The tallest tree in the forest was once just a little nut that held its ground.
This is a cashew apple tree. Cashew nuts are actually the kidney-shaped seeds that adhere to the bottom of the cashew apple grown mostly in Brazil. Interesting, isn’t it? Cashews are all the rage these days and used in all kinds of health food dishes – and for good reason. They’re delicious and good for you.
Cashews are ripe with proanthocyanidins, a class of flavanols that actually starves tumors and stops cancer cells from dividing. They’re also abundant in essential minerals, especially manganese, potassium, copper, iron, magnesium, zinc, and selenium. Plus, they taste delicious and they’re my husband’s favorite nut (besides me!). So I decided to make kefir with them.
My husband’s aunt, Carolyn, sent me a message. She found an easy way to make almond kefir and wanted to share it with me. It turned out wonderfully, so I decided to try it with cashews and the result was a deliciously creamy cashew kefir. It’s a different method and quite easy, no straining of the nuts in a nut bag, and I think you will love it. If you can’t have dairy, I think cashew kefir is a great alternative with tons of probiotics.