Removethetrayfromtheovenand
turnthenutsoutontoacleandrytea
towel Wrapthenutsinthetoweland
rubthemtogethervigorously–the
skinsshouldflakeoffquitereadily
Youwon’tgetalltheskinsoffbut
thisisfineformostbakingpurposes
NUT-RITION
Withtheirrichfatcontentnuts
arerelativelyenergydensefoods
Onceuponatimebeforeweknew
anybettertheyweretherefore
restrictedfoodsonanyweightloss
diet Fortunatelynutsarebackon
themenuforweightcontrolwith
researchclearlyshowingabenefit
astheyarefibreandproteinrich
bothfactorsthatslowstomach
emptyingandhavetheeffectof
helpingyoufeelfullandkeep
hungerpangsatbay
Theycontainlowlevelsof
saturatedfatsandarerichina
varietyofunsaturatedfats Pecans
pistachiosalmondscashewsand
hazelnutsprovidepredominately
monounsaturatedfat–similarto
thetypeoffatinextravirginolive
oil Brazilnutswalnutsandpine
nutsarerichinpolyunsaturated
fats Thesefatsareknowntoimprove
bloodcholesterolprofiles Nuts
alsocontainvitaminEantioxidants
folatearginineandplantsterols
allofwhichcontributetogood
hearthealth
MAKING NUT MEAL
Youcanmakeyourownnutmeal
fromeitherblanchedorskinon Use
acoffeegrinderorfoodprocessorto
dothisinsmallbatches Almonds
macadamiashazelnutswalnutsand
pistachiosallmakewonderfulnut
mealsandinsomecasescanbeused
inplaceofflourinsomerecipes
WiththankstoDrJoannaMcMillan
foradditionalhealthinformation
#THEWEEKLYEATS
Test Kitchen Secrets
MEETTHE FOODTEAM
SophiaYoung
EDITORIAL&FOODDIRECTOR,
To up the calcium in a smoothie AWWCOOKBOOKS
I throw in a handful of raw
cashews. Sometimes I use
walnuts, which are full of
fabulous omega 3’s and their
soft structure also means they
blend well in smoothies, too.Our experts share their tips
on everything nutty.After starting out as a chef,
I moved to magazines and
cookbooks as a food editor
and stylist. It’s been fun!
What drives me the most is
to inspire readers by sharing
recipes that will result in
them cooking great food.Slivered almonds are my favourite,
because they toast quickly and
can be added to sweet or savoury
dishes. I use them in my pesto as a
budget-friendly alternative to pine
nuts, and they are also fabulous
stirred through the chocolate
topping on a choc-caramel slice
for a new twist on the classic fave.SarahMurphy
FOOD EDITOR, AWW FOOD
I’m an eternal sweet tooth
with a constant need to
take a tray of brownies to
any function I attend. I love
creating simple twists on
classic recipes that are
achievable for everyone
no matter their skill level.My muesli always features toasted
nuts. Pistachios add a rich fl avour,
while fl aked almonds give a
delicious crunch. Roughly chopped
roasted skinless hazelnuts are my
ultimate addition. Add some thick
Greek-style yoghurt and fresh
berries and it’s the best
desk breakfast ever!Frances Abdallaoui
FOOD DIRECTOR,
THE AUSTRALIAN WOMEN’S WEEKLY,
EDITOR, AWW FOOD
An avid cook with an ever-
evolving fondness for baking,
I truly believe that good
food is mostly about fresh
Australian produce cooked
simply with a generosity of
care and spirit.Whenever I buy fresh nuts
I pop them straight in the freezer
to retain their freshness for
whenever I need them. It saves
wastage, as I’m not forever
replacing stale nuts and you can
easily get out and toast small
quantities when you need them.Domenica Reddie
RECIPE EDITOR,
AWW COOKBOOKS
I come from a large Italian
family, where food was
a way of life and everything
was made from scratch.
My fondest memories are
picking tomatoes to make
passata and eating pasta
with the masses.