Sentences with phrase «couple pinches of sea salt»

for the socca pizza crust: 1 cup of chickpea flour 1 cup of water 3 tablespoons of extra virgin olive oil a couple pinches of sea salt freshly cracked black pepper a handful of chopped chives (optional) a couple tablespoons of ghee for the toppings: 6 - 8 squash blossoms, stems and pistol removed a few tablespoons of pesto (either homemade or store - bought) several dollops of goat's cheese, or your favorite non-dairy cheese

for the socca pizza crust: 1 cup of chickpea flour 1 cup of water 3 tablespoons of extra virgin olive oil a couple pinches of sea salt freshly cracked black pepper a handful of chopped chives (optional) a couple tablespoons of ghee for the toppings: 6 - 8 squash blossoms, stems and pistol removed a few tablespoons of pesto (either homemade or store - bought) several dollops of goat's cheese, or your favorite non-dairy cheese

Fill a large sauté pan with about 1/4 inch filtered water and a couple pinches of sea salt.

Not exact matches

Also, I always add a couple of pinches of sea salt.

4 to 6 big handfuls of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2 teaspoons fine - grain sea salt 1 medium orange, zest and juice 1 shallot, chopped 1/3 cup Parmesan, freshly shredded 1 tablespoon white wine vinegar 1/2 cup good quality olive oil a couple big pinches of salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumbled

2 cups cabbage, finely shredded 1 cup leeks, well washed and chopped (see head notes) 2/3 cup whole wheat pastry flour (or apf flour) a couple pinches of fine grain sea salt 2 eggs, beaten 1 + tablespoon olive oil

To plate, I recommend heating up a couple grain - free tortillas (or corn, if you tolerate them), layering with a scoop of Chunky Mexican Coleslaw, adding a few pieces of blackened fish, and then topping with fresh cilantro, jalapeno (if you like), maybe a sprinkle of fresh lime, and just a small pinch of sea salt.

4 ounces extra-firm tofu cut into tiny - inch cubes (see photo) a couple pinches of fine - grain sea salt a couple splashes of olive oil 2 medium cloves garlic, minced a scant tablespoon of maple syrup 1/3 cup pine nuts, toasted and chopped

At the end, it still needed a little something, so I added a few pinches of fine sea salt and a couple of shakes of cinnamon.

Ingredients for the batter: 1/2 cup soaked cashews (soak in water for a couple of hours) Juice of 1 lemon 1/8 cup melted coconut oil 1/4 cup coconut milk 1/8 cup maple syrup 1tbsp peanut butter 2tbsp powdered peanut butter 4 tbsp peanut flour 1 scant scoop pea protein powder pinch sea salt 15g dried strawberries (chopped) 15g sugar free choc chips 10 drops vanilla flav drops (or vanilla extract) 5 drops toffee flav drops (optional)

1/2 teaspoon celtic sea salt and then we also have been adding a couple pinches of cayenne powder, and 1 - 2 cups of thawed red or purple berries, strawberries, cranberries, or a drained 16 Oz can of unsweetened cherries.

Drizzle on a little olive oil, the lime juice and a couple pinches of fleur de sel (or sea salt).

INGREDIENTS for the labneh: 1 cup of 2 % pain greek yogurt 1 tablespoon of honey 1/2 teaspoon of maldon sea salt or kosher salt for the crust: 1 cup of all - purpose white flour (plus a couple of tablespoons to roll out the dough) 1/2 cup of buckwheat flour 1/2 teaspoon of sea salt 1/2 cup (typically one stick) of very cold sliced butter 1/2 cup of water with ice for the apple filling: 3 apples, cored, halved, and thinly sliced 2 tablespoons of coconut palm sugar (or regular white sugar) a pinch of sea salt 1/2 teaspoon of cinnamon 1 tablespoon of pistachios, roughly chopped 5 - 6 sage leaves, roughly chopped

In a large pot, start by heating up your pasta water and a couple of good sea salt pinches.

1 large zucchini, cut into 3 / 4 - inch thick coins 1/4 cup extra-virgin olive oil couple pinches of fine grain sea salt

for the filling 1/2 small yellow onion — diced 1 inch piece of fresh ginger root — peeled and minced couple sprigs fresh thyme — optional 1/8 rutabaga — peeled and diced pinch of sea salt freshly ground black pepper — optional 1 ripe but firm pear — cored and diced coconut sugar for sprinkling

Another breakfast favorite is 1/2 cup of plain Greek yogurt and a serving of my Simple Homemade Granola, topped with a few blueberries and raspberries, or plain oatmeal with a couple of scrambled egg whites on top, 1 teaspoon of pure maple syrup, and a pinch of sea salt — don't knock it» till you try it!

The Filling: 5 medium avocados 1/2 cup organic full - fat coconut milk 20 key limes, zested and juiced (should get almost 3/4 cup of lime juice and a couple Tbsps of lime zest from the limes, depends on their size) 1 tsp pure liquid stevia 1 Tbsp vanilla extract pinch of sea salt to enrich flavors

The «standard» broth fix - ins are a few stalks of celery, a couple carrots, onion, a few pinches of sea salt, 8 - 10 black peppercorns, and a couple bay leaves.

In a bowl, toss peeled, thinly sliced beets with 1 T coconut oil, sea salt, pepper, 1 teaspoon of Green Dream + a couple pinches of turmeric.

1/3 cup pumpkin puree 1/3 cup coconut - based yogurt 2/3 cup unsweetened almond / coconut or other non-dairy milk 1 teaspoon lemon juice 1 1/2 teaspoons maple syrup (or a soft date) 1 frozen banana 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/2 teaspoon minced fresh ginger couple drops of vanilla extract tiny pinch of sea salt

3 cups dried, unsweetened coconut flakes 2 tbsp chia seeds 1 cup cocoa powder (I used raw cacao, but any type would be fine) 1/2 cup almond meal 1/2 tsp fine sea salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground cardamom tiniest pinch of ground cloves couple twists of black pepper 1/4 cup water 3/4 cup maple syrup 1/3 cup extra virgin coconut oil, lightly warmed to liquify 1 tbsp vanilla extract

1/4 cup olive oil (I used a chilli - infused one to give the salad a bit of a kick) 1/4 cup lemon juice 1 tsp honey 2 cloves garlic, crushed a couple of grinds of sea salt Pinch cracked black pepper

TM: Take a bread boule — fresh or frozen — slice it halfway down, drizzle it with lots of good quality olive oil, some dried rosemary and a couple of pinches of Maldon sea salt, wrap it in tin foil and warm it in the oven for 15 minutes.