Interview: Madeleine Shaw's Hero Ingredient
A respected voice on the wellness scene, nutritionist Madeleine Shaw takes a holistic approach to health, her expertise ranging from movement to mindset – and of course meals. Here she talks Rosie Greenaway through her love of pistachios and why she’s getting this protein powerhouse into more people’s diets.
Hear ‘pistachio’ and perhaps your mind jumps to shelling salted nuts with an aperitivo on holiday, or the aroma of baked goods fresh from the oven. But for Madeleine Shaw, pistachios represent a world of culinary possibilities – and having teamed up with American Pistachio Growers (APG), she’s keen to share her ideas.
Shaw’s number one driver is flavour, her mantra being that food exists not just for sustenance but enjoyment too. Dig into the densely packed nutritional profile of pistachios and you’ll understand why she recommends them for fuel as well as flavour.
A complete protein
“They’re a complete protein which is quite unusual in a plant-based food. They’re rich in antioxidants; we all need to up our antioxidants, whether that’s to reduce sun damage or stress exposure. They’ve got vitamin E, which is great for your immune system as we come into the winter months [and] is amazing for our skin when we want to get the glow. They’re a good source of healthy fats – so important for skin health, brain health and hormones. Just a handful of pistachios is going to really increase your healthy fats but not overdo your calorie target. Fat and protein are really good at keeping you satisfied.”
From sweet to savoury, the versatility of pistachios is unrivalled in the nut world, as evidenced by Shaw’s signature Pistachio & Chilli Prawn Linguine, which blends them into a zesty pesto. Growing up with a Turkish aunt, Shaw’s childhood was an education in Middle Eastern cuisine and an introduction to a nut that would become central to her diet. A huge fan of baklava and pistachio gelato, she also advocates for getting creative beyond baked goods.
“They can fit into all meals. Adding a handful of chopped pistachios elevates your salad so much, it’s crunchy and adds this amazing texture. Popping them on top of your overnight oats in the morning is really great. You can blend them up with dates and roll them into energy balls. You can grab a handful of them as a snack. Everyone loves a pasta dish – if you’re trying to get more veggies into your life … you can blend basil [and] spinach in with pistachios to up that veggie content. They’ve got this beautiful green colour which makes them vibrant and fun.”
Considering the option of roasted or raw, Shaw says it’s merely a question of what you want in the moment: “Both are fantastic. The roasted, salted ones are so delicious. I love that ritual of cracking them open; there is something romantic about it. But they’re not as easy to cook with. I love the raw ones because they’re more versatile in the sense of cooking – a little bit softer and less salty. They’re the ones you can grind down into flour, the ones that are good for adding on top of your breakfast.”
Pistachios are a staple in Shaw’s household and through her partnership with APG she’s channelling her passion for this nutritional powerhouse to encourage more consumers to add them to their baskets. “At the end of the day the healthiest diet is the most diverse diet; diversity is key for gut health. We get in these ruts of … almonds or pumpkin seeds. Adding in something new is going to be so amazing for your body. Trying a new food every week … is a wonderful thing to do. It’s a fun challenge. I’m a big believer in crowding in rather than cutting out. If we have this abundant mindset around food, we’re in a happier place. Food is joy, something we share with people we love.”
Find the full recipe here.
By Rosie Greenaway, editor