January is our Simple & Healthy Pistachio Recipe Month. Every day check out an EASY Pistachio recipe and send us ones you’ve come across. From A-Z, soup to nuts, (pistachio nuts in everything, actually), we’ll be serving up delicious ideas to chase away the Winter blues and kick-start the new year.
Breakfast IS the most important meal of the day. The saying eat like a King (or Queen, ladies) in the morning, a prince at lunch, and a pauper at dinner makes sense, especially depending on your caloric burn during 24 hours. But don’t stress if mornings are too busy. Sometimes just an apple and handful of pistachios make a perfectly doable breakfast. Here are some other quickie brekkie ideas.
Version A, The Super Foodie: Blueberry Pistachio Parfait with Quinoa Granola and Maple Cashew Cream. Photo and Recipe excerpted from Vegetarian Ventures. (Inspired by Gourmande in the Kitchen & Cashew Cream adapted from Oh, Ladycakes.)
1 cup tri-colored quinoa (or 1/2 cup red + 1/2 cup white), rinsed super well
1 cup rolled oats
1/2 cup shredded coconut
1 tbsp coconut oil
2 tbsp maple syrup
dash of cinnamon & nutmeg
vanilla bean, seeds removed and pod discarded (or 1 teaspoon vanilla extract)
1 tbsp of coconut oil (or any baking oil of your preference)
2 tbsp honey/agave to preference (or more maple syrup to retain as vegan)
1/2 cup ARO Pistachios, divided & lightly crushed
Maple Cashew Cream:
1/2 cup cashews, soaked in water overnight/8 hours
4 dates, pitted
2-3 tbsp maple syrup to preference
1/4 cup water
1 pint blueberries
Submerge cashews in water and soak overnight/8 hours
Remove pits from dates and let soak with the cashews 30 minutes prior to making the cream.
Preheat oven to 300 degrees. Combine quinoa, rolled oats, cinnamon, nutmeg, and vanilla bean seeds in a mixing bowl. Fold in oil, maple syrup, and honey/agave. Transfer to a baking sheet and spread out as much as possible. Cook for 30 minutes, stirring every 10 minutes to keep from burning. After 30 minutes, add 1/4 cup crushed pistachios granola and cook for another 5 minutes. Remove from oven to cool.
Drain cashews/dates and place in a food process or blender. Add the maple syrup and 1/4 cup water. Blend. If too thick, gradually add more water a tablespoon at a time until a desired consistency is reached.
Layer the cream followed by the cooled granola followed by blueberries and garnish with crushed pistachio and cinnamon.
Version B, Busy Foodie or Lazy Foodie: Greek Yogurt Pistachio Dried Cherry Vanilla Parfait. Photo and recipe excerpted from The Perfect Pantry.
2 cups plain Greek yogurt (Non-fat perfect substitute)
1/2 tsp vanilla powder or vanilla extract
1/4 tsp cinnamon
1 tsp agave nectar/honey per preference
1/4 cup ARO Pistachios, roughly chopped
1/4 cup dried cherries
In a small bowl, combine the yogurt, vanilla powder/extract, cinnamon and agave nectar/honey, and stir vigorously until the yogurt is smooth and the ingredients are combined. Place 1/2 cup of the yogurt in each of two serving glasses. Sprinkle in 1/2 of the pistachios and 1/2 of the cherries. Top with the remaining yogurt, and the remaining nuts and cherries. So easy a bear could do it.
Pistachio Porridge? Yes, porridge. Goldilocks and The Three Bears may all agree this is JUST RIGHT! Pistachio-Apricot-Cranberry-Quinoa Porridge in Baby Bear/Mama Bear/and Papa Bear sizes indeedy. Recipe and photo excerpted from Taste.
1 1/2 cups quinoa, rinsed, drained (see note)
1 1/2 cups milk
1/2 cup dried apricots, chopped
1/3 cup dried cranberries
1 1/2 tbsp brown sugar/honey/agave to preference
1/3 cup ARO Pistachio kernels, coarsely chopped
Combine quinoa and 4 cups cold water in a saucepan over medium-high heat. Bring to boil, reduce heat to medium-low, and cook covered for 10 minutes. Stir in milk, apricot, and cranberries. Cook, covered, until quinoa is tender. Stir in brown sugar/honey/agave. Spoon porridge into bowls, sprinkle with pistachios or stir in pistachios depending on preference.