Capacity: Don't put more than 2 1/2 cups or 4
cups of nuts for each container size so as to not overwork the blender.
Not exact matches
Yogurt Cream 1
cup macadamia
nuts - soaked overnight 1
cup cashews — soaked overnight 2 tablespoons light agave syrup 1/2
cup water 2 tablespoons vanilla extract 2 tablespoons raw honey zest
of 2 lemons 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast pinch
of salt 8 tablespoons Bio-k acidophilus 1
cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good
for you
I have read about blending it but I am making a small portion
for one person (one tablespoon
of nut butter to a
cup of soy or almond milk).
Blend the drained
nuts with the dates, cinnamon and 2
cups of fresh water
for about 10 - 15 minutes, this will depend on the strength
of your processor but you need to blend until a totally smooth, slightly runny yoghurt forms.
1/4
cup raw pumpkin seeds or any
nuts like almonds, walnuts, pecans, etc. 1/4
cup dark chopped chocolate — chilled 1
cup dried figs — stems removed and soaked
for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4
cups — rinsed and drained well, or the same amount
of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch
of salt 1.
All you need
for your own quick version
of this addictive street snack is 1 1/2
cups of your favorite raw
nuts, some sugar, a little water, and a hot saucepan, and you're about 4 minutes away from an authentic New York City treat.
1 17 - oz package
of puff pastry, thawed 6 tablespoons better, melted 2
cups heavy cream 3
cups milk (I used whole) 1/2
cup sugar 1 1/2
cups chopped
nuts (pistachios, almonds, hazelnuts) 1/2
cup shredded coconut, unsweetened 1/2
cup golden raisins 1 teaspoon cinnamon,
for dusting
@ Sue Perez — if your son is allergic to
nuts, then I suggest subbing an additional 1/2
cup butternut squash and a bit
of extra nutritional yeast
for the 1/2
cup cashews.
It's just important to get the ratios right
for the butter mixture to be enough — you'll need about 8
cups of total volume made up
of dry crunchy things and
nuts.
Cream room temperature butter and brown sugar together
for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point
for the tenderest cake / By hand gently stir in 2 — 3
cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the
nuts) / Bake at 325º
for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
Men 2 scoops
of protein powder 1 - 2
cups of vegetables (like spinach, which doesn't affect the taste) 2 handfuls
of fruit (fresh or frozen) 2 tablespoons
of healthy fat (a
nut butter or seed
for example) Mixer (almond milk, regular milk, water — your choice)
A fresh, spring mix salad with berries,
nuts, goat cheese and balsamic vinaigrette; glazed grilled salmon with roasted potatoes and French green beans; and a good
cup of coffee and something with dark chocolate
for dessert.
Omit to make
nut - free) a pinch
of salt Sugar Syrup: 1/2
cup ground raw sugar 3 Tablespoons water ⅛ -1 / 4 teaspoon cardamom powder Instructions In a large pan, dry roast the semolina on medium - low heat
for 6 - 8 minutes until the color changes and it gets fragrant.
I've started adding to it some cinnamon, nutmeg, an extra egg, and whatever fruit and
nuts we have on hand (this week, I threw about a
cup of fig purée into the batter and baked it
for an additional 10 minutes; next week, walnuts and raisins).
3/4
cup rolled oats (quick - cooking or old - fashioned will work; instant might get a little dusty) 1/4
cup shredded or flaked unsweetened coconut 2 tablespoons pepitas, or another
nut or seed
of your choice 1/4
cup dark or light brown sugar (
for low - to - moderate sweetness) 1/8 teaspoon ground cinnamon Few pinches sea salt 1 large egg white 2 teaspoons water (adjusted from 1 T) 2
cups (approximately 1/2 pound) walnuts, pecans or
nuts that you prefer
Add the bean /
nut mixture and saute
for 2 to 3 minutes until it begins to dry, then add 2
cups (480 ml)
of broth, tomatoes, cumin, oregano, 1 teaspoon
of salt, chili powder and pepper.
Smashed Avo on Golden Gut Loaf Serves two Two slices Golden Gut Pumpkin and
Nut Loaf 4 cloves garlic sliced 1 tbs olive oil 1 avocado 1 tbs lemon juice Pinch
of cumin 2 tsp olive oil 1/2
cup feta (cubed) Extra olive oil
for drizzling Coriander or flat leaf parsley to serve In a small frying pan place olive oil and fry garlic til golden.
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2
cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine
nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest
of 1 lemon Mint leaves
for garnish
mango berry nice cream serves 2 250 ml / 1
cup frozen mango 125 ml / 0.5
cup frozen raspberries 125 ml / 0.5
cup frozen blueberries a handful
of brazil
nuts, roughly chopped (
for garnish, optional) a handful
of frozen berries (
for garnish, optional)
1 egg whisked with 1 teaspoon
of water 1/4
cup raw pepitas - pumpkin seeds,
for around the eyes and nose 1 Tablespoon Raw almonds,
for the gentleman nose 2 Tablespoons Pine
nuts,
for the teeth 1 Tablespoon Cashews,
for mustaches 2 Tablespoon Golden Raisins,
for eyeballs 1 Tablespoon Cranberries,
for eyeballs, lips, and chicks 1 Tablespoon Dark chocolate chips,
for eyeballs 1 Tablespoon White chocolate chips,
for eyeballs
1 can coconut milk (not light), or 1 3/4
cup cream 6 eggs 3 tablespoons honey 1 teaspoon vanilla bean powder or 1 tablespoon vanilla bean extract 2
cups blanched almond flour 1
cup macadamia
nut flour (or use all almond flour) 1/2
cup arrowroot or tapioca flour, or equal amounts
of both (omit
for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
One - quarter
cup is a commonly eaten snack portion
of nuts or seeds, so we took one - quarter
cup of sunflower seeds as our starting point
for ranking this food.
For my 2
cups of nuts etc I use: sliced almonds, chia seeds, pumpkin seeds & sunflower seeds.
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
12 Medjool dates 12 Brazil
nuts (or more
for sprinkling ground up
nuts) 1/4
cup dark chocolate squares (72 % or higher) OR unsweetened chocolate with 6 drops
of liquid Stevia 1/4
cup hemp seeds (optional
for sprinkling on top)
What's in it: 3 apples (a firm apple like honey crisp or granny smith are easiest to slice with the mandolin) Ground cinnamon, to taste Pinch
of salt, to taste (optional)
For the dip: 1/3 cup plain yogurt (greek or regular are fine) 2 tablespoons creamy peanut or almond butter 1 teaspoon maple syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia s
For the dip: 1/3
cup plain yogurt (greek or regular are fine) 2 tablespoons creamy peanut or almond butter 1 teaspoon maple syrup Optional garnishes
for dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia s
for dip: fresh apple slices, chopped peanuts, drizzle
of maple syrup If you're making nachos, some topping ideas include: chopped
nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed
500 gm chicken, cut into medium pieces 1 tsp ghee 400 gm onions, thinly sliced (almost 6 medium onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2 tsp ginger paste 1 1/2 tsp garlic paste 1 tbsp coriander powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2 tbsp cashew
nuts, soaked in 1/4
cup of water
for 30 minutes and ground to paste 1/2 tsp garam masala Coriander leaves
for garnish Salt to taste
For a nut free frosting option, substitute the 1/4 cup of almond butter for 1/4 cup softened coconut butt
For a
nut free frosting option, substitute the 1/4
cup of almond butter
for 1/4 cup softened coconut butt
for 1/4
cup softened coconut butter.
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
for the mung bean falafel bowl 1
cup rainbow quinoa or other grain
of choice — cooked sea salt — to taste 1/2 tablespoon neutral coconut oil about 20 asparagus — tough ends removed freshly ground black pepper — to taste mung bean falafel — recipe below pickled rainbow chard — recipe below large hadful baby spiach / other salad greens handful cilantro leaves / pea shoots / other microgreens tahini sauce — recipe below sesame seeds —
for garnish (optional) chopped pistachios / other
nuts —
for garnish (optional)
Filling 1
cup fresh carrot juice 1/2
cup meat
of young Thai coconut 1/2
cup Brazil
nut milk OR any other
nut or coconut milk 1/2
cup raw agave syrup 1/2
cup coconut butter 1/4
cup date paste 1/2 tablespoon vanilla extract 1/2 tablespoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2
cup Irish moss — soaked in hot water
for at least 10 minutes
Macadamia Herb Cream 2
cups macadamia OR pine
nuts — soaked
for 1 hour or more 1/2
cup purified water 1/4
cup Pinot Grigio 1 small shallot — peeled and chopped about 8 sage leaves 1 tablespoon thyme leaves zest
of 1 lemon 1 1/2 tablespoon freshly squeezed lemon juice 1 tablespoon white truffle oil OR walnut oil pinch
of ground nutmeg sea salt
Coconut - Cilantro Cream Cheese 1
cup meat
of fresh young Thai coconut 1/2
cup water
of fresh young Thai coconut 1/3
cup coconut oil 1/8
cup Irish moss — thoroughly washed and soaked in hot water
for at least 10 minutes 1/2
cup macadamia
nuts - soaked overnight 1/2
cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest
of 1 lime freshly ground black pepper — to taste 1
cup fresh cilantro leaves or other herbs
of your choice — chopped
Stuffing 1 1/2
cup / 300 g uncooked millet or white quinoa 1 large knob
of coconut oil, ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3 tbsp white wine or water 1 tsp dried thyme sea salt and pepper 1
cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (use pumpkin seeds
for a
nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little
for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little
for serving
Ingredients: 3
cups fresh spinach Half
cup of Parmesan cheese Half
cup of olive oil 3 garlic cloves 1 teaspoon salt Three quarters
of a
cup almonds or pine
nuts 3 TBS Bravado Spice Jalapeño & Green Apple Hot Sauce 1) Run in the food processor
for approximately one minute, stopping periodically to push down the food on the sides.2.)
I substuited half
cup rasins and half
cup shredded carrot,
for one
of the
cups of nuts.
for the burgers 2
cups shelled edamame or fresh shelled fava beans or green peas 1
cup untoasted pistachio
nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2
cups coconut black rice (from above) 1/4
cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice
of 1 lime 1 small red chili — seeded and minced 1/4 teaspoon red pepper flakes Large handful fresh mint leaves — chopped sea salt to taste
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
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!
Cool
for about 10 minutes, then finely chop 1/4
cup of the
nuts in a small food processor.
Transfer the oats to a large bowl then repeat that step
for the second
cup of oats and then the sunflower / pumpkin seeds (or
nuts, if using).
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
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!
I grated probably 8 - 9 turnips (mind you I made a double batch) and tried to lightly fill the measuring
cup, and ended up taking away a whole
cup of turnip from the recipe (half a
cup for the a non-double batch) This drives me
nuts!
Ingredients: 3/4
cup vegan butter 1
cup sugar 1/2
cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1
cups agave nectar
for the batter, OR 1 1/2
cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4
cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1
cup hot coffee (you may substitute plain hot water if you don't like coffee) 1
cup hot water 1/2
cup chopped walnuts or pecans (optional, if allergic to tree
nuts, or use sunflower or pumpkin seeds) 1/4
cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4
cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2
cup raisins or other dried fruit (in place
of papaya and pineapple) Additional agave nectar
for brushing the cake (about 1/4
cup)
For the cake 2 1/2
cups Pamela's
Nut Flour Blend 3/4
cup tapioca flour 1/2 teaspoon baking soda 1/4 teaspoon salt 3 eggs 1/2
cup honey 1/2
cup extra virgin olive oil 1/4
cup freshly squeezed orange juice Zest
of 1 orange (about 1 tablespoon) 1 teaspoon vanilla extract
Sponge Cake 1/2
cup plus 2 tablespoons powdered sugar, divided (to sprinkle on towel and
for topping) 1
cup sifted flour 1/8 teaspoon salt 3 large eggs 1/2
cup granulated sugar Zest
of 1/2 fresh lemon 1 stick (1/2
cup) unsalted butter, melted, cooled 1/4
cup pine
nuts Ground cinnamon powder
for dusting
for the strawberry salsa: about 1
cup of strawberries, hulled and diced 2 green onions, minced 1 jalapeno, seeded and minced 6 basil leaves, minced the juice
of 1 small lime 1/4 teaspoon
of salt dry ingredients
for the pancakes: 1
cup of buckwheat flour 1
cup of oat flour 1/4 teaspoon
of salt 2 teaspoons
of baking soda 3 tablespoons
of poppy seeds wet ingredients: 1
cup of unsweetened
nut milk (or regular milk if you prefer) 1 ripe banana 1 tablespoon
of olive oil 1 teaspoon
of vanilla 1 egg, lightly beaten some butter or olive oil or coconut oil
for the pan
For a
nut - free option, use 1/4
cup desiccated coconut instead
of almonds or more freeze - dried raspberries.