Breakfast/Brunch

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.

Ingredients
8 slices white sandwich bread, 3/4 to 1-inch thick, from a loaf about 4 inches in diameter
3/4 cup strawberry, raspberry or apricot preserves, or orange marmalade
1/2 cup chopped California walnuts
1 cup egg substitute
1 cup nonfat milk
2 tablespoons sugar
1/2 teaspoon cinnamon
3 cups whole corn flakes
Nonstick cooking spray
Powdered sugar and maple syrup (optional)

Preparations:

1. Preheat the oven to 475°F. Cover a large baking sheet with heavy-duty foil.
2. Using a sharp knife (a serrated blade works well), slice each piece of bread almost in half horizontally. Don’t cut quite all the way through; you want to leave about a 1/2-inch crust “hinge” on each piece, thus creating a flap, or pocket, where you can separate the bread and put the filling.
3. To make the filling, in a small bowl place the preserves or marmalade and 1/4 cup of the walnuts and beat briskly with a fork to combine. Spread about 2 tablespoons of the walnut mixture inside each bread pocket, then press down lightly on the filled bread to seal.
4. In a pie plate or shallow bowl, stir together the egg substitute, milk, sugar and cinnamon. Set aside.
   In a large shallow bowl combine the corn flakes and the remaining 1/4 cup of walnuts. Crush the corn flakes between your fingers until they are broken into tiny, irregular pieces.
5. Dip each slice of filled bread into the egg mixture, turning it three or four times, until the bread is completely coated and has absorbed some of the egg–but don’t let the bread get soggy.
6. Then press each slice, on both sides, into the walnut-corn flake crumbs. Pat the crumbs on if necessary to make them stick, but don’t worry if the coating is not completely even. Continue until all the bread has been dipped and coated, setting the prepared slices on a sheet of wax paper as you work.
7. Place the foil-covered baking sheet in the oven to heat for about 3 minutes. Remove from the oven and rapidly coat the foil with nonstick cooking spray, then quickly place the bread in a single layer on the foil.
8. Transfer to warmed plates or a platter, if desired, dust with powdered sugar and serve with maple syrup.

Ingredients
2 eggs
6 tablespoons evaporated milk
1 tablespoon low fat cream cheese
2 tablespoons of ham cut into dices
A pinch of salt
A pinch of pepper
A pinch of nutmeg
1 slice of bread cut into 4 sticks
3 California walnuts

Preparations:

1. In a mug, put the eggs and whisk lightly.
2. Add the evaporated milk, cream cheese, salt, pepper and nutmeg.
3. Add the ham dices and two chopped walnuts.
4. Put the mug in the microwave for a minute, remove, mix and put it back for 40 more seconds. The scrambled eggs will be creamy and undercooked. If you prefer it more cooked, put it back for 1 minute.
5. Decorate the mug cake with a stick of bread and a piece of a walnut.

Ingredients
Flesh from half a mango (reserving a few slices to garnish)
1 small piece of fresh turmeric
Half a banana
200 ml coconut milk
Squeeze of lime juice (plus a little zest to garnish)
8 California walnut halves
A handful of raspberries and blueberries
1 passion fruit
1 tablespoon of coconut flakes

Preparations:

1. Place the mango, turmeric, banana and coconut milk into a blender and blitz until smooth. Add lime juice to taste and blend again until combined.
2. Pour the smoothie into a bowl and garnish with the reserved mango, berries, walnuts, passion fruit, lime zest and coconut flakes.

Ingredients
5 egg whites
4 walnuts
1 cup of milk
5 stems of parsley (to garnish)
2 tablespoons of curd cheese
1 medium size red pepper (to garnish)

Preparations:

1. Beat 2 whole eggs with yolk and the remaining three eggs (only white parts) in a bowl.
2. After stirring in all the ingredient, take the mix to the pan and cook at a medium heat.
3. Garnish with parsley and red pepper.

Ingredients
500 gms of flour
10 gms of salt
10 gms of water (approx.)
300 gms of Baker’s yeast
2 handfuls of California walnuts

For the Walnut honey:
100 gms of shelled walnuts
65 gms of honey
15 gms of butter

Preparations:

1. In a bowl, mix flour and salt well.
2. Make a hole in the center and add crumbled yeast.
3. Wet with water slowly and knead with hands until you reach a good mass.
4. Continue kneading by stretching and gathering the dough until it is uniform (if your cough is very soft, add a little more flour).
5. Make into a ball.
6. Roll the ball over walnuts and insert them into the dough.
7. Continue kneading, but with more force.
8. Cut the dough and shape them into bars.
9. Place in the oven on a dish lined with nonstick foil.
10. Use a knife to decorate with superficial cross cuts.
11. Let the bars cook at 170-180 ° C until they double in volume.
12. Allow them to cool before serving.

For the Walnut honey:

1. Prepare a flat surface (can be your pan) and cover it with foil or vegetable oil.
2. Put the honey and butter into a pan (use a pan that has a thick base so it offers uniform heat diffusion).
3. Put on medium heat and stir occasionally with a silicone spatula so that the butter and honey merge.
4. Then incorporate the walnuts so that they are almost covered with honey.
5. Stir from time to time.
6. Let the water evaporate as the walnuts caramelize.
7. When the nuts have caramelized, pour the honey onto parchment paper and separate so when it cools it does not stick together.
8. Let stand and cool completely.
9. Put the walnut honey into a jar with a tight lid and keep stored until time of consumption.

How to eat:

1. Toast the walnut bread.
2. Slice cheese and put on top of the walnut bread.
3. Spread a tablespoon of walnut honey on top of the cheese.
4. Enjoy!

Ingredients
250 gms bifidus yogurt
125 gms aged cheese
2 peaches
Sweetener
Red Fruits (Ex: 4 raspberries/ 2 strawberries/ 6 blueberries)
2 teaspoons of honey
30 gms California walnuts

Preparations:

1. Peel and cut peaches.
2. Add yogurt, whipped cheese, peach and sweetener in a beater and whisk until it forms a smooth cream.
3. Over low heat, add the berries to a skillet and then the two teaspoons of honey and heat for 2-3 minutes, then add the chopped walnuts. Remove and cool.
4. Distribute the creamed peaches into two small glasses and place the red fruit and honey caramelized walnuts as a topping.

Ingredients 

Batter:

1 whole egg

50 gms ground oats

25 gms ground California walnuts

75 gms low fat quark

1 tablespoon Xucker light or a different sweetener

5 tablespoons water

1 teaspoon coconut oil for frying

1 pinch of salt

Various Toppings such as:

Fresh strawberries

Blueberries

Chocolate chips (bittersweet chocolate and/or milk chocolate)

Halved California walnuts

Honey or a different kind of syrup

Goji berries

Chopped pistachios

Preparations:

1. Mix the ground oats, the ground walnuts, and the low fat quark in a bowl with a dash of water. Then break the egg and add it. Add some Xucker light and a pinch of salt. Blend it with a mixer. The texture should be thick. If the ingredients do not mix well, add another dash of water and blend again.
2. Heat up a coated pan at medium heat. Then add 1 teaspoon of coconut oil.
3. With a ladle, put a blob of batter in the pan and fry until the sides are brown. Flip and take them out of the pan after another 30-60 seconds.
4. Serve the delicious pancakes on a plate and decorate with the toppings of your choice.