Add the vanilla bean seeds (or vanilla
bean powder if you have it) and mix until well combined.
vanilla extract (or real vanilla
bean powder if you can afford it) 1/4 tsp.
Add the vanilla bean seeds (or vanilla
bean powder if you have it) and mix until well combined.
Not exact matches
You inspired me to add more chickpeas, lentils,
beans, nuts and even hemp
powder to my diet — not knowing
if that's enough.
Pudding 4 1/2 cups macadamia nuts — preferably soaked and dehydrated 4 1/2 tablespoons coconut butter 6 grams or about 3/4 cup Irish moss — soaked in hot water for 10 or more minutes and drained 3/4 cup raw agave syrup or more
if you like sweeter 1 1/4 cup sliced banana 2 1/4 cups coconut milk — see panna cotta recipe 3 teaspoons vanilla extract 1 1/2 vanilla
bean — seeds matcha
powder — to taste
2 large onions Oil for frying — I use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or
powder 1/2 tsp coriander
powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black
beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled
beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour
if you are gluten free
If using vanilla extract you can add it in the initial blend, but if you're using vanilla bean seeds or powder, you'll want to add at the end and just mix through to keep the lovely brown flecks throughou
If using vanilla extract you can add it in the initial blend, but
if you're using vanilla bean seeds or powder, you'll want to add at the end and just mix through to keep the lovely brown flecks throughou
if you're using vanilla
bean seeds or
powder, you'll want to add at the end and just mix through to keep the lovely brown flecks throughout.
For example,
if you were making Mexican - inspired rice and
beans, you could use olive oil instead of coconut oil, skip the ginger, and add cumin and / or chili
powder.
1 cup of cannellini
beans (soaked, cooked + drain, or organic, low sodium canned) 1 cup of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful of cilantro, roughly chopped 1/4 teaspoon of garlic
powder a pinch or two of cayenne 1/2 teaspoon of chili
powder 2 teaspoons of tamari (or low sodium soy sauce,
if you prefer) 1/4 teaspoon of salt fresh ground pepper 1/2 teaspoon of baking
powder 2 eggs, lightly beaten
Make the coffee pastry cream: place espresso
powder (or you could use whole
beans,
if you don't like the grains) and milk over medium heat.
I'm not sure
if it was the switch from vanilla extract to vanilla
bean powder or the addition of the macadamia nut flour to my regular recipe, but getting rave reviews from my family makes this a winner (they are not always so generous on compliments).
Place the drained
beans, eggs, cacao
powder, 2⁄3 cup of the maple syrup, the vanilla extract, and coffee extract,
if using, into a food processor with a pinch of salt.
If using unseasoned black
beans, drain and jazz them up with ⅛ teaspoon salt, 1/2 teaspoon cumin and 1/2 teaspoon chili
powder.
Season the
bean mixture with garlic
powder, garlic, salt, pepper, olive oil, vinegar, lime juice and jalapeño,
if using.
4 med beets, quartered 4 c mung
bean sprouts 2 c onions, sautéed 1 Tbsp chili
powder 2 tsp curry
powder Juice of 2 limes Handful of cilantro, chopped A little flour,
if needed
If I were in a pinch though, I'd heat up some quinoa, black
beans, and tofu, season with olive oil and chili
powder, and make a salad or steam some veggies on the side.
1 tsp neutral oil (olive oil or refined coconut oil) 1 package of extra firm tofu, drained and crumbled (no need to press) 3 shallots diced or 1/4 cup of a yellow onion, diced 2 - 3 cloves of garlic, minced 1 small zucchini, cubed or 1/3 of a medium zucchini 1 small bell pepper or 1/2 of a large, diced 1 cup of black
beans, drained and rinsed 1/2 jalapeno, diced (seeded for less heat
if you prefer) 1/2 tsp of turmeric
powder 1/3 tsp of smoked paprika 1/4 tsp chili
powder 1 tbl of water
Ingredients 6 ounces bacon, chopped (or more,
if you are prone to snacking) 2 medium red onions, finely chopped (1/3 cup reserved for garnish) 3 pounds ground beef 2 jalapenos, ribs and seeds removed, finely chopped 3 cloves garlic, finely chopped 3 tbsp chili
powder (i used ground ancho chile) 2 tbsp cumin 1 tsp oregano 3 tsp salt One 28 ounce can diced fire roasted tomatoes 2 cups beef broth (plus more
if needed) 2 15 - ounce can kidney or pinto
beans (or one of each), drained and rinsed 1 lime, juiced Cilantro (optional) Shredded cheddar cheese for garnish
100 g CHOC Chick Raw Cacao Butter 6 tbsp CHOC Chick Raw Cacao
Powder 3 - 4 tsp CHOC Chick Sweet Freedom, agave syrup, honey or maple syrup (to taste) 1/2 tsp cayenne pepper chili powder (taste and add a little more if required) 1/2 tsp vanilla bean e
Powder 3 - 4 tsp CHOC Chick Sweet Freedom, agave syrup, honey or maple syrup (to taste) 1/2 tsp cayenne pepper chili
powder (taste and add a little more if required) 1/2 tsp vanilla bean e
powder (taste and add a little more
if required) 1/2 tsp vanilla
bean extract
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili
powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium black
beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds, toasted and chopped 1/3 cup sunflower seed, toasted 1 1/2 cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot
if frying: flour for dredging olive oil or canola oil for frying
Extra Virgin Olive Oil 1 Yellow Onion, finely chopped, divided — Sea Salt 2 cloves Garlic 1/2 tsp Paprika 1/4 tsp Ground Cumin 1/4 tsp Chili
Powder — Black Pepper, freshly ground 1 1/2 cups Canned or Cooked Pinto
Beans 2 Jalapeño Peppers, chopped, seeds removed
if you don't want the heat 2 Plum Tomatoes, finely chopped 1/4 bunch Fresh Cilantro, chopped 1/2 Lime, juiced 8 Eggs, beaten 2 tbsp Unsalted Butter 8 Soft Corn or Flour Tortillas, our favorite are the Hand Made Style by La Tortilla Factory Optional: Shredded cheese or queso fresco would be a delicious addition.
You take a can of black
beans and put it in the blender with about a tablespoon of canned tomatoes or salsa (
if you have them; both optional), about 1/2 teaspoon of chili
powder, and a sprinkling of cumin.
1 cup 2 % Greek yogurt, plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla
bean paste (or extract, but paste is preferable) zest of 3 blood oranges (can reduce slightly
if you use more juice) 1 vanilla
bean, scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2 teaspoons baking
powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling on top (optional)
What's in it: 1 medium head cauliflower, broken or chopped into bite - size pieces 1/2 cup garbanzo
bean flour (or any flour you have) 1/2 cup water 1 teaspoon garlic
powder 1/2 teaspoon salt 1/4 teaspoon red pepper flakes (optional) 1 teaspoon honey (optional,
if you like a slightly sweet wing) 1 tablespoon butter (or olive oil
if you want it to be vegan) 2/3 cup hot sauce
I like that there is nothing else but vanilla
bean powder in the product and it is much finer ground than I would be able to obtain
if I bought vanilla
beans and tried to grind them myself.
But I got lured in by the fact that this recipe called for non-standard ingredients like vanilla
bean and coconut oil, and I already had both of them on hand; I've come a long way from the days when I had to check to see
if I had baking
powder before I made anything.
Place the almonds, cacao
powder, salt and vanilla
bean powder in the bowl of a food processor (
if using liquid vanilla extract, don't add it yet, but save it to add with the stevia instead).
3 corn tortillas 1 can refried
beans (pinto or black) or 2 cups homemade 7 oz green salsa 6 oz cooked turkey (sub peppers
if vegetarian, can always use pork, beef or chorizo) 1/2 tsp Expote 1/2 tsp Chipotle
Powder (use less if you don't like spicy hot foods) 1/2 tsp Aleppo chili powder (can -LS
Powder (use less
if you don't like spicy hot foods) 1/2 tsp Aleppo chili
powder (can -LS
powder (can -LSB-...]
Remove from the heat and stir in the vanilla extract, vanilla
bean powder, and lemon juice (
if using).
1/4 cup of sunflower seeds (soaked for an hour) 1/4 cup of pumpkin seeds (soaked for an hour) 1/3 cup of oats 5 dates 1 tbsp of gogi berries 1 tsp of maca
powder 1 tsp of unsweetened, shredded coconut 1 tbsp of coconut water 1 tbsp of protein
powder 1 tsp of vanilla extract (
if you have vanilla
beans, even better!)
If you can't find vanilla
powder, substitute for either vanilla extract or the inside of a real vanilla
bean.
If you have peaches sitting around, they make for an equally delicious topping (especially when tossed with a bit of vanilla
bean powder).
Once melted, add the raw cacao
powder, vanilla
bean and Fruit Syrup and mix well with a metal balloon whisk (taste the mix and add more sweetener
if required).
The second: use vanilla — vanilla
bean, vanilla extract, even vanilla paste or vanilla
powder if you want.
1 cup whole wheat white flour 1/2 cup wheat germ 1/2 tablespoon baking
powder 1/2 teaspoon sea salt 1/4 cup unsalted butter, softened 1/2 cup (scant) cane sugar 1/2 tablespoon clementine zest 1 egg 1/3 cup freshly squeezed clementine juice 1/2 cup 1 % milk 1/2 tablespoon vanilla
bean paste turbinado sugar for sprinkling on top,
if desired
envelope unflavored
powdered gelatin (2-1/4 teaspoons) * 1-3/4 cups heavy cream (I used organic cream) * 3/4 cup whole milk (I used raw milk) * 1/4 cup plus 2 tablespoons packed dark brown sugar, organic
if possible * 1 teaspoon fine sea salt * 1 teaspoon pure vanilla extract (I used the seeds from 1/2 vanilla
bean instead) * 1 teaspoon ground cinnamon * 3/4 cup canned pure pumpkin purée, organic
if possible
ingredients SAUCE: 1/4 cup cilantro (chopped) 2 tablespoons olive oil 3 tablespoons mayonnaise 1 head garlic (peeled, roasted) BURGERS: 3 and 3/4 cup red kidney
beans (drained, rinsed) 3 tablespoons olive oil (divided) 1 teaspoon garlic (peeled, minced) 1 shallot (peeled, finely diced) 1 cup green bell pepper (stemmed, seeded, finely chopped) 2 teaspoons chili
powder 1/4 teaspoon cayenne 1 large egg (beaten) 1/2 cup bread crumbs 4 slices Monterey Jack cheese TO ASSEMBLE: 1 tablespoon olive oil (divided, plus more
if needed) 4 whole wheat burger buns 1 head green lettuce (leaves picked) 1 red onion (peeled, thinly shaved) 1 avocado (peeled, pitted, thinly sliced)
Is there such a thing as
bean protein
powders,
if not, why hasn't someone come up with that yet?
1 small sweet potato, 2 cups shredded 1 (15 oz) can black
beans, rinsed + drained 1/2 cup oats, gluten - free
if needed 1/2 cup cooked quinoa 1 cup roughly chopped onion 2 - 3 garlic cloves Juice + zest of 1 lime 2 tablespoons flaxseed meal 4 tablespoons water 2 teaspoons chili
powder 1/2 teaspoon cumin 1/2 teaspoon coriander 1/4 teaspoon cayenne For serving: burger buns, tomato, avocado, sprouts, etc..
Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup diced sweet onion (about 1/2 large) 1 jalapeno, seeded
if preferred and diced 1 large sweet potato (350 g), peeled and chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp chili
powder 1/2 tsp ground coriander 6 cups vegetable broth 1.5 cups cooked black
beans (one (15 - oz) can rinsed and drained) fine grain sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit more) 1/4 tsp cayenne pepper (or red pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion
A simple hemp protein
powder will leave you with a more chocolatey taste, where as a vanilla based one will overpower it a bit — make sure to leave out the ground vanilla
beans if using a flavored
powder.
NOTES: I made mine using my homemade chocolate method,
if you'd like to too here it is: melt 1 cup of raw cacao butter in the double boiler; remove from the heat and add 1/2 cup of coconut sugar plus 1/4 teaspoon ground vanilla
bean; whisk well and add 1 cup raw cacao
powder.
Use a slotted spoon (to avoid adding extra water) to add the
beans to the vegetables and rice, sprinkle on the remaining teaspoon of chili
powder and 1/2 teaspoon of cumin, and grind more sea salt and black pepper on top
if desired.
If you don't have any vanilla
bean powder on hand, fear not!
If you feel like this isn't quite sweet enough for you, feel free to add a tiny pinch of vanilla
powder (ground vanilla
beans) which is also compliant.
Pumpkin and Black Bean Soup 4 - 6 servings Cook 20 min 5 min prep 2 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned vegetable stock 1 (14 1/2 ounce) can diced tomatoes with juice 1 (15 ounce) can black
beans, drained and rinsed 2 (15 ounce) cans pumpkin puree 1 cup corn, frozen or canned (drain and rinse
if canned) 1 cup heavy cream or milk 1 tablespoon curry
powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (eyeball it in the palm of your hand) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish
Ingredients: 2 tablespoons extra-virgin olive oil (1 turn of the pan) 1 medium onion, finely chopped 3 cups canned vegetable stock, found on soup aisle (I use a few cups of water and a few teaspoons of vegetarian chicken base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black
beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse
if canned) 1 cup heavy cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon curry
powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish
One Chopped Red Bell Pepper One Chopped Green Bell Pepper One Chopped Yellow Bell Pepper One Hot Pepper (Jalapeno) One can black
beans (drained) One can pinto (great
if you can find them already in chili sauce)-- drained Tempeh (cut into cubes) One large can of whole tomatoes (I used chopped tomatoes) One small can of tomato paste — for thickness (I only added a few spoonfuls) Chili
Powder --(I used a teaspoon) Cayenne Pepper --(I used a couple shakes)
If you just want to get your whole
beans into
powder form as fast as possible, you'll have no problems with the Quiseen grinder!
If your workouts are nothing less than brutal and you hit the gym more than 4 times per week, you should strive to consume around 1.5 grams of protein per pound of bodyweight, while making sure to include as many different high - quality protein sources as possible, such as grass - feed beef, wild fish, dairy products, eggs and
beans, and always have your protein
powder with you.