Ingredients 1/2 cup chopped dried figs 1/2 cup dried goji berries 1/2
cup dried prunes 1/2 cup Chinese red dates 1 oz shatavari root (tien men dong or asparagus root) 1 oz cured rehmannia (shu di huang) 1 oz astragalus root (huang qi) 1 oz American ginseng (xi yang shen) 2 quarts (4 liters) water 2 - 3 tbsp ghee 2 tbsp pippali powder 1 tsp cardamom powder 1 tsp cinnamon powder 1/2 tsp clove powder 1/4 tsp pink salt 1 cup organic molasses (approximately)
Not exact matches
I usually add a
cup of
dried fruit, such as raisins, or chopped dates,
prunes, or figs, as well as a
cup of chopped nuts, such as walnuts, pecans, or almonds.
1 1/2
cups dried fruit (choose one or more of the following: raisins, cherries, apricots, cranberries,
prunes)
1.5 pounds lamb stew meat, cut into 2 - inch chunks 3 cloves garlic, peeled and mashed 1/4
cup extra virgin olive oil 2 teaspoons ground cumin 1 1/2 teaspoons freshly grated ginger 1/2 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon juice 1
cup stock (beef or lamb) 2 small / medium potatoes, cut into bite - size pieces (substitute with carrots for GAPS) Grated rind of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2
cup pitted
prunes or
dried apricots, chopped Chopped cilantro for garnish (optional)
Ingredients 2 tbsp olive oil 3 large leeks (white and pale green parts only), cut into 1 - inch pieces (4
cups) 1 1/4
cups chopped celery 1 tablespoon minced garlic 2 Granny Smith apples, peeled and cut into 1 / 2 - inch cubes 10 ounces pitted
prunes, chopped into 1 / 2 - inch pieces 1/2
cup sherry or vermouth (or warm water to avoid alcohol) 6
cups (1 / 2 - inch) white bread cubes (soft Italian or French bread) 2 large eggs, beaten to blend 2 tsp crumbled
dried sage 1 tsp chopped thyme 1/2
cup chopped flat - leaf parsley Large pinch ground cloves Large pinch grated nutmeg 1
cup (+ / --RRB- either beef, chicken or vegetable stock Kosher salt to taste Freshly ground black pepper to taste
Ingredients 1 medium butternut squash (1 1/2 pounds) 2 medium shallots, finally chopped 1/3
cup shelled natural pistachios, coarsely chopped 3 large
prunes, coarsely chopped 2 tbsp preferred cooking oil 2 tsp mint (finely shredded fresh or
dried) 1 to 1 1/2 tbsp fresh lemon juice Kosher / coarse salt Cayenne pepper
1/2
cup gently packed
Prunes 1/3
cup Dried Apricots 1/4
cup Dried Cranberries (homemade or store - bought) 2/3
cup Walnuts 1 teaspoon Orange Zest 1/3
cup Agave or Raw Honey 1 teaspoon Pure Vanilla Extract 1/2 teaspoon Cinnamon 1/4 teaspoon Nutmeg 1/4 teaspoon Coriander 1/4 teaspoon Pink Sea Salt 1/4
cup Xylitol or Erythritol for rolling 1/2 teaspoon Flour or Cornstarch
chia seeds 1/2
cup dried fruit (chopped
prunes, craisins,
dried apricots, dates) 1/2
cup nuts (chopped walnuts, almonds)
Ingredients: 1/2
cup / 90g chopped
dried figs 1/2
cup / 90g chopped raisins 1/2
cup / 90g chopped
prunes / dates or apricots 1/2
cup / 90g ground flax seeds 1/2
cup / 65g chopped walnuts 1/2
cup / 65g chopped cashews 1/2
cup / 65g chopped almonds (soaked overnight — helps to release the enzymes and makes them softer) 1 1/2
cups / 145g gluten free rolled oats 2 Tbsp.
1
cup oats 3/4
cup almond flour 1/4
cup chickpea flour 2/3
cup brown rice flour 2 tablespoons arrowroot starch (cornstarch gets the job done too) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon allspice 1/2 black pepper 1/2 teaspoon sea salt 6
dried prunes 1 large carrot 1/2 green apple 2 very ripe bananas 2/3
cup buttermilk or plain yogurt zest of 1 orange 1/3
cup olive or melted coconut oil 3 eggs
for the tajine 1 large onion (230 g), chopped 2 big carrots (220 g), chopped 1 sweet potato (260 g), chopped 1/2
cup chopped pitted
prunes (78 g) 1/2
cup chopped
dried apricots (77 g) 2
cups vegetable stock (480 ml) 1 (15 oz) can diced roasted tomatoes 1/2 lemon, juiced chopped parsley and / or cilantro
You could also make compote from
dried prunes, by stewing a
cup of
prunes and a
cup of water, mix or mash, as desired.
Ingredients 18 whole pitted
prunes 1/2
cup dried currants 1
cup raisins 24
dried apricot halves 1/4
cup Bourbon 3 cooking apples, unpeeled, cored and chopped.
A half -
cup serving of
prunes contains 4.5 percent of the daily for iron, while the same size serving of
dried apricots supplies nearly 10 percent.