Did you know pecans can improve brain function?

View Newsletter of Aug 5, 2020

This was well described by goodhousekeeping.com in their article called 9 Health Benefits of Pecans That'll Make You Go Nuts.”

"When it came to the brain factors it says: “It may not be news to you that nuts are some of the most nutritious foods, but chew on this: Diets high in vitamin E have been linked with lowering risk of Alzheimer's disease and dementia by up to 25%. That's because vitamin E and other antioxidants in plant-based foods help reduce oxidative stress caused by inflammation, protecting cells and therefore tissues of vital organs like your brain.”

​View article

Another interesting study, publised by Alzheimer's Weekly, among the many benefits, states the following:

"The University of Massachusetts Lowell studied pecan's effects on the brain, as described in the article, "Pecans Provide Neurological Protection." Antioxidant-rich pecans were shown to be an exceptionally rich source of of Alzheimer's-fighting antioxidants.

Eating pecans along with a variety of fresh fruits, vegetables and wholegrains every day will help ensure a diet high in antioxidants. 

antioxidants among all tree nuts, and are one of the top 20 power foods for antioxidant capacity, according to the U.S. Department of Agriculture. The antioxidant compounds found naturally in pecans include:

  • Vitamin E

  • Ellagic acid

  • Flavonoids

These antioxidants are believed to help prevent disease-causing oxidation in cells which has been linked to developing Alzheimer’s Disease and other types of dementia."

​View article

 

Plenty of research and information proving the great health benefits of pecans for the brain, can be found at American Pecan or at the National Pecan Shellers Association.

Recipes included in this newsletter were:

PRICKLY PEAR LEMONADE!
SUBMITTED BY BRANDON ROMERO
INGREDIENTS
1.5 c of lemonade powder mix
12 c of water
1 c of Cheri’s Prickly Pear Cactus Syrup
2 whole lemons
(Optional: lemon slices for cups to serve)
Mix all ingredients together for 2 minutes.
Serve with ice. 
Makes 1 gallon pitcher.

 

HAWAIIAN BANANA PINA COLADA PECAN BREAD
SUBMITTED BY THE LARA SISTERS
Delicious bread!!!
INGREDIENTS:
1 C Butter, softened  
1 C Sugar
2 Large Eggs
3 Large Ripe Bananas, mashed
8 oz Crushed Pineapple (Do not drain)
2 C flour
1 TSP Baking Powder
1 TSP Baking Soda
1/4 TSP Salt
1/2 Shredded Sweetened Coconut
4 oz. Green Valley Piña Colada Pecans, chopped
STEPS:
Preheat oven to 350°.
In large bowl cream butter and sugar with the mixer until light and fluffy.
Add eggs, one at a time and beat to incorporate.
Stir in mashed bananas and pineapple. In a separate medium bowl, sift together flour, baking powder, baking soda, and salt.
Add to wet ingredients. Stir in coconut flakes and pecans.
Poor mixture into a greased loaf pan. Bake for 60 minutes or until toothpick inserted comes out clean
 

How to take advantage of a good Pecan Sale?

View Newsletter of July 22, 2020

Nuts are a very advantageous food. When it comes to freshness and storage, pecans are good for up to two years if stored at the proper conditions. The link below will teach you what you need to know to keep your pecans tasty and fresh!

According to recommendations by the National Pecan Shellers Association:

KEEP COOL

Shelled pecans can be kept in the refrigerator for about nine months and for up to two years in the freezer.

KEEPING POWER

Pecans can be thawed and refrozen repeatedly during the two-year freezing period without loss of flavor or texture.

AIRTIGHT

Airtight containers, such as jars with lids, are best for storing pecans in the refrigerator.

PLASTIC BAGS

Sealed plastic bags are best for storing pecans in the freezer.

IN-SHELL

In-shell pecans can be stored in a cool, dry place for six to 12 months.

THAWING

After removal from cold storage, pecans will stay good for an additional two months.

Recipes included in this newsletter were:

 

ARUGULA WATERMELON PECAN SALAD

INGREDIENTS:

3 c watermelon, cubed and chilled
1/3 c toasted pecan pieces or halves
1/2 c feta cheese
7 oz arugula
1/4 small red onion, thinly sliced 
2 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
Salt and fresh pepper to taste

Add all ingredients to a bowl and mix well!

APPLE CHICKEN PECAN SALAD

2 Heads of lettuce 
1 or 2 Red apples, diced
5 Slices of bacon
1/2 Pecans, chopped and toasted
1 Lb. Chicken, diced

Add all ingredients to a bowl and mix well!

 

GRAPE CHICKEN PECAN SALAD 

2 c of Chicken, diced
2/3 c of Mayonnaise
1/2 c Red grapes
1/3 c Toasted pecans pieces
2 Handful of greens, if desired.
Salt and pepper, to taste

Add all ingredients to a bowl and mix well!

 

PECAN RASPBERRY VINAIGRETTE

2 Tbsp Raspberry balsamic vinegar
6 Tbsp Pecan oil
1 Tbsp Honey
Salt and pepper, to taste

Mix well and pour over your favorite mix of greens and protein.

Note: In this video, we used a handful of mixed greens, 3oz grilled chicken, crumbled feta cheese and dehydrated strawberries.

 

Find more recipes at www.greenvalleypecan.com/recipes/

 

Have you heard of Pecan Meal?

View Newsletter of July 8, 2020

Also known as pecan flour, it's a natural, healthy alternative to using regular flour. It's gluten-free, making it a good choice to substitute for those with gluten sensitivities and those looking for Keto friendly ingredients.

Pecan meal will add a subtle nutty flavor to any recipe and all the vitamins and minerals of this super nut.

TIP: Substitute the full amount of plain flour for 1/2 nut flour and other 1/2 gluten-free flour

 

How to make your own pecan flour? 

If you don’t bake with nut flours very often then I suggest making your nut flour on a cake by cake basis as due to the high protein content nut flours go rancid pretty quickly so it’s not an ingredient you want hanging around if you use them infrequently.

  1. Weigh out your pecans to the amount of flour you need. Whole pecans weigh the same as ground pecans.
  2. Place the pecans in a food processor and switch on.
  3. Grind the pecans in 10 second bursts, scraping down and into the corners of the food processor each time. You want the pecans to be the consistency of tiny rubble.

 

Recipes for you:

 

PECAN CRUSTED COD w/PECAN PESTO CAULIFLOWER

Presented to you by Chef Wendy Gauthier

A Tucson award personal chef and the 2019 Iron Chef Tucson Champion!

www.chefchicaz.com

Watch her making it HERE

 

These are very simple, but delicious recipes! 

 

PECAN PIE CRUST

 

INGREDIENTS:
 
2 cups pecan meal, pieces or halves
 ¼ cup butter, melted
 2 tbsp sugar

 

STEPS:

  • Preheat oven to 350 degrees F. Line a mini muffin tin with paper liners or spray with non-stick spray.
  • Add pecans, butter, and sugar to a food processor. Blend until mixture comes together to form a coarse dough.
  • Scoop about 2 teaspoons of the pecan mixture in each muffin tin. Use the back of a wooden spoon or your fingers to press mixture evenly along the bottom and up the sides of each muffin cup.
  • Bake for 12 minutes or until crusts are golden brown. Allow crusts to cool completely before removing them from pan.
  • Fill crusts with favorite filling (see recipe notes) and enjoy. Makes 24 crusts.

Notes:

Recipe for Lemon Berry Tarts can be found here
If using non-stick spray, pop the baked crusts in pan in the freezer for about 10 minutes. This will help them pop out of the pan easier.
Crusts can be delicate, so handle carefully.

Find more recipes at www.greenvalleypecan.com/recipes/

 

A True American Nut 

View Newsletter of June 24, 2020

With their mighty trees taking root along the rich, fertile banks of the many rivers flowing throughout the vast plains of the southeastern United States more than 100 million years ago, pecans are the only major tree nut indigenous to America and have not been found growing naturally anywhere else in the world.

The pecan’s storied past predates the founding of our country; yet, pecans have become embedded into American traditions, culture and, of course, cuisine. Today, pecans are one of the few indigenous plants to have evolved into a highly coveted and internationally traded crop, with American growers producing over 80% of the world’s pecan supply.

Wild pecans were a staple in the diets of Native Americans, who originally referred to them as pecanes and relied on their nourishing kernels as a major food source in the fall months. They also created what could be considered the original nut milk called powcohicora by fermenting pecan powder into a drink.

After centuries foraging wild pecans, Native Americans began planting pecan trees and trading their harvest to European explorers, who quickly became enamored and helped spread the lore—and seed—of this local delicacy.

Today, American Pecans™ are the product of well-nourished soil, warm climate, strong sun, an adequate water supply, and the nurturing of passionate growers. It also requires immense patience – considering that it takes nearly 10 years before a pecan tree is in full production of nuts. Fortunately, the stately pecan tree – the largest member of the hickory family – can produce nuts for 100 years or more.

Pecan growers recognize they’re taking care of something special. Numerous American families have proudly passed down the traditions of the trade for multiple generations. Pecans not only have a treasured place in the history of America, they’ve given their distinctive flavor to many uniquely American dishes, including everyone’s favorite, pecan pie.

A recipe for you:

Classic Pecan Pie
Submitted by: Emily Caruso, Jelly Toast to American Pecans

The classic pecan pie is a must-have dessert at Thanksgiving and other holidays throughout the year. This recipe holds true to tradition with buttery pecans and is simple to make calling for a store-bought or crust of your choice.

INGREDIENTS:

 2 ½ cups raw pecan halves

 1 9-inch pie dough (store bought or homemade)

 6 tbsp unsalted butter, melted and cooled

 1 cup light corn syrup

 1 cup light brown sugar

 2 tsp pure vanilla extract

 3 large eggs, lightly beaten

 ½ tsp salt

 

STEPS:

  • Place baking sheet in oven. Preheat oven to 350 degrees F.

  • Gently line pie pan with rolled out pie dough. Be sure to press into edges and up the sides. Use fingers or a fork to create a decorative edge of your choice. Set aside.

  • In a large bowl, whisk together butter, corn syrup, brown sugar, and vanilla extract. Add eggs and salt and whisk until mixture is even. Fold in pecan halves.

  • Pour mixture into pie crust and spread evenly with a spatula. Take pieces of aluminum foil and gently cover edges of pie crust. Place pie on preheated baking sheet and bake for 60 to 70 minutes or until pie is set in center.

  • Remove pie and allow to cool completely before serving or chilling. Pie can be made the day ahead and refrigerated overnight. Allow pie to come to room temperature before serving.

 

Find more recipes at www.greenvalleypecan.com/recipes/

 

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CONTACT US

Pecan Store
1625 E. Sahuarita Rd.
Sahuarita, AZ 85629
(520) 791-2062
(800) 327-3226
pecanstore@greenvalleypecan.com