The walnuts and walnuts are properly prepared

The exciting high season in Germany starts from mid to late September: walnuts and walnuts are ready to harvest. However, there is no commercial farm where nuts are produced specifically for sale. Instead, imported goods end up in German supermarkets. Farmer Vivian Böllersen, owner of Walnussmeisterei, knows why. “Both walnuts and walnuts have long initiation times. This means that it takes ten years after planting to get the first harvest,” she explains.

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It is better not to have more than one handful per day

Nuts don’t have a good reputation for being oily. However, that is not true. Their high fat content – ​​up to 75 percent depending on the variety – actually makes them a high-energy food. The Federal Center for Nutrition (BZfE) therefore advises: Enjoy nuts in moderation. In practical terms, this means: one day. However, it is often forgotten that certain fats have a positive effect on the body – fatty acids being one of them. According to scientific studies, they can have a positive effect on the cardiovascular system and blood lipid levels. Other substances such as vitamins E and B vitamins as well as potassium, magnesium and other minerals can also contribute to this. Especially interesting for vegetarians and vegans: Nuts are an excellent source of protein because they contain a lot of plant protein. Therefore, walnuts, despite their energy content, should be regularly included in the diet.

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Where can you find fresh walnuts?

Nuts are especially fresh when you pick them yourself. Using the Mundraub platform, trees and bushes can be identified without questions in the area where harvesting is allowed. There is an online map at www.mundraub.org where you can find nearby trees or shrubs. According to Vivian Böllermann, anyone who doesn’t want to do the work themselves can be happy at the weekly market: “There the farmers sometimes sell local nuts.” The entrepreneur sells coconuts in his online store – as well as the first harvest from his farm. and products from some private tree owners.

It goes with spaghetti

This is required for four people:

400 g of spaghetti, 100 g of walnuts, 1 eggplant, 1 small pepper, 1 onion, 2 garlic, 400 g of chopped eggplant, 80 g of red lentils, 200 ml of stock, 1.5 tbsp of almonds, 1 tbsp of balsamic vinegar, 1 tbsp. tsp rosemary, 1 pinch of cumin, salt, sugar, pepper, olive oil, parmesan

Walnuts are not only delicious in cakes, but also in delicious dishes.

This is how it is done:

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Chop the nuts. Peel the garlic, onion and carrots, finely chop the onion, pepper and other vegetables. Heat oil in a pan. Saute the onions until translucent, add the garlic and walnuts and saute for another minute. Then add carrots, tomato paste and eggplant and toss on all sides. Add April. Deglaze with tomato and pepper. Season with rosemary, cumin, salt, sugar, pepper and vinegar and leave for 20 minutes. Meanwhile, cook spaghetti according to package directions. Serve pasta and sauce with parmesan.

Sweet and sour: muesli with nuts

This is required for two services:

100 g of rolled oats, 2 tablespoons of honey, 80 g of walnuts, 1 tablespoon of sunflower seeds, 1-2 tablespoons of honey, 1 tablespoon of coconut oil or tahini, 2 tablespoons of coconut oil

Salad or muesli table - sugar-free granola is different.

Salad or muesli table – sugar-free granola is different.

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This is how it is done:

In a pan, roast the oats and almonds over a low heat. Chop the walnuts and add them with the sunflower seeds. Mix well so that the ingredients are coated on all sides. Combine the honey, coconut oil, coconut oil and salt and add to the pan. Mix all the ingredients well and mix for another five to ten minutes. Then let it cool and serve with milk, yogurt or vegetable milk.

On a fresh plate: sprinkle with nuts

This is required:

1 can of chickpeas or beans, 5 sprigs of fresh basil, 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 tablespoon of pepper, 1 tablespoon of garlic, 2 tablespoons of chopped peanuts, 2 tablespoons of chopped walnuts, salt, pepper.

This spread has walnuts and walnuts.

This spread has walnuts and walnuts.

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This is how it is done:

Roast the walnuts in a pan over low heat. Wash the basil, remove the leaves and chop. Toss the beans and puree with the capers, olive oil and lemon juice, adding the garlic and puree just before the end. Add basil and walnuts and season with salt and pepper. Serve with fresh bread and tomatoes.

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