Today I have the best salty snack that I have proposed to you so far. Roasted cashews and turmeric, dried tarragon, chile flakes and Chia seeds. Hot as it should be, salty as it should be, and very very tasty !! Ideal snack to accompany your drink, or, for any time you are looking for something spicy to revitalize you.
Cashews are actually the seeds of a tree that grows in southeastern Brazil. There were discovered by the Portuguese and is now known worldwide. These seeds, therefore, adhere to the bottom of the fruit of the tree, which is called “cashew apple”. These apples are highly appreciated by the people of South America. I was impressed learning about it, so I found a picture to see it yourself.
In Greece we find cashews in the market throughout the year, imported from India and Vietnam. In raw form, cashews are toxic to humans due to a chemical called urushiol, which may cause allergy. Before being sold, cashews are steamed or baked (or both) to remove that substance.
Cashews are packed with soluble fiber, vitamins, minerals and numerous health-promoting phyto-chemicals that help protect us from disease and cancer. It is rich in monounsaturated fatty acids such as oleic acid and palmitic acid. These essential fatty acids help lower harmful LDL-cholesterol, while increasing good cholesterol HDL.
Moreover, cashews are rich in essential minerals such as manganese, potassium, copper, iron, magnesium, zinc and selenium. Selenium is an essential trace element, which functions as a co-factor for antioxidant enzymes such as glutathione, one of the most powerful antioxidants in the body. Copper plays an important role in a broad range of physiological processes, including the use of iron, eliminate free radicals, the growth of bone and connective tissue, and the production of the pigment of the skin and hair, called melanin.
Futhermore, it is rich in many essential vitamins such as pantothenic acid (vitamin B5), pyridoxine (vitamin B-6), riboflavin, and thiamine (vitamin B 1).
Tarragon is an aromatic herb, with many culinary applications. Its smell is reminiscent of licorice. It is a source of vitamins A and C, iodine but also an excellent source of potassium. The herb acts as ascorbic, diuretic, emmenagogue, febrifuge, hypnotic, anthelmintic and helps in digestion problems and toothaches. The infusion of the leaves is used to treat indigestion, flatulence, nausea and hiccups. It acts as a mild sedative and helps to slightly insomnia problems. Has mild emmenagogue properties and helps to delay period. Poultice of leaves helps in rheumatism, arthritis, gout and toothache. The essential oil is used for digestive problems and menstrual. The fresh or dried plant has the ability to repel insects.
As far as turmeric and Chia seeds, we have spoken many times about their nutritional value. Read related articles if you want to learn more about their properties. Let us now have a look at the recipe:
Preparation time: 25 minutes
Servings: 8 (yields 2 cups of cashews)
- 2 cups raw cashews (230gr./8oz)
- 1 tablespoon Chia seeds
- ½ teaspoon (hipping) ground turmeric
- ½ – 1 teaspoon salt (depending on how salty you want it)
- 1 teaspoon chile flakes
- 2 teaspoons dried tarragon
- 1 tablespoon olive oil
- Preheat the oven to 140 ° C.
- In a bowl mix all the ingredients well.
- Spread the nuts on a baking sheet that has been paved with parchment paper and bake for 10 minutes. Remove from oven, stir, spread them well again in the pan and put back in the oven for another 10 minutes.
- Allow to cool before tasting.
The original recipe says you can store them in an airtight container for about 2 weeks. I could not check this out …… these didn’t last more than 2 days … 🙂
Nutritional Facts per Serving
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