I forgot to re-post this, but Jayne and I were going to make cherry baklava for Eating on the Wild Side.
October 7, 2014
Cindy and I plan to make baklava tomorrow. The recipe consists of honey, nuts, coconut oil, phyllo cups, cinnamon, salt, and a fresh cherry top!
The book focused on fruits and vegetables so didn’t talk about the health benefits on nuts. Nuts are a good source of: protein, monounsaturated-fatty acids, omega-3 fatty acids, poly-phenolic flavonoid antioxidants, manganese, potassium, calcium, iron, magnesium, zinc, fluoride, selenium, vitamin E, and B-complex vitamins (source). The book does talk about the importance of omega-3 fatty acids and vitamin E though!
Cherries! Robinson does have a section about cherries in the book. Sour cherries are used for baking, they come from Prunus cerasus. They are not in season right now but I’m sure we can still find some at the supermarket. I plan to get them today or tomorrow because according to Robinson they, “have a rapid respiration rate that starts to deplete the fruit’s antioxidants as soon as it is picked.” Montmorency cherries are the most popular sour cherries, “they reduce plain and inflammation, including pain caused by strenuous exercise.” Balaton sour cherries also have anti-inflammatory properties. Tart cherries are supposably the easiest to find though, they include the antioxidant properties without added sugar.