Skip The Sweat Fest And Try Our Quick Summer Special Recipes

Ingredients

Walnut-Ginger Dipping Sauce
1/2 cup California walnuts, divided
1/4 cup hot water, plus additional if desired
2 tablespoons soy sauce
2 tablespoons pure maple syrup
1 teaspoon finely grated ginger
1/4 teaspoon crushed red pepper flakes (or to taste)
3 medium or 2 large fresh dates
Zest and juice of 2 limes

Preparations

1. 1. To prepare dipping sauce, place 1/4 cup walnuts, water, soy sauce, maple syrup, ginger, pepper flakes, dates and lime juice and zest in a small blender or food processor and blend until smooth. Finely chop remaining walnuts and stir into sauce, adding additional water if you prefer a thinner sauce.
   2. Cook rice noodles according to package directions. Drain well, rinse in cold water and drain again.
   3. Fill a large shallow dish with warm water and dip a sheet of rice paper in water, letting sit for about 10 seconds or until pliable but still somewhat firm. Remove from water and carefully shake off excess water; place on a cutting board.
   4. Place a small handful of cooked noodles and a few pieces of mango, bell pepper, and cucumber on the bottom third of the wrapper. Sprinkle with mint and basil.
   5. Gently fold the bottom over the filling, fold in the sides, then roll up as tightly as possible. Place seam side down on a serving platter. Repeat with remaining wrappers and filling.

2. Chickpea And Walnut Salad Sandwich

If you have boiled chickpeas handy, this flavourful vegan salad sandwich takes not more than 15 minutes to whip up. And in case you’re not in the mood for bread, you can savor the delectable salad as is or wrap it up in lettuce.

Ingredients

1/3 cup vegan mayonnaise
1/4 cup lemon juice
2 teaspoons pure maple syrup
2 (420g) cans chickpeas (garbanzo beans), rinsed and drained
2/3 cup celery, diced
1/2 cup California walnuts, toasted
1/2 cup dried cranberries
1/2 cup Italian parsley, chopped
1/4 cup red onion, minced
Salt and freshly ground pepper to taste
16 slices bread
8 large lettuce leaves
2 firm but ripe avocados, peeled, pitted, and sliced

Preparations

1. Whisk together mayonnaise, lemon juice, and syrup in a medium bowl.
2. Place chickpeas in a food processor and pulse to chop.
3. Add to bowl with dressing and stir in celery, walnuts, cranberries, parsley, and onion. Season with salt and pepper.
4. Serve between bread slices with lettuce and avocado, or serve as a filling for a lettuce wrap.

3. Banana, Cacao And Walnut Smoothie Bowl

This heavenly six-ingredient smoothie with crunchy, omega 3-rich walnuts is almost too pretty to eat! The beauty of the recipe is not just the look and flavor but also its versatility. From apple, pear to types of berries and seeds, you can add any of your favorite foods in there.

Ingredients

2 cups frozen banana slices (slightly heaping)
1/2 cup low-fat milk or non-dairy milk of choice
2 tablespoons California walnut butter
2 tablespoons cacao powder
2 tablespoons pure maple syrup
1 tablespoon hemp seeds

Preparations

1. Place all smoothie ingredients in a blender container and blend until smooth.
2. Spoon into 2 bowls and sprinkle with any desired toppings.

4. Walnut, Broccoli Apple Slaw

Toasted walnuts and the lemon-honey vinaigrette add a whole new level of flavor to this refreshing veggie and fruit slaw. While you’re roasting walnuts for the salad, prepare an extra batch, you’ll thank us later because toasted walnuts make for a healthy snack.

Ingredients

Dressing
3 tablespoons extra virgin olive oil
3 tablespoons lemon juice
1½ tablespoons honey
½ teaspoon kosher or sea salt
½ teaspoon ground ginger (optional)
Freshly ground pepper to taste

Salad
¾ cup coarsely chopped California walnuts, toasted
½ cup dried cranberries
¼ cup minced red onion
1 (340g) bag broccoli slaw (4 cups)
1 large apple, cored and cut into small bite-size pieces

Preparations

1. Whisk together all dressing ingredients in a large bowl.
2. Add walnuts, cranberries, onion, broccoli slaw, and apple. Toss well to coat with dressing.