Breakfast/Brunch

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!

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.

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.

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.

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.

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

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!

Ingredients

Falafel:

• 1 raw sweet potato, peeled and cut into chunks
• 1 cup cooked quinoa
• 1/2 cup California walnut halves
• 1 teaspoon sea salt
• 1/2 teaspoon each: ground cumin, onion powder and garlic powder
• 1/2 cup flour
• 1 egg
• Vegetable oil for frying

Tahini Dressing:

• 1/4 cup tahini
• 3 tablespoons lemon juice
• 2 tablespoons water
• 1 tablespoon pure maple syrup
• 1/4 teaspoon each: ground cumin and garlic powder
• Salt to taste

Bowls:

• 4 cups loosely packed curly kale, very coarsely chopped
• 2 cups cooked quinoa
• 1 cup julienned carrots
• 1 avocado, sliced
• Toasted chopped California walnuts and minced red onion (optional garnish)

Preparation:

1. Place sweet potato in a food processor and pulse until finely minced. Add quinoa, walnuts and seasonings and pulse until all pieces are uniform in size. Add flour and egg and pulse again until well mixed, scraping down the sides as needed.
2. Shape mixture into 16 equal balls. (Using wet hands will keep mixture from sticking.)
3. Heat oil in a deep skillet or pot until very hot. Cooking in batches, fry falafel balls for a few minutes on each side or until golden brown and cooked through. Let drain on a paper towel lined tray.
4. Whisk together all dressing ingredients in a small bowl.
5. Place equal amounts of kale, quinoa, carrots and avocado into 4 large salad bowls. Place 4 falafel in each and drizzle with dressing. Garnish with walnuts and onion if desired.

Ingredients

• ½ tablespoon olive oil
• 4 spring onions, chopped
• 1½ smoked paprika
• 400g can mixed beans, drained and rinsed
• 400g can chopped tomatoes
• 1 teaspoon caster sugar
• 1 tablespoon worcestershire sauce
• 100g California walnuts, chopped, plus extra to serve
• 2 tablespoons chopped parsley
• 4 slices sourdough, toasted

Preparation:

1. Heat the oil in a large saucepan and fry the spring onions for 1 minute, then add the paprika. Add the beans, tomatoes, sugar, Worcestershire sauce, walnuts and 100ml water. Cover and bring to the boil, cook for 5 minutes, stirring occasionally. Remove the lid and cook for a further 3 minutes. Season to taste.
2. Stir in half the parsley and spoon over the toasted sourdough bread, serve sprinkled with remaining parsley and extra walnuts.

Cooks tip:
Try using hot smoked paprika for an extra kick or add fried diced pancetta or chorizo for extra flavour.