Strawberry, Walnut & Date Smoothie

Ingredients:

  • 200g strawberries, halved
  • 50g California walnuts, plus extra to serve
  • 3 pitted dates, roughly chopped
  • 100g natural yogurt
  • 100ml milk

Preparation:

  1. Place all the ingredients in a smoothie maker or blender and blitz until smooth. Pour into 2 glasses.
  2. Serve sprinkled with extra chopped walnuts.


Orange Turmeric & Vanilla Yogurt Smoothie

Ingredients:

  • 1/2 cup frozen mango cubes
  • 1/2 cup orange juice
  • 1/4 cup vanilla yogurt
  • 2 tablespoons California walnuts
  • 1 tablespoon honey
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract
  • 1 frozen banana

Preparation:

  1. Place all ingredients in a high speed blender and blend until smooth.


Sunshine Breakfast Fruit Salad with Walnut Crumb

Ingredients:

  • 1 kiwi, peeled, halved and sliced
  • 1 nectarine, halved, stoned and sliced
  • 150g strawberries, sliced
  • 50g red seedless grapes, halved
  • 2 sprigs mint, leaves shredded
  • 50g walnuts, roughly chopped
  • 2 tablespoons oats
  • 1 tablespoon desiccated coconut
  • 4 tablespoons yogurt

Preparation:

  1. Mix together the fruit and mint and set aside.
  2.  Place the walnuts, oats and coconut on a foil lined baking tray and place under a preheated grill for 1-2 minutes until toasted.
  3. Place the fruit in the base of 2 glasses, top with the yogurt and then sprinkle over the walnut crumb.


Mango Walnut Sheera

Ingredients:

  • 3/4 cup ghee
  • 3/4 cup semolina
  • 1/4 cup wheat flour
  • 3/4 cup sugar
  • 1/2 cup Mango puree
  • 2 cups water (you can add more if the sheera is too dry)
  • 1/2 cup California Walnuts

Preparation:

  1. Chop California Walnuts and toast them into a pan, do not over do it.
  2. Puree the mangoes to get mango pulp if using fresh mangoes.
  3. Add ghee, semolina and wheat flour in a pan and start roasting on medium flame.
  4. Keep roasting and stirring until the colour starts to change and you get a nice aroma.
  5. Now add sugar and mango pulp and stir quickly. While mixing continuously add the water too.
  6. Keep stirring to avoid lumps and add the toasted California Walnuts.
  7. Cool until the ghee separates.
  8. Serve immediately!


Paprika & Walnut Scrambled Egg Bagel

Ingredients:

  • 1 bagel, halved (90g)
  • 75g baby spinach
  • ½ tablespoon oil
  • ¼ teaspoon smoked paprika
  • 25g walnut halves, chopped roughly
  • 2 medium eggs, beaten
  • 1 tablespoon milk
  • Sprinkle of chopped chives to serve

Preparation:

  1. Toast the bagel and set on a plate.
  2. Meanwhile, place the spinach in a microwaveable bowl, cover with cling film and microwave on high for 1 minute or until just wilted.
  3. Heat the oil, paprika and walnuts in a small saucepan until it just starts to sizzle, remove and set aside. Beat the eggs and milk together and season. Add the eggs to the pan and stir gently to scramble.
  4. Place the spinach on top of the bagel and top with the eggs. Serve sprinkled with the reserved  walnuts and chives.

Cooks tip*
For a spicy version, try using hot smoked paprika. Simply use to top your favourite toast or serve with pan fried leeks instead of the spinach.


Banana Bread Overnight Oats

Ingredients:

  • 3 ripe bananas, sliced
  • 2 cups old-fashioned oats
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 3/4 cup chopped California walnuts, divided
  • 1 tablespoon maple syrup
  • 3 cups skim milk

Preparation:

  1. In a large container with a lid, add sliced bananas. Use a potato masher or a fork to mash the bananas until smooth.
  2. Add oats, cinnamon, salt, vanilla, half of the chopped walnuts, maple syrup and milk to the bananas. Combine thoroughly and refrigerate overnight.
  3. To serve, divide the oats into four serving dishes, such as mason jars or glass containers with lids. Top each serving with remaining chopped walnuts before serving. The overnight oats will last up to 5 days in the fridge, though the oats will soften more the longer they sit.


California Walnut Waffles with Date Drizzle

Ingredients:

For the waffles:

  • 300 g spelt flour
  • 1 ½ teaspoon baking powder
  • Pinch of salt
  • ¼ teaspoon bicarbonate of soda
  • 2 eggs
  • 170 ml buttermilk
  • 170 ml milk
  • 40 ml honey
  • 50 g melted butter (plus extra for greasing)
  • 60 g California walnuts, toasted and chopped

For the sauce:

  • 1 tablespoon coconut oil
  • 1 tablespoon walnut butter
  • 30 ml date syrup
  • Pinch of salt
  • 2 bananas, sliced

Preparation:

  1. Sift the flour, baking powder, salt and bicarbonate of soda into a large mixing bowl.
  2. Whisk the eggs in a jug along with the buttermilk, milk, honey and melted butter.
  3. Whisk the wet ingredients into the dry ingredients until you have a smooth batter, and leave to rest for 30 minutes.
  4. Grease your waffle iron liberally with butter, sprinkle in some of the chopped walnuts, and heat until hot.
  5. Cook the batter in batches until all the batter is used up, keeping the waffles warm as you go.
  6. In a small saucepan gently heat the coconut oil, walnut butter and date syrup to form a sauce, then stir in a pinch of salt.
  7. Serve with the waffles with the sliced bananas, drizzle with the date sauce, and sprinkle with toasted walnuts to finish.


Homestyle Spaghetti With California Walnuts, Sausage And Egg

Ingredients:

  • 1 packet spaghetti
  • 4 chicken sausages, chopped
  • 1 egg
  • A handful of California walnuts, crushed
  • 1 tablespoon Italian spices
  • ½ teaspoon red chili powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 5-6 garlic pods
  • 50 g tomato purée
  • 2 fresh tomatoes
  • 1 onion
  • 3-4 bay leaves
  • 2 tablespoons oil

Preparation:

  1. In a pot, bring water to boil. Add a few drops of oil and a little salt and add the pasta to it. Boil till al dente, remove and strain. Let it cool.
  2. In another pan, add oil, let it heat and add bay leaves, then add garlic and sauté till golden brown.
  3. In the mixer- grinder, grind the tomatoes and onion. Add the mix to the pan, and cook for five minutes.
  4. Add spices, crushed California walnuts, salt, and pepper and let the sauce bubble.
  5. In a pan add a tablespoon of oil and sauté the chopped sausages till they are golden brown.
  6. Add the sausages and spaghetti to the sauce and mix well.
  7. Lastly, in the same pan used for the sausages, add a little oil and fry an egg.
  8. Place cooked spaghetti in a plate and top with the fried egg. Garnish with some spring onions and a dash of chili powder on the egg and serve hot!


Indian Style Poached Eggs With Spicy Avocado And Walnuts

Ingredients:

  • 3 avocados
  • 1 onion
  • 1 tomato
  • 2-3 green chillis
  • 2 tablespoons coriander leaves, chopped
  • Salt and pepper to taste
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 egg
  • 20g California walnuts, crushed

Preparation:

  1. Scoop out the avocado flesh in a bowl.
  2. Add chopped onion, tomato, green chillies, coriander, olive oil, crushed walnuts, lemon juice and salt and pepper.
  3. Mix it all together with a fork or a whisk. Keep in the fridge to chill.
  4. In a pot, add water and get to simmering.
  5. Meanwhile, crack an egg in a small steel bowl greased with a little butter.  Season it with salt and pepper and put the bowl in the water.
  6. Cover it with a lid and let it cool for 3 minutes.
  7. For plating, put a large scoop of avocado-walnut mixture on the toast. Gently, place the egg over it and season with red chilli if you like.


Aloo Walnut Paneer (AWP) Paratha

Ingredients

For Stuffing

  • 3 medium sized potatoes, boiled and mashed
  • ¾ cup mashed/crumbled cottage cheese
  • ¼ cup finely crushed California walnuts
  • 1 medium sized onion, chopped
  • Salt and pepper to taste
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon red chili powder
  • ½ teaspoon coriander powder
  • 3-4 green chilies, chopped
  • A handful of chopped coriander

For Parathas

  • 100g whole wheat
  • 100g millet flour (Ragi / Jowar / Bajra)
  • Water for dough, as required
  • 2 tablespoons oil for roasting the parathas

Preparation:

  1. In a bowl, add mashed potatoes and cottage cheese.
  2. To the mix, add all the spices along with finely chopped onion, crushed walnuts, coriander, and green chillies.
  3. Mix well then add salt. You can add more chillies according to your taste.
  4. Prepare the dough by mixing all the ingredients for the parathas and keep it aside for 30 minutes.
  5. Take a small portion of the dough (about 40gm) and roll it into a ball.
  6. Shape the ball into a little pocket and stuff the mixture into it.
  7. Roll it into a round shaped paratha.
  8. On a hot skillet, dry roast the parathas on both sides, then add oil and press down to get that golden colour.
  9. Serve hot with butter, curd, and pickle.