Not exact matches
Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3
cups nut or coconut
milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut flakes
1/2 cup coconut oil 1 cup sprouted pecan butter or almond butter 3/4 cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional
1/2 cup coconut oil
1 cup sprouted pecan butter or almond butter 3/4
cup sweetener
of your choice (I used Jerusalem artichoke syrup)
1/2 cup almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional
1/2 cup almond flour
1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional
1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)
2 tablespoons peanut or vegetable oil
1 large yellow onion, diced 3 cloves garlic, minced
1 (
14 - ounce) container extra firm tofu, cut into
1 - inch cubes 2
cups vegetable stock
1 (
14 - ounce) can light coconut
milk 1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black peppe
1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into
1 - inch cubes 3 potatoes, peeled and cut into
1 - inch cubes
1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
Panna Cotta (adapted from Living Raw Food) 4
cups coconut
milk (see below)
1/2 cup Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1 cup meat of fresh young coconut 1/2 cup raw agave syrup OR another sweetener of choice seeds from 2 vanilla beans 1/2 cup coconut oi
1/2 cup Irish moss — thoroughly rinsed and soaked in hot water for at least
10 minutes
1 cup meat
of fresh young coconut
1/2 cup raw agave syrup OR another sweetener of choice seeds from 2 vanilla beans 1/2 cup coconut oi
1/2 cup raw agave syrup OR another sweetener
of choice seeds from 2 vanilla beans
1/2 cup coconut oi
1/2 cup coconut oil
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
3/4
cup unsweetened almond
milk 1/4
cup ground chia seeds or flax seeds 3/4
cup (
105 g) buckwheat flour 3/4
cup (90 g) millet flour 3/4
cup (90 g) tapioca flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive oil 2 teaspoons vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — choppe
1/2 teaspoon salt 2 teaspoons ground cinnamon
1/2 teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive oil 2 teaspoons vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — choppe
1/2 teaspoon nutmeg 3/4
cup coconut sugar
1 cup olive oil 2 teaspoons vanilla extract zest
of 1 orange
1/4
cup freshly squeezed orange juice about 3
cups grated parsnips
1 1/2 cups walnuts or pecans — choppe
1/2 cups walnuts or pecans — chopped
1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemo
1/2 cup / 85 g uncooked quinoa, soaked for
12 to 24 hours in
1 cup filtered water
1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemo
1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4
cup / 60 g unsweetened desiccated coconut
1 cup / 250 ml unsweetened almond
milk 1 egg or
1 tsp chia seeds soaked in
1/4
cup filtered water for
15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking)
1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemo
1/2 tsp ground vanilla
1 tsp baking powder
1/2 tsp cinnamon zest of 1 lemo
1/2 tsp cinnamon zest
of 1 lemon
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 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
Prepare the Dream Whip by whipping together
1 envelope
of Dream Whip and
1/2 cup milk with an electric mixer in another medium bowl
1/2 cup milk with an electric mixer in another medium bowl.
1 onion, chopped
1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup
1/2 cup butter 4 garlic cloves, diced
1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup
1/2 cup flour 4
cups chicken or vegetable stock
1.5
cups water 3 russet potatoes, cut into large chunks
1/8 teaspoon freshly grated nutmeg
1 tablespoon dried herbs (any or all
of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese
1.5
cups milk (add more for a thinner soup)
1 cup all - purpose flour
1 cup old fashioned oats 3/4
cup brown sugar
1/2 cup (1 stick) butter, softened 1 14 - ounce can sweetened condensed milk 1 cup semi-sweet chocolate chips 1/2 cup sliced almonds (or other nut of choice
1/2 cup (
1 stick) butter, softened
1 14 - ounce can sweetened condensed
milk 1 cup semi-sweet chocolate chips
1/2 cup sliced almonds (or other nut of choice
1/2 cup sliced almonds (or other nut
of choice)
1 cup spinach
1/2 pear, seeded 1/2 avocado 1 tsp matcha green tea powder 1 1/2 cups of unsweetened almond milk 6 - 8 mint leaves 1 Tbsp chia seeds 1 tsp raw honey (optional for added sweetness
1/2 pear, seeded
1/2 avocado 1 tsp matcha green tea powder 1 1/2 cups of unsweetened almond milk 6 - 8 mint leaves 1 Tbsp chia seeds 1 tsp raw honey (optional for added sweetness
1/2 avocado
1 tsp matcha green tea powder
1 1/2 cups of unsweetened almond milk 6 - 8 mint leaves 1 Tbsp chia seeds 1 tsp raw honey (optional for added sweetness
1/2 cups of unsweetened almond
milk 6 - 8 mint leaves
1 Tbsp chia seeds
1 tsp raw honey (optional for added sweetness)
1 17 - oz package
of puff pastry, thawed 6 tablespoons better, melted 2
cups heavy cream 3
cups milk (I used whole)
1/2 cup sugar 1 1/2 cups chopped nuts (pistachios, almonds, hazelnuts) 1/2 cup shredded coconut, unsweetened 1/2 cup golden raisins 1 teaspoon cinnamon, for dustin
1/2 cup sugar
1 1/2 cups chopped nuts (pistachios, almonds, hazelnuts) 1/2 cup shredded coconut, unsweetened 1/2 cup golden raisins 1 teaspoon cinnamon, for dustin
1/2 cups chopped nuts (pistachios, almonds, hazelnuts)
1/2 cup shredded coconut, unsweetened 1/2 cup golden raisins 1 teaspoon cinnamon, for dustin
1/2 cup shredded coconut, unsweetened
1/2 cup golden raisins 1 teaspoon cinnamon, for dustin
1/2 cup golden raisins
1 teaspoon cinnamon, for dusting
To make
1 cup of half and half, combine
1/2 cup milk and 1/2 cup heavy cream or heavy whipping cream
1/2 cup milk and
1/2 cup heavy cream or heavy whipping cream
1/2 cup heavy cream or heavy whipping cream.
1/8
cup of milk 3 tbsp
of whey protein powder 3/4 tbsp
of coconut flour
1 tbsp
of chia seeds
1/4
cup of buckwheat groats 2 medjool dates
1 tbsp cocoa powder
1/2 to 1 tbsp coconut suga
1/2 to
1 tbsp coconut sugar
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
2» - thick slice
of whole grain peasant - style bread
1/3
cup sliced strawberries (or your favorite fruit)
1/2 banana (mashed) Cinnamon - seasoned egg and milk mixture 1 tsp butte
1/2 banana (mashed) Cinnamon - seasoned egg and
milk mixture
1 tsp butter
1 teaspoon olive oil
1/4
cup finely chopped shallot
1 red pepper, finely diced
1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lim
1/2 to
1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves
1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems
of fresh thyme
1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lim
1/2 teaspoon salt 3/4
cup light coconut
milk 3/4
cup water
16 oz can black eyed peas, drained and rinsed
1 teaspoon light agave nectar Juice from about
1/2 a lim
1/2 a lime
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into
10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled
1 — 2 tablespoons olive oil
1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to tast
1/2 teaspoon ground cumin
1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to tast
1/2 cup [200g] cooked rice (equals to about
1/3
cup uncooked)
1 teaspoon vegetable bouillon powder or
1 cube (or use vegetable stock instead
of water)
1 tablespoon minced ginger (make your own at home) 3 — 4
cups water
1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to tast
1/2 cup canned coconut
milk Juice from
1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
1 cup rolled oats blitzed into oat flour +
1/2 to 3/4 cup of whole rolled oats 5 scoops whey protein powder Milk to bin
1/2 to 3/4
cup of whole rolled oats 5 scoops whey protein powder
Milk to bind
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
1/2 cup dairy - free milk plus 2/3 cup dairy - free yogurt or sour cream will yield 1 cup of dairy - free buttermilk substitute
1/2 cup dairy - free
milk plus 2/3
cup dairy - free yogurt or sour cream will yield
1 cup of dairy - free buttermilk substitute.
Sorry, I meant to say
1/2 cup peas or beans to 1 cup of milk or dairy product
1/2 cup peas or beans to
1 cup of milk or dairy product.
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)
Ingredients:
1/2 cup butter 1 cup sugar 1/4 teaspoon salt 1 large egg 1 1/2 teaspoons vanilla extract 1 cup all purpose flour 1/2 teaspoon baking powder 1 cup chocolate chips (I used 1/2 a cup of milk chocolate drops and 1/2 a cup white chocolate drops)
1/2 cup butter
1 cup sugar
1/4 teaspoon salt
1 large egg
1 1/2 teaspoons vanilla extract 1 cup all purpose flour 1/2 teaspoon baking powder 1 cup chocolate chips (I used 1/2 a cup of milk chocolate drops and 1/2 a cup white chocolate drops)
1/2 teaspoons vanilla extract
1 cup all purpose flour
1/2 teaspoon baking powder 1 cup chocolate chips (I used 1/2 a cup of milk chocolate drops and 1/2 a cup white chocolate drops)
1/2 teaspoon baking powder
1 cup chocolate chips (I used
1/2 a cup of milk chocolate drops and 1/2 a cup white chocolate drops)
1/2 a
cup of milk chocolate drops and
1/2 a cup white chocolate drops)
1/2 a
cup white chocolate drops).
2 T butter, softened
12 - 3/4» thick slices
of bread 6 eggs
1 1/2 cups whole milk 1/4 cup sugar 2 T maple syrup 1 tsp vanilla extract 1/2 tsp sal
1/2 cups whole
milk 1/4
cup sugar 2 T maple syrup
1 tsp vanilla extract
1/2 tsp sal
1/2 tsp salt
Ingredients (Adapted from Joy
of Baking):
1/2 cup (1 stick) unsalted butter, room temp 3/4 cup creamy peanut butter 1/3 cup brown sugar 1/3 cup granulated sugar 1 egg 2 teaspoons vanilla 2 tablespoons milk 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup all purpose flour 1/3 cup granulated sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eye
1/2 cup (
1 stick) unsalted butter, room temp 3/4
cup creamy peanut butter
1/3
cup brown sugar
1/3
cup granulated sugar
1 egg 2 teaspoons vanilla 2 tablespoons
milk 1 teaspoon baking soda
1/2 teaspoon salt 1 1/2 cup all purpose flour 1/3 cup granulated sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eye
1/2 teaspoon salt
1 1/2 cup all purpose flour 1/3 cup granulated sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eye
1/2 cup all purpose flour
1/3
cup granulated sugar for rolling
1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted
1 package candy eyes
American Pie with Vanilla Bean Custard makes
1 10 - inch pie ingredients: for the crust: 2
1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl
1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt
16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2
1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl
1/2 cups frozen wild blueberries (or about 2
cups big fresh blueberries) 5
cups halved cherries (about
1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl
1/2 pounds frozen or
1 3/4 pounds fresh) juice
of 1 lemon
1 1/4
cup sugar
1/3
cup cornstarch pinch
of salt for the vanilla bean custard:
1 cup heavy cream
1/4
cup lowfat
milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings
of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl
1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.
vanilla extract
1 cup buttermilk
1 to
1 1/2 cup frozen blackberries (even when my berries are fresh I freeze them to work better in my dough) 1/2 cup white chocolate chips Glaze: 1/2 to 3/4 cup powdered sugar 2 T. blackberry puree or can use lemon juice, milk or water Here is a link to my blueberry scones with photos of how I knead in the berrie
1/2 cup frozen blackberries (even when my berries are fresh I freeze them to work better in my dough)
1/2 cup white chocolate chips Glaze: 1/2 to 3/4 cup powdered sugar 2 T. blackberry puree or can use lemon juice, milk or water Here is a link to my blueberry scones with photos of how I knead in the berrie
1/2 cup white chocolate chips Glaze:
1/2 to 3/4 cup powdered sugar 2 T. blackberry puree or can use lemon juice, milk or water Here is a link to my blueberry scones with photos of how I knead in the berrie
1/2 to 3/4
cup powdered sugar 2 T. blackberry puree or can use lemon juice,
milk or water Here is a link to my blueberry scones with photos
of how I knead in the berries
20 ounce can crushed pineapple
1/3
cup coconut rum (or any rum you have on hand) 3/4
cup coconut
milk 2 teaspoons vanilla extract
1 1/2 cups all - purpose flour 1 teaspoon baking soda Pinch of salt 1/2 cup unsalted butter, room temperature 2/3 cup sugar 3 large eggs 1 cup sweetened shredded baker's coconut (if using unsweetened, increase the sugar by 1/4 cup
1/2 cups all - purpose flour
1 teaspoon baking soda Pinch
of salt
1/2 cup unsalted butter, room temperature 2/3 cup sugar 3 large eggs 1 cup sweetened shredded baker's coconut (if using unsweetened, increase the sugar by 1/4 cup
1/2 cup unsalted butter, room temperature 2/3
cup sugar 3 large eggs
1 cup sweetened shredded baker's coconut (if using unsweetened, increase the sugar by
1/4
cup)
Muffin
1 cup +
1 tablespoon (
100 g) oat flour
1 cup + 2 tablespoons (
150 g) white rice flour
1/4
cup + 2 tablespoons (60 g) cornstarch zest
of 2 meyer lemons, finely grated 3/4
cup (
170 g) white granulated sugar
1 tablespoon
of baking powder
1 teaspoon
of salt 3/4
cup (6 fl oz or
170 g)
of whole
milk 1/4
cup (2 fl oz or 60 g) Meyer lemon juice 2 large eggs
1 large yolk
1 teaspoon
of pure vanilla extract
1/2 cup (115 g or 1 stick) unsalted butter, melted and coole
1/2 cup (
115 g or
1 stick) unsalted butter, melted and cooled
1 pound kale, washed, stemmed, and cut into small pieces 2 tablespoons butter 2 tablespoons flour (I used all purpose)
1 1/5
cups milk (I used whole)
1 cup extra sharp cheddar cheese, grated salt & pepper
1/2 teaspoon turmeric (optional, for color) a pinch of freshly grated nutmeg a tablespoon of olive oil, for greasing the baking pa
1/2 teaspoon turmeric (optional, for color) a pinch
of freshly grated nutmeg a tablespoon
of olive oil, for greasing the baking pan
Banana & Coconut Bread Recipe Adapted from Exclusively Food — Banana Cake Recipe
100g Unsalted Butter
1/2 Cup Rapadura Sugar (where to find rapadura) 1 Cup Mashed Bananas (2 Medium Sized Bananas) 1 teaspoon vanilla extract (where to find vanilla extract) 2 Eggs 160 ml Coconut Milk (where to find coconut milk) 2 Cups Unbleached Plain Flour (where to find unbleached plain flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch of Sal
1/2 Cup Rapadura Sugar (where to find rapadura)
1 Cup Mashed Bananas (2 Medium Sized Bananas)
1 teaspoon vanilla extract (where to find vanilla extract) 2 Eggs
160 ml Coconut
Milk (where to find coconut milk) 2 Cups Unbleached Plain Flour (where to find unbleached plain flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch of
Milk (where to find coconut
milk) 2 Cups Unbleached Plain Flour (where to find unbleached plain flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch of
milk) 2 Cups Unbleached Plain Flour (where to find unbleached plain flour) 2 teaspoons Baking Powder (where to find baking powder)
1/2 teaspoon Bicarb Pinch of Sal
1/2 teaspoon Bicarb Pinch
of Salt
4
1/2 pounds sweet potatoes 1 cup sugar (you can reduce this a little) 1/4 cup milk 1/2 cup butter, softened, plus 1 tablespoon of butter melted (divided) 2 large eggs 1 teaspoon vanilla extract 1/4 teaspoon salt 1 1/4 cups cornflakes cereal, crushed 1/4 cup chopped pecans 1 tablespoon brown sugar 1 1/2 cups miniature marshmallow
1/2 pounds sweet potatoes
1 cup sugar (you can reduce this a little)
1/4
cup milk 1/2 cup butter, softened, plus 1 tablespoon of butter melted (divided) 2 large eggs 1 teaspoon vanilla extract 1/4 teaspoon salt 1 1/4 cups cornflakes cereal, crushed 1/4 cup chopped pecans 1 tablespoon brown sugar 1 1/2 cups miniature marshmallow
1/2 cup butter, softened, plus
1 tablespoon
of butter melted (divided) 2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4
cups cornflakes cereal, crushed
1/4
cup chopped pecans
1 tablespoon brown sugar
1 1/2 cups miniature marshmallow
1/2 cups miniature marshmallows
ingredients:
1 cup heavy cream
1/4
cup half and half
1/4
cup low - fat
milk (I had
1 %; if you drink whole, use
1/2 cup and leave out the half and half) 1/3 cup sugar 2 tablespoons corn syrup (optional, can sub honey or maple syrup if you don't mind flavoring) pinch kosher salt 3 egg yolks scrapings of a vanilla bea
1/2 cup and leave out the half and half)
1/3
cup sugar 2 tablespoons corn syrup (optional, can sub honey or maple syrup if you don't mind flavoring) pinch kosher salt 3 egg yolks scrapings
of a vanilla bean
ingredients: for the cake: 4 tablespoons (55 grams) unsalted butter, softened 3/4
cup (
150 grams) granulated sugar
1 teaspoon cinnamon
1/2 teaspoon ginger 1/4 teaspoon nutmeg zest of 1 orange 2 eggs 1 cup (120 grams) flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup (32 grams) almond flour or finely ground almonds 1/2 cup (120 grams) mil
1/2 teaspoon ginger
1/4 teaspoon nutmeg zest
of 1 orange 2 eggs
1 cup (
120 grams) flour
1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup (32 grams) almond flour or finely ground almonds 1/2 cup (120 grams) mil
1/2 teaspoons baking powder
1/4 teaspoon salt
1/3
cup (32 grams) almond flour or finely ground almonds
1/2 cup (120 grams) mil
1/2 cup (
120 grams)
milk
Brisk Broccoli Soup Ingredients
1 cup broccoli florettes 1 clove of garlic 1/2 cup chicken stock 1/3 cup cream (milk or non-fat yogurt) salt and pepper to taste Instructions Add broccoli, garlic and chicken stock to the Tall C
cup broccoli florettes
1 clove
of garlic
1/2 cup chicken stock 1/3 cup cream (milk or non-fat yogurt) salt and pepper to taste Instructions Add broccoli, garlic and chicken stock to the Tall Cup
1/2 cup chicken stock 1/3 cup cream (milk or non-fat yogurt) salt and pepper to taste Instructions Add broccoli, garlic and chicken stock to the Tall C
cup chicken stock
1/3
cup cream (milk or non-fat yogurt) salt and pepper to taste Instructions Add broccoli, garlic and chicken stock to the Tall C
cup cream (
milk or non-fat yogurt) salt and pepper to taste Instructions Add broccoli, garlic and chicken stock to the Tall
CupCup.
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
Add the
milk, cream, salt, pepper, and onion powder,
1 cup of cheddar (save
1/2 cup), the parmesan reggiano, and cream cheese to the pot
1/2 cup), the parmesan reggiano, and cream cheese to the pot.
1 clove garlic, peeled
1 medium jalapeno (or serrano) chile, deseeded and chopped
1/2 teaspoon fine grain sea salt, plus more to taste 1 tablespoons sunflower oil 1 small bunch of scallions, thinly sliced (~ 8 scallions) 1/2 cup finely chopped cilantro 1 14 - ounce can of coconut milk (full fat) 3 tablespoons freshly squeezed lemon juice, plus more to tast
1/2 teaspoon fine grain sea salt, plus more to taste
1 tablespoons sunflower oil
1 small bunch
of scallions, thinly sliced (~ 8 scallions)
1/2 cup finely chopped cilantro 1 14 - ounce can of coconut milk (full fat) 3 tablespoons freshly squeezed lemon juice, plus more to tast
1/2 cup finely chopped cilantro
1 14 - ounce can
of coconut
milk (full fat) 3 tablespoons freshly squeezed lemon juice, plus more to taste
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 fro
milk of your choice (I used So — Delicious Unsweetened Coconut
Milk) 2 cups blueberries (fresh or fro
Milk) 2
cups blueberries (fresh or frozen)
(
1 28 oz can
of diced tomatoes would be fine) 2 TBL tomato paste
1/4 brown sugar 3 tsp sherry wine vinegar
1/2 cup of day old, cooked rice 1/4 cup nut milk, i used oa
1/2 cup of day old, cooked rice
1/4
cup nut
milk, i used oat
1 package white cake mix
1 3 oz package blackberry gelatin
1 cup of pureed blackberries, strained if you don't want seeds in your cake 4 eggs, room temperature
1 cup vegetable oil
1/2 cup mil
1/2 cup milk
1/4
cup ground almonds
1/8
cup of brown rice flour
1 tsbp coconut flour
1/4
cup of unflavored or vanilla whey (if you're going unflavored, use ours!!!!)
1/8
cup of coconut sugar
1/2 cup almond milk 1 - 2 tsps vanilla essenc
1/2 cup almond
milk 1 - 2 tsps vanilla essence
hemp seeds
1/2 cup / 125 ml milk of your choice or water 1 frozen banana... Continue Reading
1/2 cup /
125 ml
milk of your choice or water
1 frozen banana... Continue Reading →
Black Tea and Currant Hot Cross Buns: Adapted / Copied from Poires au Chocolat 50g unsalted butter 225g whole
milk (I used light and it worked fine) 300g strong white flour
150g wholemeal flour 7 / 8g instant yeast 50g caster sugar
1 tsp cinnamon
1/2 tsp each nutmeg, ginger, cloves 1 egg, cracked and lightly beaten 110g (1 cup) each sultanas and black currants 1 cup of strong black te
1/2 tsp each nutmeg, ginger, cloves
1 egg, cracked and lightly beaten
110g (
1 cup) each sultanas and black currants
1 cup of strong black tea
To make regular cornbread or cornbread muffins using the Homemade Cornbread Mix, add 2
cups of the mix,
1/2 stick (1/4 cup) melted butter, 1 cup 1 % milk, 2 beaten eggs and 1/4 cup honey to a large mixing bowl and whisk to combine
1/2 stick (
1/4
cup) melted butter,
1 cup 1 %
milk, 2 beaten eggs and
1/4
cup honey to a large mixing bowl and whisk to combine.
1 cup (237 ml)
milk, warmed (
105 to
110 degrees)
1 1/8 teaspoons (half
of one envelope i.e.
1/8 ounce or 3
1/2 grams) active dry yeast 1 tablespoon (13 grams or 1/2 ounce) sugar 1 teaspoon table salt 2 tablespoons unsalted butter, melted plus additional for greasing pan 2 cups (250 grams or 8 3/4 ounces) unbleached all - purpose flou
1/2 grams) active dry yeast
1 tablespoon (
13 grams or
1/2 ounce) sugar 1 teaspoon table salt 2 tablespoons unsalted butter, melted plus additional for greasing pan 2 cups (250 grams or 8 3/4 ounces) unbleached all - purpose flou
1/2 ounce) sugar
1 teaspoon table salt 2 tablespoons unsalted butter, melted plus additional for greasing pan 2
cups (250 grams or 8 3/4 ounces) unbleached all - purpose flour
1/2 cup butter 6 - 8 tablespoons flour 3 — 3 1/2 cups milk 1 egg, lightly beaten 6 tablespoons grated parmesan cheese Salt and pepper to taste 8 - 12 thick slices of roasted turkey 8 - 12 slices of toast Extra parmesan 8 - 12 strips of cooked baco
1/2 cup butter 6 - 8 tablespoons flour 3 — 3
1/2 cups milk 1 egg, lightly beaten 6 tablespoons grated parmesan cheese Salt and pepper to taste 8 - 12 thick slices of roasted turkey 8 - 12 slices of toast Extra parmesan 8 - 12 strips of cooked baco
1/2 cups milk 1 egg, lightly beaten 6 tablespoons grated parmesan cheese Salt and pepper to taste 8 -
12 thick slices
of roasted turkey 8 -
12 slices
of toast Extra parmesan 8 -
12 strips
of cooked bacon
1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream
1/2 cup canola or other vegetable oil
1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream
1/2 cup vegan butter, softened 2
1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream
1/2 cups demerera sugar or brown sugar 2 tablespoons molasses
1/4
cup flax meal
1 tablespoon pure vanilla extract
1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream
1/2 teaspoon salt
1 cup nondairy
milk mixed with
1 tablespoon vinegar, set aside to curdle for a couple
of minutes 4
cups white whole wheat flour
1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream
1/2 cups pumpkin puree
1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream
1/2 cup vegan sour cream (or another
1/2 cup nondairy milk, but I prefer sour cream
1/2 cup nondairy
milk, but I prefer sour cream)
1 -
12 ounce block
of firm Silken Tofu (drained)
1/2 of a 13 ounce can pureed pumpkin or about 3/4 cup 1 cup unsweetened, plain, vanilla or lite vanilla soy milk 2 1/2 tablespoons cornstarch (you may alternatively use 1/3 cup all - purpose flour, but the result may be slightly more cakey than custardy) 1 tablespoon pumpkin pie spice 1/2 cup brown sugar (this is not a really sweet custard, so add another 1/4 cup brown sugar if you prefer) 1 teaspoon vanilla extrac
1/2 of a
13 ounce can pureed pumpkin or about 3/4
cup 1 cup unsweetened, plain, vanilla or lite vanilla soy
milk 2
1/2 tablespoons cornstarch (you may alternatively use 1/3 cup all - purpose flour, but the result may be slightly more cakey than custardy) 1 tablespoon pumpkin pie spice 1/2 cup brown sugar (this is not a really sweet custard, so add another 1/4 cup brown sugar if you prefer) 1 teaspoon vanilla extrac
1/2 tablespoons cornstarch (you may alternatively use
1/3
cup all - purpose flour, but the result may be slightly more cakey than custardy)
1 tablespoon pumpkin pie spice
1/2 cup brown sugar (this is not a really sweet custard, so add another 1/4 cup brown sugar if you prefer) 1 teaspoon vanilla extrac
1/2 cup brown sugar (this is not a really sweet custard, so add another
1/4
cup brown sugar if you prefer)
1 teaspoon vanilla extract