DESCRIPTION
Celebrate North America’s native crops with this flavor-packed breakfast or side dish.
INGREDIENTS
- ½ cup chopped pecans
- 4 large sweet potatoes
- 2 cups fresh or frozen blueberries
- 2 tsp ground cinnamon
INSTRUCTIONS
- Preheat oven to 375o
- Wash sweet potatoes thoroughly. Pierce holes all over in the sweet potatoes with a fork and wrap each one with foil. Place on a baking sheet and bake for about 40-45 minutes or until the sweet potatoes are soft and tender. Once the sweet potatoes are done, let them set for about 10 minutes to cool.
- Slice sweet potatoes in half length wise and use a fork to fluff up the potatoes.
- Top each sweet potato with blueberries, chopped pecans, and cinnamon. Drizzle with honey, if desired, and enjoy!
DESCRIPTION
A bed of crisp green beans showcases the striking flavors of olives, sun-dried tomatoes and walnuts in this attention-grabbing dish.
INGREDIENTS
- 1/2 cup California walnuts, coarsely chopped
- 1 tablespoon extra virgin olive oil, or oil from sun-dried tomatoes
- 3/4 pound green beans, fresh, ends trimmed
- 1/4 cup mixed olives, pitted, coarsely chopped
- 2 tablespoons sun-dried tomatoes, chopped
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon sea salt, smoked or plain
INSTRUCTIONS
- Place walnuts in a large skillet set over medium heat. Cook for 5 minutes or until toasted and fragrant, stirring frequently. Remove from skillet and set aside.
- Heat oil in same skillet over medium-high heat. Add green beans and cook for 5 minutes or until crisp-tender, stirring frequently.
- Add olives, tomatoes, lemon juice and salt; cook for a minute or two more until all ingredients are hot.
- Sprinkle with walnuts and serve.
Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
Ingredients
- 7 ounces raw Brazil nuts, chopped
- 1 clove crushed garlic
- 12 ounces low fat ricotta
- 2 teaspoons finely grated lemon rind
- ¼ cup chopped flat leaf parsley
- 2 tablespoons grated parmesan
- cracked black pepper to taste
- 4 large field mushrooms
Instructions
- Preheat oven to 400°F.
- Place the Brazil nuts, garlic, ricotta, lemon rind, parsley, parmesan and pepper in a large bowl and mix together until fully combined.
- Clean the mushrooms and remove the stems.
- Divide the ricotta mixture between the mushrooms, piling in the center cavity of each.
- Transfer the mushrooms to an oven tray lined with foil. Bake for 15 minutes or until mushrooms have softened and ricotta mixture is golden on top.
Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
Ingredients
- 4¼ ounces roasted cashews
- 2 pounds butternut pumpkin, diced
- 1 large carrot, diced
- 2 teaspoons olive oil
- 1 clove garlic, minced
- 1 medium-sized onion, diced
- 1 cup stock of your choice (vegetarian/chicken)
- 1 sprig fresh rosemary
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cracked black pepper
- Salt to taste
- Pepitas, for garnish (optional)
- 1 stalk coriander leaves, for garnish (optional)
Instructions
- Heat oil in a large pot over medium heat. Add garlic and onion to the pot and sauté until soft, about 1-2 minutes.
- Add all the ingredients, except cashews and garnishes, to the pot.
- Let simmer over low-medium heat for 15-20 minutes. Add salt to taste and stir occasionally.
- Check if pumpkin and carrots are cooked through, using a fork. Remove from heat once the fork can pierce through the pumpkin easily. Set aside to cool.
- Blend cashews in a blender until a smooth paste is formed.
- Add soup to the blender and puree until smooth.
- Depending on the size of your blender, you might need to puree the soup in batches. Do not fill the blender more than halfway and always remember to vent the blender so that heat and pressure can escape.
- Return the soup to the pot and stir over low heat for another 10 minutes. If the soup is too thick, add some water to achieve your desired consistency.
- Serve hot.
