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Epicurious

Pistachio Cream

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

1 cup water
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon sea salt
1 cup raw pistachios

Preparation

  1. 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).

  2. storage

    Step 3

    Store in an airtight container in the refrigerator for 2 weeks or in the freezer for 2 months.

  3. 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

Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.
TagsCondimentSaucePistachioNutVeganVegetarianDairy FreeGluten FreeRawQuickEasy5 Ingredients or FewerNo-CookBlenderCookbooks
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