Sentences with phrase «enough nuts for»

I'll have to roast up a triple batch so that I don't run the risk of «running out,» i.e. have not enough nuts for my own personal snacking delight.

Not exact matches

This is a pre-tax maximum recommendation post that goes to show once you've built a big enough financial nut, life becomes much easier (in a bull market) as your money really starts working for you until you can take it out.

The fact that there are religious nuts out there who will harm you if you oppose their religion is reason enough to detest religion - and not a sufficient reason for calling religion into question.

I wanted to try it for a long time, but I only had a small foodprocessor and I didn't think it would be strong enough to make nut butters.

The issue is if you go for something less than # 100 by and large the blender won't be strong enough to blend everything you want, especially nuts in either smoothies or nut milks.

You could try using pumpkin seed or sunflower seed butter to replace the nut butter but sadly I haven't tried a good enough substitute for the cashew nuts!

these are so healthy, and im a pretty hardcore healthy nut vegan... but yeah i was quite dissapointed with these, just not sweet enough for me.

I've been searching for a food processor for a really long time but can't seem to find one thats not on the pricey side of magimix and still strong enough to blend nuts / dates and all the things in your book!

I buy nuts already ground / chopped, seeds can be crushed in a pestle and mortar, and with dates (or other dried fruit) they can be chopped small, gently heated in a pan with a splash of water, and then they're soft enough for a stick blender!

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.

Kale is a marvelous green for salads because it's hearty enough to handle hefty ingredients like nuts and meat, plus it doesn't wilt as it sits on the table.

It's packed full of fresh fruit, nuts and cream cheese all frozen to make enough for a Pot Luck party.

Here's the formula I've discovered for making salads that I don't hate: some kind of greens, preferably fresh from the farm + something sweet (usually fruit) + something crunchy (often nuts) + something creamy like avocado or cheese + plenty of pops of color + a flavorful dressing that's just tart enough.

170 - 180 g red onions, cleaned and chopped 3 tablespoons extra virgin olive oil 2 zucchini, cleaned and cut into cubes whole sea salt, just enough to taste 100 ml filtered water a handful of capers, soaked in filtered water for about 20 minutes then rinsed and drained a handful of shelled pine nuts dried mint leaves, to taste

I am vegan and tried to make these with a substitute for the egg whites, and it didn't quite work out as planned — the nuts either weren't sticky enough (lots of excess granola) or too gooey / soft even after baking.

Oats, nut butter, maple syrup, bananas, and nutrient - rich seeds come together to make a filling and delicious cookie that is healthy enough for a grab and go breakfast.

I will definitely try it as soon as my histamineintolerance is more under control (getting better every week though) but I'm not bold enough to try the combo banana / spinach / avocado just yet...;) My fave green smoothie for the moment is, macadamia nuts / romain lettuce / peach / courgettes.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

And it's a whole lot more satiating than basically anything I ate for breakfast before the age of 18 (then I went to college and discovered the omelet bar at our dining hall) Since it's made with an egg and has nut butter, it's packed with enough satiating fats and fiber to make it stick.

It was smooth in texture with a slight toothsomeness that we really liked for the prospect of spreading over a rice cake or adding just enough texture to a nut butter and jelly sandwich.

That nut butter looks mighty dreamy < 3 unfortunately I STILL don't have a food processor — moving in to the new place was expensive enough for now... but I'll invest in one some day and then make this!

Add enough of the extras like crackers, olives, nuts, and dried fruits and you have a budget friendly charcuterie for a buffet.

They are a filling enough to eat for breakfast and contain protein -LCB- from the greek yogurt and chia seeds -RCB-, healthy fats -LCB- from the nuts -RCB-, lots of vitamins, nutrients and antioxidants from the fruit!

Quick - soak method for raw cashews or pepitas: In a medium saucepan, add nuts or seeds along with enough water to cover.

If you used a candy thermometer and cooked the mixture for long enough, it must have been the change of nut butter.

1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the cashew nuts in a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portions.

I can't seem to break up with my beloved combo of baked sweet spuds and nut butter long enough to enjoy a piece of cake (I just don't care for baked goods anymore) but the link below is my mums favourite cake

as the oats and nuts are nice and filling yet light enough that I know we'll still have room for all the celebratory food ahead of us.

I could not thank you enough for this recipe and I am thinking about the other nut milks you could use this with.

1 cup Confectioner's sugar 1 cup Peanut butter 1/2 cup chopped dates (or raisins) 1/2 cup finely chopped nuts (such as almonds, cashews, pecans, macadamia) Chocolate chips, enough for melting and coating

(of course, I rarely eat grains, so this isn't an issue for me very often) I find that keeping the major food categories separate — starches, flesh, nuts & seeds, etc — is simple enough for me to practice regularly, and keeps me feeling great.

Candied Brazil Nuts 1 cup Brazil or other nuts — soaked for 1 hour and sliced agave nectar — just enough to cover the nuts pinch of Nuts 1 cup Brazil or other nuts — soaked for 1 hour and sliced agave nectar — just enough to cover the nuts pinch of nuts — soaked for 1 hour and sliced agave nectar — just enough to cover the nuts pinch of nuts pinch of salt

Any nut you like will work here for crunch, and you're looking for a mix of bright herbs and enough cooked grains to make it substantial.

Any nut you like will work here for crunch, and you're looking for a mix of bright herbs and enough cooked grains to make this quinoa salad recipe substantial.

«Whole Foods Market sells a lot of almonds, but most people don't realize that almond trees can't produce nuts without pollinators, or that there aren't enough bees to sustain the demand on their own,» said Errol Schweizer, global grocery coordinator for Whole Foods Market.

The psyllium is enough of a binder for the rather heavy nuts?

Though they come with a high price tag, but just a handful of these nuts are enough for a day and can make a great difference to a healthy living.

He is not good enough for arsenal if we want the PL TITLE TW will stand out next season and I think yes I no I'm nuts but he will hit 40 in all competitions.

Dariel was kind enough to rush me a box of soap nuts for review.

As if that wasn't enough, Beech - Nut Nutrition Company announced this morning that they have now listed the percentage of each ingredient for all of their jars and pouches of baby food, on their web site.

You get a high - grade plastic showerhead with a nice chrome finish, a complimentary wall bracket, a six - foot super-flexible stainless steel hose, conical brass nuts for tightening, and more than enough plumber's tape.

That being said, as Chris mentioned, diet is a major driver of microbiome configuration and so I think that there is enough reason to believe that specific foods «are better» for the microbiome than others: eating a high fiber diet with lots of fruits and vegetables, resistant starches such as those from seeds and nuts, and, in general, a diet that is closer to the one we evolved to eat, including foods that were available before agriculture and fast food restaurants came along.

We also consume a lot of fish, leafy vegetables and nuts, so we get enough calcium and I supplement Vitamin D in appropriate amounts for the whole family.

In addition, consuming enough selenium is necessary for proper glutathione production and use; Brazil nuts are a great source of selenium.

They do contain most carbs from all nuts but that's why I only used a small amount - just enough for a great flavour boost

I find that they are plenty sweet enough for me, as they contain dried apricots, nuts, carrot, peanut butter and some brown sugar.

I don't know why I feel so much different, I think it is because my breakfast is heavy enough and my snacks don't include nuts anymore... no tofu... I'm also worried that this oatmeal and fruit option for breakfast is going to make me gain weight since it's way more carbohydrates than I used to have with the powder protein...

Today we can eat food from around the world — we can make sure we get enough selenium by eating a brazil nut or two (kidneys are also a good source of selenium), we can get enough iodine from iodised salt or seaweed (selenium and iodine are the most important deficiencies in New Zealand, because of local soil conditions), and if we eat wholefood from a variety of sources — e.g. meat, a little organ meat (once or twice a week), nuts & seeds, seafood, vegetables, and dairy (or bone broth if you don't tolerate dairy, two or three times a week)-- this will supply enough nutrition for optimum health.

For a light meal or snack, coconut butter or nut milk may be enough, but I like smoothies for breakfast, and that a» int gonna cut For a light meal or snack, coconut butter or nut milk may be enough, but I like smoothies for breakfast, and that a» int gonna cut for breakfast, and that a» int gonna cut it.

If you want to make them a bit sweeter you could also add some mini chocolate chips, but, the honey and nut butter in this recipe makes them plenty sweet enough for my taste.