TRY WALNUTS IN COOKIE DOUGHS AND SALADS  The beautiful, aromatic walnut is crisp on the outside and delicately soft on the inside. Up to 90% of the phenols contained in walnuts are stored in the thin top layer, so consider eating your walnuts with the skin on! Walnuts also contain protein and plenty of unsaturated fats.   Due to their aromatic, toasty flavour, walnuts are best suited for cookie doughs and full-bodied bakes such as raw chocolate balls or mud cake. Walnuts are great in all types of doughs, stews, sauces, icings and meat or vegetarian dishes. When crushed, they make a perfect addition to muesli, granola and raw porridge. Walnuts can also be used to decorate ice cream dishes - they’re especially delicious with caramel sauce.   The slight bitterness of the walnut can be easily rendered by soaking the nuts overnight. Read more on soaking nuts here.   Foodin’s organic walnuts grow in Bolivia. Store the nuts tightly sealed in a cool, dry place to preserve