Not exact matches
About 64 - 68 dry chiles de arbol, between 3.5» to 4» long approx. 3 - 4 chiles moritas about 2» 3 ″ in size 1
cup sunflower, or corn oil 2 tablespoons toasted sesame seeds 2 tablespoons
roasted salted peanuts 2 large garlic cloves (I used Ajo Criollo, its mild and very aromatic) 1 — 1/2 teaspoon sea salt
2
cups raw almonds 1
cup raw or
roasted sunflower seeds 1/2
cup red onion, chopped 2
cups celery, chopped 1/2
cup water 1/3
cup (packed) fresh parsley 1/4
cup + 1 tablespoon fresh lemon juice 1/2 teaspoon salt, or to taste
1
cup raw
sunflower seeds (I could only find
roasted, so I used them and it was delish) 1
cup raw almonds 1/8
cup lemon juice 1 teaspoon kelp or dulse 1 teaspoon sea salt 1/4 of an onion, processed to yield 1/4
cup finely chopped approximately 2 - 3 stalks celery processed to yield 1/2
cup finely chopped small handful of parsley processed to yield 1/2
cup finely chopped optional: 2 teaspoons sweet pickle relish or to taste
I
roasted raw
sunflower seeds (about 3
cups) on a baking sheet at 350 degrees F. for about 10 minutes.
salted
roasted sunflower seeds) 1
cup nuts (we used 1/2
cup unsalted
roasted peanuts, 1/2
cup salted
roasted cashews) 18 - 20 medjool or deglet nour dates, pitted (~ 1
cup) 1 tsp pure vanilla extract
For convenience sake, here is the ingredient list: 1 1/2
cups almond flour OR dry
roasted, unsalted,
sunflower seeds ground into a meal * (not almond meal) 2 Tablespoons coconut flour 4 Tablespoons ground golden flax 1/2
cup sucanat 1/4
cup water 1/4
cup molasses 1 1/2 — 2» piece of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry
roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to darken.
1
cup crispy almonds * 1
cup roasted cashews 1/2
cup crispy
sunflower seeds * 1
cup dried apricots (I prefer organic Turkish apricots), finely chopped 1
cup shredded coconut 1/3
cup coconut oil, gently melted 1/4
cup raw honey (liquid is easiest to work with) Level 1/2 teaspoon sea salt 1 tablespoon vanilla extract
2
cups (250 grams) all - purpose flour 2
cups (240 grams) whole wheat flour 3/4
cup (100 grams)
roasted & salted
sunflower seeds, plus extra for sprinkling 1/4
cup (40 grams) flax seeds, plus extra for sprinkling 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon salt 2 large eggs 1/4
cup (85 grams) honey 4 tablespoons (57 grams) butter, melted 1 1/2
cups (355 ml) milk
Print Socca pizza with purple sweet potato hummus Ingredients Socca 1
cup chickpea flour 1
cup water 1/2 teaspoon turmeric garlic powder optional salt to taste Purple sweet potato hummus 1
cup roasted purple sweet potato 3 tablespoons sesame seeds toasted 1 tablespoon
sunflower seeds -LSB-...]
1 10 -12-ounce jar
roasted red peppers, drained 1/2
cup marcona almonds 1/4
cup toasted and peeled hazelnuts for fancy version or toasted
sunflower seeds for everyday version 1 tablespoons pomegranate molasses 3/4 teaspoon smoked paprika 2 garlic cloves, minced Sea salt, to taste 5 tablespoons extra-virgin olive oil 1 1/2 tablespoons finely chopped parsley, for sprinkling Toasted bread, pita, or vegetables for serving In a food processor or blender, combine all ingredients except parsley.
250 grams fresh tofu (1,5 to 2
cups) 3 tbsp extra virgin olive oil 1, 5 tbsp Shoyu (naturally fermented soy sauce or if you're avoiding soy, sub with liquid aminos) 1 tbsp Umeboshi seasoning 3 - 4 tbsp
roasted sesame or
sunflower seeds 1 clove fresh garlic or a pinch of dehydrated garlic 1/3 tsp dried dill and 1/4 tsp dried basil Or 1/4 tsp dried thyme and pinch of chili pinch Himalayan salt a splash of water if needed
DAILY DIET PLAN Breakfast: 1/4
cup oats, 35g blueberries, 40g banana, 1/2
cup cottage cheese and two tbsp LSA (a combination of linseed,
sunflower seed and almond) Snack: 150g fruit and 1/2
cup cottage cheese Lunch: 125g dry -
roasted chicken breast sprinkled with Italian herbs and cayenne pepper, salad or steamed vegetables and 1/2
cup rice or 120g sweet potato or an apple.
Ingredients 4 large eggs 1 bunch broccolini trimmed 5 tablespoons olive oil divided Kosher salt 1 small shallot finely chopped 2 tablespoons apple cider vinegar 1 tablespoon whole grain mustard 1/2 bunch curly kale, ribs and stems removed, leaves torn into 2 - inch pieces (about 8
cups) 8 ounces brussels sprouts, trimmed, thinly sliced lengthwise Freshly ground black pepper 1/2
cup unsalted,
roasted sunflower seeds, divided 1/2
cup hummus 1 avocado, quartered lengthwise 2 tablespoons finely chopped chives 1 tablespoon toasted sesame seeds Crushed red pepper flakes (for serving)
Bowls 6
cups finely chopped kale 2 teaspoons extra virgin olive oil 1 teaspoon toasted sesame oil 1/4 teaspoon chili oil Pinch of salt 1 1/2
cups shredded carrots 6 tablespoons
roasted, unsalted
sunflower seeds 6 tablespoons raw cashews 1 1/2 tablespoons black sesame seeds Cilantro sprigs for garnish Dressing 1/4
cup unsweetened peanut butter ** 2 teaspoons toasted sesame oil 2 teaspoons rice vinegar 1 teaspoon honey 1 teaspoon soy sauce 1 teaspoon sriracha hot sauce 4 tablespoons water
Ingredients: 1
cup raw or
roasted almonds 1
cup pumpkin seeds 1/2
cup sunflower seeds 1
cup blueberries 1/2
cup raisins Combine all ingredients in an
1/4
cup dry -
roasted sunflower seeds -LSB-...]
For convenience sake, here is the ingredient list: 1 1/2
cups almond flour OR dry
roasted, unsalted,
sunflower seeds ground into a meal * (not almond meal) 2 Tablespoons coconut flour 4 Tablespoons ground golden flax 1/2
cup sucanat 1/4
cup water 1/4
cup molasses 1 1/2 — 2» piece of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry
roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to darken.