Masala Cucumber Salad With Toasted California Walnuts
Ingredients:
- 3 medium sized cucumber
- 2 green chilies chopped
- 1 tablespoon mustard oil
- 1/2 teaspoon red chilli powder
- 1/4 teaspoon turmeric powder
- 1/4 cup walnuts
- 1 teaspoon ghee
- 1/2 teaspoon aamchur powder (dried mango powder)
- Juice of 1 lemon
- 2 tablespoon sesame seed powder
- 1/4 cup walnuts
- Optional add ins- pomegranate seeds, bell pepper
Preparation:
- Toast the sesame seeds in a dry frying pan until golden. Grind the toasted sesame seeds to a fine powder.
- Heat ghee. Toast walnuts in the pan. Remove and roughly chop the walnuts. Set aside.
- Chop cucumber into chunky batons. Place them in a bowl. Set aside.
- Heat the mustard oil in a pan till smoking. Lower heat. Add the green chilies, red chili powder and turmeric. Briefly temper the spices in the oil, then pour on the chopped cucumbers, scraping out all the oil and spices from the pan.
- Add the roasted sesame powder to the cucumbers and mix it all together well. Add aamchur. Squeeze juice of 1 lemon. Mix in chopped bell peppers and pomegranates, if you like.
- Add salt and chopped walnuts just before serving.
California Walnut and Saffron Lassi Popsicles
Ingredients:
- 1 cup yogurt
- 8-10 walnut pieces, plus few extra chopped for mixing in the popsicle mould
- A few strands of saffron, soaked in warm milk
- 3 tablespoons honey (adjust as per your preference)
- 1/2 teaspoon cardamom powder
Preparation:
- In a blender add the walnut pieces and pulse them to coarse powder. Add the rest of the ingredients and blend all together.
- Pour half of your lassi mixture in your popsicle mould. Add few chopped pieces of walnut, top with the rest of the mixture. Place sticks, and freeze overnight.
Mango And California Walnut Shrikhand
Ingredients:
- 1 cup mango pulp (from 2 mangoes)
- 2 cups hung curd or Greek yogurt
- 1 tablespoon milk
- A few strands of saffron
- 1/4 cup powdered sugar
- 1/2 teaspoon cardamom powder
- Pinch of nutmeg
- 1/4 cup walnuts, soaked overnight
Preparation:
- Soak walnuts in some water, and keep overnight.
- Place a sieve over a bowl and line it with muslin cloth. Place 3 cups curd in the muslin cloth, and bring the edges of the muslin cloth together and tie one edge tightly around the rest. Place a heavy bowl on the tied muslin cloth bundle. Refrigerate the bowl for 4 hours, or overnight.
- Next day, with as little water possible grind the walnuts into a smooth paste.
- Soak the saffron in warm milk.
- Peel and chop the mangoes and add to the blender with the walnut paste. Puree.
- In the same blender with the mango puree in it, add the thick hung curd. Also add, ½ cup powdered sugar, cardamom powder and the saffron soaked in milk.
- Blend till the mixture is smooth and even.
- Chill the mango shrikhand in the refrigerator and serve in bowls.
Mixed Bean, Walnut & Watercress Salad
Ingredients:
- 1 yellow pepper, sliced
- 100g pack asparagus tips, halved
- 100g California walnuts
- 50g sun-dried tomatoes, sliced plus 3 tablespoon oil
- 400g can cannellini beans, drained and rinsed
- 400g can black beans, drained and rinsed
- 100g bag watercress, thick stalks removed
- 2 tablespoon white wine vinegar
Preparation:
- Preheat the oven to 200°C.
- Place the pepper, asparagus and walnuts on a baking tray and toss in 1 tablespoon oil from the tomatoes, roast for 15-20 minutes.</li?
- Meanwhile, toss together the beans, sun-dried tomatoes and watercress, toss in the pepper mixture. Whisk the remaining 2 tablespoon tomato oil with the vinegar, season and toss into the salad.
Curried Quinoa Salad with Grapes and Walnuts
Ingredients:
Dressing
- 1/4 cup balsamic vinegar
- 1 tablespoon curry powder
- 1 tablespoon maple syrup
- 1 teaspoon yellow mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Salad
- 1 cup quinoa
- 2 cups water
- 1 cup celery, diced
- 3/4 cup seedless grapes, halved
- 1/2 cup radishes, diced
- 1/2 cup California walnuts, chopped
- 1/4 cup green onions, sliced
Preparation:
Dressing
- In a small bowl, add vinegar, curry power, maple syrup, mustard, garlic powder and salt. Whisk to combine.
Salad
- In a medium saucepan over high heat, add quinoa and water; bring to a boil. Cover, reduce heat to low, and simmer for 13-15 minutes. Remove from heat; keep covered 5 minutes. When done, fluff quinoa with a fork.
- In a large bowl, add cooked quinoa, celery, grapes, radishes, walnuts and green onions. Stir to combine all ingredients. Pour dressing into the bowl; toss to evenly combine.
- Serve alongside dinner or pack as a light lunch. Store in an airtight container in the fridge for up to 1 week.
BBQ Chocolate & California Walnut Bananas
Ingredients:
- 4 large ripe bananas, peeled
- 25g milk chocolate chips
- 25g mini marshmallows
- 75g California walnuts, roughly chopped
- 75g salted caramel sauce
- Vanilla ice cream to serve
Preparation:
- Make long slits along the length of the bananas and place each on a large square of foil, open up the slits and press in the chocolate chips and marshmallows.
- Wrap up the foil loosely to seal. Place on a BBQ or griddle pan and cook for 15 minutes until the bananas are soft and the chocolate has melted.
- Meanwhile, mix together the walnuts and caramel sauce. Open up the foil parcels and top the bananas with the walnut mixture.
- Serve with a small scoop of ice cream to serve.
Italian Bean Stew with California Walnut Dumplings
Ingredients:
- 150g day old wholemeal bread
- 2 cloves garlic
- ½ x 25g pack basil, torn
- 80g California walnuts, roughly chopped
- 1 medium egg, beaten
- 1 tablespoon rapeseed oil
- 1 onion, chopped
- 400g can chopped tomatoes
- 400g can borlotti beans (cranberry beans), drained and rinsed
- 400g can cannellini beans, drained and rinsed
- 300ml low salt vegetable stock made with ½ stock cube
Preparation:
- Preheat the oven to 200°C.
- Make the dumplings by tearing the bread into a food processor and add 1 clove garlic, half the basil and 50g walnuts, blitz to give a coarse crumb. Stir in the egg and mix to well combine. Roll into 8 balls.
- Heat the oil in a large saucepan and fry the onion for 4-5 minutes, add the remaining garlic, chopped, and fry for a further 1 minute.
- Stir in the tomatoes, beans, stock and remaining basil and walnuts. Bring to the boil then transfer to a 2-litre serving dish.
- Add the dumplings, pressing them into the sauce slightly. Bake for 20-25 minutes until golden.
BBQ Gem Lettuce, California Walnut and Feta Salad
Ingredients:
- 2 little gem lettuce, quartered
- 2 tablespoon extra virgin olive oil
- 400g mini watermelon, 2 x 2cm slices
- 100g feta
- 50g California walnuts
- 1 tablespoon white wine vinegar
Preparation:
- Brush the cut surfaces of the little gem with a little oil and place on a BBQ or griddle pan, cook for 1 minute each side until slightly charred. Transfer to a serving plate.
- Brush the watermelon slices with a little oil and BBQ or griddle for 2-3 minutes each side to give light bar marks, cut each into 6 wedges and add to the serving plate. Crumble over the feta and sprinkle with walnuts.
- Whisk the vinegar into the remaining oil, season and drizzle over the salad to serve.
Cook’s tip – Add some shredded roast chicken to make it into a main course salad.
Walnut And Wild Berry Smoothie Bowl
Ingredients:
For the smoothie:
- 600ml milk
- 300g mixed berries (frozen)
- 80g California walnuts
- 80g oats
- 4 small bananas
- 1 teaspoon vanilla, ground
- For the topping:
- 1 handful fresh berries
- 4 tablespoons California walnuts
- 4 teaspoons raw cocoa nibs – alternatively: dark chocolate (70 % cocoa), chopped
Preparation:
- Combine all ingredients for the smoothie in a blender and puree until it has a smooth and creamy consistency. Fill the smoothie in a bowl, decorate with fresh berries, California walnuts, and cocoa nibs and serve.
Walnut Key Lime Pie Smoothie
Ingredients:
- 1/2 avocado
- 1/2 small banana
- 175ml cold water
- 1/3 cup California walnuts (crumbs or halves)
- 75 ml coconut milk (reduced fat)
- 2 tablespoons honey
- Juice from 1 lime
Preparation:
- In a blender or using a hand blender, combine all ingredients and process until
smooth. About 1 minute.
