Ecology of health: In folk medicine, alcohol tincture from green walnut peel is used for stomach catarrh, 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 special vitality.

Hippocrates advised eating nuts for diseases of the stomach, brain, heart, liver and kidneys.

In Greek mythology, in the legend about 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 “karia” meant “hazel” among the ancient Greeks, 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 nut kernels with milk has a positive effect on health and is a highly effective means for neutralizing and removing harmful substances from the body. It was prescribed for indigestion.

The famous psychologist Vladimir Levi calls walnuts a holiday for the brain, since 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, nut seeds, seed oil, hard shell and thin walls between parts of the nut kernel.

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

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

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

Inhaling the smell of nuts in small doses is pleasant for a person, but in large doses it causes a headache.

Green walnuts change your life for the better.

In terms of vitamin C content, an unripe nut is 8 times higher than black currants and 50 times higher than citrus fruits. It is known that ascorbic acid promotes the synthesis of deoxyribonucleic acid, participates in redox processes, in the exchange 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 an important anti-infective role. To increase immunity and normalize blood composition, you should mix green nuts and honey (you can also use sugar) in equal parts by volume, and leave in a tightly sealed 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.

For stomach catarrh, diarrhea, rickets, scrofula, worms, anemia, chronic eczema, vitamin deficiencies, diabetes, drink a decoction of unripe fruits:

Pour 20 g of chopped fruits with 1 glass 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 (a small amount is needed - literally on the tip of a knife) effectively stops nosebleeds; it is also sprinkled on skin abrasions.

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

It is prepared in the following ways.

Method 1

Place the crushed peel into a bottle 3/4 full and fill it to the top with alcohol or vodka. Infuse in a dark place for 1 month and store there.

Method 2

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

Nuts of milky-waxy ripeness contain 3 - 4% ascorbic acid. Subsequently, as ripening occurs, the vitamin C content decreases sharply, while at the same time 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.

When treating bronchitis, you can also use folk remedies.

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

Cooking method. Grind the raw materials into powder, pour in wine and leave for 24 hours. 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 to the aconite decoction, squeeze out the juice from the lemons, and add honey. Stir everything well.

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

Juice from the nut peel, boiled with honey, was used as a mouth and throat rinse in the treatment of sore throat and bronchitis.

For throat diseases - laryngitis, frontal sinusitis, tonsillitis - place 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 when they are loosened, mouth ulcers, colds, pharynx tumors 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. large plantain leaves.

Cooking method. Pour boiling water over the herbs and leave to steep 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 the leaves of aconite and walnut, grind the buds into powder, mix in an enamel 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 anthelmintic.

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

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.

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

4 tbsp. l. crushed unripe nuts, pour a glass of lightly 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 tapeworm and other worms.

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

4 tbsp. l. chopped 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 age).

Honey infusion of green walnut is recommended for infectious diseases, goiter, diseases of the gastrointestinal tract, renal and pulmonary polycystic diseases, and chronic skin diseases.

Recipe for preparing the infusion: young green walnuts, collected before the holiday of Ivan Kupala, grind through a meat grinder and mix with honey in a 1: 1 ratio. Pour into a bottle, seal and place in a dark place for one month. Drink 1 tsp. 3 times a day before meals until healing.

Rinsing with a decoction of the green “wrapper” helps strengthen teeth.

If you boil the juice from the nut peel with grape juice until it becomes a viscous liquid, and then rinse your mouth with this mixture, you will get an excellent remedy for strengthening loose teeth and an effective treatment for tumors.

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 cecum.

The green peel, taken orally, prevents pregnancy.

The juice of the green peel is rubbed onto areas of the skin affected by eczema, eliminating itching and crawling.

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

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

Nut peel jam is considered useful for inflammatory processes in the kidneys, fibroids, chronic nephritis and pyelonephritis.

Oncological diseases

There are two types of tumors - benign and malignant.

The first (which include, for example, warts and wen, fibroids, myomas), growing, tend to be separated from the rest of the body by a connective tissue capsule. The latter, rapidly multiplying, form new colonies of cells (metastases) everywhere.

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

The former are called cancer, the latter - sarcoma.

Cancer can develop anywhere there is epithelial tissue (skin, tongue, salivary glands, mouth, larynx, nasopharynx, thyroid, breast, esophagus, lungs, pleura, stomach, pancreas, liver, gall bladder, small intestine, large intestine, rectum, anus, uterus, ovaries, kidneys, bladder, etc.

This type of 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, elevated temperature, etc., which makes detecting cancer during this period difficult.

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

If epithelial cancer grows, it becomes pervasive, causing an ulcerative condition and tissue decomposition. At this stage, cancer cells spread to other organs through the lymphatic system and blood vessels. Cancer that occurs, for example, in the stomach, invades 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 observations, scientists 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 elasticity. Additional signs: extensive calluses on the soles, acne formation, flaking of the skin, pale, colorless facial skin. The reason is a lack of vitamin A.

2. Changes in mucous membranes. Indicates a deficiency of vitamin B2 (riboflavin).

3. Cracked corners of the mouth (jams). Indicates a lack of vitamin B2.

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

5. Matte, dry, brittle nails and cracked hands are a consequence of a lack of vitamin B2.

6. Thick brown coating on the tongue. Indicates a deficiency of nicotinamide (component of the B complex vitamins).

7. Dull, thin hair. Indicates 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 when light pressure is applied to the skin indicate a lack of vitamin C.

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

11. Slow and improper formation of scars of postoperative wounds (due to a lack of vitamin C).

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

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

16. Physical weakness - indicates insufficient intake of iodine and sulfur into 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 waste products.

The presence of any of these signs does not necessarily indicate cancer, but the risk of cancer increases in those 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 crops, among which the leading place rightfully belongs to the walnut. Experience of traditional and official medicine of the 20th century. allows us to conclude that walnut preparations have an effective effect on cancer due to their multifaceted effect on the human body (bactericidal, tonic, antisclerotic, astringent, laxative, hypoglycemic, hemostatic, anti-inflammatory, anthelmintic, wound-healing and epithelializing).

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

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

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

Mode of application. Take the product 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 product, squeeze it out, apply it to the sore 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 for people with sensitive skin. After the compress, rinse the skin and treat with nourishing cream. The procedure should be carried out no more than once a day.

Before starting treatment, you need to carry out an external test by smearing the skin in the elbow with a small amount of medicine. Allergies cause redness or a small rash.

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

Recipe for making walnut tincture: rinse several unripe walnuts (in a green soft shell), put in a glass container and fill with 50% alcohol, close the container. Leave for 2 days. The tincture should be greenish-brown in color. Add vitamin C at the rate of 1/4 tsp. for 1 liter of tincture. Immediately before use, dilute with water in a 1:1 ratio.

On the 1st day of treatment, you need 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, and when taken, you can add honey and cinnamon 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 of 1 kg of walnuts, 1 leaf of Indian onion, 1/2 liter of vodka.

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

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

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

The balm is used 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 to a piece of sugar. You should not drink anything with it. After the 1st course, you should take a month's break, and then continue in a second course, adding drops from the 1st week (maximum up to 30 in the 4th week) and after the next break you can start the 3rd and last course, also adding the number of drops from the 1st week and gradually increasing to 40 drops by the 4th week. For colds and flu, at the first signs, it is recommended to drink this drug (provided it is prepared in pure distilled kerosene) - 1 tsp 2 times a day, and also additionally apply a compress to the chest or interscapular area.

This tincture can also be used externally. After shaking the drug, apply compresses to the sore spot using gauze folded in half. Thick parchment paper and a fabric bandage are placed on top of the compress. It should be remembered that you cannot use cellophane. The fabric bandage should be linen, and can be secured on top 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 Vaseline or olive oil, or better yet, sea buckthorn oil and apply an insulating bandage. This tincture treats radiculitis, joint diseases of nonspecific origin, arthritis, heel spurs, and bursitis.

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

An ointment prepared from walnut septa (crushed into powder) and vegetable oil can be applied to external malignant tumors.

Decoction of walnut partitions - 2 tbsp. l. pour 1.5 tbsp of partitions. boiling water and simmer for 20 minutes over 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, and prostate adenoma.

Tincture for tumors: chop 150 g of valerian roots, nutmeg, birch buds and walnut partitions. Take 50 g of each component, mix, pour 1/2 liter. vodka. Leave 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 reception, you should take care of 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.

Tincture of walnut shells with vodka is used for ovarian cysts, tumors and salt deposits.

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

To remove hair (mustache for women), you need to cut a green nut and rub the juice over the upper lip.

To clean blood vessels, you should use the following preparation: pour chopped green walnut peel (1 tsp) with 1 cup of boiling water, add 1 tsp. honey and drink this infusion like tea.

Daily consumption of unripe kernels with honey, 50 - 100 g, is useful for older people as a means of rejuvenating the body. In addition, the use of green pericarp preparations increases the threshold of auditory sensitivity.

Required: 6 leaves of 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 the refrigerator, wrapped in thick cloth. Then rinse, chop and add boiled water. Let it brew, then strain the liquid and add chopped nuts and honey.

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

Benefits of walnut partitions

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

Although, according to folk medicine, they were used to treat diabetes mellitus 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, as well as traces of iodine.

Shell tablets

Walnut shells are very valuable.

Grind the shells of 14 nuts, pour ½ liter of vodka for 7 days. The infusion is used to cleanse blood vessels. Drink 1 tbsp. l. on an empty stomach. At the same time, salts, blockages, formed tumors, cysts, hardening of the breast, blockage of the bronchi are resolved.

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

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

To treat duodenal ulcers, pour a glass of boiling water over 4-5 walnut septa, cover, 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, fill with vodka and leave for 7 to 21 days. Then strain into a dark bottle and drink 1 tbsp. l. before meals for diabetes, colitis, gastrointestinal diseases, thyroid disease, joint disease, hypertension.

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

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

Pour 1/3 of the bottle into the partitions, add vodka, leave for 7 to 21 days, pour into a dark container. Take 1 tbsp. l. before meals for diabetes, inflammation of the thyroid gland, colitis, joint disease.

An aqueous infusion of partitions, as well as nut shells, is recommended to be taken for hypertension and atherosclerosis.

Infuse fresh woody walnut partitions in cognac with honey for a week. Should be taken orally 1 tbsp. l. 3 times a day when treating goiter.

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

For severe stomach upsets, take an infusion of the internal partitions of the nut in wine: split the shells of 300 g of nuts, remove the partitions, grind them, pour a glass of wine or alcohol, leave for 3 days and drink 6-8 drops, diluting with warm boiled water.

In case of 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 glass 2 times a day.

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

Tincture from internal partitions: 20 - 25 nuts, pour 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, treatment can be repeated.

For duodenal ulcers, place 4-5 walnut partitions 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 made from septum powder, crushed nut kernels and vegetable oil is recommended to be applied to malignant tumors.

There are a few rules that you need to remember and never ignore.

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

3. For 1 dose, the maximum number of nucleoli should not exceed 7. This is the maximum permissible norm. Ideally, 4 - 5 nucleoli. If you eat more than 7, headaches and vascular spasms may begin.

General strengthening recipe

1 cup walnuts, 1 cup raisins (seedless), 1 cup dried apricots, 1 lemon with peel plus 300 g honey. Grind everything, pour honey. Take the mixture 1 tbsp. l. before meals 3 times a day. This will boost your immunity, help with fatigue, and give you strength. The mixture can be consumed at any age, especially for older people.

Nut milk is good for stomach ulcers.

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

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

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

The peoples of the Caucasus have a belief: 2 - 3 nuts per day in old age reduce the likelihood of cataracts.

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

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

If you urinate frequently, the nut kernels should be fried over smoldering coals, crushed and taken with water before bed.

Chewed walnut kernels are applied to abscesses and fungal infections of the nail plate.

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

For cardiovascular failure, atherosclerosis The following remedy helps.

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

One of the traditional medicine recipes says: to treat hypertension, atherosclerosis and iron deficiency anemia, you should consume 100 g of nuts daily with or without 60 g of honey for 45 days.

An infusion of leaves is taken for sclerosis of the brain and heart vessels, to improve metabolism and reduce blood sugar, as well as to reduce hemoptysis in pulmonary tuberculosis. To prepare it, 2 tsp. leaves pour 1 cup of boiling water, leave for 1 hour and filter. Take 1/2 cup 4 times a day before meals.

Nuts eaten with dry figs and rue can literally save you 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 out 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, equal amounts of nuts and sesame seeds. Grind into powder and take 1 tsp. every evening before bed. You can add a little honey to this preparation.

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

Roasted walnuts are fattier and richer in taste than raw walnuts. Although roasted shelled walnuts are preferred over roasted shelled walnuts due to the difficulty of removing the shell, roasted shelled walnuts often retain a more natural nutty flavor.

Steps

Roasted nuts in the oven (shelled)

    Preheat the oven to 190°C. Prepare a baking sheet by lining it with aluminum foil or parchment paper. Nonstick spray will also work.

    Remove the walnuts from their shells. Ideally, shelled walnuts will be halved or quartered. Whole walnuts will not cook evenly, while pieces smaller than quarters may become overcooked and burn as a result. To ensure the walnuts cook evenly, spread them in a single layer.

    Roast the walnuts until brown. At this temperature, the walnuts only need to be roasted for 5-10 minutes, especially if they are small pieces. Check the walnuts after the first 5 minutes to make sure they haven't started to burn. You can even stir them with a heat-resistant spatula - this way the nuts will roast evenly.

    Remove the walnuts and let them cool. As soon as the nuts smell roasted, it’s time to take them out - they’re ready. Remove them from the oven and transfer them to a heatproof bowl until they cool. Enjoy them warm or at room temperature, but wait until the nuts are cool and not hot to the touch.

    Roasted nuts on the stove (shelled)

    1. Heat a large skillet. Place the pan on the stove and heat it over medium heat. Use dry heat only as there is enough fat and oil in the walnuts to fry them. Therefore, there is no need to use non-stick spray, vegetable oil or butter.

      Place the walnuts in the pan. Shelled walnuts will roast best when halved or quartered, but since the roasting process is easier to control on the stovetop, you can use smaller pieces if desired. Try to keep the nuts in one layer so they will roast evenly.

      Stir frequently. If you stir the nuts often, they will roast for an equal amount of time, and as a result you will get evenly toasted nuts and either no or very few burnt nuts. You can take short breaks between stirring - the main thing is to make sure that the nuts do not burn during this time.

      Cook until brown. The process will only take about 5 minutes, but if you have small pieces, they will cook even faster. The walnuts will then be dark brown in color and smell toasty.

      Remove from heat. When the nuts are ready, immediately remove them from the pan. Otherwise, they will continue to fry on the hot metal. Transfer them to a heatproof bowl or dish and let them cool until they reach the desired serving temperature.

    Microwave Roasted Nuts (Shelled)

      Place the nuts in a microwave-safe glass bowl. A microwave-safe dish works well, but any other bowl that is labeled as microwave-safe can be used. Just add enough walnuts to cover the bottom of the dish in a single layer. To roast the nuts better, use halves or quarters.

      Microwave on high for 1 minute. Check the walnuts to make sure none are burnt. Stir them with a heatproof spatula to make sure each nut cooks evenly. If your microwave does not have a turntable, rotate the dish 180 degrees before continuing to cook.

      Cook the walnuts for another minute on high. Smell them to see if they are cooked. If the nuts are microwaved, they will not be brown, but they will still have a roasted smell.

      Microwave in 20-second intervals as needed. After the first 2 minutes of cooking, this is no longer necessary, but may be helpful if the halves are particularly large.

      Let the walnuts cool slightly before serving. You don't want you or any of your guests to get burned in the mouth.

    Preparing nuts (in shell)

    Oven-roasted nuts (in shell)

      Preheat the oven to 180°C. Prepare a baking sheet by lining it with non-stick aluminum foil or parchment paper.

      Spread the walnuts on the baking sheet in a single layer. To ensure the walnuts roast evenly, you should arrange them in a single layer rather than in a pile. It will be better if the nuts do not touch each other, but even in this case they will still be well fried. For best results, arrange the nuts so that the "x" mark on the shell is on top. The sign should not be in an upright position and should not be covered by a baking sheet or other nuts.

      Roast the walnuts for 10 minutes. The nuts should continue to be roasted until they become fragrant and darker in color. The shell should also be slightly turned over to the “x” mark. You may need to cook the nuts for up to 15 minutes, but they tend to roast a little faster in the shell - often 10 minutes is enough.

      Stir the nuts halfway through cooking. This is not necessary, but it will ensure they cook evenly and thoroughly. Use a spatula as the nuts and baking sheet will be too hot to touch. Make sure the "x" mark on each shell is still visible and not covered.

    Roasted nuts on the stove (in shell)

      Heat a large, dry frying pan. The pan should be heated over medium heat. Let it warm up for about five minutes to make sure it is thoroughly heated. Do not use vegetable oil or nonstick spray as the nuts themselves contain enough oil to cook. However, it would be good to use a non-stick pan.

      Place the walnuts in the pan. Arrange the nuts in a single layer - we do not recommend roasting a large batch that will form a multi-layered pile. It's generally a good idea to start cooking the nuts in a position where the "x" is facing up on as many nuts as possible, but this isn't that important since the walnuts don't stay in the same position for long.

      Stir the nuts frequently. After the first minute or two, start stirring the nuts. You can take 30 seconds or so between stirrings, but for the most part, the nuts should be stirred continuously to ensure even and thorough toasting. Use a heat-resistant spatula.

Dishes with nuts are easy to prepare, but they turn out very tasty and healthy. With nuts, any dessert becomes delicious, meat acquires a special aroma and taste, and salads become more satisfying and healthier. Add nuts to cottage cheese, mashed with cheese and garlic - and a quick snack is ready. Chop the nuts and mix with breadcrumbs - and you are guaranteed a spicy crust on chops or battered fish. Fry the nuts in honey or sugar - here you have healthy candies, and if you replace the sugar with salt and spices, you get a beer snack...

There are a great variety of dishes with nuts, and each nation has brought its own special recipes to the culinary treasury, and modern trends have intricately mixed tastes and aromas, revealing unusual combinations to the world. “Culinary Eden” is pleased to share interesting recipes with you - just on the eve of the nut Savior. Try preparing dishes with nuts for the holiday table.

Beef tongue appetizer with walnuts

Ingredients:
1 language,
½ cup walnuts,
3 cloves of garlic,
4 tbsp mayonnaise,
1-2 tbsp. white wine vinegar.

Preparation:
Boil the tongue, remove the skin and cut into thin strips. Chop the garlic and nuts, mix with the tongue, season with vinegar and mayonnaise and mix. Garnish with herbs and nut quarters.

Curd paste with nuts

Ingredients:
300 g fat cottage cheese,
50 g soft cheese,
½ cup walnuts,
2-4 cloves of garlic,
salt. Ground black pepper - to taste.

Preparation:
Crush the nuts with a rolling pin and chop with a knife. Pass the garlic through a press and grind with salt. Rub the cottage cheese through a sieve, mix with finely grated cheese and other ingredients. Mix well until smooth. Spread the resulting paste on white toast and garnish with herbs.

Snack pasta "Mukhammara"

Ingredients:
3 sweet peppers,
¾ stack. walnuts,
1-2 cloves of garlic,
2 tbsp. tomato paste,
1 tbsp. lemon juice,
½ tsp. ground red pepper,
1 tsp ground cumin,
¼ cup olive oil,
2 tbsp. Sahara,
¼ cup breadcrumbs,
salt - to taste.

Preparation:
Cut the peeled peppers into halves and place cut side down on a baking sheet lined with foil. Bake in a hot oven until the skins are charred, then place the peppers in a bag and leave for 20-25 minutes. After this, remove the skin. Roast the walnuts in a dry frying pan for 1 minute. Place peppers, walnuts and all other ingredients into a blender bowl and blend until smooth. If the mixture becomes too thick, add a little boiled cold water. Add salt and lemon juice to taste. This snack paste is spread on bread and garnished with mint leaves.

Ingredients:
12 large champignons,
½ cup walnuts,
2-3 cloves of garlic,
150 g cheese,
4 tbsp cream,
salt, ground black pepper, a pinch of nutmeg.

Preparation:
Wash and dry the mushrooms. Remove the stems and chop them finely. Fry the caps in vegetable oil on both sides. Chop the garlic. Fry the nuts in a dry frying pan, cool and chop not very finely with a knife. Grate the cheese on a coarse grater. Combine cheese, nuts, garlic, cream and chopped legs, mix, salt, pepper and add nutmeg. Fill the caps with the resulting filling, place them on a baking sheet lined with baking paper, and place in an oven preheated to 200°C for 6-7 minutes.

Beef roll with cashews and prunes

Ingredients:
1.5-2 kg beef pulp in one piece,
1 stack cashews,
½ cup prunes,
3-4 cloves of garlic,
400-500 g small onions,
1 bunch of parsley,
salt, ground black pepper, olive or vegetable oil - to taste.

Preparation:
Cut a piece of meat into layers approximately 1 cm thick, moving the knife first in one direction, then in the other, and without cutting to the edge of about 2 cm - you should get a “layout book”. Unfold the meat into a single layer. Grind cashew nuts, pitted prunes, parsley and garlic using a blender or food processor, add salt and pepper. Lubricate the meat layer with the resulting filling and roll it into a roll. Tie with strong thread. Fry in a frying pan with vegetable oil until golden brown. Place a peeled small onion in a baking sleeve, place a roll on it, and tie the ends. Place on a baking sheet and place in an oven preheated to 180°C for 1.5-2 hours.

Fried chicken with nuts

Ingredients:
1 medium chicken
½ cup walnuts,
1-2 cloves of garlic,
1-2 tbsp. parsley,
1 lemon,
2-3 tbsp. butter,
1 tbsp. corn starch,
2-3 tbsp. water,

Preparation:
Grind the garlic with salt, pepper, walnuts and 1 tbsp. vegetable oil. Pull the skin away from the carcass and brush the entire surface underneath with the resulting nut-garlic mixture. Press the skin down, distributing the filling evenly. Place a lemon cut into 4 parts inside the carcass. Place the chicken on a baking sheet, brush the top of the skin with the remaining oil and place in a preheated oven at 180-190°C for 1-1.5 hours. Place the finished chicken on a plate. Meanwhile, prepare the sauce: combine starch with water, add the juice formed during frying, place over medium heat and heat until thickened. Add salt and pepper if needed.

Cod steaks in nut breading

Ingredients:
4 cod steaks,
1 lemon,
½ cup walnuts,
½ cup flour,
2 eggs,
3-4 tbsp. breadcrumbs,
salt, ground black pepper - to taste.

Preparation:
Dry the well-washed lemon with a towel and remove the zest using a grater. Squeeze out the juice. Grind the nuts in a blender and combine the nut mixture with zest and breadcrumbs. Thaw the cod steaks, dry them, sprinkle with lemon juice and rub with salt and pepper. Dust with flour and leave for 5 minutes. Beat the eggs with salt and pepper, dip the steaks in the egg mixture, then in the breading and fry in hot vegetable oil for 3-5 minutes on each side.

Walnut and horseradish sauce (for fish)

Ingredients:
150 g walnuts,
150 g grated horseradish,
300 ml 30% cream,
2 tbsp. breadcrumbs (without spices),
½ tsp. powdered sugar,
salt, lemon juice.

Preparation:
Grind the nuts in a blender until smooth, combine with horseradish, salt, powdered sugar and breadcrumbs, add cream and beat. Whisking continuously, add lemon juice drop by drop until the sauce thickens. Serve with fish.

Walnut sauce with garlic

Proportions - to taste. Grind walnuts (unroasted) in a blender, add garlic to taste, spices (salt, cumin, khmeli-suneli, red bell pepper, saffron, ground cloves, ground cardamom, etc.) and continue blending until smooth. Gradually adding cold boiled water, bring the sauce to the thickness of sour cream and a delicate consistency. The blender must be powerful!

Chicken hearts fried with nuts

Ingredients:
500 g hearts,
1 tbsp. butter,
1 tbsp. vegetable oil,
2 onions,
1-2 cloves of garlic,
½ cup walnuts,
½ pod of hot pepper,
salt - to taste.

Preparation:
Cut the onion into half rings, chop the pepper, chop the nuts coarsely. In a frying pan with butter, first fry the onion, then add peppers and nuts, stir and simmer for 2-3 minutes. In another frying pan, fry the hearts in vegetable oil for 10 minutes, add the nut mixture to them, salt and pepper and heat everything together for 2 minutes. Serve, sprinkled with herbs.

Dumplings with walnuts

Ingredients:
1 egg,
200 ml water,
flour - as much as needed
salt.
Filling:
500 g walnuts,
3-4 cloves of garlic,
2-3 onions,
½ bunch of parsley or dill,
salt, ground black pepper - to taste.

Preparation:
Knead a fairly stiff dough and let it stand on the table under an inverted plate. Meanwhile, prepare the filling: grind all ingredients using a blender into a homogeneous mass, add salt and pepper to taste. Roll out the dough into a thin layer, cut into circles, put 1 tsp on each. filling and seal the edges. Boil in boiling salted water. Serve with sour cream.

Chicken legs “Izysk”

Ingredients:
4 chicken legs,
1 stack walnuts,
½ cup prunes,
1 bunch of parsley,
1 onion,
salt, ground black pepper, cream - to taste.

Preparation:
Rinse the legs and dry them. Carefully turn out the skin and cut the bone to make a pouch. Remove the chicken meat from the bones and pass through a meat grinder along with nuts, prunes and herbs. Add the onion, cut into very small cubes, salt, pepper and cream and knead the minced meat. Fill the bags made from the skin of the legs with the resulting minced meat, secure with toothpicks and place in a baking dish. Season with salt, cover with a sheet of foil and bake in a hot oven. 5-7 minutes before the end of cooking, remove the foil and let the legs brown.

Rye bread cutlets with nuts

Ingredients:
2 stacks walnuts,
½ loaf of rye bread,
4 potatoes,
½ cup milk,
1 onion,
2-4 cloves of garlic,
salt, ground black pepper - to taste.

Preparation:
Remove the crusts from the black bread, soak, squeeze and pass through a meat grinder along with nuts, potatoes, onions and garlic. Add milk and mix well. Add salt and pepper to taste, form cutlets, roll them in breadcrumbs and fry in vegetable oil.

Pistachio candies

Ingredients:
150 g pistachios,
350 g milk chocolate,
420 g powdered sugar,
80 g butter,
1 lemon,
15 ml heavy cream.

Preparation:
Remove the zest from the lemon, mix it with cream and butter and beat with a mixer. Continuing to beat, add powdered sugar and beat until smooth. Form small balls from the resulting thick mass, place them on a baking sheet lined with baking paper and place in the refrigerator. Grind the pistachios into crumbs. Grate the chocolate and melt in a water bath. Poke one ball onto a knitting needle, dip it in chocolate and roll in nuts. Do this with all the balls, which you then put in the refrigerator and let them harden completely.

Muesli bars

Ingredients:
300 g of a mixture of any nuts (hazelnuts, almonds, walnuts, cashews, etc.),
250 g oat flakes,
400 g prunes,
120 g raisins or currants (dried cherries),
150 g coconut flakes,
2 lemons,
4 oranges,
2 tbsp. liquid honey,
1-2 tsp. vanilla,
200 g sugar.

Preparation:
Chop nuts and prunes, add zest from lemons and oranges, coconut flakes, raisins and flakes. Stir. Squeeze the juice from lemons and oranges, mix with sugar and pour into the pan. Heat over low heat until boiling and simmer for 1-2 minutes. Add honey and vanilla, stir and combine with nut mixture. Spread the entire mixture onto a baking tray lined with baking paper and bake at 200°C for 20 minutes. Cut into bars, turn over and bake for another 15 minutes, lowering the temperature to 150-160°C.

Yeast-free bread with nuts

Ingredients:
175 ml milk,
250 ml kefir,
½-⅔ stack. any nuts (or mixture thereof),
50 g dried apricots,
1 tsp soda,
½ tsp. salt,
50 g oat flakes,
400-450 g of flour (you can replace some of the flour with bran).

Preparation:
Cut the dried apricots into cubes and chop the nuts. Combine dry and wet ingredients and knead into a soft dough. Sprinkle a baking sheet with flour, place the dough on it in the form of a loaf and make cuts on its surface with a knife. Bake at 180°C for 30-35 minutes, then wrap in a towel and cool on a wire rack.

Spicy nut mixture

Ingredients:
2 stacks mixed nuts,
¼ cup Sahara,
¼ cup orange juice,
1 tbsp. butter,
¼ tsp. garlic powder,
1 tbsp. ground cinnamon,
¼ tsp. ground nutmeg.

Preparation:
Combine sugar and orange juice, add butter and spices and cook the syrup, stirring constantly. Add nuts, stir, reduce heat to medium and fry in syrup for 20 minutes, stirring. Then place on a baking sheet and dry lightly.

Dishes with nuts amaze the imagination with their variety. And each type of nut enriches them with its unique taste and aroma. Surprise and experiment!

Larisa Shuftaykina

Recipes with walnuts are numerous due to their versatility. Walnuts are often used for baking, less often in meat and fish dishes. Dishes with walnuts are nutritious and healthy due to the vitamins and microelements contained in the nuts. The record holder for dishes with walnuts is Caucasian cuisine: walnuts are found in recipes for sauces for meat and fish, in salads, desserts and even soups, which are thickened with ground walnuts.

If you don’t want to bother with a honey cake, baking 8-10 cakes, you can use a very simple recipe for a quick honey cake. It will contain only one high cake, which after baking is cut into three parts. The taste of the quick honey cake is not at all mouth-watering

chapter: Honey cakes

There are many varieties of halva. And if the classic one is made from sugar, nuts and seeds, then in this recipe we cook halva from a mixture of semolina with walnuts and raisins. The result is an unusual homemade dessert that will appeal to everyone who loves oriental sweets.

chapter: Halva

Oddly enough, sauerkraut goes well with the taste of sado orange. Citrus freshness complements the taste of sauerkraut and makes the usual salad something more interesting and appetizing. Before serving, sprinkle the prepared coleslaw with a handful of

chapter: Salads with sauerkraut

A recipe for natural sweets that can be given to children. To make them we will use dates, walnuts, honey and coconut flakes. To make the candy base, peeled dates and walnuts are passed through a meat grinder and mixed with honey. Receiving

chapter: Candies

The combination of chicken and beets is an option for those who care about a healthy diet. Chicken breast is a nutritious, dietary meat that is easily digestible. Beets are a storehouse of healthy vitamins and minerals. This salad can be modified by adding

chapter: Beet salads

What to make from puff pastry? Almost any baked product you can imagine. You can fill airy bagels, for example, with thick jam, your favorite chocolate, coconut flakes, cottage cheese or condensed milk. For a recipe for puff pastry bagels

chapter: Bagels and croissants

This no-bake New Year's dessert made from corn flakes and walnuts will especially appeal to lovers of boiled condensed milk. The dessert is soft, but slightly crunchy. Both children and adults will enjoy this delicacy. Moreover, despite all the unusualness

chapter: Other desserts

The apple is perhaps the most popular fruit not only among artists, but also among chefs. If you like apple pies and buns, then you definitely won't refuse an apple dessert with custard that resembles ice cream. Detailed recipe for dessert “Apples”

chapter: Apple desserts

A simple recipe for cream that is suitable not only for layering cakes, but also as a filling for cookies and nuts. Make sure you buy good boiled condensed milk in advance. It should be thick so that the finished cream has the desired consistency. Although I'm pi

chapter: Creams for cakes

Are you wondering how to use the pumpkin that grew in your garden and is now lying in the corner awaiting its fate? A recipe especially for you for delicious pumpkin jam, which is prepared in Portugal. It is laid out in small beautiful

chapter: Jam

Pumpkin is the queen of the autumn garden! For sweet baked goods, choose sweet varieties of pumpkin, then the amount of sugar in the baked goods will be minimal. The recipe for pumpkin muffins with walnuts will come in handy for those who want to please themselves and their loved ones.

chapter: Cupcakes

This simple recipe produces a moderately soft, light and airy pie with pieces of juicy pumpkin, which is perfect for winter and autumn tea parties. Walnuts give the delicacy a pleasant aroma. If desired, some of the sugar in the recipe can be

chapter: Pumpkin pies

The recipe is healthy and at the same time one of the most delicious delicacies. Nuts with honey are easy to make at home. A few whispers of fragrant ginger will give this healthy dessert an unusual taste. Jars with lids of 150-200 ml are suitable for storage, for example, from children's bottles.

chapter: Nut desserts

Usually jam or sauces are made from feijoa, but we suggest making a light salad with the addition of baked beets and walnuts. For spiciness, you can add sweet salad onions and season with balsamic vinegar. Salad dressing oil is suitable l

chapter: Beet salads

Pumpkin sauce, with its mild flavor, incredible thyme aroma and bright color, pairs well with pasta, and toasted walnuts make the dish more savory and filling. For the sauce, pumpkin varieties with a pronounced taste and juicy are suitable. Ready then

chapter: Pasta with sauces

Homemade sweets made from dried fruits and nuts are a healthy delicacy that can replace the usual store-bought sweets, delighting all lovers of natural products and adherents of healthy eating. Preparing such sweets is easy and simple, just enough

chapter: Candies

Roasted walnuts according to this recipe turn out incredibly tasty, satisfying, and moderately soft. By carefully following all the recommendations and proportions indicated in the recipe, you will receive a very nutritious, high-calorie and healthy sweet that will help you

chapter: Grillyazh

Any type of fig is suitable for jam. The main thing is that it is ripe, then the jam will be rich in both taste and aroma. Each berry must be prepared in a certain way so that it quickly boils in sugar syrup and remains intact.

chapter: Jam

A hearty, flavorful sauce made with walnuts and spices to create a healthy alternative to store-bought mayonnaise and other classic add-ins. The nut sauce for this recipe is universal, so it can be added to eggplants, shish kebab,

chapter: Sauces

Walnuts can be an ingredient in delicious dishes and a delicious addition if used wisely. Find out what you can make from this product.

Why walnuts?

Walnuts are widely used in cooking, and for good reason. Firstly, they are very, very nutritious and healthy, 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 your 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, which favorably emphasizes and complements the other components of the dish.

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

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

Preparation:

  1. Hazelnuts (hulled) need to be ground in a coffee grinder or blender; they will serve as a kind of base. But simply 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 form a foam. Carefully add hazelnuts and walnuts, as well as half of the available sugar. Cover two baking trays of the same shape with baking paper, place half of the nut dough in each 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 vanillin, cream and the remaining sugar. Heat the mixture slowly over low heat, stirring constantly and actively to achieve thickness. Next, add the oil and mix everything well.
  4. Separate the finished cakes from the parchment, generously grease one of them with yolk-butter cream (leave a little for decoration), place the other on top. Coat the surface of the cake with cream and, if desired, decorate with powdered sugar, grated chocolate or cocoa.

Recipe two

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

Instructions:

  1. The apple must be thoroughly washed and dried. Now use a knife to carefully cut the core out of it so that there is empty space inside.
  2. Place walnuts, previously peeled and cut with a knife, into the apple. Place honey on them. If desired, add a little cinnamon for taste. You can cover the top of the apple if you haven’t thrown it away.
  3. Cover a baking sheet with parchment, place the 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 shelled walnuts;
  • 1.5 tbsp. l. wine vinegar;
  • tsp khmeli-suneli;
  • a bunch of cilantro;
  • 15-20 g butter (either vegetable or butter);
  • five cloves of garlic;
  • half tsp saffron;
  • tsp coriander

Preparation:

  1. Wash the chicken fillet, place whole pieces in a pan of water and cook for about twenty minutes. Next, take it out (do not pour out the broth, you will need it), grease it 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. Add the flour, continue to fry everything together for a couple of minutes, and then pour in the broth until 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 salad with walnuts.

Ingredients:

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

Instructions:

  1. The beets must be cooked until fully cooked: they should become quite soft, but not mushy. As soon as it cools down a little, grate it on a medium grater.
  2. If the prunes are hard, then literally pour hot water over them for a couple of minutes, so they will soften. Next, cut it into small pieces or grind it using a blender.
  3. After peeling, chop the garlic in any way, for example, grate or pass through a press.
  4. Peel the nuts and chop them with a knife or grind them in a blender, but not too 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 shelled 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 glass of broth (for example, vegetable or chicken).

Cooking process:

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

Feb 11, 2017 Olga