© Vegetarian-Fun.com
English Walnuts, Persian Walnuts -- And Lettuce Wraps
What we buy in US stores in packages labelled "English Walnuts" actually travelled over time from Persia! It is native in a wide swath from the Balkans to southwest China, with the largest tracts of pure walnut forests located in Kyrgyzstan. English sailors traded for these nuts and brought them to US shores, explaining why Americans call them English Walnuts
Juglans regia is its scientific name and the tree is highly prized for its nuts and wood. A slow-growing tree, the resultant wood is exceedingly dense and is used for making furniture and gunstocks. Walnut ink is made by cooking the nuts in water until the resultant liquor has diminished in volume to a thick goo. Walnut ink darkens with age and can also be used as a wood stain.
Nutrition: The nuts are nutritious, high in copper, manganese, phosphorous, Vitamin B6, Omega 3 fatty acids and linoleic acid. The high amount of Omega 3 fatty acids will increase the amount of good cholesterol in your body, while lowering the bad cholesterol. One interesting fact is that walnuts contain the most Omega 3 of any nut, ounce for ounce. The California Walnut Commission has successfully petitioned the FDA to advertise that eating walnuts reduces the risk of heart disease!
Truly, twelve walnut halves should give you your daily quota of Omega 3s and protect your arteries and heart for the day. That may be a bit much for you, so consider substituting some pecans or other nuts for part of your daily consumption pattern.
We found storage information interesting. Since walnuts have a good deal of fat content, they get rancid quickly at room temperature. They should be refrigerated and eaten within six months. If you wish to store them for a longer period of time, stick them in the freezer. They freeze well and should remain unharmed for an indeterminate period of time, but well over a year. Freezer burn will rob them of nutrition, so make sure you protect them well.
Compliments of the California Walnut Commission comes this heart-healthy recipe:
Black-Eyed Peas & California Walnut Lettuce Wraps
2 cups frozen black-eyed peas
3/4 cup water
1 onion, chopped
1 red pepper, seeded and chopped
1 cup diced butternut squash
1/2 cup chopped California Walnuts (English/Persian)
1/4 cup sherry vinegar or wine vinegar
1/4 cup chopped parsley
Salt and pepper to taste
1 head Boston lettuce (16 leaves)
In medium saucepan, add peas and water. Bring to boil over high heat; reduce heat and simmer, covered, about 30 minutes or until peas are just tender. Drain any remaining liquid and transfer peas to a large bowl.
Coat large nonstick skillet with cooking spray; sauté onion, pepper and squash over medium-high heat, stirring occasionally, 5 minutes. Reduce to low heat, cover and cook 5 to 7 minutes or until squash is just tender. Stir in walnuts. Add walnut mixture, vinegar and parsley to peas; stir to combine. Season with salt and pepper. Let cool slightly.
Spoon 1/4 cup of the mixture into each lettuce leaf. Fold the leaves in half over the filling and roll.
Makes 4 servings (4 wraps per serving).
Juglans regia is its scientific name and the tree is highly prized for its nuts and wood. A slow-growing tree, the resultant wood is exceedingly dense and is used for making furniture and gunstocks. Walnut ink is made by cooking the nuts in water until the resultant liquor has diminished in volume to a thick goo. Walnut ink darkens with age and can also be used as a wood stain.
Nutrition: The nuts are nutritious, high in copper, manganese, phosphorous, Vitamin B6, Omega 3 fatty acids and linoleic acid. The high amount of Omega 3 fatty acids will increase the amount of good cholesterol in your body, while lowering the bad cholesterol. One interesting fact is that walnuts contain the most Omega 3 of any nut, ounce for ounce. The California Walnut Commission has successfully petitioned the FDA to advertise that eating walnuts reduces the risk of heart disease!
Truly, twelve walnut halves should give you your daily quota of Omega 3s and protect your arteries and heart for the day. That may be a bit much for you, so consider substituting some pecans or other nuts for part of your daily consumption pattern.
We found storage information interesting. Since walnuts have a good deal of fat content, they get rancid quickly at room temperature. They should be refrigerated and eaten within six months. If you wish to store them for a longer period of time, stick them in the freezer. They freeze well and should remain unharmed for an indeterminate period of time, but well over a year. Freezer burn will rob them of nutrition, so make sure you protect them well.
Compliments of the California Walnut Commission comes this heart-healthy recipe:
Black-Eyed Peas & California Walnut Lettuce Wraps
2 cups frozen black-eyed peas
3/4 cup water
1 onion, chopped
1 red pepper, seeded and chopped
1 cup diced butternut squash
1/2 cup chopped California Walnuts (English/Persian)
1/4 cup sherry vinegar or wine vinegar
1/4 cup chopped parsley
Salt and pepper to taste
1 head Boston lettuce (16 leaves)
In medium saucepan, add peas and water. Bring to boil over high heat; reduce heat and simmer, covered, about 30 minutes or until peas are just tender. Drain any remaining liquid and transfer peas to a large bowl.
Coat large nonstick skillet with cooking spray; sauté onion, pepper and squash over medium-high heat, stirring occasionally, 5 minutes. Reduce to low heat, cover and cook 5 to 7 minutes or until squash is just tender. Stir in walnuts. Add walnut mixture, vinegar and parsley to peas; stir to combine. Season with salt and pepper. Let cool slightly.
Spoon 1/4 cup of the mixture into each lettuce leaf. Fold the leaves in half over the filling and roll.
Makes 4 servings (4 wraps per serving).
Receive two FREE bonus ebooks!
1. Vegetarian recipes
2. Smoothie recipes
How? It's easy!
Privacy policy:
Your email address is safe;
we NEVER share our list.
1. Vegetarian recipes
2. Smoothie recipes
How? It's easy!
Privacy policy:
Your email address is safe;
we NEVER share our list.
