The Panache of Pistachios

TheGreenNut.org

Pistachios. Forget for a moment that they taste great and it is nearly impossible to stop eating them. Sometimes the only thing between you and a pistachio overdose is the (often) hard to open shell. 

Pistachios were iintroduced to the U.S. in about the mid to late 19th century. The pistachio tree is native to western Asia and Asia Minor (ie, Turkey) and there is some evidence that pistachios were eaten as early as 7,000 B.C.  and by the first century A.D., these little nut nuggets had made their way into Italy by way of Syria.
 Take a look at  http://www.ThtGreenNut.org    if you would like to find ways  to incorporate pistachios into other dishes besides the snack bowl (perfectly okay as a snack; these green nuts are loaded with potassium, fiber, protein, Vitamin B-6 and are naturally cholesterol-free.) Asparagus Spinach Pistachio Pesto Pasta, Pistachio-Blackberry Financier, or Braised Pistachio and Apple Stuffing with Apple Butter are just a few ideas to get you started. Just have plenty on hand because you are sure to eat half as many as you incorporate into any recipe.

http://www.crfg.org/pubs/ff/pistachio.html is another site that details the history and origins of Pistachios.

Protein from the Garden

Here is a product line you might have overlooked--Gardein. Sometimes these delicious alternatives to meat as a protein source are  on the higher shelves with the frozen vegetarian entrees or with the refrigerated fresh vegetarian selections.


 The varieties are really inventive—beefless tips, buffalo wings (these are really hot), bbq pulled shreds, Tuscan breasts, chick’n filets, Thai Trio—to name only a few. Gardein is a savory blend of nutritious vegetable and grain ingredients prepared and slow-cooked to have the authentic taste, texture and nutrition of premium lean meat.


Available in individual serving sizes or entrée portions. Definitely worth looking for and asking for.


http://www.gardein.com/