The weather seems cold enough to roast chestnuts on the fire (or in the oven). Not just a nut to eat, they are very versatile for baking and day today eats.
Chestnuts have warming action in the body (yang) and taste sweet. They support the kidneys, stomach and spleen. With the action of warming they support 'yang' and which promotes blood circulation. Unlike other nuts, chestnuts are low in fat. Store them in fridge to keep them fresh.
Try this yummy Apple & Chestnut tart:
One 9 inch pastry case
1 pound of chestnut puree
Peel of 1 lemon
1 tsp of cinnamon
1 tbsp of date syrup
1 large cooking apple
1/2 cup of flaked almonds
juice of one lemon
1/2 tsp of lemon
1 tbsp of brown sugar
Boil and puree the chestnuts of use toned puree. Grate or zest the lemon peel, and add it to the puree together with the 1 tsp of cinnamon and the date syrup. Press the mixture into the pastry case.
Cover the surface with thinly sliced apple and the flaked almonds. Pour the lemon juice over the top, sprinkle with a mixture of the sugar and the remaining cinnamon. Bake at 400'/ Gas mark 6 for about 20 to 30 minutes.
Prep time: 45 min
Serves 6 - 8
From: Daverick Leggett, Recipes for Self-healing