Did you know that February is National Heart Health Month? It’s a great reminder about eating foods that are good for your heart. Like nuts, for example. They have lots of vitamins, minerals, protein and omega-3 fatty acids–all things that your heart loves! There’s even some research that shows that eating just one ounce of nuts a day can reduce your risk of heart disease. So, in honor of National Heart Health Month, I recently received some product samples of nuts to try from SunRidge Farms–they offer a great variety of organic and natural non-GMO nuts (and other healthy snacks like seeds, dried fruits, and trail mixes). They sent me some of their Organic Walnuts, Supreme Almonds, Roasted Tamari Almonds, and Jumbo Pistachios roasted with Sea Salt–yum! I like all different kinds of nuts and I eat them roasted and unroasted, salted and unsalted, and I thought all these SunRidge Farms nuts were really good and very fresh. I had never had Tamari Almonds before–these are whole roasted almonds with a tamari shoyu (soy sauce) coating, which adds a slightly tart and zingy flavor–and I loved those!
Of course, nuts are great add-ins when you’re baking breads or cakes, and I also like to sprinkle them on salads. I’ve also sprinkled them, along with dried or fresh fruit, on my morning oatmeal. When I was deciding what to make with some of these SunRidge Farm nuts, I remembered this recipe from Martha Stewart –a healthy, quick and easy recipe with Greek yogurt, fresh strawberries and pistachios. So I decided to use the SunRidge Farms Jumbo Pistachios in this!
The original recipe calls for plain Greek yogurt, which works well because it has a nice thick and creamy consistency. Vanilla or strawberry Greek yogurt could work in this recipe too, if you aren’t crazy about using plain yogurt, but I like the plain yogurt with the honey–the honey drizzled on top makes it sweet enough for me. I’ve made this with salted or unsalted pistachios, and like it both ways. If you don’t have any pistachios on hand, try using chopped walnuts, pecans, almonds, or even granola cereal instead. As you can see, this recipe is very versatile! 🙂
YOGURT WITH STRAWBERRIES, HONEY, AND PISTACHIOS slightly adapted from MarthaStewart.com
Makes 4 servings
- 1 large container (16-oz.) plain Greek yogurt (or use vanilla or strawberry)
- 1 pound fresh strawberries, stemmed if desired (you can also slice them or cut them into chunks, depending on what works best with the type of bowls you are using–I used glass teacups)
- 2 Tbsp. plus 2 tsp. honey
- 1/4 cup shelled unsalted or salted roasted pistachios, coarsely chopped (or substitute chopped walnuts, pecans, almonds–or granola cereal)
Divide yogurt and strawberries among 4 salad/soup bowls. Drizzle with honey and sprinkle with pistachios (or other chopped nuts or granola cereal).
This is great to make for a quick, healthy breakfast or even a healthy snack or dessert! I really like the strawberry-pistachio combination. Do you use pistachios often in your recipes?