200g millet 4 tbsp extra virgin olive oil, plus extra to serve Half a cucumber, peeled, deseeded and very finely diced 1 large bunch parsley, finely chopped 1 large bunch mint, finely chopped Juice of 1 lemon 1 small red onion, finely chopped 4 tomatoes, deseeded and finely diced 2
tbsp chopped pistachios 1⁄2 tsp ground allspice 500g mixed heirloom tomatoes, halved or quartered according to size, to serve
70 per cent cocoa solids), finely chopped for the cake: 1 1/2 cups all - purpose flour 1 1/2 tsp baking soda 1/2 tsp fine sea salt 1 1/2 tsp instant espresso powder 3/4 cup unsweetened cocoa powder 1 1/2 cups dark brown sugar 1 1/2 cups hot water, from a recently boiled kettle 6 tbsp coconut oil 1 1/2 tsp apple cider vinegar or white wine vinegar 1 tbsp edible rose petals 1
tbsp chopped pistachios 1 x 8 - inch round springform cake pan
Not exact matches
1 bunch organic broccoli 3/4 cup raw
pistachios 2 cups vegetable broth 2 cloves garlic,
chopped 1
tbsp rice wine vinegar extra virgin olive oil ricotta cheese or plain yogurt
1
Tbsp (15 ml) unsalted butter, softened 2 cups (500 ml) granulated sugar 1 cup (250 ml) water 1/2 cup (125 ml) sliced almonds 1/2 cup (125 ml) pecans 1/2 cup (125 ml) coarsely
chopped unsalted
pistachios 2
Tbsp.
3/4 cup raw cashews 1/4 cup raw
pistachios, shelled 12 Medjool dates, pitted 1/4 cup shredded coconut, unsweetened 2 tsp matcha powder 1
tbsp coconut oil 1/4
pistachios,
chopped (for rolling)
Spiced Nuts: 2
tbsp finely
chopped pistachios 2
tbsp finely
chopped blanched almonds 2
tbsp finely
chopped pine nuts 1/4 cup (40g) icing sugar 1/2 tsp ground allspice 1/2 tsp ground cardamom 1 tsp ground cinnamon
1/2 cup uncooked wild rice 4 cups water 1/4 cup pomegranate seeds 1 cucumber, diced in small pieces 1 small tomato, diced in small pieces 1 small red onion, diced in small pieces 1/4 cup red bell pepper, diced in small pieces 1/4 cup
pistachios 2
tbsp fresh cilantro,
chopped 2
tbsp fresh mint,
chopped 2
tbsp olive oil 2
tbsp balsamic vinegar 1
tbsp maple syrup 1 tsp mustard salt and pepper
Ingredients 1 medium butternut squash (1 1/2 pounds) 2 medium shallots, finally
chopped 1/3 cup shelled natural
pistachios, coarsely
chopped 3 large prunes, coarsely
chopped 2
tbsp preferred cooking oil 2 tsp mint (finely shredded fresh or dried) 1 to 1 1/2
tbsp fresh lemon juice Kosher / coarse salt Cayenne pepper
1/2 head medium savoy cabbage, cut into wedges + 1 leek, split lengthwise + 2 nectarines, halved and pitted + 2
tbsp white wine vinegar + 1 tsp olive oil + 1 tsp kosher salt + 1/4 c torn mint leaves + 1/3 c toasted and
chopped pistachios
Topping 1 handful
pistachio nuts, finely
chopped fresh dill,
chopped fresh mint leaves,
chopped 2
tbsp capers, halved lemon slices olive oil
Pin It Ingredients: 2 cups Greek yogurt 2 % 4
tbsp honey 1 cup
pistachios, coarsely
chopped 1 1/4 cup strawberries, coarsely
chopped See more at thehealthiercook.wordpress.com
Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1
tbsp chia or flax seed in 3
tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4 cup toasted coconut flakes (45 g) 1/2 cup almonds / hazelnuts,
chopped (75 g) 1/2 cup
chopped pistachio (50 g) hold back 1/3 of it to top with 1/2 cup cranberries (50 g) 2
tbsp sesame seeds / poppy seeds Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2 cup white chocolate (50 g) if vegan use a vegan chocolate or leave out 1 tsp coconut oil A generous pinch of flaky sea salt
for the filling 2
tbsp ground almonds ~ 400 g (14 oz) peaches, sliced 2
tbsp demerara sugar + more for sprinkling small handful of
pistachios, roughly
chopped
Yield: One Serving, about 1 cup 1 avocado 4 drops alcohol free stevia juice of one lime 1/2 cup cucumber, roughly
chopped 18 - 24 fresh mint leaves 1/8 tsp lime zest teensy pinch of sea salt 2
tbsp melted Extra Virgin coconut oil
chopped pistachios, optional wee bit more lime zest
15g unsalted butter 2
tbsp sesame seeds: one for the tin, one for the topping 150g plain flour 1
tbsp baking powder 3 large eggs Salt and black pepper 4
tbsp extra virgin olive oil 150g Greek yoghurt 100g dried spicy chorizo, skinned and diced 12 sundried tomatoes, drained and finely diced 100g unsalted
pistachios, toasted and
chopped 15g flat - leaf parsley,
chopped
1 1/2
Tbsp olive oil 1 lg red onion, finely
chopped (1 c) 1
Tbsp sugar 1 tsp kosher salt, divided 1/2 tsp freshly ground black pepper, divided 2
Tbsp water 1
Tbsp balsamic vinegar 1 c Arborio rice 4 1/2 c low - sodium chicken broth, divided 4 c Roasted Butternut Squash 1 oz soft goat cheese 1/4 c unsalted, dry - roasted, shelled,
chopped pistachios 1/4 c fresh mint, thinly sliced
Ingredients you will need 1 large carrot, grated 1 Granny Smith apple, grated 80 g (2 cups) rocket, washed and dried 40 g (1 cup) baby spinach leaves, washed and dried 1 red capsicum, roughly diced 120 g (1 cup) cherry tomatoes, halved 1 large avocado, peeled, pitted and cubed 60 g (1/2 cup) goji berries, plus extra to serve 3
tbsp pumpkin seeds, plus extra to serve 3
tbsp sunflower seeds, plus extra to serve 3
tbsp almonds 70 g (1/2 cup) shelled
pistachios 30 g (1 cup) coriander leaves,
chopped chilli flakes, to taste
Serves 8 Half Box Quinoa 6 Large Beets, peeled 2 cups
Pistachios 1 handful fresh mint,
chopped 6
Tbsps Olive...
For the terrine 500 ml fresh chicken stock 20g butter 2 banana shallots, finely
chopped 1 small garlic clove, crushed 3 tsp fresh thyme 200g skinless, boneless chicken thighs, trimmed and diced 300g chicken breasts, diced 200g pork mince 150g
pistachio nuts Handful
chopped parsley leaves 1
tbsp tarragon,
chopped 2 lemons, finely grated zest only 1 egg, lightly beaten 350g rindless, smoked streaky bacon 40g dried sour cherries