Nuts are considered the food of the future, and this is no accident. They are very nutritious and rich in vitamins and minerals necessary to maintain the body in good shape.
The main supplier of cashew nuts in our country is India. From there, the so-called Indian soap nuts are also brought to us, but they are inedible and are used only when creating hygiene products, so if Indian nuts are indicated in the salad or other recipe, cashews are meant. Our article is about them.
Cashew composition
Despite the fact that nuts are very high in calories, nutritionists recommend including them in a complex of products that contribute to weight loss. Of all, an Indian nut for weight loss is considered the most suitable. Fats in it are slightly less than in other nuts. These are omega 3, 6 and 9 unsaturated fatty acids . In addition, cashews have a lot of B vitamins (niacin, riboflavin, folacin, thiamine, pyrodixin and pantothenic acid), vitamins A and C. Indian nuts are suppliers of carbohydrates, proteins, fats and Sahara.
Biometrics zinc, phosphorus, iron, calcium, sodium, magnesium and potassium are contained in them in an optimal ratio and in an easily digestible form.
The benefits of cashews
Before telling how to use cashews for weight loss, we will tell you in what other cases these nuts help, and why they are loved in the countries where they grow.
Indian nut (a photograph of it in front of you) is an overgrown receptacle of the fruit, resembling quince or pear.
This is the receptacle, which is considered a nut, the Indians use to treat colds, as well as an antiseptic. Cashew is a well-known aphrodisiac and activates libido in both men and women.
The regular addition of Indian nuts to food helps increase the elasticity of blood vessels, dissolve low-density cholesterol, strengthen brain activity and strengthen overall immunity.
Not so long ago, scientists discovered another unique property of cashews - the ability to destroy cancer cells. This is an additional argument in favor of including Indian nuts on the daily list of foods on the table.
Harm Cashew
It is important to consider that only fresh, nut-free Indian nut can be used in food. What is the smell of benign cashews? Delicate, sweet-fruity and very pleasant. If you feel musty, then such a nut is not suitable for food, because there is a risk of provoking allergies, dysbiosis and even intoxication.
A good Indian nut (the photo clearly illustrates this) has an even milky white color, without yellowness and extraneous spots.
Cashew, like almost all nuts, can cause rejection, so people prone to somatic reactions to food, it can only be recommended after a blood test for antibodies.
Cashew Cooking
Cooks love Indian nuts not only for their good taste. Cashews come to the retail network ready to eat. They do not need to be cleaned or fried. They go well with a wide variety of products. They are added to both sweet and salty dishes. The intricate shape of nuts involves using them as a decor on cakes, ice cream, cakes and salads. Indian nuts will not spoil a single dish. Ground nuts go to sauces and to all of the above dishes.
When compiling a lenten menu, Indian nuts will also be very helpful. Milk, cottage cheese, heavy cream and gourmet cheese are made from ground cashews.
Cashew Diet
In 100 grams of cashews - 600 kcal, but for those who want to quickly lose weight, the menu includes Indian nut. For weight loss (reviews confirm this) cashew is indispensable. The reason is that nuts quickly give a feeling of fullness and contribute to the production of hormones that improve mood and tone up. But it’s no secret that intensively losing weight due to an acute feeling of hunger are irritable and lethargic. Indian nuts, the beneficial properties of which we have listed above, need to be eaten in very small quantities, not more than 30 grams per day, that is, 8-16 pieces, and one at a time, chewing thoroughly and for a long time. Only with such use of such an energy-intensive product, the effect of losing weight will come without fail and quickly, and the mood will remain even and positive.
Further, we offer several recipes for dishes containing Indian nut. Reviews say that they are ideal for inclusion in the menu of people suffering from overweight, but forced to lead an active lifestyle.
Milk
Walnut milk is prepared immediately before use for food, because, like a normal cow, in a warm room it quickly sours. The maximum shelf life in the refrigerator is one day.
The process of preparing milk is simple, but from a habit can seem time consuming. Nuts are ground in small portions in a mortar. A little hot water is constantly added to them. The result should be a homogeneous paste. This paste is diluted with water and then filtered through several layers of gauze.
Soft and fragrant milk is drunk with honey or sugar, added to coffee and tea, in a word, used to prepare a wide variety of drinks and other dishes. Below we will give recipes for the most interesting and universal.
The use of peanut milk is similar to that of cow. In the monastery kitchens on fasting days, almonds, hazelnuts, pistachios and Indian nuts are in great demand. The benefits of these nutritious and delicious gifts of nature are truly invaluable.
Cheese
We will teach you how to make delicious cheese out of 150 grams of cashews, which you can eat by spreading on toast, in addition, this cheese is conveniently cut into slices and put in salads instead of Fet's milk cheese, and it is also unusually good in fillings when stuffing vegetables and fruits .
To make cheese, you need nuts (150 g), 60 ml of natural lemon juice, vegetable oil - 3 tablespoons, salt - 1 teaspoon, half a glass of water and 2 cloves of garlic.
Soak the nuts for half an hour in boiling water, dry them slightly and grind them in a blender to a paste. Grate the garlic on the smallest grater. Combine cashews, garlic, oil, lemon juice, water and salt and mix. Taste and if everything suits, then beat the mixture again until a homogeneous mass is obtained.
Put a sieve in a deep dish so that it does not reach the bottom. Put gauze folded in three layers into a sieve. Put the cheese mass on gauze. Raise the gauze edges, fasten with an elastic band and put for 12 hours in a cold place to express excess water. It will be a little.
Then take heat-resistant dishes, grease its bottom and walls with vegetable oil and put the resulting raw nut cheese into it. He settles easily. Preheat the oven and place the cheese in it for 40 minutes. Readiness is determined visually. The cheese should be browned and cracked. Then it will have to be cooled at room temperature, covered with a damp cloth, and then wrapped with cling film and put in the refrigerator for another two hours. During this time, the cheese will find its ideal density and consistency.
Dates stuffed with walnut cheese
When you are on a diet, you really want the food to be tasty, original and satisfying, isn't it? Cashews will improve the taste of any dish. It will not work to eat a large number of dates stuffed with nut cheese - it’s one or two of strength, since saturation will come very quickly, from the first bite.
Indian nuts are harmful to the figure only in large quantities, and one date stuffed with nut cheese will quickly satisfy your hunger, cheer you up and not cause remorse because of its high energy value, because these calories will be burned for a very long time without provoking fat deposition.
The dates are stuffed like this: the fruit is cut, the stone is removed, and nut cheese mixed with crushed nuts is put in its place.
Pie filling
Cashews make a delicious filling for pies from any dough. It becomes so.
Nuts (half a glass) should be passed through a meat grinder or grated. Add sugar to nuts - 170 grams (you can slightly less) and 1 egg.
Fry a tablespoon of wheat flour in butter, cool and put in a bowl with chopped nuts, sugar and egg. Stir everything well, and the filling is ready!
Jelly with cherries in hazelnut milk
Dilute agar-agar or gelatin in accordance with the instructions on the package and make a gelling solution.
Prepare 0.5 liters of peanut milk. Add brown sugar to milk, stir and boil. Mix with gelling solution and vanilla, pour into molds and refrigerate for solidification.
Melt 200 g of granulated sugar in a deep frying pan, dip frozen cherries (400 g) in sugar and, carefully stirring with a silicone spatula, bring the berries to caramelization. On frozen jelly put glazed cherries and cashew halves.
Green Salad with Peanut Sauce
Scalp with boiling water for 150 grams of fresh spinach and sorrel, tear into small pieces with your hands and pour in peanut sauce.
For the sauce you will need apple cider vinegar, vegetable oil, garlic (2-3 cloves), fresh dill, celery and parsley, green onions, salt and 0.5 cups of Indian nuts. All ingredients, with the exception of vinegar oil and salt, are crushed in a mortar and slightly diluted with water. Salt, add oil and vinegar to taste. Combine the finished sauce with spinach and sorrel.
This sauce is recommended to be served not only with the salad shown here. It will shade well other dishes that are usually cooked with mayonnaise.
Stuffed tomatoes
With strong tomatoes, cut the bottom with the receptacle, and scoop out the seeds from the middle with a teaspoon. For the filling, take Indian nuts, carrots, avocados and potatoes. The ratio of products does not have a strict order. It all depends on the taste preferences of the cook.
Carrots and potatoes need to be peeled, cooked and cut into very small cubes. Cashew pound in a mortar. Remove the bone from the avocado and cut the flesh in the same way as the rest of the vegetables. Combine all the ingredients in a bowl, salt, pepper, stir and stuff the resulting mixture of tomatoes.
In the same way, you can stuff baked bell peppers, baked eggplant and zucchini.
Green sauce
Our green sauce is good for salads as well as for main dishes of meat, fish, seafood, vegetables and rice. The green color is obtained due to the presence of avocados, and the delicate, creamy taste is due to Indian nuts. The composition of the sauce is extremely simple - cashews, avocado and lime juice. But cooking it will take time.
First, make a glass of nuts to make nut milk, as described above. Do not discard pomace.
Fry two tablespoons of flour until light yellowish, combine with nut milk and bring to a boil over a fire. Salt and pepper a little. The result is a thick and tasty mixture.
Combine walnut cake with avocado pulp and beat with a blender for 10-15 seconds. Add the juice of one lime and a slightly cooled nut mixture. Stir and use in a dish.
Cream
Thick cream from Indian nuts is a wonderful independent dessert dish. It is also convenient for them to fill cakes, for example, eclairs.
To prepare the cream, lightly fry the wheat flour in vegetable, preferably refined, olive oil.
Cook peanut milk. Combine it with flour, a few drops of cognac and honey. Stir and warm on the stove.
Cashews contain less fat than other nuts, and due to the fact that they contain only slow carbohydrates, they are recommended in diets for weight loss.
Kissel
Thick nut kissel is popular with everyone. For it, you need to take 400 g of nuts and crush it in a mortar or grind it with a blender. Pour in a nut mass one liter of boiling water and let stand for 20 minutes. Strain through cheesecloth. Pour another glass of boiling water into the pomace, insist and strain again. Flavor the resulting milk with vanilla sugar. Pour one glass and put the rest on the fire.
Add a glass of potato starch to the separated glass of nut milk, stir and pour into boiling almond milk. Stir immediately to make the jelly uniform and without lumps. As soon as it begins to lag behind the walls of the pan, remove from the stove, pour into a mold and take it out to cool for cooling.