Not exact matches
1 bunch lacinto kale also called dinosaur kale (or other leafy green) 1 pound brussels sprouts, trimmed 1 cup cooked flageolet beans (or other white bean) 1/2 orange, peeled and cut into small slices / sections 3 - 5 radishes, sliced paper thin 1/3 cup Medjool dates, pitted and quartered 1/3 cup dried apricots, sliced 3 tablespoons
pistachios, toasted and
chopped (reserve a few for garnish) 1 - 3 English cucumbers, for serving,
optional
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)
Package of Cooking Dates 1 / 2 Cup Coconut Sugar 1 Tablespoon Water 1 Teaspoon Coconut Oil (
Optional) 1 Teaspoon Vanilla 1/2 Cup
Chopped Pecans (
Pistachios are amazing as well) 1/2 Cup
Chopped Dried Fruit (Nectarines, Cranberries, Figs, etc)
Chop dates and put them in a frying pan with water and coconut sugar and coconut oil.
1 cup butter, softened 1/2 cup granulated sugar 1/2 cup light brown sugar 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1 (3.4 ounce) package instant
pistachio pudding (dry mix) 2 eggs 2 1/4 cups cups all - purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup dark chocolate chips 1/2 cup green M&M s 1/2 cup
chopped walnuts green food coloring *
optional
Topping: 1 small ripe banana, peeled and sliced 6 - 10 fresh blueberries 2 tablespoons granola 1 tablespoon finely
chopped pistachios 1 tablespoon goji berries 1 teaspoon bee pollen (not suitable for those with bee allergies) 1 teaspoon hemp seeds (
optional)
3 cups cooked freekeh, whole or cracked grain (cooled after cooking) 1 cup diced cucumber 1/2 cup
pistachios, toasted 1/4 cup sultana or golden raisins 2 - 3 scallions, thinly sliced 3 tablespoons
chopped fresh mint 1/4 cup extra virgin olive oil 1 1/2 tablespoons lemon juice 1 tablespoon pomegranate molasses (if you don't have it, make your own) 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup fat - free or reduced fat feta cheese (
optional; omit for vegan version)-RRB-
Yield: One Serving, about 1 cup 1 avocado 4 drops alcohol free stevia juice of one lime 1/2 cup cucumber, roughly
chopped 18 - 24 fresh mint leaves 1/8 tsp lime zest teensy pinch of sea salt 2 tbsp melted Extra Virgin coconut oil
chopped pistachios,
optional wee bit more lime zest
Optional additions include
chopped capers,
chopped toasted almonds or
pistachios and / or finely grated Parmesan.
Recipe by: Bluebird Grain Farms Servings: 4 Ingredients: 1 Cup Bluebird Grain Farms Cracked Farro Porridge 1 Pinch sea or kosher salt 1/2 Teaspoon cardamom 3 Cups whole milk 1/2 Cup sugar 1/2 Teaspoon vanilla 1/2 Cup cream 1 Teaspoon rosewater *
Optional 1/4 Cup roasted
pistachios,
chopped (roast for 6 minutes at 325 degrees) Method: Place... Continued
Handful of green pea sprouts, crushed
pistachios and cashews,
chopped fresh mint, chickpeas, for garnish,
optional
Chopped Spoon Salad by @lorindabreeze Ingredients: 1 c Spinach 1/2 c Berries 1/4 c Feta Cheese (
optional) 1/4 c
Pistachios 1/2 Avocado Spearmint Directions: Combine all items in a bowl and lightly toss — No Dressing Needed!
Optional topping creations: • seed n» fruit mix: toasted pumpkin seeds, toasted sunflower seeds, goji berries • toasted coconut
pistachio — shredded coconut (toasted on pan), coconut butter,
chopped pistachios, honey