1 tablespoon saffron strands 4 tablespoons warm milk 1 tablespoon each of almonds, walnuts, cashews, peanuts, and raisins 1 teaspoon poppy seeds 1 cup coconut milk (see recipe, here) 1 1 - inch piece of ginger, peeled and minced 10 cloves garlic 1 small green papaya, peeled, seeds removed, and diced 1/2 teaspoon each powdered nutmeg and mace 1 tablespoon coriander powder 1 tablespoon cumin powder 6 fresh red chiles, such as serranos, stems removed 2
cups yogurt Salt to taste 4 pounds lamb shanks, chopped with a cleaver into 1 - inch long sections 4 teaspoons ghee (recipe here) or vegetable oil 2 large onions, finely chopped
Not exact matches
1/4
cup / 50 g buckwheat groats 1/4
cup / 35 g hazelnuts, roughly chopped 1/2 tsp sea
salt 1
cup / 250 g cottage cheese 1/2
cup / 125 ml plain thick
yogurt (turkish or greek style
yogurt) 1 large apple 1 1/2 -2 tbsp honey 1 tbsp tahini 1/2 — 1 tsp freshly grated ginger 1/2 tsp ground cardamom
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
1/2
cup uncooked quinoa + 1
cup water (or 1
cup leftover cooked quinoa / millet / buckwheat) 1 pinch sea
salt 1
cup rolled oats or jumbo oats 2
cups unsweetened creamy greek
yogurt or non-dairy «
yogurt» 1/4 tsp ground vanilla or 1/2 tsp pure vanilla extract 1/2 tsp freshly grated ginger
Yogurt sauce 1 cup natural yogurt 1 tbsp olive oil 2 tbsp lemon juice 2 tbsp finely chopped mint leaves 1 small clove garlic, peeled and finely chopped salt and black
Yogurt sauce 1
cup natural
yogurt 1 tbsp olive oil 2 tbsp lemon juice 2 tbsp finely chopped mint leaves 1 small clove garlic, peeled and finely chopped salt and black
yogurt 1 tbsp olive oil 2 tbsp lemon juice 2 tbsp finely chopped mint leaves 1 small clove garlic, peeled and finely chopped
salt and black pepper
6 fresh New Mexican red chiles, unpeeled, cut open along one side to remove the seeds 9 ounces feta cheese, crumbled 2 tablespoons extra-virgin olive oil 2 tablespoons Greek
yogurt 1 tablespoon minced Italian parsley 1⁄2 teaspoon lemon zest 1⁄4 teaspoon dried oregano 2 egg yolks Sea
salt and freshly ground black pepper, to taste 1⁄4
cup grated Parmesan cheese
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 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
1 tbsp ground flax (or chia) seed 1/4
cup hot water 1 1/2
cups oat bran 1/2
cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea
salt 1 tbsp whole flax seed 1/4
cup unsweetened applesauce 1/4
cup almond milk 1/4
cup soy
yogurt * 3 tbsp coconut or safflower oil 1/4
cup maple syrup 1/4
cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.
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.
2/3
cup pureed peaches 1 teaspoon baking soda 5 tablespoons unsalted butter 1/4
cup low fat vanilla
yogurt 3/4
cup brown sugar 2 large eggs 2/3 + 1/4
cup whole wheat white flour 1/3
cup toasted wheat germ 1/4 teaspoon
salt 1/2 teaspoon vanilla bean paste 3 tablespoons poppy seeds.
3 tablespoons unsalted butter, melted 1 tablespoon espresso powder 2 teaspoons cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 2 large eggs 3/4
cup brown sugar 1
cup pumpkin puree 2 tablespoons low fat vanilla
yogurt 1 teaspoon vanila bean paste 2/3 + 1/2
cup whole wheat white flour 1/3
cup toasted wheat germ 1 1/2 teaspoons baking powder 1/2 teaspoon
salt 1/4
cup 1 % milk
To make the tartar sauce, finely mince 1 clove of garlic and add it to a mortar, then add 1 tablespoon of capers and using a pestle mash down on the garlic and capers until you form a paste, next add 1/2
cup of Greek
yogurt, 1/2 tablespoon of dijon mustard, 1/2 teaspoon of white wine vinegar, season with sea
salt and freshly cracked black pepper, and mix everything until it's well mixed, then cover the mortar with seran wrap and add it to the fridge
1
cup white rice flour 3/4
cup brown rice flour 1/2
cup tapioca starch 1/2
cup potato starch 1/4
cup cornstarch 1 teaspoon
salt 2 tablespoons sugar 1/2
cup dry milk powder or dry potato flakes, optional 1 tablespoon xanthan gum or guar gum 1 tablespoon yeast 3 large eggs, room temperature 1/2
cup water or cranberry liquid, warm to touch 1/2
cup mayonnaise,
yogurt or dairy - free
yogurt 1/2
cup canned whole berry cranberry sauce, drained with 1/2
cup liquid reserved 1/4
cup shredded Swiss cheese or dairy - free Swiss cheese, optional
In a bowl add
yogurt, one
cup of water, raisins, red chilly powder, coriander powder, cumin powder,
salt in it and whisk it well with a whisker or fork.
FOR THE TZATZIKI SAUCE 1
cup plain
yogurt 2 tablespoons chopped fresh mint (I subbed parsley) 1 teaspoon minced garlic 1/2 teaspoon
salt Squeeze of fresh lemon juice
2 anchovy fillets 1 garlic clove, finely minced 2 tablespoons olive oil 1/4
cup plain nonfat Greek
yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon freshly ground black pepper 1/8 teaspoon kosher
salt 5
cups chopped kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly sliced 1/2
cup roasted chickpeas 1/4
cup grated Parmesan cheese 12 ounces grilled or baked chicken breast, sliced
salt 1/4
cup unsalted butter, at room temperature 1
cup granulated sugar 2 large eggs 3 large size bananas, very ripe and mashed 1/3
cup plain low fat
yogurt 1 tsp.
Ingredients 3 eggs 3/4
cup sour milk 3/4
cup plain organic
yogurt 1/4
cup oil 1 tsp vanilla 1
cup each Bluebird Grain Farm Emmer flour and unbleached white flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp
salt Make sour milk by adding 1 Tablespoon lemon juice to whole milk and let sit for... Continued
Mango Lassi Popsicles makes 6 - 12 popsicles depending on your molds Ingredients 2
cups ripe mango, chopped 1 1/2
cups Greek
yogurt 1/2
cup milk 2 Tbsp sugar big pinch of ground cardamom big pinch of
salt Instructions Peel -LSB-...]
* 1 small garlic clove * 2 medium cucumbers (1 pound total), divided * 1 1/2
cups plain Greek - style
yogurt * 2/3
cup chopped mint, divided * 1 (3 - pounds) piece watermelon, rind removed and fruit cut into 1 - inch chunks (6
cups) * 2 tablespoons fresh lime juice * Flaky sea
salt such as Maldon
Brisk Broccoli Soup Ingredients 1
cup broccoli florettes 1 clove of garlic 1/2 cup chicken stock 1/3 cup cream (milk or non-fat yogurt) salt and pepper to taste Instructions Add broccoli, garlic and chicken stock to the Tall C
cup broccoli florettes 1 clove of garlic 1/2
cup chicken stock 1/3 cup cream (milk or non-fat yogurt) salt and pepper to taste Instructions Add broccoli, garlic and chicken stock to the Tall C
cup chicken stock 1/3
cup cream (milk or non-fat yogurt) salt and pepper to taste Instructions Add broccoli, garlic and chicken stock to the Tall C
cup cream (milk or non-fat
yogurt)
salt and pepper to taste Instructions Add broccoli, garlic and chicken stock to the Tall
CupCup.
2
cups (16 oz / 500 g) plain Greek
yogurt 1 cucumber, peeled, seeded and chopped 2 cloves garlic 2 Tbsp chopped fresh mint 2 Tbsp fresh lemon juice
Salt and freshly ground pepper 6 whole - wheat pitas, cut in half and split open to form pockets
Stir in
yogurt, 1/3
cup mint, and 3/4 teaspoon
salt to make tsatsiki.
Ingredients Maida — 1/2 kg
Yogurt (curd)-- 1/2
Cup Egg — 1 Yeast — 1 teaspoon Milk — 1/2 cup Salt — 1tsp Oil — for frying Method Put
Cup Egg — 1 Yeast — 1 teaspoon Milk — 1/2
cup Salt — 1tsp Oil — for frying Method Put
cup Salt — 1tsp Oil — for frying Method Put...
Cashew Bread Ingredients (makes 1 large loaf, or two small loaves) • 3
cups of raw cashews (organic if possible; unsalted) • 3/4 teaspoon of baking soda • 1/2 teaspoon of sea
salt • 3 eggs, separated • 1/2 tablespoon of apple cider vinegar (or lemon juice) • 1
cup of greek
yogurt (or non dairy
yogurt for vegan) • 1/2
cup of almond milk (applesauce or apple juice will work) • 1/2 teaspoon stevia • 2 tablespoons agave nectar
1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2
cup plain, unsweetened soy
yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea
salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2
cup water 14 oz.
Ingredients 2
cups plain
yogurt 1/2 large onion 1/3
cup olive oil
salt & freshly ground pepper 1
cup cilantro -LSB-...]
Broccoli - Cauliflower Bake 1 head broccoli, washed and separated into florets 1 head cauliflower, washed and separated into florets
Salt and pepper to taste 1 can condensed cream of mushroom soup (light version works too) 1
cup sour cream (low - fat sour cream or no - fat plain
yogurt also work) 1/4
cup grated parmigiano reggiano cheese
1 1/4
cups of All - Purpose Flour (King Arthur Flour is preferred) 1
cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon
salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1
cup of vanilla Chobani
yogurt (or plain Chobani) 2 eggs 1/3
cup of unsweetened applesauce 1/2
cup of light brown sugar 1 teaspoon vanilla extract 2
cups of shredded carrots (I used organic) 1/2
cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.
1/2
cup of butter, softened (I used I Can't Believe It's Not Butter) 1/2
cup of sugar 2 eggs 1 teaspoon of vanilla extract 1 1/3
cup of flour 1 teaspoon of baking soda 1/2 teaspoon of
salt 1/2
cup of peanut or any other nut butter you prefer 1/2
cup of vanilla Chobani
yogurt 2 ripe bananas 1 teaspoon of ground cinnamon 1/2 Chocolate chips
3/4
cup of Greek
yogurt (I used plain Chobani) 1/3
cup of maple syrup or honey 1/4
cup of sugar 3 room temperature eggs 1 teaspoon of vanilla extract 1.5
cups of all - purpose flour (I used King Arthur) 2 teaspoons of baking powder 1 teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4 teaspoon
salt 1/2
cup of unsweetened applesauce (I used a peach / apple) 1 3/4
cup of pitted, chopped (roughly) fresh cherries 1/4
cup of toasted slivered or sliced almonds.
Add the
yogurt, sour cream, brown sugar, vinegar, Worcestershire sauce, dill, and
salt to a Magic Bullet
cup and blend until well combined.
1 1/3
cups whole wheat white flour 2/3
cup wheat germ 1 teaspoon baking soda 1/4 teaspoon
salt 2 heaping teaspoons cinnamon 3/4 teaspoon ground ginger 1/2
cup 1 % milk 1/2
cup low fat vanilla
yogurt 1/3
cup cane sugar 1/4
cup molasses
Ingredients 1 - lb skinless salmon fillet dash of
salt freshly ground pepper to taste 1 teaspoon extra virgin olive oil 1/2
cup plain fat free
yogurt 1 tablespoon Dijon mustard 1 tablespoon honey 3 - 4 tablespoons chopped fresh dill 1 clove of garlic, finely minced Juice from 1/2 lemon
1 1/2
cups rolled oats 1 1/2
cups milk of choice, dairy or non-dairy 1/2
cup canned pumpkin 1 1/2 -2 tablespoons maple syrup 1 1/2 teaspoons ground cinnamon * 1/4 teaspoon ground ginger * 1/4 teaspoon ground cloves * pinch of
salt 1
cup Greek
yogurt, I used 2 % (optional) 1/2
cup chopped walnuts, toasted
3 chicken breasts olive oil spray 2 teaspoons chipotle chili powder 1 teaspoon cumin 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/4 teaspoon
salt 1 teaspoon ground black pepper 2 onions, chopped 4 cloves garlic, minced 1 — 2 jalapenos, minced 2 bell peppers, chopped 8 ounce can tomato sauce 2 — 14.5 ounce cans diced tomatoes 2 — 14.5 ounce cans black beans, drained and rinsed 5
cups chicken broth 2 ears sweet corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek
yogurt (or sour cream), cilantro, jalapeno slices, diced avocados, tortilla chips
Lemon and lavender loaf cake slightly adapted from the delicious Paul Hollywood's Pies and Puds Cake: 250g all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda pinch of
salt 125g granulated sugar 1 1/2 tablespoons edible lavender 2 large eggs 200g full - fat
yogurt * finely grated zest of 2 lemons 100g unsalted butter, melted and cooled 1 teaspoon vanilla extract Drizzle: juice of 2 lemons, strained 1/4
cup (50g) granulated sugar Preheat your oven to 180 °C / 350 °F.
2 tablespoons honey 1/4
cup agave nectar 1 large egg 2 teaspoon vanilla bean paste 3 large bananas, mashed 1 1/3
cup whole wheat white flour 2/3
cup wheat germ 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon kosher
salt 6 oz Greek
yogurt (I had to top mine up with regular
yogurt when I ran out) 1/2
cup (scant) mini chocolate chips
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 cila
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 cila
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
1 1/2 pounds peaches, about 3 large, unpeeled 1 1/2
cups full - fat
yogurt 1/2
cup olive oil 1
cup sugar 3 eggs 1 1/2 teaspoon vanilla 2 1/2
cups all - purpose flour 2 1/2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon
salt 1/2 teaspoon ginger 1/4 teaspoon cloves 1/4 teaspoon nutmeg Cinnamon Glaze, recipe below Toasted hazelnuts, to garnish
Ingredients: 1/2
cup plain Greek or any full fat
yogurt / 1/3
cup mayonnaise / 1/3
cup buttermilk / 1 clove garlic, minced (if you happen to have some green garlic, use it instead) / 1T fresh lemon juice / huge bunch of fresh chives /
Salt & pepper / 1/4 t sriracha or your favorite hot sauce, to taste, optional.
Serves: 4 Nutrition: 248 calories, 7.5 g fat (0 g saturated fat), 14.36 g carbs, 8.6 g sugar, 2.3 g fiber, 32.7 g protein (calculated with 2 % plain greek
yogurt, 1/2
cup of pistachios with shells and 1 teaspoon of
salt and black pepper)
To make an easy
yogurt dip, I add a few spoons of shredded zucchini,
salt and a pinch of red chili flakes in a
cup of thick whipped
yogurt.
Zesty «Sour Cream» Ingredients: • 1
cup plain non-fat greek
yogurt • 2 tbsp minced fresh cilantro • 2 tbsp fresh lime juice • 1 tsp hot sauce • 1/4 tsp kosher
salt
2
cups (280 grams) yellow cornmeal, to be divided 1
cup (130 grams) all - purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 1/4 teaspoons fine sea or table
salt 1 1/4
cups (300 ml) milk, whole is best here 1
cup (240 grams) sour cream (full - fat plain
yogurt should work here too) 8 tablespoons (115 grams) unsalted butter, melted and cooled slightly 3 to 5 tablespoons (35 to 60 grams) sugar (see Note up top about sweetness) 2 large eggs
Ingredients For the doughnut: 1
cup flour (I used 3/4 all - purpose and 1/4 whole wheat) 1/4
cup cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon
salt 1/2
cup sugar 1/4
cup vegetable oil 1 large egg 1/3
cup Greek
yogurt (I used 0 % Vanilla Chobani) 1/4
cup milk 1/2 teaspoon vanilla extract
3/4
cup sugar 2 Tbsp lemon zest 1/4
cup canola oil 1/4
cup applesauce 2 whole eggs 1/4
cup vanilla or plain
yogurt 1 1/2 Tbsp fresh lemon juice 1
cup finely shredded zucchini 1 1/2
cup flour 2 tsp baking powder 1 tsp kosher
salt
1 1/4
cup plain Greek
yogurt 1 garlic clove pressed 1/2 tsp honey 1/2 tsp onion powder 1/2 tsp plack pepper 1/2 tsk Sambal Oelek or Siracha chili sauce 2 pinches of
salt 1 pinch of cayenne pepper 3 strands of chives chopped
1/2
cup of plain
yogurt, preferable Greek style
yogurt 1 tsp of dried dill 1 clove of garlic 1 tsp of olive oil 1tsp of lemon juice
Salt White pepper