Breakfast/Brunch

Ingredients

• 4 tablespoon Greek yoghurt
• 3 dates, roughly chopped
• 8 California walnut halves, roughly chopped
• Half a clove of garlic, minced
• 1 tablespoon walnut oil
• A pinch of salt and pepper
• 2 large slices of bread, toasted
• 2 tablespoon pomegranate seeds

Preparations

1. Stir the yoghurt to loosen and place in a mixing bowl. Add the dates, walnuts, minced garlic and walnut oil and stir to combine. Season to taste with salt and pepper.
2.  Top the toasted bread with the date mixture, then sprinkle with pomegranate seeds to serve.

Ingredients

Base

•  1 cup California walnuts
• 2 cups Gluten Free oats
• 1/4 cup plant-based vanilla protein powder
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 3 tablespoons maple syrup
• 1/4 teaspoon salt
• 1 teaspoon cinnamon

Crumble

• 1/4 cup Gluten Free oats
•  1/4 cup California walnuts chopped finely
• 1/4 cup pepitas/pumpkin seeds
•  1 cup fresh blueberries
• 1/4 cup coconut milk

Preparations

1.  For the base, preheat oven to 180 °C.
2. Line bottom and sides of 9×9 square baking dishes with two pieces of parchment paper. Place parchment paper in opposite directions for easy removal.
3. Add all the ingredients for the base to your food processor and process on high until fully broken down and the mixture is doughy.
4. Transfer the mixture to the prepared baking dish and spread into an even layer with a spatula.
5. Bake 8 minutes.
6. Add all the ingredients for the crumble to a bowl and mix.
7.  Remove the baking dish from the oven, top with the crumble mixture into an even layer pressing the mixture gently into the crust.
8.  Bake another 12 minutes in the oven.
9.  Remove from the oven and cool in the pan 30 minutes prior to lifting the bars out of the pan with the parchment paper. Slice into 12 bars.
10.  Store bars in an air-tight container in the refrigerator for up to one week

Ingredients

• 230 g California walnuts
• 700 ml water
•  Pinch salt
•  1 tablespoon maple syrup

Preparations

1. Place the walnuts into a mixing bowl and pour over enough cold water to  completely cover it and then leave to soak overnight.
2. Drain the walnuts and rinse under cold running water.
3. Place the soaked walnuts into a blender with the 700 ml of water and blend for 2 minutes.
4. Line a sieve with a piece of muslin cloth and strain, drawing together the corners of the cloth and twisting to extract as much of the milk as possible. You can keep the remaining walnut grounds to make bircher, muffins or stir into porridge.
5. Mix the milk with a pinch of salt and the maple syrup, pour into a jug and store in the fridge.

Ingredients

• 1 large carrot, minced
• 1 stalk celery, minced
• 1 small cucumber, peeled, seeded and diced
• 1/2 very sweet bell pepper, minced
• 2 scallions, minced
• 3 cup minced cilantro
• 8 snow peas, trimmed and cut into thin strips
• 1 cooked chicken breast, diced
• 1 tablespoon chili paste
• 1/2 cup seasoned rice vinegar
• 2 teaspoons Chinese sesame oil
• 1 cup chopped walnuts, lightly toasted
• Salt and pepper to taste
• 6 leaves butter (Boston) lettuce—cleaned, dried, and chilled

Preparations

1. Combine the vegetables and chicken in a medium bowl.
2. Combine the chili paste, vinegar, and sesame oil, then pour this into the other ingredients, and toss to coat, adding the walnuts as you go. Season to taste with salt and pepper.
3. Divide the mixture among the lettuce leaves, and serve cold.

Ingredients

• 160 g spaghetti
• 3 garlic cloves, minced
• 3 tablespoons olive oil
• 100 g California walnuts, toasted and finely chopped
• 50 g flat leaf parsley, finely chopped
• Zest of 1 lemon and juice of half
• Salt and pepper

Preparations

1. Cook the spaghetti as per the packet instructions.
2.  Using a medium sized non-stick frying pan, saute the garlic in the olive oil over a medium heat for 1-2 minutes until fragrant and soft.
3. Drain the pasta and add to the pan, then stir in the California walnuts, parsley, zest and lemon juice.
4. Season to taste with salt and black pepper to serve.

Ingredients
1-1/2 cups (375 ml) halved strawberries
2 ripe peaches, pitted and quartered
1 cup (250 ml) non-fat yogurt
1/4 cup (50 ml) non-fat dry milk
3 tablespoon (45 ml) wheat bran or oat bran
2 tablespoon (30 ml) honey
1/4 cup (50 ml) chopped California Walnuts

Preparations:

1. In blender, add all ingredients; blend until smooth and frothy.
2. Serving suggestion: Serve with one slice of toasted whole wheat bread topped with 1 tablespoon (15 ml) natural preserves.

Ingredients
100 gms Californian walnuts
1 pot lemon balm
200 gms cream cheese
5 tbsp milk
Salt
4 bagels
Some Leaves Lollo Bianco
100 gms celery
1 ripe mango

Preparations:

1. Finely chop the walnuts for the walnut cream. Wash lemon balm, pat dry and cut into thin strips. Stir cream cheese with milk and a little salt. Add walnuts and lemon balm and mix with each other.
2. Halve the bagels diagonally. Wash and dab the lettuce leaves. Wash celery and cut into thin slices. Peel the mango, remove the stone and cut the pulp into slices. Fill bagels with cream cheese, salad, celery and mango slices.

Ingredients
1 medium very ripe banana, frozen
1/2 cup vanilla low-fat yogurt
1/4 cup chopped California walnuts
1-2 tablespoons honey

Preparations:

1. Place banana, yogurt, walnuts, and 1 tablespoon honey in a blender.
2. Blend on low speed until ingredients start to mix together. Then increase to high speed and blend until smooth. For a sweeter shake, add another tablespoon of honey. Serve immediately.

TIP: To make a frozen banana, peel and cut the banana into chunks. Wrap in plastic and place in freezer several hours or overnight.