Brazil Nut Bonanza

It’s hard to believe that August is already almost over. The “chill,” “relaxing” summer I had originally envisioned has seemingly flown by in a blur of to-do’s and life happenings, with rare moments to truly “veg” out. And through the beautiful chaos of it all it seems that I have no choice but to let if flow. It can feel nearly impossible – to let ourselves simply “be” as we let the current of life elevate us and really truly enjoy the ride. Sometimes I can’t help but feel overwhelmed – drowning in all of the external forces and occurrences that surround me. And even after my meditation journey, coming back to the “real world” felt a bit like being whacked with a water balloon, though after a few weeks I’m finally starting feel back in control.

Maybe that’s the trick – surrendering to our respected pandemonium and letting it guide us rather than overtake and paralyze us. Relinquishing our need for constant control. Taking note of what doesn’t serve us. Learning what does. Prioritizing ourselves first and foremost (no, this does not make you selfish). And approaching life as a dance, specifically set to our own personal beat. Adapting as the rhythm changes and switching the music as we see fit. This sounds way more fun… The thing is that many of us are always focusing on what we can do better, what improvements need to be made in our lives, what we have to work on in order to feel truly satisfied with ourselves. But we fail to realize the progress we have made when we put all our attention on an end goal, which is often some unrealistic strive towards perfection anyways. But it’s the process, it’s the journey – not the destination – that really matters.

And most importantly filling our days as best we can with things that we love – people, places, music, food – all of it.

That said flowing in the kitchen these days has left me feeling inspired as a friend and I have embarked on some cooking extravaganzas together. Not set recipes in mind. Utilizing local and seasonal farmer’s markets produce. Whipping up whatever comes from said “flow.”

And so without further ado – four recipes from a massive tub of brazil nuts. Nourishing, anti-inflammatory golden milk and three desserts from the leftover pulp.

Be well and find your flow, yo.

Golden Milk


  • 3 cups brazil nuts, soaked overnight
  • 7 cups filtered water
  • 2 tbsp. raw honey
  • 2 tbsp. turmeric
  • 1 tsp. himalayan salt
  • 1 tbsp. cinnamon
  1. Drain and wash the soaked brazil nuts.
  2. Add to a blender with the filtered water. Blend on high speed for a minute or two.
  3. Strain through a nut milk bag, cheese cloth, or even a clean t-shirt. Lightly squeeze the almond meal, ensuring all the liquid is strained.
  4. Put the milk back in the blender. Add in the raw honey, turmeric, salt and cinnamon. Blend.

Apple // Pear Pie



for the crust:

  • 3/4 cup dates
  • 1 cup leftover brazil nut pulp
  • 1/4 cup coconut oil
  • 1 tsp. himalayan salt
  • 1 vanilla pod or 1 tsp. pure vanilla extract
  • 1 tbsp. coconut butter (not the same as oil!)
  1. Blend the dates in a food processor till they break down and begin to form in a sticky ball.
  2. Add in the coconut oil, salt, vanilla and coconut butter. Blend.
  3. Add in the nut pulp slowly.
  4. Transfer the mixture to a pie or tart pan.

for the filling:

  • 2 fuji apples
  • 2 bosc pears
  • 2 tbsp. raw honey
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 cup maple syrup
  • 1/4 tsp. cloves
  • 1 tsp. coconut sugar
  1. Slice up the apples and pears into thin slices.
  2. Combine the rest of the ingredients with the sliced apples and pears until well combined.
  3. Pour mixture over the crust. Let sit in the fridge or dehydrate overnight.

Mango // Nectarine Crumble 



for the filling:

  • 1 mango
  • 2 nectarines
  • 1 tbsp. raw honey
  • 1/2 tsp. cinnamon
  • 1 tbsp. agave nectar (optional)
  • 1 tbsp. coconut sugar
  1. Slice up the mango and nectarines into thin slices. Add into a large mixing bowl.
  2. Combine the rest of the ingredients. Mix well using your hands. Set aside in a pie pan.

for the crumble:

  • 3/4 cup brazil nut pulp
  • 1/4 cup coconut oil
  • 2 tbsp. coconut butter
  • 1/2 tsp. himalayan salt
  1. Combine all 4 ingredients in a food processor.
  2. Pour on top of the fruit mixture using your hands to form little crumbles.
  3. Dehydrate overnight or cook on your oven’s lowest temperature for a few hours.



Brazil Nut Cookies

  • 3/4 cup brazil nut pulp
  • 1 ripe banana
  • 1/2 tsp. himalayan salt
  • 2 tbsp. coconut oil
  • 2 tbsp. coconut butter
  • 1 flax egg (1 tbsp ground flax + 3 tbsp. water)
  • 1/2 tsp. cinnamon
  • 1 tbsp. coconut sugar
  • cacao nibs, goji berries, shredded coconut (optional)
  1. Combine all ingredients in a food processor until a dough forms — adding in more liquid or pulp as necessary.
  2. Form into cookies and dehydrate overnight or at your oven’s lowest temperature for a few hours.
  3. Serve with brazil nut milk for extra epicness.

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