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.
Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
Ingredients
- 1 cup cooked, mashed sweet potato
- 1 cup tahini paste
- 1/4 cup maple syrup
- 2 teaspoons vanilla bean extract
- 1 teaspoon baking powder
- 1/4 cup almond meal
- 1/4 cup walnuts (chopped)
- 1/4 cup cashews (chopped)
- 1/4 cup cacao powder
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 350°F.
- Line a brownie tray with parchment paper.
- Place the mashed sweet potato into a large mixing bowl and combine it with the tahini, maple syrup, and vanilla bean extract. Stir well to combine.
- In a separate small bowl, combine all the dry ingredients, using only 1/4 cup of the chocolate chips (the remaining chocolate chips will be sprinkled on top).
- Add the dry ingredients into the wet ingredients, and fold together.
- Pour the brownie batter into the lined tray and top with remaining chocolate chips.
- Bake for 25-30 minutes until cooked through.
- Allow to cool and slice into small pieces.
Tip: Store leftovers in the refrigerator in an airtight container. To make this dairy-free and vegan, use dairy-free chocolate chips.
Description
Sweet apples, crunchy toasted walnuts and broccoli slaw make up this simple salad. A honey lemon vinaigrette is the perfect finish. (Make it a main dish salad by adding your choice of lean protein)
Ingredients
Dressing
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 1 1/2 tablespoons honey
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon ground ginger (optional)
- Freshly ground pepper to taste
Salad
- 3/4 cup coarsely chopped California walnuts, toasted
- 1/2 cup dried cranberries
- 1/4 cup minced red onion
- 1 (12-oz.) bag broccoli slaw (4 cups)
- 1 large apple, cored and cut into small bite-size pieces (preferably honey crisp or Fuji)
Instructions
- Whisk together all dressing ingredients in a large bowl.
- Add walnuts, cranberries, onion, broccoli slaw and apple. Toss well to coat with dressing.
Description
Nuts add a silky texture so you don’t need to add anything else for a luscious creamy soup.
Ingredients
- ½ teaspoon fennel seeds
- 1 tablespoon olive oil
- 1 clove garlic, finely diced
- ½ teaspoon all spice
- ½ ground coriander
- ½ cup dense nuts such as hazelnut, macadamia, Brazil or a mixture
- 1 pound carrots, peeled and chopped
- 4 cups chicken or vegetable stock
- Salt and freshly ground pepper to taste
- ¼ cup Greek yogurt, to serve
Raisin, Nut and Cumin Agrodolce
- 1 tablespoon cumin seeds
- 2 tablespoons honey
- Juice from 1 lemon
- 4 tablespoons golden raisins
- 4 tablespoons nuts – pistachios, pine nuts and walnuts work great with these flavors
Instructions
- Heat a large saucepan over medium heat, add fennel seeds and toast for 1 minute. Add olive oil, garlic and spices and cook 1 minute, until aromatic. Add nuts and cook 2-3 minutes, stirring until nuts are aromatic but not browned. Add carrot and stock and bring to a boil.
- Reduce heat to a simmer and cook for 10-12 minutes or until carrots are soft but haven’t lost their color. Cool slightly, then place carrots in blender with half the liquid. Puree, adding remainder of liquid as you puree until desired consistency. If still too thick, add some more stock, wine, or for a creamy version, milk.
- Season to taste and return to heat.
- To make Agrodolce, toast cumin seeds in a dry pan on medium heat until aromatic, about 1 minute. Add honey, stir to just melt, then stir in lemon, golden raisins and nuts. Remove from heat.
- Spoon soup into bowls, top with a swirl of yogurt followed by Agrodolce.
Description
A nutty alternative to the typical burger!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 shallot, chopped
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 8 ounces mixed mushrooms, shiitake, cremini, portobello, diced (shiitake will add the depth of umami)
- 1 teaspoon chopped sage leaves
- ½ cup grated carrot or butternut squash
- ¼ cup chopped parsley
- ½ cup finely chopped nuts of choice
- 2 cups cooked rice (brown, black forbidden, short grain)
- Juice and zest of ½ lemon
- Salt and freshly ground pepper
- 1 cup panko bread crumbs
- ½ cup mixed nuts, processed to a fine powder (or buy nut meal such as almond or hazelnut)
Tomato Salsa
- 2 ripe Roma tomatoes
- 2 tablespoons chopped fresh basil
- 1 teaspoon olive oil
- 2 tablespoons toasted pine nuts, diced macadamias and/or walnuts
Instructions
- Combine salsa ingredients and set aside.
- Heat half the olive oil in a non-stick pan over medium heat. Add the shallot, mustard and cumin seeds and sauté until aromatic, about 1 minute. Add the mushrooms and sage and sauté until soft and browned, 4-5 minutes, adding more oil if needed. Remove from heat and allow to cool slightly, squeeze off any excess moisture.
- Place the sautéed shallot, mushrooms, nuts, rice, and ½ of the panko in a food processor. Pulse until just combined, but still coarse. Add carrot, parsley, lemon juice and zest, and pulse just to mix in. Season to taste.
- Transfer to a large bowl and fold in the ¼ cup more panko. Test to see if mixture holds together to form burgers. If too wet, add more panko.
- Combine remaining panko with nut meal. Shape mixture into 4 burgers and roll in crumb. Place them on a large plate, cover and chill in the fridge for 1 hour.
- Heat a non-stick or cast-iron skillet over medium heat. Coat the bottom of the skillet with remaining oil and cook the burgers for 4-5 minutes each side, or until golden brown and crisp.
- While burgers are cooking, grill or toast cut sides of brioche, spread with Dijon and place lettuce on base. Top with a burger and a dollop of yogurt. Spoon a mound of tomato salsa on top, add the top bun and serve right away.
