Snacks

Ingredients:

• 1 ½ cups old-fashioned oats
• ¾ cup chopped walnuts
• ¼ cup extra virgin olive oil
• ¼ teaspoon salt
• 2 tablespoons cold water
• 9 large eggs
• ½ teaspoon garlic powder
• 1 teaspoon dried oregano leaves
• 1 tablespoon stone ground mustard
• 1 cup baby spinach, coarsely chopped
• 1 small red bell pepper, diced
• ¾ cup extra sharp shredded cheddar cheese

Preparation:

1. Preheat oven to 180°C and generously grease 12-cup muffin pan with oil.
2. In the bowl of a food processor, pulse the oats until fine and flour-like. Add the walnuts and pulse until blended with oat flour. Pulse in the olive oil, salt and water until the mixture comes together.
3. Spoon walnut-oat crust mixture evenly (about 1 ¼ tablespoons each) into each muffin cup and press it into the bottom and part way up the sides. Bake 25 minutes, until crust begins to brown. Cool on a wire rack 10 minutes.
4. In a large bowl, whisk eggs, garlic powder, oregano and mustard thoroughly until well combined. Stir in spinach, bell pepper and cheese.
5. Fill each muffin cup evenly with egg-veggie mixture and bake 20 minutes, or until the eggs are set. Cool slightly on a wire rack before removing the egg cups by carefully inserting a sharp knife between the crust and the muffin pan.

Ingredients:

• 1 Lavash bread
• 40 g chicken ham
• 10 g processed cheese
• 5 g coriander
• 30 g braised onion
• 25 gm iceberg lettuce
• 10 g lollo rosso
• 30 g hummus
• 40 g roasted red and yellow peppers
• 5 toasted California walnuts whole
• 30 g chopped California walnuts
• 15 g pomegranate
• 2 g parsley flat

For Hummus:

1. 250 g white beans
2. 75 g tahini
3. 5 g garlic
4. 15 ml olive oil
5. Salt to taste
6. 60 ml lemon juice

Procedure for Hummus:

1. Soak the white beans overnight in water
2. Boil the beans the next day and strain
3. Blend all the ingredients for hummus together in the mixer and refrigerate
4. Spread hummus evenly on the Lavash bread
5. Fill it with lettuce, chopped California walnuts, cheese, chicken ham, coriander, braised onion, peppers
6. Roll it up nicely and tightly so that it doesn’t open up
7. Cut it into even pieces.
8. Garnish with parsley, whole California walnuts and pomegranate, serve cold

Ingredients:

• 1/2 cup walnuts, chopped (8 tablespoons)
• 1 English cucumber, ends trimmed
• 1/2 cup roasted red pepper hummus
• 1/4 cup reduced-fat crumbled feta cheese
• 5 cherry tomatoes, quartered

Preparation:

1. Preheat oven to 180°C and arrange walnuts evenly on a small baking sheet. Bake 8 minutes, checking frequently, until toasted.
2. Slice cucumber crosswise into 18, ~3/4-inch thick slices. Using a small spoon, gently scoop out and discard the centre of each cucumber slice, leaving bottom and sides intact.
3. In a small bowl, stir 6 tablespoons chopped walnuts and hummus. Spoon walnut-hummus mixture into each cucumber slice and top with 2 reserved tablespoons of chopped walnuts, feta cheese and quartered tomatoes.

Ingredients:

• 60g California walnuts
• 2 teaspoons caraway seeds
• 270g cooked beetroot
• Juice of 1 lemon
• 1 clove garlic
• 3 tablespoons sour cream
• 2 tablespoons fresh dill, roughly chopped
• 1 small slice of stale bread
• Salt and pepper
• 1 tablespoon walnut oil

Preparation:

1. Preheat the oven to 180°C.
2. Place the walnuts onto a baking tray and toast in the oven for 8-12 minutes, or until tinged golden brown and fragrant.
3. Toast the caraway seeds in a dry frying pan for 1-2 minutes until fragrant. Place 1 teaspoon of the seeds in a pestle and mortar and grind to a powder, setting the rest aside.
4. Roughly chop the beetroot and place into a food processor along with the lemon juice, garlic, walnuts, sour cream and ground caraway seeds.
5. Tear the bread into chunks and add to the processor, then blitz until smooth. Season with salt and pepper to taste.
6. Spoon into a bowl and sprinkle with the remaining caraway seeds and chopped dill. Drizzle over the walnut oil to finish.
7. Serve with crudités and rye crackers or toasted dark rye bread.

Ingredients:

• 2 sweet potatoes
• 2 avocados, thinly sliced
• 1/2 cup walnuts, diced
• 1 ½ teaspoon red pepper flakes, plus more if desired
• 4 teaspoons extra-virgin olive oil
• 3/4 teaspoon flaky salt

Preparation:

1. Slice a small plank off one side of each sweet potato lengthwise. This will act as a base, so you can cut the sweet potato into toast slices easily. Prop the sweet potato on the flat side you created and slice each potato into planks about 1/4 inch thick.
2. For toaster preparation, pop the sweet potato planks in the toaster and toast until tender. This may take a few times, depending on your toaster.
3. For oven preparation, preheat your oven to 180° C. Lay the sweet potato planks on a baking sheet and spray with cooking spray. Roast for 6-7 minutes per side, until they are easily pierced with a fork.
4. When they’re done toasting, lay the sweet potato toasts on plates and top with sliced avocado. Mash the avocado gently with a fork. Sprinkle with diced walnuts, red pepper flakes and drizzle with olive oil. Top with flaky salt.

Ingredients:

• 2 slightly heaping cups California walnuts
• 2 tablespoons olive oil
• 3 ½ teaspoons mushroom multipurpose umami seasoning blend
• 2 tablespoons grated parmesan cheese
• 1 ½ teaspoons onion powder

Preparation:

1. Preheat oven to 180°C. Stir together walnuts and oil in a medium bowl.
2. Stir together remaining ingredients in a small bowl then sprinkle over walnuts. Toss well to coat evenly.
3. Spread on a parchment-lined baking sheet and bake for 10 minutes. Let cool completely then store in an airtight container.

Ingredients:

• 320 g cooked rice
• 2 eggs
• 100 g smoked salmon, chopped into small pieces
• 110 g ground walnuts as flour
• 60 g chopped onion and sauté with a little bit of oil
• 30 g chopped chives
• Salt and spices to taste

Preparation:

1. Mix all the ingredients well and shape them into hamburgers (4 of them)
2. Put them on the tray of the oven with vegetable paper, to 180°C for 10 minutes, then, flip them and leave them for another 5 more minutes. They can also be eaten cold or cooked  on the grill. Grill them for 2 minutes on each side over medium heat.

Ingredients:

• 1 cup California walnuts, lightly toasted
• 3/4 cup pitted dates
• 1/4 cup dried cranberries
• 1/4 cup unsweetened flaked coconut, plus additional for coating if desired
• 2 tablespoons ground flax seeds
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1/2 cup brown or traditional crispy rice cereal

Preparation:

1. Place walnuts, dates, cranberries, coconut and flax seeds in a food processor. Process until coarsely chopped.
2. Add honey and vanilla and pulse until ingredients are fairly finely chopped.
3. Transfer to a medium bowl and add cereal. Mix with your hands until its fully incorporated.
4. Roll into 14 equal balls, pressing firmly when shaping. Roll all or half in additional coconut, if desired.

Ingredients:

• 400 g finely chopped broccoli
• 200 g cooked quinoa
• 100 g grated cheese
• 120 g chopped walnuts
• 2 eggs (or 40g of grounded golden flax seeds mixed with 100ml of water)

Preparation:

1. Mix the golden flax seeds with water and let it rest for a few minutes. If you use egg this will not be necessary.
2. Mix all the ingredients well, distribute the mixture with a spoon in circular portions, one finger thick.
3. Bake them for 15-20 min at 180°C.

Ingredients:

• 160 g California walnuts, chopped into small pieces
• 80 g onion
• 400 g cauliflower
• 130 g spinach
• 1 garlic
• A pinch of salt and pepper to taste
• 2 eggs or 40g of ground golden flax seeds with 100ml of water
• Extra virgin olive oil

Preparation:

1. Grate or grind the cauliflower in a mincer, cut the onion and spinach leaves into small pieces.
2. Sauté the three ingredients and the finely chopped garlic in a frying pan with extra virgin olive oil.
3. Mix everything in a bowl with the other ingredients and season to taste.
4. Shape the nuggets and place them on the baking tray with vegetable paper.
5. Bake at 180°C for 10 minutes, turn over and bake another 5 minutes.