Olive oil suits all hair types, but you can try sunflower oil for fair hair and wall
nut oil for dark.
I used honey / maple syrup for the agave, macadamia
nut oil for the grapeseed, and Amish no - sugar - added black raspberry jam.
Apricot, toasted almonds, extra virgin olive or
nut oil for flavor and texture...
Not exact matches
Eating a diet rich in olives, olive
oil,
nuts and seeds, dark chocolate, and avocado has kept my belly lean and my energy up
for years!
Researchers looked at aspects of previously agreed - upon standards
for healthy eating, including high intakes of vegetables, fruit,
nuts, whole grains; healthy fats like those from fish and olive
oil; and low intakes of red and processed meats, sugary beverages like soda and juice, and trans fats and salt.
Yogurt Cream 1 cup macadamia
nuts - soaked overnight 1 cup cashews — soaked overnight 2 tablespoons light agave syrup 1/2 cup water 2 tablespoons vanilla extract 2 tablespoons raw honey zest of 2 lemons 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast pinch of salt 8 tablespoons Bio-k acidophilus 1 cup coconut
oil 2 tablespoons sunflower lecithin (optional)-- really good
for you
Hi Mariam, I do use healthy fats in my sweet recipes and baking too,
for example
nut butters, avocado and coconut
oil.
Stopping and stepping away
for 10 mins or so from your food processor helps too, as the processed
nuts tend to release
oil at rest and somehow hastens the process once you turn it back on.
Put the
nut butter and coconut
oil in the food processor and mix
for 1 minute or so.
1/4 cup raw pumpkin seeds or any
nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked
for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut
oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch of salt 1.
Place the pine
nuts into a frying pan and sauté them
for a couple of minutes until they start to go a golden brown — you don't need to add any
oil as they have plenty of their own.
I decided to use some walnut
oil for this recipe, because it gives the dish a unique flavor and provides you with more omega - 3 fatty acids than most other
nut oils.
I used my favourite gluten - free flours, almond and oat, ground from whole
nuts and grains in my Froothie blender, and coconut
oil and coconut sugar
for the least - processed options.
In fact, this crust has so much flavor on its own that I think it would make
for a fantastic light meal simply drizzled with some good extra virgin olive
oil, topped with a few sliced olives, a handful of fresh herbs and maybe a few pine
nuts sprinkled on top.
170 - 180 g red onions, cleaned and chopped 3 tablespoons extra virgin olive
oil 2 zucchini, cleaned and cut into cubes whole sea salt, just enough to taste 100 ml filtered water a handful of capers, soaked in filtered water
for about 20 minutes then rinsed and drained a handful of shelled pine
nuts dried mint leaves, to taste
Can be made
nut, gluten free Ingredients 1/2 cup Semolina flour (or Brown rice flour
for Glutenfree) 1/2 cup dry Coconut flakes 1 Tablespoon Coconut
oil (optional.
As opposed to hazelnut butter, where you need to use a food processor
for a good few minutes to macerate the
nuts to release their oils, chestnuts grind to no more than a powder due to their comparatively low
oil content.
Great
for dipping with olive
oil, this dukkah recipe is a crumbly
nut and spice blend typically associated with Egypt - hazelnuts, cariander seeds, sesame seeds, cumin seeds, black peppercorns, fennel seeds, dried mint leaves, and salt.
Almonds can be substituted
for other
nuts or seeds, however their
oil content can change the way the batter behaves, so it's probably best to use almonds on your first try, and then play around once you're confident in your macaron skills.
Smashed Avo on Golden Gut Loaf Serves two Two slices Golden Gut Pumpkin and
Nut Loaf 4 cloves garlic sliced 1 tbs olive
oil 1 avocado 1 tbs lemon juice Pinch of cumin 2 tsp olive
oil 1/2 cup feta (cubed) Extra olive
oil for drizzling Coriander or flat leaf parsley to serve In a small frying pan place olive
oil and fry garlic til golden.
Heat the olive
oil in a skillet, add the pine
nuts and garlic, cook
for 1 minute, then add sherry and boil
for 1 minute.
This area in the region of Liguria is known
for pesto — a sauce made from basil leaves, garlic, salt, olive
oil, pine
nuts and pecorino cheese.
For the coconut
oil, I think 1 tbsp is a good starting place — you want the
nuts to be all fully coated.
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive
oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine
nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves
for garnish
These bars are colorful and full of good -
for - you ingredients like goji berries, cacao nibs, coconut
oil, honey, almonds, pistachios, etc.... → Read More: Go
Nuts Granola Bars
Toast pine
nuts by stirring them in a dry (no
oil) pan
for a few minutes until nicely brown but not burnt.
Since
nuts have lots of healthy fat, you don't need much butter (or coconut
oil, if you prefer) in the recipe
for a rich, creamy texture.
For a twist I'll toss them in a little coconut oil, sea salt and cinnamon and then lightly toast the nuts on 325F for 10 minutes then letting them co
For a twist I'll toss them in a little coconut
oil, sea salt and cinnamon and then lightly toast the
nuts on 325F
for 10 minutes then letting them co
for 10 minutes then letting them cool.
For this, I heated some olive
oil (you can use sesame
oil too), added sesame seeds, raw peanuts (my favorite
nut), Sirracha powder mix (my new invention which I feel is better than the sauce and more versatile), Chinese long beans, salt and to add extra flavor I finished this dish with coconut flakes.
1 cup Beet Puree 1/3 cup coconut sugar (sub any sugar) 1/4 agave netar 1/4 cup coconut
oil, melted 2 eggs 1.5 tsp baking soda 1/4 tsp salt 1/2 tsp vanilla extract 1/2 tsp coffee extract (optional) 1/4 cup + 2 tbsp coconut milk (sub almond, rice or soy milk) 1/2 cup cocoa powder 1 1/4 cup whole wheat flour 2 tbsp corn starch 1/2 cup chocolate chips 1/2 cup mixed
nuts / seeds
for topping (pecans, pumpkin seeds and hazelnuts is what I chose)
1 cup almonds 1/2 cup macadamia
nuts + extra
for topping 1 cup medjool dates, pitted 1/2 cup coconut flakes + 2 tablespoons warm water, if needed + coconut
oil for greasing
Primal candy: melt and layer (or combine) any of the following ingredients: Cacao Powder Cacao Butter Real cow butter Coconut
oil Coconut flakes
Nuts and dried fruit Sweetener of choice Spread out on a large baking sheet
for «bark» or in deeper pans
for «chunks».
What's in it:
For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt
For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut
oil For the topping --- 1/3 cup roughly chopped raw
nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
The milk makes a great base
for smoothies, soups, and curries; the
oil is a great source of saturated fat that stands up well to heat; the water beats commercial sports drinks with its impressive electrolyte content; the
nut itself can be used as a projectile weapon.
For the persimmon salad, place
oil and pine
nuts in a pot and cook over medium heat until pine
nuts are well caramelised, set aside to cool.
Just swap the melted butter out
for melted coconut
oil, and the Nutella out
for a vegan
nut butter — I suggest Justin's Chocolate Hazelnut Butter or Peanut Butter & Co.'s Dark Chocolate Dreams!
-LSB-...](add squash & bell peppers) Sweet potato mash (sweet potato, coconut
oil, cinnamon & salt) Twice Baked Sweet Potatoes Southwest Breakfast Scramble
Nuts, banana & raw milk (
for -LSB-...]
Whole grain toasted oat cereal, chopped
nuts, peanut butter, coconut
oil, and honey combine
for no - bake breakfast bars that also make a tasty snack!
Although I've never had the issue myself, (I would describe the batter as creamy), my best recommendation to avoid the release of
oil is to make sure that whatever
nut butter you are working with has been fully stirred
for complete integration of
oil and ground
nut (the
oil naturally separates and if it is not completely mixed it remains that way and I suspect may runoff more easily in this state).
Hazelnut fudge... the second time we made it we left out the
nuts and the honey... liked the second batch best.Love chocolate but it bothers my tummy... to acidic
for me but no problem with the fudge we made with coconut cream.both of my gradaughters are big on coconut
oil... I must share this recipe with them.
Place a rack in the center of the oven and preheat to 350 degrees F. Toss raw macadamia
nuts in 1 tablespoon olive
oil and salt and pepper and roast
for 12 to 14 minutes, until golden brown and fragrant.
I am always looking
for recipes that use coconut
oil (we are tree
nut allergic) and syrup instead of sugar.
Instead of the marshmallows, we use creamy
nut butter, maple syrup and coconut
oil for that sticky mixture.
Directions: Place potatoes in a shallow baking dish, lightly
oiled or buttered / Mix melted butter and syrup together and drizzle evenly over potatoes, or use a pastry brush and brush each potato with the mixture / Then sprinkle with salt & pepper / Bake covered at 375º
for 30 minutes / Remove cover and continue to cook, basting occasionally with juices, until gold brown and tender, another 30 — 40 minutes / Sprinkle with candied
nuts if you like / Serve immediately, or place in a clean, ovenproof dish and reheat later.
Crunchy top layer 4 tbsp maple syrup, honey or apple syrup 2 tbsp coconut
oil, room temperature + extra
for greasing the pan 1 cup / 180 g walnuts or
nuts or your choice 3/4 cup / 100 g sunflower seeds or seeds of your choice
for the mung bean falafel bowl 1 cup rainbow quinoa or other grain of choice — cooked sea salt — to taste 1/2 tablespoon neutral coconut
oil about 20 asparagus — tough ends removed freshly ground black pepper — to taste mung bean falafel — recipe below pickled rainbow chard — recipe below large hadful baby spiach / other salad greens handful cilantro leaves / pea shoots / other microgreens tahini sauce — recipe below sesame seeds —
for garnish (optional) chopped pistachios / other
nuts —
for garnish (optional)
Macadamia Herb Cream 2 cups macadamia OR pine
nuts — soaked
for 1 hour or more 1/2 cup purified water 1/4 cup Pinot Grigio 1 small shallot — peeled and chopped about 8 sage leaves 1 tablespoon thyme leaves zest of 1 lemon 1 1/2 tablespoon freshly squeezed lemon juice 1 tablespoon white truffle
oil OR walnut
oil pinch of ground nutmeg sea salt
Coconut - Cilantro Cream Cheese 1 cup meat of fresh young Thai coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut
oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water
for at least 10 minutes 1/2 cup macadamia
nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice — chopped
Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob of coconut
oil, ghee or olive
oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3 tbsp white wine or water 1 tsp dried thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (use pumpkin seeds
for a
nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little
for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little
for serving
Doughnuts 2 cups cashews — soaked
for four hours, or more 1/2 cup Irish moss — thoroughly rinsed and soaked in hot water
for at least 10 minutes 1 cup water 1/2 cup raw honey 2 tablespoons maca powder — optional 1/4 teaspoon salt 2 tablespoons sprouted pecan butter or other
nut butter /
oil 2 tablespoons almonds — ground 3/4 cup flax seeds — ground