Raw Cashew Apple Salad
Salads are one of my favorite dishes, and since I love cashews and apples, I found a winner here. It's also pretty easy to whip up in a short amount of time.
This was one of the new recipes I made during my "eating all raw for one week," recently. It was delicious, and very filling! My husband remarked that he'd like to see it served once a week from now on. He liked it that much!
Cashews (sometimes called the “nature’s vitamin pill”), are a good source of phytochemicals and antioxidants. They are rich in magnesium, zinc, iron, phosphorus, selenium, copper and manganese, and they contain 5 grams of protein per ounce. This "good fat" nut is considered to be one of the "low-fat" nuts in comparison with other nuts, and eaten in moderation, it is an excellent choice for dieters, and those with cardiovascular disease or diabetes.
3/4 cup raw cashews*
1 carrot sliced
1 Granny Smith apple chopped
1 stalk celery sliced
1 large clove garlic sliced
1/2 tsp celery seed
1/2 tsp pure onion powder
1 Tbs onion chopped
2 Tbs. of parsley chopped
1/2 tsp rosemary powder
1/8 tsp sea salt 1 Tbs fresh lemon juice
*Soaking cashews prior to using them for eating and cooking purposes may aid in proper nutrient absorption. For this particular recipe I did not soak them.
Place all ingredients into a food processor and pulse several times. Continue to pulse minimally until you get a nice texture (similar to the photo above).
Scoop onto a plate, or if you want to be a bit fancy, pack the salad into a mold or small bowl, then invert onto your plate.
For more information check out these links:
7 Health Benefits of Cashews
What are the Health Benefits of Soaked Cashews?
Linking up with Wellness Wednesdays
and Raw Foods Thursdays