Cashew-Chili Portabello

I created this awesome Cashew-Chili Portabello dish for Sunday dinner and it was so delicious. We absolutely loved this flavorful dish!!  You can change how spicy you want it by adjusting your dried red chilies. I used 3 and it was medium hot~PERFECT!  All mushrooms have high fiber, protein, and are rich in B vitamins. Mushrooms are an excellent source of potassium, riboflavin, niacin, copper and selenium. One medium portabello mushroom has even more potassium than a banana or a glass of orange juice. One serving of mushrooms also provides about 20 to 40 percent of the daily value of copper, a mineral that has cardio-protective properties. Selenium is an antioxidant that works with vitamin E to protect cells from the damaging effects of free radicals. Antioxidants are known to prevent age-related degeneration, particularly neural degeneration related to cognitive decline.  More and more research is showing that mushrooms can reduce many cancer risks like breast and prostate.

      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.





CASHEW-CHILI PORTABELLO

Printable Recipe



Serves 3-4

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.



7.  ENJOY!!