Juice + pulp of one orange 1/4 cup extra virgin olive oil 1 teaspoon toasted sesame oil 2 tablespoons tahini paste 1 tablespoon honey
Pinch sea salt Water to thin, as needed
Not exact matches
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
1/2 cup uncooked quinoa + 1 cup
water (or 1 cup leftover cooked quinoa / millet / buckwheat) 1
pinch sea salt 1 cup rolled oats or jumbo oats 2 cups unsweetened creamy greek yogurt or non-dairy «yogurt» 1/4 tsp ground vanilla or 1/2 tsp pure vanilla extract 1/2 tsp freshly grated ginger
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
1 1/2 tbsp hemp seeds (or soaked almonds, cashews, sunflower seeds etc) 3 tbsp raw cacao powder 1 tbsp raw cacao nibs 1 avocado 1 very large frozen banana (not completely frozen if you're afraid that it will ruin your blender) 5 fresh strawberries 2 tbsp agave, raw honey or maple syrup a
pinch of
sea salt 1 cup
water 4 ice cubes
4 to 6 big handfuls of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups
water (or stock) 2 teaspoons fine - grain
sea salt 1 medium orange, zest and juice 1 shallot, chopped 1/3 cup Parmesan, freshly shredded 1 tablespoon white wine vinegar 1/2 cup good quality olive oil a couple big
pinches of
salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumbled
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)
4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated sugar (we used the latter but use less if you're sensitive to sugar) 1/2 cup
water Juice of 2 limes 1/4 to 1/2 teaspoon freshly ground black pepper (use less for a barely detectable bite, more if you'd like it more present)
Pinch of
sea salt
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of
water) 1/3 cup of nut butter (I used creamy cashew) 2 tablespoons of coconut sugar 1 tsp baking powder 1/2 tsp baking soda
Pinch of
sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup of chocolate chips as well
Ingredients 1 small pumpkin a
pinch of whole
sea salt filtered
water (to cook the pumpkin) 2 apples (I used Red Delicious), peeled and cut into cubes or slices 4 tablespoons extra virgin olive oil, and some more to serve juice of 3 cm fresh ginger root a large handful of pumpkin seeds half a -LSB-...]
3/4 cup rolled oats (quick - cooking or old - fashioned will work; instant might get a little dusty) 1/4 cup shredded or flaked unsweetened coconut 2 tablespoons pepitas, or another nut or seed of your choice 1/4 cup dark or light brown sugar (for low - to - moderate sweetness) 1/8 teaspoon ground cinnamon Few
pinches sea salt 1 large egg white 2 teaspoons
water (adjusted from 1 T) 2 cups (approximately 1/2 pound) walnuts, pecans or nuts that you prefer
* 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
Nocciolata Cups Cup Crust 1/4 cup of pecans 1/4 cup of almonds 1/2 cup of dates, soaked in warm
water for 5 minutes, pitted a
pinch each of
sea salt & cinnamon
-- In a medium, heavy bottomed pot combine rice with 1 1/4 cups of
water, 2 teaspoons of toasted sesame oil and a heart
pinch of
sea salt.
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
water
Chocolate Royal Icing: 1/2 pound (2 cups) confectioner's sugar 2 tablespoons cocoa powder * 2 tablespoons meringue powder *
pinch of Kosher or
sea salt 1 teaspoon pure vanilla extract 3 - 4 tablespoons warm
water
water) 2 cups / 500 ml non-dairy milk 1 cup / 250 ml
water a
pinch of
sea salt 1 1/2 cups fresh spinach, rinsed 1 - 2 tsp.
1/2 cup of raw cashews soaked in
water for at least 3 hours 1/4 cup of soy or unsweetened almond milk 1 tablespoon of lemon juice 2 tablespoon of nutritional yeast + extra for sprinkling 1/2 teaspoon of garlic powder 1 teaspoon of apple cider vinegar a
pinch of
sea salt and pepper
fresh lime juice, or to taste 1/2 cup
water, plus more if needed
Pinch of
sea salt
1 head of kale, washed, dried and torn into large pieces 1/2 cup raw cashews 2 Tbsp apple cider vinegar 2 Tbsp dill pickle brine 1 bunch of dill
Pinch of
sea salt 1/4 cup
water (or just as much as you need to make this mix creamy)
6 cups chopped watermelon (1 - inch cubes) 1/2 cup
water or coconut
water 1/4 cup freshly squeezed lime juice 1/2 teaspoon seeded and diced jalapeño pepper 1/2 teaspoon chili powder or Mexican spice Mix (page xx) 1/4 teaspoon chipotle chile powder
Pinch of
sea salt 3/4 cup seeded and diced cucumber 3/4 cup peeled and diced jicama 1 tablespoon plus 1 teaspoon finely chopped fresh cilantro
Ingredients (makes 2 pizza crusts) 2 cups of white flour
sea salt 1/2 teaspoon of sugar 1/2 teaspoon of dried yeast 1/2 teaspoon of olive oil 175 ml of lukewarm
water Instructions In large bowl, add the flour, a generous
pinch... continue reading...
1 cup almonds, soaked overnight 2 dates, pitted
pinch of
sea salt 4 cups filtered
water 1/4 tsp vanilla extract or seeds from half a vanilla bean
1 cup cashews, soaked overnight 2 dates, pitted 4 cups filtered
water pinch of
sea salt 1/4 tsp.
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
For best results soak the cashews in hot
water with a heavy
pinch of
sea salt for 2 hours.
1 head of kale, washed, dried and torn into large pieces 1 cup raw cashews 2 Tbs apple cider vinegar
Pinch of
sea salt 1/2 cup
water (or just as much as you need to make this mix creamy)
1 head of kale 1/2 cup sesame seeds or tahini 1 whole apple + 1 apple grated or spiralled on your spiral slicer 1/4 cup coconut nectar 1/2
water or more in order to blend smooth 1 tsp cinnamon
pinch of
sea salt
This special batter is made with banana, avocado, collagen peptides, dark cocoa powder, full - fat coconut milk,
water, and a
pinch of unrefined
sea salt.
Place the almonds in the glass jar with a large
pinch of
sea salt and enough filtered
water to completely submerge them.
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)
Macadamia Herb Cream 2 cups macadamia OR pine nuts — soaked for 1 hour or more 1/2 cup purified
water 1/4 cup Pinot Grigio 1 small shallot — peeled and chopped about 8 sage leaves 1 tablespoon thyme leaves zest of 1 lemon 1 1/2 tablespoon freshly squeezed lemon juice 1 tablespoon white truffle oil OR walnut oil
pinch of ground nutmeg
sea salt
1 tbsp cold pressed coconut oil, ghee or olive oil 1 yellow onion, finely chopped 2 cloves garlic, finely chopped 2 tbsp fresh ginger, finely chopped or 1 tsp ground 2 tbsp fresh turmeric, finely chopped or 1 tsp ground 1
pinch ground cayenne pepper or more to taste 3,5 cups / 800 ml canned plum tomatoes 1/2 cup / 125 ml uncooked red lentils, rinsed 2 cups / 500 ml
water 1 tsp coarse
sea salt 1 broccoli, cut into bite - size pieces 1 fennel, thinly sliced 1 zucchini, cut into bite - size pieces 1 handful green beans 1 cup / 400 ml cooked butter beans
Mix together 2 tablespoons tahini, 1 tablespoon apple cider vinegar, 1 tablespoon
water,
pinch of
sea salt, 1 teaspoon freshly grated ginger and 1 teaspoon ground or fresh turmeric for a salad dressing.
* 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
Bring
water to a rolling boil and then stir in rolled oats and a
pinch of
sea salt.
Ingredients half a cup quinoa, rinsed under running
water filtered
water and a
pinch of whole
sea salt (to cook the quinoa) 1 medium zucchini, trimmed, peeled and sliced half a head of Romanesco broccoli, washed, broken into bite - sized florets and cooked in
salted boiling
water for 3 - 5 minutes (they should stay crunchy) a large -LSB-...]
250 g organic polenta 1 1/2 litre filtered or mineral
water a
pinch of whole
sea salt 30 g dried porcini mushrooms 2 handfuls fresh sage, finely chopped 2 tablespoons extra virgin olive oil 4 tablespoons tahin black and white sesame seeds, to taste chili powder, to taste
220g Sukrin almond flour or ground almonds 1 tsp cinnamon 1 tsp allspice 1 tsp ground ginger (dependant on how ginger like you want it) 1/2 tsp nutmeg A tiny
pinch of
sea salt 1 tsp baking soda 8 fresh chopped cherries 5 tbsp fruit syrup (I use Sweet Freedom's syrup) 2 tbsp
water
1 cup of oat flour (just blend some oats in a blender and then measure 1 cup) 1 cup of ground almond 3 tablespoons of raw cacao powder or cocoa powder 1/2 teaspoon of baking powder a
pinch of
sea salt 1/4 cup of melted coconut oil 5 tablespoons of maple syrup or honey 1 tablespoon of flaxseeds + 2 tablespoons of
water 1/2 teaspoon of vanilla extract or powder 80gr of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)
Ingredients 200 g pearled or semi-pearled farro, rinsed under running
water (plus natural mineral or filtered
water, and a
pinch of whole
sea salt to cook it - use 1 part farro, 2 parts
water) the juice of 1 lemon 2 large handfuls of fresh green beans, ends trimmed, washed and cut into pieces (plus natural mineral or -LSB-...]
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 250 g chickpeas, soaked for 8 - 10 hours then cooked in filtered
water with a
pinch of whole
sea salt (use canned chickpeas only if you really have to) 8 - 10 cherry tomatoes (I used black cherry tomatoes), washed and cut into wedges 4 large handfuls of fresh parsley, rinsed, pat dried and more ore less -LSB-...]
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-...]
1.25 cups of cashews, raw preferably, soaked (see directions below) 1/4 cup of filtered
water 1/4 cup of maple syrup 1 teaspoon melted coconut oil 1 teaspoon of vanilla extract 1 Meyer Lemon (or regular lemon) juice 1
pinch of Himalayan
Sea Salt
Ingredients For the crust 50 g cornmeal (GMO - free) 100 g whole wheat flour 100 g whole rice flakes» flour a
pinch of whole
sea salt a
pinch of vanilla powder 70 ml extra virgin olive oil 70 ml natural mineral or filtered
water, at room temperature Makes about 24 discs (tartlets) or 1 20 - 22 cm crust.
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: 1/2 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)
200 g fair trade dark chocolate (70 % cacao) 90 g quinoa flour a
pinch of whole
sea salt a
pinch of cinnamon powder 1 teaspoon cream of tartar 115 g rice malt syrup 55 g maple syrup, grade B or C 4 tablespons powdered flax seeds, mixed with 12 tablespoons filtered
water 50 g hazelnut butter 50 ml extra virgin olive oil 1 tablespoon hazelnut oil 6 tablespoons almond milk, unflavoured and unsweetened
If you don't have any that you like, you can always make your own vegan sour cream by blending 1 and 1/2 cups soaked cashews with 3/4 cup
water, 3 tablespoons lemon juice and a
pinch of
sea salt.