This is nuts! (Sorry, couldn't resist)

A recent study has found that eating only 2.4 ounces of nuts every day lowers total cholesterol levels and also improves the ratio of good HDL cholesterol to total cholesterol. Nuts are rich in unsaturated fats, the kind that help to lower cholesterol. They are also a rich source of protein and contain fiber and phytosterols which have been shown to reduce cholesterol.

No matter what it is that makes them good for you, I just love the taste of them. Pecans, almonds, walnuts, pine nuts, the list goes on...

Try one of these yummy cholesterol lowering recipes:

Basil and Spinach Pesto

1 1/2 cups baby spinach leaves
3/4 cup fresh basil leaves
1/2 cup toasted pine nuts
1/2 cup grated Parmesan cheese
4 cloves garlic, peeled and quartered
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
1/2 cup extra-virgin olive oil

Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing, until it achieves the consistency you want.

Toasted Goat Cheese with Honey and Pine Nuts

(I used to frequent a cafe in Paris that served this for breakfast. It was heavenly!)

Slices of French bread, toasted
sliced rounds of goat cheese
honey
pine nuts or walnuts

On the toasted bread place a couple of rounds of the goat cheese, sprinkle with pine nuts and drizzle some honey on top. Place under a broiler or toaster oven on the broil setting for about two minutes, or until the nuts begin to brown. Serve.

Baklava

1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup organic sugar
1 teaspoon vanilla extract
1/2 cup honey

1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. Bake for about 50 minutes until baklava is golden and crisp.
4. While the baklava is baking, boil the sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Leave it uncovered as it gets soggy if it is wrapped up. Suitable for freezing.