Sentences with phrase «cups toasted pumpkin seeds»
Salad 2 heads broccoli, stems peeled 3 cups shredded carrots 1/2 cup toasted pumpkin seeds 1 bunch finely chopped fresh cilantro 1/2 jalapeno seeded and finely chopped 1/2 -3 / 4 cup feta cheese — omit / replace for vegan
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For the salad: 1 head chicory, torn into pieces 1 head radicchio, torn into pieces 1 vine - ripened tomato, thinly sliced seedless hot house cucumber, thinly sliced 1 stalk celery, thinly sliced cup freshly chopped flat - leaf parsley or tarragon cup freshly chopped basil 1 teaspoon toasted sesame seeds or 1 teaspoon ground flaxseeds or cup toasted pumpkin seeds
Not exact matches
Topping 1/2 cup / 125 ml natural yogurt 1/2 cup / 65 g toasted pumpkin seeds or sprouted green lentils 1 pomegranate, seeds fresh coriander / cilantro
Ingredients: 100 grams (1 cup) whole oats 25 grams (1/4 cup) toasted pumpkin seeds 25 grams (1/4 cup) toasted almonds, coarsely chopped 25 grams (1/4 cup) shredded coconut 50 grams dark chocolate, finely chopped (optional) Pinch of salt 80 grams smooth peanut butter 100 grams of honey or date syrup 1/2 tsp.
Dress with the dressing and add pomegranate seeds and the remaining 1/2 cup of toasted pumpkin seeds.
250g (about 1 / 2 lb or 4 small - medium) red onions, peeled and quartered lengthwise 250g (about 1 / 2 lb or 6 medium) shallots (eschalots), peeled and halved lengthwise 90 ml (6 Tbsp) olive oil, divided Salt and black pepper 1 Tbsp dried oregano 450g (1 lb or 2 cups) uncooked puy (French green) lentils 1litre (4 cups) vegetable stock 2 garlic cloves, peeled and crushed 2 Tbsp za'atar, divided 1 tsp ground cumin 1 Tbsp cider vinegar 200g (7oz) young spinach leaves 300g (10 1/2 oz) soft goat's cheese, cut or broken into 2 - 3 cm (1 ″) pieces 2 Tbsp pumpkin seeds, toasted
1 cup whole barley (hulled) 3 cups filtered water a pinch of whole sea salt a piece of kombu (2 cm long), soaked pumpkin seeds (a good handful), lightly toasted 1 cup daikon sprouts fresh basil leaves for garnish (optional)
11/2 cups quinoa (rinsed, toasted and cooked like rice with 3 cups of water) 1/2 cup chopped cilantro 1/2 cup chopped flat leaf parsley 2 green onions thinly sliced 1/4 cup chopped fresh mint 1/3 cup of slivered almonds 1/3 cup of roasted pumpkin seeds 2 ripes apricots diced 1/3 cup raisins or cranberries 1/2 tsp salt
Spinach, Strawberry and Goat Cheese Salad Fresh spinach and / or salad greens, about 2 cups per person Fresh sliced strawberries, about 5 - 6 medium berries per person Crumbled goat cheese, 1 - 2 tablespoons per person Toasted pumpkin seeds, 1 - 2 tablespoons per person 1 tablespoon chopped fresh mint 1 - 2 finely chopped green onions Fresh ground pepper Salad dressing — creamy, onion and poppy seed dressing (store - bought or your own) is what I've been using and it is perfect!
Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2), sliced into sticks Carrots (1 bunch), sliced into stick — about the same size as zucchini Red onion (1 medium), sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but used.
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
Before serving, add a diced avocado and a half cup, give or take, of toasted pumpkin seeds; or, a hard boiled egg, chopped.
Crisp lettuce cups cradle a filling of roasted sweet potato, sharp grapefruit nuggets, a lick of paprika mayo and salty toasted pumpkin seeds.
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
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
1/4 cup toasted chopped pecans 1/4 cup salted toasted pumpkin seeds (pepitas) 4 - 6 oz goat cheese
1 cup of black rice 1 small butternut, acorn (or any type of squash), peeled, seeds removed, and diced (about 2 cups) extra virgin olive oil salt + pepper 2 large handfuls of spinach 1 small red onion, sliced grapeseed (or a neural high heat oil) salt 2 tablespoons of sesames seeds 1/4 cup of pumpkin seeds for the sesame ginger dressing: 1/2 inch piece of ginger, peeled 1 small shallot 1 garlic clove, peeled 1 teaspoon of honey 1 tablespoon of lime juice 2 tablespoons of toasted sesame oil 1 teaspoon of tamari (OR 1/2 teaspoon of salt) 3 - 4 tablespoons of grapeseed or sunflower oil
Ingredients For the salad 1 cup whole barley (hulled) 3 cups filtered water a pinch of whole sea salt a piece of kombu (2 cm long), soaked pumpkin seeds (a good handful), lightly toasted 1 cup daikon sprouts fresh basil leaves for garnish (optional) For the dressing 3 tablespoons extra virgin olive oil 2 tablespoons -LSB-...]
Ingredients 1 cup quinoa 1 tbsp dijon mustard 1 tbsp apricot jam 2 tbsp balsamic vinegar 1 tbsp olive oil 3 pluots and 3 peaches, sliced (or apricots, nectarines, plums...) 2 cups chopped kale 1/4 red onion, thinly sliced 2 tbsp toasted pumpkin seeds
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.
Toast 1 cup chopped almonds, 1/2 cup rinsed raw quinoa, 1/4 cup raw pumpkin seeds, and 1/4 cup raw sunflower seeds on a rimmed baking sheet in a 350 ° oven, stirring occasionally, until golden brown, 10 — 12 minutes.
-- Almonds, 2 cups (if allergic to nuts, use a mix of lightly toasted sunflower & pumpkin seeds)-- Dates, 2 cups (soaked in earl grey tea)-- Cacao, 2 tablespoons — Cinnamon, 1 tsp — Sea salt, a pinch — Zest from 1 large orange (if not buying organic, make sure it's well washed)
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
Add 1/2 cup raw pumpkin seeds and cook, stirring frequently until toasted and starting to pop.
ingredients BUTTERNUT SQUASH FRITTERS WITH CURRY LIME YOGURT DIPPING SAUCE AND CILANTRO 1 small butternut squash 3/4 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large scallion (white and green parts only, thinly sliced) 1/2 cup toasted and salted pumpkin seeds 1 clove garlic (peeled, minced) 1 tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2 cup milk canola oil (for frying) 1 bunch fresh cilantro (leaves only, to garnish) Curry Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black pepper
1/4 cup butter, cut into chunks (plus more for pan) 1 tsp baking soda 1 tblsp vanilla extract 1 1/2 tsp cinnamon 1/2 tsp salt 2 1/2 cups sugar 1/3 cup light corn syrup 1 1/2 cups toasted hulled pumpkin seeds
* 2/3 cup pumpkin purée * 1 cup milk or 1/2 cup milk and 1/2 cup cream (I used raw milk) * 3/4 cup organic sugar * 5 eggs, preferably organic and free - range * 1 teaspoon vanilla * pinch of sea salt * 1/2 cup flour (I used spelt flour; I think almond or hazelnut flour would work well for a gluten - free version) * 3 - 4 tablespoons toasted pumpkin seeds or chopped toasted hazelnuts * 2 tablespoons organic powdered sugar - optional
2 garlic cloves 2 tablespoons salted toasted pumpkin seeds the juice of two limes the zest of one lime 1/3 cup extra virgin olive oil 1/2 teaspoon sea salt
Remove from heat and mix with 1/4 cup of the toasted pumpkin seeds, a small drizzle of olive oil and a generous pinch of sea salt.
2 cups rolled oats 1/2 cup chopped walnuts, toasted 1/4 cup pepitas (hulled pumpkin seeds), toasted 1/4 cup hazelnuts, toasted 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground clove pinch of fine sea salt 1 egg 2 cups almond milk 1/4 cup pure maple syrup 1 teaspoon pure vanilla extract 2 ripe pears, diced 1 tablespoon coconut oil, melted, plus more for greasing pan
1 tablespoon olive oil 1 red onion, halved and thinly sliced 1 medium head cauliflower 1/4 cup water Cilantro Pepita Pesto, recipe follows Salt and pepper, to taste 1/4 cup pumpkin seeds, toasted for serving 1 lemon, cut into wedges for serving Cooked brown rice or other grain for serving Preheat grill to medium high.
4 cups red leaf lettuce, butter lettuce or other greens 2 cups thinly sliced veggies (bok choy, carrot, fennel, etc.) 1 cup sprouted mung beans or other beans 1 cup alfalfa or clover sprouts 1 cup sunflower sprouts 1/2 cup toasted sunflower seeds Creamy Miso Dressing 3 Tablespoons white or chickpea miso 3 Tablespoons flaxseed oil (or another wellness oil, like hemp or pumpkin.
Salad: 3 cups shredded purple cabbage 2 carrots, shredded or shaved using a veggie peeler A few radishes, thinly sliced 2 handful of microgreens 4 - 6 Romaine leaves, chopped or any greens of choice 2 c. cooked quinoa or grain of choice 1 c. cooked white beans or chickpeas 1/4 c. dried cranberries 1/2 c. pumpkin seeds (lightly toasted for more flavour) 4 scallions, thinly sliced diagonally
pesto ingredients: 1 cup pumpkin seeds, toasted in a dry pan over medium heat (or not, as discussed above) 1 cup packed fresh basil leaves 3 tbsp extra virgin olive oil splash of water 1 tbsp lemon juice small clove of garlic, peeled + crushed salt + pepper
1/2 cup honey syrup 3 cups rolled oats 2 cups quinoa flakes 2 cups mixed seeds (sunflower, pumpkin, sesame etc) 2 cups toasted almonds Finely grated zest of one orange 1/2 tsp ground cinnamon 1 tsp vanilla paste 1/2 tsp sea salt
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
Ingredients: 1 cup pitted dates or (prunes if you are on the Health Reboot) 6 TBSP vanilla protein powder 3/4 cup toasted pecan halves 1/2 cup pumpkin puree 2 TBSP pure maple syrup, plus additional 1 - 3 teaspoons as desired 2 TBSP Chia seeds 2 1/4 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/8 tsp cloves 3/4 cup chopped raw pumpkin... Read More»
Butternut Squash Soup 2 tablespoons coconut oil 1 - 2 shallots, peeled and sliced 4 cups butternut squash, diced 1/4 sea salt Fresh cracked pepper 2 small ripe pears, peeled and diced 4 cups chicken or vegetable stock 1/2 cup unsweetened coconut milk 1/2 cup pumpkin seeds, toasted Fresh thyme
2 1/2 cups rolled oats (certified gluten free) 1/3 cup toasted kasha (buckwheat) 1/4 cup pumpkin seeds 1/4 cup sunflower seeds 1/4 cup unsweetened shredded organic coconut 1 - 2 tbsp cinnamon 1/2 tsp nutmeg 2 tbsp organic coconut oil 1/2 -1 cup maple syrup 1/4 cup raisins 1/4 cup goji berries
Juice of 1/2 lemon 2 tablespoons white wine vinegar 1 clove garlic, minced Sea salt and freshly ground black pepper 1/2 onion, cut into 1/2 - inch dice 1 cup cherry tomatoes, halved 1/2 cup cilantro or parsley, finely chopped 1 cup baby arugula 1 cup spinach 1/2 cup fresh orange juice 2 tablespoons toasted pumpkin seeds
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 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
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).