We eat a nut mixture which contains walnuts, almonds and Macadamia when we are driving. I like to season them with either Tabasco, creole seasoning, vegetable oil and salt & pepper or Wasabi, Five Spice, Sriracha, peanut oil and salt & pepper and bake them on a low temperature around 250 degrees Fahrenheit for about 1 hour. The slow baking allows the nuts to absorb the flavors from the seasoning. Nuts are a very good snack for a Ketogenic diet because it has good fat and protein.
*** May 17th recognizes a “nutty” holiday. Each year on this day, it is National Walnut Day.
Rounded, single-seeded stone fruits of the walnut tree, walnuts are a high-density source of nutrients, particularly proteins and essential fatty acids. Like other tree nuts, walnuts must be processed and stored properly.
Grown for their seeds, the Persian or English Walnut and the Black Walnut are the two most common major species of walnuts.
- English Walnut
– originated in Persia
– commercially produced
- Black Walnut
– native to eastern North America
– high flavor
– hard shell and poor hulling characteristics prevent it commercial growth for nut production.
The husk of the walnut, which is peeled away from the shell at harvest, and contain juice which will readily stain anything it comes in contact with. The husk juice has been used as a cloth dye.
The United States is the world’s largest exporter of walnuts.
Ninety-nine percent of the nation’s commercial English walnuts are produced in the Sacramento and San Joaquin valleys of California.