Brazil nuts are full of selenium and protein, as well as Omega-3s, which help to keep your skin elastic and hydrated and to reduce swelling and redness.
Brazil nuts have the highest levels of selenium of just about any food. Selenium is a trace element that tests have shown to provide protection from cancer. The Physicians’ Desk Reference (PDR) says selenium is, “Antioxidant, immunomodulatory, anti-carcinogenic,” which means it protects cells, boosts immunity, and helps fight cancer and heart disease. In addition, selenium helps the body to rid itself of toxic metals like cadmium and mercury. Selenium is difficult to obtain from plant and animal-based foods throughout most of the country.
Unless you’re eating foods grown in the high plains like the Dakotas and Nebraska that have volcanic soil, usually supplements are required to consume the levels of selenium that create benefit.
Brazil nuts are also loaded with protein and Omega-3s, which help to keep your skin elastic and hydrated and to reduce swelling and redness. They have a creamy texture and can be used in most any recipe calling for nuts. Try my luscious recipe for Brazil Nut Tarts for an unforgettable dessert. It’s just one of the delicious, age-defying desserts in my first cookbook, The Age GRACEfully Cookbook.
These tarts, with their hint of lime and rich texture, take Brazil nuts to a new level. I like to make several small tarts from this recipe, but you can make one large tart if you prefer—just increase the baking time by 10-15 minutes.
2 9-in. whole-wheat pie crusts
1 can (12 oz.) fat-free evaporated milk
2 Tbs. tapioca flour diluted in 4 Tbs. water
2 beaten large eggs
2 Tbs. coconut butter
2 Tbs. lime juice (about 1 lime)
1 tsp. lime zest
1/2 cup organic sugar or xylitol
1 cup toasted and finely chopped Brazil nuts
1. Preheat oven to 350 degrees.
2. Line four 5-inch tart shells with the pie crusts. Poke the crusts with a fork and bake until just beginning to brown, about 10-15 minutes. Remove from oven and set aside.
3. In a bowl, combine the evaporated milk, diluted tapioca flour, and the eggs. Whisk together until smooth.
4. Cook the tapioca mixture in a double boiler over medium-high heat, stirring constantly, until thick, about 20-25 minutes.
5. Add the coconut butter, lime juice and zest, and sugar substitute and continue cooking and stirring for 10-15 minutes. Remove from heat and stir in the nuts.
6. Pour the mixture into the precooked tart pans and bake at 350 degrees until firm and golden brown, about 20-25 minutes.
Reduce inflammatory process in cells, tissues, and blood vessels, helping to slow aging and reduce risk of long-term disease.
Prevents and repairs oxidative damage to cells caused by free radicals.
Support the body’s resistance to infection and strengthen immune vigilance and response.
Improves mood, memory, and focus.
Reduces risk factors for common degenerative and age-related diseases.