As a coach, I spend a lot of time reading studies and articles related to health because I want to have the best information to share with my clients. I recently came across a piece about walnuts, and I was reminded of not only how delicious these nuts are, but also how nutritious.
- rich in antioxidants
- a good source of omega-3 fat, which may help reduce heart disease risk
- anti-inflammatory, and inflammation is a key culprit in many chronic diseases
- beneficial to the bacteria in your gut that keep it healthy
- rich in polyphenols that may reduce the risk of certain types of cancer
- helpful in controlling appetite and hunger, and by extension, weight
- linked to a lower risk of type 2 diabetes
- part of a heart-healthy diet that may help improve blood pressure
So, how do we include more of these little powerhouses?
Baking seems like an obvious choice. I have already had to do a first harvest of the rhubarb in my garden, so I’ve made many loaves of Streusel Rhubarb Bread from Taste of Home. I replace the canola oil with… walnut oil, and I don’t usually make the streusel. It is lovely, but the bread is delicious without it. These loaves freeze really well.
Today, for lunch, I enjoyed this Simple Mason Jar Salad from Pass the Plants.
But my new favourite has to be this Instant Pot Pumpkin Walnut Chili from Pinch of Yum.
Does this combination sound a little odd to you? I have to confess that it did to me, too, but I decided to give the recipe a try, and I am so glad that I did. The chili was rich and smoky, and I was able to freeze some for another meal or two.
Here’s a tip for keeping your nuts fresh: Store them in the fridge or freezer.