Why you should be eating more walnuts
Did you know that walnuts have often been associated with intellectuality because of their brain-boosting properties and their strange appearance – which is similar to that of the human brain; 2 kernals connected together with an intricate, complex surface.
This superfood is packed with those good things called Omega-3 fatty acids which are useful for so many things – reducing inflammation in the body, lowering blood pressure, increasing melatonin levels – which help you to fall asleep and preventing all kinds of cancers and diseases.
Walnuts are great at balancing out the sweetness of desserts and cakes because of their tannic texture in the mouth (similar to tea). They also provide a nice contrast to rich creamy cheeses with their slightly bitter flavour but whatever they do, we just know one thing: they are delicious when used for cooking.
Increase your consumption of walnuts by trying some of these recipes once or twice a week:
Double cheese and walnut pâté – something to dip your crudités into or spread on a crispy cracker.
Pear and walnut salad – with tangy and sharp Gorgonzola. A classic sweet and savoury match that never disappoints.
Fig and walnut parcels – crunchy phyllo pastry forms the vessel for these cute little nibbles. Try this when figs are in season.
Walnut chocolate brownies – who can resist a chocolate brownie? The nuts add great texture and and an earthy flavour.
Banana and walnut cake – banana bread taken to a new level.
Grilled salmon trout with coriander and walnut pesto – use the pesto on veggies or even with egg dishes.
Gorgonzola, fig, walnut and rocket pizza – the sweet ‘n salty combo again… but this time in pizza form!
Herby rice salad with walnuts – a healthy and wholesome side dish.
Walnut, pecan and cranberry cake – the perfect tea-time bake.
Pineapple carpaccio with walnut praline – a fresh and sophisticated dessert.
– It’s best to keep them in the fridge for freshness.
– Once you open the bag, transfer the nuts to an airtight container.
– Don’t shell or chop them until you need them. This prevents them from losing their unique flavour and/or going rancid.