Not exact matches
Tile Flatbreads 2 cups gluten free rolled oats 1/2 cup
walnuts or pecans — ground in a food processor into tiny pieces 1/3 cup chia or flax seeds pinch
of salt 1 cup boiling purified water 2
tablespoons olive
oil
Ant Hill Cake Dough Crumbles 2 cups quinoa flakes 1 cup any gluten free flour
of choice — quinoa, millet, amaranth 1/2 cup coconut flour 1 1/2 cups pecans or
walnuts seeds
of 1 vanilla bean 1/4 cup honey 1/2 cup coconut
oil pinch
of sea salt 4
tablespoons poppy seeds, plus more for sprinkling
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.
In the bowl
of a high powered blender, combine the
walnuts, pine nuts, nutritional yeast, basil, olive
oil, lemon, dried mushrooms, sea salt, black pepper, red chili pepper flakes and 3
tablespoons water.
1
tablespoon vegetable
oil 1 1/4 cups rolled oats 1 1/4 cups chopped toasted
walnuts 1/2 cup oat bran 1 1/2 cups puffed cereal you like, pounded into smallish bits (I used Barbara's Peanut Butter Puffins and Shredded wheat, both with success) 1 cup dried cranberries, coarsely chopped 3 pieces
of dried crystallized ginger, finely chopped 1 cup brown rice syrup 1 teaspoon pure vanilla extract 1/2 teaspoon salt
Ingredients 1 medium red cabbage 3 carrots 1/4 leek 6 - 8 pitted dried plums, finely chopped 3
tablespoons extra virgin olive
oil 1/2 teaspoon whole sea salt a pinch
of ground black pepper 1/2 teaspoon yellow mustard powder 3
tablespoons balsamic vinegar 2
tablespoons apple juice concentrate 1/2 teaspoon dried thyme 2 - 3 handfuls
walnuts, coarsely chopped -LSB-...]
3/4 cup French green lentils 1/2
of a small yellow onion, chopped 1 celery stalk, chopped 1 - 2 cloves garlic, chopped 2
tablespoons Champagne vinegar 1
tablespoon fresh lemon juice 1
tablespoon Dijon mustard 1
tablespoon finely chopped shallot 1/4 cup olive
oil 2
tablespoons walnut oil (optional) 1/4 cup chopped fresh parsley 4 -4-oz salmon fillets Salt and freshly ground pepper Frisée lettuce for serving
1 egg, beaten 2
tablespoons finely chopped
walnuts 1
tablespoon finely chopped fresh mint 2 teaspoons all - purpose flour 2 teaspoons Baharat Seasoning, commercial or see recipe, below 1 teaspoon ground cayenne or piquin chile 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 bell pepper, stem and seeds removed, cut in wedges 1 small onion, cut in wedges and separated 4 Italian frying chiles, cut in half, stems and seeds removed Extra-virgin olive
oil 2 to 3 pieces
of pita bread, cut in half, optional
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
1 cup French lentils 1 teaspoon salt 1 medium head
of escarole (about 12 ounces) 1 fresh fennel bulb 2
tablespoons olive
oil or
walnut oil 3 garlic cloves, pressed 2 teaspoons ground fennel seeds 1 1/2 teaspoons dried thyme (or 1 - 2
tablespoons chopped fresh thyme) 3/4 cup chopped, toasted
walnuts Lemon wedges or a cruet
of vinegar
* 2 cups raw, organic
walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your
walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1
tablespoon toasted
walnut oil (or use a different neutral
oil like grapeseed) * 1
tablespoon pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two
of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2
tablespoons cacao nibs or finely chopped dark chocolate
5 cups rolled oats, preferably thick - cut (if you're gluten - sensitive, be sure to use oats marked gluten - free) 1 cup whole raw almonds 1/3 cup roughly chopped pecans or
walnuts 4 teaspoons cinnamon 1 teaspoon salt 1/4 teaspoon ground cardamom 2/3 cup unsweetened applesauce 1/3 cup extra virgin olive
oil 1/4 c maple syrup 1/4 cup coconut palm sugar (or increase maple syrup to 1/2 cup) Zest
of one organic orange 2 teaspoons vanilla paste, or 1
tablespoon vanilla extract 1 cup dried fruit
of choice (raisins, cranberries, etc..)
A typical adult consuming 2000 calories per day would need about 1.3 — 2.7 grams ALA per day; equalling about one - quarter
of a teaspoon
of flax seed
oil, less than a
tablespoon of walnuts or 1.3
tablespoons of soybean
oil.
2 cloves garlic, peeled 1 cup
of fresh spinach leaves 1/2 cup
of fresh basil leaves Zest from one lemon Juice from one lemon 3
tablespoons of olive
oil (you may need more) 1/3 cup
of walnuts or pine nuts 1 teaspoon salt Fresh ground pepper
1/3 cup
of walnuts 2 cups or raw kale destemmed 2
tablespoons of nutritional yeast + extra to sprinkle on top 2
tablespoons of lemon juice 1 clove
of garlic - crushed a generous glug
of extra virgin olive
oil 1 teaspoon
of white miso paste (optional but adds a bang
of flavour) salt to season
10
oil - cured black olives, pitted and chopped 3 garlic cloves, peeled 1/2 cup extra-virgin olive
oil 1 1/4 cup toasted
walnuts, roughly chopped 1 1/2 teaspoons miso 1
tablespoon tahini 1/4 teaspoon oregano juice
of 1/2 a lemon
Happy birthday mom!!!! Granola: 3 cups old fashioned oats 1/4 cup flax seed meal 1/4 cup wheat germ 1/4 cup slivered almonds 1/4 cup chopped pecans or
walnuts 1/4 cup sunflower seeds 1 - 2 teaspoons
of cinnamon (depending on your preference) 1/2 cup apple juice 1 - 2
tablespoons honey (depending on how sweet you want it) 1
tablespoon brown sugar 2 teaspoons canola
oil 1 teaspoon vanilla extract 1 cup dried fruit Directions: Preheat oven to 300 1.
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!
Add the peas, mint,
walnuts, garlic, zest and juice
of the lemon, remaining 2
tablespoons of olive
oil, miso paste and salt to a small food processor and pulse until you have a thick pesto.
Transfer the
walnuts to the blender, then add 1
tablespoon of coconut
oil and the onion to the sauce pan over low / medium heat.
+ salt and pepper + bibb or butter lettuce for two + one watermelon radish, washed and shaved (I used my sprializer) + 2
tablespoons toasted
walnuts (dry cook
walnuts in a frying pan) + 1/4 cup
of crumbled goat cheese + 1
tablespoons of olive
oil, divided + juice
of a quarter
of an orange or lemon
1 teaspoon extra-virgin olive
oil 3 spicy or sweet Italian chicken sausage links, thinly sliced 1/2 cup sun - dried tomatoes olive
oil, drained, patted dry, and thinly sliced For the pesto: 3 packed cups baby arugula 1/3 cup fresh basil leaves 1/3 cup raw
walnuts 3 garlic cloves, peeled and smashed Juice
of 1/2 lemon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 ounces goat cheese 2
tablespoons extra-virgin olive
oil (You can also use the
oil from the sun - dried tomato jar if you're feeling fancy.)
1.5 flax eggs (1.5
tablespoon of flax or flax and chia (ground) meal mixed with 4
tablespoons of water) 1 very ripe banana 1/4 cup coconut
oil 1/4 cup maple syrup (agave would work as well) 1 medium pear (grated with skin on) and place in a small colander and remove most
of the water 1/2 tsp sea salt 1.5 tsp baking soda 1 tsp ground cinnamon 1/2 c + 2
tablespoons almond or cashew milk 2 carrots, grated 2/3 cup gluten free rolled oats 1/2 cup almond meal 1 cup gluten free flour (I used Bob's Redmill)
Walnuts for topping (optional)
3 cups all purpose flour 2 teaspoons baking powder 1 teaspoon salt 2 cups sugar 3 flax eggs (3
tablespoons of ground flax seed mixed with 6
tablespoons of warm water) 3/4 cup vegetable
oil 2 teaspoons vanilla extract 1 cup crushed pineapple, drained 3 banana, mashed 1/4 cup chopped
walnuts or pecans
1 cup
of nuts
of your choice (I used almonds and
walnuts) 2
tablespoons of shredded coconut 1
tablespoon of coconut
oil 2
tablespoons of maple syrup 2
tablespoons of cocoa or cacao powder 5 - 6 dried cherries and some water to soak them — optional
3/4 cup organic pecans or
walnuts 2 - 3
tablespoons organic nut butter
of choice (we like cashew butter) 1
tablespoon melted organic coconut
oil 2 cups pitted organic Medjool dates 1/4 cup organic cacao powder (or carob powder — you may want to add a bit
of sweetener if using carob) 1 teaspoon organic vanilla extract 1 teaspoon organic cinnamon pinch
of salt 1/3 cup organic shredded coconut (optional)
Roasted Fennel and Zucchini Soup For the soup: 4 medium sized zucchini, sliced in half 2 fennel bulbs, cut in half 1 cup new potatoes, cut into bite sized pieces 1 onion, cut into quarts 4 cloves
of garlic 3 cups vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste For garnish (optional): a
tablespoon of chopped nuts per bowl (hazelnuts or
walnuts) fennel frond pesto drizzle
of olive
oil
2 cups flat leaf parsley, chopped 1/4 cup mint, chopped 1/2 red onion, diced seeds (arils)
of one pomegranate 1/3 cup
walnuts, crushed 3
tablespoons olive
oil 2 - 3
tablespoons of lemon juice 1/2 teaspoon sumac 1/8 teaspoon allspice salt and pepper, to taste
In a large bowl, mix the chicken, quinoa, chopped
walnuts, balsamic vinegar, a
tablespoon of olive
oil, and basil together.
Nutty Crunchy Topping 1/2 cup
walnuts 1/2 cup pecans 1
tablespoon coconut
oil Dash
of cinnamon Pinch
of salt
Adapted from Marie Simmons» cookbook, «The Amazing World
of Rice» 1 teaspoon olive or other vegetable
oil 1/2 cup
walnut halves 2
tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable
oil 2
tablespoons fresh lemon juice 1
tablespoon tamari or soy sauce 1
tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directions.
Red Rice and Broccoli Salad with Lemon Dressing and Tamari
Walnuts Adapted from Marie Simmons» cookbook, «The Amazing World
of Rice» 1 teaspoon olive or other vegetable
oil 1/2 cup
walnut halves 2
tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable
oil 2
tablespoons fresh lemon juice 1
tablespoon tamari or soy sauce 1
tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directions.
(her's would be about 16 slices)----(very thin slices) my Nutritional Facts on her recipe cutting her loaf into 8 slices is 496 calories per slice for the whole loaf is 3,975 calories 1-3/4 cups all - purpose flour (cal 770) 1-1/2 cups sugar (cal 1161) 1 teaspoon baking soda Cal 0 1/2 teaspoon salt cal 0 2 eggs cal 142 2 medium ripe bananas, mashed (1 cup) cal 164 — 200 1/2 cup canola
oil cal 990 1/4 cup plus 1
tablespoon buttermilk cal 26 1 teaspoon vanilla extract cal 12 1 cup chopped
walnuts cal 720 with no
walnuts 3255 cal 406.8 per slice with no
walnuts and the (
oil substitute with applesauce) 2315 cal 289 per slice with no
walnuts and the (
oil substitute with applesauce) and the (sugar substitute with 1 1/2 tsp
of stevia) 1154 cal 144 per slice»
4 slices rye bread, torn into small pieces 3
tablespoons olive
oil 1/2 teaspoon kosher salt plus more to taste 1/2 teaspoon black pepper plus more to taste 1/2 cup
walnut halves 2 Pink Lady apples, cored and sliced into rings 1 ounce shaved white cheddar 3 scallions, thinly sliced 1
tablespoon parsley, roughly chopped 1
tablespoon minced chives juice
of 1 lime
1/4 cup extra virgin olive
oil (optional variation: substitute hazelnut or
walnut oil for 1
tablespoon of the olive
oil)
Assorted nuts — any blend
of peanuts, cashews,
walnuts, pine nuts, hazelnuts, Macadamia nuts, pecans or whole almonds (1 pound) Sea salt (1
tablespoon + 2 teaspoons) Fresh rosemary (A few sprigs) Cayenne (1/2 teaspoon) Organic cane sugar, sucanat or coconut sugar (2 teaspoon) Butter, grass - fed, or coconut
oil (1 - 2
tablespoons)
2 granny smith apples 2 pears Juice
of a lemon A bag
of baby spinach 2 beetroot A couple
of handfuls
of walnut pieces A block
of feta light (optional) 2
tablespoons walnut oil 2
tablespoons white wine vinegar 1/2
tablespoon fresh thyme leaves 1/2 clove garlic Pinch
of sugar
ingredients APPLES: 4 Granny Smith apples (cored, sliced) 3
tablespoons ghee (melted) 1 teaspoon pure vanilla extract 1
tablespoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup coconut sugar CRUMBLE: 3/4 cup almond flour 1/2 cup unsweetened coconut flakes 3/4 cup chopped
walnuts 1/2 cup chopped pecans 2
tablespoons chia seeds 1
tablespoon ground cinnamon 2
tablespoons melted coconut
oil 2
tablespoons honey Pinch
of sea salt
Ingredients: creamy sweet pea pesto filling: 1 garlic clove, chopped 1 2/3 cups fresh English peas, boiled and drained (if using frozen, thaw), divided 2 1/2
tablespoons chopped
walnuts 1/3 cup extra virgin olive
oil 2
tablespoons grated Parmesan 2/3 cup mascarpone, softened 1 large egg yolk, room temperature zest
of 2 lemons salt and pepper to taste ravioli dough: 2 cups all purpose flour, plus more for dusting 1/2 cup semolina flour, plus more for dusting 1/2 teaspoon salt 2 large eggs, room temperature 1/4 -1 / 3 cup water
2 cups rolled oats 1/2 cup chopped
walnuts, toasted 1/4 cup pepitas (hulled pumpkin seeds), toasted 1/4 cup hazelnuts, toasted 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground clove pinch
of fine sea salt 1 egg 2 cups almond milk 1/4 cup pure maple syrup 1 teaspoon pure vanilla extract 2 ripe pears, diced 1
tablespoon coconut
oil, melted, plus more for greasing pan
1
tablespoon saffron strands 4
tablespoons warm milk 1
tablespoon each
of almonds,
walnuts, cashews, peanuts, and raisins 1 teaspoon poppy seeds 1 cup coconut milk (see recipe, here) 1 1 - inch piece
of ginger, peeled and minced 10 cloves garlic 1 small green papaya, peeled, seeds removed, and diced 1/2 teaspoon each powdered nutmeg and mace 1
tablespoon coriander powder 1
tablespoon cumin powder 6 fresh red chiles, such as serranos, stems removed 2 cups yogurt Salt to taste 4 pounds lamb shanks, chopped with a cleaver into 1 - inch long sections 4 teaspoons ghee (recipe here) or vegetable
oil 2 large onions, finely chopped
List
of ingredients: 1/2 cup chia seeds (soaked) 2 eggs 1 cup shredded coconut 1/2 cup blueberries 1 cup strawberries 1
tablespoon of organic nut butter 1
tablespoon of organic maple syrup or agave nectar 1/4 cup
walnuts 1 teaspoon
of coconut
oil 2 serve Method: Combine soaked chia seeds, eggs and shredded coconut...
When making this recipe for the holidays, Grey suggests topping the dish with spinach leaves and red bell peppers for a hit
of festive color, then drizzling with 1 to 2
tablespoons walnut oil before baking to prevent the veggies from drying out.
-- 1 cup
walnut — 1 cup almond — 18 - 20 pieces dates, pitted — zest
of 1 orange and juice
of 1/2 orange — 2 - 3 drops Lecker's orange
oil (optional)-- 2
tablespoons cacao nibs — 2
tablespoons hemp protein powder — pinch
of salt
1 3/4 cups almond or soy milk 1
tablespoon apple cider vinegar 1/4 cup
of water 2 teaspoons vanilla extract 1/4 cup unsweetened apple sauce (or sunflower
oil) juice and zest
of 1 lemon 1 cup coconut sugar, plus 1 teaspoon for the pan 1 cup
of sifted spelt flour (white) 3/4 cup whole spelt flour 1/4 cup whole rye flour 1/3 cup potato starch 1 heaping teaspoon baking soda 1 heaping teaspoon baking powder 1 teaspoon ground cinnamon pinch
of salt 15 small pears 1/3 cup chopped raw
walnuts 1/3 cup chopped dark chocolate
Sprinkle 2
tablespoons of walnuts over each stack, then drizzle with herb
oil.
Ingredients crust 1 1/2 cups
walnuts pinch
of salt 1/4 teaspoon cinnamon 1
tablespoon maple syrup 1
tablespoon coconut
oil solid or liquid
Ingredients for the dough: 225 g white wheat flour 150 g active white wheat flour sourdough starter 100 g
walnut milk (or any other milk
of your choice) 1
tablespoon rum 1
tablespoon honey (I used acacia honey which has quite neutral taste, you could also use floral honey) 35 g fat (I used 12 g
of butter and 2
tablespoons of lemon peel infused olive
oil that tastes like a liquid lemon peel:) 4 g fine sea salt Ingredients for the filling: 150 g ground
walnuts 200 g apple sauce 1
tablespoon rum 1
tablespoon honey Other: 10 ice cubes for steam during the bake
For the basil pesto 2
tablespoons of pine nuts (substitute with
walnuts if you're on a budget) 2 cups loosely packed basil leaves 1 garlic clove, peeled 1/2 small avocado 3
tablespoons olive
oil
If you opt for a smoothie, add a couple
of scoops
of protein powder to your fresh or frozen fruit; add healthy fat with a
tablespoon or two
of extra virgin coconut
oil, half an avocado or some crushed
walnuts — fat slows gastric emptying which helps the smoothie «stick to your ribs» longer; and consider sources
of fiber like chia, hemp, or flax seeds — which also act to «time - release» the carbs in the smoothie.