Chili Lime Chicken
With Walnuts

3 tablespoons butter, divided
2 teaspoons Mexican seasoning blend, divided
2 teaspoons garlic salt, divided
1/2 cup coarsely broken or chopped California walnut halves
4 small chicken breasts, boneless and skinless
2 tablespoons lime juice
1 avocado, peeled, pitted and diced
Cilantro seasoned rice and fresh pico de gallo and (optional toppings)


  1. In a large skillet melt 1 tablespoon butter. Add 1/2 teaspoon of the Mexican seasoning blend and 1/2 teaspoon garlic salt to butter, and stir in walnuts. Cook over medium heat for 5 minutes or until toasty, stirring frequently. Remove from skillet.
  2. In the same skillet melt remaining butter over medium heat. Add remaining seasoning blend and garlic salt. Add chicken and turn to coat both sides with butter. Cook for 5 minutes on each side until cooked through. Add lime juice to skillet and cook a few minutes more. Top with avocado.
  3. Serve chicken over rice and top with pico de gallo, if desired.

Naan Bread Pizza

½ cup (125 ml) California walnuts
½ cup (125 ml) parmesan cheese, grated
7 sundried tomatoes
2 tablespoon (30 ml) water
2 Naan flatbreads
½ cup (125 ml) zucchini, thinly sliced
½ cup (125 ml) onion, thinly sliced and caramelized
⅓ cup (75 ml) mushrooms, sliced
8 cherry tomatoes, sliced
¼ cup (50 ml) canned artichokes, sliced
⅓ cup (75 ml) low fat mozzarella, grated


  1. Combine California walnuts, parmesan cheese and sundried tomatoes with a hand blender or food processor until it forms a paste. Divide and spread evenly between both flatbreads and top with vegetables and cheese.
  2. Grilling Method: Preheat one side of barbecue on high and place the pizzas on cooler part of barbecue. Cover with the lid and let it bake for about 7 to 10 minutes until vegetables are cooked and cheese has melted.
  3. Oven Method: Preheat oven to 200°C and place pizzas directly on centre rack. Bake for 7 minutes. Broil on high for 2 minutes to brown vegetables if desired.

Tip: To caramelize the onions, sauté sliced onions with 1 tbsp of oil (15 ml) on medium heat, stirring occasionally until soft and golden brown.
Tip: Makes a great appetizer served on a rustic cutting board for 6 to 8 people.

Curried Walnut Chicken

Chicken and marinade:
1/4 cup reduced sodium soy sauce
1/4 cup sherry or red wine
2 teaspoons vegetable oil
2 tablespoons sugar
1 clove garlic, minced
1 tablespoons grated fresh ginger root OR 1-1/2 teaspoons powdered ginger
4 skinless, boneless chicken breast halves

Lemon curry sauce:
2/3 cup chopped California walnuts
1/3 cup fat-free mayonnaise
1/3 cup plain nonfat yogurt
1-2 tablespoons lemon juice
2 teaspoons curry powder
1 clove minced garlic
Salt and pepper to taste

Chicken and Marinade

  1. To make the marinade, in a medium bowl, combine the soy sauce, sherry or red wine, oil, sugar, garlic and gingerroot or powdered ginger. Whisk until the sugar has dissolved.
  2. Put the chicken in a large lock-top plastic bag and pour in the marinade. Press the air out and seal the bag tightly, then massage the bag gently to distribute the marinade.
  3. Place in a large bowl and refrigerate for at least 2 hours, or for up to 24 hours. Remove the chicken from the marinade; reserve the marinade.
  4. To barbeque the chicken, grill over hot coals, turning occasionally and brushing 2 or 3 times with the reserved marinade during the first 10 minutes.
  5. Alternately, cook the chicken under the broiler, turning it once and brushing 2 or 3 times with the reserved marinade during the first 8 minutes.
  6. Total cooking time is about 15 minutes; chicken is done when it is opaque throughout, with no trace of pink in the center; cut into a couple pieces to be sure.
  7. Serve breast halves accompanied by the Lemon Curry Sauce.

Lemon Curry Sauce:
Combine walnuts, mayonnaise, yogurt, lemon juice, curry and garlic in food processor, and pulse until walnuts are finely chopped and mixture is smooth. Season with salt and pepper.

Sunrise Power Blend

1-1/2 cups (375 ml) halved strawberries
2 ripe peaches, pitted and quartered
1 cup (250 ml) non-fat yogurt
1/4 cup (50 ml) non-fat dry milk
3 tablespoon (45 ml) wheat bran or oat bran
2 tablespoon (30 ml) honey
1/4 cup (50 ml) chopped California Walnuts


  1. In blender, add all ingredients; blend until smooth and frothy.
  2. Serving suggestion: Serve with one slice of toasted whole wheat bread topped with 1 tablespoon (15 ml) natural preserves.

Bagel With Walnut Cream

100 gms Californian walnuts
1 pot lemon balm
200 gms cream cheese
5 tbsp milk
4 bagels
Some Leaves Lollo Bianco
100 gms celery
1 ripe mango


  1. Finely chop the walnuts for the walnut cream. Wash lemon balm, pat dry and cut into thin strips. Stir cream cheese with milk and a little salt. Add walnuts and lemon balm and mix with each other.
  2. Halve the bagels diagonally. Wash and dab the lettuce leaves. Wash celery and cut into thin slices. Peel the mango, remove the stone and cut the pulp into slices. Fill bagels with cream cheese, salad, celery and mango slices.

Awesome Banana Walnut

1 medium very ripe banana, frozen
1/2 cup vanilla low-fat yogurt
1/4 cup chopped California walnuts
1-2 tablespoons honey


  1. Place banana, yogurt, walnuts, and 1 tablespoon honey in a blender.
  2. Blend on low speed until ingredients start to mix together. Then increase to high speed and blend until smooth. For a sweeter shake, add another tablespoon of honey. Serve immediately.

TIP: To make a frozen banana, peel and cut the banana into chunks. Wrap in plastic and place in freezer several hours or overnight.

Walnut Stuffed French

8 slices white sandwich bread, 3/4 to 1-inch thick, from a loaf about 4 inches in diameter
3/4 cup strawberry, raspberry or apricot preserves, or orange marmalade
1/2 cup chopped California walnuts
1 cup egg substitute
1 cup nonfat milk
2 tablespoons sugar
1/2 teaspoon cinnamon
3 cups whole corn flakes
Nonstick cooking spray
Powdered sugar and maple syrup (optional)


  1. Preheat the oven to 475°F. Cover a large baking sheet with heavy-duty foil.
  2. Using a sharp knife (a serrated blade works well), slice each piece of bread almost in half horizontally. Don’t cut quite all the way through; you want to leave about a 1/2-inch crust “hinge” on each piece, thus creating a flap, or pocket, where you can separate the bread and put the filling.
  3. To make the filling, in a small bowl place the preserves or marmalade and 1/4 cup of the walnuts and beat briskly with a fork to combine. Spread about 2 tablespoons of the walnut mixture inside each bread pocket, then press down lightly on the filled bread to seal.
  4. In a pie plate or shallow bowl, stir together the egg substitute, milk, sugar and cinnamon. Set aside.
    In a large shallow bowl combine the corn flakes and the remaining 1/4 cup of walnuts. Crush the corn flakes between your fingers until they are broken into tiny, irregular pieces.
  5. Dip each slice of filled bread into the egg mixture, turning it three or four times, until the bread is completely coated and has absorbed some of the egg–but don’t let the bread get soggy.
  6. Then press each slice, on both sides, into the walnut-corn flake crumbs. Pat the crumbs on if necessary to make them stick, but don’t worry if the coating is not completely even. Continue until all the bread has been dipped and coated, setting the prepared slices on a sheet of wax paper as you work.
  7. Place the foil-covered baking sheet in the oven to heat for about 3 minutes. Remove from the oven and rapidly coat the foil with nonstick cooking spray, then quickly place the bread in a single layer on the foil.
  8. Transfer to warmed plates or a platter, if desired, dust with powdered sugar and serve with maple syrup.

Scrambled Eggs Walnut Mug Cake
With Ham And Cheese

2 eggs
6 tablespoons evaporated milk
1 tablespoon low fat cream cheese
2 tablespoons of ham cut into dices
A pinch of salt
A pinch of pepper
A pinch of nutmeg
1 slice of bread cut into 4 sticks
3 California walnuts


  1. In a mug, put the eggs and whisk lightly.
  2. Add the evaporated milk, cream cheese, salt, pepper and nutmeg.
  3. Add the ham dices and two chopped walnuts.
  4. Put the mug in the microwave for a minute, remove, mix and put it back for 40 more seconds. The scrambled eggs will be creamy and undercooked. If you prefer it more cooked, put it back for 1 minute.
  5. Decorate the mug cake with a stick of bread and a piece of a walnut.

Tropical Mango, California Walnut
And Turmeric Smoothie Bowl

Flesh from half a mango (reserving a few slices to garnish)
1 small piece of fresh turmeric
Half a banana
200 ml coconut milk
Squeeze of lime juice (plus a little zest to garnish)
8 California walnut halves
A handful of raspberries and blueberries
1 passion fruit
1 tablespoon of coconut flakes


  1. Place the mango, turmeric, banana and coconut milk into a blender and blitz until smooth. Add lime juice to taste and blend again until combined.
  2. Pour the smoothie into a bowl and garnish with the reserved mango, berries, walnuts, passion fruit, lime zest and coconut flakes.

Omelette With Walnut

5 egg whites
4 walnuts
1 cup of milk
5 stems of parsley (to garnish)
2 tablespoons of curd cheese
1 medium size red pepper (to garnish)


  1. Beat 2 whole eggs with yolk and the remaining three eggs (only white parts) in a bowl.
  2. After stirring in all the ingredient, take the mix to the pan and cook at a medium heat.
  3. Garnish with parsley and red pepper.