Breakfast/Brunch

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.

Ingredients

• 2/3 cup raw California walnuts
• 2 cups boiling water
• A pinch of sea salt
• 1 heaping cup of kale (washed, ribs removed and chopped)
• 1 ripe juicy pear( peeled, cored and chilled)
• 2 ripe bananas (cut in pieces and frozen)
• 2/3 cup plain yogurt
• 1-2 tablespoons agave nectar or honey
• 1/4 cup ice (or as needed)

Preparations

1. Place California walnuts in a container and pour boiling water over them, then add a pinch of salt. Let them rest for at least 2 hours or overnight.
2. In the morning, drain and blend the California walnuts with 2 cups of fresh filtered water for about 5 minutes or until smooth and frothy.
3. Strain through a cheesecloth, if required. Combine the California walnut cream with kale, pear, banana, yogurt and agave nectar/ honey and blend until completely smooth so that no large kale bits remain.
4. Add ice to the smoothie and blend. If required, you can add agave nectar and a splash of lemon to adjust the smoothie to your taste. Serve it chilled.

Ingredients

• 1 vanilla pod
• 25 g California walnuts, toasted and chopped
• 3 tablespoons of chia seeds
• 2 tablespoons of Greek yoghurt
• 1 tablespoon maple syrup
• 120 ml milk (of your choice)
• 1 fresh fig
• 100 g frozen mixed berries, defrosted
• 4 California walnut halves, toasted
• 2 cherries
• A sprig of mint

Preparations

1. Split the vanilla pod in half with a sharp knife and scrape out the seeds. Then mix together the vanilla seeds, chopped California walnuts, chia seeds, yogurt, maple syrup and milk. Leave aside for 15 minutes to allow the chia seeds to swell.
2. Cut the fig in half. Spoon a layer of the chia seeds mixture into the bottom of a jar. Then place the fig halves in the jar pressing the cut faces up against the edges of the glass and let it rest for an hour.
3. Place the berries into a small saucepan over medium heat and add a splash of water to loosen the mixture.
4. Heat the berries and smash them down a little with the back of a spoon to form a jam-like consistency.
5. Place the berry jam into the jar on top of the chia seed mixture. Decorate with the cherries, mint and California walnut halves to serve.