Sentences with phrase «toast the seeds for»

Then toast your seeds for 5 minutes.

Stir and toast the seeds for a minute or two until golden and fragrant, watching carefully to avoid burning.

We've topped it with toasted seeds for extra crunch and nutritional punch!

Toast your seeds for 3 - 4 minutes or until you hear popping sounds from the seeds and they are fragrant.

Remove from the oven and chop roughly whilst you toast the seeds for 5 - 10 mins.

I also added grapefruit pulp for an extra vitamin C kick, and lightly toasted seeds for a good dose of healthy fat to increase the absorption of antioxidants.

And if you didn't get enough out of your squash already, you can toast the seeds for a tasty, crunchy snack.

On one tray, toast the seeds for about 15 minutes, until golden and crunchy.

I also added grapefruit pulp for an extra vitamin C kick, and lightly toasted seeds for a good dose of healthy fat to increase the absorption of antioxidants.

Not exact matches

My favorite replacement for almond flour is to ground toasted sunflower seeds into a flour in the food processor.

Toast the cardamom, cumin and coriander seeds in a dry pan over medium heat for a couple minutes, until fragrant.

I switched the recipe a bit as I didn't have pine nuts or coriander leaves so I put in 1/2 tsp of ground coriander and I was going to toast pumpkin seeds for an added crunch, but I forgot to make them.

Texture is a bit like eating very tasty mud:) but I just added some toasted nuts and seeds on top for the crunch.

For recipes that do not call for the whole seeds, the cumin seed must be ground — but first, toast thFor recipes that do not call for the whole seeds, the cumin seed must be ground — but first, toast thfor the whole seeds, the cumin seed must be ground — but first, toast them.

Toast, tossing frequently, for 1 - 2 minutes, until the seeds begin to pop and become fragrant.

Add the sesame, pumpkin and chia seeds to the tray with the almonds and toast for another 5 minutes.

At the moment your roasted squash, olive (though without the olives) avocado and rocket salad, (for anyone who wants to try it page 145 of Book 1)(which we have had again tonight) is our favourite, my husband has it with slices of cooked chicken and I also add toasted sunflower and pumpkin seeds.

Using a spoon scoop out all the seeds from inside the squash, you can keep these aside and toast them with some salt and paprika for a tasty snack.

I can also get organic coconut flakes for the same low price so I toast the sunflower seeds at 350F for about 20 minutes (tossing periodically) then let them cool.

I didn't follow the instructions to an exact T but it almost didn't matter: I removed all the seeds before toasting, I didn't fry the sauce but did add olive oil to the sauce and left it sitting on a pan for about 15 min, and did not let it sit for 2 hours because it was already late by the time I wanted to use it for enchiladas!

Didn't have scallions, so went with toasted pumpkin seeds and crispy shallots from the local vietnamese grocery store for toppings!

For a little extra texture, flavour and protein, a bit of toasted soy flour and a hot «cereal» mix of quinoa, amaranth, buckwheat and chia seeds were added to the basic flour / yeast mixture, followed by extra crunch and sweetness from granola.

For this salad, feel free to use any lettuce you like and use pumpkin seeds that are either toasted or untoasted.

1 cup whole barley (hulled) 3 cups filtered water a pinch of whole sea salt a piece of kombu (2 cm long), soaked pumpkin seeds (a good handful), lightly toasted 1 cup daikon sprouts fresh basil leaves for garnish (optional)

Here's the plated ribs with scallions and toasted sesame seeds added for garnish.

1/4 toasted / activated pumpkin seeds * For a richer and more traditional aioli, replace 1/4 c of your water measure with 1/4 c olive oil - decadent and delicious!

Toasted sesame oil — Toasted sesame oil is pressed from sesame seeds that are toasted first, which accounts for its darker color and more pronounced Toasted sesame oil — Toasted sesame oil is pressed from sesame seeds that are toasted first, which accounts for its darker color and more pronounced Toasted sesame oil is pressed from sesame seeds that are toasted first, which accounts for its darker color and more pronounced toasted first, which accounts for its darker color and more pronounced flavor.

For a delicious hotslaw I will toast sesame seeds in a dry skillet and set aside.

For those of you who are staying in to carve more pumpkins, toast more seeds, watch something scary I will refuse to watch with you, I have a recipe for yFor those of you who are staying in to carve more pumpkins, toast more seeds, watch something scary I will refuse to watch with you, I have a recipe for yfor you!

Toast the sesame seeds in a dry skillet for about 2 to 3 minutes until just golden, then remove from heat.

As for the sesame seeds themselves, you can toast them quickly in a dry pan over low heat until lightly golden to bring out the flavor, or you can use them raw.

For crunch I've made my own granola or for Savoury toasted pumpkin seeds or sesame seeds before and also just chopped nuts For crunch I've made my own granola or for Savoury toasted pumpkin seeds or sesame seeds before and also just chopped nuts for Savoury toasted pumpkin seeds or sesame seeds before and also just chopped nuts too

In a blender add the chopped tomatillos, poblanos, serranos, onion, garlic, epazote leaves, parsley leaves, romaine lettuce, power baby greens, toasted anise seeds, toasted cumin, peppercorns, salt, 1 to 1 1/2 cups of chicken stock and a drizzle of extra virgin olive oil, and blend well for about 3 - 4 minutes until pureed.

If you are using raw sunflower seeds, you can toast them in this same pan for 2 - 3 minutes until lightly browned.

If you want, add a sprinkle of toasted sesame seeds over the kimchi for serving.

For the salad - 3/4 cup quinoa 1 mango, cut into 1/2 in cubes 1/4 cup roughly chopped cilantro 1 large avocado, cut into 1/2 inch cubes (note, don't cut avocado until right before use) 1 bunch kale (can sub other greens if you prefer), big stems discarded and thinly sliced 1/4 cup toasted sunflower seeds

Toast the pumpkin seeds for 2 - 3 mins.

SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!)

Drizzle a bit of toasted sesame oil and sprinkle a bit of toasted sesame seeds on your served dish and you will have yourself something that may just satisfy your craving for bibimbap until your next visit to a Korean restaurant or a food cart!

For a savory snack, try hummus on toast with sliced red pepper, a little chopped green onion, toasted sunflower seeds, a drizzle of olive oil, and a dash of salt and pepper.

For the sweet goodness, I made Streusel - topped Baked French Toast, Breakfast Grilled Cheese made with Brie and Strawberry Jam on Chocolate Chunk Bread, and Lemon Poppy Seed Shortcakes with a Greek Yogurt and Lemon Curd Filling.

Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2), sliced into sticks Carrots (1 bunch), sliced into stick — about the same size as zucchini Red onion (1 medium), sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but used.

Toast the poppy seed in a skillet for about 1 -2 minutes then whisk together all the ingredients of the dressing with the red onions to soften.

For the noodle bowls: 3 - 4 summer squash (yellow squash or zucchini work well) Toppings that I used: toasted sunflower seeds, chickpeas, heirloom tomatoes, grilled corn Other topping ideas: grilled portobello mushrooms / eggplant / peppers, grilled shrimp or chicken, fresh mozzarella or shave parmesan, quinoa or farro, the list is endless!

Toasted pumpkin seeds are delicious and really healthy but for me they hardest thing is that they are really expensive if you buy them in the store.

Boil or steam the broccoli for 3 - 4 minutes, toast the sesame seeds in a dry pan and thinly slice a spring onion.

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TOAST the caraway seeds for about 5 - 7 minutes or until the spices are aromatic and begin to take on a golden color.

The recipe is garnished with toasted nuts, but you could easily swap these for toasted pumpkin seeds.

Packed with chopped kale, roasted squash, pomegranate seeds, toasted pecans and topped with a super easy & delicious Maple Balsamic Dressing for the absolute perfect holiday salad all Fall and Winter Long!