Sentences with phrase «place of the pumpkin seeds»

It's also easy to use another nut or seed in place of the pumpkin seeds to suit your tastes or allergies.

Just make sure the total quantity adds up to 3 cups total (you could use sunflower seeds in place of the pumpkin seeds, sesame for flaxseed, peanuts for pecans, etc.).

Brazil nuts, almonds, hazelnuts and pine nuts would be great alternatives to the cashews and walnuts, and sunflower seeds, chia seeds and hemp seeds could be added in addition to or in place of the pumpkin seeds.

Not exact matches

Simply place the almonds and one cup of the pumpkin seeds in a food processor and blend for a couple of minutes until a smooth flour forms.

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.

Dietary needs forced me to make a few substitutions, I used Udees GF Oats, Pumpkin Purée for the yogurt, ground chia for the flax seeds, pumpkin pie spice in place of cinnamon, soymilk for the milk and added it sparingly until I got the right consiPumpkin Purée for the yogurt, ground chia for the flax seeds, pumpkin pie spice in place of cinnamon, soymilk for the milk and added it sparingly until I got the right consipumpkin pie spice in place of cinnamon, soymilk for the milk and added it sparingly until I got the right consistency.

Try to leave as much of the stringy pumpkin flesh aside and place the seeds in a large bowl.

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.

I have some raw sprouted pumpkin seed butter in the fridge that would be perfect for making these, however I don't do well with rolled grains as I prefer being able to soak my grains first and then make them into homemade flours in my ever - so - well - used Vita - mix — what could I used in place of the rolled oats in this recipe (it sounds way to lovely to pass up making so I'm hoping you have a suggestion!)?

You could add in the same amount of pumpkin seeds in place of it if you like!

If you prefer, you could use spinach in place of the kale, and garnish it with some lightly toasted pumpkin seeds or other nuts in place of the pine nuts.

I did substitute pumpkin seeds in place of the sesame seed topping.

Notes: Feel free to use your favorite nut / seed in place of the almonds; pecans, cashews, pumpkin seeds, etc..

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

Place the cooked quinoa in a bowl, top with clementine slices, pumpkin seeds, pecans, the maple tahini, and then add a splash of your favourite nut milk.

To do this, place seeds in a sauce pan with just enough water to cover, adding 1 tablespoon of salt for every cup of pumpkin seeds.

In a large bowl place pumpkin butter, sugar, cinnamon and flax seeds; mix until there are no longer clumps of sugar in the pumpkin butter.

Most people usually dig into the pumpkin, take out all of the orange strings and seeds and place it right into the trash.

In the container of a blender, place milk, pumpkin purée, sugar, melted ghee, vanilla bean seeds, and eggs; blend on low speed until combined and smooth.

Once vegetables have cooled, place all contents of bowl plus pumpkin seeds, orange juice, lime juice, TABASCO ® Sauce, cilantro, salt and pepper in food processor.

I made a few adjustments... didn't have almond butter so I used pumpkin seed butter which worked quite well, I am allergic to eggs so I used 6 quail eggs instead, and then used raw agave syrup in place of the honey.

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 quinoa.

Place the desired amount of the bean mix in each pumpkin, top with pumpkin seeds and serve alongside a green salad.

In parts of Eastern Europe and the Mediterranean (especially Greece), pumpkin seeds became a standard part of everyday cuisine, and culinary and medical traditions in India and other parts of Asia also incorporated this food into a place of importance.

Place the toasted pumpkin seeds in the bowl of a food processor with the «S» bade in pPlace the toasted pumpkin seeds in the bowl of a food processor with the «S» bade in placeplace.

I don't have a problem with fresh fruit juices if they accompany high - fiber foods (i.e.: a peanut butter sandwich on whole grain bread, a salad with legumes and a variety of vegetables, air - popped popcorn, pumpkin seeds, or even two tablespoons of ground flaxseed stirred into the juice) and are not used in place of fresh fruit.

That being said, I don't have a problem with fresh fruit juices if they accompany high - fiber foods (i.e.: a peanut butter sandwich on whole grain bread, a salad with legumes and a variety of vegetables, air - popped popcorn, pumpkin seeds, or even two tablespoons of ground flaxseed stirred into the juice) and are not used in place of fresh fruit.

In some places I have read roasting nuts improves absorbability of nutrients but also in others that high temperatures may result in carcinogens or damaged fats — so which is better for pumpkins seeds (and other seeds and nuts)-- to toast or not to toast??

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

Eating a cup of pumpkin seeds would have a lot of nutritional benefits (not cooked in oil or with a lot of salt added, or any salt) but honestly, they're extremely filling so that would be a hard thing to do in the first place — another indication of nature's perfect design.

In parts of Eastern Europe and the Mediterranean (especially Greece), pumpkin seeds became a standard part of everyday cuisine, and culinary and medical traditions in India and other parts of Asia also incorporated this food into a place of importance.

Elements used were a wooden tray to house a bed a of seeded eucalyptus, placed two neutral colored pumpkins in the center, and strategically placed a cluster of deep colored flowers (remnants from a bouquet) to fill in some gaps.

There's just something about placing my handmade (not by me) set of three, seed - filled, fall fabric pumpkins on my coffee table each year.

There's just something about placing my handmade (not by me) set of three, seed - filled, fall fabric pumpkins on my coffee table each year.

After baking my vegetarian treats — I refashioned the pumpkin & caramelised onion pie as tartlets sprinkled with roast almonds and pepitas and fresh pomegranate seeds for afternoon nibbles — I headed up to DD's place for a swim in the ocean and some House of Arras sparkling to finally christen his new place properly...