Sentences with phrase «of toasted pumpkin seeds»

I topped with a handful of toasted pumpkin seeds and some chopped chicken breast.

Dress with the dressing and add pomegranate seeds and the remaining 1/2 cup of toasted pumpkin seeds.

We keep a jar of toasted pumpkin seeds in our kitchen and almost always have some cooked lentils ready in our fridge.

Add in the mango - curry sauce and reserved 1/2 portion of toasted pumpkin seeds.

Add half of the toasted pumpkin seeds into a food processor along with the cilantro, basil, mint and garlic.

Make a large batch and keep a small plastic bag of toasted pumpkin seeds at work for a healthy savory snack.

The brew has a smooth, sweet, nut - like flavor that is slightly reminiscent of toasted pumpkin seeds.

Remove from heat and mix with 1/4 cup of the toasted pumpkin seeds, a small drizzle of olive oil and a generous pinch of sea salt.

Besides ice cream / yogurt, I love serving the plums with a sprinkling of toasted pumpkin seeds, cardamom and cacao nibs.

Well that was the most novel way of toasting pumpkin seeds that I have tried!

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!)

Thinly slice 1/2 of a red onion and add on top of the lettuce, then sprinkle 2 tablespoons of toasted pumpkin seeds throughout the salad

Ingredients 280 - 300 g cooked semi-whole rice 100 ml coconut milk, unsweetened and unflavoured 100 ml almond milk, unsweetened and unflavoured a few pinches of vanilla powder 2 handfuls raspberries, cleaned maple syrup, to taste a handful of toasted pumpkin seeds Makes 2 servings.

Taste soup for salt and season as needed then serve in deep bowls with dollops of lime sour cream, jalapeño slices, cilantro, and a smattering of toasted pumpkin seeds.

This salad is all about textures; the watery crunch of the romaine, the creamy avocado, the pop and chew of the toasted pumpkin seeds, all blend together to make each bite as satisfying as the last.

For the truly pumpkin obsessed, this pumpkin seed oil has all of the flavors of toasted pumpkin seeds, in a form ready to drizzle on salads or grain bowls.

But recently I have found if we carve one this way, as you showed above, we could used them long past Halloween and still get the benefit of toasted pumpkin seeds without acknowledging Halloween.

Serve with sour cream, cashew cream, chutney, etc., a generous drizzle of maple syrup, and a sprinkle of toasted pumpkin seeds or nuts.

Since I can never get enough of roast vegetables, I thought I would roast some carrots and butternut for their colour, vitamins and crunch (the carrots at least), lightly steam some thin green beans — ditto vitamins, colour and crunch, throw in a few kalamata olives and low fat feta and scatter over some finely chopped spring onion and a couple of handfuls of toasted pumpkin seeds.

You can also hack sad salad bars by bringing along an avocado, a jar of toasted pumpkin seeds, and a few packs of Patagonia's new smoked black pepper pink salmon.

Now fold the toasted millet, 1/4 cup of toasted pumpkin seeds (reserve the rest for sprinkling on the muffin tops), and raisins into the muffin batter.

Before serving, add a diced avocado and a half cup, give or take, of toasted pumpkin seeds; or, a hard boiled egg, chopped.

Ice the cakes, then drizzle with a little caramel sauce and a sprinkle of toasted pumpkin seeds.