Sentences with phrase «cup sunflower seeds with»

Not exact matches

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.

I start with roughly 3 cups of UNSALTED, RAW organic sunflower seeds.

that caramel cup — this is crazy but I had one of those in sunflower seed butter that I was sent and brought it with me as an airplane snack — it was great!

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

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

Transfer to a serving platter and serve garnished with the remaining 1/2 cup of green onions, cilantro, the remaining 1/3 cup of bean sprouts, the carrots, the remaining 1/4 cup of sunflower seeds, and a few lime wedges.

Sunflower Seeds — Soak 4 cups sunflower seeds in warm filtered water with 2 teaspoons sea salt forSunflower Seeds — Soak 4 cups sunflower seeds in warm filtered water with 2 teaspoons sea salt for 7 hSeeds — Soak 4 cups sunflower seeds in warm filtered water with 2 teaspoons sea salt forsunflower seeds in warm filtered water with 2 teaspoons sea salt for 7 hseeds in warm filtered water with 2 teaspoons sea salt for 7 hours.

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)

Ingredients 1 1/2 cups rolled oats 1/4 cup flaxseed meal 1/4 cup sunflower seeds 1/3 cup pumpkin seeds 1/2 cup cashews 1/2 cup macadamia nuts 1/8 cup shredded coconut 1/2 cup raw honey (or swap with coconut nectar, maple syrup, or brown rice syrup for vegan version) 1 cup natural peanut butter 1/2 cup chocolate chips

I've seen it at whole foods but another easy way to make it is to just mix 1 tbsp of cocoa powder with 1/4 cup sunflower seed butter.

I made these but I used a variety of seeds (sesame, pumpkin, sunflower) instead of the pecans, along with 1/4 cup shredded coconut, I used Mayvers peanut & cacoa (2 ingredient spread) instead of almond butter which is an Australian product and they were really delicious.

When you're done filling all the cups, garnish with cheese and sunflower seeds.

To make the flour, simple take a cup of dry nuts (almonds, cashews, sunflower seeds) and grind them with a coffee grinder or magic bullet type blender until a fine flour like substance appears.

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.

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

NOTE: Nut - free option: Replace the cashews with 1 cup raw sunflower seeds, soaked, rinsed, and drained.

The colour when blended with avocado should be quite dark, taking over the green of the avocado)-- Maple Syrup, 1 cup (adjust quantity to your preferred level of sweetness but you should not taste the avocado, just benefit from its creamy texture which serves as the dairy replacement in this tart)-- Natural almond butter, 1 / 4th cup (if allergic to nuts - use tahini / sunflower seed or pumpkin seed butter)

Quinoa, Nut and Cherry Bars adapted from Bon Appetit 1 cup coarsely chopped almonds 1/2 cup uncooked quinoa, rinsed and drained (it does not have to be dry before using) 1/4 cup raw pumpkin seeds 1/4 cup raw sunflower seeds 1 cup dried cherries (unsweetened if possible) 2 tablespoons maple syrup 3/4 teaspoon kosher salt Pre-heat oven to 350 — spray an 8 x 8 baking pan with non-stick cooking spray.

Like I mention at the beginning of this post, you can simply replace the tofu with 1/2 cup more of cashews and sunflower seeds.

Use half whole wheat and half unbleached flour, add 3/4 cup raw shelled sunflower seeds, and shortening made partially with cottonseed oil.

In a bowl, add flax seeds to drained sunflower seeds, along with 2 cups water and all other ingredients.

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

-- 1 cup dates (about 9 pieces), pitted, chopped — 2 tablespoons boiling water — 1 teaspoon baking soda — 1 and 1/2 cups brown rice flour — 1/2 cup millet flour — 2 teaspoons baking powder — 3 bananas, peeled and mashed with a fork — 1/2 cup extra virgin olive oil — 2 organic or free - range eggs — 1 vanilla bean, split and seeded — grated zest of 1 lemon — sunflower seeds, pumpkin seeds

My mom starts with the usual base of 4 cups of old - fashioned rolled oats, then she adds a cup of chopped raw walnuts and a cup of raw sunflower seeds.

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

Luckily, you can blend the leftover pulp that you have in the bag with 1/4 cup of the milk in a food processor to make your own homemade sunflower seed butter, discard it, or add a tablespoon or two into smoothies and oatmeal for a boost of fiber.

Place 110 grams / 1 cup of the oats and 70 grams / 1/2 cup of the sunflower seeds into the bowl of a food processor fitted with the blade attachment.

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-...]

Replace 1/4 cup of the tigernut flour with a pure hemp protein powder; replace the sunflower seeds with ground flax seeds (flax meal); leave out the coconut oil, and instead add more of the mulberry soaking liquid until it gathers together into a ball.

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

Spinach Salad with Pomegranate Seeds, Feta Cheese and Sunflower Seeds 3 cups Fresh spinach leaves Seeds of 3 pomegranates 1/2 c. Crumbled Feta cheese, optional 1/4 c. Sunflower... Read More»

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

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.

WEEKDAY Breakfast: 2 scoops of Optimal Protein Powder with 120 ml of rice milk, 1/2 cup of organic frozen fruit, 113 g of Greek yoghurt, 1/2 a teaspoon of stevia and cinnamon sprinkled on top Morning tea: Power cake — one rice cake with 1 tablespoon of raw sunflower seed butter, topped with sliced fruit Lunch: Optimal Cleanse shake Afternoon tea: Home - made turkey jerky with sliced apples Dinner: Chicken quinoa (170 g cubed chicken, prepared with chicken stock), with onion, bell pepper, garlic, basil, sea salt and pepper

In place of bread, you can eat 1/8 cup of sunflower seeds, 1/2 cup of whole grain cereal, 1/2 high protein bar, 1/4 cup of yogurt with 1/2 teaspoon of flax seeds.

Sunflower Seeds — Soak 4 cups sunflower seeds in warm filtered water with 2 teaspoons sea salt forSunflower Seeds — Soak 4 cups sunflower seeds in warm filtered water with 2 teaspoons sea salt for 7 hSeeds — Soak 4 cups sunflower seeds in warm filtered water with 2 teaspoons sea salt forsunflower seeds in warm filtered water with 2 teaspoons sea salt for 7 hseeds in warm filtered water with 2 teaspoons sea salt for 7 hours.

Luckily, you can blend the leftover pulp that you have in the bag with 1/4 cup of the milk in a food processor to make your own homemade sunflower seed butter, discard it, or add a tablespoon or two into smoothies and oatmeal for a boost of fiber.

Just a quarter cup of sunflower seeds provides you with over ninety percent of your RDI for vitamin E, the body's primary fat - soluble antioxidant.

I will eat a mix salad with 2 cups of arugula and 3 - 4 cups of romaine with broccoli sprouts (top source of sulforaphane) red pepper, cucumber, green onion, toasted pumpkin seeds, sunflower seeds and sometimes sliced almonds.

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