→ Recipes with walnuts. Bright dishes with walnuts Walnut dish in the kitchen

Recipes with walnuts. Bright dishes with walnuts Walnut dish in the kitchen

Walnuts can be an ingredient in delicious dishes and a delicious addition if used wisely. Find out what you can make from this product.

Why walnuts?

Walnuts are widely used in cooking, and for good reason. Firstly, they are very, very nutritious and healthy, because they contain fatty acids, carbohydrates, easily digestible protein, various macro- and microelements, and vitamins.

This product will be an ideal source of energy and improve your health. Secondly, walnuts are considered one of the most common, because they are consumed in many parts of the world and countries. And thirdly, they have a pleasant taste, which favorably emphasizes and complements the other components of the dish.

What to cook?

There are different dishes with walnuts. The most interesting recipes are discussed below.

Recipe one

Those with a sweet tooth will definitely appreciate nut cake, for the preparation of which you will need:

  • 270-300 g granulated sugar (powdered sugar is suitable);
  • 2/3 cup cream (fat content of at least 30-35%);
  • 200-250 g peeled walnuts;
  • two bags of vanillin;
  • nine eggs;
  • a pack (250 g) of butter;
  • a glass of hazelnuts.

Preparation:

  1. Hazelnuts (hulled) need to be ground in a coffee grinder or blender; they will serve as a kind of base. But simply cut the walnuts with a knife so that their taste is clearly felt in the dessert.
  2. Separate the whites from the yolks and beat well to form a foam. Carefully add hazelnuts and walnuts, as well as half of the available sugar. Cover two baking trays of the same shape with baking paper, place half of the nut dough in each and bake it at 170-180 degrees for thirty or forty minutes.
  3. While the cakes are baking, prepare the cream. Pour the remaining yolks into a saucepan, add vanillin, cream and the remaining sugar. Heat the mixture slowly over low heat, stirring constantly and actively to achieve thickness. Next, add the oil and mix everything well.
  4. Separate the finished cakes from the parchment, generously grease one of them with yolk-butter cream (leave a little for decoration), place the other on top. Coat the surface of the cake with cream and, if desired, decorate with powdered sugar, grated chocolate or cocoa.

Recipe two

For dessert, you can prepare a beautiful apple baked with honey and walnuts.

The list of ingredients for one serving will be as follows:

  • apple;
  • about 25-30 (about 3 tbsp.) walnuts;
  • two tablespoons of honey;
  • a little cinnamon powdered sugar (optional).

Instructions:

  1. The apple must be thoroughly washed and dried. Now use a knife to carefully cut the core out of it so that there is empty space inside.
  2. Place walnuts, previously peeled and cut with a knife, into the apple. Place honey on them. If desired, add a little cinnamon for taste. You can cover the top of the apple if you haven’t thrown it away.
  3. Cover a baking sheet with parchment, place the stuffed apple in it and bake at 180 degrees in the oven for about twenty minutes
  4. A simple and healthy dessert is ready!

Recipe three

From walnuts you can make a Georgian savory dish - satsivi. For this you will need:

  • 1 kg chicken fillet;
  • 2 onions;
  • a glass of shelled walnuts;
  • 1.5 tbsp. l. wine vinegar;
  • tsp khmeli-suneli;
  • a bunch of cilantro;
  • 15-20 g butter (either vegetable or butter);
  • five cloves of garlic;
  • half tsp saffron;
  • tsp coriander

Preparation:

  1. Wash the chicken fillet, place whole pieces in a pan of water and cook for about twenty minutes. Next, take it out (do not pour out the broth, you will need it), grease it with a small amount of oil and bake in the oven for twenty minutes.
  2. Next, start preparing the sauce. Peel the onion, chop it, fry it in the remaining oil for about seven minutes. Add the flour, continue to fry everything together for a couple of minutes, and then pour in the broth until the sauce becomes quite thin.
  3. Next, grind the nuts, add to the sauce along with all the seasonings and vinegar, simmer over low heat for about ten minutes.
  4. Cut the chicken, immerse in the sauce and simmer for ten minutes.
  5. At the end, add chopped cilantro, chopped garlic and salt, cover the dish with a lid, and after a minute remove the container from the stove.

Recipe four

Make a healthy salad with walnuts.

Ingredients:

  • 1 fairly large beetroot;
  • 50-70 g prunes;
  • half a glass of walnuts;
  • three or four cloves of garlic;
  • salt;
  • sour cream or mayonnaise for dressing (determine the quantity yourself).

Instructions:

  1. The beets must be cooked until fully cooked: they should become quite soft, but not mushy. As soon as it cools down a little, grate it on a medium grater.
  2. If the prunes are hard, then literally pour hot water over them for a couple of minutes, so they will soften. Next, cut it into small pieces or grind it using a blender.
  3. After peeling, chop the garlic in any way, for example, grate or pass through a press.
  4. Peel the nuts and chop them with a knife or grind them in a blender, but not too much:
  5. they should be felt in the salad.
  6. Mix grated beets with nuts, garlic and prunes, salt everything and season with sour cream or mayonnaise.

Recipe five

Walnuts can make a savory sauce. To prepare it you need:

  • half a glass of shelled walnuts;
  • a bunch of cilantro;
  • four cloves of garlic;
  • 2-3 tsp. wine vinegar (preferably red);
  • a quarter teaspoon of ground red pepper;
  • a quarter teaspoon of coriander;
  • ¼ tsp. turmeric;
  • half a glass of broth (for example, vegetable or chicken).

Cooking process:

  1. Peel the garlic, pass it through a meat grinder several times along with the nuts, or grind it well in a blender to form a homogeneous mushy mass.
  2. Chop the cilantro finely with a knife.
  3. In a bowl, mix the garlic-nut mass, vinegar, chopped cilantro, turmeric, pepper and coriander, add broth. To make the sauce tender and homogeneous, beat it with a blender or mixer.
  4. This sauce goes well with fish, vegetables, poultry and meat.

Now you know that walnuts can be used to create a variety of amazing dishes. Try one of the suggested recipes!

Feb 11, 2017 Olga

The botanical Latin name of the walnut, Juglans regia, literally translates as “royal acorn of Jupiter.” Such a big name is fully justified by the benefits contained in both the ripe and green fruits of this tree, so it is not surprising that walnut jam is considered “royal” among other preparations. Next, you will learn about the benefits, composition and calorie content of this unusual delicacy, and also get acquainted with the subtleties and secrets of its preparation.

Walnut fruits are special because they change their chemical composition as they ripen. For example, vitamin C is found in abundance in green fruits and is completely absent in ripe ones, which is why the composition of walnut jam differs from the composition of dried kernels.

This delicacy is rich in:

  • amino acids (histidine, valine, glutamine, cystine, serine, asparagine, phenylalanine);
  • vitamins (B, C, A, E, K, PP and F);
  • and its mineral composition is represented by the following elements: calcium, magnesium, iodine, potassium, zinc, iron, phosphorus.

Walnut jam is quite a high-calorie product. Depending on the chosen recipe, the calorie content of the delicacy can range from 248 to 433 kcal/100 g, so in any case you should not abuse it.

What are the benefits of an unusual delicacy?

According to one study by UK scientists, walnut jam can prevent the development of breast and prostate cancer. But still, the main benefits of jam are due to the high content of iodine, as well as vitamins E and C.

Thanks to these substances, this product allows you to:

  • cope with diseases caused by iodine deficiency;
  • it is easier to endure heavy physical activity;
  • improve blood circulation in the vessels of the brain;
  • remove waste, toxins and free radicals;
  • improve the quality of blood and lymph;
  • increase the body's resistance to colds and infectious diseases.

Along with the enormous benefits, there are still some contraindications in which you should refrain from consuming nut jam. This is an allergy to walnuts and excess iodine in the body.

Basic rules and secrets of making jam

The taste of this winter preparation (as well as others) largely depends on the quality of the selected raw materials.

Only nuts of a certain degree of maturity, which is usually achieved in the second half of June - early July, are suitable for such jam.

And this degree of ripeness is called milky-waxy, when a delicate shell of milky color and waxy softness is hidden under the green peel. These nuts are usually only slightly larger than an olive.

A simple test will help determine whether nuts are suitable for jam. You need to take one green nut and try to pierce it through with a toothpick. If you can do this without much effort, then you have the ideal raw material for future harvesting.

Additionally, it would not be superfluous to make sure that there are no dark spots and other various defects on the fruits. Nuts should be selected as smooth and of the same size as possible.

Since green fruits have a strong bitterness, before making jam, the procedure of soaking them in lime water is mandatory.

It happens as follows:

  1. For 7–10 days, green nuts are soaked in water, and to prevent it from souring, it is changed 3–4 times a day.
  2. Then lime water is prepared. 200 g of slaked lime are poured into 3 liters of water, stirred, left for half an hour and filtered through gauze.
  3. Pour this water over the nuts for 12 hours until it completely covers them, and stir from time to time.
  4. Then the fruits are thoroughly washed under running water, pierced in several places with a fork and boiled for half an hour after boiling in a solution of alum (15 g per 1 liter of water) to remove any remaining lime.
  5. Walnuts, washed again after this, are ready to be used for making jam.

Collecting green walnuts and preparing them for further preservation is best done with rubber gloves so as not to end up with hands stained brown for several weeks.

Classic green walnut jam

The classic green nut jam contains only the fruit itself, sugar and water. If you do not take into account the preliminary soaking, the cooking process differs from the usual only in that after a preliminary five-minute boiling, the water must be drained.

Ingredient proportions:

  • 1400 g of young nuts;
  • 1000 ml water for syrup;
  • 600 g granulated sugar.

Classic jam recipe step by step:

  1. Soak unripe walnuts in lime mortar. Then rinse them thoroughly, put them in a pan of suitable capacity and put them on the fire.
  2. After boiling, boil the nuts for five minutes and remove from heat. Let them brew for 2 - 3 hours, drain the water. Fill the raw material with fresh water and repeat the procedure with five minutes of boiling and tincture.
  3. Pour sugar into a dry, clean saucepan, add water and bring the syrup to a boil. After the second boiling, remove the nuts with a slotted spoon and transfer them to the syrup.
  4. Next, cook the jam for 2.5 - 3 hours, without changing the intensity of the heat.

To store, seal the nut treats in clean glass jars.

Armenian cooking recipe

Walnut jam in Armenian is also called “black”, since this is the color the green fruits acquire after soaking in a lime solution and cooking in syrup with spices.

For one serving of exotic delicacy you need to take:

  • 500 g green walnuts (about 100 pcs.);
  • 2000 g sugar;
  • 2000 ml water;
  • 10 pieces. carnations;
  • 5 cardamom grains;
  • 5 g cinnamon;
  • 2.5 g citric acid.

Progress:

  1. Boil the prepared nuts for half an hour. Then drain in a colander and cool quickly in cold water.
  2. Place the water and sugar on the fire and bring to a boil, stirring constantly so that the syrup does not burn.
  3. Make a bag from folded gauze in several layers and put all the spices into it.
  4. Place the cooled nuts and a bag of spices into the hot syrup. Cook the jam over medium heat for 4 - 5 hours, then let the mixture cool completely.
  5. Boil the jam a second time until the syrup becomes thick and does not spread on a cold saucer. At the end of cooking, remove the bag of spices and add citric acid.

Seal the hot jam into sterile glass jars and seal with iron lids.

Italian dessert with chocolate

The recipe for this jam is often found in Italian cookbooks, but Italians are surprised by this preparation, since the length of time it takes to prepare nuts completely discourages many housewives from preparing it.

If soaking walnuts for two weeks doesn't bother you, you can make a delicious chocolate-flavored Italian treat that requires:

  • 1000 g of walnuts soaked and boiled in alum;
  • 1000 g sugar;
  • 300 ml water;
  • 100 g cocoa powder.

Cooking technology:

  1. Make syrup from water and sugar. Immerse the prepared nuts in the boiling sweet mixture and cook them for an hour and a half over medium heat.
  2. A quarter of an hour before the end of cooking, add cocoa powder and optional spices (ginger, cinnamon, cloves, cardamom or red hot pepper).

The full taste of the jam will be revealed only after several weeks of aging, so it is better to postpone tasting and roll the delicacy into prepared jars for now. For the same reason, you should not overdo it with spices.

Young walnut jam

There are two types of jam from young walnuts: black (the nuts are boiled together with the green peel) and white (from peeled fruits). Since the main bitterness is concentrated in the peel, white jam does not require soaking the raw materials for a long time.

To prepare such a preparation from young walnuts, you need to take:

  • 1000 g of young green nuts;
  • 1400 g granulated sugar;
  • 400 ml water.

Cooking method:

  1. Wearing rubber gloves, cut off the green skin from young nuts to expose the incompletely formed shell. Soak the peeled fruits for a day in cold water, changing it 3-4 times.
  2. Boil syrup from water and 700 g of granulated sugar. Place the soaked nuts into it and cook for a quarter of an hour after the syrup boils again. Then remove the jam from the heat and cool completely.
  3. Pour the remaining sugar into the cooled delicacy and then cook the preparation until completely cooked (a drop of syrup should retain its shape on a cold saucer).

How to cook without lime

Many housewives are afraid of soaking nuts in lime, which is why an alternative to this preparation using baking soda was born.

For about three liters of finished jam you need to take:

  • 100 pieces. green walnuts;
  • 250 g baking soda;
  • 2000 g sugar;
  • 800 ml water;
  • 1 lemon.

Preparation:

  1. Using a potato peeler, thinly trim the green skins from the nuts. Place the fruits in a pan of suitable capacity and soak in water for two days, changing it at least four times a day.
  2. On the third day, drain the water, add baking soda to the nuts and stir. Leave the fruits alone for a day, stirring them occasionally.
  3. After baking soda, rinse the raw materials well under running water and prick each nut with a fork in several places. Repeat the two-day soaking with frequent changes of water.
  4. Blanch the prepared nuts in boiling water three times. To do this, you need to boil water, immerse the fruits in it for three minutes, then drain the water and repeat everything.
  5. Place the nuts in a boiling syrup of water and sugar, let them simmer for five minutes and cool the jam. Repeat the procedure twice more. For the third time, add sliced ​​lemon to the jam. After boiling for five minutes with lemon, the jam can be put into jars.

Nut jam with citric acid

Another version of nut jam without using lime is prepared with citric acid. Of course, in this case, preparing the exotic delicacy will take more than one week, but the result is worth it.

Proportions of ingredients for preparation with “lemon”:

  • 40 green walnuts;
  • 600 g sugar;
  • 2000 ml of water for boiling (1750 ml) and syrup (250 ml);
  • 5 g citric acid;
  • 10 – 15 clove buds;
  • 1 cinnamon stick.

Sequence of actions:

  1. First soak the nuts for two days in cold water, changing it every 6 hours.
  2. After this, make several punctures in each fruit with a toothpick (fork or wooden skewer).
  3. Then soak the raw nuts for another 11 days, changing the water just as often. Each time it will turn brown - this is how bitterness comes out.
  4. Now the nuts should be peeled and immersed in an aqueous solution of citric acid for a day. Then boil the raw material in it for 20 minutes and again keep it in this solution for another day.
  5. After a day, drain the liquid from the nuts, rinse them thoroughly and place them in boiling syrup along with spices. After boiling for ten minutes, leave the fruits in the syrup for a day so that they are saturated with spicy sweetness.
  6. All that remains is to boil the jam for another half hour and place it in prepared sterile jars. Now we roll them up with lids and wrap them until they cool completely.

An exotic delicacy made from such familiar walnuts requires lengthy preparation and certain labor costs. But the result, believe me, is worth it!

Dishes with nuts are easy to prepare, but they turn out very tasty and healthy. With nuts, any dessert becomes delicious, meat acquires a special aroma and taste, and salads become more satisfying and healthier. Add nuts to cottage cheese, mashed with cheese and garlic - and a quick snack is ready. Chop the nuts and mix with breadcrumbs - and you are guaranteed a spicy crust on chops or battered fish. Fry the nuts in honey or sugar - here you have healthy candies, and if you replace the sugar with salt and spices, you get a beer snack...

There are a great variety of dishes with nuts, and each nation has brought its own special recipes to the culinary treasury, and modern trends have intricately mixed tastes and aromas, revealing unusual combinations to the world. “Culinary Eden” is pleased to share interesting recipes with you - just on the eve of the nut Savior. Try preparing dishes with nuts for the holiday table.

Beef tongue appetizer with walnuts

Ingredients:
1 language,
½ cup walnuts,
3 cloves of garlic,
4 tbsp. mayonnaise,
1-2 tbsp. white wine vinegar.

Preparation:
Boil the tongue, remove the skin and cut into thin strips. Chop the garlic and nuts, mix with the tongue, season with vinegar and mayonnaise and mix. Garnish with herbs and nut quarters.

Curd paste with nuts

Ingredients:
300 g fat cottage cheese,
50 g soft cheese,
½ cup walnuts,
2-4 cloves of garlic,
salt. Ground black pepper - to taste.

Preparation:
Crush the nuts with a rolling pin and chop with a knife. Pass the garlic through a press and grind with salt. Rub the cottage cheese through a sieve, mix with finely grated cheese and other ingredients. Mix well until smooth. Spread the resulting paste on white toast and garnish with herbs.

Snack pasta "Mukhammara"

Ingredients:
3 sweet peppers,
¾ stack. walnuts,
1-2 cloves of garlic,
2 tbsp. tomato paste,
1 tbsp. lemon juice,
½ tsp. ground red pepper,
1 tsp ground cumin,
¼ cup olive oil,
2 tbsp. Sahara,
¼ cup breadcrumbs,
salt - to taste.

Preparation:
Cut the peeled peppers into halves and place cut side down on a baking sheet lined with foil. Bake in a hot oven until the skins are charred, then place the peppers in a bag and leave for 20-25 minutes. After this, remove the skin. Roast the walnuts in a dry frying pan for 1 minute. Place peppers, walnuts and all other ingredients into a blender bowl and blend until smooth. If the mixture becomes too thick, add a little boiled cold water. Add salt and lemon juice to taste. This snack paste is spread on bread and garnished with mint leaves.

Ingredients:
12 large champignons,
½ cup walnuts,
2-3 cloves of garlic,
150 g cheese,
4 tbsp. cream,
salt, ground black pepper, a pinch of nutmeg.

Preparation:
Wash and dry the mushrooms. Remove the stems and chop them finely. Fry the caps in vegetable oil on both sides. Chop the garlic. Fry the nuts in a dry frying pan, cool and chop not very finely with a knife. Grate the cheese on a coarse grater. Combine cheese, nuts, garlic, cream and chopped legs, mix, salt, pepper and add nutmeg. Fill the caps with the resulting filling, place them on a baking sheet lined with baking paper, and place in an oven preheated to 200°C for 6-7 minutes.

Beef roll with cashews and prunes

Ingredients:
1.5-2 kg beef pulp in one piece,
1 stack cashews,
½ cup prunes,
3-4 cloves of garlic,
400-500 g small onions,
1 bunch of parsley,
salt, ground black pepper, olive or vegetable oil - to taste.

Preparation:
Cut a piece of meat into layers approximately 1 cm thick, moving the knife first in one direction, then in the other, and without cutting to the edge of about 2 cm - you should get a “layout book”. Unfold the meat into a single layer. Grind cashew nuts, pitted prunes, parsley and garlic using a blender or food processor, add salt and pepper. Lubricate the meat layer with the resulting filling and roll it into a roll. Tie with strong thread. Fry in a frying pan with vegetable oil until golden brown. Place a peeled small onion in a baking sleeve, place a roll on it, and tie the ends. Place on a baking sheet and place in an oven preheated to 180°C for 1.5-2 hours.

Fried chicken with nuts

Ingredients:
1 medium chicken
½ cup walnuts,
1-2 cloves of garlic,
1-2 tbsp. parsley,
1 lemon,
2-3 tbsp. butter,
1 tbsp. corn starch,
2-3 tbsp. water,

Preparation:
Grind the garlic with salt, pepper, walnuts and 1 tbsp. vegetable oil. Pull the skin away from the carcass and brush the entire surface underneath with the resulting nut-garlic mixture. Press the skin down, distributing the filling evenly. Place a lemon cut into 4 parts inside the carcass. Place the chicken on a baking sheet, brush the top of the skin with the remaining oil and place in a preheated oven at 180-190°C for 1-1.5 hours. Place the finished chicken on a plate. Meanwhile, prepare the sauce: combine starch with water, add the juice formed during frying, place over medium heat and heat until thickened. Add salt and pepper if needed.

Cod steaks in nut breading

Ingredients:
4 cod steaks,
1 lemon,
½ cup walnuts,
½ cup flour,
2 eggs,
3-4 tbsp. breadcrumbs,
salt, ground black pepper - to taste.

Preparation:
Dry the well-washed lemon with a towel and remove the zest using a grater. Squeeze out the juice. Grind the nuts in a blender and combine the nut mixture with zest and breadcrumbs. Thaw the cod steaks, dry them, sprinkle with lemon juice and rub with salt and pepper. Dust with flour and leave for 5 minutes. Beat the eggs with salt and pepper, dip the steaks in the egg mixture, then in the breading and fry in hot vegetable oil for 3-5 minutes on each side.

Walnut and horseradish sauce (for fish)

Ingredients:
150 g walnuts,
150 g grated horseradish,
300 ml 30% cream,
2 tbsp. breadcrumbs (without spices),
½ tsp. powdered sugar,
salt, lemon juice.

Preparation:
Grind the nuts in a blender until smooth, combine with horseradish, salt, powdered sugar and breadcrumbs, add cream and beat. Whisking continuously, add lemon juice drop by drop until the sauce thickens. Serve with fish.

Walnut sauce with garlic

Proportions - to taste. Grind walnuts (unroasted) in a blender, add garlic to taste, spices (salt, cumin, khmeli-suneli, red bell pepper, saffron, ground cloves, ground cardamom, etc.) and continue blending until smooth. Gradually adding cold boiled water, bring the sauce to the thickness of sour cream and a delicate consistency. The blender must be powerful!

Chicken hearts fried with nuts

Ingredients:
500 g hearts,
1 tbsp. butter,
1 tbsp. vegetable oil,
2 onions,
1-2 cloves of garlic,
½ cup walnuts,
½ pod of hot pepper,
salt - to taste.

Preparation:
Cut the onion into half rings, chop the pepper, chop the nuts coarsely. In a frying pan with butter, first fry the onion, then add peppers and nuts, stir and simmer for 2-3 minutes. In another frying pan, fry the hearts in vegetable oil for 10 minutes, add the nut mixture to them, salt and pepper and heat everything together for 2 minutes. Serve, sprinkled with herbs.

Dumplings with walnuts

Ingredients:
1 egg
200 ml water,
flour - as much as needed
salt.
Filling:
500 g walnuts,
3-4 cloves of garlic,
2-3 onions,
½ bunch of parsley or dill,
salt, ground black pepper - to taste.

Preparation:
Knead a fairly stiff dough and let it stand on the table under an inverted plate. Meanwhile, prepare the filling: grind all ingredients using a blender into a homogeneous mass, add salt and pepper to taste. Roll out the dough into a thin layer, cut into circles, put 1 tsp on each. filling and seal the edges. Boil in boiling salted water. Serve with sour cream.

Chicken legs “Izysk”

Ingredients:
4 chicken legs,
1 stack walnuts,
½ cup prunes,
1 bunch of parsley,
1 onion,
salt, ground black pepper, cream - to taste.

Preparation:
Rinse the legs and dry them. Carefully turn out the skin and cut the bone to make a pouch. Remove the chicken meat from the bones and pass through a meat grinder along with nuts, prunes and herbs. Add the onion, cut into very small cubes, salt, pepper and cream and knead the minced meat. Fill the bags made from the skin of the legs with the resulting minced meat, secure with toothpicks and place in a baking dish. Season with salt, cover with a sheet of foil and bake in a hot oven. 5-7 minutes before the end of cooking, remove the foil and let the legs brown.

Rye bread cutlets with nuts

Ingredients:
2 stacks walnuts,
½ loaf of rye bread,
4 potatoes,
½ cup milk,
1 onion,
2-4 cloves of garlic,
salt, ground black pepper - to taste.

Preparation:
Remove the crusts from the black bread, soak, squeeze and pass through a meat grinder along with nuts, potatoes, onions and garlic. Add milk and mix well. Add salt and pepper to taste, form cutlets, roll them in breadcrumbs and fry in vegetable oil.

Pistachio candies

Ingredients:
150 g pistachios,
350 g milk chocolate,
420 g powdered sugar,
80 g butter,
1 lemon,
15 ml heavy cream.

Preparation:
Remove the zest from the lemon, mix it with cream and butter and beat with a mixer. Continuing to beat, add powdered sugar and beat until smooth. Form small balls from the resulting thick mass, place them on a baking sheet lined with baking paper and place in the refrigerator. Grind the pistachios into crumbs. Grate the chocolate and melt in a water bath. Poke one ball onto a knitting needle, dip it in chocolate and roll in nuts. Do this with all the balls, which you then put in the refrigerator and let them harden completely.

Muesli bars

Ingredients:
300 g of a mixture of any nuts (hazelnuts, almonds, walnuts, cashews, etc.),
250 g oat flakes,
400 g prunes,
120 g raisins or currants (dried cherries),
150 g coconut flakes,
2 lemons,
4 oranges,
2 tbsp. liquid honey,
1-2 tsp. vanilla,
200 g sugar.

Preparation:
Chop nuts and prunes, add zest from lemons and oranges, coconut flakes, raisins and flakes. Stir. Squeeze the juice from lemons and oranges, mix with sugar and pour into the pan. Heat over low heat until boiling and simmer for 1-2 minutes. Add honey and vanilla, stir and combine with nut mixture. Spread the entire mixture onto a baking tray lined with baking paper and bake at 200°C for 20 minutes. Cut into bars, turn over and bake for another 15 minutes, lowering the temperature to 150-160°C.

Yeast-free bread with nuts

Ingredients:
175 ml milk,
250 ml kefir,
½-⅔ stack. any nuts (or mixture thereof),
50 g dried apricots,
1 tsp soda,
½ tsp. salt,
50 g oat flakes,
400-450 g of flour (you can replace some of the flour with bran).

Preparation:
Cut the dried apricots into cubes and chop the nuts. Combine dry and wet ingredients and knead into a soft dough. Sprinkle a baking sheet with flour, place the dough on it in the form of a loaf and make cuts on its surface with a knife. Bake at 180°C for 30-35 minutes, then wrap in a towel and cool on a wire rack.

Spicy nut mixture

Ingredients:
2 stacks mixed nuts,
¼ cup Sahara,
¼ cup orange juice,
1 tbsp. butter,
¼ tsp. garlic powder,
1 tbsp. ground cinnamon,
¼ tsp. ground nutmeg.

Preparation:
Combine sugar and orange juice, add butter and spices and cook the syrup, stirring constantly. Add nuts, stir, reduce heat to medium and fry in syrup for 20 minutes, stirring. Then place on a baking sheet and dry lightly.

Dishes with nuts amaze the imagination with their variety. And each type of nut enriches them with its unique taste and aroma. Surprise and experiment!

Larisa Shuftaykina

Ecology of health: In folk medicine, alcohol tincture from green walnut peel is used for stomach catarrh, dysentery, pain in the kidneys and urinary organs

Priests in Ancient Babylon forbade ordinary people to eat nuts, and the ancient Greek historian Herodotus wrote that walnuts are endowed with special vitality.

Hippocrates advised eating nuts for diseases of the stomach, brain, heart, liver and kidneys.

In Greek mythology, in the legend about the origin of the walnut, it is said that Caria, the daughter of the lackey king Dion, beloved of Dionysus, was turned by him into a walnut tree, and later, when the girls danced around this sacred tree in honor of the goddess Artemis (the patroness of this tree ), someone scared them. They rushed under his protection and turned into nuts. The word “karia” meant “hazel” among the ancient Greeks, but most often the walnut was identified with this name.

Walnuts with honey. Food of the gods

Eastern medicine believes that the nut strengthens the brain, heart and liver. According to the treatises of ancient Tajik medicine, the combined use of nut kernels with milk has a positive effect on health and is a highly effective means for neutralizing and removing harmful substances from the body. It was prescribed for indigestion.

The famous psychologist Vladimir Levi calls walnuts a holiday for the brain, since regular consumption improves memory.

The famous American doctor D. Gale claims that 4 - 5 walnuts a day are enough to protect yourself from exposure to increased radiation.

Medicinal raw materials : unripe fruits and leaves, pericarp, green and mature nuts, nut seeds, seed oil, hard shell and thin walls between parts of the nut kernel.

A decoction of the leaves is used in the form of lotions to speed up the healing of wounds, and has a beneficial effect on scrofula and rickets in children. The fruits are used as a multivitamin.

In order to give your hair a darker color, wash your hair with a strong decoction of walnut leaves.

Moths, flies and mosquitoes cannot stand the smell of nuts.

Inhaling the smell of nuts in small doses is pleasant for a person, but in large doses it causes a headache.

Green walnuts change your life for the better.

In terms of vitamin C content, an unripe nut is 8 times higher than black currants and 50 times higher than citrus fruits. It is known that ascorbic acid promotes the synthesis of deoxyribonucleic acid, participates in redox processes, in the exchange and synthesis of steroid hormones of the adrenal cortex and thyroid hormones, ensures normal capillary permeability, increases the elasticity and strength of blood vessels, and plays an important anti-infective role. To increase immunity and normalize blood composition, you should mix green nuts and honey (you can also use sugar) in equal parts by volume, and leave in a tightly sealed container in a dark place for 1 month, shaking occasionally. Take 1 tsp. 3 times a day 30 minutes before meals.

Juice from the pulp of green nuts in the form of syrup is used for scurvy.

For stomach catarrh, diarrhea, rickets, scrofula, worms, anemia, chronic eczema, vitamin deficiencies, diabetes, drink a decoction of unripe fruits:

Pour 20 g of chopped fruits with 1 glass of boiling water and boil for 15 - 30 minutes. Drink like tea, 1 glass 3 times a day. The same decoction is used to make lotions and compresses for inflamed eyelids.

Powder from the dried pericarp of an unripe walnut (a small amount is needed - literally on the tip of a knife) effectively stops nosebleeds; it is also sprinkled on skin abrasions.

In folk medicine, alcohol tincture from green walnut peel is used for stomach catarrh, dysentery, pain in the kidneys and urinary organs.

It is prepared in the following ways.

Method 1

Place the crushed peel into a bottle 3/4 full and fill it to the top with alcohol or vodka. Infuse in a dark place for 1 month and store there.

Method 2

30 - 40 chopped nuts pour 1 liter of alcohol or vodka, leave in a dark bottle in the sun for 2 weeks. Drink 1 tbsp of black fragrant tincture. l. 3 times a day after meals. This infusion can be used as a general tonic, as well as for high blood pressure and heart disease, diarrhea and poor digestion.

Nuts of milky-waxy ripeness contain 3 - 4% ascorbic acid. Subsequently, as ripening occurs, the vitamin C content decreases sharply, while at the same time in the seed coat it constantly increases and reaches 400 - 800 mg.

Even the ancient Greek physician Galen believed that green nuts boiled in milk are very useful for strengthening the stomach.

When treating bronchitis, you can also use folk remedies.

Required: 3 g of aconite root, 50 g of pine nut kernels, 1/2 liter of dry grape wine.

Cooking method. Grind the raw materials into powder, pour in wine and leave for 24 hours. Cook over low heat for 20 minutes. Cool and strain.

Mode of application. Drink 1 tbsp. l., diluted in a small amount of water, 3 times a day 30 minutes before meals.

Required: 5 g of aconite root, 4 lemons, 50 g of walnut kernels, 300 g of honey.

Cooking method. Grind aconite, pour 1/2 liter of boiling water and cook for 15 minutes. Cool and strain. Pass the nuts through a meat grinder and add to the aconite decoction, squeeze out the juice from the lemons, and add honey. Stir everything well.

Mode of application. Take the product 1 tbsp. l., diluted in a glass of warm water, 3 times a day before meals.

Juice from the nut peel, boiled with honey, was used as a mouth and throat rinse in the treatment of sore throat and bronchitis.

For throat diseases - laryngitis, frontal sinusitis, tonsillitis - place young fruits or leaves on wet gauze and apply to the throat.

An extract from the leaves and green peel is used to rinse and lubricate the gums when they are loosened, mouth ulcers, colds, pharynx tumors and other throat diseases.

Required: 1 glass of orange juice, 3 tbsp. l. cherry leaf, 4 tbsp. l. sage herbs, 4 - 5 tbsp. l. walnut leaves, 3 tbsp. l. large plantain leaves.

Cooking method. Pour boiling water over the herbs and leave to steep for 24 hours. Then strain and add to warm water along with orange juice.

Required: 3 g of aconite leaves, 20 g of walnut leaves, 20 g of walnut buds, 1 liter of water.

Cooking method. Grind the leaves of aconite and walnut, grind the buds into powder, mix in an enamel bowl and pour boiling water, leave for 1 hour, strain.

Mode of application. Rinse your mouth and throat several times a day until complete recovery.

Unripe nuts are a powerful anthelmintic.

In folk medicine in Iran, as well as in the republics of Central Asia and the Caucasus, unripe nuts are still used against roundworms and tapeworms.

Hippocrates and Dioscorides used a decoction of green pericarp to cure worms. This drug was used in the Middle Ages by French doctors in the fight against roundworms and tapeworms.

Syrup from green peels of fruits is used as an anthelmintic: boil 20 g of crushed green peels with sugar or honey, take 1 - 2 tbsp. l. for 1 glass 3 - 4 times a day.

4 tbsp. l. crushed unripe nuts, pour a glass of lightly salted boiling water, leave for 30 minutes and strain. Drink a dose during the day, take a saline laxative at night. This remedy will help expel tapeworm and other worms.

Here's another way

30 minutes before breakfast, eat 6 walnuts, before lunch - 5, before dinner - 4. Chew the nuts thoroughly. The course of treatment is 3 days.

Walnut oil is also used for the same purposes: 30 - 50 g of oil in the morning on an empty stomach for 3 days.

In folk medicine, an infusion of unripe nuts is used against tapeworms and roundworms.

4 tbsp. l. chopped unripe nuts, pour 2 cups of lightly salted boiling water, leave for 30 minutes and strain. Drink during the day in combination with a saline laxative (children are given magnesium sulfate at the rate of 1 g per 1 year of age).

Honey infusion of green walnut is recommended for infectious diseases, goiter, diseases of the gastrointestinal tract, renal and pulmonary polycystic diseases, and chronic skin diseases.

Recipe for preparing the infusion: young green walnuts, collected before the holiday of Ivan Kupala, grind through a meat grinder and mix with honey in a 1: 1 ratio. Pour into a bottle, seal and place in a dark place for one month. Drink 1 tsp. 3 times a day before meals until healing.

Rinsing with a decoction of the green “wrapper” helps strengthen teeth.

If you boil the juice from the nut peel with grape juice until it becomes a viscous liquid, and then rinse your mouth with this mixture, you will get an excellent remedy for strengthening loose teeth and an effective treatment for tumors.

Juice from the peel helps with diphtheria and colds, with severe pain and indigestion, as well as poor patency of the esophagus, promotes the release of worms, and helps with inflammatory diseases of the cecum.

The green peel, taken orally, prevents pregnancy.

The juice of the green peel is rubbed onto areas of the skin affected by eczema, eliminating itching and crawling.

Extraction of green nut juice is carried out as follows: 500 unripe nuts should be washed, dried, quickly chopped and placed in dry sterile jars, sprinkling 1 kg of sugar over the layers of the nut, cover the jars with thick paper, tie the top with twine and place on the bottom of the refrigerator. Sugar promotes reliable preservation and extraction of juice. Within a day, natural juice appears from the green pericarp. The resulting juice can be used both fresh and throughout the year. A similar juice can be obtained using a juicer, adding 2 parts sugar to 1 part juice for optimal preservation.

To obtain a drink from dry pericarp, use 1/2 tsp. crushed bark, pour 1 cup of boiling water and leave for 5 - 6 hours, strain. Both the infusion and the juice of green fruits enrich the resulting drinks with biologically active substances. For the winter, 1 - 1.5 liters is enough. candied juice.

In the treatment of a number of skin diseases, such as purulent rashes, lichen, eczema, acne, scabies and tuberculosis, a decoction of green walnut shells and partitions is used. 1 tsp. crushed shells and partitions, pour 1 glass of water, bring to a boil, after 1 minute remove from heat and leave for 40 - 60 minutes, then strain. Take 1/4 cup 3 times a day after meals. Externally used to lubricate affected areas of the skin.

Oil is made from green shells by infusing the shells in vegetable oil. Oil tincture of green walnuts:

Pour 5 green nuts with olive oil (1/2 l) and leave for 40 days in conditions of intense solar insolation. It is recommended to lubricate sore spots with the resulting tincture. This drug is effective for hair loss (baldness), diseases of the nervous system, pain and cracks in the anus, for the treatment of kidneys, treatment of varicose veins and ulcers, for healing wounds, pustules, abscesses, frostbite, tumors, scrofulous and syphilis ulcers.

Nut peel jam is considered useful for inflammatory processes in the kidneys, fibroids, chronic nephritis and pyelonephritis.

Oncological diseases

There are two types of tumors - benign and malignant.

The first (which include, for example, warts and wen, fibroids, myomas), growing, tend to be separated from the rest of the body by a connective tissue capsule. The latter, rapidly multiplying, form new colonies of cells (metastases) everywhere.

Malignant tumors can be divided into two types: epithelial, arising on the epithelial surface of organs, and non-epithelial (cancer of bone, blood, muscle).

The former are called cancer, the latter - sarcoma.

Cancer can develop anywhere there is epithelial tissue (skin, tongue, salivary glands, mouth, larynx, nasopharynx, thyroid, breast, esophagus, lungs, pleura, stomach, pancreas, liver, gall bladder, small intestine, large intestine, rectum, anus, uterus, ovaries, kidneys, bladder, etc.

This type of cancer first develops in the epithelial cells of the organ. During this period, it is called intraepithelial cancer, and the stage preceding this period is called precancerous.

According to modern medical theory, if cancer is detected in the precancerous stage, it can almost always be cured.

However, it is known that cancer in the early stages does not cause pain and has a characteristic physiological feature - the absence of fever, elevated temperature, etc., which makes detecting cancer during this period difficult.

Timely seeking medical help is very important, since the success of treatment depends largely on the stage of the disease.

If epithelial cancer grows, it becomes pervasive, causing an ulcerative condition and tissue decomposition. At this stage, cancer cells spread to other organs through the lymphatic system and blood vessels. Cancer that occurs, for example, in the stomach, invades the nearby liver and intestines. Given the pervasiveness of cancer, it is not so easy to recognize the primary organ of the disease.

As a result of many years of observations, scientists concluded that every cancer patient has one or more of the 17 symptoms characteristic of this disease.

Here is a complete list of these symptoms and the factors that cause them.

1. Dry skin that has lost elasticity. Additional signs: extensive calluses on the soles, acne formation, flaking of the skin, pale, colorless facial skin. The reason is a lack of vitamin A.

2. Changes in mucous membranes. Indicates a deficiency of vitamin B2 (riboflavin).

3. Cracked corners of the mouth (jams). Indicates a lack of vitamin B2.

4. Red spots and peeling that have formed around the nostrils are a consequence of a lack of vitamin B2.

5. Matte, dry, brittle nails and cracked hands are a consequence of a lack of vitamin B2.

6. Thick brown coating on the tongue. Indicates a deficiency of nicotinamide (component of the B complex vitamins).

7. Dull, thin hair. Indicates a lack of vitamin B5 (pantothenic acid).

8. Easily bleeding gums - indicate a lack of vitamin C (ascorbic acid).

9. Dizziness, fatigue, general weakness. Dark spots that form when light pressure is applied to the skin indicate a lack of vitamin C.

10. Slow wound healing - indicates a lack of vitamin C.

11. Slow and improper formation of scars of postoperative wounds (due to a lack of vitamin C).

12. Weakness without an obvious reason - indicates a lack of vitamin E.

13. Apathy, lethargy, blues - indicate a lack of vitamins C and E.

14. Pallor of the face - indicates a lack of iron and cobalt.

15. Passionate craving for sour things. Indicates a lack of citric acid and the fact that the internal environment of the body is alkalizing, which is most favorable for the growth of cancer cells.

16. Physical weakness - indicates insufficient intake of iodine and sulfur into the body. These substances are necessary for the “energy factories” of cells - mitochondria.

17. A sharp decrease in body weight indicates a lack of sulfur. Sulfur is necessary for digestion and cleansing the body of waste products.

The presence of any of these signs does not necessarily indicate cancer, but the risk of cancer increases in those people who have several of these signs at the same time.

A special place in the treatment of various tumors, both benign and malignant, belongs to crops, among which the leading place rightfully belongs to the walnut. Experience of traditional and official medicine of the 20th century. allows us to conclude that walnut preparations have an effective effect on cancer due to their multifaceted effect on the human body (bactericidal, tonic, antisclerotic, astringent, laxative, hypoglycemic, hemostatic, anti-inflammatory, anthelmintic, wound-healing and epithelializing).

According to scientists, the oxidation of linoleic and linolenic acids contained in nut kernels ensures the binding of free radicals.

For oncological diseases, it is recommended to use the following tincture: chop 27 green fruits, pour in 1 liter of vodka and leave for 8 days. Drink 150 g 30 minutes before meals 3 times a day.

Required: 1 glass of shungite water, internal partitions, 5 walnuts, 1 tsp. chopped motherwort herb.

Preparation. Pour the raw material with a glass of cold water in the evening, cook for 2 - 3 minutes in the morning, leave for 10 minutes, strain.

Required: 2 liters of purified kerosene, 70 green walnuts.

Cooking method. Pour kerosene over the chopped nuts in a 3-liter jar. Roll up the jar with a metal lid and bury it in the ground to a depth of 70 cm for a period of 3 months.

Mode of application. Take the product for skin cancer 1 tsp. 2 - 3 times a day 20 minutes before meals for 1 - 3 months.

Soak a piece of 4-layer gauze with the same product, squeeze it out, apply it to the sore area, cover with cellophane or parchment paper. Keep the compress for no more than 3 - 4 hours. It is better to start with a short session to avoid burns for people with sensitive skin. After the compress, rinse the skin and treat with nourishing cream. The procedure should be carried out no more than once a day.

Before starting treatment, you need to carry out an external test by smearing the skin in the elbow with a small amount of medicine. Allergies cause redness or a small rash.

American scientist Heldy Clark proposed a new method of treating cancer. He suggests using 3 remedies: tinctures of walnut, wormwood and cloves.

Recipe for making walnut tincture: rinse several unripe walnuts (in a green soft shell), put in a glass container and fill with 50% alcohol, close the container. Leave for 2 days. The tincture should be greenish-brown in color. Add vitamin C at the rate of 1/4 tsp. for 1 liter of tincture. Immediately before use, dilute with water in a 1:1 ratio.

On the 1st day of treatment, you need to take 1 drop of tincture in 1/2 glass of water, preferably on an empty stomach. The water should be slightly warm. On the 2nd day, take 2 drops in 1/2 - 1 glass of water. 3rd day - 3 drops. 4th day - 4 drops, 5th day - 5 drops. On the 6th day of treatment, take 2 tsp. The tincture can be slightly warmed, and when taken, you can add honey and cinnamon for a pleasant taste and aroma. If your body weight exceeds 68 kg, then the dose must be increased to 2.5 tsp.

Required: shells and partitions of 1 kg of walnuts, 1 leaf of Indian onion, 1/2 liter of vodka.

Cooking method. Mix the shells and membranes with 1 leaf of Indian onion. Pour 1/2 liter of vodka and leave for 10 days.

Mode of application. Take baths with 50 g of tincture.

Several years ago, a teacher at the University of Chisinau, M. P. Todik, became the author of a recipe for tincture of green walnut fruits in kerosene. There are many official testimonies of people who used this balm “Todika”, as well as its improved analogue, created on aviation kerosene by the Moscow scientist A. G. Malenkov, the drug “Todikamp”. Both drugs are quite effective in the fight against various diseases, including cancer. Unripe walnuts are rich in fat-soluble antioxidants and are kerosene extracted. Antioxidants, as established by recent studies, have an effective antitumor effect and increase the body's immunity.

The balm is used in a strictly defined order:

1st week - 5 drops 3 times a day half an hour before meals;

2nd week - 10 drops 3 times a day half an hour before meals;

3rd week - 15 drops 3 times a day half an hour before meals;

4th week - 20 drops 3 times a day half an hour before meals;

5th week - 15 drops 3 times a day half an hour before meals;

6th week - 10 drops 3 times a day half an hour before meals;

7th, final week - 5 drops 3 times a day half an hour before meals.

You can apply drops of the drug to a piece of sugar. You should not drink anything with it. After the 1st course, you should take a month's break, and then continue in a second course, adding drops from the 1st week (maximum up to 30 in the 4th week) and after the next break you can start the 3rd and last course, also adding the number of drops from the 1st week and gradually increasing to 40 drops by the 4th week. For colds and flu, at the first signs, it is recommended to drink this drug (provided it is prepared in pure rectified kerosene) - 1 tsp 2 times a day, and also additionally apply a compress to the chest or interscapular area.

This tincture can also be used externally. After shaking the drug, apply compresses to the sore spot using gauze folded in half. Thick parchment paper and a fabric bandage are placed on top of the compress. It should be remembered that you cannot use cellophane. The fabric bandage should be linen, and can be secured on top with a scarf or scarf. The duration of the compress is at least 4 hours. After 15 minutes, a burning sensation may appear, and subsequently redness, which must be lubricated with Vaseline or olive oil, or better yet, sea buckthorn oil and apply an insulating bandage. This tincture treats radiculitis, joint diseases of nonspecific origin, arthritis, heel spurs, and bursitis.

Before using this drug, you need to check the body's reaction to kerosene and green nuts! To do this, rub the skin behind your ear with it. If redness or a small rash does not appear, i.e. there is no allergy, then it can be used.

An ointment prepared from walnut septa (crushed into powder) and vegetable oil can be applied to external malignant tumors.

Decoction of walnut partitions - 2 tbsp. l. pour 1.5 tbsp of partitions. boiling water and simmer for 20 minutes over low heat. Infuse for about 1 hour. Drink 3 times a day. In folk medicine, it is recommended for the treatment of ovarian cysts, prostatitis, and prostate adenoma.

Tincture for tumors: chop 150 g of valerian roots, nutmeg, birch buds and walnut partitions. Take 50 g of each component, mix, pour 1/2 liter. vodka. Leave for 10 days in a dark place, strain. Use 1 tbsp. l. 3 times a day 30 minutes before meals. On the first day of reception, you should take care of daily preparation, taking into account the fact that only on the 11th day it will be ready. The course of treatment is 11 days without a break. This tincture promotes the resorption of any tumors.

Tincture of walnut shells with vodka is used for ovarian cysts, tumors and salt deposits.

To relieve the toxic effects of specific antitumor treatment and increase the body's resistance, it is recommended to consume the following mixture of products during the course of treatment: equal proportions of walnut and lemon.

To do this, pass the peeled kernels (1/2 kg) and peeled lemon (1/2 kg) through a meat grinder, mix and put in a glass jar, place in the refrigerator for 30 minutes. After half an hour it is ready to eat. Use 3 - 4 tbsp. l. (preferably in the afternoon) for 1 dose. For brain tumors, this drug should be taken 1 tbsp. l. in a day.

To remove hair (mustache for women), you need to cut a green nut and rub the juice over the upper lip.

To clean blood vessels, you should use the following preparation: pour chopped green walnut peel (1 tsp) with 1 cup of boiling water, add 1 tsp. honey and drink this infusion like tea.

Daily consumption of unripe kernels with honey, 50 - 100 g, is useful for older people as a means of rejuvenating the body. In addition, the use of green pericarp preparations increases the threshold of auditory sensitivity.

Required: 6 leaves of golden mustache, 1 glass of water, 300 g of peeled walnut kernels, 1 glass of honey.

Cooking method. Cut off the leaves of the golden mustache, keep for about 2 weeks in a dark place at a low temperature, for example in the refrigerator, wrapped in thick cloth. Then rinse, chop and add boiled water. Let it brew, then strain the liquid and add chopped nuts and honey.

Mode of application. Take the resulting mixture 1 tbsp. l. 3 times a day 30 minutes before meals.

Benefits of walnut partitions

Walnut seeds are widely used in the treatment of a number of diseases of the septum, which are less popular among people due to lack of awareness of their healing properties.

Although, according to folk medicine, they were used to treat diabetes mellitus in the form of an infusion in a ratio of 1: 5.

In fresh partitions and shells, tannins were found - 3.8%, glucosides - 0.07%, alkaloids - 0.01%, organic acids, vitamin C, as well as traces of iodine.

Shell tablets

Walnut shells are very valuable.

Grind the shells of 14 nuts, pour ½ liter of vodka for 7 days. The infusion is used to cleanse blood vessels. Drink 1 tbsp. l. on an empty stomach. At the same time, salts, blockages, formed tumors, cysts, hardening of the breast, blockage of the bronchi are resolved.

Nut shells are used for erosion and inflammation of the cervix. To do this, boil the shells in an enamel pan until the color of brown tea, strain, and dilute with water 1:10. The resulting decoction can be douched and lubricated on irritations.

For cough treatment you need 4 nuts in shell, 1 tsp. elderberry fruit, 1 tsp. Boil honey in 1/2 liter of water over low heat. Drink 1 tbsp decoction. l. 3 times a day for a week.

To treat duodenal ulcers, pour a glass of boiling water over 4-5 walnut septa, cover, leave for 1 hour, then add milk and drink at night or 1-2 times a day separately from meals.

DIABETES

Fill one third of a 1/2 liter bottle with walnut shell partitions, fill with vodka and leave for 7 to 21 days. Then strain into a dark bottle and drink 1 tbsp. l. before meals for diabetes, colitis, gastrointestinal diseases, thyroid disease, joint disease, hypertension.

For diabetes 1 tbsp. l. crushed walnut leaves, pour 1 glass of hot water, boil for 20 - 30 minutes, leave until cool and strain. Drink the dose in equal portions throughout the day.

Grind a mixture of walnuts and buckwheat in a ratio of 1:5 into flour, in the evening 1.5 tbsp. l. pour 2 cm of kefir into the mixture. In the morning, eat everything prepared and eat 1 grated apple. During the day, 30 minutes before meals, eat 1 tbsp. l. mixtures. The course of treatment for diabetes is 5 months.

Pour 1/3 of the bottle into the partitions, add vodka, leave for 7 to 21 days, pour into a dark container. Take 1 tbsp. l. before meals for diabetes, inflammation of the thyroid gland, colitis, joint disease.

An aqueous infusion of partitions, as well as nut shells, is recommended to be taken for hypertension and atherosclerosis.

Infuse fresh woody walnut partitions in cognac with honey for a week. Should be taken orally 1 tbsp. l. 3 times a day when treating goiter.

For inflammation of the prostate gland and prostatitis, it is necessary to use a decoction of the walnut partitions. It is taken 1/2 tbsp. l. per day for 1 month.

For severe stomach upsets, take an infusion of the internal partitions of the nut in wine: split the shells of 300 g of nuts, remove the partitions, grind them, pour a glass of wine or alcohol, leave for 3 days and drink 6-8 drops, diluting with warm boiled water.

In case of mild indigestion, diarrhea can be easily stopped with another tincture of partitions: pour 1/3 cup of partitions into 1/2 liter of vodka and leave in the sun for 12 days. Drink 1/2 glass 2 times a day.

Pour 1/2 liter of vodka into the shells and partitions of 1 kg of nuts and leave for 10 days. Drink 1 tbsp. l. 3 times a day after meals for uterine fibroids.

Tincture from internal partitions: 20 - 25 nuts, pour 100 ml of alcohol, leave for 7 - 10 days and take 15 - 20 drops 3 times a day in a mixture of 30 - 50 ml of boiling water for mastopathy and uterine fibroids. The course of treatment is 2 months. After a 7-10 day break, treatment can be repeated.

For duodenal ulcers, place 4-5 walnut partitions in a glass of boiling water, leave for 1 hour, wrapped, then add the contents to milk and drink as a medicine, 1-2 times a day, including at night.

An ointment made from septum powder, crushed nut kernels and vegetable oil is recommended to be applied to malignant tumors.

There are a few rules that you need to remember and never ignore.

1. Walnut kernels are most easily digestible only in highly crushed form. Otherwise, the stomach simply cannot cope with their processing, and their beneficial properties will not be fully used.

2. Since nuts are a protein food, they should be consumed for medicinal purposes only at night or before bedtime, since protein is better absorbed when the body is resting.

3. For 1 dose, the maximum number of nucleoli should not exceed 7. This is the maximum permissible norm. Ideally, 4 - 5 nucleoli. If you eat more than 7, headaches and vascular spasms may begin.

General strengthening recipe

1 cup walnuts, 1 cup raisins (seedless), 1 cup dried apricots, 1 lemon with peel plus 300 g honey. Grind everything, pour honey. Take the mixture 1 tbsp. l. before meals 3 times a day. This will boost your immunity, help with fatigue, and give you strength. The mixture can be consumed at any age, especially for older people.

Nut milk is good for stomach ulcers.

Crush 20 g of walnut kernels, pour in 1/2 cup of warm boiled water and mix well. Leave for 20 - 30 minutes, stir again and filter. Add 1 - 2 tsp. honey and take 1 dess. l. 5 - 6 times a day 30 minutes before meals.

If there is a lack of milk in nursing women, it is recommended to drink up to 3 glasses of nut milk per day.

For liver and kidney diseases This remedy is effective: dilute 300 g of fresh flower honey with water until liquid, add 1/2 kg of walnuts crushed into flour, mix until a liquid slurry forms and take 3 tbsp daily. l. within 2 weeks. After a week, the course of treatment can be repeated.

The peoples of the Caucasus have a belief: 2 - 3 nuts per day in old age reduce the likelihood of cataracts.

Grind 20 nut kernels, figs, lemon, 200 g dried apricots, 200 g raisins, 200 g prunes. Take 1 tbsp. l. 2 times a day as a vitamin and laxative.

An effective remedy for treating constipation: grind 100 g of walnut kernels in a porcelain mortar, boil in 1 liter of milk, strain and add granulated sugar to the broth to taste. Drink warm 5 times a day, 1/3 cup until the effect occurs.

If you urinate frequently, the nut kernels should be fried over smoldering coals, crushed and taken with water before bed.

Chewed walnut kernels are applied to abscesses and fungal infections of the nail plate.

3 - 4 nuts from 1 tbsp. l. Honey is not only a good dinner, but also a remedy for headaches, insomnia, and sclerosis. However, eating more than 5 nuts at the same time can cause headaches and vasospasm.

For cardiovascular failure, atherosclerosis The following remedy helps.

Pass 1 cup of walnut kernels through a meat grinder, add 1 cup each of lemon juice (preferably gruel) and honey. Mix thoroughly with a wooden spoon in an enamel bowl, transfer to a glass jar, seal it tightly and keep in the refrigerator. Take 1 tbsp. l. 3 times a day 20 minutes before meals until the mixture runs out. It is advisable to repeat courses of taking the mixture 3-4 times a year with a break between courses of 1 month.

One of the traditional medicine recipes says: to treat hypertension, atherosclerosis and iron deficiency anemia, you should consume 100 g of nuts daily with or without 60 g of honey for 45 days.

An infusion of leaves is taken for sclerosis of the brain and heart vessels, to improve metabolism and reduce blood sugar, as well as to reduce hemoptysis in pulmonary tuberculosis. To prepare it, 2 tsp. leaves pour 1 cup of boiling water, leave for 1 hour and filter. Take 1/2 cup 4 times a day before meals.

Nuts eaten with dry figs and rue can literally save you from death in case of severe poisoning.

Asthma treatment

Keep aloe leaves in a dark place for 12 days. Pass them through a meat grinder and pour boiled water in a ratio of 1: 3, leave for 1.5 hours. Then squeeze out the juice and mix 100 g of juice with 1/2 kg of chopped nuts. Add 300 g of honey to the resulting mixture. The resulting mixture should be stirred several times during the day. Take 1 tbsp. l. infusion 3 times a day 30 minutes before meals.

To stop nosebleeds

It is necessary to use the following remedy: fry, stirring constantly, equal amounts of nuts and sesame seeds. Grind into powder and take 1 tsp. every evening before bed. You can add a little honey to this preparation.

. However, it should be remembered that nuts are not a panacea for all ills. Those suffering from pancreatic diseases, increased blood clotting, as well as acute intestinal diseases, eczema, neurodermatitis and liver diseases should refrain from consuming nuts.

Walnut: a delicacy for the smart

The nut family is one of the most ancient plant species on our planet. They say that at the dawn of time, shortly after the creation of the world, only the gods ate nuts. Even when the latter left the earth, nuts continued to be the food of the chosen ones. For the pleasure of eating a nut, a slave could pay with his life, because nuts are food for the mind, and a wiser slave is dangerous. It is precisely this not very optimistic legend that accompanies this delicacy, now available to everyone. But why legends if there are facts? And today we will talk about useful, interesting and very positive facts about walnuts

Walnut is a powerful tree with a wide crown, up to 30-35 meters high. Originally from Asia Minor, it now grows in many countries of the world, including in the southern regions of Russia. The composition of the walnut fruit depends on the degree of its ripening. Here is the approximate composition of a ripened nut kernel: water - 4.5 g, proteins - 15.5 g, fats - 65 g, carbohydrates - 10.2 g, in addition, fiber - 1.5 g, ash - 2 g. Calorie content of 100 grams of walnuts is 648 kcal. Walnut is generously endowed with minerals: potassium - 664 mg, phosphorus - 564 mg, magnesium - 198 mg, calcium - 124 mg, sodium - 3 mg. In addition, it contains: iron, iodine, manganese, copper, fluorine, zinc. Of the vitamins, it should be especially noted: vitamin E - 23 mg, vitamin C - 28 mg. In addition, B vitamins (B1, B2, B9), vitamins A, PP.

The beneficial properties of walnuts also depend on polyunsaturated fatty acids, there are more than 20 of them (linoleic, linolenic, oleic, etc.). In addition to them, the nut contains a very valuable phytoncidal substance, juglone, as well as tannins, essential oils, and carotene. Yuglone has antibacterial, antifungal, antihelminthic properties, strengthens the body, and has a normalizing effect on the intestines. Juglone is found in the peel of unripe walnuts.

A complex of polyunsaturated fatty acids, a high content of potassium and magnesium give the walnut properties useful for stimulating mental activity, making it indispensable as a preventive and therapeutic agent for hypertension, atherosclerosis, diseases of the cardiovascular system and iron deficiency anemia. In addition, nuts reduce the risk of blood clots, improve skin condition and lower blood sugar levels.
Calcium, phosphorus, and polyunsaturated fatty acids give walnuts the properties of a product necessary for pregnant women.

Not only the kernels, but also the peel of the unripe nut, the partitions of the ripe fruit, leaves, and root bark are endowed with beneficial properties. The composition varies depending on the degree of ripening of the fruit and the time of harvesting the leaves. A dried nut has a more nutritious composition than a freshly ripened one; the moisture in it evaporates, and the concentration of nutrients increases. There is much more vitamin C in green nuts than in ripe ones, and also many times more than in lemon and rose hips. Walnut leaves are particularly high in carotene and vitamin C in the middle of the growing season.

According to modern nutritionists, the menu of a healthy person who wants to maintain weight and maintain health should include 3-5 walnuts daily. There is no need to worry that the fats contained in nuts will stick to you in the form of deposits on your waist and hips, because these are plant-based fats, most of which are monounsaturated fatty acids. They turn into heat and energy; in addition, they have a positive effect on the functioning of the cardiovascular system, eliminate depression, prevent aging, and help the functioning of the brain.

Are nuts a food that promotes weight loss? Of course, they are not included in those products that are called “fat burners.” But they are used in a number of diets as an additional means. They are especially good for long-term diets: they help cope with fatigue, mental and physical stress, and improve skin condition and complexion. Another benefit of nuts for weight loss is that they reduce cravings for sweets. It is very useful to use cold-pressed nut oil in weight loss diets. It contains concentrated substances that accelerate metabolic processes and increase the overall tone of the body. This oil helps keep the skin in good condition and prevent loss of elasticity. Recommendations for use: 1 dessert spoon 30 minutes after meals. The course of admission is 1 month, the break is 1 month. If necessary, the oil intake can be repeated again. Walnut oil is also used as a massage product.

Contraindications

You should not eat nuts in large quantities; this can provoke spasms of cerebral vessels, headaches localized in the front of the head, the appearance of a rash in the mouth, and if consumed regularly in unlimited quantities, lead to obesity. Nuts are contraindicated for psoriasis, diathesis, and neuroderma. Walnut fruits contain more than 15% protein. In people prone to allergies, this can cause diathesis and urticaria. Nuts are a difficult to digest product and are not recommended for children under three years of age.

It is recommended to chew the nuts very thoroughly or grind them in a blender for better absorption by the body. It is advisable to consume them in the first half of the day. To avoid the temptation to eat more nuts, add them to cereals or as one of the ingredients in salads.

It is better to buy nuts in shells, because the peeled kernels may have been stored for too long and in less than ideal conditions; in addition, after removing the shell, the nuts immediately begin to lose some of their beneficial properties.

Use in folk medicine

Nuts are widely used in folk medicine, both the kernels themselves and the shell of the unripe fruit, leaves and roots.

In case of increased acidity, as well as to restore the normal level of acidity of gastric juice, it is enough to eat 10 grams of nuts 3 times a day.

Compresses, baths from walnut infusion, walnut oil, ointments based on it are used as a blood purifier for various skin diseases: eczema, lichen, boils, abscesses. In addition, crushed walnut leaves or crushed walnut kernels with honey are applied to wounds, abscesses, and tumors.

For hypertension you can prepare a water infusion of nuts. To do this, pour 1 tablespoon of walnut kernels into one glass of boiling water and leave in a thermos for 12 hours. Strain the infusion and add 1 tablespoon of honey. Drink a glass of infusion 3 times during the day between meals.

Another recipe for hypertension: pour 1 tablespoon of walnut partitions into 0.5 liters of hot water. Leave in a thermos for 12 hours. Drink 30 drops 2 times a day. Course 15 days.

A mixture of 5 parts buckwheat and one part walnut will help in the initial stages of diabetes. Preparation: Grind the buckwheat and nuts in a coffee grinder. In the evening, pour 1 tablespoon of the mixture into a glass and pour 50 grams of sour milk over it. Do not stir. In the morning, on an empty stomach, eat everything with an apple. In addition, 2 times a day, eat 1 tablespoon of the dry mixture half an hour before meals. If you do everything carefully, you will experience significant relief.

An infusion of walnut partitions is another remedy for diabetes. Preparation: pour 1 cup of boiling water over the partitions of 40 walnuts, leave in a water bath for an hour, cool, strain. Take 1 teaspoon 3 times a day.

To prevent atherosclerosis, you can prepare a very simple remedy that can also be used as a salad dressing. To prepare it you will need: 10 walnut kernels, 2 cloves of garlic, 1 tbsp. l. vegetable oil. Chop nuts and garlic and mix with vegetable oil.

To strengthen the heart muscle, a mixture of nuts and raisins in a 1:1 ratio is useful. Take one dessert spoon 1-2 times a day.

For venous insufficiency, an infusion of walnut leaves will help. Leaves harvested at the end of June are brewed as tea, at the rate of 1 tablespoon of dry leaves per glass of boiling water. It is better to drink the infusion with honey, between meals.

An infusion of walnuts and vodka will help with joint pain. Preparation: 1 cup of walnuts, pour 250 grams of vodka, add 1 tablespoon of glycerin. Leave for 10 days in the dark. Take 1 tablespoon daily.

An alcoholic infusion of walnut septa strengthens hormonal levels and the immune system. Preparation: infuse 25 grams of walnut kernels in 100 grams of medical alcohol for 10 days. Strain the infusion and store in a dark place. Take 20 drops 3 times a day.

To treat chronic constipation, traditional medicine recommends crushing 100 grams of walnut kernels in a mortar and boiling in 1 liter of milk. Strain the broth, add a little honey. Drink one third of a glass warm 5 times a day after meals until the condition improves.

Use in cooking

Walnut is a popular product for a quick snack; it is widely used in cooking for preparing salads, sauces, and sweet pastries. Almost every cuisine in the world contains dishes with nuts, so the choice is yours. For example, in Georgian cuisine it is impossible to imagine a festive table without meat or fish dishes with nut sauce.

Satsivi

One of the obligatory Georgian dishes of the festive feast. Ingredients: 1 young chicken, 300 grams of peeled walnuts, 3-4 cloves of garlic, 1.5 teaspoons of Abkhazian adjika (without tomatoes), 1 teaspoon of seasoning for satsivi (ground cilantro and utskho-suneli), 1 incomplete teaspoon, Imeretian saffron, salt to taste.
Preparation: Boil or fry the chicken in the oven, dividing it into portions. While the chicken is boiling/frying, you can start preparing the nut sauce. Grind the nuts very finely; to do this, they must be passed through a meat grinder with a fine mesh 2 times. Then, the crucial moment is preparing the nut butter. Pass a mixture of 2.5 tablespoons of chopped nuts, three cloves of garlic, and one incomplete teaspoon of adjika through a meat grinder with a fine mesh 3 times. Collect nut butter in a separate container. Squeeze the oil out of the cake through cheesecloth. After this, scroll the cake 2 more times, squeeze again and collect the oil in a meat grinder. Dilute the cake remaining after preparing the nut butter in 0.5 cup of boiling water, mix everything thoroughly. Pour the resulting solution into a container with crushed nuts, and add 2.5 cups of boiling water there. Mix everything thoroughly. Add seasonings diluted in hot water and salt to taste to the nut sauce, stir everything again. Now combine the finished sauce with the chicken. The chicken with the sauce should stand at room temperature for 3-4 hours so that the sauce cools and thickens. Before serving, prepared nut butter is added separately to the plates.

Spinach with nuts

Ingredients: 500 grams of spinach, 200 grams of onions, 1 cup of peeled walnuts, 2 cloves of garlic, cilantro and parsley to taste, pomegranate juice, pomegranate seeds, adjika, salt to taste.
Preparation: Boil pre-prepared spinach along with several sprigs of cilantro in 1 glass of hot water. Place the cooked greens in a colander and cool. Then squeeze with your hands and chop finely. Finely chop the onion, cilantro and parsley. Grind the walnuts along with garlic, adjika, and salt in a meat grinder or blender. Mix nuts with onions, dilute with pomegranate juice diluted with water. Mix everything with spinach. When serving, sprinkle the dish with finely chopped cilantro and parsley, and garnish with pomegranate seeds. Instead of pomegranate juice, you can use wine vinegar. Using the same recipe, you can prepare tops of early beets, radishes, and cauliflower.

Viennese nut sticks

Ingredients: 150 grams of flour, 6 tablespoons of butter, 2 yolks, 2 tablespoons of sugar, 2 tablespoons of milk. For the filling: 150 grams of sugar, half a glass of water, 300 grams of crushed walnuts, 1 tablespoon of milk, 1 tablespoon of butter. For glaze: 250 grams of powdered sugar, 0.5 teaspoon of lemon juice. Prepare a dough from flour, butter, yolks, sugar and milk. Roll out into a layer 0.5 cm thick. Preparation of the filling: boil the sugar syrup (it should stretch like a thin thread). Add nuts, milk and butter. Mix the resulting mass and spread it on the dough in an even layer, cover with glaze on top. Preparation of glaze: beat the egg whites with powdered sugar and lemon juice so that they do not drip off the spoon. If the mass is not thick enough, add a little more powdered sugar. Cut the resulting cake into strips measuring 2 x 2.5 cm. First moisten the knife in water. Bake cookies in the oven at 170 degrees until they begin to easily come off the baking sheet.

Walnuts are a high-quality food product, generously endowed with nutrients and available to everyone. By consuming nuts within reasonable limits, you can maintain and seriously improve your health.

 

 
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