3 Reasons Cashews Are One Of Dr. Weil’s Favorite Foods
This uniquely shaped nut is one of Dr. Weil’s favorites, and is also one of the lower-fat choices when it comes to mixed nuts. The fat that cashews do contain is rich in oleic acid – the heart-healthy monounsaturated fat found in olive oil. Cashews also are a good source of iron and contain copper, essential for the formation of red blood cells, and magnesium, which is vital for healthy muscles and bones.
One way to get cashews into your diet and boost your energy is with a cashew nut butter sandwich. Start with a slice of fiber-packed wholegrain bread and then top it with unsweetened cashew butter for a healthy, energy-promoting mix of carbohydrates, protein, and fat.
If you prefer lightly roasted cashews, at-home roasting is simple: Stir raw cashews (and almonds and walnuts if you like) in a dry skillet over medium-high heat or spread them on a baking sheet placed in a 350-degree oven for 10 minutes. Toss occasionally until they are done to your liking. The aroma is wonderful and the results can be delicious.
Try the Cashew Brittle recipe – a healthy take on a sweet classic!
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