For the cake 2 large free range eggs 1 tsp vanilla bean paste 100g Greek yoghurt 35g unsalted butter, melted & cooled 85 ml runny honey 180g ground almonds 35g wholemeal spelt flour 3/4 tsp baking powder 1/2 tsp baking soda Small pinch sea salt 1 cardamom pod, seeds removed & ground 1/4 tsp nutmeg, freshly grated
Handful flaked almonds
To serve 250 ml double cream 250 ml Greek yoghurt 1 tsp vanilla bean paste
Handful flaked almonds (optional)
2T extra virgin olive oil 2 medium zucchini 1T lemon juice small handful basil, leaves picked and torn small
handful flaked almonds, toasted 4 ounces of tin sardines in olive oil, drained
Not exact matches
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two
handfuls shredded Swiss chard or other greens of choice 1/2 cup fresh cranberries
Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper
Almond Butter Sauce 1/2 cup
almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper
almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper
flakes
1 and 1/4 cup of
almond milk (I used toasted coconut unsweetened milk)-- cashew, coconut or whatever you use I scoop of Vega One coconut
almond flavored nutritional shake powder 8 - 10 raw
almonds (I soak mine but regular are fine) 1
handful of baby spinach leaves 1 tablespoon of Justin's maple
almond butter 1 teaspoon of raw cacao nibs 1 teaspoon of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon of coconut
flakes plus more for garnishing
A couple of things though, I used
almond flour / meal (1 1/3 cup as recommended) and instead of honey or maple syrup, I used organic brown rice syrup, used the same amount as listed for maple syrup, AND I added a
handful of unsweetened organic coconut
flakes for added texture and flavor... turned out PERFECT!!
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or
almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper
flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large
handful of cilantro, chopped 1 small
handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
Serves 2 120g Buckwheat Flour 1 Tsp Baking Powder 1 Tbsp Chia Seeds 100 ml Milk (I used
almond but use whatever you like) 2 Eggs 1 Tsp Vanilla Extract
Handful Blueberries 1 Tbsp Coconut Oil 2 Tbsp
Flaked Almonds
1 tsp coconut oil (I use natural empire) 1/2 tsp fennel seeds 1 tsp cumin powder 1 onion diced 1 garlic clove finely diced 1 tsp tumeric powder
Handful coconut
flakes (I used Holland & Barrets) 300 ml
almond milk 3 mackerel fillets
Handful fresh parsley leaves
Last week I did banana soft serve with a
handful of toasted coconut
flakes and it turned out super delicious, and probably would be especially good with the toasted coconut Califia
almond milk =)
1/2 cup rolled oats 1/2 cup steel cut oats 3 cups water Ancient Organics Ghee to your taste unsweetened coconut
flakes ground cinnamon, to taste drizzle of maple syrup, to taste
handful of raisins sliced
almonds or chopped walnuts sliced bananas
1 pound green beans, trimmed 1/3 cup dried cherries 1 tablespoon safflower oil 2 garlic cloves 1/2 medium yellow onion 3 bay leaves 1/3 cup white wine 1/2 teaspoon paprika 1 teaspoon cumin 1 teaspoon coriander 1/2 teaspoon curry powder 1/2 teaspoon salt 1/2 teaspoon crushed red pepper
flakes 6 ounces firm tofu 1 tablespoon butter 1/3 cup yogurt, preferably sheep's milk 1/4 cup
almonds, toasted and sliced one
handful cilantro salt and pepper to taste
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
I've tried it with nothing but oats and a
handful of peanuts, but my preferred combo, also referred to as «test batch two», uses oats, large coconut
flakes, and chopped
almonds.
Fork through juice 1 lemon and a
handful chopped dill and toasted
flaked almonds.
I had all the ingredients except for the cherries so I used dried cherries and added a big
handful of
flaked almonds - it all tasted much better and much lighter than I expected.
Assemble the bowls: Place a large
handful or two of arugula into each bowl, and top with the coconut grains, roasted cauliflower, some slices of avocado, more of the toasted
almond + coconut
flakes, and a drizzle of the tangy lemon dressing.