I don’t usually like to mess around when it comes to the classic PB&J but sometimes combinations are too perfect to pass up. As an ode to spring in Charleston and the start of my favorite farmer’s market that is now back in town (Marion Square), fresh strawberries are officially making their seasonal debut on Nutrition By Mia!
Today I am sharing a fresh and seasonal twist on a class favorite: cashew butter and strawberry jam sandwich. Not only did I play with the combination of ingredients but I added some textures in there so you’re getting creamy and crunchy all in one bite. Cashews are actually a legume but offer all the heart-health benefit that its nut counterparts provide. Blending cashews creates a creamy consistency and is used as the base for a lot of vegan cheeses as well as ice creams and soups.
Strawberries: When it comes to fruit, berries are the antioxidant superstars, namely strawberries. These delicate fruits should be eaten within 2 days of purchase since research shows that nutrient loss occurs thereafter. Not only are they anti-inflammatory, their polyphenols play a major role in helping regulate blood sugar.
Cashews: Our hearts adore these pocket-sized, protein-packed confections of nature. Nuts are rich in mono- and poly- unsaturated fats which help lower our bad cholesterol, keep our arteries clean, and hearts healthy. Cashews are particularly rich in copper which helps keep our skin healthy and bones strong. Nutrient dense, low glycemic and incredibly satiating– I’d say it’s a perfect snack!
- 2 slices whole wheat bread, toasted
- 1/4 cup fresh strawberries, sliced
- 1 tbsp raw or roasted cashews, crushed
- 1 tbsp creamy cashew butter
- 1 tbsp strawberry jam
- On one slice of toasted bread, spread cashew butter and sprinkle with cashews.
- On the other slice of toasted bread, spread jam and line with fresh strawberries.
- Bring both slices together, cut in half and serve immediately.