From running the errands of the day to looking after the needs of her loved ones, mothers truly have the hardest jobs in the world. Her priority lies foremost in her family, in whom she invests her utmost love and care. So this Mother’s day, take a moment to thank the most precious relationship of your life by cooking up a hearty meal with the added nutrition of California walnuts.
The only tree nut with a significant amount of omega-3 fatty acids, walnuts make for a great gifting option for any special occasion. Rich in antioxidants, protein, and fiber, California walnuts are known to be beneficial in healthy-aging and may also lower the risk of age-related cognitive impairment, dementia, and Alzheimer’s disease. So wait no longer and make this day even more special by curating a perfect meal to suit the liking of your mom right away!
Below are a few recipes for this special occasion, let’s whip it up together!
BBQ Gem Lettuce, California Walnut and Feta Salad
Ingredients : 2 little gem lettuce, quartered, 2 tablespoon extra virgin olive oil, 400g mini watermelon, 2 x 2cm slices, 100g feta, 50g California walnuts, 1 tablespoon white wine vinegar
Preparations : Brush the cut surfaces of the little gem with a little oil and place on a BBQ or griddle pan, cook for 1 minute each side until slightly charred. Transfer to a serving plate. Brush the watermelon slices with a little oil and BBQ or griddle for 2-3 minutes each side to give light bar marks, cut each into 6 wedges and add to the serving plate. Crumble over the feta and sprinkle with walnuts. Whisk the vinegar into the remaining oil, season and drizzle over the salad to serve.
Cook’s tip – Add some shredded roast chicken to make it into a main course salad.
Italian Bean Stew with California Walnut Dumplings
Ingredients : 150g day old wholemeal bread, 2 cloves garlic, ½ x 25g pack basil, torn 80g California walnuts, roughly chopped, 1 medium egg, beaten, 1 tablespoon rapeseed oil, 1 onion, chopped, 400g can chopped tomatoes, 400g can borlotti beans (cranberry beans), drained and rinsed, 400g can cannellini beans, drained and rinsed, 300ml low salt vegetable stock made with ½ stock cube
Preparations : Preheat the oven to 200°C. Make the dumplings by tearing the bread into a food processor and add 1 clove garlic, half the basil and 50g walnuts, blitz to give a coarse crumb. Stir in the egg and mix to well combine. Roll into 8 balls.
Heat the oil in a large saucepan and fry the onion for 4-5 minutes, add the remaining garlic, chopped, and fry for a further 1 minute. Stir in the tomatoes, beans, stock and remaining basil and walnuts. Bring to the boil then transfer to a 2-litre serving dish. Add the dumplings, pressing them into the sauce slightly. Bake for 20-25 minutes until golden.
BBQ Chocolate & California Walnut Bananas
Ingredients : 4 large ripe bananas, peeled, 25g milk chocolate chips, 25g mini marshmallows, 75g California walnuts, roughly chopped, 75g salted caramel sauce, Vanilla ice cream to serve
Preparations : Make long slits along the length of the bananas and place each on a large square of foil, open up the slits and press in the chocolate chips and marshmallows. Wrap up the foil loosely to seal. Place on a BBQ or griddle pan and cook for 15 minutes until the bananas are soft and the chocolate has melted. Meanwhile, mix together the walnuts and caramel sauce. Open up the foil parcels and top the bananas with the walnut mixture. Serve with a small scoop of ice cream to serve.