Cooking With Nuts

Courtesy: CA Almond Board

Recipes for Nuts

Nuts can get a bad rap – but in moderation – they’re really, really good for you. October 22 is National Nut Day – so let’s grab a handful and start cooking with nuts!

Need some convincing that nuts are a good part of your diet? This article from Cooking Light Magazine details the good fats in nuts to help our hearts, how nuts’ Omega-3 fatty acids can help reduce the risk of heart attacks and strokes and how nuts are full of vitamin E, folic acid, niacin, copper, magnesium and potassium. All of those nutrients are key to staying healthy. Continue reading “Cooking With Nuts”

Cooking With Pistachios

Midwest Northern Nut Pistachios

Happy National Pistachio Day! January 26th is dedicated to this little green nut.

While the pistachio is a truly historical nut (there are even references to it in the Bible), the flavor of pistachios didn’t became popular in the U.S. until the 1940s. That’s when a man named James Parkinson created pistachio ice cream in Philadelphia. There wasn’t even a pistachio industry here until the 1970s. The pistachios you get now are likely from California – that state produces more than 300 million pounds of pistachios.

Want to keep your heart healthy? Pistachios are tree nuts, which studies have shown to lower your risk of heart disease. The reason is that they’re packed with phytosterols which actually¬†compete with cholesterol to be absorbed in your body. They’re also a good snack because they contain “good” unsaturated fat. Pistachios also contain antioxidants to help your heart and overall health and have 3 grams of fiber per serving to keep you feeling full, longer. When you eat a handful you’re also getting vitamin B6, copper, potassium and magnesium.

Continue reading “Cooking With Pistachios”