Place in a bowl along with the hobnobs, butter and cinnamon.
Prepare the salad by cutting the avocado into chunks, coarsely chopping the herbs and
placing them in a bowl along with the pomegranate seeds.
Finely chop the hazelnuts (or blend in a food processor) until they resemble coarse breadcrumbs and
place in a bowl along with the oats, dried coconuts, coconut sugar and salt.
Cut the peaches and red pepper into a 1/2 inch dice, then
place in a bowl along with the onion, parsley, salt, lemon juice, olive oil, and chili pepper if using.
Coarsely chop the olives and
place them in a bowl along with the olive oil, walnuts, green onions, chives, red pepper flakes, honey, lemon juice, raisins, and 1/2 teaspoon of salt.
Not exact matches
First
place one cup each of the almonds, pumpkin seeds, ground flaxseed and sunflowers seeds
in a food processor and blend for a minute or so until smooth, then transfer the mix to a
bowl and stir
in the remaining half a cup each of pumpkin seeds and sunflower seeds
along with the salt, coconut oil and water.
To serve,
place a generous scoop of rice
in each
bowl along with some of the squash and turnips.
Peel the avocados, remove the pits and
place them
in the work
bowl of a food processor
along with the mayonnaise and jalapeño pepper sauce.
Place 1/2 cup white chocolate chips
in a glass
bowl along with 1/2 tsp coconut oil.
Place the eggs
in a large mixing
bowl along with the pepper, salt, and milk.
Place the watermelon chunks
in the
bowl of a blender
along with the lime juice and mint syrup, replace the top, and blend on high speed until very smooth.
Place bean mixture
in work
bowl of food processor
along with parmesan.
In another large
bowl place the dried and candied fruits,
along with the chopped nuts.
Place in a
bowl and bring to the table,
along with sliced radishes, green onion and chopped chives, lime wedges and buckwheat crisps
Meanwhile, finely chop the dates and
place in the large mixing
bowl,
along with the raisins.
Rub oil
along the inside of a
bowl and
place the dough inside, then cover it and set it
in a warm
place so it can rise.
Place the date puree
in a large mixing
bowl along with the mashed bananas, cashew butter, eggs, stevia, and vanilla and mix until smooth.
Place in a medium
bowl along with the cream, 1 teaspoon of salt, and bit of pepper.
Place 3/4 Cup + 2 Tbsp of the almond butter, reserving the rest for later,
along with the honey
in a large microwave - safe
bowl and microwave until the almond butter is smooth and melted, about 1 - 2 mins.
Place yolks
in a medium - sized
bowl,
along with the tablespoon mustard, tablespoon mayonnaise, teaspoon vinegar, and 2 tablespoons olive oil.
Place the potatoes
in a large mixing
bowl along with garlic, butter, milk, and yogurt.
Cut the potatoes
in half, then
place into a medium
bowl and add cashews mixture,
along with red onions, scallions and dill.
Drain black - eyed peas
in a colander and
place in a large salad
bowl,
along with the chopped red onions and the tomatoes.
After that we gently mash half of the lentils and
place them
in a large
bowl along with the cooked vegetables, oats, ground flax or chia, walnuts, sunflower seeds, breadcrumbs and plenty of herbs.
Place remaining dough
in mixing
bowl along with remaining 1 tablespoon flour, molasses, ginger, cinnamon, cloves, allspice, nutmeg, & cayenne.
Place 1/2 cup of the chocolate chips
in a microwave safe
bowl along with the oil, and heat for 30 to 60 seconds.
Place the sweet potatoes
in a
bowl (if soaking make sure they are patted dry) and add all the spices
along with the oil.
Place both cheeses
in a medium
bowl along with the bacon and chopped jalapeños.
Place in a salad
bowl along with the cooled orzo, fennel and red onion.
Slice beets and
place in mixing
bowl along with onions, remaining 1 tbsp.
Rinse rice well and
place in a
bowl or mason jar
along with about 4 cups of warm pure water.
Place the braised garlic
in a
bowl and serve
along side crusty bread and bold cheeses as an appetizer.
Place the Brussels sprout leaves
in a large
bowl along with the toasted bread, apples, dried cranberries & blueberries, shallots, walnuts, Manchego and chives.
Break up the chocolate and
place in a heat proof
bowl along with the coconut oil and salt.
Place the squash
in a large mixing
bowl,
along with the lentils, olives and a few of the pickled shallots.
Use a fork to
place one cookie
in the
bowl of chocolate and flip it over with the fork until coated and lift it up and tap the cookie gently to the side of the
bowl to shake / drain off excess and then drag the bottom of the cookie
along the rim of the
bowl and
place onto the piece of parchment paper.
Place the romaine
in a large
bowl along with the olive oil and the vinegar and toss well.
Place in large
bowl along with arugula and radicchio.
Perhaps I should have cooked them a little less, but it didn't matter /
In a small, ovenproof pan, heat 1 t olive oil, add 1/3 C pumpkin seeds and a pinch of salt / Place in the 425 degree oven, along with the squash, for just 6 or 7 minutes / Remove from the oven when they begin to pop and turn lightly golden / When cool, add most of the pumpkin seeds to quinoa / Chop cilantro and parsley, add to bowl of quino
In a small, ovenproof pan, heat 1 t olive oil, add 1/3 C pumpkin seeds and a pinch of salt /
Place in the 425 degree oven, along with the squash, for just 6 or 7 minutes / Remove from the oven when they begin to pop and turn lightly golden / When cool, add most of the pumpkin seeds to quinoa / Chop cilantro and parsley, add to bowl of quino
in the 425 degree oven,
along with the squash, for just 6 or 7 minutes / Remove from the oven when they begin to pop and turn lightly golden / When cool, add most of the pumpkin seeds to quinoa / Chop cilantro and parsley, add to
bowl of quinoa.
Place cauliflower and squash
in the
bowl of a food processor
along with butter, half and half, vanilla extract, thyme and salt; process until slightly chunky.
Place your julienned beets and carrots
in a big
bowl along with chopped scallions and the golden raisin mixture.
Place the tender layers
in the
bowl of a food processor
along with the remaining ingredients.
Place the garlic
in a medium
bowl along with the yogurt, lemon juice, and avocado.
Place the eggplant mixture into a large mixing
bowl,
along with the flax mixture, and stir
in all remaining ingredients.
Finely shred the cabbage and
place in a large
bowl along with the Changs Original Fried Noodles, green onions and almonds.
Once fully combined and creamy
place in a mixing
bowl along with the remaining ingredients and mix until well incorporated.
Place coconut cream
in mixing
bowl along with a pinch of coconut sugar and the scraped out vanilla from the vanilla pod — whisk until required thickness.
Place a dollop of walnut pesto
in each
bowl along with a spoon of natural yoghurt.
If you choose to use the microwave,
place your Chocolate pieces
in a wide
bowl (so the candy bars will fit
along the base) and microwave at 30 seconds intervals, stirring
in between.
Place in a large microwave - safe
bowl along with 2 ounces (1/4 cup) water.