Not exact matches
Roughly
chop the brazil
nuts, then mix the oats,
nuts, sunflower seeds, ground ginger and coconut shreds in a
large mixing bowl.
10 dried small hot red chiles, such as piquins, stems removed 5 candlenuts (or substitute macadamia
nuts or cashews) 2 stalks lemongrass, bulbs included 1/2 teaspoon turmeric powder 1
large piece galangal, peeled and
chopped (or substitute ginger) 1 small onion,
chopped 1 teaspoon prawn or shrimp paste 1 tablespoon ghee (recipe here) or vegetable oil 4 curry leaves (optional) 1 1/2 pounds prawns or
large shrimp, peeled, heads and tails removed (optional), deveined if desired 1 1/2 cups thick coconut milk, recipe here
Then, in a
large bowl, add the frying pan mixture, the lentil mix from the blender, the rest of the lentils,
chopped nuts and a pinch of salt and pepper.
• 1/4 cup coconut oil • 1/2 cup coconut sugar • 1
large egg • 1 tsp vanilla • 1.5 cups almond meal • 2 T arrowroot starch • 2 T coconut flour • Pinch salt • 1/4 Tsp baking soda • 1/2 cup soy free chocolate chunks (or a good bar
chopped up) • 1/2 cup
nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in half)
This gives you
large bites of walnut in this great bread but you can always
chop those
nuts up if you prefer.
Ingredients: Banana Bars 2 cups all - purpose flour 1/2 cup
chopped nuts 1 teaspoon salt 1 teaspoon baking soda 1 1/2 cups granulated sugar 1 cup sour cream 1/2 cup butter or margarine, softened 2
large eggs 1 1/2 cups mashed bananas 2 teaspoons vanilla extract
Banana
Nut Cake 2 cups Gold Medal ® all - purpose flour 1 package (3.4 ounce) banana cream pudding mix 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 1 cup granulated sugar 3
large eggs 1 teaspoon vanilla 3/4 cup buttermilk 1 1/4 cups mashed bananas (about 3
large) 3/4 cup
chopped peanuts
1/2 cup berries or unsweetened cherries (nutrition stats done with blueberries) 1
large handful (1 ounce) spinach 1/4 cup unsweetened almond milk or kombucha 2 T.
chopped nuts (nutrition stats done with pecans) 2 t. finely shredded unsweetened coconut 1/2 cup cooked brown rice, cooled (Be sure to check Denise's blog for rice cooking instructions)
There are heaps of versions of this Nordic / Viking / Stone Age bread (Stenalder Brød) floating around the internet; my version has a
large variety of
nuts and seeds but if you don't have one in particular or the walnuts are on special you can
chop and change the quantities to your liking.
In another
large bowl place the dried and candied fruits, along with the
chopped nuts.
1 cup vanilla (or plain) brown rice protein 1/2 cup quinoa flakes 3/4 cup gluten - free oats (or buckwheat) 1 cup egg whites 1 cup of coconut milk (from the carton) 1/4 cup applesauce 2 teaspoons baking powder 1 teaspoons baking soda 1/2 grated apple (added after blending the above) 1
large grated carrot (also added after blending the above) 1/4 cup
chopped walnuts (also added after) 1/4 cup of
chopped macadamia
nuts (also added after)
1
large 17 oz (500g) butternut squash 2 small shallots 1/2 cup olives (without pits) Olive oil 1 orange 1/2 cup
nuts (optional) 1 cup parsley,
chopped salt och pepper
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
2 t unsalted butter for the parchment paper 1 C unsalted shelled whole pistachios (skip the
nuts if you'd prefer) 1 T cornstarch 1 1/2 c superfine sugar 1 T fresh lavender buds, separated and left whole, or 1 1/2 t dried buds, coarsely
chopped 6
large egg whites (3/4 C) at room temperature 1/4 t cream of tartar
fine salt 3
large eggs 70 grams cornstarch 35 grams almond meal 150 grams assorted
nuts, coarsely
chopped
Take a
large bowl and add Oats, almond meal, flour, Salt,
chopped pecans, mixed
nuts and brown sugar.
1 orange, juiced 1/4 cup white balsamic vinegar or sherry vinegar 1/2 cup really good olive oil, divided 2 tsp salt, divided 5
large carrots, peeled and diced 2
large celery stalks, diced 4
large onions,
chopped finely 4 shallots,
chopped finely 1/2 cup dried cranberries 1/2 cup dried raisins 1/4 cup sunflower seeds 1/4 cup pumpkin seeds 1/4 cup pine
nuts 1 bunch of chives
Transfer the
nuts to a
large plate to cool, then transfer to a cutting board and finely
chop.
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)
Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely
chopped onion 3 tablespoons finely
chopped parsley 1 tablespoon finely
chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1
large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio
nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above
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
1 (2 - pound) whole flounder 1 teaspoon coarse kosher salt 1 teaspoon ground cayenne 4 dried cayenne chiles, seeded, soaked in water until soft, and
chopped 3 cloves garlic, minced 1
large onion,
chopped 3 macadamia
nuts 1 teaspoon ground ginger 1 teaspoon ground cumin 1/2 cup vegetable oil, divided 1/2 cup cider vinegar 1 teaspoon dry mustard 1 teaspoon granulated sugar 1 cup water
1/2 cup butter 1/2 cup firmly packed golden brown sugar 1/2 cup granulated sugar 1
large egg 1/2 teaspoon salt 1/2 teaspoon baking soda 1-1/2 cups peanut butter 3 tablespoons Kona coffee bean exstract 1/2 teaspoon vanilla extract 1-1/2 cups all - purpose flour 1/2 cup Macadamia
nuts, coarsely
chopped (optional)
for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted pistachio
nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups coconut black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1 lime 1 small red chili — seeded and minced 1/4 teaspoon red pepper flakes
Large handful fresh mint leaves —
chopped sea salt to taste
Cover an area as
large as a letter size page with the
chopped nuts and set aside.
8
large bars Ingredients: 2
large sweet potatoes cut and peeled 2 cups oats Half cup mixed
nuts 3 tbsp maple syrup 1 tbsp coconut oil 7 tbsp water 1/3 cup
chopped apricots 1/3 cranberries 1/3 raisins 1 tsp cinnamon Half cup pumpkin seeds or mixed seeds of your choice
all - purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, melted 1/2 cup firmly packed light brown sugar 1
large egg 1/2 teaspoon vanilla extract 3/4 cup mini semisweet chocolate chips 1/2 cup finely
chopped walnuts (pecans, almonds, cashews, hazelnuts or any other
nuts of your choice) 1/2 cup dried cherrie, coarsely
chopped (raisins, currants, cranberries apricots or any other dried fruit of your choice can be used as an alternative)
For the salad: 1/2 cup uncooked quinoa 4 - 5 cups shredded red leaf or romaine lettuce 1 mango, finely
chopped 1 cup finely
chopped pineapple (about 1/4
large pineapple) 1 cup finely
chopped jicama 1 avocado, finely
chopped 1/2 cup roasted unsalted macadamia
nuts, roughly
chopped 1/2 cup flaked coconut, toasted 2 - 3 green onions, sliced
Olive oil, as needed 1
large zucchini, diced small 1 stalk celery,
chopped small 1/2 — 1 red pepper,
chopped small 1/2 onion,
chopped small oregano, onion powder, garlic powder, salt, pepper, thyme sprig (optional) 9 new potatoes, boiled until tender, mostly peeled, cut in
large chunks Non-Dairy Basil pesto (1 cup basil leaves, 1 - 2 Tbsp pine
nuts, olive oil, ground)(feta cheese for your dairy eating loved ones)
With a
large rubber spatula fold in the grated carrots and
chopped nuts.
(Meat Topping) 2 tbsp olive oil 3 medium onions, finely
chopped 1 1/2 lbs lean ground lamb or beef 2
large tomatoes, peeled seeded,
chopped, and drained 3 tbsp tomato paste 1/3 cup finely
chopped flat - leaf parsley 2 tbsp finely
chopped mint 1/4 cup pine
nuts, lightly toasted 1 tbsp Pomegranate Molasses (reduce unsweetened pomegranate juice to by two - thirds) 1 tbsp freshly squeezed lemon juice 1 1/2 tsp mixed spices (2 parts allspice, 1 part cinnamon, coriander, cloves, and cumin) salt, pepper, and red pepper to taste
1/2 cup brown rice (pre-cooked, use leftovers) 1/2 cup edamame beans (cooked) 2 handfuls of baby spinach about 1/2 cup diced sweet peppers (red, orange, yellow) handful of green onions,
chopped (1 - 2 sprigs) handful of cherry tomatoes, halved 1/4 cup pine
nuts 4 tablespoons hemp hearts 1
large perfectly ripe avocado
1 1/2 pounds eggplant (1
large) 3 tablespoons olive oil 1 medium onion,
chopped 2 ribs celery, inner stalks, diced 1 teaspoon crushed red pepper flakes 1 1/2 cups Pomi
chopped tomatoes 1/4 cup red wine vinegar (make sure your vinegar is gluten - free if you are gluten - sensitive) 1 tablespoon sugar Pinch cinnamon 1/2 teaspoon fresh thyme (optional but good) 2 tablespoons capers, rinsed and drained 8
chopped pitted kalamata olives 1/4 cup minced roasted red peppers (optional) 3 tablespoons pine
nuts, lightly toasted 3 tablespoons golden raisins, roughly
chopped 2 tablespoons
chopped flat - leaf parsley 1 teaspoon finely minced garlic Salt and freshly ground pepper to taste
1 cup vanilla brown rice protein 1/2 cup quinoa flakes 3/4 cup gluten - free oats (or millet or buckwheat flakes) 1 cup egg whites 1 cup coconut milk (from the carton) 1/4 cup applesauce 2 teaspoon baking powder 1 teaspoon baking soda 1/2 grated apple (added after blending the above) 1
large grated carrot (also added after blending the above) 1/4 cup
chopped walnuts (also added after) 1/4 cup
chopped macadamia
nuts (also added after) Directions:
1 cup (8 ounces) unsalted butter plus more for pan 2 cups all - purpose flour 1 teaspoon baking powder 1 teaspoon sea salt 1 cup light brown sugar, packed 1/2 cup granulated sugar 2
large eggs 2 teaspoons vanilla extract 1 cup white chocolate chunks 1/2 cup macadamia
nuts, roughly
chopped
Macadamia brittle: 3/4 cup (180 ml) water 1 1/4 cups sugar 3/4 cup unsalted macadamia
nuts, coarsely
chopped Butter a
large baking sheet; set aside.
5 cups Mixed Baby Kale and Spinach, washed and dried 1/2 cup Dried Cranberries 1/3 cup Pine
Nuts 1/3 cup Pumpkin Seeds 3 Tablespoons
Chopped Cilantro 2
Large Oranges, peeled and sliced into small wedges
2 cups cooked quinoa 1 can organic chickpeas, drained and rinsed 1
large head radicchio, cored and thinly sliced 3 scallions, sliced 6 - 8
large pitted green or black olives, sliced 2 carrots, thinly sliced, preferably with a mandoline 1 stalk celery, halved lengthwise and thinly sliced 3
large roasted red peppers,
chopped (homemade better but jarred ok, too) 2 - 3 tablespoons roughly
chopped flat - leaf parsley 1/4 cup pine
nuts, toasted (can substitute
chopped toasted almonds)
Ingredients: Brownie Base 1 1/3 cups all - purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 3 tablespoons baking cocoa 3/4 cup butter or margarine 1 1/2 cups granulated sugar 3
large eggs 1 teaspoon vanilla extract 1/2 cup
chopped nuts (optional) 4 cups miniature marshmallows
Ingredients: 1 9 - inch pie crust [RECIPE] 2
large eggs 1/2 cup (1 stick) butter or margarine, softened 1/2 cup all - purpose flour 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 cup combination of milk and white chocolate chips 3/4 cup flaked sweetened coconut 3/4 cup
chopped macadamia
nuts
* 1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g)
nuts,
chopped if
large (try an equal mix of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely
chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g)
chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
In a
large bowl, combine the
chopped nuts with the dried fruits and chocolate chips.
* 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
In a
large saucepan, toast the
chopped pistachios in the 2 tablespoons of olive oil for 5 to 7 minutes until the
nuts begin to turn golden.
1 medium -
large zucchini, sliced into paper thin coins 2 small fennel bulbs, trimmed and shaved paper - thin 2/3 cup /.5 oz / 15g loosely
chopped fresh dill 1/3 cup / 80 ml fresh lemon juice, plus more if needed 1/3 cup / 80 ml extra virgin olive oil, plus more if needed fine grain sea salt 4 or 5 generous handfuls arugula Honey, if needed 1/2 cup / 2 oz / 60g pine
nuts, toasted (I used almonds) 1/3 cup / 2 oz / 60g / feta cheese, crumbled
Ingredients for Banana
Nut Bread: 1-1/2 cups mashed bananas from dark - skinned ripe bananas (about 4 to 5
large) 1/3 cup unsalted butter, room temperature 2 cups all - purpose flour 1 cup sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon dried cultured buttermilk (optional) 1/2 cup fine -
chopped walnuts (substitute pecans or favorite
nuts) 2 eggs, fork beaten 1 Tablespoon fresh lemon juice (from 1
large lemon) 1/3 cup milk (2 % is fine) 1 to 2 Tablespoons room temperature butter for basting the top of the bread
In a
large bowl, combine the spelt flour, baking powder, baking soda, salt, cinnamon, ginger, coconut, and
chopped nuts.
1 lbs ground beef 1 lbs ground lamb 1 cup of finely
chopped onion 2
large garlic cloves finely
chopped 7 tbsp of toasted pines
nuts, coarsely
chopped 1/2 cup of finely
chopped Italian parsley 1/4 cup finely
chopped mint 1
large medium hot red chili, seeded and finely
chopped 1 1/2 tsp of ground cinnamon 1 1/2 tsp of ground nutmeg 1 1/2 tsp of black pepper 1 1/2 tsp of salt
1 head of cauliflower 2 Tbsp spices such as: Berbere mix or Paprika, turmeric, cinnamon, cayenne 2 Tbsp coconut oil, melted 2
large handfuls spinach leaves 1 pomegranate 1 handful fresh herbs such as parsley, mint and coriander, roughly
chopped 1 handful
nuts such as brazil, macadamia or hazelnuts (optional to lightly toast)
2 tablespoons refined coconut oil, divided 12 oz Brussel sprouts, trimmed and quartered 1
large carrot, peeled and sliced into thin half - moons 1/4 cup pine
nuts 1/4 cup fresh basil 1 cup loosely packed fresh cilantro 1 cup finely
chopped scallions 2 cloves garlic, minced 1 tablespoon fresh minced ginger 4 cups cooked and cooled jasmine rice [see note] 1/4 teaspoon red pepper flakes 2 tablespoons soy sauce or tamari 1 tablespoon fresh lime juice 1/2 teaspoon agave