Not exact matches
Ingredients: 3 eggs
1 cup brown sugar
1/4 cup canola oil 1/3 cup unsweetened applesauce 2 cups fresh grated zucchini 3/4 cup tapioca flour 3/4 cup white rice flour 3/4 cup sorghum flour 3/4 cup arrowroot powder (in place of cornstarch) 1/2 tsp
1/4 cup canola oil
1/3
cup unsweetened applesauce 2
cups fresh grated zucchini 3/4
cup tapioca flour 3/4
cup white
rice flour 3/4
cup sorghum flour 3/4
cup arrowroot powder (in place
of cornstarch)
1/2 tsp.
2 tortillas (your choice: wheat,
brown rice, flour)
1/2
cup hummus 3 tablespoons whole grain mustard
1 cup spinach or your favorite greens
1/3
of an English cucumber, sliced lengthwise
1 avocado, halved and sliced
1/2
cup shredded carrots
1/4 cup feta cheese 2 tablespoons cilantro, rough choppe
1/4 cup feta cheese 2 tablespoons cilantro, rough chopped
(
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
1/4 brown sugar 3 tsp sherry wine vinegar
1/2
cup of day old, cooked
rice 1/4 cup nut milk, i used oa
1/4 cup nut milk, i used oat
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
1/4 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
1/4 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 essence
1/2
cup peanut butter
1/4 cup rice vinegar 1 tablespoon maple syrup 2 teaspoons soy sauce 2 teaspoons fish sauce 1 tablespoon minced fresh ginger 1 clove garlic, minced or pressed zest of 1 lime juice of 1 lime 1 tablespoon sesame oil 1 tablespoon brown sugar or palm sugar 1/4 cup cilantr
1/4 cup rice vinegar
1 tablespoon maple syrup 2 teaspoons soy sauce 2 teaspoons fish sauce
1 tablespoon minced fresh ginger
1 clove garlic, minced or pressed zest
of 1 lime juice
of 1 lime
1 tablespoon sesame oil
1 tablespoon
brown sugar or palm sugar
1/4 cup cilantr
1/4 cup cilantro
2 sticks (225 g) unsalted butter 3/4
cup (90 g) powdered sugar, sifted, plus more for rolling
1 vanilla bean, split lengthwise and seeds scraped >
1 tablespoon dark rum
1 cup (
140 g) superfine
brown rice flour 3/4
cup (75 g) finely ground pecan meal
1/2
cup plus
1 tablespoon (70 g) amaranth flour
1/2
cup (80 g) potato starch
1/4 cup (30 g) tapioca starch 1 teaspoon salt In the bowl of a stand mixer, combine the butter, powdered sugar, and vanilla seeds
1/4 cup (30 g) tapioca starch
1 teaspoon salt In the bowl
of a stand mixer, combine the butter, powdered sugar, and vanilla seeds.
1 recipe Pie Crust dough or uncooked
10 - inch gluten - free pie crust,
of choice 2
cups raw pecan halves
1/3
cup milk
of choice 2 tablespoons flaxseed meal
1 teaspoon pure vanilla extract
1/2 teaspoon sea salt
1/2
cup pure maple syrup
1/2
cup coconut nectar,
brown rice syrup or agave nectar
1/4 cup brown sugar or unrefined coconut palm sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose flour blend of choice Egg wash (1 egg + 1 tablespoon water) or milk of choic
1/4 cup brown sugar or unrefined coconut palm sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose flour blend
of choice Egg wash (
1 egg +
1 tablespoon water) or milk
of choice
1 cup vanilla (or plain)
brown rice protein
1/2
cup quinoa flakes 3/4
cup gluten - free oats (or buckwheat)
1 cup egg whites
1 cup of coconut milk (from the carton)
1/4 cup applesauce 2 teaspoons baking powder 1 teaspoons baking soda 1/2 grated apple (added after blending the above) 1 large grated carrot (also added after blending the above) 1/4 cup chopped walnuts (also added after) 1/4 cup of chopped macadamia nuts (also added after
1/4 cup applesauce 2 teaspoons baking powder
1 teaspoons baking soda
1/2 grated apple (added after blending the above)
1 large grated carrot (also added after blending the above)
1/4 cup chopped walnuts (also added after) 1/4 cup of chopped macadamia nuts (also added after
1/4 cup chopped walnuts (also added after)
1/4 cup of chopped macadamia nuts (also added after
1/4 cup of chopped macadamia nuts (also added after)
Crust
1 1/2
cups cooked
rice (
brown or white)
1/4 cup of cheese of choice (I used a creamy havarti) 1 egg, beaten 1/2 green onion, sliced 1/2 tsp seasoning (I used Two Snooty Chef's Hungarian Ragout
1/4 cup of cheese
of choice (I used a creamy havarti)
1 egg, beaten
1/2 green onion, sliced
1/2 tsp seasoning (I used Two Snooty Chef's Hungarian Ragout)
Grated zest
of 1 lemon Fresh ginger, cut into a
1 - inch cube, peeled, and grated 2 tablespoons honey scant
1/2 teaspoon cayenne 3/4 teaspoon fine - grain sea salt
1 tablespoon freshly squeezed lemon juice
1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesame oi
1/4 cup unseasoned
brown -
rice vinegar
1/3
cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesame oil
1/2
cup short grain
brown rice, cooked according to package directions
1/2 lb sushi grade tuna or salmon (or a mix), diced 2 tsp soy sauce
1 tsp
rice vinegar
1/2 tsp sesame oil squirt
of sriracha
1/2 tsp toasted sesame seeds
1/2 avocado, thinly sliced
1/4 cup edamame, thawed 1 radish, thinly sliced 1/2 cucumber, thinly sliced 1 jalapeno, thinly sliced 1 scallion, chopped spicy mayonnaise, for serving sweet sauce or teriyaki sauce, for servin
1/4 cup edamame, thawed
1 radish, thinly sliced
1/2 cucumber, thinly sliced
1 jalapeno, thinly sliced
1 scallion, chopped spicy mayonnaise, for serving sweet sauce or teriyaki sauce, for serving
Cookies
1 1/2 tablespoons tapioca starch
1/4 cup sugar (evaporated cane juice) 1/4 cup brown sugar pinch of baking soda 1/4 cup cocoa powder 1/2 cup brown rice flour 1 teaspoon xanthan..
1/4 cup sugar (evaporated cane juice)
1/4 cup brown sugar pinch of baking soda 1/4 cup cocoa powder 1/2 cup brown rice flour 1 teaspoon xanthan..
1/4 cup brown sugar pinch
of baking soda
1/4 cup cocoa powder 1/2 cup brown rice flour 1 teaspoon xanthan..
1/4 cup cocoa powder
1/2
cup brown rice flour
1 teaspoon xanthan...
Ingredients: 2
cups oats 3 ripe bananas
1 tablespoon cinnamon
1/4 cup of cacao nibs 1/4 cup goji berries 1/4 cup quinoa flour (you could substitute for brown rice flower, almond meal..
1/4 cup of cacao nibs
1/4 cup goji berries 1/4 cup quinoa flour (you could substitute for brown rice flower, almond meal..
1/4 cup goji berries
1/4 cup quinoa flour (you could substitute for brown rice flower, almond meal..
1/4 cup quinoa flour (you could substitute for
brown rice flower, almond meal..)
1 - 2
cups of brown rice (you'll have extra)
1/2 head broccoli
1 cup chickpeas
1/2 purple onion, diced
1 grated carrot
1 clove garlic
1/4 cup ground flaxseeds 1/4 cup hemp seeds 1 avocado 1/2 cup diced oil - cured olives Sea salt or Bragg's to taste (olives are salty so go easy) 1 tablespoon olive oil or flax oil (optional) Dash of cayenn
1/4 cup ground flaxseeds
1/4 cup hemp seeds 1 avocado 1/2 cup diced oil - cured olives Sea salt or Bragg's to taste (olives are salty so go easy) 1 tablespoon olive oil or flax oil (optional) Dash of cayenn
1/4 cup hemp seeds
1 avocado
1/2
cup diced oil - cured olives Sea salt or Bragg's to taste (olives are salty so go easy)
1 tablespoon olive oil or flax oil (optional) Dash
of cayenne
Grated zest
of 1 lemon Fresh ginger, cut into a
1 - inch cube, peeled, and grated
1 tablespoon honey 3/4 teaspoon cayenne 3/4 teaspoon fine - grain sea salt
1 tablespoon freshly squeezed lemon juice
1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesame oi
1/4 cup unseasoned
brown -
rice vinegar
1/3
cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesame oil
In a bowl, combine
1/4 cup soy sauce, 2 Tbsp water, 1 Tbsp toasted sesame oil, 2 Tbsp brown sugar, 2 Tbsp rice vinegar, 1 Tbsp grated fresh ginger, 2 cloves of minced garlic, 2 Tbsp sesame seeds, and 1 Tbsp cornstarch
1/4 cup soy sauce, 2 Tbsp water,
1 Tbsp toasted sesame oil, 2 Tbsp
brown sugar, 2 Tbsp
rice vinegar,
1 Tbsp grated fresh ginger, 2 cloves
of minced garlic, 2 Tbsp sesame seeds, and
1 Tbsp cornstarch.
1/2
cup dried apples, finely chopped and soaked in hot water for
10 minutes
1/2
cup almond meal
1/2
cup brown rice or spelt flour
1 Tbsp flaxseed 3 Tbsp water
1 Tsp baking powder Pinch
of salt
1/3
cup applesauce
1/4 cup maple syrup 1 Tsp cinnamon Generous grating of nutmeg 1 Tsp vanill
1/4 cup maple syrup
1 Tsp cinnamon Generous grating
of nutmeg
1 Tsp vanilla
1 cup and 2 tablespoons
brown rice flour
1/4 cup each almond and coconut flour 1/2 cup plus 1 tablespoon quinoa flour 1 teaspoon baking powder 1/2 teaspoon soda 1/4 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg freshly ground seeds of 2 - 3 cardamom pods dash of both clove and all spice 3 tablespoons coconut oil — melted 1 cup full fat coconut milk 1/2 cup coconut sugar 1 teaspoon vanilla extract 1 1/2 cups finely shredded butternut squash about 1 cup fresh cranberrie
1/4 cup each almond and coconut flour
1/2
cup plus
1 tablespoon quinoa flour
1 teaspoon baking powder
1/2 teaspoon soda
1/4 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg freshly ground seeds of 2 - 3 cardamom pods dash of both clove and all spice 3 tablespoons coconut oil — melted 1 cup full fat coconut milk 1/2 cup coconut sugar 1 teaspoon vanilla extract 1 1/2 cups finely shredded butternut squash about 1 cup fresh cranberrie
1/4 teaspoon salt 2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg freshly ground seeds
of 2 - 3 cardamom pods dash
of both clove and all spice 3 tablespoons coconut oil — melted
1 cup full fat coconut milk
1/2
cup coconut sugar
1 teaspoon vanilla extract
1 1/2
cups finely shredded butternut squash about
1 cup fresh cranberries
Filling (adapted from Raw Food / Real World) 3 medium onions — sliced thinly juice
of 1 lemon
1/4 cup nama shoyu 1/2 cup brown rice vinegar 1/4 cup Jerusalem artichoke syrup OR raw agave syrup 3 cups walnuts — soaked for about 2 hours 1 clove garlic — coarsely chopped sea salt and freshly ground black pepper — to taste 1 small red chili peppe
1/4 cup nama shoyu
1/2
cup brown rice vinegar
1/4 cup Jerusalem artichoke syrup OR raw agave syrup 3 cups walnuts — soaked for about 2 hours 1 clove garlic — coarsely chopped sea salt and freshly ground black pepper — to taste 1 small red chili peppe
1/4 cup Jerusalem artichoke syrup OR raw agave syrup 3
cups walnuts — soaked for about 2 hours
1 clove garlic — coarsely chopped sea salt and freshly ground black pepper — to taste
1 small red chili pepper
Marinade:
1/2
cup soy sauce
1/4 cup lime juice 2 tablespoons rice wine vinegar 1/4 cup orange juice 1 tablespoon brown sugar 1 tablespoon honey 1 teaspoon minced garlic 1/4 cup chopped scallions 1/2 teaspoon fresh ground ginger 1 teaspoon olive oil pinch of nutmeg sea salt to taste citrus pepper to tast
1/4 cup lime juice 2 tablespoons
rice wine vinegar
1/4 cup orange juice 1 tablespoon brown sugar 1 tablespoon honey 1 teaspoon minced garlic 1/4 cup chopped scallions 1/2 teaspoon fresh ground ginger 1 teaspoon olive oil pinch of nutmeg sea salt to taste citrus pepper to tast
1/4 cup orange juice
1 tablespoon
brown sugar
1 tablespoon honey
1 teaspoon minced garlic
1/4 cup chopped scallions 1/2 teaspoon fresh ground ginger 1 teaspoon olive oil pinch of nutmeg sea salt to taste citrus pepper to tast
1/4 cup chopped scallions
1/2 teaspoon fresh ground ginger
1 teaspoon olive oil pinch
of nutmeg sea salt to taste citrus pepper to taste
Ingredients
1/3
cup citrus juice (juice from one lime,
1 lemon, and about 2 Tbsp orange juice) Zest from one lime
1/2
cup reduced sodium soy sauce 2 tsp
rice vinegar
1/4 cup plus 1 Tbsp brown sugar 2 cloves garlic, finely minced or pressed 1 - 2 tsp freshly grated ginger * fresh cracked pepper pinch of red pepper flake
1/4 cup plus
1 Tbsp
brown sugar 2 cloves garlic, finely minced or pressed
1 - 2 tsp freshly grated ginger * fresh cracked pepper pinch
of red pepper flakes
Ingredients:
1/2
cup of plain gluten free flour — I have used Dove's farm
1/4 cup of ground almond 2 tablespoons of coconut sugar 1 tablespoon of brown rice syrup or honey 2 tablespoons of coconut oil — melted 2 tablespoons of almond milk A pinch of salt 1/2 teaspoon of baking powder A dash of vanilla extrac
1/4 cup of ground almond 2 tablespoons
of coconut sugar
1 tablespoon
of brown rice syrup or honey 2 tablespoons
of coconut oil — melted 2 tablespoons
of almond milk A pinch
of salt
1/2 teaspoon
of baking powder A dash
of vanilla extract
1/2
cup brown rice (pre-cooked, use leftovers)
1/2
cup edamame beans (cooked) 2 handfuls
of baby spinach about
1/2
cup diced sweet peppers (red, orange, yellow) handful
of green onions, chopped (
1 - 2 sprigs) handful
of cherry tomatoes, halved
1/4 cup pine nuts 4 tablespoons hemp hearts 1 large perfectly ripe avocad
1/4 cup pine nuts 4 tablespoons hemp hearts
1 large perfectly ripe avocado
1 1/2 tablespoons tapioca starch
1/4 cup sugar (evaporated cane juice) 1/4 cup brown sugar pinch of baking soda 1/4 cup cocoa powder 1/2 cup brown rice flour 1 teaspoon xanthan gum 3 tablespoons olive oil 1/2 teaspoon peppermint oil 1/4 cup wate
1/4 cup sugar (evaporated cane juice)
1/4 cup brown sugar pinch of baking soda 1/4 cup cocoa powder 1/2 cup brown rice flour 1 teaspoon xanthan gum 3 tablespoons olive oil 1/2 teaspoon peppermint oil 1/4 cup wate
1/4 cup brown sugar pinch
of baking soda
1/4 cup cocoa powder 1/2 cup brown rice flour 1 teaspoon xanthan gum 3 tablespoons olive oil 1/2 teaspoon peppermint oil 1/4 cup wate
1/4 cup cocoa powder
1/2
cup brown rice flour
1 teaspoon xanthan gum 3 tablespoons olive oil
1/2 teaspoon peppermint oil
1/4 cup wate
1/4 cup water
Ingredients:
1/2
cup uncooked short grain
brown rice 1 1/2
cups water, divided 2 apples, peel left intact, cored, and diced
1 cups plain unsweetened almond milk or milk
of choice
1/4 tsp sea salt 1/3 cup plain Greek yogurt or plain non-dairy yogurt, plus more to garnish 2 tbsp pure maple syrup 1/2 tsp ground cinnamon, plus more to garnish 2 tbsp chopped roasted almonds or walnuts, to garnish (optional
1/4 tsp sea salt
1/3
cup plain Greek yogurt or plain non-dairy yogurt, plus more to garnish 2 tbsp pure maple syrup
1/2 tsp ground cinnamon, plus more to garnish 2 tbsp chopped roasted almonds or walnuts, to garnish (optional)
dry ingredients
16 oz
of mushrooms (I used baby bellas)
1/2
cup of gluten - free bread crumbs ** (see note)
1/2
cup of brown rice flour
1 tbsp
of nutritional yeast
1/4 tsp each of dried garlic, oregano, dill & paprik
1/4 tsp each
of dried garlic, oregano, dill & paprika
1 cup brown rice flour
1/2
cup tapioca flour
1/2
cup almond flour
1 cup oat flour
1 &
1/4 cup brown sugar 1/2 cup coconut flakes 1/4 cup chia seeds 1 tablespoon cinnamon 1 tsp xanthan gum 1 tsp salt 1 tsp baking soda 3/4 cup olive or coconut oil 1 tablespoon apple cider vinegar 6 tablespoons soy milk (or almond milk, rice milk, etc) 1 tablespoon Kahlua liquor 1 vanilla bean, split and scraped of bean
1/4 cup brown sugar
1/2
cup coconut flakes
1/4 cup chia seeds 1 tablespoon cinnamon 1 tsp xanthan gum 1 tsp salt 1 tsp baking soda 3/4 cup olive or coconut oil 1 tablespoon apple cider vinegar 6 tablespoons soy milk (or almond milk, rice milk, etc) 1 tablespoon Kahlua liquor 1 vanilla bean, split and scraped of bean
1/4 cup chia seeds
1 tablespoon cinnamon
1 tsp xanthan gum
1 tsp salt
1 tsp baking soda 3/4
cup olive or coconut oil
1 tablespoon apple cider vinegar 6 tablespoons soy milk (or almond milk,
rice milk, etc)
1 tablespoon Kahlua liquor
1 vanilla bean, split and scraped
of beans
1 bar (90g) good quality dark chocolate 2 tablespoons (40g)
brown rice syrup 2 tablespoons (22g) decaf coffee liqueur
1/4 cup (46g) unsweetened vanilla almond milk Pinch of fine sea sal
1/4 cup (46g) unsweetened vanilla almond milk Pinch
of fine sea salt
can
of peeled whole tomatoes, undrained *
1 onion, peeled and roughly chopped *
1 cup cilantro, chopped * 2 garlic cloves, cut in half *
1 Serrano chile pepper, stemmed and cut in half (use the seeds, too, if you want your stew to be pretty spicy) *
1/4 cup lime juice (or brown rice vinegar) * 1 tablespoon olive oil * 1 teaspoon Himalayan or sea sal
1/4 cup lime juice (or
brown rice vinegar) *
1 tablespoon olive oil *
1 teaspoon Himalayan or sea salt
1/2
cup of plain gluten free flour — I have used Dove's farm
1/4 cup of ground almond 2 tablespoons of Natvia Natural Sweetener 1 tablespoon of brown rice syrup 2 tablespoons of coconut oil — melted 2 tablespoons of almond milk A pinch of salt 1/2 teaspoon of baking powder A dash of vanilla extrac
1/4 cup of ground almond 2 tablespoons
of Natvia Natural Sweetener
1 tablespoon
of brown rice syrup 2 tablespoons
of coconut oil — melted 2 tablespoons
of almond milk A pinch
of salt
1/2 teaspoon
of baking powder A dash
of vanilla extract
3/4
cup brown rice, cooked based on package instructions 2 - 3 garlic cloves, finely chopped Small chunk
of ginger, peeled and finely chopped
1 small yellow onion, chopped to your preference
1 head
of broccoli, stems removed 2 - 3 carrots, sliced
1 baby bok choy, ends cut off and leaves separated
1/4 cup toasted sesame oil 1/4 cup tamari (or soy sauce
1/4 cup toasted sesame oil
1/4 cup tamari (or soy sauce
1/4 cup tamari (or soy sauce)
12 ounces organic vegetable broth
1/2
cup water
1 8 - ounce package Twin Oaks extra-firm Italian herb tofu (or other firm tofu
of your choice), cubed
1 red pepper, chopped
1 small white onion, sliced
1/2
cup fresh cilantro, chopped
1/4 cup fresh basil, chopped 1/4 cup fresh chives, minced 1 tablespoon Sriracha hot sauce * (optional) 1 tablespoon red pepper flakes (optional) 2 jalapeños 1 teaspoon salt 2 teaspoons white pepper 1 cup cooked brown ric
1/4 cup fresh basil, chopped
1/4 cup fresh chives, minced 1 tablespoon Sriracha hot sauce * (optional) 1 tablespoon red pepper flakes (optional) 2 jalapeños 1 teaspoon salt 2 teaspoons white pepper 1 cup cooked brown ric
1/4 cup fresh chives, minced
1 tablespoon Sriracha hot sauce * (optional)
1 tablespoon red pepper flakes (optional) 2 jalapeños
1 teaspoon salt 2 teaspoons white pepper
1 cup cooked
brown rice
1 cup Califia Farms unsweetened almondmilk
1/2
cup brown sugar
1/4 cup cane sugar 1 tbsp brown rice syrup 1/8 tsp cream of tarta
1/4 cup cane sugar
1 tbsp
brown rice syrup
1/8 tsp cream
of tartar
WHOLE GRAINS:
1 slice
of whole grain bread
1/2 whole grain English muffin or whole - grain pita
1/2
cup cooked
brown or wild
rice, whole - grain pasta, or quinoa
1/4 cup uncooked oats 2 cups air popped popcorn 2 taco sized whole - corn tortilla
1/4 cup uncooked oats 2
cups air popped popcorn 2 taco sized whole - corn tortillas
1 cup short grain
brown rice 1 cup split mung dal, soaked overnight
1/2
cup Ancient Organics Ghee
1» piece
of fresh ginger, minced 2 tsp whole black peppercorns
1/2 tsp whole coriander seeds
1 tsp whole cumin seeds
1/2
cup raw cashew nuts
1/4 cup shredded coconu
1/4 cup shredded coconut
3 large eggs, room temperature, or 3 tablespooons arrowroot mixed with 6 tablespoons warm water 3 tablespoons olive oil
1 teaspoon apple cider vinegar 2 tablespoons honey or agave nectar (omit if using ginger ale) 2 3/4
cups gluten - free high - fiber flour blend
of choice 2
1/2 teaspoons xanthan gum (omit if included in your flour blend)
1/4 cup dry milk powder, or dairy - free milk powder, almond meal, buck - wheat flour, or brown rice flour 1 teaspoon salt 1 tablespoon granulated cane sugar 1 (10 - ounce) bottle gluten - free ale, sparkling water, club soda or ginger ale, room temperatur
1/4 cup dry milk powder, or dairy - free milk powder, almond meal, buck - wheat flour, or
brown rice flour
1 teaspoon salt
1 tablespoon granulated cane sugar
1 (
10 - ounce) bottle gluten - free ale, sparkling water, club soda or ginger ale, room temperature
Pie Filling 4 medium carrots, peeled & roughly chopped 4 stalks
of celery, ends trimmed & roughly chopped
1 cup of mushrooms, roughly chopped 3/4
cup of peas
1 cup of Beyond Beef Crumbles (or protein
of choice)
1 large handful
of fresh parsley, chopped (or
1 tsp dried)
1 tsp
of coconut aminos (or soy sauce if you can tolerate soy)
1/4 tsp each of dried oregano, garlic, onion & thyme 1 cup of vegetable broth + 2 tbsp of brown rice flou
1/4 tsp each
of dried oregano, garlic, onion & thyme
1 cup of vegetable broth + 2 tbsp
of brown rice flour
Chocolate Cashew Butter Cupcakes (makes 8) Dry
1/2
cup brown rice flour
1/2
cup white
rice flour
1/4 cup tapioca flour 1/4 cup arrowroot flour 1/2 cup cocoa powder 1/2 cup cane sugar 1/2 cup coconut sugar 1 tsp baking powder 1 tsp baking soda 1 tsp xanthan gum a pinch of sal
1/4 cup tapioca flour
1/4 cup arrowroot flour 1/2 cup cocoa powder 1/2 cup cane sugar 1/2 cup coconut sugar 1 tsp baking powder 1 tsp baking soda 1 tsp xanthan gum a pinch of sal
1/4 cup arrowroot flour
1/2
cup cocoa powder
1/2
cup cane sugar
1/2
cup coconut sugar
1 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum a pinch
of salt
1 cup cooked
brown rice 2
cups broccoli florets, fresh or frozen 2 to 3 teaspoons Dijon mustard
1 1/2 teaspoons low - sodium soy sauce
1/4 to 1/2 teaspoon hot sauce of choice Agave nectar or sugar, to taste (optional
1/4 to
1/2 teaspoon hot sauce
of choice Agave nectar or sugar, to taste (optional)
1 large onion (about 2
cups), diced
1 1/4 cups pumpkin seeds 3/4 cups of buckwheat flour 1/2 cup of brown rice flour 1/2 cup of almond flour 1/3 cup of manchego cheese (optional) 1 teaspoon of baking powder 1/2 teaspoon of baking soda 1 teaspoon of mustard powder 1/4 teaspoon of salt 1 1/2 cups of full - fat canned coconut milk 1/4 cup of grapeseed oil or another vegetable oil (plus a little more for greasing + for cooking the onion) 2 tablespoons of dijon mustard (plus more for serving + smearing) 2 tablespoons of worcestershire sauce 2 cups of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed) 1/4 cup of sunflower seeds (or more pumpkin seeds if you prefer) for sprinkling on to
1/4 cups pumpkin seeds 3/4
cups of buckwheat flour
1/2
cup of brown rice flour
1/2
cup of almond flour
1/3
cup of manchego cheese (optional)
1 teaspoon
of baking powder
1/2 teaspoon
of baking soda
1 teaspoon
of mustard powder
1/4 teaspoon of salt 1 1/2 cups of full - fat canned coconut milk 1/4 cup of grapeseed oil or another vegetable oil (plus a little more for greasing + for cooking the onion) 2 tablespoons of dijon mustard (plus more for serving + smearing) 2 tablespoons of worcestershire sauce 2 cups of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed) 1/4 cup of sunflower seeds (or more pumpkin seeds if you prefer) for sprinkling on to
1/4 teaspoon
of salt
1 1/2
cups of full - fat canned coconut milk
1/4 cup of grapeseed oil or another vegetable oil (plus a little more for greasing + for cooking the onion) 2 tablespoons of dijon mustard (plus more for serving + smearing) 2 tablespoons of worcestershire sauce 2 cups of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed) 1/4 cup of sunflower seeds (or more pumpkin seeds if you prefer) for sprinkling on to
1/4 cup of grapeseed oil or another vegetable oil (plus a little more for greasing + for cooking the onion) 2 tablespoons
of dijon mustard (plus more for serving + smearing) 2 tablespoons
of worcestershire sauce 2
cups of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed)
1/4 cup of sunflower seeds (or more pumpkin seeds if you prefer) for sprinkling on to
1/4 cup of sunflower seeds (or more pumpkin seeds if you prefer) for sprinkling on top
This said, I used
1 cup of finely ground walnuts (SO many health benefits in walnuts) plus
1/4 cup of brown rice flour and 3 tbsp of ground chia seed
1/4 cup of brown rice flour and 3 tbsp
of ground chia seed.
2 star anise 2 cinnamon sticks
1 teaspoon whole coriander seeds
1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed
1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife
1 - inch piece ginger, sliced and crushed with a knife
1/2 lb shiitake — hard stems removed, caps sliced 6
cups purified water 3
1/2 tablespoons tamari
1 tablespoon
brown rice vinegar
1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seed
1/4 teaspoon sriracha
1 1/2
cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer)
1 tablespoon coconut oil
1 small or
1/2 large broccoli head — cut into florets 2 baby bok choy or
1 regular bok choy — sliced handful mung bean sprouts juice
of 1 lime, plus more for serving handful each cilantro, basil and mint leaves
1 tablespoon sesame seeds
3
cups dried sprouted sunflower seeds (or just raw sunflower seeds) 3/4
cup cocoa nibs
1/2
cup raw buckwheat groats — soaked in water for a minimum
of 1 hour, rinsed and dried completely, or quinoa puffs
1/2
cup pumpkin seeds
1/4 cup mini dark chocolate chips (I use vegan Enjoy Life)-- optional 1/4 cup plus 1 tablespoon honey or maple syrup 2 tablespoons brown rice syrup 6 tablespoons coconut oil large pinch of sea salt 1 teaspoon vanilla extract — optiona
1/4 cup mini dark chocolate chips (I use vegan Enjoy Life)-- optional
1/4 cup plus 1 tablespoon honey or maple syrup 2 tablespoons brown rice syrup 6 tablespoons coconut oil large pinch of sea salt 1 teaspoon vanilla extract — optiona
1/4 cup plus
1 tablespoon honey or maple syrup 2 tablespoons
brown rice syrup 6 tablespoons coconut oil large pinch
of sea salt
1 teaspoon vanilla extract — optional
1 tablespoon coconut oil 2 tablespoons toasted sesame oil 2 stalks lemongrass — bruised with the back
of a chef's knife and chopped finely
1 tablespoon grated ginger root 2
cups sprouted or cooked mung beans 2 teaspoons sriracha
1 tablespoon lime juice 2 teaspoons
brown rice vinegar sea salt 2
cups broccoli florets 2 large carrots — julienned 3/4
cup coconut milk 2 tablespoons tamari toasted sesame seeds
1/4 cup chopped green onions basil or cilantro leave
1/4 cup chopped green onions basil or cilantro leaves
* 2 teaspoons cooking oil (I used organic coconut oil) *
1/4 pound fresh hot chiles, such as Cayenne, Cherry, Fresno, Habanero, Holland or Dutch, Jalapeño, Serrano, or Thai Chile (I used a combination of Jalapeños and Serranos), chopped * 1/4 pound fresh mild chiles, such as Anaheim, Banana, Pasilla, Shishito, or sweet peppers (I used sweet red pepper), chopped * 4 cloves garlic, chopped * 2 tablespoons light brown or palm sugar (I used organic coconut sugar) * 4 tablespoons rice vinegar or wine vinegar (I used organic brown rice vinegar) * 1 tablespoon fish sauce * 1/2 cup hot wate
1/4 pound fresh hot chiles, such as Cayenne, Cherry, Fresno, Habanero, Holland or Dutch, Jalapeño, Serrano, or Thai Chile (I used a combination
of Jalapeños and Serranos), chopped *
1/4 pound fresh mild chiles, such as Anaheim, Banana, Pasilla, Shishito, or sweet peppers (I used sweet red pepper), chopped * 4 cloves garlic, chopped * 2 tablespoons light brown or palm sugar (I used organic coconut sugar) * 4 tablespoons rice vinegar or wine vinegar (I used organic brown rice vinegar) * 1 tablespoon fish sauce * 1/2 cup hot wate
1/4 pound fresh mild chiles, such as Anaheim, Banana, Pasilla, Shishito, or sweet peppers (I used sweet red pepper), chopped * 4 cloves garlic, chopped * 2 tablespoons light
brown or palm sugar (I used organic coconut sugar) * 4 tablespoons
rice vinegar or wine vinegar (I used organic
brown rice vinegar) *
1 tablespoon fish sauce *
1/2
cup hot water
INGREDIENTS for the panna cotta: 4
cups of rhubarb (5 - 8 stalks depending on how big they are), green tops discarded, red - ish parts diced
1/2
cup of granulated coconut sugar (maple syrup works as well if you prefer)
1/4 teaspoon of sea salt 1 vanilla bean, scraped (or 1 tablespoon of vanilla extract) 14oz can of full fat coconut milk 2 tablespoons of agar flakes for the strawberry coconut crunch: 3/4 cup of frozen strawberries 1 teaspoon of vanilla 1/4 teaspoon of sea salt 2 tablespoons of maple syrup 2 tablespoons of brown rice syrup 1 cup of thick coconut flakes 1/2 cup of rolled oats garnish: several mint leaves (chopped or whole
1/4 teaspoon
of sea salt
1 vanilla bean, scraped (or
1 tablespoon
of vanilla extract)
14oz can
of full fat coconut milk 2 tablespoons
of agar flakes for the strawberry coconut crunch: 3/4
cup of frozen strawberries
1 teaspoon
of vanilla
1/4 teaspoon of sea salt 2 tablespoons of maple syrup 2 tablespoons of brown rice syrup 1 cup of thick coconut flakes 1/2 cup of rolled oats garnish: several mint leaves (chopped or whole
1/4 teaspoon
of sea salt 2 tablespoons
of maple syrup 2 tablespoons
of brown rice syrup
1 cup of thick coconut flakes
1/2
cup of rolled oats garnish: several mint leaves (chopped or whole)
1 cup of buckwheat flour
1/2
cup of brown rice flour
1 teaspoon psyllium husk powder (optional) 2 teaspoons baking powder
1 tssp ground cinnamon
1/2 tsp ground vanilla
1/2 tsp ground ginger
1/2 tsp ground cardamom
1/4 teaspoon ground nutmeg 1/4 tsp ground cloves 1 medium zucchini 2 - 3 very ripe bananas (approximately 200 g) 100 g walnuts, chopped 4 tbsp coconut sugar or sweetener of your choice 1 heaping tbsp virgin coconut oil or butter, soft 2 organic eggs A generous pinch of sal
1/4 teaspoon ground nutmeg
1/4 tsp ground cloves 1 medium zucchini 2 - 3 very ripe bananas (approximately 200 g) 100 g walnuts, chopped 4 tbsp coconut sugar or sweetener of your choice 1 heaping tbsp virgin coconut oil or butter, soft 2 organic eggs A generous pinch of sal
1/4 tsp ground cloves
1 medium zucchini 2 - 3 very ripe bananas (approximately 200 g)
100 g walnuts, chopped 4 tbsp coconut sugar or sweetener
of your choice
1 heaping tbsp virgin coconut oil or butter, soft 2 organic eggs A generous pinch
of salt
Salad:
1/2 package
brown rice and millet noodles (cooked according to package directions) or your choice
of gluten - free noodles 3
cups shredded purple cabbage 2 carrots, peeled and spiralized or cut into thin julienne
1 zucchini spiralized or cut into thin julienne
1 cup fresh or frozen green peas
1/3 c. sunflower seeds, lightly toasted
1/4 c. mint leaves, thinly cut 1/4 c. cilantro, thinly cu
1/4 c. mint leaves, thinly cut
1/4 c. cilantro, thinly cu
1/4 c. cilantro, thinly cut
dressing ingredients:
1/4 cup chopped chives 3 tbsp white wine vinegar splash of water 2 tsp dijon mustard salt + pepper 1 tbsp raw honey / agave nectar / brown rice syrup / maple syrup 1/3 cup grapeseed or other neutral tasting oi
1/4 cup chopped chives 3 tbsp white wine vinegar splash
of water 2 tsp dijon mustard salt + pepper
1 tbsp raw honey / agave nectar /
brown rice syrup / maple syrup
1/3
cup grapeseed or other neutral tasting oil
* about
15 fresh hot red chile peppers (I used all different types
of chiles that I grew in my garden; if you don't want it to be super hot, you can include a few mild peppers, if you like), cleaned, stems trimmed off and roughly chopped *
1 teaspoon sea salt * 4 garlic cloves, or more to taste, peeled and roughly chopped * 2 tablespoons palm sugar or dark
brown sugar *
1/4 cup brown rice vinega
1/4 cup brown rice vinegar