Carrot And California Walnut Smoothie Bowl

Ingredients

  • 400 g of carrots
  • 400 ml of milk
  • 4 oranges
  • 4 slices of pineapple, in juice
  • 1/ 2 teaspoon of grated ginger
  • 60 g of  California Walnuts

For garnish

  • Grated coconut
  • Grated ginger
  • California Walnuts

Preparations

  1. In the blender, mix: carrots (peeled and cut into slices), half of the walnuts, juice of oranges, pineapple slices,  milk and ginger.
  2. Serve in bowls and garnish with California walnuts, grated coconut and a little grated ginger.


California Walnut Toffee Bark Affogato

Ingredients

  • Vegetable oil
  • 2 cups California walnut pieces, toasted and chopped, divided
  • 1/2 cup butter, salted
  • 1 1/4 cup light brown sugar
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon baking soda
  • 198 g good quality dark chocolate, finely chopped
  • 85 g ice cream, vanilla recommended
  • 590 ml espresso

Preparations

  1. Use vegetable oil to grease a baking sheet. Sprinkle 1 cup of walnuts in an even layer in center of baking sheet, set aside.
  2. In a medium sized heavy bottomed sauce pan over medium heat, add butter, sugar and corn syrup. Bring to a boil and reduce to simmer for about 5 minutes, using a candy thermometer until the temperature reaches 140°C.
  3. Immediately remove from the heat and stir in baking soda (it is normal if the mixture foams). Tip the pot over the baking sheet and carefully spoon toffee over the walnuts to cover evenly. Sprinkle chocolate over the toffee and allow to set for 1 to 2 minutes.
  4. Spread chocolate with an offset spatula to achieve an even layer, and then top it with remaining California walnuts. Let bark chill for 20 minutes until the chocolate has set and then portion into 2-inch square pieces.
  5. To serve, scoop 85 g of ice cream into a bowl and top with 30 ml shot of espresso and California walnut bark.

Toasting Walnuts:

    1. Baking: Preheat oven to 140°C. Arrange California walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently.

Stovetop: Cook California walnuts in a skillet at medium-high heat for 3 to 5 minutes, stirring frequently.


California Walnuts, Berry And Beetroot Smoothie Bowl

Ingredients

  • 125 g cooked beetroot
  • 140 g frozen mixed berries
  • 2 tablespoon oats
  • 1 thumb sized piece of stem ginger
  • 400 ml of homemade California walnut milk (or other nut milk)
  • A handful of blueberries
  • 2 handfuls of California walnuts
  • A couple of sprigs of mint

Preparations

  1. Place the beetroot, frozen berries, oats and stem ginger into a blender.
  2. Pour over the milk and whizz until smooth
  3. Pour the smoothie into 2 bowls and arrange the blueberries, California walnuts and mint leaves on top in an attractive pattern to serve.


Yogurt, Cheese And Peach Cream With Red Fruit And California Walnut Topping

Ingredients

  • 250 g yogurt
  • 125 g aged cheese
  • 2 peaches
  • Sweetener (if required)
  • Fruits (Ex: 4 raspberries/ 2 strawberries)
  • 6 blueberries
  • 2 teaspoons of honey
  • 30 g 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 California walnuts. Remove and cool.
  4. Distribute the creamed peaches into two small glasses and place the red fruit and honey caramelized California walnuts as a topping.


Chicken -Walnut Lettuce Wraps

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 California walnuts, lightly toasted
  • Salt and pepper to taste6 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 California walnuts as you go.
  3. Divide the mixture among the lettuce leaves, and serve cold.


Chocolate-California Walnut Dipped Strawberry Popsicles

Ingredients

  • 3 cups strawberries, halved and stems removed
  • 2 tablespoons honey
  • 1/2 cup water

Dip & Garnish

  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons coconut oil
  • 1/2 cup California walnuts, finely or roughly chopped

Preparations

Popsicle

  1. Combine the strawberries, honey, and water in a blender. Puree until smooth, then pour into Popsicle molds and freeze for at least 4 hours.

Dip And Assembly

  1. To make the chocolate dip, combine the chocolate chips and coconut oil in a heat-proof bowl and set over a double broiler. Stir until melted, and then remove from the heat.
  2. Run the popsicle mold under warm water and remove one popsicle from the mold.
  3. Quickly dip it in the chocolate dip, then immediately dip in the chopped California walnuts.
  4. Set on a plate to harden, then work your way through the other popsicles. They can be eaten immediately, or refrozen.


Frozen Yogurt Trail Mix Bar With Red Berries, Blueberries And California Walnuts

Ingredients

  • 900 g of Greek yogurt
  • 1 to 1.5 cups of blueberries and strawberries
  • 1 cup of granola
  • 1/2 cup to 1 cup of chocolate chips

Preparations

  1. Mix vanilla yogurt, strawberries, blueberries, California walnuts and chocolate chips.
  2. Line in a 9×9 dish with tinfoil and spread the yogurt mixture inside.
  3. Freeze for several hours until it gets frozen and firm.
  4. Once frozen, remove the tin foil and yogurt bars from the dish.
  5. Slice into bars and store them in a resalable container in the freezer.


California Walnut Mango Spinach Salad

Ingredients

  • 225 g baby spinach
  • 500 g baby kale
  • 450 g mixed spring salad mix (organic)
  • 1 small red onion, sliced thin
  • 2 Mangoes, peeled, seeded and cut into strips
  • 250 g fresh blackberries
  • 30 g chopped fresh parsley
  • 125 g roughly chopped California walnuts, toasted
  • 2 ripe mangoes, peeled, seeded and pureed in blender
  • 30 g fresh squeezed orange juice
  • 30 g fresh squeezed lime juice
  • 2 cloves garlic, minced
  • 30 ml extra virgin olive oil
  • 15 ml honey
  • 5 g sea salt

Preparations

  1. Toast California walnuts in a small skillet over medium/high heat for 3–4 minutes until lightly browned. Place cooled California walnuts and first 7 ingredients listed in salad bowl.
  2. Pour Purée mango into salad bowl and stir well.
  3. Add orange juice, lime juice, minced garlic, olive oil and honey, season with sea salt. Sprinkle over salad and serve.


California Walnut Mango Lassi Bowl

Ingredients

  • 300 g of the flesh of a mango
  • 800 g of natural, sugar-free yogurt
  • 40 ml of milk
  • 4 ice cubes
  • 1/ 4 teaspoon of cardamom
  • 60 g of California Walnuts

Preparations

  1. Grind the mango together with half of California walnuts,  yogurt,  milk,  ice cubes and the ground cardamom.
  2.  If the mixture is too thick, can add water or milk until the desired consistency is achieved.
  3. Pour the mango lassi into 4 bowls and decorate with the rest of the California walnuts, some of them grated, grated cocoa, sheets of mango and ground cardamom.


Tropical Mango, California Walnut And Turmeric Smoothie Bowl

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, California walnuts, passion fruit, lime zest and coconut flakes.