I love cashew nuts, they’ve always been a favourite of mine but they went up even further in my estimations when I discovered a while back that they contain natural mood lifting properties.
According to the people that know these things, a handful of cashews can be as helpful for the blues as taking herbal supplements. As you can imagine this was amazing news to my ears.
I enjoy a good dip, and often make them as an easy entrée when we have guests over. Hubby detests chick peas – along with lentils, quinoa and various other veggie food – he’s a true caveman! Anyway, cashews make a wonderful alternative. The dip tastes better (in my opinion) and I never get any complaints from him.
Ingredients for a large bowl:
250g cashew nuts
50ml extra virgin olive oil
2 tbsp tahini
Juice of a lemon
Large clove of garlic
1/4 – 1/2 tsp sea salt to taste
– soak the nuts in a large bowl of cold water for four hours. Then drain in a sieve and rinse thoroughly. This will make them easier to grind and digest
– put the nuts into your blender or food processor, with all the other ingredients and whiz until smooth
– serve with crudities or cucumber slices for a low carb option