Lisa Cohen MS, CN

nutritionist and exercise physiologist

You deserve to enjoy a great quality of life for years to come, to look and feel great and have the energy to focus on what matters most to you!

Crazy Good For You Brazil Nuts

brasil nuts



The outstanding health benefit of brazil nuts is that they are incredibly rich in Selenium. Selenium is a powerful anitioxidant that  fights against free radicals in the body, protecting against disease and illnesses, reducing inflammation and helping to maintain healthy thyroid function. One serving contains 700% of your daily selenium intake!

NOTE: Brazil nuts are the best way to get our daily requirement of Selenium!  No need for supplements, snack on a handful of brazil nuts and you’ll have obtained all the selenium your body needs!


Being loaded with antioxidants, Brazil nuts can reduce the occurrence of wrinkles considerably. Vitamins A and E  help to increase skin collagen, resulting in a smoother complexion. Selenium speeds up cell turnover and provides your complexion with a natural glow. It also promotes skin health by improving the elasticity of the skin, and reducing redness.


Brazil nuts are good sources of complete protein, which means they provide all essential amino acids needed for our growth, repair and development.


Brazil nuts are bursting with heart-healthy monounsaturated fats, which help to lower cholesterol and prevent cardiovascular and heart disease.

I am obsessed!

Try  this wonderful recipe for Brazil Nut Granola from Naturally Sassy


Thanksgiving Beauty

I am doing some Thanksgiving plotting!  Roasted Brussels Sprouts with Grapes and Walnuts Anyone?

From Whole Living,2011

From Whole Living,2011


  • 24 ounces brussels sprouts (about 8 cups), halved or quartered if large
  • 24 ounces grapes
  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons fresh thyme
  • Coarse salt and freshly ground pepper
  • 2 teaspoons balsamic vinegar
  • 1/2 cup walnuts, toasted and coarsely chopped



  1. Heat oven to 450 degrees. On two rimmed baking sheets, toss brussels sprouts and grapes with oil and thyme. Season with salt and pepper. Roast, until caramelized and tender, about 20 – 25 minutes.  NOTE:  Watch the grapes.  I like to  add the grapes during the last 15 minutes of roasting.
  2. Drizzle each tray with 1 teaspoon vinegar and scrape up any caramelized bits with a wooden spoon. Toss in walnuts.