Not exact matches
Cupcakes: 1 and 3/4
cups flour (I used spelt to make them wheat free) 1
cup sugar 1/4
cup cocoa powder 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/2
cup vegetable
oil 1
cup milk (I used unsweetened
almond milk since the cupcakes are already so
sweet) 1 tbsp cider vinegar 2 tsp vanilla extracts 16 oreos (1 packet) Icing: 1
cup non-dairy butter 3
cups icing sugar 1 tsp vanilla extract 8 oreos (1/2 packet)
2 large
sweet potatoes 1/2
cup dates soaked in hot water 1/2 banana 2 tbsp maple syrup 1/2
cup pea protein Pow powder 1/2
cup oat flour 4 tbsp raw cacao powder
Almond milk 1/2 -1 cup 2 tbsp coconut oil Icing: 1/2 cup dates, 1banana, dash of almon
Almond milk 1/2 -1
cup 2 tbsp coconut
oil Icing: 1/2
cup dates, 1banana, dash of
almondalmond milk
Ingredients: 2
sweet potatoes, peeled and diced 1 leek olive
oil or coconut
oil 2
cups kale, chopped 3 eggs 100 cc (ml)
almond milk A dash of nutmeg Salt Pepper
1
cup shredded carrot 1
cup shredded
sweet potato 1
cup shredded apple 2 eggs 8 dates 1 tbsp of coconut
oil or butter 1/4
cup of orange or apple juice 2
cups blanched
almond flour 1 tsp baking soda 1/3 tsp salt
2 tablespoons extra virgin olive
oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5
cups vegetable broth as needed 2 pounds orange - fleshed
sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4
cups) 1 1/2
cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3
cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3
cup finely chopped tamari
almonds, for garnish (optional), available in health food stores 1/4
cup chopped scallions, for garnish.
Happy birthday mom!!!! Granola: 3
cups old fashioned oats 1/4
cup flax seed meal 1/4
cup wheat germ 1/4
cup slivered
almonds 1/4
cup chopped pecans or walnuts 1/4
cup sunflower seeds 1 - 2 teaspoons of cinnamon (depending on your preference) 1/2
cup apple juice 1 - 2 tablespoons honey (depending on how
sweet you want it) 1 tablespoon brown sugar 2 teaspoons canola
oil 1 teaspoon vanilla extract 1
cup dried fruit Directions: Preheat oven to 300 1.
1 teaspoon olive
oil 2 large onions, chopped 3 cloves garlic, peeled and sliced thinly 3
sweet potatoes, peeled and chopped into bite sized chunks 1 butternut, peeled, seeded and chopped into bite sized chunks 3 large carrots, peeled and chopped into bite sized chunks Thumb size piece of fresh ginger, peeled and sliced into matchsticks 2 tablespoons ras - el - hanout Vegetable stock — I use Marigold bouillon 2 -3 preserved lemons, washed, pulp removed and skin thinly sliced 1/2
cup pitted green olives 2 handfuls fresh coriander, roughly chopped A cupful of roasted
almonds, roughly chopped
8 ounces whole - grain spaghetti 4 ounces baby
sweet peas, defrosted 1 tablespoon extra-virgin olive
oil 1/2
cup toasted
almonds
4 teaspoons extra virgin olive
oil, divided 1 1/2
cups small cherry tomatoes (the fresher and
sweeter the better) 2 medium zucchini, julienned (see note above) 1 medium yellow onion, halved lengthwise and thinly sliced 2 cloves garlic, minced 2 tablespoons basil chiffonade 2 tablespoons Meyer lemon juice 2 tablespoons slivered (not sliced)
almonds, toasted Salt and freshly ground black pepper to taste
1 tablespoon olive
oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3
cups vegetable broth as needed 1
sweet potato, cut into 1/2 inch cubes 3/4
cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced
almonds for topping, if desired
2
cups (500g) cooked orange
sweet potato (approximately 2) 1
cup (95g) raw cacao powder 3/4
cup (150g) coconut
oil, melted 1/2
cup (125g)
almond milk 1/2
cup (150g) rice syrup 2 eggs 4 Tbsp ground
almonds 1 tsp ground cinnamon 1/2 tsp ground cardamon 1/2 tsp baking powder 1/2 tsp baking soda pinch Himalayan pink salt
1/2
cup (2.75 ounces / 80 grams)
sweet rice flour (mochiko) 1/2
cup (2.5 ounces / 70 grams) buckwheat flour 1/2
cup (1.75 ounces / 50 grams) old - fashioned rolled oats, plus an extra handful for the tops 1/2
cup (1.5 ounces / 40 grams) quick (baby) oats 1 teaspoon baking soda 1/2 teaspoon fine sea salt (or 1/4 teaspoon if your
almond butter is salted) 1
cup (8 ounces / 225 grams) smooth, unsalted
almond butter 3/4
cup plus 2 tablespoons (8.5 ounces / 240 grams) maple syrup 6 tablespoons (2.5 ounces / 70 grams) melted but cool coconut
oil 1 teaspoon vanilla extract 1 1/2
cups (8 ounces / 225 grams) coarsely chopped bittersweet chocolate (preferably 65 - 70 % cacao mass), plus some extra chunks for the tops flaky salt such as Maldon, for the tops (optional)
1 tbsp olive
oil 2 cloves garlic, minced 1 large onion, chopped 1/2
cup uncooked quinoa, rinsed 1/2 tsp Aleppo chili flakes, or to taste (this was not spicy at all) 1 1/2 tsp dried oregano 1 1/2 tsp dried basil 1 tsp ground cumin 1/2 tsp
sweet paprika 1/2 pound waxy red potatoes (ie New potatoes)-- around 4 small ones, cleaned and cut in small dice 2 - 3
cups corn kernels 1.5
cups cooked baby lima beans, drained and rinsed if canned 4
cups water or vegetable broth 2 plum tomatoes, chopped in small dice 1/3
cup unsweetened
almond milk (or dairy substitute of choice) 1 tbsp red wine vinegar 1/2 tsp salt, or to taste
Lucuma
sweet cream 1 can (13.5 oz) full fat coconut milk, refrigerated overnight 1/4
cup (52g) cane sugar 2 - 4 tablespoons (18 - 36g) lucuma powder Small pinch of turmeric, for color (optional) Pinch of vanilla sea salt 3 tablespoons (36g) unsweetened
almond milk 1 tablespoon (11g) refined coconut
oil (optional)
FOR THE CHICKEN MARINATE • 8 chicken thighs • 3 tablespoons olive
oil • 1/2 teaspoon cayenne • 1/2 teaspoon black pepper • salt to taste • 1/2 teaspoon paprika • 1 teaspoon tomato paste • 3 tablespoons fresh lemon juice • zest of a lemon • 1 teaspoon minced garlic • 1 teaspoon herb de Provence (mixed herb, Optional) FOR THE SAUCE • 4 medium
sweet peppers, sliced thinly • 1 large green pepper, sliced thinly • 2
cups coconut milk • 1/4
cup chicken broth or water (optional) • 1 small yellow onion, chopped • 2 garlic cloves, chopped • 1 teaspoon fresh grated ginger • 2 - 3 tablespoons
almond butter, packed • 2 teaspoons coconut
oil (any
oil will do) • 2 tablespoons tomato paste • 1/2 teaspoon cumin • 1/2 teaspoon cayenne • salt and black pepper to taste
Veggie Quinoa Croquettes w / Smoked Paprika
Almond Cream Yield: Approx 16 croquettes For the Croquettes 1
cup dry quinoa, cooked in 2
cups water, yielding 3
cups cooked quinoa, cooled - see method here if needed 1 very large
sweet potato, peeled, diced, steamed, mashed: yielding 2
cups mashed
sweet potato 1
cup finely diced red onion 1/2
cup finely diced red pepper 4 cloves garlic, crushed 2 tbsp olive
oil + 1 tbsp to brown the croquettes 1/3
cup chopped fresh cilantro 1 — 14oz tin pinto beans, drained & rinsed 1/2
cup hemp seeds 1 tsp dried oregano 1 tsp ground cumin juice of one lime 1 tsp celtic sea salt Method In large mixing bowl place cooked quinoa & mashed
sweet potato.
4
cups roughly chopped carrots 2
cups cubed white or
sweet potatoes 1/4
cup olive
oil 1/2
cup roughly chopped onions 1/2
cup sliced celery 4 - 6 cloves roughly chopped garlic 2 teaspoons each dried ground mustard, sage, thyme, and caraway seeds Salt and pepper to taste 2 - 3
cups vegetable broth 1/2 -1
cup almond milk
Lemon Filling 1 1/4
cups raw pine nuts, soaked for at least 4 hours 1/3
cup almond milk (or water) 1/3
cup fresh lemon juice 1/2
cup raw agave nectar (+ more if you prefer it a bit
sweeter) 1/2 tbsp vanilla extract 1/4
cup melted coconut
oil 1 tbsp lemon zest
for the salad 2
sweet potatos — peeled and cut into 1 - inch cubes 2 tablespoons olive
oil sea salt and pepper 1 bunch kale — cut into bite - size pieces 1 red bell pepper — sliced 1/3
cup slivered
almonds
With three full
cups of grated
sweet potatoes (and ours were even a bit heaped), olive
oil and a
cup of omega - rich
almonds these muffins are packed with good - for - you ingredients and gluten - free to boot.
1 large
sweet potato, peeled and sliced thin (or cut into chunks if you're microwaving) 1/3
cup almonds 3 cloves garlic 2 T lemon juice (or 1/2 fresh lemon, squeezed) 1 tsp smoked paprika 1 tsp ground cumin 3 T extra virgin olive
oil 1 T water salt and fresh ground pepper to taste
Happy birthday mom!!!! Granola: 3
cups old fashioned oats 1/4
cup flax seed meal 1/4
cup wheat germ 1/4
cup slivered
almonds 1/4
cup chopped pecans or walnuts 1/4
cup sunflower seeds 1 - 2 teaspoons of cinnamon (depending on your preference) 1/2
cup apple juice 1 - 2 tablespoons honey (depending on how
sweet you want it) 1 tablespoon brown sugar 2 teaspoons canola
oil 1 teaspoon vanilla extract 1
cup dried fruit Directions: Preheat oven to 300 1.
Half
cup distilled water Half
cup castille 1 tbspoon
sweet almond oil Tea tree essential oils to scent
WHAT YOU»LL NEED Pancakes: 3 1/4
cup of
almond flour 2 large
sweet potatos 2.5
cups of
almond milk 3 tbsp of coconut
oil 2 tbsp of -LSB-...]
1 medium
sweet potato 1
cup chickpeas 2 Tbsp Tahini 1 Tbsp Olive
Oil 1 Tbsp Lemon Juice 2 - 3 tsp Coconut Aminos 1 small clove Garlic 1 tsp Cumin 1/2 tsp Cinnamon 1/2 tsp Coriander Pinch of Sea Salt Black Pepper, to taste Toasted
Almonds, for topping
Weigh the emulsifying wax,
sweet almond oil, cocoa butter, and cetyl alcohol into a second heat - resistant glass measuring
cup.
12:45 pm: 1 banana, 1 serving SFH pure whey protein, 1 serving SFH fish
oil, 2 small
sweet potatoes, 200 g of chicken breast, 1 / 4 lb grassfed beef patty, 1
cup basmati rice, 2 T
almond butter, 2 slices turkey breast and 2
cups of mixed veggies (green beans, carrots and brussel sprouts).