Cashew

Natasha Longo ~ The One Bacteria That Causes Tooth Decay, Acne, Tuberculosis And Pneumonia Can Be Killed By This One Seed

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PreventDisease  April 27 2014

CashewNutGram positive bacteria, which cause tooth decay, acne, tuberculosis, Streptococcus pneumoniae, Francisella tularensis, and leprosy are all killed by anacardic chemicals present in cashew nuts which are actually seeds.

Cashew nuts are actually the kidney-shaped seeds that adhere to the bottom of the cashew apple, the fruit of the cashew tree, which is native to the coastal areas of northeastern Brazil. 

You have probably noticed that cashews in the shell are not available in stores. This is because these nuts are always sold pre-shelled since the interior of their shells contains a caustic resin, known as cashew balm, which must be carefully removed before they are fit for consumption. This caustic resin is actually used in industry to make varnishes and insecticides. Today, the leading commercial producers of cashews are India, Brazil, Mozambique, Tanzania and Nigeria.

Cashews are an excellent source of copper, and a good source of phosphorus, magnesium, manganese, and zinc.  Continue reading →

Vegan Gluten-Free Lentil Lasagne With Cashew Cream Sauce (Yummy Recipe)

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Wake Up World  March 6 2014

Trinity Bourne
Trinity Bourne

This gluten free, vegan lasagne is a fantastic alternative to the meaty, diary laden versions. It’s tasty, filling and full of healthy protein and nutritional goodness.

In this version I use twirly rice fusilli pasta instead of flat lasagne pasta sheets. You can, of course, buy pasta sheets and use them instead. Gluten free pasta sheets are more specialist and expensive (here in the UK at least) so I prefer to use fusilli. Any good health food store should have gluten free pasta – use whatever you can find.

I felt quite excited at having a creamy ‘cheese’ type sauce on top too, and opted for cashew sauce which, with it’s rich creaminess, works lovely as a dairy-free sauce alternative. After baking in the oven for 40 minutes it gives a pleasant rich crispy ‘can’t-quite-guess-what-it-is-but-I-like-it‘ effect.

This dish works for gluten-free vegans and regular eaters alike. We enjoy this with a hearty green salad.

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