Garnish: 1 tablespoon unsulphured, unsweetened, dried coconut shreds 1
tablespoon chopped nuts (almonds, walnuts, hazelnuts, etc.) Cacao powder
Not exact matches
6 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and
chopped 1 small piece galangal, peeled and
chopped (or substitute ginger) 1 whole clove 6 cashew
nuts 6 almonds 6 candlenuts (or substitute macadamia
nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3
tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
1/4 cup raw pumpkin seeds or any
nuts like almonds, walnuts, pecans, etc. 1/4 cup dark
chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and
chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2
tablespoons unsweetened cocoa powder 2
tablespoons coconut oil — melted 1
tablespoon chia seeds 1 teaspoon vanilla extract pinch of salt 1.
10 dried small hot red chiles, such as piquins, stems removed 5 candlenuts (or substitute macadamia
nuts or cashews) 2 stalks lemongrass, bulbs included 1/2 teaspoon turmeric powder 1 large piece galangal, peeled and
chopped (or substitute ginger) 1 small onion,
chopped 1 teaspoon prawn or shrimp paste 1
tablespoon ghee (recipe here) or vegetable oil 4 curry leaves (optional) 1 1/2 pounds prawns or large shrimp, peeled, heads and tails removed (optional), deveined if desired 1 1/2 cups thick coconut milk, recipe here
1 17 - oz package of puff pastry, thawed 6
tablespoons better, melted 2 cups heavy cream 3 cups milk (I used whole) 1/2 cup sugar 1 1/2 cups
chopped nuts (pistachios, almonds, hazelnuts) 1/2 cup shredded coconut, unsweetened 1/2 cup golden raisins 1 teaspoon cinnamon, for dusting
I also added
chopped walnuts and chocolate (very little, 1/4 to 1/3 cup of
nuts, and someone like 2
tablespoons of chocolate chips the I
chopped up smaller.)
Mix in 2 cups rolled oats, 1 cup each
chopped nuts and dried fruit, and 2
tablespoons wheat germ.
170 - 180 g red onions, cleaned and
chopped 3
tablespoons extra virgin olive oil 2 zucchini, cleaned and cut into cubes whole sea salt, just enough to taste 100 ml filtered water a handful of capers, soaked in filtered water for about 20 minutes then rinsed and drained a handful of shelled pine
nuts dried mint leaves, to taste
-LSB-...] ground flaxseed (optional - see note below) 3/4 cup coconut oil or butter3 / 4 cup honey2
Tablespoons vanilla extract2
Tablespoons cinnamon1 1/2 cups unsweetened, shredded coconut1 cup
chopped nuts of your choice1 to -LSB-...]
Add 1 - 2
tablespoons of the
chopped nuts to each pie filled muffin tin.
Ingredients for Gajar Ka Halwa 2 kg carrot Lost 500 g 300 g sugar 1/2 liter milk 2
tablespoons clean indigenous ghee 50 grams
chopped almonds 50 grams
chopped nuts...
1 cup (gluten - free or regular) oats 1/2 cup vanilla or coffee flavored whey protein powder 1/4 cup vanilla pea protein, rice protein or casein protein powder 1/4 cup
chopped nuts 1/2
tablespoon coffee extract or essence (optional but lovely) 1/2
tablespoon toffee flavdrops (or your sweetener of choice — remember if you get the flavdrops from MyProtein that you can use our exclusive discount code of POWMP to get 10 % off!)
Combine 1/2 a banana, 1
tablespoon almond butter, 1
tablespoon of vegan protein powder, 1/2 cup of
chopped kale, 1/4 cup coconut yogurt, 1/2
tablespoon flax seeds, 1/2
tablespoon hemp seeds, and 3/4 cup of
nut or coconut milk.
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
What's in it: 3 apples (a firm apple like honey crisp or granny smith are easiest to slice with the mandolin) Ground cinnamon, to taste Pinch of salt, to taste (optional) For the dip: 1/3 cup plain yogurt (greek or regular are fine) 2
tablespoons creamy peanut or almond butter 1 teaspoon maple syrup Optional garnishes for dip: fresh apple slices,
chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include:
chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed
1 cup whole wheat flour seasoned with salt, pepper, garlic powder and oregano 1
tablespoon olive oil 3 cloves garlic,
chopped 2 (8 - ounce) boneless, skinless chicken breasts, halved or pounded thin 8 ounces baby spinach 2
tablespoons balsamic vinegar 1/3 cup low - sodium chicken broth 1 can Italian
chopped tomatoes with juice 2 cups whole wheat couscous, cooked
chopped basil and pine
nuts, optional
For the loaf — 190 g (1 cup) green lentils — 100 g (1 cup) walnuts — 60 g (1/2 cup) hazelnuts and cashew
nuts — 3 ground flax seeds + 6
tablespoons water — 2 big onions,
chopped — 3 cloves garlic,
chopped — 120 g (1 cup) carrot,
chopped — 1 medium apple, peeled and grated — 40 g (1/2 cup) oat flour — 60 g (3/4 cup) whole wheat breadcrumbs — 1 teaspoon fresh rosemary,
chopped — 1 teaspoon fresh thyme,
chopped — 1 teaspoon chili flakes (optional)-- 1/2 bunch parsley,
chopped — salt, pepper
Carrot cake 1 1/4 cups (220g) brown sugar 3/4 cup (185 ml) vegetable oil 3 eggs 1 1/2 cups (225g) plain (all - purpose) flour 1 1/2 teaspoons baking powder 1 teaspoon bicarbonate of (baking) soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 2 1/2 cups grated carrot (about 5 carrots) 1/2 cup (60g)
chopped pecan
nuts 1/2 cup (80g) sultanas cream cheese frosting 250g cream cheese, softened 1/3 cup (110g) icing (confectioner's) sugar, sifted 1 1/2
tablespoons lemon juice Preheat oven to 180 °C (350 °F).
Combine 1
tablespoon honey, 1/2 teaspoon
chopped fresh thyme, and 1/4 teaspoon finely grated lemon rind; drizzle over Greek yogurt, and top with toasted pine
nuts.
for the mung bean falafel bowl 1 cup rainbow quinoa or other grain of choice — cooked sea salt — to taste 1/2
tablespoon neutral coconut oil about 20 asparagus — tough ends removed freshly ground black pepper — to taste mung bean falafel — recipe below pickled rainbow chard — recipe below large hadful baby spiach / other salad greens handful cilantro leaves / pea shoots / other microgreens tahini sauce — recipe below sesame seeds — for garnish (optional)
chopped pistachios / other
nuts — for garnish (optional)
4 ounces sun - dried tomatoes 2
tablespoons chopped fresh basil 2
tablespoons chopped fresh parsley 1
tablespoon chopped garlic 1/4 cup
chopped pine
nuts 3
tablespoons chopped onion 1/4 cup balsamic vinegar 1
tablespoon tomato paste 1/3 cup crushed tomatoes 1/4 cup red wine 1/2 cup olive oil 1/2 cup grated Parmesan cheese
Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2
tablespoons lemon juice, fresh preferred 1
tablespoon soy sauce 2
tablespoons dry sherry 1 cup finely
chopped onion 3
tablespoons finely
chopped parsley 1
tablespoon finely
chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2
tablespoons water 3
tablespoons blanched almonds 3
tablespoons pistachio
nuts 2
tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above
Jicama «rice»: 6 cups jicama root — roughly
chopped 1/2 cup pine
nuts 1 1/2
tablespoons sea salt 1/4 cup brown rice vinegar 3
tablespoons agave nectar
Crisp 1 cup pecans or walnuts — it's always better to soak and dehydrate
nuts, as it makes them easier to digest 1/2 cup sprouted oat flour (see recipe below) 1/2 cup rolled oats 1 cup almond flour 1/2 cup vanilla date paste (see recipe below) zest of 1 lemon 2 or more
tablespoons fresh rosemary —
chopped 1/2 teaspoon salt
Macadamia Herb Cream 2 cups macadamia OR pine
nuts — soaked for 1 hour or more 1/2 cup purified water 1/4 cup Pinot Grigio 1 small shallot — peeled and
chopped about 8 sage leaves 1
tablespoon thyme leaves zest of 1 lemon 1 1/2
tablespoon freshly squeezed lemon juice 1
tablespoon white truffle oil OR walnut oil pinch of ground nutmeg sea salt
Coconut - Cilantro Cream Cheese 1 cup meat of fresh young Thai coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia
nuts - soaked overnight 1/2 cup cashews - soaked overnight 1
tablespoon lemon juice 1
tablespoon nutritional yeast 1 teaspoon salt 3
tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
chopped
1 medium onion,
chopped 4 cloves garlic, minced 1
tablespoon olive oil 1 cup hot water 1/2 teaspoon curry powder 1
tablespoon fresh ginger, grated 1 cup natural peanut butter (or other
nut butter; try cashew!)
1 medium butternut squash (about 2 pounds) 1
tablespoon refined coconut oil 3 cloves of garlic, coarsely
chopped 1 3/4 cups
nut milk * 1/2 cup nutritional yeast 1
tablespoon arrowroot powder 1/4 teaspoon smoked paprika 2
tablespoons fresh squeezed lemon juice 1
tablespoon white miso 1 teaspoon salt 1/4 teaspoon pepper 1 pound elbow pasta (I used a GF quinoa variety) 2 cups cooked vegetables (such as steamed spinach, broccoli, or peas) 1/2 cup hulled raw sunflower seeds (or bread crumbs, or panko crumbs)
4 ounces extra-firm tofu cut into tiny - inch cubes (see photo) a couple pinches of fine - grain sea salt a couple splashes of olive oil 2 medium cloves garlic, minced a scant
tablespoon of maple syrup 1/3 cup pine
nuts, toasted and
chopped
1/2 cup butter 1/2 cup firmly packed golden brown sugar 1/2 cup granulated sugar 1 large egg 1/2 teaspoon salt 1/2 teaspoon baking soda 1-1/2 cups peanut butter 3
tablespoons Kona coffee bean exstract 1/2 teaspoon vanilla extract 1-1/2 cups all - purpose flour 1/2 cup Macadamia
nuts, coarsely
chopped (optional)
for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted pistachio
nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups coconut black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2
tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1 lime 1 small red chili — seeded and minced 1/4 teaspoon red pepper flakes Large handful fresh mint leaves —
chopped sea salt to taste
INGREDIENTS: 1 1/4 cup old fashioned oats 1 cup
chopped nuts (you can use pecans) 1/4 cup flax seeds 4
tablespoons coconut oil 1/2 cup honey 1/4 cup brown sugar,... Read More
all - purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8
tablespoons (1 stick) unsalted butter, melted 1/2 cup firmly packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4 cup mini semisweet chocolate chips 1/2 cup finely
chopped walnuts (pecans, almonds, cashews, hazelnuts or any other
nuts of your choice) 1/2 cup dried cherrie, coarsely
chopped (raisins, currants, cranberries apricots or any other dried fruit of your choice can be used as an alternative)
2/3 cups of Bob's Redmill gluten free rolled oats 4
tablespoons of
nut butter — I used Justin's peanut butter 1/3 cup of
chopped vegan chocolate — I used Vega Maca bars
chopped up or vegan chocolate chips
What's in it: 1 15 - oz can of pure pumpkin puree 2
tablespoons good quality maple syrup (less if you are watching sugar intake) 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1/2 teaspoon cinnamon 2 cups non-fat greek yogurt (recommend plain but if you need extra sweetness vanilla would work) Toppings: Low fat granola, chia seeds, dried cranberries,
chopped nuts, toasted coconut
1 1/2 packages of 1/3 less fat cream cheese at room temperature 2 1/3 cups of powdered sugar, I use 1 3/4 cups 1
tablespoon coconut extract 1 cup coconut chips to decorate cake, you can also use
chopped nuts instead to decorate
Add 2
tablespoons of your choice of
chopped nuts or nutritious seeds such as almonds, sesame or sunflower seeds for added texture and protein.
1 (16 - ounce) package vacuum - packed gnocchi (such as Vigo) 2 teaspoons olive oil, divided 6 ounces basil, pine
nut, and chicken sausage (such as Gerhard's), casing removed and sliced 1 cup thinly sliced fennel 1 cup thinly sliced red bell pepper 1 cup thinly sliced onion 1/2 cup (2 ounces) freshly grated Asiago cheese 1/8 teaspoon freshly ground black pepper 2
tablespoons chopped fresh flat - leaf parsley
3 cups
chopped pineapple 3 cups
chopped, seeded and peeled cucumber 1 1/2 cup pineapple juice 3
tablespoons extra-virgin olive oil 1
tablespoon lime juice 1 jalapeño, halved and seeded 1/2 teaspoon salt 1/2 cup thinly sliced green onions, (white parts only) 2
tablespoons finely
chopped macadamia
nuts 2
tablespoons finely
chopped cilantro
What's in it: GREENZ - 2 cups (like arugula, kale, mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds)
NUTS - 1 - 2
tablespoons chopped, bonus flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1
tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think of!
1/2 cup brown rice (pre-cooked, use leftovers) 1/2 cup edamame beans (cooked) 2 handfuls of baby spinach about 1/2 cup diced sweet peppers (red, orange, yellow) handful of green onions,
chopped (1 - 2 sprigs) handful of cherry tomatoes, halved 1/4 cup pine
nuts 4
tablespoons hemp hearts 1 large perfectly ripe avocado
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)
1 1/2 pounds eggplant (1 large) 3
tablespoons olive oil 1 medium onion,
chopped 2 ribs celery, inner stalks, diced 1 teaspoon crushed red pepper flakes 1 1/2 cups Pomi
chopped tomatoes 1/4 cup red wine vinegar (make sure your vinegar is gluten - free if you are gluten - sensitive) 1
tablespoon sugar Pinch cinnamon 1/2 teaspoon fresh thyme (optional but good) 2
tablespoons capers, rinsed and drained 8
chopped pitted kalamata olives 1/4 cup minced roasted red peppers (optional) 3
tablespoons pine
nuts, lightly toasted 3
tablespoons golden raisins, roughly
chopped 2
tablespoons chopped flat - leaf parsley 1 teaspoon finely minced garlic Salt and freshly ground pepper to taste
2 1/2 pounds stew meat 1 rounded
tablespoon grill seasoning 2 teaspoons turmeric 2 teaspoons cumin 1 1/2 teaspoons coriander 1 teaspoon paprika 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 3
tablespoons extra-virgin olive oil 2 medium onions, thinly sliced 3 cloves garlic,
chopped 20 to 24 pitted dates, halved, about 1 cup 1 quart chicken stock 2
tablespoons butter 3
tablespoons pine
nuts 2 cups couscous 4 scallions,
chopped
2 cups arugula 1 cup spinach 2 - 3 cloves garlic 1 teaspoon dried herbs of your choice (I used basil and thyme) cayenne pepper, to taste (optional) salt & pepper, to taste 1/3 cup
nuts, I used a mix of pine
nuts and pecans 1/2 cup olive oil 2
tablespoons lemon juice 1/4 cup parmesan cheese 1 16 ounce can of artichoke hearts, drained and
chopped 1 pound farfalle or pasta of your choice
5 cups Mixed Baby Kale and Spinach, washed and dried 1/2 cup Dried Cranberries 1/3 cup Pine
Nuts 1/3 cup Pumpkin Seeds 3
Tablespoons Chopped Cilantro 2 Large Oranges, peeled and sliced into small wedges
2 cups cooked quinoa 1 can organic chickpeas, drained and rinsed 1 large head radicchio, cored and thinly sliced 3 scallions, sliced 6 - 8 large pitted green or black olives, sliced 2 carrots, thinly sliced, preferably with a mandoline 1 stalk celery, halved lengthwise and thinly sliced 3 large roasted red peppers,
chopped (homemade better but jarred ok, too) 2 - 3
tablespoons roughly
chopped flat - leaf parsley 1/4 cup pine
nuts, toasted (can substitute
chopped toasted almonds)
2 1/2 cups unsweetened
nut milk — almond, cashew, or hazelnut (chocolate if available) 1
tablespoon cornstarch 2
tablespoons unsweetened Dutch cocoa powder 1/2 cup coconut sugar 4 ounces bittersweet chocolate 1/2 teaspoon vanilla extract 1/2 teaspoon Kosher salt 1 medium, ripe avocado 1/2 cup
chopped, toasted
nuts (walnuts, almonds, cashews or pecans)
Ingredients: Brownie Base 1 1/3 cups all - purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 3
tablespoons baking cocoa 3/4 cup butter or margarine 1 1/2 cups granulated sugar 3 large eggs 1 teaspoon vanilla extract 1/2 cup
chopped nuts (optional) 4 cups miniature marshmallows
* 1/4 cup (60 g) unsalted butter * 3
tablespoons extra-virgin olive oil * 3
tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g)
nuts,
chopped if large (try an equal mix of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely
chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g)
chopped dried figs * Candied Cacao Nibs (p. 248)(optional)