It’s summer in Florida and my Mother, the snowbird, is off to stay with family in Europe for a few months. Nice.
She always asks if there’s something she can bring back for us:Â books? linen? I ask for walnuts. Walnuts? Yes, because my family in Europe has walnut trees among the fruit trees and grape vines. I remember how easily I can crack the shells with my palms and how fresh and sweet they smell and taste.
The last time I went to Europe I made sure to stuff my luggage and coat pockets with them. I probably drove my seat companions on the plane ride home nuts with the cracking…I offered to share, but there were no takers. Wishing they weren’t seated next to the crazy one.
My favorite way to eat raw walnuts is with sliced pears and goat milk gouda. And a glass of wine, of course. I also used walnuts instead of almonds in this Raw Energy Balls recipe:
1 cup raw walnuts
1 cup pitted medjool dates
1/4 cup dried cranberries
1/4 teaspoon cinnamon
1/4 teaspoon cardamon
1/4 cup raw almond butter
shredded organic coconut
- In a food processor fitted with the ‘s’ blade grind the walnuts until finely ground. Add the dates, cranberries and spices. Grind to a fine meal.
- Add the almond butter; process again until thoroughly mixed.
- Form into balls and roll in shredded coconut.
Store in a sealed container on the counter for up to 3 days, or refrigerate for up to a week.
Just another excellent recipe to be found/modified from Ali Segersten’s Whole Life Nutrition Cookbook.