Easy To Cook Recipes Under 15 Minutes While You Work From Home: While you’re working remotely, make sure you stick to your regular eating schedule and keep yourself nourished-not just your stomach, but also your mind and heart.
Eating a varied and healthy diet that includes ingredients such as California walnuts that are rich in essential plant-based Omega-3 fatty acids, protein and fiber may go a long way in helping you stay healthy. Walnuts add a beneficial mix of antioxidants, vitamins and minerals to any dish that may reduce risk of heart diseases, lower the prevalence and frequency of depression and boost cognitive health.
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So, here are some simple yet delicious and healthy recipes you can make in 15 minutes with walnuts and a few staples you have on hand curated by Celebrity Chef Sabyasachi Gorai.
Walnut and Fruit Energy Bites
- 1 cup California walnuts, lightly toasted
- 3/4 cup pitted dates
- 1/4 cup dried cranberries
- 1/4 cup unsweetened flaked coconut, plus additional for coating if desired
- 2 tablespoons ground flax seeds
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/2 cup brown or traditional crispy rice cereal
- Place walnuts, dates, cranberries, coconut and flax seeds in a food processor. Process until coarsely chopped.
- Add honey and vanilla and pulse until ingredients are fairly finely chopped.
- Transfer to a medium bowl and add cereal. Mix with your hands until its fully incorporated.
- Roll into 14 equal balls, pressing firmly when shaping. Roll all or half in additional coconut, if desired.
Curried Walnut Hummus
- 425g chickpeas, drained and rinsed
- 1/2 teaspoon salt
- 1 garlic clove, peeled
- 2 tablespoons + 2 teaspoons olive oil
- 1/2 lemon
- 1 tablespoon curry powder
- 1 cup walnuts, divided in half
Optional: Whole wheat/seed crackers, Variety of vegetables for serving (celery, snap peas, tomatoes, rainbow carrots)
- Add chickpeas, salt, garlic, 2 tablespoon olive oil, lemon juice, curry powder and ½ cup walnuts to a food processor and blend until smooth.
- Roughly chop the remaining ½ cup of walnuts. To serve, drizzle hummus with 2 teaspoon olive oil and top with chopped walnuts.
- Spread on whole-wheat crackers, or dip with raw vegetables. The hummus will keep for up to one week in an airtight container in the fridge.
Rice and California Walnuts Shake
- 60 g of walnuts
- 80 g of brown rice (already cooked)
- 800 ml of water
- Pinch of cinnamon or vanilla
Blend together all the ingredients and filter them in a fine strainer. It can be kept between 5 days and a week, in a refrigerated glass bottle