Sentences with phrase «like roasted seeds»

Another bonus - they taste like roasted seeds and nuts without the use of oils that shouldn't be subjected to high heat that potentially reduce nut and seed nutrition.

Not exact matches

Yes this is so delicious with things like roasted chickpeas, some buckwheat or quinoa with a little tahini and lemon and yes pumpkin seeds are amazing in it!

For packed lunches I normally make big batches of quinoa and brown rice with apple cider vinegar / lime and salt and then do a big thing of roasted veg — things like sweet potato and squash cubes, so I throw a mix of that into a tupperwear with some raw veg — things like avocado, grated carrot, tomatoes and then some hummus / lentils / chickpeas / seeds for protein.

I like the roasted cherry tomatoes with a mix of spinach and rapini made garlicky and spicy and cooked with fennel seeds or that pizza spice mix.

As I often try to give my children energy balls too, I use Wowbutter (nut - free, made from roasted soya but tastes exactly like peanut butter) and sunflower seeds in place of peanuts.

I tossed my rapini with maple roasted chickpeas for protein and crunch, and then topped the salad with feta and pomegranate seeds, because pomegranate seeds are like little nutritious jewels.

I like to top mine with more crunchy pumpkin seeds and sweet pomegranate seeds, but you can really personalize this with whatever you'd like and add other fall vegetables like roasted squash.

Clean them, cut them in half from stem to bottom (use a a cleaver or really big sharp knife), clean out the string and seeds (you can roast the seeds if you like them!).

Some suggestions: instead of tomatoes, try any juicy, slightly sweet vegetable; add some kidney beans in there; replace the cucumbers with something equally crunchy, like fresh bell peppers; if you like the taste of raw onions, you can put some of those in; sub out the Feta for a goat cheese or perhaps Parmesan shavings; add roasted nuts or seeds; etc..

11/2 cups quinoa (rinsed, toasted and cooked like rice with 3 cups of water) 1/2 cup chopped cilantro 1/2 cup chopped flat leaf parsley 2 green onions thinly sliced 1/4 cup chopped fresh mint 1/3 cup of slivered almonds 1/3 cup of roasted pumpkin seeds 2 ripes apricots diced 1/3 cup raisins or cranberries 1/2 tsp salt

I typically serve this along with a green vegetable (roasted or sautéed green beans, broccoli or kale / chard) or a big green salad topped with hearty bits like avocado, nuts / seeds and maybe even some diced apple or pear.

And they can be just as vibrant and colorful as summer — like this salad of roasted butternut squash, purple kale, pomegranate seeds, and spiced walnuts.

you can use roast different seasonal veggies, pseudo-grains like buckwheat (which is locally grown), fresh herbs of choice, plus an assortment of nuts / seeds and dried fruit.

Scrape out the seeds (and reserve them to make roasted pumpkin seeds, if you like).

Once I cut them in half, I scrape all the inner seeds, save them for feature roasting if I feel like -, and I place the pumpkin halves flat side down on a full sheet tray covered with foil rubbed with some oil to avoid from sticking.

This is the perfect partner for healthy loaves, like my Gluten - free Seed Roast Loaf and dinners that need a tasty sauce.

You can roast the seeds just like pumpkin seeds if you want.

What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).

Once you do, you'll scoop out the stringy stuff and the seeds just like you would any pumpkin or winter squash (the seeds are great roasted and seasoned).

1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan

Raw or Lightly Roasted Nuts & Seeds — nuts and seeds, like cashews, walnuts, pumpkin seeds and brazil nuts will give you a clean, instant energy bSeeds — nuts and seeds, like cashews, walnuts, pumpkin seeds and brazil nuts will give you a clean, instant energy bseeds, like cashews, walnuts, pumpkin seeds and brazil nuts will give you a clean, instant energy bseeds and brazil nuts will give you a clean, instant energy boost.

We like to keep things simple, which is why the Inca Inchi seed has only been roasted and seasoned with sea salt.

I like to start with a thin layer of Baja Sauce on a warmed tortilla followed by the roasted cauliflower adn onion, cabbage, grape tomato halves, fresh cilantro leaves, a little more Baja Sauce, and a few roasted pumpkin seeds with a lime wedge on the side for squeezing.

We like to keep things simple... our seeds have only been gently roasted and seasoned with sea salt for a beautiful flavour.

I was lucky enough to join a food prep party with Tara so I had lots of snacks like walnut + sunflower seed trail mix, hard boiled eggs, and roasted sweet potatoes to bring with me to Albuquerque for my work trip.

Lunch: Usually a salad with quinoa, avocado, kimchi, roasted seasonal vegetables, seeds, lemon and different oils like grapeseed, olive, and white wine vinegar.

I like to top it with some chopped chicken breast and roasted chipotle pumpkin seeds.

Pilgrim Hat Cookies by Celebrations 12 Sweet Potato Recipes for Thanksgiving by 3 Boys and a Dog Homemade Cranberry Sauce Recipe by Six Sisters Stuff Thanksgiving Turkey Pancakes for Breakfast by Kitchen Fun with My 3 Sons Pumpkin Better Than... Cake by Something Swanky Thanksgiving Turkey Cupcakes Recipe by Six Sisters Stuff Pumpkin Lust Cake by Sweet Treats and More Mini Pumpkin Pie by Make and Takes Pumpkin Roll by Take a Mega Bite Pumpkin Cookies with Cream Cheese Icing by House of Hepworths Lollipop Turkey by Tippy Toes and Tantrums Turkey and Stuffing Casserole by Mess for Less Pumpkin Pie Cake by One Good Thing by Jillee Dinner Rolls with Gratitude Inside by One Good Thing by Jillee Turkey Snack Holders by Life with Moore Babies Little Hands That Cook With Books — Turkey Casserole by The Educator's Spin On It Pumpkin Tortilla Soup by Mama Miss Turkey Cookies by Life with Moore Babies A Turkey Snack by The Chirping Moms Pumpkin Flan by Feels Like Home Roasted Pumpkin Seeds by Feels Like Home

You can even eat them raw if you like, but my favorite way to eat pumpkin seeds is roasted with pumpkin pie spices.

The ingredients I like to add to my yogurt are: roasted veggies and / or beans, grains, spices (can add to either the veggies or the yogurt), fruits, nuts, and seeds.

2 cups sushi rice 3 cups water 1 tsp salt 2 tbsp rice vinegar 2 sheets nori 1 handful shredded carrots 1 avocado, cubed 3 Persian cucumbers, peeled and diced into tiny pieces (like you'd find inside a sushi roll) black & white roasted sesame seeds 1/2 cup soy sauce 1/4 cup Gold's wasabi sauce

First, the pumpkin seeds, which I roasted first, didn't have a lot of flavor so the pesto just tasted like cilantro and lime.

Then throw on something for a crunch factor — like roasted nuts, or sunflower seeds.

The other thing I did was add ground cardamom which was nice and added some chai flavouring, as well as roasted salty pumpkin seeds just because I like nuts / seeds in my pudding.

I also bought a «naked seed» pumpkin once that had just the heart of the seed and not the woodier, stringier shell, and those seeds roasted well, and looked like the one I buy at PCC.

Like a clean, holier - than - thou version of a Snickers candy bar, this peanutty, decadent sweet snack is handcrafted with dates, roasted peanuts, sunflower seeds, coconut, raw cacao butter, raw cacao powder and pink Himalayan salt.

Go Wild and customize your breakfast bowl with roasted vegetables like sweet potatoes or brussels sprouts, protein like fish or chicken, nuts, seeds, kimchi, sauerkraut, or any other veg you'd like!

The round bulb at the end is the seed pod and contains mostly, well, seeds (save those seeds and roast them like pumpkin seeds with a little olive oil and sea salt — delicious!).

Like the recipe for roasting the pumpkin slices, place the seeds in one layer on a rimmed baking sheet (I was using my one rimmed baking sheet, so I used a pizza pan instead).

Soup shots like this winter squash soup (garnished with spicy roasted pumpkin seeds and apple matchsticks) are easy to put together but très elegant.

I don't really like regularly roasted pumpkins seeds but I could definitely get used to this idea!

The only thing I'd say is I didn't like the pumpkin seeds in the bars — I had used some that I roasted from Halloween — it made them a little chewy.

A kabocha squash was stuffed with herbs, sealed with sourdough crust, and roasted whole to serve with cranberry compote, caramelised pumpkin seeds, and maple - bourbon sauce that tasted like everything pure, earthy, and festive about Autumn.

Interestingly, studies have shown that roasting temperatures of 194 °F (90 °C) or higher are often required to bring out the full nut - like aromas and flavors in pumpkin seeds.

LEMON TAHINI: 1/4 cup tahini 1/4 cup filtered water 1/2 teaspoon lemon zest 1 tablespoon + 1 teaspoon lemon juice 1 clove of garlic, finely minced (or grated with a Microplane) 1 teaspoon olive oil sea salt and ground black pepper, to taste POTATOES: 1 1/2 lbs new potatoes, scrubbed 1 tablespoon heat - tolerant oil, like avocado 1 teaspoon za'atar HARISSA CHICKPEAS: 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon caraway seeds 1 teaspoon chili flakes 1 tablespoon heat - tolerant oil, like avocado 1 shallot, fine dice (about 1/3 cup diced shallot) 1 clove of garlic, finely minced 1 1/2 cups cooked chickpeas (or 1 15 - ounce can, drained) 1 cup crushed canned tomatoes (I like fire - roasted here) 1/4 cup filtered water (+ extra if necessary) TO SERVE: 4 big handfuls of chopped mixed greens olive oil fresh lemon juice extra za'atar 1/3 cup chopped flat leaf parsley Make the lemon - y tahini.

The easiest way to eat poached quince is simply in a bowl with a big spoonful of Greek yoghurt (like I did this afternoon) accompanied by crushed roasted almonds, hazelnuts or toasted sunflower seeds.

With the goat cheese, and the apple pieces — they insisted — and some of those maple - roasted pumpkin seeds, this cake tasted like nothing I had ever eaten before.

After roasting further cooking isn't really needed but I like to give it just a boil after adding chia seeds and lemon juice.

We like homemade croutons, roasted garlic, and toasted nuts and seeds.

It also looks a lot like your cumin seed roasted cauliflower recipe which we made for Thanksgiving.