Why Not Walnut

I thought I’d begin this blog with a post on one of the more obscure food products on the market: walnut oil. Ugh, I know, you were just getting used to putting coconut oil in everything (and all over your body and hair). But hear me out. I’m not suggesting that walnut oil is the next coconut oil/hair-mask/oil-pulling oil, nor (god forbid) the next extra virgin olive oil. Rather, I would like to suggest using walnut oil for salad dressing. I know, crazy.

The nuts are dried and then cold-pressed. The oil is a good source of antioxidants, including ellagic acid. What is this ethereal-sounding “acid” you ask? Ellagic acid has the ability to reduce oxidative stress on cells and has antiproliferative properties that are said to inhibit DNA binding of certain carcinogens (cue cancer-prevention benefits). This acid is also found in blackberries, cranberries, pecans, pomegranates, grapes, wolfberries (?), strawberries, and raspberries. Like whole walnuts, walnut oil provides your body with those much needed healthy fats.

The primary reason I eat/make salad dressing with it, though, is for its wonderful nutty-umami flavor. Here’s a simple recipe- combine the following ingredients: 2 tablespoons Sherry vinegar, ½ tsp Dijon mustard, ¼ tsp salt, ¼ cup walnut oil. Or another: drizzle on salad plain. Because it is G-O-O-D.

Other benefits according to MedicalDaily.com:

  • Improves blood circulation
  • Lowers heart disease risk
  • Cuts inflammation
  • Maintains hormone levels
  • Improves skin
  • Prevents eczema (The Night Of, anyone?)
  • Anti-ageing (Sold!)


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