Berries and Walnuts Cheesecake Smoothie Bowl

Ingredients

For the Cheesecake:

  • 1kg fat-free whipped cream cheese
  • 100g frozen strawberries
  • 100g frozen raspberries
  • 100g frozen cherries (pitted)
  • 10 teaspoons sugar
  • 8-10 California walnuts

For the Cheesecake:

  • California walnuts
  • Chocolate chips
  • Fresh fruits: strawberries, raspberries, cherries

Preparation:

  1. Grind the walnuts.
  2. In the blender, mix cream cheese together with 8 teaspoons of sugar and half of the ground walnuts, and blend.
  3. Then add the frozen strawberries, raspberries, and cherries, blending until smooth.
  4. Pour in the bowls and garnish with walnuts, fresh fruits, and chocolate chips.


Egg Hash with Basil Walnut Pesto

Ingredients

For the Basil Walnut Pesto

  • 1/4 cup peas
  • 2 cups packed basil leaves
  • 1/3 cup olive oil
  • 2 cloves garlic, peeled
  • ¼ teaspoon of salt
  • ¼ cup walnut halves

For the Egg Potato Hash

  • 2 medium potatoes, cubed
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon cumin
  • 1/4 teaspoons cayenne
  • ¼ teaspoon of salt
  • 4 eggs, sunny side up

Preparation:

For the basil walnut pesto:

  1. Combine in a food processor. Pulse until thick and smooth. Set aside to add to potato hash later.
    For egg potato hash –
  2. Scrub potatoes and cut into small, even cubes. Add butter and olive oil to a cast-iron skillet and heat. Add potatoes and cook for 5 minutes.
  3. Turn potatoes with a spatula and allow them to crisp on each side, with a total cooking time of about 15 minutes. Season with cumin, cayenne, and salt.
  4. Top with a sunny-side-up egg each and pesto.
    Note – Remaining pesto can be utilized on pasta or other dishes and will stay fresh in the refrigerator for up to 3 days.


Chia Pudding with Walnuts

Ingredients

  • 15 tablespoons coconut water
  • 3 tablespoons chia seeds
  • 1/2 teaspoon spirulina
  • 30g California walnuts

Preparation:

  1. Mix the coconut water with the chia seeds. Mix from time to time for 5 minutes so that they do not clump together, and they do not settle to the bottom, because until they begin to hydrate, they tend to do so.
  2. Add the spirulina and mix. Sweeten to taste and mix again.
  3. Let stand for at least one hour or best overnight.
  4. Add berries and walnuts and enjoy!


Chai-Waffles with Bananas and Caramelized Walnuts

Ingredients

  • 300g flour
  • 10g baking soda
  • 1 pinch of salt
  • 60g sugar + 100g
  • 100g butter
  • 2 eggs
  • 1/2 l milk
  • 3 tea bags of chai tea
  • 2 tablespoons of cocoa bean shell
  • 50g walnuts
  • 5g brown sugar
  • Optional: caramel sauce

Preparation:

  1. In a pan heat up milk and put in 2 tea bags and the cocoa bean shell and stir the mixture. After it boils and starts to thicken slightly, take off the heat, let it cool and put the mixture in the fridge and let it steep overnight.
  2. Open the left tea bag and crush the tea leaves in a mortar.
  3. Blend the flour with the baking powder and the crushed tea.
  4. Melt butter and wait until it cools down. Sieve the tea milk drink. Add the liquid butter with salt, sugar, and 2 eggs to the flour mixture. Slowly add in the milk and mix it up. Give the dough one hour of rest.
  5. Chop walnuts, add brown sugar in a pan, and wait until you have light brown caramel. Add the walnuts and stir them in the caramel. Remove the caramelized walnuts from the pan and let them cool down.
  6. Add some dough in portions in a waffle iron and bake it through.
  7. Serve the lukewarm waffles with chopped bananas, caramelized walnuts, and caramel sauce.


Walnut Crepes

Ingredients

  • 1 1/2 cups whole milk, room temperature
  • 1 cup flour
  • 3 tablespoons unsalted butter, melted, plus additional for brushing skillet
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 4 eggs, room temperature
  • 1/2 cup finely chopped walnuts, divided
  • Powdered sugar, for dusting
  • Whipped cream, for topping (optional)

Preparation:

  1. Place milk, flour, butter, sugar, salt and eggs in a blender container. Blend for 30 seconds or until smooth. Transfer to a covered bowl and refrigerate for 30 minutes (or up to 1 day).
  2. Heat an 8-inch non-stick skillet over medium heat and lightly brush with butter. Holding the skillet at a slight angle, pour about 1/4 cup of batter into the center of the skillet. Quickly swirl the pan so that the batter evenly coats the bottom.
  3. Cook until the edges begin to lift from the skillet, about 30 seconds. Carefully flip the crepe with a spatula and cook on the other side until just set. Slide crepe onto a plate. Repeat with the remaining batter, between each batch.
  4. Let cool to room temperature and serve with a dusting of powdered sugar and a sprinkle of walnuts. Add a dollop of whipped cream, if desired.


Walnut Breakfast Hash

Ingredients

  • 500g potatoes, diced
  • 2 tablespoon vegetable oil
  • 1 medium-sized onion, chopped
  • 150g cherry tomatoes, halved
  • 100g California Walnuts
  • 25g parsley, chopped
  • 200g spinach
  • 2 medium eggs

Preparation:

  1. Boil the potatoes for 8-10 minutes until just tender, drain and allow to steam dry.
  2. Meanwhile, heat the oil in a large frying pan and fry the potatoes for 5 minutes, add the onion and fry for a further 5 minutes until golden. Stir in the tomatoes, walnuts, and parsley and cook for a further 3-4 minutes.
  3. Place the spinach in a large bowl and microwave on high for 2-3 minutes until just wilted, add to the pan, and season with black pepper.
  4. Poach the eggs in boiling water for 2-3 minutes and serve on top of the hash.


Vegan Walnut Shakshuka

Ingredients

  • 1 red onion
  • 200g chopped tomatoes
  • 2 handfuls of walnuts
  • 3 cloves of garlic
  • 1/2 teaspoon cumin
  • 1 teaspoon chilli flakes
  • 2 teaspoons smoked paprika
  • Drizzle of olive oil
  • Salt
  • Pepper
  • 320g Ackee
  • Microgreen sprinkle
  • 2 slices of bread toasted

Preparation:

  1. Drizzle the olive oil in a warm pan.
  2. Add in the finely chopped garlic, shallots and walnuts and sauté.
  3. Season with cumin, smoked paprika, chilli flakes, salt and pepper.
  4. Toss the ingredients in the seasoning.
  5. Add in the chopped tomatoes and simmer to thicken.
  6. Add the ackee on top evenly.
  7. Bake in the oven for 15 minutes on 180°C.
  8. Serve with chopped walnuts, sliced avocado, micro greens, and toasted bread.


Walnut “Chorizo” Tacos with Pickled Vegetables

Ingredients
Pickled Vegetables

  • 1/2 cup fresh lime juice
  • 1 1/2 teaspoons sugar
  • 3/4 teaspoon sea salt
  • 8 radishes, thinly sliced
  • 2 medium jalapeno peppers, thinly sliced
  • 1 large clove garlic, thinly sliced

California Walnut Chorizo Crumble

  • 1 1/2 cups black beans, rinsed and drained
  • 2 cups California walnuts
  • 3 tablespoons olive or vegetable oil, divided
  • 1 tablespoon white vinegar
  • 1 tablespoon smoked paprika
  • 1 tablespoon ancho chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher or sea salt
  • 1 teaspoon chipotle, ground
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander

Tacos

  • 16 whole wheat tortillas
  • Olive oil or olive oil cooking spray
  • Thinly sliced romaine lettuce
  • Fresh cilantro leaves
  • Lime wedges

Preparation:

  1. Stir together lime juice, sugar and sea salt in a small bowl. Stir in radish, jalapeno and garlic slices and let stand for 30 minutes to pickle.
  2. Meanwhile, to prepare “chorizo” crumble, place walnuts and beans in a food processor; pulse until coarsely chopped.
  3. Add 2 tablespoons oil and remaining crumble ingredients to food processor and pulse again until mixture is finely chopped and resembles ground meat, stirring several times and moving the mixture from the bottom of the food processor bowl to the top to evenly mix.
  4. Heat 1 tablespoon oil in a very large non-stick skillet over medium heat. Add “chorizo” mixture to skillet and cook for 10 minutes or until mixture is nicely browned and resembles ground meat, stirring frequently. (May be prepared several days ahead and stored tightly covered in the refrigerator.)
  5. Brush each tortilla lightly with oil or coat with cooking spray. Cook briefly on a griddle or skillet over medium-high heat to brown on both sides, keeping warm in foil until all tortillas are cooked.
  6. Remove pickled vegetables from liquid and discard garlic slices. Fill each tortilla with equal amounts of “chorizo” and pickled vegetables. Garnish with lettuce and cilantro and serve with lime wedges.


Plant-forward Walnut & Black Bean Burritos

Ingredients

  • 4 large burrito size wraps
  • 1 cup California walnuts, chopped
  • 1 can of black beans, rinsed and drained
  • 1 small yellow onion, diced
  • 1 clove of garlic
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon smoked paprika
  • 1 teaspoon hot sauce
  • 1 tablespoon tomato paste
  • 2 cups shredded greens, like lettuce, spinach or kale
  • 1 avocado
  • 2 tablespoons lemon juice
  • Pepper

Serve with:

Sour cream, regular or vegan

Salsa

Hot sauce

Preparation:

  1. Heat a large pan with olive oil and sauté the onion on medium/low heat until translucent, for about 10 minutes
  2. Add in the garlic, black beans and walnuts and stir well, gently mashing the black beans.
  3. Season with the chilli powder, cumin, salt, smoked paprika, tomato paste and hot sauce and cook on a medium/low flame for about 10 more minutes.
  4. Mash the avocado in a bowl and season with salt, pepper and freshly squeezed lemon juice. Spread the mashed avocado onto the center of your wrap, top with about ⅓ cup of the walnut/bean mixture, then top with shredded greens. Fold the bottom of the wrap over the mixture, fold in both sides, and roll.
  5. If serving right away, heat the burrito on a greased skillet for 1-2 minutes per side to get it crispy.
  6. If you plan to prep these ahead of time and freeze them, use greens like spinach or kale, and sautéing them with the bean mixture, since the lettuce won’t reheat as well. To reheat, bake in the oven for 20-25 minutes on 180°C from frozen, or let thaw overnight


California Walnut And Carrot Falafel

Ingredients

  • 300 g of chickpeas (soak at least 15 hours)
  • 100 g of chopped California walnuts
  • 1 onion
  • 4 medium carrots
  • 2 teaspoons chopped parsley
  • 2 teaspoons chopped cilantro (optional)
  • A pinch of cumin
  • A pinch of salt
  • Pepper to taste

Preparation:

  1. Soak the chickpeas for 15 to 20 hours, then drain the water and dry for a while on an absorbent paper.
  2. Chop the chickpeas until they have a gritty texture.
  3. Chop onion, parsley, carrots and cilantro into small pieces and add to the chickpeas. Then add cumin, salt and pepper to taste.
  4. Add the chopped walnuts, mix well and form balls. If it’s too moist, you can add a little oatmeal, chickpeas or whole wheat.
  5. In the oven tray lined with vegetable parchment paper, bake the balls at 180°C for 15 to 20 minutes. Turn them over and bake for another 10 to 15 minutes. Serve Hot!