Sentences with phrase «use lots of nuts»

Note from Jenna: I like to use lots of nuts in this, but feel free to substitute whatever you like for your own variation.

Just a question I love that all recipes are so simple... but you use a lot of nuts in a lot of recipes.

I'm by no means a raw foodist and I believe in having both raw and cooked foods, but we're using lots of nuts and seeds here with a high fat content, and at above 116 degrees those fats can start to oxidize and be denatured.

I haven't had much luck with replacement flours and I see that you use a lot of nuts in your baking.

Using lots of nuts, we also sneak in ingredients that pack up a lot of nutrition and goodness to your sweet, colorful treat.

Of course, there are plenty of ways to make gluten - free food without using a lot of nuts, however those types of recipes typically use high starch, high sugar ingredients which spike blood sugar and lack the nutrient dense compounds that nuts offer.

I know they are gluten free... is there any other way to make gluten free food without using a lot of nuts?

It's also delicious and a bit lighter than most which can use a lot of nuts in the filling.

I personally have had some problems with tree nuts, so I haven't given my son any yet (he'll be 2 next month) though I know of many women who use a lot of nut flours in making things for their young children.

my boyfriend has a nut allergy and I know countries like these use a lot of nuts in their food.

Not exact matches

I wanted to ask, you use a lot of dates nuts and maple syrup — of course an alternative to sugar so how healthy would u consider your deserts to be?

As I usually only make one lot of nut butter at a time, I've never had much experience with using the machine for 8 hours straight, although I would suspect that it would overheat during that time!

I did today, which was so awesome!!!! My blender was broken and sent back to repair, so i had to do everything manually, from smashing the sweet potato & dates, crushing the nuts (I used hazelnut) into flour (this one was hard, so finally its more like bits...), and left out for the agave syrup (was so sweet for me already), though it was lots of work but just so great!

This type of nut and seed bread is so popular at the moment and seems to be popping up on blogs everywhere so I'm sure you'll have come across similar versions on places like Green Kitchen Stories, Oh She Glows or My New Roots (three of the best blogs ever) as well as lots of paleo versions using eggs not psyllium.

I'm allergic to pine nuts and I know you use them in a lot of your salad recipes?

However, I did a simple Google search for vegan nut loaf and found several recipes (looks like a lot of them use bread crumbs as a binder).

I have a lot of dried fruit + nuts to use up, as well as what I like to call «fixings» (hemp hearts, chia seeds, etc.), so this recipe worked out well with my let's - clean - out - my - pantry endeavors!

Since vegans typically eat lots of grains, beans, nuts, spices, etc, I've always saved money buy using the bulk bins at the grocery store.

It reminds me a lot of a Latvian bread my grandma used to make called Klingers ~ which was also braided fancifully and though no apples, had raisins and nuts in it to give it the extra challenge of braiding.

I too have lots of nuts and dried fruit on the shelf that could use a little using up.

When I make nut milks, I use the pulp (which has lots of fiber and nutrition, unlike the milks themselves) by adding it to breads, waffles, pancakes — that sort of thing.

The second joy of using any nut milk made by Silk is that it's always loaded with nutrients, calcium and essential vitamins, meaning that combined with the pumpkin, you're doing your body a whole lot of good while enjoying a whole lot of yummy baked pumpkin mac and cheese.

And lots of recipes using raw buckwheat groats ground with nuts and dates as energy -LSB-...]

If you're blending fruit with a lot of seeds, such as raspberries or strawberries, you can use a fine mesh strainer (or a nut milk bag) to strain the puree.

I also love that they use coconut flour which is way cheaper than the almond flour that a lot of grain free / paleo recipes use and coconut flour is also safe to send to school in my area (most schools are nut free around here.)

I use it in lots of dishes I cook — in salads for texture, in soups to thicken, in baked products to substitute egg, in curries to enrich the mineral intake, in crackers along with other nuts and seeds, but I really...

I noticed that you do use a lot of almond butter and nuts.

I used to make truffle recipes like these with lots of nuts and seeds, but I've found I digest raw snacks like this much better by leaving those out and just using dried fruit, maybe some raw nut butter which is more ground, and some of my favorite superfoods.

This «nut nog» offers a dairy - free take on the classic holiday beverage, using cashews for creaminess, coconut milk for flavor, and lots of rum to help deal with relatives.

There are a lot of grain free rolls out there though using things like coconut flour or nut flour if that would work better for you.

To make this recipe nut free, dairy free, and gluten free we used coconut flour which absorbs a ton of liquid which is why a lot of eggs are used.

it is called «crystals lazy granola»... I use my own recipes (like yours — though I process lots of nuts and seeds as well so my kids get them without realizing it; — RRB -....

This could depend on which kind of nut butter you used, as they can vary a lot salt flavor.

I don't have time right now to respond to each of you so here is a quick synopsis: So far I have a mix of recipes, cupcakes too, some recipes contain nuts, most don't, none use bean flours (don't like them), most are potato - free - though I have found potato starch very useful in some recipes, lots are sugar - free - but not all.

I confess that I have spent lots on money on exotic - sounding / different brands of nut butters (including chocolate almond), but I an trying to make my own more (instead of buying the natural organic ones or using the but butter grinders at stores) to save some money.

And lots of recipes using raw buckwheat groats ground with nuts and dates as energy balls, raw cookies and cheesecake bases that as a grain - avoider and huge buckwheat fan I found so intriguing but if I'm honest a little horrifying.

Note that most of the recipes use lots of * nuts *.

You could stack your parfait lots of different ways, use different fruit or nuts, leave out the Greek yogurt if you don't do dairy — but be sure to try some version of this awesome combination soon!

Opt for seasonal vegetables (lots of leafy greens), fresh fruit (low GI options like berries and green apples are best), gluten - free grains (like quinoa, brown rice, buckwheat, etc.), nuts and seeds, high - quality organic and locally sourced fish, eggs, and chicken, and use coconut oil or extra-virgin olive oil in your cooking.

Dr. Greger has since clarified, including in his new book How Not To Die, that he recommends eating that salad with whole plants containing lots of fat such as nuts (also perhaps referred to as an overt source of fat as Ben put it) over using extracted oils on a salad.

For example, we recommend lots of nutrient dense fruits and vegetables, organic chicken, some fish, nuts, herbal teas, different herbs and spices to use in the delicious recipes available on the website.

Renee, I know, same here... there are a lot of nuts in the book, but many of the new recipes in the update are grain free, and I tend to use coconut flour when possible.

To replace the void if you're used to consuming lots of bread, pasta, cereals, and other carb sources... try filling that void with more healthy fats such as nuts, seeds, avocados, coconut oil, olive oil, olives, grass - fed butter and cream, aged cheeses, nut butters, as well as healthy proteins such as grass - fed dairy and meats, whole free - range organic eggs, etc..

I used to make truffle recipes like these with lots of nuts and seeds, but I've found I digest raw snacks like this much better by leaving those out and just using dried fruit, maybe some raw nut butter which is more ground, and some of my favorite superfoods.

You can make a lot of modifications to the type of nuts and dried fruits you use — just play with it.

It may seem like a lot of almond pulp — one packed cup of pulp goes into these muffins, which came from one cup of almonds we used to make the almond milk — but consider how often you've added a cup of chopped nuts to a muffin recipe.

It's easy to over consume fat if one uses oils in cooking and also eats a lot of nuts.

Each has to choose, do I want to eat lots of nuts that won't make me fat... and use of my caloric allotment, or eat only what I really need for a healthy life and slow down the aging process?

I also found that many of these folks were on a gluten - free or Paleo or GAPs diet and eating a lot of nuts or using nut flours.

We haven't been using almond flour or eating a lot of nuts lately but I have been looking for a bulk source.