DESCRIPTION
This avocado walnut smoothie gets its naturally green hue from matcha powder and a handful of fresh mint leaves. California walnuts and avocado add nutrients and body to this rich and creamy smoothie.
INGREDIENTS
- 1 cup low fat milk (or substitute non-dairy milk of choice)
- 2 tablespoons California Walnuts
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 teaspoon matcha powder
- 12 fresh mint leaves
- 2 ice cubes
- 1 frozen banana
- 1/4 avocado
INSTRUCTIONS
- Place all ingredients in a high-speed blender and blend until smooth.
DESCRIPTION
This salad is easy to prepare with desk friendly ingredients! Great on bread as a sandwich or as a topping for crunchy crackers.
INGREDIENTS
- 1 (2.6 ounce) packet chunky light tuna in water
- 1 individual packet mayonnaise (about 1 tablespoon)
- 1/4 small apple, cored and diced
- 1 tablespoon dried cranberries
- 2 tablespoons coarsely chopped California walnuts
- 1/8 teaspoon ground black pepper
- 2 tablespoons lightly crushed crispy onions (optional)
- 2 slices wheat bread
INSTRUCTIONS
- Stir together tuna, mayonnaise, apple, dried cranberries, walnuts and mayonnaise in a small bowl. Season with pepper and sprinkle with crispy onions, if desired.
- Spread the tuna mixture on wheat bread for a sandwich or eat it plain as a tuna salad.
DESCRIPTION
These honey-roasted pistachios make a perfect homemade gift! Package them in small jars or festive bags for a delicious, thoughtful treat to share with friends and family.
INGREDIENTS
- 1 cup raw pistachios (unsalted, unroasted, and shelled)
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 teaspoons granulated white sugar or monk fruit sweetener
INSTRUCTIONS
- In a mixing bowl, combine pistachios, honey, cinnamon, salt, and vanilla extract. Toss until the pistachios are evenly coated.
- Line the air fryer basket with air fryer-safe parchment paper. Spread the coated pistachios in a single layer on the parchment paper.
- Air fry at 325°F for 5-6 minutes, stirring halfway through to ensure even roasting. Watch closely to prevent burning.
- Immediately transfer the hot pistachios to a parchment-lined sheet pan or plate. Use tongs to toss them with the granulated sugar or monk fruit, then press them into a single layer.
- Place in the refrigerator to cool for about 5 minutes. Once cooled, they’ll have a crystallized coating and can be broken into either large clusters or individual pieces.
- Store the honey-roasted pistachios in an airtight container at room temperature for up to one week.
INGREDIENTS
- 5 1/4 ounces vegan chocolate
- 2 tsp coconut oil
For the filling:
- 2 1/4 ounces pistachio butter
- 1 tbsp agave syrup
- 1 tbsp protein powder (vanilla or natural)
- A handful of pistachios
Optional: sea salt
For the pistachio butter:
- 10 1/2 ounces shelled pistachios
INSTRUCTIONS
For the pistachio butter:
- Preheat the oven to 392 degrees Fahrenheit and place the shelled pistachios on a baking tray lined with baking paper.
- Roast the pistachios in the oven for 5 minutes and then leave to cool briefly.
- Place the roasted pistachios in a high-performance blender and blend until creamy.
Tip: The blending process can take a while, as the oils from the pistachios first have to be released to create a cream. If you don’t have a blender, you can also use ready-made pistachio butter.
For the pistachio protein cups:
- Finely chop the chocolate and then melt together with the coconut oil in a bain-marie.
- Line 8 muffin cases (made of paper or silicone) with about half of the melted chocolate and allow to set completely.
- Mix the pistachio butter with the agave syrup and protein powder to create a firm cream. Divide the cream into 8 equal parts and press one part each evenly into the chocolate-lined molds. Repeat the process with each part and then spread the remaining chocolate evenly into the molds.
- Sprinkle the pistachios over the cups, whole or chopped as desired, and leave to set in the fridge.
INGREDIENTS
- 1 3/4 ounces peanut butter
- 2 1/2 ounces pistachios
- 2 tbsp maple syrup
- 10 1/2 ounces skyr
- 3 1/2 ounces Greek yogurt
- 1 3/4 ounces dark chocolate
Optional: The protein content can be increased with whey protein powder. Simply add 2-3 tablespoons to the skyr mixture and stir in.
INSTRUCTIONS
- Mix peanut butter, 1 1/2 ounces pistachios, maple syrup, Skyr and yogurt in a food processor until creamy. Pour the mixture into ice cream molds and let freeze for at least 4 hours.
- Melt the chocolate and roughly chop the remaining pistachios. Remove the ice cream from the ice cream molds. Top with chocolate and pistachios and serve.
This cake is nuts—literally!
Ingredients
- 2 oranges, washed
- 1½ cups sugar
- 6 eggs
- 2½ cups almond or hazelnut meal
- 1 teaspoon baking powder
Topping
- 1/3 cup sugar
- 2 ounces water
- 2 cardamom seeds, optional
- Zest of 2 oranges
- 2 oranges, peeled and finely sliced (reserve juices)
- 2 ounces pistachios
- 2 ounces pecans (can substitute pine nuts or macadamias)
- ½ cup, plus 2 tablespoons Crème Fraiche, to serve
Instructions
- Bring a large pot of water to boil, add oranges and simmer for 2 hours. Remove oranges, allow to cool. Cut oranges into chunks, removing seeds, and place in a blender. Puree, including skin, until smooth. This can be done a day ahead of time if desired.
- Preheat oven to 320°F. Grease a springform 8–9-inch cake tin and line base with baking paper.
- Beat eggs and sugar until pale golden and creamy. Fold ¼ of the egg and sugar mixture into the orange purée. With a spatula, fold in combined almond meal and baking powder gently (do not deflate) to combine. Next, add half of the remaining egg mixture until mostly combined and then fold in the remaining.
- Spoon into prepared tin and bake in center of oven for 1¼ hours or until a skewer inserted in the center comes out clean.
- Allow to cool in pan on a wire rack, then run a knife around the edge before turning out of pan. Cool completely and store in a sealed container for up to a week.
- To make topping, place sugar and water in a small saucepan and stir to dissolve sugar. Allow to come to a simmer, then add cardamom seeds and cook until syrup is golden. Add oranges with any juice and cook for 2-3 minutes.
- Bake nuts in a 350°F oven for 6-7 minutes until golden. Place oranges in a bowl with any syrup and gently stir in the nuts.
- To serve, place a slice of cake on plates, top with caramelized orange nut mixture, orange zest and a spoon of Crème Fraiche.
Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
Ingredients
- 4 tablespoons pine nuts
- 2 cups fresh basil leaves
- 1 large avocado
- 1/4 cup lemon juice
- 2 tablespoons water
- 1/4 cup grated parmesan
- Salt and pepper, to taste
- 2 pita bread and pine nuts, to serve
Instructions
- Combine pine nuts, basil leaves, avocado, garlic and lemon juice in a food processor and pulse for 30 seconds or until combined. Add water and process until smooth.
- Transfer pesto to a small bowl and stir in parmesan, season with salt and pepper.
- Lightly coat 2 pita breads in olive oil and roast on an oven tray at 350°F until crisp and crunchy. Break up pita bread into bite size pieces.
- Serve dip with pita pieces and additional pine nuts to top the dip.
Tip: Store in an airtight container or jar and keep in the refrigerator. Best used within five days.
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.
