Pistachio Mint Green Breakfast Smoothie!
This pistachio mint green breakfast smoothie tastes absolutely amazing and is one of my favorite vegan breakfast recipes. If you are in a hurry or just don't feel like spending much time in the kitchen, then this tasty green smoothie is a must!
It is a great way to get some fresh herbs and greens in, and it is also very hydrating.
It is also ideal for someone that has dairy allergies and wants a non-dairy smoothie.
Print recipe from my website at:
Recipe by Cooking With Plants
Enjoy xx
CHECK OUT MY COOKBOOKS AT:
FOLLOW ME ON:
YOUTUBE SUBSCRIBE HERE:
BLOG:
FACEBOOK:
PINTEREST:
INSTAGRAM: @cookingwithplants
I have lost over 50 pounds and reversed heart issues. A plant based lifestyle has totally changed my life and brought back my health, energy and vitality! The journey all started when I watched the movie Forks Over Knives - to get your own copy of this life changing dvd, visit my affiliate page on Amazon if interested at And I also read The China Study:
How to Make Herbed Labneh By Michael Solomonov
Minced apples and herbs add a sweet crunch to this rich and creamy yogurt cheese from Israeli Soul cookbook author and chef Michael Solomonov.
Gordon Ramsay’s Herb Crusted Rack of Lamb (this is not 100% his recipe, just my interpretation)
Roasted Cauliflower and Carrot with Tahini Sauce - How to Use Tahini Sauce
Roasted cauliflower and carrots with tahini sauce, sprinkled with grated parmesan (or almond flour as a vegan option), sultanas, and pistachios. Cauliflower and carrots are seasoned with garlic, olive oil, coriander and thyme for a super flavorful mix. A simple tahini sauce grounds it all. Recipe from CardamomandTea.com. Ingredients below or at
Roasted Cauliflower and Carrots with Tahini Sauce
by CardamomandTea.com
Ingredients:
1 pound carrots, cut on the bias into thick slices
1 pound cauliflower, cut into florets
2 to 3 cloves garlic, thinly sliced
1 1/2 tablespoons olive oil
3/4 teaspoon ground coriander seeds
1 teaspoon dried thyme leaves
3/4 teaspoon salt (or to taste)
2 tablespoons finely grated parmesan (optional) - or 2 tablespoons almond flour
1/3 cup sultanas (or black or golden raisins), coated in 1/2 teaspoon olive oil
Lemon tahini sauce (below)
3 tablespoons ground raw pistachios
3 tablespoons chopped cilantro
Lemon Tahini Sauce
1/4 cup tahini
3 tablespoons lemon juice
3 tablespoons water
1/4 teaspoon salt, or to taste
Recipe summary: Toss carrots and cauliflower with sliced garlic on a baking sheet. Mix thyme, coriander, salt, olive oil. Pour spiced oil mixture over vegetables and mix everything together. Sprinkle with 2 tbsp of parmesan. Roast for 15-20 minutes at 425F/220C. Toss sultanas with olive oil and set aside. For tahini sauce, whisk everything together until it smooths out into a salad dressing. This makes twice as much sauce as you need for the following recipe, but you can easily cut it in half (or store the other half in the refrigerator for about 1 week). In the last 2 minutes of the veggie roast, add in the sultanas and finish roasting. When ready to serve, drizzle tahini sauce over veggies, along with pistachios and cilantro.
Bake temp: 425° F/220C
Bake time: 15-20 min
Connect with me on Instagram:
Amazon Storefront (recommended recipe books and cooking equipment)*:
Subscribe if you like my work:
(*affiliate links: I may receive a commission for purchases made through these links. This helps me continue making quality content.)
__________________
VIDEO COURSES:*
How to Cook the Best Eggs:
How to Cook the Best Chicken:
Cooking Essentials: Equipment for New Home Chefs:
I'm Jenna Edwards, a food enthusiast and certified Integrative Nutrition Health Coach. Most importantly, I love food and the cultures and traditions around it. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
#tahini #roastedcauliflowerwithtahini #cauliflowerrecipe #cookingcompaniontv #jennaedwards
Bossa Antigua Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Nekisia Davis' Olive Oil & Maple Granola | Genius Recipes
This granola recipe, adapted very slightly from Nekesia Davis of Early Bird Foods, is like muesli after a vampy makeover. Olive oil, maple, brown sugar and coarse salt form a rich, shaggy crust on wholesome innards like oats, pecans, and coconut shards. SUBSCRIBE TO FOOD52 ►►
Makes: about 7 cups
Prep time: 10 min
Cook time: 45 min
Ingredients
3 cups old-fashioned rolled oats
1 cup hulled raw pumpkin seeds
1 cup hulled raw sunflower seeds
1 cup unsweetened coconut chips
1 1/4 cups raw pecans, left whole or coarsely chopped
3/4 cup pure maple syrup
1/2 cup extra-virgin olive oil
1/2 cup packed light brown sugar
1 pinch coarse salt, to taste
FULL RECIPE ►►
CONNECT WITH FOOD52
Web:
Facebook:
Instagram:
Pinterest:
Twitter:
Food52 newsletter:
ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Smoked pistachio cranberry cheese | | Kitchen By Nidhi | Daily Recipes
Smoked Cranberry Pistachio cheese
(serves 6 – 2 each)
Ingredients
½ cup chopped Pistachio /50 gms
½ cup chopped dried cranberries
200 gm cream cheese
1 ½ table spoons maple syrup/20 ml
2 table spoons chopped jalapeno/20 gms
1 table spoon chopped thyme
1 tea spoon chopped rosemary
1 tea spoon dry ginger powder
1 tea spoon garlic powder
1 tea spoon black pepper
salt to taste
12 cracker biscuits
For the smoke
1 Charcoal
1 tea spoon oil to put in the charcoal
Method:
Keep 4 table spoons of pistachio, 3 table spoons cranberry and few rosemary and thyme separate. In a bowl add all the ingredients. In a platter place a round ring, put the cream cheese mixture inside the ring. Remove the ring. Heat the charcoal on the burner till red. Place the charcoal near the cream cheese. Put a drop of oil on the charcoal and cover the cheese. Let the smoke settle and remove the charcoal. Serve with cracker biscuits.
Also visit kitchenbynidhi.com for a range of continental recipes.
Follow us on instagram@kitchenbynidhi for daily recipes of cuisines from all around the world.