Whether you are trying to lose weight, looking for new ways to embrace healthy habits, or just motivated by all the nutrition-related conversations around National Nutrition Month 2026 this September, this special recipe compilation is for you!
Good nutrition is the base for all of the things mentioned above, and hence, an essential part of a healthy lifestyleOne can’t stress on its importance enough, regardless of what your health and fitness goals areNutrients from food help nourish and nurture your body and mind to improve well-being, maintain the immune system, keep you energized, delay effects of aging, and also reduce the risk of chronic diseases.
These three recipes are nutritious, wholesome, and can be whipped up in no time using pantry staples like California walnuts, which are rich in nutrients such as heart-healthy omega-3 fatty acids, protein, and fiberSo go on and get cooking!
Brussels Sprouts, Cabbage & Walnuts With Brown Butter
Ingredients
500g Brussels sprouts, halved (defrosted if frozen)
200g cabbage, shredded
50g butter
50g California walnuts, roughly chopped
2 cloves garlic, thinly sliced
Preparation:
1.Blanch the Brussels sprouts and cabbage in boiling water for 3-4 minutes, drain.
2Heat the butter in a large frying pan and when foaming, add the walnuts and garlic, continue to cook until the butter turns a light golden colour and has a nutty aroma.
3Add in the vegetables and fry for 1-2 minutes, season to taste.
Cooks tip: Spring cabbage and broccoli will be a good substitute for the cabbage.
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Brussels Sprouts, Cabbage & Walnuts With Brown Butter
Cherry Walnut Salsa
Ingredients
2 cups pitted, fresh cherries, coarsely chopped
⅓ cup California walnuts, chopped
2 tablespoons red onion, minced
2 tablespoons fresh cilantro, chopped
2 tablespoons lime juice
1 tablespoon jalapeno pepper, minced
¼ teaspoon sea salt
Preparation
1Stir together all ingredients in a medium bowl.
2Cover and refrigerate until ready to serve(Best served within 2 hours.) Great with tortilla chips or served over grilled chicken or pork.
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Cherry Walnut Salsa
Sweet Potato & Walnut Brownies
Ingredients
1 medium sweet potato, about 250g, diced
50g cocoa powder
30g plain flour
30g wholemeal plain flour
1 teaspoon baking powder
¼ teaspoon salt
225g medjool dates, pitted & roughly chopped
100g butter, melted
1 teaspoon vanilla extract
3 medium eggs
75g California walnuts, chopped
Preparation:
1Preheat the oven to 180°C, gas mark 4.
2Grease and line a 20cm square tin.
3Place the diced sweet potato and 2 tablespoons water in a microwaveable bowl, cover and cook on high for 6 minutes until tender, allow to cool.
4Mix together the cocoa, both flours, baking powder and salt in a large bowl.
5Place the cooled sweet potato in a food processor with the dates, butter and vanilla and blend until smooth.
6Add in the eggs and blend again.
7Stir into the dry ingredients with 50g of the walnuts.
8Transfer to the prepared tin and smooth the surface, sprinkle over the remaining walnuts and bake for 25 minutes.
9Allow to cool before cutting into 16 squares.
Cooks tip: Add a few chocolate chips along with the walnuts.
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Sweet Potato & Walnut Brownies
