1/2 teaspoon ground or powdered red chile 1 5 - pound leg of lamb, trimmed of fat 8 ounces plain yogurt 1/2 level teaspoon powdered ginger 2 cloves garlic, crushed 2 ounces
ground pistachio nuts 1/2 teaspoon saffron, or substitute annatto (available in Latin markets) 1/4 pound butter or shortening
The Filling: 3/4 cup chopped dates 3/4 cup
ground pistachio nuts 2 Tablespoons hot water Pastry dough (see recipe) 1/2 cup vegetable oil Powdered sugar
Preheat oven to 475 F. Add rice,
ground pistachio nuts, chia meal, dates, tahini, ground spices, shallot, garlic, lime zest and juice, chili, pepper flakes, mint and sea salt.
Grind the pistachio nuts or pumpkin seeds into a coarse meal in a food processor.
Not exact matches
50g unsalted butter, softened 150g natural golden caster sugar 2 large organic free - range eggs 225g TOTAL Greek 0 % Yoghurt 80g
ground almonds zest of 1 lemon 150g self - raising flour 1 tsp baking powder pinch of salt
Pistachio nuts to decorate 7 ″ round baking tin, bottom line with baking paper and oil
Spiced
Nuts: 2 tbsp finely chopped pistachios 2 tbsp finely chopped blanched almonds 2 tbsp finely chopped pine nuts 1/4 cup (40g) icing sugar 1/2 tsp ground allspice 1/2 tsp ground cardamom 1 tsp ground cinn
Nuts: 2 tbsp finely chopped
pistachios 2 tbsp finely chopped blanched almonds 2 tbsp finely chopped pine
nuts 1/4 cup (40g) icing sugar 1/2 tsp ground allspice 1/2 tsp ground cardamom 1 tsp ground cinn
nuts 1/4 cup (40g) icing sugar 1/2 tsp
ground allspice 1/2 tsp
ground cardamom 1 tsp
ground cinnamon
Pure,
ground pistachio flavor with a savory, salted -
nut finish.
for the mung bean falafel bowl 1 cup rainbow quinoa or other grain of choice — cooked sea salt — to taste 1/2 tablespoon neutral coconut oil about 20 asparagus — tough ends removed freshly
ground black pepper — to taste mung bean falafel — recipe below pickled rainbow chard — recipe below large hadful baby spiach / other salad greens handful cilantro leaves / pea shoots / other microgreens tahini sauce — recipe below sesame seeds — for garnish (optional) chopped
pistachios / other
nuts — for garnish (optional)
Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons
ground cayenne chile 1 teaspoon
ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly
ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons
pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon
ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above
Asparagus Fries 2 tablespoons
ground chia or flax seeds 4 tablespoons freshly squeezed lemon juice 2 tablespoons purified water 1 asparagus bunch — about 25 - 30 pieces 1/4 cup
ground pistachio or other
nuts, or pumpkin seeds 1/4 cup sesame seeds 1/4 cup nutritional yeast 2 teaspoons garlic powder 1 teaspoon salt, plus more for sprinkling (optional) 1 teaspoon coconut sugar 1/2 tablespoon cumin seeds —
ground 1/4 teaspoon red pepper flakes
Peel papery brown skin from
pistachios with a paring knife, then put
nuts in a food processor and pulse until finely
ground.
for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted
pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups coconut black rice (from above) 1/4 cup
ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1 lime 1 small red chili — seeded and minced 1/4 teaspoon red pepper flakes Large handful fresh mint leaves — chopped sea salt to taste
In a food processor place the confectioners sugar and the
pistachios and
grind / pulse until finely chopped with some
nuts being
ground into a coarse powder.
1.3 lbs (600 g) of
ground lamb meat 1 oz (30 g) of shelled
pistachio nuts 6 sprigs of fresh parsley 1 egg 1 onion 2 tablespoons breadcrumbs 1 tablespoon of olive oil 1 teaspoon of
ground cumin 1 teaspoon of
ground cilantro 1 squeeze of lemon juice Salt and pepper
For the salad 1/4 cup (1 ounce / 30 grams)
pistachio nuts 1 tablespoon extra-virgin olive oil Sea salt, preferably Halen Môn, and freshly
ground black pepper 3 pounds (1.5 kilograms) heirloom tomatoes, in assorted colors 2 melons, in different varieties and preferably different colors 1/4 pound (125 grams) arugula leaves 1/4 cup (1/4 ounce / 7 grams) fresh opal basil leaves, torn 1 Serrano chile, cut into paper - thin rings 1/4 cup (2 fluid ounces / 60 milligrams) zinfandel vinaigrette
1/2 cup shelled
pistachio nuts, raw 3 cups of filtered water 1 tablespoon raw honey (or 1 pitted medjool date) 1/4 teaspoon
ground vanilla bean seeds 1/8 teaspoon
ground cardamom 2 pinches sea salt 1 teaspoon orange blossom water
Combine the toasted almonds and seeds,
ground spices,
pistachios and salt in a food processor and pulse until most of the
nuts / seeds are broken dow, with some bigger pieces remaining.
Pulse
pistachios, cayenne, and a pinch of salt in a food processor until
nuts are just finely
ground (do not overprocess or you'll end up with
nut butter).
I've long played with flavor combinations, using
pistachio milk and a splash of rosewater, or raw cacao with a pinch of
ground coffee, but in general, I stuck with the same basic formula: oats, some chia seeds,
nut milk, and a pinch of salt.
1 rounded Tbsp (10g)
ground chia seeds = 3.1 g 1 rounded Tbsp (10g) pumpkin seeds = 3.0 g 1 rounded Tbsp (10g)
pistachios, dry roasted = 2.6 g 1 rounded Tbsp (10g) diced almonds, dry roasted = 2.1 g 1 rounded Tbsp (10g) sunflower seeds = 2.1 g 1 rounded Tbsp (10g) cashew pieces, raw = 1.8 g 1 rounded Tbsp (10g) diced walnuts, raw = 1.5 g 1 rounded Tbsp (10g) hazelnuts, raw = 1.5 g 1 rounded Tbsp (10g) pine
nuts = 1.4 g 1 rounded Tbsp (10g) diced pecans, raw = 0.9 g
As well, since the question is about
nuts and seeds, if one goes to Ornish's site one will see that his recommendation about
nuts and seeds is this: Example: 1 low - fat food serving (≤ 3 gm fat) equals: 5 almonds 9
pistachios 1 whole walnut 3 pecan halves 2 cashews 6 peanuts (no shell) 2.5 tsp flax seeds,
ground 2 tsp chia seeds or sunflower seeds, shelled 1.5 tsp pumpkin seeds Three or less servings from low - fat foods or
nuts can be included per day.
avocado, canola oil (organic, expeller pressed), flaxseed oil, extra virgin cold pressed olive oil, peanut oil, pumpkin seed oil, sesame oil, walnut oil,
nuts (ex: pecans, walnuts,
pistachios, almonds),
nut butters (ex: natural peanut butter, almond butter) and seeds (ex: sunflower seeds, pumpkin seeds,
ground flaxseeds)
FOR THE FILLING 450g boneless chicken breasts 550g diced pork shoulder 1 shallot, finely chopped 50g
pistachio nuts, toasted 1 tsp finely chopped rosemary 1 tsp salt Freshly
ground black pepper Beaten egg, to glaze 3 sheets leaf gelatine 150 ml pork or chicken stock 150 ml strong ale, such as Old Speckled Hen