In a food processor, puree 1/2
cup of the beans with half the roasted garlic, half the caramelized onion, the egg, and half the sage.
I roasted butternut squash and brussels sprouts for dinner, cooked up a pot of adzuki beans, mixed 2
cups of the beans with the squash and brussels sprouts, and tossed everything with olive oil, nutritional yeast, salt & pepper, and diced red peppers for color.
The 2 most important lifestyle changes you can make today is to starting eating 1/2
cup of beans with every meal (3x / day) and walk (or exercise) for at least 10 minutes after each meal (3x / day).
Not exact matches
Loaded
with coffee
beans, this is a pitch black beer that has the roasted flavor you expect from a good
cup of Joe.
To help your employees diversify a diet, supply them
with products that improve brain functions (a
cup of green tea, thanks to its L - theanine), let them stay focused (coffee
beans), and deliver vitamins (fresh fruits).
It is the first time I have used mung
beans and I used two
cups of beans which I had been soaking for a few days
with the intention
of sprouting - could that have been the problem??
Roughly 1/2
cup each
of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly
with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green
Beans 3
cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block
of firm tofu chopped Left over grains (optional)
Easy Slow Cooker Bean Soup Print Prep time 5 mins Cook time 30 mins Total time 35 mins Author: A. N. Flitter Recipe type: Soup Cuisine: Vegan Serves: 8 Ingredients 1 clove Garlic, minced 1 Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans
of Beans (variety), undrained 1 can Diced Tomatoes
with Chilis 1 1/2
cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow cooker.
But if I soak 1
cup of beans overnight, I put them in the rise cooker
with 4
cups of water the next day and it always works!
This recipe can be made using one pound
of pastured ground beef,
of if you kick it vegan, amp it up
with your choice
of 2
cups of aduki
beans or chickpeas, or even some steamed and ground tempeh.
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.
I did, however, replace the flour (for someone who is gluten free)
with 1
cup of pureed black
beans and 1/2
cup of chocolate protein powder and it turned out to be delicious.
Add the
beans along
with 5 1/2
cups liquid (I typically do 2
cups bean liquid / broth + 3 1/2
cups water), and remaining 4 tablespoons
of olive oil.
In the same way that a «Copper Moon» is a perfect alignment
of our planet
with the Sun and Full Moon, we make every effort to align
with people we can trust to provide us
with the kind
of coffee
beans that will produce the perfect roast for your perfect
cup of coffee.
A fresh, spring mix salad
with berries, nuts, goat cheese and balsamic vinaigrette; glazed grilled salmon
with roasted potatoes and French green
beans; and a good
cup of coffee and something
with dark chocolate for dessert.
* Optional Add - ins: Just like the
beans, this a blank canvas that's great by itself but also
with some additions, try about a
cup of sharp cheddar, a minced jalapeno, some green onions, or some chorizo.
While you're there, you can check out some
of the other great appliances they have on their site Here are the cool features
of the cooker - 4 - 20
cup cooked rice capacity — 2 - 10
cup uncooked rice capacity
With rice rinser / steam basket Great for oatmeal, grits, and cream
of wheat Delay start makes breakfast and meal planning easier Use your own recipe or packaged pasta & rice mixes Automatically shifts to warm after cooking White rice: cooks all varieties
of white rice, including short - and long - grain rice Quick rice: great for preparing rice in a hurry Whole grain: for brown rice, farro, quinoa, and other whole grains Keep warm: illuminates when cooking is complete Delay start: prepare for cooking up to 15 hours in advance Heat / simmer: use this function for flavored pasta and rice mixes,
beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream
of wheat
For information on how easy and healthy sprouting can be click here: Sprout People Kids can help
with the sprouting process and then help
with the snacking once they're roasted up This batch included 2
cups of raw, dried Gorbanzo
Beans, 1/2
Cup Soy Sauce, 1/4
Cup Peanut Butter, 1/4
Cup fresh Orange Juice, and a Tbs.
For a quality nutritious dinner, I destroyed a giant
cup of frozen yogurt
with four flavors: pistachio, cheesecake, vanilla
bean, and red velvet cake batter.
With that said I like having a small slow cooker for breakfast and a large 6 quart for cooking pumpkins and giant batches
of dry
beans that I freeze in 1 1/2
cup portions.
A
cup of lima
beans will provide you
with 13 grams
of fiber and almost 15 grams
of protein.
Drain the
beans and add them to the pot along
with the lamb, salsa, and 6
cups of water.
I made them
with 1 1/2
cups of my home cooked
beans rinsed and drained really well.
Place the adzuki
beans in a large pot
with 4 1/2
cups of water.
1 green (or semi-ripe) plantain 1
cup dried aduki
beans, soaked overnight and left to sprout * 1/2
cup red lentils, rinsed 150 g snake
beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute
with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon
of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches
of fresh coriander (cilantro) for garnish
Heat a large frying pan
with a medium heat, add 4
cups of milk, 1 vanilla
bean, 4 pieces
of lemon peel, and gently mix everything together
Place the drained
beans, eggs, cacao powder, 2⁄3
cup of the maple syrup, the vanilla extract, and coffee extract, if using, into a food processor
with a pinch
of salt.
To make chickpeas in the slow cooker, add about 2
cups of dried and rinsed
beans to the slow cooker
with enough water to cover them about 4 inches high.
There are also weekday specials like soupy
cups of $ 13 ceviche
with crunchy corn tostadas, and a handful
of platters
with rice and
beans.
I served my steak (4 points) over 3/4
cup mashed potatoes (3) and 1/3
of the mushroom sauce (3),
with 1
cup of green
beans (0).
Transfer to a serving platter and serve garnished
with the remaining 1/2
cup of green onions, cilantro, the remaining 1/3
cup of bean sprouts, the carrots, the remaining 1/4
cup of sunflower seeds, and a few lime wedges.
Lemon - poppy seed cake
with vanilla - cream cheese frosting slightly adapted from Sky High: Irresistible Triple - Layer Cakes Cake: 3
cups (420g) cake flour * 2
cups (400g) caster sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons poppy seeds 1
cup (2 sticks / 226g) unsalted butter, room temperature, coarsely chopped grated zest and juice
of 1 large lemon 1 1/4
cups (300 ml) buttermilk 5 egg whites 1/3
cup (80 ml) water Vanilla cream cheese frosting: 2 vanilla
beans 5
cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1
cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C / 350 °F.
Top
with the rhubarb compote: 1 small bunch rhubarb poached in half a
cup of water
with 100g (1/2
cup) raw sugar and the leftover vanilla
bean.
For canned
beans: Drain and rinse the
beans, then heat
with 1/4
cup of chicken or vegetable stock.
6 long stalks
of rhubarb, cut into chunks 100g raw sugar 1/2 a vanilla
bean 2 tsp cinnamon 3/4
cup (185 ml) coconut oil, melted if hard 1/3
cup lemon juice 1/2
cup (170g) raw honey or maple syrup for pure vegan pinch
of sea salt Line a 23 cm baking tin
with baking paper.
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black
beans 1/2
cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4
cup adobo sauce from canned chipotle 1/2
cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed
with olive oil 3 tomatoes, sliced 12 slices
of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4
cup pickled jalapeno juice from jar 1/4
cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
Substitute 1
cup of frozen mixed veggies (the one
with the corn and string
beans) and sauté it
with the other veggies.
Mix 1
cup beans (drained and rinsed)
with a drizzle
of olive oil, 1/4 teaspoon kosher salt, and 1/2 tablespoon chili powder.
He puts 1 1/2
cups washed DRY
beans in a quart jar or 2/3
cup in a pint, then adds any spices or ham and fills the jar, leaving 1 inch
of headspace,
with boiling water.
Whisk 2 eggs yolk
with 3/4
cup of milk and 3/4
cup sugar, 1 vanilla
bean split and pour into a medium sauce pan.
1 (8 ounce) package cream cheese, softened 1
cup sour cream 2 cans refried
beans 3 tablespoons chili powder 1 tablespoon garlic powder 1 1/2 tablespoons cumin 1 tablespoon paprika 1 teaspoon salt (or sub all above spices
with a packet
of taco seasoning) 4
cups cheddar cheese, shredded (or sub half
with monterey or colby jack)
I added 1/2
cup of black
beans to the batter, and topped them
with avocado, tofu sour cream, tomatoes, green onion, more black
beans, and a drizzle
of chipotle mayo.
1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6
cups chicken stock 1 15 - ounce can chopped tomatoes
with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk
of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern
beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish
You should end up
with about 9
cups of cooked mung
beans.
I've gotten into the habit
of asking myself if there's anything that needs to be soaked before I go to bed, and sometimes I'll just soak a
cup of some
bean / lentil / grain without even knowing what I'll do
with it the next day.
Add the remaining ingredients along
with 1
cup of water, bring to a boil, reduce the heat, and simmer until the
beans are done.
2
cups unsweetened almond milk 1 tablespoon green tea leaves 2 - 3 sprigs rosemary — lightly bruised
with the back
of a chef's knife 1 vanilla
bean — seeds scraped out 1/2
cup raw cacao butter — shredded (I like this brand) 2 tablespoons maca powder (optional, but great here) 1
cup cashews — soaked in water for 4 hours 4 soft dates — pits removed and chopped ground cinnamon and / or nutmeg, or cocoa powder for sprinkling on top — optional
Serve
with Pasta
of choice (we use wholegrain penne or a gluten free version made from dried
beans) 80 g / 1/2
cup large capers fresh parsley, finely chopped ruccola
In an electric mixing bowl, scrape the seeds
of your vanilla
bean (use the back
of a paring knife) and combine it
with the egg yolks and 1/2
cup plus 2 Tbs
of sugar.
1 1/3
cup (300 g) full fat coconut milk 2 rosemary sprigs — lightly bruised
with the back
of a chef's knife 1 tablespoon green tea leaves 1/2 vanilla
bean — seeds scraped out 3/4
cup cashews — soaked in water for 4 hours 1
cup purified water, plus more for soaking the cashews 2 - 3 soft dates — pitted and chopped about 6 ice - cubes, more if needed