Sentences with phrase «cup cashews»

Lastly, add the cauliflower and 1/2 cup cashew milk.

Using a blender or food processor, pulse 3/4 cup cashew nuts into a smooth paste.

I believe you can use about just slightly more than 3/4 cup cashew butter.

In a medium bowl, marinade chicken with 1/4 cup cashew cream, 1 tablespoon avocado oil, lemon juice, and a pinch of salt.

Instead of yogurt: soak 1/2 cup cashews in boiling water for 1 hour.

I did not have any soy yogurt, so used cashew cream instead (made with 1/2 cup cashew pieces and 1/4 cup water).

Bring 1 cup water to boil, turn off heat and pour 1/2 cup cashews into hot water.

In a food processor, grind 1/4 cup cashews with 2 tablespoons almond milk and process until smooth.

I used earth balance as the butter and 1 cup cashew ricotta.

Lastly, add the cauliflower and 1/2 cup cashew milk.

Instead of vanilla, I added about 1/4 cup cashew butter.

* If making your own cashew milk, soak 1/2 cup cashews in filtered water for at least 4 hours, drain and rinse, then blend with 2 cups filtered water.

Breakfast — 16 oz Green Smoothie and 1 Rawkalicious Cookie Morning Snack — Crackers and 1/4 cup Cashew Cheese Lunch — 1 Taco Wrap Afternoon Snack — 1/3 batch of Kale Chips Dinner — 2 slices (1/4 tray) Pizza with 1/2 cup each of Herbed Couscous, Broccoli Salad and Beet Salad Dessert or Evening Snack — 1 cup Chia Pudding or Protein Shake *

Using 1/2 cup Almond flour and 1/2 cup cashew flour + 1 Tbl coconut flour, I found the loaf to be even lighter in texture.

1/2 cup local raw honey 1/2 cup freshly made / gently melted coconut butter or coconut oil 4 eggs at room temperature Juice and rind of one large lemon 1/2 tsp vanilla 3 cups cashew meal 2 tbsp coconut flour 2 tbsp arrowroot starch 2 tbsp poppy seeds 3tsp baking powder Pinch salt

Sauce: 1 cup cashews soaked in boiling water for 30 minutes 3/4 cup chicken stock 2 tsp thyme 1 tsp salt Juice from 1/2 small lemon

3/4 cup uncooked quinoa 1 - 2 cups shredded red cabbage 1 cup shredded kale 1 red bell pepper, diced 1/2 red onion, diced 1 cup shredded carrots 1/2 cup chopped cilantro 1/4 cup diced green onions 1/2 cup cashew halves or peanuts Fresh lime, for a bit of tang

Matcha latte with homemade cashew mylk (simply soak 1 cup cashews overnight in water, then rinse and blend with 5 cups water, find recipe for latte here) has become my morning ritual, along with meditation.

I soak 1 cup cashews for 10 minutes in hot water drain them, put them in the blender.

raw gluten free dairy free Ingredients: 3 mediums carrots 1/2 cup almond meal 1 cup dates 1 cup dried pineapple 1/2 cup shredded coconut 1 teaspoon cinnamon 1 cup walnuts Icing 2 cup cashews juice from 1 lemon 2 tbs liquid...

9 cups of baby spinach, washed 6 mandarins, peeled and segmented 1/2 cup diced green onion 1/2 cup shredded carrots 1/2 cup cashews 8oz can sliced water chestnuts, drained 1/2 cup olive oil 1/4 cup rice vinegar 1/4 cup ponzu sauce 1/2 teaspoon dried ginger 1 cup chow mein noodles

Place 1 1/2 cup walnuts and 1/2 cup cashews on a baking sheet and toast for 8 - 10 minutes, until lightly browned.

For the coconut - cashew cream: 1/2 cup coconut milk 1/4 cup cashew yoghurt 1 tsp vanilla extract 1/8 tsp cinnamon

you can use 1/2 cup cashew paste.

Using a rotary cheese grater to create a cheese - like topping, grate the 1/4 cup cashews evenly across the top, and cook uncovered for 5 minutes more, or until the potatoes are tender when pierced with a knife and the edges are lightly browned.

Salad: -1 can chickpeas, drained and rinsed -2 cloves garlic -1 / 2 cup cashews -1 T taco seasoning -1 T olive oil -1 head romaine, roughly chopped -1 / 2 c salsa (I love Pioneer Woman salsa!)

Vegan Broccoli Salad: For the Salad: 1 head of broccoli 6 pieces vegan bacon 1 cup raisins 1 cup cashews Dressing for Salad: 1/2 cup sugar 1 cup Veganaise 2 tbsps red wine vinegar While cooking vegan bacon, wash and cut broccoli into bite - size pieces.

1 pkg Kelp Noodles — rinsed well and softened in hot water 3 stems Bok Choy, or Nappa Cabbage, Chinese Lettuce or other Asian Salad Greens — sliced 1 Carrot — shaved or grated 1 Celery stalk — sliced 1/4 Red Pepper — diced 2 Green Onions — cut on diagonal 2 Tbsp Cilantro — stems removed and leaves chopped 1/4 cup Cashews Sesame seeds to garnish if desired

1 cup cashews unsalted raw 1/2 cup pecan pieces, raw 1 cup pumpkin puree 2 tablespoons coconut oil 1/2 cup FruitSweet (or agave syrup, maple syrup or honey) 1/2 cup water 1/4 teaspoon kosher salt 1/4 teaspoon ground allspice 1/4 teaspoon ground ginger ⅛ teaspoon cloves, ground 1 teaspoon cinnamon Directions

Ingredients: 1 Cup Cashew nuts Juice from 1/2 lemon 1 garlic glove 1 teaspoon honey (optional) 1 teaspoon mustard (optional) 1/2 teaspoon salt

For the soup, chop cucumber, avocado, and green onions and combine with 1 cup cashew cream in a blender or food processor.

Creamy Red Curry Dressing: 3/4 cups cashew milk ** 1 tablespoon red curry paste, or to taste juice of one lime 1 teaspoon sugar or other sweetener

● 1/2 cup cashew butter ● 2 tsp.

Breakfast — 8 ozs Gifts of the Earth Cereal with Almond Milk Morning Snack — 16 oz Green Smoothie Lunch — 2 cup Big Leaf Salad with Crackers with 1/4 cup Cashew Cheese Afternoon Snack — 1/3 batch of Kale Chips Dinner — 2 slices (1/4 tray) Pizza with 1/2 cup each of Herbed Couscous, Broccoli Salad and Beet Salad Dessert or Evening Snack — 1 Rawkalicious Cookie or Protein Shake *

2 1/2 cup Cashew Flour 1 3/4 cup Oat Flour 1/2 cup Cocoa Powder 3/4 cup Maple Syrup 1/4 cup Water 1 Tablespoon Pure Vanilla Extract 1 teaspoon Sea Salt 1/2 cup chopped Walnuts

1 tablespoon olive oil 1/2 of a medium onion, peeled and slivered 2 large cloves garlic, sliced 2 generous cups baby carrots 3/4 pound seedless cucumbers (3 very small cucumbers) 1 cup cashew pieces and halves 1 - 14.5 ounce can coconut milk 1 scant tablespoon vegan fish sauce 1/4 cup very lightly packed fresh cilantro leaves 1/4 cup very lightly packed fresh Thai basil leaves Coarse sea or kosher salt to taste Freshly ground black pepper to taste zest of one lime

1 cup freshly ground (or gently melted) coconut butter 1 tsp vanilla Pinch salt 1/2 cup cashew meal 3 tbsp raw honey (or use maple syrup for a vegan version) 2 tbsp raspberry juice (optional)

Base Ingredients: 1 cup pitted medjool dates 1/2 cup shredded coconut 3/4 cup almonds 3 tablespoons coconut oil 1/2 teaspoon cinnamon 1 pinch of salt Filling Ingredients: 2 cups cashews soaked overnight in water 1/4 cup coconut oil 1 cup coconut cream 1 cup shredded coconut 2 limes juiced 1/4 cup maple syrup or brown rice syrup To Garnish: Crushed pistachios Lime slices Grated lime rind Instructions: Line a square cake tin with baking paper and set aside.

INGREDIENTS 3/4 cup uncooked quinoa 1 - 2 cups shredded red cabbage 1 cup shredded kale 1 red bell pepper, diced 1/2 red onion, diced 1 cup shredded carrots 1/2 cup chopped cilantro 1/4 cup diced green onions 1/2 cup cashew halves or peanuts Fresh...

1 cup Cashews — unsoaked 1 cup Coconut Juice of one lemon 1 tablespoon Agave 1/2 teaspoon Sea Salt 1/2 cup Pistachios 1 teaspoon Lavender

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

Icing 1 cup macadamia nuts 1/2 cup cashews 3/4 cup meat of young Thai coconut 2 tablespoons each light agave syrup 2 tablespoons raw honey 3/4 cup coconut oil

Vanilla Cream Filling 1 1/2 cups cashews — soaked for 4 hours 1/2 cup meat of fresh young Thai coconut 1/2 cup almond milk — homemade if possible seeds of 1vanilla bean 1/2 cup light agave syrup 1/2 cup coconut oil

Crust 1 cup almonds — soaked overnight 1/2 cup cashews — soaked for 4 hours 1/4 cup coconut flakes 1/2 cup soft dates — pitted, more if needed 1 teaspoon vanilla extract pinch of sea salt

1 cup cashews, soaked in water for at least 2 hours or overnight 2 cups veg broth 2 tablespoons white miso (see recipe note) 2 teaspoons cornstarch or arrowroot

Looks great, but... for the cashew dressing, the directions are «1 cup cashews, soaked for at least one hour».

@ Sue Perez — if your son is allergic to nuts, then I suggest subbing an additional 1/2 cup butternut squash and a bit of extra nutritional yeast for the 1/2 cup cashews.