assorted fruits and
nuts for garnish, I used strawberries, raspberries, tangerine segments, sliced bananas, chopped kiwi and Spanish peanuts,
3/4 pound rinsed and diced rhubarb 1/2 pound rinsed and quartered strawberries 1/4 cup honey 1/4 cup water 1/2 vanilla bean Juice of 1/2 lemon 1/4 cup chia seeds handful of
nuts for garnish, optional
Add most of the toasted nuts, olive oil, and cilantro and toss to combine; set aside some of the toasted
nuts for garnish.
* 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
Coarsely chop remaining
nuts for garnish and set aside.
Reserve a few whole
nuts for garnishing the brownies, and place the reset of the nuts in a food processor; grind into a meal.
Not exact matches
I always set aside extra herbs, cheese and
nuts to
garnish the plates or bowl of quinoa
for that extra finishing touch.
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
mango berry nice cream serves 2 250 ml / 1 cup frozen mango 125 ml / 0.5 cup frozen raspberries 125 ml / 0.5 cup frozen blueberries a handful of brazil
nuts, roughly chopped (
for garnish, optional) a handful of frozen berries (
for garnish, optional)
For a nice contrast of texture and color, I
garnished the elegant appetizers with honey - roasted
nuts and a sprinkling of Italian parsley.
For the
garnish I went kind of
nuts, the berries and flowers at the store were just too tempting not to bring home and since we are still getting snow the powdered sugar just seem perfectly appropriate.
The recipe is
garnished with toasted
nuts, but you could easily swap these
for toasted pumpkin seeds.
What's in it: 3 apples (a firm apple like honey crisp or granny smith are easiest to slice with the mandolin) Ground cinnamon, to taste Pinch of salt, to taste (optional)
For the dip: 1/3 cup plain yogurt (greek or regular are fine) 2 tablespoons creamy peanut or almond butter 1 teaspoon maple syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia s
For the dip: 1/3 cup plain yogurt (greek or regular are fine) 2 tablespoons creamy peanut or almond butter 1 teaspoon maple syrup Optional
garnishes for dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia s
for dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped
nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed
500 gm chicken, cut into medium pieces 1 tsp ghee 400 gm onions, thinly sliced (almost 6 medium onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2 tsp ginger paste 1 1/2 tsp garlic paste 1 tbsp coriander powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2 tbsp cashew
nuts, soaked in 1/4 cup of water
for 30 minutes and ground to paste 1/2 tsp garam masala Coriander leaves
for garnish Salt to taste
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)
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)
Next I will experiment with
nut or seed and herb
garnishes for it.
Filling, topping, and
garnish of your choice (I like vegan sour cream, cashew cream or a jam / chutney
for the filling, maple syrup over the top, and a
garnish of toasted pumpkin seeds or
nuts, but the sky's the limit!)
1/4 Cup Wheat Bran 1/4 Cup Vanilla NonFat Greek Yogurt 2 Eggs 2 Tablespoons Coconut Oil, Melted 3 Tablespoons Pure Maple Syrup 1 Tablespoon Honey 3 Medium Bananas, Mashed 1 Tablespoon Lemon Juice 1/2 Cup Raisins 1 Cup Whole Wheat Pastry Flour, Sifted 1/2 Cup Wheat Germ 1/2 Teaspoon Baking Powder 1/2 Teaspoon Baking Soda 1 Teaspoon Ground Cinnamon 1/2 Teaspoon Ground Nutmeg 1/2 Cup Walnuts, Coarsely Chopped Oats,
Nuts or Sunflower Seeds
For Garnish
-
Garnish with spiced
nuts like these spiced pepitas or even top with some fat free ricotta
for a nice snack.
1/2 cup diced toasted hazelnuts (or other favorite
nuts) 1 pound beets, peeled 1 pound butternut squash, peeled Tops (greens only) of 3 or 4 green onions 1/4 cup diced cilantro, plus more
for garnish 2 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar 1 tablespoon honey maple syrup 2 teaspoons spicy brown mustard Dash of cinnamon Salt and pepper to taste
Now, reserving a bit of each
for garnish, stir in the olives, and red onion, pine
nuts and olive oil.
Add chopped cilantro and toasted
nuts for a special
garnish to any soup or rice dish.
Roasted Fennel and Zucchini Soup
For the soup: 4 medium sized zucchini, sliced in half 2 fennel bulbs, cut in half 1 cup new potatoes, cut into bite sized pieces 1 onion, cut into quarts 4 cloves of garlic 3 cups vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste
For garnish (optional): a tablespoon of chopped
nuts per bowl (hazelnuts or walnuts) fennel frond pesto drizzle of olive oil
4 - ounce Porcelain Ramekins — This one might not seem as obvious, but 4 - oz ramekins are PERFECT
for your healthy meal prep process — they can hold chopped herbs, toasted
nuts or any other
garnish until the meal is ready.
Vegetables 4 large red onions 1 medium eggplant 4 large (or 8 medium) Roma tomatoes 1 teaspoon dried thyme 1/2 cup olive or grapeseed oil Pesto 4 cloves garlic 1/2 cup good olive oil 3/4 cup lightly roasted pine
nuts, plus one tablespoon
for garnish 2 cups basil leaves, reserving four small leaves
for garnish * 3/4 cup good - quality green olives, such as Cerignola, pitted 1 scant tablespoon capers Salt to taste
Optional
garnish: your favorite vegan whipped topping and / or chopped
nuts (I like hazelnuts
for this dessert) + mint sprigs
Serve
garnished with chopped bacon, chives, and a drizzle of cream, or
for a vegan / vegetarian version, skip the bacon altogether, and top with
nuts, and coconut cream.
1/2 lb dried spaghetti 1 large onion, finely chopped 4 garlic cloves, finely sliced 2 tbsp Ancient Organics Ghee 2 fresh red chiles, finely chopped 16 anchovy fillets 2 fennel bulbs, finely chopped, tops reserved
for garnish 1 tsp crushed red pepper 1/2 cup raisins 1/3 cup capers 1/2 cup pine
nuts, toasted 1 cup flat leaf parsley, chopped zest & juice 2 lemons
Filling 2 cups meat of fresh young Thai coconut 1 cup water of fresh young Thai coconut 3/4 cup coconut oil — gently warmed in warm water or the dehydrator to soften 1/4 cup Irish moss — washed thoroughly and soaked in hot water
for at least 10 minutes 1 cup each raw macadamia and raw cashew
nuts — soaked
for 2 - 4 hours 2 tablespoons freshly squeezed lemon juice 2 tablespoons nutritional yeast 1 - 2 teaspoons salt about 6 tablespoons purified water 1 cup of chopped olives of your favourite kind (may I suggest Cerignola olives that come with pits and taste velvety) 1 cup of chopped sun - dried tomatoes (this time I made an exception and used tomatoes preserved in olive oil instead of the dry variety) 1 packed cup fresh basil leaves — or more to taste fresh red and yellow tomatoes
for garnishing — optionalIn a high speed blender, combine the coconut meat, water and oil with the Irish moss until very smooth.
Top with the grilled zucchini, pine
nuts, eggs, goat cheese, and a bit of chopped cilantro
for garnish.
1/2 cup mixed chopped
nuts and seeds (ex: walnuts, pecans, hazelnuts, sunflower, pumpkin, sesame, chia and poppy seeds), plus more
for garnish
2 Tablespoons olive oil + more
for garnish 1 cup finely diced onion 3 cloves garlic, minced 1 cup finely chopped mushrooms 1 1/2 cups long - grain white rice, rinsed Warm water 1 (16 - ounce) jar grape leaves 3 Tablespoons tomato paste 2 Tablespoons Zante currants 3 Tablespoons pine
nuts 1/2 teaspoon cinnamon 1/4 teaspoon cumin 1/4 cup minced fresh mint 1/4 cup lemon juice + more
for garnish Salt and pepper to taste 1 (32 - ounce) package vegetable broth + water
1/3 pound shrimp, peeled, deveined and cut into 1/2 inch pieces 1/3 pound sea scallops, thinly sliced crosswise 1/3 pound tilapia or snapper fillet, cut into 1/2 inch pieces 1/4 of a small red onion, sliced as thinly as possible into half moons 1 jalapeño, halved lengthwise, seeded and very thinly sliced Juice of 3 to 5 limes Juice of 1 lemon Freshly ground black pepper to taste 1/2 cup sweet potato, cut into 1/2 inch pieces and boiled until just tender 1/3 cup corn
nuts Fresh cilantro,
for garnish
2 cups Basmati rice, washed and soaked in water
for 1 hour 2 tablespoons vegetable oil 1 level teaspoon mustard seeds 1 tablespoon channa dal 1/2 medium Spanish or mild onion, sliced 2 serrano chiles, stems and seeds remove, very thinly sliced 1 sprig fresh curry leaves or 1/2 teaspoon dried curry leaves, rehydrated and patted dry 1/2 teaspoon turmeric powder 1 quart water Juice of 4 limes Salt to taste Chopped cilantro, whole cashew
nuts, and lime wedges
for garnish
Or if you create a parfait, it might be fine
for someone with
nut allergies, but if you
garnish it with almonds, then they can't eat it.»
1 (15oz) can chickpeas 2 to 3 tablespoons of chickpea water (from the can) 1/4 cup fresh lemon juice 1/8 cup tahini paste 1 medium garlic clove, minced 2 tablespoons extra-virgin olive oil 1 teaspoon salt 1/2 teaspoon 7 spice 2 tablespoons pine
nuts (to
garnish) pinch or two of dried oregano seasoning Dash ground paprika,
for serving about 1/2 tablespoon olive oil to taste on top
I also chose fresh mango and pineapple
for garnish along with shredded coconut and chopped macadamia
nuts.
For an option that satisfies a «crunch» tooth
garnish grilled dishes with
nuts or seeds, like sliced or slivered almonds, chopped pecans, walnuts or pistachios, or sunflower or pumpkin seeds.
1 cup
nuts (I used half almonds and half walnuts) 10 - 13 dates — make sure they're moist 1/2 cup chocolate protein powder 2 T cacao powder 1/4 tsp sea salt handful of cacao nibs
for garnish
You can serve with a dollop of coconut whipped cream, cacao nibs, chopped
nuts, and / or a fresh mint leaf
for garnish.
Give them a few days to soak up the flavors in the spicy, herbal, citrusy marinade then serve the olives and
nuts as an appetizer, bring them as a hostess gift, or use them as a
garnish for roasted vegetables and meat, a whole chicken, or fish.