Not exact matches
3 tbsp extra virgin coconut oil 4 garlic cloves, finely chopped
1 inch (2,
1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2 tsp dried chili flakes 2 tsp turmeric 1 tsp mustard seeds, ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp sea sal
1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped
1/2 tsp dried chili flakes 2 tsp turmeric 1 tsp mustard seeds, ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp sea sal
1/2 tsp dried chili flakes 2 tsp turmeric
1 tsp mustard seeds, ground in a mortar
1 medium size aubergine / eggplant, cut in wedges 2 small
apples, cut in small dices
1 cup (240 ml) water
1 tbsp
apple cider vinegar 1 can (
1 2/3
cup / 400 ml) coconut milk 3
cups (300 g) brussels sprouts, cut in halves
1 - 2 tsp sea salt
Pickled Cherries, Jicama, and Daikon Radish
1 cup or more fresh or thawed sour cherries — pitted
1/2 medium sized jicama — sliced a few slices of Daikon radish 1/2 cup raw apple cider vinegar 3 tablespoons raw agave nectar or another sweetener of choic
1/2 medium sized jicama — sliced a few slices of Daikon radish
1/2 cup raw apple cider vinegar 3 tablespoons raw agave nectar or another sweetener of choic
1/2 cup raw
apple cider vinegar 3 tablespoons raw agave nectar or another sweetener of choice
Butternut & Kale Filling
1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or
1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumble
1/2 tsp dried rosemary sea salt & black pepper
1 onion 2 cloves garlic 2 large handfuls (
100 g / 3
1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumble
1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered
apple cider vinegar (or balsamico) sea salt & black pepper
1 cup milk of choice (we use oat milk or almond milk) 2 eggs
150 g /
1 block feta cheese, crumbled
sea salt
1/8 teaspoon black pepper 4 whole cloves
1/2 teaspoon dried thyme 3 large carrots, peeled and sliced 1 large turnip, peeled and diced 1 large parsnip, peeled and diced 3 - 4 cups water 1 tablespoon apple cider vinegar 1 - 2 sprigs rosemary 3 - 4 cups chopped greens (I used swiss chard
1/2 teaspoon dried thyme 3 large carrots, peeled and sliced
1 large turnip, peeled and diced
1 large parsnip, peeled and diced 3 - 4
cups water
1 tablespoon
apple cider vinegar 1 - 2 sprigs rosemary 3 - 4
cups chopped greens (I used swiss chard)
1 1/4
cups apple cider vinegar 3/4
cup dark brown sugar
1 teaspoon salt 2 teaspoons mustard seeds
1/2 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes 1 pound ripe tomatoes, diced 1 red bell pepper, seeded and diced 3/4 cup chopped scallion green
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes 1 pound ripe tomatoes, diced 1 red bell pepper, seeded and diced 3/4 cup chopped scallion green
1/2 teaspoon red pepper flakes
1 pound ripe tomatoes, diced
1 red bell pepper, seeded and diced 3/4
cup chopped scallion greens
1 1/2 cup water 2 1/2 Tbsp sea salt 1/2 cup apple cider vinegar 1 lb turnips, spiralized or peeled and sliced into sticks or any other way you prefer 1/2 small beet, peeled and sliced 1 bay leaf 1 garlic clove, thinly sliced a few sprigs of fresh dill or dill flower (optional) dash of red pepper flakes (optional
1/2 cup water 2
1/2 Tbsp sea salt 1/2 cup apple cider vinegar 1 lb turnips, spiralized or peeled and sliced into sticks or any other way you prefer 1/2 small beet, peeled and sliced 1 bay leaf 1 garlic clove, thinly sliced a few sprigs of fresh dill or dill flower (optional) dash of red pepper flakes (optional
1/2 Tbsp sea salt
1/2 cup apple cider vinegar 1 lb turnips, spiralized or peeled and sliced into sticks or any other way you prefer 1/2 small beet, peeled and sliced 1 bay leaf 1 garlic clove, thinly sliced a few sprigs of fresh dill or dill flower (optional) dash of red pepper flakes (optional
1/2 cup apple cider vinegar 1 lb turnips, spiralized or peeled and sliced into sticks or any other way you prefer
1/2 small beet, peeled and sliced 1 bay leaf 1 garlic clove, thinly sliced a few sprigs of fresh dill or dill flower (optional) dash of red pepper flakes (optional
1/2 small beet, peeled and sliced
1 bay leaf
1 garlic clove, thinly sliced a few sprigs of fresh dill or dill flower (optional) dash of red pepper flakes (optional)
1 cup tapioca flour
1 cup almond flour
1/2 cup coconut flour 1 tbsp milled chia seeds 1/2 tsp Himalayan pink salt 1.5 tbsp baking powder 50g raw grass - fed unsalted butter (coconut oil can be used but will give a different taste) 3 eggs 1 tsp bicarbonate of soda 1 tsp apple cider vinegar (with the mother
1/2 cup coconut flour
1 tbsp milled chia seeds
1/2 tsp Himalayan pink salt 1.5 tbsp baking powder 50g raw grass - fed unsalted butter (coconut oil can be used but will give a different taste) 3 eggs 1 tsp bicarbonate of soda 1 tsp apple cider vinegar (with the mother
1/2 tsp Himalayan pink salt
1.5 tbsp baking powder 50g raw grass - fed unsalted butter (coconut oil can be used but will give a different taste) 3 eggs
1 tsp bicarbonate of soda
1 tsp
apple cider vinegar (with the mother)
2 tablespoons pesto
1 teaspoon italian seasoning
1/2 teaspoon kosher salt 1 tablespoon olive oil 1 tablespoon lemon juice 1 tablespoon apple cider vinegar 2 cups cooked pasta 2 zucchini, sliced in half lengthwise and grilled or roasted 2 ounces Cabot Tomato Basil Cheddar or Cabot Extra Sharp Cheddar, cut into small cube
1/2 teaspoon kosher salt
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon
apple cider vinegar 2
cups cooked pasta 2 zucchini, sliced in half lengthwise and grilled or roasted 2 ounces Cabot Tomato Basil Cheddar or Cabot Extra Sharp Cheddar, cut into small cubes
Recipe Developed for Bluebird Grain Farms by: Acacia Larson MPH, RD, CD
1 Cup Bluebird Emmer Pancake & Waffle Mix
1 1/4 Cups Silk creamer (or other soy - based creamer)
1/2 tsp apple cider vinegar 1 1/2 tsp Ener - G Egg Replacer (a dry mix found in baking aisle) 2 Tb warm water Vegetable oil for cooking... Continue
1/2 tsp
apple cider vinegar 1 1/2 tsp Ener - G Egg Replacer (a dry mix found in baking aisle) 2 Tb warm water Vegetable oil for cooking... Continue
1/2 tsp Ener - G Egg Replacer (a dry mix found in baking aisle) 2 Tb warm water Vegetable oil for cooking... Continued
Cashew Bread Ingredients (makes
1 large loaf, or two small loaves) • 3
cups of raw cashews (organic if possible; unsalted) • 3/4 teaspoon of baking soda •
1/2 teaspoon of sea salt • 3 eggs, separated • 1/2 tablespoon of apple cider vinegar (or lemon juice) • 1 cup of greek yogurt (or non dairy yogurt for vegan) • 1/2 cup of almond milk (applesauce or apple juice will work) • 1/2 teaspoon stevia • 2 tablespoons agave necta
1/2 teaspoon of sea salt • 3 eggs, separated •
1/2 tablespoon of apple cider vinegar (or lemon juice) • 1 cup of greek yogurt (or non dairy yogurt for vegan) • 1/2 cup of almond milk (applesauce or apple juice will work) • 1/2 teaspoon stevia • 2 tablespoons agave necta
1/2 tablespoon of
apple cider vinegar (or lemon juice) •
1 cup of greek yogurt (or non dairy yogurt for vegan) •
1/2 cup of almond milk (applesauce or apple juice will work) • 1/2 teaspoon stevia • 2 tablespoons agave necta
1/2 cup of almond milk (applesauce or
apple juice will work) •
1/2 teaspoon stevia • 2 tablespoons agave necta
1/2 teaspoon stevia • 2 tablespoons agave nectar
2 large eggs
1/2 cup oil (I use a mild flavored olive oil) 1/2 cup mild - flavored honey 1 tablespoon pure vanilla extract 1 1/2 teaspoons apple cider vinegar 1 cup milk of your choice (I used So — Delicious Unsweetened Coconut Milk) 2 cups blueberries (fresh or frozen
1/2 cup oil (I use a mild flavored olive oil)
1/2 cup mild - flavored honey 1 tablespoon pure vanilla extract 1 1/2 teaspoons apple cider vinegar 1 cup milk of your choice (I used So — Delicious Unsweetened Coconut Milk) 2 cups blueberries (fresh or frozen
1/2 cup mild - flavored honey
1 tablespoon pure vanilla extract
1 1/2 teaspoons apple cider vinegar 1 cup milk of your choice (I used So — Delicious Unsweetened Coconut Milk) 2 cups blueberries (fresh or frozen
1/2 teaspoons
apple cider vinegar 1 cup milk of your choice (I used So — Delicious Unsweetened Coconut Milk) 2
cups blueberries (fresh or frozen)
• 4 ounces blanched almond flour (about
1 cup) • 4 ounces eggs (about 2 large eggs) •
1 ounce agave nectar or honey (around
1 tablespoon) •
1/4 teaspoon baking soda •
1/2 teaspoon apple cider vinegar 1
1/2 teaspoon
apple cider vinegar 1.
Sour hemp, coconut, or dairy milk by pouring
1 teaspoon of
apple cider vinegar into a measuring
cup and adding milk to measure
1/2 cup
1/2 cup.
Apple Layer: 1 sweet apple, 1 / 4 - inch slices 1 teaspoon apple cider vinegar 1/4 cup Earth Balance Buttery Spread 2/3 cup granulated sugar 2 tablespoons maple syrup 1/2 teaspoon ground cinnamon pinch of ground allspice pinch of ground nutmeg pinch of Kosher or sea
Apple Layer:
1 sweet
apple, 1 / 4 - inch slices 1 teaspoon apple cider vinegar 1/4 cup Earth Balance Buttery Spread 2/3 cup granulated sugar 2 tablespoons maple syrup 1/2 teaspoon ground cinnamon pinch of ground allspice pinch of ground nutmeg pinch of Kosher or sea
apple,
1 / 4 - inch slices
1 teaspoon
apple cider vinegar 1/4 cup Earth Balance Buttery Spread 2/3 cup granulated sugar 2 tablespoons maple syrup 1/2 teaspoon ground cinnamon pinch of ground allspice pinch of ground nutmeg pinch of Kosher or sea
apple cider vinegar 1/4
cup Earth Balance Buttery Spread 2/3
cup granulated sugar 2 tablespoons maple syrup
1/2 teaspoon ground cinnamon pinch of ground allspice pinch of ground nutmeg pinch of Kosher or sea sal
1/2 teaspoon ground cinnamon pinch of ground allspice pinch of ground nutmeg pinch of Kosher or sea salt
1 medium sized hokkaido pumpkin 2 - 3 carrots
1/3 of a medium sized celeriac (if you use the small organic ones, use
1/2 instead) 1 apple 4 - 5 cups / 1 -1,25 l chicken broth (vegetable if vegetarian) 1 chilli, red, hot and fresh 3 sprigs of fresh thyme 2 onions 5 cloves of garlic 3 Tbsp apple cider vinegar 1/2 cup / 125 ml cream, fat 8 - 12 % Oil Salt & peppe
1/2 instead)
1 apple 4 - 5
cups /
1 -
1,25 l chicken broth (vegetable if vegetarian)
1 chilli, red, hot and fresh 3 sprigs of fresh thyme 2 onions 5 cloves of garlic 3 Tbsp
apple cider vinegar 1/2 cup / 125 ml cream, fat 8 - 12 % Oil Salt & peppe
1/2 cup /
125 ml cream, fat 8 -
12 % Oil Salt & pepper
2
cups mayonnaise
1 cup white
vinegar 1/2 cup apple juice (fresh cider would work well also) 4 tsp granulated sugar 2 tsp horseradish 2 tsp black pepper 2 tsp fresh lemon juice (I squeezed a half a large lemon) 1 tsp salt 1/2 tsp cayenne peppe
1/2 cup apple juice (fresh
cider would work well also) 4 tsp granulated sugar 2 tsp horseradish 2 tsp black pepper 2 tsp fresh lemon juice (I squeezed a half a large lemon)
1 tsp salt
1/2 tsp cayenne peppe
1/2 tsp cayenne pepper
for casserole:
1 tbsp olive oil
1 medium onion, chopped 2 garlic cloves, minced
1/2 tsp onion powder 1/2 tsp garlic powder 1 tsp dry mustard 1/4 tsp crushed red pepper flakes 1 tsp paprika 1/3 cup nutritional yeast flakes 1 medium baking potato, peeled, diced finely 3/4 cup cooked white (navy) beans 3/4 cup raw cashews 1 cup water 1 tbsp apple cider vinegar salt and freshly ground pepper 450 to 500 g short, dry pasta 1 cup fresh or frozen green pea
1/2 tsp onion powder
1/2 tsp garlic powder 1 tsp dry mustard 1/4 tsp crushed red pepper flakes 1 tsp paprika 1/3 cup nutritional yeast flakes 1 medium baking potato, peeled, diced finely 3/4 cup cooked white (navy) beans 3/4 cup raw cashews 1 cup water 1 tbsp apple cider vinegar salt and freshly ground pepper 450 to 500 g short, dry pasta 1 cup fresh or frozen green pea
1/2 tsp garlic powder
1 tsp dry mustard
1/4 tsp crushed red pepper flakes
1 tsp paprika
1/3
cup nutritional yeast flakes
1 medium baking potato, peeled, diced finely 3/4
cup cooked white (navy) beans 3/4
cup raw cashews
1 cup water
1 tbsp
apple cider vinegar salt and freshly ground pepper 450 to 500 g short, dry pasta
1 cup fresh or frozen green peas
ingredients:
1 1/4 lb green tomatoes (washed & chopped)
1 jalapeno sliced, deseeded
1/2 cup herbs such as mint (chopped) 4 cloves garlic (chopped) 1 inch piece ginger (chopped) 1/2 cup apple cider vinegar 2 TBL soy sauce 2 cups organic suga
1/2 cup herbs such as mint (chopped) 4 cloves garlic (chopped)
1 inch piece ginger (chopped)
1/2 cup apple cider vinegar 2 TBL soy sauce 2 cups organic suga
1/2 cup apple cider vinegar 2 TBL soy sauce 2
cups organic sugar
BBQ Sauce:
1/2 cup vegetable broth 2 Tbsp maple syrup 2 Tbsp molasses 2 Tbsp tomato paste 2 Tbsp peanut butter 1 Tbsp soy sauce 1 Tbsp apple cider vinegar 1 Tbsp prepared mustard 1/2 teaspoon liquid smoke 1/2 tsp Sriracha (optional
1/2 cup vegetable broth 2 Tbsp maple syrup 2 Tbsp molasses 2 Tbsp tomato paste 2 Tbsp peanut butter
1 Tbsp soy sauce
1 Tbsp
apple cider vinegar 1 Tbsp prepared mustard
1/2 teaspoon liquid smoke 1/2 tsp Sriracha (optional
1/2 teaspoon liquid smoke
1/2 tsp Sriracha (optional
1/2 tsp Sriracha (optional)
1 2/3
cup of coconut milk
1 tbsp of
apple cider vinegar 1/2 cup of coconut oil 1 1/4 cup of agave or maple syrup 1 tbsp of vanilla extract (or if you have a vanilla bean, crack that baby open!
1/2 cup of coconut oil
1 1/4
cup of agave or maple syrup
1 tbsp of vanilla extract (or if you have a vanilla bean, crack that baby open!)
The Mop: 2 tbsp of butter
1 onion chopped
1/2 cup of water 1 tbsp + 1 tbsp of Dijon mustard 1/2 cup of apple cider vinegar 2 tbsp of Worcestershire sauce 1 tsp cayenne pepper (optional) 2 cups of beef Stock 1 cup of canned tomatoes Salt Pepper 2 tbsp of hone
1/2 cup of water
1 tbsp +
1 tbsp of Dijon mustard
1/2 cup of apple cider vinegar 2 tbsp of Worcestershire sauce 1 tsp cayenne pepper (optional) 2 cups of beef Stock 1 cup of canned tomatoes Salt Pepper 2 tbsp of hone
1/2 cup of
apple cider vinegar 2 tbsp of Worcestershire sauce
1 tsp cayenne pepper (optional) 2
cups of beef Stock
1 cup of canned tomatoes Salt Pepper 2 tbsp of honey
jar borscht or beet juice
1/2 -1 cup apple cider vinegar * 7 hard - boiled eggs, cooled and peeled (how to hard boil eggs) 1/4 cup mayonnaise 1/4 teaspoon onion powder 1 heaping tablespoon yellow mustard salt and pepper, to taste scallions or chives, for garnis
1/2 -
1 cup apple cider vinegar * 7 hard - boiled eggs, cooled and peeled (how to hard boil eggs)
1/4
cup mayonnaise
1/4 teaspoon onion powder
1 heaping tablespoon yellow mustard salt and pepper, to taste scallions or chives, for garnish
+
1/2 cup pancake base * + 1 tsp xanthan gum or baking powder + 1 T cinnamon + 1 1/2 tsp unsweetened shredded coconut + 1 T carob powder or cocoa powder + 1 flax egg ** or regular egg + 1/2 cup dairy - free milk + 2 tsp apple cider vinegar + 1 tsp vanilla extract + coconut oil for fyin
1/2 cup pancake base * +
1 tsp xanthan gum or baking powder +
1 T cinnamon +
1 1/2 tsp unsweetened shredded coconut + 1 T carob powder or cocoa powder + 1 flax egg ** or regular egg + 1/2 cup dairy - free milk + 2 tsp apple cider vinegar + 1 tsp vanilla extract + coconut oil for fyin
1/2 tsp unsweetened shredded coconut +
1 T carob powder or cocoa powder +
1 flax egg ** or regular egg +
1/2 cup dairy - free milk + 2 tsp apple cider vinegar + 1 tsp vanilla extract + coconut oil for fyin
1/2 cup dairy - free milk + 2 tsp
apple cider vinegar +
1 tsp vanilla extract + coconut oil for fying
Serves 2 people Ingredients:
1 Cup Quinoa 2 Cups Water
10 Small Potatoes
1 &
1/2 Cups Broccoli 1/3 Cup Pine Nuts 4 Cooked Artichoke Hearts (I use pre made jarred hearts in water) 4 Tbsp Apple Cider Vinegar 1/2 Lemon Pinch of Herbs & Salt (If you can't get cooked artichokes, feel free to omit from recipe!
1/2 Cups Broccoli
1/3
Cup Pine Nuts 4 Cooked Artichoke Hearts (I use pre made jarred hearts in water) 4 Tbsp
Apple Cider Vinegar 1/2 Lemon Pinch of Herbs & Salt (If you can't get cooked artichokes, feel free to omit from recipe!
1/2 Lemon Pinch of Herbs & Salt (If you can't get cooked artichokes, feel free to omit from recipe!)
1/2 cup of raw cashews soaked in water for at least 3 hours 1/4 cup of soy or unsweetened almond milk 1 tablespoon of lemon juice 2 tablespoon of nutritional yeast + extra for sprinkling 1/2 teaspoon of garlic powder 1 teaspoon of apple cider vinegar a pinch of sea salt and peppe
1/2 cup of raw cashews soaked in water for at least 3 hours
1/4
cup of soy or unsweetened almond milk
1 tablespoon of lemon juice 2 tablespoon of nutritional yeast + extra for sprinkling
1/2 teaspoon of garlic powder 1 teaspoon of apple cider vinegar a pinch of sea salt and peppe
1/2 teaspoon of garlic powder
1 teaspoon of
apple cider vinegar a pinch of sea salt and pepper
2
cups sugar (
1/2 cup per pound of cucumbers) 1 1/2 cup distilled white vinegar [Original recipe calls for less, but we were low on liquid, so I'd recommend more] 1 1/2 cup apple cider vinegar 1 teaspoon ground turmeric 4 tablespoon mustard seeds 4 tablespoon coriander seeds (if ground, use 1 teaspoon) 1 teaspoon celery see
1/2 cup per pound of cucumbers)
1 1/2 cup distilled white vinegar [Original recipe calls for less, but we were low on liquid, so I'd recommend more] 1 1/2 cup apple cider vinegar 1 teaspoon ground turmeric 4 tablespoon mustard seeds 4 tablespoon coriander seeds (if ground, use 1 teaspoon) 1 teaspoon celery see
1/2 cup distilled white
vinegar [Original recipe calls for less, but we were low on liquid, so I'd recommend more]
1 1/2 cup apple cider vinegar 1 teaspoon ground turmeric 4 tablespoon mustard seeds 4 tablespoon coriander seeds (if ground, use 1 teaspoon) 1 teaspoon celery see
1/2 cup apple cider vinegar 1 teaspoon ground turmeric 4 tablespoon mustard seeds 4 tablespoon coriander seeds (if ground, use
1 teaspoon)
1 teaspoon celery seed
8 tablespoon butter
1/2 teaspoon salt 1 teaspoon apple cider vinegar 1/2 cup heavy whipping cream 1 teaspoon rum extract, optional 8 cans Cream Soda (12 ounces each, room temperature) 1 cup heavy whipping cream (for topping
1/2 teaspoon salt
1 teaspoon
apple cider vinegar 1/2 cup heavy whipping cream 1 teaspoon rum extract, optional 8 cans Cream Soda (12 ounces each, room temperature) 1 cup heavy whipping cream (for topping
1/2 cup heavy whipping cream
1 teaspoon rum extract, optional 8 cans Cream Soda (
12 ounces each, room temperature)
1 cup heavy whipping cream (for topping)
1 teaspoon pure vanilla
1 teaspoon cinnamon powder 5 Medjool dates, seed removed and diced
1/2 cup coconut flour 1/2 teaspoon gluten - free / rice - free baking powder 1/2 teaspoon bicarb soda 1 teaspoon apple cider vinegar 1/4 teaspoon Himalayan salt 2 tablespoon coconut oil or ghe
1/2 cup coconut flour
1/2 teaspoon gluten - free / rice - free baking powder 1/2 teaspoon bicarb soda 1 teaspoon apple cider vinegar 1/4 teaspoon Himalayan salt 2 tablespoon coconut oil or ghe
1/2 teaspoon gluten - free / rice - free baking powder
1/2 teaspoon bicarb soda 1 teaspoon apple cider vinegar 1/4 teaspoon Himalayan salt 2 tablespoon coconut oil or ghe
1/2 teaspoon bicarb soda
1 teaspoon
apple cider vinegar 1/4 teaspoon Himalayan salt 2 tablespoon coconut oil or ghee
2 packages (
1 1/2 tablespoons) active dry yeast Pinch of sugar 1/2 cup warm water (105 to 115 degrees) 2 cups water 1/4 cup molasses 1/4 cup apple cider vinegar 4 tablespoons unsalted butter 1 ounce unsweetened chocolate 1/2 cup whole - wheat flour 3 cups medium rye flour 3 cups unbleached, all - purpose or bread flour 1 cup bran 2 tablespoons caraway seeds 1/2 teaspoon fennel seeds 1 tablespoon salt 1 tablespoon instant espresso powder 1 tablespoon minced shallots 1/4 cup cornmeal (optional) 1 tablespoon unbleached all - purpose flour (optional) 1 teaspoon caraway seeds (optional
1/2 tablespoons) active dry yeast Pinch of sugar
1/2 cup warm water (105 to 115 degrees) 2 cups water 1/4 cup molasses 1/4 cup apple cider vinegar 4 tablespoons unsalted butter 1 ounce unsweetened chocolate 1/2 cup whole - wheat flour 3 cups medium rye flour 3 cups unbleached, all - purpose or bread flour 1 cup bran 2 tablespoons caraway seeds 1/2 teaspoon fennel seeds 1 tablespoon salt 1 tablespoon instant espresso powder 1 tablespoon minced shallots 1/4 cup cornmeal (optional) 1 tablespoon unbleached all - purpose flour (optional) 1 teaspoon caraway seeds (optional
1/2 cup warm water (
105 to
115 degrees) 2
cups water
1/4
cup molasses
1/4
cup apple cider vinegar 4 tablespoons unsalted butter
1 ounce unsweetened chocolate
1/2 cup whole - wheat flour 3 cups medium rye flour 3 cups unbleached, all - purpose or bread flour 1 cup bran 2 tablespoons caraway seeds 1/2 teaspoon fennel seeds 1 tablespoon salt 1 tablespoon instant espresso powder 1 tablespoon minced shallots 1/4 cup cornmeal (optional) 1 tablespoon unbleached all - purpose flour (optional) 1 teaspoon caraway seeds (optional
1/2 cup whole - wheat flour 3
cups medium rye flour 3
cups unbleached, all - purpose or bread flour
1 cup bran 2 tablespoons caraway seeds
1/2 teaspoon fennel seeds 1 tablespoon salt 1 tablespoon instant espresso powder 1 tablespoon minced shallots 1/4 cup cornmeal (optional) 1 tablespoon unbleached all - purpose flour (optional) 1 teaspoon caraway seeds (optional
1/2 teaspoon fennel seeds
1 tablespoon salt
1 tablespoon instant espresso powder
1 tablespoon minced shallots
1/4
cup cornmeal (optional)
1 tablespoon unbleached all - purpose flour (optional)
1 teaspoon caraway seeds (optional)
pomegranate ginger vinaigrette
1/3
cup pomegranate juice
1/4
cup apple cider vinegar 1/2 teaspoon freshly grated ginger 1 garlic clove, freshly grated 1/4 teaspoon salt 1/4 teaspoon pepper 1/3 cup olive oi
1/2 teaspoon freshly grated ginger
1 garlic clove, freshly grated
1/4 teaspoon salt
1/4 teaspoon pepper
1/3
cup olive oil
extra virgin olive oil, plus more to drizzle
1 yellow onion, chopped
1 small fennel bulb, cored and sliced 3 cloves garlic, chopped sea salt and pepper, as needed
1 small butternut squash, peeled, seeded and cubed (3
cups) 2 sprigs of rosemary 2 sprigs of thyme
1/2 cup white wine (or 1/4 cup apple cider vinegar) 1 tsp
1/2 cup white wine (or
1/4
cup apple cider vinegar)
1 tsp.
1/2 cup (125 mL) dry bread crumbs 3 tbsp (45 mL) vegetable oil, divided 1 tbsp (15 mL) snipped chives 2 large fresh haddock or cod fillets, in total 1 - 1 1/2 lb (500 - 750 g) pinches salt and ground black pepper 2 medium potatoes, preferably Yukon Gold 1 medium sweet potato, peeled 1 tbsp (15 mL) apple cider or malt vinegar (optional
1/2 cup (
125 mL) dry bread crumbs 3 tbsp (45 mL) vegetable oil, divided
1 tbsp (
15 mL) snipped chives 2 large fresh haddock or cod fillets, in total
1 -
1 1/2 lb (500 - 750 g) pinches salt and ground black pepper 2 medium potatoes, preferably Yukon Gold 1 medium sweet potato, peeled 1 tbsp (15 mL) apple cider or malt vinegar (optional
1/2 lb (500 - 750 g) pinches salt and ground black pepper 2 medium potatoes, preferably Yukon Gold
1 medium sweet potato, peeled
1 tbsp (
15 mL)
apple cider or malt
vinegar (optional)
1 head of kale, washed, dried and torn into large pieces
1/2 cup raw cashews 2 Tbsp apple cider vinegar 2 Tbsp dill pickle brine 1 bunch of dill Pinch of sea salt 1/4 cup water (or just as much as you need to make this mix creamy
1/2 cup raw cashews 2 Tbsp
apple cider vinegar 2 Tbsp dill pickle brine
1 bunch of dill Pinch of sea salt
1/4
cup water (or just as much as you need to make this mix creamy)
for the pie crust
1 cup (8 ounces) ice
1 cup (8 ounces) cold water
1/4
cup (2 fl. ounces)
apple cider vinegar 2
1/2 cups (12.5 ounces) all - purpose flour 1 tablespoon granulated sugar 1 teaspoon kosher salt 1/2 cup (1 stick / / 4 ounces) cold unsalted butter, cut into 1/2 - inch pieces 1/2 cup (4 ounces) cold lard, cut into 1/2 - inch piece
1/2 cups (
12.5 ounces) all - purpose flour
1 tablespoon granulated sugar
1 teaspoon kosher salt
1/2 cup (1 stick / / 4 ounces) cold unsalted butter, cut into 1/2 - inch pieces 1/2 cup (4 ounces) cold lard, cut into 1/2 - inch piece
1/2 cup (
1 stick / / 4 ounces) cold unsalted butter, cut into
1/2 - inch pieces 1/2 cup (4 ounces) cold lard, cut into 1/2 - inch piece
1/2 - inch pieces
1/2 cup (4 ounces) cold lard, cut into 1/2 - inch piece
1/2 cup (4 ounces) cold lard, cut into
1/2 - inch piece
1/2 - inch pieces
1 flax egg (
1 tablespoon ground flax + 3 tablespoons warm water)
1 cup unsweetened almond milk
1/2 cup pumpkin puree 1/2 tablespoon apple cider vinegar 1 teaspoon vanilla extract 2 tablespoons coconut oil 1 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon nutmeg 1/4 teaspoon cloves 2 tablespoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon sea salt 1 1/2 cups oat flou
1/2 cup pumpkin puree
1/2 tablespoon apple cider vinegar 1 teaspoon vanilla extract 2 tablespoons coconut oil 1 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon nutmeg 1/4 teaspoon cloves 2 tablespoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon sea salt 1 1/2 cups oat flou
1/2 tablespoon
apple cider vinegar 1 teaspoon vanilla extract 2 tablespoons coconut oil
1 teaspoon cinnamon
1/2 teaspoon ginger 1/2 teaspoon nutmeg 1/4 teaspoon cloves 2 tablespoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon sea salt 1 1/2 cups oat flou
1/2 teaspoon ginger
1/2 teaspoon nutmeg 1/4 teaspoon cloves 2 tablespoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon sea salt 1 1/2 cups oat flou
1/2 teaspoon nutmeg
1/4 teaspoon cloves 2 tablespoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt 1 1/2 cups oat flou
1/2 teaspoon sea salt
1 1/2 cups oat flou
1/2 cups oat flour
I
cup naturally vegan cornbread mix (I use Martha White)
1 cup naturally vegan baking mix (I use Bisquick)
1 teaspoon baking powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt 1/2 cup vegan butter, melted 1/3 cup vegan sour cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend
1/2 teaspoon salt
1/2 cup vegan butter, melted 1/3 cup vegan sour cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend
1/2 cup vegan butter, melted
1/3
cup vegan sour cream
1 teaspoon Adobo sauce from can of chilies in Adobo
1/3
cup non-dairy milk
1 teaspoon
apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend
1/2 teaspoon baking soda
1 -
15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced
1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)
As ingredients you'll need: o Almond flour (
1 — ⅛
cup) o Baking soda (⅛ teaspoon) o
Apple cider vinegar (3/4 teaspoon) o Ground cinnamon (
1/2 teaspoon) o Egg (1/2 large) o Coconut oil (1 tablespoon) o Honey (1/2 tablespoon) o Unrefined sea salt (1/4 teaspoon
1/2 teaspoon) o Egg (
1/2 large) o Coconut oil (1 tablespoon) o Honey (1/2 tablespoon) o Unrefined sea salt (1/4 teaspoon
1/2 large) o Coconut oil (
1 tablespoon) o Honey (
1/2 tablespoon) o Unrefined sea salt (1/4 teaspoon
1/2 tablespoon) o Unrefined sea salt (
1/4 teaspoon)
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 tast
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 tast
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 tast
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 tast
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
1 acorn squash
1 - 2 tablespoons olive oil, divided
1 small onion, diced
1 - 2 cloves garlic, minced
1/2 teaspoon or more ginger, peeled and grated 1 carrot, diced 1/8 teaspoon cloves pinch of cardamom, cinnamon, and nutmeg 1 teaspoon apple cider vinegar 2 tablespoons maple syrup 2 cups low sodium vegetable stock salt and pepper 1/4 -1 / 2 cup or more cashew crea
1/2 teaspoon or more ginger, peeled and grated
1 carrot, diced
1/8 teaspoon cloves pinch of cardamom, cinnamon, and nutmeg
1 teaspoon
apple cider vinegar 2 tablespoons maple syrup 2
cups low sodium vegetable stock salt and pepper
1/4 -
1 / 2
cup or more cashew cream
1 head of kale, washed, dried and torn into large pieces
1 cup raw cashews 2 Tbs
apple cider vinegar Pinch of sea salt
1/2 cup water (or just as much as you need to make this mix creamy
1/2 cup water (or just as much as you need to make this mix creamy)
Pink Pickled Turnips
1 1/2 cup water 2 1/2 tablespoons sea salt 1/2 cup apple cider vinegar 1 lb turnips — spiralized or peeled and sliced into sticks or any other way you prefer 1/2 small beet — peeled and sliced 1 bay leaf 1 garlic clove — thinly sliced a few sprigs of fresh dill or dill flower (optional) dash of red pepper flakes (optional
1/2 cup water 2
1/2 tablespoons sea salt 1/2 cup apple cider vinegar 1 lb turnips — spiralized or peeled and sliced into sticks or any other way you prefer 1/2 small beet — peeled and sliced 1 bay leaf 1 garlic clove — thinly sliced a few sprigs of fresh dill or dill flower (optional) dash of red pepper flakes (optional
1/2 tablespoons sea salt
1/2 cup apple cider vinegar 1 lb turnips — spiralized or peeled and sliced into sticks or any other way you prefer 1/2 small beet — peeled and sliced 1 bay leaf 1 garlic clove — thinly sliced a few sprigs of fresh dill or dill flower (optional) dash of red pepper flakes (optional
1/2 cup apple cider vinegar 1 lb turnips — spiralized or peeled and sliced into sticks or any other way you prefer
1/2 small beet — peeled and sliced 1 bay leaf 1 garlic clove — thinly sliced a few sprigs of fresh dill or dill flower (optional) dash of red pepper flakes (optional
1/2 small beet — peeled and sliced
1 bay leaf
1 garlic clove — thinly sliced a few sprigs of fresh dill or dill flower (optional) dash of red pepper flakes (optional)
3 tablespoons prepared horseradish (drained before measuring)
1/2 cup pure sour cream (containing no additives) 1/2 cup full - fat mayonnaise 1 1/2 teaspoons cider vinegar 1 Granny Smith apple, peeled, cored, and shredded 1/4 teaspoon sugar (optional
1/2 cup pure sour cream (containing no additives)
1/2 cup full - fat mayonnaise 1 1/2 teaspoons cider vinegar 1 Granny Smith apple, peeled, cored, and shredded 1/4 teaspoon sugar (optional
1/2 cup full - fat mayonnaise
1 1/2 teaspoons cider vinegar 1 Granny Smith apple, peeled, cored, and shredded 1/4 teaspoon sugar (optional
1/2 teaspoons
cider vinegar 1 Granny Smith
apple, peeled, cored, and shredded
1/4 teaspoon sugar (optional)
for the dough 3/4
cup water — warm
1 tablespoon
apple cider vinegar 2 tablespoons soft neutral coconut oil or other vegetable oil
1/2 teaspoon baking soda sea salt — to taste 2 cups sprouted or whole spelt flou
1/2 teaspoon baking soda sea salt — to taste 2
cups sprouted or whole spelt flour
* To make pickled carrots, whisk together
1 cup water,
1/2 cup apple cider vinegar, 3 teaspoons salt and 2 teaspoons sugar until salt and sugar are dissolved
1/2 cup apple cider vinegar, 3 teaspoons salt and 2 teaspoons sugar until salt and sugar are dissolved.
1 medium sweet potato, peeled
1 medium beet, peeled
1 small granny smith
apple 2 tablespoons extra virgin olive oil
1/2 teaspoon ground turmeric 3 ounces fresh spinach 1 cup quinoa, cooked 1 ripe avocado, halved and pit removed 1/2 cup chickpeas 2 teaspoons chia seeds 1/4 cup sesame tahini 1 tablespoon apple cider vinegar 1 tablespoon water Juice from one lemo
1/2 teaspoon ground turmeric 3 ounces fresh spinach
1 cup quinoa, cooked
1 ripe avocado, halved and pit removed
1/2 cup chickpeas 2 teaspoons chia seeds 1/4 cup sesame tahini 1 tablespoon apple cider vinegar 1 tablespoon water Juice from one lemo
1/2 cup chickpeas 2 teaspoons chia seeds
1/4
cup sesame tahini
1 tablespoon
apple cider vinegar 1 tablespoon water Juice from one lemon
1/2 cup mayonnaise 1/4 cup apple cider vinegar 1/4 cup dijon mustard 3 tablespoons sugar 2 teaspoons Kosher salt 1 teaspoon freshly ground black pepper 1 head pale green or Napa cabbage 2 medium carrots sesame seeds (optional), for garnis
1/2 cup mayonnaise
1/4
cup apple cider vinegar 1/4
cup dijon mustard 3 tablespoons sugar 2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
1 head pale green or Napa cabbage 2 medium carrots sesame seeds (optional), for garnish
carrot parsley salad 2 medium carrots, shredded with a box grater
1/2 cup parsley leaves finely chopped 1 tablespoon cold pressed flax oil 2 teaspoons apple cider vinegar salt to tast
1/2 cup parsley leaves finely chopped
1 tablespoon cold pressed flax oil 2 teaspoons
apple cider vinegar salt to taste
ingredients SPICY ORANGE GLAZED CHICKEN THIGHS:
1 cup orange juice (freshly squeezed) zest of
1 orange 2 tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on)
1/4
cup parsley (finely chopped, to garnish)
1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste
1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD:
1 orange
1 tablespoon
apple cider vinegar 1 teaspoon Dijon mustard
1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste
1/2 cup olive oil 6
cups mixed greens 4 large carrots (peeled, shaved into long strips)
1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)
2 tablespoons coconut oil
1 brown onion, sliced 2 garlic cloves, peeled and minced
1/2 red capsicum (pepper), seeds and membrane removed, sliced 500 g (1 lb 2 oz) beef, cut into very thin strips 1 teaspoon turmeric 2 tablespoons freshly - squeezed lemon juice 2 teaspoons freshly grated ginger 2 tablespoons wheat - free tamari 2 tablespoons tahini 1 tablespoon apple cider vinegar 120 g (41/4 oz / 2 cups) broccoli, cut into florets 125 g (41/2 oz / 1 cup) green beans, roughly chopped 100 g (31/2 oz / 1 cup) snow peas (mangetout), sliced on the diagonal Celtic sea salt and freshly ground black pepper, to taste brown rice, to serv
1/2 red capsicum (pepper), seeds and membrane removed, sliced 500 g (
1 lb 2 oz) beef, cut into very thin strips
1 teaspoon turmeric 2 tablespoons freshly - squeezed lemon juice 2 teaspoons freshly grated ginger 2 tablespoons wheat - free tamari 2 tablespoons tahini
1 tablespoon
apple cider vinegar 120 g (4
1/4 oz / 2
cups) broccoli, cut into florets
125 g (4
1/2 oz / 1 cup) green beans, roughly chopped 100 g (31/2 oz / 1 cup) snow peas (mangetout), sliced on the diagonal Celtic sea salt and freshly ground black pepper, to taste brown rice, to serv
1/2 oz /
1 cup) green beans, roughly chopped
100 g (3
1/2 oz / 1 cup) snow peas (mangetout), sliced on the diagonal Celtic sea salt and freshly ground black pepper, to taste brown rice, to serv
1/2 oz /
1 cup) snow peas (mangetout), sliced on the diagonal Celtic sea salt and freshly ground black pepper, to taste brown rice, to serve
16 ounces (454 g) gluten - free pasta (or pasta of choice)
1/4
cup (40 g) plus
1 tablespoon cashews, soaked overnight and drained
1 tablespoon extra virgin olive oil
1 tablespoon plus
1 1/2 teaspoons nutritional yeast 2 teaspoons apple cider vinegar 1 1/2 teaspoons lemon juice 2 garlic cloves, roughly chopped 1/2 teaspoon sea salt, plus more to taste Freshly ground pepper 1 cup (240 ml) water 1/4 cup (30 g) chickpea flour 2 tablespoons chopped chives, plus chive flowers for garnish 1 cup (34 g) packed watercress Freshly ground nutmeg, to tast
1/2 teaspoons nutritional yeast 2 teaspoons
apple cider vinegar 1 1/2 teaspoons lemon juice 2 garlic cloves, roughly chopped 1/2 teaspoon sea salt, plus more to taste Freshly ground pepper 1 cup (240 ml) water 1/4 cup (30 g) chickpea flour 2 tablespoons chopped chives, plus chive flowers for garnish 1 cup (34 g) packed watercress Freshly ground nutmeg, to tast
1/2 teaspoons lemon juice 2 garlic cloves, roughly chopped
1/2 teaspoon sea salt, plus more to taste Freshly ground pepper 1 cup (240 ml) water 1/4 cup (30 g) chickpea flour 2 tablespoons chopped chives, plus chive flowers for garnish 1 cup (34 g) packed watercress Freshly ground nutmeg, to tast
1/2 teaspoon sea salt, plus more to taste Freshly ground pepper
1 cup (240 ml) water
1/4
cup (30 g) chickpea flour 2 tablespoons chopped chives, plus chive flowers for garnish
1 cup (34 g) packed watercress Freshly ground nutmeg, to taste