When I was in high school, my idea of a great time was sitting on the floor with my best friend Jill and devouring a huge bag of pistachios while we discussed which cute boys we had crushes on. By the time we were done, we were knee-deep in shells and soul-deep in feminine solidarity. Little did I know we were also improving our health. Turns out those pistachios are their own wellness center, rich in potassium (for cell fluid balance and nerve function), magnesium (for enzymes that help catalyze the body’s energy), thiamine (for appetite stimulation), and vitamin B6 (for protein absorption).
Recipe information
Yield
makes 1 1/2 cups
Ingredients
Preparation
Step 1
Combine all of the ingredients in a blender and blend until very smooth.
Step 2
Goes with Summer’s Best Zucchini Soup (page 73) and Poached Pears with Saffron Broth (page 203).
storage
Step 3
Store in an airtight container in the refrigerator for 2 weeks or in the freezer for 2 months.
nutrition information
Step 4
(per serving)
Step 5
Calories: 30
Step 6
Total Fat: 2.4g (0.3g saturated, 1.2g monounsaturated)
Step 7
Carbohydrates: 2g
Step 8
Protein: 1g
Step 9
Fiber: 1g
Step 10
Sodium: 25mg
