Latest news with #nuts
The Guardian
09-08-2025
- General
- The Guardian
Walnut and pear lollies and rhubarb sorbet: Jacob Kenedy's icy desserts
Nuts make wonderful milks, and therefore they also make great granitas, sorbets and lollies. There is no trick or trouble to getting them right, but there is a magic about nut ices that is as jaw-dropping as a magician's act – delicious and sophisticated, without adulterating the childlike joy that underpins every sort of ice-cream. Then, I like to celebrate rhubarb as a sorbet, which is great on its own, or with cold custard, or to accompany stodgier puddings. This can be adapted for any nuts – it works particularly well with pecans (lightly roasted before making the milk, and consider using maple syrup in place of the sugar), hazelnuts (roasted before making the milk), almonds (roasted or raw, skin on or skin off) or pistachios (skinless, if you can get them, roasted or raw). You can get inventive and seasonal with the fruit, too, but it is really only necessary to add a sweet dimension to walnuts – other nuts can fly solo. Prep 5 min Cook 1 hr 10 min Freeze 6 hr+ Makes about 6 x 100ml lollies 220g walnut halves or pieces100g white sugar 1 ripe pear First make a nut milk: put 140g of the walnuts in a blender with 350ml cold water, then blend , until they're a very fine texture, which will take several minutes. Strain the nut water through a very fine sieve, pressing with the back of a spoon to extract the last bits of goodness. Measure out 450ml of the nut milk (if you don't have quite enough, top up with more water), then add the sugar and stir until it dissolves. Roast the remaining 80g walnuts very gently in a 160C (140C fan)/325F/gas 3 oven for 45 minutes to an hour, until light golden brown, then remove and leave to cool. To make the lollies, divide the roast walnuts evenly between six lolly moulds. Peel, core and dice the pear, then divide this between the lolly moulds, too. Top with the sweet walnut milk to come 5mm below the rim, then put on the lid and lolly sticks, and freeze for about six hours, until solid. Rhubarb is such a camp monstrosity of a petiole. I always think a bunch of the glorious, pink ribbed stems look like candles destined for a drag queen's dressing table, or Brighton rock being pulled to perfection. Prep 5 min Cook 10 min, plus churning Freeze 30 min Makes About 1 litre 650g rhubarb 200g caster sugar 50g light runny honey, or glucose syrup Chop the rhubarb into 1-2cm pieces, then put in a saucepan with all the other ingredients and 100ml cold water. Bring to a simmer, then cook for five minutes, until the rhubarb is tender with just a little crunch (it will keep cooking as it cools). Leave to cool to room temperature, then blend finely. Churn the mixture in an ice-cream machine according to the maker's instructions until fully firm, then put into a suitable container, seal and put in the freezer for half an hour or so, to firm up. If it has been stored in the freezer for longer and is too firm, put it in the fridge to soften until scoopable. Jacob Kenedy is chef and owner of Gelupo, Bocca di Lupo and Plaquemine Lock, all in London
The Guardian
09-08-2025
- General
- The Guardian
Walnut and pear lollies and rhubarb sorbet: Jacob Kenedy's icy desserts
Nuts make wonderful milks, and therefore they also make great granitas, sorbets and lollies. There is no trick or trouble to getting them right, but there is a magic about nut ices that is as jaw-dropping as a magician's act – delicious and sophisticated, without adulterating the childlike joy that underpins every sort of ice-cream. Then, I like to celebrate rhubarb as a sorbet, which is great on its own, or with cold custard, or to accompany stodgier puddings. This can be adapted for any nuts – it works particularly well with pecans (lightly roasted before making the milk, and consider using maple syrup in place of the sugar), hazelnuts (roasted before making the milk), almonds (roasted or raw, skin on or skin off) or pistachios (skinless, if you can get them, roasted or raw). You can get inventive and seasonal with the fruit, too, but it is really only necessary to add a sweet dimension to walnuts – other nuts can fly solo. Prep 5 min Cook 1 hr 10 min Freeze 6 hr+ Makes about 6 x 100ml lollies 220g walnut halves or pieces100g white sugar 1 ripe pear First make a nut milk: put 140g of the walnuts in a blender with 350ml cold water, then blend , until they're a very fine texture, which will take several minutes. Strain the nut water through a very fine sieve, pressing with the back of a spoon to extract the last bits of goodness. Measure out 450ml of the nut milk (if you don't have quite enough, top up with more water), then add the sugar and stir until it dissolves. Roast the remaining 80g walnuts very gently in a 160C (140C fan)/325F/gas 3 oven for 45 minutes to an hour, until light golden brown, then remove and leave to cool. To make the lollies, divide the roast walnuts evenly between six lolly moulds. Peel, core and dice the pear, then divide this between the lolly moulds, too. Top with the sweet walnut milk to come 5mm below the rim, then put on the lid and lolly sticks, and freeze for about six hours, until solid. Rhubarb is such a camp monstrosity of a petiole. I always think a bunch of the glorious, pink ribbed stems look like candles destined for a drag queen's dressing table, or Brighton rock being pulled to perfection. Prep 5 min Cook 10 min, plus churning Freeze 30 min Makes About 1 litre 650g rhubarb 200g caster sugar 50g light runny honey, or glucose syrup Chop the rhubarb into 1-2cm pieces, then put in a saucepan with all the other ingredients and 100ml cold water. Bring to a simmer, then cook for five minutes, until the rhubarb is tender with just a little crunch (it will keep cooking as it cools). Leave to cool to room temperature, then blend finely. Churn the mixture in an ice-cream machine according to the maker's instructions until fully firm, then put into a suitable container, seal and put in the freezer for half an hour or so, to firm up. If it has been stored in the freezer for longer and is too firm, put it in the fridge to soften until scoopable. Jacob Kenedy is chef and owner of Gelupo, Bocca di Lupo and Plaquemine Lock, all in London
Yahoo
05-08-2025
- Health
- Yahoo
This Is What Happens to Your Body If You Eat Too Many Nuts
No matter what eating plan you follow, nuts almost always land as a top choice for a healthy snack. They are a high-protein food, plus rich in fiber, healthy fats, vitamins, minerals, and antioxidants. They are associated with better heart health, lower cholesterol, and even aid weight loss. They can help boost your energy, and may even play a role in longevity, Jerlyn Jones, R.D.N., L.D., spokesperson for the Academy of Nutrition and Dietetics and owner of The Lifestyle Dietitian, said. But, there can be too much of a good thing. If you've amped up your legume intake, there are some side effects that you're eating too many nuts to watch out for. 'The benefits of nuts definitely outweigh any other drawbacks or cons,' Jones said. So while you should never feel bad about eating nuts, if you're going back for a second, third, or fourth handful every time, there are some things to keep in mind. Meet the experts: Jerlyn Jones, R.D.N., L.D., spokesperson for the Academy of Nutrition and Dietetics and owner of The Lifestyle Dietitian; Alan R. Gaby, M.D., author of Nutritional Medicine. Jones warns that it's easy to eat too many nuts, especially because they're so snackable. Most of us don't stick to the recommended daily serving size, she says, noting that a handful is a good rough measure for the right serving (about 1/4 cup). 'You want to be mindful of how many nuts you're eating per day,' Jones says. If you're concerned that you're overdoing it in the nut department, consult a registered dietitian or your physician for a more catered approach. But, is it healthy to eat nuts every day? It can be—but there are three distinct ways that overdoing it may negatively impact your health. You could sabotage your weight loss goals Because nuts are so filling, they can help aid your weight loss goals by curbing cravings for foods that you're trying to avoid—but there's a caveat: This only applies if you consume a moderate number of nuts. Eat more than the recommended handful, and you might actually start to gain weight. That's because nuts are calorie-dense, Jones said, meaning they contain more energy per ounce than many other foods (you can thank all the healthy fats for that!). For example, 1 ounce of almonds contains about 160 calories—so even if you just double your serving, you're packing in 320 calories for a snack. That could result in weight gain if you don't account for the extra calories eaten throughout your day, either by reconsidering what you eat at a later snack or lunch or working a little harder during your workout. That said, if you love nuts and simply fit the extra handful into a balanced diet overall, you shouldn't have too many issues. For example, if you're having a salad loaded with vegetables and want to bulk it up with extra nuts because it won't be filling otherwise, by all means add the almonds to round out your meal. GI woes like gas, bloating, and diarrhea may occur If you ever felt gassy or bloated after munching on nuts, you're not alone. It's a common side effect, thanks to compounds in nuts called phytates and tannins, which make them difficult to digest. And eating too much fat, which is found abundantly in nuts, in a short period of time can even lead to diarrhea, Alan R. Gaby, M.D., author of Nutritional Medicine, said. But these side effects can be avoided if you stick to the recommended daily serving size, which will be easier for your digestive system to handle, or opt for sprouted nuts. These have already started to turn into plants, so they'll be a little easier to break down, certified diabetes educator Lily Nichols, R.D.N., noted. You can find sprouted nuts in the nut aisle at your local health food store or online. If you love Brazil nuts, eating too many may cause selenium poisoning You know those huge, oblong nuts often included in a can of mixed nuts? Those are Brazil nuts, the richest food source of selenium. In fact, a 1-ounce serving (six to eight nuts) contains nearly 10 times the recommended daily amount of selenium (55 micrograms). Selenium is an essential mineral that plays a key role in the function of your thyroid, immune system, and reproductive system, per the National Institute of Health, but it is possible to get too much. Selenium poisoning can make your nails brittle, cause your breath to smell, and even trigger aching muscles and joints, per NIH. If you are continuously getting too much selenium over time, it can even cause more serious issues like stomach and nervous system problems, difficulty breathing, and lightheadedness. An important note: Selenium overload is specific to Brazil nuts, so there's no need to consider this possibility when eating other types of nuts. 'If you're only eating a minimum amount of Brazil nuts, you don't have to worry about too much selenium in your body,' Jones said. She recommends eating only up to four Brazil nuts a day, and possibly dropping that to four every other day to err on the side of caution. The solution to all of these issues? Simply to watch the number of nuts you eat and try to stick to only a handful at a time. If you tend to graze mindlessly, Jones recommends choosing nuts with shells and creating a pile of shells so you can keep track of exactly how many you've had. You can also measure out a portion to keep your serving sizes in check. —Additional reporting by Kasandra Brabaw You Might Also Like Can Apple Cider Vinegar Lead to Weight Loss? Bobbi Brown Shares Her Top Face-Transforming Makeup Tips for Women Over 50
Bloomberg
30-06-2025
- Business
- Bloomberg
Why Pistachios Are Everywhere Right Now
Demand for the Instagram-friendly nuts have driven up margins for farmers, who are preparing for a bumper crop this fall. (Source: Bloomberg)
Vogue
21-05-2025
- Health
- Vogue
These 5 Nuts Are Packed With Protein
For a lot of athletes, nuts are a preferred pre- or post-workout snack. And why wouldn't they be? After all, nuts are a tasty and easy source of protein, which is essential for muscle formation, maintenance, growth, and repair. That said, not all nuts are created equal when it comes to providing protein. Below, a look at the nuts with the highest protein content to help keep your muscles—and your entire body—healthy and strong. 1. Peanuts (7g protein per serving) With 7g of protein per ounce, peanuts are officially the nut (okay, legume) with the highest protein content. Low in carbohydrates, but rich in unsaturated fats, peanuts also contain vitamin E, B3, and niacin as well as minerals like potassium and magnesium. Peanuts are also known for their high antioxidant content making them an effective ally in the fight against free radicals and cellular degeneration. Ideally, peanuts should be eaten in their whole form—but hey, peanut butter is delicious, so go ahead and eat it. You'll also be getting a nice dose of protein. 2. Almonds (6g protein per serving) Coming in at a close second, almonds contain 6g of protein per ounce. Considered a 'superfood,' almonds are packed with antioxidants, fiber, and good fats, making them the perfect satisfying snack between-meals or after a workout. They may even fight inflammation: A 2022 meta-analysis found that people who ate up to 60 g (about 2.25 oz) of almonds per day reduced two different markers of inflammation in the body. 3. Pistachios (5.7g protein per serving) In addition to their delicious flavor, pistachios are high in protein, clocking in at 5.7g per ounce. Even better, pistachios may contribute to better brain health as they are rich in potassium, copper, magnesium, vitamin B1, and vitamin B6—all of which help to support the production of neurotransmitters, enabling the brain to increase cognitive fluidity. 4. Cashews (4.8g protein per serving) While cashews 'only' contain 4.8g of protein per ounce, their health benefits are still pretty impressive. They contain a high concentration of magnesium, which is involved in around '800 biochemical reactions in the body… stabilizing cell function and helping muscles maintain their strength with age,' according to a study carried out in 2023. Also rich in iron, cashews are excellent for maintaining a good level of hemoglobin in the blood, which is essential for transporting oxygen to muscles. 5. Hazelnuts (4.3g protein per serving) Hazelnuts are an impressively healthy option when you're looking for a satisfying snack. Not only do they provide 4.3g of protein per ounce, but they also help fight 'bad' cholesterol. Research has shown that 'eating 50g of hazelnuts a day can lower LDL-cholesterol by up to 7.4%,' making them an effective choice for maintaining a healthy heart. Plus, hazelnuts contain vitamin E, fiber, and plenty of antioxidants.
