Brazil Nut Topping

I have been using this Brazil Nut Topping on pasta, pizza, and salads. It is reminiscent of parmesan, but tastes more earthy. Furthermore, Brazil nuts are one of the richest sources of selenium, an essential mineral with antioxidant properties. They also contain plenty protein and healthful fats. The addition of fresh garlic to this mixture makes this topping fragrant and versatile, perfect to perk up a pasta dish or add crunch to a salad. Try it and let me know what you think!

I love putting this Brazil Nut Topping on this Lasagna alla Karina and this Easy Homemade Pizza.

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Brazil Nut Topping

  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes

Ingredients

Scale
  • 1/3 cup Brazil nuts
  • 2 cloves garlic, chopped
  • 2 tablespoons hemp seeds
  • 1 tablespoon nutritional yeast
  • 1 teaspoon olive oil
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon sea salt

Instructions

Place all the ingredients in a small food processor and pulse 6-7 times until homogenous. Use on what you want. Bon appétit!

Keywords: Brazil nuts, topping, garlic

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Garniture aux noix du Brésil

  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes

Ingredients

Scale
  • 1/3 tasse de noix du Brésil
  • 2 gousses d’ail, hachées
  • 2 c. à soupe de graines de chanvre
  • 1 c. à soupe de levure alimentaire
  • 1 c. à thé d’huile d’olive
  • 1/4 c. à thé de poudre d’ail
  • 1/2 c. à thé de sel de mer

Instructions

Placer tous les ingrédients dans le bol d’un petit robot culinaire. Pulser 6 à 7 fois jusqu’à l’obtention d’une texture homogène. Bon appétit!

Keywords: noix du Brésil, ail, garniture

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Sun Dried Tomato and Brazil Nut Dip

Sun-Dried Tomato and Brazil Nut Dip
Sun-Dried Tomato and Brazil Nut Dip

This Sun Dried Tomato and Brazil Nut Dip is everything I was looking for to eat with crackers or jicama batons. It is raw, assuming your tomatoes were actually sun dried, and it has a great texture. The inspiration came when my drum instructor shared some recipes from a time when she was raw. I modified to my liking and here it is. The Brazil nuts are high in selenium, an essential nutrient, and 37% of the fats in Brazil nuts are polyunsaturated fatty acids, a type of fat that has been shown to benefit heart health. I’ve made this recipe a bunch of times already, because it’s that good. You can double the ingredients easily. Try this recipe as a dip, or use it as a topping for zucchini noodles.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Sun Dried Tomato and Brazil Nut Dip

Sun-Dried Tomato and Brazil Nut Dip

This Sun Dried Tomato and Brazil Nut Dip recipe is easy, quick, and addictive. You’ll be making it again and again! 

  • Author: Karine K
  • Prep Time: 10 minutes
  • Total Time: 10 minutes

Ingredients

Scale
  • 1 cup sun dried tomatoes (if dried, soak 30 minute in warm water and dry. If packed in oil, remove excess oil with paper towels)
  • 1/2 cup Brazil nuts
  • 1 clove garlic, smashed
  • 3 tablespoons fresh orange juice
  • 1 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon tamari
  • Generous pinches of sea salt and pepper
  • 1/4 cup olive oil

Instructions

Place the Brazil nuts in a food processor and pulse until coarsely ground. Add the remaining ingredients, except the olive oil. Process until well combined. With the processor running, slowly add the olive oil in a stream. Taste and adjust seasoning. 

Keywords: dip, tomato, Brazil nuts, raw

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Trempette aux tomates séchées et noix du Brésil (cuisine vivante)

Sun-Dried Tomato and Brazil Nut Dip

Cette recette de trempette aux tomates séchées et noix du Brésil est facile, rapide, et vous ne pourrez plus vous en passer.

  • Author: Karine K
  • Prep Time: 10 minutes
  • Total Time: 10 minutes

Ingredients

Scale
  • 1 tasse de tomates séchées au soleil (si elles sont sèches, tremper pendant 30 minutes dans l’eau chaude. Si elles sont dans l’huile, retirer l’excédent d’huile à l’aide d’essuie-tout)
  • 1/2 tasse de noix du Brésil
  • 1 gousse d’ail, écrasée
  • 3 c. à soupe de jus d’orange frais
  • 1 1/2 c. à thé d’assaisonnement à l’Italienne
  • 1/4 c. à thé de poudre d’oignon
  • 1/2 c. à thé de sauce tamari ou soya
  • Généreuses pincées de sel de mer et de poivre
  • 1/4 tasse d’huile d’olive

Instructions

Déposer les noix du Brésil dans un robot culinaire et pulser quelques fois jusqu’à ce qu’elles soient grossièrement broyées. Ajouter le reste des ingrédients, sauf l’huile d’olive, et bien mélanger. Avec le robot en marche, ajouter délicatement l’huile d’olive en filet. Goûter et ajuster les assaisonnements.

Keywords: cuisine vivante, trempette, noix du Brésil

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