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In Iran, Pistachios are known as the “smiling nut.” In China, the “happy nut.” And in some cultures, cracking Pistachios is considered a good omen — possibly due to their aphrodisiac properties. Legends tell that the Queen of Sheba (present day Yemen) loved Pistachos so much, she demanded all of her kingdom’s Pistachios be reserved for her and her... See more
Crack Yourself Open
Arugula-Walnut Pesto
Will Bulsiewicz MD • Fiber Fueled
You’d never expect from his kind eyes and easygoing demeanor that he’s one of the most renowned pastry chefs in the world. Even if you don’t recognize the name Corrado Assenza (though you will if you watched Chef’s Table Pastry; he’s the star of Episode 2), you’ve absolutely heard of that bakery in Sicily. Caffè Sicilia has reached legendary... See more
Beneath the Sugar Coating: In Conversation with Corrado Assenza - Italy Segreta
Also, shelled peanuts if anyone got hungry. (A nod to Jimmy Carter.)
James Lapine • Putting It Together: How Stephen Sondheim and I Created "Sunday in the Park with George
Snacks Blueberries Jicama sticks Dark chocolate Half an avocado with sea salt Nuts and seeds
Paul Grewal • Genius Foods: Become Smarter, Happier, and More Productive While Protecting Your Brain for Life (Genius Living Book 1)
- Pistachio extract (check baking aisle or natural flavorings section — Nielsen-Massey, Frontier, or Simply Organic are good bets)
- Pistachios (unsalted, roasted or raw — can grind or soak/blend into base)
- Sweetener (monk fruit, coconut sugar, or powdered erythritol, depending on your macros)
- Matcha powder (optional natural green color)
- Vanilla
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