Assembly 1/2 cup chopped almonds — preferably soaked and dehydrated 1 tablespoon (any)
nut oil sea salt 1 head of Boston lettuce or another wrapper of choice 1 cup meat of fresh young Thai coconut — sliced (can be omitted, just add more avocado) 1 ripe avocado — peeled, pitted, and sliced 1 handful fresh basil and / or mint leaves 1 handful sunflower sprouts
Not exact matches
A quick pureed creamy raw tomato sauce with loads of basil and a mix of pine
nuts, cashews, garlic, olive
oil, and
sea salt.
Ingredients: Mixed
nuts (almonds, peanuts, cashews), chicory root fiber, palm kernel
oil, sugar, honey, non GMO glucose, crisp rice, cocoa powder,
sea salt, cascabel chili, ancho chili, soy lecithin, cinnamon, whole milk, vanilla extract, habanero chili
30 ml 1.5 tbls olive
oil (+ more to serve, if desired) 300g 2 red onions, thinly sliced 500g 4 small potatoes (I use dutch cream and midnight blue), thinly sliced 5g 1 tsp fresh rosemary leaves, chopped 1/2 tsp
sea salt Ground black pepper, to taste 1 tsp plant - based milk 1 tbls toasted pine
nuts (optional) Flaky
sea salt to serve, optional.
In the bowl of a high powered blender, combine the walnuts, pine
nuts, nutritional yeast, basil, olive
oil, lemon, dried mushrooms,
sea salt, black pepper, red chili pepper flakes and 3 tablespoons water.
170 - 180 g red onions, cleaned and chopped 3 tablespoons extra virgin olive
oil 2 zucchini, cleaned and cut into cubes whole
sea salt, just enough to taste 100 ml filtered water a handful of capers, soaked in filtered water for about 20 minutes then rinsed and drained a handful of shelled pine
nuts dried mint leaves, to taste
For a twist I'll toss them in a little coconut
oil,
sea salt and cinnamon and then lightly toast the
nuts on 325F for 10 minutes then letting them cool.
1 bag spinach (washed and dried) 8 ounces pine
nuts (soaked) 2 cloves garlic 2 teaspoons nutritional yeast (optional)
Sea salt Black pepper Dash of cayenne pepper (optional) 1/8 cup lemon juice 1/4 cup hemp
oil or olive
oil 2/3 cup apple cider or red wine vinegar 1 to 2 cups fresh basil
Paleo Mayonnaise Print This Recipe Serves 1 - Multiply by - + RECIPES > CONDIMENTS, DRESSINGS, & DIPS Save to Favorites Ingredients: 1 pasture raised egg (room temperature) 1/2 tsp mustard powder 1/2 cups walnut
oil or other
nut oil 1 tsp fresh squeeze lemon juice
Sea Salt and pepper to taste Step: Preparation: 1 Combine egg, mustard powder, and lemon juice in a food processor until it reaches a thick, creamy consistency.
In a Vitamix or other blender, blend together garlic, 1/4 cup pine
nuts, egg yolks, olive
oil, water, lemon juice,
sea salt, and black pepper.
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)
Lemon Plum Salad Poppy seed dressing 3 tablespoons raw sesame tahini 1 tablespoon raw honey 1 tablespoon poppy seeds, or more to taste Juice of 1/2 lime 1 ripe lemon plum — pitted 4 tablespoons fresh coconut water or purified water
sea salt to taste 1 tablespoon macadamia
nut oil (optional)
Parsley Pesto 2 handfuls flat - leaf parsley, leaves picked 3 tbsp pine
nuts or
nuts of choice, toasted 3 tbsp grated parmesan cheese 3 tbsp extra virgin olive
oil sea salt & freshly ground black pepper, to taste
Macadamia Herb Cream 2 cups macadamia OR pine
nuts — soaked for 1 hour or more 1/2 cup purified water 1/4 cup Pinot Grigio 1 small shallot — peeled and chopped about 8 sage leaves 1 tablespoon thyme leaves zest of 1 lemon 1 1/2 tablespoon freshly squeezed lemon juice 1 tablespoon white truffle
oil OR walnut
oil pinch of ground nutmeg
sea salt
Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob of coconut
oil, ghee or olive
oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3 tbsp white wine or water 1 tsp dried thyme
sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (use pumpkin seeds for a
nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving
1 pound linguine 1 bunch fresh basil (reserve some leaves for garnish) 1/2 cup pine
nuts 2 avocados, pitted and peeled 2 tablespoons lemon juice 3 cloves garlic 1/2 cup olive
oil Sea salt Freshly ground black pepper 1 cup halved cherry tomatoes or sliced sun - dried tomatoes (optional)
4 ounces extra-firm tofu cut into tiny - inch cubes (see photo) a couple pinches of fine - grain
sea salt a couple splashes of olive
oil 2 medium cloves garlic, minced a scant tablespoon of maple syrup 1/3 cup pine
nuts, toasted and chopped
Grilled aubergine * (30 %), water, non-hydrogenated palm fat * +, extra virgin olive
oil *, onions *, yeast *, cashew
nuts *, potato starch *, tomato paste *, dehydrated onions *,
sea salt, garlic *, oregano *, black pepper *, thyme *, rosemary *, bay leaves *, cinnamon *
\ u003c\ / p \ u003e \ n \ u003ch5 \ u003e \ u003cb \ u003eIngredients \ u003c\ / b \ u003e \ u003c\ / h5 \ u003e \ n \ u003cp \ u003ewater, tomato paste * (17 %), non-hydrogenated palm fat * +, yeast *, onions *, \ u003cb \ u003ecashew
nuts * \ u003c\ / b \ u003e, potato starch *, rocket * (3 %), extra virgin olive
oil *, apple concentrate *,
sea salt, garlic powder *, yeast extract *, oregano *, parsley *, black pepper *.
3 Tbsp coconut
oil, softened (warm is ok, melted is good, but try not to have it hot) 3 Tbsp of your favorite peanut butter or other
nut butter a drizzle of sweetener (I always use a local version of this)-- you will probably want to taste the mixture and adjust the sweetener amount dash of
sea salt or himalayan crystal salt (I use this)
scapes, some kind of
nuts (I used pinenuts), olive
oil, and
sea salt.
Ingredients,
Nut Butter Buddha bar: (* Organic) Complete Protein Blend (Sprouted Whole Grain Brown Rice Protein *, Pea Protein), Brown Rice Syrup *, Tapioca Syrup *, Chocolate Liquor, Cane Sugar *, Almonds, Date Paste *, Dried Cherries (Cherries, Sunflower
Oil), Cocoa Butter, Brown Rice Crisps, Agave Syrup *, Vega Blend (Vitamins & Minerals: Potassium Phosphate, Calcium Phosphate, Magnesium, Iron, Vitamin C, Zinc, Iodine, Molybdenum, Vitamin A, Niacin, Vitamin E, Copper, Selenium, Manganese, Biotin, Calcium Pantothenate, Thiamin, Riboflavin, Vitamin B6, Vitamin B12, Chromium, Vitamin D2, Folate, Greens: Alfalfa Grass, Spinach, Broccoli, Kale, Berries: Extracts of Grape Seed, Maqui Berry, Goji Juice, Acai Berry, Pomegranate Seed, Mangosteen, Probiotics: L. Acidophilus LA - 14, B. Bifidum BB - 06), Vega SaviSeed (Sancha Inchi)
Oil, Inulin (From Chicory Root), Buckwheat, Cocoa Powder, Chia Seeds, Natural Coconut Flavor, Hemp Seeds, Organic Vanilla Extract, Sunflower Lecithin,
Sea Salt, Natural Cherry Flavor.
1/2 of a 4 - pound spaghetti squash, with the seeds scraped out Water for the baking pan 2 tablespoons refined coconut
oil 2 cloves garlic, minced 1 - 2 canned chipotle chilies in adobo sauce, seeded and minced 1-1/2 bunches (about 12 ounces) kale, chard, mustard greens, collard greens or a combination, cut into 1 / 2 - inch strips 1 to 1-1/2 cups low sodium vegetable stock 3/4 teaspoon fine
sea salt 1/3 cup raisins 1/4 cup pine
nuts 2 tablespoons extra virgin olive
oil
* 4 ounces (dry) Dreamfields Rotini * 2 tablespoons olive
oil * 1 cup freshly shelled snap peas (or use organic, frozen peas) * 1 large or 2 small shallots, minced * 1 cup chopped organic broccoli * 1/2 cup loosely packed, fresh basil, chopped * 1/4 cup fresh goat cheese, crumbled, plus more, if desired, for garnish * crushed red pepper flakes - to taste * lightly toasted pine
nuts for garnish (or use chopped toasted almonds)- to taste (I used about 1 1/2 tablespoons) * olive
oil for drizzling the finished dish - optional *
sea salt to taste - optional
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
For the pesto: 2 cups fresh spinach leaves, stemmed and washed 1/4 cup walnuts 1/2 cup pine
nuts 1 teaspoon
sea salt 1/4 cup parmesan cheese, freshly grated 4 tablespoons extra virgin olive
oil
1 1/3 cups white whole wheat flour 2 cups mixed
nuts and seeds (see head notes) scant 1/2 teaspoon fine grain
sea salt 2 large eggs 2/3 cup natural cane sugar, fine grain 1/4 cup extra-virgin olive
oil
3/4 cup desiccated coconut 3/4 cup raw almonds 3/4 cup raw brazil
nuts (or cashews) pinch
sea salt 8 medjool dates, pitted 2 Tbsp coconut
oil, gently melted (see note below)
1 teaspoon pine
nuts 1 teaspoon sunflower seeds 1/2 cup / 2 oz / 60 g black sesame seeds 1 1/2 tablespoons natural cane sugar 1 1/2 tablespoons shoyu, tamari, or soy sauce 1 1/2 teaspoons mirin Scant 1 tablespoon toasted sesame
oil 2 tablespoons brown rice vinegar 1/8 teaspoon cayenne pepper Fine - grain
sea salt 12 ounces / 340 g soba noodles 12 ounces / 340 g extra-firm tofu Extra-virgin olive
oil 1 bunch green onions, white and light green parts, thinly sliced
2 cups raw cashew
nuts, soaked 2 - 4 hours 3/4 cup pure maple syrup 1 lemon, juiced 1 vanilla pod, scraped 3/4 cup raw cacao powder pinch
sea salt 1/2 cup coconut
oil, gently melted (see note above) 1/4 cup raw cacao butter, gently melted (see note above)
2 tablespoons olive
oil 1/2 teaspoon
sea salt 1 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary freshly ground black pepper to taste 4 medium cloves garlic, minced 1/2 cup red or white wine 1 28 - ounce can (796 - ml) diced tomatoes 1/2 cup brown (green) lentils, rinsed 2⁄3 to 3/4 cup water 3 tablespoons capers, rinsed and drained (optional) 3 to 4 tablespoons toasted pine
nuts (optional)
1 (15 or 24 - ounce) can garbanzo beans, drained and rinsed or 1 1/2 cup cooked beans 1 TBS olive
oil, plus 3 tablespoons 1 cup shelled hazelnuts, macadamia
nuts or whatever you have raw 1 cup raw almonds 3/4 tsp agave 1 TB chopped fresh rosemary leaves 1 TB chopped fresh thyme leaves 1 tsp coarse
sea salt like Celtic Sea Salt 1/2 — 1 tsp caye
sea salt like Celtic
Sea Salt 1/2 — 1 tsp caye
Sea Salt 1/2 — 1 tsp cayenne
1 pound of small brussels sprouts 2 tablespoons extra-virgin olive
oil fine - grain
sea salt and freshly ground black pepper 1/4 cup grated cheese or chopped
nuts - your choice!
Ingredients: 2 tablespoons pine
nuts 2 tablespoons fresh dill, minced 2 tablespoons Italian parsley, minced 2 scallions, mostly the green part, finely chopped 2/3 cup Kalamata olives, pitted and chopped 2/3 cup sundried tomatoes in
oil, chopped (measure out only the tomatoes, not the
oil, but don't pat the tomatoes dry before chopping — the residual
oil is flavorful and will help hold the ingredients together) Coarse
sea salt 6 oz feta cheese A few grinds of fresh black peppercorns Olive
oil to taste
Assorted
nuts — any blend of peanuts, cashews, walnuts, pine
nuts, hazelnuts, Macadamia
nuts, pecans or whole almonds (1 pound)
Sea salt (1 tablespoon + 2 teaspoons) Fresh rosemary (A few sprigs) Cayenne (1/2 teaspoon) Organic cane sugar, sucanat or coconut sugar (2 teaspoon) Butter, grass - fed, or coconut
oil (1 - 2 tablespoons)
The resulting
nut butters (classic peanut and blends of peanut — pecan, almond, and cashew) are roasted and ground by hand, using local peanuts, wildflower honey, organic coconut
oil, and
sea salt.
3/4 cup light spelt flour 1/4 cup raw cacao powder (or unsweetened cocoa) 1 tablespoon arrowroot powder 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon fine
sea salt pinch of ground cinnamon 1/4 cup coconut
oil, melted 1 teaspoon vanilla extract 3 tablespoons plain
nut milk 1/4 cup light tahini 1/2 cup coconut sugar mint dark chocolate, for topping coconut ribbons, for topping
2 1/2 pounds orange - fleshed sweet potatoes 1/3 cup coconut milk or non-dairy milk 1 tablespoon fresh ginger, grated 1 tablespoon maple syrup, (optional) 1/2 teaspoon fine - grain
sea salt 1/3 cup raw, unsweetened grated coconut 2 tablespoons olive
oil or melted butter 1/3 cup toasted macadamia
nuts, chopped
What you need: 2 cups raw macadamia
nuts 1/2 cup dates, pitted 1/4 cup dried coconut, shredded 3 cups chopped cashews, soaked for at least 1 hour 3/4 cup lemon or lime juice 3/4 cup raw honey 3/4 cup coconut
oil 1 tsp vanilla 1/2 tsp
sea salt 1 pint strawberries, finely sliced 3 tbsp lemon juice 1/2 tbsp agave nectar water
Additional ingredients you may wish to add: — lemon juice — pinch of
sea salt (good for the adrenals)-- fermented cod liver
oil and / or butter
oil — spirulina powder —
nut butter (I like almond butter)-- raw cacao powder
28 oz / 8oo g canned chickpeas 3 garlic cloves, peeled 4 tablespoons tahini juice of 2 lemons 2 teaspoons
sea salt extra virgin olive
oil, for drizzling 1/2 cup (2 oz / 50 g) pine
nuts, toasted
PMS Bites (makes 6 bites) 6 dates, soaked in warm water for 5 - 10 minutes (reserve the soaking water) 2 tsp of date soaking water 1 tsp of coconut
oil 1 tsp of cacao or cocoa powder 1 heaping tbsp of almond butter (or
nut butter of your choice) a pinch of
sea salt cacao nibs for rolling the balls in (or shredded coconut, hemp seeds, chocolate chips, etc
Ingredients: Peanuts (70 %), whey protein isolate, brazil
nuts, extra virgin rape seed
oil, cinnamon, molasses, coconut palm sugar,
sea salt, vanilla extract
Quick appetizers like crostini, dips, olives warmed in olive
oil with garlic, herbs and citrus, and toasted
nuts tossed with fresh herbs and
sea salt are on my menu as well.»
cooked cannellini beans 1/4 cup olive
oil + 1 teaspoon to drizzle 1 head of garlic 1 teaspoon fresh oregano, finely chopped (substitute dried if necessary) 1/2 teaspoon smoked
sea salt (substitute regular salt if necessary) 1 teaspoon ice cold water 1 teaspoon pine
nuts (optional) 1/2 teaspoon paprika (optional)
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
1/4 cup dried goji berries 1/2 cup raw cacao 5 Tbs hemp seeds 2 + Tbs coconut
oil 1 Tbs
nut butter (I used almond butter) 2 Tbs raw honey 2 Tbs ground flax seeds 1/4 tsp
sea salt 1/4 tsp vanilla extract 1/2 tsp cinnamon 1/4 tsp cayenne pepper, or more to taste 1/4 tsp maca (optional) 1.
1 1/2 lbs wild mushrooms (chanterelle, shiitake, oyster, porcini etc) 3 tbsp olive
oil 3 cloves garlic, rough chopped 1/2 tsp red pepper flakes 1 tbsp lemon zest 1 tbsp tarragon 3 tbsp fresh Italian / flat - leaf parsley, rough chopped 1 tbsp lemon juice
sea salt & fresh ground pepper high quality olive
oil, to garnish 1/4 cup toasted pine
nuts, to garnish (optional)
1 cup (240 ml) cooked black beans 2 tbsp olive
oil (or coconut
oil) 2 tbsp
nut butter (we used almond) 2 tbsp oat milk (or any plant milk) 1/2 cup (120 ml) coconut palm sugar 4 - 5 tbsp cacao powder 2 tbsp rose hip powder (can be substituted with some rice flour and cinnamon) 1 tsp baking powder 1/2 tsp
sea salt
Salad ingredients 300 g oven roasted brussels sprout 1 tbsp olive
oil 1/4 tsp
sea salt 1 cup / 200 g uncooked millet (or quinoa) 2 large leaves kale, stems removed 1 persimmon or orange, sliced 1 cup / 125 g roasted walnuts or pecan
nuts 1 handful pomegranate seeds