Raw Cashew Chikn Salad
Well, if there is no other reason for eating raw, it is because of the heat emanating over a hot stove or an oven. No more baking or frying to heat up the kitchen. This Raw Cashew Chikn Salad is quick and easy and requires neither a stove or an oven. Also, none of the original nutrition is leached out in the cooking process, preserving all of it. However, it is all about balance. It is all about temperance. So, it is wise to balance your diet with a combination of cooked and raw foods, because many food items require heat to break down the cellular structure of foods.
Take for instance, tomatoes. According to Science Daily:
"Cooking tomatoes -- such as in spaghetti sauce -- makes the fruit heart-healthier and boosts its cancer-fighting ability. All this, despite a loss of vitamin C during the cooking process, say Cornell food scientists. The reason: cooking substantially raises the levels of beneficial compounds called phytochemicals."
The way to "break down" tomatoes is just to slice them, and then marinate them in lemon and olive oil, let them sit for 10 minutes before eating.
Now, let's take a gander at CASHEWS. This recipe uses 1 cup of cashews, which has 786 calories and only 1 percent of sodium (salt), but has 46% iron (Daily Value) and loads of zinc! A very healthy lunch or a great meal for two. But, let's get to the recipe:
Raw Cashew Chikn Salad
Servings: 2
Prep Time: 10 Minutes
Cook Time: 0
Total Time: 10 Minutes
Equipment Needed: Food Processor, Knife
Ingredients:
1/2 Cup Sunflower Seeds
1 Cup Cashews
1/4 Cup Celery, Chopped
2 Green Onions, Cut into Small Pieces
1 Tablespoon Nutritional Yeast Flakes
1 teaspoon Dill, Dried
1/2 teaspoon Sea Salt
Juice of 1/2 Lemon
Directions:
1. Chop fine celery and green onions and set aside.
2. Put all other ingredients in a food processor and chop until medium to fine.
3. Combine all ingredients and mix thoroughly.
4. Garnish with your favorite Chikn Salad ingredients: cucumbers, tomatoes, black olives, etc.
