2 cups of farro 1/2
cup of roasted peanuts, chopped 1 large cucumber, peeled and chopped 1 large tomato, chopped 1 bunch of fresh basil, chopped 1 bunch of fresh cilantro, chopped 1 bunch of fresh mint, chopped 1 medium red onion, chopped 1 ear of raw corn, shaved
Add the 2
cups of roasted peanuts and continue cooking and stirring until the mixture reaches 300 F (150 C).
Not exact matches
For information on how easy and healthy sprouting can be click here: Sprout People Kids can help with the sprouting process and then help with the snacking once they're
roasted up This batch included 2
cups of raw, dried Gorbanzo Beans, 1/2
Cup Soy Sauce, 1/4
Cup Peanut Butter, 1/4
Cup fresh Orange Juice, and a Tbs.
Rocky Road Candy: Replace almonds with 2
cups dry -
roasted peanuts and 6
cups of miniature marshmallows.
peanut praline 1/2
cup dry
roasted peanuts, unsalted 2 teaspoons maple syrup 1 teaspoon maple sugar (or coconut sugar) few good pinches
of sea salt
DO NOT POST THIS — JUST NEED AN ANSWER My NutriBullet Pro 900 locks up and won't turn the
cup of organic dry
roasted Valencia
peanuts after a few spins.
2 tablespoons canola oil 2 pounds boneless, skinless chicken thighs 1 tablespoon kosher salt 1 large onion, chopped 3 - inch piece
of ginger, peeled and minced 8 garlic cloves, minced 3 pounds sweet potatoes, peeled and cut into 2 - inch pieces 1 — 15 ounce can crushed tomatoes 4
cups low sodium chicken stock 1
cup natural creamy
peanut butter 1
cup roasted peanuts 1 tablespoon ground coriander 2 teaspoons cayenne, or to taste salt and freshly ground black peppers 1/2
cup cilantro, chopped
Prepare 1
cup of walnuts and 1/2
cup of raw
peanuts (if you can not find it, you can also use
roasted unsalted
peanuts, but raw
peanuts work better for this dish).
For the salad: 1 1/2 lbs zucchini 1 lb cherry or grape tomatoes, sliced in half 1/2 lb cucumber, sliced into half moons (about 1 1/2
cups) 1/2
cup finely diced red onion 1/2
cup roasted, salted
peanuts 1
cup fresh herbs, such as: Thai basil, mint, cilantro (or a mix
of all three), chopped
Add 1
cup of roasted, salted
peanuts to the bowl
of popped corn before pouring on the syrup.
-1
cup non-dairy milk (I used coconut milk, but almond or soy will work too)-3 / 4
cup frozen strawberries -1 / 4
cup roasted unsalted
peanuts (you can also use 2 T
of natural
peanut butter, if you are strong enough to keep such things in the house — I'm not)-1 / 4
cup frozen blueberries -1 scoop protein powder (I used Sunwarrior vanilla)-2 medjool dates
2
cups dry
roasted, unsalted
peanuts a good pinch
of salt about 6.4 ounces
of dark chocolate, melted for dipping
When the caramel has cooled some, stir in the 2
cups of dry
roasted peanuts along with a good pinch
of salt.
4 ounces ALOHA original dark superfood chocolate, roughly chopped 2 tablespoons refined coconut oil 1/3
cup creamy
peanut butter 1 tablespoon Grade B maple syrup, cold 3 - 4 tablespoons
peanut meal 1 tablespoon dry
roasted peanuts, roughly chopped Pinch
of fine sea salt
4
cups prepared sticky rice 2 tablespoons sesame oil 1 small onion, diced 5 ribs
of celery, diced 8 ounces ready - to - serve teriyaki tofu, diced medium 1/4
cup peanut butter 1/3
cup soy sauce 1 teaspoon garlic, minced or powdered 1/8 teaspoon cayenne pepper 1 1/4
cups cold water 2 tablespoons cornstarch 1
cup roasted peanuts, salted or unsalted, for garnish 1/2
cup chopped green onions for garnish
* 2
cups unsalted,
roasted peanuts, preferably organic * pinch
of salt, or to taste * 1 - 2 teaspoons
peanut oil or organic, sustainable shortening: I used one made from coconut / palm oil (optional - for creamier
peanut butter) * 2 teaspoons honey or pure maple syrup, or to taste (optional - for sweeter
peanut butter)
Thai Pesto 2/3
cup unsalted dry
roasted peanuts 2 garlic cloves, sliced 2 teaspoons finely grated fresh ginger with the juice 2 long green Thai chiles, seeded and chopped (I used fresh cayenne chiles) 1 small bunch fresh cilantro leaves (about 1 packed
cup), stems discarded 1 large handful
of fresh mint leaves 1 large handful
of fresh basil leaves (rough chop) 1 - 2 tablespoons soy sauce or Thai fish sauce (to taste) 2 tablespoons freshly squeezed lime juice (2 limes) 1 tablespoon brown sugar or palm sugar
1 1/2
cups fried
peanut, shells on (
roasted will do as well) 2 cloves garlic 1 lesser galangal (or galangal or small piece
of ginger) 2 candle nuts (or macadamia or Brazil nuts) 4 Tbsp sweet soy sauce (Ketjap) 2 Tbsp palm sugar 1 tsp salt
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece
of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2
cups water 2 regular or 1 large vegetable bouillon cube (enough for 2
cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked,
roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2
cups cooked chunks 1
cup (approximately) red or gold grape tomatoes, halved 1
cup finely chopped Swiss chard (I use a food processor for this task) 1/3
cup fresh cilantro leaves and tender stems, rough chopped Zest
of 1 large lime 1/4
cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4
cup chopped
roasted and lightly salted cashews and
peanuts and sprigs
of basil or cilantro
1/2
cup crunchy
peanut butter 1/3
cup maple syrup 1/4
cup coconut oil, liquid 1 teaspoon vanilla extract pinch
of salt 1/2
cup dry
roasted cashews, roughly crushed
14 ounces extra firm tofu (non GMO) 8 ounces brown rice noodles 2 tablespoons
roasted peanut oil 1 large shallot, finely chopped 2 small bunches of broccolini, stalks trimmed 1 - 1 1/2 cups Thai peanut sauce, recipe follows Heavy pinch of red pepper flakes Roasted peanuts, finely chopped Fresh cilantro, finely
roasted peanut oil 1 large shallot, finely chopped 2 small bunches
of broccolini, stalks trimmed 1 - 1 1/2
cups Thai
peanut sauce, recipe follows Heavy pinch
of red pepper flakes
Roasted peanuts, finely chopped Fresh cilantro, finely
Roasted peanuts, finely chopped Fresh cilantro, finely chopped
1 package (12 oz) GUITTARD CHOCOLATE CHIPS
of choice 6 tablespoons
peanut butter (creamy or crunchy) 3
cups crispy rice cereal 3/4
cup roasted peanuts (salted or unsalted)
1 tablespoon
roasted peanut oil 3 garlic cloves, minced 1
cup creamy natural
peanut butter 1
cup coconut almondmilk blend 1/4
cup tamari (or soy sauce) 2 tablespoons rice vinegar 1 heaping teaspoon red pepper flakes 1/4 teaspoon dried cilantro, optional Pinch
of fine sea salt
Ingredients 1 block
of ramen noodles 2
cups boiling water 1/4
cup canned full fat coconut milk sriracha to taste (I used about 2 tablespoons) salt to taste half a block
of firm tofu a handful
of chopped
peanuts (
roasted and unsalted) 1 scallion, chopped few pinches
of fresh cilantro leaves fresh lime wedges
1 1/2 teaspoons
roasted peanut oil 1/2 teaspoon ground cayenne pepper 1/4 teaspoon ground cumin 1/8 teaspoon garlic powder Heavy pinch
of fine sea salt 1
cup dry
roasted unsalted
peanuts
Salad 4 medium carrots, peeled and shredded on the large holes
of a cheese grater 1 large cucumber, peeled, seeded, halved crosswise, and thinly sliced into half moons 1/3
cup chopped unsalted
roasted peanuts 1 Thai, serrano, or jalapeño chile, ribs and seeds removed, thinly sliced 6 oz dried rice noodles (rice vermicelli), broken into 6 - inch pieces 4 - 5
cups romaine lettuce, chopped 1/2
cup fresh basil, chopped 1/4
cup fresh cilantro, chopped 1/4
cup fresh mint, chopped
Bowls 6
cups finely chopped kale 2 teaspoons extra virgin olive oil 1 teaspoon toasted sesame oil 1/4 teaspoon chili oil Pinch
of salt 1 1/2
cups shredded carrots 6 tablespoons
roasted, unsalted sunflower seeds 6 tablespoons raw cashews 1 1/2 tablespoons black sesame seeds Cilantro sprigs for garnish Dressing 1/4
cup unsweetened
peanut butter ** 2 teaspoons toasted sesame oil 2 teaspoons rice vinegar 1 teaspoon honey 1 teaspoon soy sauce 1 teaspoon sriracha hot sauce 4 tablespoons water
For example, 1/4
cup of dry -
roasted soy nuts contains 11 grams
of protein, 10 grams
of fat, 11 grams
of carbohydrates and 150 calories, and 1/4
cup of dry -
roasted peanuts has 7 grams
of protein, 5 grams
of carbohydrates, 160 calories and 13 grams
of fat.
Bring together 1 chopped apple, 1 peeled and chopped cucumber, fistful
of boiled fresh green peas, 1 grated carrot, 1/4
cup paneer cubes (sauteed in a tsp
of oil for 2 - 3 mts), salt and pepper to taste, 1/2 tbsp honey, 1 1/2 tbsps coarsely ground
roasted peanuts.