Not exact matches
Popeye green drink: Juice or blend (with
1 cup of water) the following -
1 / 2 cucumber -2 Celery stalks - handful of parsley -2 handfuls spinach -
1 / 2 lemon - optional
1/2 -1 apple (I love it hardy
1/2 -
1 apple (I love it hardy.
5 small organic
apples 1/2 lemon, peeled 1 inch fresh ginger, peeled 2 cups fresh kale, thick stems removed ic
1/2 lemon, peeled
1 inch fresh ginger, peeled 2
cups fresh kale, thick stems removed ice
1/4
cup / 50 g buckwheat groats
1/4
cup / 35 g hazelnuts, roughly chopped
1/2 tsp sea salt 1 cup / 250 g cottage cheese 1/2 cup / 125 ml plain thick yogurt (turkish or greek style yogurt) 1 large apple 1 1/2 -2 tbsp honey 1 tbsp tahini 1/2 — 1 tsp freshly grated ginger 1/2 tsp ground cardamo
1/2 tsp sea salt
1 cup / 250 g cottage cheese
1/2 cup / 125 ml plain thick yogurt (turkish or greek style yogurt) 1 large apple 1 1/2 -2 tbsp honey 1 tbsp tahini 1/2 — 1 tsp freshly grated ginger 1/2 tsp ground cardamo
1/2 cup /
125 ml plain thick yogurt (turkish or greek style yogurt)
1 large
apple 1 1/2 -2 tbsp honey 1 tbsp tahini 1/2 — 1 tsp freshly grated ginger 1/2 tsp ground cardamo
1/2 -2 tbsp honey
1 tbsp tahini
1/2 — 1 tsp freshly grated ginger 1/2 tsp ground cardamo
1/2 —
1 tsp freshly grated ginger
1/2 tsp ground cardamo
1/2 tsp ground cardamom
Kuchen Ice - Cream 2
cups raw cashews — soaked overnight 2
cups meat of fresh young Thai coconut
1 cup freshly squeezed
apple juice 3/4
cup agave syrup or another sweetener of choice zest of 2 oranges 2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 3/4 cup coconut oi
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger 3/4
cup coconut oil
Creamy
Apple - Anise Soup 2 cups almond milk 1 fennel bulb — roughly chopped 1 large apple (any kind)-- cored and roughly chopped, reserve 1/4 for garnish 1 handful fresh cilantro leaves 1/2 small chili pepper — seeded 1/2 teaspoon ground coriander freshly ground black pepper and salt to
Apple - Anise Soup 2
cups almond milk
1 fennel bulb — roughly chopped
1 large
apple (any kind)-- cored and roughly chopped, reserve 1/4 for garnish 1 handful fresh cilantro leaves 1/2 small chili pepper — seeded 1/2 teaspoon ground coriander freshly ground black pepper and salt to
apple (any kind)-- cored and roughly chopped, reserve
1/4 for garnish
1 handful fresh cilantro leaves
1/2 small chili pepper — seeded 1/2 teaspoon ground coriander freshly ground black pepper and salt to tast
1/2 small chili pepper — seeded
1/2 teaspoon ground coriander freshly ground black pepper and salt to tast
1/2 teaspoon ground coriander freshly ground black pepper and salt to taste
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
Butternut Spaghetti (serves 4 - 6)
1/4 medium butternut squash
1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice
1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flake
1/2 cup fresh cranberries Almond Butter Sauce
1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flake
1/2 cup almond butter 3/4
cup purified water juice and zest of
1 lemon
1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flake
1/2 tablespoon chopped fresh ginger
1 tablespoon honey
1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flake
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flake
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg seeds of
1 cardamom pod
1/4 teaspoon hot pepper flakes
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
10 medium Granny Smith and / or Macoun
apples, peeled, cored and sliced (a 50 - 50 mix is wonderful)
1/2 cube of unsalted butter 2 tablespoons Applejack brandy 1 teaspoon nutmeg 1 1/3 teaspoons cinnamon Pinch of salt 2 teaspoons cornstarch dissolved in 1/4 cup of apple juice 1 cup brown suga
1/2 cube of unsalted butter 2 tablespoons Applejack brandy
1 teaspoon nutmeg
1 1/3 teaspoons cinnamon Pinch of salt 2 teaspoons cornstarch dissolved in
1/4
cup of
apple juice
1 cup brown sugar
Apple Oatmeal 1 cup rolled oats 1 cup unfiltered and unsweetened apple juice / cider (or milk of choice or water) 1 1/2 cup water 2 tbsp almonds, finely chopped 1/2 tsp ground cinnamon 1/2 tsp freshly ground cardamom 1/4 tsp ground vanilla 3 tbsp butter (or coconut oil) 10 - 15 almonds, chopped a large pinch
Apple Oatmeal
1 cup rolled oats
1 cup unfiltered and unsweetened
apple juice / cider (or milk of choice or water) 1 1/2 cup water 2 tbsp almonds, finely chopped 1/2 tsp ground cinnamon 1/2 tsp freshly ground cardamom 1/4 tsp ground vanilla 3 tbsp butter (or coconut oil) 10 - 15 almonds, chopped a large pinch
apple juice / cider (or milk of choice or water)
1 1/2 cup water 2 tbsp almonds, finely chopped 1/2 tsp ground cinnamon 1/2 tsp freshly ground cardamom 1/4 tsp ground vanilla 3 tbsp butter (or coconut oil) 10 - 15 almonds, chopped a large pinch sal
1/2 cup water 2 tbsp almonds, finely chopped
1/2 tsp ground cinnamon 1/2 tsp freshly ground cardamom 1/4 tsp ground vanilla 3 tbsp butter (or coconut oil) 10 - 15 almonds, chopped a large pinch sal
1/2 tsp ground cinnamon
1/2 tsp freshly ground cardamom 1/4 tsp ground vanilla 3 tbsp butter (or coconut oil) 10 - 15 almonds, chopped a large pinch sal
1/2 tsp freshly ground cardamom
1/4 tsp ground vanilla 3 tbsp butter (or coconut oil)
10 -
15 almonds, chopped a large pinch salt
1 handful of kale
1 celery stalk
1/2 ″ piece of ginger, peeled (less if you don't like so much spice) 1 apple 1 - 2 cups of coconut water, filtered water, or vegan mil
1/2 ″ piece of ginger, peeled (less if you don't like so much spice)
1 apple 1 - 2
cups of coconut water, filtered water, or vegan milk
1 cup whole wheat flour
1 cup all - purpose flour
1 tsp baking powder
1/2 tsp baking soda 1 tsp salt 2 large eggs 1/2 cup buttermilk 1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups of apple cider) 4 tbsps butter, melted vegetable oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancake
1/2 tsp baking soda
1 tsp salt 2 large eggs
1/2 cup buttermilk 1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups of apple cider) 4 tbsps butter, melted vegetable oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancake
1/2 cup buttermilk
1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups of apple cider) 4 tbsps butter, melted vegetable oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancake
1/2 cup milk 2/3
cup reduced
apple cider (start with 4
cups of
apple cider) 4 tbsps butter, melted vegetable oil or butter for frying 3 tbsps sugar
1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancake
1/2 tbsps ground cinnamon extra reduced
apple cider to serve with the pancakes
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)
4 medium sized granny smith
apples 2 tbsp brown sugar
1 tsp vanilla extract
1 tsp cinnamon 9 tbsp (
125g) room temperature butter
1/2 cup and 2 tbsp (150 ml) sugar 3/4 cups and 2 tbsp (200 ml) all purpose flour 3/4 tsp baking powde
1/2 cup and 2 tbsp (
150 ml) sugar 3/4
cups and 2 tbsp (200 ml) all purpose flour 3/4 tsp baking powder
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)
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat
1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut milk
1/2 garlic cloves
1 ″ ginger knob
1 ″ galangal root Chopped onions 3 tsp curry powder
1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped
1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade
apple sauce About
1 cup homemade Tomato Sauce or you can use
1 small can tomato paste
1 Tbsp Red Boat Fish Sauce
1 Tbsp coconut oil 4 cubes of frozen coconut milk (about
1/2 cup coconut milk
1/2 cup coconut milk)
*
1-
1/2 ounces rum * 1/2 banana (or one small apple Banana) * 1/4 cup cream of coconut * 1 Tablespoon lime juice * 2 cups ice * 4 strawberries, puree
1/2 ounces rum *
1/2 banana (or one small apple Banana) * 1/4 cup cream of coconut * 1 Tablespoon lime juice * 2 cups ice * 4 strawberries, puree
1/2 banana (or one small
apple Banana) *
1/4
cup cream of coconut *
1 Tablespoon lime juice * 2
cups ice * 4 strawberries, pureed
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
4 - 5
apples, cored, peeled, and chopped into
1/2 - inch pieces [I used 2 Granny Smith, 1 Gala, and 1 Honeycrisp] 1/2 cup dried cherries 1/3 cup chopped walnuts 1/3 cup chopped pecans 1/3 cup packed dark brown sugar 1/3 cup water 2 t. cinnamon 1/2 t. ground ginger Pinch nutmeg 1/4 t. sal
1/2 - inch pieces [I used 2 Granny Smith,
1 Gala, and
1 Honeycrisp]
1/2 cup dried cherries 1/3 cup chopped walnuts 1/3 cup chopped pecans 1/3 cup packed dark brown sugar 1/3 cup water 2 t. cinnamon 1/2 t. ground ginger Pinch nutmeg 1/4 t. sal
1/2 cup dried cherries
1/3
cup chopped walnuts
1/3
cup chopped pecans
1/3
cup packed dark brown sugar
1/3
cup water 2 t. cinnamon
1/2 t. ground ginger Pinch nutmeg 1/4 t. sal
1/2 t. ground ginger Pinch nutmeg
1/4 t. salt
2 anchovy fillets
1 garlic clove, finely minced 2 tablespoons olive oil
1/4
cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon lemon juice
1/2 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 5 cups chopped kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly sliced 1/2 cup roasted chickpeas 1/4 cup grated Parmesan cheese 12 ounces grilled or baked chicken breast, slice
1/2 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt 5
cups chopped kale
1 (
14 - ounce) can hearts of palm, rinsed and thinly cut crosswise
1 apple, cored and thinly sliced
1/2 cup roasted chickpeas 1/4 cup grated Parmesan cheese 12 ounces grilled or baked chicken breast, slice
1/2 cup roasted chickpeas
1/4
cup grated Parmesan cheese
12 ounces grilled or baked chicken breast, sliced
FOR THE AROMATICS
1 red
apple, sliced
1/2 onion, sliced 1 cinnamon stick 1 cup water 4 rosemary sprigs 6 sage leaves Canola oi
1/2 onion, sliced
1 cinnamon stick
1 cup water 4 rosemary sprigs 6 sage leaves Canola oil
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
Ingredients
Apples — 3 medium (Granny Smith recommended) Celery — 4 large stalks Ginger Root — 1 thumb sized chunk Lemon — 1/2 fruit (peeled) Orange — 1 fruit (peeled) Spinach — 1 cup packed Directions Peel the lemon and orange, but not the apples or g
Apples — 3 medium (Granny Smith recommended) Celery — 4 large stalks Ginger Root —
1 thumb sized chunk Lemon —
1/2 fruit (peeled) Orange — 1 fruit (peeled) Spinach — 1 cup packed Directions Peel the lemon and orange, but not the apples or ginger
1/2 fruit (peeled) Orange —
1 fruit (peeled) Spinach —
1 cup packed Directions Peel the lemon and orange, but not the
apples or g
apples or ginger.
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
1 1/3
cups whole wheat pastry flour
1/2 cup sugar 2 tsp ground cinnamon 1/2 tsp nutmeg 1 1/2 tsp baking soda 1/2 tsp kosher salt 2 eggs 3/4 cup applesauce 1/2 cup vegetable oil 1 tsp vanilla extract 1 cup grated carrots 1 medium tart apple, peeled and grated 1/2 cup golden raisins 1/2 cup walnuts, finely chopped 1/4 cup plus 2 tbsp dried flaked unsweetened coconut, divide
1/2 cup sugar 2 tsp ground cinnamon
1/2 tsp nutmeg 1 1/2 tsp baking soda 1/2 tsp kosher salt 2 eggs 3/4 cup applesauce 1/2 cup vegetable oil 1 tsp vanilla extract 1 cup grated carrots 1 medium tart apple, peeled and grated 1/2 cup golden raisins 1/2 cup walnuts, finely chopped 1/4 cup plus 2 tbsp dried flaked unsweetened coconut, divide
1/2 tsp nutmeg
1 1/2 tsp baking soda 1/2 tsp kosher salt 2 eggs 3/4 cup applesauce 1/2 cup vegetable oil 1 tsp vanilla extract 1 cup grated carrots 1 medium tart apple, peeled and grated 1/2 cup golden raisins 1/2 cup walnuts, finely chopped 1/4 cup plus 2 tbsp dried flaked unsweetened coconut, divide
1/2 tsp baking soda
1/2 tsp kosher salt 2 eggs 3/4 cup applesauce 1/2 cup vegetable oil 1 tsp vanilla extract 1 cup grated carrots 1 medium tart apple, peeled and grated 1/2 cup golden raisins 1/2 cup walnuts, finely chopped 1/4 cup plus 2 tbsp dried flaked unsweetened coconut, divide
1/2 tsp kosher salt 2 eggs 3/4
cup applesauce
1/2 cup vegetable oil 1 tsp vanilla extract 1 cup grated carrots 1 medium tart apple, peeled and grated 1/2 cup golden raisins 1/2 cup walnuts, finely chopped 1/4 cup plus 2 tbsp dried flaked unsweetened coconut, divide
1/2 cup vegetable oil
1 tsp vanilla extract
1 cup grated carrots
1 medium tart
apple, peeled and grated
1/2 cup golden raisins 1/2 cup walnuts, finely chopped 1/4 cup plus 2 tbsp dried flaked unsweetened coconut, divide
1/2 cup golden raisins
1/2 cup walnuts, finely chopped 1/4 cup plus 2 tbsp dried flaked unsweetened coconut, divide
1/2 cup walnuts, finely chopped
1/4
cup plus 2 tbsp dried flaked unsweetened coconut, divided
Ingredients: 2 small, cooked chicken breast halves (about
1 cup), diced
1/4
cup Vegenaise or mayonnaise (or enough to cover and bind) 2 small squirts Dijon Mustard (about
1/4 teaspoon)
1/2 of a small apple, peeled and diced (about 1/3 a cup) 2 small handfuls of roasted pecan pieces (about 4 teaspoons) 1/2 teaspoon dried tarragon, crushed 6 ice cream cone
1/2 of a small
apple, peeled and diced (about
1/3 a
cup) 2 small handfuls of roasted pecan pieces (about 4 teaspoons)
1/2 teaspoon dried tarragon, crushed 6 ice cream cone
1/2 teaspoon dried tarragon, crushed 6 ice cream cones
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)
APPLE CAKE BATTER:
1 cup finely chopped pecans 3
cups all - purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar 2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice 3 large eggs, lightly beaten 3/4 cup canola oil 3/4 cup applesauce 1 teaspoon vanilla extract 3 cups peeled and finely chopped Gala apples (about 1 1/2 lb.
1/2 teaspoon ground allspice 3 large eggs, lightly beaten 3/4
cup canola oil 3/4
cup applesauce
1 teaspoon vanilla extract 3
cups peeled and finely chopped Gala
apples (about
1 1/2 lb.
1/2 lb.)
Pour
1 shot sour
apple vodka and
1/2 cup seltzer over ice and garnish with a green apple slice and a cinnamon stick
1/2 cup seltzer over ice and garnish with a green
apple slice and a cinnamon stick.
3/4
cup of Greek yogurt (I used plain Chobani)
1/3
cup of maple syrup or honey
1/4
cup of sugar 3 room temperature eggs
1 teaspoon of vanilla extract
1.5
cups of all - purpose flour (I used King Arthur) 2 teaspoons of baking powder
1 teaspoon ground cinnamon
1 tablespoon ground flax seed
1/4 teaspoon salt
1/2 cup of unsweetened applesauce (I used a peach / apple) 1 3/4 cup of pitted, chopped (roughly) fresh cherries 1/4 cup of toasted slivered or sliced almonds
1/2 cup of unsweetened applesauce (I used a peach /
apple)
1 3/4
cup of pitted, chopped (roughly) fresh cherries
1/4
cup of toasted slivered or sliced almonds.
• 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.
apple filling 9 -
10 assorted
apples (I used braeburn, grannysmith, honeycrisp, and pink lady)
1/2 cup white granulated sugar 1/4 cup packed light brown sugar 1/2 tsp cinnamon 1/4 tsp fresh grated nutmeg 1 tbsp lemon juice 1/4 cup all purpose flour 3 tbsp unsalted butte
1/2 cup white granulated sugar
1/4
cup packed light brown sugar
1/2 tsp cinnamon 1/4 tsp fresh grated nutmeg 1 tbsp lemon juice 1/4 cup all purpose flour 3 tbsp unsalted butte
1/2 tsp cinnamon
1/4 tsp fresh grated nutmeg
1 tbsp lemon juice
1/4
cup all purpose flour 3 tbsp unsalted butter
Ingredients:
1/2 banana (can use apple sauce as a substitute) 2 tbsp maple syrup (I use Joseph's Sugar Free Maple Syrup — it's extremely low in calories) 1 egg white 2 tsp truvia / stevia 1/4 tsp baking powder 1/2 cup of oats (Stick with rolled oats
1/2 banana (can use
apple sauce as a substitute) 2 tbsp maple syrup (I use Joseph's Sugar Free Maple Syrup — it's extremely low in calories)
1 egg white 2 tsp truvia / stevia
1/4 tsp baking powder
1/2 cup of oats (Stick with rolled oats
1/2 cup of oats (Stick with rolled oats.
1 tsp Celtic sea salt or Himalayan salt
1 TBSP ground cinnamon Juice from one real lemon, not from concentrate 2 TBSP fermented tea from a SCOBY OR if you do not have a scoby use
1/2 tsp of this starter culture 3 - 4 cups chopped organic sweet apples (ex: honey crisp) Wate
1/2 tsp of this starter culture 3 - 4
cups chopped organic sweet
apples (ex: honey crisp) Water
For the filling: Butter —
1 tbsp +
1/2 cup Apples thinly sliced — 4 Sugar — 3 tsp + 1/2 cup All purpose flour — 6 tbsp Brown sugar — 1/2 cup Water — 1/4 cup Lemon juice — 1 tsp Cinnamon powder — 1 tsp Ground nutmeg — 1/4 tsp Vanilla extract — 2 tsp Salt — pinch Blackberries — 6 o
1/2 cup Apples thinly sliced — 4 Sugar — 3 tsp +
1/2 cup All purpose flour — 6 tbsp Brown sugar — 1/2 cup Water — 1/4 cup Lemon juice — 1 tsp Cinnamon powder — 1 tsp Ground nutmeg — 1/4 tsp Vanilla extract — 2 tsp Salt — pinch Blackberries — 6 o
1/2 cup All purpose flour — 6 tbsp Brown sugar —
1/2 cup Water — 1/4 cup Lemon juice — 1 tsp Cinnamon powder — 1 tsp Ground nutmeg — 1/4 tsp Vanilla extract — 2 tsp Salt — pinch Blackberries — 6 o
1/2 cup Water —
1/4
cup Lemon juice —
1 tsp Cinnamon powder —
1 tsp Ground nutmeg —
1/4 tsp Vanilla extract — 2 tsp Salt — pinch Blackberries — 6 oz
Salad:
1 medium cabbage, cored and thinly sliced (about 8
cups) 4
apples (any variety), cored, peeled and cut into matchsticks 3 medium carrots, peeled and coarsely grated (about 2
1/2 cups) 2 celery stalks, cut into matchsticks 4 ounces Cabot Extra Sharp Cheddar, grated (about 1 cup) 1/2 cup chopped toasted walnut
1/2 cups) 2 celery stalks, cut into matchsticks 4 ounces Cabot Extra Sharp Cheddar, grated (about
1 cup)
1/2 cup chopped toasted walnut
1/2 cup chopped toasted walnuts
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.
Cake Batter: 2 tablespoons ground flaxseed or chia 6 tablespoons water
1 2/3
cup all - purpose flour 2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup Earth Balance Buttery Spread 1 cup granulated sugar 2 tablespoons maple syrup 2 teaspoons pure vanilla extract 1/2 cup fresh - pressed apple cider 1/2 cup soy or almond mil
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon Kosher or sea salt 1/2 cup Earth Balance Buttery Spread 1 cup granulated sugar 2 tablespoons maple syrup 2 teaspoons pure vanilla extract 1/2 cup fresh - pressed apple cider 1/2 cup soy or almond mil
1/2 teaspoon Kosher or sea salt
1/2 cup Earth Balance Buttery Spread 1 cup granulated sugar 2 tablespoons maple syrup 2 teaspoons pure vanilla extract 1/2 cup fresh - pressed apple cider 1/2 cup soy or almond mil
1/2 cup Earth Balance Buttery Spread
1 cup granulated sugar 2 tablespoons maple syrup 2 teaspoons pure vanilla extract
1/2 cup fresh - pressed apple cider 1/2 cup soy or almond mil
1/2 cup fresh - pressed
apple cider
1/2 cup soy or almond mil
1/2 cup soy or almond milk
1 sheet frozen puff pastry
1/2 cup (1 stick) unsalted butter 1/2 cup honey, preferably eucalyptus or local honey 3 pounds tart apples, peeled, cored, and sliced into wedges Unbleached all - purpose flour, for the pastry Ice cream for serving (optional
1/2 cup (
1 stick) unsalted butter
1/2 cup honey, preferably eucalyptus or local honey 3 pounds tart apples, peeled, cored, and sliced into wedges Unbleached all - purpose flour, for the pastry Ice cream for serving (optional
1/2 cup honey, preferably eucalyptus or local honey 3 pounds tart
apples, peeled, cored, and sliced into wedges Unbleached all - purpose flour, for the pastry Ice cream for serving (optional)
cinnamon
1 scoop protein powder (I used raw protein)
1/2 cup apple sauce 1/2 cup egg whites 1 cup raisins Recipe Directions: Preheat oven to 350 degrees; grease an 8 * 8 inch baking pan and line it with parchment paper
1/2 cup apple sauce
1/2 cup egg whites 1 cup raisins Recipe Directions: Preheat oven to 350 degrees; grease an 8 * 8 inch baking pan and line it with parchment paper
1/2 cup egg whites
1 cup raisins Recipe Directions: Preheat oven to 350 degrees; grease an 8 * 8 inch baking pan and line it with parchment paper.
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
granny smith and golden delicious
apples, peeled, cored, and thinly sliced juice of
1/2 lemon 1/3 cup brown sugar 1/4 cup granulated sugar 1 1/2 teaspoons cinnamon 1 teaspoon nutmeg pinch cloves pinch allspice pinch ginger pinch coriander 1/4 teaspoon salt 3 tablespoons cornstarc
1/2 lemon
1/3
cup brown sugar
1/4
cup granulated sugar
1 1/2 teaspoons cinnamon 1 teaspoon nutmeg pinch cloves pinch allspice pinch ginger pinch coriander 1/4 teaspoon salt 3 tablespoons cornstarc
1/2 teaspoons cinnamon
1 teaspoon nutmeg pinch cloves pinch allspice pinch ginger pinch coriander
1/4 teaspoon salt 3 tablespoons cornstarch
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)