Sentences with phrase «toast extra nuts»

Not exact matches

It contains subtle notes of cocoa and toasted nuts and delivers a naturally sweet and rich taste without the extra help of flavors such as sugars or even creamer.

Apricot, toasted almonds, extra virgin olive or nut oil for flavor and texture...

For extra crunch and texture, I like to add toasted nuts or pan-roasted potatoes to my Kale Caesar Salad.

Ingredients - 4 oz of fresh basil, stems removed - 3 cloves of garlic - 1/3 cup Parmesan - 1/2 tsp salt (more to taste)- Juice of quarter of a lemon - 1/4 cup extra virgin olive oil - 2 tablespoons toasted pine nuts (optional) What to do 1) Pulse all of the ingredients in a food processor until smooth.

Enjoy these traditional stewed fruits with the coconut cream for a delightful and cosy dessert, or make extra of the stewed fruits to eat as a snack with yoghurt and toasted nuts and seeds, or if you really can't give it up just yet, spooned over your morning granola.

Parsley Pesto 2 handfuls flat - leaf parsley, leaves picked 3 tbsp pine nuts or nuts of choice, toasted 3 tbsp grated parmesan cheese 3 tbsp extra virgin olive oil sea salt & freshly ground black pepper, to taste

We start off by giving our golden, delicious, nutrient rich cashews a quick little toastin» in the oven — toasting your cashews before blending helps to give your nut butter and incredible rich and totally decadent depth of flavour so although I say it's totally optional I beg you, please don't skip this step people, 5 - 10 minutes will make the world of difference to the flavour of your cashew butter, trust me — it's absolutely, 100 % worth the few extra minutes.

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

Goat Cheese Pizza with Sun Dried Tomatoes & Pine Nuts is a delicious blend of fresh garlic, caramelized sun dried tomatoes, creamy goat cheese, mozzarella, toasted pine nuts, and extra virgin olive Nuts is a delicious blend of fresh garlic, caramelized sun dried tomatoes, creamy goat cheese, mozzarella, toasted pine nuts, and extra virgin olive nuts, and extra virgin olive oil.

If you want to make this extra impressive, toss the nuts with an egg white and some cinnamon and oven - toast them for about ten minutes, just until they get crunchy.

Mix fresh greens with your favorite chopped veggies like red onion, carrots, cucumbers, and tomatoes, then other toppings such as toasted nuts, fruits and cheese, and top with shredded leftover chicken for extra protein.

1 medium - large zucchini, sliced into paper thin coins 2 small fennel bulbs, trimmed and shaved paper - thin 2/3 cup /.5 oz / 15g loosely chopped fresh dill 1/3 cup / 80 ml fresh lemon juice, plus more if needed 1/3 cup / 80 ml extra virgin olive oil, plus more if needed fine grain sea salt 4 or 5 generous handfuls arugula Honey, if needed 1/2 cup / 2 oz / 60g pine nuts, toasted (I used almonds) 1/3 cup / 2 oz / 60g / feta cheese, crumbled

Pomegranate seeds and toasted pine nuts add an extra sweet and crunchy note to this dish and merry all the flavours just beautifully.

1/2 cup diced toasted hazelnuts (or other favorite nuts) 1 pound beets, peeled 1 pound butternut squash, peeled Tops (greens only) of 3 or 4 green onions 1/4 cup diced cilantro, plus more for garnish 2 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar 1 tablespoon honey maple syrup 2 teaspoons spicy brown mustard Dash of cinnamon Salt and pepper to taste

I didn't use any pine nuts in mine, but made two different versions with each of the balls — one with zaatar and extra garlic mixed into the cheese and toasted sesame seeds around the exterior, and one with sun - dried tomatoes and liquid smoke mixed in with the cheese and basil around the exterior.

1 1/2 tablespoons fresh lemon juice big pinch of salt 1 small shallot, chopped 3 tablespoons extra virgin olive oil 1/4 cup pine nuts, toasted, and coarsely chopped

For any vegan / vegetarian people, I love this Chickpea Flour Flatbread with New Potatoes and Basil by Dolly And Oatmeal, I think that it would go perfectly with some fresh leafy salads to share around, and perhaps topped with some toasted almonds and pine nuts for extra protein, too.

I didn't do this, but next time I would add some toasted nuts of some kind — chopped walnuts or sliced almonds — for extra crunch.

And then, if you are me, for extra crunch, you would add some toasted hazelnuts because I can't resist adding nuts to anything.

I think I'll add toasted walnuts or pine nuts for that extra crunch.

Tid - Bits: Feel free to toast the nuts before grinding / chopping for an extra layer of flavor.

After tossing with pasta (see note), add the capers if using and toss through, season to taste with additional salt and pepper, and garnish with toasted pine nuts and a drizzle of extra virgin olive oil if desired.

(for an extra surprise, sprinkle in some toasted pine nuts)

I topped with some organic arugula mixed with olive oil, salt and pepper, a little shaved parmesan and some extra toasted pine nuts.

This salad makes a great side or light dinner, but you can of course always add some vegan feta cheese, grilled tempeh or toasted walnuts and pine nuts to turn this into an extra filling main dish.

28 oz / 8oo g canned chickpeas 3 garlic cloves, peeled 4 tablespoons tahini juice of 2 lemons 2 teaspoons sea salt extra virgin olive oil, for drizzling 1/2 cup (2 oz / 50 g) pine nuts, toasted

for the sunflower seed sauce: 1/4 cup of sunflower seed butter (feel free to sub any nut or seed butter you have on hand) 1 clove of garlic, minced 1 red chili, seeded and minced 2 tablespoons of tamari (or low sodium soy sauce) 1 tablespoon of toasted sesame oil 1 teaspoon of ginger, peeled and minced 2 tablespoons of lime juice (the juice of one lime) 3 - 4 tablespoons of water a pinch or two of red pepper flakes, if you want extra heat

Once it's set in the fridge for at least an hour, top with fresh fruit or toasted nuts for some extra texture and flavor.

2 cups white quinoa, rinsed well 4 scant cups water 1 teaspoon salt a few splashes of extra virgin olive oil 3 - 4 medium / large potatoes, cut into 1 / 2 - inch dice 1 large yellow onions, chopped 1 clove garlic, chopped 1 cup toasted nuts (walnuts, pine nuts, etc) 1 - 2 cups lightly cooked asparagus, cut into 1 / 2 - inch segments

Recipe and photo by Emma Frisch Prep Time: Less than 5 minutes Yield: 1/3 cup Allergens: dairy, eggs For extra crunch and texture, I like to add toasted nuts or pan-roasted potatoes to my Kale Caesar Salad.

To assemble the toast, spread on the nut butter, drizzle with chia jam and top with fresh berries, toasted coconut and an extra sprinkle of cinnamon

Topped with the toasted pine nuts, chopped parsley, and an extra sprinkle of sumac, this simple, flavorful dish comes together in under half an hour for you to enjoy!

If you do add toasted nuts and seeds, toss them afterwards with a little bit of extra virgin olive oil and nutritional yeast.

1 - inch thick watermelon slices, rind removed 2 tablespoons extra virgin olive oil 1 tablespoon white balsamic vinegar Sea salt and pepper to taste 5 ounces arugula or rocket lettuce 1/2 cup crumbled goat cheese 1/4 cup toasted pine nuts 5 fresh basil leaves, chopped

* For a dairy free / paleo version, swap the goats cheese for extra toasted nuts, some chopped boiled eggs or just leave out entirely.

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

package kelp noodles ● 2 cups fresh basil ● 1/4 cup toasted walnuts or pine nuts ● 4 Brazil nuts * ● 2 cloves roasted garlic ** ● 1/2 cup Parmigiano Reggiano ● 1/2 lemon ● 1/2 cup Extra Virgin Olive Oil ● 1/4 tsp.

Drizzle garlicky arugula cream over both servings, and garnish with toasted pine nuts and extra arugula.