Purple Potatoes Recipe With Cashew Sauce
We’ve had an incredible time during our RV trip through Alaska over the past couple of weeks. Spending every day with in some of Nature’s most spectacular scenery, close encounters with the wildlife and chowing down on our favorite RV (for Recipe:Vegan) meals.
One of our family’s favorites?
Good ol’ potatoes, topped with veggies and my wife’s homemade “cheesy” cashew sauce. (See below for the cashew sauce recipe).
Potatoes have been a staple of the human diet for thousands of years. Today, we have plenty of evidence proving how beneficial they are.
In this NutritionFacts video, Dr. Greger says of one 2012 study: “… within hours of consumption, purple potatoes increased the antioxidant capacity of one’s bloodstream…”
The purple potatoes’ antioxidant effects have a direct, positive impact on inflammation. Dr. Greger quotes his childhood physician Dr. Leo Galland:
“Inflammation has recently emerged as an important aspect of the development of age-related infirmity and the major chronic diseases of industrialized societies, … heart disease,… ¦diabetes, Alzheimer’s,… and… ¦cancer.”
Speaking of inflammation, the nuts in my wife’s vegan cheesy sauce recipe also have significant anti-inflammatory effects. An Australian study that tracked 2,500 people for 15 years found that those who ate nuts each day significantly cut their risk of death from inflammation-related causes.
As Dr. Greger explains:
“‘…increasing the consumption of nuts by as little as 1.4 g[rams a day]’—that’s about half the weight of a penny—‘was associated with a reduced 49% risk of dying from chronic inflammation-related diseases.’ That’s like one almond a day.”
Even more interesting about this particular study is its nuts-to-fish comparison:
“Furthermore, our data indicate a protective role of nuts, but not fish, against inflammatory disease mortality.”
Speaking of fish, tomorrow I’ll post about the 3-foot salmon I saw devoured with one gigantic swallow!
Here’s my wife’s cashew-cheese sauce recipe:
• 2 cups raw cashews
• 3-4 medium carrots, steamed or roasted
• 1 cup fortified nutritional yeast
• 4 tsp apple cider vinegar
• 2 cups hot water
• 3 tsp salt
• 2 tsp onion flakes
• 1/2 tsp garlic powder
• 1/2 tsp nutmeg
• Cracked black pepper to taste
Soak raw cashews 3-4 hours before serving (if time does not allow for soaking, let sit in hot water while preparing other ingredients).
Steam or roast the carrots until they are soft and tender
In a larger blender, add all the ingredients. Blend on low for 30 seconds and then on high until smooth and creamy.
Serve over pasta, potatoes, roasted veggies or use as a cheesy dip. And enjoy!