Showing posts with label walnuts. Show all posts
Showing posts with label walnuts. Show all posts

Friday, December 14, 2012

Healthy Dried Fruit and Nut Balls

Dried Fruit & Nut Balls

Dried Fruits are some of the healthiest alternatives to refined sugar, and they are an excellent way to satisfy a sweet craving. While many manufacturers use the natural sugar found in fruit, called fructose, to sweeten their products, eating fruit itself in moderation is a great way to get needed nutrients and vitamins. Dried fruit is a quick and tasty way to get those same benefits during a busy, fast-paced day.

Nuts and Seeds, although energy dense and therefore high in calories, they can in fact be beneficial for weight loss.  Both of these foods are high in fiber and protein making them a filling snack option that will keep you satiated for a long time.  Not only this, but nuts and seeds are packed full of nutrients, making them a health super food, and hugely more nutritious than other popular snack foods.
Combine these healthful ingredients and 
boost your energy with healthy super foods! 

Nutty Notes:
Healthiest Nuts & Seeds

According to the George Mateljan Foundation’s list of the world’s healthiest foods, the healthiest nuts include:

Almonds: High in vitamin E, magnesium, copper, vitamin B2 and phosphorus and concentrated in protein.  The majority of fat in almonds is heart healthy mono-unsaturated fat.

Cashews:  High in antioxidants, mono-unsaturated fats and phosphorus and with a lower fat content than many other nuts.

Flaxseeds (Linseed):  High in omega-3 fatty acids, beneficial for anti-inflammatory properties, as well as vitamin B6, fibre and manganese.

Peanuts:  High in mono-unsaturated fats, flavonoids, antioxidants, and folic acid.  They are also high in vitamin B3 and are thought to contain an antioxidant known as resveratrol, which is thought to have anti-aging effects.

Pumpkin Seeds:  High in essential fatty acids, potassium, magnesium, phosphorus and vitamin K, these may be beneficial for arthritis and help lower cholesterol.

Sesame Seeds:  Good source of Vitamin B1, mono-unsaturated fats, and phytosterols which inhibit cholesterol production.

Sunflower seeds:  High in linoleic acid, fibre, magnesium and phytosterols.

Walnuts:  High in omega 3 fatty acids, manganese and copper.  They also contain an essential amino acids used by the body to make nitric oxide, which is required for keeping blood vessels flexible.

Healthy Dried Fruit & Nut Balls
The Chef In My Head adapted from Whole Living
Approx. 30 balls

2 cups mixed dried fruit (I used prunes, strawberries, raisins, goji berries, bananas, cherries, cranberries) 
1-1/2 cups raw mixed nuts and seeds (I used walnuts, pumpkin seeds, sunflower seeds, sprouted almonds)
Cinnamon
Coarse sea salt
1/3 cup raw sesame seeds

In a food processor, pulse dried fruit; transfer to a bowl.

Pulse nuts and seeds until finely chopped and add to dried fruit with a dash of cinnamon and a pinch of salt.

Knead together and form 1-inch balls; roll each ball in sesame seeds.

Notes:  I used prunes for the obvious health benefits but also because they make good glue to hold balls together.  I find it helpful to dampen my hands to form balls before rolling them in sesame seeds.

Personally, I think Santa would like these!


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Monday, November 16, 2009

Pork Loin Stuffed with Brautwurst

I know zip, zilch, zero, nada, nichts, absolutely nothing about German food.  I will now formally apologize to all the German folks out there, some of them really good friends, I just don't get it or understand it.  Names of food like Sauerbraten, Wienerschnitzel, Rouladen, Goulash; just don't sound that appetizing to me.  My soul exposure to German food has been Ruben Sandwiches, Sauerkraut on my hot dog a few times and visits to Der Wienerschnitzel through the drive-thru as a kid.  But, one of my dearest friends is full-blooded German and one of the best cooks I know.  Yesterday he suggested a garlic peppercorn flavored pork loin stuffed with brautwurst.  I didn't want to tell him at the time that I have never even tasted brautwurst.  I'm telling you it's just the name that turns me off, but I bought it, I cooked it and I really liked it!  I got a few instructions from him and dove right it in.  It is probably different than what he told me, a few minutes had passed by the time I got home from the store and my CRS is kicking in big time lately.  So here is my French, Spanish and Irish blood-lines interpretation of German food, well sort of, if you get really technical.


Pork Loin Stuffed with German Brautwurst
1 pre-packaged Garlic and Peppercorn marinated Pork Loin (about 1 1/2 pounds), split length-wise and butterflied, pounded out until about 1/2" thick
3 links brautwurst
fresh baby spinach (I forgot this part),  it is really more to show the different layers than for flavor
4-6 Tbls parsley, roughly chopped
1 1/2 tsp cayenne pepper
1 tsp garlic salt
Freshly ground pepper to taste
4 Tbls Dijon mustard + more to coat outside of pork loin

Preheat oven to 425 degrees. Spread out flattened pork loin, long side closest to you.  Lay fresh spinach in single layer on pork loin. Remove and discard casings from Brautwurst and spread on top of layer of spinach.  Sprinkle top of Brautwurst with cayenne, garlic salt, pepper and parsley.  Press into Brautwurst a little.  Spread Dijon mustard over top of parsley.  Roll pork loin, starting with side closest to you.  Place seam side down on baking sheet covered with foil. Coat outside of rolled pork loin with remaining Dijon mustard.  Bring ends of foil up to ends of pork loin to keep stuffing from coming out during roasting, do not cover with foil.  Roast pork loin for about 35 minutes.  Internal temperature 150 degrees.  Let rest for 5 minutes before slicing.  Serves 4.  (Vielen Dank, Emil)

With this, I served salad with Raspberry Walnut Dressing and cherry tomatoes, toasted walnuts, dried cherries and goat cheese along with wild rice with the stuffed pork loin.  You can see where the spinach layer would have really made a difference with the presentation.  I think next time I will make a dijon wine sauce to go with this but it turned out really moist and delicious as it was.


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