To cook lima beans, place them in a pot and add three
cups of fresh water or broth for each cup of dried beans.
To prepare peas, place the legumes in a saucepan using three
cups of fresh water for each cup of peas.
Drain and blend with 2 to 3
cups of fresh water (depending on how thick you like it) and a pinch of salt, and that's it — you're good to go!
Place beans along with 6
cups of fresh water in a large oven - safe Dutch oven or large saucepot.
In the morning, drain off and discard the soak water, and place the nuts into a blender with 4
cups of fresh water.
Place in a stock pot and cover with 12
cups of fresh water and bring to a boil.
To cook lima beans, place them in a pot and add three
cups of fresh water or broth for each cup of dried beans.
To prepare peas, place the legumes in a saucepan using three
cups of fresh water for each cup of peas.
After soaking rinse and drain before placing in a large bowl (or a large measuring cup works well) with the 2
cups of fresh water.
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.
Add 1
cup of fresh water in with the soaked cashews and puree them with an immersion stick blender... then set aside.
Drain water and blend cashews with 1
cup of fresh water.
To make it vegan, you can soak a 1/4 c of raw cashews in water for 4 hours (I do it overnight), and then blend with
a cup of fresh water and add that instead of both cream and milk (it is a bit more cream, but cashews can thicken up a soup pretty quickly and easily).
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
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
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
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
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.
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 1/4
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
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
* 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
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
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.
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 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
1
cup whole barley (hulled) 3
cups filtered
water a pinch
of whole sea salt a piece
of kombu (2 cm long), soaked pumpkin seeds (a good handful), lightly toasted 1
cup daikon sprouts
fresh basil leaves for garnish (optional)
- 600 grams or 2 1/2
cups buttermilk - 120 grams or 1/2
cup water - 1,125 grams or 7 1/2
cups bread flour - 36 grams or 6 teaspoons salt - As much or little chopped
fresh dill as you'd like (I used 3
of the store bought small herb packages)
Sugar Free Bing Cherry Jam Four Cups
of Fresh Bing Cherries: Pitted and Sliced 1/4
Cup Stevia Powder 1/4
Cup Water 2 Pectin Packages for Sugar or Low Sugar Jam 3 1/2 Pint Canning Jars Boil the pitted Cherries, water and Stevia for about 45 minutes at a light
Water 2 Pectin Packages for Sugar or Low Sugar Jam 3 1/2 Pint Canning Jars Boil the pitted Cherries,
water and Stevia for about 45 minutes at a light
water and Stevia for about 45 minutes at a light boil.
For a sore throat gargle a heaping tbs
of good quality salt (like himalayan or celtic) and a heaping tsp
of ground tumeric (or
fresh grated if you have it) dissolved in very warm
water, maybe a half
cup or so.
4 slightly heaped
cups (about 20 ounces)
fresh, ripe strawberries, hulled and quartered 2/3 to 3/4
cup granulated sugar (we used the latter but use less if you're sensitive to sugar) 1/2
cup water Juice
of 2 limes 1/4 to 1/2 teaspoon freshly ground black pepper (use less for a barely detectable bite, more if you'd like it more present) Pinch
of sea salt
3
cups cashews, soaked for 1 hour 3/4
cups coconut oil, melted
fresh squeezed lemon juice
of 1 lemon 1/2
cup agave nectar (or raw honey if not strict vegan) 1 tablespoon pure vanilla extract 1/4
cup filtered
water
For every
cup of tea, 3
fresh, peeled, deseeded lychees 1 c. hot
water 1 generous teaspoon
of tea (use loose leaf if you can, as those can be reboiled)
Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon, add more to taste if needed) 1 tablespoon
water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package
of mixed greens (note: I also had about 2
cups of leftover red kale and used that as well) 2 tablespoons
fresh dill, chopped sumac or paprika (optional, for garnishing)
11/2
cups quinoa (rinsed, toasted and cooked like rice with 3
cups of water) 1/2
cup chopped cilantro 1/2
cup chopped flat leaf parsley 2 green onions thinly sliced 1/4
cup chopped
fresh mint 1/3
cup of slivered almonds 1/3
cup of roasted pumpkin seeds 2 ripes apricots diced 1/3
cup raisins or cranberries 1/2 tsp salt
Men 2 scoops
of protein powder 1 - 2
cups of vegetables (like spinach, which doesn't affect the taste) 2 handfuls
of fruit (
fresh or frozen) 2 tablespoons
of healthy fat (a nut butter or seed for example) Mixer (almond milk, regular milk,
water — your choice)
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1
cup warm
water Pinch
of sugar 1 3/4
cups semolina flour 1 3/4
cups all - purpose flour 1 teaspoon salt 1 tablespoon olive oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1
cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces
fresh mozzarella - sliced 4 peaches - thinly sliced 1/2
cup freshly chopped basil
3 - 4
cups water 1/2 teaspoon minced ginger (or 1 inch cube
of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful
of other mushrooms
of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge
of lemon for garnish
1 pound
of carrots, chopped 1 pound
of sweet potatoes, peeled and chopped into bite - sized pieces 1
cup red lentils 1 onion, chopped 2 tablespoons
fresh ginger, peeled and chopped 4
cups stock, vegetable or chicken 3
cups water 1 teaspoon curry powder 1 teaspoon ground coriander 1 tablespoon honey cayenne pepper, to taste salt & pepper, to taste