1 1/2 cups sliced okra rounds 1 jalapeno, minced 1/2 cup diced red pepper 1 clove garlic, minced 1 cup yellow cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 1 egg 1/2 cup water Salt and pepper 1/4
cup oil for frying (coconut, canola, etc.) 1/2 cup Cabot Plain Greek Yogurt Juice of 1 lime 2 tablespoons chopped cilantro
3/4 cup potato starch 1 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon paprika 1/4 teaspoon ground coriander 1/4 teaspoon black pepper 2 1/2 — 3
cups oil for frying (light olive, avocado or coconut)
Not exact matches
You prepare a table
for me under the eyes of my enemies; you anoint my head with
oil; my
cup brims over.
2 tablespoons butter 2 tablespoons vegetable
oil 1/4 pound bacon, chopped 1 onion, chopped 1 bell pepper, seeds and stem removed, chopped 2 tomatoes, chopped 2 cloves garlic, minced 1 pound calabaza, peeled and diced 2 tablespoons Ceylon Dark Curry Powder, recipe here 1/4 teaspoon ground cloves 1/2
cup water 2
cups half and half Chopped Italian parsley
for garnish
for the tomato sauce (makes about 2
cups) 1/2 tablespoon olive
oil 1 - 2 garlic cloves — minced 1/2 teaspoon dried oregano about 1 lb diced plum tomatoes 1/2 teaspoon coconut sugar pinch red pepper flakes sea salt and freshly ground black pepper
Yogurt Cream 1
cup macadamia nuts - soaked overnight 1
cup cashews — soaked overnight 2 tablespoons light agave syrup 1/2
cup water 2 tablespoons vanilla extract 2 tablespoons raw honey zest of 2 lemons 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast pinch of salt 8 tablespoons Bio-k acidophilus 1
cup coconut
oil 2 tablespoons sunflower lecithin (optional)-- really good
for you
Made it tonight, minus the squash, as the salad it's self is enough
for me, and reduced the 1/4
cup if
oil to a table spoon and replaced the rest with water, mmm so yummy thank you..
Wet ingredients 160 ml / 2/3
cup plain unsweetened yogurt or plant yogurt 80 ml / 1/3
cup coconut
oil, butter or olive
oil 10 fresh soft dates, pitted and mashed 3 large eggs (or 3 tbsp chia seeds mixed with 9 tbsp water) 1/2
cup / 120 ml apple sauce, unsweetened (see below
for instructions hot to make your own) 3 organic apples
Warm a wide cast iron skillet over medium heat; add about 1 teaspoon coconut
oil and spoon in 1/4
cup batter
for each pancake.
Filling 1/3
cup virgin coconut
oil 1/3
cup agave syrup (nectar) 2
cups raw cashews, soaked
for at least 2 hours and up to 8 hours Zest and juice of 1 large lemon Zest and juice of 1 orange 2 tsp.
Hi Janna, I usually use a regular sized coffee
cup to measure my recipes which worked out to be the same as 100 ml
for the olive
oil.
for the crust (gluten free and vegan)(makes one large pizza crust) 1/3
cup plus 4 tablespoon almond milk — divided 1/2 teaspoon coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4
cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2
cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive
oil, plus more
for brushing the blossoms 1 small zucchini — finely shredded (optional)
2 tablespoons butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2
cups cooked whole kernel corn 1 teaspoon dried oregano 1/3
cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted and peeled, stems left on Flour
for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon salt Vegetable
oil for frying
Ant Hill Cake Dough Crumbles 2
cups quinoa flakes 1
cup any gluten free flour of choice — quinoa, millet, amaranth 1/2
cup coconut flour 1 1/2
cups pecans or walnuts seeds of 1 vanilla bean 1/4
cup honey 1/2
cup coconut
oil pinch of sea salt 4 tablespoons poppy seeds, plus more
for sprinkling
for the filling 1 tablespoon olive
oil 1 - 2 shallots or 1 small yellow onion — diced 1 - inch piece fresh ginger root — peeled and minced 1 - 2 garlic clove — minced about 10 asparagus spears — diced 2 handfuls snow peas 1
cup green peas — fresh or frozen and thawed sea salt to taste 1/2 lemon — juice handful of fresh basil — torn, optional
for the crust 2 1/2
cups sunflower seeds 2 tablespoons hemp seeds — optional 12 fresh medjool dates — pitted 2 tablespoons coconut
oil 1/2 teaspoon sea salt
2
cups dried mung beans, soaked in water
for 8 - 12 hours 1 tbsp coconut
oil, ghee or olive
oil 1 onion, finely chopped 4 garlic cloves, finely chopped 1 tsp ground cumin 400 g frozen spinach, thawed 6
cups water 1 tsp sea salt 1 x 400 ml can full fat coconut milk
4
cups Oat Flour 1
cup Maple Syrup Powder 1/2 teaspoon Sea Salt 1/2
cup Coconut
Oil 1/2
cup Date Paste 2 tablespoons Vanilla Extract 3 tablespoons Filtered Water 1 1/2
cup Raisins (plumped in warm water
for 30 minutes and drained)
4 ounces fresh coconut, grated Vegetable
oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6
cups coconut milk, recipe here
Raw Onion Bread 1/2 lb yellow onions — sliced 1
cup raw sunflower seeds — soaked
for 1 hour 1/4
cup nama shoyu 1/4
cup olive
oil 1
cup flax seeds — ground in a coffee grinder
Panna Cotta (adapted from Living Raw Food) 4
cups coconut milk (see below) 1/2
cup Irish moss — thoroughly rinsed and soaked in hot water
for at least 10 minutes 1
cup meat of fresh young coconut 1/2
cup raw agave syrup OR another sweetener of choice seeds from 2 vanilla beans 1/2
cup coconut
oil
for the dough 1
cup whole spelt flour or sprouted spelt flour (I use this amazing sprouted spelt) 2
cups light spelt flour 1 teaspoon sea salt 3 tablespoons coconut or olive
oil 1 1/4
cups boiling water
1 yellow wax hot pepper, seeds and stem removed, chopped 6 cloves garlic 2
cups split pea flour 1
cup water 1 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme 1 teaspoon commercial West Indian masala 1 teaspoon baking powder Soy or canola
oil for frying (about 1 inch deep in a frying pan)
1/4
cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4
cup dark chopped chocolate — chilled 1
cup dried figs — stems removed and soaked
for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4
cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut
oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch of salt 1.
Vanilla Cream Filling 1 1/2
cups cashews — soaked
for 4 hours 1/2
cup meat of fresh young Thai coconut 1/2
cup almond milk — homemade if possible seeds of 1vanilla bean 1/2
cup light agave syrup 1/2
cup coconut
oil
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
Pastry and Assembly: 2
cups flour Pinch of salt 1/2 teaspoon baking powder 1 tablespoon butter 1 egg, beaten slightly Water Vegetable
oil for deep - frying
1/2
cup / 85 g uncooked quinoa, soaked
for 12 to 24 hours in 1
cup filtered water 1/2
cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4
cup / 60 g unsweetened desiccated coconut 1
cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4
cup filtered water
for 15 minutes 2 tbsp melted extra virgin coconut
oil (more
for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon
First place one
cup each of the almonds, pumpkin seeds, ground flaxseed and sunflowers seeds in a food processor and blend
for a minute or so until smooth, then transfer the mix to a bowl and stir in the remaining half a
cup each of pumpkin seeds and sunflower seeds along with the salt, coconut
oil and water.
1 tablespoon unsalted butter 1 tablespoon olive
oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2
cups low - sodium chicken or vegetable broth 2
cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1
cup brined green olives (Aida recommended Cerignola) Steamed couscous,
for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped,
for garnish Toasted slivered almonds,
for garnish Plain yogurt,
for garnish Hot sauce of your choice (
for serving)
1/4
cup (56 g) unsalted organic grass - fed butter, slightly softened (or clarified butter or coconut
oil for strict paleo)
For the vinaigrette: 1/4
cup grapeseed
oil Juice of 2 lemons 1 tablespoon Dijon mustard 1/4 teaspoon cayenne pepper, or to taste Pinch of dried oregano Salt and pepper to taste
dried oregano (or other herb of choice - basil or italian season blend are also yummy)
oil for cooking
for coating: 1/2
cup seasoned breadcrumbs 1/2
cup ground flax meal
For example, if your recipe calls for 1/2 cup of butter, you would use 1/2 cup coconut o
For example, if your recipe calls
for 1/2 cup of butter, you would use 1/2 cup coconut o
for 1/2
cup of butter, you would use 1/2
cup coconut
oil.
1⁄2
cup [75g] buckwheat flour 1⁄4
cup [35g] brown rice flour (or chickpea flour) 1⁄4
cup [35g] chickpea flour (or more rice flour) 1 tablespoon melted coconut
oil (optional, can use other
oil of choice) 1⁄2
cup [120 ml] canned coconut milk * (or other non-dairy milk, see note) 1 1/4
cup [300 ml] water * (see note) 2 teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1 pinch salt
oil,
for pan frying
I usually increase the
oil to 1/2
cup,
for additional moisture.
But if you really want to make it free of refined sugar, you can omit the Oreo - based crust and use the following recipe
for a 9 - inch fluted tart pan: 1 1/2
cups almond flour, 1/3
cup unsweetened cocoa powder, 1/4
cup raw agave syrup or coconut sugar, 3 tablespoons coconut
oil, and 1/4 tsp sea salt.
Roughly 1/2
cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3
cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame
oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive
oil - enough
for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)
2 lbs yukon gold potatoes, cut into 1 inch chunks Olive
oil for drizzling 2 fennel bulbs (reserve the fronds)(those are the frilly green leaves) 1 large onion, peeled and cut into 1/2 inch slices 1 teaspoon salt, divided Fresh black pepper 2
cups warm vegetable broth 2
cups unsweetened warm soy or almond milk
1 dozen eggs, hard boiled and cooled in ice water 1
cup mayonnaise 2 teaspoons truffles in
oil salt and pepper 1/2
cup chopped fresh chives (reserve a bit
for garnish)
• 1 1/2 pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black pepper • 1/4 teaspoon onion powder • 4 tablespoons all - purpose flour, divided use • Olive
oil • 2 onions, quartered and thinly sliced • 10 ounces white mushrooms, sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4
cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved
for dipping • 4 slices provolone cheese
For the tarragon - infused
oil: Gather about 1/3
cup of tarragon leaves.
2
cups cooked chickpeas 5 tbsp tahini 1 tsp sea salt 1/3
cup lemon juice (1 1/2 — 2 lemons) 2 - 3 cloves garlic 3 tbsp extra virgin olive
oil 1/4
cup water or cooking liquid chopped parsley and paprika
for garnish
1 tablespoon coconut
oil 1/8
cup cocoa powder 1/4
cup whey protein concentrate (unflavored) 1 tablespoon coconut flour 1/8
cup goji berries 1/8
cup almond milk (or coconut, hemp, or rice milk) 1/2 tbsp Myprotein toffee flavodrops (see Note 1 below
for subs)
2 teaspoons olive
oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4
cups vegetable broth, divided 1/2 teaspoon salt Big pinch dried thyme Lots of fresh black pepper 1 tablespoon arrowroot or cornstarch 1
cup loosely packed basil leaves, plus a little extra
for garnish
for the cake: 3 overripe bananas, mashed 3/4
cup granulated sugar 1/2 C light brown sugar 1/2 C vegetable
oil 2 eggs, at room temp 1/2 C sour cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher salt
for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees.
for the lentils: a few tablespoons of olive
oil 2 carrots, diced 2 celery stalks, diced 1/2 onion, diced 2 - 3 cloves of garlic, minced 2
cups of black lentils, rinsed 3 - 4
cups (plus you might need another
cup or two) of homemade vegetable broth (optional - you may want to add a bay leaf, or a sprig of rosemary, depending on how flavorful your broth is)
For the arepas: 7 1/2 cups lukewarm water 2 tablespoons salt Pinch of sugar 6 cups pre-cooked white cornmeal, or harina pan Vegetable oil for pan fry
For the arepas: 7 1/2
cups lukewarm water 2 tablespoons salt Pinch of sugar 6
cups pre-cooked white cornmeal, or harina pan Vegetable
oil for pan fry
for pan frying
Ingredients 1 pie crust (I used this one, with Spectrum vegetable shortening substituted
for the butter) 1 1/2 ounces bittersweet chocolate 1/4
cup light corn syrup 2 teaspoons neutral
oil, like safflower 3/4
cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2
cups toasted pecan halves
for the cupcakes: 1 box (18.25 oz) yellow cake mix 1/2
cup buttermilk 1/2
cup molasses 1/3
cup vegetable
oil 4 large eggs 1-1/2 tsp ground ginger 1/2 tsp cinnamon 1/4 tsp nutmeg