Raw Vegan Recipe: Brazil Nut Hummus
Raw brazil nuts are one of the lesser-known nuts to Americans, but a staple to Amazonians, revered for their exceptionally high levels of selenium, a mineral that plays a key role in metabolism and for its cell protecting antioxidant properties. The antioxidants in Selenium help the body absorb Vitamin E, digest protein, and stimulate the thyroid. Just one or two Brazil nuts a day provides enough of this trace element’s Recommended Daily Allowance of 55 to 100 micrograms per day.
Among healthy people in the U.S., selenium deficiencies are uncommon. But some health conditions, such as HIV, Crohn’s disease, and conditions resulting in a weakened immune system, are associated with low selenium levels. Adequate selenium foods in the diet help prevent coronary artery disease, liver cirrhosis and cancers.
Brazil nuts are also a good source of other minerals and vitamins, including magnesium, manganese, copper, phosphorous, zinc, Vitamin E and B. However, too much selenium can cause nausea, vomiting, nail changes, loss of energy and irritability. It could also result in muscle tenderness, tremor, light-headedness, facial flushing, blood clotting problems, liver and kidney problems and more.
So a little goes a long way and this Vegan Brazil Nut Hummus is a delicious way to deliver the goods. Created by Hail Merry founder and vegan raw food chef, Susan O’Brien, this hummus is a delightfully delicious raw and vegan take on a classic appetizer. Serve it with a plate of fresh cut raw carrots, celery, jicama, red peppers and snap peas, to feed your body royally with unrefined plant oils.
Vegan Brazil Nut Hummus
2 cups soaked Brazil Nuts (soaked for 6 hours)
1 cup cold pressed Virgin Olive Oil
¾ cup Nama Shoyu
1 clove garlic, peeled
1 ¼ cup fresh lemon juice
1 tsp fresh jalapeno pepper
¼ cup fresh parsley
1/2 cup sesame tahini
Combine in blender or food processor and blend well until smooth and creamy. Serve with fresh cut raw veggies. Enjoy!
