Nuts are healthy, everyone knows that. They are also high in calories. By chewing on them in front of the TV, it’s easy to forget yourself. So how to use them so that they provide their health benefits and at the same time do not miss the weight loss attempts?
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The value of nuts
Nuts are a rich source of unsaturated fats. Hence their calorific value, but also value for the body. In addition, they are a source of B vitamins, vitamin E, zinc, selenium, magnesium, protein and fiber. We have written about their health benefits many times, as in the article ‘Zdrowa snack – nuts’.
Which to what
Walnuts are a great addition to pastries and desserts. They also work great in the form of peanut flour. Almonds in turn can be used both for cakes as well savory dishes. It is enough to gently toast the almond flakes to give them a creamy soup a hint of crunchiness. They can also become an excellent coating for meats. Cashews, thanks to their delicate taste, are perfect for light vegetable salads, but also mixed in dips. Pistachios are a great addition to expressive salads and meats. All kinds of pips and seeds, in turn, are a perfect complement to home-made bread.
Use them
Although there are many possibilities to use nuts, it is not always possible to introduce them in a form other than a crispy snack. These few recipes will help you find new ones the use of nuts in your kitchen.
Ingredients:
2 bunches of parsley
1 clove of garlic
2 handfuls of walnuts or cashews
5 tablespoons of olive oil
1 tablespoon of lemon juice
2 tablespoons of water
Salt pepper
Blend all ingredients together.
Ingredients:
1 squash or zucchini
2 shallots
¾ glass of orange juice
1 teaspoon of orange peel
1 small onion
1 spoon of oil
2 tablespoons of chopped pistachios
Salt pepper
Take the pips out of the squash and cut it into crescents. Put the chopped onion on the hot olive oil and fry it. Add the squash, orange peel, juice, salt and pepper. Cover and simmer for about 10 minutes. Remove the lid and evaporate excess liquid (about 15 minutes). Put on a plate and sprinkle with pistachios.
Ingredients:
½ kg of green beans (can be frozen)
1 spoon of oil
½ teaspoon of orange peel
2 tablespoons of almond flakes
Salt pepper
Boil the beans in water until they are soft but bouncy. Put on a bowl, pour olive oil, season with salt and pepper, sprinkle with orange peel and almond flakes.
Ingredients:
2 seasons
400 g of rice
3 cups of broth
1 carrot
1 glass of white wine
1 handful of chopped hazelnuts
2 teaspoons of butter
1 sprig of rosemary
Salt pepper
Cut the carrots and the leek into pieces and sauté in a teaspoon of butter. Water with half the wine. When it evaporates, add the rice, mix it with vegetables and pour in the rest of the wine. When it evaporates, add the broth and add a sprig of rosemary. Cook until the rice is soft, stirring occasionally. Season and mix with the remaining butter and nuts.
Main photo is from: Nomadic Lass / iWoman / CC BY-SA
Photo 1 in the content is from: Lori L. Stalteri / iW / CC BY
Photo 2 in content is from: preston.rhea / IWoman / CC BY-SA
Photo 3 in content is from: Charles Haynes / iW / CC BY-SA
Photo 4 in content is from: Luca Nebuloni / IWoman / CC BY
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