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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According to Fortune Business Insights™, The global hummus market is predicted to grow from $2.95 billion in 2021 to $6.60 billion in 2028 at a CAGR of 12.17% during the forecast period, 2021-2028

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

Ingredients:

• 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

Preparation:

1. Place walnuts, dates, cranberries, coconut and flax seeds in a food processor. Process until coarsely chopped.
2. Add honey and vanilla and pulse until ingredients are fairly finely chopped.
3. Transfer to a medium bowl and add cereal. Mix with your hands until its fully incorporated.
4. Roll into 14 equal balls, pressing firmly when shaping. Roll all or half in additional coconut, if desired.

Curried Walnut Hummus

Ingredients:

• 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)

Preparation:

1. Add chickpeas, salt, garlic, 2 tablespoon olive oil, lemon juice, curry powder and ½ cup walnuts to a food processor and blend until smooth.
2. Roughly chop the remaining ½ cup of walnuts. To serve, drizzle hummus with 2 teaspoon olive oil and top with chopped walnuts.
3. 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

Ingredients

• 60 g of walnuts
• 80 g of brown rice (already cooked)
• 800 ml of water
• Pinch of cinnamon or vanilla

Preparations

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