Strawberries and Nut Cream

I know that to some, dessert equals chocolate.  I, however, have always been a fruit dessert kind of girl.  I bought some local, organic strawberries at the Farmers’ Market the other day and they are absolutely delicious.  I feel good about eating them, knowing where they are grown and that there is no spraying going on at the farm next door to be picked up by the wind and showered upon my beautiful berries.  They are, of course, wonderful on their own, but adding a lightly sweetened nut cream balances both the sweetness and the tartness of the berries, while adding some healthy fats, protein, and some additional health promoting nutrients to the mix. 

I use brazil nut in this cream because, while I often find myself snacking on almonds, cashews, and walnuts, brazil nuts just aren’t in my snacking repertoire.  Like all nuts, they have a long list of health benefits, but the one that stands out most in my mind is that brazil nuts are very rich in selenium.  Selenium is a powerful antioxidant, meaning that it neutralizes free radicals that can otherwise attack our healthy cells, causing disease.  I recently learned that selenium is also helpful in fighting candida.  Whether you are concerned about these particulars or not, we all know it’s good to eat a variety of foods.  Plus, brazil nuts are high in (healthy) fat, so perfect for a rich and delicious cream for your berries! 

These are perfect just on their own, but if you want the full strawberry shortcake effect, I love them with millet bread (which you can buy at my Farmers’ Market stand:).  For a decadent breakfast, you could serve them over waffles or pancakes.  For a fancy, yet healthy, dessert, you could layer the cream, strawberries, and something crunchy like Adaba Crumbles (sorry I’m shameless today) or granola in a glass.  If you have an ice cream maker, the nut cream also makes a yummy non-dairy ice cream…

  • 1 small bowl of sliced strawberries per person
  • 1 cup brazil nuts, soaked 4-6 hours
  • 1 cup water, plus more to adjust for consistency 
  • 1 Tablespoon coconut oil (optional)
  • 4 pitted medjool dates
  • 1 teaspoon vanilla powder (use extract if you don’t have the powder)
  • pinch salt

Drain and rinse the brazil nuts.  Put all of the ingredients, except the strawberries, in a Vitamix or blender and blend until smooth.  Add more water as necessary to allow for easy processing and to adjust for the consistency you want.  Taste, adjust sweetener and vanilla if necessary.  Drizzle generously over berries and enjoy!

P.S. you will most likely have some extra cream, depending on how many people you are serving and just how generous you want to be with the cream.  You can freeze it for another time, make it into ice cream, use it as a base for a smoothie, thin it to use as milk, etc, etc, etc…

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1 Comment »

  1. […] a nut-based whipped cream like this brazil nut cream to drizzle over whole pie or dollop on individual […]

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