Not exact matches
about 5 clementines — divided 2/3
cup coconut sugar — divided 3 tablespoons chia
seeds 1/2 tablespoon vanilla extract 1/2
cup hazelnuts 1/4
cup chocolate chips — I used vegan mini-chips 1
cup cooked black beans 2 tablespoons
sesame tahini or another nut butter 1/4
cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping
cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit —
optional
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)
2 1/4
cup One Degree Organics Sprouted Spelt or Sprouted Whole Wheat Flour 1 tsp salt 1/4
cup sesame seeds 1/4 cup One Degree Organics Flax Seeds (optional) 1/4 cup olive oil 1/2 cup
seeds 1/4
cup One Degree Organics Flax
Seeds (optional) 1/4 cup olive oil 1/2 cup
Seeds (
optional) 1/4
cup olive oil 1/2
cup water
salt 6 - 8
cups flour * 2
cups golden raisins or currants (
optional) 1/4
cup poppy and / or
sesame seeds (
optional)... Continued
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 mayonnaise 1/4
cup apple cider vinegar 1/4
cup dijon mustard 3 tablespoons sugar 2 teaspoons Kosher salt 1 teaspoon freshly ground black pepper 1 head pale green or Napa cabbage 2 medium carrots
sesame seeds (
optional), for garnish
1 block of firm or extra firm tofu, drained and pressed (see notes below) 1/2
cup of chili sauce 1/4
cup of rice wine vinegar Several dashes of your favorite hot sauce 1 tbl of maple syrup 1 tbl Black or white
sesame seeds 1 chili pepper / jalapeno diced (
seeded or not depending on your heat preference) 1
cup of uncooked rice — cooked according to package directions 1
cup of shelled edamame, frozen with no need to defrost 3 spring onions, trimmed and sliced 2 tbl of pepitas 2 tbl of sunflower
seeds 2 tbl of liquid aminos Garnish: red pepper flakes (
optional)
-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-...]
green beans, blanched or leftover beans 1 tsp
sesame seeds,
optional 1 - 2
cups roasted brussel sprouts (recipe here) 4 oz.
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
1 1/2
cups lukewarm water 5 large egg yolks (reserve one white for bread glaze or use one whole egg for glaze) 1 1/2 teaspoon sea salt 1/4
cup coconut oil 1/4
cup honey 4 1/2
cups organic sprouted whole wheat flour, or any other flour 1 tablespoon active dry yeast
Optional topping:
sesame seeds, poppy
seeds, anise
seeds, dried rosemary or dill
1 pound dried and skinless fava beans (broad beans), soaked for 24 - 48 hours 2 teaspoons cumin 1 teaspoon ground coriander cayenne pepper or chili pepper (
optional, to taste) salt & pepper 1 teaspoon baking soda 1
cup parsley 1
cup cilantro 2 leeks, white and green parts 6 scallions, finely chopped 6 garlic cloves, minced 3/4
cup sesame seeds (
optional) frying oil (I used peanut oil)
* 1/4
cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2
cup (100 g) packed light brown sugar * 1/2
cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5
cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2
cups (140 g) nuts, chopped if large (try an equal mix of sliced almonds, cashews and pecans) * 3/4
cup (65 g) flaked coconut, sweetened or not * 1/4
cup (35 g) raw, hulled sunflower
seeds * 1/4
cup (35 g) whole or ground
seeds, such as chia
seeds,
sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2
cup (70 g) finely chopped candied ginger * 1/2
cup (70 g) raw pepitas * 1
cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(
optional)
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.
• 2
cups cacao powder (it's cheaper on Amazon.com than in health food stores) • 1 tspn maca powder • 1 TBS vanilla • 1 tspn Himalayan salt • 1/2
cup goji berries • 1/2
cup golden berries • 1/3
cup coconut sugar • 3/4
cup coconut oil (or cacao butter) • LOVE
Optional garnish:
sesame seeds, goji berries and lavender.
1/2 ounce dried shiitake mushrooms (5 to 8 caps) 1 1/2
cups boiling water 1 cake firm tofu (about 16 ounces) 12 ounces button mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable oil 1/2 teaspoon salt 1/8 teaspoon black pepper 3/4
cup Chinese sweet bean sauce (6 - ounce can) 3 tablespoons white or cider vinegar 1 pound linguine or Chinese wheat noodles Chinese chili paste (
optional) Dark
sesame oil (
optional) 1
cup each of at least 3 of the following toppings: - Grated carrots - Chopped tomatoes - Mung bean sprouts - Shredded cabbage - Peeled,
seeded, and diced cucumbers - Sliced scallions
2 1/4
cups raw pecans 1 1/2
cups dates, chopped 1/2
cup sultanas 1/2
cup raw carob powder 2 tablespoons
sesame seeds 2 teaspoons ground cinnamon 1 teaspoon natural vanilla bean extract 1/4 teaspoon ground cardamom 1 tablespoon pure maple syrup (
optional)
1
cup frozen raspberries 3/4
cup water or more, depending on desired thickness 2 Tablespoons flax
seeds, ground 1 Tablespoon
sesame seeds Kale, 4 leaves, stalks removed 1/2 fresh lemon, peeled 2 prunes, pitted and soaked, or 2 Tablespoons REAL prune butter
Optional: more pitted prunes or dates for desired sweetness.
organic tempeh, sliced * 1/2
cup chopped cilantro * 3 tablespoons tamari or soy sauce * 1 teaspoon organic sugar *
sesame seeds (
optional) * homemade or store - bought sriracha to taste
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
1 napa cabbage, sliced thin 3
cups carrots, peeled and julienned 1.5
cups green onions, chopped 1/2
cup cilantro, chopped (
optional) 12 large basil leaves, julienned (
optional) 4 Tbsp sunflower
seeds (
optional) 2 Tbsp white
sesame seeds, toasted 2 Tbsp black
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)
1
cup fresh fava beans — shelled and peeled 1
cup fresh corn kernels 2 - 3 tablespoons chopped fresh tarragon (
optional) 2 medium cucumbers — peeled,
seeded and cubed 1
cup purple cabbage — finely shredded lime 8 - 10 radishes — cubed handful cilantro leaves 3 tablespoons chives — finely chopped 2 tablespoons
sesame seeds — unhulled and optionally toasted zest of 1 orange —
optional sea salt and freshly ground black pepper
for the noodles about 8 oz mung beans vermicelli or other clear noodles 1 handful green beans — ends trimmed and strings removed (if present) 1 handful sugar snaps or snow peas — strings removed 1
cup shelled frozen edamame 1
cup fresh or frozen shelled green peas 2 tablespoons grapeseed or sunflower oil 3 garlic cloves — crushed with knife 1 red chili —
seeded and chopped 3 green onions — thinly sliced 1
cup basil leaves, plus more for garnish handful mint leaves — chopped 1
cup yellow cherry tomatoes — halved or quartered about 3 tablespoons toasted
sesame seeds —
optional
Ingredients: 1/4
cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2 teaspoons toasted
sesame oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted
sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (
optional) Toasted coconut flakes Chopped macadamia nuts
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-...]
lime peanut sauce ingredients: 1/2 inch fresh ginger, peeled + rough chopped 2 cloves of garlic, peeled + rough chopped 1 - 2 tsp sriracha (or other hot sauce you like) 2 tbsp peanut butter (or tahini, sunflower
seed butter, almond butter etc) 1 lime, peeled + chopped 1 tbsp rice vinegar 2 tsp agave nectar 1 tbsp tamari soy sauce little scoop of extra virgin coconut oil (
optional, but I love the coconut fragrance here) 1/4 tsp toasted
sesame oil 1/2
cup grapeseed oil
1/2
cup sesame seeds 1/2
cup pumpkin
seeds 1/2 sunflower
seeds 1
cup rolled oats 1,5
cup cooked wholegrain rice 3 tbsp chia
seeds 3 tbsp psyllium husk 1 tsp salt 3 tbsp extra virgin melted coconut or extra virgin olive oil 1 tbsp date syrup (maple / agave or coconut) 1/3 tsp caraway
seeds (
optional, you can use rosemary or some other herb or spice you like) 1,5
cup water
1/3
cup whole - wheat panko breadcrumbs 2 teaspoons
sesame seeds (
optional) 1 teaspoon smoked paprika, divided 1 tablespoon extra-virgin olive oil 1 medium yellow onion, finely chopped 2 garlic cloves, minced 1 pound 90 % lean ground beef 1 1/4 teaspoons kosher salt 3/4 teaspoon coarse black pepper 3 tablespoons tomato paste 2 tablespoons Dijon mustard 2 tablespoons Worcestershire sauce 1 14.5 - ounce can diced tomatoes 1 1/4
cups grated sharp cheddar cheese, divided For serving: (
optional) 1
cup chopped hearts of romaine or iceberg lettuce 1/2
cup finely chopped bread - and - butter pickles
you can keep the tip for yourself... Print Bok Choy with Black Bean Sauce Author: Angela @ Canned-Time.com Recipe type: Veggies and Side Dishes Ingredients 1 head of fresh Baby Bok Choy — roughly chopped 1/2
cup shredded carrots 1
cup rough chopped celery 1/2
cup red cabbage sliced 1/4
cup sesame seeds (
optional) 12 oz.
Ingredients (serves 6 - 10) • 4
cups finely ground
sesame seeds • 1/2 tsp vanilla powder • 1/2
cup raw honey • 1 tbsp raw agave • 1 tbsp raw cacao powder • Bee pollen,
optional, for sprinkling
1
cup rolled oats (use gluten free if preferred) 1/2
cup buckwheat (you could also use more rolled oats instead) 1/2
cup sunflower
seeds 1/2
cup flax
seeds 1/4
cup pumpkin
seeds 1/4
cup sesame seeds 2 tablespoons millet (
optional) 3 tablespoons psyllium husk powder 2 teaspoons ground cumin 1 1/2 teaspoon sea salt 1 teaspoon turmeric 1 1/2
cups water 3 tablespoons coconut oil, melted 1 tablespoon maple syrup
Ingredients: 1/4
cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2 teaspoons toasted
sesame oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted
sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (
optional) Toasted coconut flakes Chopped macadamia nuts
Ingredients: 2 zucchini julienned 2 cucumbers julienned 4
cups spinach chopped 1/3 small red cabbage 1 - 2 yellow bell peppers 2 - 3
cups cherry tomatoes halved 1/2
cup dark skinned berries 2 sliced Easter egg radishes edible flowers for garnish (
optional) 2 TBSP black
sesame seeds (
optional) Spicy Mustard Dressing: 4 tablespoons Dijon or stone ground... Read More»
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
Ingredients: 1 teaspoon olive oil + 1/2 teaspoon for brushing 2 tablespoons garlic, chopped (NYS farm product) 1 1/2
cup yellow onions, diced (NYS farm product) 2 pounds apples, small dice, not peeled (NYS farm product) 5 1/2
cups dry white beans, soaked and cooked until tender (11
cups cooked)(NYS farm product) 4
cups chopped kale or spinach (if frozen, thaw and drain)(NYS farm product) 3 tablespoons fresh sage (
optional)(NYS farm product) 2
cups quick rolled oats 1 1/2 teaspoon salt 1/4 teaspoon pepper 1 teaspoon nutmeg (
optional) 1 Delorio whole wheat 22 ounce pizza dough or 18 x 12 inch rectangular whole grain pre-made crust 2 tablespoons
sesame seeds