Not exact matches
1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine
sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml
pure maple syrup or raw honey Grated zest of 1
organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g
organic, non-GMO cornflakes (optional)
* 1/2 cup very hot water 1/4 cup chia seeds * handful of pecans, chopped * handful of
organic raisins * several small pieces of crystallized ginger (I used homemade), chopped * 1/2 apple or pear, chopped - optional * drizzle of
pure maple syrup or your favorite all natural sweetener to taste - optional * tiny pinch of
sea salt - optional
organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL
organic, grassfed butter or
pure coconut oil 1 pound pasture - raised,
organic chicken breasts, cut into 1/2» chunks 1 large
organic onion, diced 1 medium
organic red bell pepper, diced 3 - 4 ribs
organic celery, diced 1/2 cup mushrooms, diced 2 - 3 cloves
organic garlic, minced 1 TBL arrowroot powder (or non-GMO cornstarch) 1 tsp (or more, to taste) unrefined
sea salt Freshly ground black pepper, to taste 1/8 tsp ground white pepper Dash cayenne powder 1 1/2 cups
organic, grassfed cream 2 cups shredded
organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional)
Ingredients: 2 cups whole, raw,
organic milk from grass - fed cows 1 cup
organic cream, raw is best, but at least not UHT (ultra-pasteurized) 3 egg yolks from pastured chickens (I don't recommend store - bought eggs be eaten raw) 2 TBL, or to taste, real maple syrup 2 tsp
pure,
organic vanilla extract Pinch of cinnamon and nutmeg OR pumpkin pie spice Dash of unrefined
sea salt
* 1/4 cup olive oil (I used
organic, extra virgin) * 3 tablespoons unrefined sugar (I used Madhava blonde coconut sugar) * 1 teaspoon
pure vanilla extract (I use homemade) * pinch of fine
sea salt * 1/2 cup
organic, unbleached white flour * 1/2 cup white whole wheat flour (or whole wheat pastry flour)
* 2 cups raw,
organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon
pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or
sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely chopped dark chocolate
Coconut Almond Granola Recipe 2 cups old - fashioned rolled oats (gluten - free, if needed) 2 cups
organic unsweetened coconut flakes 1 cup raw almonds, coarsely chopped 1/4 cup
pure maple syrup 2 tablespoons melted virgin coconut oil 1/8 teaspoon kosher
salt or fine
sea salt
* 1 cup
organic cornmeal * 3/4 cup
organic all - purpose flour * 1 teaspoon baking soda * 1 teaspoon minced fresh rosemary leaves * 3/4 teaspoon
sea salt * 1/4 teaspoon cayenne powder * 1 cup buttermilk * 2 eggs, preferably
organic and free - range * 1/2 cup pitted and chopped
organic dates * 4 tablespoons
pure maple syrup (or honey) * 2 tablespoons
organic unsalted butter
Vegan Carrot Raisin Muffins 1 1/2 cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine
sea salt 2 teaspoons ground cinnamon 1/4 teaspoon ground ginger 1/2 cup unsweetened soymilk or almond milk 1 teaspoon apple cider vinegar 1/2 cup sucanat or
organic evaporated cane sugar 1 cup finely shredded carrot 1/4 cup
organic canola or safflower oil 1/4 cup unsweetened applesauce 1 teaspoon
pure vanilla 1/4 cup golden or dark raisins 1/4 cup shelled raw sunflower seeds
for the cupcakes: 1 cup
organic cane sugar 3/4 cups + 2 Tbsp all - purpose flour 1/4 cups + 2 Tbsp natural unsweetened cocoa powder, sifted if needed 3/4 tsp baking powder 3/4 tsp baking soda 1/2 tsp espresso powder (optional) ¹ 1/2 tsp fine grain
sea salt 1 large egg 1/2 cup whole milk 1/4 cup olive oil 1 tsp
pure vanilla extract 1/2 cup boiling water
Almond Flour Pumpkin Muffin Recipe 1 1/4 cups almond flour (almond meal) 3 tablespoons tapioca flour (tapioca starch) 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon fine
sea salt 2 large eggs, lightly beaten 3 tablespoons sucanat or
organic evaporated cane sugar 1 tablespoon melted virgin coconut oil 1/2 cup
pure pumpkin puree 1 teaspoon
pure vanilla
* 6 ounces cream cheese * 6 ounces creamy goat cheese * 1/2 cup
organic sugar * grated zest of 1 lemon, preferably
organic * 1 teaspoon
pure vanilla extract * 1/4 teaspoon fine
sea salt * 2 eggs, preferably
organic and free - range
Ingredients 1 1/2 cups almond flour 1/2 cup
organic cane sugar 1/4 cup brown rice flour 3 tablespoons arrowroot powder 2 teaspoons baking powder 1/2 teaspoon
sea salt 1/2 cup coconut oil, plus extra for brushing 1/4 cup hot water 2 teaspoons
pure vanilla extract 2 tablespoons ground flaxseed 5 tablespoons water
Organic powdered sugar for dusting
-- 60 g millet flour — 30 g oat flour — 50 g rolled oats, plus more for topping — 50 g coconut flower sugar (you can substitute with cane or Muscovado sugar)-- 1 teaspoon alkaline free baking powder — 1/2 teaspoon baking soda — 175 g apple (2 apples), peeled, cored and grated — 2
organic eggs — 50 g coconut oil (you can substitute with butter)-- 2 tablespoons tahini (sesame cream)-- 1 vanilla bean, split and seeded (you can substitute with 1 teaspoon
pure vanilla extract)-- pinch of
sea salt
1/2 cup / 70 grams
organic whole wheat pastry flour 1/2 cup / 64 grams
organic all - purpose flour 1/4 cup plus 1 tablespoon / 31 grams Dutch - process cocoa powder 1/4 cup / 50 grams
organic granulated sugar, finely ground in a blender 1 teaspoon / 5 grams aluminum - free baking powder 1 teaspoon / 5 grams baking soda 1/2 teaspoon / 2.5 grams fine
sea salt 1/4 cup / 60 ml mild tasting extra-virgin olive oil or
organic neutral vegetable oil 1/2 cup / 120 ml
pure maple syrup, Grade B or dark amber 3/4 cup plus 2 tablespoons / 210 ml any nondairy milk 1 1/2 teaspoons / 7.5 ml
pure vanilla extract 1/2 teaspoon chocolate extract (optional) 1 teaspoon / 5 ml apple cider vinegar 1 recipe Bittersweet Chocolate Ganache Glaze (recipe follows)
(Ingredients:
organic white wheat flour,
organic evaporated cane juice, vanilla extract powder [vanilla extract, dextrose],
organic poppyseeds, all - natural cornstarch, aluminium - free baking powder, baking soda, evaporated
sea salt, and
pure geniune love.
* 1 quart strawberries, preferably local (when trimmed and sliced, you should have about 3 heaping cups of strawberries; use more for an even fruitier drink, or consider using both roasted and fresh strawberries in this recipe) * 4 tablespoons
organic sugar, plus more to taste * 2 teaspoons
pure vanilla extract * pinch of fine or coarse
sea salt * juice of 1 - 2 limes (or lemons)- I suggest trying it with the smaller amount before adding more * handful of fresh basil (I used Thai basil from my garden) or mint * ice cubes: about 10, or to taste
envelope unflavored powdered gelatin (2-1/4 teaspoons) * 1-3/4 cups heavy cream (I used
organic cream) * 3/4 cup whole milk (I used raw milk) * 1/4 cup plus 2 tablespoons packed dark brown sugar,
organic if possible * 1 teaspoon fine
sea salt * 1 teaspoon
pure vanilla extract (I used the seeds from 1/2 vanilla bean instead) * 1 teaspoon ground cinnamon * 3/4 cup canned
pure pumpkin purée,
organic if possible
Almond Flour Banana Muffin Recipe 1 cup almond flour (almond meal) 3 tablespoons tapioca flour (tapioca starch) 1/2 teaspoon baking powder 1/4 teaspoon fine
sea salt 1 large egg, beaten 2 tablespoons sucanat or
organic evaporated cane sugar 1 tablespoon virgin coconut oil 3/4 cup well mashed ripe banana 1/2 teaspoon
pure vanilla
Vegan Zucchini Bread 1 1/2 cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine
sea salt 2 teaspoons ground cinnamon 1/4 teaspoon ground ginger 1/2 cup unsweetened almond milk or soymilk 1 teaspoon apple cider vinegar 1/2 cup
organic evaporated cane sugar or sucanat 1/4 cup virgin unrefined coconut oil, melted (liquid) 1/4 cup unsweetened applesauce 1 cup finely shredded zucchini 1 1/2 teaspoons
pure vanilla 1/2 cup chopped toasted walnuts or pecans 2 tablespoons roasted cacao nibs
Asparagus with Sesame Citrus Dressing 1 pound fresh asparagus 2 teaspoons
organic safflower oil 1/8 teaspoon fine
sea salt Freshly ground black pepper 2 tablespoons fresh tangerine or orange juice 1 teaspoon tamari or soy sauce 1 teaspoon toasted sesame oil 1/2 teaspoon
pure maple syrup 1 teaspoon toasted sesame seeds or gomasio
Raspberry Chocolate Raw Tart Yield: approx 18 tarts For the Tart shell 1 cup raw
organic almonds, soaked 2 - 3 hours or over night 1 1/4 cup dried
organic soft dates, chopped, soaked for 30 mins only if not soft 3/4 cups raw cacao powder 1/2 tsp
pure vanilla - alcohol free pinch
sea salt 2 - 3 tbsp filtered water Method Combine above ingredients in bowl of food processor fitted with S blade and blend until the mass begins to clump together adding the water bit by bit only if needed to combine the mixture.
Ingredients: 1 (15 ounce) can black beans, drained and rinsed 1 1/4 cups
pure maple syrup 2 TBSP ground flax seeds 2 tsp
pure vanilla extract 1/2 cup
organic fair trade cocoa powder] 1 tsp baking soda 1/2 tsp fine ground Celtic
sea salt 3/4 cup gluten free
organic flour Avocado oil cooking spray Instructions: Preheat oven to 350F.
1 1/2
organic bananas, puréed 1/2 tablespoon
pure vanilla extract 1 1/2 cups almond flour 1 tablespoon ground flaxseed 1 tablespoon Raspberry - lemon Natural Calm 1/2 teaspoon baking powder Pinch
sea salt 1/3 cup raw pecans
The Filling: 5 medium avocados 1/2 cup
organic full - fat coconut milk 20 key limes, zested and juiced (should get almost 3/4 cup of lime juice and a couple Tbsps of lime zest from the limes, depends on their size) 1 tsp
pure liquid stevia 1 Tbsp vanilla extract pinch of
sea salt to enrich flavors
Ingredients: 1 cup raw,
organic almonds, walnuts, macadamia nuts or cashews — soaked overnight in enough purified water to cover the nuts 4 cups
pure filtered water 1/2 tsp healthy
salt (Celtic
sea salt, Wright's
salt, etc..
6 Tbsp unsweetened
organic Cocoa 3 Tbsp Coconut Oil * 6 Tbsp unsalted
organic Butter * 2
organic Eggs, room temperature (cold eggs will harden the oil) 1 tsp
pure Vanilla Extract 1/4 cup plus 2 Tbsp Coconut Nectar 3/4 cup Coconut Crystals 1/8 tsp
Sea Salt 1/2 cup sifted Coconut Flour (measure after sifting)
DRESSING 1/4 cup Bragg's apple cider vinegar 1/4 cup fresh squeezed orange juice / lemon juice 10 drops
pure liquid stevia 2 tsp
organic unsweetened Dijon mustard Dash ground cinnamon Dash ground nutmeg 1/4 tsp
sea salt 1/3 cup olive oil
You'll need 3 bags of green tea (the caffeine helps fight cellulite), 1/4 cup of natural
sea salt (which acts a detoxifying agent, causing your body to get rid of excess water), 1 capsule of
pure vitamin E (to tone and tighten skin), 2 cups of filtered water, 2 tablespoons of
organic coconut oil (which is healing and moisturizing), plastic wrap, and an Ace bandage.
1 cup
organic butter, room temperature 1 1/4 cup
organic sugar (or xylitol) 5 free range eggs, room temperature 1 Tbsp
pure vanilla extract 3 cups fine ground blanched almond flour, sifted 1 Tbsp baking powder 1/4 tsp
sea salt 1 1/2 cups buttermilk, room temperature
Ingredients: 7 ounces firm tofu, drained (simmer in water for 5 minutes) 4 teaspoons expeller pressed canola oil 2 tablespoons maple syrup, Grade B or dark amber 3 tablespoons raw light agave syrup 6 tablespoons light
organic cane sugar 3/4 teaspoon very finely grated lemon zest 1/2 teaspoon fine
sea salt 4 teaspoons
pure vanilla extract 1/2 teaspoon
pure coconut extract 1/4 teaspoon
pure almond extract 1 1/2 ounces of vegan white chocolate melted 2 tablespoons arrowroot dissolved in 6 tablespoons soy creamer
Ingredients: 1 cup whole wheat pastry flour 1 cup unbleached white flour 6 tablespoons light
organic cane sugar 1 teaspoon aluminum - free baking powder 1 teaspoon baking soda 1/2 teaspoon fine
sea salt 1/3 cup expeller pressed canola oil 3/4 cup plus 2 tablespoons maple syrup, Grade B or dark amber 3/4 cup vanilla soymilk or rice milk 2 tablespoons
pure vanilla extract 2 1/2 teaspoons apple cider vinegar
Ingredients: 2 cans
organic coconut milk (Native Forest or Natural Value brand) or 3 cups homemade coconut milk 2 + TBL
pure maple syrup 2 TBL
pure vanilla extract Two shakes of unrefined
sea salt 3/4 cup chia seeds
Rapunzel
Pure Organics www.rapunzel.com Cocoa Powder Vegetable Bouillon w /
salt Vegetable Bouillon w / herbs Vegetable Bouillon without salt Vegetable Broth Sea Salt (organic Seasoning S
salt Vegetable Bouillon w / herbs Vegetable Bouillon without
salt Vegetable Broth Sea Salt (organic Seasoning S
salt Vegetable Broth
Sea Salt (organic Seasoning S
Salt (
organic Seasoning
SaltSalt)
8 ounces / 227 grams dark chocolate (70 to 72 %), finely chopped 1 1⁄4 cups / 300 ml
organic almond milk, soymilk or coconut milk beverage (more as needed to adjust consistency) 2 tablespoons / 18 grams
organic granulated sugar Pinch fine
sea salt 1 1⁄4 teaspoons / 6.25 ml
pure vanilla extract 2 teaspoons / 10 ml mild tasting extra-virgin olive oil
Simple perfection:
pure,
organic cream, cultures and
sea salt for the best cream cheese indulgence.
(425 g) can (~ 1 3/4 cups) black beans, well rinsed and drained 2 large flax eggs (2 heaping Tbsp (~ 16 g) flaxseed meal + 6 Tbsp (90 ml) water) 3 Tbsp (45 g) coconut oil, melted (or sub other oil of choice) 3/4 cup (72 g) cocoa powder (the higher quality the better) 1/4 tsp
sea salt 1 tsp
pure vanilla extract heaping 1/2 cup (105 g)
organic cane sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture 1 1/2 tsp baking powder Optional toppings: crush walnuts, pecans or semisweet chocolate chips
Ingredients: 3/4 cup (12 TBL)
organic butter, softened (from grassfed cows preferred) 3 TBL unrefined sugar (sucanat, rapadura, palm sugar, or even maple syrup) 1 - 1/2 teaspoon
organic pure vanilla extract 1 TBL
organic pure almond extract 2 cups flour of choice (I use 1 - 3/4 c. blanched almond flour and 1/4 c. sprouted brown rice flour OR 1/4 c. coconut flour) 1/2 teaspoon unrefined
sea salt 2 cup finely chopped pecans About 1/4 cup
organic powdered / confectioners sugar for rolling - it's just a dusting