Sentences with phrase «cup pistachios»

Add in 1 cup of cranberries, and 1/3 cup pistachios into the batter, and stir until they are just mixed in.

Meanwhile, pulse 1/4 cup pistachios in a food processor until a coarse paste forms.

package sweetened dried cranberries, and 1 cup pistachios for chocolate morsels.

baking soda 1/4 cup goji berries 8 drops liquid stevia 1/2 cup mixed seeds, pumpkin, sunflower, sesame 1/4 cup pistachios roughly chopped 1/4 cup dried apricots, cut into 2.5 cm pieces Pinch Celtic sea salt 1 large egg

Salad 1 bunch (approx. 8) heirloom carrots 1 cup Israeli cous cous 1 pomegranate 1 generous handful parsley 1 generous handful mint 2 tbsp baharat spice mix (recipe below) 1/2 cup almonds 1/2 cup pistachios Small handful edible rose petals Extra-virgin olive oil, to cook Salt & pepper, to taste

Top each ramekin with 1/4 cup pistachio mixture.

In a food processor, process 1/2 cup pistachios until finely chopped.

Combine coconut and almond milk, 1/2 cup pistachio butter, 1/4 cup maple syrup, salt and starch in an upright blender and blend until smooth.

Skip the essential oils & go for V E G A N egg nog instead too... Ingredients Serves 4 - 6 4 cups pistachio nut mylk -LCB- try my recipe at The Chalkboard Mag -RCB- 3/4 cups full fat coconut cream Bourbon or dark rum -LCB- as little as 4 oz as much as 8 oz -RCB- 1 - 3 Tbsp Royal Rose Anise syrup if you like it sweet 2 tsp nutmeg 1 tsp cloves 1 tsp sea salt Note: If using canned coconut cream, chill can, take cream from top,...

package sweetened dried cranberries, and 1 cup pistachios for chocolate morsels.

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

Frangelico liqueur (or any other flavor combination that you like with chocolate, like Grand Marnier) 1/4 cup pistachios 2 tbsp.

2 cups basil, packed 1/2 cup pistachios 1/3 cup olive oil 1 tbsp lemon juice 1 tsp sea salt A pinch of black pepper

3/4 cup unsalted peanut butter 3/4 cup maple syrup 1 teaspoon fine - grain sea salt 2 1/2 teaspoons agar agar flakes (available at a health foods stores) 4 cups unsweetened (or lightly sweetened) crisp brown rice cereal 3/4 cup pistachios, toasted and chopped

Add the butter, 1/2 cup pistachios, egg yolk and vanilla extract.

Ingredients: 6 oz dark chocolate, chopped 1/2 cup unsalted butter + 1tbls 1 cup light brown sugar, packed 1/2 cup granulated sugar 3 large eggs 1/2 teaspoon salt 1 cup flour 1 cup pistachios, chopped Directions: Preheat oven to 350 degrees F. Prepare an 8x8 baking dish by buttering the bottom with 1 tbls...

Place all the ingredients (except the last 1/4 cup pistachios) into a food processor.

1/2 cup uncooked wild rice 4 cups water 1/4 cup pomegranate seeds 1 cucumber, diced in small pieces 1 small tomato, diced in small pieces 1 small red onion, diced in small pieces 1/4 cup red bell pepper, diced in small pieces 1/4 cup pistachios 2 tbsp fresh cilantro, chopped 2 tbsp fresh mint, chopped 2 tbsp olive oil 2 tbsp balsamic vinegar 1 tbsp maple syrup 1 tsp mustard salt and pepper

WHOLE GRAINS RICE QUICK COOK Joanne Weir's Red Quinoa Pilaf with Dried Apricots and Toasted Pistachios Recipe by Joanne Weir, James Beard Award winning chef, author and TV personality INGREDIENTS 1 1/2 cups Village Harvest red quinoa 1 tablespoon canola or vegetable oil 3/4 cup pistachios 1/2 cup -LSB-...]

1 tub Boulder Organic Carrot Ginger Soup with Coconut 1/4 cup pistachios or cashew nuts 1/4 cup fresh snow peas (optional) 1/4 cup lump crabmeat (optional)

Ingredients: 1 tub Boulder Organic Carrot Ginger Soup with Coconut 1/4 cup pistachios or cashew nuts 1/4 cup fresh snow peas (optional) 1/4 cup lump crabmeat (optional) Directions: Craving a meal to beat the heat?

Rinse and dry the processor then add 1/2 cup pistachios and grind to a fine texture, almost like a powder.

Transfer 1/2 cup pistachios to a food processor and grind into a paste.

For this batch, I used 1 cup walnuts and 1 cup pistachios) 2 cups medjool dates, pitted 1/2 teaspoon salt 1/2 teaspoon ground cardamom

4 cups oats 1 cup pumpkin seeds 1/2 cup sunflower seeds 1 cup pistachios (shelled, unsalted) 1 cup walnuts 1 ripe banana, mashed 1/4 cup honey 1/4 cup coconut oil, melted 1 Tbsp cinnamon 1Tbsp ginger 1 tsp nutmeg 1tsp cloves 1 tsp allspice 1/4 tsp himalayan pink salt 1 cup dried cranberries 1 cup freeze dried plums (or red fruit of choice) 2 cups coconut flakes

8 ounces whole grain linguine or spaghetti 2/3 cup pistachios, toasted 1 medium clove garlic, smashed and chopped 1/4 teaspoon fine grain sea salt 1/4 cup extra virgin olive oil 1 large bunch of kale, washed, de-stemmed and chopped into bite - sized pieces 1 pomegranate, just the seeds *

ingredients FOR THE SYRUP: 1 1/2 cups granulated sugar 3/4 cup water 1 cup honey 2 tablespoons fresh lemon juice 1 thick orange peel FOR THE FILLING: 1 cup pistachios 1 cup walnut (halves and pieces) 1 cup graham cracker crumbs 1/4 teaspoon salt 1 teaspoon cinnamon TO ASSEMBLE: 3/4 pound butter, melted 1 pound phyllo dough (1 package, # 2 thickness)

In the bowl of a food processor, combine remaining 1 cup pistachios, sugar, cornstarch, and salt; pulse until very finely ground.

1/4 cup olive oil 4 cloves garlic, pressed Zest from 1 lemon 1 teaspoon oregano 1/4 teaspoon red pepper flakes 1/2 cup pistachios, shelled and unsalted 1 lb.

Drizzle with pesto, then top with basil leaves and remaining 1/4 cup pistachios.

2 oz beef jerky, unsweetened iced tea, 1/4 cup unsweetened coconut chips, 1/2 cup pistachios, sparkling water

1 1/3 cups rolled oats 1 1/2 cups all purpose flour 1 tsp baking soda 1.5 tsp baking powder 1/4 tsp salt 2 - 4 bags of Chai Tea, cut open 4 overripe bananas 1/2 cup brown sugar 1 tsp vanilla 1 egg 1/3 cup vegetable oil 1/2 cup pistachios, chopped Dessicated coconut for topping

1 3/4 cups raw cashews 3 1/2 cups filtered water, plus more for soaking 14 medjool dates, pitted and soaked 15 minutes 1/2 cup cacao powder 1/2 cup pistachios, chopped

1 tbsp chia seeds 3 tbsp water 1 cup rolled oats 1 - 1/2 cup oat flour 1/2 cup almond meal / flour 1/2 tsp ground cardamom 1/2 tsp baking powder 1/2 tsp sea salt 1/4 cup coconut oil, melted 1/3 cup light agave syrup 1 tsp vanilla extract 1/3 - 1/4 cup pistachios, roughly chopped

3 cups cooked freekeh, whole or cracked grain (cooled after cooking) 1 cup diced cucumber 1/2 cup pistachios, toasted 1/4 cup sultana or golden raisins 2 - 3 scallions, thinly sliced 3 tablespoons chopped fresh mint 1/4 cup extra virgin olive oil 1 1/2 tablespoons lemon juice 1 tablespoon pomegranate molasses (if you don't have it, make your own) 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup fat - free or reduced fat feta cheese (optional; omit for vegan version)-RRB-

Pistachio Pesto 2 cups basil leaves 1/2 cup pistachios 1/4 cup olive oil 1 teaspoon sea salt freshly ground black pepper — to taste

1/4 cup granulated sugar 1/4 cup confectioner's sugar 1 cup organic, unsprayed rose petals or wild rose petals (optional) 2 cups flour 1/2 cup pistachios (shelled, peeled) or almond slivers 1/2 tsp salt 1 cup butter, unsalted and softened 1 tsp rosewater 2 tbsps sugar for sanding

Escarole Salad with Avocado & Pistachios (1 cup pistachios, 2 sliced ripe avocados, 2 Tbsp.

In a mini food processor, combine 1/4 cup pistachios and a pinch of salt; pulse until finely chopped.

haddock fillets 1 egg, beaten 1/2 cup pistachios, chopped 1/2 tsp Wright Salt 4 cups arugula 1 cucumber, sliced 1 TBSP walnut oil 1 TBSP lemon juice 1 pink grapefruit, peeled and sectioned 1 avocado, sliced Instructions: Preheat the oven to 375 °F.

granulated onion powder Juice of 1/2 a lemon 1/4 — 1/3 cup pistachios

INGREDIENTS 2 sticks salted butter, softened 2/3 cup sugar 2 egg yolks 2 tsp pure vanilla extract 2 1/4 cups AP flour 3/4 cup dried cranberries 3/4 cup pistachios, chopped

cream cheese, softened to room temperature 3/4 cup sugar 3 eggs 1 tablespoon vanilla 2 tablespoons lemon zest 1/2 cup pistachios (for the crust only)