J: They're all wonderful but I really love the organic Canadian hemp
seed oil used in both our face serum and body oil.
Not exact matches
Hemp
seed oil has even been
used to treat skin conditions where
oil deficiency is an issue, besides the fact it is labeled as a superfood.
better yet — he's the type of guy to extort money from a congregation that doesn't understand global economics, fiat currency, OPEC,
oil production, the supply chain, the exploration of
oil reserves or how foreign / state run companies keep supply low to drive up demand which they then
use the proceeds to
seed their Islamic theocracies which in turn oppress woman and preach anti-American propaganda.
«We have single - ingredient items like coconut
oil or hemp
seeds, which people
use in making smoothies, sauces and baked goods,» Roulac says.
Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut flakes 1/2 cup coconut
oil 1 cup sprouted pecan butter or almond butter 3/4 cup sweetener of your choice (I
used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax
seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)
I made these today but had to substitute a few ingredients as I didn't have everything — I
used dried prunes instead of dates, chopped almonds and hazelnuts instead of the sunflower
seeds and vegetable
oil instead of coconut
oil.
for the crust (gluten free and vegan)(makes one large pizza crust) 1/3 cup plus 4 tablespoon almond milk — divided 1/2 teaspoon coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax
seeds 3/4 cup (105 g) buckwheat flour (I
used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive
oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional)
It's made of coconut
oil, macadamia nut
oil, kukui nut
oil and camellia
seed oil so it's super natural, very delicious smelling and so nourishing — I
use it in just the same way I
use the coconut
oil.
I
use a rosewater and witch hazel toner daily (Poppy & Someday), followed by a blend of rosehip and carrot
seed oil (Zizia Botanicals).
about 5 clementines — divided 2/3 cup coconut sugar — divided 3 tablespoons chia
seeds 1/2 tablespoon vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I
used vegan mini-chips 1 cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4 cup cocoa powder 1/2 tablespoon coconut
oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional
Fennel
seed is
used a lot in Calabria — even in sausage and with olives in
oil.
While the
seeds that Susana
used were quite high in
oil and exuded
oil when pressed, I had to add
oil to my ground
seeds at home.
I have been buying my organic extra virgin coconut
oil online in 1 gallon pail because I
use it all the time for cooking, baking & beauty care along with other goodies like hemp
seeds, organic almonds, etc..
4 tablespoons Coconut
Oil 4 tablespoons Almond Butter 1/2 cup Coconut Sugar 2 tablespoons Chia
Seeds 4 tablespoons water + 2 tablespoons Maple Syrup 1 teaspoon Vanilla Extract 1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam of your choice (we
used Raspberry)
I
use a sesame
seed oil (PUKKA's Brahmi is good) once a month for extra moisturising.
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.
I get my healthy fats from nuts,
seeds and avocados as prescribed by Joel Fuhrman, M.D. I have noticed that you
use coconut
oil a lot.
2 large onions
Oil for frying — I use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten f
Oil for frying — I
use a tsp of coconut
oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten f
oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin —
seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel
seeds — optional Handful of mushrooms — I
used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping —
use rice or chickpea flour if you are gluten free
I didn't follow the instructions to an exact T but it almost didn't matter: I removed all the
seeds before toasting, I didn't fry the sauce but did add olive
oil to the sauce and left it sitting on a pan for about 15 min, and did not let it sit for 2 hours because it was already late by the time I wanted to
use it for enchiladas!
I
used coconut
oil instead of vegan butter in the base, added an extra teaspoon of vanilla and half a teaspoon of chia
seeds to the filling, and chopped walnuts plus
seeds to the topping.
I
used melted butter instead of canola
oil, and added fresh cranberries, flax
seeds and walnuts.
Nutiva Organic hemp
seed oil is cold expeller pressed without
use of chemicals, preservatives or additives from whole, raw hemp
seed.
The flavor is prominent, so if you don't want to commit to adding this type of
oil you can either
use half pumpkin
seed and half vegetable
oil so that you get some of that nutty flavor.
Nigella
seeds are
used very often for
oil based pickles.
Or, you can omit the pumpkin
seed oil all together and
use all vegetable
oil — the choice is yours.
1 onion, peeled and halved (if
using slow cooker) or chopped (if
using stove top) 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper,
seeded and chopped 2 tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons fresh ground black pepper 1/2 teaspoon ground cumin, optional 9 cups water 1/4 teaspoon of paprika 1 tbsp olive
oil freshly squeezed lemon, to taste
Since most recipes i make are never banana - y enough, i doubled the bananas,
used greek yogurt insteaf of
oil,
used all brown sugar to sweeten (figured all that banana moisture did nt need syrup moisture) and instead of millet added 2 handfuls of coconut, 1 handful of oats, and a handful of sesame
seeds — still not quite maui, but best ive ever made!
I
used rice bran
oil instead of olive and threw in some sesame
seeds as well.
The Blessed
Seed (stand A50) is promoting Black
Seed Soap & Shampoo Bar, made
using natural, botanical ingredients like shea butter, olive
oil, spring water, coco butter and the
oil of blackseeds (nigella sativa).
1 cup tapioca flour 1 cup almond flour 1/2 cup coconut flour 1 tbsp milled chia
seeds 1/2 tsp Himalayan pink salt 1.5 tbsp baking powder 50g raw grass - fed unsalted butter (coconut
oil can be
used but will give a different taste) 3 eggs 1 tsp bicarbonate of soda 1 tsp apple cider vinegar (with the mother)
I always grind the
seeds to make flax meal or
use flax
oil because the whole
seeds don't actually digest.
2 cups old - fashioned oats (
use certified gluten - free oats for gluten - free granola) 1/2 cup chopped pecans 1/4 cup raw pepitas 1/4 cup raw sunflower
seeds 3 tablespoons coconut
oil 3 tablespoons dark brown sugar, packed 3 tablespoons pure maple syrup 1/2 teaspoon fine sea salt 1/2 cup chopped dates (I
used deglet noor)
I also
use sesame
seed oil on occasion (it just has a strong flavor).
ingredients: 3 1/2 pounds ground sirloin (I
use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell pepper, core and
seeds removed, finely diced 1 yellow bell pepper, core and
seeds removed, finely diced 2 tablespoons grape
seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I
use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
At once earthy and warm, these little
seeds pack a big punch, especially once heated in
oil, adding a characteristically North Indian flavor when
used in curries, Indian stir - fries, and rice.
To maintain the nutritious quality of this Hemp
Seed Butter, do not
use as a «frying»
oil and keep the heat below 300 °F (150
1 bunch of purple kale 1/2 cup Cinnamon and Walnut
Oil Dressing 1/2 cup pomegranate
seeds Roasted Butternut Squash Spiced walnuts, or
use plain toasted walnuts
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]
1 tablespoon vegetable
oil (hs note: I
used clarified butter) 1 1/2 teaspoons black mustard
seeds 1/2 teaspoon cumin
seeds 1/2 teaspoon turmeric 1 large or 2 medium scallions, trimmed, sliced lengthwise in half and then crosswise into 1 - inch lengths 1 green cayenne chile, minced (hs note: the serrano I had on hand was a reasonable substitute) 1/4 water, if
using yogurt
Used as crushed
seed, flour,
oil or protein powder, hemp
seeds can easily be incorporated into a variety of recipes to reap the nutritional benefits.
And toasted sesame
seed oil is heavenly to smell and
use in the kitchen.
Delicious, though I can't help fiddling a bit, hope you don't mind - to make it more plant - based, I
used the maple syrup, a chia
seed egg replacer and a large Tbls of applesauce instead of
oil - some raisins and dried cranberries for the choc.
1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons
oil (I
use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin
seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
I subbed in grapeseed
oil for the coconut
oil, and
used ground chia
seed instead of the flax, because they are what I had on hand, and it is wonderful.
Ingredients 1 small pumpkin a pinch of whole sea salt filtered water (to cook the pumpkin) 2 apples (I
used Red Delicious), peeled and cut into cubes or slices 4 tablespoons extra virgin olive
oil, and some more to serve juice of 3 cm fresh ginger root a large handful of pumpkin
seeds half a -LSB-...]
I took the liberty of changing a few things around and
used what was on hand: Bob's Redmill Almond meal, fortunately the texture is excellent, 1/2 cup roasted & mashed Delicata Squash, one tablespoon of Ghee, one tablespoon of Coconut
oil instead of 1/4 cup, substituted Hemp
Seed for Flax meal and Volia!
I have read that grape
seed oil has a very high smoke point so it is a good
oil to
use for cooking.
And if you really want to get right down to it,
using less
oil of all types and more fat - rich whole foods (like nuts,
seeds, olives, and avocados) can never be a bad way to go.
I made this tonight and
used 1.5 cups almond flour, 1/2 cup tapioca starch, subbed chia meal for flax meal, subbed avocado
oil for coconut
oil, and added 1.5 T caraway
seeds to give it a bit of a «rye bread taste».
The one I
used was finely ground rolled oats, honey, ground flax
seeds and coconut
oil.