Walnuts

Nicknamed the “brain nut” for their cerebral appearance, the walnut is a great example of form following function.

Walnuts do in fact benefit the brain (and the rest of the body) thanks to a high concentration of ALA omega-3 fats, with a quarter-cup providing over 90% of the daily value for this essential nutrient. Walnuts also provide a powerful cancer fighter called ellagic acid – that’s what gives them their distinct bitter bite.

The English (or Persian) walnut and the black walnut are the most commonly consumed varieties, which make a delicious addition to both savory and sweet salads and sauces, healthy desserts, snacks and more.

Glycemic Index=0
Glycemic Load=0
Antioxidant Score (ORAC)=13,541

Selecting and Storing Walnuts

Look for walnuts in the shell that are free of cracks or holes. Shelled walnuts should be meaty, plump and crisp. In their shell, walnuts can be stored in a cool, dry place up to 3 months. Shelled walnuts should be refrigerated in a sealed container for up to 6 months or frozen up to a year.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Seeds, No Soy, No Dairy, No Poultry, No Molds, No Citrus, No Tubers, No Nightshade, No Legumes, No Grains, No Corn, No Yeast, No Peanuts,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written 293 posts on Healing Gourmet.