For optimal functioning of body, try these 3 healthy recipes during ‘Nutrition Month’
Eating a wholesome diet offers numerous health benefits that keep you mentally and physically fit. When you talk about good health, nutritious food plays an extremely crucial for the body to function optimally. While we all know that eating healthy isn’t always easy, but committing to a healthy diet can be one of the smartest decisions you have ever made. So, support your overall wellness by filling your body with nutritious foods. Walnuts are an easy choice with nutrients to support the heart, brain, and gut.
An excellent source of omega-3, walnuts also offers a combination of key nutrients including plant-based protein and fiber. Their flavor and dynamic nature combined with high nutrition profile make them an ideal go-to-nut for any snack or meal. So try out these three recipes full of nutrients to make your day extra healthy and nutrition rich.
1. Sunshine Breakfast Fruit Salad with Walnut Crumb – Chef Sabyasachi Gorai
Ingredients
1 kiwi, peeled, halved and sliced
1 nectarine, halved, stoned and sliced
150g strawberries, sliced
50g red seedless grapes, halved
2 sprigs mint, leaves shredded
50g walnuts, roughly chopped
2 tablespoon oats
1 tablespoon desiccated coconut
4 tablespoon yogurt
Preparations
1. Mix together the fruit and mint and set aside.
2. Place the walnuts, oats and coconut on a foil lined baking tray and place under a preheated grill for 1-2 minutes until toasted.
3. Place the fruit in the base of 2 glasses, top with the yogurt and then sprinkle over the walnut crumb.
2. Orange Turmeric & Vanilla Yogurt Smoothie – Chef Neha Deepak Shah
Ingredients
1/2 cup frozen mango cubes
1/2 cup orange juice
1/4 cup vanilla yogurt
2 tablespoons California Walnuts
1 tablespoon honey
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
1 frozen banana
Preparations
Place all ingredients in a high speed blender and blend until smooth.
3. Chickpea & Walnut Salad Sandwiches – Chef Sabyasachi Gorai
Ingredients
1/3 cup mayonnaise
1/4 cup lemon juice
2 teaspoons pure maple syrup
420g boiled chickpeas
2/3 cup celery, diced
1/2 cup walnuts, toasted
1/2 cup dried cranberries
1/2 cup Italian parsley, chopped
1/4 cup red onion, minced
Salt and freshly ground pepper to taste
16 slices bread
8 large lettuce leaves
2 firm but ripe avocados, peeled, pitted and sliced
Preparations
1. Whisk together mayonnaise, lemon juice and syrup in a medium bowl.
2. Place chickpeas in a food processor and pulse to chop.
3. Add to bowl with dressing and stir in celery, walnuts, cranberries, parsley and onion and season with salt and pepper.
4. Serve between bread slices with lettuce and avocado, or serve as a filling for a lettuce wrap.