My Love Affair With...Walnuts

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?

Because I'm such a walnut lover myself, the folks at walnutslovers.com just sent me a gorgeous digital cookbook filled with 30 delectable walnut recipes.

You want one, too? The cookbooks are free! Before you throw away that empty walnut bag you just bought, visit www.walnutlovers.com before December 1st and enter the UPC code from the bag. Hard copies of the cookbook will be sent to anyone who submits a valid UPC code. Buy some walnuts, get some walnut love in return...it's that easy.

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

Ingredients:

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

Directions:

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.

Enjoy!

Here's to a walnutty Thanksgiving holiday!

Danielle Omar, MS, RD

www.foodconfidence.com