For plain, creamy almond butter, simply put 2
cups of almonds into a food processor, turn it on, and walk away for about 20 - 25 minutes.
Place 1/3
cup of the almonds into a food processor and process for about 10 seconds, until a fine meal forms (similar in texture to sand).
Make your own almond meal or flour by putting about 1
cup of almonds into a food processor.
Not exact matches
Pour the strained liquid back
into the saucepan, add one
cup of almond or
almond - sesame milk and reheat gently.
Serve 1
cup full - fat greek yogurt (or coconut yogurt) Ginger Honey (simply stir lots
of freshly grated ginger
into honey over low heat) 10 - 15
almonds, chopped ground cinnamon
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced
into a matchstick shape two handfuls shredded Swiss chard or other greens
of choice 1/2
cup fresh cranberries
Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper
Almond Butter Sauce 1/2
cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper
almond butter 3/4
cup purified water juice and zest
of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds
of 1 cardamom pod 1/4 teaspoon hot pepper flakes
Blend all that
into 1
cup of almond flour.
I poured that
into a big bowl with five scoops
of Optimum Nutrition Caramel Toffee Fudge whey, about a half to 3/4
of a
cup of actual rolled oats, and enough milk —
almond milk — to hold the mix together.
Ingredients Crust -1 large head
of cauliflower -1 / 2
cup almond meal -1 / 2
cup gluten free all purpose flour -1 tablespoon extra virgin olive oil -1 1/2 teaspoons baking powder -1 tsp salt -1 / 4 teaspoon black pepper (it would be great to add in herbs
into the crust like fresh rosemary and thyme!
I subed 1
cup almond flour (spooned
into the measuring
cup) for the coconut flour since we didn't have any and did walnuts instead
of chocolate chips and they were oh so yummy.
Crumble 1/2
of the fried rosemary leaves
into the ziti and stir in 1/2
cup of almonds; transfer to the prepared pan.
Filling 1/2 pkg silk tofu (7oz) 1 tsp vanilla 1 1/2
cups raw cashews 1
cup dates 1/2
cup unsweetened
almond milk (or plant milk
of your choice) 1 banana 2 bananas cut
into 1/4 inch slices for inside
of pie
After
almond butter has been dropped
into each
cup, pour the remaining half
of the chocolate until filled to the top and
almond butter is covered.
** You can also make a single serving from your fresh batch
of almond milk but adding 1
cup of almond milk back
into the blender, 1 tbsp cacao and 1 - 2 dates.
Measure out half a
cup of Dream Ultimate
Almond into a two -
cup measure and stir in the apple cider vinegar.
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 (15.5 ounce) cans black beans 2
cups low - fat cottage cheese 3 tablespoons
almond butter 1 garlic clove, sliced 2 tablespoons olive oil 3 tablespoons red wine vinegar 3/4 teaspoon sea salt 1/2 teaspoon ground cumin 1 teaspoon ground coriander 1/4
cup fresh parsley 2 tablespoons orange zest Freshly ground black pepper to taste 10 - 12 stalks
of celery, cut
into thirds
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5
cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut
into 1 / 2 - inch cubes (about 4
cups) 1 1/2
cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3
cup chopped fresh cilantro Finely grated zest
of 1 lime Juice
of 1/2 lime 1/3
cup finely chopped tamari
almonds, for garnish (optional), available in health food stores 1/4
cup chopped scallions, for garnish.
1 head
of kale, washed, dried and torn
into large pieces 1/4
cup raw
almonds (or
almond butter) 1 Tbsp fresh lemon juice 1 Tbsp tamari 1 tsp raw honey 1 inch fresh ginger, grated dash cayenne
Add 100g cubed feta, followed by the seeds
of 1/2 a pomegranate, ⅛
cup of mixed nuts and seeds
of your choice (I used pumpkin seeds and
almonds), and lastly a sprig
of mint
into each jar.
7.5» x 3.5», I used Simple Mills Artisan Bread
Almond Flour Mix Or make your own - Recipe from Against All Grain: / (Will yield around 4
cups of 1/4» bread cubes., cut
into cubes
Put 2
cups of the strawberries
into a blender with the remaining 1/3
cup almond milk.
5 tbsp
of a mix
of chia seeds & ground flax seed (or just one or the other) mixed
into 3/4
cup warm water, Mix well, let sit for 10 minutes or so to gel, then mix with
almond flour and spices.
-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-...]
1 1/4
cup of oats 1/2
cup of ground
almonds 1/2
cup of pumpkin puree 2 tablespoon
of coconut oil — melted 3 tablespoons
of runny
almond butter 5 tablespoons
of maple syrup or agave nectar 1 tablespoon
of milled flaxseeds + 3 tablespoons
of water 1/2 teaspoon
of baking soda 1/2 teaspoon
of bicarbonate
of soda 1/2 teaspoon
of cinnamon powder 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg a pinch
of sea salt 50gr
of Mia Cranberry Chocolate chopped
into small pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, chopped
Place graham cracker pieces and 1/4
cup almonds into the bowl
of a food processor fit with metal blade.
1) 3/4
cup (about 110g)
of blanched whole
almonds (which can be either bought or made by soaking whole
almonds in hot water for 15 minutes until the skins can be easily slipped off) 2) 2/3
cup of sugar 3) 2 large eggs 4) 1 teaspoon
of pure vanilla extract 5) 1 teaspoon
of baking powder 6) 1/4 teaspoon
of salt 7) 1 3/4
cup of all - purpose flour 8) 2/3
cup (about 110g)
of chocolate, chopped
into small pieces (you can also use chocolate chips)
Put the cottage cheese
into a bowl with all but 1/4
cup of the Parmesan cheese, the flour, ground
almonds, baking powder, sun - dried tomatoes, basil, water, and eggs, and season with salt, then mix all together.
1) 1 1/2
cups of almond flour or
almond meal (I ground whole
almonds in the food processor) 2) 3/4
cup tapioca flour (aka tapioca starch) 3) 1/2 teaspoon baking powder 4) 1/4 teaspoon salt 5) 1
cup milk 6) 1 ripe banana, mashed (around 1/2
cup) 7) 3 large eggs 8) 2 teaspoons
of pure vanilla extract 9) 1 tablespoon
of raw honey 10) 1 - 2 tablespoons
of butter, for frying the pancakes 11) 1 banana, sliced
into small pieces (for topping) 12) Honey (for topping)
Once all
of the mini muffin
cups are filled and lined spoon in 2 teaspoons to a tablespoon
of almond butter mixture
into each chocolate filled and lined
cup.
If you like you can buy ground
almonds (called
almond meal or flour), but I normally just put 1/2
cup (55 grams)
of either whole, shaved, or slivered blanched
almonds into my food processor and process them until finely ground (texture similar to corn meal).
1 teaspoon olive oil 2 large onions, chopped 3 cloves garlic, peeled and sliced thinly 3 sweet potatoes, peeled and chopped
into bite sized chunks 1 butternut, peeled, seeded and chopped
into bite sized chunks 3 large carrots, peeled and chopped
into bite sized chunks Thumb size piece
of fresh ginger, peeled and sliced
into matchsticks 2 tablespoons ras - el - hanout Vegetable stock — I use Marigold bouillon 2 -3 preserved lemons, washed, pulp removed and skin thinly sliced 1/2
cup pitted green olives 2 handfuls fresh coriander, roughly chopped A cupful
of roasted
almonds, roughly chopped
* 1
cup organic quinoa * 1 1/2
cups water * 1/2
cup slivered
almonds * 1
cup seedless red grapes, preferably organic, sliced in half if large * 1 avocado, diced * brie cheese, cut
into chunks - to taste (I used about 1/2
cup) * 2 - 3 tablespoons diced red onion * 1 handful
of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive oil, plus more to taste * 1 tablespoon brown rice vinegar (or white wine vinegar or fresh lemon juice), plus more to taste
Here's how to make a green smoothie
of your own: 2
cups almond milk (soy or rice work well too) 1 frozen banana (remove the peel, cut
into 1 - inch slices, and freeze in a plastic bag overnight) 1
cup of frozen berries (strawberries, blueberries, raspberries, and / or blackberries, etc) 1 Tbs flax seeds 1 scoop rice protein powder (soy or hemp work well) Greens: spinach has the mildest flavor and for a beginner, I would recommend starting with 1/2
cup.
Strain the
almond milk through a sieve lined with a double thickness
of cheesecloth (or a nut - milk bag)
into a large measuring
cup or bowl.
In a food processor fitted with the S blade, blend the
almonds, 1
cup of the walnut pieces, oat groats, cinnamon and salt
into a fine meal; about 1 - 2 minutes.
If you prefer, you could add a
cup of blanched whole
almonds into the dough.
For the mashed potatoes: 3 medium yukon gold potatoes, and cut
into large chunks 2 Tablespoons vegan «butter» (like Earth Balance or what ever brand you prefer) salt and pepper to taste 1/4
cup almond milk, hemp milk or other milk substitute
of choice
8 Yukon gold potatoes, peeled and cut
into chunks 2 - 4 TBS Earth Balance Soy Butter or your favorite butter 1/4 - 1/2
cup Almond Milk or your favorite milk at room temp Salt and Pepper to taste 3 - 4 parsley leaves sniped small handful
of chives sniped
Add 1/2
cup of oats and
almonds, 1/4
cup of cashews and sunflower seeds
into the bowl
of a food processor.
Ingredients 3/4
cup uncooked quinoa 1 head cauliflower, separated
into florets 4 tablespoons oil, divided 1/2 teaspoon cumin seeds, crushed (or 1/2 teaspoon cumin powder) 1/4 — 1/2 teaspoon cayenne powder (adjust to taste) 1 tablespoon minced garlic 1/2
cup ground
almonds (
almond meal) 3 tablespoons cornmeal 1/2 — 3/4
cup shredded Pepperjack or mild cheddar cheese 3 eggs 1 1/2 teaspoon salt Burger buns
of your choice
3
cups of white flour 1 sachet
of dried yeast 1 teaspoon
of sugar 1/3
cup of melted coconut oil 1/4
cup of coconut sugar 3/4
cup of lukewarm unsweetened
almond milk 1/2
cup of lukewarm water 60gr
of Mia 100 % dark chocolate chopped
into small pieces 1/2 teaspoon
of cinnamon A pinch
of sea salt
1/3 c. olive or vegetable oil (I actually like to use coconut oil instead, me not Elise) 1 c. granulated sugar 3 eggs 2 tsp
almond extract 1 tsp pur vanilla extract 3 1/4
cups all - purpose unbleached flour 1 Tbsp baking powder Zest
of two oranges 3/4 c. dried cranberries 1/2 c. white chocolate chips Dust the cranberries and chocolate chips with a little
of the dry mixture before folding
into the dough to prevent clumping and sticking.
Just remember to spoon the
almond flour
into the measuring
cup and don't pack it in, otherwise it will absorb too much
of the wet ingredients.
In the midst
of all this fruitful procrastination — and aside from breaking
into my emergency supply
of Theo dark chocolate
almond butter
cups in more than one moment
of weakness — I've somehow managed to avoid the other stress trap
of unhealthy / over eating, partly thanks to quick and easy healthy lunches, like these pita flatbreads.
1
cup of cashews — soaked in water for at least 3 hours or overnight 1 small white onion or 1/2 a regular one — finely sliced 1 clove
of garlic — crushed 2 tablespoons
of nutritional yeast The juice
of 1/2 lemon 1/4
cup of unsweetened
almond milk 1/2 teaspoon
of yellow mustard Salt & pepper About 5 - 8 asparagus spears - chopped
into pieces 1
cup of frozen peas
Omit the cocoa and add an extra 1/4
cup of oats; use
almond flour or white flour instead
of oats if you're not
into texture.
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3
cups vegetable broth as needed 1 sweet potato, cut
into 1/2 inch cubes 3/4
cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest
of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced
almonds for topping, if desired
Summer Green Smoothie Bowl → 1 banana → 1 small, fresh mango, cut
into chunks → 1/2 medium cucumber, sliced → a big handful
of kale, stems removed (or spinach) → 1/3
cup almonds (ideally, previously soaked) → 1 tbsp moringa powder → 2 tbsp hulled hemp seeds → 2
cups plant - based milk → pumpkin seeds, desiccated coconut + your favourite granola for topping
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.