1 1/2 cups almonds (substitute walnuts or pecans) 1/2
cup pumpkin seeds Pinch sea salt 1 cup pitted Medjool dates 2 - 3 Tablespoons fresh lemon juice 1 teaspoon vanilla powder (or vanilla extract) Zest of 1 lemon 1 cup coconut butter, softened Shredded, unsweetened coconut for garnish
Not exact matches
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.
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
3/4
cup raw cashews 1/3
cup pumpkin seeds 6 medjool dates 1/4
cup coconut 1 tbsp hemp
seeds 1 tbsp coconut oil 2 tsp moringa powder 1 tsp chia
seeds 1/2 tsp vanilla extract zest of 1 large lemon juice of half a lemon
pinch of salt extra shredded coconut and lemon zest to roll balls in
Ingredients: 100 grams (1
cup) whole oats 25 grams (1/4
cup) toasted
pumpkin seeds 25 grams (1/4
cup) toasted almonds, coarsely chopped 25 grams (1/4
cup) shredded coconut 50 grams dark chocolate, finely chopped (optional)
Pinch of salt 80 grams smooth peanut butter 100 grams of honey or date syrup 1/2 tsp.
1
cup whole barley (hulled) 3
cups filtered water a
pinch of whole sea salt a piece of kombu (2 cm long), soaked
pumpkin seeds (a good handful), lightly toasted 1
cup daikon sprouts fresh basil leaves for garnish (optional)
1
cup Medjool dates 1
cup pecans 1/4
cup pepitas (
pumpkin seeds) 1/2 heaping
cup shredded unsweetened coconut flakes 2 T hemp
seeds 1/2
cup pumpkin puree 1 tsp cinnadipmon 1/4 tsp nutmeg 1/4 tsp cloves 1/8 tsp ground ginger
Pinch of sea salt
In a food processor or blender, add the juice from half the lemon, basil, the remaining 2 cloves garlic,
pumpkin seeds, 1/2
cup sliced kale, and a
pinch of salt and pepper.
Recipe: 100g buckwheat 600g sweet potato 2 ripe bananas 3 tablespoons maple syrup
pinch of salt 1
cup mixed nuts 1/2
cup dry fruit 1/4
cup pumpkin seeds 1/4
cup almond flakes
1 1/4
cup of oats 1/2
cup of ground almonds 1/2
cup of
pumpkin puree 2 tablespoon of coconut oil — melted 3 tablespoons of runny almond butter 5 tablespoons of maple syrup or agave nectar 1 tablespoon of milled flaxseeds + 3 tablespoons of water 1/2 teaspoon of baking soda 1/2 teaspoon of bicarbonate of soda 1/2 teaspoon of cinnamon powder 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg a
pinch of sea salt 50gr of Mia Cranberry Chocolate chopped into small pieces 2 tablespoons
pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, chopped
Ingredients For the salad 1
cup whole barley (hulled) 3
cups filtered water a
pinch of whole sea salt a piece of kombu (2 cm long), soaked
pumpkin seeds (a good handful), lightly toasted 1
cup daikon sprouts fresh basil leaves for garnish (optional) For the dressing 3 tablespoons extra virgin olive oil 2 tablespoons -LSB-...]
Nonstick cooking spray 1/2
cup pecan halves 1/2
cup dried apricots, roughly chopped 1/2
cup dried sour cherries 1/2
cup pumpkin seeds 1/2
cup ground almonds 1/4
cup sesame
seeds 2-1/4
cups old - fashioned oats 1-1/4 teaspoon ground cinnamon
Pinch of salt 3/4 stick unsalted butter 3/4
cup honey 1/2
cup granulated sugar
1/2 can
pumpkin puree 1/3
cup virgin coconut oil, melted 1/2
cup applesauce 1 tsp vanilla extract 2 tbsp cinnamon 1 tbsp nutmetg 1/8 tsp ground cloves 1/4 tsp ground ginger
pinch of salt 1
cup almonds, chopped 1
cup pecans, chopped 3/4
cup pumpkin seeds 1
cup unsweetened dried coconut flakes
2 cloves of garlic, crushed 1 red chilli, deseeded and chopped 1/2
cup pumpkin seeds 1/2 tsp paprika 1/2 tsp cumin 1/4 tsp mixed herbs
pinch cayenne pepper 1 x 400g can of black beans, drained and rinsed salt and pepper to season
1 1⁄2
cups dried black beans, rinsed and picked over (* see note below for quick version) 1 - inch piece of kombu 2
cups chopped yellow onion 1 teaspoon chipotle chile powder 3 bay leaves 2 teaspoons salt
Pinch of freshly ground pepper 1 1⁄2
cups brown rice 3
cups water 1 tablespoon extra-virgin olive oil (plus more as needed) 1
cup raw
pumpkin seeds 1 tablespoon smoked paprika 6 to 8 burger rolls 1 red onion, thinly sliced (optional) Avocado slices, for serving (optional)
-- Almonds, 2
cups (if allergic to nuts, use a mix of lightly toasted sunflower &
pumpkin seeds)-- Dates, 2
cups (soaked in earl grey tea)-- Cacao, 2 tablespoons — Cinnamon, 1 tsp — Sea salt, a
pinch — Zest from 1 large orange (if not buying organic, make sure it's well washed)
Ingredients: 1
Cup Spinach 1/4
Cup Pumpkin Seeds 2 - 3 Tbsp Dried Basil (or a handful of fresh basil leaves) 1/4
Cup Olive Oil 1 Lemon Wedge 2 Cloves Garlic
Pinch of Salt & Onion Powder
supergreen #whole30 pesto makes 1
cup ingredients + 1
cup herb leaves, packed (basil, cilantro or parsley) + 1/4
cup toasted nuts or
seeds (pine nuts,
pumpkin seeds or almonds) + a
pinch salt + 1/4 C — 1/2 C water
ingredients BUTTERNUT SQUASH FRITTERS WITH CURRY LIME YOGURT DIPPING SAUCE AND CILANTRO 1 small butternut squash 3/4
cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large scallion (white and green parts only, thinly sliced) 1/2
cup toasted and salted
pumpkin seeds 1 clove garlic (peeled, minced) 1 tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2
cup milk canola oil (for frying) 1 bunch fresh cilantro (leaves only, to garnish) Curry Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1
cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt
pinch freshly ground black pepper
Chia pudding 1/4
cup (60g) ginger +
pumpkin cream 3 tablespoons (30g) chia
seeds (SUP JOHNNY CHIA) 1 - 2 tablespoons (20 - 40g) grade B maple syrup 3/4
cup (168g) unsweetened vanilla almond milk
Pinch of fine sea salt
* 2/3
cup pumpkin purée * 1
cup milk or 1/2
cup milk and 1/2
cup cream (I used raw milk) * 3/4
cup organic sugar * 5 eggs, preferably organic and free - range * 1 teaspoon vanilla *
pinch of sea salt * 1/2
cup flour (I used spelt flour; I think almond or hazelnut flour would work well for a gluten - free version) * 3 - 4 tablespoons toasted
pumpkin seeds or chopped toasted hazelnuts * 2 tablespoons organic powdered sugar - optional
2
cups of buckwheat groats, soaked 2 - 4 hours 1
cup raw almonds (dried & activated if you have time — see note below) 1
cup pumpkin seeds 1/4
cup whole flaxseed 1
cup desiccated coconut 1tsp ground cinnamon 1tsp ground ginger 1 tsp vanilla powder
pinch himalayan pink salt 1/4
cup pure maple syrup (see note below) 100g dried super fruits such as cherries, cranberries & blueberries
For the Spicy Pepitas 1
cup Pepitas (
pumpkin seeds) 1 teaspoon Olive Oil 1/4 teaspoon Salt
Pinch of Ground Cayenne Pepper
Pinch of Ground Paprika
Base 1/2
cup desiccated coconut 1/2
cup sunflower or
pumpkin seeds 1/2 tsp cinnamon
pinch pink Himalayan salt 2 Tbsp rice syrup or 4 medjool dates 2 Tbsp coconut oil, gently melted
Remove from heat and mix with 1/4
cup of the toasted
pumpkin seeds, a small drizzle of olive oil and a generous
pinch of sea salt.
2
cups rolled oats 1/2
cup chopped walnuts, toasted 1/4
cup pepitas (hulled
pumpkin seeds), toasted 1/4
cup hazelnuts, toasted 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground clove
pinch of fine sea salt 1 egg 2
cups almond milk 1/4
cup pure maple syrup 1 teaspoon pure vanilla extract 2 ripe pears, diced 1 tablespoon coconut oil, melted, plus more for greasing pan
3
cups dried sprouted sunflower
seeds (or just raw sunflower
seeds) 3/4
cup cocoa nibs 1/2
cup raw buckwheat groats — soaked in water for a minimum of 1 hour, rinsed and dried completely, or quinoa puffs 1/2
cup pumpkin seeds 1/4
cup mini dark chocolate chips (I use vegan Enjoy Life)-- optional 1/4
cup plus 1 tablespoon honey or maple syrup 2 tablespoons brown rice syrup 6 tablespoons coconut oil large
pinch of sea salt 1 teaspoon vanilla extract — optional
1
cup almonds 1/2
cup pumpkin seeds 1/2
cup sunflower
seeds pinch sea salt 1
cup unsweetened flaked coconut 1/2
cup dry goji berries
1/2
cup pitted Medjool dates 1
cup whole raw almonds 1/2
cup whole oats 1/2
cup pumpkin seeds 1/2
cup raisins 1/3
cup almond butter 1/4
cup liquid coconut oil 1 Tablespoon vanilla extract 1 teaspoon cinnamon
pinch sea salt
2 very ripe bananas 2 organic eggs 8 large soft date (approx. 100 g) 2 Tbsp nut butter 1
cup rolled oats, or other flakes (2,5 dl) 1/2
cup whole buckwheat (1,25 dl) 1/2
cup seeds (I used
pumpkin & sunflower
seeds)--(1,25 dl) 50 g nuts (I used hazel) Zest from 1/2 organic orange (optional) 1/4 tsp cardamom 1/2 tsp ground vanilla A generous
pinch of salt
Add the basil leaves, garlic, 2 tablespoons of olive oil, 1/4
cup of water, the juice of half the lemon, and a
pinch each of salt and pepper and blend with
pumpkin seeds until a paste forms, scraping the sides of the work bowl if necessary.
1 small kabocha or red kuri squash, or
pumpkin — cut in half and
seeded 2 cans full - fat coconut milk 1 tablespoon shredded ginger 3/4
cup maple syrup or more to taste
pinch of sea salt 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1 teaspoon xanathan gum — optional
1
cup / 200g buckwheat groats, soaked 1/2
cup / 85g almonds or hazelnuts 1/2
cup / 75g sunflower
seeds 1/2
cup / 75g
pumpkin seeds 1/2
cup / 85g flaxseeds 4 Tbsp psyllium husks (or 3 Tbsp psyllium powder) 3 Tbsp coconut oil, melted 2 Tbsp rice syrup (optional) 2 Tbsp ground cinnamon 2 Tbsp ground ginger 2 tsp nutmeg 1 tsp ground cardamon 1/2 tsp ground cloves
pinch pink Himalayan salt 1
cup sultanas (optional) 1 1/2
cup / 350 ml filtered water
Nut &
Seed Granola from Feeding the Whole Family: Cooking with Whole Foods by Cynthia Lair (shared with permission) 3
cups rolled oats 1/2
cup sesame
seeds 1/2
cup sunflower
seeds 1/2
cup pumpkin seeds 1/2
cup almonds, chopped 1
cup whole wheat pastry flour 1/2 tsp cinnamon
pinch sea salt 1/3
cup cold - pressed vegetable oil (we like to use coconut, though all wet ingredients need to be at room temperature to do so) 1/3
cup brown rice syrup or maple syrup 1/4
cup apple or orange juice (in a
pinch, most other juices have worked for us too) 1 tsp vanilla 1/4 tsp almond extract
Ingredients 2/3
cup walnuts chopped 1/4
cup sugar 1
cup all purpose flour 1 teaspoon salt 1/2
cup unsalted butter, softened 16 ounces Kraft Philadelphia cream cheese, room temperature 3/4
cup sugar 1 tablespoon vanilla extract 3 eggs 1
cup pumpkin puree 1 tablespoon cinnamon 1/2 teaspoon allspice 1/2 teaspoon ginger 1 tablespoon instant espresso powder 1/2
cup sugar 1/4
cup water 1
pinch sea salt 2 ounces hulled
pumpkin seeds, untoasted 1
cup heavy cream 2 tablespoons sugar 1 1/2 teaspoons cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon vanilla
Ingredients: 1
cup whole organic flax
seeds 1
cup raw, shelled
pumpkin seeds 6 Brazil nuts 1⁄2
cup unsweetened coconut flakes 1⁄4 tsp Celtic sea salt or other healthy salt option 1⁄2 TBSP
pumpkin pie spice 1⁄2
cup prunes (8 - 10) 1 - 2
cups of water
Pinch of cinnamon Instructions: Soak the nuts and
seeds in clean water and leave them overnight... Read More»
2
cups all purpose flour 2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 teaspoon cinnamon 1/2 teaspoon ginger 1/8 teaspoon freshly grated nutmeg
pinch allspice 1/2
cup unsalted butter 1/2
cup granulated sugar 1/4
cup light brown sugar 2 large eggs 1/2 teaspoon vanilla 3/4
cup canned unsweetened
pumpkin puree 1/4
cup buttermilk 1/2
cup golden raisins 1/2
cup chopped walnuts raw
pumpkin seeds, for sprinkling on top
1/2
cup quinoa 1/4
cup mixed chopped nuts and
seeds (sunflower, walnut,
pumpkin, almond) 2 tbsp goji berries 4 tbsp organic shredded coconut 1/2 tsp nutmeg 1 tsp cinnamon 1 tbsp coconut oil
Pinch of sea salt Raw honey or maple syrup to taste
INGREDIENTS 2 1/2
cups old fashioned rolled oats (I use gluten free) 1/3
cup sunflower
seeds 1/3
cup pumpkin seeds 1/3
cup gogi berries 2 tablespoons chia
seeds 3 tablespoons hemp
seeds 1 teaspoon cinnamon
pinch of sea salt 1/2 -...
* 1/4
cup almonds * 2 Tablespoons chia
seeds * 3/4
cup water * 8 dates, pitted * 1/4 teaspoon cinnamon * 1/4 teaspoon ground ginger *
pinch nutmeg * 1/2 teaspoon vanilla extract * 1/4
cup pumpkin puree * 1/2 banana, peeled and cut into chunks * chopped almonds or whipped cream for garnish (optional)