And you can also
dry seeds from butternut or other squash, grind them to a powder, and use it to thicken sauces.
Should you always
dry seeds from mature pods before seed starting?
I have come to the realization that I can
dry the seeds from my Sunday squash that I put in a salad and grind them in a coffee grinder like I do flax seeds and put them in my bean salad that I eat during the week instead of throwing the seeds away.
Not exact matches
Dill, garlic, black and white pepper, red pepper flakes, Vietnamese wild pepper, poultry seasoning (my own blend),
dried celery greens and carrot tops (I
dried them
from fresh), nutmeg, celery
seed... I'm sure I'm missing something.
2 small Gala apples, cored and diced into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more for apples and pan 1 vanilla bean, split lengthwise and
seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe
from my book) cut into 1 / 2 - inch cubes 1/3 cup plus 2 tablespoons (80 g) natural cane sugar 5 egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3 cup
dried cranberries
The muesli has brown rice crisps, pumpkin and sunflower
seeds, and coconut, so it adds a nice texture, plus sweetness
from raisins and
dried cranberries.
This homemade version yields nearly 8 dozen crackers (less, if you don't cut them as thinly as instructed) and is made
from things you likely already have hanging around in the cupboard, maybe with the exception of the
dried fruit and / or nuts and
seeds.
She gets her fats
from avocados, nuts,
seeds, soy milk, but does not eat anything with oil listed in the ingredients list, even some
dried cranberries.
Toast the sesame
seeds in a
dry skillet for about 2 to 3 minutes until just golden, then remove
from heat.
They're a super simple, no bake, no fuss sweet treat made
from a combination of nuts,
seeds and
dried fruit.
Scoop the
seeds and separate them
from the flesh, then soak overnight,
dry on a board for a few hours, and roast at 150C / 300F with a little oil and salt for about forty minutes or until golden and crunchy.
They're made
from raw nuts and
seeds,
dried fruits, almond butter, coconut oil, and spices like ginger and cinnamon.
Made
from lots of oats, sunflower
seeds, almonds, coconut, honey,
dried fruit and
seeds.
Cinnamon - chocolate fruit mince tarts slightly adapted
from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g
dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise,
seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
We offer gluten free and vegan friendly nuts and
seeds which are perfect to eat on their own or add to salads, along with the healthier snack option of
dried fruit
from fair trade suppliers to add to lunchboxes — great for adults and children!
And that's exactly what you'll get
from pulses — or the
dried seeds of legumes, including chickpeas, lentils, beans and peas.
Well, they are quick, fun, easy, and can literally be made
from thousands of combinations using nuts,
seeds,
dried fruit, and other fun and healthy additions!
Here's a naturally sweet treat, made
from dried fruit, raw nuts and
seeds.
This energy bar is made
from dried figs, sultanas, cacao, carob powder, sunflower
seeds, pepitas, and salt.
The Cacao Bean is the
dried and fully fermented
seed of the Theobroma Cacao tree
from which cocoa solids and cocoa butter are extracted.
1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including
seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups
dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs Juice
from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
Toast the
seeds in a
dry frying pan over high heat, moving them around the pan
from time to time so they don't burn.
The mock meatballs are made
from meaty sun -
dried tomatoes, carrots, pumpkin
seeds, flax
seed, red bell pepper, and flavors such as onion, garlic, basil, cumin, and...
1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia
seeds, flax
seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the
dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola
from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.
Since I had done such an expert job of
seeding the tomatoes, the salsa turned out a little
dry, so I added a handful of chopped cherry tomatoes that I had on hand
from my CSA pick - up.
The name comes
from the fact that you can use the
dried pods as a shaker as the
seeds will rattle inside the pod.
A friend found that he could remove that dusty gritty feeling
from chili powder by purchasing (and growing)
dried peppers whole and removing the stems and
seeds before running them through a food processor.
After the 10 minutes are up, strain the
seeds from the hot water and pat
dry with paper towels.
Pumpkin flour, simply made
from dried pumpkin and ground pumpkin
seeds, adds the most dense texture to baked goods.
Here I experienced the joy of a chile hunter: I didn't have to get one of the bags of
dried peppers, which might have come
from somewhere else or be
dried too hot to get viable
seed.
3 oz
dried ancho chiles, stemmed,
seeded, coarsely torn 6 ounces beef bacon, diced 1 large vidalia onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and pepper 6 large garlic cloves 3 - 4 canned chipotle chilies in adobo (& 1 tbsp juice) 2 tbsp chili powder 1 tbsp ground cumin 1 tsp
dried oregano 1 tsp ground coriander 2 tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can diced roasted green chiles 3 10oz cans fire - roasted diced tomatoes with chipotle 1/2 cup finely chopped fresh cilantro stems 4 cups
seeded peeled pumpkin (
from 3 1/2 pound pumpkin), cut into 1 1/2 inch chunks
Apricot Nut Balls by Caryn Hartglass are a naturally sweet treat, made
from dried fruit, raw nuts and
seeds.
I also do not eat a lot of
dried fruits, so apart
from 1/4 cup of either raisins or
dried (homemade) cranberries, I use a cup of the following ingredients (depending on what I have on hand at the time)-- sesame
seeds, pumpkin
seeds, unsweetened shredded coconut, poppy
seeds, sunflower
seeds, chopped walnuts / pecans / almonds.
In order to balance the oils
from the nuts and
seeds, I decided to add some rolled oats and
dried fruit, but that's optional.
Remove stems
from the
dried chiles and remove as many
seeds as possible.
Fennel
seed and onion loaf slightly adapted
from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel
seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g)
dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel
seeds, cook until fragrant (1 minute), remove
from heat, season to taste and cool.
Also,
dried chile
seeds from last week's Texas Chili seemed like a good idea — I highly recommend it if you like a little extra kick of spicy with your sweet and bitter.
Clockwise
from the top left: triple cream brie, quince paste, creamy monteray jack with blood orange jam, Midnight Moon sheeps milk cheese,
seeded crackers and Seaside white cheddar with
dried plums.
1/4 cup achiote paste (available
from MexGrocer.com) 1/2 cup bitter orange juice, or substitute 1/4 cut orange juice and 1/4 cup lime juice 4 chicken breasts, skin removed 1 medium onion, sliced 3 fresh banana chiles,
seeds and stems removed, chopped 1 tablespoon vegetable oil Banana leaves or aluminum foil 4 fresh sprigs epazote or substitute 1 tablespoon
dried epazote (available
from MexGrocer.com) 4 tablespoons butter
Couscous and Feta - Stuffed Peppers Adapted
from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel
seeds (I left this out because I don't like nor have fennel
seed... to each her own) 1/2 tsp
dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one
from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper /
dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic,
seeded and thinly sliced lengthwise * green tops
from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.
We have chosen a goat cheese and herb chicken for this recipe, but you can put more or less anything
from nuts,
seeds,
dried fruits, cheeses to spreads of different kinds in it.
If my skin gets
dry and complexion gets drab, I know I need to adjust my intake of healthy omega - 3 fats
from whole food sources like flax, chia, pumpkin
seeds, acai berry purée, and I also love
1 3/4 cups chick peas (garbanzo beans), cooked
from dried beans or
from a can (look for no - salt added) 3 - 6 Tablespoons tahini (to taste) 1 red bell pepper,
seeded (raw or roasted) juice of one lime or lemon water (if necessary for a smoother consistency) salt to taste (optional)
To prepare your pumpkin
seeds, remove the pumpkin flesh
from the
seeds, rinse in warm water and let
dry for several hours until completely
dry.
Remove the
seeds from 1
dried ancho chili and cut it into a few pieces.
He was working like a maniac to store
seed pods
from the Big Leaf Maple while they're still
dry and sun - toasted.
I've actually never found it in my standard grocery stores here in Canada, but I've made it (or at least a tasty approximation) by soaking 5 or 6
dried ancho or guajillo chilies in hot water (I get mine
from a Latin American grocery store in Toronto, but I bet you could use
dried cayennes in a pinch, which seem to be more common), draining them, and blending them with toasted cumin
seed, coriander, garlic, sundried tomatoes, and sometimes a tablespoon or so of chipotles in adobo sauce.
In a mixing bowl, combine all the
dry ingredients — everything
from the flax
seed meal through the cinnamon — and stir well to combine.
Ingredients, Nut Butter Buddha bar: (* Organic) Complete Protein Blend (Sprouted Whole Grain Brown Rice Protein *, Pea Protein), Brown Rice Syrup *, Tapioca Syrup *, Chocolate Liquor, Cane Sugar *, Almonds, Date Paste *,
Dried Cherries (Cherries, Sunflower Oil), Cocoa Butter, Brown Rice Crisps, Agave Syrup *, Vega Blend (Vitamins & Minerals: Potassium Phosphate, Calcium Phosphate, Magnesium, Iron, Vitamin C, Zinc, Iodine, Molybdenum, Vitamin A, Niacin, Vitamin E, Copper, Selenium, Manganese, Biotin, Calcium Pantothenate, Thiamin, Riboflavin, Vitamin B6, Vitamin B12, Chromium, Vitamin D2, Folate, Greens: Alfalfa Grass, Spinach, Broccoli, Kale, Berries: Extracts of Grape
Seed, Maqui Berry, Goji Juice, Acai Berry, Pomegranate
Seed, Mangosteen, Probiotics: L. Acidophilus LA - 14, B. Bifidum BB - 06), Vega SaviSeed (Sancha Inchi) Oil, Inulin (
From Chicory Root), Buckwheat, Cocoa Powder, Chia
Seeds, Natural Coconut Flavor, Hemp
Seeds, Organic Vanilla Extract, Sunflower Lecithin, Sea Salt, Natural Cherry Flavor.