Not exact matches
Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3
cups nut or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut flakes 1/2
cup coconut
oil 1
cup sprouted pecan butter or almond butter 3/4
cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2
cup almond flour 1 1/2
cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)
Cheese Base 1
cup nuts — cashews, almonds, or macadamia 2 tablespoons olive
oil 3 tablespoon freshly squeezed lemon juice 3 - 4 tablespoon non-dairy acidophilus 1 teaspoon raw honey 1 garlic clove pinch of salt
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
about 5 clementines — divided 2/3
cup coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon vanilla extract 1/2
cup hazelnuts 1/4
cup chocolate chips — I used vegan mini-chips 1
cup cooked black beans 2 tablespoons sesame tahini or another
nut butter 1/4
cup cocoa powder 1/2 tablespoon coconut
oil 1/4 heaping
cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional
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
6 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2
cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew
nuts 6 almonds 6 candlenuts (or substitute macadamia
nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable
oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
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.
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
Melt together 1/3
cup coconut
oil, 2T molasses, 4T sunbutter (or other
nut butter but sunbutter gives it a great cookie taste.)
• 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)
Add basil,
nuts, cheese, 1/4
cup oil and 1/2 tsp salt; pulse until coarsely pureed.
of the Extra Virgin Olive
Oil and 1/2
cup of honey over the
nuts, and stir well to coat.
1
cup of fresh of frozen peas a handful of basil (about 1/4
cup) chopped 1/4
cup of pine
nuts 1 clove of garlic 1/4 teaspoon of salt pepper 1/4
cup of olive
oil 1/4
cup of water
And all you need is 5 mins MAX Ingredients -2 / 3 scoops Rolled Oats -1 / 2
Cup Almond Milk -1 Granny Smith Apples Chopped -1 Tbsp Cinnamon -1 / 2
Cup Frozen Berries -1 / 2 tsp Vegan butter / Coconut
oil Optional
Nuts (Almonds / Walnuts) 1 Tbsp Sugar Step 1: Prepare oatmeal as said on label of QuickOats box.
My son also makes a fabulous shampoo out of 1/3
cup Dr. Bronners liquid soap, 1/4 c. coconut milk, and 1 tsp
nut oil (he uses walnut).
Place the following ingredients in a blender: pine
nuts, basil leaves, parmesan cheese, olive
oil, cooked pea tendrils, 1/3
cup pasta water, salt, pepper, and optional cooked onion and garlic.
Can be made
nut, gluten free Ingredients 1/2
cup Semolina flour (or Brown rice flour for Glutenfree) 1/2
cup dry Coconut flakes 1 Tablespoon Coconut
oil (optional.
-LSB-...] ground flaxseed (optional - see note below) 3/4
cup coconut
oil or butter3 / 4
cup honey2 Tablespoons vanilla extract2 Tablespoons cinnamon1 1/2
cups unsweetened, shredded coconut1
cup chopped
nuts of your choice1 to -LSB-...]
4 large artichokes 2
cups bread crumbs 1
cup grated parmesan or pecorino romano cheese 1
cup raisins (red or white) 1/2
cup pignoli
nuts extra virgin olive
oil Salt and pepper to taste
Place garlic scapes, lemon zest & juice,
nuts, and 1/2
cup of the olive
oil in a food processor and blitz until smooth.
1/3
cup vegetable
oil 3/4
cup sugar 1 teaspoon vanilla 1/4 teaspoon nutmeg 1/4 teaspoon allspice 1/4 teaspoon cinnamon pinch salt 1 1/3 teaspoons baking soda 1
cup all - purpose flour 1/2
cup whole wheat flour 1/4 to 2/3
cup nuts (raw unsalted is best, I like mixing 1/2 sunflower seeds, 1/2 chopped walnuts) 1/4
cup seeds /
nuts to top loaf
2 packages of DOLE baby spinach 1/2
cup pine
nuts 1/2
cup raisins 3 Tbsp dry sherry 2 Tbsp olive
oil 2 cloves of garlic, sliced pinch of smoked spanish paprika salt and pepper to taste
Smashed Avo on Golden Gut Loaf Serves two Two slices Golden Gut Pumpkin and
Nut Loaf 4 cloves garlic sliced 1 tbs olive
oil 1 avocado 1 tbs lemon juice Pinch of cumin 2 tsp olive
oil 1/2
cup feta (cubed) Extra olive
oil for drizzling Coriander or flat leaf parsley to serve In a small frying pan place olive
oil and fry garlic til golden.
3 Delicata squash (about 3 pounds total) Extra-virgin olive
oil 1/4 teaspoon coarse salt 1/4 teaspoon freshly ground black pepper 1 pound bow - tie pasta 2 bunches Italian (Tuscan Lacinato) kale 1/2
cup pine
nuts 1
cup crumbled feta cheese
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2
cups olive
oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine
nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish
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
Purée Brazil
nuts, garlic, lime zest, 1
cup cilantro, and remaining squash
oil in a food processor until smooth.
1
cup Beet Puree 1/3
cup coconut sugar (sub any sugar) 1/4 agave netar 1/4
cup coconut
oil, melted 2 eggs 1.5 tsp baking soda 1/4 tsp salt 1/2 tsp vanilla extract 1/2 tsp coffee extract (optional) 1/4
cup + 2 tbsp coconut milk (sub almond, rice or soy milk) 1/2
cup cocoa powder 1 1/4
cup whole wheat flour 2 tbsp corn starch 1/2
cup chocolate chips 1/2
cup mixed
nuts / seeds for topping (pecans, pumpkin seeds and hazelnuts is what I chose)
1
cup almonds 1/2
cup macadamia
nuts + extra for topping 1
cup medjool dates, pitted 1/2
cup coconut flakes + 2 tablespoons warm water, if needed + coconut
oil for greasing
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
1 bag spinach (washed and dried) 8 ounces pine
nuts (soaked) 2 cloves garlic 2 teaspoons nutritional yeast (optional) Sea salt Black pepper Dash of cayenne pepper (optional) 1/8
cup lemon juice 1/4
cup hemp
oil or olive
oil 2/3
cup apple cider or red wine vinegar 1 to 2
cups fresh basil
1
cup all natural smooth peanut butter or almond butter — make sure you have fully stirred the
nut butter (the
oil naturally separates from the ground
nuts and needs to be smoothly integrated)-- this will assist in avoiding oily runoff
Paleo Mayonnaise Print This Recipe Serves 1 - Multiply by - + RECIPES > CONDIMENTS, DRESSINGS, & DIPS Save to Favorites Ingredients: 1 pasture raised egg (room temperature) 1/2 tsp mustard powder 1/2
cups walnut
oil or other
nut oil 1 tsp fresh squeeze lemon juice Sea Salt and pepper to taste Step: Preparation: 1 Combine egg, mustard powder, and lemon juice in a food processor until it reaches a thick, creamy consistency.
1
cup whole wheat flour seasoned with salt, pepper, garlic powder and oregano 1 tablespoon olive
oil 3 cloves garlic, chopped 2 (8 - ounce) boneless, skinless chicken breasts, halved or pounded thin 8 ounces baby spinach 2 tablespoons balsamic vinegar 1/3
cup low - sodium chicken broth 1 can Italian chopped tomatoes with juice 2
cups whole wheat couscous, cooked chopped basil and pine
nuts, optional
In a Vitamix or other blender, blend together garlic, 1/4
cup pine
nuts, egg yolks, olive
oil, water, lemon juice, sea salt, and black pepper.
Ingredients - 4 oz of fresh basil, stems removed - 3 cloves of garlic - 1/3
cup Parmesan - 1/2 tsp salt (more to taste)- Juice of quarter of a lemon - 1/4
cup extra virgin olive
oil - 2 tablespoons toasted pine
nuts (optional) What to do 1) Pulse all of the ingredients in a food processor until smooth.
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
8 ounces (1/2 pound) whole wheat spaghettini 1 small bunch kale, well - washed and deveined 1/2
cup oil - cured black olives, pitted 1/2
cup pine
nuts, toasted zest of 1 lemon
Carrot cake 1 1/4
cups (220g) brown sugar 3/4
cup (185 ml) vegetable
oil 3 eggs 1 1/2
cups (225g) plain (all - purpose) flour 1 1/2 teaspoons baking powder 1 teaspoon bicarbonate of (baking) soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 2 1/2
cups grated carrot (about 5 carrots) 1/2
cup (60g) chopped pecan
nuts 1/2
cup (80g) sultanas cream cheese frosting 250g cream cheese, softened 1/3
cup (110g) icing (confectioner's) sugar, sifted 1 1/2 tablespoons lemon juice Preheat oven to 180 °C (350 °F).
1
cup dried dates 1
cup cashew
nuts 1
cup coconut 1 table spoon of cacao powder 1 table spoon of coconut
oil 1 1/2
cup of fresh or frozen berries 3/4
cup or coconut yogurt
Sage Roasted
Nuts 2 cups mixed nuts (pecans, walnuts and almonds) 1 cup fresh sage leaves 1 tablespoon olive oil 1/4 teaspoon and a generous pinch
Nuts 2
cups mixed
nuts (pecans, walnuts and almonds) 1 cup fresh sage leaves 1 tablespoon olive oil 1/4 teaspoon and a generous pinch
nuts (pecans, walnuts and almonds) 1
cup fresh sage leaves 1 tablespoon olive
oil 1/4 teaspoon and a generous pinch salt
Crunchy top layer 4 tbsp maple syrup, honey or apple syrup 2 tbsp coconut
oil, room temperature + extra for greasing the pan 1
cup / 180 g walnuts or
nuts or your choice 3/4
cup / 100 g sunflower seeds or seeds of your choice
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)
4 ounces sun - dried tomatoes 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh parsley 1 tablespoon chopped garlic 1/4
cup chopped pine
nuts 3 tablespoons chopped onion 1/4
cup balsamic vinegar 1 tablespoon tomato paste 1/3
cup crushed tomatoes 1/4
cup red wine 1/2
cup olive
oil 1/2
cup grated Parmesan cheese
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
Macadamia Herb Cream 2
cups macadamia OR pine
nuts — soaked for 1 hour or more 1/2
cup purified water 1/4
cup Pinot Grigio 1 small shallot — peeled and chopped about 8 sage leaves 1 tablespoon thyme leaves zest of 1 lemon 1 1/2 tablespoon freshly squeezed lemon juice 1 tablespoon white truffle
oil OR walnut
oil pinch of ground nutmeg sea salt
Coconut - Cilantro Cream Cheese 1
cup meat of fresh young Thai coconut 1/2
cup water of fresh young Thai coconut 1/3
cup coconut
oil 1/8
cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2
cup macadamia
nuts - soaked overnight 1/2
cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1
cup fresh cilantro leaves or other herbs of your choice — chopped
Cheesy
Nut Dust and Vegan Pesto 1/2
cup / 70 g almonds 1 tbsp nutritional yeast 1 large handful basil 1 large handful spinach 1/3
cup / 80 ml olive
oil 2 tbsp lemon juice a few pinches salt 1 small avocado (use half if you have a large and serve the rest on the side)
1 can chipotle chiles in adobo (or 1/2
cup chipotles rehydrated in wine vinegar) 1/4
cup tomato paste 8 cloves garlic 2 tablespoons cider vinegar or lime juice 1
cup grated Parmesan or romano cheese 1
cup pumpkin seeds (pepitas) or piñon
nuts, toasted 1
cup canola
oil
-LSB-...] or other
nuts — walnuts, pecans, etc. 6 tablespoons almond butter or other
nut / seed butter (pumpkin seed butter would work great here) 2 tablespoons ghee at room temperature or coconut
oil, melted 1/4
cup honey -LSB-...]