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
Topping Spicy Green Sauce (see recipe below) or pesto or another green sauce 2 - 3 stalks (50 g) kale 1/2 lemon 4 tbsp olive
oil 100 ml / 1/3
cup sunflower seeds 1 tsp ground sumac 100 ml / 1/3
cup cooked chickpeas 100 g feta cheese 2 - 3 eggs
for the crust 2 1/2
cups sunflower seeds 2 tablespoons hemp
seeds — optional 12 fresh medjool dates — pitted 2 tablespoons coconut
oil 1/2 teaspoon sea salt
Raw Onion Bread 1/2 lb yellow onions — sliced 1
cup raw
sunflower seeds — soaked for 1 hour 1/4
cup nama shoyu 1/4
cup olive
oil 1
cup flax
seeds — ground in a coffee grinder
First place one
cup each of the almonds, pumpkin
seeds, ground flaxseed and
sunflowers seeds in a food processor and blend for a minute or so until smooth, then transfer the mix to a bowl and stir in the remaining half a
cup each of pumpkin
seeds and
sunflower seeds along with the salt, coconut
oil and water.
2
cups old - fashioned oats (use certified gluten - free oats for gluten - free granola) 1/2
cup chopped pecans 1/4
cup raw pepitas 1/4
cup raw
sunflower seeds 3 tablespoons coconut
oil 3 tablespoons dark brown sugar, packed 3 tablespoons pure maple syrup 1/2 teaspoon fine sea salt 1/2
cup chopped dates (I used deglet noor)
1
cup oat flour (You can make your own by finely grinding oats in a food processor) 1/4
cup ground flax
seed 1 - 1.5 tsp sea salt * see notes above 1/4
cup olive
oil 1/2
cup water 1 tsp each sesame
seeds, hemp
seeds,
sunflower seeds, and chia
seeds (or other
seeds of your choice)
1/2
cup kernels (organic arrowhead mills) 2 TBL canola
oil (or anything neutral with high smoke point, like grapeseed or
sunflower seed) generous pinch of saera's seasoning salt, regular salt is fine but this seasoning has bite to it
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
1/3
cup vegetable
oil 3/4
cup sugar 1 teaspoon vanilla 1/4 teaspoon nutmeg 1/4 teaspoon allspice 1/4 teaspoon cinnamon pinch salt 1 1/3 teaspoons baking soda 1
cup all - purpose flour 1/2
cup whole wheat flour 1/4 to 2/3
cup nuts (raw unsalted is best, I like mixing 1/2
sunflower seeds, 1/2 chopped walnuts) 1/4
cup seeds / nuts to top loaf
2/3
cup warm milk 1 tablespoon honey 1/2 tablespoon active dry yeast 2 tablespoons vegetable
oil 1 large egg 2
cups bread flour 1 teaspoon salt 1/3
cup sunflower seeds
What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3
cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the cooked latkes 1/4 teaspoon black pepper Vegetable
oil (I used
sunflower seed oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon
What's in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5
cups cubes)-- 4 large eggs — 1 1/2
cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut
oil For the topping --- 1/3
cup roughly chopped raw nuts and
seeds (I used almonds and
sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
2
cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes of a box grater (2
cups packed) salt, as needed 4 teaspoons coriander
seed 1 tablespoon cumin
seed 2 tablespoons olive
oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2
cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1
cup (120 g) chickpea flour 1 1/4
cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4
cup (60 ml) mild vegetable
oil for frying, such as
sunflower
3
cups mixed shredded kale & red cabbage 1 carrot cut into very small matchstick size pieces 2 tbsp diced red onion 3 tbsp
sunflower seeds 1/4
cup parsley leaves 1 tbsp extra virgin olive
oil 1 tsp apple cider vinegar 1 tbsp Dijon mustard Black pepper to taste A little celtic salt to taste
4
cups old fashioned oats 1/2
cup slivered almonds 1/4
cup ground flaxseed 1/2
cup sunflower seeds 1/2
cup sweetened raw coconut flakes 1/2 teaspoon + 1/4 teaspoon salt 1/4
cup coconut
oil 3 tablespoons butter 1/4
cup honey 1/4
cup light brown sugar 1/2 teaspoon vanilla extract 2/3
cup dried cherries, chopped 1/2
cup white chocolate chunks or chips
4
cups cooked quinoa, cooled veggies of your choice (I used broccoli, cherry tomatoes, scallions and red peppers this time around) 3/4
cup sunflower seeds 1/4
cup low sodium soy sauce 1/4
cup extra virgin olive
oil juice of 1 to 1 1/2 lemon (s) salt and pepper to taste
Ingredients: 4
cups active sourdough starter 4 tbsp
sunflower seeds 1/2
cup flax
seeds (see note 2) 2 tbsp poppy
seeds 9 - 10
cups white, unbleached flour 1
cup flax meal (see note 1) 2 1/2
cups cold water 1 tbsp salt 1/3
cup olive
oil 1/3
cup honey
1 orange, juiced 1/4
cup white balsamic vinegar or sherry vinegar 1/2
cup really good olive
oil, divided 2 tsp salt, divided 5 large carrots, peeled and diced 2 large celery stalks, diced 4 large onions, chopped finely 4 shallots, chopped finely 1/2
cup dried cranberries 1/2
cup dried raisins 1/4
cup sunflower seeds 1/4
cup pumpkin
seeds 1/4
cup pine nuts 1 bunch of chives
Crunchy top layer 4 tbsp maple syrup, honey or apple syrup 2 tbsp coconut
oil, room temperature + extra for greasing the pan 1
cup / 180 g walnuts or nuts or your choice 3/4
cup / 100 g
sunflower seeds or
seeds of your choice
1 chia egg (1 tbsp chia
seeds + 3 tbsp water) 1
cup / 240 ml / 120 g finely chopped
sunflower seeds 1
cup / 240 ml / 90 g rolled oats (or oat flour), choose gluten free if intolerant 1/2
cup / 120 ml / 60 g buckwheat flour 1 1/2 tbsp arrowroot (or corn starch or potato starch) 1 tsp baking powder 1 tsp vanilla extract 1/3 tsp salt 5 tbsp (75 g) coconut
oil, room tempered 5 tbsp maple syrup 1/2
cup plant milk
1/2
cup pumpkin
seeds 1
cup shredded unsweetened coconut 1/4
cup chia
seeds 1/4
cup sunflower seeds 1 Tablespoon coconut
oil 2 Tablespoons pure maple syrup (or stevia, to taste) 1 teaspoon pumpkin pie spice 1/8 teaspoon sea salt
Flatbread Pizza Crust 1 1/2
cup sprouted quinoa 1/4
cup sprouted amaranth 1
cup raw sprouted oats (or the same amount of quinoa and amaranth combined) 1/4
cup golden flax
seeds 1/2
cup sprouted
sunflower seeds 1/2
cup hemp
seeds 1
cup purified water 1/4
cup Irish moss gel 1 teaspoon salt 1 tablespoon honey juice of 1 lemon 1/4
cup olive
oil
1 medium butternut squash (about 2 pounds) 1 tablespoon refined coconut
oil 3 cloves of garlic, coarsely chopped 1 3/4
cups nut milk * 1/2
cup nutritional yeast 1 tablespoon arrowroot powder 1/4 teaspoon smoked paprika 2 tablespoons fresh squeezed lemon juice 1 tablespoon white miso 1 teaspoon salt 1/4 teaspoon pepper 1 pound elbow pasta (I used a GF quinoa variety) 2
cups cooked vegetables (such as steamed spinach, broccoli, or peas) 1/2
cup hulled raw
sunflower seeds (or bread crumbs, or panko crumbs)
sunflower aioli 1/4
cup sunflower seeds, soaked 4 hours 2 tablespoons cold pressed olive
oil 2 tablespoons fresh squeezed lemon juice salt to taste
1 Tablespoon olive
oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4
cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1
cup low - sodium black beans, drained and pureed 1/4
cup chopped parsley 1/3
cup almonds, toasted and chopped 1/3
cup sunflower seed, toasted 1 1/2
cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1
cup oat flour 1 Tablespoon low - sodium soy sauce 1
cup finely grated carrot if frying: flour for dredging olive
oil or canola
oil for frying
2 acorn squash • Olive
oil • Salt • Fresh cracked black pepper 1/4 onion, finely diced 1/4 lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch cumin • Pinch cayenne pepper • Pinch cinnamon 3/4
cup cooked brown rice 1/2
cup black beans 1/4
cup cherry tomatoes, quartered 2 tablespoons fresh cilantro, chopped, divided use 1 tablespoon
sunflower seeds 1/4 teaspoon orange zest 1/4
cup finely shredded sharp white cheddar cheese 1 green onion, chopped, for garnish • Simple Tomato - Cilantro Salad (recipe below)
-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-...]
16 oz gluten - free rolled oats (extra thick or regular)(half a bag) 1/4
cup and 2 Tbsp raw almonds, soaked overnight or for 10 - 12 hours 1/4
cup walnuts, soaked for 4 hours 1/4
cup raw pumpkin
seeds, soaked for 6 hours 1/4
cup raw
sunflower seeds, soaked for 6 hours 1/2
cup unsweetened coconut flakes 1/3
cup extra-virgin, cold - pressed olive
oil 3 Tbsp liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 2 1/4 tsp ground cinnamon 3/4 tsp ground nutmeg 3/4 tsp ground cloves 2/3 — 1 1/2
cups dried fruits / freeze - dried fruits
1
cup rolled oats 2 tablespoons ground flax
seeds 1/4
cup sunflower seeds (or other
seed or nut) 2 tablespoons corn starch, potato starch, arrowroot or Ener - G Egg Replacer 1 tsp cinnamon 2 teaspoons fennel
seeds 2 tablespoons apple cider vinegar 2
cups water Vegetable cooking
oil for the waffle iron
Ingredients 32 oz gluten - free rolled oats (extra thick or regular) 3/4
cup raw almonds, soaked overnight or for 10 - 12 hours 1/2
cup walnuts, soaked for 4 hours 1/2
cup raw pumpkin
seeds, soaked for 6 hours 1/2
cup raw
sunflower seeds, soaked for 6 hours 1
cup unsweetened coconut flakes 2/3
cup extra-virgin, cold - pressed olive
oil 1/3
cup liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 1 1/2 Tbsp ground cinnamon 1/2 Tbsp ground nutmeg 1/2 Tbsp ground cloves 1 1/2 — 3
cups dried fruits / freeze - dried fruits
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
Blend together the following ingredients: 1 1/4
cup rolled oats or 1
cup oats and 1/4
cup cornmeal 4 tablespoons ground flax
seeds 1/4
cup sunflower and / or pumpkin
seeds 2 tablespoons cornstarch or Ener - G Egg Replacer 2
cups water 1 tsp fennel
seeds Vegetable cooking
oil for the waffle iron
Happy birthday mom!!!! Granola: 3
cups old fashioned oats 1/4
cup flax
seed meal 1/4
cup wheat germ 1/4
cup slivered almonds 1/4
cup chopped pecans or walnuts 1/4
cup sunflower seeds 1 - 2 teaspoons of cinnamon (depending on your preference) 1/2
cup apple juice 1 - 2 tablespoons honey (depending on how sweet you want it) 1 tablespoon brown sugar 2 teaspoons canola
oil 1 teaspoon vanilla extract 1
cup dried fruit Directions: Preheat oven to 300 1.
4 - 6 medium golden beets (about 2 pounds) 4 - 6 fresh thyme sprigs 2 tablespoons olive
oil 1 teaspoon kosher salt plus more serving 1/2 teaspoon black pepper plus more serving 2 shallots, minced 2 garlic cloves, minced 3 - 4
cups water Yogurt, chives, pomegranate
seeds &
sunflower seeds for serving
1
cup sunflower seeds soaked in 1
cup water overnight to allow for germination 1
cup sunflower seeds dry 2
cups walnuts 1/2
cup raw tahini 3/4
cup coconut
oil softened / melted 3/4
cup chia
seeds 2 Tbsp.
Ingredients: Salad 1 small butternut squash (2 lbs), peeled,
seeded, and cut into 1 / 2 - inch cubes 1 ripe pear (I used bosc), cored and thinly sliced into strips 1 tablespoon extra-virgin olive
oil 1/4 teaspoon sea salt 1 lb green beans, chopped into 1 / 2 - inch pieces 5 oz / 142 g (6 to 8
cups) arugula 1
cup cubed sheep's or goat's milk feta cheese 1/4
cup hulled
sunflower seeds
* 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)
Vegan Carrot Raisin Muffins 1 1/2
cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2 teaspoons ground cinnamon 1/4 teaspoon ground ginger 1/2
cup unsweetened soymilk or almond milk 1 teaspoon apple cider vinegar 1/2
cup sucanat or organic evaporated cane sugar 1
cup finely shredded carrot 1/4
cup organic canola or safflower
oil 1/4
cup unsweetened applesauce 1 teaspoon pure vanilla 1/4
cup golden or dark raisins 1/4
cup shelled raw
sunflower seeds
1/4
Cup Wheat Bran 1/4
Cup Vanilla NonFat Greek Yogurt 2 Eggs 2 Tablespoons Coconut
Oil, Melted 3 Tablespoons Pure Maple Syrup 1 Tablespoon Honey 3 Medium Bananas, Mashed 1 Tablespoon Lemon Juice 1/2
Cup Raisins 1
Cup Whole Wheat Pastry Flour, Sifted 1/2
Cup Wheat Germ 1/2 Teaspoon Baking Powder 1/2 Teaspoon Baking Soda 1 Teaspoon Ground Cinnamon 1/2 Teaspoon Ground Nutmeg 1/2
Cup Walnuts, Coarsely Chopped Oats, Nuts or
Sunflower Seeds For Garnish
Arugula Pesto Salad vegetarian, vegan, gluten - free, grain - free, soy - free, dairy - free, peanut - free, tree nut - free, sugar - free, shellfish -
oil, fish - free, nightshade - free Ingredients: 1/2
cup sunflower seeds 4 - 5
cups arugula 6 Tbsp olive
oil Lemon juice from 1/2 a lemon 3 cloves garlic 2 19 - oz cans cannellini beans, rinsed and drained 3
cups shredded red cabbage 2/3
cup thinly sliced green...
1 Tbsp coconut butter (
oil), melted 1/2
cup shaved cacao butter 1/4
cup shaved cacao paste 1/4 to 1/2
cup cacao powder (more powder used, the darker the chocolate) 2 Tbsp maple syrup 3 Tbsp Rapidura (I used Succanat and it was too grainy even with grinding it) 2 drops Medicine Flower Black Cherry extract 1/2 tsp vanilla extract (or 2 drops Medicine Flower Vanilla extract) 1/2 tsp
sunflower lecithin 2 Tbsp
sunflower seeds (soaked 2 hours and dehydrated) 1 Tbsp hemp
seeds 1/8
cup raisins 1/4
cup dried cherries (optional) 2 Tbsp coconut, shredded (optional) 1/4
cup combined almonds and walnuts, smashed (soaked overnight and dehydrated first) 1/8 tsp sea salt
Place the cashew nuts, almonds,
sunflower seeds, walnuts, sesame
seeds, linseeds, poppy
seeds, powdered veggie stock, psyllium husk (or chia
seeds) and olive
oil in a food processor with 100 ml (3 1/2 fl oz / 1/3
cup) of water and blend until the nuts are well chopped.
sunflower seed butter (Swanson brand) coconut
oil (Dr. Bronner's, virgin, unrefined) honey (Really Raw — of course, not vegan) + 1/2
cup mini-chocolate chips (Enjoy Life, certified gluten free)
Ingredients: 2 pieces salmon lemon 2 cloves garlic, crushed fresh or dried herbs pinch of salt olive
oil (spray can) Veggies on side: medium red onion medium zucchini
cup spinach leaves baby broccoli 2 bunches baby pak choy
seeds (pepitas,
sunflower kernels) pine nuts Instructions: Preheat oven to 200 °C.
Rich chocolate cupcakes: 3 tbsp chia
seeds mixed with 7 tbsp water 3 bananas, mashed 1/3
cup (80 ml) brewed coffee or espresso 110 ml (1/2
cup) olive or
sunflower oil
1 teaspoon pine nuts 1 teaspoon
sunflower seeds 1/2
cup / 2 oz / 60 g black sesame
seeds 1 1/2 tablespoons natural cane sugar 1 1/2 tablespoons shoyu, tamari, or soy sauce 1 1/2 teaspoons mirin Scant 1 tablespoon toasted sesame
oil 2 tablespoons brown rice vinegar 1/8 teaspoon cayenne pepper Fine - grain sea salt 12 ounces / 340 g soba noodles 12 ounces / 340 g extra-firm tofu Extra-virgin olive
oil 1 bunch green onions, white and light green parts, thinly sliced
For the crackers: 1/4
cup chickpea flour 1/4
cup cooked or sprouted lentils 1/4
cup sunflower seeds 2T balsamic vinegar 1T coconut
oil 2 tsp curry powder 1 tsp cumin 1/2 tsp agave nectar Salt to taste
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.
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