Organic Walnuts

Looking for a brain boost? Add walnuts to your whole foods diet! They have a trio of nutrients that will fire up the foggiest of brains.

Walnuts are a whole foods staple for their mild flavour, crunchy texture and versatility. Top your salads, yogurts & add to your baking. 

Product of Australia

HEALTH BENEFITS:

Walnuts are in the tree nut family, of which they are the ‘king’, because of their incredible health benefits.

• Help reduce the risk of prostate & breast cancer
• Benefits those with heart conditions thanks to the amino acid l-arginine
• Weight control – associated with increased satiety 
• Improved reproductive health in men
• Contain vitamin E, folate, melatonin, omega-3 fats, and antioxidants for brain health
• Shown to improve metabolic parameters in people with type 2 diabetes.

NUTRITION:

Walnuts' are impressive with their lineup of unique and powerful antioxidants. And just 1/4 cup of walnuts provides more than 100% of the daily recommended value of plant-based omega-3 fats.

They're also rich in:

• Vitamin E, folate & melatonin
• Omega-3 fatty acids & copper
• Manganese, biotin & molybdenum

USE IT!

Only a handful of walnuts are needed for that nutrition hit, so they make for a great healthy snack! They're also great in

• Grain dishes & pastas
• Salads
• Grind them up for delicious dips & spreads
• Pair them with vanilla, cloves and cinnamon for tasty desserts

RECIPE:

Zucchini Walnut Bread

Ingredients:

• ¾ cup whole-grain flour
• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 large egg whites, at room temperature (see Tip)
• 1 cup organic sugar, or ½ cup unsweetened applesauce
• 2 tablespoons canola oil
• ¼ teaspoon lemon extract, (optional)
• 1 cup grated zucchini, lightly packed (about 8 ounces)
• 2 tablespoons chopped walnuts

Method:

• Preheat oven to 350°F. Coat 2 mini 6-by-3-inch loaf pans with cooking spray.
• Whisk whole-grain flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
• Whisk egg whites, sugar (or Splenda), applesauce, oil and lemon extract (if using) in a medium bowl.
• Stir in zucchini. Make a well in the dry ingredients; slowly, mix in the zucchini mixture with a rubber spatula.
• Fold in walnuts. Do not overmix.
• Transfer the batter to the prepared pans.
• Bake the loaves until a toothpick comes out almost clean, 40 to 45 minutes. Cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack to cool completely.

Tip: To bring cold eggs to room temperature quickly: Place in a mixing bowl and set it in a larger bowl of warm water for a few minutes; the eggs will beat to a greater volume.