Add to large pot with 3
cups fresh water or stock.
Strain, return to bowl, and cover with 4
cups fresh water.
Soak about a cup of them overnight, drain and rinse them the next day, then blend with 3 - 4
cups fresh water.
Put all the seeds and dates in a high speed blender with 4
cups fresh water, a pinch of salt and vanilla.
the sauce 1 cup raw cashews, soaked in water overnight 1
cup fresh water 2 cloves garlic 1 teaspoon mellow white miso zest of a small orange juice from one small lemon 1 teaspoon apple cider vinegar 1 teaspoon tamari 1/4 teaspoon raw honey sea salt to taste
Place them in a blender with 3/4
cup fresh water.
Pour off the dye, add 1
cup fresh water, bring it to a boil again and simmer for 15 minutes.
Not exact matches
10 small dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small onions 1 teaspoon black peppercorns 1/2
cup fresh cilantro 1/4
cup fresh basil or mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece of galangal, peeled 1 tablespoon chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon lime zest 1/4
cup water
1/4
cup whole Jamaican pimento berries (or 1/8
cup ground allspice) 3 Scotch bonnet chiles (or habaneros), seeds and stems removed, chopped 10 scallions (green onions), chopped 1/2
cup chopped onion 4 cloves garlic, chopped 4 bay leaves, crushed 1 3 - inch piece ginger, peeled and chopped 1/3
cup fresh thyme 1 teaspoon freshly ground nutmeg 1 teaspoon freshly ground cinnamon 1 teaspoon salt (or more, to taste) 1 tablespoon freshly ground black pepper 1/4
cup vegetable oil 1/4
cup lime juice
Water
Batter Ingredients: 1
cup chickpea flour 1/2 tsp salt 1/2 tsp
fresh ground black pepper 1/2 tsp turmeric, dry ground 1 tsp chili flakes 1 tsp cumin seeds, crushed 1/2
cup water Mix all the batter ingredients very well, taste for salt.
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
Grapefruit Carrot Sorbet 4 grapefruits — pulp and juice (about 3
cups) 1
cup fresh carrot juice 1/4
cup raw honey or agave 1
cup purified
water 3 tablespoons vodka
3 tbsp extra virgin coconut oil 4 garlic cloves, finely chopped 1 inch (2, 1/2 cm)
fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2 tsp dried chili flakes 2 tsp turmeric 1 tsp mustard seeds, ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1
cup (240 ml)
water 1 tbsp apple cider vinegar 1 can (1 2/3
cup / 400 ml) coconut milk 3
cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp sea salt
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2
cup fresh cranberries Almond Butter Sauce 1/2
cup almond butter 3/4
cup purified
water juice and zest of 1 lemon 1/2 tablespoon chopped
fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flakes
4 tomatoes, roasted and peeled and chopped 1
cup chopped onion 1/2
cup chicken broth 1/2
cup water 3 chipotle chiles in adobo sauce, diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 8 green chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2
cups cooked, shredded crab 1/2
cup minced onion 1 teaspoon dried Mexican oregano or 2 teaspoons
fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth 1/2
cup flour 3 stiffly beaten egg whites 1 1/2
cups corn oil
Peach and
Fresh Herb Sorbet 6 small or 4 large peaches 2/3 cup water 3 - 4 tablespoons raw agave nectar juice of half a lemon 1 - 2 packed tablespoons fresh basil and lemon thyme l
Fresh Herb Sorbet 6 small or 4 large peaches 2/3
cup water 3 - 4 tablespoons raw agave nectar juice of half a lemon 1 - 2 packed tablespoons
fresh basil and lemon thyme l
fresh basil and lemon thyme leaves
Blend the drained nuts with the dates, cinnamon and 2
cups of
fresh water for about 10 - 15 minutes, this will depend on the strength of your processor but you need to blend until a totally smooth, slightly runny yoghurt forms.
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice of 2
fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7
cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2
cups chopped onion 1
cup sliced carrots 1
cup cubed potatoes 1/2
cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2
cups crisp croutons
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
8
fresh poblano chiles, seeded, de-veined, roasted, and peeled 1 quart
water 3
cups sugar 1 teaspoon vanilla extract 1 quart
water 3
cups sugar 1 teaspoon vanilla extract 2
cups freshly grated coconut 6 medium dried apricots, cut into thin strips for garnish
Cranberry Jam 1 1/2
cups fresh cranberries 3 tablespoons agave syrup, honey, or another sweetener of choice juice of 1/2 lemon 1/2
cup Irish moss gelTo make Irish moss gel, rinse Irish moss thoroughly and soak in hot
water for at least 10 minutes.
2 pounds goat meat, cut into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon salt 1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 2 onions, sliced 2 tomatoes, chopped 2 green onions, chopped 2
fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons butter 1/4
cup vegetable oil 3
cups water
1 1/2 tbsp hemp seeds (or soaked almonds, cashews, sunflower seeds etc) 3 tbsp raw cacao powder 1 tbsp raw cacao nibs 1 avocado 1 very large frozen banana (not completely frozen if you're afraid that it will ruin your blender) 5
fresh strawberries 2 tbsp agave, raw honey or maple syrup a pinch of sea salt 1
cup water 4 ice cubes
1 — 1 1/4 pounds ground dark - meat turkey 2 tablespoons sifted coconut flour 2 tablespoons dairy - free milk, broth or
water 1 egg or flax gel 1/2 teaspoon dried sage 1/2 teaspoon dried thyme 1/2 teaspoon ground marjoram, oregano or basil 1/2 teaspoon ground cumin or dry mustard 1/4 teaspoon ground black pepper 1 clove garlic, minced or pressed 1/4
cup minced
fresh parsley or 1 tablespoon dried parsley flakes 1/2 — 1 teaspoon salt 1/2
cup minced onion or 1 tablespoon freeze - dried onion or shallot flakes 2 tablespoons extra-virgin coconut oil, palm shortening or ghee, divided
1/2
cup onion chopped 1/4
cup olive oil (I use less) 1
fresh garlic pod, chopped 1 t chili powder 1 t Gephardt Chili Quick Salt to taste 3 T Flour 2
cups Water 2 pounds ground meat (lean) 1/2
cup onion chopped Salt, pepper, and parsley to taste 4
cups cheddar cheese, shredded 1 dozen
fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tender.
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 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)
2 kg extra ripe purple plums (I used the Italian variety), cleaned 1
cup (250 ml) filtered
water the juice of 1 lemon 100 g muscovado sugar 300 g rice malt syrup 1 teaspoon vanilla powder 2 - 3 cm long
fresh ginger root, peeled and grated
3/4
cup water 1/2
cup Swerve Sweetener 1 12 - oz bag
fresh cranberries 1 to 2 medium chipotles in adobo, minced (depends on how hot you want it) Juice of two limes Zest of two limes, grated
1 teaspoon olive oil 1/4
cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons
fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems of
fresh thyme 1/2 teaspoon salt 3/4
cup light coconut milk 3/4
cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lime
1
cup,
fresh or frozen blueberries 2 Tbs, raw cacao powder or cacao beans 2 Tbs goji berries 1 Tbs raw honey (or more to taste) 1 Tbs hemp seeds 1 Tbs ground flaxseeds 1
cup, ice 1
cup water (more or less to desired consistency)
* 2
cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4
cups water * 2
cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch
fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
water 1/4
cup fresh lime juice 3 garlic cloves, finely minced 1 serrano chili, finely minced, seeds and ribs removed salt and pepper to taste 1/4
cup vegetable oil
1 1/2
cups (375 ml) hazelnuts 1/4
cup (60 ml) coconut oil 10
fresh dates 2 tbsp cocoa powder 1/4
cup (60 ml)
water or more if desired
1 onion, peeled and halved (if using slow cooker) or chopped (if using stove top) 3
cups dry pinto beans, rinsed 1/2
fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons
fresh ground black pepper 1/2 teaspoon ground cumin, optional 9
cups water 1/4 teaspoon of paprika 1 tbsp olive oil freshly squeezed lemon, to taste
corned beef brisket 2 12 - ounce bottles Irish lager beer 2
cups of
water 1 bay leaf 8 black peppercorns 1/3
cup chopped flat - leaf parsley 1 teaspoon Worcestershire sauce 2 teaspoons salt 1/2 teaspoon
fresh ground black pepper 2 large carrots, peeled and cut into 1 ″ rustic chunks 1 lb.
1 1/2
cup water 2 1/2 Tbsp sea salt 1/2
cup apple cider vinegar 1 lb turnips, spiralized or peeled and sliced into sticks or any other way you prefer 1/2 small beet, peeled and sliced 1 bay leaf 1 garlic clove, thinly sliced a few sprigs of
fresh dill or dill flower (optional) dash of red pepper flakes (optional)
1
cup of
fresh of frozen peas a handful of basil (about 1/4
cup) chopped 1/4
cup of pine nuts 1 clove of garlic 1/4 teaspoon of salt pepper 1/4
cup of olive oil 1/4
cup of
water
1 egg, hormone free, omega 3 enriched 1 - 2 tablespoons
water 1 small handful,
fresh chives — chopped 1 leaf mustard greens or spinach — chopped 1/2
cup organic cooked & drained beans 1/2 avocado
2 ″ (or so) nob of
fresh ginger, scrubbed, but unpeeled, chopped Pour 1
cup of boiling
water over it, let it steep 10 minutes Add 1/4 c. raw honey while
water is still warm Let cool to room temp, and add 1 lemon or lime juiced (I like to add in the grated peel too) 1/4 c. raw apple cider vinegar Add enough
water to make 4
cups.
For the filling: 1
cup granulated sugar 1/2
cup cornstarch 2
cups water 5 egg yolks, beaten 1/4
cup butter 1 tablespoon lemon zest 1 teaspoon vanilla extract 3/4 -1
cup fresh lemon juice
5
cups chicken broth (or, 3 cubes of homemade bouillon cubes + 3 - 4
cups of
water) 2 TBL olive oil 1
cup pearl barley, rinsed and drained 1 bunch kale, stems removed and leaves torn into large pieces (about 6
cups) half a good sized butternut squash, already roasted and cubed half an onion, diced 2 cloves garlic minced grated
fresh Parmesan cheese, to top
1/2 lemon 1/2 lime 2 1/2
cups water 3 tablespoons palm sugar 7
fresh or frozen kaffir lime leaves, cut into thirds 1/8 teaspoon dried hot red pepper flakes 1 lemongrass stalk (lower 6 inches only), cut into 1 - inch pieces and smashed 6 (1 / 4 - inch - thick) slices
fresh ginger 5 whole allspice 4 whole black peppercorns 1 whole clove 7 chamomile tea bags 20
fresh mint leaves
1 12 - ounce bag of
fresh cranberries 1 1/2
cups (12 ounces) sugar 1/3
cup water 1 star anise 2 teaspoons orange zest 2 1/2 ounces bittersweet chocolate (60 - 72 % recommended), finely chopped
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2
cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice
water, as needed for the filling: 2 1/2
cups frozen wild blueberries (or about 2
cups big
fresh blueberries) 5
cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds
fresh) juice of 1 lemon 1 1/4
cup sugar 1/3
cup cornstarch pinch of salt for the vanilla bean custard: 1
cup heavy cream 1/4
cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.
vanilla extract 1
cup buttermilk 1 to 1 1/2
cup frozen blackberries (even when my berries are
fresh I freeze them to work better in my dough) 1/2
cup white chocolate chips Glaze: 1/2 to 3/4
cup powdered sugar 2 T. blackberry puree or can use lemon juice, milk or
water Here is a link to my blueberry scones with photos of how I knead in the berries
to hot
water and get a nice
fresh cup of cider without getting a
fresh gallon from the store.
3
cups soaked cashews (soaked for 3 hours in
water) don't soak any longer 1 1/2
cups almond milk I
cup fresh lime juice 2 teaspoon packed lime zest 3/4
cup agave or maple syrup 1 teaspoon vanilla A pinch or two of salt 3 tablespoons lecithin 3/4
cup coconut oil or coconut butter
2
cups chicken or vegetable stock 3 - 4
cups water 1 bay leaf 2 sage leaves 1 sprig
fresh thyme, leaves removed, stems discarded a dozen medium cloves of garlic, smashed peeled, and chopped 1 teaspoon fine grain sea salt