Sentences with phrase «cups organic cream»

Ingredients: 2 cups whole, raw, organic milk from grass - fed cows 1 cup organic cream, raw is best, but at least not UHT (ultra-pasteurized) 3 egg yolks from pastured chickens (I don't recommend store - bought eggs be eaten raw) 2 TBL, or to taste, real maple syrup 2 tsp pure, organic vanilla extract Pinch of cinnamon and nutmeg OR pumpkin pie spice Dash of unrefined sea salt

Not exact matches

-LSB-...](1/3 cup)-- where to buy sweeteners Vanilla extract, organic if possible (1/2 tsp)-- how to make vanilla extract Sea salt (1 pinch)-- where to buy sea salt Cinnamon, ground (to taste) Butter or cream, -LSB-...]

4 cups organic, grassfed milk 4 cups organic, grassfed cream 8 organic egg yolks 1 cup pure maple syrup 2 1/2 TBL real vanilla extract Bourbon or rum, to taste (optional) Freshly ground nutmeg

Ingredients 8 ounces organic cultured cream cheese 1/4 - 1/3 cup light colored raw honey 1 cup raw, organic or grass - fed milk...

Tacos: Butter, lard, duck fat, or refined, expeller pressed coconut oil (2 - 3 TBS)-- where to buy coconut oil Cumin (1 tsp) Cayenne pepper (1/4 tsp) Oregano, dried (1 tsp) Brisket, grass - fed (3 lbs)-- where to buy brisket Sea salt Black pepper, freshly ground — where to buy black pepper Beef or chicken stock, ideally homemade, or store bought organic (4 cups)-- click here for my beef stock recipe; click here for my chicken stock recipe Arrowroot or corn starch (2 - 3 TBS)-- where to buy cornstach Sprouted corn tortillas, organic, homemade or store bought (1 package) Cheese, grass - fed, organic (4 oz)-- where to buy cheese Sour cream, grass - fed, organic (1 container)

1 medium sized hokkaido pumpkin 2 - 3 carrots 1/3 of a medium sized celeriac (if you use the small organic ones, use 1/2 instead) 1 apple 4 - 5 cups / 1 -1,25 l chicken broth (vegetable if vegetarian) 1 chilli, red, hot and fresh 3 sprigs of fresh thyme 2 onions 5 cloves of garlic 3 Tbsp apple cider vinegar 1/2 cup / 125 ml cream, fat 8 - 12 % Oil Salt & pepper

• 1.5 scoop Labrada LeanPro 8 protein • 1 cup cornmeal • 1/2 cup corn flour (or oat flour, created by blending oatmeal) • 1 tsp baking soda • 2 tsp baking powder • 1 egg • 1 cup Greek yogurt • 2 tbsp organic, raw honey • 1/2 cup corn (drained, not creamed) • 1 tbsp vanilla extract • 3 tbsp pepitas (raw, unsalted, or you can add your favorite seasonal nut) ** • dried cranberries (for topping) **

1/4 cup (2 shots) espresso (buy coffee here, decaf here, coffee substitute here and here) 1/8 teaspoon vanilla extract (buy organic extracts here) whole cane sugar, to taste (buy whole cane sugar here) 3/4 cup half - and - half or whole milk (find raw dairy near you here) Sweetened Whipped Cream, below Caramel Sauce, to taste

1 1/2 cups organic pecan halves 10 ounces graham crackers 2 earth balance sticks 3 packages of Mori Nu Tofu 2 cups Florida Crystals (organic) 4 tablespoons organic vanilla extract 2 teaspoons ground organic nutmeg 1/2 cup arrowroot 14 ounces vegan cream cheese (Tofutti) 1 tablespoon guar gum 4 cans of organic canned pumpkin

1 cup of organic cream makes about 2 cups of whipped cream, way more than enough for serving the pie.

1/3 cup olive oil 2 organic eggs 1/2 cup Irish cream liquor, I used my home made Irish cream version 1/3 cup unrefined sugar 1 tsp vanilla extract 1 cup whole wheat pastry flour, minus two tablespoons 1/2 tsp aluminum free baking powder 12 oz dark chocolate chips

I added 4 cups of chicken broth (either homemade or organic, free range from a box), sea salt, pepper, and about a 1 1/2 to 2 inch piece of fresh ginger (peeled and chopped) to the Vitamix with the cashews and coconut cream.

organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL organic, grassfed butter or pure coconut oil 1 pound pasture - raised, organic chicken breasts, cut into 1/2» chunks 1 large organic onion, diced 1 medium organic red bell pepper, diced 3 - 4 ribs organic celery, diced 1/2 cup mushrooms, diced 2 - 3 cloves organic garlic, minced 1 TBL arrowroot powder (or non-GMO cornstarch) 1 tsp (or more, to taste) unrefined sea salt Freshly ground black pepper, to taste 1/8 tsp ground white pepper Dash cayenne powder 1 1/2 cups organic, grassfed cream 2 cups shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional)

Banana Chocolate Cinnamon Cream Pie: Base — 1 cup dried organic apricots, briefly soaked in warm water 1/2 cup walnuts, crushed 2/3 cup desiccated coconut 3 tbsp raw cacao powder

4 oz 1/3 less fat cream cheese, softened, Using Greek yogurt may be a healthier option 1/2 cup organic creamy peanut butter 1/2 cup confectioners sugar 6 - 8 lady fingers, chopped 1/3 cup cacao liquor, if using cookies you don't need the liquor, next time I will just use coffee, I didn't like the liquor flavor too much Chocolate fudge sauce 1/2 cup heavy cream plus 2 tablespoons confectioners sugar.

Icing 2 ounces bittersweet chocolate 1/2 cup vegan margarine 3 cups organic powdered sugar, sifted 1 teaspoon instant espresso powder 2 tablespoons soy cream (soy milk can be substituted) 1 teaspoon vanilla extract

2 cups fresh blueberries, organic is preferred 2 teaspoons fresh orange juice 1 teaspoon fresh lemon juice 1/2 teaspoon fresh orange zest, plus extra julienned for garnish, if desired (or you could use a sprig of fresh mint) 1/4 teaspoon vanilla extract 4 teaspoons brown sugar Canola oil cooking spray 2/3 cup raw almonds (I used 1/3 cup almonds and 1/3 cup pecans, and walnuts would also work) 1/2 cup packed pitted dates 1 1/2 teaspoons water Sprinkle of cinnamon for tartlets and on fruit, just before serving Whipped cream, optional

Laska, Baker's Cocoa 4 tablespoons soy milk Westsoy, Organic, Unsweetened Plain 1 tablespoon vanilla extract Simply Organic 2 1/4 cups confectioners» sugar (Trader Joe's organic, cane juice and tapioca) 1/2 cup Let's Do Organic, Creamed Coconut 3 Tablespoons water To make the cake: 1.

2 cups organic heavy whipping cream (Kalona is a brand that doesn't contain carrageenan, if you can find it!)

Frosting: Two packages Vegan Cream Cheese 1/4 cup Maple syrup or 1/4 to 1/2 cup confectioner's sugar 1 tsp vanilla Juice of 1/2 lemon 1/4 cup organic coconut

Frosting: Two packages Vegan Cream Cheese 1/4 to 1/2 cup confectioner's sugar, or to taste 1 tsp almond extract or vanilla 1/3 cup organic coconut

sugar, preferably organic * 1 1/2 teaspoons ground cinnamon * 2 1/4 cups fresh pumpkin puree or canned pumpkin * 6 tablespoons whipping cream, preferably organic * 1 1/2 teaspoon ground allspice * 6 large eggs, preferably organic and free - range * 2 cups sugar, preferably organic * 2 tablespoons corn syrup (I used agave syrup instead) * 1/2 cup water * 1 cup heavy cream, preferably organic * 2 oz.

* 2 cups organic whole milk (I used raw milk) * 2 cups organic heavy cream (preferably raw cream) * 3/4 cup organic sugar (or try it with raw honey) * very clean petals from 4 peonies (I used white peonies); make sure they have not been sprayed with chemicals * very clean petals from 4 - 6 roses; make sure they have not been sprayed with chemicals * 2 - 4 teaspoons rose water, or less / more to taste - optional * 4 egg yolks, preferably from farm - fresh, pastured chickens

4 lbs roasted butternut squash 4 tablespoons olive oil 4 garlic cloves Coarse kosher salt 1 cup heavy whipping cream 4 - 5 sage leaves roughly chopped 1/4 cup (1/2 stick) butter 1 cup of diced onion 7 cups low - salt organic chicken broth, or homemade chicken stock is the best!

For the filling: 8 ounces vegan cream cheese (such as Kite Hill) or cashew cream cheese (see below) 1 (15 - ounce) can organic pumpkin puree 1/2 teaspoon pumpkin pie spice 1/4 teaspoon nutmeg 1/2 cup coconut palm sugar

Ingredients: 12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed 6 ounces cream cheese, let it set out to soften 1 1/2 cups grated Monterey Jack or mozzarella cheese 1/2 teaspoon ground cumin 1/2 teaspoon cayenne, or less, to taste 2 large cage free eggs 2 tablespoons organic milk 8 teaspoons of a -LSB-...]

Vegan Mango Coconut Ice Cream 1 can (14 ounces) unsweetened coconut milk (do not use light or cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure vaCream 1 can (14 ounces) unsweetened coconut milk (do not use light or cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure vacream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure vanilla

12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed 6 ounces cream cheese, let it set out to soften 1 1/2 cups grated Monterey Jack or mozzarella cheese 1/2 teaspoon ground cumin 1/2 teaspoon cayenne, or less, to taste 2 large cage free eggs 2 tablespoons organic milk 8 teaspoons of a mix of the following seasonings: 1 TB paprika (smoked will add a nice flavor) 1 TB Salt 1/2 TB black pepper 1/2 TB cayenne pepper 1/2 TB dried leaf oregano 1/2 TB dried thyme 1/2 TB onion powder 1 TB garlic powder

FROSTING: 2 - 8 oz vegan, nondairy cream cheese, nonhydrogenated oil version preferred (Follow Your Heart brand is organic) 1 tsp vanilla 1/2 tsp almond extract 1/2 cup powdered sugar or more, to taste 1 cup unsweetened shredded coconut

RECIPE Potatoes (about 3 pounds, washed and scrubbed, peeled if not organic) 1 large onion 1/2 cup potato flour (all purpose flour, wheat or gluten - free may be substituted) 2 Tablespoons olive oil (optional — if you are on an oil - free diet leave this out) 3/4 teaspoon salt (optional — if you are on a salt - free diet leave this out) 1 cup frozen spinach 1 carrot (washed and scrubbed, peeled if not organic) 1/2 cup roasted buckwheat groats 1 cup water Tofu Sour Cream

* 6 ounces cream cheese * 6 ounces creamy goat cheese * 1/2 cup organic sugar * grated zest of 1 lemon, preferably organic * 1 teaspoon pure vanilla extract * 1/4 teaspoon fine sea salt * 2 eggs, preferably organic and free - range

The Coconut Matcha flavor blends offers 80 mg of caffeine per bottle — equivalent to a small cup of coffee — along with organic matcha and coconut cream.

sweet cream organic butter at room temperature Split 1/2 of a vanilla bean with seed scraped Half cup of room temp.

* 1 sugar pumpkin, or other sweet variety (not a carving pumpkin), about 5 pounds (I used an organic sugar pumpkin) * Sea salt * Freshly ground black pepper * 1 tablespoon olive oil * 1/4 pound mild Italian pork sausage (I used organic sausage) * 4 ounces elbow macaroni (I chose a different pasta shape, and used organic pasta) * 5 ounces Fontina, cut into 1/4 - inch cubes * 2 ounces Gruyère, cut into 1/4 - inch cubes (I used Provolone instead) * 3 scallions, diced * 1 teaspoon chopped fresh rosemary (I omitted this) * 1 teaspoon chopped fresh thyme * 1 teaspoon chopped fresh sage * 1 cup heavy cream (I used raw milk instead)

Butternut squash, organic (1) Onion, yellow or white, organic (1) Butter, grass - fed if possible (2 TBS)-- Chicken stock, homemade or organic (6 cups)--(click here to see my recipe) Sea salt and freshly ground black pepper to taste Optional: Nutmeg, whole or ground Sour cream, grass - fed if possible

Taco ingredients 2 large portobello mushroom caps, cleaned and diced 2 tablespoons organic tamari 1 tablespoon olive oil 1 green pepper, diced 1/2 small red onion, diced 1/4 cup organic corn (fresh, canned or frozen) Cilantro cream sauce (recipe above) 12 four - inch corn tortillas (organic if available) 1/2 bunch of cilantro, coarsely chopped Pico de gallo

ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive oil 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 1 red bell pepper (seeded, small dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried green lentils (picked over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (diced) 6 cups organic chicken stock 1/4 cup cilantro (roughly chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and freshly ground black pepper (to taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1 cup frozen kernels (thawed)

Organic cane sugar, coconut sugar or sucanat (3 cups) Butter, from grass - fed cows (1 cup) Vanilla extract, organic or homemade vanilla extract (1 tsp) Cream, from grass - fed cows (add until you get the consistency you want)

1 — 16 ounce carton heavy cream 2 cups sugar (I use organic pure cane sugar) 1 — 29 ounce can pumpkin (not pumpkin pie mix) 1/4 cup cornstarch 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons ground nutmeg 1 teaspoon salt 2 — 9 inch unbaked pie crusts (store - bought or homemade)

* 6 ounces almond flour (I used Bob's Red Mill brand, and for those who prefer to measure in cups, this was just under two cups) * 3 ounces coconut flour (I used Bob's Red Mill brand, and this was equal to 1 cup) * 2 teaspoons baking powder * 1/2 teaspoon fine sea salt * 1/3 cup raw, organic cane sugar plus another 1 - 2 teaspoons for sprinkling on top of the scones before baking * 9 ounces organic coconut milk (I used organic, unsweetened full - fat coconut milk from Native Harvest, and I stirred it very well to mix in the cream after I opened the can) * 1/4 cup organic raisins

Hot Cocoa Raw milk from grass - fed cows (1 cup) Cream, grass - fed, organic (1/2 cup) Powdered cocoa (1 TBS) Pinch of sea salt Maple syrup, raw honey, or organic cane sugar to taste Optional: Egg yolks, raw, pastured (2)

Healthy Texas Pecan Pie Filling: Large egg yolks, from pastured chickens, or free - range organic (4) Honey (1/2 cup) Organic cane sugar (1/2 cup) Cream, organic, from grass - fed cows (1/4 cup) Molasses (1 TBS) Melted butter, grass - fed (2 TBS) Sea salt (1 pinch) Vanilla extract, organic or homemade — see my recipe for homemade vanilla extract Raw pecans (1 1/2 cups)

6 organic tomatillos, chopped 2 cloves organic garlic, minced 2 medium organic cucumbers, sliced, seeded and coarsely chopped 2 organic green bell or poblano peppers, seeded and coarsely chopped 1 medium organic white onion, chopped 1 organic green Anaheim chile, roasted, seeded and chopped 2 organic jalapenos, roasted, seeded and chopped 1/4 cup fresh organic parsley or cilantro, chopped 2 tablespoons organic white wine vinegar 1 tablespoon organic lime juice 1/2 teaspoon Worcestershire sauce 1/8 teaspoon organic hot sauce (or more to taste) 1 teaspoon organic cumin, ground 1/2 teaspoon salt 1/4 teaspoon freshly ground organic black pepper 4 organic ripe tomatoes, cut into thick slices organic sour cream (optional garnish)

envelope unflavored powdered gelatin (2-1/4 teaspoons) * 1-3/4 cups heavy cream (I used organic cream) * 3/4 cup whole milk (I used raw milk) * 1/4 cup plus 2 tablespoons packed dark brown sugar, organic if possible * 1 teaspoon fine sea salt * 1 teaspoon pure vanilla extract (I used the seeds from 1/2 vanilla bean instead) * 1 teaspoon ground cinnamon * 3/4 cup canned pure pumpkin purée, organic if possible

Navy beans, dried (1 lb) Filtered water Chicken stock, homemade (5 cups) Butter, ghee, lard, tallow, grass - fed, duck fat, or expeller - pressed coconut oil (4 tablespoons)-- where to buy butter; where to buy ghee; where to buy coconut oil Garlic (2 cloves) Onion, yellow or white, medium (1) Green chiles, canned (8 oz) Chicken breasts and / or thighs, pastured or free range organic, skinless & boneless (1 lb) Cumin, ground (1 TBS) Oregano, dried (1 TBS) Red pepper flakes (1 pinch) Sea salt (to taste) Freshly ground black pepper (to taste)-- where to buy black pepper Sour cream or coconut milk kefir — where to buy starters Garnish: Cheese, cheddar, or Parmesan, from grass - fed cows (2 oz)-- where to buy cheese

* 2/3 cup pumpkin purée * 1 cup milk or 1/2 cup milk and 1/2 cup cream (I used raw milk) * 3/4 cup organic sugar * 5 eggs, preferably organic and free - range * 1 teaspoon vanilla * pinch of sea salt * 1/2 cup flour (I used spelt flour; I think almond or hazelnut flour would work well for a gluten - free version) * 3 - 4 tablespoons toasted pumpkin seeds or chopped toasted hazelnuts * 2 tablespoons organic powdered sugar - optional

2 large sweet potatoes 3 cups milk, preferably raw or organic 1/2 cup cornmeal * 2 tablespoons organic butter * 1/4 cup plus 2 heaping tablespoons brown sugar * 1/4 cup molasses * 1 1/2 teaspoon cinnamon * 1/2 teaspoon ground ginger * 1/2 teaspoon nutmeg * 1/2 teaspoon Himalayan or sea salt * 3 eggs, preferably organic and free - range, at room temperature * 1/2 cup heavy cream, half and half, creme fraiche or sour cream, preferably organic

4 TBS organic butter or coconut oil 2 oz unsweetened baking chocolate 5 TBS heavy cream or coconut milk 1/2 cup powdered * erythritol (or Confectioners Swerve) 2 tsp stevia glycerite NOTE: OR melt a ChocoPerfection Bar for an easy chocolate coating

1 (8 oz) pkg cream cheese or coconut cream, softened 1/2 cup organic butter or coconut oil, softened 1 (18 ounce) jar creamy NATURAL peanut butter (or almond butter) 1 tsp vanilla extract 1 cup powdered erythritol * and 1 tsp stevia glycerite (or 1 cup Swerve)

Dry: 2 cups One Degree Organics Sprouted Spelt Flour 2 tsp cinnamon 1/2 tsp ginger 1/4 tsp nutmeg 1/8 tsp cloves 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt Wet: 1 can (15 oz) organic pumpkin puree 1/3 cup coconut oil, melted 3/4 cup maple syrup 1/2 cup vegan milk (coconut, almond, soy) 2 tsp lemon or lime juice 1 tsp vanilla Frosting: 1 cup full - fat coconut cream, chilled 3 Tbsp maple syrup 1 tsp vanilla bean paste