Pulse 1/2
cup toasted nuts (such as hazelnuts, pistachios, walnuts, pine nuts, or a combination), 1 Tbsp.
Using food processor, grind 1
cup toasted nuts to approximate size of baby peas.
2 cups white quinoa, rinsed well 4 scant cups water 1 teaspoon salt a few splashes of extra virgin olive oil 3 - 4 medium / large potatoes, cut into 1 / 2 - inch dice 1 large yellow onions, chopped 1 clove garlic, chopped 1
cup toasted nuts (walnuts, pine nuts, etc) 1 - 2 cups lightly cooked asparagus, cut into 1 / 2 - inch segments
supergreen #whole30 pesto makes 1 cup ingredients + 1 cup herb leaves, packed (basil, cilantro or parsley) + 1/4
cup toasted nuts or seeds (pine nuts, pumpkin seeds or almonds) + a pinch salt + 1/4 C — 1/2 C water
12 ounces tiny whole green beans (I used frozen Birds Eye brand) 4 strips bacon, cut in 1 - inch pieces, cooked 1/3 cup dried cranberries or cherries 1/3
cup toasted nuts, such as sliced almonds or hazelnuts (6 min.
Not exact matches
1 garlic clove, minced 4 9 - inch flour tortillas 1 1/2
cups grated Monterey Jack cheese 4 teaspoons pine
nuts,
toasted 2 teaspoons dried oregano
I only had 1/4
cup brown sugar, so I supplemented with white & I
toasted up a handful of walnuts because banana bread without
nuts makes me sad.
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.
heavy cream 1 teaspoon pure vanilla extract 3
cups whole salted mixed
nuts,
toasted
FOR LAMB MEATBALLS (KEFTA) 2 slices firm white sandwich bread, torn into small pieces 1 small onion, finely chopped (about 1
cup) 1/4
cup loosely packed fresh parsley leaves 1/4
cup loosely packed fresh cilantro leaves (omitted, I just increased the parsley) 1 pound ground lamb 1 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon cayenne 1/4 teaspoon cinnamon 1/4 teaspoon black pepper 1/3
cup pine
nuts,
toasted and finely chopped (omitted because I forgot to buy them!)
1 1/4
cups of All - Purpose Flour (King Arthur Flour is preferred) 1
cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1
cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3
cup of unsweetened applesauce 1/2
cup of light brown sugar 1 teaspoon vanilla extract 2
cups of shredded carrots (I used organic) 1/2
cup of
toasted coconut Optional toppings: Raisins, Coconut,
Nuts (walnuts or almonds) or just leave it plain.
The
nuts are super easy: Simply
toast a
cup and a half of assorted raw
nuts (I used almonds, walnuts and pecans) in a cast iron skillet.
other ingredients 1/2
cup pearlini mozzarella balls, or bocconcini mozzarella balls, tossed in a little salt and pepper (substitute with pan fried tofu or
toasted pine
nuts or walnuts for a vegan dish)
cocoa powder (optional) 1/4 -1 / 2
cup nuts,
toasted or raw, finely chopped (optional — if you prefer your
nut butter chunky)
Ingredients: 1/2 — 3/4
cups ramps, chopped 1/2 — 3/4
cups spinach, chopped 1/8
cup toasted pine
nuts 2 tbs.
Remove from the heat and immediately toss in 1/2
cup of the
toasted nuts, toss to coat and then pour it all out onto a baking sheet.
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
Ingredients - 4 oz of fresh basil, stems removed - 3 cloves of garlic - 1/3
cup Parmesan - 1/2 tsp salt (more to taste)- Juice of quarter of a lemon - 1/4
cup extra virgin olive oil - 2 tablespoons
toasted pine
nuts (optional) What to do 1) Pulse all of the ingredients in a food processor until smooth.
8 ounces (1/2 pound) whole wheat spaghettini 1 small bunch kale, well - washed and deveined 1/2
cup oil - cured black olives, pitted 1/2
cup pine
nuts,
toasted zest of 1 lemon
I made a 2
cup batch and then whirled some red roasted peppers in the cleaned out processer bowl to drizzle on top along with a few
toasted pine
nuts.
1 can chipotle chiles in adobo (or 1/2
cup chipotles rehydrated in wine vinegar) 1/4
cup tomato paste 8 cloves garlic 2 tablespoons cider vinegar or lime juice 1
cup grated Parmesan or romano cheese 1
cup pumpkin seeds (pepitas) or piñon
nuts,
toasted 1
cup canola oil
4 ounces extra-firm tofu cut into tiny - inch cubes (see photo) a couple pinches of fine - grain sea salt a couple splashes of olive oil 2 medium cloves garlic, minced a scant tablespoon of maple syrup 1/3
cup pine
nuts,
toasted and chopped
Winter mornings can be cold and dark, and a hot
cup of coffee, good
toast with
nut butter + toppings makes them just a bit more bearable.
1
cup of old fashioned rolled oats (I use gluten free organic) 2/3
cup of
toasted coconut flakes 1/2
cup of
nut butter (almond, peanut — whatever you have on hand) 1/3
cup of agave, maple syrup or honey 1.5 teaspoon vanilla extract 1 tablespoon of protein powder (I used vanilla Designer Whey) 1/4
cup of fiber cereal Chocolate chips (I used dark chips)-- amount is up to you 1/4 to 1/2
cup
1/3
cup toasted pine
nuts OR 1/3
cup toasted sunflower seeds (
toast on a flat baking pan for 15 minutes at 250 degrees)
For the salad: 1/2
cup uncooked quinoa 4 - 5
cups shredded red leaf or romaine lettuce 1 mango, finely chopped 1
cup finely chopped pineapple (about 1/4 large pineapple) 1
cup finely chopped jicama 1 avocado, finely chopped 1/2
cup roasted unsalted macadamia
nuts, roughly chopped 1/2
cup flaked coconut,
toasted 2 - 3 green onions, sliced
For this zucchini ribbon salad, I used a
cup of those slow - roasted cherry tomatoes along with
toasted pine
nuts and paper - thin ricotta salata.
Roughly chop 2
cups of tightly packed bagged spinach and add to a mortar, finely mince 1 clove of garlic and add to the mortar, then add the
toasted nuts and pound with a pestle for about 2 minutes, then add 3 fresh basil leafs and pound everything together for another 3 minutes, until everything is well mashed
What's in it: 1 15 - oz can of pure pumpkin puree 2 tablespoons good quality maple syrup (less if you are watching sugar intake) 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1/2 teaspoon cinnamon 2
cups non-fat greek yogurt (recommend plain but if you need extra sweetness vanilla would work) Toppings: Low fat granola, chia seeds, dried cranberries, chopped
nuts,
toasted coconut
Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3
cups of water to 1
cup of lentils Meanwhile,
toast the walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the
nuts, lentils, onion mixture into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop of the lentil and
nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over pasta, top with your favorite sauce!
Vegan Banana Bread 1 1/2
cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon table salt 1/2 teaspoon baking soda 2 teaspoons ground cinnamon 1/4
cup unsweetened soymilk 1 teaspoon apple cider vinegar 1/2
cup sucanat or packed dark brown sugar 1 1/2
cups mashed very ripe bananas 1/4
cup canola or safflower oil 1 teaspoon pure vanilla 1/2
cup chopped
toasted nuts (almonds, walnuts or pecans)
(Meat Topping) 2 tbsp olive oil 3 medium onions, finely chopped 1 1/2 lbs lean ground lamb or beef 2 large tomatoes, peeled seeded, chopped, and drained 3 tbsp tomato paste 1/3
cup finely chopped flat - leaf parsley 2 tbsp finely chopped mint 1/4
cup pine
nuts, lightly
toasted 1 tbsp Pomegranate Molasses (reduce unsweetened pomegranate juice to by two - thirds) 1 tbsp freshly squeezed lemon juice 1 1/2 tsp mixed spices (2 parts allspice, 1 part cinnamon, coriander, cloves, and cumin) salt, pepper, and red pepper to taste
Lamb and Spinach Fatta (Fattet Sabanikh)--------------------------- 2 bunches of spinach (about 2 lbs) 2 tbsp olive oil 2 medium onions, finely chopped 1 lb lean boneless lamb, cut into 1 ″ cubes 1/2 tsp Mixed Spices (4 parts ground cinnamon, 1 part each ground nutmeg, cloves, and cardamom) salt and freshly ground pepper 1 1/2
cups water juice of 1/2 lemon, more to taste 2 tbsp unsalted butter 1/3
cup pine
nuts 1/2 tsp Middle Eastern red pepper 2 6 ″ pita breads,
toasted and broken into bite - sized pieces Minted Garlic Yogurt Sauce (1 1/2
cups low - fat yogurt, crushed garlic, 1 tsp crushed dried mint)
For pesto 2 garlic cloves, peeled 2 bunches of basil (about 2-1/2
cups leaves and soft stems) 1-1/2
cups grated Parmesan Zest of 1 lemon 2 ounces (1/2
cup)
toasted pine
nuts 1/2
cup olive oil
2
cups lightly packed baby spinach leaves (about 2 ounces) 1/4
cup pine
nuts,
toasted 2 tablespoons fresh lemon juice 1 to 2 teaspoons grated lemon peel 1/3
cup olive oil Salt and freshly ground black pepper to taste 1/3
cup freshly grated Parmesan
What's in it: GREENZ - 2
cups (like arugula, kale, mixed greens) FRUIT — 1/2
cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds)
NUTS - 1 - 2 tablespoons chopped, bonus flavor points for
toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4
cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4
cup whole grains (like cooked quinoa or farro), 1/4
cup cooked beets, anything else you can think of!
UPDATE May 2017: The original recipe below remains an EXCELLENT recipe, however by adding 1/2
cup of liquid like coconut milk,
nut milk, or bone broth the batter blends smoother and the final muffins come out of the oven with a moist inside and
toasted outside.
1 1/2 pounds eggplant (1 large) 3 tablespoons olive oil 1 medium onion, chopped 2 ribs celery, inner stalks, diced 1 teaspoon crushed red pepper flakes 1 1/2
cups Pomi chopped tomatoes 1/4
cup red wine vinegar (make sure your vinegar is gluten - free if you are gluten - sensitive) 1 tablespoon sugar Pinch cinnamon 1/2 teaspoon fresh thyme (optional but good) 2 tablespoons capers, rinsed and drained 8 chopped pitted kalamata olives 1/4
cup minced roasted red peppers (optional) 3 tablespoons pine
nuts, lightly
toasted 3 tablespoons golden raisins, roughly chopped 2 tablespoons chopped flat - leaf parsley 1 teaspoon finely minced garlic Salt and freshly ground pepper to taste
1/4 teaspoon salt 1/2
cup flour 2/3
cup chopped
nuts like
toasted walnuts or pecans or dried tart cherries 2 eggs
I didn't have any
nut butter on hand, so I put 2
cups of
toasted almonds in a food processor and blended them to create almond butter.
2
cups cooked quinoa 1 can organic chickpeas, drained and rinsed 1 large head radicchio, cored and thinly sliced 3 scallions, sliced 6 - 8 large pitted green or black olives, sliced 2 carrots, thinly sliced, preferably with a mandoline 1 stalk celery, halved lengthwise and thinly sliced 3 large roasted red peppers, chopped (homemade better but jarred ok, too) 2 - 3 tablespoons roughly chopped flat - leaf parsley 1/4
cup pine
nuts,
toasted (can substitute chopped
toasted almonds)
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)
Sprinkle the bottom of 10 half -
cup popsicle molds with a large pinch of your
toasted nuts, and then slowly pour in your chocolate fudge mixture until full.
* 4 ounces (dry) Dreamfields Rotini * 2 tablespoons olive oil * 1
cup freshly shelled snap peas (or use organic, frozen peas) * 1 large or 2 small shallots, minced * 1
cup chopped organic broccoli * 1/2
cup loosely packed, fresh basil, chopped * 1/4
cup fresh goat cheese, crumbled, plus more, if desired, for garnish * crushed red pepper flakes - to taste * lightly
toasted pine
nuts for garnish (or use chopped
toasted almonds)- to taste (I used about 1 1/2 tablespoons) * olive oil for drizzling the finished dish - optional * sea salt to taste - optional
1 medium - large zucchini, sliced into paper thin coins 2 small fennel bulbs, trimmed and shaved paper - thin 2/3
cup /.5 oz / 15g loosely chopped fresh dill 1/3
cup / 80 ml fresh lemon juice, plus more if needed 1/3
cup / 80 ml extra virgin olive oil, plus more if needed fine grain sea salt 4 or 5 generous handfuls arugula Honey, if needed 1/2
cup / 2 oz / 60g pine
nuts,
toasted (I used almonds) 1/3
cup / 2 oz / 60g / feta cheese, crumbled
* 1/4
cup (1.5 oz., 40gg)
toasted nuts, finely chopped * 1 tablespoon granulated sugar * 2 tablespoons soft fresh bread crumbs * 1/2
cup (4 oz., 120 ml) any preserves
Stir in 1/2
cup finely chopped
toasted macadamia
nuts and 1 tablespoon lemon zest.
I usually
toast a
cup or two of
nuts at a time and keep them on hand for topping salads and snacking.
My seed mixture was a blend of 1
cup lightly
toasted hazelnuts, 1/3
cup each of lightly
toasted walnuts, pistachio
nuts, and pumpkin seeds, and 1 tablespoon poppy seeds.
1/2
cup diced
toasted hazelnuts (or other favorite
nuts) 1 pound beets, peeled 1 pound butternut squash, peeled Tops (greens only) of 3 or 4 green onions 1/4
cup diced cilantro, plus more for garnish 2 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar 1 tablespoon honey maple syrup 2 teaspoons spicy brown mustard Dash of cinnamon Salt and pepper to taste