5 Easy Ways To Incorporate California Walnuts In Your Daily Diet
Consuming a wholesome meal rich in essential nutrients is critical to
staying energized throughout the day. While eating healthy may not sound
exciting to many, incorporating ingredients like walnuts can help in uplifting
the flavour and texture of any dish instantly! A dynamic and versatile nut like
no other, walnuts add the goodness of nutrition and crunch to your favourite
recipes. Integrating them in breakfast, lunch and dinner is a simple and
convenient way to add beneficial nutrients like omega-3, fiber, antioxidants
and protein into your daily lifestyle. Also, a great snacking option, here are
five easy ways to add them in your daily diet:
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| Power Bowl Topper |
Power Bowl Topper
A hot-new food trend, power bowls are one-pot meals that are not only
easy to prepare but are also nutritionally dense! Adding toasted walnuts to
these offers just the right amount of flavour and crunch alongside grains,
veggies and leafy greens.
Salmon, Walnut and Avocado Grain Bowls
Ingredients
Chipotle Lime Vinaigrette
1/4 cup extra virgin olive oil; 3 tablespoons lime juice; 1 teaspoon
sugar; 3/4 teaspoon chipotle chilli powder; 1/2 teaspoon garlic salt; 1/8
teaspoon black pepper
Salmon Bowl
450 g salmon fillets; 4 cups kale; chopped and lightly packed; 2 1/2
cups cooked brown rice; 1 cup California walnuts, toasted and coarsely chopped
(plus more for garnish); 1 1/3 cups cooked black beans; 3/4 cup red or green
bell pepper, sliced; 1 large avocado, peeled, pitted and cubed; 2 large green
onions, sliced; 1/4 cup fresh cilantro leaves, roughly chopped
Preparation
Whisk together all vinaigrette ingredients in a small bowl. Then cover
and refrigerate until ready to serve. Cook salmon on a well-oiled grill over
medium-high heat for 3 to 4 minutes on each side. Remove from grill and remove
skin. Let it cool, then cut into 1/2 inch pieces. Mix kale and brown rice
together in a large bowl and toss with vinaigrette. Place equal amounts on one
side of 4 large salad bowls. Place equal amounts of walnuts, salmon, black
beans, bell pepper, avocado and green onion on the other side of the bowl.
Garnish with cilantro and walnuts.
Aioli & Pesto
Toss walnuts into a food processor with arugula or basil and olive oil
or mayo for a quick walnut aioli or pesto. The spreads are a perfect flavour
booster for wraps, pastas, sandwiches, or as a dip.
Pappardelle with California
Ingredients
3 1/2 cups California walnuts, toasted; 4 cups Italian parsley leaves,
packed; 2 cups parmesan cheese, freshly grated (some extra for garnishing); 4 garlic
cloves; 1 1/2 cups extra virgin olive oil, salt and pepper to taste; 2 kg
pappardelle pasta, fresh; 1 1/2 cups California walnuts, toasted and chopped
Preparation
Place half of the walnuts, parsley, cheese and garlic in a food
processor; process until finely chopped. With motor running, slowly pour in
half of the oil; purée until smooth. Transfer to bowl and repeat with remaining
ingredients, making a total of 2 batches. Season with salt and pepper; set
aside. (Makes approximately 4 cups of pesto). Cook pasta in boiling salted
water until al dente for about 3 to 4 minutes. Drain, reserving some of the
cooking water. For each serving, toss 2 cups cooked pasta with ¼ cup Walnut
Pesto adding some of the reserved cooking water as required thinning the pesto;
tossing well to coat evenly. Transfer to warm pasta bowl; sprinkle 1 tablespoon
chopped walnuts and grated cheese, as desired. Serve immediately.
Spice Up Your Snacks
If you are more of a midday snacker, consider seasoned walnuts for a
quick pick-me-up. Toss them in honey, rosemary and extra virgin olive oil,
maple syrup or even cayenne pepper before toasting and viola! you have a
delicious homemade snack or alternative to croutons on your salad.
Sweet & Spicy Walnuts
Ingredients
4 cups California walnuts, halves; 2 egg whites, lightly beaten; 1/2 cup
granulated sugar; 2-3 teaspoons cayenne pepper
Preparation
Preheat oven to 180°C. Toss walnuts with egg whites. Mix sugar with
cayenne pepper and toss with the walnuts and egg whites. Spread walnuts on a baking
sheet that has been sprayed with cooking oil. Bake for about 10 to 12 minutes
or until walnuts are crisp and caramelized. Let it cool and enjoy.
Go-To Trail Mix Nut
Switch up your trail mix recipe by adding in walnuts for an extra crunch
with omega-3s (2.5g/28g). They’re the perfect addition to your bento box!
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| Wasabi and California Walnut Trail Mix |
Wasabi and California Walnut Trail Mix
Ingredients
30 ml maple syrup; 15 ml soy sauce; 3 teaspoons wasabi paste or 2
teaspoons wasabi powder; Small pinch of garlic powder; 200g California walnuts;
50 g pumpkin seeds
Preparations
Preheat the oven to 180°C and line a baking tray with parchment paper.
Whisk together the maple syrup, soy sauce, wasabi and garlic powder. Toss the
mixture with the California
Plant-Based Walnut Meat
Pulse walnuts and mushrooms, cauliflower or beans through a food
processor with desired seasoning for a delectable meat replacement in chilli,
tacos, pasta sauce and more.
Spicy California
Ingredients
Plant-Based Walnut Meat
1 small head cauliflower, chopped; 1 cup California walnut pieces,
chopped; 2 tablespoons extra virgin olive oil, divided;3/4 cup minced sweet
onion; 2 teaspoons minced garlic; 1/2 teaspoon minced fresh ginger; 1 Thai
chilli (or medium sized jalapeño), stemmed, seeded and minced; 1/2 cup water;
1/4 cup tomato paste; 1/4 cup golden raisins; 2 1/2 teaspoons chilli powder; 2
teaspoons garam masala; 1 teaspoon ground cumin; 1 tablespoon garlic oil; 1
teaspoon kosher salt, to taste
Yogurt Raita
1 cup Greek style yogurt; 1/4 cup cucumber, finely diced; 1/4 cup
California walnuts, toasted and ground; 1 tablespoon fresh mint, chopped; 1
tablespoon fresh cilantro, chopped; Lime juice and zest to taste; sea salt and
pepper to taste
Preparations
Preheat oven to 240°C. Coat cauliflower with 1 tablespoon olive oil.
Place on a baking sheet and roast for 25 to 30 minutes or until lightly
browned. Reduce oven temperature to 180°C and toast walnuts for 5 minutes or
until lightly browned. Add to pan with cauliflower. Heat remaining olive oil in
a large skillet over medium-high heat. Add onion and sauté for 5 minutes or
until lightly browned. Add garlic, ginger and chilli, cook for 2 minutes more.
Stir in water, tomato paste, golden raisins, chilli powder, garam masala,
cumin, and salt; cook until mixture is thick and excess water has cooked off.
Stir in cauliflower mixture and garlic oil. Cook for 3 minutes to let the flavors
blend. Remove from heat and serve in butter lettuce wraps or roti flatbread.
Top with a dollop of the yogurt raita and microgreens.
Optional: Cauliflower and walnuts mixture may be ground in a food
processor so that it resembles the texture of ground meat.
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