Not exact matches
1 bunch organic broccoli 3/4 cup raw
pistachios 2 cups vegetable broth 2 cloves garlic,
chopped 1 tbsp rice wine vinegar
extra virgin olive oil ricotta cheese or plain yogurt
1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛ cup olive oil, plus
extra for brushing 1/4 teaspoon salt, plus more to taste Freshly ground black pepper, to taste 1/2 cup fresh flat - leaf parsley,
chopped 1/4 cup unsalted shelled
pistachios,
chopped (or walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries,
chopped 1 teaspoon fennel seeds 1 teaspoon fresh ginger, peeled and minced Zest of 1/2 lemon or orange, plus 1 or 2 squeezes of the juice ⅛ teaspoon ground chili pepper of choice
2 blood oranges, peeled, pith and ends removed and cut width-wise into 1/4 — inch slices 1 large navel orange, pith and ends removed and cut width-wise into 1/4 — inch slices 2 tablespoons
chopped red onion 1 ounce goat's milk chevre cheese, crumbled 2 tablespoons raw
pistachios 12 fresh mint leaves, julienned, plus a few
extra for garnishing
extra sea salt and fresh cracked pepper, to taste
8 ounces whole grain linguine or spaghetti 2/3 cup
pistachios, toasted 1 medium clove garlic, smashed and
chopped 1/4 teaspoon fine grain sea salt 1/4 cup
extra virgin olive oil 1 large bunch of kale, washed, de-stemmed and
chopped into bite - sized pieces 1 pomegranate, just the seeds *
Layer in a cute bowl and top with
extra fruit of nuts (I used sliced kiwi and
chopped pistachios).
A gorgeous and refreshing Winter salad made with citrus, arugula,
chopped mint,
pistachios and red onion over arugula with a lovely dressing made with 7 Barrels White Truffle
Extra Virgin Olive Oil, lemon juice, salt and pepper.
I sprinkled a few
chopped pistachios over everything for
extra visual appeal but you can skip them if you want to.
3 cups cooked freekeh, whole or cracked grain (cooled after cooking) 1 cup diced cucumber 1/2 cup
pistachios, toasted 1/4 cup sultana or golden raisins 2 - 3 scallions, thinly sliced 3 tablespoons
chopped fresh mint 1/4 cup
extra virgin olive oil 1 1/2 tablespoons lemon juice 1 tablespoon pomegranate molasses (if you don't have it, make your own) 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup fat - free or reduced fat feta cheese (optional; omit for vegan version)-RRB-
Yield: One Serving, about 1 cup 1 avocado 4 drops alcohol free stevia juice of one lime 1/2 cup cucumber, roughly
chopped 18 - 24 fresh mint leaves 1/8 tsp lime zest teensy pinch of sea salt 2 tbsp melted
Extra Virgin coconut oil
chopped pistachios, optional wee bit more lime zest
15g unsalted butter 2 tbsp sesame seeds: one for the tin, one for the topping 150g plain flour 1 tbsp baking powder 3 large eggs Salt and black pepper 4 tbsp
extra virgin olive oil 150g Greek yoghurt 100g dried spicy chorizo, skinned and diced 12 sundried tomatoes, drained and finely diced 100g unsalted
pistachios, toasted and
chopped 15g flat - leaf parsley,
chopped
for the garlicky basil dip 1 cup zucchini, diced 2 cloves garlic, roughly
chopped 1/2 cup
extra virgin olive oil 16 basil leaves & stems 1/2 cup raw
pistachio nuts 1/2 tsp sea salt
For the salad: * 3 blood oranges (can substitute regular oranges) * 1/2 cup
chopped pitted dates, preferably Deglet Noor * 1 tablespoon sherry vinegar or freshly squeezed lemon juice * 3/4 teaspoon fine sea salt * 1/2 teaspoon freshly ground black pepper * 1/4 cup
extra virgin olive oil * 1/4 cup plus 2 tablespoons finely
chopped fresh flat - leaf parsley * 2/3 cup pomegranate seeds (from 1 medium pomegranate) * 1/4 cup lightly toasted
chopped pistachios for garnish
Ingredients you will need 1 large carrot, grated 1 Granny Smith apple, grated 80 g (2 cups) rocket, washed and dried 40 g (1 cup) baby spinach leaves, washed and dried 1 red capsicum, roughly diced 120 g (1 cup) cherry tomatoes, halved 1 large avocado, peeled, pitted and cubed 60 g (1/2 cup) goji berries, plus
extra to serve 3 tbsp pumpkin seeds, plus
extra to serve 3 tbsp sunflower seeds, plus
extra to serve 3 tbsp almonds 70 g (1/2 cup) shelled
pistachios 30 g (1 cup) coriander leaves,
chopped chilli flakes, to taste
200g millet 4 tbsp
extra virgin olive oil, plus
extra to serve Half a cucumber, peeled, deseeded and very finely diced 1 large bunch parsley, finely
chopped 1 large bunch mint, finely
chopped Juice of 1 lemon 1 small red onion, finely
chopped 4 tomatoes, deseeded and finely diced 2 tbsp
chopped pistachios 1⁄2 tsp ground allspice 500g mixed heirloom tomatoes, halved or quartered according to size, to serve