To nourish dry skin add 2 - 3
teaspoons of almond oil.
Never been disappointed in the least by any of your recipes, they've even conquered my boyfriend who's a die - hard meat - addict, so thank you so much for helping me to get him there, slowly...;) And by the way, he hates it when the peanuty / almondy flavor is too strong, which is kind of the point in a pad thai, so I tweaked your recipe a bit by replacing the peanut butter by one avocado and a few
teaspoons of almond butter, it made the trick in terms of texture and met the overwhelming approval of everyone around the table!
I made these again, but instead of the coffee, I added 2
teaspoons of almond extract and 1 teaspoon of vanilla because my Mom had a really good chocolate recipe which had almond extract and I really liked it.
This is chocolate Shakeology mixed with 1 cup skim milk, 1 cup frozen blueberries, and 2
teaspoons of almond butter.
Last night I mixed in 2
teaspoons of almond extract, some almonds a little orange peel, and a cut up block of cream cheese!
1 egg, lightly beaten 1/2 cup of maple syrup 1 ripe bananna, smashed 2 teaspoons of vanilla 1
teaspoon of almond extract 1 cup of almond or coconut milk (unsweetened)
In a small bowl, toss sunflower kernels with 1
teaspoon of your almond milk and 1 teaspoon of your curry powder.
If I were doing that I might increase the vanilla a tad... or maybe even add
a teaspoon of almond flavoring.
Spoon 1
teaspoon of almond filling onto the middle of each tart and spread it out slightly, leaving the marmalade visible around the edges of the tarts.
Adding 1/2
teaspoon of almond extract greatly enhances this lovely cake.
Sprinkle 2
teaspoons of almonds and a dash of cinnamon on top.
I think vanilla would taste great in these, maybe add 1 tablespoon of cocoa powder and an extra
teaspoon of almond milk if you need it.
I also used coconut oil instead of butter, along with a handful of flax seeds,
a teaspoon of almond butter, and a tlbs of mango syrup as my raw honey was coming to an end... Taste awesome!
- Add 1/4 to 1/2
teaspoon of almond or peppermint extract for a flavor twist.
Add in the sugar, baking powder, salt, vanilla extract and 1
teaspoon of the almond extract and beat well.
Take your classic bowl of oats to the next level by adding a scoop of chocolate - flavored protein powder and one
teaspoon of almond butter.
1 tablespoon of Garbanzo Bean (Chickpea) flour 1 teaspoon of Turmeric 1 teaspoon of Raw Honey 1 teaspoon of Pure Lemon juice 1 teaspoon of Organic Olive oil 1 teaspoon of 100 % Aloe gel or juice 1
teaspoon of Almond Milk (or more as needed)
Protein Salad: Toss 2 cups lettuce, 1 cup chopped raw vegetables, 1 hard - boiled egg, 2 teaspoons of raisins and 2
teaspoons of almonds.
Massage the mixture of one
teaspoon of almond oil and one teaspoon of lemon oil on the lips regularly for 2 minutes.
but with the other half I rolled out the dough and sprinkled 1
teaspoon of almond extract over the dough and kneaded it in.
Substituting almonds for the walnuts in the crust and replacing the tablespoon of vanilla with
a teaspoon of almond extract plus a tablespoon of water.
When cookies are completely cool, dollop 1
teaspoon of almond butter onto half of the cookies and top with the remaining cookies to form sandwiches.
Since I've been on an almond kick lately, this time I decided to replace some of the coconut with almonds (about 3 ounces) and added
a teaspoon of almond extract in addition to the vanilla.
Not exact matches
Cheese Base 1 cup nuts — cashews,
almonds, or macadamia 2 tablespoons olive oil 3 tablespoon freshly squeezed lemon juice 3 - 4 tablespoon non-dairy acidophilus 1
teaspoon raw honey 1 garlic clove pinch
of salt
Gingersnap Cookies 2 cups ground raw
almonds — preferably soaked and dehydrated 1/2 cup sprouted pecan butter or
almond butter 1/4 cup plus 2 tablespoons raw honey or another sweetener 3
teaspoons ground ginger or more to taste 1
teaspoon vanilla extract pinch
of sea salt — optional
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens
of choice 1/2 cup fresh cranberries
Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper
Almond Butter Sauce 1/2 cup
almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper
almond butter 3/4 cup purified water juice and zest
of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2
teaspoon ground cinnamon 1/2
teaspoon ground coriander 1/4
teaspoon ground cumin 1/4
teaspoon ground nutmeg seeds
of 1 cardamom pod 1/4
teaspoon hot pepper flakes
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)
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.
3/4 cup unsweetened
almond milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1
teaspoon baking powder 1
teaspoon baking soda 1/2
teaspoon salt 2
teaspoons ground cinnamon 1/2
teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive oil 2
teaspoons vanilla extract zest
of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped
This mixture is very dry with just 4
teaspoons tahini, I make the classic ones all the time but they have 2 tablespoons
of coconut oil and
almond butter.
Crust 1 cup
almonds — soaked overnight 1/2 cup cashews — soaked for 4 hours 1/4 cup coconut flakes 1/2 cup soft dates — pitted, more if needed 1
teaspoon vanilla extract pinch
of sea salt
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2
teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered
almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
2 cups
of pumpkin, chopped 1 red onion, chopped 1 cup freshly ground flax meal 1 cup
almond meal 2 cups water 2 tablespoons nutritional yeast 2
teaspoons garlic powder 1/2
teaspoon cumin powder
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 don't measure anything, but rough estimates are half an orange, half a cup
of frozen Wild Blueberries, small handful
of frozen cherries and frozen cauliflower, a big medjool date, frozen spinach, about a tablespoon
of peanut butter, a
teaspoon of hemp seeds, a collard green, a few slices
of zucchini, a celery stalk, sprinkle
of cinnamon, and
almond milk to blend.
Ingredients Crust -1 large head
of cauliflower -1 / 2 cup
almond meal -1 / 2 cup gluten free all purpose flour -1 tablespoon extra virgin olive oil -1 1/2
teaspoons baking powder -1 tsp salt -1 / 4
teaspoon black pepper (it would be great to add in herbs into the crust like fresh rosemary and thyme!
4 to 6 big handfuls
of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2
teaspoons fine - grain sea salt 1 medium orange, zest and juice 1 shallot, chopped 1/3 cup Parmesan, freshly shredded 1 tablespoon white wine vinegar 1/2 cup good quality olive oil a couple big pinches
of salt 1/2 cup Spanish
almonds, or toasted regular
almonds 1/2 cup goat cheese, crumbled
You would also need to add around 2 heaped
teaspoons of baking powder as
almond meal has no raising agent.
Third — Scrape the
almond mixture into a shallow bowl and add the panko and a few
teaspoons of Nielsen - Massey Madagascar Bourbon Pure Vanilla Sugar and mix it up until it's fully combined.
3 cups soaked cashews (soaked for 3 hours in water) don't soak any longer 1 1/2 cups
almond milk I cup fresh lime juice 2
teaspoon packed lime zest 3/4 cup agave or maple syrup 1
teaspoon vanilla A pinch or two
of salt 3 tablespoons lecithin 3/4 cup coconut oil or coconut butter
Cheesecake Stuffed Strawberries Yield: 10 - 12 strawberries (depending on size) Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients: 1 pound large strawberries 8 ounce block cream cheese — softened 3 — 4 tablespoons powdered sugar (depends on how sweet you want the filling) 1
teaspoon vanilla extract (or use
almond, lemon, etc.) Graham cracker crumbs Source: Inspired by pictures seen on Pinterest Directions: Rinse strawberries and cut around the top
of the strawberry.
You may need to add a
teaspoon or two
of almond milk if batter is way too thick.
ingredients: for the cake: 4 tablespoons (55 grams) unsalted butter, softened 3/4 cup (150 grams) granulated sugar 1
teaspoon cinnamon 1/2
teaspoon ginger 1/4
teaspoon nutmeg zest
of 1 orange 2 eggs 1 cup (120 grams) flour 1 1/2
teaspoons baking powder 1/4
teaspoon salt 1/3 cup (32 grams)
almond flour or finely ground
almonds 1/2 cup (120 grams) milk
Cashew Bread Ingredients (makes 1 large loaf, or two small loaves) • 3 cups
of raw cashews (organic if possible; unsalted) • 3/4
teaspoon of baking soda • 1/2
teaspoon of sea salt • 3 eggs, separated • 1/2 tablespoon
of apple cider vinegar (or lemon juice) • 1 cup
of greek yogurt (or non dairy yogurt for vegan) • 1/2 cup
of almond milk (applesauce or apple juice will work) • 1/2
teaspoon stevia • 2 tablespoons agave nectar
2 cups blanched
almond flour 2 tablespoons coconut flour 1/4 cup golden flaxseed meal 1/4
teaspoon kosher salt 1 1/2
teaspoons baking soda 5 (1/4 cups)
of chia gel 1/4 cup coconut oil (melted) 1 tbsp
of xylitol 1 tbsp apple cider vinegar
1 1/4 cups
of All - Purpose Flour (King Arthur Flour is preferred) 1 cup
of whole wheat flour (again KAF) 1.5
teaspoon of ground cinnamon 1/2
teaspoon nutmeg 1
teaspoon salt 1
teaspoon baking soda 1/2
teaspoon of baking powder 1 cup
of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup
of unsweetened applesauce 1/2 cup
of light brown sugar 1
teaspoon vanilla extract 2 cups
of shredded carrots (I used organic) 1/2 cup
of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or
almonds) or just leave it plain.
2 ripe bananas 1/3 cup
of vanilla, lemon or plain Chobani 1 cup
of vanilla
almond milk 1/4 cup
of white sugar 1.5
teaspoons baking soda 1.5
teaspoons of vanilla extract 2 lemons zested Juice from one lemon 3/4 cup
of cooked quinoa 1 cup
of all - purpose flour (I used King Arthur) 1 cup
of whole wheat flour (I used King Arthur) 1 - 2 cups
of freshly washed blueberries (tossed in some flour to coat)
3/4 cup
of Greek yogurt (I used plain Chobani) 1/3 cup
of maple syrup or honey 1/4 cup
of sugar 3 room temperature eggs 1
teaspoon of vanilla extract 1.5 cups
of all - purpose flour (I used King Arthur) 2
teaspoons of baking powder 1
teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4
teaspoon salt 1/2 cup
of unsweetened applesauce (I used a peach / apple) 1 3/4 cup
of pitted, chopped (roughly) fresh cherries 1/4 cup
of toasted slivered or sliced
almonds.
1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1
teaspoon pure
almond extract 2
teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4
teaspoons baking powder 1
teaspoon baking soda 1/2
teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple
of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)
(I used 1.5 cups
of whole
almonds, 2 tablespoons coconut flour, 1/4 cup
of whole flaxseeds, 1/4
teaspoon salt, 1.5
teaspoons baking soda, 5 large eggs, 1/4 cup coconut oil, 2 packets
of stevia, and 1 tablespoon
of apple cider vinegar in the Magic Loaf Pan.)