Cashew, Garlic and Cucumber – Vegan Sauce Recipe:
Searching for a vegan sauce that will please your family? Here is one nutritious, fun-to-eat, and easy-to-make recipe!
Cashew nuts are abundant sources of important minerals, particularly potassium, manganese, copper, selenium, iron, magnesium, and zinc. A handful of cashew nuts a day in the diet will provide enough of these minerals and may help prevent deficiency diseases.
These nuts are also rich in many essential vitamins, such as vitamin B6 (pyridoxine), vitamin B5 (pantothenic acid), riboflavin, and thiamin (vitamin B1). 100 g nuts provide 0.147 mg or 32 percent of the daily recommended levels of pyridoxine.
Throughout history in East Asia, the Middle East, and Nepal, garlic has been used to treat bronchitis, TB (tuberculosis), hypertension (high blood pressure), liver disorders, flatulence, dysentery, colic, intestinal worms, fevers, rheumatism, and diabetes.
The average garlic consumption per capita per year is two pounds. A healthy adult can safely consume up to 4 cloves of garlic each day, according to the University of Maryland Medical Center, with each one weighing about a gram.
Recent studies have suggested that increasing consumption of plant foods like cucumber decreases the risk of diabetes, obesity, heart disease, and overall mortality while promoting a healthy complexion, increased energy, and overall lower weight.
In addition, cucumbers contain unique antioxidants in moderate ratios, such as a-carotene and ß-carotene, vitamin A, vitamin C, zeaxanthin, and lutein.
These healthy compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species that play a role in aging and many disease processes.
Ingredients for cashew, garlic, and cucumber – vegan sauce recipe:
- 100 grams cashew, hydrated for 8 hours
- 1-2 cloves garlic
- 1/2 fresh cucumber
- water
- salt (optional)
- dill, parsley, basil
Method
Mix all ingredients in the blender.
Enjoy.
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References https://www.ncbi.nlm.nih.gov/pubmed/28356271 https://academic.oup.com/jn/article/148/1/63/4823695