I use
at least a teaspoon of salt in this recipe.
I would use
at least a teaspoon of salt, if not more.
If my baby could get
at least a teaspoon of breast milk a day, she said, he would be receiving all the antibodies he needed.
A book written about publishing two years ago is now hopelessly out - of - date, and any advice given by someone whose first success in publishing was over five years ago should be taken with
at least a teaspoon of salt.
When pilling cats, ensure that the medication is followed by
at least a teaspoon of water or a favorite liquid (tuna water).
Not exact matches
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
Add 1 tablespoon
of basil, and
at least 1/4
teaspoon of red pepper flakes.
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.
Continuing from the previous review, I think next time I'd try
at least a whole
teaspoon of sesame seeds.
Stir in the remaining 2 tablespoons
of butter (and more if you want to make this dahl a little richer), lemon juice, garam masala and salt (I usually add
at least 1
teaspoon of sea salt).
I'm thinking if you added
at least 3/4
teaspoon of vanilla extract, you might be able to «drown» it out.
1 tablespoon olive oil 1 small yellow onion, small dice 1/2
teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for
at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable
of choice (see headnote) 4 cups chopped greens
of choice (roughly one bunch — I used a mixture
of lacinato kale and dandelion) 1
teaspoon red wine vinegar sea salt & ground black pepper, to taste
But, you can't just sprinkle on a teeny - tiny dash
of cinnamon, you need to get a «therapeutic» dosage —
at least 1/4
teaspoon or so — in order to really get the benefits.
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
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2
teaspoon ground cinnamon 1/4
teaspoon ground cloves 1/4
teaspoon ground ginger 1/4
teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch
of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for
at least 1 day or up to 2 weeks, inverting jar occasionally.
For the filling: Recipe adapted from Butterlust -3 medium peaches, sliced - 6 oz
of blackberries - 1 - 2 tablespoons honey - 1
teaspoon bourbon - 1/2
teaspoon ground cinnamon - 1
teaspoon vanilla - 1/4 cup almond meal - 1 egg beaten with 1
teaspoon water, for egg wash - 1
teaspoon honey mixed with 1
teaspoon bourbon, for brushing after baking What to do 1) prepare the pie dough
at least 2 hours ahead that way it has plenty
of time to chill.
Filling 1 cup fresh carrot juice 1/2 cup meat
of young Thai coconut 1/2 cup Brazil nut milk OR any other nut or coconut milk 1/2 cup raw agave syrup 1/2 cup coconut butter 1/4 cup date paste 1/2 tablespoon vanilla extract 1/2 tablespoon ground cinnamon 1
teaspoon ground ginger 1/4
teaspoon ground nutmeg 1/8
teaspoon ground cloves 1/2 cup Irish moss — soaked in hot water for
at least 10 minutes
Coriander Bread Thins 2 cups raw cashews — soaked overnight 1 cup meat
of fresh young Thai coconut 1/2 cup Irish moss — thoroughly washed and soaked in hot water for
at least 10 minutes 1 cup water from fresh young Thai coconut or purified water 1 tablespoon honey or another sweetener
of choice 3 garlic cloves — 2 whole, and 1 finely chopped 1 small chili — 1/2
of it finely chopped 2
teaspoons coriander seeds — ground 1
teaspoon cumin seeds — ground 1 1/4
teaspoon salt freshly ground black pepper 3/4 cup brown flax seeds — ground 1/8 cup ground almonds 1 cup chopped cilantro
Coconut - Cilantro Cream Cheese 1 cup meat
of fresh young Thai coconut 1/2 cup water
of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for
at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1
teaspoon salt 3 tablespoons water zest
of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs
of your choice — chopped
Place a small amount
of blue cheese inside each date (I try to get
at least a
teaspoon in) then wrap the stuffed date with bacon and secure with a toothpick.
2 cups
of dried chickpeas, soaked in water for
at least 5 hours 1 onion, chopped 5 carrots, chopped 6 celery stalks, chopped 1 Tablespoon ground turmeric 1 Tablespoon dried Herbes de Provence 1
teaspoon fennel 1
teaspoon red pepper flakes 1
teaspoon ground black pepper 1 — 2
teaspoons salt (optional) 1 pound organic...
At least 1/2
teaspoon of cinnamon is going into that dough.
1/2 cup raw cashews, soaked in water for
at least 1 hour, then rinsed and drained 1/4 apple, coarsely chopped 1
teaspoon ume plum vinegar (may sub with lemon juice or apple cider vinegar with a bit
of salt perhaps) water to thin to desired consistency (I used around 1/2 cup but start with less since it will be more saucy initially.
If you can use
at least 1/4
teaspoon of salt, that may be the best option for a reduced - salt version.
1 cup
of sunflower seeds (soaked for
at least four hours in 2 cups
of water, drained and rinsed) 1 cup
of water Juice
of 2 lemons 1/4 cup nutritional yeast 3 Tablespoons unsweetened dairy - free yogurt (optional) 3 Tablespoons unsweetened nondairy milk (more if you desire a thinner dressing) 2 Tablespoons apricot butter or fruit sweetened jam (optional) 2 Tablespoons miso (we use South River Chickpea or White Miso) 1 large clove garlic 1/2
teaspoon freshly ground pepper
* 1 1/4 pounds boneless, skinless fish fillets (any variety),
at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1
teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1
teaspoon ground cumin * 1/2
teaspoon sea salt * 1/4
teaspoon black pepper * 1/2
teaspoon cayenne pepper (I omitted this in favor
of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can
of organic «whole» coconut milk) * handful
of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)
Chili Chicken 500 grams boneless chicken, cut into bite size pieces1
teaspoon red chili powder1
teaspoon pepper powder1 / 4
teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th
of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2
teaspoon sugar3 / 4
teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for
at least 15 minutes.In a pan, heat a cup
of oil (or as required to deep fry) to medium high.
Add 1
of the following: 1
teaspoon flax seeds (high in fiber, Omega - 3's, and B vitamins) 1 Tablespoon hemp seeds (high in trace minerals, Omega - 3's and Omega 6 fatty acids) 1 Tablespoons chia seeds soaked in 1/4 cup
of water for
at least 10 minutes (Chia seeds are full
of fiber and Omega - 3's.
Chili Chicken Chili Chicken 500 grams boneless chicken, cut into bite size pieces1
teaspoon red chili powder1
teaspoon pepper powder1 / 4
teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th
of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2
teaspoon sugar3 / 4
teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for
at least 15 minutes.In a pan, heat a cup
of oil (or as required to deep fry) to medium high.
Add the almond milk, one
teaspoon sea salt (or salt to taste) and with the help
of a hand mixer (ideally a powerful one
of at least 450 watt) mix it all well until perfectly combined.
1 cup
of cashews — soaked in water for
at least 3 hours or overnight 2 tablespoons
of nutritional yeast The juice
of 1/2 lemon 1/2 cup
of unsweetened almond milk 1/2
teaspoon of salt A pinch
of black pepper
1 cup
of cashews — soaked in water for
at least 3 hours or overnight 1 small white onion or 1/2 a regular one — finely sliced 1 clove
of garlic — crushed 2 tablespoons
of nutritional yeast The juice
of 1/2 lemon 1/4 cup
of unsweetened almond milk 1/2
teaspoon of yellow mustard Salt & pepper About 5 - 8 asparagus spears - chopped into pieces 1 cup
of frozen peas
Put
at least 2 - 3
teaspoons of filling on each and spread out on tart, leaving a 1/4 inch edge on tart pastry.
Ingredients For the almond - thyme «cheese» (quantities for 1 cup) 1 cup peeled almonds, soaked in cold water for
at least 2 hours (in the fridge) juice
of 1/2 a lemon a pinch
of whole sea salt 1
teaspoon almond butter (from untoasted almonds) fresh chopped thyme, to taste For the pizza base 1 cup wholemeal wheat -LSB-...]
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
1/2 ounce dried shiitake mushrooms (5 to 8 caps) 1 1/2 cups boiling water 1 cake firm tofu (about 16 ounces) 12 ounces button mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable oil 1/2
teaspoon salt 1/8
teaspoon black pepper 3/4 cup Chinese sweet bean sauce (6 - ounce can) 3 tablespoons white or cider vinegar 1 pound linguine or Chinese wheat noodles Chinese chili paste (optional) Dark sesame oil (optional) 1 cup each
of at least 3
of the following toppings: - Grated carrots - Chopped tomatoes - Mung bean sprouts - Shredded cabbage - Peeled, seeded, and diced cucumbers - Sliced scallions
Add 4 ounces
of cream cheese into a bowl, dice 4 ounces
of smoked salmon, which is about 2 slices (the easiest way to dice up smoked salmon is to roll up each slice like a cigar, cut it right down the middle and then thinly slice it), then add the diced smoked salmon to the bowl with the cream cheese, next add 1/2
teaspoon of dried dill, 1/2
teaspoon of onion powder, season with freshly cracked black pepper and mix everything together until well mixed, cover with seran wrap and add to the fridge for
at least 15 minutes
(I use
at least 1/2
teaspoon of salt and quite a bit
of freshly ground pepper.)
Tip the crumbs into the base
of the prepared tin, then press them down firmly with the back
of a
teaspoon to make sure they stick together, then chill for
at least 30 minutes.
I added half a
teaspoon of vanilla to the mixture and they tasted just like french toast, or
at least the french toast egg layer, haha.
2 cups soaked cashews (soak for
at least 2 hours to soften and activate the nuts) 1 - 2
teaspoons vanilla powder 1 tablespoon coconut oil 1 - 2 tablespoons rice malt syrup or maple syrup Flesh
of 2 fresh coconuts 2 limes, juice + zest +1 extra for decoration (maybe more if you're using conventional limes)
Filling 2 cups meat
of fresh young Thai coconut 1 cup water
of fresh young Thai coconut 3/4 cup coconut oil — gently warmed in warm water or the dehydrator to soften 1/4 cup Irish moss — washed thoroughly and soaked in hot water for
at least 10 minutes 1 cup each raw macadamia and raw cashew nuts — soaked for 2 - 4 hours 2 tablespoons freshly squeezed lemon juice 2 tablespoons nutritional yeast 1 - 2
teaspoons salt about 6 tablespoons purified water 1 cup
of chopped olives
of your favourite kind (may I suggest Cerignola olives that come with pits and taste velvety) 1 cup
of chopped sun - dried tomatoes (this time I made an exception and used tomatoes preserved in olive oil instead
of the dry variety) 1 packed cup fresh basil leaves — or more to taste fresh red and yellow tomatoes for garnishing — optionalIn a high speed blender, combine the coconut meat, water and oil with the Irish moss until very smooth.
At least 4 hours ahead
of time or overnight, soak einkorn berries in enough filtered water to cover, with a
teaspoon of apple cider vinegar.
• 1 recipe Basic Masa (recipe follows) • 2 1/2 pounds boneless pork butt, trimmed
of excess fat • 6 cloves garlic, peeled • 1
teaspoon black peppercorns • 2 bay leaves • 1
teaspoon salt • 1 recipe New Mexico Red Chile Sauce (recipe follows) •
At least 36 softened corn husks, plus 36 strips for tying
Whisk together the heavy cream, cumin, nutmeg, 1/2
teaspoon of salt, and several substantial cracks
of black pepper (
at least 1/4
teaspoon).
This can be done by simply dissolving 2
teaspoons of salt in water and soaking nuts or seeds in this mixture
at room temperature for
at least seven hours or overnight.
While matcha has more
of the antioxidants, it costs
at least $ 1 per
teaspoon, which is the serving size.
I like to mix 1
teaspoon of sea salt with 8 ounces
of warm water and gargle for
at least 30 seconds.
2 cups
of dried chickpeas, soaked in water for
at least 5 hours 1 onion, chopped 5 carrots, chopped 6 celery stalks, chopped 1 Tablespoon ground turmeric 1 Tablespoon dried Herbes de Provence 1
teaspoon fennel 1
teaspoon red pepper flakes 1
teaspoon ground black pepper 1 — 2
teaspoons salt (optional) 1 pound organic...
For internal use mix
at least 1 or 2
teaspoons in 1 cup
of water and drink.