* For a dairy free / paleo version, swap the goats cheese for
extra toasted nuts, some chopped boiled eggs or just leave out entirely.
Not exact matches
It contains subtle notes of cocoa and
toasted nuts and delivers a naturally sweet and rich taste without the
extra help of flavors such as sugars or even creamer.
Apricot,
toasted almonds,
extra virgin olive or
nut oil for flavor and texture...
For
extra crunch and texture, I like to add
toasted nuts or pan-roasted potatoes to my Kale Caesar Salad.
Ingredients - 4 oz of fresh basil, stems removed - 3 cloves of garlic - 1/3 cup Parmesan - 1/2 tsp salt (more to taste)- Juice of quarter of a lemon - 1/4 cup
extra virgin olive oil - 2 tablespoons
toasted pine
nuts (optional) What to do 1) Pulse all of the ingredients in a food processor until smooth.
Enjoy these traditional stewed fruits with the coconut cream for a delightful and cosy dessert, or make
extra of the stewed fruits to eat as a snack with yoghurt and
toasted nuts and seeds, or if you really can't give it up just yet, spooned over your morning granola.
Parsley Pesto 2 handfuls flat - leaf parsley, leaves picked 3 tbsp pine
nuts or
nuts of choice,
toasted 3 tbsp grated parmesan cheese 3 tbsp
extra virgin olive oil sea salt & freshly ground black pepper, to taste
We start off by giving our golden, delicious, nutrient rich cashews a quick little toastin» in the oven —
toasting your cashews before blending helps to give your
nut butter and incredible rich and totally decadent depth of flavour so although I say it's totally optional I beg you, please don't skip this step people, 5 - 10 minutes will make the world of difference to the flavour of your cashew butter, trust me — it's absolutely, 100 % worth the few
extra minutes.
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
Goat Cheese Pizza with Sun Dried Tomatoes & Pine
Nuts is a delicious blend of fresh garlic, caramelized sun dried tomatoes, creamy goat cheese, mozzarella, toasted pine nuts, and extra virgin olive
Nuts is a delicious blend of fresh garlic, caramelized sun dried tomatoes, creamy goat cheese, mozzarella,
toasted pine
nuts, and extra virgin olive
nuts, and
extra virgin olive oil.
If you want to make this
extra impressive, toss the
nuts with an egg white and some cinnamon and oven -
toast them for about ten minutes, just until they get crunchy.
Mix fresh greens with your favorite chopped veggies like red onion, carrots, cucumbers, and tomatoes, then other toppings such as
toasted nuts, fruits and cheese, and top with shredded leftover chicken for
extra protein.
1 medium - large zucchini, sliced into paper thin coins 2 small fennel bulbs, trimmed and shaved paper - thin 2/3 cup /.5 oz / 15g loosely chopped fresh dill 1/3 cup / 80 ml fresh lemon juice, plus more if needed 1/3 cup / 80 ml
extra virgin olive oil, plus more if needed fine grain sea salt 4 or 5 generous handfuls arugula Honey, if needed 1/2 cup / 2 oz / 60g pine
nuts,
toasted (I used almonds) 1/3 cup / 2 oz / 60g / feta cheese, crumbled
Pomegranate seeds and
toasted pine
nuts add an
extra sweet and crunchy note to this dish and merry all the flavours just beautifully.
1/2 cup diced
toasted hazelnuts (or other favorite
nuts) 1 pound beets, peeled 1 pound butternut squash, peeled Tops (greens only) of 3 or 4 green onions 1/4 cup diced cilantro, plus more for garnish 2 tablespoons
extra virgin olive oil 2 tablespoons balsamic vinegar 1 tablespoon honey maple syrup 2 teaspoons spicy brown mustard Dash of cinnamon Salt and pepper to taste
I didn't use any pine
nuts in mine, but made two different versions with each of the balls — one with zaatar and
extra garlic mixed into the cheese and
toasted sesame seeds around the exterior, and one with sun - dried tomatoes and liquid smoke mixed in with the cheese and basil around the exterior.
1 1/2 tablespoons fresh lemon juice big pinch of salt 1 small shallot, chopped 3 tablespoons
extra virgin olive oil 1/4 cup pine
nuts,
toasted, and coarsely chopped
For any vegan / vegetarian people, I love this Chickpea Flour Flatbread with New Potatoes and Basil by Dolly And Oatmeal, I think that it would go perfectly with some fresh leafy salads to share around, and perhaps topped with some
toasted almonds and pine
nuts for
extra protein, too.
I didn't do this, but next time I would add some
toasted nuts of some kind — chopped walnuts or sliced almonds — for
extra crunch.
And then, if you are me, for
extra crunch, you would add some
toasted hazelnuts because I can't resist adding
nuts to anything.
I think I'll add
toasted walnuts or pine
nuts for that
extra crunch.
Tid - Bits: Feel free to
toast the
nuts before grinding / chopping for an
extra layer of flavor.
After tossing with pasta (see note), add the capers if using and toss through, season to taste with additional salt and pepper, and garnish with
toasted pine
nuts and a drizzle of
extra virgin olive oil if desired.
(for an
extra surprise, sprinkle in some
toasted pine
nuts)
I topped with some organic arugula mixed with olive oil, salt and pepper, a little shaved parmesan and some
extra toasted pine
nuts.
This salad makes a great side or light dinner, but you can of course always add some vegan feta cheese, grilled tempeh or
toasted walnuts and pine
nuts to turn this into an
extra filling main dish.
28 oz / 8oo g canned chickpeas 3 garlic cloves, peeled 4 tablespoons tahini juice of 2 lemons 2 teaspoons sea salt
extra virgin olive oil, for drizzling 1/2 cup (2 oz / 50 g) pine
nuts,
toasted
for the sunflower seed sauce: 1/4 cup of sunflower seed butter (feel free to sub any
nut or seed butter you have on hand) 1 clove of garlic, minced 1 red chili, seeded and minced 2 tablespoons of tamari (or low sodium soy sauce) 1 tablespoon of
toasted sesame oil 1 teaspoon of ginger, peeled and minced 2 tablespoons of lime juice (the juice of one lime) 3 - 4 tablespoons of water a pinch or two of red pepper flakes, if you want
extra heat
Once it's set in the fridge for at least an hour, top with fresh fruit or
toasted nuts for some
extra texture and flavor.
2 cups white quinoa, rinsed well 4 scant cups water 1 teaspoon salt a few splashes of
extra virgin olive oil 3 - 4 medium / large potatoes, cut into 1 / 2 - inch dice 1 large yellow onions, chopped 1 clove garlic, chopped 1 cup
toasted nuts (walnuts, pine
nuts, etc) 1 - 2 cups lightly cooked asparagus, cut into 1 / 2 - inch segments
Recipe and photo by Emma Frisch Prep Time: Less than 5 minutes Yield: 1/3 cup Allergens: dairy, eggs For
extra crunch and texture, I like to add
toasted nuts or pan-roasted potatoes to my Kale Caesar Salad.
To assemble the
toast, spread on the
nut butter, drizzle with chia jam and top with fresh berries,
toasted coconut and an
extra sprinkle of cinnamon
Topped with the
toasted pine
nuts, chopped parsley, and an
extra sprinkle of sumac, this simple, flavorful dish comes together in under half an hour for you to enjoy!
If you do add
toasted nuts and seeds, toss them afterwards with a little bit of
extra virgin olive oil and nutritional yeast.
1 - inch thick watermelon slices, rind removed 2 tablespoons
extra virgin olive oil 1 tablespoon white balsamic vinegar Sea salt and pepper to taste 5 ounces arugula or rocket lettuce 1/2 cup crumbled goat cheese 1/4 cup
toasted pine
nuts 5 fresh basil leaves, chopped
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
package kelp noodles ● 2 cups fresh basil ● 1/4 cup
toasted walnuts or pine
nuts ● 4 Brazil
nuts * ● 2 cloves roasted garlic ** ● 1/2 cup Parmigiano Reggiano ● 1/2 lemon ● 1/2 cup
Extra Virgin Olive Oil ● 1/4 tsp.
Drizzle garlicky arugula cream over both servings, and garnish with
toasted pine
nuts and
extra arugula.