What are good al­ter­na­tives to nuts?

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as cashews.

Al­ter­na­tively, you may also be able to use co­conut – des­ic­cated, cream/milk or even oil de­pend­ing on the con­sis­tency you need to achieve and the type of recipe or the de­sired flavour. baked veg­eta­bles, such as sweet potato or potato, and you can add flavour to leafy greens by saute­ing them in some ex­tra vir­gin olive oil with some gar­lic. I adore adding herbs and spices to veg­eta­bles, not just to add flavour but to add some ex­tra nu­tri­ents and phy­to­chem­i­cals (ben­e­fi­cial plant chem­i­cals) as well.

Adding fat to veg­eta­bles can en­hance their taste, and it also helps you to ab­sorb the fat-sol­u­ble vi­ta­mins that are present, such as vi­ta­min K in leafy greens. If you pre­fer cooked/warm veg­eta­bles, try bak­ing them with a driz­zle of good qual­ity oil. Or, if you pre­fer a crunchy salad, you could whisk to­gether some ex­tra vir­gin olive oil, tahini, gar­lic and lemon juice to make a nour­ish­ing and flavour­some dress­ing.


Adding some green veges to a smoothie can be an easy way to amp up your in­take of di­etary min­er­als if you have a nut al­lergy.

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