Walnut Sauce: keto and LCHF recipe – Keto, LCHF: Recipes, Rules, Description

	Blend with a blender	5
	Chill in the refrigerator	30
5 - 35

Weight loss	Detention	Set
43%	31%	26%
972	1350	1620

Nutrient	% of RDA
B6	1717123881
E	1414142921
B1	1213102371
B8 (Inositol)	1212122483
K	11151524113
B9	1010721104
B5	554931
B2	5651121

Nutrient	% of RDA
Fructose	??????
Copper	6969621424221
Manganese	628072966229
Chlorine	31313137318
Boron	22222244?7
Phosphorus	20202028147
Sodium	20202038189
Iron	188515103
Magnesium	15201849118
Zinc	1014102222
Molybdenum	1010920?1
Fibers	8121112?7
Silicon	77713?4
Potassium	687954
GABA	6662862

Nutrient	% of RDA
Alpha-linolenic acid (Omega-3)	235341268417188125
Linoleic acid (Omega-6)	143203187348?406
Oleic acid (Omega-9)	38484368?53

Nutrient	% of RDA
Arginine	19191949165
Leucine	18262654176
Tryptophan	1419194882
Methionine	6881764

Allowed on diets
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Inventory:

Blender

Kitchen: Indian

Difficulty: very simple

556

Servings: 6 (1 serving ≈ 42 gram)

Digestion time: 4 hour

Put walnuts (100 g), cilantro (10 g), table salt (3 g) and turmeric (1 g) into a blender. Add cedar oil (45 g), lime juice (15 g) and water (80 g). Blend into a smooth thick sauce.

Taste the sauce and adjust the texture with a little more water if needed. Chill it for 30 minutes so the flavor settles.

Add chili pepper (2 g) and sesame (5 g) to taste if you want a spicier, denser sauce.

(1)

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Author:

Roman Klymenko

15 years on low-carb nutrition

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	Ingredient	Qty, g
	Walnuts
	Water
	Cedar oil
	Lime
	Cilantro
	Table salt
	Turmeric
	Chili pepper
	Sesame

	Product release:	254
	Maintain proportions	Restore to default

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Proteins	6.1
Digestible proteins	3.1
Fats	43.4
Plaid	3
Net carbohydrates	3.6
Fructose	0.1
Calories	421 kcal
Indexes
Glycemic index	7.1
Glycemic load	0.9
Insulin index, II	4.4
Disease inflammatory index, DII	-0.26
Antioxidant, ORAC	6 272