cashew sauce 1/2
cup toasted cashew butter (plain) 1/2 cup filtered water 2 tablespoons tamari 1 tablespoon apple cider vinegar 1 teaspoon rice vinegar 1/2 teaspoon sea salt 1 garlic clove 1/2 teaspoon fresh grated ginger 1/4 teaspoon chili flakes
Not exact matches
Place 1 1/2
cup walnuts and 1/2
cup cashews on a baking sheet and
toast for 8 - 10 minutes, until lightly browned.
1
cup toasted and skinner hazelnuts 1
cup cashews or macadamia nuts 8 - 9 pitted Medjool dates 1/4
cup real maple syrup 1/2 tsp.
1 and 1/4
cup of almond milk (I used
toasted coconut unsweetened milk)--
cashew, coconut or whatever you use I scoop of Vega One coconut almond flavored nutritional shake powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful of baby spinach leaves 1 tablespoon of Justin's maple almond butter 1 teaspoon of raw cacao nibs 1 teaspoon of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon of coconut flakes plus more for garnishing
* 1/2
cup roasted
cashews * 1/4
cup toasted, unsweetened, dried coconut * 1/2 medium onion, roughly chopped * 1/4
cup canned diced tomatoes * 2 Tablespoons water * 1 teaspoon cayenne * 2 teaspoons ground fennel * 2 teaspoons ground cumin * 1/2 teaspoon fenugreek seeds * 1 Serrano pepper, quartered lengthwise * 1/2 cinnamon stick * 1/2 teaspoon fresh minced ginger * 2 pounds boneless chicken (I used thighs) * 2 Tablespoons oil * 1 can (~ 15 ounces) coconut milk * Salt and pepper to taste
1
cup of cooked quinoa 3 ripe bananas 1/4
cup of melted coconut oil 1/4 maple syrup 2 teaspoons of vanilla extract 1
cup of gluten free flour (I love Bob's Redmill 1 to 1 GF flour) 1
cup of gluten free rolled oats (again Bob's Redmill) 1/2
cup of
toasted coconut flakes 3 tablespoons of flax seed meal 1 tablespoon of ground cinnamon 1 teaspoon baking soda 1/8 teaspoon salt 1/4
cup of
cashew milk — I like Silk (coconut, almond, or whatever type of milk you prefer)
2 1/2
cups unsweetened nut milk — almond,
cashew, or hazelnut (chocolate if available) 1 tablespoon cornstarch 2 tablespoons unsweetened Dutch cocoa powder 1/2
cup coconut sugar 4 ounces bittersweet chocolate 1/2 teaspoon vanilla extract 1/2 teaspoon Kosher salt 1 medium, ripe avocado 1/2
cup chopped,
toasted nuts (walnuts, almonds,
cashews or pecans)
for the chicken: 3 boneless, skinless chicken breasts (about 1 + 3/4 pound) 1 teaspoon baking soda 1 teaspoon cornstarch 2 tablespoons Chinese rice wine 2 tablespoons peanut oil, divided 1 inch piece of fresh ginger, grated a bunch of snow peas, sliced or cut in half about 1/3
cup cashews, lightly
toasted salt to taste for the sauce: 1 tbsp soy sauce 2 tsp hoisin sauce 1 tsp Chinese rice wine 1 tsp cornstarch 1/2 tsp sugar 1/4 teaspoon sesame oil
Friday I got my long run in after a yummy
cup of coffee and my usual
toast with nut butter (have you seen my recent
cashew butter creation??
Ingredients: 12 egg whites 2
cups white sugar 1 teaspoon cream of tartar 2
cups chopped
cashews,
toasted 1 pound butter, softened 12 egg yolks 2
cups white sugar 1
cup water 2 tablespoons dark rum 2
cups chopped
cashews,
toasted
Toast about 1/2
cup of
cashews slightly in a pan on low heat.
1 packet kelp noodles (or glass noodles) 6 kale or cavolo nero leaves 1 Tbsp olive oil 2 large carrots 2 handfuls fresh bean sprouts 1 handful fresh coriander 1 handful fresh basil 1 handful fresh mint 1
cup cashews (to
toast)
3/4
cup unsweetened shredded coconut plus 1/4
cup for garnish 1
cups raw
cashews toasted 2 tablespoons coconut sugar 1/2
cup almond meal 1 1/2 teaspoons vanilla extract 2 tablespoons coconut oil 3/4 tsp coarse salt
Pin It Ingredients: Strawberry Puree Layer: 1/2
cup coconut water 1 1/2
cups frozen strawberries 1 frozen small banana Pineapple Layer: 2
cups pineapple chunks 1/2
cup Silk Nutchello
Toasted Coconut +
Cashews 1 frozen medium banana Read more at... Continue Reading →
3/4
cup coarsely chopped
cashews,
toasted 1
cup water 1 1/4 teaspoons salt, divided 6 (4 - ounce) skinless, boneless chicken breast halves 1 teaspoon freshly ground black pepper Cooking spray 1/4
cup finely sliced onion (I added extra onion) 1 (8 - ounce) package sliced baby bella or button mushrooms (I added 1/2 of another package) 4
cups cooked whole wheat pasta Chopped parsley (optional)
But after one trial of that I decided it would be much more wonderful and delicious as a cheesecake
cup — with layers of date - sweetened
toasted cashew butter, tangy berry chia jam, and great fluffy mountains of this immensely dreamy vegan cheesecake filling.
Homemade
cashew butter:
toast 2
cups of
cashews on a parchment lined baking sheet in a 300F oven for 20 minutes.
squash etc ingredients: 1 large spaghetti squash, cut in half lengthwise + seeds scooped out 4 kale stalks, stems removed 1 shallot, peeled 1/2
cup chopped
toasted nuts of your preference (I used
cashews) 3 tbsp sesame seeds (
toasted, raw, whatevs) chopped leafy herb if you feel it (cilantro, mint, thai basil etc) 1 bunch of broccoli, cut into florets salt + pepper
Ingredients: Strawberry Puree Layer: 1/2
cup coconut water 1 1/2
cups frozen strawberries 1 frozen small banana Pineapple Layer: 2
cups pineapple chunks 1/2
cup Silk Nutchello
Toasted Coconut +
Cashews 1 frozen medium banana Read more at jessicainthekitchen.com
Coconut Milk Overnight Oats Recipe (vegan) 1/4
cup old fashioned oats,
toasted * 1 teaspoon chia seeds 1/8 teaspoon ground cinnamon few grains fine sea salt 1/4
cup full fat coconut milk 1/4
cup water or nut milk (almond or
cashew) 1 teaspoon pure maple syrup 1 fresh ripe peach, cut up 1 to 2 teaspoons shelled hemp seeds
Ingredients (serves 4) • 2
cups coconut flakes • 1
cup amaranth seeds • 1/2
cup activated almonds • 1/2
cup raw
cashews • 1/2
cup walnuts • 1/2
cup sunflower seeds • 1/2
cup raw pepitas (dried pumpkin seeds) • 2 tbsp chia seeds • 1 tsp cinnamon • 2 tsp coconut oil, melted • 1 tsp rice malt syrup • Coconut yoghurt, to serve • Fresh raspberries, to serve •
Toasted buckinis, to garnish
Bowls 6
cups finely chopped kale 2 teaspoons extra virgin olive oil 1 teaspoon
toasted sesame oil 1/4 teaspoon chili oil Pinch of salt 1 1/2
cups shredded carrots 6 tablespoons roasted, unsalted sunflower seeds 6 tablespoons raw
cashews 1 1/2 tablespoons black sesame seeds Cilantro sprigs for garnish Dressing 1/4
cup unsweetened peanut butter ** 2 teaspoons
toasted sesame oil 2 teaspoons rice vinegar 1 teaspoon honey 1 teaspoon soy sauce 1 teaspoon sriracha hot sauce 4 tablespoons water
1 tablespoon peanut oil 1
cup small broccoli florets 1 small head baby bok choy, sliced into 1 - inch strips 4 scallions, sliced 1
cup bean sprouts 1/4 teaspoon red pepper flakes 1/3
cup cashews,
toasted and chopped
dark chocolate (50 — 60 % cacao) 1 teaspoon virgin coconut oil 1/4
cup unsweetened shredded coconut,
toasted 1/4
cup salted
cashew pieces 2 tablespoons dried currants
* 1/4
cup oil, divided * 1 egg, lightly beaten * 1 small yellow onion, diced * 4 cloves garlic, minced * 1 Tablespoon minced ginger * 4
cups day - old, leftover rice (make sure there aren't any large clumps) * 1 Tablespoon sweet chile sauce (like Mae Ploy) * 1 Tablespoon Sriracha * 2 Tablespoons fish sauce * 2 Tablespoons gluten - free oyster sauce * 1/4 teaspoon ground white pepper * 1
cup finely diced fresh pineapple (can substitute well drained canned pineapple) * 3/4
cup roughly chopped cilantro * 3/4
cup roughly chopped
toasted cashews
* 1/2
cup roasted
cashews * 1/4
cup toasted, unsweetened, dried coconut * 1/2 medium onion, roughly chopped * 1/4
cup canned diced tomatoes * 2 Tablespoons water * 1 teaspoon cayenne * 2 teaspoons ground fennel * 2 teaspoons ground cumin * 1/2 teaspoon fenugreek seeds * 1 Serrano pepper, quartered lengthwise * 1/2 cinnamon stick * 1/2 teaspoon fresh minced ginger * 2 pounds boneless chicken (I used thighs) * 2 Tablespoons oil * 1 can (~ 15 ounces) coconut milk * Salt and pepper to taste
1 tablespoon coconut oil 1 yellow onion, diced Pinch of salt 8 carrots, peeled and chopped into 1 / 2 - inch chunks 1 sweet potato, peeled and cut into1 / 2 - inch cubes 3
cups vegetable stock 2 tablespoons green or red curry paste 2 teaspoons yellow curry powder Salt and black pepper, freshly ground (to taste) Juice of 1 lime 14 - ounce can of coconut milk
Toasted cashew bits, to garnish Cilantro, to garnish
My breakfast can either be Oatmeal Pancakes or what I call my Fiber One Breakfast which consists of a half a
cup of Fiber One Honey Clusters with a quarter
cup of non-fat, organic, milk with Ezekiel Bread
toast topped with 1 tablespoon
Cashew Butter.
1
cup cashews 1 (400 ml / 14 - ounce) can full - fat coconut milk 2 - 3 tbsp organic honey (or maple syrup to keep it vegan) 1 tsp vanilla powder 2/3
cup dried dates, chopped into small pieces 1/2
cup toasted coconut flakes