I was thinking
about almond oil, avocado, argon, rosehip, and pomegranate carrier oils.
Our final question is
about almond oil, whether this rapidly spreading remedy has any usage.
Not exact matches
Jasmine: For Christmas I give everyone homemade body oils in beautiful glass bottles that I collect all year — I mix 50 ml Sweet
Almond Oil with 50 ml Meridian unrefined sesame oil (I also use this for oil pulling) and then add about 15 - 20 drops of Baldwins Christmas oil blend (cinnamon, clove, nutmeg, orange, pin
Oil with 50 ml Meridian unrefined sesame
oil (I also use this for oil pulling) and then add about 15 - 20 drops of Baldwins Christmas oil blend (cinnamon, clove, nutmeg, orange, pin
oil (I also use this for
oil pulling) and then add about 15 - 20 drops of Baldwins Christmas oil blend (cinnamon, clove, nutmeg, orange, pin
oil pulling) and then add
about 15 - 20 drops of Baldwins Christmas
oil blend (cinnamon, clove, nutmeg, orange, pin
oil blend (cinnamon, clove, nutmeg, orange, pine).
Place the
almond milk, maple syrup, cashew butter, coconut
oil, vanilla powder, apple puree and soaked chia and flax mix into a blender and blend until fully mixed (
about a minute).
About body moisturizers — I use
almond oil and it works so well for me.
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.
3/4 cup unsweetened
almond milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive
oil 2 teaspoons vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange juice
about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped
You could try using melted cacao butter, or something like
almond or macadamia
oil instead, although sadly I haven't tried these myself before so I'm not too such
about the flavour and ratio.
This recipe is all
about getting healthy ingredients, like
almond milk, unsweetened apple sauce, and olive
oil, but these muffins certainly don't taste like cardboard!
I would recommend substituting a liquid
oil (like
almond or jojoba) for
about half of the coconut or cocoa butter.
This time I switched out the butter for
about half the amount of coconut
oil and the coconut milk for unsweetened
almond milk and ended up tasting basically the same!
Meanwhile, make skillet granola: combine old - fashioned oats with sliced
almonds, chia seeds, sunflower seeds, coconut
oil and honey and cook it in a skillet for
about 5 minutes, stirring often.
- Preheat oven to 350 degrees and line 1 pan of regular muffin tins and 1 pan of mini muffin tins with cupcake liners (I only used 8 regular sized and 8 mini muffins for the bouquet)- Add the cake mix, buttermilk,
oil,
almond extract, and vanilla extract to an electric mixer and mix on medium for 30 seconds - Add eggs one at a time and beat until well mixed - Turn mixer to high and beat for another 2 minutes - Fill liners
about 2/3 full with batter - Bake for 15 - 20 minutes, or until cake tester comes out clean - Allow cupcakes to cool while preparing the cream cheese frosting
Ingredients: 2 tablespoons extra virgin olive
oil 1 yellow onion, roughly chopped 1 3/4 pound butternut squash, peeled, halved, seeded, and cut into 1 - inch chunks (
about 5 cups) 2 apples (like Fuji), halved, cored, and roughly chopped 4 cups low - sodium chicken broth or veggie stock 1 cup unsweetened
almond milk 1 teaspoon pumpkin pie spice plus extra for serving Coconut yogurt for topping, optional
Place
almond butter and coconut
oil in a microwave - safe bowl and cook on high in the microwave for
about 30 seconds or until
oil is melted.
Purée
almonds,
oil, salt, and 1/2 cup water in a high - powered blender on high speed until thick, light, and smooth,
about 3 minutes.
2 cups shredded coconut flakes 3 tbsp coconut flour (or
almond meal) 1/3 cup +2 tbsp honey (or maple syrup or agave nectar) 1 teaspoon peppermint 1 -2 tbsp cacao nibs (or chocolate chips) 1/4 cup coconut
oil, liquid 1 mint chocolate bar for dipping, melted (
about 3oz)
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
Ingredients 2 Tb earth balance or non-dairy spread or butter 2 Tb canola
oil 1/2 cup whole - wheat pastry flour 1/2 cup
almond meal 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup
almond or soy milk 1/4 cup sugar 1 teaspoon vanilla extract 3 ripe but firm peaches, (
about 1 pound), pitted and sliced into eighths, or 3 1/2 cups frozen 2 cups (1 pint) fresh or frozen blueberries
2 tablespoons extra virgin olive
oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (
about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari
almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
In a large bowl, use an electric mixer on medium speed to beat the
almond butter, coconut
oil, both sugars and vanilla extract until fully combined,
about 1 minute.
and I should add that I used 1/4 cup of unsweetened
almond milk / coconut milk blend and cooked each batch of 3 pancakes (3 batches total) in
about 1tsp coconut
oil.
1 head raw cauliflower 4 tbsp cold - pressed olive
oil 1/4 tsp ground cumin 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1 pinch ground cayenne or more to taste 1 cup / 240 ml uncooked beluga lentils (or green lentils) 1 large handful (
about 4 oz) raw
almonds 10 fresh or dried dates, pitted 1 small red onion 4 cups / 100 g loosely packed mache lettuce, rucola (rocket) or spinach leaves sprouts, for garnish
1 cup and 2 tablespoons brown rice flour 1/4 cup each
almond and coconut flour 1/2 cup plus 1 tablespoon quinoa flour 1 teaspoon baking powder 1/2 teaspoon soda 1/4 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg freshly ground seeds of 2 - 3 cardamom pods dash of both clove and all spice 3 tablespoons coconut
oil — melted 1 cup full fat coconut milk 1/2 cup coconut sugar 1 teaspoon vanilla extract 1 1/2 cups finely shredded butternut squash
about 1 cup fresh cranberries
10 fresh soft medjool - like dates, pitted 75 g 85 % dark chocolate, coarsely chopped 30 (
about 25 g) raw
almonds 3 organic egg whites 1 tbsp extra virgin coconut
oil or organic butter, room temperature 200 g shredded coconut, unsweetened
1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (
about 1 pound each) ⅛ cup olive
oil, plus extra for brushing 1/4 teaspoon salt, plus more to taste Freshly ground black pepper, to taste 1/2 cup fresh flat - leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts,
almonds or pecans) 1/3 cup dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon fresh ginger, peeled and minced Zest of 1/2 lemon or orange, plus 1 or 2 squeezes of the juice ⅛ teaspoon ground chili pepper of choice
2 cups packed fresh basil leaves 1/2 cup marcona
almonds 1/2 cup grated Natural & Kosher parmesan 2 garlic cloves, peeled juice of 1/2 lemon (
about 2 tbsp) 1/2 tsp lemon zest 1/2 -3 / 4 cup extra virgin olive
oil salt and pepper, to taste
- Used
almond meal from Trader Joe's instead of blanched
almond flour (added some flour at the end when I was mixing it all together because it was a little wetter than I thought it should be)- Used mostly agave with
about 1/8 C of maple syrup instead of yacon - Used 1 tsp powdered ground ginger / 1 tsp real grated ginger - Used a little less than 1/2 C grapeseed
oil (didn't measure — just read some of the above comments and didn't want to use too much
oil
1/2 cup softened vegan butter or margarine (can also use coconut
oil but add 1 tbsp water) 1 cup packed brown sugar 1/4 cup plant - based milk (I use
almond) 1 tsp vanilla 1 1/2 cups flour 1/4 cup cocoa powder 1 tsp baking soda 1 tsp baking powder 1/3 cup dairy - free chocolate chips 1/3 cupcandy canes (
about 5 mini or 1 - 2 large) crushed
The ingredients were
almonds, hemp, agave nectar, cocoa, palm
oil, soda — and that's
about it.
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched
almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp
oil (I used rice bran
oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste
about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
1 cup of oat flour (just blend some oats in a blender and then measure 1 cup) 1 cup of ground
almond 3 tablespoons of raw cacao powder or cocoa powder 1/2 teaspoon of baking powder a pinch of sea salt 1/4 cup of melted coconut
oil 5 tablespoons of maple syrup or honey 1 tablespoon of flaxseeds + 2 tablespoons of water 1/2 teaspoon of vanilla extract or powder 80gr of good quality dark chocolate - I have used Goodio Pure Nacional
About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)
Almond flour, gluten - free oats, coconut palm sugar, flax seeds, pumpkin, and coconut
oil deem these muffins a breakfast you can feel good
about.
This is one of my absolute favorite make - ahead breakfasts, since I feel great
about what's inside them (
almond and coconut flours, raw nuts and seeds, coconut
oil and eggs) and my kids think they're actually eating «cookies» for breakfast.
Meatball ingredients: 2 teaspoons olive
oil 1 medium eggplant, small dice (
about 3 cups - worth of diced eggplant) salt + pepper 1/2 cup cooked chickpeas 1/4 cup
almond meal / flour 1 tablespoon za'atar spice blend 2 garlic cloves, peeled + chopped 1/4 cup chopped flatleaf parsley 1 - 2 teaspoons lemon zest big squeeze of lemon juice 1/4 cup chickpea canning liquid (aka chickpea brine / aquafaba) 2 slices of bread, toasted and roughly cut Preheat the oven to 350 degrees F.
I'm all
about that
almond flour and oat flour combo, and that coconut
oil?
I used coconut
oil at room temp, I used soy milk instead of
almond because that's what I had, and I replaced
about 2 / 3c of the white flour with oats because I love oats in my cookies!
* 1 cup organic quinoa * 1 1/2 cups water * 1/2 cup slivered
almonds * 1 cup seedless red grapes, preferably organic, sliced in half if large * 1 avocado, diced * brie cheese, cut into chunks - to taste (I used
about 1/2 cup) * 2 - 3 tablespoons diced red onion * 1 handful of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive
oil, plus more to taste * 1 tablespoon brown rice vinegar (or white wine vinegar or fresh lemon juice), plus more to taste
They are very firm, you you might need to melt them with a liquid
oil like jojoba or sweet
almond to keep them from being too firm (1/3 liquid and 2/3 shea or cocoa butter is
about right).
Add
about one - third of all the other ingredients (
almonds, tomatoes, basil, vinegar, salt, red pepper, olive
oil) and blend until everything is integrated.
Healthy Food Processor Carrot Cake 300 g (
about 3) carrots, roughly chopped 100 g (
about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1 cup walnut halves 3/4 cup packed light brown sugar 1 cup quick - cooking rolled oats 1 cup unbleached organic all - purpose flour 1/2 cup miller's bran (not cereal) 2 teaspoons baking soda 1/8 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoons pumpkin spice or 1/2 tsp ground ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2 cup milk (I used unsweetened
almond milk) 1/2 cup neutral
oil (I used avocado
oil) or olive
oil, more for pan 2 large eggs 2 teaspoons vanilla extract 1/2 cup raisins
Kale and Roasted Squash Quinoa Salad Recipe 1 medium butternut squash (
about 1 1/2 pounds) 1 tablespoon olive
oil 1/2 teaspoon fine sea salt freshly ground black pepper 2 cups cooked, cooled quinoa 2 cups fresh baby kale, coarsely chopped 1 large apple, coarsely chopped (such as Honeycrisp, Braeburn, Gala or Fuji) 1/3 cup coarsely chopped toasted
almonds or pecans
* 4 ounces (dry) Dreamfields Rotini * 2 tablespoons olive
oil * 1 cup freshly shelled snap peas (or use organic, frozen peas) * 1 large or 2 small shallots, minced * 1 cup chopped organic broccoli * 1/2 cup loosely packed, fresh basil, chopped * 1/4 cup fresh goat cheese, crumbled, plus more, if desired, for garnish * crushed red pepper flakes - to taste * lightly toasted pine nuts for garnish (or use chopped toasted
almonds)- to taste (I used
about 1 1/2 tablespoons) * olive
oil for drizzling the finished dish - optional * sea salt to taste - optional
1) In a medium - sized bowl, mix
almond meal, tapioca flour and coconut flour together 2) Add coconut
oil, milk, egg to the dry ingredients and mix until well - combined, then use your tapioca - floured hands to shape the dough into a ball 3) Pre-heat oven to 400 deg Fahrenheit (200 deg Cel) 4) Mix the fresh sliced strawberries with the sugar, and let them sit for 10 — 15 minutes 5) Place the ball of dough on a piece of tapioca - floured parchment paper, and flatten it into a circle by using a tapioca - floured rolling pin until dough is
about 1/4 inch thick.
For The Arugula Pesto Sauce: 1/4 Cup Olive
Oil 3 Garlic Cloves - Peeled & Finely Chopped 3 - 4 Cups Fresh, Washed Arugula, or
about 2 Bunches Salt & Pepper - To Taste Juice From 1/2 Lemon 1 Small Chopped Red Pepper (Optional) 1/4 Cup Chicken Broth (If Needed To Thin The Sauce) 1/4 Cup Toasted Blanched
Almonds To Garnish: 1/4 Cup Chopped Toasted Blanched
Almonds 4 to 5 Tablespoons Diced Tomato To Serve: Grated Pecorino or Caciocavallo Cheese
Paired with
almond butter and protein - rich eggs, with no added
oil, this cake is just
about as healthy as it gets.
Directions: Preheat oven to 350 degrees, lightly
oil and flour a 9 ″ cake pan / Sift cornmeal, flour, baking powder, and salt into a bowl / Whirl
almonds and sugar together in a food processor until
almonds are finely ground / Add flour mixture to the sugar and
almond mixture, process briefly to mix / Grate orange (
about 1 T) and juice the orange (
about 1/3 C) and add to dry ingredients along with eggs,
oil and water / Process for 15 or 20 seconds, scrape the sides and whirl again just briefly / This is a thin batter / Pour into prepared pan and bake for 40 - 45 minutes, or until toothpick comes out clean when tested.
What do you think
about using
almond extract or maybe half
almond and half vanilla extract, or adding some peppermint extract or peppermint essential
oil to it?
Olive
oil 1/2 a bag of frozen leeks 1/2 white onion, chopped 3 - 5 cloves of garlic, minced A bunch of potatoes...
about 6 fairly big ones for me, chopped, skins intact Water or broth White wine vinegar Plain, unsweetened
almond milk Salt, freshly ground black pepper, red pepper flakes (optional), and fresh parsley
1 tablespoon olive
oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used
about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced
almonds for topping, if desired