Not exact matches
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.
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.
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.
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.
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)
1 cup rolled oats 2 tablespoons ground flax seeds 1/4 cup sunflower seeds (or other seed or
nut) 2 tablespoons corn starch, potato starch, arrowroot or Ener - G Egg Replacer 1 tsp cinnamon 2 teaspoons fennel seeds 2 tablespoons apple cider vinegar 2 cups water Vegetable
cooking oil for the waffle iron
What's in it: GREENZ - 2 cups (like arugula, kale, mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds)
NUTS - 1 - 2 tablespoons chopped, bonus flavor points
for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive
oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like
cooked quinoa or farro), 1/4 cup
cooked beets, anything else you can think of!
1) Pre-heat oven to 200 deg cel (400 deg farenheit) 2) Mix sugar and
cooking oil together till the mixture is light and fluffy, and add in ground cinammon 3) Add in egg, mashed bananas, oatmeal and
nuts, mixing well 4) Add in self - raising flour to mixture in step 3 and mix well 5) Drop cookie dough by teaspoon onto a greased baking tray, making sure each cookie is 2 inches apart 6) Bake in oven at 200 deg cel
for 15 minutes or until cookies are slightly brown 7) Cool
for 10 minutes before storing in a closed container
For single specialized recipes (like Tiramisu and Super Greens), you'll need ingredients like rum, matcha powder, etc. -
For the protein bars toppings / frostings, you'll need Greek yogurt, Neufchâtel cream cheese, coconut
oil, various
nuts and seeds, caramel sauce (I used Date Lady ® Organic Caramel Sauce throughout the book because it's made from dates instead of sugar), 100 % fruit spread, ground flaxseed meal, shredded coconut, quick
cooking oats and quinoa flakes.
Add the pine
nuts and half a teaspoon of salt,
cook for two minutes, stirring, until the
nuts are golden brown, then tip the
nuts and
oil into a small bowl.
I had half of a butternut squash in the fridge, so we diced that and roasted it with the cauliflower, left out the rosemary and used sage in place of the mint (some slivered and
cooked in the sauté pan, some flash - fried whole in olive
oil for a bit of crunch), and tossed in toasted walnuts instead of pine
nuts.
1 large orange sweet potato (350 — 400g) 100g cashews 3 spring onions 3 sticks of celery 5 cm piece ginger 2 red chillies (optional) 1 handful fresh parsley 1 handful fresh coriander pink Himalayan salt + black pepper 3 Tbsp coconut, avocado or macadamia
nut oil (
for cooking)
Nut & Seed Granola from Feeding the Whole Family:
Cooking with Whole Foods by Cynthia Lair (shared with permission) 3 cups rolled oats 1/2 cup sesame seeds 1/2 cup sunflower seeds 1/2 cup pumpkin seeds 1/2 cup almonds, chopped 1 cup whole wheat pastry flour 1/2 tsp cinnamon pinch sea salt 1/3 cup cold - pressed vegetable
oil (we like to use coconut, though all wet ingredients need to be at room temperature to do so) 1/3 cup brown rice syrup or maple syrup 1/4 cup apple or orange juice (in a pinch, most other juices have worked
for us too) 1 tsp vanilla 1/4 tsp almond extract
Thin pasta noodles are
cooked and tossed with a little olive
oil, lemon, garlic, pine
nuts and lightly steamed broccoli
for a guilt - free weekday lunch.
Dr. Dariush Mozaffarian, who wrote an accompanying editorial
for the study, says dietary guidelines should lose warnings when recommending
cooking with olive
oil or eating
nuts.
Ingredients: 3 TBSP + 1 tsp olive
oil, divided 1 shallot, minced 3 cloves garlic, minced 1 egg 1 1/2 cups
cooked + cooled green lentils (
cooked in vegetable stock) 1 1/2 TBSP dried Italian seasonings (dried basil + oregano) 1/4 cup fresh Italian parsley 1 TBSP tomato paste 5 - 6 TBSP Brazil
nut parmesan cheese, plus more
for coating Celtic Sea salt... Read More»
Focus on greens and healthy fat (think nice meat cuts, salmon, avocados, healthy oils,
nuts, and seeds), and consider substituting starchy carbs
cooked with
oil for an extra side of greens.
Opt
for seasonal vegetables (lots of leafy greens), fresh fruit (low GI options like berries and green apples are best), gluten - free grains (like quinoa, brown rice, buckwheat, etc.),
nuts and seeds, high - quality organic and locally sourced fish, eggs, and chicken, and use coconut
oil or extra-virgin olive
oil in your
cooking.
Oils high in MUFA such as extra virgin olive
oil, avocado
oil and macadamia
nut oil are best
for cold use (MUFA are less stable than SFA),
for finishing meals or after
cooking.
For breakfast, I
cook steel - cut oats to which I add coconut
oil, maple syrup or honey,
nut butter, and cinnamon.
What's in it: GREENZ - 2 cups (like arugula, kale, mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds)
NUTS - 1 - 2 tablespoons chopped, bonus flavor points
for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive
oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like
cooked quinoa or farro), 1/4 cup
cooked beets, anything else you can think of!
Sesame
oil is an excellent salad
oil and is used by the Japanese
for cooking fish (The
Nut Factory 1999).
To avoid those conditions, dietary experts recommend ramping up your daily dose of fruits and vegetables, substituting whole grains
for refined carbs, replacing fatty red meat with omega -3-rich fish,
cooking with olive or sesame
oil instead of hydrogenated vegetable
oil, consuming
nuts and seeds and foods with high levels of antioxidants, and drinking plenty of fluids, especially purified (but not distilled) water.
Here are foods you can try to boost your fat intake: avocados, macadamia
nuts, other
nuts & seeds and
nut butters, coconut butter, beef (don't go
for a completely lean cut), fatty fish (salmon, sardines and mackerel), olive
oil in salads, ghee or tallow
for cooking (instead of lard which you can't eat).
Swap out vegetable oils
for extra-virgin olive
oil, rice bran
oil, avocado
oil, macadamia
nut oil, grapeseed
oil, walnut
oil and
for cooking use butter, ghee, coconut
oil & sesame
oil.
But 1 year ago, he decided to experiment with stepping down the carbs by cutting out daily
nut snacking and turning to cheese instead, and switching from olive
oil for cooking to coconut
oil / lard / tallow.
Method — Get a large bowl and add the dried fruit, cashews and carrot — Give it a good mix, then pour over the cold tea — Cover the bowl and leave the mixture to soak overnight — In the morning preheat your oven to 150C and prepare a large cake tin by greasing it well and lining with baking paper — When you're ready to start
cooking add the ground
nuts and coconut flour to your bowl of soaked loveliness — Give it a big mix — In a separate bowl, mix the eggs, vanilla and coconut
oil together — Pour the wet mixture all over the bowl of other ingredients and give it a good stir — Pour the batter into your tin and brush with a tbsp of coconut
oil — Bake
for an hour, ensuring that the cake is completely covered in baking paper — Take out of the oven and allow to cool completely — Store in an airtight cake tin and decorate as you please on the big day
200g
cooked butternut squash 1 / 4cup cashew
nut butter 3 large free range eggs, or 4 small ones 1 / 4tsp vanilla powder, or 1 tsp of extract 1 / 4tsp bicarb of soda
Oil for frying, I use coconut
Oil for frying, I use coconut
oiloil
Plus, it's a two -
for - one recipe, in that you can eat the olives and
nuts and then use the flavored olive
oil for cooking or making salad dressing.
From incorporating
nuts to seeds and avocados into your meals to using grape seed, avocado and coconut oils
for cooking on high heat and olive
oil for dressing your salads, these fats give your skin a natural beautiful glow.
We adopt a similar approach
for oil - rich foods like
nuts and seeds, which we recommend be consumed in raw or minimally
cooked form.
I'd try
cooking with a variety of veggie fats, including coconut
oil and cream (I'm thinking
for curries), avocado, tree
nuts, olives, etc..
It's still much lower in PUFAs than most
nuts, seeds, and vegetable
oil products that are used
for cooking.
Ingredients (
for 4 - 6 portions): 150g
cooked rice or quinoa 100g brazil
nuts 100g pecan
nuts 100g walnuts 100g grated mature cheddar (optional) 100 ml vegetable stock 50g finely chopped shallots 50g chopped sundried tomatoes tbsp dried mixed herbs tbsp dried sage 3 tbsp melted butter or
oil
1 medium spaghetti squash (mine weighed 1.25 kg) 1 tablespoon olive
oil, divided sea salt & ground black pepper, to taste 2 tablespoons pine
nuts 1/3 cup raw cashew butter 1/2 cup filtered water 2 cloves of garlic, peeled 1/2 teaspoon lemon zest 2 tablespoons fresh lemon juice, divided 1/2 teaspoon gluten - free tamari OR coconut aminos 1 cup packed arugula, plus extra
for serving 1 medium shallot, small dice (about 1/2 cup diced shallot) 1 1/2 cups
cooked chickpeas
The market isn't just about fresh produce; shops sell everything a Turkish
cook needs — olives, white cheese, olive
oil, spices, herb teas, yufka, the dough used
for borek pastries,
nuts, dried fruit, bulgur, lentils, and the Turkish ravioli called manti.