Purée until smooth, remove from the food processor and
add to a bowl over ice.
Not exact matches
Place the apples in a
bowl and use the pan
to heat up the remaining coconut milk for a minute or two, then pour this
over the apples,
add your granola and enjoy!
Preparation: -
Add the thinly sliced beef sirloin
to a large
bowl, and season with a couple of pinches of salt and cracked black pepper, plus the onion powder, and toss
to coat; sprinkle
over 2 tablespoons of the flour, and again, toss
to coat.
1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large
bowl 3) Squeeze lime juice
over ingredients,
add salt & pepper
to taste and mix well 4) Pre-heat oven
to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush
to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not
to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips
I made a batch & i had some left
over so i made a smoothie
bowl out of it,
added some vanilla protein powder
to make a meal (that thickened it up too), sprinkled some banana chips, pumpkin seeds / pepitas, sunflower seeds & whole cashews on top.
Place a heat proof
bowl over top of the pot and
add the chocolate
to the
bowl.
Add a fried egg
to up the protein and serve it
over a bed of greens for a mean and green hearty
bowl of chili.
I had
to add a bit
over half a cup of coconut flour
to get the mixture
to a state that it can be scooped out of the
bowl in and still hold some sort of shape on a cookie tray.
Add a fried - egg
to up the protein and serve it
over a bed of greens for a mean and green hearty
bowl of chili.
1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan
over medium heat 4) Saute chopped onions until softened but are still white in colour 5)
Add garlic and chopped livers, frying livers until browned all
over and cooked throughout 6)
Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter
to get a smooth blended mixture 8)
Add salt and pepper
to taste 9) Transfer pâté into a serving ramekin or small
bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley
When starting
to combine,
add the ZenSoy chocolate milk on a low speed, so it doesn't splash
over the
bowl.
The next day, rinse all the salt water off the veggies,
add them
to a large jar, combine some oregano and oil in a
bowl, pour it
over the veggies in the jar and let it sit in the fridge for a couple days (at least two).
Add the oranges, fennel, and olives
to the
bowl with the dressing; gently toss them
to coat lightly with dressing and arrange
over the arugula on the plates.
Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil
to form a thick paste /
Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chiv
Add other spices, half of the water (1/2 C)
to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil
to medium hot,
add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chiv
add cumin and mustard seeds and allow them
to sizzle momentarily /
Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chiv
Add spice paste, turn heat
to medium low, and while stirring, allow
to cook for 1
to 2 minutes /
Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chiv
Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices /
Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chiv
Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue
to simmer the sauce until it reduces and thickens slightly — just a minute or two /
Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chiv
Add roasted asparagus
to the
bowl / Spoon sauce
over winter and spring veggies, sprinkle with chives.
Add egg whites and sugar
to mixing
bowl, and then place
bowl over the saucepan so the
bowl is sitting in the water.
Add a few slices of avocado
to the side of the
bowl, then sprinkle the sliced green onion, chopped cilantro, and sesame seeds
over top.
This facilitates a creamy risotto, but they're great for other things too: porridges, puddings, and even for
adding proofed yeast
to flour as it helps
to prevent mixtures from slopping
over the tops of mixing
bowls.
In a mixing
bowl add ingredients for sauce and allow
to allow the flavours
to develop
over 15 minutes.
Place a glass
bowl over warm water and whisk the coconut oil and cacao,
adding the coconut syrup, agave, rice or maple syrup
to make a glossy mixture.
To large
bowl,
add olive oil and spices and arrange evenly
over potato coins.
Add the chicken
to a
bowl or a Ziploc bag and pour half the marinade
over the chicken.
Add soba
to the
bowl with the fruit, toss gently and squeeze juice from the second lime
over the dish.
Regular non-canned Coconut Milk has only 50 calories and 5 grams of fat, which is perfect
to add to your coffee or
to pour
over a
bowl of cereal.
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan
over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot,
add in the onion, and saute for about 2 minutes; next,
add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned,
add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir
to combine; allow the beef
to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a
bowl; next,
add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well;
add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
After eating them in endless overnight oats, fruit
bowls, and in pretty much everything, it occurred
to me
to add this
to my vegan banana bread
to boost the fruit flavour
to over the top.
Add it
to a
bowl and squeeze lemon juice
over top.
We moved
over to Jell - O brand — really instant pudding: put the mix in a
bowl,
add milk, and mix with a rotary egg beater.
Add eggs yolks, eggs and lemon juice
to sugar / zest mixture and place the
bowl over the pot with simmering water.
Add to a large
bowl and sauté
over medium heat for about 5 minutes or until onions turn brown.
Milk Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea
to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof
bowl and set
over a saucepan of simmering water (I can't lie I just put it right in a saucepan
over medium heat and skipped the simmering water).
Add couscous, lemon juice, vinegar, tomato puree, oregano, smoked paprika and garlic
to a
bowl, and pour boiling water
over them.
Add the heavy cream and honey
to the medium
bowl and place a fine mesh sieve
over top.
• In a medium
bowl, mix the chicken with the salt and arrowroot powder until evenly coated • In a large skillet or wok heat the sesame and coconut oil
over high heat • Pan fry the chicken until all sides are brown and the chicken is fully cooked • Set the chicken aside • Put the vegetables in the skillet and cook on high heat for 4 - 5 minutes stirring constantly •
Add the cashews and chilies and lower heat
to medium and continue
to cook until vegetables are tender but crisp • Return the chicken
to the skillet • In a separate
bowl combine the vinegar, honey and coconut aminos • Pour
over the cashew chicken and remove from heat
For the chocolate layer,
add the raw cacao and sweetener
to heated coconut oil in a heat proof
bowl over hot boiling water (I do this on the stove top) and combine.
Add the remaining ingredients
to a large
bowl, pour the oil / honey / syrup mixture
over it and mix everything really well.
1) Combine the dry ingredients (almond flour / meal, tapioca flour, baking powder, salt) in a medium
bowl 2) In another medium
bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly
add the dry ingredients
to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan
to make small pancakes (the smaller the pancakes, the easier it will be
to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it
over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honey
I
add them
to my egg scramble in the morning, layer them
over my sandwich for lunch and make myself a beautiful
bowl of green goodness for dinner.
If you're in a pinch, you can substitute one 15 - oz can of pureed pumpkin for the one pound of winter squash (simply heat the pureed pumpkin gently on the stove - top in a glass
bowl over boiling water before
adding to the food processor with the rest of the ingredients).
We've
added more greens
over the years, but the basic «recipe»
to these burrito
bowls stays the same.
Cook
over medium heat until medium brown in color and caramel in fragrance, about 3 minutes or so; immediately
add to a small shallow
bowl, including any tasty brown (not burnt) bits.
1) Peel the grapefruit, and remove as much of the white pith from both the flesh and the peel 2) Using the peel of one grapefruit, slice into strips as thin as you possibly can 3) Roughly chop up the grapefruit flesh into small pieces and put the pieces in a
bowl 4) Pour sugar
over the chopped up grapefruit and mix sugar with the fruit 5) Allow grapefruit - sugar mixture
to rest for about 30 minutes 6) After 30 minutes, pour the grapefruit - sugar mixture into a large pot,
add in the sliced peel, and squeeze in the lemon juice 7) Heat
over low fire, stirring every few minutes for around one hour
to ensure it does not stick
to the bottom of the pot 8) Once marmalade reaches the desired consistency, remove from fire and pour straight away into sterilized jars, capping them immediately 9) Allow the grapefruit marmalade
to cool before serving with toast or crackers
Add the beef
to a separate
bowl and pour one - third of the liquid
over the top.
Transfer onions with a slotted spoon
to a large
bowl, then
add 3 tablespoons oil
to skillet and cook bell peppers with 1/4 teaspoon salt
over moderate heat, stirring occasionally, until softened, about 10 minutes.
Add everything
to a
bowl and place
over a saucepan of simmering water.
Add the bacon strips
to the
bowl and coat them all
over with the rub.
To a double boiler, or in a glass
bowl set
over top of a saucepan of simmering water (do not let the water actually touch the bottom of the glass
bowl),
add the butter and sprinkle with water, then
add the brown sugar and chocolate.
Mix cornflour and water together in a separate small
bowl then
add to the saucepan and stir
over medium heat until mixture thickens, about 3 - 4 minutes.
Not surprisingly, my
bowls of early - morning goodness went from tiding me
over until 9 AM
to tiding me
over until lunchtime rolled around — all thanks
to an
added 17 grams of fat and 15 grams of protein (per serving).
Slice the bread into 1 cm cubes,
add to a
bowl with salt, pepper, and garlic powder, mix together then drizzle
over olive oil and coat well.
1) Mix flour, butter and icing sugar in a
bowl using two knives
to cut the butter until the mixture resembles fine breadcrumbs 2)
Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (option
Add in the egg yolks and vanilla extracts and mix well, then
add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (option
add iced water until the dough starts
to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven
to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded
to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough
over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)