Crave: Add more nuts to your menu

photo by: Courtesy of Mother Earth News

Broccoli Salad

A handful of nuts, raw or roasted with a touch of salt, are delicious all on their own. They’re easy to take on the go, and they serve as a nutritional powerhouse with a wealth of nutrients, making them a great choice for snacking any time of the day. Here are a couple of ways to work more of them into your cooking.

Broccoli Salad

Yields about 6 servings.


1 head broccoli, cut into small pieces

1⁄2 cup chopped red onion

1⁄2 cup raisins

1 pound cooked bacon, crumbled

1 cup chopped cashews

1 can (8 ounces) water chestnuts, drained, optional

1 cup mayonnaise

2 tablespoons vinegar

1⁄2 cup sugar

Shredded cheddar, optional

Red onion rings, optional


In large bowl, toss together broccoli, chopped onion, raisins, bacon, cashews and water chestnuts, if using.

In small bowl, combine mayonnaise, vinegar and sugar and mix until sugar is dissolved. Stir into broccoli mixture, mixing well.

Serve garnished with shredded cheese and red onion rings, if desired.

Blueberry Muffins

Yields 12 muffins.


1⁄3 cup sugar

1⁄4 cup butter, softened

1 egg

2 1⁄3 cups all-purpose flour, sifted before measuring

4 teaspoons baking powder

1⁄2 teaspoon salt

1 cup milk

1 teaspoon vanilla

1 1⁄2 cups fresh blueberries, rinsed, drained

1⁄2 cup chopped walnuts


Preheat oven to 375 F. Line muffin pan with paper liners. Set aside.

In large bowl, beat sugar and butter with hand mixer until fluffy. Beat in egg.

In medium bowl, whisk together flour, baking powder and salt. Add to sugar mixture alternately with milk, beginning and ending with flour mixture.

Stir in vanilla, and beat until thoroughly blended. Fold in blueberries and walnuts.

Divide batter evenly among paper liners, filling about 2⁄3 full. Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool slightly before serving.

Orange Zucchini Nut Bread

Yields 3 loaves.


3⁄4 cup oil

1 1⁄4 cups sugar

3 eggs

3 1⁄2 cups flour

1⁄2 teaspoon salt

1 tablespoon baking powder

1 teaspoon baking soda

4 cups raw, shredded zucchini

1 teaspoon orange extract

Zest from 2 oranges

3⁄4 cup chopped nuts


Preheat oven to 350 F. Grease 3 loaf pans; set aside.

In large bowl, combine oil, sugar and eggs and blend thoroughly.

In medium bowl, sift together flour, salt, baking powder and baking soda. Whisk to blend thoroughly. Add to egg mixture, and stir to combine. Stir in zucchini, orange extract, zest and nuts, and mix well.

Divide batter evenly among prepared pans. Bake for about 50 minutes, or until bread tests done. Cool slightly in pans before turning out onto wire racks to cool completely.

Banana Oatmeal Pancakes

Yields 12 (4-inch) pancakes.


1 1⁄4 cups all-purpose flour

1⁄2 cup uncooked quick or old-fashioned oats

2 teaspoons baking powder

1⁄8 teaspoon ground nutmeg

1⁄4 teaspoon salt, optional

1 1⁄4 cups milk, room temperature

1 egg, lightly beaten, room temperature

1 tablespoon coconut oil, melted

1 cup mashed bananas

1⁄4 cup chopped walnuts

Maple syrup

2 bananas, sliced

Whole or halved walnuts


Preheat oven to 200 F. Heat skillet over medium-high heat.

In large bowl, stir together flour, oats, baking powder, nutmeg and salt, if desired.

In medium bowl, whisk together milk, egg and oil. Stir into flour mixture.

Add mashed bananas and chopped walnuts, and mix with fork until just moistened.

Grease skillet with additional oil, butter or lard, enough to lightly cover bottom. Pour 1⁄4 cup batter into hot skillet. When top is covered with bubbles and edges look dry, flip with spatula. Continue cooking until bottom is golden. Remove from skillet and place on baking sheet or oven-safe plate. Keep warm in oven.

Repeat with remaining batter, greasing skillet each time.

Serve pancakes in stacks, topped with syrup, sliced bananas and whole or halved walnuts.

Zucchini Cookies

Yields 3 to 4 dozen cookies.


2 cups flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1⁄2 teaspoon salt

1 cup sugar

1⁄2 cup butter, softened

1 egg, beaten

1 cup peeled, seeded, grated zucchini

1 cup raisins

1 cup chopped mixed nuts


Preheat oven to 350 F. Grease 2 cookie sheets or line with parchment paper; set aside.

In large bowl, sift together flour, baking soda, cinnamon and salt.

In another large bowl, cream together sugar, butter and egg until light and fluffy. Add dry ingredients, mixing well. Stir in zucchini, raisins and nuts.

Drop dough by spoonfuls onto prepared cookie sheets. Bake, one cookie sheet at a time, for 12 to 15 minutes, or until tops are light golden brown and centers are set. Let cool on cookie sheet for a few minutes, then transfer to wire racks to cool completely.


Welcome to the new Our old commenting system has been replaced with Facebook Comments. There is no longer a separate username and password login step. If you are already signed into Facebook within your browser, you will be able to comment. If you do not have a Facebook account and do not wish to create one, you will not be able to comment on stories.