Showing posts with label Walnut. Show all posts
Showing posts with label Walnut. Show all posts

Thursday, May 16, 2024

Celebrate Walnuts - National Walnut Day

Walnut is used for food after being processed, while green for pickled walnuts or after full ripening for its nutmeat. The walnut is nutrient-dense with protein and essential fatty acids.



Nutrient Profile


Adding Walnuts to your Diet
1. Walnut meats are available in two forms; in their shells or shelled. The meats may be whole, halved, or in smaller portions due to processing.
2. Walnuts are often candied and may be used as an ingredient in other foodstuffs.
3. Pickled walnuts are the whole fruit that can be savory or sweet depending on the preserving solution.
4. Walnut butter can be homemade or purchased in both raw and roasted forms.
5. All walnuts can be eaten on their own (raw, toasted, or pickled) or as
6. Walnuts can be added to muesli
7. Add to oatmeal
8. Add crunch to a salad
9. Mix into a vegetable stir-fry for extra protein.
10. Popular in brownie recipes

Walnut oil is available commercially and is chiefly used as a food ingredient, particularly in salad dressings. It has a low smoke point, which limits its use for frying.

More than 99% of the walnuts in the U.S. are grown in California’s Central Valley. Internationally, California walnuts supply three-quarters of the world’s walnut trade.

Walnuts have a positive impact on heart health and also may improve cognitive function.


Recipe
Beet, Goat Cheese and Walnut Salad, California Walnut  


References
1. Walnut, Wikipedia  
2. California Walnut, Resources, and Recipes  



Wednesday, April 24, 2024

Zucchini Walnut Bread

Zucchini Walnut Bread


Yield: 2 loaves (12 slices per loaf)
Servings: 24
Equipment: Two 9-by-5-inch loaf pans
Total Time: 2 hrs 30 mins

Ingredients
3 large eggs
1 ½ cups granulated sugar
1 cup canola oil
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 ½ cups whole-wheat flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 cups shredded zucchini (about 1 pound)
½ cup walnuts chopped finely

Directions
  • Preheat oven to 350 degrees F. Coat two 9-by-5-inch loaf pans with cooking spray.
  • Whisk eggs, sugar, oil, and vanilla in a large bowl. Whisk all-purpose flour, whole-wheat flour, cinnamon, baking powder, baking soda, and salt in a medium bowl.
  • Add the dry ingredients to the wet ingredients and mix until smooth. Fold in zucchini and walnuts. Divide the batter into the loaf pans and smooth the tops.
  • Bake for about 1 hour or until a toothpick inserted into the center comes out clean.
  • Let the loaves cool in the pans for 10 minutes. Turn out onto a wire rack for about 1 hour.

Nutrition Information.
Calories (kcal) 214
Protein (g) 3
Carbohydrates (g) 25
Total Dietary Fiber (g) 1
Total Sugars (g) 13
Added Sugar (g) 13
Fat (g) 12
Saturated Fat (g) 1
Cholesterol (mg) 23
Calcium (mg) 26
Potassium (mg) 84
Sodium (mg) 125

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