2 egg with yolk 3 tsp fish oil or a essential fatty acid
seed oil mix 4 ounces of chicken or turkey liver x2 cap taurine powder supplement 1/4 tsp Wheatgrass 1/4 tsp Milk Thistle 1 / 8tsp turmeric 1/8 tsp Dandelion Root Powder
Not exact matches
Wet ingredients 160 ml / 2/3 cup plain unsweetened yogurt or plant yogurt 80 ml / 1/3 cup coconut
oil, butter or olive
oil 10 fresh soft dates, pitted and mashed 3 large eggs (or 3 tbsp chia
seeds mixed with 9 tbsp water) 1/2 cup / 120 ml apple sauce, unsweetened (see below for instructions hot to make your own) 3 organic apples
Garnish the reserved 1/4 of apple — cut in small cubes pumpkin
seeds — optionally soaked and dehydrated for extra crunch drizzle of chili olive
oil (optional)-- olive
oil mixed with chili powder fresh mint or cilantro leaves
I'm confused as how much of the water goes to the chia
seeds and how much to the
mix of coconut
oil and dates that goes in the blender.
Sauté them in a frying pan with olive
oil, dried
mixed herbs, chilli flakes and salt, adding in the pumpkin
seeds as they begin to brown.
While the apple cooks, place the almond flakes, ground almonds, pumpkin
seeds, chia
seeds, coconut sugar, melted coconut
oil, maple syrup and cinnamon into a bowl and give it a good
mix with your hands.
I love the
mix of sautéed garlic, tamari, chilli flakes and sesame
oil with little bites of aubergine, sliced mushrooms and broccoli, tons of noodles and a good sprinkling of chives, toasted cashews and sesame
seeds.
I use the powder in my morning smoothie,
mix the
seeds into my granola as well as sprinkling them onto salads and toast, and then I use the
oil as a cold dressing in salads and dips so it is so easy to add it into your diet.
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.
I know my «fake tahini» with unroasted sesame
seeds mixed with
oil and sea salt works well as spread and cheese substitute in warm sandwiches.
Made with blended grape
seed oil, argan
oil, coconut
oil and shea butter, this soothing
mix is gentle on the bikini line, legs and underarms, and ideal for irritated skin, razor bumps and rashes (UK).
I've also recently purchase some almond butter from Trader Joe's that has flax
oil and toasted golden flax
seeds mixed in — it is very tasty!
In a big pan, add and
mix all of the ingredients for the sauce: 2 Tbsp soy sauce, 2 Tbsp red pepper powder, 2 Tbsp corn syrup, 2 Tbsp cooking wine, 1 tsp sesame
oil, 2 pinches black pepper, 1 tsp minced garlic, and 1 tsp sesame
seeds (to garnish).
1 cup gluten - free flour
mix (see above) 1/4 teaspoon salt 1/2 tablespoon baking powder 1/4 cup sugar 2 tablespoons crushed poppy
seed 1 T soy flour [you can use chickpea flour] 7 T soy milk 2 T lemon juice 1/2 t grated lemon zest 2 T coconut
oil, melted [you can use margarine]
mixed greens red onion, thinly sliced radish, thinly sliced avocado, diced strawberries, chopped blueberries basil, thinly sliced hemp
seeds (optional) extra virgin olive
oil lemon salt & pepper
This granola is packed full of flavor and nutrition
Mixed with our rolled oats you will find delectable sunflower
seeds, sesame
seeds, dry roasted peanuts, honey, malted barley, raisins, corn germ
oil, peanut butter, dates, filberts, cashews, and vanilla.
1 package white cake
mix 1 3 oz package blackberry gelatin 1 cup of pureed blackberries, strained if you don't want
seeds in your cake 4 eggs, room temperature 1 cup vegetable
oil 1/2 cup milk
1/3 cup vegetable
oil 3/4 cup sugar 1 teaspoon vanilla 1/4 teaspoon nutmeg 1/4 teaspoon allspice 1/4 teaspoon cinnamon pinch salt 1 1/3 teaspoons baking soda 1 cup all - purpose flour 1/2 cup whole wheat flour 1/4 to 2/3 cup nuts (raw unsalted is best, I like
mixing 1/2 sunflower
seeds, 1/2 chopped walnuts) 1/4 cup
seeds / nuts to top loaf
If you choose not to skip this step, she recommends you place the poppy
seeds in the freezer for 2 hours before you begin the recipe, to prevent them from turning to
oil in the
mixing.
The dressing is a simple
mix of lime, sesame
oil and
seeds, tamari, rice vinegar, garlic and ginger.
Put flour and
seeds into a bowl or a
mixer and add in the yeast mixture and alternate with the egg /
oil mixture.
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Seed Bread Hortus • Creamy Roasted Squash Soup + Pumpkin Risotto Sevengrams • Vegan Pumpkin Pie Ice Cream Jojotastic • 1 Pumpkin, 2 Ways: Pumpkin Trail
Mix & Dog Treats Grain Changer • Pumpkin Spice Baked Oatmeal Girl Versus Dough • Pumpkin Cranberry Flax Crisps Earthy Feast • Pumpkin Grits + Pumpkin Home Fries + a Fried Egg Harvest and Honey • Truffled Pumpkin Papardelle Alfredo With Frizzled Sage Tasty Seasons • Pumpkin Chocolate Chip Cake Broma Bakery • Pumpkin Butter Pop Tarts Tending the Table • Roasted Pumpkin and Barley Salad The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls Delicious Not Gorgeous • Waffles with Spiced Pumpkin Butter and Brown Sugar Walnut Crumble Taste Love and Nourish • Pumpkin Bread Pudding The Green Life • Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (Vegan) Foolproof Living • Pumpkin Creme Fraiche Pasta with Sage The Monday Box • Pumpkin Mini Bundt Cakes Design Crush • Pumpkin Bourbon Hot Toddy The Road to Honey • Pumpkin Pie & Chocolate Layer Cake My Name is Yeh • Roasted Pumpkin with Yogurt and Hazelnut Dukkah Give Recipe • Orange Chocolate Pumpkin Bread Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge Beard and Bonnet • Marbled Pumpkin Muffins Eat Within Your Means • Vegan Pumpkin Blender Muffins Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin
Seeds Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese An Edible Mosaic • Pumpkin Spice Chia
Seed Pudding Hey Modest Marce • Mascarpone Pumpkin Pie Inspired By the Seasons • Pumpkin Applesauce Smoothie CaliGirl Cooking • Pumpkin Praline Cinnamon Rolls with Spiked Cream Cheese Glaze Sally's Baking Addiction • Pumpkin Cream Cheese Bundt Cake Well and Full • Spicy Chipotle Pumpkin Hummus Appeasing a Food Geek • Cheese Fondue Stuffed Roasted Pumpkin SweetPhi • Pumpkin Chili Biscuit Bake Warm Vanilla Sugar • Buttermilk Pumpkin Doughnuts Mademoiselle Poirot • Cinnamon - Pumpkin Mousse on Honey Panna Cotta topped with Hazelnut Brittle Heart of a Baker • Pumpkin Sticky Buns with Vanilla Bean Frosting Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas Ginger & Toasted Sesame • Pumpkin Jeon Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte Fix Feast Flair • Hokkaido Pumpkin + Sage Mac and Gouda Will Frolic for Food • Pumpkin Kale Patties with Coconut Cilantro Rice A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats Vermilion Red • Pumpkin Pie Souffle B. Britnell • Vegan Pumpkin Pie Displaced Housewife • Brown Butter Pumpkin Donuts Sweet Gula • Pumpkin Cake with Cream Cheese Frosting La Pêche Fraîche • Pumpkin and Condensed Milk Cakes Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding Kale & Caramel • Goat Cheese & Sage - Stuffed Pumpkin Challah Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans Salted Plains • Easy Pumpkin Bread Liliahna • Chicken Legs with Pumpkin and Tortellini TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche Vermilion Roots • Sweet Rice Dumplings with Pumpkin Celebrate Creativity • Pumpkin Mini Cheesecake Tarts Serendipity Bakes • Pumpkin Chocolate Cheesecake So Much Yum • Vegan Maple - Glazed Pumpkin Spice Doughnuts The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches Lisli • Pumpkin Pie Cake Cookie Dough and Oven Mitt • Pumpkin Pie Dip Fig + Bleu • Pumpkin Granola The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce) Floating Kitchen • Chicken and Pumpkin Chili The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting Fork Vs Spoon • Pumpkin Streusel Muffins Lemon & Vanilla • Pumpkin and Coconut Caramel Flan Dunk & Crumble • Pumpkin Chocolate Icebox Cake Chicano Eats • Pumpkin Butter Pan de Muerto On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free) Brewing Happiness • Pumpkin Ginger Breakfast Cookies A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies Fork to Belly • Pumpkin Gnocchi The Little Epicurean • Chocolate Hazelnut Pumpkin Pie Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta What to Cook Today • Spicy Pumpkin Noodle Soup Food by Mars • Pumpkin Pie (Grain - Free, Diary - Free) The Bojon Gourmet • Pumpkin Butterscotch Pudding Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee Long Distance Baking • Layered Pumpkin Cheesecake The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive
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Oil Bundt Cake Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah InHappenstance • Pumpkin Scones with Maple Butter Live Eat Learn • Pumpkin Gingerbread Hot Cocoa
Mix a few pinches of chia
seeds with some salt, pepper, and olive
oil, and spread the mixture on your salmon before baking or grilling.
Directions: Using a mortar and pestle, or a small grinder,
mix garlic, ginger and half of the peanut
oil to form a thick paste / Add other spices, half of the water (1/2 C) to this
mix, stir together and set aside / In a sauce pan, heat the other tablespoon of
oil to medium hot, add cumin and mustard
seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.
Make the dressing: In a small bowl
mix the avocado
oil, lemon juice, champagne vinegar, poppy
seeds, 1/4 teaspoon of Himalayan salt and ⅛ teaspoon of fresh ground pepper.
For this, I heated some olive
oil (you can use sesame
oil too), added sesame
seeds, raw peanuts (my favorite nut), Sirracha powder
mix (my new invention which I feel is better than the sauce and more versatile), Chinese long beans, salt and to add extra flavor I finished this dish with coconut flakes.
It's because tahini has lots of
oil in it from the sesame
seeds, and
oil and water don't
mix easily.
1 cup Beet Puree 1/3 cup coconut sugar (sub any sugar) 1/4 agave netar 1/4 cup coconut
oil, melted 2 eggs 1.5 tsp baking soda 1/4 tsp salt 1/2 tsp vanilla extract 1/2 tsp coffee extract (optional) 1/4 cup + 2 tbsp coconut milk (sub almond, rice or soy milk) 1/2 cup cocoa powder 1 1/4 cup whole wheat flour 2 tbsp corn starch 1/2 cup chocolate chips 1/2 cup
mixed nuts /
seeds for topping (pecans, pumpkin
seeds and hazelnuts is what I chose)
3 cups
mixed shredded kale & red cabbage 1 carrot cut into very small matchstick size pieces 2 tbsp diced red onion 3 tbsp sunflower
seeds 1/4 cup parsley leaves 1 tbsp extra virgin olive
oil 1 tsp apple cider vinegar 1 tbsp Dijon mustard Black pepper to taste A little celtic salt to taste
1/2 cup short grain brown rice, cooked according to package directions 1/2 lb sushi grade tuna or salmon (or a
mix), diced 2 tsp soy sauce 1 tsp rice vinegar 1/2 tsp sesame
oil squirt of sriracha 1/2 tsp toasted sesame
seeds 1/2 avocado, thinly sliced 1/4 cup edamame, thawed 1 radish, thinly sliced 1/2 cucumber, thinly sliced 1 jalapeno, thinly sliced 1 scallion, chopped spicy mayonnaise, for serving sweet sauce or teriyaki sauce, for serving
3 eggs OR 3 tbsp chia
seeds mixed with almond milk 2 very ripe bananas 15 fresh dates,
seeded 6 tbsp olive
oil
In autumn / winter, this is my fave cozy bowl - of - goodness
mix; 2 tbs organic hemp
seeds 2 tbs organic chia
seeds 1 tsp organic toasted almond meal 2 tsp organic ground flaxseed for sweet, sprinkle a dash of ground cinnamon and cardamom for savory, pinch of salt and pepper Add boiling water to desired consistency, and finish with a bit of coconut
oil or ghee The add in options to customize the bowl are endless, and the dry
mix portion packs beautifully in small bags for travel for a great bkfst or snack... hot water is easy to source anywhere!ReplyCancel
The sauce is prepared by
mixing scallions, minced garlic, sesame
oil, sugar, gochugaru, sesame
seeds, salt and pepper to taste, in a small bowl.
Thanks for being a great reader and for that sweet comment For my pancakes I usually just use Bob's Red Mill 7 grain pancake and waffle
mix and add a
mix of water, almond milk, chia
seeds, and cinnamon until it's pancake batter consistency then cook them over medium / high heat with coconut
oil.
This is what I eat in a normal week: Chicken grilled with olive
oil or coconut
oil and seasoning Ground turkey or beef with olive
oil or coconut
oil and seasoning Rice noodles or rice spinach noodles (Mrs. Leepers is a great brand) Brown rice Quinoa with chia
seeds Nuts like almonds, walnuts and cashews 50/50 Spring
mix on the side of each meal Different fruits and veggies (try to eat more veggies though, as fruit has a lot of sugar)
Lately, we can't get enough of green
mix salads with local fruit, hemp
seeds, and a drizzle of truffle
oil.
In a small bowl, combine the lemon juice, olive
oil, fennel
seeds, garlic and red pepper flakes,
mix until well combined.
12 dried cayenne peppers,
seeded and crushed 1/4 cup rice wine 1 tablespoon vegetable
oil 2 teaspoons granulated sugar 1 teaspoon soy sauce 4 thin slices fresh ginger 4 diagonal - cut thin slices green onion 1 clove garlic, minced 1/4 teaspoon cornstarch
mixed with 1/2 teaspoon cold water Dash of dark soy sauce
Wet ingredients 160 ml / 2/3 cup buttermilk or plant yogurt 80 ml / 1/3 cup olive
oil or butter 2 ripe bananas, mashed 5 fresh dates, mashed 3 large eggs (or 3 tbsp chia
seeds mixed with 9 tbsp water)
To create the crunchy top layer, put the sweetener, coconut
oil, walnuts and sunflower
seeds in a small bowl and
mix with your fingers to make sure everything is well coated.
Chicken leg meat, water, textured wheat protein (wheat gluten, wheat starch, phosphate, natural
mixed tocopherols), flavorings, jalapeà ± os (jalapeà ± o peppers, salt, acetic acid, water, calcium chloride), contains 2 % or less of: corn starch, gelatin, textured soy flour (soy flour), chicken flavor broth (hydrolyzed corn gluten, soy protein, wheat gluten, salt, sugar, autolyzed yeast extract, dried chicken meat, torula yeast, soy flour, partially hydrogenated soybean & cottonseed
oil), celery salt (salt, celery
seeds), vinegar, cilantro flavor (dextrose, modified corn starch, extractives of cilantro), guar gum, disodium inosinate & disodium guanylate.
Preheat oven to 375 F. Combine pumpkin
seeds with 2 tablespoons olive
oil and salt in a medium bowl,
mix to coat.
Transfer the
seeds to a small bowl, and
mix in the shredded coconut, coconut
oil, maple syrup, pumpkin pie spice, and salt.
dry pasta 1 tsp olive
oil 1/2 cup red onion, chopped 1 medium jalapeno pepper,
seeded and chopped 2 bell peppers, chopped (I used red and yellow) 1 clove garlic, minced 1 - 2 Tbsp taco seasoning
mix * 1 (15 ounce) can black beans, drained and rinsed 2 cups Enchilada sauce, divided (recipe below) 1 cup cheese, divided (Cheddar, Mexican blend, or Monterey Jack) 1/2 cup chopped green onions, plus 1 Tbsp for garnish 2 Tbsp cilantro, plus 1 Tbsp for garnish Salt & pepper, to taste 20 tortilla chips (about 2 handfuls), crushed Sour cream, salsa, and / or avocado, for serving
8 large bars Ingredients: 2 large sweet potatoes cut and peeled 2 cups oats Half cup
mixed nuts 3 tbsp maple syrup 1 tbsp coconut
oil 7 tbsp water 1/3 cup chopped apricots 1/3 cranberries 1/3 raisins 1 tsp cinnamon Half cup pumpkin
seeds or
mixed seeds of your choice
ingredients BRUSSELS SPROUT AND MUSHROOM STUFFING 4 tablespoons unsalted butter (plus more for greasing) 8 cups sourdough bread (medium dice) 1/4 cup olive
oil (divided) 1 cup onions (peeled, finely diced) 1/2 cup celery (finely diced) 1/2 teaspoon celery
seeds 2 cups Brussels sprouts (thinly shaved on a mandoline) 4 cups
mixed mushrooms (stems removed, sliced) 2 cups chicken stock 2 large eggs (slightly beaten) 2 tablespoons parsley (finely chopped) Kosher salt and freshly ground pepper (to taste)
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1/2 cup olive
oil 1/4 cup maple syrup 2 eggs, lightly beaten OR 2 tbsp chia
seeds mixed with 4 tbsp water for vegan 3 apples, washed and grated 1/2 cup dates, chopped into chunks
Serve the kale pesto risotto with the slices of pumpkin on top, a drizzle of olive
oil and
mixed seeds to decorate.
Water, vegetables (29 %)(potato *, carrots *, red peppers *, peas *, onion *, green beans *), cannellini beans (10 %) *, tomato puree *, sunflower
oil *, Balti spice
mix (turmeric *, coriander *, cumin *, black pepper *, cardamom *, fenugreek *, chilli powder *), rice flour *, ginger puree *, corn syrup *, sea salt *, cumin
seed *.