Interesting fact for those of you out there who like statistics:
Apparently the largest recorded and currently existing cashew nuts tree is around 130 years old, located in Natal, in the Rio Grande do Norte region of Brazil, and is meant to be the size of average 70 regular trees, covering a very impressive surface area of 8,500 m² (3,281.34 sq ft), with its limbs radiating out some 50 m (164 ft) from the central trunk.
November 23 is a National Cashew Day in the United States, which is hardly surprising given that US is supposed to account for nearly 90 per cent of global cashew nut consumption, which is a truly impressive statistic. Despite not being American myself, I would most definitely call myself a cashew nut aficionado, even though I was never introduced
to them till my twenties. And I must confess that it is one of my favourite snacks, as well as a regularly featuring ingredient of many dishes I make – both sweet and savoury ones.
So where do cashew nuts come from and how did they become the snack that we are familiar with today?
Cashew nuts were first introduced to the Portuguese in 1558 by the native American Indian tribes in Brazil, where the tree was discovered. It was the natives that taught the Portuguese how to roast the nuts to make them edible, as in their raw form cashew nuts contain some irritant substances.
The Portuguese were so taken with the lovely taste of this nut, that they took the seeds of the plant to Goa in India in 1560 and started cultivating them there. The tree took well to the Indian climate and over time became a very well-established crop both In Southeast Asia as well as Africa, and one which formed an essential part of food and commerce in those regions. Cashew nuts were not introduced as a crop in the US till 1903, but by 1941 they were already a very well known and loved snack.
So what is so special about cashew nuts then?
First of all, cashew is not technically speaking a nut, but a seed of a so-called cashew apple fruit (which itself is not edible, but the pulp of which can be made into an alcoholic drink). In the past, cashews would be considered as highly calorific food, so many people would be warned off them on the grounds of them being able to contribute to weight gain if consumed in too large quantities. However, some of the newest research is starting to link nut consumption with lower overall body weights and greater weight loss than in case of those people with nut-free diets.
Cashew nuts are real nutritional powerhouses, containing many essential minerals and vitamins, all of which contribute to improved health of those who consume them. The nutritional breakdown of this lovely nut is as follows:
Each ounce of cashews (28 gm) contains:
• 157 calories
• 5 grams of protein
• 12 grams of fat
• 9 grams of carbohydrates
• 1 gram of fibre
• 67% of recommended daily intake of copper
• 20% recommended daily intake of magnesium
• 20% of recommended daily intake of manganese
• 15% of recommended daily intake of zinc
• 13% of recommended daily intake of phosphorus
• 11% of recommended daily intake of iron
• 10% of recommended daily intake of selenium
• 10% of recommended daily intake of thiamine
• 8% of recommended daily intake of vitamin K
• 7% of recommended daily intake of vitamin B6
In summary, cashews are low in sugar and rich in fibre and contain heart-healthy fats and plant protein. They’re also a good source of copper, magnesium, and manganese — nutrients important for energy production, brain health, immunity, and bone health.
In addition to that, like many other nuts and seeds, cashews are rich in carotenoids and polyphenols, which are two categories of antioxidants that may help reduce inflammation and offer protection from disease.
And because cashews are low in sugar and rich in fibre, they may help reduce blood sugar levels and protect against the development of type 2 diabetes.
There is also some anecdotal evidence that because of their impressive nutritional profile, cashews can be considered a naturally anti-depressant food. The recommended dose for that purpose is supposed to be two handfuls a day.
So how can we best make use of the health benefits of this great food?
To get the most of your cashew nuts, try to purchase the ones which have not been roasted or had salt added to them. And to reduce the level of phytates contained in them, which affect availability of nutrients contained in cashews to the body, try soaking the nuts overnight before adding them to your dishes of choice.
As mentioned earlier on, cashews make a great portable snack but can also be cooked with, made into nut butter or cheese substitutes, as well as added to various dishes as a topping to improve their taste and nutritional profile
Some of my own favourite ways of adding cashew nuts to my own diet include:
• adding them to mixed fruit salads to make them more substantial and blood sugar friendly
• adding them to stir-fries as a protein source and for their lovely crunch factor
• adding them to green smoothies with some filtered water instead of a commercially bought nut milk
• adding them to soups for their protein content and creamy texture (once blended)
If you would like to try a very simple, if slightly unusual recipe for a creamy soup that contains cashew nuts, check out my recipe for Luscious Cream of Celery, Apple and Cashewnut Soup included as a part of a beautiful FREE guide to creating a holistic spa experience in the comfort of your home, which can be downloaded by clicking
HERE.
With my best wishes for lots of radiance in your own life
Barbara
Inside Out Radiance Health Coaching
www.insideoutradiance.com