1 Cup Rolled Organic Oats Couple Teaspoons Almond Flour1 / 4 Cup Sunflower seeds 1/4
Cup Pumpkin seeds Dash of Vanilla extract Coconut syrup - add to desired sweetness Sprinkle of Cinnamon Few Tablespoons Coconut oil - melted (you may not need much coconut oil or any because the pumpkin & sunflower seeds will produce their oil as you process.)
Not exact matches
1 1/2 Cups Raw
Pumpkin Seeds 1 1/2
Cup Pumpkin or Squash Puree 1 Can, Organic Chickpeas, Drained & Rinsed 1/4
Cup Tahini
Dash of Tabasco Sauce Salt & Pepper Juice of 1 Lemon Olive Oil
-1 1/4
cup milk of choice (I used unsweetened coconut)-1 / 2
cup canned
pumpkin - about 1/4 of an avocado -1 T protein powder of choice (I used Sunwarrior vanilla)-2 medjool dates -1 T flax
seeds (use 1 T ground flax
seeds if you don't have a high speed blender)-1 t molasses -
dash cinnamon -
dash nutmeg
1 large onion, chopped 1 medium sweet red pepper, chopped 2 tablespoons Earth Balance margarine 2
cups fresh or thawed frozen corn 1 jalapeno pepper,
seeded and chopped 2 garlic cloves, minced 2 teaspoons chili powder 2 14-1/2 ounce cans vegetable broth 1 15 - ounce can solid - pack
pumpkin (not
pumpkin pie filling) Salt to taste
Dash of cayenne pepper 2 tablespoons lime juice In a large saucepan, sauté the onion and red pepper in the margarine until almost tender.
For the pesto: 2 cloves garlic 3
cups fresh basil, loosely packed 1/2
cup pepitas (shelled
pumpkin seeds), plus extra for garnish 1/3
cup olive oil 2 tablespoons nutritional yeast flakes 1 tablespoon fresh lemon juice 1/2 teaspoon salt Several
dashes fresh black pepper
4 tbsp psyllium
seed husk (2 tbsp if using the powder form) 1 1/2
cup water 1/2
cup pumpkin seeds 1/2
cup ground flax
seed 1
cup sunflower
seeds 2 tbsp chia
seeds 1
cup shredded coconut, unsweetened 1/2
cup almonds 1 tsp sea salt 3 tbsp virgin coconut oil, melted 1 tbsp maple syrup or a
dash of stevia