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

	Blend with a blender	5
5

Weight loss	Detention	Set
41%	30%	25%
972	1350	1620

Nutrient	% of RDA
B6	1616113571
E	1313132721
B1	111292271
B8 (Inositol)	1111112383
B9	1010619104
K	6881361
B5	554821
B2	5641021

Nutrient	% of RDA
Fructose	??????
Copper	6666601364020
Manganese	567265865626
Boron	21212142?6
Phosphorus	19191926137
Iron	14641282
Magnesium	14191746108
Zinc	1013102122
Molybdenum	99819?1
Fibers	7111011?7
Silicon	66613?4
Potassium	576854
GABA	5552652

Nutrient	% of RDA
Alpha-linolenic acid (Omega-3)	225327257400180120
Linoleic acid (Omega-6)	137195180333?389
Oleic acid (Omega-9)	37464266?51

Nutrient	% of RDA
Arginine	19191947165
Leucine	18252552166
Tryptophan	1318184672
Methionine	6881664

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: Mediterranean

Goes well with: Seafood, Vegetables, Vegetable side dishes, Fish, Salads

Difficulty: simple

625

Servings: 8 (1 serving ≈ 33 gram)

Digestion time: 4 hour

Blend walnuts (100 g), salt, turmeric to taste, and fresh cilantro (a few sprigs) in a blender.

Add pine nut oil (3 tbsp) and lime juice (1 tbsp). Blend again.

For spiciness, you can add a bit of chili.

Pour in cooled boiled water to the desired thickness and blend again.

If desired, add a little sesame.

Store the sauce in the refrigerator.

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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
	Cooking salt	to taste
	Turmeric	to taste
	Chili pepper	to taste
	Sesame

	Product release:	265
	Maintain proportions	Restore to default

Add a dish to the menu

Proteins	5.8
Digestible proteins	2.9
Fats	41.5
Plaid	2.8
Net carbohydrates	3.2
Fructose	0.1
Calories	402 kcal
Indexes
Glycemic index	6.8
Glycemic load	0.9
Insulin index, II	4.1
Disease inflammatory index, DII	-0.24
Antioxidant, ORAC	5 321

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (2)
Reduce the amount carbohydrates Add more proteins