Pistachio Kernels

  • Pistachio Kernels
  • Pistachios Premium Small Bag
  • Pistachios on a wooden board
  • Raw, Unsalted, No Shell  
  • Cholesterol Free
  • Very Low in Sodium
  • A Good Source of Thiamin,
  • Vitamin B6, Copper and Manganese
  • Country of Origin: USA
5 out of 5 based on 3 customer ratings
(3 customer reviews)
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Product Description

Enjoying a healthy diet plan requires a few changes to the snacks that you eat. Although the best diet plan for your specific needs will depend on several factors, making just a few changes to your current dietary habits can have a noticeable impact on your overall health!

Trading out processed snack foods for better alternatives, like pistachio nuts, takes you a step closer to a healthy diet. This can also help you reach your weight management goals without giving up the pleasure of a delicious snack.

Benefits of Pistachio Nuts

The key reason to enjoy pistachio nuts is their high content of protein and fiber. They also have lots of magnesium and vitamins (especially vitamin B6) in every serving.

It’s true that these nuts have a large amount of fat in a single one-ounce serving. However, they have a smaller number of calories when compared to other nuts. As a result, they are a good choice if you are trying to lose weight. This might be one of the best ways to enjoy the health benefits of nuts on a diet. The monounsaturated fats they contain make pistachios rather heart-friendly.

How to Enjoy Pistachios from Food to Live

Enjoy pistachios as a snack between meals to boost your daily intake of essential nutrients. They taste fantastic as they are, but even better roasted. You can also make salted or otherwise flavored pistachio kernels. Just roast them in olive oil and toss in spices while they are hot.

Our pistachios are raw, unsalted and have no pesky shell to remove. They are also premium quality and gluten free.

Buy pistachios online from Food to Live for a simple, convenient way to enjoy these nuts. You can grind them into flour, sprinkle on salads, add to cereal, or make a fantastic pesto.

 

Customer Reviews

5 out of 5 stars

3 reviews

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What others are saying

  1. 5 out of 5 Wow they're good

    Highly recommended. They fresh and nice sized.

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  2. 5 out of 5

    I love Food to Live. Whenever I purchase this brand I can be confident that I am getting the highest quality for my money. I eat a very clean diet and these nuts helps ensure that I am giving my body the best food possible

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    • Great company, great service

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  3. 5 out of 5

    Delivered as promised by the seller. These are delicious pistachios. I especially like them when roasted at 230ºC for 1 hr. I toss with grapeseed oil and sprinkle with Himalayan pink salt, then roast. Delicious!

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INGREDIENTS: Pistachios

WARNING: Contains Tree Nuts

Packaged in a facility that also processes wheat

Cold Storage Recommended

Storage Time: up to 12 months

Country of Origin: USA

Not available POST

 Vegan Baklava

Vegan Baklava

INGREDIENTS

  • 1/2 cup dark brown sugar or Sucanat
  • 1/2 teaspoon ground cinnamon
  • 1 cup walnut pieces – http://bit.ly/1y3rucg
  • 1 cup shelled pistachios – http://bit.ly/1dOKTVD
  • 3/4 cup raw almonds – http://bit.ly/1HY7Ocz
  • 12 sheets phyllo dough, thawed overnight in the refrigerator
  • 1/2 cup light olive oil or melted coconut oil, plus more for the pan
  • 1 cup agave syrup (or, for a non-vegan version, honey)
  • 1/2 cup cold water
  • Zest from 1 large lemon, preferably organic, removed in 1 long strip


DIRECTIONS

  1. Preheat the oven to 350°F (180°C). Oil a 13-by-9-inch baking pan.
  2. In a blender, blitz the brown sugar or Sucanat and cinnamon until powdery. Transfer to a small bowl.
  3. In the blender or a food processor, pulse the walnuts until mostly finely chopped but still a bit chunky. Transfer to a small bowl and stir in 1/3 of the sugar mixture. Do the same for the pistachios and the almonds, dumping each mixture into a separate bowl.
  4. Cover the phyllo sheets with a large piece plastic wrap, then cover that with a towel that’s just barely damp. Remove 1 sheet and place it on a clean work surface. Brush half the surface with olive or coconut oil. Fold the sheet in half and place it in the prepared pan, then brush the top with oil. Repeat with 2 more sheets. Scatter the walnuts over the phyllo in an even layer. Repeat the layering with 3 more sheets phyllo, the pistachios, 3 more sheets phyllo, and the almonds. Layer the last 3 sheets phyllo on top.
  5. Using a sharp paring knife, score the top layer of phyllo sheets across the short side of the pan to form 6 strips. Next, score the phyllo diagonally from corner to corner, and then score parallel to that line 2 times on each side. (Or if that just completely confused you, just cut it into squares or triangles however you wish.) Bake for 40 minutes, until the phyllo is lightly golden and crisp.
  6. In a small saucepan, combine the agave syrup, water, and lemon zest. Bring to a boil over high heat, then lower the heat and simmer, stirring occasionally, for 10 minutes. Let cool slightly, then remove and discard the zest.
  7. Pour the syrup over the pastry. Cover the baklava and refrigerate for at least 1 hour before serving. Stored in the refrigerator, tightly covered, the baklava will keep for about 2 weeks.


Enjoy it!

 

Shaved brussels sprout salad with radicchio, cranberry, and pistachios

Shaved brussels sprout salad with radicchio, cranberry, and pistachios

Ingredients

  • 1 lb brussels sprouts, trimmed and washed
  • 1 head radicchio, sliced thinly or grated (about 3 cups)
  • 1 cup dried cranberries
  • ½ cup pistachios, shelled (if you like, you can toast the pistachios for a little more depth of flavour) – http://bit.ly/1fY7wIi
  • 3 tablespoons walnut or olive oil (walnut oil is very nice, but not at all necessary)
  • 1½ – 2 tablespoons apple cider vinegar (adjust to taste)
  • 1 teaspoon maple syrup
  • 2 teaspoons dijon mustard
  • Sea salt + black pepper to taste


Instructions

  1. Use a food processor or box grater to shave the brussels sprouts very thin – as if you were making slaw.
  2. Mix the sprouts, the radicchio, the cranberries, and the pistachios in a mixing bowl. Whisk the oil, vinegar, syrup, and mustard together, and dress the salad. Season to taste with salt and pepper, and serve.
  3. Makes 4 servings.

 

Raw Pistachio Smoothie With Rose Water & Cardamom

Raw Pistachio Smoothie With Rose Water & Cardamom
Ingredients:

  • 1 cup raw pistachios – http://bit.ly/1dOKTVD
  • 2 cups purified water
  • 1 Tbsp wild green cardamom pods
  • 3 Tbsp rose water


Method:

  1. Soak pistachios in water overnight.
  2. Wrap cardamom pods in a small piece of cheesecloth and soak them overnight in 2 cups purified water.
  3. Next day, rinse the nuts and place them in a food processor.
  4. Remove the cardamom pods and pour the fragrant water into a blender. Process until almost creamy.
  5. Using two or three layers of cheesecloth or a very fine sieve pour the mixture into a jar. Squeeze as much water as you can.
  6. Add honey and rose water and mix well. Chill the milk for at least one hour.
  7. Serve chilled and enjoy in good company!

 

Recipe source: www.passionaltelyraw.blogspot.ro

 

RawVegan orange pistachio bars 🙂

RawVegan orange pistachio bars

Bright citrusy orange zest accents these nutty raw pistachio bars.

Ingredients:


Cooking Directions:

  1. Pulverize nuts in food processor until very small.
  2. Add all other ingredients and pulse to incorporate.
  3. Press mixture into a wax paper lined baking dish with desiccated coconut.
  4. Sprinkle more desiccated coconut on top and press in lightly.
  5. Freeze until firm then turn out and cut into squares or bars.
  6. Keep refrigerated.


Enjoy!

Recipe source: www.thymebombe.com