and setting.
while waiting:
trim or pluck out some Dill to use as a topping. it’s best if they are not wet when plating.
slice the cucumber as thin or thick as you please. it is better to have enough for a good crunch, but not so thick that it will topple and get messy when biting into it.
slice and chop the onion. based on how you slice the texture will feel different and believe it or not will affect the way it can taste! so slice to your preference.
lay out crackers on a plate
with a small spoon, place the Dill-Cashew Cream on the cracker.
place the onion over the cream.
place the cucumber over the cream/onion
top off with a piece of Dill
yummy yummy! enjoy!
Open-faced Cashew Cucumber Sandwich
All steps are identical to the hor d’oeuvres, except you will use a sandwich bread, made with ancient sprouted grains or pseudograins and seeds, and you layer bread, dill-cashew-cream, long slices of cucumber, cream, onion in that order! Enjoy!
Cashew Nachos
All steps are also the same as the hor d’oeuvre. But do not blend the Dill into this one. Instead, blend in some garlic. Organic Quinoa Tortilla, Red Onions and Bell Pepper chopped (or no onions if you prefer), plate it nicely and enjoy!
Cashew Cream Veggie Soup
Ingredients:
1 cup raw cashews soaked overnight and rinsed.
2 cups water
Diced Garlic
1-2 cups Organic Peas, Organic Corn kernels**, Organic Chopped Carrots
0.5-1tsp Celtic Salt (to taste, so start with less)
**Corn especially must be organic due to the prevalence of GMO types.
How to make:
blend cashew in the water and make cashew cream
place all veggies (including garlic) in a pot, a spoonful of water, and celtic salt and stir until lightly sauteed. veggie should be cooked where it is not soggy.
add cashew cream and bring to boil*** on high, keep stirring medium for a few more minutes and serve!
***Boil for a bit longer to let some of the water evaporate to make the soup thicker with less water. Great for taste and much better for digestion.
