You would be best sticking with hemp or
walnut oil for furniture.
You would be best sticking with hemp or
walnut oil for furniture.
I use almost the same ingredients as in your dressing but substitute
walnut oil for 1/2 of the olive oil.
I suggest
walnut oil for the oils section... delicious in a salad and very healthy.
Hi Lukas, I like
walnut oil for making mayo.
In one dish, spaghetti squash served on a bed of spinach, I used two different oils, olive oil for cooking and
walnut oil for drizzling.
1/4 cup extra virgin olive oil (optional variation: substitute hazelnut or
walnut oil for 1 tablespoon of the olive oil)
Add more juice or honey for sweetness, more
walnut oil for a nuttier taste, or more vinegar for tartness.
The recipe combines roasted butternut squash with sweet apples, fennel and a splash of
walnut oil for a savory soup that stands up nicely to this chilly weather.
I used
walnut oil for the flavor, but I think that the classic 3:1 ratio here should should be changed.
I have
walnut oil for some recipe I made once and never used it again.
I made the bread with double the salt and substituted toasted
walnut oil for the coconut oil.
I decided to use
some walnut oil for this recipe, because it gives the dish a unique flavor and provides you with more omega - 3 fatty acids than most other nut oils.
Not exact matches
Ant Hill Cake Dough Crumbles 2 cups quinoa flakes 1 cup any gluten free flour of choice — quinoa, millet, amaranth 1/2 cup coconut flour 1 1/2 cups pecans or
walnuts seeds of 1 vanilla bean 1/4 cup honey 1/2 cup coconut
oil pinch of sea salt 4 tablespoons poppy seeds, plus more
for sprinkling
1/4 cup raw pumpkin seeds or any nuts like almonds,
walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked
for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut
oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch of salt 1.
For the cupcakes, you'll need
walnuts, pumpkin seeds, medjool dates, coconut
oil, raw cacao powder, cinnamon, and sea salt.
I wanted to make this bread
for my boyfriend and his family and decided to substitute the maple syrup with honey (true Greek style - as well as the famous Greek olive
oil) and I had to use
walnuts instead of millet.
1/2 cup toasted
walnut pieces 3 tablespoons all - purpose flour, chickpea flour, or fine cornmeal 2 tablespoons cornstarch 1 teaspoon very fine lemon zest, optional 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup nondairy milk Neutral vegetable
oil,
for frying 1 1/2 cups cooked frozen or canned artichoke hearts, well drained and quartered Lemon wedges, to serve
This also leaves the really - good -
for - you extra virgin olive
oil, as well as omega - 3 rich flax and
walnut,
for drizzling on dishes after they're off the heat.
If you've been gifted a fancy
oil — I have
walnut and butternut squash in my pantry currently — swap it
for the olive
oil.
I decided to use coconut
oil for a more tropical flavor, and toasted the
walnuts (because why not?)
I usually cook with coconut
oil (except when I'm jonesing
for that awesome toasty
walnut oil....
• 5 gala apples • 2/3 cup instant oats (I used instant toasted oats) • 1/8 cup dried blueberry (or naturally dried fruit of your choice) • 1/2 cup raw
walnut halves • 2 tbsp Kelapo coconut
oil • 1/8 cup raw, organic honey • 1 tbsp cinnamon • lemon wedge (NOT
for the recipe)
For the topping I used a crumble with
walnuts, shredded coconut, coconut
oil or ghee, and a pinch of coconut sugar.
I would love these as a snack my snack
for the past week has been greek yogurt & 1 TBSP
walnut oil with juuuust a few drops of vanilla stevia
3/4 cup French green lentils 1/2 of a small yellow onion, chopped 1 celery stalk, chopped 1 - 2 cloves garlic, chopped 2 tablespoons Champagne vinegar 1 tablespoon fresh lemon juice 1 tablespoon Dijon mustard 1 tablespoon finely chopped shallot 1/4 cup olive
oil 2 tablespoons
walnut oil (optional) 1/4 cup chopped fresh parsley 4 -4-oz salmon fillets Salt and freshly ground pepper Frisée lettuce
for serving
1/3 cup Naosap Wild Rice (1 cup cooked) 1 carrot, chopped fine 1 small onion, chopped fine 3/4 cups chopped mushrooms, chopped 3 cloves of garlic 1/2 cup
walnuts 1/3 cup fresh parsley 1/2 teaspoon cayenne pepper 1 teaspoon dried thyme 1 - 2 teaspoons fine sea salt 1/2 — 1 teaspoon fresh cracked black pepper grape seed
oil for cooking about 1/3 cup chickpea flour
for coating
Brain Healthy Salad is loaded with leafy greens, blueberries,
walnuts, and extra-virgin olive
oil for an easy way to enjoy brain - protective foods in your diet!
Thinking of what flavors would best suit a dill vinaigrette
for green beans and mushrooms, I combined white wine vinegar and Dijon mustard, whisking in
walnut oil to give it a soft, nutty profile that would pull all the flavors together.
Crunchy top layer 4 tbsp maple syrup, honey or apple syrup 2 tbsp coconut
oil, room temperature + extra
for greasing the pan 1 cup / 180 g
walnuts or nuts or your choice 3/4 cup / 100 g sunflower seeds or seeds of your choice
Macadamia Herb Cream 2 cups macadamia OR pine nuts — soaked
for 1 hour or more 1/2 cup purified water 1/4 cup Pinot Grigio 1 small shallot — peeled and chopped about 8 sage leaves 1 tablespoon thyme leaves zest of 1 lemon 1 1/2 tablespoon freshly squeezed lemon juice 1 tablespoon white truffle
oil OR
walnut oil pinch of ground nutmeg sea salt
Place the divided endives and fennel on a baking sheet (reserve some space
for the
walnuts), drizzle with honey and olive
oil.
* 2 cups raw, organic
walnuts, toasted in a 300 degree F oven
for 20 minutes and then cooled slightly (if you have time to soak your
walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted
walnut oil (or use a different neutral
oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely chopped dark chocolate
4 ears corn, shucked Canola
oil for corn 3 garlic cloves, peeled 1/3 cup
walnuts 1 ounce grated Parmesan, plus more
for garnish 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/2 cup olive
oil 1 pound dried rotelle pasta 1 cup slow - roasted cherry tomatoes 2 tablespoons chopped fresh basil
1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛ cup olive
oil, plus extra
for brushing 1/4 teaspoon salt, plus more to taste Freshly ground black pepper, to taste 1/2 cup fresh flat - leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or
walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon fresh ginger, peeled and minced Zest of 1/2 lemon or orange, plus 1 or 2 squeezes of the juice ⅛ teaspoon ground chili pepper of choice
Ingredients: 1 cup of lentils 1 handful of finely chopped
walnuts 1/2 red onion, finely chopped 1 handful of oyster mushrooms, finely chopped 1/4 cup nutritional yeast 1/8 cup gluten free bread crumbs Good sprinkle of salt and pepper Olive
oil for sautéing
1 pkg Udi's gluten free french baguettes 2 cups finely chopped pumpkin 1/4 tsp cumin 1/2 Tbsp
oil 1/4 tsp nutmeg and cinnamon 2 Spolumbo gluten free spicy italian sausages 1 large bunch kale 7 fresh sage leaves 1 cup toasted
walnuts 1/2 -3 / 4 cup olive
oil 1/4 cup freshly grated parmesan cheese 1 tsp Maldon sea salt Parmesan cheese to thinly slice
for topping
And if you have trouble finding
walnut oil, swap in olive
oil for a slightly less nutty flavor.
2 cups fresh blueberries, organic is preferred 2 teaspoons fresh orange juice 1 teaspoon fresh lemon juice 1/2 teaspoon fresh orange zest, plus extra julienned
for garnish, if desired (or you could use a sprig of fresh mint) 1/4 teaspoon vanilla extract 4 teaspoons brown sugar Canola
oil cooking spray 2/3 cup raw almonds (I used 1/3 cup almonds and 1/3 cup pecans, and
walnuts would also work) 1/2 cup packed pitted dates 1 1/2 teaspoons water Sprinkle of cinnamon
for tartlets and on fruit, just before serving Whipped cream, optional
* 2 slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1 small red onion, peeled and thinly sliced * 1/2 pound clean and dry organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup chopped raw
walnuts, or more / less to taste * 15 - 20 violet flowers * toasted
walnut or olive
oil for drizzling on the salad * squeeze of fresh lemon or drizzle of balsamic vinegar - optional
I have been making recipes from this book
for a few years, including the wonderful salads and my favourite carrot and
walnut cake recipe — which uses sunflower
oil instead of butter.
It worked really well tossed with some olive
oil, white balasamic vinegar, and dill from my garden to accompany the bean and spiced
walnut burritos I made
for dinner.
16 oz gluten - free rolled oats (extra thick or regular)(half a bag) 1/4 cup and 2 Tbsp raw almonds, soaked overnight or
for 10 - 12 hours 1/4 cup
walnuts, soaked
for 4 hours 1/4 cup raw pumpkin seeds, soaked
for 6 hours 1/4 cup raw sunflower seeds, soaked
for 6 hours 1/2 cup unsweetened coconut flakes 1/3 cup extra-virgin, cold - pressed olive
oil 3 Tbsp liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 2 1/4 tsp ground cinnamon 3/4 tsp ground nutmeg 3/4 tsp ground cloves 2/3 — 1 1/2 cups dried fruits / freeze - dried fruits
For arugula pesto 2 garlic cloves, peeled 2 cups arugula 1/4 cup
walnuts 1 ounce grated Parmesan 1 tablespoon lemon juice 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/3 cup olive
oil
Ingredients 32 oz gluten - free rolled oats (extra thick or regular) 3/4 cup raw almonds, soaked overnight or
for 10 - 12 hours 1/2 cup
walnuts, soaked
for 4 hours 1/2 cup raw pumpkin seeds, soaked
for 6 hours 1/2 cup raw sunflower seeds, soaked
for 6 hours 1 cup unsweetened coconut flakes 2/3 cup extra-virgin, cold - pressed olive
oil 1/3 cup liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 1 1/2 Tbsp ground cinnamon 1/2 Tbsp ground nutmeg 1/2 Tbsp ground cloves 1 1/2 — 3 cups dried fruits / freeze - dried fruits
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!
1/2 cup pearl barley 1 cup water 2 garlic cloves, peeled 1/2 cup
walnuts plus more
for garnish 1/2 ounce Parmesan, grated, plus more shaved
for serving 1-1/2 cups basil leaves 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup olive
oil 1 - 15 ounce can cannellini beans, drained and rinsed 1 handful baby arugula 2 scallions, thinly sliced 2 tablespoons minced chives 1/4 cup chopped
walnuts
1 cup sunflower seeds soaked in 1 cup water overnight to allow
for germination 1 cup sunflower seeds dry 2 cups
walnuts 1/2 cup raw tahini 3/4 cup coconut
oil softened / melted 3/4 cup chia seeds 2 Tbsp.
+ salt and pepper + bibb or butter lettuce
for two + one watermelon radish, washed and shaved (I used my sprializer) + 2 tablespoons toasted
walnuts (dry cook
walnuts in a frying pan) + 1/4 cup of crumbled goat cheese + 1 tablespoons of olive
oil, divided + juice of a quarter of an orange or lemon
3 cups all - purpose flour, plus more
for pans Non-dairy margarine
for pans 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup vegetable
oil 2 teaspoons pure vanilla extract 2 cups sugar Egg replacer
for three large eggs 3 cups mashed ripe banana (about 3 large bananas) 1 8 - ounce can crushed pineapple, drained 1 cup chopped
walnuts or pecans 1 cup desiccated coconut, unsweetened Frosting 8 - ounce tub Tofutti cream cheese, softened 1/2 cup Earth Balance or other non-dairy margarine, softened 1 teaspoon vanilla 1 pound confectioner's sugar