Smoky Rosemary and Chilli California Walnuts
Ingredients
- 200 g California walnuts
- 30 g pumpkin seeds
- 2 tablespoons of maple syrup
- ¼ teaspoon smoked paprika
- 2 teaspoons of Tamari soy sauce
- 1 sprig of rosemary, finely chopped
- A pinch of smoked sea salt
- A pinch of chilli flakes
Preparations
- Preheat the oven to 180°C.
- Line a flat baking tray with parchment paper, place the California walnuts and pumpkin seeds on the tray and roast in the oven for 3 minutes.
- Whisk together the maple syrup, paprika, Tamari soy sauce, rosemary, salt and chilli flakes in a small bowl and drizzle over the California walnuts and seeds, tossing to coat.
- Place it back in the oven and roast for 5-6 minutes or until toasted and fragrant and store in an airtight container.
California Walnut and Sour Cherry Rocky Road
Ingredients
- 180 g dark chocolate, roughly chopped
- 120 g California walnuts, roughly chopped
- 40 g banana chips
- 50 g puffed brown rice
- 20 g chia seeds
- 45 g dried sour cherries
- A little vegetable oil
Preparations
- Melt the chocolate in a mixing bowl over a pan of barely simmering water; make sure that the base of the bowl doesn’t come in contact with the water.
- Mix together the California walnuts, banana chips, puffed rice, chia seeds and sour cherries in a large mixing bowl. Pour over the melted chocolate and stir to evenly coat.
- Lightly oil and line a small square baking tray with parchment paper. Pour the mixture onto your prepared tray and press down with the back of a spoon to evenly spread.
- Place into the fridge for about an hour, or until completely chilled and solid. Cut into 9 small squares and store in an airtight container.
Creamy Green California Walnut Shake
Ingredients
- 2/3 cup raw California walnuts
- 2 cups boiling water
- A pinch of sea salt
- 1 heaping cup of kale (washed, ribs removed and chopped)
- 1 ripe juicy pear( peeled, cored and chilled)
- 2 ripe bananas (cut in pieces and frozen)
- 2/3 cup plain yogurt
- 1-2 tablespoons agave nectar or honey
- 1/4 cup ice (or as needed)
Preparations
- Place California walnuts in a container and pour boiling water over them, then add a pinch of salt. Let them rest for at least 2 hours or overnight.
- In the morning, drain and blend the California walnuts with 2 cups of fresh filtered water for about 5 minutes or until smooth and frothy.
- Strain through a cheesecloth, if required. Combine the California walnut cream with kale, pear, banana, yogurt and agave nectar/ honey and blend until completely smooth so that no large kale bits remain.
- Add ice to the smoothie and blend. If required, you can add agave nectar and a splash of lemon to adjust the smoothie to your taste. Serve it chilled.
Five Ingredient California Walnut Energy Bars
Ingredients
- 100 g California walnuts (plus 16 California walnut halves for decorating)
- 200 g medjool dates
- 150 g dried cranberries
- 3 tablespoons of cocoa powder
- 1 heaped teaspoon beetroot powder
Preparations
- Place 100 g of the California walnuts into a food processor and blend into a fine meal. Add the dates, cranberries and cocoa powder and process until the mixture is smooth and sticks together to form one lump.
- Line a small square baking tray and pour the mixture onto it. With the back of a metal spoon, flatten the mixture into a smooth even layer. Place it in the fridge to chill for at least an hour or overnight.
- Once chilled, dust the top with the beetroot powder, cut it into 16 bars and top each one with a California walnut half and store in an air tight container.
California Walnut, Fig and Berry Chia Pot
Ingredients
- 1 vanilla pod
- 25 g California walnuts, toasted and chopped
- 3 tablespoons of chia seeds
- 2 tablespoons of Greek yoghurt
- 1 tablespoon maple syrup
- 120 ml milk (of your choice)
- 1 fresh fig
- 100 g frozen mixed berries, defrosted
- 4 California walnut halves, toasted
- 2 cherries
- A sprig of mint
Preparations
- Split the vanilla pod in half with a sharp knife and scrape out the seeds. Then mix together the vanilla seeds, chopped California walnuts, chia seeds, yogurt, maple syrup and milk. Leave aside for 15 minutes to allow the chia seeds to swell.
- Cut the fig in half. Spoon a layer of the chia seeds mixture into the bottom of a jar. Then place the fig halves in the jar pressing the cut faces up against the edges of the glass and let it rest for an hour.
- Place the berries into a small saucepan over medium heat and add a splash of water to loosen the mixture.
- Heat the berries and smash them down a little with the back of a spoon to form a jam-like consistency.
- Place the berry jam into the jar on top of the chia seed mixture. Decorate with the cherries, mint and California walnut halves to serve.
अखरोट की बर्फी
सामग्रियां
- 1/2 कप कैलिफोर्निया अखरोट
- 1/4 कप दूध
- 250 ग्राम खोया /मावा
- 1/4 कप चीनी
- 1 टेबल स्पून और उससे अधिक चिकनाई वाला घी
- 1/2 टी स्पून इलायची पाउडर
तैयारी
- 1/2 कप कैलिफोर्निया के अखरोट बाउल में लें, उसमें 1/4 कप दूध डालें और अखरोट को उसमें एक घंटे तक सूखने दें। अब इसे ब्लैंड करें और इसकी प्यूरी सी बना लें।
- अब पैन में एक टेबल स्पून घी डालें। इसमें 1/4 कप अखरोट डालें और इसे तब तक सेकें जब तक लाल नहीं हो जाता। इससे घी निकाल लें और इसे अलग रख लें।.
- अब इसी घी में खोया और चीनी ढंग से मिलाएं। अब इसमें अखरोट की प्यूरी मिलाएं और इसे ढंग से मिलाएं।
- इसे तब तक ठंडा करें जब तक यह गाढ़ी नहीं हो जाए। इसमें इलायची पाउडर और भुनी हुए अखरोट ढंग से मिलाएं।
- इसे तेल लगी हुई प्लेट पर फैलाएं और इसे कुछ घंटों के लिए छोड़ दीजिए ताकि यह सूख जाए।
- इसके टुकड़े करें, घिसे हुए अखरोट के टुकड़े डालें। अब यह बर्फी तैयार है।
California Walnut Mushroom Lasagna Rolls
Ingredients
For mushrooms
- 227 g sliced white mushrooms
- 1 teaspoon butter
- 1 teaspoon olive oil
- 1 garlic clove, smashed
- ¼ teaspoon salt
- 1/8 teaspoon red pepper flakes
For lasagna
- 8 lasagna noodles, cooked as package directs, drained
- 738 g jar marinara sauce
- 450 g container ricotta cheese
- ½ cup grated Parmesan cheese
- 1 egg, beaten
- 2 tablespoons chopped fresh parsley
- 1 cup chopped California walnuts, toasted (bake 8-10 minutes at 177°C)
- 1 cup cooked mushrooms
Preparations
- To prepare mushrooms, melt butter and oil in a large skillet, over medium heat, add mushrooms, garlic, salt and red pepper flakes. Stir occasionally, cook 10 -12 minutes, until mushrooms are softened and browned and set aside to cool.
- Preheat oven to 177°C, add a spoon marinara sauce into 12 x 7-inch baking dish, reserving 1 cup sauce.
- In medium bowl, stir together ricotta, parmesan, egg and parsley and Scoop a gallon-sized plastic bag clip off corner of bag.
- Lay lasagna noodles out flat, and squeeze cheese mixture down center of each lasagna strip layer mushrooms over cheese and sprinkle walnuts over mushrooms.
- Carefully roll up noodles and place seam-side down in baking dish.
- Top with remaining sauce and bake for 35 minutes, until heated through.
Falafel with walnuts
Ingredients
- 250 g of dried chickpeas
- 30 g breadcrumbs
- 50 California walnuts halves
- 3 cloves of garlic
- ½ onion
- 1 sprig of parsley
- 1 sprig of cilantro
- 1 teaspoon cumin
- Sunflower oil
- Black pepper
- Salt
- Mixed lettuce as a side
For the yogurt sauce
- 1 plain yogurt
- 2 tablespoons olive oil
- A sprig of mint
- Pepper
- Salt
Preparations
- Leave the chickpeas to soak in cold water throughout a night. Peel and chop the onion and garlic. Wash the parsley and cilantro, dry with paper towels and chop the leaves finely using a sharp knife.
- Grind the drained chickpeas into a grinding with bread crumbs, onion, walnuts, garlic and herbs. Add the cumin, salt and pepper and let stand 30 minutes. Form balls of dough and fry in batches in a pan with hot oil until golden brown.
- Prepare the yogurt sauce whisking all the ingredients. Serve the falafel with salad and yogurt sauce.
Roasted Beets, Spring Onion, Barley and Walnuts
Ingredients
- 300 g Beetroot
- 150 g Spring Onion
- 50 g Barley
- 100 g California Walnuts
- 50 g rucola Leaves
- 5 ml Lemon Juice
- 1 ml Extra Virgin Olive Oil
- 5 g Thyme, Rosemary
- Salt, pepper
Preparations
- Soak the barley overnight. Boil for 15 minutes until cooked but not soft. Strain and add some olive oil to prevent sticking. Keep aside.
- Wrap each beetroot with the thyme and rosemary and a drop of olive oil individually in aluminum foil and roast in the oven at 175 °C for 1½ hours or until soft. Remove from the foil and peel off the skin.
- Chop the green off the spring onion. Blanch the white bulbs in vinegar and salt for 3 minutes. Keep aside to cool.
- Wash the rucola leaves and leave them in ice water to crisp up. Dry in a cloth or salad spinner. Mix lemon juice and olive oil in a bowl for the dressing.
- Add salt and pepper. Cut the beetroot into large chunks. Add barley, toasted walnuts and spring onions. Toss with the rucola. Drizzle the dressing on top and mix the whole salad.
Summer-Fresh Confetti Walnut Quinoa Salad
Ingredients
- 1 and a 1/2 cup water
- 1 cup uncooked quinoa
- 3 tablespoons California 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 froze
- 1/2 English cucumber, quartered lengthwise, sliced
- 1 and a 1/2 cup 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
- . Combine water and quinoa in 2-quart saucepan; bring to a boil.
- Cover, reduce heat and simmer until liquid is absorbed, about 10 minutes
- In large bowl, whisk together walnut oil, lemon juice, oregano, cumin, salt and pepper. Add cooked quinoa and remaining ingredients; toss to blend. Makes 8 side dish servings.
