Ingredients: One bag shredded carrots 1
cup sesame seeds Juice of one lemon 1/3 cup of BB's Dijon salad dressing Directions: Toss all ingredients together and serve cold.
Not exact matches
Orange - Kissed
Seed Crackers 1/2
cup sunflower
seeds 1/2
cup sesame seeds 1/3
cup flax
seeds — ground 1/2
cup hemp
seeds scant 1
cup amaranth, quinoa or almond flour 1 1/2 teaspoon sea salt 1/4
cup olive oil 1 tablespoon honey or maple syrup 2 tablespoons freshly squeezed orange
juice
4 Tbsp flax meal / ground flax
seeds, divided 3 Tbsp
sesame seeds 1/2
cup pecans 1 1/4
cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp
sesame tahini 3 Tbsp freshly squeezed lemon
juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin
seeds 2
cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard
seeds (optional)
Meanwhile, in a small bowl or glass measuring
cup, whisk together the vinegar, lime
juice, honey,
sesame oil, red pepper flakes, and
sesame seeds.
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big
SESAME GARLIC SAUCE INGREDIENTS: 1/4
cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime
juice, plus extra 1 1/2 teaspoons toasted
sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big
sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons
sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big
sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4
cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!)
1 head of kale, washed, dried and torn into large pieces 2 sheets of nori, cut with scissors into small pieces 1/4
cup black
sesame seeds (or white will work too) 2 Tbsp miso paste 1 Tbsp maple syrup 1 lemon,
juiced 1 Tbsp
sesame oil 2 tsp tamari 1/2 tsp sea salt
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2
cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4
cup adobo sauce from canned chipotle 1/2
cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large
sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4
cup pickled jalapeno
juice from jar 1/4
cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
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
cup mung beans — soaked overnight 1/2
cup pumpkin
seeds juice of 1 lemon 2 tablespoons
sesame tahini 2 tablespoons melted neutral coconut oil or olive oil 1/2 tablespoon cumin
seeds — freshly ground 1/4 teaspoon red pepper flakes sea salt — to taste freshly ground black pepper — to taste
1 medium sweet potato, peeled 1 medium beet, peeled 1 small granny smith apple 2 tablespoons extra virgin olive oil 1/2 teaspoon ground turmeric 3 ounces fresh spinach 1
cup quinoa, cooked 1 ripe avocado, halved and pit removed 1/2
cup chickpeas 2 teaspoons chia
seeds 1/4
cup sesame tahini 1 tablespoon apple cider vinegar 1 tablespoon water
Juice from one lemon
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
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon
sesame seed oil 1 teaspoon honey or agave nectar zest and
juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4
cup edamame beans 1/2
cup sunflower
seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
1 small cucumber, cut into 1/4 ″ squares (peel first if not organic) 1 block of baked tofu, cut into 1/4 ″ squares 2 carrots, grated (peel first if not organic 1 oz sunflower
seeds 1
cup garbanzo beans 1 small avocado cut into small squares 2 Tablespoons
sesame butter (tahini)
Juice from one lemon 1 Tablespoon walnuts 1 1/2 teaspoons nutritional yeast water
1
cup of black rice 1 small butternut, acorn (or any type of squash), peeled,
seeds removed, and diced (about 2
cups) extra virgin olive oil salt + pepper 2 large handfuls of spinach 1 small red onion, sliced grapeseed (or a neural high heat oil) salt 2 tablespoons of
sesames seeds 1/4
cup of pumpkin
seeds for the
sesame ginger dressing: 1/2 inch piece of ginger, peeled 1 small shallot 1 garlic clove, peeled 1 teaspoon of honey 1 tablespoon of lime
juice 2 tablespoons of toasted
sesame oil 1 teaspoon of tamari (OR 1/2 teaspoon of salt) 3 - 4 tablespoons of grapeseed or sunflower oil
2
cups white rice flour 1/3
cup raw white
sesame seeds 1/3
cup raw black
sesame seeds (white may be used instead) 3/4 teaspoon baking powder 2/3
cup sugar (evaporated cane
juice) 1 stick (1/2
cup) Earth Balance natural shortening 1/4
cup sesame butter (tahini) 2/3
cup nondairy milk 1 teaspoon almond extract 1 teaspoon vanilla extract 1 1/4 teaspoon xanthan gum
salt and pepper 2 tbsp lime
juice 2 cloves garlic, minced 5 ancho chile peppers 3 guajillo chile peppers 3
cups warm chicken stock 2 tomatoes 2 jalapeño peppers 3 tbsp slivered almonds 3 tbsp
sesame seeds 1 tbsp olive oil 1 stick cinnamon (3 ″ long) 1 ripe plantain, peeled and chopped 1
cup chopped fresh or drained canned pineapple 1/2
cup chopped jicama 3 tbsp cilantro
2 cans of garbanzo beans (one drained, one with liquid) 1/4
cup raw
sesame seeds 1 tablespoon olive oil 1/4
cup fresh lemon
juice 1/2 teaspoon salt 1 teaspoon cumin Smoked paprika and parsley for garnish Optional: 1 clove of garlic
200 g (1
cup) red lentils, rinsed 8 dl (3
cups) water 4 large ripe tomatoes 1 medium onion, chopped finely 3 cloves of garlic, minced to a paste 1 teaspoon cumin powder or
seeds 1 teaspoon
sesame seeds, black or white 1 teaspoon turmeric 1 bay leaf 2 tablespoons lemon
juice A good handful of parsley, rinsed and chopped Oil Salt
3/4
cup of olive oil 1/4
cup of red wine vinegar 2 tablespoons of lemon
juice 2 tablespoons of honey 1 tablespoon of
sesame seeds 1 tablespoon of poppy
seeds 1/2 teaspoon of salt 1 teaspoon of sugar
1/2
cup tahini (
sesame seed paste, found in most grocery stores) 3 gloves garlic, crushed 1/2 teaspoon kosher salt 2 tablespoons olive oil 1/4
cup lemon
juice 1 teaspoon fresh parsley, finely chopped (optional) In a food processor or mortar and pestle, combine the garlic and tahini.
Harissa Sweet Potato Hummus Recipe 1 medium sweet potato (8 ounces) 1 teaspoon olive oil 1 can (15 ounces) chickpeas, rinsed and drained 1/4
cup sesame seeds or tahini 1/4
cup fresh Meyer lemon
juice 1/4
cup olive oil 1 to 2 tablespoons harissa hot sauce (I used Mustapha's Mediterranean) 1 teaspoon kosher or fine sea salt 1 teaspoon ground coriander 1 teaspoon ground cumin
2 medium kohlrabi, peeled 2 medium carrots, julienned 1
cup shredded celery cabbage or savoy cabbage 2 green onions, sliced 3 tablespoons unseasoned rice vinegar 2 tablespoons wasabi powder 2 tablespoons fresh lime
juice 1 tablespoon dark
sesame oil 1 1/2 teaspoons agave nectar 1/2 teaspoon grated lime peel 1/2 teaspoon salt 1/4
cup soy sauce 1 clove garlic, minced 1 teaspoon hot Chinese mustard 2 tuna steaks (6 ounces each) 1 tablespoon vegetable oil 1 teaspoon
sesame seeds
In a food processor, combine chickpeas, roasted sweet potatoes,
sesame seeds or tahini, lemon
juice, the 1/4
cup olive oil, harissa, salt, coriander and cumin.
creamy chipotle sauce 1/2
cup hemp
seeds 1 tablespoon light
sesame seed butter (tahini) 2 tablespoons fresh lemon
juice 1 teaspoon apple cider vinegar 1/2 teaspoon pure maple syrup scant 1/4 teaspoon chipotle powder 1 small clove of garlic sea salt, to taste 3/4 to 1
cup filtered water
ingredients PEPPER JAM: 4 large red bell peppers (stems removed,
seeded, roughly chopped) 2 jalapénos (stems removed, sliced) 1 red onion (peeled, sliced) 2 cloves garlic (peeled) 1 orange (zested,
juiced) 1
cup sherry vinegar 1/2
cup brown sugar 1 tablespoon whole mustard
seeds 1 teaspoon kosher salt 2 tablespoons flat leaf parsley (chopped) GRILLED CHEESE: 8 slices
sesame bread (sliced into 3 / 4 - inch thick slice) 8 tablespoons unsalted butter (softened) 1
cup Parmesan (freshly grated) 2
cups Fontina cheese (shredded) 16 pieces Salami (thinly sliced) Kosher salt and freshly ground black pepper (to taste)
for the sunflower
seed sauce: 1/4
cup of sunflower
seed butter (feel free to sub any nut or
seed butter you have on hand) 1 clove of garlic, minced 1 red chili,
seeded and minced 2 tablespoons of tamari (or low sodium soy sauce) 1 tablespoon of toasted
sesame oil 1 teaspoon of ginger, peeled and minced 2 tablespoons of lime
juice (the
juice of one lime) 3 - 4 tablespoons of water a pinch or two of red pepper flakes, if you want extra heat
1/2 head of Napa cabbage 2 carrots 2 scallions, finely sliced 1/4
cup cilantro, finely chopped 2 tablespoons
sesame seeds 2 teaspoons
sesame oil, optional 1 Tablespoon soy sauce, optional, to taste
juice from one fresh lime
2 medium sweet potatoes (orange inside), around 700g or 1 1/2 pounds in total 1 1/2 teaspoons ground cumin 2 small cloves of garlic, chopped 1 1/2 teaspoons ground coriander 2 big handfuls of fresh cilantro / coriander, chopped
Juice of half a lemon a scant
cup (120g) gram / chickpea flour a splash of olive oil a sprinkling of
sesame seeds salt and pepper
Print Roasted beet hummus Ingredients 2
cups chickpeas cooked and peeled 1 big beet roasted
juice of 1/2 lemon 2 cloves garlic 1 tablespoon olive oil 6 - 7 tablespoons
sesame seeds toasted salt to taste Instructions Put all ingredients in a high - speed blender and process until -LSB-...]
PINK TAHINI SAUCE 1
cup unhulled
sesame seeds (or 1
cup sesame seed butter) 1/4
cup fresh lemon
juice 2 small garlic cloves, or 1/4 teaspoon garlic powder 1 teaspoon sea salt (or to taste) 2
cups + more if needed, filtered water 1 small beet that has been boiled and cooled
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander
seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6
cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2
cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts
juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon
sesame seeds
Gochujang Sauce 1/2
cup gochujang (Korean hot pepper paste) 3 tablespoons fresh lemon
juice 1 tablespoon mirin 1 tablespoon mixed toasted black and white
sesame seeds 2 teaspoons sugar 1 teaspoon toasted
sesame oil 1 teaspoon unseasoned rice vinegar 1 teaspoon white soy sauce Kosher salt (optional)
Filling (adapted from Raw Food / Real World) 1/2
cup chopped raw cashews 1 tablespoon
sesame oil 1/2 teaspoon sea salt 1/4
cup agave syrup 1/2
cup lemon
juice 2 tablespoon chopped ginger 1 small chili —
seeded and chopped 11/2 tablespoon nama shoyu 1
cup raw almond butter 1/2 head savoy cabbage — shredded 1 handful cilantro 1 handful basil — torn 1 handful mint leaves 1 large carrot — cut into thin strips 1 large mango — cut into strips 1 cucumber —
seeded and cut into strips
1 tablespoon coconut oil 2 tablespoons toasted
sesame oil 2 stalks lemongrass — bruised with the back of a chef's knife and chopped finely 1 tablespoon grated ginger root 2
cups sprouted or cooked mung beans 2 teaspoons sriracha 1 tablespoon lime
juice 2 teaspoons brown rice vinegar sea salt 2
cups broccoli florets 2 large carrots — julienned 3/4
cup coconut milk 2 tablespoons tamari toasted
sesame seeds 1/4
cup chopped green onions basil or cilantro leaves
1/2
cup uncooked quinoa (any color works), rinsed 2 carrots 4 radishes 1/2 fennel bulb 2 avocados, stone removed 2 small kale leaves, stems removed 1 handful mixed baby lettuce 2 tsp olive oil 2 tsp lemon
juice 1 pinch sea salt and black pepper 2 tbsp tahini (
sesame paste) 4 tbsp golden sauerkraut (see recipe here) 2 fried eggs 2 tsp hemp
seeds
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
dressing 2 tablespoons pure
sesame seed butter tahini 1 teaspoon grated ginger
juice from half a lemon 1/4 teaspoon mellow white miso 1/2 teaspoon tamari 1/2 teaspoon rice vinegar 1/4
cup water 1 small garlic clove 1/2 teaspoon honey * pinch of salt
3 tablespoons of tahini the
juice of 1 lemon 2 - 3
cups of water, or broth for the toppings: a handful of pumpkin
seeds about 2 tablespoons of
sesame seeds a couple of florets, reserved before blending
1 red cabbage (approx. 1 3/4 lb), halved 4 fat or 6 skinny scallions, trimmed 2 red bell peppers, membranes and
seeds removed 1 yellow bell pepper, membranes and
seeds removed 1 orange bell pepper, membranes and
seeds removed 1 fresh red chile,
seeded large bunch (approx. 4 oz) fresh cilantro 1
cup pineapple
juice, from a carton 2 limes, preferably unwaxed 1 1/2 tbsp sea salt flakes or kosher salt, or to taste 2 tsp Asian
sesame oil 2 tsp maple syrup
For the Cemitas: 2 large boneless, skinless chicken breasts Salt and freshly ground black pepper 1 teaspoon cumin 1 ripe Haas avocado
Juice of 1 lime 4 cemita rolls or hamburger rolls with
sesame seeds Olive oil 1
cup refried beans, warmed (from 1 15 - ounce can) 8 ounces Oaxaca or mozzarella cheese, grated Sliced ripe tomato Thinly sliced lettuce Fresh cilantro leaves
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
1 small cucumber, cut into 1/4 ″ squares (peel first if not organic) 1 block of baked tofu, cut into 1/4 ″ squares 2 carrots, grated (peel first if not organic 1 oz sunflower
seeds 1
cup garbanzo beans 1 small avocado cut into small squares 2 Tablespoons
sesame butter (tahini)
Juice from one lemon 1 Tablespoon walnuts 1 1/2 teaspoons nutritional yeast water
My vitamix shake: 3/4
cup water, 1/4
cup pomegranate
juice, 1 bannana, apple skin, flaxseeds,
sesame seeds, almonds, cinnamon, turmeric, himalayan salt, carrot, kale, frozen blueberries, 2 frozen strawberries, frozen raspberries.
Ingredients: 1
cup wheat berries 3
cups low - sodium chicken broth 2 teaspoons olive oil 1/2 medium yellow onion, thinly sliced Kosher salt 1 pound shredded chicken breasts 2 packed
cups baby arugula 1
cup shredded Brussels sprouts 1 packed
cup cilantro leaves, chopped 1/4 packed
cup mint leaves, chopped 3 green onions, thinly sliced 2 jalapenos,
seeded and sliced into thin strips Fresh ground pepper For the Dressing
Juice from 1 1/2 lemons 2 1/2 teaspoons toasted
sesame oil 1 tablespoon Thai fish sauce 1 tablespoon plus 1 teaspoon extra virgin olive oil
1 9x9x2 salt block 1/4
cup fresh lime
juice 1/4
cup Thai fish sauce 1 tablespoon rice wine vinegar 2 tablespoons toasted
sesame oil 1 garlic clove, minced 1 hot chile pepper, such as bird chile, habanero, cayenne or Scotch bonnet, stem and
seeds removed, minced 1/4
cup finely shredded carrot 1 1/4 pounds large, wild - caught sea scallops (about 16) 1/2 teaspoon freshly ground black pepper
1 large carrot, spiralized with Blade D, noodles coarsely chopped (or 1 heaping
cup shredded carrots) 2 scallions, chopped 1 red bell pepper, spiralized with Blade A, noodles chopped into 2 - inch pieces OR thinly sliced 1 yellow bell pepper, spiralized with Blade A, noodles chopped into 2 - inch pieces OR thinly sliced 2
cups spiralized or thinly sliced red cabbage 1/2
cup fresh cilantro, coarsely chopped 1/2
cup cooked red quinoa, preferably chilled 1 tablespoon
sesame seeds for garnish (optional) For the dressing: 2 tablespoons avocado oil or extra-virgin olive oil 3 tablespoons
sesame oil 3 tablespoons low - sodium soy sauce or tamari 2 tablespoons rice vinegar 1 teaspoon fresh lime
juice 2 tablespoons honey 1 tablespoon grated fresh ginger 3 garlic cloves, chopped