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Nut Recipes

Follow links to more recipes using each nut on list:

Almond Recipes
Brazil Nut Recipes
Cashew Recipes
Hazelnut Recipes
Macadamia Nut Recipes
Pecan Recipes
Pistachio Recipes
Walnut Recipes

Please send us your favorite nut recipes for inclusion in these pages.
Sample Recipes:

Pistachio Recipe

Pistachio Crunch Muffins

2 cups whole wheat flour
¾ cup brown sugar, packed
½ cup old fashioned oatmeal, dry
½ cup organic pistachio kernels, chopped
1 Tbsp Calumet baking powder
1 Tbsp orange peel
½ tsp salt
¾ cup skim milk
½ cup unsweetened applesauce
½ cup canola oil
1 egg (or ¼ cup Egg Beaters)

Preheat oven to 350┬║F.
In a medium sized bowl, combine flour, baking soda, and table salt, stirring with a whisk. Set aside.
In a large bowl, combine the sugars and the butter and beat with hand mixer until well-blended. Add the Egg Beaters to the sugar/butter mixture and beat well. Add the banana, sour cream, and cardamom and beat until well-blended. Then, add the flour mixture and beat at a low speed, just until moist. Stir in pistachios, making sure that they are incorporated evenly throughout the batter.

Spray muffin tin with non-stick cooking spray (such as Pam). Distribute batter evenly among the 12 muffin tins. Place in oven for ~17 minutes and check for done-ness. Muffins are done when a toothpick inserted into the center of each muffin comes out clean. Yield: 12 generous muffins.

Mix flour, sugar, oats, pistachios, baking powder, orange peel and salt in bowl, stirring with spoon until well blended. Add milk, applesauce, oil and egg all at once. Stir lightly just to mix. Don’t over mix or texture will suffer. Spoon into 12 greased or paper-lined muffin cups. Spoon topping over.

Bake at 400 degrees F for 18 to 22 minutes or until golden brown, turning pan around after 15 minutes for most even browning. Cool 5 minutes then remove from pan and cool on wire rack. Makes 12 large muffins.
(Note: You can make these muffins as large or as small as you wish. You may need to adjust the baking time accordingly.)

1 muffin = 98 g, 334 kcal, 8.7 g protein, 35 g CHO
19 g total fat (2.3g Sat, 10 g Monounsat, 6 g Polyunsat), 18 mg cholesterol

Walnut Recipes

Stuffed Peppers with Walnuts
For a healthier meal use all organic ingredients. Increase the quantity of the Walnuts to taste. For a mostly Raw Meal just fill the Peppers but don't bake.
For a Cool cooked meal follow the recipe and bake the Stuffed Peppers, remove from oven and let cool and then place in refrigerator until cold. Serve with Summer Salad for a Cool meal for the hot summer days.
(Credit Photo-California Walnut Board)

3/4 cup dried brown lentils, rinsed and drained
1 1/4 cups unsalted vegetable broth
1/3 cup chopped onion
1/4 cup chopped celery
2 teaspoons crushed fresh garlic
3 1/4 cups cooked brown rice
1/3 cup grated Parmesan cheese (try Organic Vegan Parmesan Cheese)
1/4 cup chopped organic walnuts (add more if large peppers or for more crunch)

1/2 teaspoon dried thyme
1/4 teaspoon sea salt (brand Real Salt)
1 can (1 pound) unsalted tomato sauce or 1 lb of Organic Tomatoes pureed in a Cuisinart

    To make filling, place the lentils and broth in a pot and heat to a boil. Simmer, covered, for about 20 minutes until the lentils are tender and the broth has been absorbed.

    Lightly oil a large skillet using olive oil, and preheat it over medium heat. Add the onion, celery and garlic and stir to mix. Cover and cook, stirring occasionally, for about 3 minutes. Add a few teaspoons of water or vegetable broth if the skillet seems too dry.

    Remove skillet from the heat. Stir in the rice and lentils, then the cheese. Stir in the walnuts and set aside.

Cut the tops off the peppers and remove seeds and membranes. Divide the filling among the peppers and replace the pepper tops.

    To make the sauce, combine the thyme, salt, and tomato sauce. Place the peppers upright in a deep casserole dish, and pour the sauce around the peppers. Cover the pan with aluminum foil and bake at 350 degrees F for about 1 hour, until the peppers are tender.

 Makes 4 servings. Per serving: approx. 390 calories, 3.2 g. total fat, 65 g.
carbohydrate, 17 g. protein, 429 mg. sodium.

Walnut Apple Salad

Serves     1

A quick flavorful salad best served cold as desert or a snack.Nuts are Natures Original Fast Food,and when Walnuts are blended with another fast food;apples,you have a quick and healthy dessert or snack.
    1     Organic Apple (Preferably a tart apple)
    ½     oz. Fresh squeezed Lime Juice (can use lemon)
    3     oz. of Organic Walnuts, medium pieces
          Tabasco Sauce
           Bragg’s Liquid Aminos
    2     oz. Olive Oil, Organic First Cold Press Extra-Virgin
          Real Salt (sea salt)

    Peel the apple removing the skin,quarter and remove core containing seeds
    Then cube the apple into pieces ¾” square
    Put cubed apple pieces directly in a glass serving bowl; such as a soup bowl
    Sprinkle Real Salt over apple pieces
    Squeeze Lime juice over apple pieces
    Add a couple of shakes of Tabasco Sauce over apple pieces
    Add a squirt or two of Bragg’s Liquid Aminos over apple pieces
    Sprinkle Walnut pieces over apple pieces
    Pour Olive Oil over the Walnuts and Apples
    Stir apples and Walnuts with deep spoon to coat liquids over all the pieces
    Serve immediately.

Hazelnut Recipe


The same original recipe developed by Swiss physician Bircher-Benner.Muesli was part of his wellness therapy prescribed as a healthy breakfast for patients in his hospital.

Makes 4 servings

Ingredients for Original Bircher muesli

4 Tablespoons raw organic oats
4 Tablespoons lemon juice
4 Tablespoons cream
4 apples, grated
4 Tablespoons ground organic hazelnuts

Muesli contains 5  ingredients:

1 the cereal (such as oats and bran),
2 nuts and seeds (such as sunflower seeds, hazelnuts, almonds, pecans, pumpkin seeds),
3 fruit (such as apples, raisins, apricots, berries),
4 liquid (such as fruit juice, almond milk, rice milk or yogurt), and
5 sweetener (honey, agave nectar, turbinado sugar–optional.)

Add ingredients to your liking.Use any single or combination of raw or roasted organic nuts.Experiment! 
You can store the dry Muesli ingredients, the oats, seeds, nuts and dried fruits together in an airtight glass jar for up to one week.
To serve for breakfast, soak ½ cup of the dry Muesli ingredients overnight in the refrigerator in ½ cup of Almond or Rice milk in a covered glass bowl.
In the morning, you can add the fresh fruit like grated apples, fresh squeezed lemon juice and honey to taste.
Eat as a raw food, or for a warm meal, heat the combined dry and wet ingredients in a sauce pan until warm.
Note: If you use lemon juice with dairy cream it will curdle the milk.

Please send us your favorite nut recipes

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