by Holladay Allen
Native Foods Cafe
1. Walnuts are the only nuts that offer a solid amount of the omega-3 fat that helps prevent plaque buildup in the arteries that results when "bad" LDL cholesterol is oxidized. And it has been reported that they can also help strengthen bones and increase brain function. Walnuts are delicious too, in salads, cookies, & sprinkled in wraps for texture or mixed into dried fruits.
2. Pistachios are soooooo awesome. You know, cause you can eat a thousand of them in 20 minutes. But they also are lutein, which plays a role in healthy vision, and they have a decent amount of potassium compared to other nuts. I love pistachios in my salads.
3. Brazil Nuts are very interesting nuts. One single Brazil nut contains your daily dose of selenium, which helps prevent cellular damage from free radicals, like cancer. They are large and kind of light in density. But you can taste that nutty fatty kind of taste still, which makes them great for cheeses. I like Dr. Cow’s Brazil nut cheese.
5. Cashews make for great sauces and cheese, especially after you soak them a bit first. They have pretty much all of the vitamins and minerals and other health benefits listed above, but they have a bit more fat. But not to fear, it is a “good fat.” Check this amazing cashew horseradish cheese recipe that pairs well with wine...
¾ cup cashews
6 TBSP olive oil
¼ cup lemon juice
1 TBSP tahini
1 ¾ tsp sea salt
2 TBSP prepared horseradish (non-dairy)
4 sheets cheesecloth
1 tsp cracked black peppercorns (you might want more….)
1. Put cashews in a stainless steel or glass bowl and cover with 3 inches of water. Soak at room temperature overnight.
2. Drain and rinse with coldwater.
3. In a blender, puree cashews, olive oil, lemon juice, tahini, salt and horseradish.
4. Get a strainer and place over the bowl. Line strainer with 3 layers of cheesecloth.
5. Spoon cashew mix over cheesecloth forming a loaf.
6. Fold sides of cheesecloth around cashew mix and twist ends and secure with rubber bands.
7. Place in strainer over bowl again and let stand another 12 hours or overnight at room temperature.
8. Then let chill for 2 hours or longer.
9. Preheat oven to 200 and ready a baking sheet with parchment or a silicon mat.
10. Unwrap cashew mixture and rewrap in a clean piece of cheesecloth to form a tight log.
11. Bake 35 minutes turning occasionally.
12. Cool, chill, wrap and sprinkle and push in the peppercorns.
Serve with your favorite crackers or spread on fresh cucumber slices, or layer all three!
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