Berries and Cashew Cream
Cashew cream is an incredibly versatile ingredient to have tucked away in your repertoire of brain healthy foods. Why do we love cashews so much? They are packed with vitamin E, for one, a powerful antioxidant when consumed in a whole food form. Cashews also contain brain boosting zinc and magnesium — minerals that are important for sleep, memory and mood.
When cashews are soaked in water, they become soft enough to be transformed into the most addictive cream. Cashew cream is a perfect dollop for your favorite berries. After soaking cashews are drained and whizzed in a powerful blender with fresh water, vanilla, a pinch of salt and a touch of pure maple syrup.
Or, you can make a savory cream by adding lemon juice, a pinch of salt and a handful of fresh herbs — think basil, cilantro or dill. Herbed cashew cream is wonderful atop a bowl of soup, a fish taco, or grilled chicken.
One of my Boulder Brain Works cooking class students declared cashew cream to be “better than whipped cream.” I agree. There’s nothing wrong with a little bit of whipped cream now and then, but cashew cream has a far more interesting flavor and is so filling that just a small amount satisfies a craving for something sweet.