Curry ingredients 1/3
cup rice bran oil 1.5 kg cubed slow - cooker beef 200 ml coconut cream 200 ml beef stock 6 cloves 2 sticks of cinnamon 1 tsp caster sugar 1 tsp salt 3 kaffir lime leaves a handful of curry leaves, picked
I used: 1/3 cup (sweetened) soy milk 1 teaspoon lemon juice 2 tablespoons ground flax seed 1 1/4 c all purp flour 2 teaspoons baking powder 1 tablespoon ground ginger 1 teaspoon ground cinnamon 1/2
cup rice bran oil 1/2 cup dark cane sugar 1 teaspoon vanilla Thanks a lot for the recipe!
Not exact matches
2 c flour 1 1/2 tsp baking soda 1/4 tsp sea salt 3/4 c raw sugar 1
cup + 2 tbsp soy milk 1 tbsp apple cider vinegar 1/3 c
rice bran oil 1 tsp vanilla extract 1
cup raspberries
2 button mushrooms, thinly sliced handful of green beans, ends trimmed & beans halved 1/4
cup peas small handful thin
rice noodles 1 tsp
rice bran oil 1 tsp sesame oil 1 tsp soy sauce 1/2 tsp
rice wine vinegar
1 tablespoon vegetable oil 1 1/4
cups rolled oats 1 1/4
cups chopped toasted walnuts 1/2
cup oat
bran 1 1/2
cups puffed cereal you like, pounded into smallish bits (I used Barbara's Peanut Butter Puffins and Shredded wheat, both with success) 1
cup dried cranberries, coarsely chopped 3 pieces of dried crystallized ginger, finely chopped 1
cup brown
rice syrup 1 teaspoon pure vanilla extract 1/2 teaspoon salt
Nukadoko can also be divided to start new beds, and a
cup of fermented
rice bran can be mixed in to a new bed to jumpstart a friend's nukadoko (similar to sourdough starter).
3
cups filtered water, plus more for mixing 3 1/4 ounces sea salt 24 ounces
rice bran 1 bread slice 4 garlic cloves 2 - inch piece ginger 4 - inch square dashi kombu (dried kelp), cut into thin strips 4 dried red chile peppers, split in half and seeds discarded Assorted starter vegetables
I find this also works with chocolate cakes, instead of soy milk use water the same ammount of water as you would've used soy and half a
cup — a whole
cup of
rice -
bran oil depending on how moist you like it!
20 g / 1/4
cup desiccated coconut 20 g / 1/4
cup blanched almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used
rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
WHOLE GRAINS
RICE QUICK COOK Quinoa Blueberry Power Muffins INGREDIENTS 2
cups oat
bran 1
cup cooked Village Harvest Quinoa (follow cooking instructions on package) 1/2
cup brown sugar 2 tsp.
1/2
cup unsweetened cocoa powder 1 teaspoon dark roast instant coffee powder (or instant espresso powder) 1/2
cup oat
bran 1/2
cup brown
rice flour (white
rice flour works, too) 3/4
cup all - purpose flour 3/4
cup whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 4 ounces (1 stick) unsalted butter, cubed 1-2/3
cups brown sugar 5 large eggs 1 teaspoon vanilla extract 1
cup whole milk Greek yogurt 1/2
cup mini chocolate chips Sea salt crystals, for sprinkling
i wonder if you could sub the Vanilla
Rice Milk Powder for 1/2 cup + 1 T powdered rice bran (or just powdered rice, so rice flour) and 1/2 + 1 T cup brown rice protein powder
Rice Milk Powder for 1/2
cup + 1 T powdered
rice bran (or just powdered rice, so rice flour) and 1/2 + 1 T cup brown rice protein powder
rice bran (or just powdered
rice, so rice flour) and 1/2 + 1 T cup brown rice protein powder
rice, so
rice flour) and 1/2 + 1 T cup brown rice protein powder
rice flour) and 1/2 + 1 T
cup brown
rice protein powder
rice protein powder...?
Bring brown
rice, quinoa, amaranth, millet, wheat
bran, salt, and 6
cups water to a boil in a medium pot.
Alisa's original recipe calls for a 1/2
cup of grapeseed or
rice bran oil, which will help make the dressing thicker, if you'd like.
1 15 - ounce box Oat O's cereal, or equivalent 2
cups quick cooking rolled oats 3
cups puffed kamut cereal, or crisped brown
rice 1
cup oat
bran 2
cups dried blueberries 1/3
cup ground flax seeds
WEEKEND Breakfast: 2 soft - poached eggs, with 30 g smoked salmon, 1/4 avocado and 1 slice wholegrain sourdough, plus a regular skim latte and a carrot, celery, apple, ginger and kale juice Morning tea: Low fat Greek yoghurt with nuts and berries Lunch: Barley wrap with 1/4 avocado, grilled chicken, reduced fat cheese, baby spinach and lite mayonnaise, plus a piece of fruit Afternoon tea: 1 slice of reduced fat cheese with 2 wholegrain crackers or home - made banana and
bran muffin Dinner: Pork and vegetable stir - fry with 3/4
cup of brown
rice and 2 kiwi fruit.
Grain: Gluten - free bread and cereals, amaranth, arrowroot, brown
rice (1
cup), buckwheat, millet, oats (1/4
cup), oat
bran (2 tbsp), gluten - free pasta (1
cup), polenta (1
cup), potato starch / flour, quinoa, quinoa flakes (1
cup), white
rice (1
cup),
rice noodles (1
cup), sorghum, sourdough oat bread (1 slice), puffed wheat (1/2
cup), sourdough spelt bread (2 slices).
so many protein bars are high in fats and blow macros out of the water, so have been making my own bars for a while now, 400g protein powder, 1
cup puffed brown
rice, 1
cup processed
bran, 1
cup rolled oats, cocoa to taste, stevia to taste, spirulina to «taste» — lololol, 180 ml light coconut milk, a dash of water to help form a large dense ball.
For the bulgogi tofu 250g tofu block 5 spring onions 1/2 brown onion 1 tbsp minced garlic 1» knob ginger (grated) 1/3
cup grated nashi pear 2 tbsp apple sauce 3/4
cup tamari 4 tbsp sesame oil 6 tbsp coconut sugar 1 tsp cracked black pepper 1 tsp chill flakes 1 tsp sriracha 5 tbsp mirin 2 tbsp
rice vinegar For the bao buns 4 1/2
cups good quality bakers flour or white spelt flour 1
cup warm water 1/4
cup white coconut sugar or xylitol 2 tbsp
rice bran oil 8g yeast 1/2
cup boiling water 2 tbsp sesame oil
GF Flour Mix IV 4
cups brown
rice flour 1 1/2
cups sweet
rice flour (NOT white
rice flour) 1
cup tapioca starch or tapioca starch flour 1
cup rice polish or
rice bran 1 tbsp.
I usually have 1/2
cup (dry) serving for breakfast mixed with
rice milk and water, so to minimise FODMAP overload, would my breakfast still be considered low in FODMAPs if I mixed it with another grain, like 1/4
cup dry serving of buckwheat flakes, or even 1/4
cup of dry serving oat
bran or
rice bran?
For the pancakes 1
cup warm water 8g yeast sachet 1 tbsp
rice bran oil 2 tbsp white coconut sugar 1/4 tsp pink himalayan salt 2
cups good quality bakers flour or white spelt flour (I use spelt flour) * For the filling 1/3
cup coconut sugar 1 tsp cinnamon 1 tbsp crushed toasted almonds 1 tbsp
rice bran oil for frying
One quarter pound of ground 99/1 beef, chicken or turkey One
cup of uncreamed cottage cheese or farmer's cheese (Freeze / thaw the cottage cheese and pour off the liquid to remove the lactose) Three
cups of canned puréed pumpkin, drained cooked carrots or cooked cabbage One
cup drained canned peas or Rosarita fat - free pinto beans One half
cup of
rice bran