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Ingredients

• 130g potatoes
• 600g pumpkin
• 200g walnuts
• 60g leek
• 60g carrots
• 60g onion
• 40ml extra-virgin olive oil
• 320ml water
• Salt, pepper, and nutmeg

Preparation:

1. Peel and cut the vegetables into pieces of similar size.
2. Sauté the vegetables in a casserole with a dash of extra virgin olive oil for 10 minutes.
3. Add water, cover and raise heat to medium-high and leave until the pumpkin is tender, for about 20 minutes.
4. Blend everything well with the blender, you can add a little bit of water if it is too thick.

Ingredients

• 1½ cup oat flour
• 1 cup lightly toasted walnuts
• 1/3 cup almond or peanut butter
• 12 Medjool dates
• A pinch of salt
• 1 tablespoon cocoa powder (optional)
• 3 tablespoons chocolate chips
• Water if needed (if the mix is too dry)

Preparation:

1. In a food processor, process the walnuts a little bit.
2. Add the oat flour, cocoa powder, almond butter, dates, and salt.
3. Process the mixture until a dough If the mixture was too dry add 2-3 tablespoons of water and process until a sticky dough forms.
4. Add the chocolate chips and combine with a spoon.Scoop the mixture into balls.
5. The energy balls can be served immediately, refrigerated, or frozen.

Ingredients

• 120g California walnuts (for the sauce)
• 50g carrot chopped finely
• 90g celery chopped finely
• 50g onion chopped finely
• 320g spaghetti
• 4 tablespoons olive oil
• 1 can canned tomatoes
• Parsley chopped finely for garnish
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon sugar
• Salt and pepper to taste
• 6 tablespoons ketchup
• 2 tablespoons soy sauce
• 100ml dashi soup (made from 1 teaspoon Japanese dashi powder or 1 dashi packet)
• California walnuts for the topping

Preparation:

1. Finely process the California walnuts (for the sauce) in the food processor.
2. Pour the olive oil into a frying pan, add the garlic and fry over medium heat. When the garlic becomes fragrant, add the carrot, celery, onion, and fry. In a separate pot, boil the pasta.

Ingredients

• 3 medium potatoes
• ½ onion
• Extra virgin olive oil
• 30g California walnuts
• Salt to taste
• 4 eggs
• 30g Roquefort cheese
• 30g gorgonzola

Preparation:

1. Peel and cut the potatoes and the half onion. Put them in a microwave-safe bowl with a little olive oil and stir well. Bake them for 5-10 minutes until they are cooked, depending on the oven.
2. While this happens, beat the eggs with the salt.
3. Turn on the stove and in a pan with olive oil, put the potatoes and the onion. Stir it for a few seconds and add the gorgonzola and Roquefort cheese and the chopped California walnuts.
4. Stir again and add the egg. Carefully make small holes so that the egg goes in and spreads all over the pan without touching the edges of the pan.
5. Once cooked on one side, turn it over and cook the other side as well. Serve on a plate and enjoy.
6. Add the canned tomatoes, soy sauce, ketchup, and sugar to the vegetables and simmer until reduced. Add the walnuts and add the dashi soup and stir. Add the pasta to the sauce and then add the cheese and stir.
7. Arrange on a plate and top with the parsley and chopped walnuts.