I wonder
if my almond oil is a bit oilier than normal?
So
if almond oil is good for your skin from the outside, can eating almonds and almond butter help your skin?
Not exact matches
I have a nut allergy and wondered
if there were any equally healthy alternatives you know that would work instead of things like
almond butter, coconut
oil, cashew butter etc that feature quite heavily in your recipes?
HI Carly, sadly I haven't tried the brownies using
almond pulp before but I imagine that the dried pulp will be too dry for the brownies as a lot of the moisture and
oil has been taken out so I would recommend grinding your own
almonds if possible.
They're all listed on the left hand side of the recipe
if you scroll down — it's coconut
oil, cacao powder, maple syrup and
almond butter x
You can absolutely reduce the
oil in the dressing
if you like and instead just heat the
almond butter a little until its runny and then pour that over with a little extra lime.
But
almond oil has made my skin amazingly soft, so
if you ever feel like switching it up, I highly recommend
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive
oil or coconut
oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (
if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or
almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
Vanilla Cream Filling 1 1/2 cups cashews — soaked for 4 hours 1/2 cup meat of fresh young Thai coconut 1/2 cup
almond milk — homemade
if possible seeds of 1vanilla bean 1/2 cup light agave syrup 1/2 cup coconut
oil
1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free
if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened
almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut
oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon
But
if you really want to make it free of refined sugar, you can omit the Oreo - based crust and use the following recipe for a 9 - inch fluted tart pan: 1 1/2 cups
almond flour, 1/3 cup unsweetened cocoa powder, 1/4 cup raw agave syrup or coconut sugar, 3 tablespoons coconut
oil, and 1/4 tsp sea salt.
If anyone is interested, I swapped the applesauce for coconut
oil, honey for maple syrup and added sliced
almonds with 4Tbsp of brewers yeast.
If you don't have a chocolate factory waiting for you there, it's okay, since this creative recipe uses only a mini cupcake tin and simple ingredients such as
almond butter, maple syrup, raw honey, coconut
oil, vanilla, and sea salt — and that's it!
I've used
almond oil, which is nice,
if you have access to it.
Many with Alzheimer's lose their appetite and won't eat, so
if they prefer the flavor of coconuts over peanut or
almond butter, then maybe they will get some much needed fat into their systems
if they eat the coconut
oil while they are refusing the nut butters.
Well... I use Earth Balance Butter (dairy free) and
almond milk but
if you wanted to use coconut
oil /
oil or water / broth you could too!
I got the idea for the sauce from Lindsay's new cookbook — her
almond sauce though (for 2 servings) calls for 1/2 a cup of sesame
oil (I need to ask her
if that is right, because that's a lot of
oil and sesame
oil can be very overpowering) which would have meant the sauce in her dish would be 17 points per serving, without the food included.
INGREDIENTS — per person 2 eggs (free range, grass fed,
if possible) 2 tablespoons of milk (coconut or
almond) 1/2 tablespoon olive
oil 1 sprig...
3/4 cup rolled oats 1 cup
almond meal 1/4 cup finely ground cornmeal 3/4 teaspoons baking powder Pinch of salt 1 egg, beaten (or 1 flax egg
if vegan **) 1/4 cup coconut
oil, melted 1/4 teaspoon pure
almond extract 1 teaspoon pure vanilla extract 1/3 cup pure maple syrup + 1/2 tablespoon, divided 1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in 1/4 inch rounds.
Keep
almond butter cups in the refrigerator until served because they will melt and lose their shape at room temperature
if the coconut butter /
oil begins to melt.
2 cups blanched
almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free
if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed
oil (olive
oil, melted coconut
oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
INGREDIENTS 2T virgin coconut
oil 2T raw coconut butter 1T cashew /
almond butter 4T organic, fair - trade cocoa (I buy cocoa and nibs in bulk from cocoasupply.com but
if you don't want...
1/3 cup
almond flour 1 banana 1/8 cup
almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (
if you can have unrefined sugars, you could substitute with 2 tablespoons coconut sugar) 1 teaspoon pure vanilla extract coconut
oil — use for frying in skillet and instead of butter to serve raw honey — instead of syrup raw pecans — shelled
If I lived there full - time it would be quite the effort to get my hands on Justin's
almond butter, Rao's marinara, or organic coconut
oil.
1 cup
almonds 1/2 cup macadamia nuts + extra for topping 1 cup medjool dates, pitted 1/2 cup coconut flakes + 2 tablespoons warm water,
if needed + coconut
oil for greasing
Melt the beeswax,
almond oil (or other liquid
oil), and shea butter (
if using) in a double boiler or glass bowl over a pan of water.
2 tablespoons extra virgin olive
oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded
if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari
almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
If you are letting them cool all the way and they are still sticking then I am not sure what to do though would suggest experimenting with a light dusting of
almond flour over the grapeseed
oil.
Combine bell pepper, tomatoes and their juices, chili,
almonds, garlic with all the
oil, red wine vinegar and smoked paprika,
if using, in a food processor.
Combine chicory coffee, dates,
almond milk, cacao, maca, mesquite, vanilla, and coconut
oil,
if using, in an upright blender.
Cheesy Nut Dust and Vegan Pesto 1/2 cup / 70 g
almonds 1 tbsp nutritional yeast 1 large handful basil 1 large handful spinach 1/3 cup / 80 ml olive
oil 2 tbsp lemon juice a few pinches salt 1 small avocado (use half
if you have a large and serve the rest on the side)
So
if you're stressed in the afternoon or evening, grab some celery sticks and dip them in some low - sodium,
oil - free hummus, raw
almond butter, tahini dip, or natural peanut butter in place of the chips.
5 cups rolled oats, preferably thick - cut (
if you're gluten - sensitive, be sure to use oats marked gluten - free) 1 cup whole raw
almonds 1/3 cup roughly chopped pecans or walnuts 4 teaspoons cinnamon 1 teaspoon salt 1/4 teaspoon ground cardamom 2/3 cup unsweetened applesauce 1/3 cup extra virgin olive
oil 1/4 c maple syrup 1/4 cup coconut palm sugar (or increase maple syrup to 1/2 cup) Zest of one organic orange 2 teaspoons vanilla paste, or 1 tablespoon vanilla extract 1 cup dried fruit of choice (raisins, cranberries, etc..)
So first of all, I love your recipes, and second, I'm making this tart for my friends birthday but I was wondering
if I could omit some coconut
oil and replace it for 1 or 2 tablespoons of unsweetened
almond milk or
almond butter
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
I toss these on top of some wilted greens, risotto, slices of avocado, or (
if it's a Sunday) buttered toast — Your carrot / harissa salad, with feta and mint, or some variation of shredded veggies and this same general dressing (broccoli stems, cabbage, etc)-- Lots of salads with lemon / garlic / olive
oil vinaigrette, feta,
almonds or nuts.
They're easily dairy - free
if you use
almond milk and coconut
oil.
Coconut
Almond Granola Recipe 2 cups old - fashioned rolled oats (gluten - free,
if needed) 2 cups organic unsweetened coconut flakes 1 cup raw
almonds, coarsely chopped 1/4 cup pure maple syrup 2 tablespoons melted virgin coconut
oil 1/8 teaspoon kosher salt or fine sea salt
I'd recommend using coconut extract instead of
almond if using coconut yogurt and unrefined coconut
oil.
2 cups fresh blueberries, organic is preferred 2 teaspoons fresh orange juice 1 teaspoon fresh lemon juice 1/2 teaspoon fresh orange zest, plus extra julienned for garnish,
if desired (or you could use a sprig of fresh mint) 1/4 teaspoon vanilla extract 4 teaspoons brown sugar Canola
oil cooking spray 2/3 cup raw
almonds (I used 1/3 cup
almonds and 1/3 cup pecans, and walnuts would also work) 1/2 cup packed pitted dates 1 1/2 teaspoons water Sprinkle of cinnamon for tartlets and on fruit, just before serving Whipped cream, optional
1/2 cup coconut flour (OR 2 cups blanched
almond flour) 1/2 tsp baking powder 1/4 cup Swerve confectioners (or erythritol and 1/4 tsp stevia glycerite) 1/2 tsp Celtic sea salt 1 cup unsweetened
almond milk 2 TBS melted butter or coconut
oil 7 eggs (4
if using
almond flour) 1 tsp apple extract (or vanilla, but apple tastes great with the Brie Cheese!)
1/2 tsp dough conditioner (optional) 1-1/2 cup water 1/4 cup avocado
oil or coconut
oil (omit
if using butter) 1 cup ground
almond (use less water
if using this)
If you don't tolerate / like coconut, swap another milk (
almond, soy, etc.) for the coconut milk and another fat (canola
oil, butter, etc.) for the coconut
oil.
1 3/4 cup of white spelt flavour (this is my favourite flour to make waffles with as they turn out really fluffy) 1 1/4 cup of creamy
almond milk 1 teaspoon of apple cider vinegar 2 tablespoons of melted coconut
oil 3 tablespoons of maple syrup 1 tablespoon of One Earth Vanilla Villa blend —
if you can't find it add 1 teaspoon of vanilla powder or extract 1 teaspoon of baking powder a pinch of pink Himalayan salt or sea salt
What's in it: The sauce: 1 tablespoons sesame
oil 1 tablespoons soy sauce 1 tablespoons rice vinegar 2 Tablespoons tahini, creamy peanut or
almond butter 1 teaspoon honey 1 teaspoon finely grated fresh ginger (I use a microplane) 1 teaspoons finely minced or grated garlic (I use a microplane) 1 tablespoon sriracha (less
if you're not into spicy)
* 1 cup organic quinoa * 1 1/2 cups water * 1/2 cup slivered
almonds * 1 cup seedless red grapes, preferably organic, sliced in half
if large * 1 avocado, diced * brie cheese, cut into chunks - to taste (I used about 1/2 cup) * 2 - 3 tablespoons diced red onion * 1 handful of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive
oil, plus more to taste * 1 tablespoon brown rice vinegar (or white wine vinegar or fresh lemon juice), plus more to taste
I don't know
if it was the coconut
oil (which I use in a lot of my cooking / baking) or the
almond butter (I've never used it before).
I haven't tried mixing it with
almond or other
oil bases, and would be interested
if any of you get the result of it staying in liquid form by mixing these other bases.
1/4 cup unflavoured whey protein 1/4 cup ground
almonds (plus a bit extra,
if you need to dry out the mix later) 1tbsp high protein nuts n more white chocolate peanut butter 1tbsp coconut flour 1 - 2caps valencian orange
oil (mine came from Asda) 1 - 2tbsp water (add a little at a time so that the mix doesn't get too wet & sticky) 7 drops vanilla flavdrops zest of half an orange 50g white chocolate 6 flaked
almonds
If you add the vanilla before the
almond milk or don't completely melt the coconut
oil, your cookies are not going to turn out.