Walnuts are great. They are so versatile and such a superfood. I put them in anything I can. I’m drawn to recipes that feature them. I toast them and throw them in my salad. I chop and mix them into my oatmeal. I add them to cookies, whether they call for them or not. I eat them plain in my trail mix as a snack. I stir them into my pasta dishes. I mix them into Greek yogurt. I toss a few in my pancake batter. I blend them into my smoothies. I even make walnut stuffing.
I just love walnuts. Perhaps it’s because I know how good they are for my brain and my heart?
Walnuts are the only nut with a significant amount of omega 3 fatty acids (2.5 grams/oz). This means you can get close to your daily need for omega 3 by incorporating just 1/4 cup in to your meals. In addition, you’ll get a healthy dose of antioxidants, selenium, melatonin, and vitamin E.
Why not incorporate some walnut dishes into your repertoire this Thanksgiving?
Here’s a quick, easy recipe incorporating walnuts (plus several of my other favorites) from the cookbook, just for a little motivation:
Smart Endive and Walnut Appetizers
- 1- 15 oz can cannelini beans drained and rinsed
- 2 cloves garlic
- 2 Tbsp extra virgin olive oil
- 2 Tbsp lemon juice
- 1/4 cup torn fresh basil
- 30 Belgian Endive leaves
- 1/4 cup toasted California Walnuts toasted
- 1/4 cup chopped red bell pepper
- Puree beans, olive oil, lemon juice and garlic in a blender or food processor until smooth. Add chopped basil. Spoon equal amounts of mixture onto lettuce leaves and top with chopped walnuts and bell pepper.