Sentences with phrase «of macadamia nut oil»

The unique «Stretch Up Polymer» flexes and moves along facial muscle movements to keep it seamless for hours, while a blend of macadamia nut oil and shea butter provides rich moisture and enhances resilience for a signature glowing finish.

If you like your nut butter more spreadable, add ⅛ to 1/4 cup of macadamia nut oil to help smooth it out.

Blend all the ingredients with the exception of macadamia nut oil in a high - speed blender.

Not exact matches

Cheese Base 1 cup nuts — cashews, almonds, or macadamia 2 tablespoons olive oil 3 tablespoon freshly squeezed lemon juice 3 - 4 tablespoon non-dairy acidophilus 1 teaspoon raw honey 1 garlic clove pinch of salt

Yogurt Cream 1 cup macadamia nuts - soaked overnight 1 cup cashews — soaked overnight 2 tablespoons light agave syrup 1/2 cup water 2 tablespoons vanilla extract 2 tablespoons raw honey zest of 2 lemons 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast pinch of salt 8 tablespoons Bio-k acidophilus 1 cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good for you

It's made of coconut oil, macadamia nut oil, kukui nut oil and camellia seed oil so it's super natural, very delicious smelling and so nourishing — I use it in just the same way I use the coconut oil.

Icing 1 cup macadamia nuts 1/2 cup cashews 3/4 cup meat of young Thai coconut 2 tablespoons each light agave syrup 2 tablespoons raw honey 3/4 cup coconut oil

It is made of chili garlic sauce, shallots, macadamia nuts, ginger, coriander, fish sauce, lime juice, brown sugar, sesame oil and coconut milk.

Place a rack in the center of the oven and preheat to 350 degrees F. Toss raw macadamia nuts in 1 tablespoon olive oil and salt and pepper and roast for 12 to 14 minutes, until golden brown and fragrant.

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)

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 nutmegMacadamia 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 nutmegmacadamia 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

Coconut - Cilantro Cream Cheese 1 cup meat of fresh young Thai coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice — chopped

Macadamia nut oil contains Omega - 3, known to reduce the risk of heart disease and high blood pressure.

This is a tricky recipe but really worth trying and although it was an «unauthorized» substitution at Chez Panisse (I was the rebel... which is why I'm here instead of there nowadays...), I often would replace the almonds with chopped up macadamia nuts, which kept the tart slightly - softer due to the high oil content.

Instead of refined sugar, white flour, eggs, butter, and cream, this cheesecake is vegan, derives sweetness from coconut sugar and maple syrup, and gets its density from macadamia nuts, almond flour, and coconut oil!

I subbed coconut oil and honey for the grape seed oil and the agave, and used macadamia nuts instead of walnuts and they were the best cookies I've ever made!

Macadamia nut oil is mostly monounsaturated fat (good), and what tiny amount of polyunsaturated fats it has is a good 1:1 ratio of omega - 3: omega6.

1 head of cauliflower 2 Tbsp spices such as: Berbere mix or Paprika, turmeric, cinnamon, cayenne 2 Tbsp coconut oil, melted 2 large handfuls spinach leaves 1 pomegranate 1 handful fresh herbs such as parsley, mint and coriander, roughly chopped 1 handful nuts such as brazil, macadamia or hazelnuts (optional to lightly toast)

Just melt whatever quantity you have mini muffin cups for, add a bit of coconut oil if desired, Stevia chocolate flavor (5 - 10 drops) plus Stevia vanilla creame (3 - 5 drops) and about 1 chopped macadamia nut for each «muffin cup.»

I also sometimes use macadamia nut oil, which is one of the heart - healthiest oils available.

Biscotti 1 1/2 cups almond flour 1 teaspoon baking powder pinch of salt 1/4 cup macadamia nuts 1/4 cup dried coconut 1/4 cup maple syrup 2 tablespoons coconut oil solid

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 crust is made with macadamia nuts (or whatever nuts you have kicking around) dates and coconut oil and the filling is a creamy combination of pumpkin, coconut milk, aromatic spices and grass fed beef gelatine which is absolutely loaded with health benefits.

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.

Ingredients: 1/4 cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2 teaspoons toasted sesame oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped macadamia nuts

1 head of broccoli 4 handfuls of watercress or wild rocket 1 green capsicum 1 large handful snow peas 4 stalks of celery 1 Tbsp sumac Himalayan pink salt & freshly ground black pepper 2 Tbsp avocado, coconut or macadamia nut oil (for roasting)

1 large orange sweet potato (350 — 400g) 100g cashews 3 spring onions 3 sticks of celery 5 cm piece ginger 2 red chillies (optional) 1 handful fresh parsley 1 handful fresh coriander pink Himalayan salt + black pepper 3 Tbsp coconut, avocado or macadamia nut oil (for cooking)

Ingredients: Organic Virgin Coconut Oil, organic macadamia nut oil, organic jojoba, organic Virgin Palm Oil, organic macerated arnica oil, organic essential oils of wintergreen, peppermint, clove, helichrysum and spruOil, organic macadamia nut oil, organic jojoba, organic Virgin Palm Oil, organic macerated arnica oil, organic essential oils of wintergreen, peppermint, clove, helichrysum and spruoil, organic jojoba, organic Virgin Palm Oil, organic macerated arnica oil, organic essential oils of wintergreen, peppermint, clove, helichrysum and spruOil, organic macerated arnica oil, organic essential oils of wintergreen, peppermint, clove, helichrysum and spruoil, organic essential oils of wintergreen, peppermint, clove, helichrysum and spruce.

The macadamia nuts should stick to the surface of the leaves as the oil returns to a solid state.

An amazing blend of vitamin E, olive oil concentrate, and macadamia nuts super charge this moisturizer with antioxidants while leaving out nasties like parabens, sulfates, and phthalates.

This white hot chocolate gets its rich flavor from macadamia nuts and cacao butter, the pressed oil of the cacao bean.

Macadamia nut oil has the highest percentage (about 83 per cent) of monounsaturated fat of any edible oil; however, it is expensive and not commonly used.

The best sources of fats to build muscle are: organic cow's butter, goat butter, olive oil, macadamia butter, cashew butter, peanut butter, almond butter, pecan butter, Brazil nut butter, macadamia oil, coconut oil, MCT oil, fish oil.

On top of the high fat content of the coconut concentrate and macadamia nut butter, I decided to add more coconut oil to really rev up the MCT content and keep the ketone production going.

Foods should consist of natty PB, extra virgin olive oil, almonds, green veggies (green beans, spinach, broccoli, asparagus, celery), macadamia nut oil, tuna, chicken, whey protein isolate, eggs, metamucil, black coffee, salmon.

Watch, I'll do it on one sentences this time: blend 1 whole egg, 1 tablespoon lemon juice, salt and pepper while slowly adding 1 cup of olive oil, macadamia nut oil, or avocado oil (you'll see the mayo thicken as you add oil).

To make mayo, simply blend 1 whole egg, 1 tablespoon lemon juice, salt and pepper while slowly adding 1 cup of olive oil, macadamia nut oil, or avocado oil (you'll see it thicken as you add oil).

The Divine Face Oil from Antipodes is made from a blend of avocado, rosehip, macadamia nut and jojoba oils.

Both animal fat like lard or beef fat and olive oil (or macadamia nuts, for that matter) are excellent sources of oleic acid, a precursor to the sleep - inducing oleamide.

Macadamia Nut Oil *, Sweet Almond Oil *, Camellia Seed Oil *, Avocado Oil *, pure essential oils of Neroli, Lavender and Sandalwood.

In fact, the diet should be approximately 70 % of calories from unadulturated fats like low carb nuts (pecans and macadamias are great, almonds ok and peanuts and cashews are considered higher carb on the nut scale), avocado, grass fed butter, coconut oil, olive oil; and the remainng 15/15 for protein and non-starchy vegetable carbs, especially nutrient dense leafy greens It is carbohydrates or high protein leading to gluconeogenesis in the diet that make concurrent consumption of fats a cardiovascular risk, but in a properly carb - restricted and moderate protein diet, and in the absence of systemic inflammation (hsCRP, ESR), one should not worry about increases in cholesterol, but focus on the size of the cholesterol particles (bigger is better) Dr. Peter Attia explains this complex topic well.

Ingredients: 1/4 cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2 teaspoons toasted sesame oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped macadamia nuts

oz / 2 cups) raw macadamia nuts, soaked in water overnight, drained 2 tablespoons coconut oil Juice of 1 lemon 1 teaspoon salt 1 teaspoon savoury yeast flakes

Also, it's worth noting what I'm currently eating: — Meals: Mostly just consist of 8oz of a protein + some vegetables and olive oil (usually spinach, broccoli, asparagus, brussel sprouts, etc) + an avocado — Snacks: TONS of nuts (almonds, cashews, macadamias)

1 Cup Extra Virgin Oil 1 Cup Cocoa Butter 1/2 Cup Shea Butter 1/2 Cup Kukui Nut Oil 1/4 Cup Jojoba Oil 1/4 Cup Macadamia Nut Oil (Or Substitute with Avocado Oil) 20 Drops of Essential Oil of Your Choice

Hi Justine, if you don't like the taste of coconut oil I would recommend trying macadamia nut oil as a substitute.

Here are foods you can try to boost your fat intake: avocados, macadamia nuts, other nuts & seeds and nut butters, coconut butter, beef (don't go for a completely lean cut), fatty fish (salmon, sardines and mackerel), olive oil in salads, ghee or tallow for cooking (instead of lard which you can't eat).

For me, do all this AND take out all nuts (including coconut meat) except a handful of macadamias — coconut by - products are OK (milk, cream, oil, but not cream of coconut, or coconut meat).

My only source of fat is avocados 4 - 5 per week, coconut oil, macadamia nuts handful a day and 3 - 4 vegan chocolate snacks a week approx 50 - 60grams each made of coconut oil, almonds, maple syrup, berries and cocoa all organic vegan.

And in order to achieve this, you must consume over 60 - 70 % of healthy fats in your diet, such as - avocado, raw nuts — macadamia nuts and pecans, coconut oil, oraganic - pastured eggs, grass pastured butter.