<p>The clock is ticking, summer is almost getting over, and it’s that time of the year where parents are on their toes to get their kids all prepped up for the new school session. From books and uniforms to backpacks and pencil cases, everything is prepped. But is your child health-ready, too? This season, power up your child with walnuts that are not just delicious but also known to be a powerhouse of the essential nutrients. So, try out these healthy and delicious breakfast recipes curated with nutritious walnuts to not just keep your little one’s taste buds happy but also keep them charged for the long day ahead!</p>.<p><strong>Walnut and Date Yoghurt Toast</strong></p>.<p><strong>Ingredients:</strong> 4 tbsp Greek yoghurt, 3 dates roughly chopped, 8 walnut halves, roughly chopped, Half a clove of garlic, minced, 1 tbsp olive oil, A pinch of salt and pepper, 2 large slices of bread, toasted, 2 tbsp pomegranate seeds.</p>.<p><strong>Method: </strong>Stir the yoghurt to loosen and place in a mixing bowl. Add the dates, walnuts, minced garlic and walnut oil, and stir to combine. Season to taste with salt and pepper.</p>.<p><strong>Yoghurt, Cheese and Peach Cream with Red Fruit and Walnut Topping</strong></p>.<p><strong>Ingredients:</strong> 250 gm yoghurt, 125 gm aged cheese, 2 peaches, sweetener (if required), red fruits (Ex: 4 raspberries/ 2 strawberries), 6 blueberries, 2 tsp honey, 30 gm walnuts</p>.<p><strong>Method:</strong> Peel and cut peaches. Add yoghurt, whipped cheese, peach and sweetener in a beater and whisk until it forms a smooth cream. Over low heat, add the berries to a skillet and then the two teaspoons of honey, and heat for 2-3 minutes. Then add the chopped walnuts. Remove and cool. Distribute the creamed peaches into two small glasses and place the red fruit and honey caramelised walnuts as a topping.</p>.<p><strong>Rye Bread with Walnut and Carrot Hummus, Avocado and Alfalfa Sprouts</strong></p>.<p><strong>Ingredients: </strong>Walnut and carrot hummus, 500 gm carrots, 50 gm toasted walnuts, 400 gm chickpeas, 2 garlic cloves, 2 tbsp tahini sauce, 1 tsp cumin powder, 3 tbsp lemon juice, 2 tbsp extra virgin olive oil</p>.<p><strong>For bread slices:</strong> 4 rye bread slices, 2 avocados, walnut and carrot hummus, alfalfa sprouts, toasted sesame, extra virgin olive oil</p>.<p><strong>Method: </strong>Peel the carrots and cut into pieces about two centimetres thick. Put them into boil in a saucepan until cooked for around 15 minutes. In a food processor, mix the carrot with the chickpeas, tahini sauce, cumin, lemon juice, garlic, toasted walnuts and extra virgin olive oil. If the hummus gets thick, you can add some lemon juice. Put it in bowls and reserve until the serving time. Serve the rye bread slices by spreading the hummus and putting avocado, alfalfa sprouts, toasted sesame and extra virgin olive oil on them.</p>
<p>The clock is ticking, summer is almost getting over, and it’s that time of the year where parents are on their toes to get their kids all prepped up for the new school session. From books and uniforms to backpacks and pencil cases, everything is prepped. But is your child health-ready, too? This season, power up your child with walnuts that are not just delicious but also known to be a powerhouse of the essential nutrients. So, try out these healthy and delicious breakfast recipes curated with nutritious walnuts to not just keep your little one’s taste buds happy but also keep them charged for the long day ahead!</p>.<p><strong>Walnut and Date Yoghurt Toast</strong></p>.<p><strong>Ingredients:</strong> 4 tbsp Greek yoghurt, 3 dates roughly chopped, 8 walnut halves, roughly chopped, Half a clove of garlic, minced, 1 tbsp olive oil, A pinch of salt and pepper, 2 large slices of bread, toasted, 2 tbsp pomegranate seeds.</p>.<p><strong>Method: </strong>Stir the yoghurt to loosen and place in a mixing bowl. Add the dates, walnuts, minced garlic and walnut oil, and stir to combine. Season to taste with salt and pepper.</p>.<p><strong>Yoghurt, Cheese and Peach Cream with Red Fruit and Walnut Topping</strong></p>.<p><strong>Ingredients:</strong> 250 gm yoghurt, 125 gm aged cheese, 2 peaches, sweetener (if required), red fruits (Ex: 4 raspberries/ 2 strawberries), 6 blueberries, 2 tsp honey, 30 gm walnuts</p>.<p><strong>Method:</strong> Peel and cut peaches. Add yoghurt, whipped cheese, peach and sweetener in a beater and whisk until it forms a smooth cream. Over low heat, add the berries to a skillet and then the two teaspoons of honey, and heat for 2-3 minutes. Then add the chopped walnuts. Remove and cool. Distribute the creamed peaches into two small glasses and place the red fruit and honey caramelised walnuts as a topping.</p>.<p><strong>Rye Bread with Walnut and Carrot Hummus, Avocado and Alfalfa Sprouts</strong></p>.<p><strong>Ingredients: </strong>Walnut and carrot hummus, 500 gm carrots, 50 gm toasted walnuts, 400 gm chickpeas, 2 garlic cloves, 2 tbsp tahini sauce, 1 tsp cumin powder, 3 tbsp lemon juice, 2 tbsp extra virgin olive oil</p>.<p><strong>For bread slices:</strong> 4 rye bread slices, 2 avocados, walnut and carrot hummus, alfalfa sprouts, toasted sesame, extra virgin olive oil</p>.<p><strong>Method: </strong>Peel the carrots and cut into pieces about two centimetres thick. Put them into boil in a saucepan until cooked for around 15 minutes. In a food processor, mix the carrot with the chickpeas, tahini sauce, cumin, lemon juice, garlic, toasted walnuts and extra virgin olive oil. If the hummus gets thick, you can add some lemon juice. Put it in bowls and reserve until the serving time. Serve the rye bread slices by spreading the hummus and putting avocado, alfalfa sprouts, toasted sesame and extra virgin olive oil on them.</p>
