Fresh Walnuts from Tasmania were the inspiration behind this post. I jumped out of my skin when I spied a bag full at Farmer Bills market stall at the Caloundra Country Markets last weekend. "I'll take a bag full thanks", I advised the stall holder. Home I came and prised one, two, three (lost count after that) open before chopping and sprinkling them on my oats I had soaked before heading to the market. One of my favourite ways to enjoy walnuts is on a piece of roasted sweet potato spread lightly with honey and sprinkled with walnuts. I often eat this for morning or afternoon tea and the word on the street is that eating a handful of walnuts (approx six halves) before eating a meal not only gives you a dose of good fat but also assists with slowing down the emptying of the stomach meaning you feel full for longer and supposedly want to eat less. Lets hope, but if that doesn't work feel satisfied to know that your skin will benefit instead....


In the coming days I will have a walnut based raw treat that comes together in minutes and makes a great snack for the kids, lunchbox addition or healthy treat for morning tea at the office. But for now take a peek at the Vegetarian Rolls below for some more walnut inspiration.



Walnut Vegetarian Rolls
Serves 4

1 medium carrot, roughly chopped
50 gms walnuts

60 gms cooked sweet potato
Corn from one cobb
1/2 cup tasty cheese
1/4 cup cooked quinoa (could use uncooked oats instead)
1 T wholegrain mustard
2 eggs
1/2 cup loosely packed fresh coriander
Salt and Pepper to season

2 sheets puff pastry (Borgs Organic)
1 egg lightly beaten to wash

Preheat over to 185 degrees celcius
Line a tray with baking paper and then take the pastry out of the freezer to thaw
Place the carrots and walnuts into the bowl of a food processor and pulse until finely chopped
Add the remaining ingredients and mix until you reach a consistency you like (I like to leave a few chunks in mine rather than pureeing until smooth)
Divide the mixture into two portions

Take a sheet of pasty and spoon one portion of the mix onto the pastry approximately 5 cm from the edge
Shape the mixture into a sausage shape using your hands or a spoon.
Peel the pastry away from the plastic backing and fold the bottom edge over the mixture rolling it to seal like a sausage roll. (you can keep rolling until all the pastry is used or roll and seal then cut the remaining pastry off)
Repeat with the remaining mixture

Brush the rolls with egg wash and then using a sharp knife make little slits in the top of the pastry straight across or crossways approximately 5 cm apart
Place rolls on prepared trays ensuring they are apart and bake for 20 – 25 minutes until pastry is puffy and golden and the mixture is cooked through.