Cashew nuts are jam-packed with nutritional content~sometimes called "Natures Vitamin Pill". It packs 5 grams of protein per ounce and high levels of the essential minerals iron, magnesium, phosphorus, zinc, copper and manganese. Cashew nuts also have a fatty acid profile that contributes to good health through phytosterols, tocopherols, and squalene, all of which lower the risk of heart disease, combined with the nut's zero percent cholesterol content. All nuts, including the cashew nut, have been associated with a reduced risk of gallstone disease. Integrating frequent nut consumption into your diet, especially raw cashews, may lower the risk of developing Type 2 Diabetes, the most commonly diagnosed form of diabetes in America today.
I hope you will give this dish a try, not only because it tastes amazing, but that it is packed with awesome health benefits.
12 oz. portabello mushrooms (should be 4 mushrooms~sliced into cubes)
2 Tbsp. extra virgin olive oil
1 red bell pepper, diced
2 garlic cloves, minced
3 dried red chilies, chopped
2 Tbsp. Nama Shoyu (soy sauce) or Bragg's Liquid Aminos
1 Tbsp. sweetner of choice
1 bunch green onions (scallions)- cut in 2 inch pieces including greens
1 cup cashew nuts (raw or roasted)
1 tsp.-1 Tbsp. arrowroot powder (push vegetables to side of pan to expose liquid & whisk in to thicken)
Cilantro leaves for garnish
PERFECT BROWN RICE:
1 cup uncooked brown rice
1 tsp. olive oil
2 cups filtered water
2 basil leaves (optional)
1/2 lemon Juice
Sea salt & pepper to taste
1. Fix brown rice by cooking in 1 tsp. olive oil until lightly browned. Place 2 basil leaves on top of rice and add 2 cups water all at once. Quickly put on lid and bring to boil. Turn down heat to simmer until all water has evaporated (around 40 minutes). Fluff rice and add juice of 1/2 lemon and lightly salt & pepper to taste.
2. While rice is cooking cut portabello mushrooms into cubes. Set aside.
3. Preheat a wok and then heat the 2 tbsp. oil. Add minced garlic and dried chopped chilies to the wok and stir-fry over a medium heat until golden. Do not let the garlic burn.
4. Add the portabello mushrooms and stir-fry until it is cooked, then add the red bell pepper.
5. Stir in the shoyou (soy sauce) and agave. Add the green onions and cashew nuts. Stir-fry for 1-2 minutes more, until heated through. Push vegetables to side of wok to expose liquid. Whisk in 1 tsp. - 1 Tbsp. arrowroot powder to thicken liquid.
6. To serve: With a very small dipping bowl for a mold, pack with brown rice and empty onto plate (see picture above). On top of rice place stir-fry vegetables and garnish with cilantro.