Raw California Walnuts

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36 reviews

$6.12$18.96 lb

8 oz $9.48
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5 lbs $33.98
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7.5 lbs $49.98
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12 lbs $77.98
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25 lbs $152.98
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  • — Raw Nuts, Kosher
  • — Large Size, Halves & Pieces
  • — Unsalted, No Shell
  • — Very low in Cholesterol and Sodium
  • — A very good source of Copper and Manganese
  • — Product of the USA

Walnuts have been respected for their high nutritious value for many centuries. People of old lauded them as a symbol of intellectuality and believed that they could enhance one’s brainpower.

They were right as these nuts are rich in omega three fatty acids. One of the benefits of consuming them is the promotion of your cognitive function. Eating these nuts don’t make you smarter, it just allows you to use your natural intellect more efficiently.

There are many varieties of walnuts cultivated today. They are famous all over the world and are used in a high number of dishes. Their rich, sweet, nutty flavor makes them an excellent snack.

Health Benefits

Walnuts are one of the healthiest kinds of nuts you can find. Some of the many benefits they offer are:

  • They reduce the risk of heart disease.
    As they are nuts, they can help you control the cholesterol levels and rid your body of “bad” LDL cholesterol. It enhances your cardiovascular health and prevents heart disease, stroke, and similar conditions.
  • They reduce inflammation.
    As little as 25 grams of walnuts provides you with 90% of the required daily dose of omega three fats. These fatty acids possess potent anti-inflammatory properties, so they are essential for your health. The vast majority of diseases that plague a human body are caused by inflammation, so you need to keep your omega three levels high to reduce the risk of falling ill and give your body the power necessary to fight off the infection.
  • They are a potent antioxidant.
    Therefore, walnuts slow down the process of aging, protect you from the damaging free radicals, and help prevent many serious diseases, including cancer. According to the reports of the studies conducted by the University of Scranton, eating 6-7 nuts a day will provide you with enough antioxidants to fight off any diseases caused by free radicals.
  • They hydrate and protect your skin.
    Walnut oil is excellent for fighting dryness and flacking. It is widely used in massages and spa procedures.
Nutrition Facts
1 serving per container
Serving size1 oz (28 g)

Amount Per Serving
Calories185

% Daily Value*
Total Fat 18g 23%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total carbohydrate 4g 1%
Dietary fiber 2g 7%
Total sugars 1g
Includes 0g Added Sugars 0%
Protein 4g 8%

Vitamin D 0mcg 0%
Сalcium 0mg 0%
Iron 0mg 0%
Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

INGREDIENTS: Walnuts

WARNING: Contains Tree Nuts

Storage Time: Up to 12 months

Country of Origin: USA

Packaged in a facility that also processes Wheat

 

Nutritional Value

100 grams of this delightful treat will provide you with all the necessary nutrients, including:

  • Pyridoxine – 0.537 mg (41% RDA)
  • Riboflavin – 0.150 mg (11.5% RDA)
  • Vitamin E – 20.83 mg (139% RDA)
  • Copper – 1.5 mg (167% RDA)
  • Manganese – 3.4 mg (148% RDA)

RDA = Required Daily Amount

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Recipes

The Healthiest Cookies EVER

The Healthiest Cookies EVER

Author: Detoxinista.com

Serves: 12

Cookies made with 100% whole food ingredients for a healthy treat anytime.

Ingredients

  • 1½ cups raw walnut halves
  • 1 cup medjool dates, pitted (about 12)
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 flax egg (1 tablespoon ground flax or chia seeds + 3 tablespoons water)
  • ½ cup dark chocolate chips (optional)

 

Instructions

  1. Preheat the oven to 350F and line a baking sheet with parchment paper or a silpat. In the bowl of a food processor fitted with an “S” blade, process the dates and walnuts together until a crumbly texture is formed. Add in the salt, baking soda, vanilla and flax egg and process again until the batter is relatively smooth. Add in the chocolate chips and briefly pulse, just to combine.
  2. Spoon the batter onto a lined baking sheet, and use your hands to gently flatten the cookie dough. (Tip: Wet your hands with water to prevent sticking!) Bake at 350F for 12 minutes, or until the edges are slightly golden. Allow to cool on the pan for 10 minutes, then transfer the cookies to a wire rack to cool completely.
  3. Serve immediately, and store the leftovers in a sealed container in the fridge or freezer for best shelf life. These cookies should last a week in the fridge, and a month or more in the freezer.

 

Enjoy!

 

Raw Cacao Date & Walnut Bar

Raw Cacao Date & Walnut Bar

Ingredients

For the Frosting

  • 8 dates (about 6 ounces/170 grams), pitted
  • 1 1/2 avocados, peeled and pitted
  • Heaping 1/2 cup (40 grams) raw cacao powder
  • 3 tablespoons (60 grams) honey
  • 2 tablespoons/30 milliliters coconut or olive oil
  • 1/2 cup (50 grams) walnuts, chopped, to decorate

 

For the Bars

  • 3 cups (300 grams) walnuts
  • 1 cup (75 grams) raw cacao powder
  • Pinch salt
  • 1 cup (150 grams) dried fruits, such as apricots or raisins
  • 15 dates (about 340 grams), pitted
  • 1/4 cup (90 grams) honey

 

Method

For the Bars: Line an 8-by 8-inch/20-by 20-centimeter baking pan with parchment or wax paper allowing some of the paper to hang over the sides.

Place the walnuts, raw cacao powder and salt in a food processor and blend until the mixture forms a sticky ball, about 2 minutes. Scrape the sides of the food processor with a rubber spatula as needed. Add the dried fruits, dates and honey and blend again until combined, 1 to 2 minutes longer.

Press the mixture into the prepared pan with a rubber spatula. Refrigerate at least 20 minutes.

For the Frosting: Soak the dates in cold water for 20 minutes. Drain them and pulse them in a food processor along with the remaining ingredients until completely smooth, 1 to 2 minutes. Scrape the sides of the food processor with a rubber spatula as needed. Chill at least 2 hours.

For the Assembly: Pull the bars out of the baking pan using the excess paper and place them on a cutting board. Spread the top of the bars with icing and sprinkle with the chopped walnuts. Run a sharp knife under hot water and cut into 12 bars.

These bars, which are gluten-free, lactose-free, sugar-free, vegan and raw, can be stored in the fridge for five days.

Serves 12

Enjoy it!

 

Vegan Baklava

Vegan Baklava

INGREDIENTS

  • 1/2 cup dark brown sugar or Sucanat
  • 1/2 teaspoon ground cinnamon
  • 1 cup walnut pieces
  • 1 cup shelled pistachios
  • 3/4 cup raw almonds
  • 12 sheets phyllo dough, thawed overnight in the refrigerator
  • 1/2 cup light olive oil or melted coconut oil, plus more for the pan
  • 1 cup agave syrup (or, for a non-vegan version, honey)
  • 1/2 cup cold water
  • Zest from 1 large lemon, preferably organic, removed in 1 long strip

 

DIRECTIONS

  1. Preheat the oven to 350°F (180°C). Oil a 13-by-9-inch baking pan.
  2. In a blender, blitz the brown sugar or Sucanat and cinnamon until powdery. Transfer to a small bowl.
  3. In the blender or a food processor, pulse the walnuts until mostly finely chopped but still a bit chunky. Transfer to a small bowl and stir in 1/3 of the sugar mixture. Do the same for the pistachios and the almonds, dumping each mixture into a separate bowl.
  4. Cover the phyllo sheets with a large piece plastic wrap, then cover that with a towel that’s just barely damp. Remove 1 sheet and place it on a clean work surface. Brush half the surface with olive or coconut oil. Fold the sheet in half and place it in the prepared pan, then brush the top with oil. Repeat with 2 more sheets. Scatter the walnuts over the phyllo in an even layer. Repeat the layering with 3 more sheets phyllo, the pistachios, 3 more sheets phyllo, and the almonds. Layer the last 3 sheets phyllo on top.
  5. Using a sharp paring knife, score the top layer of phyllo sheets across the short side of the pan to form 6 strips. Next, score the phyllo diagonally from corner to corner, and then score parallel to that line 2 times on each side. (Or if that just completely confused you, just cut it into squares or triangles however you wish.) Bake for 40 minutes, until the phyllo is lightly golden and crisp.
  6. In a small saucepan, combine the agave syrup, water, and lemon zest. Bring to a boil over high heat, then lower the heat and simmer, stirring occasionally, for 10 minutes. Let cool slightly, then remove and discard the zest.
  7. Pour the syrup over the pastry. Cover the baklava and refrigerate for at least 1 hour before serving. Stored in the refrigerator, tightly covered, the baklava will keep for about 2 weeks.

 

Enjoy it!

 

Raw, Vegan Pecan Pie

Raw, Vegan Pecan Pie

Serves 8 to 10

Ingredients

For the crust

  • 3/4 cup raw pecans
  • 3/4 cup raw walnuts
  • 1/4 teaspoon sea sat
  • 1/4 cup shredded coconut
  • 1 cup pitted medjool dates, packed

 

For the pie filling

  • 1 1/4 cups medjool dates, tightly packed, pitted, and soaked in warm water for at least an hour
  • 1/2 cup plus 3/4 cup raw pecans, divided
  • 1/4 cup melted coconut oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Big pinch sea salt

 

Instructions

To make the crust: Place the walnuts and pecans, sea salt, and coconut in a food processor and grind roughly. Add the dates and process until the mixture is thoroughly broken down and sticks together when you squeeze a bit in the palm of your hand. Press mixture evenly onto the bottom and sides of a pie plate (alternately, you can press it into a 9″ springform pan). Drain the dates, reserving the soak liquid. Transfer the dates to a high speed blender or powerful food processor. Add the 1/2 cup pecans, coconut oil, vanilla, cinnamon, nutmeg, salt, and about 1/4 cup of the date-soaking water. Blend until the mixture is totally smooth.Pour the filling into the crust. Smooth the top over with an inverted spatula. Place in the fridge for at least four hours to set. Decorate the top with the 3/4 cup pecans, and continue to chill till ready to serve.

 

RawVegan Espresso Brownies (Grain Free)

RawVegan Espresso Brownies (Grain Free)

Ingredients:

  • ¾ C raw walnuts
  • ½ C raw almonds
  • 1¼ C pitted Medjool dates, packed
  • ½ C unsweetened cocoa powder
  • 1 tbsp instant coffee
  • 1 tsp pure vanilla extract
  • pinch sea salt

 

Instructions:

  1. In a food processor process the walnuts and almonds until no large pieces remain. Place the nut meal in a bowl.
  2. Place the pitted dates in the food processor and process again until no large pieces remain. The dates may even form a dough. Just break it up with a knife and continue with the recipe.
  3. Add the ground up nuts back to the food processor along with the cocoa powder, instant coffee, vanilla and sea salt. Process until all the ingredient are evenly distributed and the mixture it just starting to clump together.
  4. Prepare a loaf pan by lining it with wax paper, parchment or even plastic wrap then pour the crumbly mixture in. Press down firmly.
  5. You may turn out the brownies and slice immediately or if you prefer, refrigerate 30 minutes before slicing so that the mixture is firmer. Store in an airtight container on the counter or in the fridge.

 

Recipe Source: www.fooddoodles.com

 

Buckwheat “Garden” Salad

Buckwheat "Garden" Salad

INGREDIENTS:

  • 1 cup buckwheat groats
  • 2 cups water
  • ½ tsp salt
  • ½ chayotte, finely diced
  • 12 large green olives, pitted and quartered
  • 1 small yellow bell pepper, diced
  • 1 cup broccoli florets, chopped
  • ¼ cup red onion, finely chopped
  • 50g walnut, chopped
  • ½ cup fresh dill, chopped
  • 2 tbs fresh mint, chopped
  • juice of 1 lime
  • 2 tbsp white wine vinegar
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper

 

INSTRUCTIONS:

  1. In a small saucepan, bring water and salt to a boil. Add buckwheat groats, reduce heat, cover and cook until all water has absorbed, about 10 minutes.
  2. Remove lid and allow to cool for at least 30 minutes. You can also cook your buckwheat groats the previous day and let them cool overnight.
  3. Add all ingredients, including cooled buckwheat to a large mixing bowl. Mix until well combined.
  4. Serve immediately or refrigerate for a few hours (or overnight) to allow for flavors to develop.

 

Enjoy!

Recipe source: www.thehealthyfoodie.com

 

Easy Cinnamon Apple Granola with dried apples, walnuts, pepitas, and hemp hearts ❤

Easy Cinnamon Apple Granola with dried apples, walnuts, pepitas, and hemp hearts

INGREDIENTS

  • 2 cups gluten-free oats
  • 1 cup walnuts, chopped
  • ¼ cup pepitas
  • ¼ cup hemp hearts
  • ¼ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ cup coconut oil, melted
  • ⅓ cup + 1 tablespoon maple syrup (grade b preferred)
  • 2 teaspoons pure vanilla extract
  • 1 cup dried apples or more if desired

 

INSTRUCTIONS

  1. Preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. In a large bowl, combine oats, walnuts, pepitas, hemp hearts, salt, and cinnamon. Set aside.
  3. In a smaill bowl, whisk together coconut oil, ⅓ cup maple syrup, and vanilla extract. Pour over dry ingredients and stir until the oat mixture is evenly coated.
  4. Pour mixture onto baking sheet, spread, and pack down flat (using a piece of parchment or plastic wrap is an easy, mess-free way to do this).
  5. Bake for 30 to 40 minutes. Stir about halfway through, pack back down, drizzle tablespoon of maple syrup over the top, and bake for the remaining time or until granola is golden brown. If it looks like the walnuts are browning up quickly, tent a piece of foil over the pan for the remaining baking minutes.
  6. When done, granola should look golden brown. Place baking sheet on wire rack and let granola cool completely. When cool, break up granola into pieces and stir in dried apples. Store in an airtight container.

 

Recipe Source: http://amp.gs/mXqN

 

Red kuri squash soup with cumin, coriander & coconut

Red kuri squash soup with cumin, coriander & coconut

INGREDIENTS:

  • 1 (2 lb) red kuri squash
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • ¼ teaspoon cinnamon powder
  • ¼ teaspoon nutmeg powder
  • ½ teaspoon chipotle powder
  • 1 tablespoon tamari
  • 1 tablespoon rice vinegar
  • 1 can (400 ml) coconut milk
  • 2 garlic cloves
  • 1 tablespoon chunk ginger
  • 3 cups vegetable broth or more, depending on your preference
  • ½ cup walnuts (optional)

 

DIRECTIONS:

Preheat the oven to 350 degrees. Chop the squash into 1-inch cubes (no need to peel). Toss the cubes with the cumin, coriander, cinnamon, nutmeg, chipotle, tamari and vinegar. Bake for 30-40 minutes or until tender all the way through. Transfer the baked squash to a blender and blend with the rest of the ingredients (you might need to do it in two or three batches if your blender is smaller or less powerful). If you need to add more broth, go ahead. Mine was super thick and that’s how I like it. Also: be careful not to over-blend, otherwise the soup will get glue-y. Once blended to a smooth, creamy consistency.

Serve with avocado toast, crackers, as a sauce for vegetables or pasta, or however you like!

Recipe Source: http://amp.gs/ZdaH

 

Vegan dragon fruit cheesecake bars

Vegan dragon fruit cheesecake bars

Ingredients:

Brownie base:

  • 1 cup walnuts
  • 1, 1⁄4 cup medjool dates
  • 1⁄4 cup cocoa powder
  • pinch of salt

Dragonfruit swirl:

  • 1 cup chopped dragonfruit
  • 1⁄2 cup rasperries
  • 1 tbsp maple syrup

Cheesecake layer:

  • 2 cup cashews, soaked overnight
  • 3⁄4 cup coconut cream
  • 6 tbsp coconut oil
  • 1⁄2 cup brown rice syrup
  • 1 tsp vanilla extract juice of 1 lemon
  • 1 tsp lemon zest

Dragonfruit swirl:

  • 1 cup dried dragon fruit, soaked overnight & chopped
  • 1⁄2 cup rasperries
  • 1 tbsp maple syrup

 

Instructions:
1. Line an 8×8 inch baking sheet with parchment paper, set aside.
2. Add the walnuts, dates, cocoa powder, and salt in a food processor. Pulse until it forms a dough.
3. Using your fingers or the back of a large spoon, press the dough evenly into the bottom of the pan.
4. Place in the fridge while you prepare the filling.
5. In a small saucepan, add the dragonfruit, raspberries, and maple syrup on medium heat stirring for 2-3 minutes. Reduce heat to low and allow to simmer for 5 minutes, until the fruit breaks down into a syrup. Set aside.
6. Blend the cashews, coconut cream, coconut oil, brown rice syrup, vanilla extract, lemon juice, and lemon zest together in the food processor until smooth.
7. Pour the cheesecake mixture into the pan, spreading evenly.
8. Next add dollops of the dragonfruit sauce on top of the cheesecake mixture. Using a knife, begin to make “figure eights” or swirls through the cheesecake layer, until you achieve your desired marble look.
9. Place in the freezer for 2-4 hours to firm up.
10. Serve frozen, or allow to thaw for 10-15 minutes for a softer texture.

Enjoy!

Recipe Source: http://amp.gs/lWnA

 

Banana Bread Baked Oatmeal

Banana Bread Baked Oatmeal

Ingredients:

  • 2 cups old-fashioned oats
  • ⅓ cup sugar
  • 1 teaspoon baking powder
  • 2 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 2 cups milk
  • 1 cup banana, mashed
  • 1 large egg
  • 1 teaspoon vanilla
  • 3 tablespoons unsalted butter, melted
  • ½ cup walnuts, chopped
  • honey

 

Instructions:

  1. Preheat oven to 350ºF and spray an 8″ square baking dish or pie plate with nonstick cooking spray.
  2. Add the oats, brown sugar, baking powder, cinnamon, nutmeg and salt in a medium bowl and stir to combine. In another large bowl, whisk together the milk, banana, egg, and vanilla. Slowly pour in the melted butter, whisking constantly.
  3. Add the oat mixture into the wet ingredients and stir to combine. Transfer to the greased baking dish and bake for 25 minutes. Meanwhile, put the chopped walnuts on a baking sheet and toast in the oven for 5 minutes. Sprinkle the toasted walnuts and honey on top of the oatmeal and cool slightly before serving.

 

Enjoy!!!

 

Acai Berry & Beet RawVegan Cheesecake

Acai Berry & Beet RawVegan Cheesecake

INGREDIENTS:

For the Cacao-walnut crust:

  • 1 cup raw walnuts
  • ½ raw almonds
  • 8-10 medjool dates, pitted
  • ¼ cup coconut sugar
  • ¼ cup organic coconut oil
  • 2 tablespoons organic cacao powder
  • ¼ teaspoon sea salt

 

For the Acai and Mixed Berry Cheesecake Filling:

  • 1 ½ cups raw cashews (soaked in water for at least 4 hours and drained)
  • 1 cup frozen mixed berries (thawed)
  • ½ cup maple syrup (or 1/3 agave nectar for fully raw version)
  • 1/3 cup organic coconut oil
  • Juice of 1 lemon juice
  • 1 tablespoon organic accai berry powder
  • ½ teaspoon organic beetroot powder
  • ½ teaspoon vanilla extract

 

DIRECTIONS:

For the Cacao-walnut crust:

1. Place walnuts and almonds in a food processor and blend into a coarse meal.
2. Add remaining ingredients and blend until well combined. It should come together in the food processor and stick together pinched with fingers.
3. Spray an 8×8 square pan with nonstick spray and line with plastic wrap hanging over the sides for easy removal later. The spray helps the plastic wrap from moving. Press the crust onto pan evenly using hands.
4. Freeze to set, while filling is being made.

 

For the Acai and Mixed Berry Cheesecake Filling:

1. In a high-speed blender or food processor, add all ingredients, except thawed mixed berries, accai berry powder, organic beetroot powder. Blend until smooth.
2. Scoop put 3 tablespoons in a small bowl and set aside for swirling.
3. Add remaining ingredients and blend until well combined and completely smooth.
4. Pour over the prepared crust.
5. Take remaining cheesecake filling that has been set aside, dot using teaspoon all over cheesecake and pull with a toothpick to make swirls.
6. Place in freezer for 2-4 hours to set or overnight.

Enjoy!!!

Recipe Source: http://www.bioglan.com.au/acai-berry-beet-raw-vegan-cheese…/

 

Blackberry Walnut Smoothie

Blackberry Walnut Smoothie

Ingredients:

  • 2 bananas
  • heaping ¼ cup frozen blackberries
  • 1 tablespoon baobab powder
  • 1 cup almond milk
  • scant ¼ cup walnuts
  • 2 brazil nuts

 

Blend it all up. Drink it down.

Yum!

Recipe Source: http://amp.gs/Ck6x

 

Vegan walnut granola

Vegan walnut granola

INGREDIENTS:

  • 2 ½ pounds (13 cups) old-fashioned oats (must be gluten free if you want the recipe to be gluten free)
  • ¾ cup packed brown sugar
  • 2 tablespoons cinnamon
  • ½ tablespoon kosher salt
  • 2 teaspoon ginger
  • 1 pound (3 ½ cups) walnut pieces (or pecans)
  • 2 cups coconut oil, melted
  • 1 cup maple syrup
  • 32 ounces black mission figs

 

INSTRUCTIONS

1. Mix the oats, brown sugar, cinnamon, ginger, and salt together. Stir in the walnuts.
2. Stir in the coconut oil and maple syrup.
3. Spread evenly onto parchment paper-lined baking sheets. Bake at 340 degrees Fahrenheit for 25 to 30 minutes.
4. Once cool, stir in figs. This recipe makes many servings, but will keep for weeks in a sealed airtight container.

Enjoy!!!

Recipe Source: http://amp.gs/CfKf

 

Vegan Fava Bean Dip

Vegan Fava Bean Dip

INGREDIENTS:

Fava Bean Dip:

  • 2 cups shelled fava beans
  • 6 tablespoons olive oil
  • 2 tablespoons lemon juice (about ½ lemon)
  • ¼ cup walnuts
  • 1 clove of garlic
  • 2 stalks of scallions, sliced
  • 1/3 cup cilantro leaves
  • ½ teaspoon salt, more to taste

 

Pinwheels:

  • 4 to 5 lavash wraps or tortillas
  • ¼ cup chopped mint
  • 4 cups baby spinach
  • 2 large carrots, peeled and cut into matchstick pieces
  • 1 red bell pepper, seeded and thinly sliced

 

INSTRUCTIONS:

1. Fill a bowl with ice water and set it aside.
2. Bring 4 to 5 cups of water to boil in a large saucepan. Add the fava beans to the boiling water and cook for 2 to 3 minutes. Turn off the heat.
3. Using a skimmer or a slotted spoon, transfer the fava beans to the bowl with the ice water. The ice water will stop the fava beans form cooking further. Let the beans sit for about 5 minutes before draining.
4. Remove the outer skin of every bean. You end up with about 1 ¼ cups of beans.
5. Add the beans and the rest of the ingredients for the dip into a food processor. Blend until smooth, scraping down the sides of the bowl if necessary. Taste the dip and add more salt if you like. Transfer the dip to a bowl.
6. To make the pinwheels, spread ¼ to 1/3 cup of the dip over a lavash wrap or tortilla. Make sure that the edge of the wrap facing away from you has a good amount of dip on it. The dip will help you seal the wrap once it’s rolled up.
7. Sprinkle some chopped mint over the wrap. Next, cover with a layer of baby spinach. Line the carrots and pepper along the edge closest to you. Roll up the wrap. Slice into 1 ½-inch slices and transfer pinwheels to a plate. Repeat for the remaining wraps.

Serve immediately.

 

Traditional Apple Crisp

Traditional Apple Crisp

Ingredients

For the crumb topping:

  • 1/2 cup flour
  • 1/2 cup old fashioned oats
  • 1/4 cup coconut sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • dash of salt
  • 1/3 cup unsalted butter ,cut into small pieces

 

For the Apple filling:

  • 3-4 large apples , peeled and thinly sliced
  • 3 tablespoon butter , melted
  • 2 tablespoon flour
  • 1 tablespoon lemon juice
  • 3 tablespoon milk
  • 1 tablespoon coconut sugar
  • 1/2 tsp ground cinnamon
  • dash of salt

 

For serving (optional)

  • Vanilla Ice Cream
  • Caramel Sauce or Chocolate Glaze or Fresh Berries
  • Walnuts

 

Instructions:
1. Preheat oven to 375 degrees F.

For the topping:
1. In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the apple filling.

For the Apple Filling:
1. In a small bowl, combine melted butter and flour until well blended. Add lemon juice, milk and stir well. Stir in coconut sugar, cinnamon, and salt.
2. Pour butter mixture over apples and toss to coat. Pour apple mixture into a baking dish and spread into an even layer.
3. Sprinkle crumb topping evenly over the apples.
4. Bake for 30-35 minutes or until golden brown and top is set.
5. Remove from oven and allow to cool for at least 10 minutes before serving.
6. Serve with Vanilla Ice Cream, Fresh Berries and Caramel Sauce or Chocolate Glaze.

Enjoy!!!

 

Vegan Walnut Dried Apricot Bars

Vegan Walnut Dried Apricot Bars

Ingredients:

  • 1 cup walnuts
  • ½ cup dried apricot
  • ¼ cup goji berries
  • 1 tablespoon lemon juice
  • 4 dates pits removed and softened in water for 10 mins
  • 1 lemon zested
  • 1 tablespoon chia seeds
  • 1 tablespoon hemp seeds

 

Instructions:

  1. Soak dates in warm water for 10 minutes to soften then a bit. Drain the water.
  2. Combine all ingredients in food processor and process until almost smooth (not completely).
  3. Pat bars into baking tray and freeze for 10-15 mins.
  4. Cut into bars and store in the refrigerator.

 

Brown Sugar, Rosemary and Cayenne Candied Walnuts

Brown Sugar, Rosemary and Cayenne Candied Walnuts

Ingredients:

  • ½ cup (packed) golden brown sugar
  • 1/3 cup water
  • 3 tablespoons coconut butter
  • 2 cups red walnut halves
  • 3 Tbsp fresh rosemary, coarsely chopped
  • 1 tsp cayenne
  • 1 tsp kosher salt

 

Directions:

  1. Combine first 3 ingredients in a heavy large skillet. Bring to boil, whisking constantly. Boil for 1 minute.
  2. Add walnuts and spices and stir. Toss until syrup forms glaze on nuts, about 3 minutes.
  3. Transfer nuts to sheet of foil and quickly separate nuts with forks.

 

Cool & Enjoy!!!

Recipe Source: http://amp.gs/exLt

 

Healthy homemade raw red walnut butter ❤️

Healthy homemade raw red walnut butter

INGREDIENTS:

  • 5 cups raw red walnuts
  • ground cinnamon, to taste
  • natural sweetener, to taste
  • salt, to taste

 

DIRECTIONS:

  1. Add the walnuts to a food processor and grind until smooth and buttery, scraping down the sides when necessary (takes about ~10 minutes total).
  2. Add the cinnamon, sweetener, and salt to taste. Grind again until smooth. Scoop the nut butter into a jar, seal tightly, and refrigerate to store.

 

Enjoy!!!

Recipe source: http://amp.gs/ekV1

 

Healthy Vegan Pecan Pie Tartlets

Healthy Vegan Pecan Pie Tartlets
Ingredients:

Walnut Tart Shell

  • 1 ¾ cup walnuts
  • 3 dates
  • pinch of salt

Pecan Filling

  • 1 ½ cups large medjool dates soaked for at least 30 minutes
  • about ½ cup pecans

 

Instructions:

  1. In a food processor combine the ingredients for the Walnut Tart Shell. Blend until the pieces are broken down and stick together when pressed. Spoon evenly into tart pans or an oiled mini muffin tin (for tartlets) and press down gently to create a thin, even crust on the bottom and sides. Place in freezer while making the filling.
  2. Place the soaked dates in a food processor or powerful blender. Add about 1-2 tbsp fresh water and blend until smooth and gooey, scraping down the sides often. Spoon or pipe filling into chilled crusts and top with pecans. Place in refrigerator and allow tartlets to set up for at least 1 hour.
  3. Several people have mentioned difficulty in removing the tarts from the muffin tin. If they don’t want to come out, stick the pan in the freezer for about 30 minutes until shells harden. Remove and run a knife around the edge of each tart. Using the knife, pop tarts out from the bottom.

Enjoy!

Recipe source: http://amp.gs/7IC5

 

Vegan Banana Bread with Walnuts 🍌🍞🍌

Vegan Banana Bread with Walnuts

Ingredients:

  • 4 ripe organic bananas (about 14-15oz or 390g peeled)
  • 1 and 1/2 cups organic all purpose flour
  • 1 and 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • a pinch of nutmeg
  • a pinch of salt
  • 1/3 cup coconut sugar, or organic brown sugar
  • 1/4 cup refined coconut oil, melted
  • 3 tablespoons chopped walnut pieces

 

Instructions:

  1. Start by preheating your oven to 350ºf, greasing your bread pan (or line with parchment paper) and chopping your walnuts into smaller pieces.
  2. In a medium bowl, sift together your flour, baking powder, baking soda, nutmeg and salt and set aside.
  3. In a separate bowl, mash the bananas. make sure not to leave any big chunks. small chunks are fine though.
  4. Add the sugar and oil to the bananas and mix until evenly combined.
  5. Once the oil and sugar are incorporated, gently fold in the dry ingredients just enough for everything to come together.
  6. Now, gently fold in your walnut pieces or other additives.
  7. Pour the batter into your prepared bread pan.
  8. Bake at 350ºf for 30-40 minutes.

 

Enjoy!!!

 

Mushroom & Walnut Spicy “Bolognese”

Mushroom & Walnut Spicy "Bolognese"

Ingredients:

  • 2 tbsp cold-pressed olive oil
  • 1 red onion, finely chopped
  • 2 large garlic cloves, finely chopped
  • 400 gr. cremini mushrooms, sliced
  • 100 gr. walnuts, finely chopped
  • 400 ml. cans peeled chopped tomatoes
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp paprika powder
  • 1/4 tsp ( or more ) dried chili flakes
  • sea salt & black pepper to taste

 

Instruction:
1. Heat up the olive oil in a pot or wide sauce pan on medium heat.
2. Add the chopped onion and garlic and sauté for 2-3 minutes.
3. Add the cremini mushrooms and cook for 6-8 minutes, during which the mushrooms will release their water.
4. Once this water has completely evaporated and the mixture is fairly dry, add all the herbs and spices. Mix well to ensure the mushrooms are well coated in the spices.
5. Add the canned peeled tomatoes and mix again.
6. Allow to cook on medium-low heat for 20 minutes, stirring occasionally.
7. Add the chopped walnuts and cook for an extra 5 minutes.
8. Remove from heat and serve with a serving of cooked pasta (use gluten free pasta if you are intolerant to gluten) and a sprinkle of vegan parmesan ‘cheese’!

Enjoy!!!

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4.97 out of 5 stars

36 reviews

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What others are saying

  1. 5 out of 5

    These walnuts are so fresh and delicious. They make you realize how bad most of the walnuts you’ve eaten before these were.

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  2. 5 out of 5

    They are big, almost all are whole, they seem to be very fresh and they soak and dehydrate well with a little salt for long life. If you store nuts, you have to either soak/sprout and de=hydrate OR freeze them because nuts will mould very quickly.

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  3. 5 out of 5

    As it stands,, this is the only Seller I know I can trust with a good nutritious ,safe product! NON GMO , ORGANIC, DELICIOUS. Not saying there aren’t other Sellers with the same quality and price, but I haven’t found them.. So this is where I will remain. ☺ Ty for putting out such a good product for a reasonable price. 👍❤

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  4. 5 out of 5

    My main reason for getting nuts from Food to Live is because my son has a peanut allergy, but can eat tree nuts as long as they aren’t CC. I found a few companies that only process tree nuts without peanut products. This one seemed to have the most reasonable prices. Nuts are expensive in general and I felt like this was the same as the name brands in grocery stores. Very pleased with the product.

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  5. 5 out of 5 I LOVE Food To Live!!!!

    This is my first walnut purchase from Food To Live. I’ve purchased almonds from them twice. Their nuts are always fresh and delicious. I recommend them to all my friends and family!

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  6. 5 out of 5

    Arrived on time and were as described by seller and were fresh as always. That is why we buy and use Food To Live because they are always fresh and tasty.

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  7. 5 out of 5

    I have ordered these twice. Once last year and again this year. I order the 5lb bags because they are for baking for the holidays. They were fresh and had a wonderful flavor to them, which is why I ordered them again.

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  8. 5 out of 5

    It is surprisingly difficult to find a source of a variety of raw organic nuts. Delivery sometimes takes a while, but I just plan ahead. I like the fact that I can get large bags of nuts.

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  9. 5 out of 5

    Excellent walnuts – fresh and large pieces – mostly have. I have ordered them several times before and never been disappointed.

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  10. 5 out of 5

    We dry roast our walnuts to add Omega 3 to our diets. A big help with our dry eye issues! We soak the walnuts and then dry roast. They are so delicious. Always so please with Food to Lives quality!!!

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  11. 5 out of 5

    Excellent service, delivered exactly as expected. The best walnuts I have ever tasted. Delicious product I now order frequently and keep in stock.

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  12. 5 out of 5

    I always restock with these Walnuts. I have a container that holds about a months worth that I use a “scoop” to fill my vacuum packing bags and freeze. Have not been disappointed with the quality of the walnuts over 4-5 previous orders. Always good!

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  13. 5 out of 5 No shells!

    Very tasty walnuts. I am very happy.

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  14. 5 out of 5 Fresh and delicious

    I bought this for an oral challenge for my son at the doctor’s office. I purchased them here because I was told they use separate machine for each nut and hence cross contamination may not arise. I am hoping my son clears the allergy test scheduled in the weeks to come. However, I am impressed by the freshness and taste of the nut personally as well as the prompt delivery online. I bought a few other types of nuts as well for the same purpose. Yet to try them out. Saved them for the doctor’s office

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  15. 5 out of 5

    Great product! It’s difficult to find raw walnuts without going to a health food store. And such a large package! I love these!

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  16. 5 out of 5

    Love walnuts. I’ve ordered many times from “Food to Live”; and have never been disappointed. Great tasting walnuts, always fresh….thanks

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  17. 5 out of 5

    The item arrived in excellent condition. It was as described, packaged well and it was received at the earliest estimated delivery date. I would buy from this seller again.

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  18. 5 out of 5

    The best cashews and walnuts that I have eaten are from Food To Live. They are always fresh. I have ordered several times and it always a treat when they arrive. Candy bars no, nuts yes.

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  19. 5 out of 5

    Arrived as expected and packaged correctly. These are a staple in our home; excellent product and we love them!

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  20. 5 out of 5

    Delicious and good quality!

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  21. 5 out of 5

    So happy with every Food To Live nuts purchase I have made! They have all been delicious and I am thrilled to have an affordable source for raw nuts!!!!

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  22. 5 out of 5

    We always sprout and dehydrate our seeds and nuts because:
    1. it enhances their health benefits (at 115o temperature or below);
    2. makes them last longer (because all nuts have a tendency to go moldy and a lot of of people don’t realize this!);
    3. actually makes them a lovely texture and taste better, in my opinion.
    Food to Live brand nuts always are fresh and sprout well.

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  23. 5 out of 5

    This is my first time trying this brand. Nuts are fresh and tasty – less expensive than the other brand I’ve bought. Would purchase again.

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  24. 5 out of 5

    I have ordered several times from this seller and was never disappointed. Excellent quality of both product and service.

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  25. 5 out of 5

    This seller has always given perfect service. I purchase from them often and have never had a problem.

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  26. 5 out of 5

    These walnuts are great! Item arrived on time, walnuts are fresh, and they seem to be larger than what you get at the market.

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  27. 5 out of 5

    There are other bulk walnut brands out there, but they don’t have much taste. These taste like real walnuts, full of flavor and fresh!

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  28. 5 out of 5

    Have ordered the cashews and Brazil nuts from this seller many times and I love them. The walnuts did not disappoint! They are large and whole and delicious. My go to seller for these items.

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  29. 5 out of 5 Impressed

    Great Product! Fresh, Tasty and unexpectedly large size. Thank you very much, I am satisfied and will be ordering soon.

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  30. 4 out of 5

    Product was top quality and makes what I bought at the local warehouse club taste very poor. I would order again as I thing these are the best tasting Walnuts I have ever had and every walnut in the package was excellent in taste

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  31. 5 out of 5

    VERY FRESH WALNUTS. We tried many brands but this is the only one my wife likes and says fresh walnuts. Bought several times and will buy again.

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  32. 5 out of 5

    Perfect, fresh walnuts conveniently packed in a heavy duty zip lock bag. I have already placed multiple orders and will continue to order more. They make the perfect snack and it’s so much cheaper to order them in bulk.

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  33. 5 out of 5

    These walnuts are so good. Mostly full halves. I’ve been ordering them now for a few times and the good quality is consistent.

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  34. 5 out of 5

    the package arrived in excellent conditions. All reviews about the quality of the walnuts are correct. They are sound and taste fresh. Thanks!

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  35. 5 out of 5

    These are gorgeous walnuts! Every one a full walnut half and very fresh tasting.

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  36. 5 out of 5

    I don’t usually leave feedback, but this one came right on time and the quality is great. I bring a little to school everyday as a crunchy snack. It’s a healthier alternative to chips or candy.

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