Brazil Nuts

by Susan on April 28, 2010

It has been crazy around here! The cookbook is in its final stages, and should be released in less than two weeks! I have been pouring all of my energy into the final stages, which has meant the blog has been a little quieter. But that will change tomorrow. All of the recipes and photos will be in the hands of the layout department, and the editor will be hard at work, so I can get back to work, here!

Lately, I have been enjoying Brazil nuts. They have a mild flavor that makes a beautiful nut milk, they can be substituted for almonds in many recipes, and they are on the less expensive side. Nutritionally speaking, they have a high selenium content which qualifies them as a “complete” protein. The fat in nuts are monounsaturated, or the “good” fat that is heart healthy. They also have copper, niacin, magnesium, fiber, and vitamin E.

Here is one of my favorite combinations, a cacao and banana smoothie made with Brazil nut milk.

Brazil Nut Milk

  • 1 C Brazil Nuts
  • 4 C Water

Place in high speed blender. Blend well, Pour through a nut milk bag or cheese cloth. Refrigerate. This will only last a few days in the fridge.

Cacao Banana Pick-Me-Up

  • 1 C Brazil Nut Milk
  • 1 C Ice
  • 1 Banana
  • 1 T Raw Honey or Agave
  • 2 T Cacao Powder

Place all ingredients in blender, blend until smooth.

For another great Brazil nut recipe, click here: Doughnut Holes

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{ 32 comments… read them below or add one }

Lois April 28, 2010 at 6:44 pm

…good one for the morning! looks rich and decadent!!


Zimt April 28, 2010 at 7:26 pm

I have a question about this statement:

“Nutritionally speaking, they have a high selenium content which qualifies them as a ‘complete’ protein.”

What does selenium have to do with being a complete protein? Selenium is a mineral, not an amino acid. And I believe increased dietary selenium increases methionine levels in mammals (?). But brazilnuts are still relatively low in lysine. Does the selenium affect lysine levels in some way? Thanks. I just find the statement above really confusing.


Susan April 28, 2010 at 7:42 pm

Stephanie: Selenium is a component of the unusual amino acids selenocysteine and selenomethionine. While it is toxic in large doses, selenium is an essential micro nutrient. Studies have shown it protects against cancer and also works as an antioxidant. Brazil nuts are considered to be one of the 6 healthiest nuts.


Stacy April 28, 2010 at 10:17 pm

Hi Susan,
Could you please tell me how much your book will cost, and where we can buy it? How many recipes do you have in there, and do you have beautiful full color photos with each recipe, by the recipe, or are they in a center section not with the recipes?

I love the photos you have with each recipe, I’m so picture oriented, and when I see your photos, it’s a no-brainer for me to make “THAT” delicious looking whatever-you’ve-made :)

Thanks a bunch, Stacy


Roxanne April 29, 2010 at 2:08 am

I’m thinking like Stacy. All this foreshadowing of your book is making my brain crazy with wonder. I’m in line to buy the first copy of your book…can’t wait to see what your editor does with your health induced recipies and stunning photography!!!

Thanks so very much for sharing your wondrous creativity with us :)


Susan April 29, 2010 at 6:24 am

Stacy and Roxanne,
The book will be available in both download and print. More on that in the next week or two. Yes, there are photos with every recipe, not in the center. As for price, I will announce that soon.


Diane April 29, 2010 at 9:50 am

Brazil nut milk is my favorite one to use in smoothies, and I think pairs better with cacao than the almond milk, even! I’m taking iodine for my thyroid, high doses, and one of the recommended essential companion supplements is selenium. Some people supplementing with iodine use brazil nuts as their selenium intake each day. I spoil our neighborhood squirrels, and they occasionally get some of my brazil nuts…


Christine (The Raw Project) April 29, 2010 at 10:37 am

Brazil nut milk is great, I need to try that smoothie. I am careful not to eat too many because I’m a bit fearful of selenium poisoning, but I try to include them once a week or so.


Victoria April 29, 2010 at 11:12 am

Congratulations for your cookbook.
I’m from Roumania and I accidentaly discoverd your blog. It was amazing for me to discover a new lifestile. I live with “carnivores” and the vegeterians are looked as insanes. Thinking about raw food…it will be inconceivable. I’m now in transition but my health has already improuved. Thank you for all the recipes. You do a very good job. Keep doing!


Melissa April 29, 2010 at 12:52 pm

congratulations on getting the book to its final stages!
As for Brazil nuts..I would say they are my favorite or at least top 3! The taste is just so amazing to me. I have to try the brazil nut milk..yum!


Brenda April 29, 2010 at 1:33 pm

Even though the picture is nice, there is still the possibility of overdosing and experiencing the symptoms of selenium toxicity from consuming too many brazil nuts. Also, they are so greasy and heavy! Even if it is just monounsaturated fats, it’s still FAT.


Susan April 29, 2010 at 1:52 pm

Brenda, Yes, you do not want to consume too many. You don’t want to consume too many of anything. For you, they might be too greasy and heavy, nonetheless, they have some amazing health benefits. And we do need fat, we just need healthy fat and to moderate our consumption.


Faith Lubitz April 29, 2010 at 3:20 pm

I have a question- I have purchased organic brazil nuts several times from my local food co-op, the Wedge in Minneapolis. They are raw and kept refrigerated at the store. But they often taste moldy to me. I went online and found quite a bit to indicate they are especially subject to mold when they are harvested since they are from the jungle and they ‘sweat ‘ in the heat unless they are turned periodically. Does anyone here have a source for non-moldy Brazil nuts? thanks!


Susan April 29, 2010 at 4:53 pm

Faith: I get my Brazil nuts at Lakewinds. Have never had any problems.


Ellen April 29, 2010 at 4:08 pm

Aloha and best to you in these final days of producing your efforts into art!
By the way, I made the cashew cheese a few weeks ago. Yummy, yummy, yummy. there is a double recipe brewing now. I also found that the flavor changes over a period of time, even though refrigerated. It seemed to taste better and better until it completely disappeared!


Katherine April 29, 2010 at 8:29 pm

wow! I would love to try this (try meaning consume; not actually create)
Looks so good!


Stephanie April 30, 2010 at 1:57 pm

“Selenium is a component of the unusual amino acids selenocysteine and selenomethionine.”

Yes, but it is still low in lysine so how is it a “complete protein” ? Wouldn’t it need to have all of the essential amino acids? (And selenocysteine and selenomethione aren’t essential, and lysine is?)


Susan April 30, 2010 at 2:23 pm

There are many nutritional articles that are out there that actually state that Brazil nuts are rich in lysine. You can also find many that state that there is enough lysine in Brazil nuts to qualify them as a complete protein. 140 gm of Brazil nuts = 757 mg lysine.


Ellen April 30, 2010 at 7:26 pm

Aloha Everyone,
Brazil nuts rate at 67 in the complete protein division at (an amazing source for looking at food values!)
The awesome deal with this recipe is the banana puts the complete protein over the top!
Have a great weekend.
I am sitting listening to birds sing while I have double recipe of cashew cheese hanging!


Helene May 1, 2010 at 11:50 am

ABOUT THE ICE! I think it is important to mention that if you go to your freezer and put a cup of ice from there—it is going to be non purified water/tap water ice–unless your fridge system is connected to a water purifier..So what is the next best thing? To freeze purified water in ice trays–and use those….or I bet you can buy a purified bag of ice.
It’s been so long since I have used ICE because of that very thing, it not being pure, but I imagine with all the technology and all the things that are available now–you could walk right into a Whole Foods and buy a bag of pure ice..Never thought about it..thoughts???


Susan May 1, 2010 at 2:21 pm

I have filtered ice so…I guess I don’t worry about it. But it is a good thing to keep in mind.


Jessie R May 4, 2010 at 12:35 pm


Do you soak the Bazilian nuts as well?



Susan May 4, 2010 at 12:38 pm

No, Brazil nuts and Hazelnuts do not need to be pre-soaked.


Jessie R May 4, 2010 at 2:15 pm

Susan..delicious!!! I am actually having a cup right now, CHEERS!



tjc May 18, 2010 at 2:03 pm

I really love brazil nuts and eat a ton of them.


Kyle Weber May 20, 2010 at 12:48 am

I’ve read recently that Brazil Nuts can mold easily if not stored in an airtight container or put in the freezer. It was also suggested to use Rosemary or Oregano to help preserve them. Just wanted to see if y’all have heard of this or not.


Mary Goff August 9, 2010 at 8:34 am

So happy to see your great recipes. As a Raw Food prep chef & instructor, I appreciate your wonderful creations. Just made up a batch of Brazil Nutmilk and look forward to drinking this smoothie for breakfast! Of course, I’ll add a little cinnamon, as my husband and I love it so.


Lisa Grifin September 12, 2010 at 10:40 am

Hi Susan,
I really am enjoying your web site and your recipes. You do not specify if the cacao in this recipe is nibs or powder. I only have the nibs right now, is this ok to use? Thanks.


Susan September 12, 2010 at 10:42 am

I used powder. You can try nibs but it will be a little different.


Edie Galley September 12, 2011 at 4:58 pm

Absolutely delicious! First time making my own nut milk too, actually very easy and well worth it!


Victoria July 30, 2012 at 8:21 pm

I didn’t know Brazil nuts don’t have to be soaked to remove the anti-nutrients! I just soaked a bag for probably close to 24 hours. Did I ruin them? They are still in the dehydrator. Can I still make nut milk with them, or should I start over? Thanks!


Susan July 31, 2012 at 11:38 am

No, I am sure they will be fine. Cheers!


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