Not exact matches
1 1/2
cups raw
almonds 1/2
cup raw walnut halves 1/2
cup raisins 1/2 teaspoon Kosher salt 1/2 teaspoon cinnamon 1/4 teaspoon vanilla
paste 1/2
cup dessicated (unsweetened) coconut 1/4
cup flax meal Zest
of 1 tangerine 1/3
cup dried cherries
3
cups blanched
almond flour 1/2
cup coconut oil Scant 1/2
cup brown sugar 2 eggs 1 teaspoon baking soda 1 teaspoon Kosher salt 1/2 teaspoon vanilla
paste 3/4
cup dark chocolate chips 3/4
cup dried cranberries Zest
of 1/2 orange
I added a small tin
of tomato
paste to it along with about 2
cups of fresh spinach, some finely chopped
almonds, grated asiago and hot chili flakes and served it over brown rice pasta for a delicious, simple supper that tasted just like summer.
For the
Almond Parmesan: 1/2
cup raw
almonds 1 / 4
cup nutritional yeast sea salt to taste 1teaspoon olive oil 1teaspoon
of white miso
paste (optional but add an extra cheesy / salty flavour)
Crisp 1
cup pecans or walnuts — it's always better to soak and dehydrate nuts, as it makes them easier to digest 1/2
cup sprouted oat flour (see recipe below) 1/2
cup rolled oats 1
cup almond flour 1/2
cup vanilla date
paste (see recipe below) zest
of 1 lemon 2 or more tablespoons fresh rosemary — chopped 1/2 teaspoon salt
5
cups rolled oats, preferably thick - cut (if you're gluten - sensitive, be sure to use oats marked gluten - free) 1
cup whole raw
almonds 1/3
cup roughly chopped pecans or walnuts 4 teaspoons cinnamon 1 teaspoon salt 1/4 teaspoon ground cardamom 2/3
cup unsweetened applesauce 1/3
cup extra virgin olive oil 1/4 c maple syrup 1/4
cup coconut palm sugar (or increase maple syrup to 1/2
cup) Zest
of one organic orange 2 teaspoons vanilla
paste, or 1 tablespoon vanilla extract 1
cup dried fruit
of choice (raisins, cranberries, etc..)
In the bowl
of a stand mixer fitted with a paddle attachment, add the
almond paste, 1
cup of sugar and salt.
butter for greasing pan (s) 14 ounces / 1 1/2
cups / 2 tubes
of almond paste 5 large eggs, whisked 1 3/4 ounces / 45 g / scant 1/4
cup organic cornstarch scant 1/2 teaspoon fine grain sea salt 6 tablespoons / 1/3
cup / 80 ml unsalted butter, melted & cooled
6 eggs (I used local organic, free range) 1/4
cup of almond milk (I used unsweetened vanilla) 2 teaspoons
of ground cinnamon 1 teaspoon
of vanilla extract or
paste
3 tbsp rum 30 g (1/2 dl; 1/4
cup) raisins 2 eggs (European size M; U.S. L), separated 1 1/2 tbsp granulated sugar 1/2 tsp vanilla
paste OR 1/2 vanilla bean, split lengthwise & seeds scraped out pinch
of fine sea salt 1,5 dl (2/3
cup) whole milk 55 g (1 dl; 1/2
cup minus 1 tbsp) all - purpose flour 15 g (1 tbsp) butter, for frying 15 g + 15 g (1 + 1 tbsp) butter, to caramelize about 1/2 dl (1/4
cup) sliced
almonds 1 1/2 tbsp powdered sugar, to caramelize
10 oz pitted medjool dates (approximately 1
cup, condensed) 1/2
cup almonds 1 tbsp cocoa powder 1 tsp cinnamon pinch
of sea salt 2 oz
almond paste (canned or use recipe below) cocoa powder, coconut & ground pistachios, for rolling
To make golden milk, add 2
cups of almond milk (you can also use coconut milk) and 1 teaspoon
of golden
paste to a sauce pan.
3 overripe organic bananas 1/2
cup of gram flour (chickpea flour) 1/2
cup of gluten - free muesli 1/2
cup of almond flour (or wholegrain spelt flour if you are not gluten - intolerant) 1 egg (or chia egg for vegans) 1/2
cup of coconut sugar 1/2
cup of plant milk 1 tsp
of vanilla essence or
paste 1 tsp
of cinnamon 1 tbsp
of coconut oil 2 tbsp nut butter (I prefer
almond or cashew) 1 tsp
of gluten free bicarbonate
of soda Optional: berries, fresh or frozen
Body - Ready Brownies (Semi-Raw) Ingredients: 1 teaspoon coconut oil 1/2
cup raw honey 1 1/2
cups raw
almond butter 1 1/2
cup carob powder 1 1/4
cups of date
paste (You can buy date
paste in stores, or you can make your own.
2 1/4
cups of rolled oats (Bob's Redmill Gluten Free) 1
cups of whole raw
almonds 2 bananas (I used larger, ripe bananas) 1/4
cup of Vega Sport Vanilla Protein Powder 5 tablespoons
of maple syrup or you can try very soft Medjool dates (4 - 5) pitted 1 tablespoon
of coconut oil 2 teaspoons
of vanilla extract or 1 teaspoon
of vanilla
paste 2 teaspoons
of ground cinnamon 1 teaspoon
of salt
Add the
almonds, garlic and 3/4
cup of water and purée into a smooth
paste, adding enough
of the remaining 1/2
cup of water to yield a very smooth mixture.
To add that extra flavor and creamy texture to the scones I used 1/2
cup of grated
almond paste and 1/3
cup of butter.
Serves 2 Ingredients Roasted Pear 1 beurre bosc pear, peeled, halved 1 tsp cinnamon spray
of coconut oil Chia Porridge 1/2 tsp vanilla bean
paste 1 1/2
cup Luz
Almond Milk 1/4
cup chia seeds Raspberry Coulis 1
cup frozen raspberries 1/4
cup water 1/2 tsp vanilla 1 tbsp maple syrup Method To prepare...
2 tablespoons peanut butter —
almond butter or sesame tahini can be used instead
of peanut butter 2 tablespoons nutritional yeast 1 tablespoon mellow white miso
paste 1/4 water for the sauce 4 ounces dry noodles (100 % buckwheat noodles shown in the picture) 3
cups water for cooking the noodles
Cake ingredients: 1/3
cup unsweetened
almond or soy milk 1 teaspoon raw apple cider vinegar 2 tablespoons ground flax seed 1 1/4
cups gluten - free all purpose flour
of your choice (that contains psyllium husk, xanthan gum or guar gum) 2 1/2 teaspoons baking powder 1 tablespoon ground ginger 1 teaspoon ground cinnamon pinch
of fine sea salt 1/4
cup melted unrefined coconut oil OR olive oil 1/4
cup unsweetened applesauce 1/3
cup fancy molasses 1/4
cup maple OR coconut palm sugar 2 teaspoons vanilla extract or vanilla bean
paste 1/2
cup vegan chocolate chunks
Glaze Ingredients: 6 oz Tofutti non-dairy cream cheese 1
cup unrefined powdered sugar 1/2 tsp vanilla bean
paste (or extract) 2 - 3 tbsp
almond / coconut milk to thin the glaze a bit squeeze
of orange juice (optional)
FOR THE CHICKEN MARINATE • 8 chicken thighs • 3 tablespoons olive oil • 1/2 teaspoon cayenne • 1/2 teaspoon black pepper • salt to taste • 1/2 teaspoon paprika • 1 teaspoon tomato
paste • 3 tablespoons fresh lemon juice • zest
of a lemon • 1 teaspoon minced garlic • 1 teaspoon herb de Provence (mixed herb, Optional) FOR THE SAUCE • 4 medium sweet peppers, sliced thinly • 1 large green pepper, sliced thinly • 2
cups coconut milk • 1/4
cup chicken broth or water (optional) • 1 small yellow onion, chopped • 2 garlic cloves, chopped • 1 teaspoon fresh grated ginger • 2 - 3 tablespoons
almond butter, packed • 2 teaspoons coconut oil (any oil will do) • 2 tablespoons tomato
paste • 1/2 teaspoon cumin • 1/2 teaspoon cayenne • salt and black pepper to taste
Add the
almond paste and 1/3
cup gluten - free all purpose flour and blend until mixture is fully combined and no large chunks
of almond paste remain (about 1 minute).
butter, a pinch
of salt, and remaining 1/2
cup almonds in a food processor until nuts are ground and mixture forms a coarse
paste.
1/2
cup honey syrup 3
cups rolled oats 2
cups quinoa flakes 2
cups mixed seeds (sunflower, pumpkin, sesame etc) 2
cups toasted
almonds Finely grated zest
of one orange 1/2 tsp ground cinnamon 1 tsp vanilla
paste 1/2 tsp sea salt
Serves 2 Ingredients Roasted Pear 1 beurre bosc pear, peeled, halved 1 tsp cinnamon spray
of coconut oil Chia Porridge 1/2 tsp vanilla bean
paste 1 1/2
cup Luz
Almond Milk 1/4
cup chia seeds Raspberry Coulis 1
cup frozen raspberries 1/4
cup water 1/2 tsp vanilla 1 tbsp maple syrup Method To prepare...
A half
cup of strong coffee into the blender with heated plant milk, a TBS
of ground oats, some flax and nuts, cocoa powder, a
paste made
of dates, turmeric, and sometimes spices or an extract like hazelnut,
almond, vanilla, etc..
Beans, peas and lentils 1/2
cup (150 g) baked beans in tomato sauce (GI 49) provides an average
of 7 g protein 1/2
cup (130 g) canned, drained cannellini beans (GI 31) provides an average
of 8 g protein 2/3
cup (125 g) cooked red lentils (GI 26) provides an average
of 12 g protein 1
cup (180 g) cooked split peas (GI 25) provides an average
of 12 g protein 1
cup (170 g) cooked soy beans (GI 18) provides around 23 g protein 100 g (3 1/2 oz) tofu provides around 10 g protein (GI not relevant as tofu contain no carbohydrate) 1
cup (250 ml) light soy milk (GI 44) provides around 7 g protein Grains and grain foods 3/4
cup (30 g) Kellogg Special K original (GI 56) provides around 6 g protein 3/4
cup (45 g) Kellogg All - Bran (GI 44) provides around 7 g protein 1/4
cup (30 g) uncooked traditional rolled oats (GI 57) provides around 3 g protein 1 slice (35 g) Tip Top 9 - grain Original bread (GI 53) provides around 4 g protein 1 slice (40 g) Burgen Soy - Lin bread (GI 52) provides around 6g protein 1
cup (170 g) cooked brown rice (GI 59 — 86, so check the tables and choose a low GI one) provides around 5 g protein 1
cup (170 g) cooked basmati rice (GI 58) provides around 4 g protein 1
cup (180 g) cooked pasta (GI 35 — 54) provides around 6 — 7 g protein 1
cup (180 g) cooked fresh rice noodles (GI 40) provides around 2 — 3 g protein 1
cup (180 g) cooked soba / buckwheat noodles (GI 46) provides around 7 g protein 1
cup (190 g) cooked pearl barley (GI 25) provides around 4 — 5 g protein 1/2
cup (90 g) cooked quinoa (GI 53) provides around 4.5 g protein Nuts and seeds A small handful (30g / 1oz)
of most nuts or seeds will deliver around 5 g protein (GI not relevant as most nuts and seeds contain almost no carbohydrate, they are rich in good fats) Stock your pantry with legumes, wholegrains (such as grainy breads, muesli, quinoa, amaranth, brown rice, pearl barley and rolled oats), nuts (particularly
almonds, Brazil nuts, cashews and peanuts), and seeds (sesame seeds, tahini
paste, and pumpkin seeds).