Delicious walnut recipe. Walnut and dishes from it

Walnut: a delicacy for the smart

The walnut family is one of the oldest 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 elect. 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 this, not very optimistic legend that accompanies this delicacy, now available to everyone. But why legends, if there are facts? And it is about useful, interesting and very positive facts about walnuts that we will talk about today.

Walnut is a powerful tree with a wide crown, up to 30-35 meters high. A native of Asia Minor, now it 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 ripe 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 walnut - 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 volatile 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. The juglone is found in the skin of an unripe walnut.

A complex of polyunsaturated fatty acids, a high content of potassium and magnesium give walnut properties that are useful for stimulating mental activity, make 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, polyunsaturated fatty acids give the walnut the properties of a product necessary for pregnant women.

Not only the kernels are endowed with useful properties, but also the peel of an unripe nut, the partitions of a ripe fruit, leaves, and root bark. The composition varies depending on the degree of ripening of the fruit, the time of collection of leaves. A dried nut has a more nutritious composition than a freshly ripened nut, 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 lemons and rose hips. Walnut leaves have a particularly high content of 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 fear that the fats contained in nuts will stick to you in the form of deposits on the waist and hips, because these are plant-based fats, most of which are monounsaturated fatty acids. They turn into heat, into energy, in addition, they have a positive effect on the functioning of the cardiovascular system, eliminate depression, prevent aging, and help the brain work.

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

Contraindications

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

It is recommended to chew the nuts very carefully or grind them in a blender for better absorption by the body. It is advisable to use them in the morning. To avoid the temptation to overindulge in nuts, add them to cereals or as an ingredient in salads.

It is better to buy nuts in the shell, because the peeled kernels could be stored for too long and far from ideal conditions, in addition, after removing the shell, the nuts immediately begin to lose some of their useful properties.

Application in traditional medicine

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

With 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, walnut infusion baths, 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, tumors.

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

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

In the initial stage of diabetes, a mixture of 5 parts of buckwheat and one part of a walnut will help. Preparation: Grind buckwheat and nuts in a coffee grinder. In the evening, pour 1 tablespoon of the mixture into a glass and pour 50 g of sour milk into 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 everything is done carefully, then there will be significant relief.

An infusion of partitions of walnuts is another remedy for diabetes. Preparation: partitions from 40 walnuts pour 1 cup of boiling water, insist on 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. For its preparation you will need: 10 walnut kernels, 2 cloves of garlic, 1 tbsp. l. vegetable oil. Grind nuts and garlic, 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.

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

With pain in the joints, an infusion of walnuts on vodka will help. Preparation: 1 glass of walnuts pour 250 g of vodka, add 1 tablespoon of glycerin. Insist 10 days in the dark. Take 1 tablespoon daily.

Alcohol infusion from partitions of walnuts strengthens the hormonal background, the immune system. Preparation: 25 g of walnut kernels insist in 100 g of medical alcohol for 10 days. Strain the infusion, store in a dark place. Use 20 drops 3 times a day.

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

Application in cooking

Walnut is a popular product for a quick snack, widely used in cooking for salads, sauces, sweet pastries. Almost every cuisine in the world contains 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 walnut sauce.

Satsivi

One of the obligatory Georgian dishes of the festive feast. Ingredients: 1 young chicken, 300 g of peeled walnuts, 3-4 cloves of garlic, 1.5 teaspoons of Abkhaz adjika (without tomatoes), 1 teaspoon of seasoning for satsivi (ground cilantro and ucho-suneli), 1 incomplete teaspoon, Imeretian saffron, salt to taste.
Cooking: boil the chicken or fry in the oven, dividing into portions. While the chicken is cooking / fried, you can prepare the peanut sauce. Grind the nuts very finely, for this they need to be passed through a meat grinder with a fine mesh 2 times. Then, the crucial moment is the preparation of nut butter. Pass a mixture of 2.5 tablespoons of chopped nuts, three cloves of garlic, one incomplete teaspoon of adjika through a meat grinder with a fine mesh 3 times. Collect peanut butter in a separate container. Squeeze the oil from the cake through cheesecloth. After that, scroll the cake 2 more times, squeeze again and collect the oil in a meat grinder. Dilute the cake left after cooking the nut butter in 0.5 cups of boiling water, mix everything thoroughly. Pour the resulting solution into a container with ground nuts, add 2.5 cups of boiling water there. Mix everything thoroughly. Add seasonings diluted in hot water to the nut sauce, salt to taste, stir everything again. Now combine the finished sauce with chicken. The chicken in the sauce should stand at room temperature for 3-4 hours for the sauce to cool and thicken. Before serving, cooked nut butter is added separately to the plates.

Spinach with nuts

Ingredients: 500 g of spinach, 200 g of onion, 1 cup of peeled walnuts, 2 cloves of garlic, cilantro and parsley to taste, pomegranate juice, pomegranate seeds, adjika, salt to taste.
Preparation: Boil the pre-prepared spinach, along with a few sprigs of cilantro, in 1 cup of hot water. Throw the boiled greens in a colander, cool. Then squeeze with your hands, finely chop. Finely chop onion, cilantro and parsley. Grind walnuts with garlic, adjika, salt in a meat grinder or in a 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, garnish with pomegranate seeds. Wine vinegar can be used instead of pomegranate juice. According to the same recipe, you can cook tops of early beets, radishes, cauliflower.

Viennese walnut sticks

Ingredients: 150 gr flour, 6 tablespoons butter, 2 egg yolks, 2 tablespoons sugar, 2 tablespoons milk. For the filling: 150 g of sugar, an incomplete glass of water, 300 g of ground walnuts, 1 tablespoon of milk, 1 tablespoon of butter. For glaze: 250 g of powdered sugar, 0.5 teaspoon of lemon juice. From flour, butter, yolks, sugar and milk, prepare the dough. Roll out into a layer 0.5 cm thick. Preparation of the filling: boil 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. Glaze Preparation: Whisk egg whites with icing sugar and lemon juice until they do not drip off a spoon. If the mass is not thick enough, add a little more powdered sugar. Cut the resulting cake into strips 2 x 2.5 cm in size. Moisten the knife in water beforehand. Bake cookies in the oven at 170 degrees until they begin to easily fall behind the baking sheet.

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

The botanical Latin name of the walnut is Juglans regia, which literally translates as "the 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 an unusual delicacy, as well as get acquainted with the intricacies and secrets of its preparation.

Walnut fruits are special because they change their chemical composition as they ripen. So, for example, vitamin C is found in excess in green fruits and is completely absent in mature ones, therefore 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 recipe chosen, the calorie content of the delicacy can range from 248 to 433 kcal / 100 g, so you should not abuse it in any case.

What is useful unusual delicacy

According to one study by British scientists, walnut jam can prevent the development of breast cancer and prostate cancer. But still, the main benefit of jam is due to the high content of iodine in it, as well as vitamins E and C.

Thanks to these substances, such a product allows you to:

• cope with diseases caused by iodine deficiency;
• easier to endure heavy physical exertion;
• improve blood circulation in the vessels of the brain;
• remove toxins, 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 using walnut jam. This is an allergy to a walnut and an excess of iodine in the body.

Basic rules and secrets of making jam

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

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

And this degree of maturity is called milky-wax, when a delicate shell of milky color and waxy softness is hidden under the green peel. The size of such nuts is usually only slightly larger than an olive.

To determine if nuts are suitable for jam, a simple test will help. You need to take one green nut and try to pierce it through with a toothpick. If this can be done without much effort, then in the hands of the ideal raw material for future harvesting.

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

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

It happens like this:

1. For 7 - 10 days, green nuts are soaked in water, and so that it does not sour, change it 3 - 4 times a day.
2. Then lime water is prepared. 200 g of slaked lime is poured into 3 liters of water, stirred, infused for half an hour and filtered through gauze.
3. Pour nuts with this water for 12 hours so that it completely covers them, and mix 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 lime residue.
5. Walnuts, washed again after that, are ready to be used for making jam.

The collection of green walnuts and their preparation for further preservation is best done with rubber gloves, so as not to get hands painted brown for several weeks.

Classic green walnut jam

The composition of the classic green nut jam includes only the fruits themselves, sugar and water. If you do not take into account the preliminary soaking, then the cooking process differs from the usual one only in that after a preliminary five-minute boiling, the water must be drained.

Proportions of ingredients:

• 1400 g of young nuts;
• 1000 ml of water for syrup;
• 600 g of 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 a suitable displacement and send to 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. Pour the raw materials with fresh water and repeat the procedure with a five-minute boil and tincture.
3. Pour sugar into a dry, clean saucepan, pour in water and bring the syrup to a boil. After the second boiling, fish out the nuts with a slotted spoon and transfer to syrup.
4. Next, cook the jam for 2.5 - 3 hours, without changing the intensity of the fire.

For storage, seal the nut treat in clean glass jars.

Armenian cooking recipe

Walnut jam in Armenian is also called “black”, because it is this color that green fruits acquire after soaking in lime mortar and boiling in syrup with spices.

For one serving of exotic treats you need to take:

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

Working process:

1. Boil prepared nuts for half an hour. Then discard in a colander and cool quickly in cold water.
2. Put water and sugar on fire and bring to a boil with constant stirring so that the syrup does not burn.
3. From gauze folded in several layers, make a bag in which to put all the spices.
4. Transfer the cooled nuts and a bag of spices to the hot syrup. Boil the jam over medium heat for 4 - 5 hours, then let the mass cool completely.
5. The second time, boil the jam until the syrup is thick, when it does not spread on a cold saucer. At the end of cooking, remove the bag of spices and add citric acid.

Cork hot jam in sterile glass jars and roll up 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 duration of preparing nuts for many housewives completely discourages them from cooking it.

If two-week soaking of walnuts does not bother you, you can make an exquisite chocolate-flavored Italian treat, which will require:

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

Cooking technology:

1. Make syrup from water and sugar. Immerse the prepared nuts in a boiling sweet composition 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, if desired, spices (ginger, cinnamon, cloves, cardamom or red hot pepper).

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

Jam from young walnuts

Jam from young walnuts is of two types: black (nuts for it are boiled together with green peel) and white (from peeled fruits). Since the main bitterness is concentrated in the peel, white jam does not need to be soaked for a long time.

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

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

Cooking method:

1. Wearing rubber gloves, cut off the green peel from young nuts so that the incompletely formed shell is exposed. 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. Put 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 workpiece until fully cooked (a drop of syrup should retain its shape on a cold saucer).

How to cook without lime

Soaking nuts in lime scares many housewives, which is why an alternative to such preparation using baking soda was born.

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

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

Cooking:

1. Using a potato peeler, thinly slice the green skins off the nuts. Put the fruits in a pan of a suitable displacement and soak in water for two days, changing it at least four times a day.
2. On the third day, drain the water, cover the nuts with soda and mix. Leave the fruits alone for a day, stirring them occasionally.
3. After soda, rinse the raw materials well under running water and prick each nut in several places with a fork. Repeat the two-day soak with frequent water changes.
4. Blanch prepared walnuts three times in boiling water. To do this, you need to boil water, lower the fruits into it for three minutes, then drain the water and repeat everything.
5. Dip the nuts into the boiling syrup of water and sugar, let them boil for five minutes and cool the jam. Repeat the procedure twice more. For the third time, add lemon sliced ​​\u200b\u200bto the jam. After five minutes of boiling with lemon, the jam can be laid out in jars.

Nut jam with citric acid

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

Proportions of ingredients for harvesting with "lemon":

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

Sequence of actions:

1. Soak the nuts first for two days in cold water, changing it every 6 hours.
2. After that, 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 materials in it for 20 minutes and again soak in this solution for another day.
5. After a day, drain the liquid from the nuts, rinse them well and send them to boiling syrup along with spices. After ten minutes of boiling, leave the fruits for a day in syrup so that they are saturated with spicy sweetness.
6. It remains only to boil the jam for another half an hour and arrange it in prepared sterile jars. Now we roll them up with lids and wrap them until they cool completely.

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

Ecology of health: In folk medicine, an alcoholic tincture of green walnut peel is used for catarrh of the stomach, 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 a special vitality.

Hippocrates advised the use of nuts in diseases of the stomach, brain, heart, liver and kidneys.

In Greek mythology, in the legend of 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 "caria" in the ancient Greeks meant "hazel", 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 walnut kernels with milk has a positive effect on health and is a highly effective tool for neutralizing and removing harmful substances from the body. It was prescribed for indigestion.

Famous psychologist Vladimir Levy calls the walnut a feast for the brain, as its 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, walnut seeds, seed oil, hard shells and thin partitions between parts of the nut kernel.

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

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

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

Inhalation of the smell of a nut in small doses is pleasant to a person, in large doses it causes a headache.

Green walnut changes lives for the better.

In terms of vitamin C content, an unripe nut is 8 times higher than black currant and 50 times citrus fruits. It is known that ascorbic acid promotes the synthesis of deoxyribonucleic acid, participates in redox processes, in the metabolism 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 a large anti-infective role. To increase immunity and normalize blood composition, mix green walnut fruits and honey (sugar can also be rolled through a meat grinder) in equal parts by volume, insist in a tightly closed 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.

With catarrh of the stomach, diarrhea, rickets, scrofula, worms, anemia, chronic eczema, beriberi, diabetes, they drink a decoction of unripe fruits:

Pour 20 g of chopped fruits with 1 cup 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 (it needs a small amount - literally on the tip of a knife) effectively stops nosebleeds, they are also sprinkled with abrasions on the skin.

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

It is prepared in the following ways.

Method 1

Place the crushed peel in a bottle for 3/4 of the volume, pour alcohol or vodka to the top. Insist in a dark place for 1 month and store in the same place.

Method 2

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

Nuts of milky-wax ripeness contain 3-4% ascorbic acid. Later, as the content of vitamin C matures, it sharply decreases, while 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.

In the treatment of bronchitis, folk remedies can also be used.

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

Cooking method. Grind raw materials into powder, pour wine and leave for a day. 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 aconite to the decoction, squeeze the juice from the lemons there, add honey. Mix everything well.

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

Walnut peel juice boiled with honey was used as a mouth and throat rinse in the treatment of tonsillitis and bronchitis.

For diseases of the throat - laryngitis, frontal sinusitis, tonsillitis - put 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 with loosening, mouth ulcers, colds, throat swelling 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. plantain leaves.

Cooking method. Pour boiling water over the herbs and leave to infuse 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 aconite and walnut leaves, grind the kidneys into powder, mix in an enameled 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 antihelminthic.

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

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.

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

4 tbsp. l. crushed unripe nuts pour a glass of slightly 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 the tapeworm and other worms.

And 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 against tapeworm and roundworms, an infusion of unripe nuts is used.

4 tbsp. l. crushed 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 life).

Green walnut honey infusion is recommended for infectious diseases, goiter, diseases of the gastrointestinal tract, renal and pulmonary polycystosis, chronic skin diseases.

The recipe for the infusion: young green walnuts, collected before the holiday of Ivan Kupala, scroll through a meat grinder and mix with honey in a ratio of 1: 1. Drain into a bottle, cork and place in a dark place for one month. Drink 1 tsp. 3 times a day before meals until cured.

Rinse with a decoction of a green "wrapper" helps to strengthen the teeth.

If the juice from the nut skin is boiled with grape juice to the stage of a viscous liquid, and then rinsed with this mixture in the mouth, it will be an excellent remedy for strengthening loose teeth and an effective remedy for tumors.

The 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 caecum.

The green peel, taken orally, prevents pregnancy.

The juice of green peel is rubbed on eczema-affected areas of the skin, eliminating itching and “crawling” of goosebumps.

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

To obtain a drink from dry pericarp follows 1/2 tsp. crushed bark pour 1 cup boiling water and leave for 5 - 6 hours, drain. 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 shells and walnut 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 the 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. The resulting tincture is recommended to lubricate sore spots. This drug is effective for hair loss (baldness), diseases of the nervous system, pain and fissures in the anus, for the treatment of kidneys, the treatment of varicose veins and ulcers, for the healing of wounds, pustules, abscesses, with frostbite, tumors, with scrofulous and syphilis ulcers.

Nut peel jam is considered useful in inflammatory processes in the kidneys, fibroma, chronic form of nephritis and pyelonephritis.

Oncological diseases

There are two types of tumors - benign and malignant.

The former (which include, for example, warts and wen, fibromas, fibroids), growing, tend to separate from the rest of the body by a connective tissue capsule. The second, rapidly multiplying, everywhere form new colonies of cells (metastases).

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

The first is called cancer, the second - sarcoma.

Cancer can develop wherever there is epithelial tissue (on the skin, tongue, salivary glands, mouth, larynx, nasopharynx, thyroid gland, mammary gland, esophagus, lungs, pleura, stomach, pancreas, liver, gallbladder, small intestine, large intestine, rectum, anus, uterus, ovaries, kidneys, bladder, etc.

Such 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, fever, and others, which makes it difficult to detect cancer during this period.

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

If epithelial cancer grows, it becomes all-pervading, causing an ulcerative condition and tissue decomposition. At this stage, cancer cells enter other organs through the lymphatic system and blood vessels. Cancer that occurs, for example, in the stomach, captures 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 observation, scientists have 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 its elasticity. Additional signs: extensive calluses on the soles, acne formation, peeling of the skin, pale, colorless facial skin. The reason is a lack of vitamin A.

2. Change of mucous membranes. Indicates a lack of vitamin B2 (riboflavin).

3. Chapped corners of the mouth (bites). Indicate a lack of vitamin B2.

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

5. Dull, dry, brittle nails and cracked hands are the result of a lack of vitamin B2.

6. Dense brown coating on the tongue. Indicates a lack of nicotinamide (a component of the vitamin B complex).

7. Dull, thin hair. Indicate 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 with light pressure on the skin indicate a lack of vitamin C.

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

11. Slow and irregular scarring of postoperative wounds (due to lack of vitamin C).

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

13. Apathy, lethargy, spleen - 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. Indicates a lack of citric acid and the fact that the internal environment of the body is alkalized, which is the most favorable for the growth of cancer cells.

16. Physical weakness - indicates insufficient intake of iodine and sulfur in 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 decay products.

The presence of any of these signs does not necessarily indicate cancer, but the risk of cancer increases in 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 cultures, among which the leading place rightfully belongs to the walnut. Experience of folk and official medicine of the XX century. allows us to conclude that walnut preparations have an effective effect on oncological diseases due to the multifaceted effect on the human body (bactericidal, tonic, anti-sclerotic, astringent, laxative, hypoglycemic, hemostatic, anti-inflammatory, antihelminthic, wound healing and epithelizing).

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

For oncological diseases, it is recommended to use the following tincture: chop 27 green fruits, pour 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 herb motherwort.

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

Mode of application. Take a remedy 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 agent, wring it out, attach it to the affected 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 in people with sensitive skin. After the compress, rinse the skin and treat with a nourishing cream. The procedure should be carried out no more than 1 time per day.

Before starting treatment, you need to conduct an external test, lubricating the skin in the elbow with a small amount of medication. With allergies, redness or a small rash appears.

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

Recipe for walnut tincture: Rinse a few unripe walnuts (in a green soft shell), put in a glass dish and pour 50% alcohol, close the dish. Insist 2 days. You should get a greenish-brown tincture. Add vitamin C at the rate of 1/4 tsp. for 1 liter of tincture. Immediately before use, dilute with water in a ratio of 1: 1.

On the 1st day of treatment, it is necessary 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 up, and when taken, honey and cinnamon can be added 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 from 1 kg of walnuts, 1 leaf of Indian onion, 1/2 liter of vodka.

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

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

A few years ago, a lecturer 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 Todika balm, as well as its improved analogue, created on aviation kerosene by the Moscow scientist A. G. Malenkov, the drug Todikamp. Both medicines have sufficient effectiveness in the fight against various diseases, including cancer. Unripe walnuts are rich in fat-soluble antioxidants and extract kerosene. Antioxidants, as established by recent studies, have an effective antitumor effect and increase the body's immunity.

The application of the balm occurs 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 on a piece of sugar. You shouldn't drink anything. After the 1st course, you should take a one-month break, and then continue in a second course, adding drops from the 1st week (up to a maximum of 30 on the 4th week) and after another break, you can proceed to the 3rd and last course, also adding the number of drops from the 1st week and gradually bringing to the 4th week up to 40 drops. For colds and flu, at the first signs, it is recommended to drink this drug (provided it is prepared on pure distillation kerosene) - 1 tsp 2 times a day, and also apply an additional compress to the chest or interscapular region.

This tincture can also be used externally. After shaking the preparation, with the help of gauze folded in half, compresses are applied to the sore spot. On top of the compress is superimposed parchment thick paper and a cloth bandage. It should be remembered that you can not use cellophane. The fabric bandage should be linen, and on top you can fix it 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 petroleum jelly or olive oil, and preferably with sea buckthorn oil, and apply a warming bandage. This tincture is used to treat radiculitis, joint diseases of non-specific origin, arthritis, heel spurs, bursitis.

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

An ointment prepared from walnut partitions (pulverized) and vegetable oil can be applied to external malignant tumors.

A decoction of walnut partitions - 2 tbsp. l. partitions pour 1.5 tbsp. boiling water and boil for 20 minutes on 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, prostate adenoma.

Tincture from tumors: chop 150 g of valerian roots, nutmeg, birch buds and walnut partitions. Take 50 g of each component, mix, pour 1/2 l. vodka. Infuse 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 admission, you should take care of the 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.

Walnut shell tincture on vodka is used for ovarian cysts, tumors and salt deposits.

To remove the toxic effects of specific antitumor treatment and increase the body's resistance, it is recommended to use 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 for use. Use 3-4 tbsp. l. (preferably in the afternoon) for 1 reception. For brain tumors, this drug should be taken 1 tbsp. l. in a day.

To remove hair (women's mustaches), cut open a green walnut and rub the juice over the upper lip.

To clean the blood vessels, use the following preparation: crushed green walnut peel (1 tsp) pour 1 cup boiling water, add 1 tsp. honey and drink this infusion as tea.

The daily use of unripe kernels with honey, 50-100 g each, is useful for the elderly as a rejuvenating agent. In addition, the use of green pericarp preparations increases the threshold of auditory sensitivity.

Required: 6 leaves of a 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 a refrigerator, wrapping them in a thick cloth. Then rinse, grind and pour boiled water. Let it brew, then strain the liquid and add chopped nuts and honey.

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

Benefits of walnut partitions

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

Although, according to folk medicine, they were used to treat diabetes 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, and traces of iodine.

shell tablets

Walnut shells are very valuable.

Grind the shells of 14 nuts, pour ½ l of vodka for 7 days. Infusion is used to cleanse the vessels. Drink 1 tbsp. l. on an empty stomach At the same time, salts, blockages, resulting tumors, cysts, hardening of the chest, blockage of the bronchi are absorbed.

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

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

For the treatment of duodenal ulcers, pour 4-5 partitions of walnuts with a glass of boiling water, wrap, 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, pour vodka and insist from 7 to 21 days. Then strain into a dark bottle and drink 1 tbsp. l. before meals for diabetes, colitis, gastrointestinal diseases, thyroid disease, joints, hypertension.

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

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

Pour 1/3 of the bottle into partitions, pour vodka, insist from 7 to 21 days, pour into a dark dish. Take 1 tbsp. l. before meals with diabetes, inflammation of the thyroid gland, with colitis, joint disease.

An aqueous infusion of partitions, as well as walnut shells, is recommended for hypertension and atherosclerosis.

Infuse fresh woody partitions of walnuts on cognac with honey for a week. Should be taken orally 1 tbsp. l. 3 times in laziness in the treatment of goiter.

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

In case of severe indigestion, an infusion of internal partitions of the nut on wine is taken: split the shell of 300 g of nuts, remove the partitions, chop them, pour a glass of wine or alcohol, insist for 3 days and drink 6-8 drops, diluted with warm boiled water.

With a 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 cup 2 times a day.

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

Tincture from internal partitions: Pour 20 - 25 nuts with 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, the treatment can be repeated.

With a duodenal ulcer, place 4-5 partitions of a nut 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 obtained from the powder of partitions, crushed walnut kernels and vegetable oil is recommended to be applied to malignant tumors.

There are a few rules to remember and never ignore.

1. Walnut kernels are most easily digested only in a 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 protein foods, they should be consumed for medicinal purposes only at night or before daytime sleep, since protein is better absorbed when the body is resting.

3. For 1 reception, the maximum number of nucleoli should not exceed 7. This is the maximum allowable rate. Ideally, 4 - 5 nucleoli. If you eat more than 7, headaches and vasospasm may begin.

Fortifying recipe

1 cup walnuts, 1 cup raisins (pitted), 1 cup dried apricots, 1 lemon with peel plus 300 g honey. Grind everything, pour honey. Mixture take 1 tbsp. l. before meals 3 times a day. This will raise immunity, help with overwork, give strength. The mixture can be consumed at any age, especially indicated for the elderly.

Nut milk is good for stomach ulcers.

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

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

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

There is a belief among the peoples of the Caucasus: 2-3 nuts a day in old age reduce the likelihood of cataracts.

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

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

With frequent urination, the kernels of the nut should be roasted on smoldering coals, crushed and taken at bedtime with water.

Chewed walnut kernels are applied to an abscess, fungal infections of the nail plate.

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

With cardiovascular insufficiency, atherosclerosis the following helps.

Skip 1 cup of walnut kernels through a meat grinder, add 1 cup of lemon juice (preferably gruel) and honey. Mix thoroughly with a wooden spoon in an enameled 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 desirable to repeat the courses of taking the mixture 3-4 times a year with a break between courses of 1 month.

One of the recipes of traditional medicine says: for the treatment of hypertension, atherosclerosis and glandular deficiency anemia, 100 g of nuts should be consumed daily with or without 60 g of honey for 45 days.

An infusion of the leaves is taken for sclerosis of cerebral and cardiac vessels, to improve metabolism and lower blood sugar, as well as to reduce hemoptysis in pulmonary tuberculosis. For its preparation 2 tsp. leaves pour 1 cup boiling water, insist 1 hour and filter. Take 1/2 cup 4 times a day before meals.

Nuts eaten with dry figs and rue literally save 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 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, an equal amount of walnut and sesame. Grind into powder and take it 1 tsp. every night before bed. You can add some honey to this preparation.

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

Walnuts can be a delicious addition to delicious meals if used wisely. Find out what can be prepared from this product.

Why exactly walnuts?

Walnuts are widely used in cooking, and for good reason. Firstly, they are very, very nutritious and useful, 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 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 that favorably emphasizes and complements the other components of the dishes.

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 the walnut cake, for the preparation of which you will need:

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

Cooking:

1. Hazelnuts (peeled) need to be ground in a coffee grinder or blender, it will serve as a kind of base. But just 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 make foam. Gently introduce hazelnuts and walnuts into it, as well as half of the available sugar. Cover two baking sheets of the same shape with baking paper, put half of the nut dough in them 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 vanilla, cream and the remaining sugar. Heat the mixture slowly over low heat, stirring constantly and vigorously to achieve a thick consistency. Next, add the oil to the composition, mix everything well.
4. Separate the finished cakes from the parchment, grease one of them generously with yolk-butter cream (leave a little for decoration), put the other on top. Coat the surface of the cake with cream, if desired, decorate with powdered sugar, grated chocolate or cocoa.

Recipe two

For dessert, you can cook 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 tablespoons) walnuts;
• two tablespoons of honey;
• a little cinnamon powdered sugar (optional)

Instruction:

1. The apple must be thoroughly washed and dried. Now, with a knife, carefully cut the core out of it so that a void remains inside.
2. Put the walnuts in the apple, previously peeled and cut with a knife. Put honey on them. Add a little cinnamon for flavor, if desired. Top the apple can be covered with the top, if you have not thrown it away.
3. Cover a baking sheet with parchment, put a 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 peeled walnuts;
• 1.5 st. l. wine vinegar;
• tsp hops-suneli;
• a bunch of cilantro;
• 15-20 g of oil (either vegetable or butter);
• five cloves of garlic;
• half tsp saffron
• tsp coriander.

Cooking:

1. Wash the chicken fillet, immerse in whole pieces in a saucepan with water and cook for about twenty minutes. Next, take it out (do not pour out the broth, it will be required), grease 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. Stir in the flour, continue frying everything together for a couple of minutes, and then pour in the broth so that 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 walnut salad.

Ingredients:

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

Instruction:

1. Beets should be cooked until fully cooked: it should become quite soft, but not boiled. As soon as it cools down a bit, grate it on a medium grater.
2. If the prunes are hard, then literally pour hot water over it for a couple of minutes, so it will soften. Next, cut it into small pieces or chop using a blender.
3. Grind garlic after cleaning in any way, for example, grate or pass through a press.
4. Peel the nuts and chop with a knife or chop in a blender, but not 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 peeled 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 cup of broth (for example, vegetable or chicken).

Cooking process:

1. Peel the garlic, pass it through a meat grinder together with nuts several times, or grind it well in a blender to form a homogeneous mushy mass.
2. Finely chop the cilantro with a knife.
3. In a bowl, mix the garlic-nut mass, vinegar, chopped cilantro, turmeric, pepper and coriander, add the broth. To make the sauce soft and smooth, 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 make a wide variety of amazing dishes. Try one of the suggested recipes!

Feb 11, 2017 Olga

What can be cooked from nuts: TOP 10 recipes with photos from the magazine website

We all love walnuts since childhood, because, for sure, each of us mother or grandmother baked various goodies with these nuts. However, the variety of recipes using walnuts is simply amazing. It turns out that walnuts can be added not only to various types of pastries, but even to the first and second courses, as well as to salads.

In addition to great taste, walnuts are extremely beneficial for our body. Nuts are very rich in protein and fiber that is so useful for our body. Also, due to the high content of iodine, iron, magnesium and zinc, walnuts have a positive effect on the functioning of the brain, heart, liver and intestines. Vitamins of group B, as well as vitamins A, E, C, help to strengthen the immune system, and also help maintain the beauty of the skin, hair and nails. For connoisseurs of this healthy nut, the following collection of the best recipes with its use has been compiled.

Recipe 1.

Ingredients: 100 walnuts, 500 g chicken fillet, 200 g hard cheese, 300 g mushrooms, 2 garlic cloves, mayonnaise, salt and pepper to taste.

Boil the chicken fillet until tender in salted water with the addition of a couple of bay leaves and a few peas of allspice. Cut the chilled chicken fillet into small cubes. Grate hard cheese on a coarse grater and cut into small cubes. Rinse mushrooms under running water, cut into small slices. Melt the butter in a hot frying pan. Saute mushrooms in oil until golden brown. Peel the walnuts and finely chop. Garlic is also peeled and passed through a press. Mix the resulting ingredients, grease with the required amount of mayonnaise, pepper and salt to your preference. Mix everything and send to the refrigerator to cool for 10-15 minutes.

Recipe 2.

Ingredients: 2 tbsp. walnuts, 1 tbsp. apple cider vinegar, 2 tsp Dijon mustard, 2 tbsp. olive oil, 2 tbsp. walnut oil, 1 tsp honey, 900 g of new potatoes, 1 tbsp. crushed tarragon leaves, 1 pc. shallots, 3 gherkins, salt and pepper to taste.

Peel the nuts and place on a baking sheet. Preheat the oven to 190-200 degrees, then send the baking sheet with nuts to bake until golden brown. Cool the roasted nuts and chop well. Place vinegar, mustard, a little walnut, honey, olive oil, pepper and salt into a blender jar. Mix everything and use a blender to bring to a homogeneous state. If needed, add more salt and pepper. Rinse young potatoes well under running water and boil until tender in salted water. This will take approximately 15-20 minutes. Cool down the tubers and cut into quarters. To prepare a salad, it is better to take medium-sized potatoes. Transfer the resulting potato slices to a deep bowl, sprinkle with tarragon and nuts. Finely chop the shallots and gherkins and sprinkle them over the potatoes. Pour all the ingredients with the dressing obtained with a blender and mix gently. Serve the salad warm.

Recipe 3.

1 kg of tomatoes, 5 cloves of garlic, 0.5 cups of walnuts, 1 bell pepper, dill and parsley to taste, salt and pepper to preference.

Take tomatoes, wash well under running water. Next, cut the vegetables into small pieces. Remove the kernels from the walnuts and chop them with a knife. Add nuts to tomatoes. Pour the resulting ingredients with a small amount of water and send to medium heat. Peel the garlic and finely chop, and then send to the tomatoes. Tomatoes with nuts and garlic, salt and pepper to preference. If desired, you can increase the amount of garlic and pepper to make the soup a little spicier. Cook the soup until the tomatoes are soft. Cut the bell pepper into thin strips, and finely chop the greens. Send pepper and herbs to tomato soup and pour into plates.

Recipe 4.

Ingredients: 500 g lean beef, 100 g walnuts, ¼ cup rice, 2 liters of water, 2 medium-sized onions, 1 tsp. hops-suneli seasonings, 2-3 cloves of garlic, 0.5 tsp. dried basil, 0.5 tsp red pepper, 1 tbsp. chopped parsley, 50 g pomegranate juice or tkemali, salt to taste.

Cut the beef into small cubes, then pour cold water over medium heat. Bring the meat to a boil and remove the foam. Boil beef until tender for 1.5 hours. Wash the rice and send to the beef. Salt the future soup and cook for another 10 minutes. Peel the onion and then chop finely. Next, fry the onion in a small amount of vegetable oil until transparent and send to the pan with meat and rice. Also, onions can be put in kharcho soup raw, without first frying. Peel the nuts and chop as desired. Add nuts, finely chopped parsley, basil, red pepper, suneli hops to the broth with meat and rice. Mix everything well. At the next stage, pour in the tkemali sauce or pomegranate juice and mix the soup again. In this form, cook for another 5 minutes. Peel the garlic and finely chop, add to the soup. Remove the saucepan with kharcho soup from the heat and let it brew for 10 minutes. Garnish each serving plate with chopped parsley and dill before serving.

Recipe 5.

Ingredients: 0.5 cup walnuts, 0.5 kg pizza dough, 1 tbsp. walnut oil, 2 cups arugula leaves, 120 g goat cheese, pepper to taste, balsamic vinegar to preference.

Preheat the oven to 200-220 degrees. Place a round pizza dish in there to reheat. Pour the nuts into a preheated form and fry them in the oven until golden brown, remembering to stir occasionally so that the nuts do not burn. Place the toasted nuts on a plate and return the pizza dish to the oven. Break the nuts if the pieces seem too big. Soften the dough, and then roll out the size of the form. Then grease the future cake with walnut oil. Next, top with nuts, goat cheese chunks, and arugula leaves. Drizzle the rest of the walnut oil over the ingredients and season with a little pepper. Transfer the dough with the filling to a baking dish and send it to the oven to bake until cooked. Cook pizza until golden brown for 12-16 minutes. Cut the finished pizza into slices and sprinkle with a little balsamic vinegar before serving and serve immediately.

Recipe 6.

Ingredients: 200 g chicken fillet, 400 ml 20% fat cream, 50 g walnuts, 10 g dill, 100 g pasta, 50 g mozzarella cheese.

Melt the butter in a frying pan. Wash the chicken fillet and cut into small pieces or strips. Next, fry the chicken in butter until light golden brown. Pour the cream into the pan and continue to cook the chicken. At the next stage, add finely chopped nuts and simmer a little more. Grate the mozzarella and then add it to the creamed chicken. Boil pasta in lightly salted water until al dente. Wash and finely chop the dill, then add to the pan. If the chicken is already cooked, then it can be removed from the heat. Add boiled pasta to the pan and mix well. Transfer a serving of pasta with chicken to a flat plate and garnish with herbs, and then serve.

Recipe 7.

Ingredients: 0.5 kg of shelled walnuts, 125 g of breadcrumbs, 125 g of buttermilk, 130 g of powdered sugar, 1 tsp. baking powder, 150 g cognac, 400 g sugar, 600 ml water, zest of one lemon, 1 tbsp. cinnamon, 4 eggs.

Preheat the oven to 180 degrees. Cover the baking dish with parchment paper, greased with vegetable oil. Peel and chop the nuts. Whisk butter until creamy. Separate the yolks from the whites. Gradually add one egg yolk to the butter, mixing well at the same time. Next add sugar and beat until smooth. Sift the baking powder and combine it with cinnamon and breadcrumbs. Add all the ingredients to the creamy mass and mix well. Beat the egg whites into a strong foam, and then combine them with a mass of butter, yolks and sugar, breadcrumbs. Add cognac and chopped walnuts in small portions, mix well in parallel. Put the resulting mixture into a baking dish and send it to the oven. Bake the cake until done, about an hour. Then remove the baked cake from the mold and cool. Next, start preparing the syrup. To do this, pour some sugar into a saucepan and cover with water. Heat the liquid and make sure the sugar dissolves. Next, add the cinnamon and lemon zest to the sugar syrup. Mix everything and bring to a boil. Boil the mixture for 5 minutes to obtain a fragrant syrup. Next, strain the syrup through cheesecloth or a sieve and refrigerate. Pour the baked cake with the resulting syrup and send it to the refrigerator to cool.

Recipe 8.

Ingredients: 200 g butter, 400 g cookies, 1 egg, 4 tbsp. milk, 200 g sugar, 10 walnuts, 50 g cognac, 50 cocoa, vanillin to taste.

Mix cocoa and sugar. Beat the egg and mix with sugar and cocoa. Pound the mass until smooth. Pour in milk and add softened butter. Place all ingredients in a saucepan and melt over low heat. Remove the mixture from heat, add vanillin to taste, as well as nuts and cognac. Finely crumble the cookies, and then also pour into the butter mass. Mix the obtained ingredients well and cool. Put the resulting mass on the foil and form a sausage. Send the dessert to the refrigerator overnight, and cut into portions before serving.

Recipe 9.

Ingredients: 3-4 cups of wheat flour, 250 g of sugar, 1 tsp. cinnamon, 0.5 tsp salt, 300 g butter, 0.5 cup walnuts, 1 tbsp. baking powder, 1 egg, 200 g milk, 1 tsp. vanilla extract.

To prepare the crispy top, mix 1.5 cups of flour, 1 tsp. cinnamon, ¾ cup sugar, 0.5 tsp. baking powder, a pinch of salt with 180 g of butter until smooth. Chop the walnuts, then fry a little in a pan. Next, add the nuts to the resulting mass and mix well. Set the resulting mixture aside. Preheat oven to 180 degrees. Grease a baking sheet and sprinkle with a little flour. In a blender cup, combine 120 g butter, ¾ cup sugar and vanilla extract. Add chicken egg. Pour the remaining dry ingredients into the mixture, pour milk. Mix everything. Pour the dough onto a greased baking sheet, and spread the crumbs with walnuts on top. Send to bake in the oven for 40 minutes until golden brown. Before serving, cut into portions.

Recipe 10.

Ingredients: 1.5 cups wheat flour, 1 tsp. soda, 1 tsp soda, salt on the tip of a knife, ¾ cup chocolate chips, 1 cup crushed walnuts, 0.5 cup butter, 1 cup sugar, 2 eggs, 1 cup banana puree, 2 tbsp. lemon juice, vanillin to taste.

Preheat the oven to 180-190 degrees. Take a loaf tin, grease it with oil and dust it with a little flour. In a deep bowl, mix flour, baking powder and soda, and add salt. In another bowl, mix the chopped nuts and chocolate chips (instead of chips, you can just use pieces of dark or milk chocolate). In a mixture of nuts and chocolate, add 1 tbsp. flour with soda and baking powder. Beat butter until creamy, gradually adding sugar. Next, add the egg, mashed banana and lemon juice, as well as vanilla to taste. Put a third of the dough in a bread pan, pour half of the nut mixture. In the next step, lay out another third of the dough and sprinkle with chopped nuts. Lay the rest of the dough on top. With a knife, describe the shape of the zigzag in the future banana bread. Place the baking dish in the oven for an hour. Cool before serving, then cut into portions.

We can say with confidence that in the culinary arsenal of every housewife there are a couple of recipes with walnuts. And this pattern is not at all accidental, since walnuts go well with a huge number of products. Nuts are not only delicious, but also very healthy. Almost all traditional cuisines of various countries have recipes with nuts in their list of culinary delights, which make dishes not only more nutritious, but also very refined and appetizing.