Inviting squalane, candelilla wax, vitamin A, and
sunflower seed oil into its velvety finish, this lipstick highlights your eloquence with a posh pop!
Not exact matches
What's in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut
into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut
oil For the topping --- 1/3 cup roughly chopped raw nuts and
seeds (I used almonds and
sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
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
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive
oil; once the
oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula
into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out
into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the
sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
I use a combination of 2 parts
sunflower seed oil to 1 part peanut
oil and pour
into the pot at least two inches deep but not more than 1/2 way up the side of the pot.
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive
oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame
seed oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut
into noodles * 2 large carrots, cut
into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut
into 1 ″ cubes 3/4 cup edamame beans 1/2 cup
sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
Ingredients: Salad 1 small butternut squash (2 lbs), peeled,
seeded, and cut
into 1 / 2 - inch cubes 1 ripe pear (I used bosc), cored and thinly sliced
into strips 1 tablespoon extra-virgin olive
oil 1/4 teaspoon sea salt 1 lb green beans, chopped
into 1 / 2 - inch pieces 5 oz / 142 g (6 to 8 cups) arugula 1 cup cubed sheep's or goat's milk feta cheese 1/4 cup hulled
sunflower seeds
Pour the hazelnuts, dried apricots,
sunflower seed, chia
seeds, organic honey, coconut
oil, and lemon zest
into a food processor.
For convenience sake, here is the ingredient list: 1 1/2 cups almond flour OR dry roasted, unsalted,
sunflower seeds ground
into a meal * (not almond meal) 2 Tablespoons coconut flour 4 Tablespoons ground golden flax 1/2 cup sucanat 1/4 cup water 1/4 cup molasses 1 1/2 — 2» piece of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive
oil or coconut
oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast
sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to darken.
ingredients SWEET POTATO CROUTONS: 2 medium sweet potatoes (peeled, cut
into 1 / 2 - inch dice) 2 tablespoons olive
oil Kosher salt & freshly ground black pepper (to taste) GOAT CHEESE BITES: 1/4 cup salted pumpkin
seeds 1/4 cup salted
sunflower seeds 8 ounces goat cheese Kosher salt (to taste) SALAD: 1/4 cup champagne vinegar 1 and 1/2 tablespoons dijon mustard 1 tablespoon honey 1/2 cup olive
oil Kosher salt and freshly ground pepper (to taste) 8 ounces baby spinach 1/4 cup salted
sunflower seeds (for garnish)
Just make it
into sunflower seed meal, dribble in
oil (I prefer coconut, has no after taste or overpowering flavor), and you have butter!
1 cup quinoa 2 cup water 2 medium sweet potatoes, peeled and cut
into 1 inch chunks 1 red onion, thickly sliced 4 kale leaves, removed from stems and torn
sunflower seeds, toasted extra-virgin olive
oil juice of 1/4 a lemon 1 teaspoon apple cider vinegar 1 tsp balsamic vinegar sea salt black pepper
3 tablespoons olive
oil 3 cups of 1» cubes of
sunflower seed bread (or any dense, whole grain or sourdough bread) 1/2 teaspoon kosher salt 1 large, ripe tomato, cut
into 1 - inch cubes 1/2 to 1 hothouse cucumber, unpeeled,
seeded, sliced 1 / 2 - inch thick (I used 1/3 cup fresh pickles) 1 red or yellow bell pepper,
seeded and cut
into 1 - inch cubes 10 yellow pear tomatoes 1/2 red onion, chopped 10 large basil leaves, coarsely chopped 1 to 2 Tablespoons capers, drained
1 pound (16 ounces) carrots, peeled and grated lengthwise
into long thin strips 1 1/2 teaspoons ground cayenne pepper 1/2 teaspoon salt 3 tablespoons
sunflower -
seed oil 2 large garlic cloves, put through a garlic press 1 green onion (white and tender green parts), finely chopped
1 small head of Cauliflower, cut
into bite size florets 2 tablespoons gluten free tamari, divided 1 tablespoon extra virgin olive
oil 1/4 cup each pumpkin,
sunflower and sesame
seeds 3 stalks curly green kale, stems removed and leaves roughly chopped 1 pear, thinly sliced 1 cup cooked black rice
3 tablespoons ground flax 1/3 cup warm water 1 (14 - ounce) can black beans, drained and rinsed 1 tablespoon extra-virgin olive
oil 3/4 cup finely chopped red onion or yellow onion 2 large garlic cloves, minced 1 cup grated carrots 1/3 cup finely chopped fresh parsley or cilantro 1/2 cup
sunflower seeds, toasted 1 to 2 tablespoons tamari, to taste 1 teaspoon chili powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 cup rolled oats, processed
into a coarse meal * 1/2 cup spelt bread crumbs (or bread crumbs of choice) 1 to 2 tablespoons oat flour (or flour of choice), as needed 1/2 to 3/4 teaspoon fine sea salt, to taste Freshly ground black pepper, to taste
Replace 1/4 cup of the tigernut flour with a pure hemp protein powder; replace the
sunflower seeds with ground flax
seeds (flax meal); leave out the coconut
oil, and instead add more of the mulberry soaking liquid until it gathers together
into a ball.
3/4 lb precut butternut squash cubes (3/4») or 1/2 med butternut squash, peeled,
seeded, and cubed (2 c) 1 lg red bell pepper, cut
into 3/4» pieces 2 Tbsp extra virgin olive
oil, divided 1 tsp chopped fresh thyme or 1/2 tsp dried thyme 1/2 tsp salt, divided 1/4 tsp freshly ground black pepper, divided 2 Tbsp freshly squeezed lemon juice (about 1 lemon) 2 tsp honey 1/4 sm red onion, chopped, about 1/4 c 4 c loosely packed baby spinach, 4 oz 1 sm Gala or Golden Delicious apple, cored and thinly sliced 1 c thinly sliced radicchio 1/2 c unsalted
sunflower seed kernels
Ingredients 4 large eggs 1 bunch broccolini trimmed 5 tablespoons olive
oil divided Kosher salt 1 small shallot finely chopped 2 tablespoons apple cider vinegar 1 tablespoon whole grain mustard 1/2 bunch curly kale, ribs and stems removed, leaves torn
into 2 - inch pieces (about 8 cups) 8 ounces brussels sprouts, trimmed, thinly sliced lengthwise Freshly ground black pepper 1/2 cup unsalted, roasted
sunflower seeds, divided 1/2 cup hummus 1 avocado, quartered lengthwise 2 tablespoons finely chopped chives 1 tablespoon toasted sesame
seeds Crushed red pepper flakes (for serving)
We simply put fresh raw organic low temperature processed
sunflower seeds into our raw
oil press, then immediately put the resulting
sunflower oil into jars and refrigerate.
As a chocolate monster, I am totally
into this chocolate sauce I make with coconut
oil, raw cacao powder, cinnamon and sea salt, and just cover everything with it, from
sunflower seeds, pumpkin
seeds, almonds, and even puffed quinoa.
Pour the hazelnuts, dried apricots,
sunflower seed, chia
seeds, organic honey, coconut
oil, and lemon zest
into a food processor.
8 cups baby spinach Handful haricots verts, trimmed and cut
into 1 - inch pieces 1 avocado, cubed 1 white peach, skin on, thinly sliced 1/4 cup sugar 1/4 cup honey 1/4 cup vegetable
oil 1/4 cup cider vinegar 1 teaspoon Dijon mustard 1 garlic clove, minced 1/4 cup salted shelled
sunflower seeds 2 tablespoons sesame
seeds
What's in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut
into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut
oil For the topping --- 1/3 cup roughly chopped raw nuts and
seeds (I used almonds and
sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
For convenience sake, here is the ingredient list: 1 1/2 cups almond flour OR dry roasted, unsalted,
sunflower seeds ground
into a meal * (not almond meal) 2 Tablespoons coconut flour 4 Tablespoons ground golden flax 1/2 cup sucanat 1/4 cup water 1/4 cup molasses 1 1/2 — 2» piece of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive
oil or coconut
oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast
sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to darken.
Making chips from up - cycled
Sunflower oilcake PLANETARIANS shows that repurposing of oilcakes (dry matter left after
oil extraction from
seeds) from an animal
into the human food can feed 1.5 B extra people without growing extra crops.
Famous for their luminous color and towering stalks,
sunflowers produce
seeds that are commonly eaten as a salted snack, but did you know that
sunflower seeds can also be made
into dietary staples like butter,
oil, flour and milk?
If you're
into organic food, the food has a lot of organic ingredients: Organic Collard Greens, Organic Squash, Organic Pumpkin
Seeds, Organic Celery, Organic
Sunflower Seeds, Organic Apple Cider Vinegar, Organic Cilantro, Organic Ginger, Organic Coconut
Oil, Organic Quinoa Sprout Powder, and Dried Organic Kelp.
We're hardly pressing
oil out of
sunflower seeds and pumping it
into the ground.
3 cups of pumpkin (or other winter squash), peeled and cut
into 1 - inch cubes extra-virgin olive
oil fine grain sea salt 12 tiny red onions or shallots, peeled (OR 3 medium red onions peeled and quartered) 2 cups cooked wild rice * 1/3 cup
sunflower seeds 1/3 cup olive
oil 2 tablespoons lemon juice 1/4 teaspoon salt 1 tablespoon honey 2 tablespoons warm water 1/2 cup cilantro, finely chopped