Amazing Health benefits of Pistachio


Pistachios make an ideal snack to serve guests or to enjoy as a between-meal nibble. What more perfect finish to a satisfying meal could there be than an attractive bowl of fresh pistachios.

Health benefits of Pistachio

Medicinal benefits of pistachio A Loma Linda University medical study published results that should encourage us all to eat a 3 to 3
1/2-ounce serving of nuts five or more times a week. Those participants who ate nuts five times a week throughout the study
showed a decrease in their LDL (the bad cholesterol) levels as well as total cholesterol levels. Those with lower cholesterol readings
were at a lower risk for heart attack. It may be interesting to note that in spite of the intake of 35% of calories from primarily
monounsaturated fat, participants showed no significant weight increase. Kathleen E. McMahon, PhD, RD, writes on behalf of the
California Pistachio Commission, “Current status of research on monounsaturated fats in nuts demonstrates that eating nuts can
play a role in lowering coronary heart disease risk by decreasing both total cholesterol and LDL cholesterol levels.” Pistachios are
rich in phytosterols, known for lowering blood cholesterol. Animal studies have shown that phytosterols may have anti-cancer
properties. According to the 2000 USDA Dietary Guidelines that recommend a diet low in saturated fat and cholesterol, pistachios
are an ideal food. In the well-known DASH diet study, eating 4 to 5 servings of nuts per week played an important role in lowering
blood pressure in patients with hypertension. Minerals such as potassium, magnesium, and calcium, found in pistachios are
important in maintaining normal blood pressure, Pistachios are a key player in the highly respected Mediterranean diet as well and
are considered one of the major components of the diet. Studies revealed that those on the Mediterranean diet had a lower risk for
heart disease and hypertension. In numerous medical studies comparing dietary data of vegetarian and plant-based diets to
standard American diets, vegetarians and vegans consistently register the lowest rates of chronic diseases and the longest life
expectancy. An important staple of the plant-based diet is nuts and seeds.

pistachio kernel
green pistachio
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Storage pistachio

If you want to store a large quantity of nuts, it’s best to put them in heavy-duty freezer bags and freeze them. Frozen, they will keep
for several months. For shorter storage you can refrigerate pistachios for up to 4 to 6 weeks. If pistachios stored over a long period
lose their natural crispness, you can quickly revitalize them. Just place them on a baking sheet and heat them in the oven at 250 to
300 for 6 to 9 minutes. If you simply enjoy nibbling on a handful or two of pistachios a day, and are using them up quickly, they can
spend a few days sitting in a bowl on your kitchen counter without becoming rancid. Serving Part of the pistachio’s appeal is the
ritual of gathering around a bowl of nuts and cracking them open to retrieve the emerald treasure inside. Pistachios make an ideal
snack to serve guests or to enjoy as a between-meal nibble. What more perfect finish to a satisfying meal could there be than an
attractive bowl of fresh pistachios. So inviting, they beckon one to reach out, pluck a singular gem, and begin that joyful process of
pulling apart the shell, and finally tasting the rich sweetness of the nutmeat itself. Raw Pistachios can be enjoyed whole, chopped,
coarsely ground, and finely ground. Add a few shelled, chopped raw, unsalted pistachios to soups and salads as a garnish, or use
one or two handfuls as a main ingredient in a salad dish. Grind raw unsalted pistachios in an electric coffee grinder and add them to
fresh vegetable or fruit juices for a protein boost. Add raw, unsalted pistachios to the blender when making smoothies.
Add raw pistachios to stir-fry dishes. Use them as a garnish in steaming hot soups. Bake them into casseroles. Add raw pistachios
to grain dishes at the end of cooking. They’re especially attractive with the lighter color grains, such as rice, quinoa, millet, and
barley. Include pistachios in any legume pates, such as a lentil pate. When the pate is sliced and arranged on a platter, the
pistachios stand out and lend eye appeal. Grind raw unsalted pistachios in an electric coffee grinder and add as a thickener to soups
and sauces. Choose your basic ingredients carefully because ground pistachios will clearly affect the color of your finished dish.
PERSIAN RICE WITH SAVORY PISTACHIO SAUCE 1 1/2 C. (355 ml) Basmati brown rice 3 3/4 C. (894 ml) water 1 1/2 t. salt 1/3
C. (79 ml) currants Pistachio Sauce 1 C. (237 ml) raw, unsalted pistachios 3 C. (717 ml) unsweetened soy milk 1 1/4 t. salt freshly
ground pepper to taste* Vegetables 2 large carrots, coarsely grated 2 large zucchini squashes, coarsely grated 1 small onion,
chopped 2 cloves garlic, thinly sliced 1/2 t. each oregano, basil, marjoram 3/4 t. salt Freshly ground black pepper 2 T. extra virgin
olive oil 2T. water 1/4 C. (59ml) raw whole pistachios Garnish Chopped pistachios Currants 1. First start rice cooking by combining
the rice, water, and salt in a 2-quart (2 liter) saucepan. Cover, and bring to a boil over high heat. Turn heat down and steam for 35 to
45 minutes, or until tender. 2. Put currants in a small bowl and cover with hot water to plump them while preparing remaining
ingredients. 3. Next prepare sauce by grinding the pistachios in an electric coffee grinder in small batches. Pour ground nuts into a
small bowl and set aside. 4. Combine soy milk, salt, and pepper in a 2 or 3-quart (2 or 3 liter) saucepan, and bring to a boil over
medium-high heat. Watch carefully that it does not boil over. Slowly, add ground pistachios to the bubbling sauce, stirring constantly
with a wire whip until sauce thickens, about 1 to 2 minutes. Turn off heat and set aside. Sauce gets thicker as it sits. 5. Combine
carrots, zucchinis, onions, herbs, seasonings, olive oil, and water in a deep 12″ (30 cm) skillet. Sauté over high heat until vegetables
are soft, about 5 to 7 minutes. 6. Drain water from currants and add to skillet along with the 1/4 C. (59 ml) raw whole pistachios.