Soft vanilla chips, melt into the cookie dough texture, which is perfectly accented by the added crunch from
organic almond pieces.
Not exact matches
1/2 cup roasted, unsalted
almonds 1 garlic clove 1/2 teaspoon coarse salt 1 teaspoon paprika (optional) 2 1/2 tablespoons extra virgin olive oil 2
organic boneless, skinless chicken breasts, halved (4
pieces total)
Ingredients 1 tbs olive oil 1 onion, finely chopped 1
organic free - range chicken, cut into at least 8
pieces 1 tin of tomatoes 1 small bag of prunes 4 cloves of garlic, crushed A couple of handfuls of pine nuts 1 tbs ground
almonds 1 tsp Cinnamon 25g dark
organic cooking chocolate
For the
almond crumble: 2/3 cup rolled oats (not quick) ground in a food processor 1/2 cup whole wheat pastry flour 1/3 cup brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 3/4 cup raw whole
almonds, coarsely ground in a food processor 2 tablespoons cold Earth Balance margarine, cut into
pieces 2 1/2 tablespoons
organic high - oleic safflower oil
1 cup split mung beans, soaked overnight 2 cups basmati rice 1 large bunch fresh cilantro 1 cup raw
almonds 1 garlic clove, peeled 1 inch
piece of fresh ginger, peeled & chopped 4 tbsp Ancient
Organics Ghee salt and pepper to taste
* 1/2 cup
organic sugar for coating the cookies before baking, plus additional 1/3 cup
organic sugar (I used Wholesome Sweeteners
organic, fair - trade sugar) * 1 1/2 cups
organic, all - purpose flour (I used Central Milling Company
organic, all purpose flour); I haven't tried it yet, but I bet you could substitute
almond flour for a gluten - free version * 3/4 cup cocoa powder (I used Dagoba
organic, fair - trade cocoa powder) * 1/2 teaspoon baking soda * 1/2 cup Lyle's golden syrup * 1 large egg white, preferably
organic and free - range * 1 teaspoon pure vanilla extract * 12 tablespoons (1 1/2 sticks)
organic salted butter, softened * 1/3 cup dark brown sugar, packed (I used Wholesome Sweeteners
organic, fair - trade dark brown sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch
pieces (I used Theo Peppermint Stick Dark Chocolate)
3 tablespoons non-dairy butter (e.g., Earth Balance) 3 tablespoons
organic, unbleached, all - purpose flour 1 cup of crimini mushrooms, diced 2 cloves garlic, finely chopped 1⁄2 teaspoon sea salt 1⁄2 teaspoon finely ground black pepper 1 teaspoon sugar 1 tablespoon fresh lemon juice 2 cups unsweetened
almond or soymilk 3 cups green beans, trimmed and cut into 1 - inch
pieces 2 shallots, finely sliced 2 tablespoons neutral - tasting oil (for sautéeing shallots)
1 cup black rice, preferably soaked overnight 1 knob fresh ginger, about the size of your thumb, peeled 1 cinnamon stick or 1/2 teaspoon ground cinnamon A few large
pieces of
organic orange zest Pinch of salt 2 cups water Handful each flat leaf parsley + cilantro, roughly chopped 1/3 cup toasted slivered
almonds 3 tablespoons toasted sesame seeds 3 - 4 dates, pitted and chopped
* 1 - 1/2 cups loosely packed
organic greens, cleaned and torn into bite - size
pieces * 3 - 4 trimmed and sliced (preferably
organic) strawberries * about 8 whole
almonds, toasted (I used Marcona
almonds with sea salt) * crumbled Boucheron (or other goat's) cheese * freshly ground black pepper * a generous drizzle of aged balsamic vinegar * about 1 tablespoon of your best olive oil
ingredients 1 cup + 3 tbsp of
almond flour 1 green apple, peeled and cut into small
pieces 1/4 cup of coconut oil 3
organic eggs 3 tbsp of maple syrup (or honey) 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tbsp cinnamon 1/2 tsp ginger Pinch each of cardamom, nutmeg, and clove 1/4 tsp of sea salt Coconut ribbons for topping
1 Tbsp Bragg's Liquid Aminos 2 tsp raw
almond butter 1/2 tsp raw honey 1 tsp sesame oil 1/2 tsp hot sauce 2 cups water (more / less for steaming) 1 lb
organic asparagus, prepped and sliced on the diagonal into 2 inch
pieces 2 tsp sesame oil 1 tsp sesame seeds 1 1/2 tsp sake 2 tsp fresh ginger, minced or pressed 2 garlic cloves, minced or pressed 1/2 tsp sea salt 1/4 tsp white pepper