Sure, you can pig out on pistachio-flavored ice cream, but that isn’t the only (or nearly best) way to reap the health benefits of this superfood. Instead, sprinkle some on a salad, make a pistachio and basil pesto, or just nosh on a few right out of the shell. But be careful about chomping handful upon handful— after all, there is such a thing as too much of a good thing. For a quick, healthy snack, stick to a one-ounce serving, or about 45 nuts. And remember, stay natural to avoid excess cholesterol and added sodium.
Superfood Recipe: Pistachio Pudding
By Tulika Balagopal
What You’ll Need:
1 cup pistachios, shelled3 cups milk (any fat content works)3 eggs1 cup brown sugar 1/4 cup white sugar1/2 teaspoon vanilla1 teaspoon nutmegUnsweetened shredded coconut and strawberries for garnishWhat to Do:
In a blender, combine the pistachios and milk until smooth.
Pour the milk and pistachio mixture into a large pot and whisk in the eggs.
Heat this mixture over the stove on medium and stir in the sugar until dissolved.
Allow the mixture to come to a boil. Then take the pot off of the stove, transfer to a bowl, and let cool.
After the pudding has cooled to about room temperature, place in the fridge to chill before serving.
Serve in individual dishes and top with coconut and strawberries.