Pistachios For Your Health, Heart & Happiness

I think about how foods work to fuel our bodies and what benefits we retain from them; the good, the bad and the ugly. We sometimes eat for pleasure or for pain but do we really ever think about how to create a healthy environment in our bodies for what God designed for us to utilize and maximize our special DNA? Think about how you fuel your body and let me know what your go to snack is.

This thought brought me to todays topic about pistachios.  I have always loved them.  I remember as a kid going to a local shop in the Bayfair Mall in San Leandro, CA where you could purchase warm nuts of any kind, fresh hot and delicious.  I remember thinking what a delicacy these pistachios were when I was able to afford purchasing them and savored each bite as I cracked open the warm shell to release the salty nut inside.


The origin of this nut surprised me.

Origin: The pistachio tree is native to western Asia and Asia Minor,from Syria to the Caucasus and Afghanistan. Archaeological evidence in Turkey indicate the nuts were being used for food as early as 7,000 B.C. The pistachio was introduced to Italy from Syria early in the first century A.D. Subsequently its cultivation spread to other Mediterranean countries. The tree was first introduced into the United States in 1854 by Charles Mason, who distributed seed for experimental plantings in California, Texas and some southern states. In 1875 a few small pistachio trees, imported from France were planted in Sonoma, Calif. In the early 1900’s the U.S. Dept. of Agriculture assembled a collection of Pistacia species and pistachio nut varieties at the Plant Introduction Station in Chico, Calif. Commercial production of pistachio nuts began in the late 1970’s and rapidly expanded to a major operation in the San Joaquin Valley. Other major pistachio producing areas are Iran and Turkey and to a lesser extent, Syria, India, Greece, Pakistan and elsewhere.” www.https://crfg.org

I did not know that the commercial growth of pistachios took place in Northern California but not until the late 1970’s!!!.  I grew up in Northern CA and was surprised to read this fun fact.

I was introduced to Wonderful Pistachios a few months ago. 

I love supporting local growers in California and was pleasantly surprised at their freshness and flavors, reminding me of my childhood and those first tastes of meaty nuts. I have tried their original Wonderful Roasted and Salted Pistachios in the shell and am hooked.  I also use  Wonderful Pistachios, No-Shell in my salads for extra crunch and protein.  You see there are many benefits of these nuts.

  • Heart health
  • Eye health
  • Skin health
  • Diabetes control
  • Cancer prevention
  • Immune system
  • Slowing aging process

Read more: http://naturalsociety.com/health-benefits-of-pistachios-heart-eyes-cancer/#ixzz5Rx0kkh00
Follow us: @naturalsociety on Twitter | NaturalSociety on Facebook

Try these varieties as well:

Wonderful Pistachios Salt & Pepper Flavor Kid’s Favorite Snacks 8 x 4.5 Oz Bags – 2.25 Lb. Box – Salt and pepper, very addictive but a good kid snack for lunches or after soccer practice.

Wonderful Pistachios Sweet Chili, 7.0 OZ – 2 count – A new addiction of sweet, savory, spicy goodness.  Great for a mid afternoon pick me up and snack.

Check out #WonderfulPistachios @GetCrackin

Love and Light,

Jeanine on the Scene

Make sure to check out California Rare Fruit Growers, Inc. California Rare Fruit Growers, Inc. for more information edible plants.



Lobster, Arugula and Mushroom Quiche with Gluten Free Almond Crust

I am catering a “Bunco” brunch in October and was looking for quiche alternatives for those with gluten allergies.  I found this recipe from @Cookie+kate for an almond meal gluten free crust and created the lobster quiche.  Almond Meal and Almond flour are both finely ground almonds and basically the same.  Almond meal can be blanched (skins removed) or unbalanced, while most products labeled almond flour are blanched.  I used Bob’s Red Mill Super-Fine Almond Flour and use it for me cookies and lots of other baking.  The crust has garlic and thyme in it, making it very savory and light.


Gluten Free Almond crust

  • 2 cups almond meal or almond flour
  • 3 cloves garlic, pressed and minced
  • 1 Tbsp. minced fresh thyme
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/3 cup evoo (extra virgin olive oil)
  • 1 tbsp. + 1 tsp. water

20180918_154016.jpg20180918_155328.jpgPress down crust into prepared pan.

Lobster (or crab), arugula, bella mushroom filling

  • 1 Lobster tail, shelled and cut into 1 inch pieces
  • 1/4 cup chopped green onions
  • 1 1/2 cups whole bella mushrooms, cleaned and sliced
  • 2 cups arugula
  • 1/4 cup pecorino cheese, grated
  • 1/4 cup lactose free sour creme
  • 6 eggs
  • 1/3 cup whole milk
  • dash of red pepper flakes (optional)



  1.  Preheat oven to 400.  Grease a 10 inch glass pan Pyrex Glass Bakeware Pie Plate 9″ x 1.2″ Pack of 2 with olive oil. Combine crust ingredients in a bowl, mixing the dry ingredients first then add the olive oil and water and mix well.
  2. Press the dough into the prepared pie pan, making sure to move up 1/4 inch on the sides and disbursing evenly. Bake 15-50 minutes or until the crust is golden but not too brown.
  3. In a frying pan add olive oil, mushrooms and a little salt, stirring until tender.  Toss in the lobster meat and cook for another minute or two until pink.  Turn off heat and add arugula, tossing gently until wilted.  Take off heat.
  4. In a separate mixing bowl whisk together eggs, milk, salt and pepper and sour creme. Fold in pecorino cheese and then the mushroom mixture.
  5. Pour into finished crust, spreading evenly and bake in oven for 35 minutes or until the center is firm to the touch and knife pulls out clean.

20180918_155518.jpgFold in the arugula, mushroom lobster mix to the eggs.

20180918_155532.jpg20180918_155545.jpgThe crust is light and flaky with the savory thyme, garlic and salt, yum!

    • Love and Light,
    • Jeanine on the Scene


I am always looking for somewhat healthy snacks for when you crave that salt or sweet something but don’t necessarily want to dive into the bag of chips. I found these on Amazon and they are yummy! They are organic chickpea puffs with 4 grams of protein per serving. USDA Organic, non GMO, no MSG, Certified Gluten Free, corn free and GOOD! They have many different flavors but I like the bohemian barbecue. Check out the link and try them out and let me know what you think. Oh and for every bag they sell they donate to Farm Africa. Always loving giving back in some way.
HIPPEAS Organic Chickpea Puffs + Variety Pack | 4 ounce, 6 count | Vegan, Gluten-Free, Crunchy, Protein Snacks
Love and light,

Jeanine on the Scene


HIPPEAS Organic Chickpea Puffs + Variety Pack | 4 ounce, 6 count | Vegan, Gluten-Free, Crunchy, Protein Snacks

Grilled Artichokes with Anchovy Mayo

Day 2 of ” Giadas Italy” cookbook.  Let me tell you these are DELICIOUS!! and so easy to make.  Trim up the artichokes, cutting off the sharp edges and slicing in half.  Scoop out the furry choke center.DSC_0686

Cook in white wine, rosemary, salt, water and fresh lemon juice until tender; around 10-15 minutes.  Drain on a rack.

Preheat bbq on medium to high heat.  Salt and olive oil the artichokes


Grill for 4 minutes on each side to sear.DSC_0691

Serve with anchovy mayonnaise. DSC_0695

I had already prepared WHOLE30 mayo and added anchovy paste, dijon mustard, olive oil, minced garlic and fresh mint. ENJOY 😉

Love and Light,

Jeanine On The Scene

Day 1- Potato Crisps

First recipe in Giadas Italy cookbook is Potato crisps with Goat Cheese and Olives.
I used white sweet potatoes instead of russet potatoes and gorgonzola cheese instead of the goat cheese.  I also substituted lactose free sour creme for the mascarpone cheese. The fresh taste from the orange zest adds dimensional to this simple appetizer.  I baked the potato chips instead of frying for a healthy version of this appetizer.  So simple, yet so elegant and delicious.  The crisp chips and cream from the cheese spread with the orange zest, adding the salt of the capers and olives; make this an easy go to appetizer.  Delicious!!  (all recipes are available in Giada’s Italy cookbook) Please email me for my variations.  Thank you!!!

Kalamata Olives, Castelvetrano Olives, Capers, Rosemary
Mix olives, capers and Oil
zest of 1/2 orange
mandoline for even slices
The finished product! Dollop of cream mixture, scoop of olive mixture and rosemary sprig