If you are using a cold cycle, steep the bag of soap nuts in
a cups of hot water for 5 - 10 minutes to release saponins before tossing it in with your laundry.
3 bundles callaloo or 3 bunches fresh spinach, washed, tough ribs removed, coarsely chopped 4 cups coconut milk (made by soaking 4 cups grated coconut in 4
cups of hot water for 1/2 hour, then straining it) 2 cups milk 2 cloves garlic, minced 2 medium onions, chopped 1 bunch scallions, chopped 1/4 pound pumpkin or Hubbard squash, peeled and coarsely chopped 1/4 pound butter Salt and pepper to taste Habanero hot sauce to taste
Steep green & chamomile tea bags in 1/2
cup of hot water for 20 minutes.
Not exact matches
Take
cups with pops out
of the freezer and place into a dish with
hot water for a minute,
for easier removal.
This turned out a bit spicy
for me, so I added about half a
cup of unsweetened almond milk, 2
cups hot water to thin it out, and served it with a little yoghurt and lots
of coriander to cut the heat.
Along with buying a huge
water bottle after security, I bring a few sleepy - time tea bags with me on the flight, then ask the flight attendant
for hot water and steep a strong, relaxing
cup of tea, which helps me go to sleep, since I usually need help.
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
Rose and Lavender Parfait 6.5 oz (about1 1/2
cups) meat
of young Thai coconut 1 1/4
cup coconut
water 1/4
cup purified
water 3/4 oz Irish moss — thoroughly rinsed and soaked in
hot water for at least 10 minutes 1/4
cup cashews — soaked
for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener
of choice 1 teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon juice pinch
of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3
cup coconut oil — melted
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.
All you need
for your own quick version
of this addictive street snack is 1 1/2
cups of your favorite raw nuts, some sugar, a little
water, and a
hot saucepan, and you're about 4 minutes away from an authentic New York City treat.
After tiring
of a single -
cup reusable coffee filter that put
hot water into contact with plastic, I searched high and low
for a coffee brewing set that met two requirements: no plastic in contact with boiling
water and no paper filters to buy and then toss.
For the salad: 2 pounds chicken, cooked and diced into bite - sized pieces 2
cups red seedless grapes 1/2
cup cashews, chopped 1
cup red onion, chopped 1
cup radishes, chopped 2 tablespoons curry powder salt & pepper, to taste cayenne pepper, to taste 1
cup mayonnaise 1 tablespoon
hot mustard 1/2
cup cilantro, chopped 2 tablespoons
of water
1
cup of soaked cashews (take one
cup of raw cashews and cover with
water and refrigerate overnight), drained and rinsed 2 tablespoons
of Sriracha sauce 2 tablespoons
of Chipotle
Hot Sauce 1
cup of water 1/4
cup of nutritional yeast 1/2
of a lime squeezed
for juice 1 teaspoon chili powder 1 - 2 teaspoons
of smoked paprika (depending on your taste) 1/2 -1 teaspoon
of salt
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)
I followed a suggestion from another reviewer
for the recipe using 1/3
cup of very
hot water and 2/3
cup of the Coombs Family Farms Organic Maple Sugar.
Baker's tip
for baking partially filled muffin pans: If your batter doesn't fully fill all
of the spots
of the muffin pan, pour a little bit
of water into each empty
cup (not too high or it will be tricky to remove from the
hot oven — 1/3 full or so).
Aim
for at least 8 - 12
cups of water per day, and even more if you frequently exercise or live in a
hot climate.
I use about 1
cup and melt it (whichever way works best
for you — I sometimes let it melt in the jar in a sink
of hot water, or if I'm in a real hurry, I'll use the microwave.
I made mine using a
cup of dates presoaked in some
hot water instead
of the sweetners in it some
of the soaking
water instead
of the almond milk and used homemade coconut butter instead
of the jared one and canellini beans (which I have now learned is the italian
for white kidney beans which I had never heard
of!).
1 medium onion 2 carrots, peeled and chopped 1 parsnip root, peeled and chopped 1/4 celeriac root, peeled and chopped 2 medium potatoes, peeled and chopped 1/2
cup dried red split lentils 1/2 head
of cauliflower, chopped 1 tablespoon dried garlic flakes 1 tablespoon sea salt fresh cracked black pepper fresh parsley grape seed oil
for frying 2 L
hot water
For whipped cream filling: 1.5
cups whipping cream (360 ml) 3 tablespoons granulated sugar (45 g) 2 tablespoons
of instant coffee, melted in 3 tablespoons
of hot water
Let's start baking... Decadent Chocolate Cream Cheese Cupcakes Yields: 32 standard size cupcakes Ingredients:
For the cake: 2
cups granulated sugar 3/4
cup cocoa powder 1/2
cup instant chocolate pudding mix (one box) 1/2
cup vegetable oil 1
cup chocolate milk 2 eggs 1 tsp pure vanilla extract 2
cups all purpose flour 2 tsp baking soda 1 tsp baking powder 1 tsp salt 1
cup of hot water 1/2 tsp
of instant coffee (I use Starbucks VIA Italian Roast) Directions: 1.
4 cloves
of garlic, peeled 4 small shallots, peeled 1 small bunch
of kale - 1/2 lb / 8 oz, stalks removed, washed well 1/3
cup / 80 ml extra virgin olive oil 1/3
cup / 2 oz goat cheese, plus more
for topping 2 tablespoons +
hot pasta
water fine grain sea salt & freshly ground black pepper fresh lemon juice - optional 12 oz / 340 g dried penne pasta fresh thyme - and thyme flowers
1/2
cup dried apples, finely chopped and soaked in
hot water for 10 minutes 1/2
cup almond meal 1/2
cup brown rice or spelt flour 1 Tbsp flaxseed 3 Tbsp
water 1 Tsp baking powder Pinch
of salt 1/3
cup applesauce 1/4
cup maple syrup 1 Tsp cinnamon Generous grating
of nutmeg 1 Tsp vanilla
2/3 + 1/2
cup whole wheat pastry flour 1/3
cup wheat germ 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon (scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3 tablespoons espresso powder 2 tablespoons
hot water 1
cup canned pumpkin 1/2
cup plain low fat Greek yogurt 1/2
cup packed brown sugar 2 tablespoons canola oil 1 large egg splash
of vanilla extract cinnamon sugar,
for sprinkling (I used a blend in a grinder, but you can easily combine sugar & cinnamon)
3 tablespoons vegetable oil 4 onions, chopped 1 small piece
of ginger, peeled and grated 1 large clove garlic, crushed 1 tomato, chopped 1 1/2
cups water 1 tablespoons paprika 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon medium -
hot chile powder 2
cups browned meat
of choice Fresh chopped cilantro
for garnish
Filling 1
cup fresh carrot juice 1/2
cup meat
of young Thai coconut 1/2
cup Brazil nut milk OR any other nut or coconut milk 1/2
cup raw agave syrup 1/2
cup coconut butter 1/4
cup date paste 1/2 tablespoon vanilla extract 1/2 tablespoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2
cup Irish moss — soaked in
hot water for at least 10 minutes
Coriander Bread Thins 2
cups raw cashews — soaked overnight 1
cup meat
of fresh young Thai coconut 1/2
cup Irish moss — thoroughly washed and soaked in
hot water for at least 10 minutes 1
cup water from fresh young Thai coconut or purified
water 1 tablespoon honey or another sweetener
of choice 3 garlic cloves — 2 whole, and 1 finely chopped 1 small chili — 1/2
of it finely chopped 2 teaspoons coriander seeds — ground 1 teaspoon cumin seeds — ground 1 1/4 teaspoon salt freshly ground black pepper 3/4
cup brown flax seeds — ground 1/8
cup ground almonds 1
cup chopped cilantro
Coconut - Cilantro Cream Cheese 1
cup meat
of fresh young Thai coconut 1/2
cup water of fresh young Thai coconut 1/3
cup coconut oil 1/8
cup Irish moss — thoroughly washed and soaked in
hot water for at least 10 minutes 1/2
cup macadamia nuts - soaked overnight 1/2
cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons
water zest
of 1 lime freshly ground black pepper — to taste 1
cup fresh cilantro leaves or other herbs
of your choice — chopped
For treatment
of the common cold and fevers in general among the Mano people
of Liberia, the root
of suo longo (Ethulia conysoides) is chopped into small pieces, three
hot chile peppers are added, and the mixture is boiled in a few
cups of water.
-LSB-...] Rosemary
Hot White Chocolate2
cups unsweetened almond milk1 tablespoon green tea leaves2 - 3 sprigs rosemary — lightly bruised with the back
of a chef's knife1 vanilla bean — seeds scraped out1 / 2
cup raw cacao butter — shredded2 tablespoons maca powder (optional, but great here) 1
cup cashews — soaked in
water for 4 hours4 soft dates — pits removed and choppedground cinnamon and / or nutmeg, or cocoa powder
for sprinkling on top — optional -LSB-...]
Soak the peppers in
hot water for 20 to 30 minutes until soften, then transfer to a blender with 1/4
cup of the soaking
water and puree until smooth.
Reduce the chickpea
water to 1
cup over medium to low heat Whilst it is still boiling
hot add the Granulated Xylitol then put in the fridge
for as long as possible (overnight is good but a couple
of hours will do).
1) 3/4
cup (about 110g)
of blanched whole almonds (which can be either bought or made by soaking whole almonds in
hot water for 15 minutes until the skins can be easily slipped off) 2) 2/3
cup of sugar 3) 2 large eggs 4) 1 teaspoon
of pure vanilla extract 5) 1 teaspoon
of baking powder 6) 1/4 teaspoon
of salt 7) 1 3/4
cup of all - purpose flour 8) 2/3
cup (about 110g)
of chocolate, chopped into small pieces (you can also use chocolate chips)
-- 2
cups peanuts Sudanese peanuts — 1/2
cup walnuts — 2
cups pitted dates
for 15 - 20 min (soaked in Chai tea or another tea
of choice or simply warm
water)-- 1/2
cup dried apricots
for 15 - 20 min (soaked in tea /
hot water)-- 1/4
cup raw sesame seeds (dry toasted in skillet)-- 1 tbsp cinnamon — 2 tsp cacao — 2 tsp ground coffee
I steeped 1 tablespoon
of tea in 2
cups of hot, but not boiling
water (180 degrees F)
for 3 minutes.
Heat the butter in a pan and add the mushrooms and 1/4
cup of water, cover and cook
for 5 to 8 minutes on medium
hot heat.
Ingredients: 3/4
cup vegan butter 1
cup sugar 1/2
cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons
water (lightly beaten) 1
cups agave nectar
for the batter, OR 1 1/2
cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4
cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1
cup hot coffee (you may substitute plain
hot water if you don't like coffee) 1
cup hot water 1/2
cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4
cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4
cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2
cup raisins or other dried fruit (in place
of papaya and pineapple) Additional agave nectar
for brushing the cake (about 1/4
cup)
I am doing whole 30 as a lifestyle and I substituted the molasses
for 1/4 date paste (I made is with one
cup of pitted dates and half a
cup of hot water and used my immersion blender - you'll have plenty from this and I use it to substitute whatever recipes that require honey or whatnot.
Ingredients 2 lb boneless chicken breast cutlets (or extra thin if you prefer not to have to pound chicken) 1 3/4
cup Baron's International Kitchen Caribbean Marinade (
hot or mild jerk sauce) 12 oz sweetened tamarind nectar 1/2 lb apricot preserves 2 tablespoons fresh chopped garlic 1 tablespoon cornstarch 1 tablespoon
water Preparation Pound chicken cutlets with a mallet until thin then marinade in 1 3/4
cups of Caribbean Marinade in a gallon - sized ziploc bag
for 20 minutes (or longer if desired).
2 medium heads
of cauliflower, cut into florets 1
cup white rice flour 1
cup water 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon paprika 1
cup of your favorite buffalo wing sauce (Frank's Red
Hot Buffalo Wing Sauce is vegan) Vegan ranch dressing or dipping sauce (homemade — go to alextcooks.com
for a recipe — or from natural food grocer)
I added about a
cup of dried tart cherries that were softened in
hot water for about 15 minutes.
2 tbsp oat flour (or blend rolled oats into flour in a food processor or spice grinder) 2 tbsp coconut flour 1/2
cup protein powder (I used Hemp Pro 70) 1/4
cup cocoa powder 1/4
cup grated zucchini 1/4
cup grated apple (I tried to process it into sauce but it was too little apple
for the food processor, so grated it was) 1/2 tsp baking soda 1 tsp cinnamon 3/4 tsp ground flax seeds 1/4
cup agave or your choice
of sweetener 1/4
cup chocolate chips 3/4
cup hot water
My recipe calls to have a pan heating as the oven heats, then add a
cup of hot water just before putting the bread in to bake
for steam.
Ingredients: 1
cup water 3 carrots, chopped 3 stalks celery, chopped 1 large onion, chopped 2 cloves
of garlic, chopped 3
cups of shredded cabbage 2 teaspoons Garam Masala 2 teaspoons
of Madras Curry 2 teaspoons
of garlic powder 2 teaspoons
of turmeric 2 teaspoons
of paprika 1 teaspoon
of smoky paprika 1/2 teaspoon
of medium
hot smoky chipotle powder (more if you like it
hot, less if not) 2
cups baked butternut squash 12 dried apricots (stewed or cooked) 1
cup coconut milk 2
cups water or vegetable stock (more
for thinner sauce) 1 pound marinated tempeh *, cubed 1 large potato, cubed 1 package (12 ounces) frozen peas or 12 ounces fresh peas.
A quick tip to share
for your homemade tortillas - try substituting tapioca flour
for some
of the masa harina (our recipe: 1 1/2
cups masa harina + 1/2
cup tapioca flour + 1/2 tsp sea salt + 1 1/2
cups very
hot water).
If you prefer, you could also mix this concentrate with
hot water for a rich
cup of coffee.
6 - 7
cups vegetable stock,
water, or combination
of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to taste grated zest
of 1 lime 1 small
hot fresh Thai chile, seeded, minced Freshly ground black pepper 1 teaspoon sugar 1/2
cup button or oyster mushrooms, chopped fine or sliced 1/2
cup snow peas, trimmed, or shelled peas (frozen ok) 1/2
cup finely chopped carrots Juice
of 1 lime chopped fresh cilantro leave
for garnish 12 oz box extra firm tofu, cut into small cubes (we used Mori Nu) 8 oz rice noodles (we used Erawan Brand medium size oriental style noodles)
1
cup roasted and lightly salted cashews or halves and pieces, covered with
hot water in a small bowl and left to soak
for 3 hours or until softened and most
of water is absorbed, drained (you can use raw cashews, but I think the roasted have more
of the desired rich flavor
for this recipe)
1
cup water (warm to
hot) mixed with 1 tablespoon oil (I use the oil from a jar
of sun dried tomatoes
for extra flavour) and1 tablespoon salt dissolved.