For snacking or baking – that’s how healthy nuts are!
Let’s try to find out how healthy nuts are for you. Hazelnuts, chestnuts and walnuts are among the most important types of nuts in our gardens.
And that’s a good thing because they are a blessing for nerves, blood vessels and the healthy alternative for nibbling in the evening.
Although nuts are officially considered to be fruits and belong to the ut category, they consist, in contrast to “normal” fruit, less of water than more of essential fatty acids.
You can, furthermore, store them much longer, if you do it right. We have all the necessary tips for you, how to get the nuts from the tree to the plate, and what you can do with the autumn fruits.
Walnuts: beneficial for the heart and blood vessels
Harvest: mid-September to late October. Only the ripe nuts fall of the tree, and you should pick them up quickly so that they cannot rot during the wet weather.
Storage: dry, airy, and above all warm. Brush and clean the remains of the green outer shell. Please do not wash off, otherwise, the wet skin can start to mold.
Nut mold is very toxic and to avoid this, you should always ascertain the right temperature in the storage room. They dry ideally at about 77 degrees Fahrenheit.
The nuts take several weeks to dry out completely. Then you can store them cool in nets, for example, in the basement.
There, you can keep them for months. You may also freeze the shelled walnut kernels, if you like, so you have something of the healthy nut all year round.
Enjoy: Walnuts are real all-rounders. Whether in baked goods or in salads, they give spicy and sweet dishes a nutty note.
Nutritional value: Walnuts are the best omega-3 suppliers among nuts and are, therefore, cholesterol-lowering, blood-thinning and anti-inflammatory.
This is how walnuts take care of the heart and blood vessels. They also have an excellent omega 3 to omega 6 ratio.
This is important for healthy blood pressure regulation and the body’s reaction to inflammation. But be careful: walnuts are healthy, but they are also very high in calories. They contain over 600 kcal and 60g fat per 100g.
Tip: It is also worth drying the leaves on the walnut tree. The leaves have a high percentage of tannins, are anti-inflammatory, can help with acne and you can make tea with them.
Hazelnuts: The little calcium bombs
Harvest: Depending on the weather, between September and October. You can recognize ripe nuts by the fact that the shell is completely brown and no longer has any green areas. You should sort out nuts with torn shells, as germs may have entered here.
Storage: The same applies to hazelnuts – let them air dry in a warm and airy environment. You can use a tray, a linen bag or a basket.
The main thing is to allow air to pass through so that no mold can form. After 4-6 weeks, your walnuts have dried, and you can crack them for consumption.
Enjoy: Hazelnuts only developed its full aroma when roasting. Then you can sprinkle them over soups, salads or cakes. Processed into a fine flour, hazelnut flour can even completely replace conventional flour when baking.
Nutritional value: Hazelnuts are rich in high-quality protein, healthy fats and many minerals. I want to particularly emphasize calcium here.
Fifty grams of hazelnuts contain an impressive 110mg of calcium. The high vitamin E content also helps to provide the body with antioxidants.
But just like walnuts, the small hazelnuts contain 65 percent fat. In terms of calories, you should not underestimate this despite the healthy fatty acids.
Hazelnuts are considered nerve food. However, enjoy them in moderation, otherwise, you need even better nerves to get rid of the extra calories.
Sweet chestnuts and chestnuts: the healthy nibbles
Attention: Please distinguish the edible chestnuts from the poisonous horse chestnuts; the latter is more suitable for handicrafts.
The easiest distinguishing feature of the chestnut is the small, persistent tip on the flat nut. In contrast, horse chestnuts are spherical, shiny and have no hair. Chestnuts are a breed of sweet chestnuts, heart-shaped and smaller than sweet chestnuts.
Harvest: from early October to December. When the green shell bursts, the sweet chestnuts and chestnuts are ripe.
Storage: You must store them in a dry, cool and airy place, so no fungus can form. If the location fits, you can keep them for up to three months.
If you are unsure whether the chestnuts are still edible, the water test helps: if they sink to the ground, everything is fine; if they float on the surface, you should dispose of them.
Enjoy: The best-known way is probably roasting at 400 degrees Fahrenheit in the oven. Please, do not forget to scratch the shell and add a bowl of water to the oven.
This ensures that the fruits will not dry out. In addition, you can conjure up delicious soups from the chestnuts, with a little more effort; Chestnut flour (see 7 gluten-free recipes). When cooked, they make a good alternative to potatoes and rice.
Nutritional value: Sweet chestnuts are basic, gluten-free, and healthy sources of energy. Complex carbohydrates keep you full for a long time.
High-quality protein, fiber, lots of minerals and trace elements also make them nourishing, and they have less fat (approx. 2g fat per 100g chestnuts) than other nuts.
Hot chestnuts are definitely the healthier option on the Christmas market compared to roasted almonds.
Make nut butter yourself: Keep thew most delicious for the end!
The trend in the organic markets is clearly nut butter; very tasty and very expensive! You can easily make it yourself, without additives, and with little effort!
For this, you need e.g. 250g hazelnuts or walnuts and ½ teaspoon of cinnamon.
Roast the nuts in the oven at 400 degrees until they smell good but have not yet turned black.
Let cool and rub off the peel. Then put them together with the cinnamon in the blender. Mix until you have a creamy mixture.
Switch off in between, or use the pulsation feature, to protect the mixer from overheating. Finished!
Nut butter lasts for several weeks in a must-have airtight seal. You can sweeten it after desire with refined dried fruit or maple syrup. But be aware that this shortens the shelf life. Bon Appetite!
So, now that you know the vast health benefits of the aforementioned nuts, you can easily switch from almonds and/or peanuts to any of them for a change.
People tend to forget how healthy nuts are, and actually never even pick them up anymore during the season. How about getting your kids or grandchildren and have a nut collecting experience together.
Leave the store-bought nut butter right at their shelves, and prepare your own. Your loved ones will appreciate it!
Now, have your say regarding this topic. Maybe you want to share your own recipe, experience or add some information.
Whatever it is, feel free to do so in a comment below. We are always happy to read from you.
In the meantime, I want to thank you for your loyalty, bravery and existence, dear co-creator.
I need you to be aware of the fact that through your mere being, you actively contribute to the expansion of our planet.
And only this way, we can reach a higher, more peace-filled and loving dimension for the good of all.
Thus, you are highly appreciated, unique and endlessly loved. ~Namaste~