Use a 1/4 measuring
cup oiled with coconut oil to form biscuit shapes.
Not exact matches
King David writes in Psalm 23 «You prepare a table before me in the presence of my enemies; you anoint my head
with oil; my
cup overflows.»
You prepare a table for me under the eyes of my enemies; you anoint my head
with oil; my
cup brims over.
Thou preparest a table before me in the presence of mine enemies: thou anointest my head
with oil; my
cup runneth over.
Chocolate Layer Cakes
with Black Cherry and Orange Chocolate layers 3
cups nut or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut flakes 1/2
cup coconut
oil 1
cup sprouted pecan butter or almond butter 3/4
cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2
cup almond flour 1 1/2
cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)
With the blender still running on low add in 1/4
cup olive
oil.
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
4 avocados, just turning soft, not fully ripe 1 medium mango, cut into 1 / 2 - inch cubes 1/2 pound strawberries, cut into 1 / 2 - inch cubes 1 tablespoon balsamic vinegar 1/3
cup orange juice 2 tablespoons lemon juice 1/4
cup honey mixed
with 1/4
cup olive
oil
Add flour, salt and olive
oil to the bowl together
with 1 1/4
cups cups of water.
1/2
cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed
with a knife 6
cups water sea salt — to taste 2 tablespoons neutral coconut
oil or ghee — divided 1
cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive
oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
1 small onion, chopped 1 garlic clove, minced 1 tablespoon vegetable
oil 1 to 1 1/2
cups chopped green New Mexico chile, roasted and peeled 1 small tomato, peeled and chopped 2 to 3
cups chicken broth 1/4 teaspoon ground cumin 2 tablespoons cornstarch mixed
with 3 tablespoons water
Smooth Vegetable Gazpacho
with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1
cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive
oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
In a blender or food processor, puree the peanut butter
with 1/3
cup olive
oil.
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.
Add the reserved 1
cup of coconut milk and the rest of the ingredients,
with the exception of coconut
oil.
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)
Just made
with rice flour added 1/2
cup oil to substitute the dryness of rice flour and 1/2
cup of almond milk no sour cream!!
Line a 6 -
cup muffin tin
with papers OR
oil a mini loaf pan.
In the bowl of a stand mixer, fitted
with a hook attachment, place 1 1/2
cups flour, 1 tablespoon olive
oil and salt.
Toss in the greens, garlic and zest, along
with 2 tablespoons of extra virgin olive
oil, 1/3
cup of milk, and a half teaspoon each of salt & pepper.
paired
with a big salad that had local lettuce, shredded carrots, tomatoes, green onions, and a delish red wine vinaigrette recipe we always make at Alchemy (1/2
cup olive
oil, 6 tbsp red wine vinegar, 1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet).
1 1/4
cups freshly ground or soaked spelt, kamut or whole wheat flour 3/4
cup water mixed
with 1 tablespoon of yogurt 1
cup blueberries, fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic sea salt 1/2
cup extra virgin coconut
oil 1/3
cup honey 2 teaspoons baking powder 1 teaspoon vanilla
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)
Add a few
cups of them to your food processor
with the unsweet coconut flakes and / or coconut
oil and bleeeeeeend.
Measure coriander seeds and pulse in a coffee grinder a few time to just crack the seeds up a bit (you can also leave them whole if desired), add to a sauté pan along
with the cumin seeds, garam masala and 1/4
cup oil.
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
Here's my revamp: 2 tbsp unsalted butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher salt - 3 eggs - 1/2
cup canola
oil 3 tbsp maple syrup 1
cup buttermilk - 3/4
cup all - purpose flour 3/4
cup cornmeal 1/4
cup rye flour 1 1/2 tbsp baking powder - 1/2
cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4
cup fresh chives and / or parsley, finely chopped - 1/4
cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 °
with rack near top.
1
cup whole wheat flour 1
cup all - purpose flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 2 large eggs 1/2
cup buttermilk 1/2
cup milk 2/3
cup reduced apple cider (start
with 4
cups of apple cider) 4 tbsps butter, melted vegetable
oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve
with the pancakes
Melt 1/4
cup of coconut
oil (I put it in the microwave for a minute in a bowl) and combine
with crumbled graham crackers for graham cracker mixture.
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2
cup pecans 1 1/4
cups cooked or canned chickpeas, drained well and dried
with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive
oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2
cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
The spinach: Wash and rinse a big pile of spinach, 6 - 8
cups or more — it cooks way down / In a large pan let a clove of finely chopped garlic sizzle in a couple of tablespoons of olive
oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach
with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam
with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set aside.
With motor running, add remaining 1/4
cup oil in a slow stream; process until pretty smooth.
In the bowl of a stand mixer fitted
with the paddle attachment, beat eggs,
oil, and remaining 1⁄2
cup (100 grams) granulated sugar at medium - high speed until thick and pale yellow, 5 to 6 minutes.
For the topping I roasted in a skillet about 1/2
cup chopped pistachios and 1/4
cup chopped mint
with about 1 - 2 tablespoons coconut
oil until fragrant and just spread it over the top of the quinoa to serve.
vegetable
oil 1 large white onion, roughly chopped 1 medium red bell pepper, roughly chopped 1 medium green bell pepper, roughly chopped 2 serrano chiles, chopped, seeds and ribs removed (optional) 1
cup beef broth 1 can diced tomatoes
with juice 1/2 tsp.
Grind plantain chips into a fine powder in the food processor and then transfer them to one shallow bowl
with remaining 1/2 tsp sea salt, then pour the remaining 1/4
cup of olive
oil in a second shallow bowl.
Chocolate - Chocolate Chip Cherry Pancakes Adapted from Chocolate - Chocolate Chip Pancakes from Vegan
With A Vengeance 1
Cup Plus 4 Tablespoons Whole Wheat Flour 1
Cup All - Purpose Flour 4 Teaspoons Baking Powder 1 Teaspoon Salt 2/3
Cup Water 2 Cups Coconut Milk (not canned) 3 1/2 Tablespoons Canola
Oil 5 Tablespoons Maple Syrup 2 Teaspoons Vanilla Extract -LSB-...]
Recipe and photo by Emma Frisch Prep Time: 20 minutes Cook time: Not including the rice — About 35 - 45 minutes Yield: About 30 croquettes Allergens: eggs Ingredients: Ghee — 2 tablespoons, melted (substitute
with melted coconut
oil) Leeks — 3
cups, finely chopped Mushrooms — 3
cups, minced Brown rice — 4.5
cups pre-cooked Parmesan -LSB-...]
Ladle into bowls or
cups, and serve each drizzled
with olive
oil and topped
with a good pinch of smoked paprika and a touch of lemon zest.
I used around two tablespoons dijon mixed up
with 1/4
cup olive
oil and a bit of salt and pepper.
Place about 1/3
cup of the batter into the waffle iron and sprinkle a bit of the remaining coconut sugar on top of the batter in the waffle iron (you may want to grease the iron
with coconut
oil or butter to keep sugar from sticking), then close the iron and cook according to your iron's directions.
1
cup tapioca flour 1
cup almond flour 1/2
cup coconut flour 1 tbsp milled chia seeds 1/2 tsp Himalayan pink salt 1.5 tbsp baking powder 50g raw grass - fed unsalted butter (coconut
oil can be used but will give a different taste) 3 eggs 1 tsp bicarbonate of soda 1 tsp apple cider vinegar (
with the mother)
I added in 1 Tbsp of cocoa powder
with the dry ingredients to make this more chocolatey and used canola
oil instead of coconut
oil, then when I made it I put the mixture into muffin
cups and pressed down as hard as I could
with a spoon.
Before you put the bars in the oven push down on the bars as hard as you can
with the back of a measuring
cup (rub the back of a measuring
cup with some
oil so is does not stick to the bars) before baking and then again after they come out of the oven.
Grease a 12
cup muffin pan generously
with cooking spray or coconut
oil, or use cupcake liners (also gently spray these).
I did this to see the SP value without toppings and I believe it is 2SP per
cup because the only things in the recipe
with points are the beans, corn, and
oil if you use any to saute your vegetables.
Recipe and photo by Emma Frisch Prep Time: about 10 minutes Cook time: about 40 minutes Yield: about 4 - 6 servings Allergens: dairy Ingredients: Mung beans — 1
cup, pre-cooked Butter or ghee — 1 tablespoon, substitute
with light olive
oil Yellow onion — 1
cup, diced Garlic — 1 tablespoons, minced Carrots — 1
cup, -LSB-...]
I like using four bananas, olive
oil instead of butter, 1/2
cup of brown sugar
with a couple swirls of honey, and subbing 1/2
cup of the flour
with whole wheat flour.
Made it
with a tablespoon of olive
oil, 1/4
cup homemade yogurt, 2/3
cup brown rice syrup, and double the spices.