It has been clear for some time now that walnuts are great for you. All my favorite doctors (Dr. Andrew Weil, Dr. Dean Ornish, and Dr. Mehmet Oz) recommend eating them daily because they are a good source of omega 3’s, and they help to lower LDL cholesterol (the bad one) and reduce inflammation, while at the same time improving the HDL cholesterol (the good one). And recently, in a December 2011 study published in the journal Food and Function, sponsored by the Royal Society of Chemistry in Britton, Professor Joe Vinson concluded that “walnuts had the highest level of antioxidants and that the quality, or potency, of antioxidants present in walnuts was highest among the nuts.”
After reading this bit of information I began to wonder if it wasn’t time to switch from eating almond butter to eating homemade walnut butter, or at least alternate from time to time. The prices in the health food stores for walnut butter are quite steep. If you have a food processor making your own butter might be a good alternative to store-bought. Not only will it cost you less but it will be fresher, as long as you rotate the nuts regularly. Walnuts are at the top of my list of foods for my healthy eating habits. Are they on yours?
Servings: 8 Prep Time: 3 minutes Yield: 1 cup
2 cups of walnuts
2 teaspoons olive oil
1/8 teaspoon sea salt
Process the nuts, oil, and salt in a food processor until the mixture is smooth. This will take less than one minute.
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