Toasted almond truffles Sprinkle the very
finely chopped toasted almond flakes on a flat plate, take half a teaspoonful of the third batch of truffle mixture and roll it round in the nuts, pressing them to form an outer coating.
Scatter
the finely chopped toasted almonds onto each sheet of parchment and roll the logs with firm pressure so that the logs are completely covered in nuts.
Not exact matches
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon,
finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly
chopped, for garnish
Toasted slivered
almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
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.
1 Tablespoon olive oil 1 medium onion,
chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium black beans, drained and pureed 1/4 cup
chopped parsley 1/3 cup
almonds,
toasted and
chopped 1/3 cup sunflower seed,
toasted 1 1/2 cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup
finely grated carrot if frying: flour for dredging olive oil or canola oil for frying
For The Arugula Pesto Sauce: 1/4 Cup Olive Oil 3 Garlic Cloves - Peeled &
Finely Chopped 3 - 4 Cups Fresh, Washed Arugula, or about 2 Bunches Salt & Pepper - To Taste Juice From 1/2 Lemon 1 Small
Chopped Red Pepper (Optional) 1/4 Cup Chicken Broth (If Needed To Thin The Sauce) 1/4 Cup
Toasted Blanched
Almonds To Garnish: 1/4 Cup
Chopped Toasted Blanched
Almonds 4 to 5 Tablespoons Diced Tomato To Serve: Grated Pecorino or Caciocavallo Cheese
Assorted topping: cocoa powder,
finely chopped nuts, (pistachios,
almonds, hazelnuts), and
toasted unsweetened shredded coconut.
Apricot, Kale, and Quinoa Salad Ingredients 1 cup quinoa 1.5 cups water 2 small or 1 large clove of garlic, minced 1 tablespoon course - grain Dijon mustard 1 tablespoon apricot preserves 2 tablespoons olive oil 2 tablespoons balsamic vinegar 4 cups
finely chopped, washed kale 4 - 6 pitted and sliced fresh apricots 1/4 red onion, coarsely
chopped 1/3 cup roughly
chopped or whole
almonds,
toasted Salt and Pepper to taste
Serves 2 - 4 230g small fingerling potatoes, washed and dried 340g squash 60 ml extra virgin olive oil 50 ml white miso 1 tbsp harissa paste 3 tbsp lemon juice 45g kale, destemmed and
finely chopped 4 radishes, very thinly sliced 45g marcona
almonds,
toasted
Vegan Zucchini Bread 1 1/2 cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2 teaspoons ground cinnamon 1/4 teaspoon ground ginger 1/2 cup unsweetened
almond milk or soymilk 1 teaspoon apple cider vinegar 1/2 cup organic evaporated cane sugar or sucanat 1/4 cup virgin unrefined coconut oil, melted (liquid) 1/4 cup unsweetened applesauce 1 cup
finely shredded zucchini 1 1/2 teaspoons pure vanilla 1/2 cup
chopped toasted walnuts or pecans 2 tablespoons roasted cacao nibs
1 pound Brussels sprouts, thinly sliced Generous pinch of salt 2 teaspoons Dijon mustard 2 teaspoons maple syrup 2 tablespoons lemon juice or apple cider vinegar 1/4 cup extra-virgin olive oil Salt and pepper, to taste 1/2 cup dried cranberries,
chopped 1/2 cup
almonds,
toasted and
chopped 1/2 pomegranate, seeded 1 small apple,
finely chopped (optional, but delicious!)
1 10 -12-ounce jar roasted red peppers, drained 1/2 cup marcona
almonds 1/4 cup
toasted and peeled hazelnuts for fancy version or toasted sunflower seeds for everyday version 1 tablespoons pomegranate molasses 3/4 teaspoon smoked paprika 2 garlic cloves, minced Sea salt, to taste 5 tablespoons extra-virgin olive oil 1 1/2 tablespoons finely chopped parsley, for sprinkling Toasted bread, pita, or vegetables for serving In a food processor or blender, combine all ingredients except p
toasted and peeled hazelnuts for fancy version or
toasted sunflower seeds for everyday version 1 tablespoons pomegranate molasses 3/4 teaspoon smoked paprika 2 garlic cloves, minced Sea salt, to taste 5 tablespoons extra-virgin olive oil 1 1/2 tablespoons finely chopped parsley, for sprinkling Toasted bread, pita, or vegetables for serving In a food processor or blender, combine all ingredients except p
toasted sunflower seeds for everyday version 1 tablespoons pomegranate molasses 3/4 teaspoon smoked paprika 2 garlic cloves, minced Sea salt, to taste 5 tablespoons extra-virgin olive oil 1 1/2 tablespoons
finely chopped parsley, for sprinkling
Toasted bread, pita, or vegetables for serving In a food processor or blender, combine all ingredients except p
Toasted bread, pita, or vegetables for serving In a food processor or blender, combine all ingredients except parsley.
For the boats 4 medium chicken thighs 4 black peppercorns 2 large garlic cloves, peeled 2 tsp ghee or coconut oil 2 medium onions,
finely chopped 1/4 tsp fresh ginger,
chopped 1 tsp tomato puree 7 whole dried unsulphured apricots 4 tbsp full - fat probiotic yoghurt 1/4 tsp fresh lemon juice 1 small handful fresh coriander, roughly
chopped (save a little for garnishing) 2 tbsp flaked
almonds,
toasted 6 baby gem lettuces, washed and dried Salt and black pepper
Optional additions include
chopped capers,
chopped toasted almonds or pistachios and / or
finely grated Parmesan.
Apricot, Kale, and Quinoa Salad Ingredients 1 cup quinoa 1.5 cups water 2 small or 1 large clove of garlic, minced 1 tablespoon course - grain Dijon mustard 1 tablespoon apricot preserves 2 tablespoons olive oil 2 tablespoons balsamic vinegar 4 cups
finely chopped, washed kale 4 - 6 pitted and sliced fresh apricots 1/4 red onion, coarsely
chopped 1/3 cup roughly
chopped or whole
almonds,
toasted Salt and Pepper to taste
2 bunches broccoli with stems (about 500g total) 1/2 cup
toasted almonds,
chopped 1 apple, cored and diced 1/4 cup
finely chopped fresh flat - leaf parsley 3 Tbsp Dijon mustard 2 Tbsp honey 2 Tbsp extra virgin olive oil 2 Tbsp red wine vinegar salt and pepper
1/2 small green cabbage,
finely shredded 1 cup snow peas, washed and
chopped 1 bunch of green onions, washed and
chopped 1/2 cup sunflower seeds, option to lightly
toast them for added crunch 1/2 cup of flaked
almonds, option to lightly
toast them for added crunch 1/2 cup cilantro
chopped, optional