Ingredients: 1 cup whole milk, preferably raw (avoid ultra-pasteurized) 1/2 cup cream, preferably raw (avoid ultra-pasteurized) 3 egg yolks, raw (pasture raised is best) 2 teaspoons vanilla extract 1/4 rounded teaspoon nutmeg, freshly grated 1/2 rounded teaspoon cinnamon
Pinch of cloves Pinch of allspice 2 Tablespoons maple syrup or raw honey Dash of unrefined sea salt
2 cups flour 3/4 cup dark brown sugar, packed 1 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg
Pinch of cloves Pinch of salt 1 teaspoon baking powder 1 teaspoon baking soda 1/2 cup canola oil 1 cup plain non-fat Greek yogurt 1 large egg 1 teaspoon vanilla extract 1 cup pumpkin purée 1/3 cup dried cranberries
Not exact matches
Tomato sauce: 1 tbsp olive oil 1 onion, chopped 1
clove garlic 2 tbsp capers (drained) a
pinch of dried chili 1 1/2 cup / 3, 6 dl
of canned tomatoes 1 tbsp fresh or 1 tsp dried oregano salt & black pepper
Cheese Base 1 cup nuts — cashews, almonds, or macadamia 2 tablespoons olive oil 3 tablespoon freshly squeezed lemon juice 3 - 4 tablespoon non-dairy acidophilus 1 teaspoon raw honey 1 garlic
clove pinch of salt
I added a
pinch of cloves for a hint
of spice.
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic
cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice
of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic
clove — minced
pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
1/3 cup sliced lemongrass, including the bulb 4
cloves garlic 1 teaspoon dried ground galangal 1 teaspoon ground turmeric 1 jalapeño chile, stem and seeds removed 3 shallots 3 1/2 cups coconut milk, recipe here 3 lime or lemon leaves
Pinch of salt or shrimp paste
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium
cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices
Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
try adding a teaspoon or two
of ground ginger, or a
pinch of ground
cloves or ground nutmeg.
1/2 teaspoon pumpkin pie spice (or ⅛ teaspoon each ground cinnamon, nutmeg, ginger and a very tiny
pinch of clove)
Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower head [cut into florets — about 350g / 12oz] 1 • small onion [diced] 1 • minced garlic
clove 1/2 cup • shredded mozzarella [plus a little more for on top] 2 tbsp • heavy cream 1 tbsp • butter [for the cauliflower] 1/2 tsp • nutmeg
pinch of ground
cloves to taste • salt and pepper
2 teaspoons olive oil 3
cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2 teaspoon salt Big
pinch dried thyme Lots
of fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra for garnish
1 teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3
cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder
Pinch cinnamon About 3 stems
of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lime
3 to 4 ripe bananas, smashed 1/3 cup (75 grams) melted salted butter 3/4 to 1 cup (145 to 190 grams) light brown sugar (depending on the level
of sweetness you prefer, I always use the smaller amount) 1 egg, beaten 1 teaspoon (5 ml) vanilla 1 tablespoon (15 ml) bourbon (optional) 1 teaspoon (5 grams) baking soda
Pinch of salt 1 teaspoon (3 grams) cinnamon Up to 1/2 teaspoon (1) nutmeg
Pinch of ground
cloves 1 1/2 cups (190 grams) flour
2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2
cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste
Pinch of cayenne pepper (optional)
clove, and a
pinch of salt with 16oz.
Add another garlic
clove and a
pinch of pepper flakes to the green aioli to bump up the flavor there a bit.
I will dial the spices back next time to a 1/2 teaspoon cinnamon,
pinch of nutmeg and less than a
pinch of ground
cloves.
* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large garlic
cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon *
pinch or two
of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water for at least 2 and up to 8 hours zest and juice
of one large lemon
pinch cinnamon, nutmeg, ginger,
cloves, and cardamom seeds
of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and uniform.
I used 3/4 cup whole wheat flour and 3/4 cup AP flour, and added a
pinch of ground cardamom which is a natural pairing with
cloves in my mind.
Garlic and Yam Roasted Chicken You will need: 1 whole chicken (skinned if it's not pastured raised like mine) 1 tsp garlic powder 1 - 2 tsp salt 1 tsp white pepper powder 1 - 2 tsp five spice powder 2 medium size yams 1/2 garlic
cloves (separated but unpeeled) 1/2 tsp nutmeg powder (or 1/2 nutmeg - grated) A
pinch of whole
cloves 1 Tbsp coconut oil
3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness,
of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg
Pinch of ground
cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture
of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet
1 medium - size spaghetti squash, cut in half lengthwise 1/2 medium onion, chopped 1 garlic
clove, chopped 1 tablespoon Cabot Salted Butter 1 1/2 cups chopped broccoli 1/2 teaspoon dried dill 1/4 teaspoon salt
Pinch of freshly ground black pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about 1 cup)
Pear & Blue Cheese Sliders Ingredients Lemon garlic aioli -1 / 2 cup
of mayo - Juice
of 1/2 lemon -2 garlic
cloves -
pinch of salt Burgers - 1 pound
of ground beef (I used 83 % lean 17 % fat)- Good blue cheese.
Ingredients Lemon garlic aioli -1 / 2 cup
of mayo - Juice
of 1/2 lemon -2 garlic
cloves -
pinch of salt Burgers - 1 pound
of ground beef (I used 83 % lean 17 % fat)- thick, center cut bacon - brown sugar - Roma Tomatoes, sliced - Red onion, thinly sliced into rings - cheddar cheese - Slider buns What to do - to candy the bacon, toss bacon with 1/3 cup
of brown sugar in the large bowl.
1/3 teaspoon allspice (substitute with a
pinch of cinnamon, ground
cloves and tiny
pinch nutmeg, all mixed together)
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic
cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper
pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
GOLDEN SOUP Adapted from
Pinch of Yum Ingredients: 2 TB Trio Carmel extra virgin olive oil half
of onion, chopped 2
cloves garlic, chopped 1 head
of cauliflower, chopped into about 5 cups
of florets 1 cup raw cashews 1 TB turmeric 7 cups...
sea salt a good
pinch of ground
cloves and cardamom 1 - 2 Tbs.
6 sprigs fresh thyme 6 sprigs fresh oregano 4
cloves garlic 2 thin slices
of red onion for sauce 1 orange (or tangerine) peeled / chunked for sauce 1.5 limes zest and juice Kosher salt Cracked black pepper Coarse ground white pepper 1
pinch of red pepper flakes 1/8 cup
of olive oil 1/8 cup dry white wine A dash
of your favorite hot sauce
But I also decided to toast up a half an english muffin, drizzle on some olive oil, spread one
of the garlic
cloves and sprinkle the whole thing with a few tomatoes and a
pinch of salt and YUM!
Here's what I did differently: - I only did
pinches of nutmeg and
cloves.
* 6 medium onions * 2 tablespoons olive oil * 1 fat
clove garlic, peeled and minced * 1/4 cup finely chopped red pepper * 1 cup quinoa (I used black quinoa), rinsed thoroughly in a fine mesh strainer * 1 1/2 cups water * 2 heaping tablespoons tomato paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or more to taste), plus more for garnish * 1 teaspoon curry powder, or to taste *
pinch or two
of cayenne pepper, or to taste
small handful
of parsley 3
cloves garlic, chopped finely, or microplaned 1/3 c reserved cooking, or canning, liquid the zest and juice
of 1 lemon 1 1/2 T smooth peanut butter splash
of hot sauce
pinch of salt and pepper 1/4 -1 / 3 olive oil, I used 1/4 c
The recipe calls for rolled oats, chia seeds, ground flaxseed, milk, pumpkin puree, blackstrap molasses, cinnamon, ginger, nutmeg,
cloves and a
pinch of salt.
sunflower seed butter a few dashes each
of cinnamon, ginger, turmeric,
cloves, and black pepper a
pinch of sea salt
1 medium red onion, chopped 2 garlic
cloves, crushed 6 cherry tomatoes, quartered or 3 large plum tomatoes more finely chopped around 125 ml Passata 1 tablespoon tomato puree
pinch or 2
of Chilli Flakes dash
of red wine (optional) sprinkling
of Oregano and Basil Black Pepper
This one is just a little special, too, spiced up with a
pinch of cloves and ginger, and with nuggets
of warm, juicy peach hiding inside.
3 cups butternut squash, cubed 2 cups green beans, trimmed and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic
cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt and pepper to taste
pinch of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.
1 28 - ounce can whole peeled tomatoes (with liquid) 1 - 5 canned whole chipotles in adobo * 1 small red onion, peeled and quartered 2
cloves garlic 1/4 -1 / 3 cup fresh cilantro, washed juice
of 1 lime large
pinch Kosher or sea salt
1 1/2 cups rolled oats 1 1/2 cups milk
of choice, dairy or non-dairy 1/2 cup canned pumpkin 1 1/2 -2 tablespoons maple syrup 1 1/2 teaspoons ground cinnamon * 1/4 teaspoon ground ginger * 1/4 teaspoon ground
cloves *
pinch of salt 1 cup Greek yogurt, I used 2 % (optional) 1/2 cup chopped walnuts, toasted
1 cup
of cannellini beans (soaked, cooked + drain, or organic, low sodium canned) 1 cup
of cooked quinoa 1 shallot, minced 2 garlic
cloves, minced 1 green onion, green parts only, minced a handful
of cilantro, roughly chopped 1/4 teaspoon
of garlic powder a
pinch or two
of cayenne 1/2 teaspoon
of chili powder 2 teaspoons
of tamari (or low sodium soy sauce, if you prefer) 1/4 teaspoon
of salt fresh ground pepper 1/2 teaspoon
of baking powder 2 eggs, lightly beaten
2 packages
of DOLE baby spinach 1/2 cup pine nuts 1/2 cup raisins 3 Tbsp dry sherry 2 Tbsp olive oil 2
cloves of garlic, sliced
pinch of smoked spanish paprika salt and pepper to taste
Smashed Avo on Golden Gut Loaf Serves two Two slices Golden Gut Pumpkin and Nut Loaf 4
cloves garlic sliced 1 tbs olive oil 1 avocado 1 tbs lemon juice
Pinch of cumin 2 tsp olive oil 1/2 cup feta (cubed) Extra olive oil for drizzling Coriander or flat leaf parsley to serve In a small frying pan place olive oil and fry garlic til golden.
granny smith and golden delicious apples, peeled, cored, and thinly sliced juice
of 1/2 lemon 1/3 cup brown sugar 1/4 cup granulated sugar 1 1/2 teaspoons cinnamon 1 teaspoon nutmeg
pinch cloves pinch allspice
pinch ginger
pinch coriander 1/4 teaspoon salt 3 tablespoons cornstarch
Step 2: Put the egg yolk, lemon juice, mustard, a couple
of decent
pinches of salt and 1 tablespoon water into the bowl
of a food processor along with the garlic
cloves.
2 Tablespoons olive oil 3
cloves of garlic, minced 1 medium onion, thinly sliced 2 green bell peppers, medium diced
pinch of red pepper flakes 3 seitan cutlets, thinly sliced (or 2 packages
of store bought seitan, sliced) 1/2
of a 15 oz can
of diced tomatoes w. juice 1 cup water 1 beefless bouillon cube 1/4 cup agave syrup 1/2 cup tamari (or soy sauce) 1 Tablespoon arrowroot powder (or cornstarch) 1 bunch
of scallions, thinly sliced, approx. 3/4 cup
2 tablespoons red palm oil 1 large yellow onion, diced 1 apple, peeled, cored, and grated 1/4 cup molasses 1/3 cup apple cider vinegar 1 tablespoon peeled and grated fresh ginger 1 1/2 tablespoons fish sauce 1/4 teaspoon ground mace 1
clove garlic, crushed 1 teaspoon ground turmeric
Pinch of ground cinnamon
for the cilantro tahini: 1 cup
of loosly packed cilantro 2 tablespoons
of tahini 1
clove of garlic 1/4 teaspoon
of salt pepper + a
pinch of red pepper flakes about 1/4 cup
of water