Lunch

Ingredients:

• 1 cup cooked basmati rice, refrigerated
• 1/2 cup fresh peas (boiled)
• 1/4 cup California walnuts (ghee roasted)
• 1 onion
• A pinch of sugar
• 1 teaspoon ginger, garlic and green chili paste
• Salt to taste
• 3 tablespoons ghee
• 1 teaspoon mint leaves
• 1 tablespoon deep fried onion

Preparation:

1. Heat ghee in a wok and add ginger garlic green chili paste to it. Sauté for a minute on high flame.
2. Add onion and a pinch of sugar to this fry till the onion is golden brown. Sugar helps in caramelizing the onion well.
3. Add boiled peas to this and sauté for a minute.
4. Add cold rice to this and give it a good mix.
5. Add salt and give it a mix, still keeping the flame high.
6. Add chopped mint leaves to this.
7. Add ghee roasted walnuts and deep fried onions to this and mix it well.
8. Serve it as is or with Paneer Makhani.

Ingredients

• 1 cauliflower
• A handful of California walnuts
• 2 garlic cloves
• 20ml extra virgin olive oil
• 1 piece of blue cheese or gorgonzola cheese
• A pinch of salt and pepper

Preparation:

1. Chop the cauliflower, finely, as if it was rice.
2. In a frying pan over medium heat, sauté two chopped garlic with olive oil. When the garlic is lightly browned, add the chopped walnuts and the cauliflower rice.
3. Leave for a few minutes until the cauliflower is cooked and sautéed.
4. Remove from the heat, add a few cubes of blue cheese. Season with salt and pepper and serve.

Ingredients

Potatoes

• 1 tablespoon olive oil
• 1 pound fingerling potatoes, sliced 1/4-inch thick
  Salt and pepper to taste

Mustard cream sauce

• 1/2 cup California walnuts
• 1/2 cup water
• 2 teaspoons Dijon mustard
• 1 tablespoon red wine vinegar
• 1 tablespoon olive oil
• 2 cloves garlic
• 1/4 cup fresh parsley leaves
• 1 tablespoon snipped fresh chives
• 1 tablespoon fresh thyme leaves

Garnish

• 2 tablespoons chopped California walnuts
• Sliced green onion tops

Preparation:

1. Preheat the oven to 190°C. Drizzle oil over potatoes and toss well to coat; season with salt and pepper.
2. Transfer to a small sheet pan lined with a baking sheet and roast for 30 minutes or until potatoes are soft and lightly browned, stirring once halfway through cooking.
3. To prepare Mustard Cream Sauce, puree walnuts, water, Dijon, vinegar, olive oil, and garlic in a small blender until smooth and creamy. Add herbs and pulse to chop.
4. Toss warm potatoes with sauce and cook for a minute or 2 more to heat through. Garnish with chopped walnuts and green onion tops.

Ingredients

• 1 cup California walnuts
• ½ cup tightly packed fresh basil leaves
• 1/3 cup olive oil
• 2 tablespoons nutritional yeast
• ¼ teaspoon salt
• 4 medium bagels
• 2 medium tomatoes, sliced
• 1 large avocado, peeled, pitted, sliced
• 1 cup alfalfa sprouts or chopped lettuce

Preparation:

1. Place walnuts, basil, oil, nutritional yeast and salt in a small blender or food processor. Blend on high until smooth and creamy, scraping down the sides as needed.
2. Slice bagels in half horizontally and toast.
3. Spread 1 1/2 tablespoons of pesto on each bagel half. Top bagel bottoms with tomato, avocado and sprouts or lettuce, finish with bagel tops.

Ingredients

For the walnut spinach pesto

• 125g baby spinach
• 60g California walnuts
• 1 glove of garlic
• 15g yeast flakes
• 125ml olive oil
• 1 teaspoon salt

For the pasta

• 350g short pasta
• 300g mushrooms
• 2 tablespoons margarine or butter
• ½ bunch flat-leaf parsley chopped
• 60g California walnuts chopped, for serving

Preparation:

For the walnut spinach pesto

1. Place all ingredients in a tall container and blend to a fine paste.

For the pasta

1. Cook the pasta according to package directions and drain well.
2. Cut the mushrooms into slices.
3. Heat the margarine in a frying pan and sauté the mushrooms in it for about 5 minutes over medium heat until there is no more water remaining. Then add the parsley and the pasta and mix everything well.
4. Divide the pasta among 4 plates, pour the pesto over and serve garnished with chopped walnuts.

Ingredients

• Vegetable oil spray
• 1 pound boneless, skinless fish fillets, cut into 4 pieces
• 250g no-salt-added whole-kernel corn
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped red onion
• 2 tablespoons lime juice
• 1/2 teaspoon bottled minced garlic
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon salt (optional)
• 2 tablespoons chopped fresh cilantro or parsley
• 2 tablespoons fat-free, cholesterol-free mayonnaise
• Freshly ground black pepper
• 1/3 cup chopped California walnuts, dry-roasted

Preparation:

1. Preheat oven to 230°C. Spray a shallow glass baking dish with vegetable oil.
2. Rinse fillets and pat dry. Set aside.
3. In a medium bowl, stir together corn, green pepper, red onion, lime juice, garlic, red pepper, and, if desired, salt. Stir in cilantro. Set aside.
4. Place fillets in prepared dish, tucking under any thin edges. Lightly brush the top of each fillet with mayonnaise. Season with black pepper. sprinkle with chopped walnuts.
5. Bake 10 to 15 minutes or until fish flakes easily with a fork. Serve with corn mixture.