Yesterday I received my monthly Vegan Tuck Box and I found chestnuts…
Premise that chestnuts do not contain gluten and are therefore consumables from all the people affected by celiac disease.
The chestnut is very digestible and, thanks to its properties, is recommended in cases of anemia and loss of appetite; thanks to the abundant presence of fibers chestnuts are very useful for the functionality of the intestine. By virtue of the presence of folic acid chestnut is also recommended in cases of pregnancy as the latter is able to prevent the onset of some malformations in the fetus. Being rich in minerals chestnuts have properties suitable for those suffering from chronic fatigue, for those who must regain his strength after the flu and for children and the elderly; potassium is useful to strengthen the muscles, phosphorus collaborated in the formation of the nervous tissue, sulfur is an antiseptic and disinfectant, sodium is useful to digestion, magnesium acts on nerve regeneration.
The presence of vitamin B and phosphorus in chestnuts have properties that contribute to the maintenance of nervous balance and, thanks to the presence of sugars, chestnuts can constitute an alternative food for children allergic to milk.
More info on this site.
This simple but interesting salad is great also in summer.
The dish is simple to prepare, it is healthy, delicious and you can find almost all the ingredients in your garden – if you have any. The rest of ingredients you can find in nearby forest, so this is another positive side of this dish – a lovely walk to nature. This salad is perfect for fall. And it’s perfect for a quick lunch or light dinner.
a bowl of lettuce (endive, lamb’s lettuce, rocket salad)
1 Tbsp. apple cider vinegar
1 Tbsp. extra virgin olive oil
a pinch of pink Hymalaya salt
a pinch of black pepper
First you have to roast chestnuts. Heat the oven to 200 degrees. Meanwhile cut the large X on a flat side of every chestnut. Put it in preheated oven for about 20 minutes. When chestnuts are roasted wait for a minute or two and peel them.
Clean the lettuce and put it in a bowl or a larger dish. Grate the carrot and add it to your salad. (Carrot is great with chestnut, because they both have slightly sweet taste). Prepare the dressing: mix vinegar, oil, salt, pepper. Pour over the salad. Finally add the peeled chestnuts and salad is ready.
Enjoy a healthy meal!