The Nut from Brazil

My favorite nuts are Brazil nuts which mainly come from the Amazon Valley. Brazil nuts are tree nuts, of a giant wild tree and grow clumped together in large, round, woody and extremely hard seed pods the size of a coconut.

They are very nutritious and are a complete protein so are excellent for vegetarians and Vegans. Raw Brazil nuts contain the highest natural source of selenium. They are also an excellent source of magnesium and a good source of vitamins B1, B6 and E, dietary fiber, phosphorous, iron , calcium, potassium, zinc, copper, zinc, alpha-linolenic acid and many essential amino acids.

Brazil nuts are +/- 70% fat made up of saturated, mono-unsaturated and polyunsaturated fat, but contain no cholesterol. Just 6 to 8 nuts are +/- 186 calories so if on a weight loss plan they should be eaten sparingly.

Just one nut exceeds your daily selenium requirement but it is suggested that two are eaten daily to give added health benefits from the excellent antioxidents they contain. Selenium is also said to reduce the risk of prostate cancer, osteoarthritis of the knees and heart disease.

Note: Brazil nuts should not be eaten by anyone with even a slight allergy to tree nuts.

If you are able to get them, unshelled nuts are safer to eat, as they are free from contamination. Shelled nuts, due to their high fat levels, go rancid easily so should be kept in the fridge. They can also be frozen. So give raw Brazil nuts a try and enjoy their taste and energy boost.

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Brazil Nut Burgers
From MeatOut

1 cups dry soybeans
2 carrots, peeled
1/2 cup Brazil nuts
1/4 cup tamari or soy sauce
1/2 Tbs. dried parsley
1/2 Tbs. dried basil
1/2 cups wheat germ

Soak dry soybeans overnight or for 8 hours. Put the soaked beans into a large pot with 3 cups water; bring to a boil, allowing the steam to escape and reduce the heat to simmer; cook the beans for about three hours until tender; drain water after ready. Puree cooked soybeans and carrots in blender; grind Brazil nuts and mix all three together with soy sauce or tamari. Add parsley and basil; mix in wheat germ for dough consistency, adding more if necessary. Form into patties and bake in preheated oven for 30 minutes at 400 F.
(I made them with chick peas and they were great ~ Jackie).


Breakfast Smoothie
From BBC-Food by Merrilees Parker

4 very ripe peaches or nectarines, sliced and stoned
50g/2oz frozen blueberries
50g/2oz strawberries
4 baby bananas or 1 large banana, cut into chunks and frozen
6 tbsp organic soy yoghurt
6 Brazil nuts
1 tsp guarana powder (optional)
maple syrup to taste

Place the peaches or nectarines into a juicer and extract the juice. Pour the juice into a blender with the remaining ingredients except the maple syrup and blend. Taste the smoothie for sweetness, adding a little maple syrup if necessary. Serve immediately in tall glasses. Serves 2.


Brazil Nut Milk
From Raw Pleasure, Australia
Brazil nut milk is the richest and in my opinion the most delicious. ~ Sheryl

1 cup Brazil nuts
2-4 cups of filtered water
dried figs to taste

Blend and refrigerate.


Date, Almond and Brazil Nut Truffles
From Channel4 by Gillian McKeith

8 fresh dates, stoned
100g/4oz ground almonds
2 tsp carob powder
finely grated rind and freshly squeezed juice of ½ lime
8 Brazil nuts
chopped mixed nuts

Place the dates, almonds, carob powder, lime rind and juice in a food processor and blend until the mixture forms a stiff ball - adding more lime juice if necessary to help bring the mixture together. Remove blade and roll date mixture into balls. Place in truffle cases or roll into balls and fill each with a Brazil nut. Cover and keep in the fridge for up to 3 days.

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