I remember visiting my grandparents when I was a little girl, and curling up on the couch next to the coffee table. They always had a big bowl of mixed nuts, still in their shell, and I loved cracking them open with the nutcracker and eating their chewy insides.
Walnuts, like along with Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, and pistachios, are tree nuts. They are highlight allergic for many people these days, but if you can eat them, they are very good for you. They are a wonderful source for omega-3 fats (perfect for vegans who can’t get that from fish) and have high amounts of copper, manganese, and biotin. Some research has even shown they are helpful in the prevention of prostate and breast cancer.
Walnuts also contain powerful anti-oxidants and anti-inflammatory properties, and because they are so filling, they can aid in weight loss as well as they help to keep cravings at bay.
As a vegan, I rely heavily on nuts for protein and healthy oils in my diet. I use them in salads, in nut butter form, and make delicious “cheeses” from them. This last week I made a mock chopped lived with walnuts, string beans and onions for Passover. It was super easy and gone very quickly…
First peel and chop two large yellow onions. Toss them into a sautee pan on medium-high heat with some extra virgin olive oil or avocado oil. Sautee until wilted and slightly brown. Then wash and trim the ends off of a pound of green beans. Chop them up and toss them in with the onions, to cook down, and until they are al dente, tender to the tooth. Then add 2 cups of walnuts, just to heat slightly.
Transfer everything to a high powered Cuisinart or blender, and puree until smooth. Serve with veggies or crackers and enjoy!
