Squeeze the lemons and add to the juice and peels to
the bowl along with the spices.
Not exact matches
Scoop the solidified coconut milk off the top and add to a
bowl along with the molasses and
spices.
Add the chopped raw vegetables to the
bowl of greens,
along with the cooled sweet potatoes,
spiced pasta, and the chickpeas.
Spread out in one layer on parchment lined baking sheet and bake at 350º for approximately 8 minutes or until nuts are lightly browned and coating has hardened / Remove from oven and toss piping hot hazelnuts into a large
bowl along with any sugary goop leftover from the sauce pan / Add the 1 teaspoon of reserved
spices and mix it all thoroughly again / Pop back into the oven for two more minutes, remove from oven, cool and store in airtight containers / They keep well for up to two weeks, or let the munchies begin sooner rather than later.
In a medium
bowl, mix the almond and coconut flours together,
along with the baking powder, salt, pumpkin pie
spice, and cinnamon.
Place the sweet potatoes in a
bowl (if soaking make sure they are patted dry) and add all the
spices along with the oil.
Toss together the minced garlic and
spices in a small
bowl along with a little extra olive oil.
In a separate
bowl, coat the coconut flakes in the Cajun
spice mix and the rest of the coconut aminos, place into a non-stick pan
along with the sliced tofu, until the flakes start to brown and crisp up slightly.
Tip the onion and garlic into a large
bowl along with the rice, nuts, raisins, lemon zest and juice, herbs and
spices.
Can be slipped into the
bowl along with your dog's regular food to add a
spice and extra protein to its diet.