Not exact matches
Cashew Bread Ingredients (makes
1 large loaf, or two small loaves) • 3 cups
of raw cashews (organic if possible; unsalted) • 3/4
teaspoon of baking soda •
1/2 teaspoon of sea salt • 3 eggs, separated • 1/2 tablespoon of apple cider vinegar (or lemon juice) • 1 cup of greek yogurt (or non dairy yogurt for vegan) • 1/2 cup of almond milk (applesauce or apple juice will work) • 1/2 teaspoon stevia • 2 tablespoons agave necta
1/2 teaspoon of sea salt • 3 eggs, separated •
1/2 tablespoon of apple cider vinegar (or lemon juice) • 1 cup of greek yogurt (or non dairy yogurt for vegan) • 1/2 cup of almond milk (applesauce or apple juice will work) • 1/2 teaspoon stevia • 2 tablespoons agave necta
1/2 tablespoon
of apple cider vinegar (or lemon juice) •
1 cup
of greek yogurt (or non dairy yogurt for vegan) •
1/2 cup of almond milk (applesauce or apple juice will work) • 1/2 teaspoon stevia • 2 tablespoons agave necta
1/2 cup
of almond milk (applesauce or
apple juice will work) •
1/2 teaspoon stevia • 2 tablespoons agave necta
1/2 teaspoon stevia • 2 tablespoons agave nectar
2 large eggs
1/2 cup oil (I use a mild flavored olive oil) 1/2 cup mild - flavored honey 1 tablespoon pure vanilla extract 1 1/2 teaspoons apple cider vinegar 1 cup milk of your choice (I used So — Delicious Unsweetened Coconut Milk) 2 cups blueberries (fresh or frozen
1/2 cup oil (I use a mild flavored olive oil)
1/2 cup mild - flavored honey 1 tablespoon pure vanilla extract 1 1/2 teaspoons apple cider vinegar 1 cup milk of your choice (I used So — Delicious Unsweetened Coconut Milk) 2 cups blueberries (fresh or frozen
1/2 cup mild - flavored honey
1 tablespoon pure vanilla extract
1 1/2 teaspoons apple cider vinegar 1 cup milk of your choice (I used So — Delicious Unsweetened Coconut Milk) 2 cups blueberries (fresh or frozen
1/2 teaspoons apple cider vinegar 1 cup milk
of your choice (I used So — Delicious Unsweetened Coconut Milk) 2 cups blueberries (fresh or frozen)
Sour hemp, coconut, or dairy milk by pouring
1 teaspoon of apple cider vinegar into a measuring cup and adding milk to measure
1/2 cup
1/2 cup.
Apple Layer: 1 sweet apple, 1 / 4 - inch slices 1 teaspoon apple cider vinegar 1/4 cup Earth Balance Buttery Spread 2/3 cup granulated sugar 2 tablespoons maple syrup 1/2 teaspoon ground cinnamon pinch of ground allspice pinch of ground nutmeg pinch of Kosher or sea
Apple Layer:
1 sweet
apple, 1 / 4 - inch slices 1 teaspoon apple cider vinegar 1/4 cup Earth Balance Buttery Spread 2/3 cup granulated sugar 2 tablespoons maple syrup 1/2 teaspoon ground cinnamon pinch of ground allspice pinch of ground nutmeg pinch of Kosher or sea
apple,
1 / 4 - inch slices
1 teaspoon apple cider vinegar 1/4 cup Earth Balance Buttery Spread 2/3 cup granulated sugar 2 tablespoons maple syrup 1/2 teaspoon ground cinnamon pinch of ground allspice pinch of ground nutmeg pinch of Kosher or sea
apple cider vinegar 1/4 cup Earth Balance Buttery Spread 2/3 cup granulated sugar 2 tablespoons maple syrup
1/2 teaspoon ground cinnamon pinch of ground allspice pinch of ground nutmeg pinch of Kosher or sea sal
1/2 teaspoon ground cinnamon pinch
of ground allspice pinch
of ground nutmeg pinch
of Kosher or sea salt
1/2 cup of raw cashews soaked in water for at least 3 hours 1/4 cup of soy or unsweetened almond milk 1 tablespoon of lemon juice 2 tablespoon of nutritional yeast + extra for sprinkling 1/2 teaspoon of garlic powder 1 teaspoon of apple cider vinegar a pinch of sea salt and peppe
1/2 cup
of raw cashews soaked in water for at least 3 hours
1/4 cup
of soy or unsweetened almond milk
1 tablespoon
of lemon juice 2 tablespoon
of nutritional yeast + extra for sprinkling
1/2 teaspoon of garlic powder 1 teaspoon of apple cider vinegar a pinch of sea salt and peppe
1/2 teaspoon of garlic powder
1 teaspoon of apple cider vinegar a pinch
of sea salt and pepper
2 cups sugar (
1/2 cup per pound of cucumbers) 1 1/2 cup distilled white vinegar [Original recipe calls for less, but we were low on liquid, so I'd recommend more] 1 1/2 cup apple cider vinegar 1 teaspoon ground turmeric 4 tablespoon mustard seeds 4 tablespoon coriander seeds (if ground, use 1 teaspoon) 1 teaspoon celery see
1/2 cup per pound
of cucumbers)
1 1/2 cup distilled white vinegar [Original recipe calls for less, but we were low on liquid, so I'd recommend more] 1 1/2 cup apple cider vinegar 1 teaspoon ground turmeric 4 tablespoon mustard seeds 4 tablespoon coriander seeds (if ground, use 1 teaspoon) 1 teaspoon celery see
1/2 cup distilled white
vinegar [Original recipe calls for less, but we were low on liquid, so I'd recommend more]
1 1/2 cup apple cider vinegar 1 teaspoon ground turmeric 4 tablespoon mustard seeds 4 tablespoon coriander seeds (if ground, use 1 teaspoon) 1 teaspoon celery see
1/2 cup
apple cider vinegar 1 teaspoon ground turmeric 4 tablespoon mustard seeds 4 tablespoon coriander seeds (if ground, use
1 teaspoon)
1 teaspoon celery seed
2 packages (
1 1/2 tablespoons) active dry yeast Pinch of sugar 1/2 cup warm water (105 to 115 degrees) 2 cups water 1/4 cup molasses 1/4 cup apple cider vinegar 4 tablespoons unsalted butter 1 ounce unsweetened chocolate 1/2 cup whole - wheat flour 3 cups medium rye flour 3 cups unbleached, all - purpose or bread flour 1 cup bran 2 tablespoons caraway seeds 1/2 teaspoon fennel seeds 1 tablespoon salt 1 tablespoon instant espresso powder 1 tablespoon minced shallots 1/4 cup cornmeal (optional) 1 tablespoon unbleached all - purpose flour (optional) 1 teaspoon caraway seeds (optional
1/2 tablespoons) active dry yeast Pinch
of sugar
1/2 cup warm water (105 to 115 degrees) 2 cups water 1/4 cup molasses 1/4 cup apple cider vinegar 4 tablespoons unsalted butter 1 ounce unsweetened chocolate 1/2 cup whole - wheat flour 3 cups medium rye flour 3 cups unbleached, all - purpose or bread flour 1 cup bran 2 tablespoons caraway seeds 1/2 teaspoon fennel seeds 1 tablespoon salt 1 tablespoon instant espresso powder 1 tablespoon minced shallots 1/4 cup cornmeal (optional) 1 tablespoon unbleached all - purpose flour (optional) 1 teaspoon caraway seeds (optional
1/2 cup warm water (
105 to
115 degrees) 2 cups water
1/4 cup molasses
1/4 cup
apple cider vinegar 4 tablespoons unsalted butter
1 ounce unsweetened chocolate
1/2 cup whole - wheat flour 3 cups medium rye flour 3 cups unbleached, all - purpose or bread flour 1 cup bran 2 tablespoons caraway seeds 1/2 teaspoon fennel seeds 1 tablespoon salt 1 tablespoon instant espresso powder 1 tablespoon minced shallots 1/4 cup cornmeal (optional) 1 tablespoon unbleached all - purpose flour (optional) 1 teaspoon caraway seeds (optional
1/2 cup whole - wheat flour 3 cups medium rye flour 3 cups unbleached, all - purpose or bread flour
1 cup bran 2 tablespoons caraway seeds
1/2 teaspoon fennel seeds 1 tablespoon salt 1 tablespoon instant espresso powder 1 tablespoon minced shallots 1/4 cup cornmeal (optional) 1 tablespoon unbleached all - purpose flour (optional) 1 teaspoon caraway seeds (optional
1/2 teaspoon fennel seeds
1 tablespoon salt
1 tablespoon instant espresso powder
1 tablespoon minced shallots
1/4 cup cornmeal (optional)
1 tablespoon unbleached all - purpose flour (optional)
1 teaspoon caraway seeds (optional)
I cup naturally vegan cornbread mix (I use Martha White)
1 cup naturally vegan baking mix (I use Bisquick)
1 teaspoon baking powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt 1/2 cup vegan butter, melted 1/3 cup vegan sour cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend
1/2 teaspoon salt
1/2 cup vegan butter, melted 1/3 cup vegan sour cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend
1/2 cup vegan butter, melted
1/3 cup vegan sour cream
1 teaspoon Adobo sauce from can
of chilies in Adobo
1/3 cup non-dairy milk
1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend
1/2 teaspoon baking soda
1 -
15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced
1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste -
1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to tast
1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)-
1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to tast
1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups
of cooked quinoa -
1 cup
of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw -
1 small head
of radicchio, sliced into strips -
1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to tast
1/2 tablespoon mayo -
1/2 tablespoon sour cream - juice of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to tast
1/2 tablespoon sour cream - juice
of half a lemon -
1 garlic clove minced - salt to taste Tangy mustard sauce -
1/4 cup cup
of yellow mustard -
1/4 cup
of grainy dijon mustard - 2 tablespoons
of honey -
1 tablespoon
of apple cider vinegar - salt to taste
1 acorn squash
1 - 2 tablespoons olive oil, divided
1 small onion, diced
1 - 2 cloves garlic, minced
1/2 teaspoon or more ginger, peeled and grated 1 carrot, diced 1/8 teaspoon cloves pinch of cardamom, cinnamon, and nutmeg 1 teaspoon apple cider vinegar 2 tablespoons maple syrup 2 cups low sodium vegetable stock salt and pepper 1/4 -1 / 2 cup or more cashew crea
1/2 teaspoon or more ginger, peeled and grated
1 carrot, diced
1/8
teaspoon cloves pinch
of cardamom, cinnamon, and nutmeg
1 teaspoon apple cider vinegar 2 tablespoons maple syrup 2 cups low sodium vegetable stock salt and pepper
1/4 -
1 / 2 cup or more cashew cream
ingredients SPICY ORANGE GLAZED CHICKEN THIGHS:
1 cup orange juice (freshly squeezed) zest
of 1 orange 2 tablespoons honey 2
teaspoons hot sauce 2
teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on)
1/4 cup parsley (finely chopped, to garnish)
1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste
1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD:
1 orange
1 tablespoon
apple cider vinegar 1 teaspoon Dijon mustard
1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste
1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips)
1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)
16 ounces (454 g) gluten - free pasta (or pasta
of choice)
1/4 cup (40 g) plus
1 tablespoon cashews, soaked overnight and drained
1 tablespoon extra virgin olive oil
1 tablespoon plus
1 1/2 teaspoons nutritional yeast 2 teaspoons apple cider vinegar 1 1/2 teaspoons lemon juice 2 garlic cloves, roughly chopped 1/2 teaspoon sea salt, plus more to taste Freshly ground pepper 1 cup (240 ml) water 1/4 cup (30 g) chickpea flour 2 tablespoons chopped chives, plus chive flowers for garnish 1 cup (34 g) packed watercress Freshly ground nutmeg, to tast
1/2 teaspoons nutritional yeast 2
teaspoons apple cider vinegar 1 1/2 teaspoons lemon juice 2 garlic cloves, roughly chopped 1/2 teaspoon sea salt, plus more to taste Freshly ground pepper 1 cup (240 ml) water 1/4 cup (30 g) chickpea flour 2 tablespoons chopped chives, plus chive flowers for garnish 1 cup (34 g) packed watercress Freshly ground nutmeg, to tast
1/2 teaspoons lemon juice 2 garlic cloves, roughly chopped
1/2 teaspoon sea salt, plus more to taste Freshly ground pepper 1 cup (240 ml) water 1/4 cup (30 g) chickpea flour 2 tablespoons chopped chives, plus chive flowers for garnish 1 cup (34 g) packed watercress Freshly ground nutmeg, to tast
1/2 teaspoon sea salt, plus more to taste Freshly ground pepper
1 cup (240 ml) water
1/4 cup (30 g) chickpea flour 2 tablespoons chopped chives, plus chive flowers for garnish
1 cup (34 g) packed watercress Freshly ground nutmeg, to taste
Here's what we had in the salad: 500 g cabbage 5 cm piece
of leek, cut in small pieces 3
teaspoons dried dill 3 - 4
teaspoons apple cider vinegar 1 tablespoon canola oil freshly ground black pepper
1 teaspoon sugar
1/2 -1 teaspoon salt First, I -LSB-...
1/2 -
1 teaspoon salt First, I -LSB-...]
1/2 cup raw cashews, soaked in water for at least 1 hour, then rinsed and drained 1/4 apple, coarsely chopped 1 teaspoon ume plum vinegar (may sub with lemon juice or apple cider vinegar with a bit of salt perhaps) water to thin to desired consistency (I used around 1/2 cup but start with less since it will be more saucy initially
1/2 cup raw cashews, soaked in water for at least
1 hour, then rinsed and drained
1/4
apple, coarsely chopped
1 teaspoon ume plum
vinegar (may sub with lemon juice or
apple cider vinegar with a bit
of salt perhaps) water to thin to desired consistency (I used around
1/2 cup but start with less since it will be more saucy initially
1/2 cup but start with less since it will be more saucy initially.
12 ounces blueberries (fresh or frozen)
1 cup rice flour
1 cup garbanzo bean flour
1/2 cup tapioca flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 cup Ener - G Egg Replacer 1/2 cup cold water 1/4 cup sugar (evaporated cane juice) 1/4 cup sesame tahini 1 tablespoon apple cider vinegar 1 cup brewed Chai tea (strong) 1 cup soy milk or other nondairy milk 1/2 cup of boiling wate
1/2 cup tapioca flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup Ener - G Egg Replacer
1/2 cup cold water 1/4 cup sugar (evaporated cane juice) 1/4 cup sesame tahini 1 tablespoon apple cider vinegar 1 cup brewed Chai tea (strong) 1 cup soy milk or other nondairy milk 1/2 cup of boiling wate
1/2 cup cold water
1/4 cup sugar (evaporated cane juice)
1/4 cup sesame tahini
1 tablespoon
apple cider vinegar 1 cup brewed Chai tea (strong)
1 cup soy milk or other nondairy milk
1/2 cup of boiling wate
1/2 cup
of boiling water
⠀ ⠀ ⠀ INGREDIENTS ⠀
1 cup golden flaxseed meal ⠀
1/4 cup cocoa powder ⠀
1 tablespoon cinnamon ⠀
1/2 tablespoon baking powder ⠀ 1/2 teaspoon salt ⠀ 1 large egg ⠀ 2 tablespoons coconut oil ⠀ 1/4 cup sugar - free caramel syrup ⠀ 1/2 cup pumpkin puree ⠀ 1 teaspoon vanilla extract ⠀ 1 teaspoon apple cider vinegar ⠀ 1/4 cup slivered almonds ⠀ ⠀ NUTRITION ⠀ This makes a total of 6 Keto Brownie Breakfast Muffins
1/2 tablespoon baking powder ⠀
1/2 teaspoon salt ⠀ 1 large egg ⠀ 2 tablespoons coconut oil ⠀ 1/4 cup sugar - free caramel syrup ⠀ 1/2 cup pumpkin puree ⠀ 1 teaspoon vanilla extract ⠀ 1 teaspoon apple cider vinegar ⠀ 1/4 cup slivered almonds ⠀ ⠀ NUTRITION ⠀ This makes a total of 6 Keto Brownie Breakfast Muffins
1/2 teaspoon salt ⠀
1 large egg ⠀ 2 tablespoons coconut oil ⠀
1/4 cup sugar - free caramel syrup ⠀
1/2 cup pumpkin puree ⠀ 1 teaspoon vanilla extract ⠀ 1 teaspoon apple cider vinegar ⠀ 1/4 cup slivered almonds ⠀ ⠀ NUTRITION ⠀ This makes a total of 6 Keto Brownie Breakfast Muffins
1/2 cup pumpkin puree ⠀
1 teaspoon vanilla extract ⠀
1 teaspoon apple cider vinegar ⠀
1/4 cup slivered almonds ⠀ ⠀ NUTRITION ⠀ This makes a total
of 6 Keto Brownie Breakfast Muffins.
1) 2 cups
of almond meal 2)
1/3 cup +
1 tablespoon
of ground flaxseeds 3)
1 teaspoon of whole flaxseeds + more for garnish 4)
1/2 teaspoon of salt 5) 2 teaspoons of baking powder 6) 1/2 cup of tapioca flour (or arrowroot powder) 7) 6 tablespoons of butter (or coconut oil) 8) 4 eggs, whisked very well 9) 1 teaspoon of apple cider vinegar 10) 1/2 cup of unsweetened plain Greek yogurt (or coconut cream
1/2 teaspoon of salt 5) 2
teaspoons of baking powder 6)
1/2 cup of tapioca flour (or arrowroot powder) 7) 6 tablespoons of butter (or coconut oil) 8) 4 eggs, whisked very well 9) 1 teaspoon of apple cider vinegar 10) 1/2 cup of unsweetened plain Greek yogurt (or coconut cream
1/2 cup
of tapioca flour (or arrowroot powder) 7) 6 tablespoons
of butter (or coconut oil) 8) 4 eggs, whisked very well 9)
1 teaspoon of apple cider vinegar 10)
1/2 cup of unsweetened plain Greek yogurt (or coconut cream
1/2 cup
of unsweetened plain Greek yogurt (or coconut cream)
1/2 cup soy milk 1 Tablespoon apple cider vinegar 1 3/4 cup whole - wheat flour 4 teaspoons baking powder 3 Tablespoons evaporated cane juice 1 organic orange, zested and sliced Pinch of salt 5 Tablespoons of cold vegan margarine, cut into chunks 1 teaspoon vanilla extrac
1/2 cup soy milk
1 Tablespoon
apple cider vinegar 1 3/4 cup whole - wheat flour 4
teaspoons baking powder 3 Tablespoons evaporated cane juice
1 organic orange, zested and sliced Pinch
of salt 5 Tablespoons
of cold vegan margarine, cut into chunks
1 teaspoon vanilla extract
For the dressing, mix: juice from
1/2 of a lemon + 2 tablespoons dijon mustard + 1 tablespoon raw apple cider vinegar + 2 - 3 tablespoons water + 1 teaspoon maple syrup + 1/2 teaspoon turmeric
1/2 of a lemon + 2 tablespoons dijon mustard +
1 tablespoon raw
apple cider vinegar + 2 - 3 tablespoons water +
1 teaspoon maple syrup +
1/2 teaspoon turmeric
1/2 teaspoon turmeric.
* If you do not have access to Vegan Cream Cheese, you may substitute it with
1 tablespoon
of Tahini +
1/2 teaspoon of Apple Cider Vinega
1/2 teaspoon of Apple Cider Vinegar
creamy chipotle sauce
1/2 cup hemp seeds 1 tablespoon light sesame seed butter (tahini) 2 tablespoons fresh lemon juice 1 teaspoon apple cider vinegar 1/2 teaspoon pure maple syrup scant 1/4 teaspoon chipotle powder 1 small clove of garlic sea salt, to taste 3/4 to 1 cup filtered wate
1/2 cup hemp seeds
1 tablespoon light sesame seed butter (tahini) 2 tablespoons fresh lemon juice
1 teaspoon apple cider vinegar 1/2 teaspoon pure maple syrup scant 1/4 teaspoon chipotle powder 1 small clove of garlic sea salt, to taste 3/4 to 1 cup filtered wate
1/2 teaspoon pure maple syrup scant
1/4
teaspoon chipotle powder
1 small clove
of garlic sea salt, to taste 3/4 to
1 cup filtered water
1/2 batch of Basic Spaetzle recipe (above) 1 small - medium green cabbage (1 1/2 pound) 3/4 teaspoon whole caraway seeds 4 tablespoons unsalted butter 3 large leeks, thinly sliced (3 cups) 2 garlic cloves, finely chopped Large pinch chile flakes 1 thyme branch, or 1 teaspoon dried thyme 2 teaspoons apple cider vinegar, or more to taste 1 3/4 teaspoons kosher salt, more as needed 1/2 cup Gruyère or Emmentaler cheese, grated Ground black pepper Kosher sal
1/2 batch
of Basic Spaetzle recipe (above)
1 small - medium green cabbage (
1 1/2 pound) 3/4 teaspoon whole caraway seeds 4 tablespoons unsalted butter 3 large leeks, thinly sliced (3 cups) 2 garlic cloves, finely chopped Large pinch chile flakes 1 thyme branch, or 1 teaspoon dried thyme 2 teaspoons apple cider vinegar, or more to taste 1 3/4 teaspoons kosher salt, more as needed 1/2 cup Gruyère or Emmentaler cheese, grated Ground black pepper Kosher sal
1/2 pound) 3/4
teaspoon whole caraway seeds 4 tablespoons unsalted butter 3 large leeks, thinly sliced (3 cups) 2 garlic cloves, finely chopped Large pinch chile flakes
1 thyme branch, or
1 teaspoon dried thyme 2
teaspoons apple cider vinegar, or more to taste
1 3/4
teaspoons kosher salt, more as needed
1/2 cup Gruyère or Emmentaler cheese, grated Ground black pepper Kosher sal
1/2 cup Gruyère or Emmentaler cheese, grated Ground black pepper Kosher salt
cocktail consists
of water, juice
of 1/2 lemon, 1 teaspoon apple cider vinegar, 1 teaspoon turmeric, a dash of cayenne pepper and a dash of raw honey
1/2 lemon,
1 teaspoon apple cider vinegar,
1 teaspoon turmeric, a dash
of cayenne pepper and a dash
of raw honey.
12 oz salmon, cut into 2 - 3 strips Salt Black Pepper Pinch
of cayenne pepper 2 tablespoons honey
1 tablespoon warm water
1 1/2 teaspoons apple cider vinegar or lemon juice 1 tablespoon olive oil 3 cloves garlic, minced 1/2 lemon, sliced into wedge
1/2 teaspoons apple cider vinegar or lemon juice
1 tablespoon olive oil 3 cloves garlic, minced
1/2 lemon, sliced into wedge
1/2 lemon, sliced into wedges
For all those on GAPS, you can use
1/2 teaspoon of baking soda and 1 Tablespoon of Apple Cider Vinegar to help any baking product rise
1/2 teaspoon of baking soda and
1 Tablespoon
of Apple Cider Vinegar to help any baking product rise.
3 pounds medium beets, greens removed (leave a half inch
of stem) 2
teaspoon whole allspice
1 teaspoon whole cloves 2
teaspoons yellow mustard seeds
1 1/2 teaspoons salt 2 1/2 cups apple cider vinegar 1 cup water 1/2 cup sugar 1/2 cup maple syrup A few sprigs of fresh thyme 6 bay leaves 1 large onion, thinly slice
1/2 teaspoons salt 2
1/2 cups apple cider vinegar 1 cup water 1/2 cup sugar 1/2 cup maple syrup A few sprigs of fresh thyme 6 bay leaves 1 large onion, thinly slice
1/2 cups
apple cider vinegar 1 cup water
1/2 cup sugar 1/2 cup maple syrup A few sprigs of fresh thyme 6 bay leaves 1 large onion, thinly slice
1/2 cup sugar
1/2 cup maple syrup A few sprigs of fresh thyme 6 bay leaves 1 large onion, thinly slice
1/2 cup maple syrup A few sprigs
of fresh thyme 6 bay leaves
1 large onion, thinly sliced
2 Limes
1 Lemon The juice and zest
of 1/2 Orange 2 tablespoon apple cider vinegar 4 tablespoons Extra Virgin Olive Oil 1 teaspoon celery salt 1 teaspoon of sea salt Black crushed pepper to taste
1/2 Orange 2 tablespoon
apple cider vinegar 4 tablespoons Extra Virgin Olive Oil
1 teaspoon celery salt
1 teaspoon of sea salt Black crushed pepper to taste.
1 large onion 2 Tablespoons Olive Oil
1 cup Red Wine
1 cup Strong Smoked Russian Caravan Black Tea (it has a smokey flavor, a combination
of Chinese Keemun and Lapsang Souchong teas) or
1 Cup Black Tea with
1 Tablespoon Liquid Smoke 3 cloves Garlic (minced)
1 Tablespoon chopped Parsley or
1 teaspoon dried
1 teaspoon Smoked Paprika
1 teaspoon Red Pepper Flakes (or less if you like it mild)
1/2 cup Maple Syrup (more if you like it sweet; less if you like it tart) 1/2 cup Apple Cider Vinegar 1/4 cup Black Strap Molasses 1 chunk of fresh ginger (about 1 to 1 1/2 inches) 1 small can tomato paste (7 oz) 1 large can of organic diced tomatoes (28 oz
1/2 cup Maple Syrup (more if you like it sweet; less if you like it tart)
1/2 cup Apple Cider Vinegar 1/4 cup Black Strap Molasses 1 chunk of fresh ginger (about 1 to 1 1/2 inches) 1 small can tomato paste (7 oz) 1 large can of organic diced tomatoes (28 oz
1/2 cup
Apple Cider Vinegar 1/4 cup Black Strap Molasses
1 chunk
of fresh ginger (about
1 to
1 1/2 inches) 1 small can tomato paste (7 oz) 1 large can of organic diced tomatoes (28 oz
1/2 inches)
1 small can tomato paste (7 oz)
1 large can
of organic diced tomatoes (28 oz)
Cake ingredients:
1/3 cup unsweetened almond or soy milk
1 teaspoon raw
apple cider vinegar 2 tablespoons ground flax seed
1 1/4 cups gluten - free all purpose flour
of your choice (that contains psyllium husk, xanthan gum or guar gum) 2
1/2 teaspoons baking powder 1 tablespoon ground ginger 1 teaspoon ground cinnamon pinch of fine sea salt 1/4 cup melted unrefined coconut oil OR olive oil 1/4 cup unsweetened applesauce 1/3 cup fancy molasses 1/4 cup maple OR coconut palm sugar 2 teaspoons vanilla extract or vanilla bean paste 1/2 cup vegan chocolate chunk
1/2 teaspoons baking powder
1 tablespoon ground ginger
1 teaspoon ground cinnamon pinch
of fine sea salt
1/4 cup melted unrefined coconut oil OR olive oil
1/4 cup unsweetened applesauce
1/3 cup fancy molasses
1/4 cup maple OR coconut palm sugar 2
teaspoons vanilla extract or vanilla bean paste
1/2 cup vegan chocolate chunk
1/2 cup vegan chocolate chunks
1 pound Brussels sprouts, thinly sliced Generous pinch
of salt 2
teaspoons Dijon mustard 2
teaspoons maple syrup 2 tablespoons lemon juice or
apple cider vinegar 1/4 cup extra-virgin olive oil Salt and pepper, to taste
1/2 cup dried cranberries, chopped 1/2 cup almonds, toasted and chopped 1/2 pomegranate, seeded 1 small apple, finely chopped (optional, but delicious!
1/2 cup dried cranberries, chopped
1/2 cup almonds, toasted and chopped 1/2 pomegranate, seeded 1 small apple, finely chopped (optional, but delicious!
1/2 cup almonds, toasted and chopped
1/2 pomegranate, seeded 1 small apple, finely chopped (optional, but delicious!
1/2 pomegranate, seeded
1 small
apple, finely chopped (optional, but delicious!)
1 large round eggplant, sliced into
1/2 - inch rounds Sea salt as needed 1 cup unsweetened almond milk 3/4 cup brown rice flour 1 teaspoon apple cider vinegar Freshly ground black pepper to taste 2 cups breadcrumbs 1 Tablespoon each oregano, basil, and dried parsley Olive oil spray 6 - 8 slices cheese or vegan cheese (optional) Pasta sauce of your choice, warmed 4 cups thinly sliced fresh spinach 16 - ounce pasta of choice, cooked according to direction
1/2 - inch rounds Sea salt as needed
1 cup unsweetened almond milk 3/4 cup brown rice flour
1 teaspoon apple cider vinegar Freshly ground black pepper to taste 2 cups breadcrumbs
1 Tablespoon each oregano, basil, and dried parsley Olive oil spray 6 - 8 slices cheese or vegan cheese (optional) Pasta sauce
of your choice, warmed 4 cups thinly sliced fresh spinach
16 - ounce pasta
of choice, cooked according to directions
Acai Dressing
1 (
100 gram) packet unsweetened acai, a room temperature (vitamin A)
1/4 cup coconut oil (MCFAs)
1/4 cup
apple cider vinegar (probiotics) 2 Tablespoons honey (minerals and allergy protection)
1 Tablespoon chia seeds (essential fatty acids)
1 teaspoon sea salt Salad 2 cups thinly sliced kale (excellent source
of calcium) 2 cups thinly sliced napa cabbage (glucosinolates - cancer prevention)
1 cup thinly sliced dandelion greens (Vitamins A + K)
1 cup thinly sliced red cabbage (anthocyanin polyphenols - antioxidants)
1/2 cup thinly sliced basil (flavonoids) 1/2 cup shredded beets (folate) 1/2 cup shredded carrots (carotenoids: beta - carotene, alpha - carotene & lutein) 1/2 cup pumpkin seeds (Vitamins B + E) Sunflower sprouts (protein
1/2 cup thinly sliced basil (flavonoids)
1/2 cup shredded beets (folate) 1/2 cup shredded carrots (carotenoids: beta - carotene, alpha - carotene & lutein) 1/2 cup pumpkin seeds (Vitamins B + E) Sunflower sprouts (protein
1/2 cup shredded beets (folate)
1/2 cup shredded carrots (carotenoids: beta - carotene, alpha - carotene & lutein) 1/2 cup pumpkin seeds (Vitamins B + E) Sunflower sprouts (protein
1/2 cup shredded carrots (carotenoids: beta - carotene, alpha - carotene & lutein)
1/2 cup pumpkin seeds (Vitamins B + E) Sunflower sprouts (protein
1/2 cup pumpkin seeds (Vitamins B + E) Sunflower sprouts (protein)
sunflower tuna
1 cup raw sunflower seeds, soaked overnight
1 teaspoon dulse granules
1 tablespoon lemon juice
1 tablespoon cold pressed flax oil
1 teaspoon apple cider vinegar 1 teaspoon pure maple syrup
1/2 teaspoon sea salt 1 shallot, diced 1 tablespoon fresh, minced chives 1 stalk of celery, small dice 2 teaspoons capers 1/2 cup quartered red grapes 1/3 cup fresh, minced parsle
1/2 teaspoon sea salt
1 shallot, diced
1 tablespoon fresh, minced chives
1 stalk
of celery, small dice 2
teaspoons capers
1/2 cup quartered red grapes 1/3 cup fresh, minced parsle
1/2 cup quartered red grapes
1/3 cup fresh, minced parsley
Scone ingredients •
1/2 cup unsweetened almond milk • 1/2 tablespoon apple cider vinegar • 1/2 cup plus 2 tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top • 2 teaspoons baking powder • pinch of sea salt • zest of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice of 1 lemo
1/2 cup unsweetened almond milk •
1/2 tablespoon apple cider vinegar • 1/2 cup plus 2 tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top • 2 teaspoons baking powder • pinch of sea salt • zest of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice of 1 lemo
1/2 tablespoon
apple cider vinegar •
1/2 cup plus 2 tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top • 2 teaspoons baking powder • pinch of sea salt • zest of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice of 1 lemo
1/2 cup plus 2 tablespoons gluten free rolled oats •
1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top • 2 teaspoons baking powder • pinch of sea salt • zest of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice of 1 lemo
1/2 cups
1 to
1 Gluten - Free Flour Blend •
1/4 cup plus
1 tablespoon coconut sugar, plus more for sprinkling on top • 2
teaspoons baking powder • pinch
of sea salt • zest
of 2 organic lemons, divided •
1/4 cup neutral coconut oil — scoopable, at room temperature •
1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice of 1 lemo
1/2 cup pistachios — chopped, plus more for garnish •
1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice of 1 lemo
1/2 cup fresh or frozen (not thawed) blueberries •
1/4 cup aquafaba (water from a can
of chickpeas or other beans) •
1 teaspoon vanilla extract for the glaze •
1/4 cup cashew butter •
1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice of 1 lemo
1/2 tablespoons maple syrup or honey •
1/4
teaspoon turmeric — for colour • juice
of 1 lemon
1 teaspoon baking soda
1/2 teaspoon salt 1/2 cup coconut oil (in liquid form) 1 cup warm water 2 teaspoons pure vanilla extract 1 teaspoon apple cider vinegar For the whipped cream: 1 cup chilled heavy whipping cream 1 teaspoon pure vanilla extract For the topping: 3 cups berries / fruit of your choice (I used a combo of blackberries, raspberries, strawberries and cherries
1/2 teaspoon salt
1/2 cup coconut oil (in liquid form) 1 cup warm water 2 teaspoons pure vanilla extract 1 teaspoon apple cider vinegar For the whipped cream: 1 cup chilled heavy whipping cream 1 teaspoon pure vanilla extract For the topping: 3 cups berries / fruit of your choice (I used a combo of blackberries, raspberries, strawberries and cherries
1/2 cup coconut oil (in liquid form)
1 cup warm water 2
teaspoons pure vanilla extract
1 teaspoon apple cider vinegar For the whipped cream:
1 cup chilled heavy whipping cream
1 teaspoon pure vanilla extract For the topping: 3 cups berries / fruit
of your choice (I used a combo
of blackberries, raspberries, strawberries and cherries)
dressing 2 tablespoons cold pressed flax oil 2 tablespoons
apple cider vinegar 2
teaspoons pure maple syrup
1/2 teaspoon sea salt few dashes of black pepper 1 heaping tablespoon of dill frond
1/2 teaspoon sea salt few dashes
of black pepper
1 heaping tablespoon
of dill fronds
(makes 4)
1 1/2 cups freshly made goat milk ricotta cheese (good recipe here) or 1 cup ricotta cheese mixed with 1/2 cup soft goat cheese 3 radishes — chopped 3 tablespoons chopped chives 2 tablespoons basil oil (1/2 cup olive oil blended together with 1 cup basil leaves) 2 teaspoons apple cider vinegar zest of 1 lemon salt and freshly ground black pepper — to taste 3 red small to medium cooked beets — peeled 3 yellow small to medium cooked beets — peeled handful of fresh greens or microgreens to serve fresh basil for garnish (optional) small handful of hazelnuts (optionally toasted
1/2 cups freshly made goat milk ricotta cheese (good recipe here) or
1 cup ricotta cheese mixed with
1/2 cup soft goat cheese 3 radishes — chopped 3 tablespoons chopped chives 2 tablespoons basil oil (1/2 cup olive oil blended together with 1 cup basil leaves) 2 teaspoons apple cider vinegar zest of 1 lemon salt and freshly ground black pepper — to taste 3 red small to medium cooked beets — peeled 3 yellow small to medium cooked beets — peeled handful of fresh greens or microgreens to serve fresh basil for garnish (optional) small handful of hazelnuts (optionally toasted
1/2 cup soft goat cheese 3 radishes — chopped 3 tablespoons chopped chives 2 tablespoons basil oil (
1/2 cup olive oil blended together with 1 cup basil leaves) 2 teaspoons apple cider vinegar zest of 1 lemon salt and freshly ground black pepper — to taste 3 red small to medium cooked beets — peeled 3 yellow small to medium cooked beets — peeled handful of fresh greens or microgreens to serve fresh basil for garnish (optional) small handful of hazelnuts (optionally toasted
1/2 cup olive oil blended together with
1 cup basil leaves) 2
teaspoons apple cider vinegar zest
of 1 lemon salt and freshly ground black pepper — to taste 3 red small to medium cooked beets — peeled 3 yellow small to medium cooked beets — peeled handful
of fresh greens or microgreens to serve fresh basil for garnish (optional) small handful
of hazelnuts (optionally toasted)
Add
1/2 to 1 teaspoon of apple cider vinegar to a cup of warm filtered water, and then stir until it's thoroughly mixed
1/2 to
1 teaspoon of apple cider vinegar to a cup
of warm filtered water, and then stir until it's thoroughly mixed.
3 medium beets, trimmed 3 oranges
1 small clove garlic, smashed and peeled and roughly chopped
1/4 cup extra-virgin olive oil
1 tablespoon
apple cider vinegar 1 teaspoon honey
1 teaspoon Dijon mustard 3/4
teaspoon salt plus more to taste 2 hearts
of Romaine, chopped, washed and spun dry 6 cups mixed greens, loosely packed
1/2 small head radicchio, chopped, washed and spun dry 4 ounces Cabot Seriously Sharp Cheddar, cut into small chunks 1/2 cup spiced nuts, purchased or home - mad
1/2 small head radicchio, chopped, washed and spun dry 4 ounces Cabot Seriously Sharp Cheddar, cut into small chunks
1/2 cup spiced nuts, purchased or home - mad
1/2 cup spiced nuts, purchased or home - made
A Winner Dinners Original Recipe Dedicated to the movie - star - wanna - be who sold me the juicy mangoes in St. Lucia Makes about 6 cups
of salsa
1-
1/2 cups fresh tomatoes, peeled and chopped 3 ripe peaches, peeled and chopped 1 ripe mango, peeled and chopped 3/4 cup red bell pepper, chopped 1 cup onions, chopped 1/2 cup cilantro, chopped 2 to 4 tablespoons jalapeno pepper, seeded and chopped 3 cloves garlic, minced 1/4 cup tomato paste 1-1/2 teaspoons apple cider vinegar 1 teaspoon lemon juice 1/4 cup sugar 1 teaspoon dried basil 1 teaspoon dried oregano 1-1/4 teaspoons salt 1/8 teaspoon pepper tortilla chip
1/2 cups fresh tomatoes, peeled and chopped 3 ripe peaches, peeled and chopped
1 ripe mango, peeled and chopped 3/4 cup red bell pepper, chopped
1 cup onions, chopped
1/2 cup cilantro, chopped 2 to 4 tablespoons jalapeno pepper, seeded and chopped 3 cloves garlic, minced 1/4 cup tomato paste 1-1/2 teaspoons apple cider vinegar 1 teaspoon lemon juice 1/4 cup sugar 1 teaspoon dried basil 1 teaspoon dried oregano 1-1/4 teaspoons salt 1/8 teaspoon pepper tortilla chip
1/2 cup cilantro, chopped 2 to 4 tablespoons jalapeno pepper, seeded and chopped 3 cloves garlic, minced
1/4 cup tomato paste
1-
1/2 teaspoons apple cider vinegar 1 teaspoon lemon juice 1/4 cup sugar 1 teaspoon dried basil 1 teaspoon dried oregano 1-1/4 teaspoons salt 1/8 teaspoon pepper tortilla chip
1/2 teaspoons apple cider vinegar 1 teaspoon lemon juice
1/4 cup sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1-
1/4
teaspoons salt
1/8
teaspoon pepper tortilla chips
My go - to homemade dressing is: 3/4 cup olive oil,
1/4 cup
apple cider vinegar,
1/2 fresh lemon juiced, 1 tablespoon of real maple syrup, 1 teaspoon garlic powder, a pinch of salt and pepper.»
1/2 fresh lemon juiced,
1 tablespoon
of real maple syrup,
1 teaspoon garlic powder, a pinch
of salt and pepper.»
Add
1/2 cup warm / hot water, 1 teaspoon of apple cider vinegar and 1 teaspoon of honey to create a thick gel / liquid
1/2 cup warm / hot water,
1 teaspoon of apple cider vinegar and
1 teaspoon of honey to create a thick gel / liquid.
I mix chickpea flower (channa flower),
1 teaspoon turmeric,
1/2 teaspoon honey, yogurt, squeeze a little lemon juice, and add one drop of tea tree oil and 1 teaspoon apple cider vinegar
1/2 teaspoon honey, yogurt, squeeze a little lemon juice, and add one drop
of tea tree oil and
1 teaspoon apple cider vinegar.
1 cup steel - cut oats 3 cups filtered water 2
teaspoon whey,
apple cider vinegar or fresh lemon juice 2 chopped
apples 1/2 cup chopped almonds, soaked and dried 1 teaspoon vanilla 1 1/2 teaspoons cinnamon 1/4 teaspoon allspice 1/4 teaspoon nutmeg Pinch of cloves 1 dash of unrefined sea sal
1/2 cup chopped almonds, soaked and dried
1 teaspoon vanilla
1 1/2 teaspoons cinnamon 1/4 teaspoon allspice 1/4 teaspoon nutmeg Pinch of cloves 1 dash of unrefined sea sal
1/2 teaspoons cinnamon
1/4
teaspoon allspice
1/4
teaspoon nutmeg Pinch
of cloves
1 dash
of unrefined sea salt
Ingredients:
1/2 cup quinoa 1 pound broccoli florets (1 large head of broccoli) 1 1/2 cups shredded / grated carrots 1 large shallot, finely chopped 2 tablespoons finely chopped chives 1/3 cup chopped walnuts 1/3 cup chopped golden raisins 1 tablespoon hemp seeds (optional) For the dressing: 4 tablespoons plus 1/2 teaspoon apple cider vinegar 4 1/2 tablespoons plain - non-fat Greek yogurt 4 1/2 tablespoons olive oil 1 1/2 tablespoons Dijon mustard 1 1/2 teaspoons honey 3/4 teaspoon kosher salt 1/4 teaspoon fresh ground peppe
1/2 cup quinoa
1 pound broccoli florets (
1 large head
of broccoli)
1 1/2 cups shredded / grated carrots 1 large shallot, finely chopped 2 tablespoons finely chopped chives 1/3 cup chopped walnuts 1/3 cup chopped golden raisins 1 tablespoon hemp seeds (optional) For the dressing: 4 tablespoons plus 1/2 teaspoon apple cider vinegar 4 1/2 tablespoons plain - non-fat Greek yogurt 4 1/2 tablespoons olive oil 1 1/2 tablespoons Dijon mustard 1 1/2 teaspoons honey 3/4 teaspoon kosher salt 1/4 teaspoon fresh ground peppe
1/2 cups shredded / grated carrots
1 large shallot, finely chopped 2 tablespoons finely chopped chives
1/3 cup chopped walnuts
1/3 cup chopped golden raisins
1 tablespoon hemp seeds (optional) For the dressing: 4 tablespoons plus
1/2 teaspoon apple cider vinegar 4 1/2 tablespoons plain - non-fat Greek yogurt 4 1/2 tablespoons olive oil 1 1/2 tablespoons Dijon mustard 1 1/2 teaspoons honey 3/4 teaspoon kosher salt 1/4 teaspoon fresh ground peppe
1/2 teaspoon apple cider vinegar 4
1/2 tablespoons plain - non-fat Greek yogurt 4 1/2 tablespoons olive oil 1 1/2 tablespoons Dijon mustard 1 1/2 teaspoons honey 3/4 teaspoon kosher salt 1/4 teaspoon fresh ground peppe
1/2 tablespoons plain - non-fat Greek yogurt 4
1/2 tablespoons olive oil 1 1/2 tablespoons Dijon mustard 1 1/2 teaspoons honey 3/4 teaspoon kosher salt 1/4 teaspoon fresh ground peppe
1/2 tablespoons olive oil
1 1/2 tablespoons Dijon mustard 1 1/2 teaspoons honey 3/4 teaspoon kosher salt 1/4 teaspoon fresh ground peppe
1/2 tablespoons Dijon mustard
1 1/2 teaspoons honey 3/4 teaspoon kosher salt 1/4 teaspoon fresh ground peppe
1/2 teaspoons honey 3/4
teaspoon kosher salt
1/4
teaspoon fresh ground pepper
2 tablespoons
apple cider vinegar 1 lemon juiced
1/2 grapefruit juiced 2 cups sparkling water (could use regular this just makes it delightful) 1/2 teaspoon cayenne pepper or as much as you can handle 1/2 teaspoon of cinnamon 1 tablespoon turmeric root powder 1 teaspoon of manuka or raw honey (optional, I omitted because of sugars) 1 huge handful of mint Ice Shake it up shake it up
1/2 grapefruit juiced 2 cups sparkling water (could use regular this just makes it delightful)
1/2 teaspoon cayenne pepper or as much as you can handle 1/2 teaspoon of cinnamon 1 tablespoon turmeric root powder 1 teaspoon of manuka or raw honey (optional, I omitted because of sugars) 1 huge handful of mint Ice Shake it up shake it up
1/2 teaspoon cayenne pepper or as much as you can handle
1/2 teaspoon of cinnamon 1 tablespoon turmeric root powder 1 teaspoon of manuka or raw honey (optional, I omitted because of sugars) 1 huge handful of mint Ice Shake it up shake it up
1/2 teaspoon of cinnamon
1 tablespoon turmeric root powder
1 teaspoon of manuka or raw honey (optional, I omitted because
of sugars)
1 huge handful
of mint Ice Shake it up shake it up!
Ingredients: 3 - 5 cups raw unpasteurized
apple cider vinegar (enough to completely cover ingredients in a jar)
1/2 cup peeled and chopped ginger 1/2 cup peeled and chopped garlic 1/2 cup peeled and chopped horseradish 1/3 cup peeled and chopped turmeric (can use 1 tablespoon turmeric powder as substitute for fresh) Zest and juice of 2 lemons 1 onion peeled and chopped 1 - 2 hot peppers of choice chopped 3 tablespoons chopped parsley 2 tablespoons chopped (fresh or dried) oregano (can also use 1/2 tablespoon oil of oregano as substitute) 1 tablespoon chopped (fresh or dried) rosemary 1 teaspoon black pepper 1 teaspoon cinnamo
1/2 cup peeled and chopped ginger
1/2 cup peeled and chopped garlic 1/2 cup peeled and chopped horseradish 1/3 cup peeled and chopped turmeric (can use 1 tablespoon turmeric powder as substitute for fresh) Zest and juice of 2 lemons 1 onion peeled and chopped 1 - 2 hot peppers of choice chopped 3 tablespoons chopped parsley 2 tablespoons chopped (fresh or dried) oregano (can also use 1/2 tablespoon oil of oregano as substitute) 1 tablespoon chopped (fresh or dried) rosemary 1 teaspoon black pepper 1 teaspoon cinnamo
1/2 cup peeled and chopped garlic
1/2 cup peeled and chopped horseradish 1/3 cup peeled and chopped turmeric (can use 1 tablespoon turmeric powder as substitute for fresh) Zest and juice of 2 lemons 1 onion peeled and chopped 1 - 2 hot peppers of choice chopped 3 tablespoons chopped parsley 2 tablespoons chopped (fresh or dried) oregano (can also use 1/2 tablespoon oil of oregano as substitute) 1 tablespoon chopped (fresh or dried) rosemary 1 teaspoon black pepper 1 teaspoon cinnamo
1/2 cup peeled and chopped horseradish
1/3 cup peeled and chopped turmeric (can use
1 tablespoon turmeric powder as substitute for fresh) Zest and juice
of 2 lemons
1 onion peeled and chopped
1 - 2 hot peppers
of choice chopped 3 tablespoons chopped parsley 2 tablespoons chopped (fresh or dried) oregano (can also use
1/2 tablespoon oil of oregano as substitute) 1 tablespoon chopped (fresh or dried) rosemary 1 teaspoon black pepper 1 teaspoon cinnamo
1/2 tablespoon oil
of oregano as substitute)
1 tablespoon chopped (fresh or dried) rosemary
1 teaspoon black pepper
1 teaspoon cinnamon
Creamy Garlic Dressing Dairy - Free, Nut - Free, Egg - Free, Low oxalate, Paleo, SCD / GAPS
1/2 cup raw pumpkin seeds 1/2 cup + 2 Tablespoons of water 1/4 cup sunflower seed butter 4 - 5 cloves of garlic 1 teaspoon of salt 1/2 cup of lemon juice, sauerkraut juice, or apple cider vinegar (one lemon is about 3 T) 1/2 cup -LSB-...
1/2 cup raw pumpkin seeds
1/2 cup + 2 Tablespoons of water 1/4 cup sunflower seed butter 4 - 5 cloves of garlic 1 teaspoon of salt 1/2 cup of lemon juice, sauerkraut juice, or apple cider vinegar (one lemon is about 3 T) 1/2 cup -LSB-...
1/2 cup + 2 Tablespoons
of water
1/4 cup sunflower seed butter 4 - 5 cloves
of garlic
1 teaspoon of salt
1/2 cup of lemon juice, sauerkraut juice, or apple cider vinegar (one lemon is about 3 T) 1/2 cup -LSB-...
1/2 cup
of lemon juice, sauerkraut juice, or
apple cider vinegar (one lemon is about 3 T)
1/2 cup -LSB-...
1/2 cup -LSB-...]
All I did was mixing 2 capsules
of Activated Charcoal (brand is Nature's Way)(green cap),
1/2 teaspoon of Bentonite Clay (brand is Aztec Secret Indian Healing Clay) and 1 teaspoon of Apple Cider Vinegar Organic Raw - Unfiltered with the «Mother» (brand is Bragg)
1/2 teaspoon of Bentonite Clay (brand is Aztec Secret Indian Healing Clay) and
1 teaspoon of Apple Cider Vinegar Organic Raw - Unfiltered with the «Mother» (brand is Bragg).
Save Print Cucumber Relish Serves:
1 cup Ingredients
1/2 cup English cucumber, diced 1/2 cup canned hearts of palm, well rinsed and thinly sliced 1 small tomato, seeded and diced 1/4 cup apple cider vinegar 2 tablespoons green onions or scallions, chopped ⅛ teaspoon Sweetleaf stevia Instructions Mix well and let stand at least 5 minutes or cover and chill up to one day
1/2 cup English cucumber, diced
1/2 cup canned hearts of palm, well rinsed and thinly sliced 1 small tomato, seeded and diced 1/4 cup apple cider vinegar 2 tablespoons green onions or scallions, chopped ⅛ teaspoon Sweetleaf stevia Instructions Mix well and let stand at least 5 minutes or cover and chill up to one day
1/2 cup canned hearts
of palm, well rinsed and thinly sliced
1 small tomato, seeded and diced
1/4 cup
apple cider vinegar 2 tablespoons green onions or scallions, chopped ⅛
teaspoon Sweetleaf stevia Instructions Mix well and let stand at least 5 minutes or cover and chill up to one day.