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Ingredients

• 250 g yogurt
• 125 g aged cheese
• 2 peaches
• Sweetener (if required)
• Fruits (Ex: 4 raspberries/ 2 strawberries)
• 6 blueberries
• 2 teaspoons of honey
• 30 g California walnuts

Preparations

1. Peel and cut peaches.
2. Add yogurt, whipped cheese, peach and sweetener in a beater and whisk until it forms a smooth cream.
3. Over low heat, add the berries to a skillet and then the two teaspoons of honey, and heat for 2-3 minutes. Then add the chopped California walnuts. Remove and cool.
4. Distribute the creamed peaches into two small glasses and place the red fruit and honey caramelized California walnuts as a topping.

Ingredients

• 1 large carrot, minced
• 1 stalk celery, minced
• 1 small cucumber, peeled, seeded and diced
• 1/2 very sweet bell pepper, minced
• 2 scallions, minced
• 3 cup minced cilantro
• 8 snow peas, trimmed and cut into thin strips
• 1 cooked chicken breast, diced
• 1 tablespoon chili paste
• 1/2 cup seasoned rice vinegar
• 2 teaspoons Chinese sesame oil
• 1 cup chopped California walnuts, lightly toasted
• Salt and pepper to taste6 leaves butter (Boston) lettuce—cleaned, dried, and chilled

Preparations

1. Combine the vegetables and chicken in a medium bowl.
2. Combine the chili paste, vinegar, and sesame oil, then pour this into the other ingredients, and toss to coat, adding the California walnuts as you go.
3. Divide the mixture among the lettuce leaves, and serve cold.

Ingredients

• 3 cups strawberries, halved and stems removed
• 2 tablespoons honey
• 1/2 cup water

Dip & Garnish

• 1 cup semi-sweet chocolate chips
• 2 tablespoons coconut oil
• 1/2 cup California walnuts, finely or roughly chopped

Preparations

Popsicle

1. Combine the strawberries, honey, and water in a blender. Puree until smooth, then pour into Popsicle molds and freeze for at least 4 hours.

Dip And Assembly

1. To make the chocolate dip, combine the chocolate chips and coconut oil in a heat-proof bowl and set over a double broiler. Stir until melted, and then remove from the heat.
2. Run the popsicle mold under warm water and remove one popsicle from the mold.
3. Quickly dip it in the chocolate dip, then immediately dip in the chopped California walnuts.
4. Set on a plate to harden, then work your way through the other popsicles. They can be eaten immediately, or refrozen.

Ingredients

• 900 g of Greek yogurt
• 1 to 1.5 cups of blueberries and strawberries
• 1 cup of granola
• 1/2 cup to 1 cup of chocolate chips

Preparations

1. Mix vanilla yogurt, strawberries, blueberries, California walnuts and chocolate chips.
2. Line in a 9×9 dish with tinfoil and spread the yogurt mixture inside.
3. Freeze for several hours until it gets frozen and firm.
4. Once frozen, remove the tin foil and yogurt bars from the dish.
5. Slice into bars and store them in a resalable container in the freezer.

Ingredients

• 225 g baby spinach
• 500 g baby kale
• 450 g mixed spring salad mix (organic)
• 1 small red onion, sliced thin
• 2 Mangoes, peeled, seeded and cut into strips
• 250 g fresh blackberries
• 30 g chopped fresh parsley
• 125 g roughly chopped California walnuts, toasted
• 2 ripe mangoes, peeled, seeded and pureed in blender
• 30 g fresh squeezed orange juice
• 30 g fresh squeezed lime juice
• 2 cloves garlic, minced
• 30 ml extra virgin olive oil
• 15 ml honey
• 5 g sea salt

Preparations

1. Toast California walnuts in a small skillet over medium/high heat for 3–4 minutes until lightly browned. Place cooled California walnuts and first 7 ingredients listed in salad bowl.
2. Pour Purée mango into salad bowl and stir well.
3. Add orange juice, lime juice, minced garlic, olive oil and honey, season with sea salt. Sprinkle over salad and serve.

Ingredients

• 300 g of the flesh of a mango
• 800 g of natural, sugar-free yogurt
• 40 ml of milk
• 4 ice cubes
• 1/ 4 teaspoon of cardamom
• 60 g of California Walnuts

Preparations

1. Grind the mango together with half of California walnuts,  yogurt,  milk,  ice cubes and the ground cardamom.
2.  If the mixture is too thick, can add water or milk until the desired consistency is achieved.
3. Pour the mango lassi into 4 bowls and decorate with the rest of the California walnuts, some of them grated, grated cocoa, sheets of mango and ground cardamom.

Ingredients

• 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

Preparations

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, California walnuts, passion fruit, lime zest and coconut flakes.

Ingredients

• 1 1/2 cups water
• 1 cup uncooked quinoa
• 3 tablespoons walnut Oil
• 3 tablespoons lemon juice
• 1 teaspoon dried Mexican oregano leaves
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup cooked corn kernels, cut from fresh corn or from frozen
• 1/2 English cucumber, quartered lengthwise, sliced
• 1 1/2 cups cherry tomatoes, each halved
• 3/4 cup coarsely chopped toasted California walnuts
• 1/2 cup crumbled feta cheese with garlic and herbs
• 1/3 cup coarsely chopped pitted kalamata olives
• 1/4 cup chopped fresh parsley

Preparations

1.  Combine water and quinoa in 2-quart saucepan; bring to a boil.
2. Then cover it, reduce heat and simmer until liquid is absorbed for about 10 minutes.
3.  In a large bowl, whisk together walnut oil, lemon juice, oregano, cumin, salt and pepper.
4.  Add cooked quinoa and remaining ingredients; toss to blend.

Ingredients

• 1/2 cup non-fat plain yogurt or 1/3 cup non-fat Greek-style yogurt
• 1/2 cup California walnuts
• 2 tablespoons of mayonnaise, preferably made with canola oil
• 1 teaspoon lemon juice
• 1 teaspoon honey
• 1 cup chopped celery
• 2 medium apples, chopped (about 2 cups)

Preparations

1. Preheat the oven to 175°C.
2.  If using regular yogurt instead of Greek-style yogurt, place in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 20 minutes.
3. Spread the walnuts on a baking sheet and toast in the oven for 8-9 minutes. Set aside to cool; then chop coarsely.
4.  In a small bowl, combine the thickened or Greek-style yogurt, mayonnaise, lemon juice, and honey until smooth.
5.  In a medium-sized bowl, toss together the toasted California walnuts, celery, and apples. Pour the dressing over the salad and toss to combine.

Ingredients

• 1 cup orange juice
• 1 cup frozen mango chunks
• 1/2 cup chopped California walnuts
• 1/3 cup diced firm tofu

Preparations

1. Place orange juice, frozen mango, walnuts and tofu in a blender.  Blend on low speed until ingredients begin to mix together, then increase to high speed and blend until smooth.
2. Pour into glasses and sprinkle with additional California walnuts.  Serve with a straw or spoon.