Sprinkle with 1/4 cup cheddar cheese and about 2
generous tablespoons almonds.
Not exact matches
200 ml
Almond Breeze ® Unsweetened
Almond Milk 1
tablespoon Chia seeds — see info below 1
tablespoon Golden Linseeds — rich in Omega 3 a good dollop of 0 % Natural Greek Yogurt (for extra protein) 1
generous teaspoon of Coconut oil — see info below half a small Avocado — see info below Blueberries and Strawberries - antioxidant rich half teaspoon Cinnamon — lowers blood sugar levels
Almond milk ice cubes Add all of the ingredients except the ice to a smoothie maker or blender and whizz up for a couple of minutes till smooth.
Sage Roasted Nuts 2 cups mixed nuts (pecans, walnuts and
almonds) 1 cup fresh sage leaves 1
tablespoon olive oil 1/4 teaspoon and a
generous pinch salt
2 cans chickpeas, well drained 1/4 cup Jamaican jerk sauce 1
tablespoon ground flax seed whisked with 1
tablespoon water and 1
tablespoon fresh lime juice 2 medium cooked beets, grated on the large holes of a box grater and squeezed dry (about 1/2 cup) 1/2 medium yellow onion, finely chopped (about 1/2 cup) 1 medium carrot, grated on the large holes of a box grater (about 1/2 cup) 1 fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4 cup tamari
almonds, well chopped (I pulsed in food processor) 2
tablespoons chopped fresh cilantro 1/4 teaspoon salt or more to taste
Generous amount of freshly ground black pepper Whole wheat buns, red onions and romaine lettuce, for serving
Pour into a small saucepan, along with the water,
almond milk, 1
tablespoon of the honey, cinnamon and a
generous pinch of salt.
Ladle a
generous spoonful of curried tofu and vegetables over a serving of rice, and sprinkle with a couple
tablespoons each
almonds and currants.
As you can see, one serving of our Organic Natural
Almond Butter is a
generous two
tablespoons coming in at 190 calories.
3
tablespoons (30 g) white chia seeds 1/3 cup (80 ml) water, more if needed 1/2 cup (120 g) packed cooked and cooled amaranth (see headnote) 1/2 cup plus 2
tablespoons (75 g) whole wheat pastry flour, plus extra for rolling 3
tablespoons (30 g) shelled hemp seeds 3
tablespoons (23 g) golden roasted flax seeds 2
tablespoons (15 g)
almond meal 1 1/2 teaspoons nutritional yeast
Generous 1/2 teaspoon fine sea salt 2
tablespoons (30 ml) olive or grapeseed oil
1 cup pumpkin puree 2/3 cup dates
generous sprinkle cinnamon pinch of sea salt (I used pink himalayan) 1 cup
almond flour 1/3 cup brown rice flour 1/3 cup raw cocoa 4
tablespoons liquid sweetener (I used maple syrup)
Add a
generous portion of slivered
almonds on top of each apricot, spoon in about 1/2
tablespoon of fresh organic honey on top of each apricot and top each one off with some cinnamon powder
Spread about a
tablespoon or so of goat cheese on the toasted bread, add a few pear slices if using, drizzle with
generous amounts of honey and sprinkle with a
almonds.
1 cup
Almond Flour 1 cup Spelt Flour 1/4 teaspoon Sea Salt 1/4 teaspoon Baking Soda 2 teaspoons Pure Vanilla Extract 5
Tablespoons Pure Maple Syrup 1
Tablespoon Almond Milk about 12
Tablespoons Natural Peanut Butter 1/4 teaspoon Liquid Stevia
Generous 3/4 cup Chocolate Chips, melted
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 - 1/2 cups loosely packed organic greens, cleaned and torn into bite - size pieces * 3 - 4 trimmed and sliced (preferably organic) strawberries * about 8 whole
almonds, toasted (I used Marcona
almonds with sea salt) * crumbled Boucheron (or other goat's) cheese * freshly ground black pepper * a
generous drizzle of aged balsamic vinegar * about 1
tablespoon of your best olive oil
Ingredients (to serve 2): 2 chopped frozen bananas 1 1/2
tablespoons peanut butter (we used coconut and peanut) A
generous sprinkle of cinnamon 2
tablespoons cacao powder
Almond milk (you can swap this for your preferred milk) Toppings (we chose sliced fresh bananas, shredded coconut, and granola)