Sentences with phrase «cup pistachios for»

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

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

Not exact matches

1 cup pumpkin seeds — ground into flour in a food processor 1 cup brown rice flour 1/2 cup gluten free oat flour 1/4 cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2 cup honey or 3/4 cup coconut sugar 1 vanilla bean — seeds scraped out 3/4 cup powdered coconut sugar — for dusting

1 17 - oz package of puff pastry, thawed 6 tablespoons better, melted 2 cups heavy cream 3 cups milk (I used whole) 1/2 cup sugar 1 1/2 cups chopped nuts (pistachios, almonds, hazelnuts) 1/2 cup shredded coconut, unsweetened 1/2 cup golden raisins 1 teaspoon cinnamon, for dusting

For the topping I roasted in a skillet about 1/2 cup chopped pistachios and 1/4 cup chopped mint with about 1 - 2 tablespoons coconut oil until fragrant and just spread it over the top of the quinoa to serve.

For a quality nutritious dinner, I destroyed a giant cup of frozen yogurt with four flavors: pistachio, cheesecake, vanilla bean, and red velvet cake batter.

6 oz blackberries, divided 1 oz balsamic vinegar 1 tablespoon honey 1/4 teaspoon kosher salt 1 1/2 oz good quality olive oil 3 endives, leaves separated 4 cooked beets, peeled and quartered 1/4 cup thinly sliced red onion 6 oz halloumi cheese, sliced 2 tablespoons pistachios, shelled fresh thyme, for garnish

For the mint + pistachio chutney: 1/4 cup of pistachios, shelled 1/2 teaspoon of coriander seeds 1 1/2 cups of mint (loosely packed) 1 clove of garlic 1/4 cup of onions, diced 1/2 teaspoon of lemon zest 1 small, mild green chili (seeds removed) 1/2 teaspoon of salt 2 - 3 tablespoons of grapeseed oil (or any neutral oil)

Add the garlic, pistachios and some of the 1/4 cup of olive oil to your food processor run it for about a minute.

2 teaspoons coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconut cream

3/4 cup raw cashews 1/4 cup raw pistachios, shelled 12 Medjool dates, pitted 1/4 cup shredded coconut, unsweetened 2 tsp matcha powder 1 tbsp coconut oil 1/4 pistachios, chopped (for rolling)

1 bunch lacinto kale also called dinosaur kale (or other leafy green) 1 pound brussels sprouts, trimmed 1 cup cooked flageolet beans (or other white bean) 1/2 orange, peeled and cut into small slices / sections 3 - 5 radishes, sliced paper thin 1/3 cup Medjool dates, pitted and quartered 1/3 cup dried apricots, sliced 3 tablespoons pistachios, toasted and chopped (reserve a few for garnish) 1 - 3 English cucumbers, for serving, optional

A good addition with cherries is about 2/3 cups finely chopped pistachios added to the second half of the dough for the crumble topping.

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)

Asparagus Fries 2 tablespoons ground chia or flax seeds 4 tablespoons freshly squeezed lemon juice 2 tablespoons purified water 1 asparagus bunch — about 25 - 30 pieces 1/4 cup ground pistachio or other nuts, or pumpkin seeds 1/4 cup sesame seeds 1/4 cup nutritional yeast 2 teaspoons garlic powder 1 teaspoon salt, plus more for sprinkling (optional) 1 teaspoon coconut sugar 1/2 tablespoon cumin seeds — ground 1/4 teaspoon red pepper flakes

Ingredients for Backlava Recipe: 1 pkg phyllo dough; thawed according to package instructions 2 sticks melted unsalted Butter 1 lb (about 4 cups or 3 3/4 cups chopped) walnuts, almond, pistachio and pecans finely chopped

for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups coconut black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1 lime 1 small red chili — seeded and minced 1/4 teaspoon red pepper flakes Large handful fresh mint leaves — chopped sea salt to taste

1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛ cup olive oil, plus extra for brushing 1/4 teaspoon salt, plus more to taste Freshly ground black pepper, to taste 1/2 cup fresh flat - leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon fresh ginger, peeled and minced Zest of 1/2 lemon or orange, plus 1 or 2 squeezes of the juice ⅛ teaspoon ground chili pepper of choice

In a large bowl beat yellow cake mix, 1 package instant pistachio pudding, 1/2 cup orange juice, 1/2 cup water, 1/3 cup oil and 4 eggs for two minutes on medium speed.

For serving 1 scallion, thinly sliced 1 tablespoon minced chives 1/4 cup pomegranate seeds 1/4 cup roughly chopped salted pistachios

What's in it: GREENZ - 2 cups (like arugula, kale, mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons chopped, bonus flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think of!

For goat cheese 1 egg 1 tablespoon water 1 cup finely chopped shelled unsalted pistachios 1 - 8 ounce log goat cheese, sliced crosswise in 1 / 4 - inch thick rounds

Pistachio ice cream 1 1/2 cups (200g) raw, shelled and unsalted pistachios 3 3/4 cups (900 ml) whole milk * 4 egg yolks 3/4 cup + 2 tablespoons (180g) caster sugar 1 teaspoon vanilla extract 1/2 teaspoon salt Place pistachio and milk in a medium saucepan over medium heat and bring to a boil; reduce the heat and let it simmer for 3 minutes, stirring with a wooden spoon to keep the foam from ovePistachio ice cream 1 1/2 cups (200g) raw, shelled and unsalted pistachios 3 3/4 cups (900 ml) whole milk * 4 egg yolks 3/4 cup + 2 tablespoons (180g) caster sugar 1 teaspoon vanilla extract 1/2 teaspoon salt Place pistachio and milk in a medium saucepan over medium heat and bring to a boil; reduce the heat and let it simmer for 3 minutes, stirring with a wooden spoon to keep the foam from ovepistachio and milk in a medium saucepan over medium heat and bring to a boil; reduce the heat and let it simmer for 3 minutes, stirring with a wooden spoon to keep the foam from overflowing.

6 egg yolks, lightly beaten 2/3 cup sour cream 1 teaspoon pure vanilla extract 1 2/3 cups sifted cake flour 1/3 cup unsalted roasted pistachios, finely ground 1 cup superfine sugar 1 (3 1/2 ounce) package Jell - O instant pistachio pudding mix 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 12 tablespoons unsalted butter, softened to a cool room temperature 1 tablespoon almond extract or 1 tablespoon walnut oil powdered sugar for dusting

1/4 cup shelled pistachios, coarsely chopped 2 tablespoons chopped dill French Feta, for serving Crackers, for serving

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

Ingredients 4 - 5 green cardamom pods 3 Tbs unsalted butter 2 pinches of saffron 3 cups unsweetened finely shredded coconut 1/4 tsp ground cardamom 3 Tbs dry milk powder 14 oz sweetened condensed milk chopped pistachios for garnish gold shimmering sugar for garnish

Blueberry, Pistachio and Crystallized Ginger Bars: same as above but omit cinnamon; sub chopped pistachios for almonds and pecans; sub dried blueberries for dried cherries; stir in ⅛ cup chopped crystallized ginger after mixture is blended

To finish this delicious chocolate cake, in a food processor blend 1/2 cup of pistachios, reserve around 3 tbsp for toppings and mix the rest with the 4 pitted dates to make the pistachio balls.

Feel free to swap the blueberries for your favorite dried fruit and the pistachios for your favorite nut — but keep the maple syrup as is; we found using less than 1/2 cup resulted in crumbly bars.

-- 1 cup (140 g) superfine brown rice flour — 1/2 cup (80 g) potato starch — 1/2 cup plus 2 tablespoons (70 g) gluten - free oat flour — 1/4 cup (30 g) tapioca starch — 1 teaspoon salt — 1/2 cup (80 g) unsalted natural pistachios — 16 tablespoons (225 g) unsalted butter, room temperature — 3/4 cup (90 g) powdered sugar, plus more for dusting, sifted — 1 vanilla bean, split lengthwise and seeds scraped

1 cup toasted pistachios (finely ground in a food processor) for rolling in after popsicles are dipped in chocolate

For the lunchbox: Add 1 package of teriyaki seaweed, 1 cutie orange, 1/4 cup shelled pistachios, and 4 Smarty Pants kid vitamins (optional)

filling 1/2 cup coconut sugar 1/2 teaspoon cardamom 2 teaspoons coffee granules 1/3 cup finely chopped raw pistachios coconut oil, for brushing

INGREDIENTS for the labneh: 1 cup of 2 % pain greek yogurt 1 tablespoon of honey 1/2 teaspoon of maldon sea salt or kosher salt for the crust: 1 cup of all - purpose white flour (plus a couple of tablespoons to roll out the dough) 1/2 cup of buckwheat flour 1/2 teaspoon of sea salt 1/2 cup (typically one stick) of very cold sliced butter 1/2 cup of water with ice for the apple filling: 3 apples, cored, halved, and thinly sliced 2 tablespoons of coconut palm sugar (or regular white sugar) a pinch of sea salt 1/2 teaspoon of cinnamon 1 tablespoon of pistachios, roughly chopped 5 - 6 sage leaves, roughly chopped

For the pistachio filling 3/4 cup (3 oz / 8o g) shelled pistachio nuts 4 tablespoons superfine (caster) or granulated sugar 1 tablespoon rose water 1 tablespoon orange flower water

For tart 1 cup granulated sugar 1/4 cup dark brown sugar 1/4 cup water 1/4 cup heavy cream 2 tablespoons honey 1 teaspoon vanilla extract 3/4 pound assorted nuts (almonds, peanuts, cashews, pecans, pistachios, walnuts)

For the pistachio butter 1 cup (4 ounces / 125 grams) pistachio nuts 3 tablespoons pistachio oil or extra-virgin olive oil Kosher salt

1 cup raw unsalted pistachios, shelled, plus more for garnish 1/2 cup granulated sugar 2 cups plus 2 tablespoons whole milk 1 large egg plus 2 large egg yolks 2 tablespoons cornstarch 1/4 teaspoon salt 2 tablespoons unsalted butter 1/4 teaspoon vanilla extract Whipped cream for serving

For the salad 1/4 cup (1 ounce / 30 grams) pistachio nuts 1 tablespoon extra-virgin olive oil Sea salt, preferably Halen Môn, and freshly ground black pepper 3 pounds (1.5 kilograms) heirloom tomatoes, in assorted colors 2 melons, in different varieties and preferably different colors 1/4 pound (125 grams) arugula leaves 1/4 cup (1/4 ounce / 7 grams) fresh opal basil leaves, torn 1 Serrano chile, cut into paper - thin rings 1/4 cup (2 fluid ounces / 60 milligrams) zinfandel vinaigrette

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 celery rib, thinly sliced into half moons 1/4 cup shaved Manchego cheese 3 tablespoons coarsely chopped pistachios For the dressing: 1 small shallot 6 fresh basil leaves 1 garlic clove 2 tablespoons red wine vinegar 2 tablespoons extra-virgin olive oil 1/2 teaspoon honey Kosher salt Freshly ground black pepper

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-

Falafel (Adapted from Living Raw Food) 2 portobello mushroom caps — cubed 2 medium carrots — peeled and sliced 1/2 small onion — diced 1 garlic clove — sliced 3 tablespoons olive oil 1 teaspoon sea salt 1 cup raw pistachios 3/4 cup raw almonds 3/4 cup sunflower seeds — soaked for at least 30 minutes 1/4 cup chopped parsley or cilantro 3/4 teaspoon ground cumin 1 teaspoon fresh lemon juice freshly ground black pepper 1/2 cup ground flax seeds 1/4 cup sesame seeds

2 cups cooked rice 1 1/4 cups milk 1/8 teaspoon salt 1/2 cup brown sugar 1 Tablespoon butter or margarine 1 teaspoon vanilla 2 eggs, beaten 1/2 cup raisins chopped pistachios for garnish

70 per cent cocoa solids), finely chopped for the cake: 1 1/2 cups all - purpose flour 1 1/2 tsp baking soda 1/2 tsp fine sea salt 1 1/2 tsp instant espresso powder 3/4 cup unsweetened cocoa powder 1 1/2 cups dark brown sugar 1 1/2 cups hot water, from a recently boiled kettle 6 tbsp coconut oil 1 1/2 tsp apple cider vinegar or white wine vinegar 1 tbsp edible rose petals 1 tbsp chopped pistachios 1 x 8 - inch round springform cake pan

for the salad: * 1 cup chopped red pepper * 1 cup chopped romaine lettuce * 1 tomato, seeded and diced * 1/3 cup chopped herbs (I used a combination of basil, cilantro, and mint) * 1/2 -1 ripe avocado, chopped * 1 Cara Cara orange, peeled and chopped * 1 carrot, chopped * 2 tablespoons chopped scallion or red onion * 2 tablespoons raisins * 2 tablespoons pistachios (or other nuts / seeds)

Scone ingredients • 1/2 cup unsweetened almond milk • 1/2 tablespoon apple cider vinegar • 1/2 cup plus 2 tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top • 2 teaspoons baking powder • pinch of sea salt • zest of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice of 1 lemon

for the garlicky basil dip 1 cup zucchini, diced 2 cloves garlic, roughly chopped 1/2 cup extra virgin olive oil 16 basil leaves & stems 1/2 cup raw pistachio nuts 1/2 tsp sea salt