Sentences with phrase «of toasted sunflower seeds»

Top with crispy potatoes, a spoonful of pesto, a sprinkle of toasted sunflower seeds, soft - boiled eggs, and a few shavings of gouda.

I love the fact of the toasted sunflower seeds being included, what a great idea!

Not exact matches

At the moment your roasted squash, olive (though without the olives) avocado and rocket salad, (for anyone who wants to try it page 145 of Book 1)(which we have had again tonight) is our favourite, my husband has it with slices of cooked chicken and I also add toasted sunflower and pumpkin seeds.

Love the slivers of mint and the toasted sunflower seeds!

I toasted my sunflower seeds in a small frying pan with a spray of olive oil, sprinkle of chili powder, and salt to add a little extra pizzaz but already toasted / salted seeds are fine too!

This salad is a mix of chopped kale, cooked quinoa, cubed mango and avocado, toasted sunflower seeds, and cilantro.

For a savory snack, try hummus on toast with sliced red pepper, a little chopped green onion, toasted sunflower seeds, a drizzle of olive oil, and a dash of salt and pepper.

Oats are already a pretty good source of protein, but you can make them even better by topping with sliced almonds, ground flaxseed, chia seeds, toasted sunflower seeds, or all of the above!

What's in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt

Add the toasted sunflower seeds to the bowl of a food processor.

A dollop of pesto adds punchy bright herbal notes with toasted sunflower seeds sprinkled on top for crunch.

During my childhood back home, street vendors sold all kinds of snacks in small paper cones - toasted sunflower seeds, berries, nuts, candy, and other...

I think you could definitely replace the pecans with another type of nut — toasted sunflower seeds sound like they might be delicious.

Another idea if you don't want to add onions but want a little crunch is top it with some toasted walnuts or pecans or I even use a trail mix that has a combination of sunflower seeds, pepitas, dried cranberries and nuts.

Variation: Though they're a bit pricier, pine nuts (lightly toasted on a dry skillet) can be used in place of the sunflower or pumpkin seeds.

A better option would be sunflower or pumpkin seeds (lightly toasted)-- but for that, you'd have to weigh them to ensure that you get the same amount (as the same volume of those would be a very different weight from hemp seeds).

1 cup of black rice 1 small butternut, acorn (or any type of squash), peeled, seeds removed, and diced (about 2 cups) extra virgin olive oil salt + pepper 2 large handfuls of spinach 1 small red onion, sliced grapeseed (or a neural high heat oil) salt 2 tablespoons of sesames seeds 1/4 cup of pumpkin seeds for the sesame ginger dressing: 1/2 inch piece of ginger, peeled 1 small shallot 1 garlic clove, peeled 1 teaspoon of honey 1 tablespoon of lime juice 2 tablespoons of toasted sesame oil 1 teaspoon of tamari (OR 1/2 teaspoon of salt) 3 - 4 tablespoons of grapeseed or sunflower oil

Allow to sit while you toast sunflower seeds (can be done ahead of time).

1 cup rolled oats 2/3 cup unsweetened shredded coconut, toasted 3 tablespoons ground flax 1/2 cup seeds (I did a combo of sunflower, sesame and pepitas) 1/2 cup dried fruit (I used a dried berry mix from Trader Joe's) 1/2 cup peanut butter 1/4 cup pure maple syrup 1 teaspoon vanilla 2 tablespoons water (if necessary after refrigerating)

Cinnamon, apples, toasted sunflower seeds and a hint of lemon make a gluten - free coffee cake - like loaf that's equally delicious for breakfast and dessert.

dollop of plain or curried yogurt (recipe below), toasted walnuts, pumpkin seeds, or sunflower seeds to garnish

200g baby spinach leaves, washed and dried 1 — 2 tins chickpeas, drained and rinsed 75g sunflower seeds, toasted in a dry pan A couple of handfuls of sultanas 1/2 pomegranate, seeds removed 2 handfuls mint leaves 2 handfuls basil leaves

1 cup quinoa 2 cup water 2 medium sweet potatoes, peeled and cut into 1 inch chunks 1 red onion, thickly sliced 4 kale leaves, removed from stems and torn sunflower seeds, toasted extra-virgin olive oil juice of 1/4 a lemon 1 teaspoon apple cider vinegar 1 tsp balsamic vinegar sea salt black pepper

-- Almonds, 2 cups (if allergic to nuts, use a mix of lightly toasted sunflower & pumpkin seeds)-- Dates, 2 cups (soaked in earl grey tea)-- Cacao, 2 tablespoons — Cinnamon, 1 tsp — Sea salt, a pinch — Zest from 1 large orange (if not buying organic, make sure it's well washed)

2 teaspoons sunflower oil 1/2 teaspoon toasted sesame oil 1 tablespoon plus 2 teaspoons runny honey fine grain sea salt, to taste one small bunch of cilantro (leaves and stems), chopped 1/2 cup peanuts, toasted 1 bunch of scallions, shredded 2 cups finely shredded cabbage 1/2 cup mung bean sprouts 1/2 cup broccoli or pea sprouts 3 large stalks celery, thinly sliced on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown) rice vinegar toasted sesame seeds, black or white

And Fresh's Green Goddess Bowl (steamed bok choy, kale, swiss chard and broccoli with grilled tempeh, pickled ginger, toasted sunflower seeds, tahini sauce, toasted nori and ginger tamari sauce) is only 687 calories with 647 mg of sodium.

A creamy blend of sunflower and pumpkin seeds, flavored with cinnamon and toasted coconut flakes.

for the sunflower seed sauce: 1/4 cup of sunflower seed butter (feel free to sub any nut or seed butter you have on hand) 1 clove of garlic, minced 1 red chili, seeded and minced 2 tablespoons of tamari (or low sodium soy sauce) 1 tablespoon of toasted sesame oil 1 teaspoon of ginger, peeled and minced 2 tablespoons of lime juice (the juice of one lime) 3 - 4 tablespoons of water a pinch or two of red pepper flakes, if you want extra heat

In addition I also toast flax seeds, pepitas, sunflower seeds, sliced almonds, walnuts, pecans into the mix for more of a granola type oatmeal.

One time I used roasted sweet potato instead of the squash, and toasted sunflower seeds instead of the pipitas.

Toasted breadcrumbs tossed in vegan butter; salty, savory vegan parmesan; crunchy sunflower seeds; chopped kale; finely diced red onion; and a lemon garlic vinaigrette that is so simple and packed with tons of flavor.

Sunflower seed butter works as the binder for all sorts of other goodness including toasted coconut, and a good amount of hemp and chia seeds.

It's also crisp because of the toasted sunflower - and pumpkin seeds on top.

The Danish rye bread, baked with loads of whole rye berries, sunflower seeds, flax seeds, and toasted sesame seeds, is a delicious and wholesome bread.

Drizzle some hot reduced stock over the top and a sprinkle of cinnamon and toasted pine nuts and sunflower seeds.

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.

lime peanut sauce ingredients: 1/2 inch fresh ginger, peeled + rough chopped 2 cloves of garlic, peeled + rough chopped 1 - 2 tsp sriracha (or other hot sauce you like) 2 tbsp peanut butter (or tahini, sunflower seed butter, almond butter etc) 1 lime, peeled + chopped 1 tbsp rice vinegar 2 tsp agave nectar 1 tbsp tamari soy sauce little scoop of extra virgin coconut oil (optional, but I love the coconut fragrance here) 1/4 tsp toasted sesame oil 1/2 cup grapeseed oil

Preheat oven to 350 F or 180 C and toast the sunflower seeds and hazelnuts (or other nut of your choosing).

3 tablespoons ground flax 1/3 cup warm water 1 (14 - ounce) can black beans, drained and rinsed 1 tablespoon extra-virgin olive oil 3/4 cup finely chopped red onion or yellow onion 2 large garlic cloves, minced 1 cup grated carrots 1/3 cup finely chopped fresh parsley or cilantro 1/2 cup sunflower seeds, toasted 1 to 2 tablespoons tamari, to taste 1 teaspoon chili powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 cup rolled oats, processed into a coarse meal * 1/2 cup spelt bread crumbs (or bread crumbs of choice) 1 to 2 tablespoons oat flour (or flour of choice), as needed 1/2 to 3/4 teaspoon fine sea salt, to taste Freshly ground black pepper, to taste

Salad: 1/2 package brown rice and millet noodles (cooked according to package directions) or your choice of gluten - free noodles 3 cups shredded purple cabbage 2 carrots, peeled and spiralized or cut into thin julienne 1 zucchini spiralized or cut into thin julienne 1 cup fresh or frozen green peas 1/3 c. sunflower seeds, lightly toasted 1/4 c. mint leaves, thinly cut 1/4 c. cilantro, thinly cut

SEEDS A sprinkle of toasted sunflower, pumpkin, or sesame seeds works especially well when there's a creamy element (like cheese or avocado) for them to sticSEEDS A sprinkle of toasted sunflower, pumpkin, or sesame seeds works especially well when there's a creamy element (like cheese or avocado) for them to sticseeds works especially well when there's a creamy element (like cheese or avocado) for them to stick to.

1/2 cup honey syrup 3 cups rolled oats 2 cups quinoa flakes 2 cups mixed seeds (sunflower, pumpkin, sesame etc) 2 cups toasted almonds Finely grated zest of one orange 1/2 tsp ground cinnamon 1 tsp vanilla paste 1/2 tsp sea salt

additional / optional toppings: a drizzle of coconut cream or olive oil, a handful of toasted pumpkin or sunflower seeds

Bursting with nutty flavors from almonds, sunflower kernels, and toasted pumpkin seeds, you're also going to get a healthy dose of hidden carrots.

Yummy blend of juicy cranberries, toasted coconut, chia seeds, crunchy sunflower and pumpkin seeds, rolled oats infused with honey and natural vanilla.

When I make toast, I like thinly layering some of this pumpkin butter on top of the sunflower seed butter.

In fact, she insisted that Leigh, who made the sunflower seed butter toasts, go home that evening and whip up a batch of the cookies with the leftover seed butter.

Bowls 6 cups finely chopped kale 2 teaspoons extra virgin olive oil 1 teaspoon toasted sesame oil 1/4 teaspoon chili oil Pinch of salt 1 1/2 cups shredded carrots 6 tablespoons roasted, unsalted sunflower seeds 6 tablespoons raw cashews 1 1/2 tablespoons black sesame seeds Cilantro sprigs for garnish Dressing 1/4 cup unsweetened peanut butter ** 2 teaspoons toasted sesame oil 2 teaspoons rice vinegar 1 teaspoon honey 1 teaspoon soy sauce 1 teaspoon sriracha hot sauce 4 tablespoons water

This salad is a mix of chopped kale, cooked quinoa, cubed mango and avocado, toasted sunflower seeds, and cilantro.

I will eat a mix salad with 2 cups of arugula and 3 - 4 cups of romaine with broccoli sprouts (top source of sulforaphane) red pepper, cucumber, green onion, toasted pumpkin seeds, sunflower seeds and sometimes sliced almonds.