Pistachios
A new study conducted by Cornell University reveals pistachios have greater levels of antioxidants than previously understood. In fact, pistachios are among the highest compared to values of other common foods, such as blueberries, pomegranates, cherries, and beets, known for their antioxidant capacity.
Nationally-renowned nutrition consultant Dr. Mike Roussell, explains how this most recent study is a game changer for health-conscious consumers. “When people think of high oxidant foods they think of foods like berries, pomegranates, and beets. They don’t think of nuts. This new research shows that pistachios are … a powerful source of antioxidants in the diet.”
Free radicals and antioxidants are engaged in an on-going battle inside our bodies. Free radicals cause oxidative damage to organs and tissues and can lead to diseases such as diabetes, high blood pressure, atherosclerosis, and heart disease, while antioxidants fight to protect us from free radicals, neutralizing them and limiting or preventing the damage they cause.
Pistachios contain a complete nutrient package. They are bursting in protein—6 grams per serving—fiber, minerals, and unsaturated fat that can help keep blood sugar, blood pressure, and cholesterol in check.
Pistachios are among the very few foods high in antioxidants that are also a complete protein, meaning they have all nine essential amino acids normally found in animal-based proteins.
Food can be a powerful weapon against disease. Add this powerhouse superfood to your daily routine.
Sources: americanpistachios.org/nutrition-and-health/antioxidant-powerhouse; healthline.com/health/oxidative-stress
Recipe – Pistachio Biscotti
Ingredients
1 cup cashews, soak overnight and drain
14 large Medjool dates, chopped small
½ tsp. vanilla powder
1 cup pistachios, chopped
1-1 ½ cups almond meal
whole pistachios for garnish
Process
Process cashews, dates, and vanilla powder in a small food processor until well blended. Add 1 Tbsp. coconut oil or water, if needed, to blend. Add pistachios and pulse to combine, leaving bits of nuts. Stir in almond meal to make a very stiff dough. On a parchment paper-lined cookie sheet, form dough into a log about 3 inches wide, 5 inches long, and 1 inch tall. Lightly score tops diagonally, spacing 1 inch apart. Place a whole pistachio between the scored lines. Bake at 200°F for 1 ½ hours or until firm. Remove from oven, cool briefly, and slice on diagonal score marks. Return to oven and bake 40 minutes more. Serve immediately or store in an airtight container in the refrigerator.