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 role 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 make your meal more nourishing by adding the extra goodness of walnuts.

An excellent source of omega-3, antioxidants, and fibre, walnuts are identified as nutrient-dense powerhouses. Their flavour and dynamic nature combined with high nutrition profile make them an ideal go-to-nut for any snack or meal. So, try out these recipes full of nutrients to make your day extra healthy and nutrition-rich.

Walnut, Avocado And Fruit Smoothie Bowl

Ingredients

400g carrots, sliced
400ml milk
4 oranges
4 slices of pineapple, in juice
½ teaspoon of grated ginger
60g walnuts, halves

For garnish
Grated coconut
Grated ginger
walnuts

Preparations
In the blender, mix carrots, half of the walnuts, juice of oranges, pineapple slices, milk and ginger. Serve in bowls and garnish with walnuts, grated coconut and grated ginger.

Five Ingredient Walnut Energy Bars

Ingredients
100g walnuts (plus 16 walnut halves for decorating)
200g medjool dates
150g dried cranberries
3 tablespoons cocoa powder
1 heaped teaspoon beetroot powder

Preparations
Place 100g of walnuts into a food processor and blend into a fine meal. Add dates, cranberries and cocoa powder and process until the mixture is smooth and sticks together to form one lump. Line a small square baking tray and pour the mixture onto it. With the back of a metal spoon, flatten the mixture into a smooth even layer. Place it in the fridge to chill for at least an hour or overnight. Once chilled, dust the top with the beetroot powder, cut it into 16 bars and top each one with a walnut half and store in an airtight container.

Homemade, Vegan and Gluten-Free Walnut Nachos with Guacamole

Ingredients

Nachos:
140g maize flour
120g sunflower seeds
20g walnuts
60ml extra virgin olive oil
1 ½ teaspoon salt
125ml water

Guacamole:
2 avocados
1 medium tomato
Half onion
Salt to taste
1 tablespoon fresh coriander leaves
1 teaspoon cayenne

Preparations

Nachos:
Preheat the oven to 220°C. Chop the sunflower seeds and walnuts. Put all the ingredients of the nachos in a big bowl and mix them with a wooden spoon. Add oil and combine it. Add water little by little, until the flour sticks together and forms a nice dough ball. If it’s wet, continue mixing up until it gets dry. Divide the dough into two balls and place one of them between two baking sheets. Using a rolling pin, extend the dough until it has a thickness of 2 mm and mark with a knife the lines to break or separate them. Retire the baking sheet off the top of the dough and place them in an oven tray. Bake around 10 minutes or until it turns to gold. Let it cool and chop. Repeat with the same with the other ball.

Guacamole:
Cut tomato and onion in little cubes. Cut avocados, retire the filling and place it in a bowl. Using a fork or a wooden spoon, smash the avocado flesh and pour lemon juice so they do not rust. Add tomato, onion, salt, cayenne and coriander into the bowl. Mix it until smooth. Serve it with the walnut nachos.

Recipe Courtesy: Celebrity Chef Sabyasachi Gorai

Chocolate multigrain modak

Ingredients
360g Panaplus flour
180g Butter
260g Milkmaid
40g Liquid Glucose
100g Almond Flaks
100g Multigrain(for garnish)
Chocolate Truffle to coat

Preparations
Roast panaplus and multigrain separately keep aside till flour start giving a roasted smell. Mix all ingredient together and make a dough and cool it for 15min. Cut into the desired size and shape it like modak. Dip modak into chocolate truffle syrup and coat with roasted multigrain. Serve chilled.

Recipe Courtesy: Chef Shivanda Kain from Jaypee Green Golf and Spa Resort