Sentences with phrase «1 1/2 cup pineapple juice»

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Follow the basic recipe instructions on top, using a simplified and more economical ingredient list: 1 medium onion, 1 large sweet potato, 2 large carrots, 1 cup canned crushed pineapple (1/2 cup reconstituted frozen orange juice if crushed pineapple is hard to get), 1 cup raisins, 2 tablespoons cinnamon, 1/3 cup vegetable oil, 1/4 cup sugar, salt and pepper to taste1/2 cup reconstituted frozen orange juice if crushed pineapple is hard to get), 1 cup raisins, 2 tablespoons cinnamon, 1/3 cup vegetable oil, 1/4 cup sugar, salt and pepper to taste.

1 cup gluten - free All - Purpose Flour Blend 1/3 cup coconut flour, fluffed with a fork and sifted before measuring 1/3 cup unsweetened flaked coconut, finely flaked 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2 cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange, cut into very thin slices for garnis1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2 cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange, cut into very thin slices for garnis1/2 teaspoon guar gum or xanthan gum 1/2 cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange, cut into very thin slices for garnis1/2 cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange, cut into very thin slices for garnis1/2 cup raisins 1 medium orange, cut into very thin slices for garnish

2 cups pineapple cut into small chunky wedges 1/2 small red onion thinly sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs of mint, use just the leaves and torn with your fingers 3 - 4 good drizzles of a grassy and peppery Extra Virgin Olive Oil the juice of one large lime the juice of half an orange Sea Salt and black pepper to tast1/2 small red onion thinly sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs of mint, use just the leaves and torn with your fingers 3 - 4 good drizzles of a grassy and peppery Extra Virgin Olive Oil the juice of one large lime the juice of half an orange Sea Salt and black pepper to taste

1 mango, peeled (or a peach or equal amt of pineapple) 1 avocado, pitted, peeled and cubed 1/2 red onion, finely chopped Juice of 1 lime, plus wedges for garnish chopped fresh cilantro salt and pepper canola or olive oil for coating fish 1.5 lbs mahi mahi fillets 1 Tablespoon blackening spice 8 corn tortillas 1 - 2 cups finely shredded red cabbage (optional1/2 red onion, finely chopped Juice of 1 lime, plus wedges for garnish chopped fresh cilantro salt and pepper canola or olive oil for coating fish 1.5 lbs mahi mahi fillets 1 Tablespoon blackening spice 8 corn tortillas 1 - 2 cups finely shredded red cabbage (optional)

Green Juice * Recipe for two * 2 bananas 1 lemon 1 cup frozen pineapple 1/2 cup frozen strawberries or mango pieces Handful of washed kale 1/4 teaspoon fresh or frozen ginger 1/2 cup water Sprinkle of cayenne peppe1/2 cup frozen strawberries or mango pieces Handful of washed kale 1/4 teaspoon fresh or frozen ginger 1/2 cup water Sprinkle of cayenne peppe1/2 cup water Sprinkle of cayenne pepper

1 frozen banana, broken into pieces 1 apple, cored and chopped 1/2 to 1 cup nondairy milk 4 to 6 lettuces leaves or other leafy greens, torn 1 can (4 ounces) pineapple chunks packed in juice, or 2 fresh pineapple rings 1/4 cup raisins or goji berries 4 to 8 pitted soft dates 4 to 6 ice cubes Cocoa powder or vegan mini chocolate chips, for garnis1/2 to 1 cup nondairy milk 4 to 6 lettuces leaves or other leafy greens, torn 1 can (4 ounces) pineapple chunks packed in juice, or 2 fresh pineapple rings 1/4 cup raisins or goji berries 4 to 8 pitted soft dates 4 to 6 ice cubes Cocoa powder or vegan mini chocolate chips, for garnish

Pineapple Salsa - 1 cup fresh pineapple, diced - 1 jalapeño pepper, seeded and diced - 1/2 sweet onion, diced - 3 tablespoons chopped fresh cilantro - 1 lime, juiced - salt and pepper to tast1/2 sweet onion, diced - 3 tablespoons chopped fresh cilantro - 1 lime, juiced - salt and pepper to taste

For the huli sauce: 3/4 cup dark soy sauce (shoyu) 1 cup pineapple juice 1/2 cup honey 1/3 cup brown sugar (Hawaiian cane preferred) 3 cloves garlic, peeled and minced 1/4 cup ketchup 2 tablespoons minced fresh ginger 1 teaspoon Asian chile paste Coarse kosher salt to taste Freshly ground black pepper to tast1/2 cup honey 1/3 cup brown sugar (Hawaiian cane preferred) 3 cloves garlic, peeled and minced 1/4 cup ketchup 2 tablespoons minced fresh ginger 1 teaspoon Asian chile paste Coarse kosher salt to taste Freshly ground black pepper to taste

1 cup rocotillo chiles, seeds and stems removed, minced, or substitute 1 habanero plus 5 yellow wax chiles 1 small purple onion, diced 1 green bell pepper, stemmed, seeded and diced 1 red bell pepper, stemmed, seeded and diced 2 ripe mangos, peeled and diced Juice of 3 oranges 1/2 cup pineapple juice Juice of 4 limes 1/4 cup chopped cilantro 2 pounds sea scallops Water Salt and freshly ground black pepper to Juice of 3 oranges 1/2 cup pineapple juice Juice of 4 limes 1/4 cup chopped cilantro 2 pounds sea scallops Water Salt and freshly ground black pepper to tast1/2 cup pineapple juice Juice of 4 limes 1/4 cup chopped cilantro 2 pounds sea scallops Water Salt and freshly ground black pepper to juice Juice of 4 limes 1/4 cup chopped cilantro 2 pounds sea scallops Water Salt and freshly ground black pepper to Juice of 4 limes 1/4 cup chopped cilantro 2 pounds sea scallops Water Salt and freshly ground black pepper to taste

The Meat 1 - 2 slabs of pork spareribs The Mop 2 cans of Lemon - lime soda (sprite) 1 cup pineapple juice 1 cup tomato sauce 1/2 cup sugar 1/4 cup lemon juice 2 - 3 ounces Bigfat's 3o8 Garlic Ginger Hot Sauce (or to taste) 1 Tablespoon onion powder 1 Teaspoon salt 1 Teaspoon black pepper Prep Time: 20 minsTenderizing / Marinating Time: OvernightCook Time: 5 - 8 hours11/2 cup sugar 1/4 cup lemon juice 2 - 3 ounces Bigfat's 3o8 Garlic Ginger Hot Sauce (or to taste) 1 Tablespoon onion powder 1 Teaspoon salt 1 Teaspoon black pepper Prep Time: 20 minsTenderizing / Marinating Time: OvernightCook Time: 5 - 8 hours1.

1 or 2 ripe bananas 1/2 to 3/4 cup or more frozen blueberries 1/4 cup frozen strawberries (or any other fruit: mixed fruit, pineapple, cherries, etc.) 1 tablespoon ground flax seeds A few tablespoons fresh orange juice 1/2 cup non-dairy milk 1 to 2 tablespoons almond butter (optional1/2 to 3/4 cup or more frozen blueberries 1/4 cup frozen strawberries (or any other fruit: mixed fruit, pineapple, cherries, etc.) 1 tablespoon ground flax seeds A few tablespoons fresh orange juice 1/2 cup non-dairy milk 1 to 2 tablespoons almond butter (optional1/2 cup non-dairy milk 1 to 2 tablespoons almond butter (optional)

7/8 cup oil + 1/2 tsp sea salt (strange, I know but it is our «butter») 3 tbsp ground chia 9 tbsp water 1 cup unsweetened pineapple juice from concentrate (we can have pineapples on our diet — hollaaaa) 2 & 1/2 cup buckwheat (I use light as it has less of an aftertaste) 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 tsp nutmeg 1/4 tsp salt 3 cups shredded carrots optional: stevia (I put about 1/2 tsp of the clear extract, you could put more as mine wasn't very sweet1/2 tsp sea salt (strange, I know but it is our «butter») 3 tbsp ground chia 9 tbsp water 1 cup unsweetened pineapple juice from concentrate (we can have pineapples on our diet — hollaaaa) 2 & 1/2 cup buckwheat (I use light as it has less of an aftertaste) 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 tsp nutmeg 1/4 tsp salt 3 cups shredded carrots optional: stevia (I put about 1/2 tsp of the clear extract, you could put more as mine wasn't very sweet1/2 cup buckwheat (I use light as it has less of an aftertaste) 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 tsp nutmeg 1/4 tsp salt 3 cups shredded carrots optional: stevia (I put about 1/2 tsp of the clear extract, you could put more as mine wasn't very sweet1/2 tsp of the clear extract, you could put more as mine wasn't very sweet)

2 cups whole wheat pastry flour 1 tsp aluminum free baking soda 1/2 teaspoon ground cinnamon 1/2 cup olive oil 1 teaspoons vanilla extract 1/2 cup unrefined sugar 2 eggs 2 ripe bananas 2/3 cup crushed pineapple plus 4 - 6 tablespoons pineapple juice 2/3 cup chopped walnuts or pecans1/2 teaspoon ground cinnamon 1/2 cup olive oil 1 teaspoons vanilla extract 1/2 cup unrefined sugar 2 eggs 2 ripe bananas 2/3 cup crushed pineapple plus 4 - 6 tablespoons pineapple juice 2/3 cup chopped walnuts or pecans1/2 cup olive oil 1 teaspoons vanilla extract 1/2 cup unrefined sugar 2 eggs 2 ripe bananas 2/3 cup crushed pineapple plus 4 - 6 tablespoons pineapple juice 2/3 cup chopped walnuts or pecans1/2 cup unrefined sugar 2 eggs 2 ripe bananas 2/3 cup crushed pineapple plus 4 - 6 tablespoons pineapple juice 2/3 cup chopped walnuts or pecans.

Pineapple coconut cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted butter, softened 75g caster sugar 1 egg 90 ml buttermilk 3/4 cup + 1/2 tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated coconut 1/4 cup (25g) sweetened shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple, sugar, lime juice and 1/2 cup (120 ml) water in a saucepan and stir over medium - high heat until sugar dissolves1/2 tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated coconut 1/4 cup (25g) sweetened shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple, sugar, lime juice and 1/2 cup (120 ml) water in a saucepan and stir over medium - high heat until sugar dissolves1/2 cup (120 ml) water in a saucepan and stir over medium - high heat until sugar dissolves.

1 cup green tea 1/2 cucumber 1 kiwi * 1 bunch of kale, stem removed 1 cup pineapple * (frozen works great) 1 knob of fresh ginger juice of 1 lemo1/2 cucumber 1 kiwi * 1 bunch of kale, stem removed 1 cup pineapple * (frozen works great) 1 knob of fresh ginger juice of 1 lemon

salt and pepper 2 tbsp lime juice 2 cloves garlic, minced 5 ancho chile peppers 3 guajillo chile peppers 3 cups warm chicken stock 2 tomatoes 2 jalapeño peppers 3 tbsp slivered almonds 3 tbsp sesame seeds 1 tbsp olive oil 1 stick cinnamon (3 ″ long) 1 ripe plantain, peeled and chopped 1 cup chopped fresh or drained canned pineapple 1/2 cup chopped jicama 3 tbsp cilantr1/2 cup chopped jicama 3 tbsp cilantro

3 cups chopped pineapple 3 cups chopped, seeded and peeled cucumber 1 1/2 cup pineapple juice 3 tablespoons extra-virgin olive oil 1 tablespoon lime juice 1 jalapeño, halved and seeded 1/2 teaspoon salt 1/2 cup thinly sliced green onions, (white parts only) 2 tablespoons finely chopped macadamia nuts 2 tablespoons finely chopped cilantr1/2 cup pineapple juice 3 tablespoons extra-virgin olive oil 1 tablespoon lime juice 1 jalapeño, halved and seeded 1/2 teaspoon salt 1/2 cup thinly sliced green onions, (white parts only) 2 tablespoons finely chopped macadamia nuts 2 tablespoons finely chopped cilantr1/2 teaspoon salt 1/2 cup thinly sliced green onions, (white parts only) 2 tablespoons finely chopped macadamia nuts 2 tablespoons finely chopped cilantr1/2 cup thinly sliced green onions, (white parts only) 2 tablespoons finely chopped macadamia nuts 2 tablespoons finely chopped cilantro

Ingredients 3 ripe bananas 1/2 lemon, juiced 1/3 cup sugar 1 can (14oz) crushed pineapple drained 1 1/2 cups diced strawbe..1/2 lemon, juiced 1/3 cup sugar 1 can (14oz) crushed pineapple drained 1 1/2 cups diced strawbe..1/2 cups diced strawbe...

1 1/2 cups all - purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsalted butter, room temperature 1 cup + 3 tablespoons sugar 3 large eggs 1/3 cup coconut rum (or any rum you have on hand or coconut milk) 3/4 cup coconut milk 1/4 cup pineapple juice (from the drained crushed pineapple) 1 teaspoon vanilla 1 cup shredded baker's coconut 1 cup crushed pineapple, draine1/2 cups all - purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsalted butter, room temperature 1 cup + 3 tablespoons sugar 3 large eggs 1/3 cup coconut rum (or any rum you have on hand or coconut milk) 3/4 cup coconut milk 1/4 cup pineapple juice (from the drained crushed pineapple) 1 teaspoon vanilla 1 cup shredded baker's coconut 1 cup crushed pineapple, draine1/2 cup unsalted butter, room temperature 1 cup + 3 tablespoons sugar 3 large eggs 1/3 cup coconut rum (or any rum you have on hand or coconut milk) 3/4 cup coconut milk 1/4 cup pineapple juice (from the drained crushed pineapple) 1 teaspoon vanilla 1 cup shredded baker's coconut 1 cup crushed pineapple, drained

1 cup ice cubes 1 cup coconut milk (I like Silk unsweetened coconut milk) 1/4 cup So Delicious soy and dairy free cultured coconut milk (yogurt with live & active cultures) 1 tsp lemon juice 1/2 whole orange with skin removed 1 cup diced pineapple (canned pineapple okay in juice) 1 cup packed, raw spinach leaves 1 tsp Madagascar vanilla Few dashes of nutmeg or pumpkin pie spice Few dashes of cinnamon (I like Vietnamese cinnamon1/2 whole orange with skin removed 1 cup diced pineapple (canned pineapple okay in juice) 1 cup packed, raw spinach leaves 1 tsp Madagascar vanilla Few dashes of nutmeg or pumpkin pie spice Few dashes of cinnamon (I like Vietnamese cinnamon)

Ingredients: 1 cup all - purpose flour 1 cup quick - cooking oats 2/3 cup firmly packed brown sugar 1/4 teaspoon baking soda 1/2 cup butter or margarine, chilled 1/2 cup chopped macadamia nuts 1 tablespoon granulated sugar 1 tablespoon cornstarch 1 1/4 cups crushed pineapple chunks, drained 3/4 cup orange juice 1/2 teaspoon finely grated orange pee1/2 cup butter or margarine, chilled 1/2 cup chopped macadamia nuts 1 tablespoon granulated sugar 1 tablespoon cornstarch 1 1/4 cups crushed pineapple chunks, drained 3/4 cup orange juice 1/2 teaspoon finely grated orange pee1/2 cup chopped macadamia nuts 1 tablespoon granulated sugar 1 tablespoon cornstarch 1 1/4 cups crushed pineapple chunks, drained 3/4 cup orange juice 1/2 teaspoon finely grated orange pee1/2 teaspoon finely grated orange peel

3/4 cup all - purpose flour 3/4 cup white whole wheat flour 1 cup brown sugar 1/2 cup sweetened flaked coconut 2 teaspoons baking soda 1 teaspoon salt (optional) 2 teaspoons cinnamon 2 tablespoons canola oil 2 large eggs 1 teaspoon vanilla 2 cups shredded zucchini (squeeze out some of the moisture) 20 ounce can of pineapple tidbits or crushed in juice, drained (I used tidbits for chunkier pieces1/2 cup sweetened flaked coconut 2 teaspoons baking soda 1 teaspoon salt (optional) 2 teaspoons cinnamon 2 tablespoons canola oil 2 large eggs 1 teaspoon vanilla 2 cups shredded zucchini (squeeze out some of the moisture) 20 ounce can of pineapple tidbits or crushed in juice, drained (I used tidbits for chunkier pieces)

1/2 cup white rum 1/2 cup canned coconut milk, stirred if separated 3/4 cup frozen mango juice of 1 lime 1/2 cup ice splash of mango, pineapple, or (in a pinch) orange juice pineapple or lime slice (optional1/2 cup white rum 1/2 cup canned coconut milk, stirred if separated 3/4 cup frozen mango juice of 1 lime 1/2 cup ice splash of mango, pineapple, or (in a pinch) orange juice pineapple or lime slice (optional1/2 cup canned coconut milk, stirred if separated 3/4 cup frozen mango juice of 1 lime 1/2 cup ice splash of mango, pineapple, or (in a pinch) orange juice pineapple or lime slice (optional1/2 cup ice splash of mango, pineapple, or (in a pinch) orange juice pineapple or lime slice (optional)

1 tbsp olive oil 1 large onion, chopped 1/2 tsp Aleppo chili flakes (adjust to taste, this was fairly mild) 2 garlic cloves, minced or pressed 1 lb kale (10 cups, packed)-- you could use less, even half of this, I just had so much kale 2 cups undrained canned crushed pineapple, in juice (20 - ounce can)-- I used a 14 oz can 1/2 cup peanut butter 1/4 cup chopped parsley (omitted) salt to taste 1/8 cup skinless peanuts, crushed or coarsely chopped 1 cup couscous, cooked according to package direction1/2 tsp Aleppo chili flakes (adjust to taste, this was fairly mild) 2 garlic cloves, minced or pressed 1 lb kale (10 cups, packed)-- you could use less, even half of this, I just had so much kale 2 cups undrained canned crushed pineapple, in juice (20 - ounce can)-- I used a 14 oz can 1/2 cup peanut butter 1/4 cup chopped parsley (omitted) salt to taste 1/8 cup skinless peanuts, crushed or coarsely chopped 1 cup couscous, cooked according to package direction1/2 cup peanut butter 1/4 cup chopped parsley (omitted) salt to taste 1/8 cup skinless peanuts, crushed or coarsely chopped 1 cup couscous, cooked according to package directions

1/2 small red cabbage, very thinly sliced 1/2 small green cabbage, very thinly sliced 1 cup grated jicama (use large holes on a box grater) 2 serrano peppers, or one jalapeno, minced (more to taste) 4 scallions, sliced 3 tablespoons lime juice 1 tablespoon brown rice vinegar, or apple cider vinegar 1/2 cup diced fresh pineapple 1/2 cup chopped cilantro pinch cumin 1/4 teaspoon salt Black pepper to tast1/2 small red cabbage, very thinly sliced 1/2 small green cabbage, very thinly sliced 1 cup grated jicama (use large holes on a box grater) 2 serrano peppers, or one jalapeno, minced (more to taste) 4 scallions, sliced 3 tablespoons lime juice 1 tablespoon brown rice vinegar, or apple cider vinegar 1/2 cup diced fresh pineapple 1/2 cup chopped cilantro pinch cumin 1/4 teaspoon salt Black pepper to tast1/2 small green cabbage, very thinly sliced 1 cup grated jicama (use large holes on a box grater) 2 serrano peppers, or one jalapeno, minced (more to taste) 4 scallions, sliced 3 tablespoons lime juice 1 tablespoon brown rice vinegar, or apple cider vinegar 1/2 cup diced fresh pineapple 1/2 cup chopped cilantro pinch cumin 1/4 teaspoon salt Black pepper to tast1/2 cup diced fresh pineapple 1/2 cup chopped cilantro pinch cumin 1/4 teaspoon salt Black pepper to tast1/2 cup chopped cilantro pinch cumin 1/4 teaspoon salt Black pepper to taste

2 cups melon, peeled and chopped (watermelon, rockmelon or honeydew melon) 1 banana, peeled and sliced 1/2 pineapple, cored and cubed 1 kiwi fruit, peeled and cubed Pulp of 3 passionfruit Juice of 2 orange1/2 pineapple, cored and cubed 1 kiwi fruit, peeled and cubed Pulp of 3 passionfruit Juice of 2 oranges

sauce: 1/2 cup pineapple juice 1/3 cup low - sodium soy sauce 1 Tbsp1/2 cup pineapple juice 1/3 cup low - sodium soy sauce 1 Tbsp.

1 (3 1/2 - pound) chicken For the huli sauce: 3/4 cup dark soy sauce (shoyu) 1 cup pineapple juice 1/2 cup honey 1/3 cup brown sugar (Hawaiian cane preferred) 3 cloves garlic, peeled and minced 1/4 cup ketchup 2 tablespoons minced fresh ginger 1 teaspoon Asian chile paste Coarse kosher salt to taste Freshly ground black pepper to tast1/2 - pound) chicken For the huli sauce: 3/4 cup dark soy sauce (shoyu) 1 cup pineapple juice 1/2 cup honey 1/3 cup brown sugar (Hawaiian cane preferred) 3 cloves garlic, peeled and minced 1/4 cup ketchup 2 tablespoons minced fresh ginger 1 teaspoon Asian chile paste Coarse kosher salt to taste Freshly ground black pepper to tast1/2 cup honey 1/3 cup brown sugar (Hawaiian cane preferred) 3 cloves garlic, peeled and minced 1/4 cup ketchup 2 tablespoons minced fresh ginger 1 teaspoon Asian chile paste Coarse kosher salt to taste Freshly ground black pepper to taste

1 2 - pound Cornish hen, butterflied and flattened 1 teaspoon salt 1 tablespoon vegetable oil 5 shallots, sliced 3 cloves garlic, sliced 1 teaspoon shrimp paste 1/2 teaspoon sugar 1 tablespoon fresh birdseye chiles (chiltepins) or substitute piquins 2 teaspoons pineapple juice 2 cups chopped fresh pineappl1/2 teaspoon sugar 1 tablespoon fresh birdseye chiles (chiltepins) or substitute piquins 2 teaspoons pineapple juice 2 cups chopped fresh pineapple

1/2 cup chopped fresh pineapple 1/4 cup finely chopped red bell pepper 1 green onion, thinly sliced 1 small red onion, finely diced 2 tablespoons lime juice 1/2 jalapeño peppers, seeded and minced 1 tablespoon chopped fresh cilantro or fresh basi1/2 cup chopped fresh pineapple 1/4 cup finely chopped red bell pepper 1 green onion, thinly sliced 1 small red onion, finely diced 2 tablespoons lime juice 1/2 jalapeño peppers, seeded and minced 1 tablespoon chopped fresh cilantro or fresh basi1/2 jalapeño peppers, seeded and minced 1 tablespoon chopped fresh cilantro or fresh basil

5 pork chops about 1/4 to 1/2 inch thick 20 oz can of pineapple slices with juice, chop pineapple in a food processor 32 oz beef stock 1/3 to 1/2 cup molasses 1 to 1 1/2 cups Jack Daniels bourbon whiskey 1 cup packed brown sugar 1 tsp fresh ground mustard seed 2 tablespoons of butter salt and peppe1/2 inch thick 20 oz can of pineapple slices with juice, chop pineapple in a food processor 32 oz beef stock 1/3 to 1/2 cup molasses 1 to 1 1/2 cups Jack Daniels bourbon whiskey 1 cup packed brown sugar 1 tsp fresh ground mustard seed 2 tablespoons of butter salt and peppe1/2 cup molasses 1 to 1 1/2 cups Jack Daniels bourbon whiskey 1 cup packed brown sugar 1 tsp fresh ground mustard seed 2 tablespoons of butter salt and peppe1/2 cups Jack Daniels bourbon whiskey 1 cup packed brown sugar 1 tsp fresh ground mustard seed 2 tablespoons of butter salt and pepper

1 large ripe pineapple — peeled, cored and chopped about 4 small or 1 large English cucumbers — peeled and chopped 1 cup pineapple juice — preferably freshly made about 1/2 jalapeno — seeded and diced (see text) 1 tablespoon lime juice 1 - 2 teaspoons sea salt — to taste 1 green onion — chopped 1 handful cilantro leaves, plus more for garnish 3 tablespoons olive oi1/2 jalapeno — seeded and diced (see text) 1 tablespoon lime juice 1 - 2 teaspoons sea salt — to taste 1 green onion — chopped 1 handful cilantro leaves, plus more for garnish 3 tablespoons olive oil

3 dried chipotle peppers 3 dried allspice berries, ground (or 1/2 teaspoon ground allspice) 1 tablespoon mustard seeds, ground (or 1 tablespoon mustard powder) 1 clove, ground (or a pinch of ground clove) 1 teaspoon turmeric 1/2 teaspoon red curry powder 1 teaspoon ground black pepper 1 tablespoon canola oil 2 cloves garlic, minced 1 shallot, chopped 1/2 inch piece ginger, peeled and chopped 5 habaneros, finely chopped 1/2 mango, chopped 2 tablespoons white vinegar 3 tablespoons light brown sugar 1 tablespoon blackstrap molasses 1/4 cup pineapple juic1/2 teaspoon ground allspice) 1 tablespoon mustard seeds, ground (or 1 tablespoon mustard powder) 1 clove, ground (or a pinch of ground clove) 1 teaspoon turmeric 1/2 teaspoon red curry powder 1 teaspoon ground black pepper 1 tablespoon canola oil 2 cloves garlic, minced 1 shallot, chopped 1/2 inch piece ginger, peeled and chopped 5 habaneros, finely chopped 1/2 mango, chopped 2 tablespoons white vinegar 3 tablespoons light brown sugar 1 tablespoon blackstrap molasses 1/4 cup pineapple juic1/2 teaspoon red curry powder 1 teaspoon ground black pepper 1 tablespoon canola oil 2 cloves garlic, minced 1 shallot, chopped 1/2 inch piece ginger, peeled and chopped 5 habaneros, finely chopped 1/2 mango, chopped 2 tablespoons white vinegar 3 tablespoons light brown sugar 1 tablespoon blackstrap molasses 1/4 cup pineapple juic1/2 inch piece ginger, peeled and chopped 5 habaneros, finely chopped 1/2 mango, chopped 2 tablespoons white vinegar 3 tablespoons light brown sugar 1 tablespoon blackstrap molasses 1/4 cup pineapple juic1/2 mango, chopped 2 tablespoons white vinegar 3 tablespoons light brown sugar 1 tablespoon blackstrap molasses 1/4 cup pineapple juice

1 cup pineapple juice juice of 2 limes 3 cloves of garlic, smashed and peeled 1/2 of a white onion, roughly chopped (the rest will be for topping the tacos) 1 1/2 teaspoons kosher salt 1 teaspoon dried (Mexican) oregano * 1/4 teaspoon ground cinnamon 1.75 ounces achiote paste (half of the 3.5 package1/2 of a white onion, roughly chopped (the rest will be for topping the tacos) 1 1/2 teaspoons kosher salt 1 teaspoon dried (Mexican) oregano * 1/4 teaspoon ground cinnamon 1.75 ounces achiote paste (half of the 3.5 package1/2 teaspoons kosher salt 1 teaspoon dried (Mexican) oregano * 1/4 teaspoon ground cinnamon 1.75 ounces achiote paste (half of the 3.5 package)

4 medium tart apples, chopped 1/2 medium red onion, finely chopped 2 limes, juiced 4 cloves garlic, minced 2 jalapeño peppers, divined and seeded, minced 1 yellow bell pepper, diced 1 red pepper, diced 1 (15 oz) can black beans, drained and rinsed 1/2 cup cilantro, chopped 1 (8 oz) can crushed pineapple, drained 1 Tablespoon vegetable oil 2 Tablespoon apple cider vinegar 2 teaspoons ground cumin 2 teaspoons chili powder 1 teaspoon salt 1 teaspoon ground black peppe1/2 medium red onion, finely chopped 2 limes, juiced 4 cloves garlic, minced 2 jalapeño peppers, divined and seeded, minced 1 yellow bell pepper, diced 1 red pepper, diced 1 (15 oz) can black beans, drained and rinsed 1/2 cup cilantro, chopped 1 (8 oz) can crushed pineapple, drained 1 Tablespoon vegetable oil 2 Tablespoon apple cider vinegar 2 teaspoons ground cumin 2 teaspoons chili powder 1 teaspoon salt 1 teaspoon ground black peppe1/2 cup cilantro, chopped 1 (8 oz) can crushed pineapple, drained 1 Tablespoon vegetable oil 2 Tablespoon apple cider vinegar 2 teaspoons ground cumin 2 teaspoons chili powder 1 teaspoon salt 1 teaspoon ground black pepper

Ingredients: Cake: Cooking spray 2 cups all - purpose flour 2 teaspoons baking powder 2 teaspoons cinnamon 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1 1/3 cups sugar 1/3 cup vegetable oil 2/3 cup plain fat - free yogurt 5 ounces egg substitute 2 cups shredded carrot 1/4 cup finely chopped walnuts 1 (8 - ounce) can crushed pineapple in juice, undraine1/2 teaspoons baking soda 1/2 teaspoon salt 1 1/3 cups sugar 1/3 cup vegetable oil 2/3 cup plain fat - free yogurt 5 ounces egg substitute 2 cups shredded carrot 1/4 cup finely chopped walnuts 1 (8 - ounce) can crushed pineapple in juice, undraine1/2 teaspoon salt 1 1/3 cups sugar 1/3 cup vegetable oil 2/3 cup plain fat - free yogurt 5 ounces egg substitute 2 cups shredded carrot 1/4 cup finely chopped walnuts 1 (8 - ounce) can crushed pineapple in juice, undrained

Ingredients: 3/4 cup macadamia milk 1/2 cup coconut water 1/2 cup pineapple (fresh or frozen) 1/2 cup mango (fresh or frozen) 1 kiwi, peeled 1 cup baby kale 1 TBSP coconut oil 1 TBSP lime juice 1/2 scoop protein 3 — 4 leaves fresh mint Pinch or drop of stevia Instructions: Combine all ingredients in a blender and blend until smooth1/2 cup coconut water 1/2 cup pineapple (fresh or frozen) 1/2 cup mango (fresh or frozen) 1 kiwi, peeled 1 cup baby kale 1 TBSP coconut oil 1 TBSP lime juice 1/2 scoop protein 3 — 4 leaves fresh mint Pinch or drop of stevia Instructions: Combine all ingredients in a blender and blend until smooth1/2 cup pineapple (fresh or frozen) 1/2 cup mango (fresh or frozen) 1 kiwi, peeled 1 cup baby kale 1 TBSP coconut oil 1 TBSP lime juice 1/2 scoop protein 3 — 4 leaves fresh mint Pinch or drop of stevia Instructions: Combine all ingredients in a blender and blend until smooth1/2 cup mango (fresh or frozen) 1 kiwi, peeled 1 cup baby kale 1 TBSP coconut oil 1 TBSP lime juice 1/2 scoop protein 3 — 4 leaves fresh mint Pinch or drop of stevia Instructions: Combine all ingredients in a blender and blend until smooth1/2 scoop protein 3 — 4 leaves fresh mint Pinch or drop of stevia Instructions: Combine all ingredients in a blender and blend until smooth.

1 cup chopped mango 1 cup chopped pineapple 1/4 cup chopped red onion 2 tablespoons fresh lime juice 1/2 cup finely chopped cilantro 1/2 cup chopped red pepper 1/3 cup good quality extra virgin olive oi1/2 cup finely chopped cilantro 1/2 cup chopped red pepper 1/3 cup good quality extra virgin olive oi1/2 cup chopped red pepper 1/3 cup good quality extra virgin olive oil

1 head Romaine lettuce, chopped 1 head Belgian endive, chopped 1 cup fresh mint leaves, chopped 2 large oranges 2 ugli fruit or tangelo 1/2 cup pineapple juice 3 tablespoons fresh squeezed lemon juice 3 tablespoons sugar 1/8 teaspoon salt 1/2 teaspoon cinnamon 3 tablespoons walnut oil 1/2 cup golden raisins 1/3 cup chopped walnuts or macadamia nuts, toaste1/2 cup pineapple juice 3 tablespoons fresh squeezed lemon juice 3 tablespoons sugar 1/8 teaspoon salt 1/2 teaspoon cinnamon 3 tablespoons walnut oil 1/2 cup golden raisins 1/3 cup chopped walnuts or macadamia nuts, toaste1/2 teaspoon cinnamon 3 tablespoons walnut oil 1/2 cup golden raisins 1/3 cup chopped walnuts or macadamia nuts, toaste1/2 cup golden raisins 1/3 cup chopped walnuts or macadamia nuts, toasted

• 1 cup of green tea, chilled • 1 cup of loosely packed cilantro • 1 cup of baby kale (or another green) • 1 cup of cucumber • 1 cup of pineapple • All the juice of 1 lemon • 1 tbsp of fresh ginger, grated • 1/2 avocad1/2 avocado

2 cups of greens, packed (I recommend spinach, lettuce, or 1 cup of each) 2 cups frozen pineapple Juice from 1/2 orange 1/2 cup cilantro (about 10 sprigs, including stem) 1.5 — 2 cups coconut wate1/2 orange 1/2 cup cilantro (about 10 sprigs, including stem) 1.5 — 2 cups coconut wate1/2 cup cilantro (about 10 sprigs, including stem) 1.5 — 2 cups coconut water

* 1 mango, peeled, pitted, and frozen * 1/2 cup chopped pineapple * 2 Tablespoons lime juice * large handful spinach, about 2 cups * 1 cup water * 1/2 cup ic1/2 cup chopped pineapple * 2 Tablespoons lime juice * large handful spinach, about 2 cups * 1 cup water * 1/2 cup ic1/2 cup ice

3/4 cup all - purpose flour 3/4 cup white whole wheat flour 1 cup brown sugar 1/2 cup sweetened flaked coconut 2 teaspoons baking soda 1 teaspoon salt (optional) 2 teaspoons cinnamon 2 tablespoons canola oil 2 large eggs 1 teaspoon vanilla 2 cups shredded zucchini (squeeze out some of the moisture) 20 ounce can of pineapple tidbits or crushed in juice, drained (I used tidbits for chunkier pieces1/2 cup sweetened flaked coconut 2 teaspoons baking soda 1 teaspoon salt (optional) 2 teaspoons cinnamon 2 tablespoons canola oil 2 large eggs 1 teaspoon vanilla 2 cups shredded zucchini (squeeze out some of the moisture) 20 ounce can of pineapple tidbits or crushed in juice, drained (I used tidbits for chunkier pieces)