Using lots of nuts, we also sneak in ingredients that pack up a lot of nutrition and goodness to your sweet, colorful treat.
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.
Just a question I love that all recipes are so simple... but
you use a lot of nuts in a lot of recipes.
Note from Jenna: I like to
use lots of nuts in this, but feel free to substitute whatever you like for your own variation.
I haven't had much luck with replacement flours and I see that
you use a lot of nuts in your baking.
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.