Cashew Butter Stew

This stew has a surprising bite, the cayenne pepper really pops the spice factor.  Cayenne pepper has many health advantages.  Even though it is spicy it actually calms an upset tummy, it sooths a sore throat and calms a cough.  Cayenne pepper also cuts down the mucus that is associated with colds and flus, helping reduce the symptoms, and it does so much more.

Cashews are super high in the mineral copper, which is often not a health focus.  But, it really should be, because it helps your body function properly.  Copper removes free-radicals, it helps the body produce bone and connective tissues.  It is also responsible for improving the body's ability to make energy.

This Cashew Butter Stew is delicious all by itself and over rice.  If you are a vegetarian or vegan this recipe is fantastic using chickpeas, instead of chicken.  And, if you are lactose intolerant this is a great dish to have when you are in the mood for a creamy type stew but don’t want the diary.  It’s fast and easy to make clocking in under 20 minutes.  When I’m in the mood of a creamy comfort food kind of dish, this one always hits the spot.

Cashew Butter Stew 

Ingredients

• 1 package vegan chicken strips or chickpeas (if you eat meat use 1.25 lbs chicken breast, cut into strips)
• 2 small granny smith apples, peeled and chopped
• 1 red bell pepper, de-seeded and sliced
• 2 cups vegetable stock
• ⅓ cup cashew butter (you can sub peanut butter)
• ½ cup cashews
• ¼ cup parsley
• ½ tsp black pepper
• ¼ tsp cayenne pepper
• ¼ tsp sea salt or pink himalayan
• 1 tbsp avocado or red palm oil

Directions

In a large pan or wok heat up the oil and add the chickenstrips.  While it is browning on the outside about 3 minutes, chop the apples and bell pepper.  Then, add the broth, black pepper, cayenne pepper, parsley, and salt.  Cover and cook for about 4 minutes.  Then add the red pepper and apples and cook for another 4 minutes, or until the chicken is fully cooked.  Remove from heat and whisk in the cashew butter until fully combined.  Mix in the cashews and serve.  (If you are going to eat it over rice, then start boiling the water for the rice when you start cooking the chicken, they should both finish about the same time)  Makes four servings.  Enjoy!

Nutrition Facts

Serving Size Approx. 2.5 cups

4 Servings per Recipe

Amount Per Serving
Calories 307.5
Total Fat 17g
	Trans Fat 0g
Total Carbohydrate 15g
	Dietary Fiber 3g
Protein 26.5g

Gluten and Dairy Free!  Vegan, if you use veagn chicken strips or chickpeas.

*Nutrition facts and serving size does not include rice, and will vary if you use chickpeas or real chicken instead of the vegan chicken strips.

**I always suggest using organic ingredients whenever possible.

 

Health benefits are from http://www.globalhealingcenter.com/natural-health/benefits-of-cayenne-pepper/ and http://whfoods.org/genpage.php?tname=foodspice&dbid=98