Get warm this winter
Your hands and feet have started needing just an extra dab of moisturizer. You’re craving a mug of rich hot chocolate and the urge to enter a kitchen that’s warm from the stove and rich with the scents of something cooking. To put it simply, winter isn’t coming – it’s already here!
Every winter, there’s a desire to stay home with a throw rug tucked around your feet as you read your favorite book or catch up on that TV show. However, whether you choose to stay in or brave the cold and head out, it’s imperative to eat well as the seasons change. As temperatures dip, the body needs to adapt to the changing weather, and a good diet is absolutely important for it to do so.
As always, we’re here to help you whip up some delicious winter specials that will not only keep you warm, but also your bellies full and happy. Here are a few simple recipes that you can try for yourselves this winter, with the wholesome goodness of California walnuts.
Yellow Split Pea & California Walnut Soup
Ingredients
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, crushed
2 teaspoon ground coriander
1 teaspoon ground turmeric
2 vegetable stock cubes
250g dried yellow split peas
50g California walnuts, chopped + 15g
4 tablespoons plain soya yogurt
2 teaspoons harissa paste
1 red chilli, deseeded and finely chopped
Preparation
1. Heat the oil in a large saucepan and fry the onion for 3-4 minutes, add the garlic, coriander, and turmeric, and fry for 1-2 minutes. Dissolve the stock cubes in 1.5 liters of boiling water. Stir the split peas, 50g California walnuts, and stock into the pan, cover, and simmer for 45 minutes or until the split peas are tender, season to taste. Puree with a stick blender until smooth.
2. Stir together the yogurt, harissa, half the chili, and half the remaining Walnuts.
3. Pour the soup into bowls and drizzle with the harissa yogurt, sprinkle with remaining chili and Walnuts to serve.
Cooks Tip:
For a coarse texture to the soup, blend half and stir back into the rest of the soup. Try adding chopped coriander just before serving.
Lentil and Vegetable Stew with California walnuts
Ingredients
1 tablespoon olive oil
1 onion, chopped
2 carrots, diced
1 red pepper, diced
2 cloves garlic, crushed
1 teaspoon dried mixed herbs
3 tablespoons oats
300g mushrooms, quartered
75g California walnuts, roughly chopped
400g can chopped tomatoes
400g can lentils
500ml vegetable stock
Chopped parsley to garnish
Preparation
1. Heat the oil in a large saucepan and fry the onion, carrot, and pepper for 5 minutes. Stir in the garlic, herbs, oats, mushrooms, and California walnuts, and fry for 1-2 minutes.
2. Stir in the tomatoes, and lentils with the juice from the can and stock, bring to a boil, uncovered, and simmer for 20 minutes. Sprinkle with parsley to garnish.
Cooks tip:
Try using diced aubergine, sweet potato, or squash, or use a pouch of Puy lentils instead of the canned.
Miso Tofu Noodle Bowls
Ingredients
4 medium eggs
1 tablespoon toasted sesame oil
225g smoked tofu, patted dry and diced
2 low-salt vegetable stock cubes
15g red miso paste
250g wholewheat noodles
250g frozen edamame beans
100g spinach
50g California Walnuts, chopped
3 teaspoons low salt light soy sauce (optional)
Preparations
1. Cook the eggs in boiling water for 6 minutes, remove, and run under cold water to cool, peel, and set aside.
2. Meanwhile, heat the oil in a frying pan and fry the tofu for 3-4 minutes until golden and set aside on a plate.
3. Dissolve the stock cubes in 1.5 liters boiling water, place in a large saucepan with the miso paste, and bring back to a boil, add the noodles and cook for 4 minutes, then add the beans and cook for a further 2 minutes. Stir in the spinach until wilted.
4. Transfer to bowls and top with the tofu, walnuts, and halved eggs. Drizzle over the soy, if using, to serve.
Cook’s tip – Try udon or thick rice noodles as an option.