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法界核桃棗泥糕
材料：
1.碎核桃375g (採用美國萬佛城自產之有機核桃效果最佳)
2.麥芽675g、黃砂糖50g、海鹽5g、
水50g
3.棗泥300g
4.紅豆沙150g
5.太白粉37.5g、水65g
6.油25g(沙拉油、葵花油或是無味之油，以免影響其本味)
作法：
A. 將材料1.放入烤箱烤熱（用150度烤10分鐘），維持溫度備用。
B.將材料2.放入不鏽鋼鍋，用小火加熱並攪拌。
C.待其完全均勻混合後，加入材料3.和4.，再細心的攪拌至無顆粒狀。
D.材料5.先調勻，再慢慢一邊攪拌一邊倒入。
E.待均勻混合後，再加入材料6.，再一直攪拌。
F.約15分鐘後，取出少量滴入冷水中，待冷卻，取出其硬度達到比耳垂稍硬點時即可。
G.此時加入材料1.
H.並用最快速度將其攪拌均勻。
I.倒入不沾紙上，舖平，待涼。
J.切成大小適中的尺寸。
K.分別包入糯米紙及外包裝內即成。
＊(以上紅豆沙的部份，也有人是不用)若完全用棗泥來做，其口味，稍有中藥的味道。所以加紅豆沙，口感較好。
＊(以上材料可做成品2.5台斤左右)
核桃仁粥
材料：
核桃仁20g(採用美國萬佛城自產之有機核桃效果最佳)糙米半杯，原味黃冰糖適量。
作法：
胡桃仁搗細備用。糙米泡一夜加入適量水，煮成半熟時，再加入細核桃仁，用文火煮稠，加入原色冰糖，攪拌均勻至糖完全溶化即成。
此粥可健脾益胃、補腎強腰、潤肺止咳。可在早、晚餐時用，但有痰火積熱者少服。
核桃沙拉
材料：
核桃100g (採用美國萬佛城自產之有機核桃效果最佳)、紅棗10粒、枸杞20g、蘋果1個、玉米粒半碗、馬鈴薯2個、地瓜1條、紅蘿蔔1條、小黃瓜一條、紫高麗菜2片、縐葉萵苣1~2棵、沙拉醬適量
作法：
1.核桃略焙。紅棗洗淨去子對切。枸杞洗淨瀝乾水分。蘋果削皮(有機無農藥之蘋果不用去皮)，切成小方塊，過鹽水備用。小黃瓜切丁。
2.紫高麗菜洗淨切絲。縐葉萵苣洗淨瀝乾水分備用。
3.馬鈴薯、地瓜去皮切片、紅蘿蔔去皮切丁，隔水蒸熟，馬鈴薯、地 瓜趁熱搗成泥狀，待涼後，拌入作法1.（除核桃），同時加入適量沙 拉醬拌均勻。
4.縐葉萵苣舖於盤底，並沿著周邊舖上紫高麗菜絲，再把作法3.倒入盤子之中間，撒上壓碎的核桃即成。
◎小黃瓜亦可先用少量鹽，抓數下，稍醃，去水份後用，口感不錯，不妨一試。
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DRBBDS Walnut and Chinese Date Paste Cake
Ingredients:
1. Crushed walnuts 375g (preferably the organically grown walnuts produced by the City of Ten Thousand Buddhas)
2. Malt 675g, brown granulated sugar 50g, sea salt 5g, water 50g
3. Chinese date paste 300g
4. Red bean paste 150g
5. Corn starch 37.5g, water 65g
6. Oil 25g (salad oil, osmanthus oil or other non-fragrant oil, so as not to affect the original flavor.)
Directions:
A. Bake ingredients (1) in the oven at 150°C (300°F) for 10 minutes. Keep warm.
B. Put ingredients (2) in a stainless steel pot and stir over low heat.
C.When they are thoroughly and evenly mixed, add ingredients (3) and (4) and stir carefully until there are no lumps.
D.Mix ingredients (5) evenly before adding it slowly to the mixture while stirring.
E.When it has been mixed evenly, add ingredient (6) and stir continuously for 15 minutes.
F.Place a small portion into cold water and when it has cooled and attained the consistency that is slightly harder than the earlobe.
G.add ingredients (1) .
H.Mix evenly as fast as possible.
I. Pour the mixture out on nonstick paper and flatten.Let it cool.
J.Cut into moderate lengths.
K.Wrap individually in brown rice paper and place in a bag.
*Some people do not use red bean paste. If only Chinese date paste is used, the cake tastes slightly like Chinese medicine. Red bean paste improves the taste.
*The above ingredients yield a cake of about 2.5 lbs.
Walnut Porridge
Ingredients:
Walnuts 20g (preferably the organically grown walnuts produced by the City of Ten Thousand Buddhas), brown rice ½ cup, original flavor brown rock sugar (as needed).
Directions:
Crush walnuts to a fine consistency. Soak brown rice overnight, cook halfway using as much water as needed, then add crushed walnuts. Gently heat over a slow fire until mixture thickens, then add original flavor rock sugar and stir evenly until sugar has melted.
This porridge can improve the spleen and benefit the stomach, remedy the kidneys and strengthen the waist, moisten the lungs and cure coughs. It can be eaten in the morning or at night. However, people with phlegm or heat should consume less of it.
Walnut Salad
Ingredients:
Walnuts 100g (preferably the organically grown walnuts produced by the City of Ten Thousand Buddhas), 10 red dates, wolfberry seeds 20g, 1 apple, ½ bowl corn kernels, 2 potatoes, 1 sweet potato, 1 carrot, 1 cucumber, purple cabbage 2 leaves, crumpled-leaf lettuce 1-2 stalks, salad dressing.
Directions:
1. Bake walnuts slightly over a slow fire. Wash red dates, remove the seeds and cut lengthwise. Wash wolfberry seeds and let dry. Peel apple (not necessary if organically grown), cut into cubes and soak in salt water. Cut cucumber into cubes.
2. Wash purple cabbage and cut into strips. Wash crumpled-leaf lettuce and let dry.
3. Peel potatoes and sweet potato and cut into slices. Peel carrot and cut into cubes. Steam them until cooked, and while still hot, mash the potatoes and sweet potato. When they have cooled, pour in the ingredients (1) (except the walnuts) and at the same time add a suitable amount of salad dressing and mix evenly.
4. Line the bottom of a tray with crumpled-leaf lettuce. Line the sides of the tray with the purple cabbage strips, and pour the mixture from (3) into the center of the tray. Sprinkle the crushed walnuts on top.
◎The cucumber should be scrubbed with a little salt to slightly marinate it. This method produces a fine flavor and is worth trying out.
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