Walnuts are well-known for their ability to help ward off a number of diseases. They’re a wonderful source of antioxidants – molecules that help mop up those pesky free-radicals implicated in brain deterioration and wrinkles. Tossing a wad of walnuts into the daily mix surely seems more financially savvy than buying Lancome’s latest antioxidant facial cleanser. And I imagine it’s a lot tastier, although I haven’t tried to eat my face cream lately – well, except when I did the master cleanse last year, and I was starving for solids!
Walnuts are also a great way to finesse high-fiber diets, and are a significant source of protein. If you’re a vegetarian and don’t feast on fish, be sure to garner your daily dose of fatty acids by eating a delicious handful of this wonder-nut. Omega-3 is known to boost everything from your brain to your mood (it increases serotonin levels). It’s even been shown to protect against various cancers.
In fact, a study presented last week at the American Association for Cancer Research Annual Meeting, showed that walnut consumption may reduce the risk of breast cancer by providing women with essential omega-3 fatty acids, antioxidants, and phytosterols.
To get your omega-3’s make sure to eat a healthy serving of both fatty fish and walnuts. A study published in The American Journal of Clinical Nutrition shows that eating walnuts lowers cholesterol more than fish, while fatty fish consumption lowers triglycerides – both of these processes are thought to reduce the risk of coronary heart disease.
I made this delicious walnut and watermelon salad for a Sunday night dinner on our rooftop. It’s perfect for a balmy summer evening – fresh and sweet! And it’s great for lunch on Monday, when the last thing you feel like doing is cooking again.
PREPARATION: In a large mixing bowl combine cucumber, cilantro, onions, fetta and lemon juice – and TOSS. Transfer into a salad bowl with the baby spinach on the bottom. Add the watermelon on top, and dress to impress with a balsamic vinaigrette.
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