Sentences with phrase «+ teaspoon honey»

FRUIT SALAD Favorite fruit chopped + 2 tbs Greek yogurt + handful raw nuts + handful oats + teaspoon honey or organic maple syrup + lime juice and fresh mint leaves.

Not exact matches

1/2 cup soft, pitted dates - Warm water, to cover dates 1/2 cup sifted coconut flour 1/4 cup gluten - free All - Purpose Flour Blend 1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chips

Baklava muffins from here Filling: scant 1/2 cup (50g) chopped walnuts 1/3 cup (67g) sugar 1 1/2 teaspoons ground cinnamon 3 tablespoons (42g) unsalted butter, melted Muffins: 1 cup + 7 tablespoons (210g) all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 cup (50g) sugar 1 large egg 3 tablespoons (42g) unsalted butter, melted 1 cup + 2 tablespoons buttermilk Topping: about 1/2 cup honey Preheat the oven to 200ºC / 400ºF.

2 teaspoons active dry yeast 1 cup barely warm water 1/4 cup honey + 1 tablespoon, divided 1 teaspoons salt 1 egg 3 cups all - purpose flour, plus extra if necessary 1 tablespoon butter, melted

Honey bee cake slightly adapted from this beautiful cookbook Cake: 2 1/4 cups (315g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/2 teaspoon table salt 3/4 cup + 2 tablespoons (200g) unsalted butter, room temperature 1/2 cup (100g) granulated sugar 1/3 cup (100g) honey 2 teaspoons vanilla extract 2 large eggs 1 large egg yolk 3/4 cup (180 ml) buttermilk, room temperature * Glaze: 1/2 cup (150g) honey 3 tablespoons (41g) unsalted butter, room temperature 1/4 teaspoon vanilla extract pinch of salt 1/2 cup (56g) sliced almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F.

Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.

4 cups old fashioned oats 1/2 cup slivered almonds 1/4 cup ground flaxseed 1/2 cup sunflower seeds 1/2 cup sweetened raw coconut flakes 1/2 teaspoon + 1/4 teaspoon salt 1/4 cup coconut oil 3 tablespoons butter 1/4 cup honey 1/4 cup light brown sugar 1/2 teaspoon vanilla extract 2/3 cup dried cherries, chopped 1/2 cup white chocolate chunks or chips

2/3 cup half - and - half + more for brushing, very cold 2 tablespoons honey zest of 1 lime 2 tablespoons granulated sugar 2 cups all - purpose flour 2 teaspoons baking powder 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, very cold, cut into pieces 6 ounces fresh blackberries

Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste

3 cups of whole wheat flour (I used King Arthur Whole Wheat) 1.5 teaspoon of yeast 1 teaspoon sea salt 2 tablespoons of honey (I used raw) 1 tablespoon + 1 teaspoon of olive oil 1 cup + 4 teaspoons of warm water (separated)

1/4 cup + 1 Tablespoon toasted sesame oil, divided 2 Tablespoons soy sauce 2 Tablespoons mirin 4 teaspoons honey 2 teaspoons brown rice vinegar 1 teaspoon each garlic powder and black pepper 4 Portobello mushrooms 1 cup cooked quinoa 1 cup cooked brown rice 1/2 cup cooked adzuki beans 1 cup shredded carrots 1 cup finely shredded cabbage 1/2 cup minced mushrooms 1/2 cup minced green onion sesame seeds, for garnish

brussels sprouts, shaved 1/2 cup red grapes, halved 1/3 cup parmesan cheese, grated 1/4 cup roasted almonds 2 tablespoons olive oil 2 tablespoons lemon juice 1 teaspoon honey 1/2 teaspoon dijon mustard salt + pepper to taste

-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]

Apple Chai Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and browned.

1 cup of oat flour (just blend some oats in a blender and then measure 1 cup) 1 cup of ground almond 3 tablespoons of raw cacao powder or cocoa powder 1/2 teaspoon of baking powder a pinch of sea salt 1/4 cup of melted coconut oil 5 tablespoons of maple syrup or honey 1 tablespoon of flaxseeds + 2 tablespoons of water 1/2 teaspoon of vanilla extract or powder 80gr of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)

1 cup of black rice 1 small butternut, acorn (or any type of squash), peeled, seeds removed, and diced (about 2 cups) extra virgin olive oil salt + pepper 2 large handfuls of spinach 1 small red onion, sliced grapeseed (or a neural high heat oil) salt 2 tablespoons of sesames seeds 1/4 cup of pumpkin seeds for the sesame ginger dressing: 1/2 inch piece of ginger, peeled 1 small shallot 1 garlic clove, peeled 1 teaspoon of honey 1 tablespoon of lime juice 2 tablespoons of toasted sesame oil 1 teaspoon of tamari (OR 1/2 teaspoon of salt) 3 - 4 tablespoons of grapeseed or sunflower oil

2 cups spelt flour plus more for dusting One envelope dry active yeast 1 teaspoon kosher salt 1 tablespoon honey 2 tablespoons + 2 teaspoons olive oil plus more for oiling bowl 1 cup warm water 1 teaspoon chopped fresh rosemary 1/4 teaspoon sea salt 1 acorn squash, halved, seeded and cut lengthwise into 1 / 2 - inch - thick slices 2 cups finely shredded, stemmed Lacinato kale 1 tablespoon fresh lemon juice Pinch of crushed red pepper flakes 1 ounce shaved pecorino cheese (about 1/2 cup)

1/2 cup walnuts, toasted 1/4 cup extra virgin olive oil 1 medium clove garlic, peeled 2 tablespoons mellow white miso paste 2 tablespoons white wine vinegar 1 teaspoon honey 2 big pinches salt (or to taste) 1/4 cup + warm water

2 1/2 cups all - purpose flour 1/2 cup almond flour 1 tablespoon baking powder 1 teaspoon baking soda 2 teaspoons salt — * the extra salt is key to this batter's awesome flavor 1 lb very ripe strawberries, hulled, halved and sliced thin 3 tablespoons honey 1 tablespoon + 1 teaspoon vanilla extract 1 vanilla bean pod, scraped 1 1/2 cups Chosen Foods avocado oil 1 1/2 cups organic granulated cane sugar, plus more for sprinkling Zest from 2 lemons 1 1/2 cups plain whole milk yogurt 4 large eggs 3 tablespoons poppyseeds

master stir fry sauce, from The Clever Cookbook 1/3 cup tamari (I use organic + low sodium) 1 cup vegetable broth 2 tablespoons honey (or brown rice syrup) 3 teaspoons organic corn starch (I used arrowroot)

350 grams whole - grain flour mix (about 1 1/4 cup) 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1 teaspoon sea salt 1 tsp cinnamon 1 tsp cardamom 1/4 cup honey 2 eggs (or whisk together 2 tbsp ground flax seed + 6 tbsp water = 2 eggs) 300 grams milk (cow, almond, rice, soy... your choice) 1/2 cup applesauce 50 grams coconut oil, melted 1 apple, peeled and diced small

Pin It Ingredients: ~ ~ For the honey lime tequila shrimp tacos ~ ~ 2 pounds (454 g) raw shrimps, peeled and deveined 1 teaspoon coarse sea salt 2 tablespoons raw honey juice of 2 limes + 1 lime 1/2 cup tequila... Continue Reading →

2 cups rolled oats 1 cup dried fruit (raisins, sultanas, chopped dates / apricots 1 cup nuts / seeds (we used shredded coconut + sunflower seeds) 1/4 teaspoon salt 2 teaspoons cinnamon 1/2 cup melted coconut oil 1/4 cup maple syrup / honey / agave syrup / date nectar 2 tablespoons nut butter 1/4 cup nut milk 2 ripe bananas, mashed

For the pumpkin graham crackers 1 cup whole wheat flour 1 cup all purpose flour 1/4 cup sugar 3 teaspoons pumpkin pie spice 1 teaspoon baking powder 1 large egg 2 tablespoons vegetable oil 1/4 cup honey 1/4 cup pumpkin puree 2 tablespoons milk For the pumpkin spice marshmallow fluff (adapted from The Kitchn) 1/4 cup + 2 tablespoons water 3/4 cup granulated sugar 3/4 cup light corn syrup 3 egg whites 1/2 tsp cream of tartar Pinch of salt 1 1/2 teaspoons pure vanilla extra 1 tablespoon pumpkin pie spice For the moon pies Pumpkin graham crackers Pumpkin pie marshmallow fluff 8 oz bittersweet baker's chocolate 1 tablespoon vegetable oil 1/2 cup butterscotch chips 2 tsp vegetable oil

1 1/2 cups raw cashews soaked for 1 hour 3/4 cup coconut oil melted, refined or unrefined is fine — refined will taste more coconutty 3/4 cup coconut cream 1/2 cup + 2 tablespoons freshly squeezed lime juice 2 Tbsp freshly squeezed orange juice 1/2 cup + 2 Tbsp maple syrup or honey 2 tablespoons lime zest 1 1/2 teaspoons vanilla extract 1 teaspoon tequila optional pinch of salt or more to taste

Under 250 Calories - cup sliced avocado + 1 cup sliced Champagne mango + 1 tablespoon lime juice + 1 tablespoon fresh mint + 1 teaspoon honey + 2 cups crushed ice

Juice + pulp of one orange 1/4 cup extra virgin olive oil 1 teaspoon toasted sesame oil 2 tablespoons tahini paste 1 tablespoon honey Pinch sea salt Water to thin, as needed

Acai Dressing 1 (100 gram) packet unsweetened acai, a room temperature (vitamin A) 1/4 cup coconut oil (MCFAs) 1/4 cup apple cider vinegar (probiotics) 2 Tablespoons honey (minerals and allergy protection) 1 Tablespoon chia seeds (essential fatty acids) 1 teaspoon sea salt Salad 2 cups thinly sliced kale (excellent source of calcium) 2 cups thinly sliced napa cabbage (glucosinolates - cancer prevention) 1 cup thinly sliced dandelion greens (Vitamins A + K) 1 cup thinly sliced red cabbage (anthocyanin polyphenols - antioxidants) 1/2 cup thinly sliced basil (flavonoids) 1/2 cup shredded beets (folate) 1/2 cup shredded carrots (carotenoids: beta - carotene, alpha - carotene & lutein) 1/2 cup pumpkin seeds (Vitamins B + E) Sunflower sprouts (protein)

Dressing: 3 large limes: use all the (finely grated) zest and 1/4 cup + 1 tablespoon juice 2 tablespoons Red Boat (brand) Thai fish sauce 2 tablespoons olive oil 3 tablespoons honey 1/2 teaspoon Himalayan salt

Sliced fresh pineapple + drizzle of 1/4 teaspoon chili paste mixed with 1/2 teaspoon honey and a pinch of powdered ginger

INGREDIENTS 4 cups gluten - free rolled oats 1 cup raw sliced almonds 1/2 cup coconut sugar 1 tablespoon raw cacao powder 1 teaspoon ground flaxseed 1/4 teaspoon sea salt 1/2 teaspoon ground cinnamon 1 tablespoon cacao nibs 1/3 cup coconut oil 1/3 cup Philosophie cacao bee honey or Philosophie green bee honey 4 teaspoons pure vanilla extract Serve with: additional cacao nibs, strawberries + coconut yogurt

1/2 cup rolled oats 1 teaspoon chia seeds 3/4 cup unsweetened plant milk Sage + Stone's herbal mind tea 1 teaspoon raw honey optional: dried rose petals, lavender buds

The recipe is: 4 Tablespoons Coconut Oil, 2 Tablespoons Manuka honey (16 +), and 1 teaspoon ground clove.

(I like someone's suggestion above: Tablespoons Coconut Oil, 2 Tablespoons Manuka honey (16 +), and 1 teaspoon ground clove, makes total sense) My 5 year old cant handle activated charcoal on his own yet.