4 chestnut recipes to include in your diet

Chestnuts are an excellent food for those who want to lose weight, as they have a number of benefits that help control weight. One of the main advantages is that they are rich in fibers, which help regulate intestinal transit and promote the feeling of satiety. In addition, they are sources of vitamins and minerals, which help keep metabolism in balance and promote fat burning. So, check out how to prepare recipes with cashew nuts and Brazil nuts!

Pasta with pesto sauce

Ingredients

• 250 g of whole grain pasta
• 1/2 l water
• 100 g leaves of basil
• 60 g cashew nuts
• 40 ml olive oil
• 2 garlic cloves
• 1 lemon juice
• Salt, oregano and ground black pepper to taste

Method of preparation

Place the water in a pan and bring to a boil over medium heat. Add salt and add pasta. Cook until al dente. drain the noodle and book. In the processor, place the basil, cashew nuts, olive oil, garlic, salt, lemon juice and black pepper. Grind until you get a paste. Serve the pasta with the pesto sauce and sprinkled oregano.

Sole with chestnut crust

Ingredients

• 4 sole fillets
• 3 tablespoons chopped cilantro
• 1/2 cup cashew nut tea
• 1/2 cup almond tea
• 4 tablespoons of flour linseed Golden
• 1 beaten egg
• Lemon juice, salt and ground black pepper to taste

Method of preparation

In a container, season the fillets of fish with lemon juice, salt and black pepper and set aside. In a blender, grind the cashew nuts and almonds into small pieces. In a container, mix the golden flaxseed flour with the crushed cashew nuts and almonds. Pass the fish fillets in the beaten egg and then in the mixture of cashew nuts, almonds and flaxseed flour. Place the fillets in a baking tray lined with parchment paper and bake in a medium oven for 25 minutes or until golden brown. Serve immediately.

Broccoli and Brazil Nut Cream

Ingredients

• 2 bunches of Japanese broccoli
• 4 tablespoons of flour oat
• 100 g of Brazil nuts
• 1 liter of water
• 1 chopped onion
• 3 minced garlic cloves
• 4 tablespoons of olive oil
• salt to taste

Method of preparation

In a non-stick pan, sauté garlic and onion. add the broccoli, 700 ml of water and salt. Cook until soft and set aside along with the water. In the blender, beat 300 ml of water with the Brazil nuts until you get a milk, strain and reserve. In a pan, heat the oil over medium heat and toast the oatmeal a little. Gradually add the Brazil nut milk to the toasted oats, stirring well to avoid lumps. Add a pinch of salt and continue stirring until thickened. In the blender, place the cream, broccoli and cooking water. Beat until you form a homogeneous cream. Serve immediately.

greek style quinoa

Ingredients

• 1 cup of tea quinoa
• 2 tea cups of water
• 2 grated carrots
• 1 red pepper cut into cubes
• 1 zucchini cut into cubes
• 1/2 cup of raisin tea
• 2 tablespoons chopped Brazil nuts
• Oregano, ground black pepper and chopped parsley to taste

Method of preparation

In a saucepan, cover the quinoa with water and bring to a boil over medium heat. Cook for 10 minutes. Add the carrots, peppers, zucchini and raisins and mix. Cook for another 5 minutes or until the water dries completely. Turn off the heat and season with oregano, black pepper and green smell. In a container, arrange the quinoa with vegetables and sprinkle the Brazil nuts on top. Serve immediately.