Not exact matches
5 - 7 slices
whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash
of milk or cream splash
of extra virgin olive oil two big pinches
of salt
1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black peppe
1/4 cup apple, cut into
1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black peppe
1/4 inch dice (place in a bit
of lemon water if not using immediately) 3/4
cup zucchini, cut into
1 / 4 - inch dice
1 1/2 teaspoons lemon juice, freshly squeezed a bit
of freshly ground black pepper
2 T butter, softened
12 - 3/4» thick slices
of bread 6 eggs
1 1/2
cups whole milk 1/4 cup sugar 2 T maple syrup 1 tsp vanilla extract 1/2 tsp sal
1/4 cup sugar 2 T maple syrup
1 tsp vanilla extract
1/2 tsp salt
Muffin
1 cup +
1 tablespoon (
100 g) oat flour
1 cup + 2 tablespoons (
150 g) white rice flour
1/4 cup + 2 tablespoons (60 g) cornstarch zest of 2 meyer lemons, finely grated 3/4 cup (170 g) white granulated sugar 1 tablespoon of baking powder 1 teaspoon of salt 3/4 cup (6 fl oz or 170 g) of whole milk 1/4 cup (2 fl oz or 60 g) Meyer lemon juice 2 large eggs 1 large yolk 1 teaspoon of pure vanilla extract 1/2 cup (115 g or 1 stick) unsalted butter, melted and coole
1/4 cup + 2 tablespoons (60 g) cornstarch zest
of 2 meyer lemons, finely grated 3/4
cup (
170 g) white granulated sugar
1 tablespoon
of baking powder
1 teaspoon
of salt 3/4
cup (6 fl oz or
170 g)
of whole milk 1/4 cup (2 fl oz or 60 g) Meyer lemon juice 2 large eggs 1 large yolk 1 teaspoon of pure vanilla extract 1/2 cup (115 g or 1 stick) unsalted butter, melted and coole
1/4 cup (2 fl oz or 60 g) Meyer lemon juice 2 large eggs
1 large yolk
1 teaspoon
of pure vanilla extract
1/2
cup (
115 g or
1 stick) unsalted butter, melted and cooled
ingredients:
1 cup heavy cream
1/4 cup half and half 1/4 cup low - fat milk (I had 1 %; if you drink whole, use 1/2 cup and leave out the half and half) 1/3 cup sugar 2 tablespoons corn syrup (optional, can sub honey or maple syrup if you don't mind flavoring) pinch kosher salt 3 egg yolks scrapings of a vanilla bea
1/4 cup half and half
1/4 cup low - fat milk (I had 1 %; if you drink whole, use 1/2 cup and leave out the half and half) 1/3 cup sugar 2 tablespoons corn syrup (optional, can sub honey or maple syrup if you don't mind flavoring) pinch kosher salt 3 egg yolks scrapings of a vanilla bea
1/4 cup low - fat
milk (I had
1 %; if you drink
whole, use
1/2
cup and leave out the half and half)
1/3
cup sugar 2 tablespoons corn syrup (optional, can sub honey or maple syrup if you don't mind flavoring) pinch kosher salt 3 egg yolks scrapings
of a vanilla bean
2 ripe bananas
1/3
cup of vanilla, lemon or plain Chobani
1 cup of vanilla almond
milk 1/4 cup of white sugar 1.5 teaspoons baking soda 1.5 teaspoons of vanilla extract 2 lemons zested Juice from one lemon 3/4 cup of cooked quinoa 1 cup of all - purpose flour (I used King Arthur) 1 cup of whole wheat flour (I used King Arthur) 1 - 2 cups of freshly washed blueberries (tossed in some flour to coat
1/4 cup of white sugar
1.5 teaspoons baking soda
1.5 teaspoons
of vanilla extract 2 lemons zested Juice from one lemon 3/4
cup of cooked quinoa
1 cup of all - purpose flour (I used King Arthur)
1 cup of whole wheat flour (I used King Arthur)
1 - 2
cups of freshly washed blueberries (tossed in some flour to coat)
1/2
cup canola or other vegetable oil
1/2
cup vegan butter, softened 2
1/2
cups demerera sugar or brown sugar 2 tablespoons molasses
1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream
1/4 cup flax meal
1 tablespoon pure vanilla extract
1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup nondairy
milk mixed with
1 tablespoon vinegar, set aside to curdle for a couple
of minutes 4
cups white
whole wheat flour
1 1/2
cups pumpkin puree
1/2
cup vegan sour cream (or another
1/2
cup nondairy
milk, but I prefer sour cream)
You'll need:
1 can (
14 - ounce / 400 grams) sweetened condensed
milk 3/4
cup (
180 grams)
whole milk 3/4
cup (
175 grams) heavy cream 6 ounces (
170 grams) bittersweet chocolate, chopped finely
1/4 cup (25 grams) cocoa powder 1/2 teaspoon instant espresso powder (or two tablespoons freshly - brewed espresso) 1 teaspoon vanilla extract A pinch of fine sea salt 5 teaspoons (12 grams) cornstarch 2 tablespoons cold wate
1/4 cup (25 grams) cocoa powder
1/2 teaspoon instant espresso powder (or two tablespoons freshly - brewed espresso)
1 teaspoon vanilla extract A pinch
of fine sea salt 5 teaspoons (
12 grams) cornstarch 2 tablespoons cold water
3
cups strained (or Greek - style) organic
whole milk yogurt, preferably from grass - fed cows
1/4 cup organic lime juice (about 2 limes) 1/3 cup honey or other natural sweetener (adjust as necessary — I prefer it more tart) zest of 1 organic lim
1/4 cup organic lime juice (about 2 limes)
1/3
cup honey or other natural sweetener (adjust as necessary — I prefer it more tart) zest
of 1 organic lime
I used
1 cup water +
1/4 cup half and half instead of milk, full - fat yogurt instead of sour cream, and whole einkorn flour instead of AP
1/4 cup half and half instead
of milk, full - fat yogurt instead
of sour cream, and
whole einkorn flour instead
of AP.
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened
1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil
1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2
1/3
cups +
1 tablespoon (337g) all purpose flour 2
1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil
1/4 teaspoons baking powder generous pinch
of salt
1 cup (240 ml)
whole milk, room temperature
1 cup frozen raspberries
1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil
1/4 cup (60 ml) sweet sherry * Whipped custard icing:
1 1/2
cups (360 ml) heavy cream
1 vanilla bean, split and scraped 4 egg yolks
1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil
1/4 cup +
1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch
1 cup double (thick) cream **
1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.
FOR THE CHICKEN
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper 1 teaspoon table salt 2 pounds boneless, skinless chicken breasts, trimmed of fat (I only used two large breasts and it was fine) 1 cup plain whole - milk yogurt (I used fat free) 2 tablespoons vegetable oil 2 medium garlic cloves, minced 1 tablespoon grated fresh ginge
1/4 teaspoon cayenne pepper
1 teaspoon table salt 2 pounds boneless, skinless chicken breasts, trimmed
of fat (I only used two large breasts and it was fine)
1 cup plain
whole -
milk yogurt (I used fat free) 2 tablespoons vegetable oil 2 medium garlic cloves, minced
1 tablespoon grated fresh ginger
SERVINGS Serves 4 SPECIAL TOOLS Zester INGREDIENTS For the lemon pudding 2
1/4 cups whole milk 1/4 cup cornstarch 3/4 cup sugar 1/2 teaspoon salt 5 egg yolks 1/2 teaspoon vanilla extract Zest of 1 lemon 2 ounces lemon juice 2 tablespoons unsalted butte
1/4 cups whole milk 1/4 cup cornstarch 3/4 cup sugar 1/2 teaspoon salt 5 egg yolks 1/2 teaspoon vanilla extract Zest of 1 lemon 2 ounces lemon juice 2 tablespoons unsalted butte
1/4 cup cornstarch 3/4
cup sugar
1/2 teaspoon salt 5 egg yolks
1/2 teaspoon vanilla extract Zest
of 1 lemon 2 ounces lemon juice 2 tablespoons unsalted butter
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake:
1/2
cup +
1 tablespoon (
127g) unsalted butter, very well softened
1 teaspoon vanilla extract
1 cup +
1 1/2 tablespoons (2
18g) caster sugar 3 eggs
1 1/2
cups +
1 1/2 tablespoons (225g) all purpose flour, sifted
1/2 teaspoon baking powder, sifted
1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as well
1/4 teaspoon baking soda, sifted pinch
of salt
1/2
cup (
120 ml)
whole milk, room temperature Icing:
1 cup (
140g) icing sugar, sifted
1 - 2 tablespoons lemon juice or water Preheat the oven to
160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as well.
Ginger peach muffins from Good to the Grain Topping: 2 tablespoons +
1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm
1 tablespoon unsalted butter
1 tablespoon honey Batter:
1 cup (
100g) oat flour 3/4
cup (
105g) all purpose flour
1/2
cup (70g)
whole wheat flour
1/3
cup (67g) granulated sugar
1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity
1/4 cup (44g) dark brown sugar, packed
1 teaspoon baking powder
1 teaspoon baking soda generous pinch
of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4
cup (
180 ml)
whole milk, room temperature
1/2
cup (
130g) plain yogurt
1 egg Preheat the oven to
180 °C / 350 °F; generously butter a muffin pan with a
1/3 capacity.
1 to 2 - inch segment
of vanilla bean (optional)
1 quart
whole milk (cow or goat, or a combination thereof)
1 cup granulated or raw sugar 2 - inch segment
of cinnamon stick (optional)
1/4 teaspoon coarse or flaky sea salt (optional, but ooh, it's good here) 1/4 teaspoon baking soda dissolved in 2 teaspoons wate
1/4 teaspoon coarse or flaky sea salt (optional, but ooh, it's good here)
1/4 teaspoon baking soda dissolved in 2 teaspoons wate
1/4 teaspoon baking soda dissolved in 2 teaspoons water
8 large eggs
1 1/2
cups (300 g) white granulated sugar plus
1 tablespoon more for sprinkling
1/4 teaspoon salt 1/8 teaspoon cream of tartar 1/2 cup whole milk 1/4 cup honey plus 1 tablespoon more for glaze 1 1/2 cups (210 g) all purpose flour zest of 1 medium lemon finely grated 2 teaspoons of culinary quality matcha powder (optional for marbling
1/4 teaspoon salt
1/8 teaspoon cream
of tartar
1/2
cup whole milk 1/4 cup honey plus 1 tablespoon more for glaze 1 1/2 cups (210 g) all purpose flour zest of 1 medium lemon finely grated 2 teaspoons of culinary quality matcha powder (optional for marbling
1/4 cup honey plus
1 tablespoon more for glaze
1 1/2
cups (2
10 g) all purpose flour zest
of 1 medium lemon finely grated 2 teaspoons
of culinary quality matcha powder (optional for marbling)
2
cups organic
whole milk 1/4 cup arrowroot powder * pinch of sea salt 1/4 cup maple syrup or other natural sweetener 6 pastured egg yolks at room temp 2 tablespoons pastured butter 1 teaspoon vanilla extrac
1/4 cup arrowroot powder * pinch
of sea salt
1/4 cup maple syrup or other natural sweetener 6 pastured egg yolks at room temp 2 tablespoons pastured butter 1 teaspoon vanilla extrac
1/4 cup maple syrup or other natural sweetener 6 pastured egg yolks at room temp 2 tablespoons pastured butter
1 teaspoon vanilla extract
ingredients LIGHTENED UP CHOCOLATE CHIP SCONES nonstick cooking spray (to grease)
1/4 cup all - purpose flour (plus 2 tablespoons) 1/4 cup whole wheat flour (plus 2 tablespoons) 1/3 cup oat bran 1/4 cup almonds (skin on, finely crushed) 1 teaspoon baking powder 1/2 teaspoon baking soda pinch of cinnamon 1/3 cup non-fat Greek yogurt (vanilla or plain) 1/2 teaspoon vanilla extract 3 tablespoons margarine or butter (melted, cooled) 1 egg separated 1/4 cup unsweetened applesauce 8 pitted dates (pureed) 1/4 cup pepitas 2/3 cup dark chocolate chips 1 tablespoon unsweetened vanilla almond mil
1/4 cup all - purpose flour (plus 2 tablespoons)
1/4 cup whole wheat flour (plus 2 tablespoons) 1/3 cup oat bran 1/4 cup almonds (skin on, finely crushed) 1 teaspoon baking powder 1/2 teaspoon baking soda pinch of cinnamon 1/3 cup non-fat Greek yogurt (vanilla or plain) 1/2 teaspoon vanilla extract 3 tablespoons margarine or butter (melted, cooled) 1 egg separated 1/4 cup unsweetened applesauce 8 pitted dates (pureed) 1/4 cup pepitas 2/3 cup dark chocolate chips 1 tablespoon unsweetened vanilla almond mil
1/4 cup whole wheat flour (plus 2 tablespoons)
1/3
cup oat bran
1/4 cup almonds (skin on, finely crushed) 1 teaspoon baking powder 1/2 teaspoon baking soda pinch of cinnamon 1/3 cup non-fat Greek yogurt (vanilla or plain) 1/2 teaspoon vanilla extract 3 tablespoons margarine or butter (melted, cooled) 1 egg separated 1/4 cup unsweetened applesauce 8 pitted dates (pureed) 1/4 cup pepitas 2/3 cup dark chocolate chips 1 tablespoon unsweetened vanilla almond mil
1/4 cup almonds (skin on, finely crushed)
1 teaspoon baking powder
1/2 teaspoon baking soda pinch
of cinnamon
1/3
cup non-fat Greek yogurt (vanilla or plain)
1/2 teaspoon vanilla extract 3 tablespoons margarine or butter (melted, cooled)
1 egg separated
1/4 cup unsweetened applesauce 8 pitted dates (pureed) 1/4 cup pepitas 2/3 cup dark chocolate chips 1 tablespoon unsweetened vanilla almond mil
1/4 cup unsweetened applesauce 8 pitted dates (pureed)
1/4 cup pepitas 2/3 cup dark chocolate chips 1 tablespoon unsweetened vanilla almond mil
1/4 cup pepitas 2/3
cup dark chocolate chips
1 tablespoon unsweetened vanilla almond
milk
Apple Chai Cider Pancakes & Browned Maple Butter for pancakes
1 1/2 Cups
of all purpose flour 3 Teaspoons
of baking powder
1/2 Teaspoon
of salt 2 Teaspoons
of cinnamon
1 Teaspoon
of cardamom
1/2 Teaspoon
of ginger
1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and browned
1/4 Teaspoon
of cloves
1/4 Teaspoon of all spice 3 Tablespoons of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and browned
1/4 Teaspoon
of all spice 3 Tablespoons
of butter, melted + more for pan 2 Tablespoons
of honey
1/2
Cup of apple cider 3/4
Cup of whole milk for butter
1 Stick /
1/2
Cup of unsalted butter 3 Tablespoon
of pure maple syrup
1 Teaspoon
of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons
of butter
1/2
Cup of brown sugar
1 Teaspoon
of cinnamon In a small sauce pot heat stick
of butter on medium heat until melted and browned.
1)
1 1/2
cups of almond flour or almond meal (I ground
whole almonds in the food processor) 2) 3/4
cup tapioca flour (aka tapioca starch) 3)
1/2 teaspoon baking powder 4)
1/4 teaspoon salt 5) 1 cup milk 6) 1 ripe banana, mashed (around 1/2 cup) 7) 3 large eggs 8) 2 teaspoons of pure vanilla extract 9) 1 tablespoon of raw honey 10) 1 - 2 tablespoons of butter, for frying the pancakes 11) 1 banana, sliced into small pieces (for topping) 12) Honey (for topping
1/4 teaspoon salt 5)
1 cup milk 6)
1 ripe banana, mashed (around
1/2
cup) 7) 3 large eggs 8) 2 teaspoons
of pure vanilla extract 9)
1 tablespoon
of raw honey
10)
1 - 2 tablespoons
of butter, for frying the pancakes
11)
1 banana, sliced into small pieces (for topping)
12) Honey (for topping)
Cake
1 1/2
cups all purpose flour 2 teaspoons baking powder
1/4 teaspoon salt 1/4 pound (1 stick) unsalted butter (at room temperature) 1 cup granulated sugar 1 teaspoon vanilla extract 2 eggs, separated 1/2 cup whole milk 1/4 teaspoon cream of tarta
1/4 teaspoon salt
1/4 pound (1 stick) unsalted butter (at room temperature) 1 cup granulated sugar 1 teaspoon vanilla extract 2 eggs, separated 1/2 cup whole milk 1/4 teaspoon cream of tarta
1/4 pound (
1 stick) unsalted butter (at room temperature)
1 cup granulated sugar
1 teaspoon vanilla extract 2 eggs, separated
1/2
cup whole milk 1/4 teaspoon cream of tarta
1/4 teaspoon cream
of tartar
3 tbsp rum 30 g (
1/2 dl;
1/4 cup) raisins 2 eggs (European size M; U.S. L), separated 1 1/2 tbsp granulated sugar 1/2 tsp vanilla paste OR 1/2 vanilla bean, split lengthwise & seeds scraped out pinch of fine sea salt 1,5 dl (2/3 cup) whole milk 55 g (1 dl; 1/2 cup minus 1 tbsp) all - purpose flour 15 g (1 tbsp) butter, for frying 15 g + 15 g (1 + 1 tbsp) butter, to caramelize about 1/2 dl (1/4 cup) sliced almonds 1 1/2 tbsp powdered sugar, to carameliz
1/4 cup) raisins 2 eggs (European size M; U.S. L), separated
1 1/2 tbsp granulated sugar
1/2 tsp vanilla paste OR
1/2 vanilla bean, split lengthwise & seeds scraped out pinch
of fine sea salt
1,5 dl (2/3
cup)
whole milk 55 g (
1 dl;
1/2
cup minus
1 tbsp) all - purpose flour
15 g (
1 tbsp) butter, for frying
15 g +
15 g (
1 +
1 tbsp) butter, to caramelize about
1/2 dl (
1/4 cup) sliced almonds 1 1/2 tbsp powdered sugar, to carameliz
1/4 cup) sliced almonds
1 1/2 tbsp powdered sugar, to caramelize
Javanese Chicken Soup -------------- 2 tbsp peanut oil
1/2 lb boneless chicken breast, diced
1 yellow onion, diced 2 large cloves garlic, minced
1 tbsp ginger root, minced 4
cups chicken broth
1 cup snow peas
1 tsp ground cumin
1 tsp ground coriander
1/4 cup canned light coconut milk 1/4 cup chunky peanut butter 1/4 cup kecap manis Juice of 2 limes 2 tsp sambal 2 whole scallions, chopped 1.75 oz cellophane noodle
1/4 cup canned light coconut
milk 1/4 cup chunky peanut butter 1/4 cup kecap manis Juice of 2 limes 2 tsp sambal 2 whole scallions, chopped 1.75 oz cellophane noodle
1/4 cup chunky peanut butter
1/4 cup kecap manis Juice of 2 limes 2 tsp sambal 2 whole scallions, chopped 1.75 oz cellophane noodle
1/4 cup kecap manis Juice
of 2 limes 2 tsp sambal 2
whole scallions, chopped
1.75 oz cellophane noodles
Sweet corn ice cream
1 can (200g) corn kernels, drained and rinsed
1 1/4 cups (300 ml) whole milk 1 can (395g) sweetened condensed milk 1 cup (240 ml) heavy cream 1/4 teaspoon ground cinnamon pinch of salt Place the kernels and milk in a blender and blend until smooth
1/4 cups (300 ml)
whole milk 1 can (395g) sweetened condensed
milk 1 cup (240 ml) heavy cream
1/4 teaspoon ground cinnamon pinch of salt Place the kernels and milk in a blender and blend until smooth
1/4 teaspoon ground cinnamon pinch
of salt Place the kernels and
milk in a blender and blend until smooth.
Cobbler Portion:
1/4 cup + 2 tablespoons all purpose flour 1 tablespoon sugar 1 teaspoon baking powder pinch of salt 1/4 cup whole milk 2 tablespoons neutral oil like grapeseed or vegetable 1 large egg yol
1/4 cup + 2 tablespoons all purpose flour
1 tablespoon sugar
1 teaspoon baking powder pinch
of salt
1/4 cup whole milk 2 tablespoons neutral oil like grapeseed or vegetable 1 large egg yol
1/4 cup whole milk 2 tablespoons neutral oil like grapeseed or vegetable
1 large egg yolk
Add 2
cups of blanched shelling peas,
1 cup of whole milk ricotta and
1/4 cup of shredded Parmesan cheese to a food processor
1/4 cup of shredded Parmesan cheese to a food processor.
2
cups whole wheat pastry flour
1/2
cup sugar
1 tablespoon cocoa powder 2 teaspoons instant espresso powder 3
1/2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg, preferably freshly ground Pinch cayenne pepper Scant 3/4 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 cup well - chopped pecans 1/2 cup extra-virgin olive oil 2 teaspoons vanilla extract 2 tablespoons non-dairy milk of choice (can substitute regular milk) 1/2 cup blackstrap molasses (see note above) 1/4 cup demerara suga
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg, preferably freshly ground Pinch cayenne pepper Scant 3/4 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 cup well - chopped pecans 1/2 cup extra-virgin olive oil 2 teaspoons vanilla extract 2 tablespoons non-dairy milk of choice (can substitute regular milk) 1/2 cup blackstrap molasses (see note above) 1/4 cup demerara suga
1/4 teaspoon ground nutmeg, preferably freshly ground Pinch cayenne pepper Scant 3/4 teaspoon salt
1/2 teaspoon baking soda 2 teaspoons baking powder
1/4 cup well - chopped pecans 1/2 cup extra-virgin olive oil 2 teaspoons vanilla extract 2 tablespoons non-dairy milk of choice (can substitute regular milk) 1/2 cup blackstrap molasses (see note above) 1/4 cup demerara suga
1/4 cup well - chopped pecans
1/2
cup extra-virgin olive oil 2 teaspoons vanilla extract 2 tablespoons non-dairy
milk of choice (can substitute regular
milk)
1/2
cup blackstrap molasses (see note above)
1/4 cup demerara suga
1/4 cup demerara sugar
*
1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead
1/4 pounds boneless, skinless fish fillets (any variety), at least
1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) *
1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) *
1/2 medium red onion, finely chopped *
1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed *
1 pint grape tomatoes, cut in half if large *
1 teaspoon ground cumin *
1/2 teaspoon sea salt *
1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead
1/4 teaspoon black pepper *
1/2 teaspoon cayenne pepper (I omitted this in favor
of using a fresh chile pepper) *
1 1/2
cups coconut
milk (I used one can
of organic «
whole» coconut
milk) * handful
of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) *
1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)
Ingredients: 3/4
cup sugar, plus more for pan
1 1/2 pounds fresh
whole -
milk ricotta cheese, pureed in a food processor until smooth 6 large eggs, separated
1/4 cup all - purpose flour Finely grated zest of 1 orange or 2 lemons 1/4 teaspoon salt Unsalted butter at room temperature, for greasing pan Confectioner's sugar for dustin
1/4 cup all - purpose flour Finely grated zest
of 1 orange or 2 lemons
1/4 teaspoon salt Unsalted butter at room temperature, for greasing pan Confectioner's sugar for dustin
1/4 teaspoon salt Unsalted butter at room temperature, for greasing pan Confectioner's sugar for dusting
Ingredients:
1 large head cauliflower, kept
whole, green leaves removed
1 tablespoon roasted hazelnut oil Zest and juice
of 1 navel orange Pinch, saffron
1 teaspoon sea salt Ground pepper, to taste
1/4 cup coconut milk 1/4 cup water 1/2 cup packed flat leaf parsley, roughly chopped 1/3 cup roasted hazelnuts, roughly choppe
1/4 cup coconut
milk 1/4 cup water 1/2 cup packed flat leaf parsley, roughly chopped 1/3 cup roasted hazelnuts, roughly choppe
1/4 cup water
1/2
cup packed flat leaf parsley, roughly chopped
1/3
cup roasted hazelnuts, roughly chopped
Ingredients:
1 cup sugar /
1/4 cup cornstarch / Pinch of salt / 8 ounces of bittersweet chocolate, chopped / 2 2/3 cups whole milk / 2 egg yolks / 2 T butter / 1/2 t vanill
1/4 cup cornstarch / Pinch
of salt / 8 ounces
of bittersweet chocolate, chopped / 2 2/3
cups whole milk / 2 egg yolks / 2 T butter /
1/2 t vanilla
ingredients FOR THE CUSTARD: 2
Cups heavy cream 2
Cups whole milk 1 teaspoon Kosher salt
1 vanilla bean (split and scraped)
12 large egg yolks 2
cups sugar
1/2
Cup cornstarch FOR THE CAKE: 2 1/4 cups all purpose flour (spooned and leveled) 1 cup sugar 1/2 cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
Cup cornstarch FOR THE CAKE: 2
1/4 cups all purpose flour (spooned and leveled) 1 cup sugar 1/2 cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered suga
1/4 cups all purpose flour (spooned and leveled)
1 cup sugar 1/2 cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
cup sugar
1/2
cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
cup light brown sugar
1 tablespoon baking powder
1 teaspoon Kosher salt
1/2
cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
cup cold water 3/4
cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
cup vegetable oil
1 lemon (zested)
1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites
1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered suga
1/4 teaspoon cream
of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced,
1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
cup reserved for garnish)
1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered suga
1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
Cup sugar
1 lemon (juiced) FOR THE WHIPPED CREAM: 3
cups heavy cream (chilled) 2 tablespoons powdered sugar
For the rolls: 280 g flour (2
1/3
cups)[I used
1/2
whole kamut flour and
1/2 all purpose flour]
1 package active dry yeast (7 g or 2
1/4 t) 30 g sugar (2 T) 205 ml vanilla or plain soy milk, room temperature (2/3 cup + 3 T) 25 g coconut oil, melted (2 T)[vegetable oil of your choice works well, too] 1/4 t sal
1/4 t) 30 g sugar (2 T) 205 ml vanilla or plain soy
milk, room temperature (2/3
cup + 3 T) 25 g coconut oil, melted (2 T)[vegetable oil
of your choice works well, too]
1/4 t sal
1/4 t salt
1 cup ice cubes
1 cup coconut
milk (I like Silk unsweetened coconut
milk)
1/4 cup So Delicious soy and dairy free cultured coconut milk (yogurt with live & active cultures) 1 tsp lemon juice 1/2 whole orange with skin removed 1 cup diced pineapple (canned pineapple okay in juice) 1 cup packed, raw spinach leaves 1 tsp Madagascar vanilla Few dashes of nutmeg or pumpkin pie spice Few dashes of cinnamon (I like Vietnamese cinnamon
1/4 cup So Delicious soy and dairy free cultured coconut
milk (yogurt with live & active cultures)
1 tsp lemon juice
1/2
whole orange with skin removed
1 cup diced pineapple (canned pineapple okay in juice)
1 cup packed, raw spinach leaves
1 tsp Madagascar vanilla Few dashes
of nutmeg or pumpkin pie spice Few dashes
of cinnamon (I like Vietnamese cinnamon)
By: Becky INGREDIENTS
1 large, ripe Haas avocado
1 tablespoon lime juice Pinch
of sea salt 2 teaspoons matcha
1 teaspoon ground ginger
1 1/2
cups whole milk or light coconut
milk 1 1/2
cups heavy cream or full - fat coconut
milk 1/4 cup honey 1/4 cup plus 2 tablespoons raw sugar or coconut sugar 2 teaspoons vanilla extract INSTRUCTIONS... Continue reading
1/4 cup honey
1/4 cup plus 2 tablespoons raw sugar or coconut sugar 2 teaspoons vanilla extract INSTRUCTIONS... Continue reading
1/4 cup plus 2 tablespoons raw sugar or coconut sugar 2 teaspoons vanilla extract INSTRUCTIONS... Continue reading →
Ingredients 3
cups whole or 2 percent
milk 1/2
cup packed dark brown sugar 3 tablespoons butter 4 large egg yolks
1/4 cup cornstarch A pinch of salt 1 teaspoon pure vanilla extract Whipped Cream 2 cups heavy or whipping cream 1 teaspoon pure vanilla extract 1/4 cup suga
1/4 cup cornstarch A pinch
of salt
1 teaspoon pure vanilla extract Whipped Cream 2
cups heavy or whipping cream
1 teaspoon pure vanilla extract
1/4 cup suga
1/4 cup sugar
For the pumpkin graham crackers
1 cup whole wheat flour
1 cup all purpose flour
1/4 cup sugar 3 teaspoons pumpkin pie spice 1 teaspoon baking powder 1 large egg 2 tablespoons vegetable oil 1/4 cup honey 1/4 cup pumpkin puree 2 tablespoons milk For the pumpkin spice marshmallow fluff (adapted from The Kitchn) 1/4 cup + 2 tablespoons water 3/4 cup granulated sugar 3/4 cup light corn syrup 3 egg whites 1/2 tsp cream of tartar Pinch of salt 1 1/2 teaspoons pure vanilla extra 1 tablespoon pumpkin pie spice For the moon pies Pumpkin graham crackers Pumpkin pie marshmallow fluff 8 oz bittersweet baker's chocolate 1 tablespoon vegetable oil 1/2 cup butterscotch chips 2 tsp vegetable oi
1/4 cup sugar 3 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 large egg 2 tablespoons vegetable oil
1/4 cup honey 1/4 cup pumpkin puree 2 tablespoons milk For the pumpkin spice marshmallow fluff (adapted from The Kitchn) 1/4 cup + 2 tablespoons water 3/4 cup granulated sugar 3/4 cup light corn syrup 3 egg whites 1/2 tsp cream of tartar Pinch of salt 1 1/2 teaspoons pure vanilla extra 1 tablespoon pumpkin pie spice For the moon pies Pumpkin graham crackers Pumpkin pie marshmallow fluff 8 oz bittersweet baker's chocolate 1 tablespoon vegetable oil 1/2 cup butterscotch chips 2 tsp vegetable oi
1/4 cup honey
1/4 cup pumpkin puree 2 tablespoons milk For the pumpkin spice marshmallow fluff (adapted from The Kitchn) 1/4 cup + 2 tablespoons water 3/4 cup granulated sugar 3/4 cup light corn syrup 3 egg whites 1/2 tsp cream of tartar Pinch of salt 1 1/2 teaspoons pure vanilla extra 1 tablespoon pumpkin pie spice For the moon pies Pumpkin graham crackers Pumpkin pie marshmallow fluff 8 oz bittersweet baker's chocolate 1 tablespoon vegetable oil 1/2 cup butterscotch chips 2 tsp vegetable oi
1/4 cup pumpkin puree 2 tablespoons
milk For the pumpkin spice marshmallow fluff (adapted from The Kitchn)
1/4 cup + 2 tablespoons water 3/4 cup granulated sugar 3/4 cup light corn syrup 3 egg whites 1/2 tsp cream of tartar Pinch of salt 1 1/2 teaspoons pure vanilla extra 1 tablespoon pumpkin pie spice For the moon pies Pumpkin graham crackers Pumpkin pie marshmallow fluff 8 oz bittersweet baker's chocolate 1 tablespoon vegetable oil 1/2 cup butterscotch chips 2 tsp vegetable oi
1/4 cup + 2 tablespoons water 3/4
cup granulated sugar 3/4
cup light corn syrup 3 egg whites
1/2 tsp cream
of tartar Pinch
of salt
1 1/2 teaspoons pure vanilla extra
1 tablespoon pumpkin pie spice For the moon pies Pumpkin graham crackers Pumpkin pie marshmallow fluff 8 oz bittersweet baker's chocolate
1 tablespoon vegetable oil
1/2
cup butterscotch chips 2 tsp vegetable oil
Jacki's (and now Melody's) Rich Sourdough Pancakes: 3 large farm fresh eggs
1 cup whole raw
milk 2
cups of sourdough starter (can be straight from the fridge, does not have to be recently activated... this is how I almost always make it)
1 3/4
cup all purpose flour (makes a lighter pancake, but I've made it before with spelt flour, which was also pretty tasty, but heavier than most people like pancakes)
1 tsp aluminum free baking soda 2 tsp baking powder
1 1/2 tsp pink himalayan salt (you can use sea salt)
1/4 c. granulated sugar (rapadura, sucanat, whatever floats your boat) 1/4 c. raw butter, melted (I've used organic salted butter before, works fine) Also, for more health benefits, I add about 2 - 3 Tbsp melted coconut oil, which you can use instead of the butter or just use both (I totally use both)
1/4 c. granulated sugar (rapadura, sucanat, whatever floats your boat)
1/4 c. raw butter, melted (I've used organic salted butter before, works fine) Also, for more health benefits, I add about 2 - 3 Tbsp melted coconut oil, which you can use instead of the butter or just use both (I totally use both)
1/4 c. raw butter, melted (I've used organic salted butter before, works fine) Also, for more health benefits, I add about 2 - 3 Tbsp melted coconut oil, which you can use instead
of the butter or just use both (I totally use both).
Ingredients 8 oz Fettuccine 3 slices bacon, cut into
1 - inch 3 ears
of corn on the cob, shucked
1/4 cup red onion, finely chopped 1 small red bell pepper, seeded and chopped Freshly ground black pepper 1 cup half - and - half or whole milk 1/2 cup chicken broth 2 Tbsp fresh chopped thyme or 1/2 tsp dry thyme A few dashes of hot sauce 3/4 cup grated parmesan cheese, divided 5 - 6 sweet basil leaves, cut in a chiffonad
1/4 cup red onion, finely chopped
1 small red bell pepper, seeded and chopped Freshly ground black pepper
1 cup half - and - half or
whole milk 1/2
cup chicken broth 2 Tbsp fresh chopped thyme or
1/2 tsp dry thyme A few dashes
of hot sauce 3/4
cup grated parmesan cheese, divided 5 - 6 sweet basil leaves, cut in a chiffonade
4 large ears corn on the cob, shucked and silk removed 2 tablespoons extra virgin olive oil 5 cloves garlic, minced
1 serrano or jalapeño pepper, minced
1 medium red onion, minced
1 1/4 cups diced celery 1 tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2 tablespoons flour (all purpose or white whole wheat) 1 3/4 pound Yukon gold potatoes, diced small 4 cups chicken - style vegetable broth 4 cups unsweetened almond milk 1 tablespoon vegan Worcestershire sauce (or regular if you're not vegan) 3 tablespoons dry sherry 1 bay leaf 2 teaspoons fresh chopped thyme leaves 1 teaspoon salt, more to taste Black pepper to taste Pinch smoked paprika (or substitute regular paprika) 4 - 5 dashes of Tabasco sauce 1/4 cup flat - leaf parsley, minced 2 teaspoons lemon juic
1/4 cups diced celery
1 tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2
1/2 tablespoons flour (all purpose or white
whole wheat)
1 3/4 pound Yukon gold potatoes, diced small 4
cups chicken - style vegetable broth 4
cups unsweetened almond
milk 1 tablespoon vegan Worcestershire sauce (or regular if you're not vegan) 3 tablespoons dry sherry
1 bay leaf 2 teaspoons fresh chopped thyme leaves
1 teaspoon salt, more to taste Black pepper to taste Pinch smoked paprika (or substitute regular paprika) 4 - 5 dashes
of Tabasco sauce
1/4 cup flat - leaf parsley, minced 2 teaspoons lemon juic
1/4 cup flat - leaf parsley, minced 2 teaspoons lemon juice
For the dough
1 ounce fresh yeast or
1 tablespoon active dry yeast
1/2
cup whole milk 1/3
cup sugar Zest
of 1 orange, finely grated 3/4 teaspoon ground cardamom 2 teaspoons vanilla extract 2 large eggs, chilled
1/4 cup fresh orange juice 3 1/4 cups all - purpose flour 1 teaspoon sal
1/4 cup fresh orange juice 3
1/4 cups all - purpose flour 1 teaspoon sal
1/4 cups all - purpose flour
1 teaspoon salt
Ingredients:
1 C sugar /
1/4 C cornstarch / Pinch of salt / 8 ounces of bittersweet or dark chocolate, chopped / 2 2/3 cups whole milk / 2 egg yolks / 2 T butter / 1/2 t vanilla
1/4 C cornstarch / Pinch
of salt / 8 ounces
of bittersweet or dark chocolate, chopped / 2 2/3
cups whole milk / 2 egg yolks / 2 T butter /
1/2 t vanilla.
1/4 cup raw almonds, hazelnuts or walnuts 1/4 cup raw cashews 1/4 cup brazil nuts 1 Tbsp sunflower seeds 1 Tbsp pumpkin seeds 1 Tbsp whole flaxseeds (linseeds) 1 cup filtered water or milk of choice 2 tsp ground cinnamon 1 tsp ground cardamo
1/4 cup raw almonds, hazelnuts or walnuts
1/4 cup raw cashews 1/4 cup brazil nuts 1 Tbsp sunflower seeds 1 Tbsp pumpkin seeds 1 Tbsp whole flaxseeds (linseeds) 1 cup filtered water or milk of choice 2 tsp ground cinnamon 1 tsp ground cardamo
1/4 cup raw cashews
1/4 cup brazil nuts 1 Tbsp sunflower seeds 1 Tbsp pumpkin seeds 1 Tbsp whole flaxseeds (linseeds) 1 cup filtered water or milk of choice 2 tsp ground cinnamon 1 tsp ground cardamo
1/4 cup brazil nuts
1 Tbsp sunflower seeds
1 Tbsp pumpkin seeds
1 Tbsp
whole flaxseeds (linseeds)
1 cup filtered water or
milk of choice 2 tsp ground cinnamon
1 tsp ground cardamon
2
cups milk,
whole and organic is preferred
1 Tablespoon fresh ginger, peeled and diced
1/4 cup local honey Zest of 2 grapefruits 4 Texas red grapefruit
1/4 cup local honey Zest
of 2 grapefruits 4 Texas red grapefruits
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)
Ingredients 3/4
cup whole milk ricotta cheese, room temperature 2 large eggs, room temperature
1/2 teaspoon vanilla extract 8 tablespoons (
1 stick) unsalted butter, melted, cooled
1/2 — 2/3
cup sugar zest
of 1 lime, finely grated
1 cup all - purpose flour
1 cup whole - wheat flour 2 teaspoons baking powder
1/4 teaspoon baking soda 1/2 teaspoon salt 1 1/4 cup fresh or frozen (unthawed) blueberrie
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup fresh or frozen (unthawed) blueberrie
1/4 cup fresh or frozen (unthawed) blueberries
1 3/4
cups almond or soy
milk 1 tablespoon apple cider vinegar
1/4 cup of water 2 teaspoons vanilla extract 1/4 cup unsweetened apple sauce (or sunflower oil) juice and zest of 1 lemon 1 cup coconut sugar, plus 1 teaspoon for the pan 1 cup of sifted spelt flour (white) 3/4 cup whole spelt flour 1/4 cup whole rye flour 1/3 cup potato starch 1 heaping teaspoon baking soda 1 heaping teaspoon baking powder 1 teaspoon ground cinnamon pinch of salt 15 small pears 1/3 cup chopped raw walnuts 1/3 cup chopped dark chocolat
1/4 cup of water 2 teaspoons vanilla extract
1/4 cup unsweetened apple sauce (or sunflower oil) juice and zest of 1 lemon 1 cup coconut sugar, plus 1 teaspoon for the pan 1 cup of sifted spelt flour (white) 3/4 cup whole spelt flour 1/4 cup whole rye flour 1/3 cup potato starch 1 heaping teaspoon baking soda 1 heaping teaspoon baking powder 1 teaspoon ground cinnamon pinch of salt 15 small pears 1/3 cup chopped raw walnuts 1/3 cup chopped dark chocolat
1/4 cup unsweetened apple sauce (or sunflower oil) juice and zest
of 1 lemon
1 cup coconut sugar, plus
1 teaspoon for the pan
1 cup of sifted spelt flour (white) 3/4
cup whole spelt flour
1/4 cup whole rye flour 1/3 cup potato starch 1 heaping teaspoon baking soda 1 heaping teaspoon baking powder 1 teaspoon ground cinnamon pinch of salt 15 small pears 1/3 cup chopped raw walnuts 1/3 cup chopped dark chocolat
1/4 cup whole rye flour
1/3
cup potato starch
1 heaping teaspoon baking soda
1 heaping teaspoon baking powder
1 teaspoon ground cinnamon pinch
of salt
15 small pears
1/3
cup chopped raw walnuts
1/3
cup chopped dark chocolate
for the béchamel 2 tbsp (30 ml) extra virgin olive oil
1/4 + 1/8 cup (54 g) whole wheat pastry flour 3 cups (750 ml) unsweetened almond milk — at room temp 1 fat pinch of nutmeg 1 pinch of white pepper 1/2 tsp himalayan sal
1/4 +
1/8
cup (54 g)
whole wheat pastry flour 3
cups (750 ml) unsweetened almond
milk — at room temp
1 fat pinch
of nutmeg
1 pinch
of white pepper
1/2 tsp himalayan salt
1/2
cup packed brown sugar (I used coconut palm sugar)
1/3
cup cane sugar
1 (generous)
cup low fat vanilla yogurt
1 egg, lightly beaten 2 tablespoons canola oil 2 tablespoons
1 %
milk 2 teaspoons vanilla bean paste 2/3 +
1/4 cup whole wheat white flour 1/3 + 1/4 cup wheat germ 2 teaspoons cinnamon 1 teaspoon baking soda 1/2 teaspoon sea salt 3 cups old fashioned rolled oats 1/2 cup mini cinnamon chips (or chips of your choice) cinnamon sugar, for sprinklin
1/4 cup whole wheat white flour
1/3 +
1/4 cup wheat germ 2 teaspoons cinnamon 1 teaspoon baking soda 1/2 teaspoon sea salt 3 cups old fashioned rolled oats 1/2 cup mini cinnamon chips (or chips of your choice) cinnamon sugar, for sprinklin
1/4 cup wheat germ 2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon sea salt 3
cups old fashioned rolled oats
1/2
cup mini cinnamon chips (or chips
of your choice) cinnamon sugar, for sprinkling
Prep time: Cook time: Total time: Cookie Dough Cream Pie For Pie Crust:
1 1/2
cups chocolate wafer cookie crumbs (about 7 oz
of cookies, processed in a food processor) 6 tablespoons butter, melted Cookie Dough:
1 1/4 cups all purpose flour 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 cup (1 stick) butter, room temperature 3/8 cup granulated sugar 3/8 cup packed brown sugar 1/2 teaspoon vanilla 2 1/2 tablespoons milk or soy milk 1/2 cup mini semi-sweet chocolate chips For Filling: 3/4 cups light brown sugar 1/3 cup all - purpose flour 1/4 teaspoon salt 2 cups whole milk 3 egg yolks 1 tablespoon unsalted butter 1 teaspoon vanilla extract Topping: 1 cup heavy cream 3 tablespoons sugar 1/2 teaspoon vanilla Preheat oven to 350 degrees F
1/4 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda 1/2 cup (1 stick) butter, room temperature 3/8 cup granulated sugar 3/8 cup packed brown sugar 1/2 teaspoon vanilla 2 1/2 tablespoons milk or soy milk 1/2 cup mini semi-sweet chocolate chips For Filling: 3/4 cups light brown sugar 1/3 cup all - purpose flour 1/4 teaspoon salt 2 cups whole milk 3 egg yolks 1 tablespoon unsalted butter 1 teaspoon vanilla extract Topping: 1 cup heavy cream 3 tablespoons sugar 1/2 teaspoon vanilla Preheat oven to 350 degrees F
1/4 teaspoon baking soda
1/2
cup (
1 stick) butter, room temperature 3/8
cup granulated sugar 3/8
cup packed brown sugar
1/2 teaspoon vanilla 2
1/2 tablespoons
milk or soy
milk 1/2
cup mini semi-sweet chocolate chips For Filling: 3/4
cups light brown sugar
1/3
cup all - purpose flour
1/4 teaspoon salt 2 cups whole milk 3 egg yolks 1 tablespoon unsalted butter 1 teaspoon vanilla extract Topping: 1 cup heavy cream 3 tablespoons sugar 1/2 teaspoon vanilla Preheat oven to 350 degrees F
1/4 teaspoon salt 2
cups whole milk 3 egg yolks
1 tablespoon unsalted butter
1 teaspoon vanilla extract Topping:
1 cup heavy cream 3 tablespoons sugar
1/2 teaspoon vanilla Preheat oven to 350 degrees F.