chestnuts « NutGourmet Blog

I’M HAVING AN AFFAIR– WITH CHESTNUTS!

November 7, 2009 at 5:08 pm (Minerals in Nuts, Nut Companies, Nut Nutrition, Nut Recipes, Nuts and Health, Vegan Recipes, chestnuts)
Tags: buying chestnuts, chestnut fat, chestnut fiber, chestnut growers, chestnut knife, chestnut minerals, chestnut nutrition, chestnut patties, chestnut recipe, chestnut sellers, chestnut side dish, chestnut vitamins, chestnuts, chestnuts and veggies, cooking with chestnuts

I love the versatility of chestnuts. No other tree nut can charm me with its sweetness and its unique potato-like texture that makes a dish like these tasty patties so compelling. Throughout the holiday season, I plan to have a supply of fresh chestnuts on hand. Once cooked and peeled, chestnuts will keep well in fridge for a whole week so I can have them ready to use when I need them for a recipe.

Buying Fresh Chestnuts
One of the neat chestnut growers on the West Coast, Ladd Hill Orchards Organic Chestnuts from Oregon, sells them fresh and dried. They also have a good supply of chestnut flour for anyone who enjoys baking for the holidays ahead. Another item they have available is a chestnut knife that comes in very handy for peeling the chestnuts. I’ve been cooking chestnut dishes for many years and bought my first and only chestnut knife this year. I sure don’t know how I managed without it—well, yes, actually I do. I always ended up with very sore fingers from peeling two or three pounds of cooked chestnuts in one sitting with nothing but a simple paring knife.

Because chestnuts are gaining popularity, some growers have already sold out. Here are other U.S. growers that sell chestnuts harvested from their own orchards: Empire Chestnut Company, Allen Creek Farm, and Girolami Farms Chestnuts.

Awesome Nutrition
Chestnuts totally rock because they’re very low in fat. You’ll never have to worry about gaining weight by eating chestnuts with a total fat content of 0.76 grams for 3 1/2 ounces cooked. That is low, low, low fat for a tree nut. And because chestnuts are about 14% fiber, they help to lower cholesterol.

Calorie wise, that 3 1/2 ounces will deliver 153 calories—not really too bad. At the same time, you’ll benefit from 2.9 grams of protein, 306 mg of potassium, and a good supply of B vitamins like thiamin, riboflavin, niacin, pantothenic acid, vitamin B6, and folate.

Chestnuts are the only nut that contains vitamin C—how about 24.7 mg along with some trace minerals like iron, zinc, and copper, all essential for good health.

Now, let’s get down to some serious cooking. If you’re one who adores cooking and spends a bit of time at it, you probably keep a few things on hand that work into great leftovers. I like to keep cooked grains like pearl barley or short-grain brown rice in the fridge for those spontaneous moments when I feel like composing something unique.

These sweet little patties make a great side dish and can even be the centerpiece of the meal. Serve them with a hearty tossed salad, a steamed vegetable, and a bean dish and you’ve got a fabulously satisfying meal. In keeping with the low fat content of the chestnuts, I’ve also kept the recipe low fat by water sautéing the veggies rather than cooking them the traditional way in oil or some other fat. It didn’t hurt the flavor of the patties one bit—these little babies are very flavorful and retain the natural sweetness of the chestnuts.

CHESTNUT PATTIES WITH VEGGIE CONFETTI

Yield: 12 patties

1 large carrot, cut into 1/4-inch dice
1 red bell pepper, diced
1 medium onion, diced

7 ounces firm tofu, rinsed and drained
1 cup coarsely chopped cooked and peeled chestnuts
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cinnamon
Pinch cayenne

1 cup cooked pearl barley or short-grain brown rice

Garnish
Fresh dill or basil

1. Preheat the oven to 350 degrees and have ready a large jellyroll pan lined with parchment paper.
2. In a large, deep skillet combine the carrot, bell pepper, and onion and 1/2 cup water. Water sauté the vegetables over high heat, stirring frequently, for about 7 to 8 minutes, or until the vegetables are softened and the onions are translucent. Add small amounts of additional water as needed to prevent the vegetables from burning.
3. While the vegetables are cooking, combine the tofu, chestnuts, salt, pepper, cinnamon, and cayenne in the food processor and process until smooth and creamy.
4. Add the cooked vegetables, along with the cooked barley, and pulse chop carefully to combine the ingredients well, yet still retain the appearance of some of the diced vegetables.
5. Spoon the mixture onto the prepared baking sheet, forming 12 patties. Bake for 35 minutes, then, use a spatula to transfer the patties to an attractive serving dish. Garnish with fresh herbs and enjoy.

References:
“Nutrients in Chestnuts” Sandra L. Anagnostakis and Peter Devin. Northern Nut Growers Annual Report, 1999.

USDA National Nutrient Database for Standard Reference

Leave a Comment

CHESTNUTS! CHESTNUTS! IT’S RAINING CHESTNUTS!

October 13, 2009 at 8:28 pm (Cooking and Peeling Chestnuts, Nut Recipes, Vegan Recipes, chestnuts)
Tags: brown rice recipe, brown rice risotto, chestnut recipe, chestnut risotto, chestnuts and mushrooms, Cooking and Peeling Chestnuts, fresh chestnuts, wild rice risotto

Well, chestnut season is here at last and I couldn’t be happier—I love them passionately and hope to pass on a few gems that might help you fall in love with chestnuts, too. I must confess, though, that cooking and peeling them could be considered a labor of love.

Because they’re somewhat labor intensive, they tend to discourage frequent use. All it takes is a little fortitude and a spirit of adventure to plunge right in and decide you’ll give these awesome delicacies a try. With the boiling method, cooking takes about 25 to 35 minutes. Peeling might take about the same time, too.

If you’ve never eaten a chestnut, you’re in for a treat. While they’re considered nuts, they are totally different in texture, flavor, and nutritional quality from other nuts like almonds and walnuts. Chestnuts can be eaten raw, but they taste much better cooked. Unlike other nuts, chestnuts are starchy and have a texture closer to a potato than to a nut. They also have a natural delicate sweetness that could be compared to the sweetness of a Japanese yellow sweet potato.

Buy a couple of pounds of chestnuts next time you’re at the grocery store or order them from Allen Creek Farms, Empire Chestnut Company, or Girolami Farms all listed in the Blogroll. And check out the instructions for Cooking and Peeling Chestnuts on a previous posting of this blog.

Ever taste a dish that had such a pleasing blend of flavors you just wanted to keep on eating and eating? This irresistible risotto is worth waiting a whole year for fresh chestnuts to appear in the markets. The ultra seasonal creation is blessed with the creamy sweetness of chestnuts and paired with the earthy flavors of a trio of herbs that make the shiitake and cremini mushrooms melt in the mouth. Rather than using the familiar Arborio rice, I prefer the healthier brown rice. Just make sure to buy the SHORT GRAIN brown rice, sometimes labeled “sweet brown rice.”

chestnutrisotto

CHESTNUT AND WILD MUSHROOM RISOTTO

Yield: 6 servings

3 large tomatoes, chopped
3 to 4 garlic cloves, minced

1 medium onion, chopped
½ cup diced carrots
1 stalk celery, diced
1 garlic clove, crushed
1/4 cup water
2 tablespoons extra virgin olive oil

1/2 pound fresh shiitake mushrooms, sliced, stems discarded
(or use cremini mushrooms, sliced)
1 pound button mushrooms, sliced
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried rosemary

1 to 1 1/4 cups short grain brown rice
1/2 teaspoon salt
3 to 4 cups water

1 1/2 cups cooked, peeled chestnuts, quartered
Salt and pepper
2 tablespoons fresh minced parsley or chives

1. Combine the tomatoes and minced garlic in a large saucepan or skillet. Cook and stir over high heat for about 3 to 4 minutes until the tomatoes have begun to break down. Set them aside to add at the end.
2. Combine the onions, carrots, celery, garlic, water, and olive oil in a large, deep skillet or 8 to 10-quart stockpot. Cook and stir over high heat for 2 to 3 minutes, or until the vegetables begin to soften.
3. Add the mushrooms, thyme, sage, and rosemary and cook about 2 minutes more, adding as much as a cup of water if needed.
4. Reduce the heat to medium-high and add the brown rice, salt, and 1 cup of the water. Keep the pan simmering and add the water, 1/2 cup at a time, as the liquid is absorbed. The process of cooking down and adding water may take 30 to 40 minutes. Taste the rice for tenderness after 30 minutes. You may not need to use all of the water.
5. When the rice is tender, add the cooked tomatoes and the chestnuts and cook 3 to 5 minutes longer to create a pleasing flavor union. Season to taste with salt and pepper. To finish, spoon the risotto into shallow bowls and sprinkle with a pinch or two of herbs.

Note: For a delicious Wild Rice, Chestnut and Wild Mushroom Risotto, substitute 1 cup of wild rice for the brown rice, but plan on at least 20 minutes longer cooking to soften the wild rice.

2 Comments

ONLY A NUT LIKE ME . . .

July 6, 2009 at 9:59 am (Celebrations, Nut Growing, Nut Nutrition, Nut Organizations, Nut Recipes, Nut Studies, Nuts and Health, Vegan Recipes, chestnuts, hazelnuts, nut research)
Tags: American Chestnut Foundation, anticancer drug, chestnut backcrossing, chestnuts, hazelnut sandwich, hazelnuts, heart health, L. arginine, Northern Nut Growers Association, Nutty Carrot Sandwich, paclitaxel, plant sterols, taxol

Only a nut like me could get ecstatic about the Northern Nut Growers Association celebrating its 100th annual meeting from July 19 to July 23, 2009 at Purdue University in Indiana. Imagine—an organization in existence for 100 years and still going strong.

And I’m a devout devotee of The American Chestnut Foundation, an organization with high hopes of soon restoring the American chestnut to its once lush forests along the Appalachian slopes using scientific breeding and backcrossing methods to produce a blight-resistant American chestnut.

Both organizations work with passion and dedication to researching, planting, breeding, and growing the best tasting, most nutritious nuts in the world. And because of their research, amazing developments in health science have come to the forefront. And I’m not ashamed to admit I’m a nut groupie who loves to read their newsletters.

Here’s some awesome news. The researchers at the University of Portland in Oregon discovered that the nuts, shells, leaves, limbs, and bark of the hazelnut tree produce a chemical called paclitaxel. Even the fungi that attack the hazelnut tree produce paclitaxel. That’s big news because paclitaxel is the active ingredient in the drug taxol, manufactured by Bristol-Myers Squibb, and used for treating patients with breast or ovarian cancer and the AIDS-related cancer Kaposi’s sarcoma.

Until now, the drug was manufactured by extraction from the needles of the yew tree, a very costly process. With the discovery of paclitaxel contained in the hazelnut tree, nut growers now have a greater motivation to produce the varieties of hazelnut trees that contain the greatest quantities of the chemical. While hazelnuts contain some paclitaxel, eating them won’t offer sufficient quantities to offer treatment. The drug’s potency comes from a larger concentration of paclitaxel.

I was delighted to discover a recent study by the Mayo Clinic, published June 5, 2009 on their website, confirming that eating nuts regularly in small amounts, about 1.5 ounces a day, is good for the heart. The article, referenced below, quotes the Food and Drug Administration’s July 2003 statement that says evidence “suggests but does not prove” that eating nuts reduces heart disease risk.

The Mayo Clinic says the variety of nut is not what matters. It’s that nuts, in general, contain a combination of such valuable components like mono and polyunsaturated fats, L. arginine, fiber, vitamin E, and plant sterols that work together to lower cholesterol, especially the LDL cholesterol, and reduce the risk of developing blood clots that often cause fatal heart attacks. The amino acid L. arginine in nuts benefits the arteries by keeping them flexible to allow better blood flow. Plant sterols that naturally occur in nuts are plant fats that help to lower cholesterol by preventing its absorption during the process of digestion.

Instead of consuming less healthy snacks, the Mayo Clinic suggests those with heart disease would benefit from eating nuts instead that can help patients focus on a more heart-healthy diet.

To help keep you on the path to good health, here’s a tasty recipe for an easy summer sandwich that features hazelnuts, carrots, and healthy, fiber-rich whole grain bread.

***************************

These tasty hazelnut-studded sandwiches can be quickly assembled for a spontaneous picnic outing. Include a bean salad packed with chopped veggies, fresh fruit, and some vegan cookies, and you’ve got the makings of a great meal outdoors. For a stay-at-home light lunch, present the sandwiches with flair by cutting them into quarters and garnishing the plate with a fruit salsa.
nuttycarrot
NUTTY CARROT SANDWICH

Yield: 4 sandwiches

3 large carrots, peeled and coarsely shredded
2/3 cup hazelnuts, finely chopped in the food processor
6 to 8 stuffed green olives, minced
1 small garlic clove, minced

1/4 to 1/2 cup vegan mayonnaise

8 slices whole-grain bread
16 to 20 whole fresh basil or mint leaves

1. Combine the carrots, hazelnuts, green olives, and garlic in a medium bowl. Add enough vegan mayonnaise to moisten them well and hold the ingredients together.
2. Spread one side of each slice of bread with a light coating of mayonnaise, and spoon the nutty carrot mixture on 4 of the slices. Arrange the basil or mint leaves over the carrot mixture and top with the remaining bread.

Note:
For richer flavor, roast the hazelnuts. To roast, place the nuts on a baking sheet and place in a preheated 350-degree oven for 8 to 10 minutes. Remove the nuts and pour them onto a kitchen towel. Wrap them in the towel and set aside for 10 minutes. Roll the nuts in the towel vigorously to remove some of the skins and set aside to cool completely. Chop the nuts coarsely in the food processor or place them in a zipper-lock plastic bag and pound them gently with a hammer until coarsely chopped.

References:

drbriffa. A good look at good health. Evidence supports the incorporation of nuts in the diet. May 21, 2009.
http://www.drbriffa.com/blog/2009/05/21/evidence-supports-the-incorporation-of-nuts-in-the-diet

Mayo Clinic staff. Nuts and your heart: Eating nuts for heart health. MayoClinic.com. June 5, 2009.
http://www.mayoclinic.com/health/nuts/HB00085/NSECTIONGROUP=2

Science Daily, April 11, 2000. Potent Anticancer Agent Found in Hazelnuts. Plant Could Become Alternative Source of Taxol Precursor.
http://www.sciencedaily.com/releases/2000/04/000410084755.htm

Susman, Ed. StopGettingSick.com Going Nuts over Paclitaxel
http://www.stopgettingsick.com/template.cfm-1572

Leave a Comment

FAMOUS POETS GO NUTS ABOUT . . .

May 18, 2009 at 3:22 pm (Nut Poetry, Nut Quotes and Toasts, chestnuts)
Tags: George Orwell, Henry Wadsworth Longfellow, J.M. Synge, Mother Goose, Ralph Waldo Emerson

What is it about nuts that inspires literary figures to describe them as idiosyncratic as humans—or to at least hold them up to our human mirror and make us think twice about some of the things we say or do.

Here are a few delightful nut quotations and poems from well-known poets to make you smile or, perhaps, ponder the mighty nut tree:

Under a spreading chestnut-tree
The village smithy stands;
The smith, a mighty man is he,
With large and sinewy hands;
And the muscles of his brawny arms
Are strong as iron bands.
–Henry Wadsworth Longfellow:The Village Smithy

**********

Under the spreading chestnut tree
I sold you and you sold me:
There lie they, and here lie we
Under the spreading chestnut tree.
–George Orwell (1903–1950), British author. popular song, in Nineteen Eighty-Four, pt. 1, ch. 7, and passim (1949).

**********

Talents differ; all is well and wisely put;
If I cannot carry forests on my back,
Neither can you crack a nut.
–Ralph Waldo Emerson (1803–1882), U.S. poet, essayist. The Mountain and the Squirrel (l. 17–19).

**********

In a good play every speech should be as fully flavoured as a nut or apple.
–J.M. (John Millington) Synge (1871–1909), Irish poet, dramatist. The Playboy of the Western World, introduction (1907).

**********

I had a little nut-tree, nothing would it bear
But a golden nutmeg and a silver pear;
–Mother Goose

Leave a Comment

Chestnut Stuffed Apples

February 13, 2009 at 4:38 am (Nut Desserts, Nut Nutrition, Nut Recipes, Vegan Desserts, Vegan Recipes, chestnuts)
Tags: apples, baked apple, chestnut dessert, chestnut recipe, chestnuts, chestnuts and fat, orange blossom water

I adore chestnuts—not that I don’t love all the other nuts, too, but chestnuts—well—they’re special—really special. Chestnuts have a texture like no other nuts. They’re very very low in fat so they have a totally different mouthfeel from other nuts.

Tree nuts are known for their high monounsaturated fat content, but chestnuts are different with a total fat content of 8%, while almonds contain about 80% fat and walnuts have about 87% total fat. Even the saturated fat content of chestnuts bottoms out at 2%, while other nuts range from 7 to 22%.

Chestnuts are starchy and, when cooked, their texture could be compared somewhat to a firm, boiled potato—actually, more like a creamy Asian sweet potato because chestnuts are sweet. Also, chestnuts are not crunchy like other nuts, and they’re mostly eaten cooked rather than raw. Their soft texture and sweetness set them apart from other nuts.

********************************

Try free-associating the words “baked apples” and you’re sure to arrive at familiar words like home, homespun, comfort food, old-fashioned, Mom, fragrant aromas, warmth, sweet, raisins, and kitchen. But it’s doubtful you’ll connect chestnuts with baked apples. This grand combination, heightened with orange blossom water and a heavenly sauce, invites happy gorging in a good sense—the ingredients are wholesome and nourishing. This is a great make-ahead dessert that can be served chilled or gently warmed. To warm the apples, place them in a 350-degree oven for about 10 minutes. To warm the sauce, place it in a saucepan over medium heat for about 5 minutes, stirring frequently.
bakedapple2
CHESTNUT STUFFED APPLES

Yield: 4 servings

4 sweet apples (Fuji, Gala, or Pink Lady), washed and cored

Filling
1 cup cooked, peeled, coarsely chopped chestnuts
1/2 cup golden raisins
1/4 cup chopped pitted dates
2 tablespoons water
2 tablespoons maple syrup
2 teaspoons fresh lemon juice
1 teaspoon orange blossom water**
1/4 teaspoon ground cinnamon

Creamy Sauce
3 cups vanilla soymilk
3/4 cup packed brown sugar
1 tablespoon fresh lemon juice
3/4 teaspoon ground cinnamon

2 to 3 tablespoons cornstarch
2 to 3 tablespoons water

1. Preheat the oven to 350 degrees, place the prepared apples into an 8 x 8-inch baking pan, and set aside.
2. TO MAKE THE FILLING, combine the chestnuts, raisins, dates, water, maple syrup, lemon juice, orange blossom water, and cinnamon in the food processor. Pulse and process until the mixture is almost pureed, leaving the mixture with a little toothy texture. You may have to stop the machine once or twice to scrape down the sides of the processor and process again to incorporate the stray bits.
3. Use a pointed spoon to fill the cored apples, pushing the filling firmly down into the bottom of the cavity. Mound the remaining filling over the top of the apple and smooth the top.
4. Place an aluminum foil tent (shiny side down) over the baking dish and seal the edges well. Bake for 50 minutes to 1 hour 15 minutes. Baking time will vary with the apple variety. Fork test after 50 minutes.
5. TO MAKE THE CREAMY SAUCE, combine the soymilk, brown sugar, lemon juice, and cinnamon in a 2-quart saucepan and bring to a gentle boil over medium-high heat, stirring frequently with a wire whip. Watch carefully to avoid a messy boil-over.
6. Combine the cornstarch and water in a small bowl or cup and stir to form a runny paste. Add the paste to the gently bubbling sauce a little at a time, stirring constantly, for about 1 minute, or until thickened to desired consistency.
7. TO SERVE, place the baked apples into individual dessert dishes and spoon a generous serving of the sauce into the bottom of each bowl, forming a pool of creamy sauce.

To enhance the dessert presentation, here are some suggestions:

**Orange blossom water can be purchased at most Middle Eastern, Greek, Italian, Armenian, and Iranian grocery stores. If you are unable to locate it, don’t worry. Simply leave it out, and the recipe will still bring delicious satisfaction.

1 Comment

COOKING AND PEELING CHESTNUTS

February 12, 2009 at 4:55 am (Cracking and Peeling Nuts, chestnuts)
Tags: boiled chestnuts, chestnuts, cooking chestnuts, peeling chestnuts, roasted chestnuts

Chestnuts reside on my favorite pedestal. There is a tendency for many people to avoid using fresh chestnuts because, admittedly, they are a bit time consuming to prepare. I promise, though, they are totally worth the time expended. Here’s the technique:

Cooking
Using a firm, sharp paring knife, make a crisscross cut on one or both the flat side and the domed side of each chestnut. Place the chestnuts into a large saucepan, and cover them with about 3 inches of water.

Cover the saucepan and bring to a boil over high heat. Reduce the heat just slightly to medium-high, and boil the chestnuts gently for about 25 minutes for the large Asian chestnuts purchased in the market and about 35 minutes for chestnuts grown in the U.S..

Roasting is another method of heating the chestnuts so the peels can be removed. Pile the crisscross-cut chestnuts onto a baking sheet and roast them at 375 degrees for 15 to 20 minutes. Cool them slightly and peel away. Some chestnut aficionados suggest soaking the chestnuts for about 20 minutes before roasting, claiming it makes them easier to peel.

Still another method for heating chestnuts prior to peeling them begins with making a crisscross cut on the shell. Then put them into a large, deep skillet with a small amount of oil, about one tablespoon for each pound of chestnuts in the shell. Turn the heat to high and cook them for 5 to 10 minutes, tossing the chestnuts continuously with a wooden spoon or shaking the pan to prevent the direct heat from burning them.

I prefer the boiling method because sometimes the roasting and stove-top methods result in chestnuts that also need to be boiled to soften them enough for most recipes.

Peeling
Now, prepare a cup of tea for yourself and sit down at the table with the pot of cooked chestnuts on a trivet. Have a bowl handy for the peeled chestnuts and another for the shells. Take out three or four chestnuts at a time and put them on a small dish or bowl in front of you. Cool them only slightly–they peel more easily when they are quite hot.

Using your paring knife, take hold of the shell close to a crisscross cut, and remove the shell with a pulling motion. You will also need to remove the brown inner skin as well. Be prepared for a little tug-of-war. Sometimes the inner skin is a bit stubborn. If it is too resistant, the chestnut may need to be cooked a few more minutes.

As the chestnuts cool, they become a little more challenging to peel. It’s best not to fight with them. Just put the pot back on the burner and heat them up for a few minutes so you can finish the task with ease. Just be sure there is enough water in the pot to cover the chestnuts. The job can actually be fun if you can convince your family to participate in the peeling project.

3 Comments

Nuts in the Bible

February 8, 2009 at 7:58 pm (Nut Quotes and Toasts, Nuts in the Bible, almonds, chestnuts, pistachios)
Tags: almonds, Bible, chestnuts, concordance, Ecclesiastes, Exodus, Ezekiel, Genesis, Jeremiah, Numbers, pistachios, Song of Solomon

One rainy Saturday afternoon when I didn’t feel like jumping in the car and running errands or shopping, I decided to stay put and do some nut research. I was curious to see what the Bible had to say about nuts.

The best way to do my investigation was to find a concordance to the Bible, an alphabetical list of words used and the passages that contain them. Before the internet was around, I had to go to the library and find a copy of Strong’s Exhaustive Concordance of the Bible.

But that Saturday I sat down in front of my Mac, went to Google, and typed in “bible concordance.” At the top of the list was BibleGateway.com. I clicked on Keyword Search and entered the word “nut,” and what gems I found!

Genesis 43:11
Then their father Israel said to them, “If it must be, then do this: Put some of the best products of the land in your bags and take them down to the man as a gift—a little balm and a little honey, some spices and myrrh, some pistachio nuts and almonds.

Song of Solomon 6:11
I went down to the grove of nut trees to look at the new growth in the valley, to see if the vines had budded or the pomegranates were in bloom.
vangoghalmondtree
My next step was to learn what individual nuts were mentioned in the Bible. My search only turned up two kinds of nuts—almonds and pistachios. Almonds turned out to be the winner with eight entries while pistachios had only one that it shared with almonds. Since I have already given you the one shared by both almonds and pistachios, I decided to share the other almond passages with you.

Genesis 30:37
Jacob, however, took fresh-cut branches from poplar, almond and plane trees and made white stripes on them by peeling the bark and exposing the white inner wood of the branches.

Exodus 25:33
Three cups shaped like almond flowers with buds and blossoms are to be on one branch, three on the next branch, and the same for all six branches extending from the lampstand.

Exodus 25:34
And on the lampstand there are to be four cups shaped like almond flowers with buds and blossoms.

Exodus 37:19
Three cups shaped like almond flowers with buds and blossoms were on one branch, three on the next branch and the same for all six branches extending from the lampstand.
almondunripe
Exodus 37:20
And on the lampstand were four cups shaped like almond flowers with buds and blossoms.

Numbers 17:8
The next day Moses entered the Tent of the Testimony and saw that Aaron’s staff, which represented the house of Levi, had not only sprouted but had budded, blossomed and produced almonds.

Ecclesiastes 12:5
And when men are afraid of heights and of dangers in the streets; when the almond tree blossoms and the grasshopper drags himself along and desire no longer is stirred. Then man goes to his eternal home and mourners go about the streets.

Jeremiah 1:11
The word of the LORD came to me: “What do you see, Jeremiah?” “I see the branch of an almond tree,” I replied.

Some people will read Bible translations where chestnut trees are mentioned in Ezekiel 31:8. Most translations including the New International Version will refer to the trees as ”plane trees.” Because chestnuts were growing in Asia Minor for centuries, I was surprised that chestnut trees were not commonly mentioned in the Bible

Ezekiel 31:8
The cedars in the garden of God could not hide him: the fir trees were not like his boughs, and the chestnut trees were not like his branches; nor any tree in the garden of God was like unto him in his beauty. King James Bible, Webster’s Bible Translation, and Young’s Literal Translation

What surprised me was that two of the almond statements were repeated in different chapters of Exodus. The bible translation used in the Bible Gateway website was the New International Version.

Oh, and I hope you like the Van Gogh Branches with Almond Blossom 1890 painting above.

2 Comments

TREASURE IN A NUTSHELL

February 7, 2009 at 1:56 am (Antioxidants in Nuts, Brazil nuts, Macadamias, Minerals in Nuts, Nut Nutrition, Nuts and Health, almonds, cashews, chestnuts, hazelnuts, peanuts, pecans, pine nuts, pistachios, walnuts)
Tags: almonds, antioxidants, arginine, Brazil nuts, cashews, chestnuts, folate, hazelnuts, macadamia nuts, peanuts, pecans, phytosterols, pine nuts, pistachios, tryptophan, walnuts

I thought it might be helpful to have an overview of the nutritional highlights of tree nuts. While this listing is certainly a good quick reference, it only scratches the surface of the plethora of health benefits nuts have to offer.

It may seem that I’m promoting nuts as some sort of miracle food. Not so. I’m just recognizing nuts are one of Mother Nature’s many gems that are packed with goodness, especially when paired with other foods that are nutrient-dense and low in saturated fats.

In the information below there may be some terms that are unfamiliar. Here is a brief explanation:

Arginine –an amino acid that changes into nitric oxide that relaxes blood vessels and permits better blood flow. May help alleviate coronary artery disease like chest pain and clogged arteries (called atherosclerosis).

Phytosterols – natural plant fats found in fruits, vegetables, nuts, and seeds that benefits the body by interfering with the absorption of excess cholesterol

Antioxidants – combination of vitamins, minerals, and enzymes found in plant foods that prevents our tissues from oxidation that leads to degenerative diseases like cancer and heart disease

Tryptophan – an essential amino acid the body can’t manufacture and must get from food. Necessary for normal growth in infants and for nitrogen balance in adults. Used by the body to help make niacin and serotonin. Serotonin thought to produce healthy sleep and a stable mood

Folate – also known as folic acid or folacin, a form of the water-soluble Vitamin B9. Occurs naturally in food and can also be taken as a supplement. Helps prevent neural tube birth defects.

ALMONDS

BRAZIL NUTS

CASHEWS

CHESTNUTS

HAZELNUTS

MACADAMIAS

PEANUTS

PECANS

PINE NUTS

PISTACHIOS

WALNUTS

2 Comments

American Chestnuts Return

January 16, 2009 at 1:27 am (Nut History, chestnuts)
Tags: American Chestnut, American Chestnut Foundation, chestnut, chestnut blight, chestnut history

People are frequently asking me which nut is my favorite. That’s a really tough question to answer. Because each of the nuts has its own unique qualities, all have a special place in my heart.

Today, I’d like to share some history about the American chestnut. It’s a story of hope and perseverance. At one time the region along the U.S. Eastern Appalachians was a lush, dense forest of stunning American chestnut trees that grew as tall as 100 feet. Each year in the early autumn ripe chestnuts would drop onto the forest floor and provide food for the forest animals and sustenance for those living in and around the forests.
chestnut4
The trees grew branchless for about 50 feet and also provided strong hardwood to the lumber industry. Chestnut wood was used for household furniture, paneling, fencing, and musical instruments.

Hardy though the mighty chestnut tree was, it fell prey to a deadly fungus, Cryphonectria parasitica, from trees imported from Japan during the 1800s, though it took several years and much research to discover the origin of the disease.

In 1904 the first infected chestnut trees, about 1,400 of them, were found in New York City along the avenues of the Bronx Zoological Park. At first, the park’s forester, W. H. Merkel, noticed only a few yellowed leaves. A year later he found chestnut trees sickened with dead branches barren of leaves that signaled serious problems. By 1950, the blight destroyed almost all the American chestnut trees and was considered one of the greatest ecological disasters the country had ever experienced.

But thanks to some very dedicated people, we may someday be able to reintroduce Americans to their delicious native chestnut. Today, the American Chestnut Foundation is working with plant pathologists and researchers to restore the chestnut trees to their once magnificent and prolific forests. For more detailed information see http://www.vegparadise.com/highestperch.html

Leave a Comment

NutGourmet Blog

I’M HAVING AN AFFAIR– WITH CHESTNUTS!

CHESTNUTS! CHESTNUTS! IT’S RAINING CHESTNUTS!

ONLY A NUT LIKE ME . . .

FAMOUS POETS GO NUTS ABOUT . . .

Chestnut Stuffed Apples

COOKING AND PEELING CHESTNUTS

Nuts in the Bible

TREASURE IN A NUTSHELL

American Chestnuts Return

About

Archives

Categories

Blogroll

Meta

nutgourmet