1/4 cup chia seeds 1/4 cup shredded unsweetened coconut 1 1/4 cup plant - based milk (coconut, almond, etc.) 1 teaspoon pure vanilla extract or vanilla bean powder
Pinch sea salt Optional: 1 -2 Tablespoons chocolate power / cacao powder, protein powder or carob powder.
1 cup whole oats (groats), soaked overnight & drained 2 1/2 cups filtered water
Pinch sea salt Optional mix - ins: Sliced almonds, ground walnuts or sunflower seeds Sliced fresh fruit, raisins or chopped dates Maple syrup, coconut sugar or apple butter Coconut oil, flax oil or coconut milk Cinnamon, ginger, nutmeg or vanilla extract
Not exact matches
Gingersnap Cookies 2 cups ground raw almonds — preferably soaked and dehydrated 1/2 cup sprouted pecan butter or almond butter 1/4 cup plus 2 tablespoons raw honey or another sweetener 3 teaspoons ground ginger or more to taste 1 teaspoon vanilla extract
pinch of
sea salt —
optional
Rose and Lavender Parfait 6.5 oz (about1 1/2 cups) meat of young Thai coconut 1 1/4 cup coconut water 1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1/4 cup cashews — soaked for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener of choice 1 teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon juice
pinch of
sea salt 3 - 5 tablespoons dairy - free acidophilus (
optional) 1/3 cup coconut oil — melted
Coconut Ice Cream 1 1/2 c cashews 400 mL coconut cream 1/2 c liquid sweetener (e.g. coconut nectar / brown rice syrup) 1/4 c coconut oil, melted
Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded co
Pinch sea salt 1 tsp lecithin (
optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large
pinch sea salt Topping Shredded co
pinch sea salt Topping Shredded coconut
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)
* 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
1 cup whole barley (hulled) 3 cups filtered water a
pinch of whole
sea salt a piece of kombu (2 cm long), soaked pumpkin seeds (a good handful), lightly toasted 1 cup daikon sprouts fresh basil leaves for garnish (
optional)
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
* 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
Topping 1 cup (about 6 ounces or 170 grams) semisweet chocolate chips A
pinch of
salt 1/2 cup (120 ml) heavy cream Flaky
sea salt, to finish (
optional)
1 very ripe banana 1/2 cup of fresh blueberries + extra for decorating the cookies (
optional) 2 tablespoons of milled flaxseeds + 4 tablespoons of water 1/2 cup of almond butter (peanut butter will work as well) 1 1/2 cup of jumbo oats 1/2 cup of ground almonds 3 -4 tablespoons of roughly chopped hazelnuts 3 tablespoons of melted coconut oil 3 tablespoons of maple syrup or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3 tablespoon of almond milk
pinch of
sea salt
2 cans full fat Thai coconut milk scant 1/4 cup plus 2 tablespoons Manuka honey 2 tablespoons bee pollen 1/2 teaspoon xanathan gum or 1 tablespoon arrowroot powder
pinch of
sea salt 1 tablespoon vanilla extract —
optional
Tahini Sauce 1/4 cup sesame tahini 1/4 cup purified water juice of 1 lemon 1 garlic clove — chopped
sea salt — to taste tiny
pinch red pepper flakes (
optional)
4 tbsp lightly toasted sesame seeds 4 tbsp ground sumac 2 tbsp dried thyme 1
pinch of
sea salt (1 tbsp ground cumin is a really nice addition, but
optional)
for the pizza 1 large bunch ramps 1 tablespoon soft neutral coconut oil or olive oil — divided
sea salt — to taste freshly ground black pepper — to taste
pinch red pepper flakes 1 garlic clove — minced baby arugula, microgreens — for serving (
optional)
* 3/4 cup crème fraîche (I used my homemade version) * 3 - 4 tablespoons raw apple cider vinegar * 2 tablespoons cultured buttermilk * 1 handful of fresh basil leaves * 1 handful of fresh cilantro leaves * 1 handful of fresh parsley leaves * 2 medium cloves of garlic, sliced in half, plus more to taste (if you love garlic) *
pinch of ground cayenne pepper —
optional *
sea salt and freshly ground pepper to taste
Garlic cloves (5 - 10, or more, to taste) Butter, grass - fed or expeller - pressed coconut oil (2 TBS) Tomato puree, organic if possible (1 container, 26 ounces) Fish stock (64 ounces) or 1/2 chicken stock and 1/2 clam juice, bottled
Sea salt and freshly ground black pepper — where to buy sea salt Mussels (1/2 pound) Clams, littleneck (1/2 pound) Shrimp, wild, deveined (1/2 pound) Bay scallops, wild (1/2 pound) Optional: Saffron (2 - 3 pinches) Optional: Lobster tails
Sea salt and freshly ground black pepper — where to buy
sea salt Mussels (1/2 pound) Clams, littleneck (1/2 pound) Shrimp, wild, deveined (1/2 pound) Bay scallops, wild (1/2 pound) Optional: Saffron (2 - 3 pinches) Optional: Lobster tails
sea salt Mussels (1/2 pound) Clams, littleneck (1/2 pound) Shrimp, wild, deveined (1/2 pound) Bay scallops, wild (1/2 pound)
Optional: Saffron (2 - 3
pinches)
Optional: Lobster tails (2)
* 1 cup organic, full - fat coconut milk (I like Native Forest brand): please see directions for how to properly use the coconut milk in this recipe * 2 tablespoons unrefined sugar (I used Madhava blonde coconut sugar) *
pinch of fine
sea salt * 1 heaping cup 60 % bittersweet chocolate chips (or chopped bittersweet chocolate), preferably fair trade * 1 large egg, preferably organic / free range, beaten * coarse
sea salt or smoked
sea salt -
optional (I used large flake smoked
sea salt)
1 1/4 cup of oats 1/2 cup of ground almonds 1/2 cup of pumpkin puree 2 tablespoon of coconut oil — melted 3 tablespoons of runny almond butter 5 tablespoons of maple syrup or agave nectar 1 tablespoon of milled flaxseeds + 3 tablespoons of water 1/2 teaspoon of baking soda 1/2 teaspoon of bicarbonate of soda 1/2 teaspoon of cinnamon powder 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg a
pinch of
sea salt 50gr of Mia Cranberry Chocolate chopped into small pieces 2 tablespoons pumpkin seeds (
optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, chopped
Ingredients For the salad 1 cup whole barley (hulled) 3 cups filtered water a
pinch of whole
sea salt a piece of kombu (2 cm long), soaked pumpkin seeds (a good handful), lightly toasted 1 cup daikon sprouts fresh basil leaves for garnish (
optional) For the dressing 3 tablespoons extra virgin olive oil 2 tablespoons -LSB-...]
Matcha Bread Star with a Sweet Black Sesame Filling and a Ginger Glaze Dough ingredients: 1 tbsp active dry yeast 1 cup vegan buttermilk, lukewarm * 3 1/4 cups all purpose flour 3 tbsp coconut sugar (you can use cane) 1/2 tsp baking soda 3 - 4 tsp matcha, depending on how intense you want the colour to be
Pinch of pink himalayan
sea salt (orrr just
salt) 3 tbsp aquafaba 1/4 cup coconut oil ** 1 cup crystallised ginger, finely chopped (
optional)
for the cacao crunch: 1/4 cup of almonds 1/4 cup of cacao nibs a
pinch or two of
salt (himalayan pink
sea salt is best) a
pinch or two of cayenne (
optional)
1 1/2 tablespoons olive oil 1 cup leek, sliced thin 1/2 fennel bulb, chopped 2 tablespoons garlic, minced 6 cups water or vegetable stock 2 medium potatoes, rinsed and chopped (2 1/2 cups) 1 cup soy milk, rice milk, or almond milk 2 tablespoons Italian parsley, minced 2 teaspoons
sea salt, or to taste 1/2 teaspoon ground pepper, or to taste
pinch cayenne pepper Splash of wheat - free tamari,
optional
Ingredients for the batter: 1/4 cup mashed sweet potato 1/4 cup chocolate whey protein powder 1tbsp peanut butter (I used chocolate
salted caramel by Hognuts)
pinch ground cinnamon
pinch ground nutmeg 3tbsp ground almonds 2tbsp cocoa powder 2 tsp agave syrup small
pinch sea salt 2 tbsp coconut flour 10 drops toffee flavdrops (
optional)
Ingredients for the batter: 1/2 cup soaked cashews (soak in water for a couple of hours) Juice of 1 lemon 1/8 cup melted coconut oil 1/4 cup coconut milk 1/8 cup maple syrup 1tbsp peanut butter 2tbsp powdered peanut butter 4 tbsp peanut flour 1 scant scoop pea protein powder
pinch sea salt 15g dried strawberries (chopped) 15g sugar free choc chips 10 drops vanilla flav drops (or vanilla extract) 5 drops toffee flav drops (
optional)
Ingredients: 2 packed cups pitted Medjool dates 1 cup old fashioned rolled oats 1/2 cup unsweetened finely shredded coconut (plus extra for coating the bites) 2 tablespoons chia seeds Zest from 1 lemon 2 tablespoons fresh lemon juice 3/4 teaspoon pure vanilla extract 1/4 teaspoon ground ginger (
optional)
Pinch of
sea salt
* 1 cup hulled organic strawberries, cut in half (if large) * 1 handful of fresh, unsprayed rose petals * 1/2 cup plain, organic yogurt * 1/2 cup organic whole milk (I drink raw milk) * 1 - 2 teaspoons raw honey (
optional) * Tiny
pinch of ground cardamom (
optional) * A few drops of rosewater, or to taste (
optional) * Tiny
pinch of fine Himalayan or
sea salt
* 3 tablespoons olive oil * 1 teaspoon cumin seeds * 1 large onion, halved and thinly sliced * 1 clove garlic, crushed * 1 red bell pepper, cored, seeded, and thinly sliced * 1 yellow bell pepper, cored, seeded, and thinly sliced * 1/2 teaspoon hot smoked paprika * A
pinch of saffron strands * 1 (14 - ounce / 400g) can plum tomatoes (I used an equivalent amount of frozen roasted tomatoes from my garden last summer instead) *
Sea salt and freshly ground black pepper * 4 large eggs, preferably farm - fresh, pastured eggs * Crumbled feta cheese, for serving (
optional... this was my addition to the recipe)
Waffle 1/2 cup buckwheat flour 1 tbsp potato starch 1 1/2 tsp cane sugar
Pinch of fine
sea salt 1/2 tsp baking powder 1/4 tsp ground cinnamon 1/2 cup almond milk 2 tsp coconut oil, melted 1/2 tsp pure vanilla extract 1/4 cup frozen blueberries,
optional
Optional: 1 whole vanilla bean *, chopped (or 1/2 -1 tsp vanilla extract or vanilla bean paste) small
pinch of fine grain
sea salt, to enhance the flavour
Chia pudding 1 medium (115g) extra ripe banana, mashed (about 1/3 cup of puree) 3 tablespoons (30g) black chia seeds 1 teaspoon beet juice powder,
optional 3/4 cup (164g) Califia Farms toasted coconut almondmilk
Pinch of fine
sea salt
INGREDIENTS 2 cups of filtered water or almond milk 2 large handfuls of baby spinach 6 leaves of romaine lettuce, chopped 6 tablespoons of hemp seed (for protein) OR 2 servings high - quality, organic protein powder of choice 2 tablespoons almond butter 1 teaspoon vanilla extract a
pinch of
sea salt (
optional) 1 banana, frozen or 1 1/2 cups frozen peaches 1/2 cup of ice (
optional)
raw honey *
pinch of
sea salt * filtered water * raw cacao nibs for garnish -
optional * fresh berries or sliced bananas for serving -
optional
Crust 3/4 cup thick rolled oats 3/4 cup raw pecans
Pinch of fine
sea salt 1/2 teaspoon vanilla bean powder,
optional 2 - 3 medjool dates, pitted 1 tablespoon raw almond milk
Hot Cocoa Raw milk from grass - fed cows (1 cup) Cream, grass - fed, organic (1/2 cup) Powdered cocoa (1 TBS)
Pinch of
sea salt Maple syrup, raw honey, or organic cane sugar to taste
Optional: Egg yolks, raw, pastured (2)
3 small or 2 large peaches, diced 1 large or 2 small tomatoes, diced 1 green onion, minced 1 tbsp fresh basil, chopped 1 tbsp fresh mint, chopped 1 tbsp extra virgin olive oil 1/2 tbsp white wine vinegar
Pinch sea salt Dried chili pepper, to taste (
optional)
Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (
optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon
sea salt 1 large
pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra
sea salt, as needed for seasoning
* 2/3 cup pumpkin purée * 1 cup milk or 1/2 cup milk and 1/2 cup cream (I used raw milk) * 3/4 cup organic sugar * 5 eggs, preferably organic and free - range * 1 teaspoon vanilla *
pinch of
sea salt * 1/2 cup flour (I used spelt flour; I think almond or hazelnut flour would work well for a gluten - free version) * 3 - 4 tablespoons toasted pumpkin seeds or chopped toasted hazelnuts * 2 tablespoons organic powdered sugar -
optional
16 — 20 asparagus spears 200g Jersey Royal potatoes, scrubbed 4 large, eggs — preferably organic A
pinch of za'atar Black pepper A
pinch of
sea salt (
optional)
Lucuma sweet cream 1 can (13.5 oz) full fat coconut milk, refrigerated overnight 1/4 cup (52g) cane sugar 2 - 4 tablespoons (18 - 36g) lucuma powder Small
pinch of turmeric, for color (optional) Pinch of vanilla sea salt 3 tablespoons (36g) unsweetened almond milk 1 tablespoon (11g) refined coconut oil (opti
pinch of turmeric, for color (
optional)
Pinch of vanilla sea salt 3 tablespoons (36g) unsweetened almond milk 1 tablespoon (11g) refined coconut oil (opti
Pinch of vanilla
sea salt 3 tablespoons (36g) unsweetened almond milk 1 tablespoon (11g) refined coconut oil (
optional)
1/2 cup (110g) Califia Farms unsweetened better half 1 cup (212g) Califia Farms unsweetened almondmilk 1/3 cup (88g) pure maple syrup 2 tablespoons (12g) cacao powder 1/2 teaspoon (1g) universal pectin 1 bar (90g) good quality dark chocolate, broken into large chunks
Pinch of vanilla bean powder,
optional Pinch of fine
sea salt
Ingredients: 1 cup Greek or any whole milk yogurt / 5 or 6 sprigs of fresh mint, stems removed, leaves chopped / Zest of one small lime / Freshly ground pepper and
sea salt to taste /
Pinch of demerara or brown sugar (
optional).
1 1/2 cups cashews 1 1/2 cups almonds 14 - 16 medjool dates, pitted 3/4 cup raw nut milk 1 tsp lemon juice
Pinch of
sea salt 1 cup chopped strawberries 1 1/4 cups blueberries 1/4 cup shredded coconut,
optional
To the bowl of a high powered blender, combine the ingredients: coconut cream, Pacific Foods Organic Almond Original Non-Diary Beverage, fresh banana, cashew butter, vanilla bean powder or extract, 1 heaping cup pitted sweet cherries, almond extract, 3 pitted medjool dates, tiny
pinch sea salt and (
optional) dragonfruit powder.
for the socca pizza crust: 1 cup of chickpea flour 1 cup of water 3 tablespoons of extra virgin olive oil a couple
pinches of
sea salt freshly cracked black pepper a handful of chopped chives (
optional) a couple tablespoons of ghee for the toppings: 6 - 8 squash blossoms, stems and pistol removed a few tablespoons of pesto (either homemade or store - bought) several dollops of goat's cheese, or your favorite non-dairy cheese
for the chocolate chia mousse: 3/4 cup of chia seeds 1/3 cup + 1 tablespoon of cocoa powder 2
pinches of
sea salt 2 1/4 cups of nut milk of your choice 1/4 cup + 1 tablespoon of maple syrup 1/2 teaspoon of pure vanilla extract 1 1/2 cups of semisweet chocolate chips 1 teaspoon of orange zest 1/8 teaspoon of ground cardamom for the cardamom rose coco whip: 1 (13.5 oz) can of full - fat coconut milk, refrigerated upside down for a few hours 2 tablespoons of confectioners» sugar 1/4 teaspoon of rose water 1/4 teaspoon of cardamom some (
optional) toppings: 1 / 4 cup of cacao nibs 1 tablespoon of dried edible rose petals METHOD
1 tablespoon roasted peanut oil 3 garlic cloves, minced 1 cup creamy natural peanut butter 1 cup coconut almondmilk blend 1/4 cup tamari (or soy sauce) 2 tablespoons rice vinegar 1 heaping teaspoon red pepper flakes 1/4 teaspoon dried cilantro,
optional Pinch of fine
sea salt
1/2 cup raw pepitas 3 cups fairly tightly packed chopped kale 2 1/2 cups water 3 tablespoons freshly squeezed lemon juice 1/4 cup apple juice 1/2 cup mashed avocado 1 tablespoon peeled and minced fresh ginger 1 teaspoon seeded and diced hot pepper 1 1/2 teaspoons
sea salt, or to taste ¹ ⁄ 8 teaspoon ground black pepper
Pinch of cayenne pepper 1/4 teaspoon chipotle chile powder, or 1/2 teaspoon chili powder (
optional) 1 tablespoon coconut oil or olive oil (
optional) 2 teaspoons wheat - free tamari or other soy sauce, or to taste (
optional) 1 tablespoon minced fresh cilantro 1/4 cup seeded and minced red bell pepper, for garnish
1 small beet — baked, steamed or boiled, and peeled 1/2 cup soft dates — pitted 1/3 cup unsweetened canned coconut milk 1 teaspoon vanilla extract 2 tablespoons brown rice syrup or maple syrup,
optional 2 1/2 cups regular rolled oats — coarsely ground in a food processor 2 cups barley puffs, quinoa puffs or other whole grain puffs 1/2 cup sesame tahini 1/2 cup almond butter handful cacao nibs 1/2 cup raisins
pinch sea salt melted dark chocolate for drizzling (I use these dairy free chocolate chips)