Pistachio Cream

1 cup water or organic broth or stock
1 cup shelled pistachios
1 tablespoon chopped mint
2 teaspoons freshly squeezed lemon juice
Sea salt

Put the water, pistachios, mint, lemon juice, and 1/4 teaspoon of salt in a blender or food processor and process until smooth and creamy. Taste; you may want to add a bit more salt.

Great dolloped on roasted vegetables, grains or Roasted Asparagus Salad with Arugula and Hazelnuts.

Reprinted with permission from The Healthy Mind Cookbook Copyright © 2015 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.