Not exact matches
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
Batter Ingredients:
1 cup chickpea flour
1/2 tsp salt 1/2 tsp fresh ground black pepper 1/2 tsp turmeric, dry ground 1 tsp chili flakes 1 tsp cumin seeds, crushed 1/2 cup water Mix all the batter ingredients very well, taste for salt
1/2 tsp salt
1/2 tsp fresh ground black pepper 1/2 tsp turmeric, dry ground 1 tsp chili flakes 1 tsp cumin seeds, crushed 1/2 cup water Mix all the batter ingredients very well, taste for salt
1/2 tsp fresh
ground black pepper
1/2 tsp turmeric, dry ground 1 tsp chili flakes 1 tsp cumin seeds, crushed 1/2 cup water Mix all the batter ingredients very well, taste for salt
1/2 tsp turmeric, dry
ground 1 tsp chili flakes
1 tsp cumin seeds, crushed
1/2 cup water Mix all the batter ingredients very well, taste for salt
1/2 cup water Mix all the batter ingredients very well, taste for salt.
Add the almond flour to the oat flour along with
1/2 cup raisins, 1 tsp ground cinnamon, 1/4 tsp ground cloves and 1/4 tsp ground nutmeg
1/2 cup raisins,
1 tsp ground cinnamon,
1/4
tsp ground cloves and
1/4
tsp ground nutmeg.
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
Topping Spicy Green Sauce (see recipe below) or pesto or another green sauce 2 - 3 stalks (50 g) kale
1/2 lemon 4 tbsp olive oil 100 ml / 1/3 cup sunflower seeds 1 tsp ground sumac 100 ml / 1/3 cup cooked chickpeas 100 g feta cheese 2 - 3 egg
1/2 lemon 4 tbsp olive oil
100 ml /
1/3 cup sunflower seeds
1 tsp ground sumac
100 ml /
1/3 cup cooked chickpeas
100 g feta cheese 2 - 3 eggs
1/2 cup uncooked quinoa + 1 cup water (or 1 cup leftover cooked quinoa / millet / buckwheat) 1 pinch sea salt 1 cup rolled oats or jumbo oats 2 cups unsweetened creamy greek yogurt or non-dairy «yogurt» 1/4 tsp ground vanilla or 1/2 tsp pure vanilla extract 1/2 tsp freshly grated ginge
1/2 cup uncooked quinoa +
1 cup water (or
1 cup leftover cooked quinoa / millet / buckwheat)
1 pinch sea salt
1 cup rolled oats or jumbo oats 2 cups unsweetened creamy greek yogurt or non-dairy «yogurt»
1/4
tsp ground vanilla or
1/2 tsp pure vanilla extract 1/2 tsp freshly grated ginge
1/2 tsp pure vanilla extract
1/2 tsp freshly grated ginge
1/2 tsp freshly grated ginger
1 banana
1/2 avocado 2 - 3 soft dates 1 tsp freshly ground cardamom 1 tsp fresh ginger 1 tbsp tahini 1 cup / 150 g frozen raspberries and blackberries 1 cup oat milk or other plant mil
1/2 avocado 2 - 3 soft dates
1 tsp freshly
ground cardamom
1 tsp fresh ginger
1 tbsp tahini
1 cup /
150 g frozen raspberries and blackberries
1 cup oat milk or other plant milk
Dry ingredients
1/2 cup (60 g) almond flour 1/2 cup (65 g) fine coconut flour 1/2 cup (70 g) buckwheat flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp ground ginger 1/2 tsp vanilla extract or ground vanilla 1 pinch sea sal
1/2 cup (60 g) almond flour
1/2 cup (65 g) fine coconut flour 1/2 cup (70 g) buckwheat flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp ground ginger 1/2 tsp vanilla extract or ground vanilla 1 pinch sea sal
1/2 cup (65 g) fine coconut flour
1/2 cup (70 g) buckwheat flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp ground ginger 1/2 tsp vanilla extract or ground vanilla 1 pinch sea sal
1/2 cup (70 g) buckwheat flour
1 tsp baking powder
1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp ground ginger 1/2 tsp vanilla extract or ground vanilla 1 pinch sea sal
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp freshly grated nutmeg 1/2 tsp ground ginger 1/2 tsp vanilla extract or ground vanilla 1 pinch sea sal
1/2 tsp freshly grated nutmeg
1/2 tsp ground ginger 1/2 tsp vanilla extract or ground vanilla 1 pinch sea sal
1/2 tsp ground ginger
1/2 tsp vanilla extract or ground vanilla 1 pinch sea sal
1/2 tsp vanilla extract or
ground vanilla
1 pinch sea salt
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
1 cup soaked walnuts
1/2 cup dates 1/2 cup oats, 1/2 ground together (use gf oats to make the cookies gluten - free) 1/4 tsp salt 1/2 tsp cinnamon 1 tsp vanilla 2 tbsp raisin
1/2 cup dates
1/2 cup oats, 1/2 ground together (use gf oats to make the cookies gluten - free) 1/4 tsp salt 1/2 tsp cinnamon 1 tsp vanilla 2 tbsp raisin
1/2 cup oats,
1/2 ground together (use gf oats to make the cookies gluten - free) 1/4 tsp salt 1/2 tsp cinnamon 1 tsp vanilla 2 tbsp raisin
1/2 ground together (use gf oats to make the cookies gluten - free)
1/4
tsp salt
1/2 tsp cinnamon 1 tsp vanilla 2 tbsp raisin
1/2 tsp cinnamon
1 tsp vanilla 2 tbsp raisins
Ingredients 200 g / 7oz • baby spinach
1 • small cauliflower head [cut into florets — about 350g /
12oz]
1 • small onion [diced]
1 • minced garlic clove
1/2 cup • shredded mozzarella [plus a little more for on top] 2 tbsp • heavy cream 1 tbsp • butter [for the cauliflower] 1/2 tsp • nutmeg pinch of ground cloves to taste • salt and peppe
1/2 cup • shredded mozzarella [plus a little more for on top] 2 tbsp • heavy cream
1 tbsp • butter [for the cauliflower]
1/2 tsp • nutmeg pinch of ground cloves to taste • salt and peppe
1/2 tsp • nutmeg pinch of
ground cloves to taste • salt and pepper
-LSB-...](
1/3 cup)-- where to buy sweeteners Vanilla extract, organic if possible (
1/2 tsp)-- how to make vanilla extract Sea salt (1 pinch)-- where to buy sea salt Cinnamon, ground (to taste) Butter or cream, -LSB-...
1/2 tsp)-- how to make vanilla extract Sea salt (
1 pinch)-- where to buy sea salt Cinnamon,
ground (to taste) Butter or cream, -LSB-...]
1 tbsp
ground flax (or chia) seed
1/4 cup hot water
1 1/2 cups oat bran 1/2 cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/2 cups oat bran
1/2 cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/2 cup gluten free flour blend
1 tsp baking soda
1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/2 tsp baking powder
1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/2 tsp sea salt
1 tbsp whole flax seed
1/4 cup unsweetened applesauce
1/4 cup almond milk
1/4 cup soy yogurt * 3 tbsp coconut or safflower oil
1/4 cup maple syrup
1/4 cup brown sugar
1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.
for the cupcakes:
1 box (
18.25 oz) yellow cake mix
1/2 cup buttermilk 1/2 cup molasses 1/3 cup vegetable oil 4 large eggs 1-1/2 tsp ground ginger 1/2 tsp cinnamon 1/4 tsp nutme
1/2 cup buttermilk
1/2 cup molasses 1/3 cup vegetable oil 4 large eggs 1-1/2 tsp ground ginger 1/2 tsp cinnamon 1/4 tsp nutme
1/2 cup molasses
1/3 cup vegetable oil 4 large eggs
1-
1/2 tsp ground ginger 1/2 tsp cinnamon 1/4 tsp nutme
1/2 tsp ground ginger
1/2 tsp cinnamon 1/4 tsp nutme
1/2 tsp cinnamon
1/4
tsp nutmeg
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 lb strawberries, trimmed and hulled (about 1 3/4 c) 6 oz raspberries (about 1 c) 3/4 c fresh orange juice 1/2 c 2 % plain Greek - style yogurt 2 Tbsp honey 2 Tbsp hulled hemp seeds 2 Tbsp ground flaxseed 1 tsp freshly grated ginge
1/2 lb strawberries, trimmed and hulled (about
1 3/4 c) 6 oz raspberries (about
1 c) 3/4 c fresh orange juice
1/2 c 2 % plain Greek - style yogurt 2 Tbsp honey 2 Tbsp hulled hemp seeds 2 Tbsp ground flaxseed 1 tsp freshly grated ginge
1/2 c 2 % plain Greek - style yogurt 2 Tbsp honey 2 Tbsp hulled hemp seeds 2 Tbsp
ground flaxseed
1 tsp freshly grated ginger
4 Tbsp flax meal /
ground flax seeds, divided 3 Tbsp sesame seeds
1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional
1/2 cup pecans
1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar
1 garlic clove, minced
1/4
tsp red pepper flakes
1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional
1/2 tsp sea salt, or more to taste
1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional
1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves
1 small or
1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional
1/2 medium sweet potato, peeled and finely shredded
1 small or
1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional
1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional)
1/2 tsp mustard seeds (optional
1/2 tsp mustard seeds (optional)
30 ml
1.5 tbls olive oil (+ more to serve, if desired) 300g 2 red onions, thinly sliced 500g 4 small potatoes (I use dutch cream and midnight blue), thinly sliced 5g
1 tsp fresh rosemary leaves, chopped
1/2 tsp sea salt Ground black pepper, to taste 1 tsp plant - based milk 1 tbls toasted pine nuts (optional) Flaky sea salt to serve, optional
1/2 tsp sea salt
Ground black pepper, to taste
1 tsp plant - based milk
1 tbls toasted pine nuts (optional) Flaky sea salt to serve, optional.
Ingredients
1/2 lbs ground Chicken 1 tsp
1/2 lbs
ground Chicken
1 tsp.
1 tsp black peppercorns
1 tsp coriander seeds
1 small cinnamon stick
1/2 tsp cloves 1/2 tsp ground allspice 2 tsp cumin seeds 1 tsp ground cardamom 1/2 whole nutmeg, finely grate
1/2 tsp cloves
1/2 tsp ground allspice 2 tsp cumin seeds 1 tsp ground cardamom 1/2 whole nutmeg, finely grate
1/2 tsp ground allspice 2
tsp cumin seeds
1 tsp ground cardamom
1/2 whole nutmeg, finely grate
1/2 whole nutmeg, finely grated
1/2 cup of almonds 1/2 cup of walnuts 1/2 cup of cashews 1 tbl maple syrup or 1 pitted Medjool dat 1 tbl of raw cacao powder (you can add up to 2 for a more intense flavor) 1 tsp of ground cinnamon 1 pinch of salt (I used pink Himalayan) 3 cups of purified wate
1/2 cup of almonds
1/2 cup of walnuts 1/2 cup of cashews 1 tbl maple syrup or 1 pitted Medjool dat 1 tbl of raw cacao powder (you can add up to 2 for a more intense flavor) 1 tsp of ground cinnamon 1 pinch of salt (I used pink Himalayan) 3 cups of purified wate
1/2 cup of walnuts
1/2 cup of cashews 1 tbl maple syrup or 1 pitted Medjool dat 1 tbl of raw cacao powder (you can add up to 2 for a more intense flavor) 1 tsp of ground cinnamon 1 pinch of salt (I used pink Himalayan) 3 cups of purified wate
1/2 cup of cashews
1 tbl maple syrup or
1 pitted Medjool dat
1 tbl of raw cacao powder (you can add up to 2 for a more intense flavor)
1 tsp of
ground cinnamon
1 pinch of salt (I used pink Himalayan) 3 cups of purified water
Cupcakes
1 cup all - purpose flour
1 tsp baking powder
1/2 tsp baking soda 1/2 tsp kosher salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 2 extra-large eggs, at room temperature 1 cup canned pumpkin purée (8 ounces), not pie filling 1/2 cup granulated sugar 1/2 cup light brown sugar, lightly packed 1/2 cup vegetable oi
1/2 tsp baking soda
1/2 tsp kosher salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 2 extra-large eggs, at room temperature 1 cup canned pumpkin purée (8 ounces), not pie filling 1/2 cup granulated sugar 1/2 cup light brown sugar, lightly packed 1/2 cup vegetable oi
1/2 tsp kosher salt
1 tsp ground cinnamon
1/2 tsp ground ginger 1/2 tsp ground nutmeg 2 extra-large eggs, at room temperature 1 cup canned pumpkin purée (8 ounces), not pie filling 1/2 cup granulated sugar 1/2 cup light brown sugar, lightly packed 1/2 cup vegetable oi
1/2 tsp ground ginger
1/2 tsp ground nutmeg 2 extra-large eggs, at room temperature 1 cup canned pumpkin purée (8 ounces), not pie filling 1/2 cup granulated sugar 1/2 cup light brown sugar, lightly packed 1/2 cup vegetable oi
1/2 tsp ground nutmeg 2 extra-large eggs, at room temperature
1 cup canned pumpkin purée (8 ounces), not pie filling
1/2 cup granulated sugar 1/2 cup light brown sugar, lightly packed 1/2 cup vegetable oi
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed 1/2 cup vegetable oi
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oi
1/2 cup vegetable oil
1 lb
ground beef (or vegetarian crumble) 3 cups of beef broth (or vegetable broth to make vegetarian) 4 - 5 cloves of garlic, minced
1 TB dried parsley
1 TB dried basil
1/2 cup chopped onion 1 — 28 oz can of diced tomatoes 1 — 6 oz can of tomato paste 1 cup V8 (or any vegetable drink) 2 cups uncooked shell pasta 1/4 tsp pepper 1/4 tsp sal
1/2 cup chopped onion
1 — 28 oz can of diced tomatoes
1 — 6 oz can of tomato paste
1 cup V8 (or any vegetable drink) 2 cups uncooked shell pasta
1/4
tsp pepper
1/4
tsp salt
3 cups all - purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder 2 TBSP cinnamon
1 tsp ground ginger
1/2 tsp ground fresh nutmeg 1 cup granulated sugar 1 cup dark brown sugar, firmly packed 1 cup canola oil 3 cups chilled pumpkin puree 2 large eggs 1 tsp vanilla extrac
1/2 tsp ground fresh nutmeg
1 cup granulated sugar
1 cup dark brown sugar, firmly packed
1 cup canola oil 3 cups chilled pumpkin puree 2 large eggs
1 tsp vanilla extract
Ingredients
1 cup fresh parsley
1 cup fresh cilantro
1 tsp dried oregano
1/2 cup mild Trio Carmel EVOO 1/3 cup Trio Carmel White Balsamic (such as Sicilian Lemon, Cranberry Pear, Apricot, Grapefruit, or Mango) 3 cloves garlic 3/4 teaspoon ground red..
1/2 cup mild Trio Carmel EVOO
1/3 cup Trio Carmel White Balsamic (such as Sicilian Lemon, Cranberry Pear, Apricot, Grapefruit, or Mango) 3 cloves garlic 3/4 teaspoon
ground red...
for the cake: ○ 3/4 cup brown rice flour ○
1/4 cup hazelnut meal (
ground from whole toasted and shelled hazelnuts) ○ 2 tbsp arrowroot powder ○
1/4
tsp salt ○
1 1/2 tsp baking powder ○ 3/4 cup granulated sugar ○ 1/4 cup coconut oil (soft, not melted) ○ 2 eggs, room temperature ○ 1 tsp vanilla extract ○ 1/2 cup unsweetened almond milk ○ * 1 cup fresh blackberries
1/2 tsp baking powder ○ 3/4 cup granulated sugar ○
1/4 cup coconut oil (soft, not melted) ○ 2 eggs, room temperature ○
1 tsp vanilla extract ○
1/2 cup unsweetened almond milk ○ * 1 cup fresh blackberries
1/2 cup unsweetened almond milk ○ *
1 cup fresh blackberries *
Meatballs:
1/2 cup breadcrumbs 1 egg 1/2 lbs of ground pork 1/2 lbs of ground beef 1 onion finely chopped 1 cup heavy cream 1 tsp salt 1 tsp ground white pepper 1 tsp ground allspice 1 tsp of soy sauc
1/2 cup breadcrumbs
1 egg
1/2 lbs of ground pork 1/2 lbs of ground beef 1 onion finely chopped 1 cup heavy cream 1 tsp salt 1 tsp ground white pepper 1 tsp ground allspice 1 tsp of soy sauc
1/2 lbs of
ground pork
1/2 lbs of ground beef 1 onion finely chopped 1 cup heavy cream 1 tsp salt 1 tsp ground white pepper 1 tsp ground allspice 1 tsp of soy sauc
1/2 lbs of
ground beef
1 onion finely chopped
1 cup heavy cream
1 tsp salt
1 tsp ground white pepper
1 tsp ground allspice
1 tsp of soy sauce
2 cloves garlic
1 cup white or yellow onion, large dice
1 cup organic chicken stock
1 tsp kosher salt
1.5
tsp curry powder
1/2 tsp ground coriander 10 grinds fresh black pepper Lard or your preferred Paleo - approved fat Optional: 1/4 cup flaxseed mea
1/2 tsp ground coriander
10
grinds fresh black pepper Lard or your preferred Paleo - approved fat Optional:
1/4 cup flaxseed meal
for the cornbread layer Adapted from Life Made Simple Bakes
1 stick (8 tbsp) unsalted butter, melted
1/2 cup granulated sugar 1/4 cup honey 2 large eggs, room temperature 1 cup buttermilk, room temperature 1 cup all purpose flour 1 cup cornmeal (I used Bob's Red Mill medium grind cornmeal, which gave the cornbread a great gritty texture) 1/2 tsp salt 1/2 tsp baking sod
1/2 cup granulated sugar
1/4 cup honey 2 large eggs, room temperature
1 cup buttermilk, room temperature
1 cup all purpose flour
1 cup cornmeal (I used Bob's Red Mill medium
grind cornmeal, which gave the cornbread a great gritty texture)
1/2 tsp salt 1/2 tsp baking sod
1/2 tsp salt
1/2 tsp baking sod
1/2 tsp baking soda
2 cups water
1 cup quinoa 2 cup chopped Italian parsley
1/2 cup chopped scallions 2 medium tomatoes chopped 2 tbsp chopped fresh mint 1 minced garlic clove 1 tbsp chopped fresh basil 1/2 cup fresh lemon juice, about 2 medium lemons 1/4 cup olive oil 1/4 tsp kosher salt 1/4 tsp freshly ground white peppe
1/2 cup chopped scallions 2 medium tomatoes chopped 2 tbsp chopped fresh mint
1 minced garlic clove
1 tbsp chopped fresh basil
1/2 cup fresh lemon juice, about 2 medium lemons 1/4 cup olive oil 1/4 tsp kosher salt 1/4 tsp freshly ground white peppe
1/2 cup fresh lemon juice, about 2 medium lemons
1/4 cup olive oil
1/4
tsp kosher salt
1/4
tsp freshly
ground white pepper
For the Cookie Base
1/2 cup unsalted butter, at room temperature 3/4 cup sugar 1 egg 1 1/3 cup flour 1/2 tsp baking soda Pinch of salt 1 tsp cream of tartar 1/4 tsp fresh ground nutmeg (optional
1/2 cup unsalted butter, at room temperature 3/4 cup sugar
1 egg
1 1/3 cup flour
1/2 tsp baking soda Pinch of salt 1 tsp cream of tartar 1/4 tsp fresh ground nutmeg (optional
1/2 tsp baking soda Pinch of salt
1 tsp cream of tartar
1/4
tsp fresh
ground nutmeg (optional)
Filling: 2 red bell peppers
11 tbsp olive oil, divided
1 small butternut squash, cut into
1» cubes Kosher salt Freshly
ground pepper
1 small red - skinned sweet potato, peeled, cut into
1/2» cubes 4 oz of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2 small onion, thinly sliced 1 small fennel bulb, thinly sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy crea
1/2» cubes 4 oz of cherry tomatoes, cut in half
1 tbsp balsamic vinegar 2 small onion, thinly sliced
1 small fennel bulb, thinly sliced 2
tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream
1 Sweet Onion - Diced Oil for sauté 3 Cloves Garlic — Crushed
1 lb
Ground Turkey
16oz Jar Marinara Sauce or make your own Marinara 2 Tbs Tomato Puree — Use the tube and save the rest
1/2 Cup wine — Optional 1/2 Cup Spinach — Frozen 1 tsp Hot sauce 2 Bay Leaves 2 Cubes Chicken Stock Freshly Ground Sea Salt and Pepper Fresh Basil to Serve — Optiona
1/2 Cup wine — Optional
1/2 Cup Spinach — Frozen 1 tsp Hot sauce 2 Bay Leaves 2 Cubes Chicken Stock Freshly Ground Sea Salt and Pepper Fresh Basil to Serve — Optiona
1/2 Cup Spinach — Frozen
1 tsp Hot sauce 2 Bay Leaves 2 Cubes Chicken Stock Freshly
Ground Sea Salt and Pepper Fresh Basil to Serve — Optional
1/2 cup raw whole almonds 1/2 cup raw whole cashews 1 TB blackstrap molasses 1/4 tsp cinnamon 1/8 tsp ground ginger 1/8 tsp nutme
1/2 cup raw whole almonds
1/2 cup raw whole cashews 1 TB blackstrap molasses 1/4 tsp cinnamon 1/8 tsp ground ginger 1/8 tsp nutme
1/2 cup raw whole cashews
1 TB blackstrap molasses
1/4
tsp cinnamon
1/8
tsp ground ginger
1/8
tsp nutmeg
1 1/2 cups unsweetened vanilla almond or soy milk 1 TB cocoa powder 1/2 tsp coconut sugar 1 packet Stevia or 1 tsp brown or white sugar 1/8 tsp ground ginger 1/16 tsp ground nutmeg 1/8 tsp pure vanilla extract 1/2 tsp blackstrap molasses
1/2 cups unsweetened vanilla almond or soy milk
1 TB cocoa powder
1/2 tsp coconut sugar 1 packet Stevia or 1 tsp brown or white sugar 1/8 tsp ground ginger 1/16 tsp ground nutmeg 1/8 tsp pure vanilla extract 1/2 tsp blackstrap molasses
1/2 tsp coconut sugar
1 packet Stevia or
1 tsp brown or white sugar
1/8
tsp ground ginger
1/
16
tsp ground nutmeg
1/8
tsp pure vanilla extract
1/2 tsp blackstrap molasses
1/2 tsp blackstrap molasses *
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of water)
1/3 cup of nut butter (I used creamy cashew) 2 tablespoons of coconut sugar
1 tsp baking powder
1/2 tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup of chocolate chips as wel
1/2 tsp baking soda Pinch of sea salt
1 tablespoon of
ground cinnamon
1 tablespoon of hemp hearts
1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use
1/2 cup of chocolate chips as wel
1/2 cup of chocolate chips as well
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
1 pound dried black beans 8 cups water 2 Tbsp olive oil 6 slices of good - quality bacon, chopped into
1 inch pieces
1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking sod
1/2 cups chopped onion
1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking sod
1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing
1 Tbsp Sazon completa
1 Tbsp
ground cumin 2 bay leaf
1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking sod
1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste
1/2 tsp baking sod
1/2 tsp baking soda
1 cup oat flour (You can make your own by finely
grinding oats in a food processor)
1/4 cup
ground flax seed
1 -
1.5
tsp sea salt * see notes above
1 tbsp finely chopped, fresh rosemary
1/4 cup olive oil
1/2 cup wate
1/2 cup water
3 cups old - fashioned oats
1/3 cup (packed) brown sugar
1 tsp baking powder
1/2 tsp salt 1 tsp ground cinnamon 1 1/2 tsp ground ginger 1 1/2 cups skim milk 1 egg 3/4 cup unsweetened applesauce 3 tbsp unsalted butter, melted 1/2 cup chopped dried apricots (about 8) 1/2 cup dried cherries 1/3 cup slivered almond
1/2 tsp salt
1 tsp ground cinnamon
1 1/2 tsp ground ginger 1 1/2 cups skim milk 1 egg 3/4 cup unsweetened applesauce 3 tbsp unsalted butter, melted 1/2 cup chopped dried apricots (about 8) 1/2 cup dried cherries 1/3 cup slivered almond
1/2 tsp ground ginger
1 1/2 cups skim milk 1 egg 3/4 cup unsweetened applesauce 3 tbsp unsalted butter, melted 1/2 cup chopped dried apricots (about 8) 1/2 cup dried cherries 1/3 cup slivered almond
1/2 cups skim milk
1 egg 3/4 cup unsweetened applesauce 3 tbsp unsalted butter, melted
1/2 cup chopped dried apricots (about 8) 1/2 cup dried cherries 1/3 cup slivered almond
1/2 cup chopped dried apricots (about 8)
1/2 cup dried cherries 1/3 cup slivered almond
1/2 cup dried cherries
1/3 cup slivered almonds
Cookies —
1 1/2 cup ground almonds (180g)-- 1/2 cup GF oat flour (60g)-- 1 tbsp coconut sugar — 1ts cinnamon — pinch salt — 1/3 cup coconut oil, melted (65g)-- 1/4 cup maple syrup — 1/2 tsp almond extrac
1/2 cup
ground almonds (
180g)--
1/2 cup GF oat flour (60g)-- 1 tbsp coconut sugar — 1ts cinnamon — pinch salt — 1/3 cup coconut oil, melted (65g)-- 1/4 cup maple syrup — 1/2 tsp almond extrac
1/2 cup GF oat flour (60g)--
1 tbsp coconut sugar —
1ts cinnamon — pinch salt —
1/3 cup coconut oil, melted (65g)--
1/4 cup maple syrup —
1/2 tsp almond extrac
1/2 tsp almond extract
1/2 shallot, minced 1 garlic clove, minced 2 tsp Dijon mustard Pinch kosher salt Pinch freshly ground black pepper 3 tbsp plus 1 tsp balsamic vinegar 1/2 cup plus 2 tbsp extra-virgin olive oi
1/2 shallot, minced
1 garlic clove, minced 2
tsp Dijon mustard Pinch kosher salt Pinch freshly
ground black pepper 3 tbsp plus
1 tsp balsamic vinegar
1/2 cup plus 2 tbsp extra-virgin olive oi
1/2 cup plus 2 tbsp extra-virgin olive oil
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
1 cup oat flour (You can make your own by finely
grinding oats in a food processor)
1/4 cup
ground flax seed
1 -
1.5
tsp sea salt * see notes above
1/4 cup olive oil
1/2 cup water 1 tsp each sesame seeds, hemp seeds, sunflower seeds, and chia seeds (or other seeds of your choice
1/2 cup water
1 tsp each sesame seeds, hemp seeds, sunflower seeds, and chia seeds (or other seeds of your choice)
shoot for
15 leaves
1 lb
ground pork
1/2 lb sausage, we used spicy italian olive oil 1 small onion, chopped 3 cloves of garlic, minced 1 tsp minced ginger 1 tsp cinnamon 1/2 tsp nutmeg salt & pepper 1 jar of dice tomatoes (our local grocery store has them now!
1/2 lb sausage, we used spicy italian olive oil
1 small onion, chopped 3 cloves of garlic, minced
1 tsp minced ginger
1 tsp cinnamon
1/2 tsp nutmeg salt & pepper 1 jar of dice tomatoes (our local grocery store has them now!
1/2 tsp nutmeg salt & pepper
1 jar of dice tomatoes (our local grocery store has them now!)
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
1 lb, curly, mini lasagna noodles, cooked according to package directions
1 lb
ground beef
1 clove garlic, minced
1/2 onion, diced 1 quart store - bought or homemade marinara sauce 2 c cottage cheese 2 c sour cream 1 tsp dried italian seasoning 2 c shredded mozzarella chees
1/2 onion, diced
1 quart store - bought or homemade marinara sauce 2 c cottage cheese 2 c sour cream
1 tsp dried italian seasoning 2 c shredded mozzarella cheese
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
1 cup +
1/4 cup Natural Delights Medjool dates, pitted
1 cup almonds
1/2 tsp ground ginger 1/2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp vanilla extract 1/8 tsp clove
1/2 tsp ground ginger
1/2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp vanilla extract 1/8 tsp clove
1/2 tsp cinnamon
1/4
tsp nutmeg
1/4
tsp vanilla extract
1/8
tsp cloves