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.
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.
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
- 4 teaspoons curry powder
- 1 teaspoon garam masala
- 1 tablespoon olive oil
- 5 cloves garlic
- 1 red onion, diced
- 2 red chilis
- 1 tomato, diced
- 1 stalk lemongrass (tender base only)
- 1/4 cup coconut milk
- 1 cup water
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 3 ounces cashews, soaked
- 12 ounces chicken thighs, diced
Instructions
- Rub 2 teaspoons curry powder and salt into the chicken and set aside.
- Blend garlic, onion, tomato, lemongrass and chili in a blender until a smooth paste is formed.
- Heat olive oil in a medium saucepan. Cook blended mixture, remaining curry powder and garam masala over low heat. Stir constantly, cook until fragrant, about 5 minutes.
- Add chicken and cook for about 2 minutes.
- Add cashews and water. Allow to simmer over low heat for 20 minutes. Stir occasionally.
- Add coconut milk, stir, and allow to come to a boil. Turn off the heat as soon as it boils.
- Serve hot with white rice and papadums (thin Indian crackers) on the side.
Tip: You can soak cashews in warm water for 20 minutes to soften the nuts and allow for better absorption of flavors.
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.
Recipe and image supplied courtesy of Australian Macadamia Society
Ingredients
- 3 green apples, peeled, cored and chopped
- ½ lemon, juiced
- ½ cup plain flour
- 3½ tablespoons unsalted butter, chilled, cut into cubes
- ⅓ cup brown sugar, or coconut sugar
- ½ cup macadamias, chopped
Instructions
- Preheat oven to 350°F.
- Place 4 (1 cup) ramekin dishes on an ovenproof tray.
- Place the apples in a saucepan and pour over the lemon juice and ¼ cup of water.
- Cook over moderate heat, stirring occasionally until the apples are soft, about 15 minutes.
- Meanwhile place the flour, butter, sugar and macadamias in a bowl and rub with your fingertips until the mixture resembles a coarse crumble.
- Divide the apples between the ramekins.
- Spoon a heap of crumble over the top and bake for 25-30 minutes, or until the crumble is golden.
- Serve warm with ice cream, if desired.
Tip: If you don’t have ramekins, a medium-sized ovenproof dish works just as well.
Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
Ingredients
- 3 large ripe bananas, mashed
- 2 cups rolled oats
- 1/2 cup macadamias, chopped
- 1/2 cup pine nuts
- 1/4 cup shredded coconut
- 1/4 cup cranberries
- 1 tsp cinnamon or mixed spice (optional)
- 1/4 cup almond milk (if required)
Instructions
- Preheat oven to 350°F.
- Line a baking tray with parchment paper.
- Place all ingredients into a large bowl and mix well until all the ingredients start to come together. If you find the mix is too dry, add the milk.
- Once the mixture comes together, spoon it onto the lined baking tray and flatten the mixture down with the back of a spoon.
- Bake in the oven for 10-15 minutes, or until it starts to brown on top.
- Allow to cool, then slice into 16 bars.
Tip: Keep uneaten bars in a sealed container in the refrigerator for 3-5 days.
