#walnutgoodness

These Easy Walnut Date Truffles are a delightful gluten-free and vegan treat made with just a handful of wholesome ingredients. They are perfect for satisfying your sweet cravings while providing a burst of energy.

Ingredients: 1 cup walnuts. 1 cup pitted dates. 2 tablespoons cocoa powder. 1 teaspoon vanilla extract. Pinch of salt. Optional: shredded coconut or cocoa powder for coating.

Instructions: Pulse the walnuts in a food processor until they are very small. Salt, cocoa powder, dates, and vanilla extract should all be added. Mix it until it turns into a sticky dough. Make little balls out of the mixture. If you want, you can coat them in shredded coconut or cocoa powder. Before serving, put the truffles in the fridge for about 30 minutes to firm up.

Prep Time: 15 minutes

Cook Time: 0 minutes

This Beet Salad with Carrot, Quinoa, and Spinach is not only beautiful to look at, but it is also very healthy. Carrots, roasted beets, and fresh spinach all add color and a range of vitamins and minerals. Quinoa makes the dish hearty, and fresh herbs, feta cheese, and walnuts, which are optional, make the flavors even better. It's a tasty and healthy salad that you can eat any time.

Ingredients: 2 large beets, peeled and diced. 1 cup quinoa, rinsed and cooked. 2 cups baby spinach leaves. 1 cup shredded carrots. 1/4 cup chopped fresh parsley. 1/4 cup chopped fresh mint. 1/4 cup crumbled feta cheese optional. 1/4 cup chopped walnuts optional. Salt and pepper to taste.

Instructions: Start by heating the oven to 400F 200C. Toss the diced beets with olive oil, salt, and pepper, and then put them on a baking sheet. Place in the oven and roast for 25 to 30 minutes, or until soft. Wait for them to cool down. Toast the beets, add the cooked quinoa, baby spinach, shredded carrots, chopped parsley, and chopped mint to a large bowl. You can add crumbled feta cheese and chopped walnuts for extra taste and texture if you want to. Add salt and pepper to the salad as needed. Add your preferred vinaigrette or dressing and mix well. Gently mix everything together until it's all well mixed. You can eat the colorful beet salad with carrot, quinoa, and spinach as a light meal or as a healthy side dish. Have fun!

Prep Time: 15 minutes

Cook Time: 30 minutes

Indulge in these delicious chunky walnut chocolate cookies that are a perfect blend of rich cocoa flavor and crunchy walnuts. Great for satisfying your sweet tooth!

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup chocolate chips. 1 cup chopped walnuts.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the butter, white sugar, and brown sugar in a large bowl and cream them together until they are light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Mix the cocoa powder, baking soda, salt, and flour together in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Mix in the chocolate chips and walnut pieces. Place spoonfuls of dough on the baking sheet that has been prepared, leaving space between them. Do not take them out of the oven until they are set but still soft in the middle. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 20 minutes

Cook Time: 12 minutes

This gluten-free recipe combines the healthy benefits of turmeric, pomegranates, and walnuts with the nutty taste of quinoa. It's a tasty and healthy dish that goes well with any meal.

Ingredients: 1 cup quinoa. 2 cups water. 1 tablespoon turmeric powder. 1/2 cup pomegranate seeds. 1/4 cup chopped walnuts. Salt to taste. 1 tablespoon olive oil.

Instructions: Rinse quinoa thoroughly under cold water. In a medium saucepan, combine quinoa, water, turmeric powder, and salt. Bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is cooked and water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork and transfer to a serving bowl. Drizzle with olive oil and toss gently to combine. Sprinkle with pomegranate seeds and chopped walnuts before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes