Jutta and Cynthia had the privilege of being featured on the California Report last week, talking about dry farming in the face of drought. Check out the article and hear the radio interview in its entirety by clicking here. Or listen to the interview below.
Walnut Oil Recipes
If you noticed we are now offering 100% Organic Walnut Oil from our dry-farmed walnuts, you might have wondered about ways to use it in cooking and baking. Here are a few suggestions to help you get started making our super healthy walnut oil part of your cooking practice – whether you like to prepare fancy meals or would rather go for down-to-earth dishes.
Walnut Oil in Salad
For the Dressing:
- ¼ cup Balsamic vinegar
- ¾ cup Walnut Oil
- ½ TSP sea salt
- 1 TSP pepper
- 1 TBSP mustard
- 1 TBSP honey
To enhance the delightful taste of walnuts in the dressing, you can use whole or chopped walnuts in the salad. When I made a salad for Christmas, I used candied walnuts which I had heated in a pan, adding Balsamic Vinegar and honey. Apart from walnuts, my salad consisted of spinach, granny smith apples and feta cheese. If you are daring and aiming to surprise the people at your dinner party, add an uncooked, shredded beet to the salad. It will make the salad stand out amongst others due to its provocative color. This “down to earth” root vegetable will also compensate some of the flavor excitement that lies in the combination of the apples’ tartness, the sweetness of the crunchy candied walnuts, lingering in a soft bedding of sheep’s milk crumbles … Here is the whole recipe:
- ½ cup of candied Walnuts (½ cup of Walnuts, 1 TBSP Balsamic Vinegar, 1 TBSP honey)
- one bunch of fresh spinach
- 1 granny smith apple
- ½ cup of feta cheese
- 1 shredded beet
Walnut Oil sprinkled over warm dishes
If your aim is to preserve the high nutritive value of our cold pressed walnut oil, you should not use it for high temperature cooking. Yet, it is makes a tasty finishing oil when sprinkled over warm vegetable or pasta dishes. In my aunt’s garden, the mustard greens are currently taking over, so I harvested a bunch and simply steamed them along with olive oil and garlic for a few minutes. I then poured the steamed greens over a serving of cooked whole wheat spaghetti, before sprinkling some walnut oil over the dish and adding a few chopped roasted walnuts. If you want to make it fancy, you could enrich your dish by adding parmesan cheese. Myself, I very much found comfort in the down-to-earth nutty version that enhances our delightful organic walnuts in various ways and will nourish both your body and soul! Enjoy!
- two serving sizes of cooked whole wheat spaghetti
- one bunch of mustard greens
- two cloves of garlic
- ½ cup of walnut oil
- ½ cup of chopped walnuts
- Salt and pepper
Valuable Walnut Oil
If you have stumbled across our 100% Organic Walnut Oil as the brand new product on our webpage, you might have asked yourself: How do I use Walnut Oil? Why even use it?
Besides its mild, delicate taste, adding a great nutty flavor to your dish, walnut oil is used for its health benefits, above all for its exceedingly high amount of polyunsaturated fatty acids. In fact, walnut oil contains up to 73% of polyunsaturated fatty acids, among which 10% are Omega-3-fatty acids. These are considered essential to maintenance of health. As your body does not produce them, Omega-3-fatty acids must be absorbed through your daily diet. Sprinkling our organic walnut oil over your dish is one way to satisfy parts of your needs of Omega-3-fatty acids as well as vitamin B1, B2 and B6. Dr. Oz, who considers himself a great fan of walnuts and walnut oil, points to the fact that walnuts might also help reduce stress, referring to a 2010 study in the journal of the American College of Nutrition. For more information, see his blog “The Wonderful Walnut”.
Cold press to preserve nutrients
The fact that all the valuable nutrients are preserved in our walnut oil is due to our method of cold press that we apply in the oil making process. As we only use our raw, 100% organic dry-farmed walnuts instead of roasted walnuts, the final product is of yellow-gold color and tastes super mild. Due to its light taste, it makes a great ingredient in any desserts. What else can you use it for?
If you want to preserve the high nutritive value not only during the pressing process but also during preparation and consumption, keep in mind to use medium or low heat. High temperature cooking will destroy the essential nutrients. Walnut oil is at its most valuable when used as finishing oil in cold dishes, dips or salads.
Walnut Cranberry Cookies
These delicious walnut-cranberry cookies I found a couple of years ago in a German magazine which focuses on Organic Farming and wholefoods. Although the preparation is quite a mess, these cookies have been on the very top of my list of holiday cookies ever since. It is the combination of the cranberries’ softness, our crunchy super mild organic dry-farmed walnuts and the sour currant jam embedded in delicate short-crust pastry making these cookies irresistible. Instead of cranberries, you can use whatever fruit you have at home. If you are like my aunt who likes to garden and can tons of fruits and vegetables during the summer, this might be the perfect time to use up some of those dried apricots which have been sitting in your pantry for a while now and already begin to look kind of sad. In case you don’t want to use currant jam, make sure you replace it by something that has some sourness to it. Don’t replace the walnuts though – use our delicious organic certified dry farmed walnuts and enjoy!
Ingredients (makes 60 pieces)
- 1 and two thirds cups of whole wheat flour
- 5 and a half TBSP sugar
- 1 dash of salt
- 1 egg
- 4.5 oz cold butter in pieces
- 10 oz currant jam
- 1 cup chopped walnuts
- 1 cup dried cranberries
- 3 TBSP powdered sugar
Mix up flour, sugar and salt. Then add the egg and pieces of butter. Form dough by using a kneading hook or your hands. Wrap the dough into plastic wrap and place it in the fridge for at least an hour.
Divide the dough in half and roll out two squares. Layer jam, walnuts and cranberries on both squares. Then roll up squares tightly. Place the pastry rolls in the fridge for 30 minutes.
Cut rolls into thin slices and place them onto papered cookie sheets. Bake cookies at 350°F for 15 minutes. Let them cool down and sprinkle with powdered sugar.
Ingredients (makes 50 pieces)
- 3 cups chopped walnuts
- ½ cup whole wheat flour
- ½ cup sugar
- 2 TBSP honey
- 14 oz condensed milk
- 2 oz butter
Boil condensed milk, honey, sugar and butter in a big pot. Let it boil for four minutes, until liquid begins to thicken.
Add chopped walnuts and let the mass cool down. Stir every once in a while. Add whole wheat flour. Preheat oven to 320°F.
Use a tablespoon to set small Walnut Bites onto cookie sheets. Leave spaces between each.
Bake cookies 10-12 minutes.