Place the water in a pot and bring to a boil. Add the rice, bring back to a boil then reduce heat, cover and simmer for 20 minutes or until all the liquid has been absorbed.
Add the butter, salt and cinnamon. Stir to combine and set aside.
Put the cashews into a small, dry skillet. Keep stirring until they are hot or browning slightly (depending on your preference).
Add the cashews to the rice and stir to combine.
Toast the cashew nuts in a frying pan without oil for 2-3 mins, stirring frequently then remove from the pan.
Heat the oil in a saucepan, add the cabbage and saute for 3-4 mins, stirring. Mix in the vinegar, 1/2 cup water, sugar, cinnamon, coriander and cloves. Season. Simmer for 35-40 mins.
Place the frying pan back on the heat and add the apple, raisins and cashew nuts. Saute, stirring, for 4-5 mins. Divide the cabbage between 4 bowls and sprinkle with the sauteed apple and raisins. Serve with feta cheese and a sprinkle of chives.
4 cups for 1/2 recipe) . Stir until just mixed, cover
Heat oil in a pan and heat the whole spices.
Add cleaned medium sized chicken pieces , preferably with bone, to this and let both sides turn partially golden brown.
Add 100 ml of coconut milk together with 100 ml water to the pan.
Add diced potatoes, green chilli, ginger, salt and pepper and cook on medium flame till chicken is cooked through.
Add the rest of thick coconut milk and let it come to boil. Switch of flame at the first sign of boiling.
If you wish, garnish with fried cashew nuts and onion slices.
more or less then the recipe calls for. You can also
ILPAT(R)).
Mix together cinnamon and baking soda; set aside
hen I made the recipe, I combined the cinnamon and sugar with
lour, 2 tablespoons brown sugar, cinnamon, ginger, nutmeg, cloves, and salt
r cook as instructed in recipe#30358.
Heat oil in
eeds, red chillies,cloves and cinnamon over low heat for 5
br>Filling: Mix brown sugar, cinnamon & butter. Microwave for 6 to
br>Meanwhile, to make the cinnamon cream, beat all ingredients in
br>Add tomatoes, lentils, stock, cinnamon sticks and cardamom pods to
Preheat oven to 375 degrees F (190 degrees C). Line a muffin tin with paper liners.
Combine cashew butter, pumpkin puree, almond flour, banana, egg whites, walnut oil, honey, vanilla extract, baking powder, baking soda, and cinnamon in a food processor; blend well. Fold blueberries and chocolate chips gently into the batter.
Spoon batter into the prepared muffin tin.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool for 15 minutes before removing from the muffin tin.
b>cashew flour, brown rice flour, arrowroot powder, baking powder, guar gum, cinnamon
Place the cashew nuts in a large bowl,
hopped apples, 2 tablespoons sugar, cinnamon, and nutmeg.
Spoon evenly
Mix at room temperature egg yolks, sugar, milk, vanilla extract in big pot and simmer over low flame to melt sugar, mixing continuously.
Add Coco Lopez and continue to mix for about 15 minutes on low flame.
Add Rum and cinnamon sticks with water.
Mix everything on low flame for about 20 minutes.
Let cool and serve.
** Use whisk for a smoother consistency ** if desired.
CASHEW BUTTER:.
Pulse cashews in
Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
Stir honey, coconut oil, and maple syrup together in a saucepan over low heat until completely melted and combined, 3 to 5 minutes.
Combine cereal, oats, sunflower kernels, cashews, ginger, cardamom, and cinnamon together in a large bowl. Pour honey mixture over cereal mixture and stir until completely coated. Pour cereal mixture in a layer on prepared baking sheet.
Bake in the preheated oven until golden brown, about 40 minutes.