walnuts

Walnut Loving Soup

Care of Laura Wright Ingredients: 2 tbsp grapeseed oil 3 leeks, white + light green parts chopped (discard green tops or use them for stock) 4 sprigs of thyme, leaves minced 1 fennel bulb, cored and chopped (reserve a few fronds for garnish) 1 medium apple, peeled, cored + chopped 1-2 tsp ground turmeric 1/2 cup walnut halves, toasted salt + pepper 4 cups vegetable stock For garneshing: maple syrup, black pepper, reserved fennel fronds, toasty walnuts Directions: Heat the grapeseed oil in a large soup pot over medium. Add the chopped leeks and thyme. Stir and sauté the leeks until they are a bit soft, about 4 minutes. Add the chopped fennel and apples. Stir everything up a bit. Add the turmeric and stir to coat all of the vegetables evenly. Sauté the vegetables until the fennel is starting to soften, another 4 minutes. Add the walnuts and stir them in. Season the whole thing with salt and pepper. Add the vegetable stock and stir. Bring the pot to a boil and simmer until all of the vegetables/apples are very soft, about 12-15 minutes. Remove the soup from the heat. Carefully blend the mixture in batches… Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Whoop whoop for walnuts!

Care of Laura Wright My first exposure to walnuts was, sadly, as a seemingly stubborn addition to brownies. I’ve grown out of that childhood distaste and thank goodness. The taste is rich and wonderful, whether you’re eating them raw or toasted, and the health benefits are kind of insane too. They are the edible seed of their respective tree and the most common major species of walnuts are grown for their seeds exclusively–the Persian or English walnut and the black Walnut. The black walnut is grown throughout North America, as well as in Ontario, and has a wonderfully strong eucalyptus kind of flavour. For Your Mind: Walnuts have an impressive Omega-3 fatty acid content and what’s more? A solid handful will provide you with most of your daily needed intake. Our brains rely on healthy fats for their make-up, but also in terms of mood stabilization and overall activity. Solid, saturated fats rather predictably make for solid and sticky barriers to nutrient and waste flow. Omega-3 fats tend to be more fluid which makes for more optimal nutrient absorption and overall brain function. Sprinkle a few on salads, grind them into a nut butter or simply snack on… Read More


Filed under: Eat Veg elifelines Food of the Month Nutrition