Sentences with phrase «toasted nuts or seeds»

The kale and roast aubergine base are lovely taste, texture and colour wise but you can add all sorts of things such as spring onion, crispy bacon, figs, toasted chick peas, any type of toasted nuts or seeds you have in the house.

The relatively simple concoction is then ready for whatever toppings you have on - hand: more banana, other fruit, homemade vegan granola, toasted nuts or seeds, or a drizzle of maple syrup.

The relatively simple concoction is then ready for whatever toppings you have on - hand: more banana, other fruit, homemade vegan granola, toasted nuts or seeds, or a drizzle of maple syrup.

supergreen #whole30 pesto makes 1 cup ingredients + 1 cup herb leaves, packed (basil, cilantro or parsley) + 1/4 cup toasted nuts or seeds (pine nuts, pumpkin seeds or almonds) + a pinch salt + 1/4 C — 1/2 C water

A finishing touch of fresh herbs and toasted nuts or seeds adds fresh flavor and nice crunch.

Try: fresh herbs, toasted nuts or seeds, croutons, crushed Mary's crackers, parsnip (or other vegetable) crisps, herb oil, sliced green onions, roasted vegetables, roasted chickpeas, poached egg, sausage, bacon, cheddar cheese.

Here are some optional add - in ideas, if you happen to have them on hand: quick pickled onions, your favorite sauce or dressing, toasted nuts or seeds.

Toast the nuts or seeds and the coconut flakes in a small pan for about three minutes.

To toast nuts or seeds, place them in a dry skillet over medium - low heat.

Not exact matches

I usually soak oats in water or kefir and then add coconut milk, toasted desiccated coconut, seeds, cinnamon, blueberries, nut butter, cacao powder or anything else I can find.

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.

As variations, you can add cocoa nibs, dried coconut, dried fruit, hemp hearts, maca powder, sesame seeds, toasted rolled oats or quinoa flakes, different grain puffs, chia or flax seeds, and various nut butters.

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

I generally use dried cranberries and or some toasted nuts to add tang and crunch, but this time I went with the pomegranate seeds.

I like to toast nuts and seeds either on a baking sheet in a 300 °F oven until fragrant or in a cast iron pan until fragrant.

This simple toasted muesli recipe is the perfect breakfast on its own, but also great as a topping, tasty little snack or protein boost on your salad.For this simple toasted muesli recipe, I have chosen loads of different seeds and nuts.

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.

I'm mainly having GF toast and peanut butter with a small smoothie or coconut yogurt, collagen peptides and fruit, nuts and seeds.

I do a range of permutations to satisfy both — e.g., whole grain toast with nut or seed butter, smoothies with some rolled oats or quinoa thrown in to the mix, and scrambled eggs rolled up in a whole wheat tortilla.

1 can chipotle chiles in adobo (or 1/2 cup chipotles rehydrated in wine vinegar) 1/4 cup tomato paste 8 cloves garlic 2 tablespoons cider vinegar or lime juice 1 cup grated Parmesan or romano cheese 1 cup pumpkin seeds (pepitas) or piñon nuts, toasted 1 cup canola oil

Another idea if you don't want to add onions but want a little crunch is top it with some toasted walnuts or pecans or I even use a trail mix that has a combination of sunflower seeds, pepitas, dried cranberries and nuts.

Variation: Though they're a bit pricier, pine nuts (lightly toasted on a dry skillet) can be used in place of the sunflower or pumpkin seeds.

Stir chopped basil, cucumber, green onions, olives, toasted pine nuts or sunflower seeds, and optional black beans into the rice mixture

there's nothing better than toasted seeds and nuts:) my favorite fall comfort foods must be curry (full of veggies and coconut milk) with rice OR pumpkin coconut milk soup with a fat pumpkin seed oil drizzle.

1/3 cup toasted pine nuts OR 1/3 cup toasted sunflower seeds (toast on a flat baking pan for 15 minutes at 250 degrees)

If you prefer, you could use spinach in place of the kale, and garnish it with some lightly toasted pumpkin seeds or other nuts in place of the pine nuts.

Im always up for adding more nuts / seeds, so perhaps some salted roasted almonds or pine nuts, or some toasted pumpkin, sunflower or sesame seeds.

Outside of measuring the ingredients all you have to do is toast the oats and seeds (or nuts).

It's filled with the warm, nutty taste of chopped toasted walnuts paired with tart cranberries, sweet pears and just a handful of white chocolate chips making it perfect for this month's Twelve Loaves challenge of using nuts, seeds or grains in a bread.

Try yogurt and fruit, nut butter and toast or a veggie smoothie with flax or chia seeds.

(Meat Topping) 2 tbsp olive oil 3 medium onions, finely chopped 1 1/2 lbs lean ground lamb or beef 2 large tomatoes, peeled seeded, chopped, and drained 3 tbsp tomato paste 1/3 cup finely chopped flat - leaf parsley 2 tbsp finely chopped mint 1/4 cup pine nuts, lightly toasted 1 tbsp Pomegranate Molasses (reduce unsweetened pomegranate juice to by two - thirds) 1 tbsp freshly squeezed lemon juice 1 1/2 tsp mixed spices (2 parts allspice, 1 part cinnamon, coriander, cloves, and cumin) salt, pepper, and red pepper to taste

Serve with sour cream, cashew cream, chutney, etc., a generous drizzle of maple syrup, and a sprinkle of toasted pumpkin seeds or nuts.

Filling, topping, and garnish of your choice (I like vegan sour cream, cashew cream or a jam / chutney for the filling, maple syrup over the top, and a garnish of toasted pumpkin seeds or nuts, but the sky's the limit!)

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!

Try a bowl of oatmeal with berries and nut butter, avocado toast with pumpkin seeds or an egg with whole grain toast and vegetables.

Anon - I often use toasted pumpkin seeds or sunflower seeds in pesto when I'm cooking for people with nut allergies.

Chopped toasted nuts are nice, such as hazelnuts, as are seeds or fresh herbs.

Sprinkle fresh herbs, seeds or toasted nuts and you will get an impressive dish that everybody will enjoy.

Choose from fresh - daily soups and salads — many wheat - free and vegan — such as our kale salad with fresh apples and toasted nuts, or our hearty lentil salad with roasted squash and pumpkin seeds.

Choosing a nut or seed butter as a healthy snack along with a delicious carbohydrate, like apple slices or whole grain toast, will satisfy cravings and keep your hangry outbreaks at bay.

- Top with toasted pine nuts, sesame seeds and serve warm over brown rice or quinoa for a complete meal!

leaves) * 2 small green capsicum (seeds removed) * 2 Lebanese cucumbers * 1 - 2 green chilli (seeds removed) * 200g baby spinach leaves * 20g of basil leaves * 20g of continental parsley * 2 cloves of Australian garlic * 2tsp of organic agave or maple syrup * 100g walnuts (slightly toasted) * 50g pine nuts (slightly toasted)...

1 teaspoon pine nuts 1 teaspoon sunflower seeds 1/2 cup / 2 oz / 60 g black sesame seeds 1 1/2 tablespoons natural cane sugar 1 1/2 tablespoons shoyu, tamari, or soy sauce 1 1/2 teaspoons mirin Scant 1 tablespoon toasted sesame oil 2 tablespoons brown rice vinegar 1/8 teaspoon cayenne pepper Fine - grain sea salt 12 ounces / 340 g soba noodles 12 ounces / 340 g extra-firm tofu Extra-virgin olive oil 1 bunch green onions, white and light green parts, thinly sliced

-- Toppings: chia seeds; hemp seeds; sliced fruit; chopped nuts; unsweetened, toasted, shredded coconut; sunflower, pumpkin, or any other seeds.

Pine nuts are always grossly over-priced, so I like to substitute them with toasted sunflower seeds or almonds — but any nut or seed will do!

Banish the processed food snacks and have them enjoy a bit of nut or seed butter on toast or wedges of fruit or veggies as a quick and healthy alternative.

Sprinkle fresh herbs, seeds or toasted nuts to get an impressive dish that everybody will enjoy.

I love the peanuts in this dish, but for those with nut allergies, toasted and ground sunflower or sesame seeds bring a similar richness to the dish.

6 cups cooked barley 4 cups arugula or bean sprouts 6 ounces cotija, queso fresco, or ricotta salata cheese 1 cup toasted almonds, or a mix of seeds / nuts scant 1/2 teaspoon fine grain sea salt, or to taste

To toast chopped nuts or seeds, cook in a small dry skillet over medium - low heat, stirring, until lightly browned, 2 to 4 minutes.