Shower the Gift of Nutrition This Mother’s Day
Shower the Gift of Nutrition This Mother’s Day

From running the errands of the day to looking after the needs of her loved ones, mothers truly have the hardest jobs in the world. Her priority lies foremost in her family, in whom she invests her utmost love and care. So this Mother’s day, take a moment to thank the most precious relationship of your life by cooking up a hearty meal with the added nutrition of California walnuts.

The only tree nut with a significant amount of omega-3 fatty acids, walnuts make for a great gifting option for any special occasion. Rich in antioxidants, protein and fiber, California walnuts are known to be beneficial in healthy-aging and may also lower risk of age-related cognitive impairment, dementia, and Alzheimer’s disease. So wait no longer and make this day even more special by curating a perfect meal to suit the liking of your mom right away!

Below are a few recipes for this special occasion by Celebrity Chef Sabyasachi Gorai, let’s whip it up together!

Walnut Banana Bread


½ cup sugar

½ cup brown sugar cup

1/3 cup canola oil or vegetable oil

1 cup mashed ripe banana (about 3 medium-sized bananas)

2 eggs

1 ½ teaspoons vanilla extract

1 cup walnuts, in halves or large pieces

1 cup whole-wheat flour

½ cup all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

¼ teaspoon baking powder    


Preheat the oven to 1800C. Grease and flour a 9 x 5 inch loaf pan, or coat it with non stick cooking spray.

In a large bowl combine the sugar, brown sugar and oil and blend with a fork or whisk until smooth. Add the mashed banana, eggs and vanilla and stir or whisk again until completely mixed. Stir in the walnuts. Set aside.

In a separate bowl, combine the whole-wheat flour, all-purpose flour, baking soda, salt and baking powder. Stir them together for a minute, using a fork or whisk, so they well mixed. Add to the banana mixture and stir just until the wet and dry ingredients are thoroughly combined, with no streaks of unblended flour.

Pour the batter into the prepared pan and spread it evenly. Bake about 1 hour, then test for doneness: A wooden skewer or sharp knife inserted into the centre of the loaf should come out clean, or with just a few moist crumbs on it, but no raw batter. If necessary, bake about 5 minutes longer.

Remove from the oven and cool in the pan for about 15 minutes, then turn the loaf out and onto a rack cool to room temperature. Store in a sealed plastic bag or container. The bread can also be well wrapped and frozen.

Walnut Oat Crusted Veggie Egg Cups


1 ½ cups old-fashioned oats

¾ cup chopped walnuts

¼ cup extra virgin olive oil

¼ teaspoon salt

2 tablespoons cold water

9 large eggs

½ teaspoon garlic powder

1 teaspoon dried oregano leaves

1 tablespoon stone ground mustard

1 cup baby spinach, coarsely chopped

1 small red bell pepper, diced

¾ cup extra sharp shredded cheddar cheese


Preheat oven to 180°C and generously grease 12-cup muffin pan with oil.

In the bowl of a food processor, pulse the oats until fine and flour-like. Add the walnuts and pulse until blended with oat flour. Pulse in the olive oil, salt and water until the mixture comes together.

Spoon walnut-oat crust mixture evenly (about 1 ¼ tablespoons each) into each muffin cup and press it into the bottom and part way up the sides. Bake 25 minutes, until crust begins to brown. Cool on a wire rack 10 minutes.

In a large bowl, whisk eggs, garlic powder, oregano and mustard thoroughly until well combined. Stir in spinach, bell pepper and cheese.

Fill each muffin cup evenly with egg-veggie mixture and bake 20 minutes, or until the eggs are set. Cool slightly on a wire rack before removing the egg cups by carefully inserting a sharp knife between the crust and the muffin pan.

California Walnut and Lemon Parsley Spaghetti


160 g spaghetti

3 garlic cloves, minced

3 tablespoons olive oil

100 g California walnuts, toasted and finely chopped

50 g flat leaf parsley, finely chopped

Zest of 1 lemon and juice of half

Salt and pepper


Cook the spaghetti as per the packet instructions.

Using a medium sized non-stick frying pan, saute the garlic in the olive oil over a medium heat for 1-2 minutes until fragrant and soft.

Drain the pasta and add to the pan, then stir in the California walnuts, parsley, zest and lemon juice.

Season to taste with salt and black pepper to serve.

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