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
Not exact matches
1-1/2
cups all - purpose flour 1/2
cup plus 2 tablespoons confectioners» sugar 1/2 teaspoon salt 3/4
cup (1-1/2 sticks) chilled unsalted butter, cut into 1 / 2 - inch cubes 1-1/4
cups unsalted
pistachios,
roughly chopped 1 large egg yolk 3/4 teaspoon vanilla extract 7 ounces semi-sweet chocolate,
roughly chopped
1
cup Wonderful
Pistachios,
roughly chopped 2
cups old - fashioned oats, gluten free as necessary 1/2
cup puffed rice cereal 1/2
cup chickpea flour 2 tsp.
1 3/4
cups all - purpose flour 1
cup sugar 1/2
cup old - fashioned oats 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 2 large eggs 3 tablespoons canola oil 1 tablespoon orange zest 2 teaspoons lemon zest 1 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 1
cup dried cherries,
roughly chopped 1
cup unsalted, shelled
pistachios
For serving 1 scallion, thinly sliced 1 tablespoon minced chives 1/4
cup pomegranate seeds 1/4
cup roughly chopped salted
pistachios
3
cups puffed brown rice cereal 1
cup sliced almonds 1/2
cup shelled salted
pistachios,
roughly chopped 1/4
cup white chia seeds 1/2
cup honey 1/2
cup smooth peanut butter 1-1/2 ounces bittersweet chocolate,
roughly chopped 1 teaspoon coconut oil 1 teaspoon flaky sea salt
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
2
cups kale, stems removed, finely chopped 1/2 large ruby red grapefruit, segmented (no white pith), seeds removed 1/2 avocado, chopped 1/4
cup Setton Farms shelled
pistachios,
roughly chopped
1/4
cup shelled
pistachios 1
cup quinoa 1
cup red rice (see headnotes) 1 medium white onion, sliced 2/3
cup olive oil grated zest and juice of one orange 2 teaspoons lemon juice 1 garlic clove, crushed 4 spring onions, thinly sliced 1/2
cup dried apricots,
roughly chopped 2 handfuls of rocket (arugula) salt and black pepper
Yield: One Serving, about 1
cup 1 avocado 4 drops alcohol free stevia juice of one lime 1/2
cup cucumber,
roughly chopped 18 - 24 fresh mint leaves 1/8 tsp lime zest teensy pinch of sea salt 2 tbsp melted Extra Virgin coconut oil chopped
pistachios, optional wee bit more lime zest
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
Ingredients you will need 1 large carrot, grated 1 Granny Smith apple, grated 80 g (2
cups) rocket, washed and dried 40 g (1
cup) baby spinach leaves, washed and dried 1 red capsicum,
roughly diced 120 g (1
cup) cherry tomatoes, halved 1 large avocado, peeled, pitted and cubed 60 g (1/2
cup) goji berries, plus extra to serve 3 tbsp pumpkin seeds, plus extra to serve 3 tbsp sunflower seeds, plus extra to serve 3 tbsp almonds 70 g (1/2
cup) shelled
pistachios 30 g (1
cup) coriander leaves, chopped chilli flakes, to taste