Health & Wellbeing

Healthy Eating

Brazil Nut Ideas:
Houmous, Guacamole, Mackerel & Mascarpone, Quinoa Salad

Here are some easy ideas for using brazil nuts in some common recipes as a way of incorporating some extra selenium into
your diet.

For the houmous, in a processor blend together half and half of chick peas and brazil nuts with olive oil, garlic and tahini, seasoned with salt & pepper.

You will achieve an amazing smooth and creamy houmous with a very delicate nutty flavour.

For the guacamole, again in a processor blend half and half of avocado and brazil nuts with a little olive oil and lemon juice. To the finished mixture stir in a tablespoon of finely chopped onion and a touch of garlic purée and black pepper. Chilli optional.

For the mackerel and mascarpone spread or dip, prepare some mackerel by removing the skin, ensuring that there are no bones, and remove the dark part of
the flesh.
Blend together the mackerel, with equal quantities of chickpeas and brazil nuts. Add olive oil until the mixture becomes a smooth and creamy paste, adding a little water to get to the right consistency and then seasoning to taste. It is now ready to serve.
These spreads could be used as dips or in warm pitta bread with salad, or as a sandwich filling.

For the quinoa salad, place some quinoa in a pan to simmer in double the quantity of some vegetable bouillon for about 25-30 minutes, until it has doubled in size and looks like transparent little pearls, and leave to rest for 5 minutes. Then, rinse the quinoa in a sieve under some cold water and drain very well. Place into a suitable bowl and combine with some steamed broccoli, pomegranate, red onion slices and a handful of roughly chopped brazil nuts. Add olive oil, honey, balsamic vinegar, salt & pepper and lightly toss.