Goals need to be broken down
into small nuts and bolts,» she says.
Not exact matches
PUFAs During my dive
into the current research, I came across a
small study from the Netherlands that suggests we should also enjoy polyunsaturated fatty acids, or PUFAs, found in fish and in many
nuts and seeds.
Jannard, a camera
nut, had persuaded him to look
into what it would take to build a digital video camera whose output would look as good as film — and be much
smaller and cheaper than a film camera to boot.
Add
nuts to a food processor and pulse until broken
into small to medium pieces.
Honey Syrup Infused
Nut Shortbread Cookies
Small rounds of buttery shortbread anointed with baklava syrup turn these cookies
into pastry.
6 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up
into 3 / 4 - inch cubes 5
small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1
small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew
nuts 6 almonds 6 candlenuts (or substitute macadamia
nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
I replaced 120g with seeds and
nuts (I pulsed in my stick blender bowl to make them
into small pieces).
I crushed the
nuts in a bag (like you do with biscuits to make a cheesecake base), chopped the dates
into thirds and then put everything in a bowl and gave it a whiz with my
small hand blender.
FOR LAMB MEATBALLS (KEFTA) 2 slices firm white sandwich bread, torn
into small pieces 1
small onion, finely chopped (about 1 cup) 1/4 cup loosely packed fresh parsley leaves 1/4 cup loosely packed fresh cilantro leaves (omitted, I just increased the parsley) 1 pound ground lamb 1 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon cayenne 1/4 teaspoon cinnamon 1/4 teaspoon black pepper 1/3 cup pine
nuts, toasted and finely chopped (omitted because I forgot to buy them!)
Chop up the
nuts into small chunks, leaving some bigger.
Pour
into a tall glass (or two
smaller ones) and serve as is, or with a drizzle of chocolate «fudge» sauce, chopped
nuts, cacoa nibs, or other add - ons.
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced
small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut
into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine
nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish
So I made munching
nuts very easy by incorporating a
small handful of them
into this chocolate - berry
nut...
Of course, it's impossible to find pine
nuts in my
small town grocery, but I'm putting them on my shopping list for next time I go
into the city!
I used several
small bowls to dip the coconut - and sprinkle - covered cupcakes
into, but for the most part I used one bowl to mix the rest of the frostings, simply wiping or rinsing the bowl out between batches and leaving the dark - colored cocoa powder and
nut butter frostings until the end.
Stir in butter and
nuts, cook stirring constantly to 300 degrees on the candy thermometer, or drop a
small amount of the mixture
into a cold cup of water and it should form a hard ball
Peel and chop a
small sweet potato and 1/2 butter
nut squash
into 2 cm chunks (~ 100g each), Peel 2 parsnips, chop in half and then
into equal sized «chips».
Ingredients 1 tbs olive oil 1 onion, finely chopped 1 organic free - range chicken, cut
into at least 8 pieces 1 tin of tomatoes 1
small bag of prunes 4 cloves of garlic, crushed A couple of handfuls of pine
nuts 1 tbs ground almonds 1 tsp Cinnamon 25g dark organic cooking chocolate
Winter Couscous Bowl serves 4 1/4 c. pine
nuts 1 c. whole wheat couscous 2 c. water, divided 2 T. grape seed oil, divided 1 T. Habanero honey (or regular honey and a pinch of ground red pepper) 1 t. salt, divided 1/4 t. cinnamon 2 c. sweet potatoes, peeled and cut
into small cubes 12 oz.
Mix a
small amount of water
into the cornstarch and add to the berry /
nut sauce.
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
In a food processor, combine dates, oats and walnuts or pecans and pulse few times so
nuts are chopped finely
into small pieces.
wholemeal pancake made with rice or almond milk and
small egg; spread with tsp
nut butter and either all - fruit spread or 1/2 banana (make up all of the batter
into pancakes and freeze, interleaved with baking paper)
Elana, Its funny you posted this... I was thinking last night about your truffle series and I was toying with the idea of cooking the almond butter / agave mixture down a little more (from the turtle recipe) and scooping and forming it
into small balls with a cashew or hazelnut in the middle and coating them in chocolate and more chopped
nuts.
Ingredients: 1 large bunch of kale, washed and the leaves broken off
into bite sized pieces 1 punnet cherry tomatoes washed and cut
into quarters 1 avocado peeled, seeded and finely sliced 1 large carrot spiralized 1 medium beetroot spiralized 1
small or 1/2 a large Spanish onion finely sliced
into rings 1/4 cup pine
nuts Place all ingredients in a good sized salad bowl.
Put the macadamia
nuts and pumpkin seeds
into a
small frying pan without oil, and toast them over medium heat.
Combine coconut oil, honey and vanilla in a
small bowl, and then stir
into nut mixture until well combined.
Bread pudding is one of my favorites and this recipe is quite similar to my own «method» (meaning that I do not use a real recipe but incorporate what is on hand with the basic ingredients) My very, very best version uses leftover, homemade biscuits that have been split, buttered and toasted... add some dried peaches cut
into small pieces, the plumped cranberries, toasted
nuts and usually a chopped apple.
5 cups Mixed Baby Kale and Spinach, washed and dried 1/2 cup Dried Cranberries 1/3 cup Pine
Nuts 1/3 cup Pumpkin Seeds 3 Tablespoons Chopped Cilantro 2 Large Oranges, peeled and sliced
into small wedges
Cut the cashew
nuts into thin pieces and add them with 1 tsp black sesame seeds
into a
small pan over medium heat and let them brown slightly by stirring them continuously.
Do make sure the
nuts are chopped
into fairly
small pieces though as this is a more delicate cookie.
200 g digestive biscuits broken
into small pieces (substitute gluten free biscuits for a gluten free version) 100 g pecan
nuts 100 g shelled pistachio
nuts 6 dates (soaked in water for a around 10 minutes before using) 120 g CHOC Chick Raw Cacao Butter 6 tbsp CHOC Chick Raw Cacao Powder 3 - 4 tbsp agave syrup, fruit syrup, maple syrup or other (add to taste) 4 - 6 drops vanilla extract
1 medium - large zucchini, sliced
into paper thin coins 2
small fennel bulbs, trimmed and shaved paper - thin 2/3 cup /.5 oz / 15g loosely chopped fresh dill 1/3 cup / 80 ml fresh lemon juice, plus more if needed 1/3 cup / 80 ml extra virgin olive oil, plus more if needed fine grain sea salt 4 or 5 generous handfuls arugula Honey, if needed 1/2 cup / 2 oz / 60g pine
nuts, toasted (I used almonds) 1/3 cup / 2 oz / 60g / feta cheese, crumbled
1 large egg yolk 2 tablespoons ice water 1 teaspoon vanilla extract 1/3 cup roasted macadamia
nuts 1 1/4 cups all purpose flour 1/3 cup sugar 1/4 teaspoon salt 1/2 cup cold unsalted butter, cut
into small cubes
Pour the
nuts into a
small bowl to cool, then chop.
However, when
smaller butternut squash seeds are roasted and crushed
into a fine powder, they take on the flavor and aroma of finely chopped
nuts.
Once the
nuts are roasted and cooled enough to touch, break them
into smaller pieces and put them in a large bowl.
My only comment is to make sure you chop your
nuts really
into small pieces.
Place all the ingredients except the berries in a food processor and blend for a minute or two until the
nuts and chocolate have broken down
into small pieces.
Using a spoon and clean fingers press a heaped tablespoon of the
nut mix
into each mould, press down in the centre to bring the sides up making a
small pie base shape.
If you are using
nuts then chop them up
into small pieces.
Add the pine
nuts and half a teaspoon of salt, cook for two minutes, stirring, until the
nuts are golden brown, then tip the
nuts and oil
into a
small bowl.
-- Now add in the remaining hazelnuts and process until the
nuts have been broken down
into small pieces.
Pour the mixture
into a parchment lined 3x8 pan (or
smaller for thicker fudge pieces) and top with remaining crushed mac
nuts.
Cut bread
into smaller pieces, halve cherry tomatoes, slice onion thinly, dice nectarines, chop basil roughly, then add them all to a large bowl with sprouts, mixed greens and pine
nuts.
Place the walnuts, or pecans if you prefer, in a
small food processor and briefly pulse to break down the
nuts into fine meal.
Place the pan back on the heat and continue to stir until the
nuts and millet begin to stick
into small clumps.
Pulse until the
nuts are broken
into very
small pieces (but do NOT puree completely).
Using a rolling pin, pressing firmly, roll across the
nuts to break
into smaller pieces.
Dad's Wild Rice, Cranberry and Pine
Nut Stuffing 10 cups cubed and dried vegan bread (can be gluten free) 5 cups vegetable broth 2 white or yellow onions chopped fine 6 celery stalks cut
into small...