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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.

Ingredients

• 1 1/2 tablespoons canola oil
• 3 1/2 cups (3/4-inch cubes) peeled yam
• 1/2 cup chopped onion
• 1/4 cup water
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 cup water
• 3/4 cup California walnuts, coarsely chopped and toasted
• 1 large firm but ripe red Anjou pear
• 1 tablespoon balsamic vinegar

Preparation:

1. Heat oil in a very large non-stick skillet set over medium heat. Add yam and onion and cook for 15 minutes to lightly brown, stirring occasionally. Add water, basil, and salt; cover and cook over low heat for 10 minutes more or until onion is very soft.
2. Remove cover and stir in walnuts and pear; cook for 5 minutes more or until pear is heated through and soft. Stir in vinegar and season with pepper.
3. Garnish with fresh basil, if desired.