Breakfast/Brunch

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.

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.

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!

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.

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.

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.

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.

Ingredients

Smoothie Bowl

• 1 cup California walnut milk*
• 1/2 avocado
• 1/2 cup spinach
• 1/4 cup green grapes

 Topping:

• 1 kiwi, sliced
• 3 strawberries, sliced
• 2 tablespoons oats
• 2 tablespoons California walnuts halves

Preparations:

1. 1. Combine all ingredients for the smoothie in a blender and purée until it has a smooth and creamy consistency.
   2. Transfer the smoothie into a bowl, decorate with kiwi, strawberries, oats and California walnuts and serve.

Click Here for an easy-to-make California walnut milk recipe.