Add melon, 1/2
cup salted pistachios, and 5 oz baby arugula.
1 clove garlic 1/2 packed cup fresh italian flat leaf parsley 1/4 packed cup fresh mint leaves 1/2 teaspoon lemon juice 1/8 teaspoon salt, plus more to taste 2 teaspoons nutritional yeast pinch pepper 1/4 cup + 2 tablespoons extra virgin olive oil 1/4
cup salted pistachio nutmeats
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
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 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
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
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
2 3⁄4
cups rolled oats 1
cup shelled
pistachios 1
cup unsweetened coconut chips 1/3
cup pumpkinseeds 1 tablespoon
salt 1⁄2
cup light brown sugar 1/3
cup maple syrup 1/3
cup extra virgin olive oil 3⁄4
cup dried sour cherries.
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 1
cup dried fruit (raisins, cranberries, blueberries, papaya, or mango, chopped as needed); 1/2
cup nuts (such as peanuts, cashews, almonds, or
pistachios),
salted or not; 1/4
cup pumpkin seed kernels; and 1/4
cup unsweetened dried coconut flakes.
Serves: 4 Nutrition: 248 calories, 7.5 g fat (0 g saturated fat), 14.36 g carbs, 8.6 g sugar, 2.3 g fiber, 32.7 g protein (calculated with 2 % plain greek yogurt, 1/2
cup of
pistachios with shells and 1 teaspoon of
salt and black pepper)
1
cup of fresh cilantro 1/2
cup of baby spinach leaves 3/4
cup of raw almonds (
pistachios would work well too) 1/4
cup of grated parmesan cheese 4 garlic cloves 1/4
cup of fresh lime juice Olive oil
Salt Pepper
1 3/4
cups all purpose flour 3/4 teaspoon ground cardamom 1/4 teaspoon Kosher or sea
salt 3/4
cup unsalted butter, softened to room temperature 1/2
cup granulated sugar 1 1/2 teaspoons honey 2 teaspoons orange zest 1 teaspoon pure vanilla extract 1/2
cup finely chopped unsalted
pistachio meats
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
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 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
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
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
1
cup of nuts (I mixed walnuts, Macadamias and
pistachios) 1
cup of pitted Medjool dates Pinch of sea
salt
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!
Ingredients 1 medium butternut squash (1 1/2 pounds) 2 medium shallots, finally chopped 1/3
cup shelled natural
pistachios, coarsely chopped 3 large prunes, coarsely chopped 2 tbsp preferred cooking oil 2 tsp mint (finely shredded fresh or dried) 1 to 1 1/2 tbsp fresh lemon juice Kosher / coarse
salt Cayenne pepper
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 ove
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 ove
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 overflowing.
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
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
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
1
cup butter, softened 1/2
cup granulated sugar 1/2
cup light brown sugar 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1 (3.4 ounce) package instant
pistachio pudding (dry mix) 2 eggs 2 1/4
cups cups all - purpose flour 1 teaspoon baking soda 1/4 teaspoon
salt 1/2
cup dark chocolate chips 1/2
cup green M&M s 1/2
cup chopped walnuts green food coloring * optional
Non-stick cooking spray 1
cup salted roasted
pistachios 1
cup unsalted roasted almonds 1/2
cup crispy brown rice cereal 1/2
cup chopped dried apricots 1/2
cup pumpkin seeds 1/4
cup unsweetened coconut flakes 1/3
cup brown rice syrup
1 teaspoon chili powder, preferably ancho (if you use a regular supermarket chili powder, cut down the cumin below) 1 teaspoon smoked paprika 3/4 teaspoon ground cumin 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper, or more to taste 3/4
cup pecans 3/4
cup raw almonds 1/2
cup dry roasted peanuts 1/2
cup raw
pistachios 2 tablespoons extra virgin olive oil 2 tablespoons agave nectar 1/2 teaspoon coarse
salt (I like Maldon sea
salt on these)
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
-- 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
While the water is heating, break the pasta into 1 1/2 - inch segments and make the
pistachio sauce by pureeing 1/3
cup of the
pistachios, garlic,
salt and olive oil with a hand blender or food processor.
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 1/2
cup millet 1
cup water 1 bunch asparagus 2 tablespoons olive oil juice from 1 lemon 2 teaspoons dried thyme 2 teaspoons dried basil 1 large garlic clove
salt & pepper to taste 1 bunch fresh parsley raw
pistachios
In the bowl of a food processor, combine remaining 1
cup pistachios, sugar, cornstarch, and
salt; pulse until very finely ground.
In a medium bowl, combine the 2 1/2
cups of the cooked quinoa, eggs, breadcrumbs, green onions, garlic,
pistachios, cherries, feta cheese,
salt and pepper.
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
Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp chia or flax seed in 3 tbsp water 1
cup rolled oats / spelt / barley (100 g) 3/4
cup toasted coconut flakes (45 g) 1/2
cup almonds / hazelnuts, chopped (75 g) 1/2
cup chopped
pistachio (50 g) hold back 1/3 of it to top with 1/2
cup cranberries (50 g) 2 tbsp sesame seeds / poppy seeds Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2
cup white chocolate (50 g) if vegan use a vegan chocolate or leave out 1 tsp coconut oil A generous pinch of flaky sea
salt
SUBSTITUTION OPTIONS: - Coconut milk, soymilk, or another unsweetened nondairy milk in place of almond milk - Vegetable broth in place of filtered water (if using broth, decrease sea
salt to 1/2 tsp)- 1/4
cup chopped red onion in place of shallot - Yellow or orange bell peppers in place of red - Any small, hot pepper in place of serrano - Additional cashews in place of
pistachios (in the bisque)- Walnuts or almonds in place of
pistachios (in the pistou)- Fresh cilantro in place of flat - leaf parsley
-- 70 % Dark chocolate, 2 bars (I used Green & Black's brand of fair trade & organic chocolate)-- Natural almonds, 1/2
cup (dry toasted)-- Pitted dates, about 3
cups (400 grams)-- Orange, zest from 1 medium fruit (wash the skin well)--
Pistachios, 1/2
cup — Sea
salt, a tiny pinch
Cakes / Cupcakes All Things Milk Chocolate Cake Andes Mint Chocolate Chip Cake Angry Birds Cupcakes Arnold Palmer Cupcakes Baba Au Rhum (Rum Cake) Baileys Chocolate Chip Cheesecake Banana Cupcakes with Nutella Frosting Banana Walnut Cake Bella's Birthday Cake Blueberry Boy Bait Blueberry Pound Cake with Lemon Glaze Brown Derby Cake Cannoli Cheesecake Cappuccino Cake with Cannoli Filling Caramel Apple Cake Chocolate Covered Oreo Cake Chocolate Raspberry Layer Cake Chocolate Stout Cake with Ganache Glaze Cinnamon Roll Cake with Cream Cheese Glaze Cocoa Layer Cake Corset Cake Easter Cupcakes Firecracker Bundt Cake Frank's Birthday Cake Fresh Mango & Pecan Cake Frozen Peppermint Cheesecake German Chocolate Cake Homemade Funfetti Cupcakes Key Lime Cupcakes Kit Kat Cake Lemon - Lime Tea Cakes Marshmallow Fudge Cake Mickey Mouse Cupcakes Minnie Mouse Birthday Cake Mom's Carrot Cake with Cream Cheese Frosting Oopsy Daisy Cake Peanut Butter and Nutella Cake Philly Fluff Cake Pink Lemonade Layer Cake
Pistachio Cake with Vanilla Honey Buttercream Pumpkin Cinnamon Roll Cake Pumpkin Crunch Cake Quick Black Forest Cake Rainbow Cupcakes Red Velvet Cupcakes with Mascarpone Cream Cheese Frosting Reese's Peanut Butter
Cup Cake
Salted Caramel Cake Sicilian Cassata Cake Sleepover Cake Sour Cream Pumpkin Streusel Cake Spring Cupcakes Strawberry «Donut» Bundt Cake Strawberry Filled Cupcakes Strawberry Shortcake Tahini Banana Chocolate Chip Cake Tres Leches Cake Tropical Carrot Cake Vasilopita Vasilopita, take two!
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
In a small bowl, toss the 1/4
cup (1 ounce / 30 grams)
pistachios with the 1 tablespoon oil and a little
salt, spread on the baking sheet, and roast in the oven until golden brown, about 5 minutes.
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 all - purpose flour 1/2 teaspoon baking powder 1/2 teaspoon
salt 3/4
cup unsalted butter 2/3
cup sugar 1 large egg 1/4 teaspoon pure vanilla extract 1/3
cup mulled blackberry jam (see recipe above)
Pistachios, chopped Powdered sugar
1 1/3
cups (8 oz) Collection Etienne 61 % Cacao Semisweet Chocolate 3/4
cup sugar 1/4 teaspoon
salt 2 large eggs, at room temperature 1 teaspoon vanilla extract 2/3
cup unsifted all - purpose flour 1/2 teaspoon baking powder 1/2
cup dried cranberries 1/2
cup unsalted
pistachios