Recipes with Nuts

• Avocado: Improve your health and enhance your beauty

Published: 07/24/2008 - Updated: 03/18/2014

• Author: Nayeli Reyes

Nut is a highly nutritious food, a handful of nuts can help us maintain a cardiovascular system in top condition. They have highly nutritional properties and should not be missing in any vegetarian diet as they are rich in protein, vitamins, minerals, antioxidants and omega 3 fatty acids (polyunsaturated). And best of all is that nuts, containing vegetables and healthy fats, are highly recommended for those seeking a nutritious food that help them to avoid gaining weight. Ideal for vegetarians (good meat substitute for its high protein content). When buying nuts, ensure that they are organic and always store them in an airtight container and in a cool, dry place to preserve them better.

Then we share super nutritious delicious recipes.

Vegetarian meatballs of soy and nut

Ingredients

• 3/4 pound of chopped vegetarian meat
• 2 tablespoons of olive oil
• 100 gr. of peeled and chopped walnuts
• 1 cup of milk (can be soy )
• bread crumbs ( the necessary )
• 1 egg, beaten
• The zest and juice of 1 lemon
• Salt
• Pepper
• Butter
• 1 tablespoon of flour
• 1/4 of a liter of vegetable stock
• Liquid Cream

Preparation

1. Heat the oil
2. Add the walnuts and sauté over low heat about 5 minutes, stirring occasionally.
3. Remove the nuts, drain and reserve the oil.
4. Pass the nuts to a large bowl.
5. Add the milk, a cup of bread crumbs, smash everything and mix until the milk is absorbed.
6. Add to this mix, vegetarian minced meat, egg, lemon zest and juice. Stir well.
7. Season with salt and pepper. Make balls with this mixture and spend a little flour. Melt the butter in a saucepan, sprinkle with flour and stir, simmer a few minutes until has taken a bit of color.
8. Add broth and let simmer, stirring constantly until thickened and smooth.
9. Add the meatballs to the sauce and let it boil. Then lower the heat and simmer about 40 minutes.
10. Add the double cream and heat it. Add salt if necessary.

Walnut Pudding

Yield: 6 people

Ingredients

• 4 eggs
• ¾ l milk
• 8 tablespoons of sugar
• 10 chopped walnuts
• Scrape lemon
• Cinnamon
• 4 tablespoons of (or to taste) brown sugar
• Cherries in syrup

Preparation

1. Put in a bowl the yolks of 3 eggs, reserving the whites. Then beat the egg yolks together with a whole egg and sugar.
2. Then add the milk and scrape milk lemon and stir a little. Bake in a water bath for 15 minutes.
3. Put the custard into a bowl and decorate with the egg whites until stiff, chopped nuts , cherries and cinnamon finally.

Raviolli in walnut sauce

Serves : 4 people

Ingredients

For the sauce:

• 1 clove of garlic to taste
• 1 teaspoon of olive oil
• 250 gr. of cream
• 75 ml of white wine
• 1 bunch of fresh parsley
• 100 gr. Of chopped walnuts
• 30 gr. of grated cheese
• Pepper
• Salt

Preparation

1. Peel the shallot and garlic and cut into very fine cubes. Heat the olive oil and sauté.
2. Pour the cream and wine. Add salt and pepper. Bring to boil and simmer for 5 minutes. Add the nuts.
3. Wash and chop the parsley leaves. Season the sauce with parsley.
4. Prepare fresh ravioli according to package directions and mix with the sauce. Finally, sprinkle the grated cheese on top.

Grilled salmon with pink grapefruit and nuts

Serves : 4 people

Ingredients for salmon

• 4 servings of salmon fillets 180 gr.
• 3 tbsp of olive oil
• Ground pepper
• Salt

For pink grapefruit:

• 80 gr. of Nuts
• 1 red pepper
• 1 green pepper
• 2 pink grapefruits
• 1 tablespoon of olive oil
• A pinch of pepper powder
• A pinch of brown sugar
• Salt

Preparation

1. Clean and dry the salmon. Smear it with salt, pepper and olive oil. Make grilled steaks 3 to 4 minutes per side.
2. Clean, wash and cut the peppers into thin pieces. Peel picking grapefruit juice that spring.
3. Heat oil in a pan. Sauté the pepper . Add the grapefruit and walnuts and sauté quickly.
4. Add the juice. Season with salt, pepper and pinch of brown sugar, and serve with the salmon.

California Gazpacho with nuts

Serves : 4 people

Tomato Soup Ingredients 

• 5 ripe tomatoes , peeled and chopped
• 1 cucumber , peeled, seeded and chopped
• 1 bell pepper , red or green , chopped
• 1 clove of garlic, minced
• 1 red onion , finely chopped
• ¼ cup of white wine vinegar
• 1 cup of tomato juice

Nuts with herbs:

• 1 teaspoon of olive oil
• 2 teaspoons of chopped fresh rosemary
• Pinch of cayenne pepper
• Salt
• 2/3 cup of chopped California walnuts

Preparation

1. In a large bowl toss the tomatoes, cucumber, bell pepper, garlic, onion, vinegar and tomato juice .
2. Pass the soup through the blender until a thick puree, not very liquid.
3. Pour the puree into the bowl, cover and place in the fridge. If before serving the soup has taken a consistency too thick, add a little tomato juice and stir well . Season with salt and pepper.
4. In a separate small bowl, combine the rosemary , cayenne , walnuts and add a pinch of salt. Reserve.
5. Pour the soup into a bowl and cover with nuts and herbs.

Salad with blue cheese and walnuts

Yield: 2 people

Ingredients

• 2 stalks of celery
• 100 gr. Of blue cheese
• 2 pears
• 30 gr. of Nuts
• 1 tablespoon of raisins
• 1 teaspoon of lemon juice
• 1 tablespoon of olive oil
• 1 tablespoon of red wine vinegar
• thick liquid cream
• Freshly ground pepper

Preparation

1. Mix in a third of the cheese salad with olive oil, vinegar, cream and pepper. Stir until a thick cream to dress.
2. Wash and peel the pears. Cut into slices. Wash the celery and cut into strips. Mix pears and celery with raisins and lemon juice.
3. Crumble the remaining cheese and add nuts.
4. Add the seasoning before serving and garnish with the remaining walnuts and celery leaves finely chopped.

• Nayeli Reyes

  Nayeli is an expert cook, with the title of Chef by the International Culinary School of Guadalajara (Mexico), where she obtained the honorable mention for her great talent and dedication. In Biomanantial.com she presents her best recipes so that we can prepare them easily.