Not exact matches
About one - third of this
water emerges with a low
salt content; the other two - thirds, containing 50 percent more
salt than the
water that was taken from the
sea, is then returned to the
sea.
If you don't have access to
sea water, replicate the 3.5 % salinity by adding four ounces of kosher
salt (
about 1/3 cup) to one gallon of filtered or bottled
water.
1 head cauliflower 2 medium onions 1 head garlic (
about 6 - 8 cloves) 3 cups cooked lima beans (
about 2 cans) 2 cups
water 2 cups vegetable stock juice of 1 lemon
sea salt to taste olive oil smoked paprika
Other accompaniments included baked sweet potatoes, avocado crema (blend two avocados in the food processor with a big handful of cilantro leaves, lime juice,
salt, and garlic to taste plus a bit of
water to blend), Frog Ranch salsa, and red cabbage slaw (thinly slice a head of red cabbage and add a handful of cilantro,
about 3 tbsp apple cider vinegar, a drizzle of honey, and
sea salt).
Cook pasta as per directions on the package in
sea salted water,
about 1 tablespoon for a large pot.
Tofu Prep: In a large bowl add
about 3 cups of warm
water and 2 tbsp
Salt (I used sea salt); S
Salt (I used
sea salt); S
salt); Stir.
3 Cups Rye Flour 1 teaspoon fine grain
sea salt 1 Cup warm
water 1/3 Cup extra virgin olive oil
About 1 Tb.
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
Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also add 1/2 teaspoon of
sea salt and the minced spinach mixture, add 2 tablespoons of extra virgin Spanish olive, 3 tablespoons of luke warm
water and mix everything together until you form a dough, knead it inside of the bowl for
about 30 seconds and then form it into a ball
1 piece whole wheat bread 1 tablespoon vegan butter 1 medium sized onion (
about 2 cups), chopped 1 tablespoon extra virgin olive oil 1 - 15 ounce can white beans, drained and rinsed 3 tablespoons nutritional yeast 1/4 cup
water 1 teaspoon
sea salt ⅛ teaspoon dried basil 1 teaspoon red pepper flakes 6 cloves garlic, minced 4 cups packed fresh spinach, roughly chopped 1 can artichoke hearts, drained and chopped 1/4 cup vegan mozzarella cheese
170 - 180 g red onions, cleaned and chopped 3 tablespoons extra virgin olive oil 2 zucchini, cleaned and cut into cubes whole
sea salt, just enough to taste 100 ml filtered
water a handful of capers, soaked in filtered
water for
about 20 minutes then rinsed and drained a handful of shelled pine nuts dried mint leaves, to taste
500 g (
about 4 cups) whole wheat flour (I used organic King Arthur Flour), plus extra for the work surface and dusting 3 g (3/4 teaspoon) granulated yeast (I used instant (*)-RRB- 7 g (11/2 teaspoons) kosher
salt (I used fine
sea salt) 25 g (2 tablespoons) extra-virgin olive oil 375 g (1 1/2 cups plus 1 tablespoon) lukewarm
water
I've been using the coconut oil, raw honey,
sea salt &
water for sleeping for
about 4 days.
1 + 1/4 cup red lentils, preferably soaked for 30 mins or overnight 2 tablespoons coconut oil 1 + 1/2 tablespoons freshly grated ginger 3 cloves garlic, grated 1 large red onion, diced 3 medium sweet potatoes,
about 5 cups peeled and chopped 1 + 1/2 teaspoons curry powder 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon
sea salt 1 400 ml can coconut milk (1 + 1/2 cups) 3 — 5 cups
water (or vegetable stock) 1/3 cup shredded unsweetened coconut 1/4 sesame seeds Fresh cilantro + lime for serving
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
In a 2 - quart saucepan, combine quinoa,
water and a teaspoon of
sea salt, bring to a boil, reduce to a simmer, and cook, partially covered, for
about 15 to 20 minutes or until quinoa is tender and
water is absorbed / evaporated, stirring occasionally.
7/8 cup oil + 1/2 tsp
sea salt (strange, I know but it is our «butter») 3 tbsp ground chia 9 tbsp
water 1 cup unsweetened pineapple juice from concentrate (we can have pineapples on our diet — hollaaaa) 2 & 1/2 cup buckwheat (I use light as it has less of an aftertaste) 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 tsp nutmeg 1/4 tsp
salt 3 cups shredded carrots optional: stevia (I put
about 1/2 tsp of the clear extract, you could put more as mine wasn't very sweet)
2 tablespoons olive oil 3 garlic cloves, minced (
about 1 tablespoon) 2 cups dry bread, coarsely crumbled (a few slices) 2 cups kale or collards, sliced into skinny ribbons, or, okay, if you must, blitzed in a food processor 1 to 2 tablespoons
water or vegetable broth, plus more to taste
sea salt and pepper to taste
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)
2 cups raw cashews, soaked in
water overnight (
about 290 grams) 1/2 cup full fat coconut milk (120 ml) 2 tablespoons maple syrup 1 teaspoon vanilla extract 1/4 teaspoon
sea salt 3 tablespoon coconut oil 1 tablespoon lemon juice (
about 1/2 small lemon), plus more to taste
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.
If you are concerned
about mould and myco - toxins in nuts be sure to soak them in
sea salt and filtered
water overnight and then dry in the oven at 50 degrees Celsius for a yummy crispy snack.
I obviously missed the part
about soaking the onion in some
water first), and for the second batch I sprinkled
sea salt and onion powder.
1 onion 5 cloves of garlic (mmm I LOVE Garlic, so good for you especially in cold and flu season) 1 bunch of washed trimmed fresh parsley 1T fresh oregano (or 2tsp dried)
sea salt to taste (usually
about 1/2 tsp) 1/2 -3 / 4 tsp red pepper flakes (depending how spicy you like it) 1/2 tsp ground black pepper 1/3 — 1/2 cup olive oil (add slowly till you get the right texture) 1/2 cup red wine vinegar
water a needed
Ingredients For the asparagus and porcini cream 200 g fresh and cleaned asparagus 300 ml filtered
water 200 ml vegetable cream (I used oat cream) 2 tablespoons extra virgin olive oil whole
sea salt, just enough to taste ground nutmeg, to taste freshly ground white pepper, to taste 4 tablespoons cornstarch, dissolved in
about 70 -LSB-...]
1/2 of a 4 - pound spaghetti squash, with the seeds scraped out
Water for the baking pan 2 tablespoons refined coconut oil 2 cloves garlic, minced 1 - 2 canned chipotle chilies in adobo sauce, seeded and minced 1-1/2 bunches (
about 12 ounces) kale, chard, mustard greens, collard greens or a combination, cut into 1 / 2 - inch strips 1 to 1-1/2 cups low sodium vegetable stock 3/4 teaspoon fine
sea salt 1/3 cup raisins 1/4 cup pine nuts 2 tablespoons extra virgin olive oil
1 1/2 cup blanched almond flour (5 oz)(or 1/2 cup coconut flour or 2.5 oz) 5 TBS psyllium husk powder (no substitutes)(45 grams)(must be a fine powder, not whole husks) 2 tsp baking powder 1 tsp Celtic
sea salt 2 1/2 TBS apple cider vinegar (1 oz) 3 egg whites (6 egg whites if using coconut flour)(
about 3.5 oz for almond flour option, 7 oz for coconut flour) 7/8 cup (a little less than a cup) BOILING
water (or MARINARA — for more Tomato Basil Bread!)
2 cups spelt flour plus more for dusting One envelope dry active yeast 1 teaspoon kosher
salt 1 tablespoon honey 2 tablespoons + 2 teaspoons olive oil plus more for oiling bowl 1 cup warm
water 1 teaspoon chopped fresh rosemary 1/4 teaspoon
sea salt 1 acorn squash, halved, seeded and cut lengthwise into 1 / 2 - inch - thick slices 2 cups finely shredded, stemmed Lacinato kale 1 tablespoon fresh lemon juice Pinch of crushed red pepper flakes 1 ounce shaved pecorino cheese (
about 1/2 cup)
6 seitan cutlets (
about 1 1/2 pounds) Whole wheat flour, for dredging 6 tablespoons extra-virgin olive oil 1/4 cup minced shallots 1/4 cup finely sliced leek, white and pale green parts 1 teaspoon
sea salt 1/2 teaspoon freshly ground pepper 1 tablespoon unbleached all - purpose flour 3/4 cup white wine 1/4 cup capers, drained 2 cups vegetable stock or
water 1 bay leaf 1 tablespoon minced fresh flat - leaf parsley, plus 1/4 cup chopped fresh flat - leaf parsley for garnish (optional) 1 teaspoon minced fresh thyme leaves 1/8 teaspoon ground turmeric 1/4 cup freshly squeezed lemon juice Caper berries, for garnish 1 lemon, thinly sliced, for garnish (optional)
Ingredients 3 - 4 tablespoons extra virgin olive oil a 4 - 5 cm piece of leek, cleaned and cut into thin slices 3 - 4 tablespoons filtered
water 20 g dried porcini mushrooms, to be soaked in filtered
water for
about 10 minutes then drained and chopped 200 ml vegetable cream, unflavoured and unsweetened whole
sea salt, just enough to -LSB-...]
Grab a medium sized sauce pan, add 2 yukon gold potatoes, add enough
water to cover the potatoes by at least 1 inch, season with
sea salt and turn the burner to a high heat, once the
water begins to boil, add a lid and lower the fire to a low - medium heat, after
about 20 - 25 minutes the potatoes should be perfectly cooked, remove from the heat and run cold
water on them and set aside
PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4 cups small cauliflower florets (from
about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced pinch of chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option)
sea salt and ground black pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered
water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green onions, sliced 1 cup quickie vegan parmesan, divided
DATE BBQ SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder
sea salt & ground black pepper, to taste
water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered
water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (
about 550 - 600 grams), peeled & grated on the large holes of a box grater
sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ sauce.
After 5 minutes of cooking add the sliced mushrooms to the sauce pan, season everything with
sea salt and freshly cracked black pepper and mix everything together, cook for
about 2 minutes, then add a 1/2 teaspoon of smoked paprika, mix it with the rest of the ingredients and then add 1 cup of
water into the sauce pan, season with a little more
sea salt and turn up the fire to a high heat
350 grams whole - grain flour mix (
about 1 1/4 cup) 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1 teaspoon
sea salt 1 tsp cinnamon 1 tsp cardamom 1/4 cup honey 2 eggs (or whisk together 2 tbsp ground flax seed + 6 tbsp
water = 2 eggs) 300 grams milk (cow, almond, rice, soy... your choice) 1/2 cup applesauce 50 grams coconut oil, melted 1 apple, peeled and diced small
Fill a large sauté pan with
about 1/4 inch filtered
water and a couple pinches of
sea salt.
Once the oil get's hot add the minced garlic and the diced onions, mix with the oil and cook for
about 3 minutes, then add the diced bell peppers and continue to mix, after
about 5 minutes add the chopped shrimp, season with 1/2 teaspoon of dried thyme, 1/2 teaspoon of smoked paprika, a generous pinch of
sea salt and freshly cracked black pepper, mix everything together and cook for another minute and a half, then add 1/2 cup of
water, once the
water begins to boil add 1/2 cup of couscous, mix everything together, place a lid on the sauce pan and turn off the heat, after 5 minutes of steaming remove the lid and fluff up the couscous with a fork
For plain, though, I use 1 drained can of chickpeas,
about 1/4 cup tahini,
about 3 Tbsp lemon juice,
about 2 Tbsp olive oil, 1/2 tsp each ground cumin and
sea salt, and anywhere from 1/4 to 1/2 cup
water.
Raw cream —
about 2 tablespoons Coconut oil — large spoonful Flax seed oil —
about 1 teaspoon Pinch of
sea salt Water if needed to thin it out 2 raw egg yolks (from pastured hens)
Ingredients half a pink grapefruit extra virgin olive oil, to taste toasted sesame oil, just enough to taste a teaspoon rice malt syrup whole
sea salt, just enough to taste freshly ground white pepper, to taste 2 large handfuls rocket, cleaned a handful of dulse seaweeds, soaked in filtered
water for
about 15 minutes then -LSB-...]
Slow Cooker Vegetable Broth Recipe 1 medium or large white or yellow onion, peeled and cut - up 1 organic celery heart or
about 6 stalks celery, trimmed and cut into chunks 4 big organic carrots, peeled and cut into chunks 4 big cloves garlic, peeled and thickly sliced 2 bay leaves 2 teaspoons
sea salt (I use Celtic
sea salt) 1 teaspoon whole black peppercorns 1/8 teaspoon dried thyme or a few fresh thyme sprigs 6 cups fresh cold
water
Yields:
About 20 Gougeres Ingredients 3/4 * Cup milk 1/2 Cup
water 3 Tablespoons
salted butter 2/3 * Cup Emmer flour 1/2 Teaspoon sweet smoked paprika 1 * Cup grated Beecher's Flagship cheese 2 * Eggs 1/4 — 1/2 Teaspoon coarse
sea salt Method Preheat the oven to 375 degrees.
1 cup raw cashews *, soaked for up to 4 hours and drained 1/4 cup
water 1 teaspoon
sea salt juice of half a lemon (
about 1 1/2 tablespoons) 3 tablespoons nutritional yeast 1/8 teaspoon turmeric 14 oz.
Black beans 1/2 pound (
about 1 1/4 cups) dried black beans, rinsed and checked for debris 4 - 6 cloves of garlic, peeled and smashed 1 medium yellow onion, peeled and cut in half 1 - 2 spicy peppers, split and seeded 1/2 lime (make sure you check for seeds) 1 tablespoon refined coconut oil Filtered
water A few heavy pinches of
sea salt
1 3/4 cup organic cashews 1 cup unsweetened nondairy milk (or regular milk if you don't care
about this being vegan) 1/2 vanilla bean, scraped or 2 teaspoons vanilla extract 6 roughly chopped fresh sage leaves 1/4 cup maple syrup / agave / honey 1 cup
water 1/4 cup chopped crystalized ginger 1/4 teaspoon
sea salt 3 tablespoons cocoa nibs (optional, sub chocolate chips if you like it sweeter)
LEMON TAHINI: 1/4 cup tahini 1/4 cup filtered
water 1/2 teaspoon lemon zest 1 tablespoon + 1 teaspoon lemon juice 1 clove of garlic, finely minced (or grated with a Microplane) 1 teaspoon olive oil
sea salt and ground black pepper, to taste POTATOES: 1 1/2 lbs new potatoes, scrubbed 1 tablespoon heat - tolerant oil, like avocado 1 teaspoon za'atar HARISSA CHICKPEAS: 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon caraway seeds 1 teaspoon chili flakes 1 tablespoon heat - tolerant oil, like avocado 1 shallot, fine dice (
about 1/3 cup diced shallot) 1 clove of garlic, finely minced 1 1/2 cups cooked chickpeas (or 1 15 - ounce can, drained) 1 cup crushed canned tomatoes (I like fire - roasted here) 1/4 cup filtered
water (+ extra if necessary) TO SERVE: 4 big handfuls of chopped mixed greens olive oil fresh lemon juice extra za'atar 1/3 cup chopped flat leaf parsley Make the lemon - y tahini.
300 g (4 1/4 dl; 2 1/4 cups) bread flour 100 g (2 dl; 1/2 + 1/3 cup) whole wheat spelt flour 1 1/4 tsp (8 g) fine
sea salt 3 g fresh yeast (or alternatively 1 g / 1/4 tsp instant active dry yeast) 1 1/2 cups cool
water (
about 13 — 18 °C / 55 — 65 °F)
4 lb (ish) organic whole chicken 10 - 12 cups of
water (filtered preferably) 2 tablespoons of
sea salt 1 tablespoon of whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay leaves 3 tablespoons of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (
about 25 mushroom caps) of shiitake mushrooms, sliced 8 - 10 cloves of garlic, sliced 1 tablespoon of minced (fresh) turmeric 1 tablespoon of minced (fresh) ginger optional add - ins: a couple handfuls of spinach or kale, rice or quinoa, chopped fresh herbs such as dill or cilantro
* 1 head of Napa cabbage (
about one pound)- outer leaves removes, and then chopped into bite sized pieces * 1/4 cup Himalayan or
sea salt mixed in a small bowl of warm
water * 1/4 cup Korean fine red chili flakes, also known as ko choo kah rhoo, and available at Korean markets - if you don't have access to the Korean chili flakes, you can substitute 1 - 2 Tb.
Dissolve a quarter cup of
sea salt, a quarter cup of Epsom
salt, and another quarter cup of baking soda in some boiled
water inside a jar
about a quart - size.