This is how I unite a classic comfort food with healthy, vegetable-filled eating. I shared this recipe in my book, Younger, because of the antiaging properties of Brazil nuts and because it is oh so much goodness! Munching on these tasty nuts fill you up with magnesium. Magnesium is the relaxing mineral; it counters the stress response, helps your muscles release, and may even enhance your sleep. Sometimes your tightness or stiffness, or even body tension when you need to sleep, is a sign of magnesium deficiency. It’s needed for hundreds of biochemical reactions in the body, and plays a lead role in calcium absorption. Not only that, Brazil nuts provide 100% of your recommended daily allowance of selenium, which you need to keep your thyroid happy. With a healthy fat content, Brazil nuts help keep you full and assist your body in warding off toxins. Just don’t overdo it: 5-6 Brazil nuts per day is just right.
The colorful mix of “noodles” aids in the detoxification department. Carrots are especially potent because they contain a high levels of carotenoids, a nutrient that improves skin tone and gives it a healthy and attractive glow. I recommend you try out this recipe for your next dinner party and impress all of your friends!
2 extra-large turnips, spiralized
Shredded carrots (eyeball to serve you adequately; I like 1 cup)
Shredded, destemmed lacinato kale (eyeball to serve you adequately; I like 2 cups)
BRAZIL NUT SAUCE
6 tablespoons Brazil nut butter (1/2 cup Brazil nuts can also be substituted with a different nut)
6 tablespoons water
2 tablespoons apple cider vinegar
2 tablespoons tamari
Sea salt to taste
Blend all the sauce ingredients in a Blendtec, Vitamix, or NutriBullet on high. Pour about 1/4 cup sauce over the vegetables, adding more if you need it to evenly coat them.