#walnuts
Almonds are arguably the best nut to be munching on these days.
You always here non-vegans continually question vegans on how in God’s green Earth are we getting our proper protein content. It is one of those odd questions that despite all the press on protein and the fact that humans, namely Americans, over eat and intake too much protein anyway, that vegans are still stereotyped as lacking…
New favorite
Instant granola-frozen fruits-almond milk
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@AppLetstag #breakfast #goodmorning #delicious #instafood #healthy #oats #foodporn #granola #yummy #vegan #healthyeating #fruits #protein #chiaseeds #pineapple #summer #sweet #figs #grapes #walnuts #vegetarian #dates #paleo #nuts #eatclean #peach #homemade #plantbased #dairyfree #foodphotography (στην τοποθεσία Athens, Greece)
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Homemade breakfast granola The fiber syrup that was included in the Aktiv Advent box from @boostbox.no was perfect to use in it#boostboxno #homemade #breakfastgranola #walnuts #cashew #pumpkinseeds #fibersirupgold #funksjonellmat #healthyfood #healthytreats #healthylifestyle #frokostgranola #granola #countrylife #kitchenwitch #hjemmelaget #aktivadvent #landliglykke #levendelandskap #livetpålandet #landligstil #landligkjøkken #øyliv #landligsjarm #kitchen #christmasbowl
https://www.instagram.com/p/Bqh7M0IAR1G/?utm_source=ig_tumblr_share&igshid=1p1yvltxez2ta
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Hubert van Ravesteyn - Walnuts, a Tobacco Packet, and a White Jug on a Table
1671
oil on canvas
Art Gallery of Ontario, Toronto
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New post! This recipe comes from our Books, Tea, and the Trinity book group. With every book discussion snacks, specifically tea time ones, are a necessary! This recipe is a “faux” healthy Waldorf Salad. Click on the link my bio to read the whole post!
#tealover #cslewis #teatime #recipes #aslan #ahorseandhisboy
#tea #teaparty #bookclub #teatime #itsalwaysteatime #janeausten #janeaustenrunsmylife #waldorfsalad #apples #romainelettuce #walnuts #celery #vinegrette #salad #fauxwaldorfsalad #healthywaldorfsalad #booksteaandthetrinity
https://www.instagram.com/p/Ccghs4ePAoc/?igshid=NGJjMDIxMWI=
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Books, Tea, and the Trinity: Healthy Waldorf Salad
Books, Tea, and the Trinity: Healthy Waldorf Salad
Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through the Lorien Legacies. When we started I resolved to share all the recipes, something I am trying to catch up on. All the recipes from our book club will no longe shave the book’s name at the front of the title but…
One of our favourite lines from last night’s episode. So sad this is over now - US viewers you have so much to look forward to!
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232 - Walnuts / Noix
233 - Pecan Nuts / Noix de Pécan
And also almonds and peanuts, but those I’ve already done, do not counting.
I’m not making it daily anymore, so any new sculpt will only get a number from now on.
And in case you’d like to see a time-lapse of me sculpting these, here you go https://youtu.be/yhK5CDSw68g
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Live your best plant-based life with this simple and delicious red lentil penne pasta recipe.
Barilla® Red Lentil Penne with Butternut Squash, Heirloom Carrots, Marjoram and Walnuts
Ingredients
1 box Barilla® Red Lentil Penne
4 tbs. extra-virgin olive oil, divided
½ small yellow onion, chopped
1 small butternut squash, diced into half-inch pieces
3 cups vegetable broth
3 multicolored heirloom carrots, sliced
2 tbs. fresh marjoram leaves
½ cup walnuts, chopped
Salt and black pepper, to taste
Directions
1. Bring a large pot of water to a boil.
2. Meanwhile, in a skillet, sauté sliced carrots with 1 tbs. of the extra-virgin olive oil over high heat for 3 minutes. Season with salt and pepper and set aside.
3. In another skillet, sauté chopped onion with half the olive oil for 3 minutes and then add the diced butternut squash and the vegetable broth. Season with salt and pepper and bring to a simmer, cooking butternut squash until it’s done.
4. Once the butternut squash is thoroughly cooked, remove skillet from heat, let ingredients cool and then process 1/3 of mixture in a blender until smooth. Pour the blended ingredients back into the skillet with the other 2/3 of sautéed butternut squash and onions.
5. Stir in the sautéed carrots.
6. Cook pasta according to package directions and then drain and toss the red lentil penne with the butternut squash and carrot mixture.
7. Stir in marjoram leaves and top with walnuts and drizzle with remaining olive oil before serving.
Photo + Recipe Credit:Barilla Executive Chef Lorenzo Boni
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Try Barilla Executive Chef Lorenzo Boni’s kale and walnut pesto for a simple weeknight pasta dinner.
Angel Hair with Baby Kale and Walnut Pesto, Cannellini Beans and Cherry Tomatoes
Ingredients
1 box Angel hair
½ cup walnuts
1 clove garlic
3 cups baby kale, packed
5 tbs extra-virgin olive oil
½ cup Parmigiano
1 pint cherry tomatoes, halved
2 cups cannellini beans, cooked and drained
Instructions
1. Bring one large pot of water to boil, cook pasta according to directions.
2. Meanwhile, in a blender process garlic with walnut, stir in baby kale and 4 tbs extra-virgin olive oil along with 4 ice cubes, process until pesto is formed.
3. Separately in a hot skillet sauté cherry tomatoes with remaining olive oil, stir in cannellini beans, season with salt and pepper.
4. Drain pasta, toss with pesto, tomato and bean mixture.
5. Top with cheese before serving
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Hickory smoked bacon provides a salty crunch, while the butternut squash’s sweet and buttery texture rounds out this dish.
Bucatini with butternut squash and Crispy Hickory Smoked Bacon
Ingredients
1 box Bucatini
1 cup bacon
1 small yellow onion, chopped
4 tbsp extra virgin olive oil
1 butternut squash, diced
3 cups vegetable broth
TT salt
TT pepper
½ cup walnuts, roughly chopped
2 tbs chive
Optional ½ cup Parmigiano cheeseDirections
1. Bring one large pot of water to a boil and cook pasta according to package instructions
2. Meanwhile, in a skillet cook 1 cup bacon julienne, set aside when crispy
3. In the same skillet sauté 1 small chopped yellow onion with 4 tbs extra-virgin olive oil for three minutes, add butternut squash, vegetable broth, bring to simmer and cook through, season with salt and pepper.
4. Smash ¼ butternut squash with a spoon until creamyIngredients
1 box Bucatini
1 cup bacon
1 small yellow onion, chopped
4 tbsp extra virgin olive oil
1 butternut squash, diced
3 cups vegetable broth
TT salt
TT pepper
½ cup walnuts, roughly chopped
2 tbs chive
Optional ½ cup Parmigiano cheese
Directions
1. Bring one large pot of water to a boil and cook pasta according to package instructions
2. Meanwhile, in a skillet cook 1 cup bacon julienne, set aside when crispy
3. In the same skillet sauté 1 small chopped yellow onion with 4 tbs extra-virgin olive oil for three minutes, add butternut squash, vegetable broth, bring to simmer and cook through, season with salt and pepper.
4. Smash ¼ butternut squash with a spoon until creamy
5. Toss bucatini with butternut squash, stir in walnuts, chives and top with bacon and Parmigiano cheese before serving
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- Add 2 t chopped fresh rosemary & ¼ t chipotle powder to vegan butter in skillet
- Cook, stirring, 15 seconds
- Add walnuts, salt, 2 T light brown sugar, 1 T water, & 1 T vegan worcestershire sauce
- Cook stirring, until glossy and fragrant, about 4 minuets
REAL SIMPLE
STRAWBERRY WALNUT BAKED OATMEAL (GLUTEN FREE)
Since arriving in Ecuador, I’ve become close friends with an amazing woman who has Celiac disease, meaning she can’t eat any gluten. Every time she comes over for dinner with a group of people, I feel awful when I serve dishes she can’t have. So she and I have started a quest together to figure out what we can make here that won’t make her sick. This is dish #2 of many more to come (the first being flourless chocolate cake).
This is incredibly easy to make and lasts several days for breakfast, or you know, ten minutes if you and a few people are hungry. You can use whatever fruit and nuts you have laying around, or none at all.
Note: Overnight the oatmeal has a way of soaking up all the milk, leaving the dish a little dry. When I reheat it the next morning, I just add a splash of milk and mix it around with the oats.
Ingredients:
2 cups gluten-free rolled oats
1/3 cup brown sugar
1 teaspoon baking powder
1 ½ teaspoon cinnamon, plus a little extra to sprinkle on top
½ teaspoon salt
1 cup walnut pieces
1 cup raisins
1 cup strawberries (or any other delicious fruit, I’ve even made this with apples)
2 cups milk
1 large egg
3 tablespoons butter, melted
1 tablespoon vanilla extract
2 ripe bananas, peeled, ½-inch slices
Directions:
1. Preheat oven to 375°F and grease the inside of a 10-½ by 7 inch baking dish with cooking spray or butter.
2. In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, raisins, half the walnuts, and half the strawberries. (Save the other half of strawberries and walnuts for the top of the oatmeal).
3. In another large bowl, whisk together the milk, egg, melted butter and vanilla extract.
4. Add the oat mixture to prepared baking dish.
5. Arrange the remaining strawberries, walnuts, and banana slices to the top.
6. Pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats. Sprinkle with a pinch or two of cinnamon.
7. Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar.
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Power flock at Flock
My first reaction was how small the bowl was, but in the end I was perfectly full and not stuffed or left hungry. So much delicious goodness in this bowl - sunflower sprouts, avocado, squash, edamame, walnuts.
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#afternoonsnack today is #cinnamon #froyo topped with crushed #walnuts :) #personal #realcovery
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