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Season: Spring

Red Pepper & Oregon Hazelnut Dip

INGREDIENTS

  • 3/4 cup roasted Oregon hazelnuts
  • 3 red peppers, roasted until soft
  • 1 garlic clove
  • 1 tablespoon cumin seeds
  • 3 tablespoon sherry vinegar
  • 1/3 cup extra virgin olive oil

INSTRUCTIONS

Prepare the Peppers

  1. Roast the red peppers in the oven at 400°F until soft and lightly charred.
  2. Once cooled slightly, remove the skins and seeds.

Blend the Ingredients

  1. Place the roasted peppers, Oregon hazelnuts, garlic, cumin seeds, sherry vinegar and olive oil into a blender or food processor.
  2. Blend until smooth and creamy.
  3. Season with salt and pepper to taste.
  4. If you like a sharper tang, add a little more sherry vinegar. If you prefer a looser texture, drizzle in a bit more olive oil.

Serve & Enjoy

  1. Spoon the dip into a bowl and serve with warm bread.
  2. For extra flavor, top with crumbled feta, a drizzle of olive oil, and an extra sprinkle of toasted hazelnuts.

Matcha Avocado Walnut Smoothie

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

  1. Place all ingredients in a high-speed blender and blend until smooth.

Omelette with Spinach, Mushrooms and Macadamias

Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)

Ingredients

  • Cooking oil spray such as canola or olive oil
  • 2 ½ ounces sliced Swiss brown mushrooms
  • 2 slices red capsicum
  • 2 ounces baby English spinach
  • 2 eggs, lightly beaten
  • 2 tablespoons water
  • Cracked black pepper
  • 2 teaspoons chopped flat leaf parsley, to serve
  • ½ teaspoon finely grated lemon rind
  • 1 ounce chopped toasted macadamias

Instructions

  1. Spray a non-stick frying pan with cooking oil spray such as olive or canola oils. Sauté mushrooms, red capsicum and spinach until golden and tender and the spinach has wilted. Remove from pan and wipe out pan.
  2. Combine whisked eggs, water and pepper and add to the pan. Cook over medium low heat until omelette is just firm, then fold over in half.
  3. Combine the parsley, lemon rind and macadamias in a separate bowl. Transfer the omelette to a plate, spoon over sauteed mushroom mixture and then top with the macadamia mix.

Toasted Walnut Hummus

Description

This citrusy, nutty hummus makes a great dip and spread. Try spreading it on panini made with grilled vegetables for a healthful, vegetarian sandwich.

Ingredients

  • 1/2 cup California walnuts
  • 3 tablespoons walnut oil
  • 1 garlic clove, quartered
  • 1 14-ounce can chickpeas or garbanzo beans, drained and rinsed
  • 1/2 teaspoon orange zest
  • 1/4 cup orange juice
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Toast walnuts in 350°F oven for 8 minutes or until golden brown. Cool to room temperature.
  2. Combine toasted walnuts with oil and garlic and puree in food processor or blender until smooth.
  3. Add chickpeas, orange zest, orange juice, salt and pepper and continue to blend to an even, smooth consistency. Adjust seasoning if necessary.
  4. Serve hummus in small serving bowl alongside toasted pita bread or with a variety of colorful raw vegetables.