First time I tried okra was when I went to Louisiana. It is a very different place compare to NYC. Southern hospitality is a real deal. Guess what dish did I have that had okra in it? Gumbo. Of course! I was then wondering what are these white little balls floating around the soup. Turned out… Continue reading Warm okra salad
Have you tried these very special nuts before? They come from a tree that grows in Amazon, Brazil included. They are very buttery in taste and contain a handful of vitamins, minerals and micro nutrients. Did you know that just a single serving of Brazil nuts (which is only 4 nuts) taken once a month instantly lowers the bad cholesterol in our blood and boosts the good cholesterol?* It would take about 4 days for prescription drugs to achieve the same result. Pretty cool, right? 🙂 Brazil nuts are also loaded with Magnesium, and have good amounts of Calcium, Iron and Vitamin B-6. And, of course, Brazil nuts are a great source of protein, healthy fats and fiber.
I absolutely adore nut butters and spreads. What a wonderful and pleasant way to eat nuts! It is a perfect morning spread to get your day started with a good kick of vitamins and minerals!
Since I got my lovely Cuisinart food processor I began experimenting more with nut butters, spreads and sauces. It is a very fun process! I love watching textures transform, from a solid nut to a buttery and silky spread. Magic!
Let’s get down to business and make a bad-ass Brazil nut spread! This recipe is by Rich Roll & Julie Piatt. The only difference is I put less salt 🙂
Yields: 1/2 cup (more or less)
- 1 cup raw Brazil nuts
- 1 garlic clove
- 1 tbsp soy lecithin
- 2 tbsp filtered water
- 1 tbsp of any vegetable oil that has no strong taste (grape seed, sunflower)
- 1/2 tsp of Celtic sea salt
- 1/8 tsp freshly ground black pepper
First and foremost, soak nuts over night in filtered water. Next day, when you are ready to make the spread, drain the water. Place all the ingredients in your food processor or a powerful blender. Blend, blend, blend until it all comes together and forms a creamy consistency. Chill for at least 1 hour in the fridge before serving. Enjoy!
It goes so well with fresh baguette. Oh my!!