Bye Bye for Now (Pistachio Nut + Coconut Oil Treat)
It used to surprise me that my favorite treat is also the favorite treat of the mice and palmetto bugs who dwell here with me. I now accept that all of us like strange food.
Put 2 or 3 cups of roasted shelled salted pistachio nuts into my Vitamix blender. Add enough coconut oil to barely cover the nuts. Blend on low the chop the nuts. Ten set vitamix to super speed to grind up the little flakes which do not blend easily, being careful not to overheat the mix (cooked oil gives it all a burnt taste).
Pour into a glass pie pan and freeze. Break into mouth-sized chunks using an oyster knife. Place chunk in mouth and allow it to soften before eating.
3 cups of nuts lasts me almost a week (eating twice a day), unless I am being real frugal. Nuts are high oxalate, but I am handling the oxalates much better these days (far less painful oxalate dumping), so long as I remember to eat my Calcium supplement before I eat the nuts. Using topical Magnesium Chloride also helps a lot.
Pistachio nuts do not have a lot of non-fiber carbs, but they do contain some. In winter, the nuts + coconut oil help keep me warm. Now, they are just a yummy treat.
Carbs and Fiber in Pistachio Nuts
Food Item: Pistachio nuts, dry roasted
Food Quantity: 1 oz (47 nuts)
Carbs: 7.6g
Dietary Fiber: 2.9g
Net Carbs: 4.7g
Pistachio Nuts and Carbs
Included in many low carb diets as a better snack option, most nut and seeds (like Pistachio Nuts) are relatively low in net carbs (total carbohydrate minus dietary fiber), although they can be high in calories. Nuts and seeds are good sources of nutrition, like vitamins and minerals, as well as healthy unsaturated fats and phytochemicals.
http://www.carbs-information.com/carb-in-nuts/pistachio-nuts.htm