Cashew Kale

This recipe is blood-boosting, brain-boosting, constipation-kicking and detoxifying! It will also help fight fatigue and support adrenals, balance hormones, boost the immune system and support the respiratory system. If that isn’t enough, it is also vegetarian and vegan. But don’t let that scare you. It is delicious!

Yield: Makes about 2 ½ cups

Ingredients

  • 2 Tbsp. olive oil

  • 2 large carrots, thinly sliced into rounds (about 1 cup)

  • 2 bunches kale, thick stems removed, thinly sliced (about 8 cups)

  • 1 garlic clove, minced

  • 2 Tbsp. low sodium Tamari sauce or Braggs Aminos

  • ½ cup cashews

  • ¼ cup raisins

Instructions

  1. Heat the olive oil in a pan over medium heat and sauté the carrot for five minutes.

  2. Add the kale, garlic, tamari, cashews and raisins and sauté a minute or so until cashews begin to soften.

Double this recipe and serve on the side at breakfast to start your day with those important cancer-kicking greens!

Health Benefits of Cashews:

  • Cashews are ripe with proanthocyanidins, a class of flavanols that actually starve tumors and stop cancer cells from dividing. Studies have also shown that cashews can reduce your colon cancer risk. Their high copper content also endows the seed with the power to eliminate free radicals and they are also good sources of phytochemicals and antioxidants that protect us from heart disease and cancer.

  • Cashews have a lower fat content than other nuts and most of it is in the form of oleic acid, the same heart-healthy monounsaturated fat found in olive oil. Studies show that oleic acid promotes good cardiovascular health by helping to reduce triglyceride levels, high levels of which are associated with an increased risk for heart disease. Cashews are wonderfully cholesterol free and their high antioxidant content helps lower risk of cardiovascular and coronary heart diseases. The magnesium in cashews helps lower blood pressure and helps prevent heart attacks.