Aloo Kadi Patta Ki Sabzi With California Walnuts

Ingredients:

  • 4 medium-sized potatoes
  • 2 tablespoons oil
  • 2-3 green chilies, chopped
  • 1 large onion
  • Salt to taste
  • ½ cup water
  • 1 teaspoon cumin
  • 1 teaspoon mustard seeds
  • 10-15 fresh curry leaves
  • 1 teaspoon cumin powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • ¾ teaspoon coriander powder
  • ½ cup California walnuts, chopped
  • Fresh coriander for garnish

Preparation:

  1. Wash and peel the potatoes and chop them into small dices
  2. In a pan, add oil, then add mustard seeds to it and let them pop.
  3. Then add cumin and curry leaves, let them pop too.
  4. Add the green chillies and onions and sauté for about two minutes, then add the diced potatoes and mix well.
  5. Add all the spices and mix for another 5 minutes.
  6. Add salt and water, cover the pan with a lid and let it cook.
  7. Keep mixing every ten minutes till potatoes are fully cooked. Add more water, if required.
  8. Add California walnuts to the cooked potatoes and mix well.
  9. Garnish with chopped coriander and serve hot with chappatis and salad.

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Aloo Walnut Paneer (AWP) Paratha

Ingredients

For Stuffing

  • 3 medium sized potatoes, boiled and mashed
  • ¾ cup mashed/crumbled cottage cheese
  • ¼ cup finely crushed California walnuts
  • 1 medium sized onion, chopped
  • Salt and pepper to taste
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon red chili powder
  • ½ teaspoon coriander powder
  • 3-4 green chilies, chopped
  • A handful of chopped coriander

For Parathas

  • 100g whole wheat
  • 100g millet flour (Ragi / Jowar / Bajra)
  • Water for dough, as required
  • 2 tablespoons oil for roasting the parathas

Preparation:

  1. In a bowl, add mashed potatoes and cottage cheese.
  2. To the mix, add all the spices along with finely chopped onion, crushed walnuts, coriander, and green chillies.
  3. Mix well then add salt. You can add more chillies according to your taste.
  4. Prepare the dough by mixing all the ingredients for the parathas and keep it aside for 30 minutes.
  5. Take a small portion of the dough (about 40gm) and roll it into a ball.
  6. Shape the ball into a little pocket and stuff the mixture into it.
  7. Roll it into a round shaped paratha.
  8. On a hot skillet, dry roast the parathas on both sides, then add oil and press down to get that golden colour.
  9. Serve hot with butter, curd, and pickle.

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Sweet Potato Chips With California Walnuts And Beetroot Pâté

Ingredients

Sweet Potato Chips:

  • 1 kg sweet potatoes
  • Salt to taste

 California Walnuts and Beet Pâté:

  • 2 medium beetroots, boiled
  • 50 g California walnut halves
  • 1 garlic clove
  • 20 ml lemon juice
  • 20 ml extra virgin olive oil
  • Salt and pepper to taste

Preparations:

    1. Peel the sweet potatoes and using a mandolin slicer cut them into thin slices. Place them in an oven tray, sprinkle salt over them and bake for 10 minutes at 200°C.
    2. Take the tray out, turn the chips upside down and bake for another 10 minutes. Let them cool.
    3. Prior to baking the chips, soak California walnuts in water for an hour and then drain the water.
    4. Cut the boiled beetroots in quarters.
    5. In a blender, put the beetroots, California walnuts, garlic, lemon juice, salt, pepper and the extra virgin olive oil, and blend it until smooth.
    6. Take out in a bowl and serve the California walnuts and beetroot pâté with sweet potato chips.

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California Walnut, Avocado And Fruit Smoothie Bowl

Ingredients

Smoothie Bowl

  • 1 cup California walnut milk*
  • 1/2 avocado
  • 1/2 cup spinach
  • 1/4 cup green grapes

 Topping:

  • 1 kiwi, sliced
  • 3 strawberries, sliced
  • 2 tablespoons oats
  • 2 tablespoons California walnuts halves

Preparations:

    1. Combine all ingredients for the smoothie in a blender and purée until it has a smooth and creamy consistency.
    2. Transfer the smoothie into a bowl, decorate with kiwi, strawberries, oats and California walnuts and serve.

Click Here for an easy-to-make California walnut milk recipe.

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Blueberry Ice Cream with California Walnut-Granola Topping

Ingredients

  Ice cream:

  • 1 vanilla bean
  • 3/4 cup whole milk
  • 3/4 cup heavy whipping cream
  • 4 egg yolks
  • 2/3 cup sugar
  • 2 cups blueberries, pureed
  • 1/3 cup blueberries, fresh (optional)

 Topping:

  • 3 tablespoons maple syrup
  • 1/4 cup rolled oats
  • 3 tablespoons chopped California walnuts
  • 2 teaspoons coconut oil

Preparations:

Ice cream:

  1. Cut the vanilla bean lengthwise and scrape out the seeds. Mix milk, cream, vanilla bean, and seeds in a medium sauce pan. Bring to a boil, stirring constantly, and remove from heat.
  2. In a separate bowl, whisk egg yolks and sugar until light yellow.
  3. Whisking constantly, slowly pour about a third of the hot milk mixture into the egg mixture. Then whisk yolk mixture back into the pot with the remaining hot milk.
  4. Heat over medium-low flame while stirring constantly (mixture should not boil) until it has a slightly thick consistency. Pour mixture into a bowl, cover, and let it cool in refrigerator for at least 6 hours, preferably overnight.
  5. Combine milk mixture and pureed blueberries, place in an ice cream machine and let it cool for approximately 30 minutes or according to manufacturer’s directions.
  6. Place the ice cream in a bowl and freeze for 2 hours.

Topping:

  1. Preheat oven to 170°C.
  2. Combine maple syrup, California walnuts, rolled oats and coconut oil and spread on a baking sheet lined with parchment paper. Bake for 20 minutes until it is crunchy, and then let it cool.
  3. Remove ice cream from the freezer. Take a scoop and sprinkle with granola and blueberries.

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Toasted California Walnut, Tuna And Pink Grapefruit Poke

Ingredients

  • 130 g cucumber
  • 1/ 2 teaspoon salt
  • 150 g sushi rice
  • 2 tablespoons rice vinegar
  • 2 tablespoons mirin
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon caster sugar
  • Juice and zest of 2 limes
  • 2 tablespoons mayonnaise
  • 1/ 2 teaspoon wasabi paste
  • 250 g fresh tuna, cut into bite sized chunks
  • 1/2 avocado, cubed
  • 80 g California walnuts, toasted
  • 1 green chilli, finely sliced and deseeded
  • 1 pink grapefruit, peeled and segmented
  • A handful of Asian micro herbs, or rocket leaves

Preparations

  1. Slice the cucumber into 5mm thick rounds, place in a sieve and sprinkle with 1/2 teaspoon salt to draw out the water.
  2. Wash the rice in a sieve under cold running water until the water runs clear. Cook over a high heat until tender, and remove the rice from the pan.
  3. Meanwhile, whisk together the rice vinegar, mirin, sesame oil, soy sauce, caster sugar, lime juice and zest.
  4. In a separate bowl, mix together the mayonnaise and wasabi.
  5. Spoon the rice onto two plates. Top with the tuna, cucumber, avocado, toasted California walnuts, green chilli, grapefruit and micro herbs or leaves. Spoon over the lime dressing and add a dollop of mayonnaise to each plate to serve.

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Carrot Banana And California Walnut Smoothie

Ingredients

  • 80 g oat flakes
  • 40 g protein powder
  • 3 frozen bananas (circa 300g)
  • 6 small carrots
  • 400 g natural yoghurt
  • 2 teaspoon cinnamon
  • 240 ml water

For topping

  • Chopped California walnuts
  • Cinnamon

Preparations

  1. Put all ingredients in the blender. Start first with bananas, carrots and the natural yoghurt. Add oat flakes, protein powder, cinnamon and water.
  2. Mix the ingredients well until there are no more lumps in the smoothie.
  3. Put the smoothie in glasses and garnish them with California walnuts and cinnamon.

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Chicken, Avocado And California Walnut Rice Paper Wrappers

Ingredients

For the wraps

  • 6 rice paper wrappers
  • 1 cooked chicken breast, sliced
  • 60 g toasted California walnuts, roughly chopped
  • 1 avocado, peeled and sliced
  • Small bunch of Thai basil
  • Small bunch of mint
  • A handful of micro herbs (if available)
  • Small bunch of watercress (or rocket leaves if you prefer)

For the dipping sauce

  • 2 tablespoon tahini
  • Juice of 1 lime
  • 2 teaspoon soy sauce
  • A pinch of sugar
  • 2 cm piece of ginger, finely grated

Preparations

  1. Whisk together the tahini, lime juice, soy sauce, ginger and sugar. Loosen the mixture with a splash of water to create the perfect dipping consistency.
  2. Take a large mixing bowl and fill with warm water. Gather together the remaining ingredients so they are all to hand.
  3. Soak a rice paper wrapper in the warm water for about 20 seconds and place on a damp, clean tea towel.
  4. Put a little chicken, avocado, watercress and a sprinkle of the herbs in the middle of the wrapper, then sprinkle with some of the California walnuts. Fold in the edges of the wrapper over the filling and roll up the opposite edges to seal. Continue this process with the remaining ingredients.
  5. Serve with the dipping sauce and remaining chopped California walnuts on the side to dip as you go.

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Beet Ravioli Stuffed With Blue Cheese And California Walnuts

Ingredients

  • 1 medium beet
  • 1 tablespoon of lemon juice
  • 1 tablespoon of extra virgin olive oil
  • Pinch of salt

Filling

  • 150 g of blue cheese
  • 100 g of California Walnuts
  • Basil

Preparations

  1. Peel the beet and cut into slim slices using a mandolin slicer. The slices must have flexibility, but they should not be broken.
  2. Put the best slices in a bowl and add the bowl lemon juice, extra virgin olive oil and salt, mix them up with hands until all the slices are soaked. Let them macerate for 30 minutes and drain them.
  3. Fill in the beet slices with blue cheese and chopped California walnuts. Put approximately one California walnut in each one.
  4.  Serve it accompanied by basil and extra virgin olive oil.

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Spelt Salad With Roasted Green Asparagus, Radish And California Walnuts

Ingredients

  • 250 gm spelt, peeled
  • 1 cup vegetable stock
  • Salt and pepper
  • 50 g California walnut kernels
  • 1 bunch of green asparagus
  • 1 bunch of radish
  • 40 ml olive oil
  • Juice and peel of half a lemon
  • 1 clove of garlic

Preparations

  1. Cook the spelt according to the package instructions in the vegetable stock until soft, drain and let it cool down.
  2.  Roast the California walnut kernels without any fat in a pan and chop them coarsely.
  3.  Peel the lower end of the asparagus and cut it into medium size, diagonal pieces.
  4. Pour some olive oil into the pan and roast the asparagus with some garlic.
  5.  Clean the radish and cut them into equal slices.
  6. Mix the rest of the olive oil with lemon juice and season to taste  with salt and pepper.
  7. Now mix the lukewarm asparagus with olive oil, garlic, radish, roasted California walnuts and spelt in a big bowl and pour the dressing over the salad. Mix everything together and season according to your taste.

by admin