Add
extra soaking water if necessary to blend.
Not exact matches
If I left it to
soak in a bowl with orange juice, then blended it all with frozen bananas (no
extra milk /
water), and topped with shredded coconut and strawberries, do you think it could work?
After reading all the comments I decided to add a few
extra tablespoons of maple syrup, I didn't have medjool dates so used regular ones but added 4 - 5
extra and
soaked them in boiling
water for 20 min.
1/2 cup / 85 g uncooked quinoa,
soaked for 12 to 24 hours in 1 cup filtered
water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds
soaked in 1/4 cup filtered
water for 15 minutes 2 tbsp melted
extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon
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 tablespoons
extra virgin olive oil 1 medium onion, thinly sliced 2 cloves garlic, peeled and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon garlic powder 1 chipotle pepper in adobo sauce, chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews,
soaked for an hour 1 cup
water, if needed 2 tablespoons fresh lemon juice, or to taste
170 - 180 g red onions, cleaned and chopped 3 tablespoons
extra virgin olive oil 2 zucchini, cleaned and cut into cubes whole sea salt, just enough to taste 100 ml filtered
water a handful of capers,
soaked in filtered
water for about 20 minutes then rinsed and drained a handful of shelled pine nuts dried mint leaves, to taste
Some more
water will come out, so wrap gently in paper towel to
soak up the
extra water while you prep the dredging stations.
200 g black chickpeas,
soaked in cold filtered
water for at least 9 hours, or overnight, then washed and drained 150 g quinoa, washed under cold running
water half a red pepper, cleaned and cut into cubes half a yellow pepper, cleaned and cuto into cubes 8 - 10 cherry tomatoes, cleaned and cut into quarters 1 carrot, cleaned and cut into cubes 2 hanfuld black pitted olives, chopped a handful of fresh parsley, cleaned and finely chopped a handful of fresh basil, cleaned and finely chopped
extra virgin olive oil, to taste whole sea salt, just enought to taste
Made these today with a few changes: — left out stevia — used 5 dates
soaked in some warm
water (they were small ones tho)-- subbed flax seed for one of the eggs — added vanilla, cinnamon, allspice — added a bit of
extra walnut — added raisins to 3 of them
1/2 cup of raw cashews
soaked in
water for at least 3 hours 1/4 cup of soy or unsweetened almond milk 1 tablespoon of lemon juice 2 tablespoon of nutritional yeast +
extra for sprinkling 1/2 teaspoon of garlic powder 1 teaspoon of apple cider vinegar a pinch of sea salt and pepper
Ingredients For the fava bean soup 700 g dried fava beans,
soaked in filtered
water for 12 hours, drained then rinsed under cold running
water 1 small shallot, peeled and chopped 3 - 4 tablespoons
extra virgin olive oil whole sea salt, just enough to taste For the cherry tomato and basil relish 2 handfuls cherry tomatoes, -LSB-...]
2 tablespoons
extra virgin olive oil 2 medium onions, diced 4 cloves garlic, minced 5 stalks of celery, diced 2 medium carrots, diced 2 chopped chipotle pepper in adobo sauce (1/4 c.) 1 - 2 tablespoons chili powder 1 1/2 teaspoons fine grain sea salt, or to taste 1 pound of black beans,
soaked 4 - 6 hours or overnight 1 28 - ounce can of whole tomatoes in juice 3 1/2 cups
water / broth 1/3 cup Kahlua or other coffee liqueur
Ingredients 120 g fresh fava beans, shelled 150 g zucchini, cleaned 2 tablespoons
extra virgin olive oil 2 teaspoons raw almond butter 2 tablespoons lemon juice a small handful of fresh dill, cleaned whole sea salt, just enough to taste freshly ground white pepper, to taste 50 g sun - dried tomatoes,
soaked in filtered
water for -LSB-...]
If you're in a hurry you can
soak them in
extra hot
water for 30 minutes.
Panzanella is a salad made of
water -
soaked and crumbled bread with tomatoes, onions, cucumbers, Tuscan
extra virgin olive oil, vinegar and basil.
16 ounces (454 g) gluten - free pasta (or pasta of choice) 1/4 cup (40 g) plus 1 tablespoon cashews,
soaked overnight and drained 1 tablespoon
extra virgin olive oil 1 tablespoon plus 1 1/2 teaspoons nutritional yeast 2 teaspoons apple cider vinegar 1 1/2 teaspoons lemon juice 2 garlic cloves, roughly chopped 1/2 teaspoon sea salt, plus more to taste Freshly ground pepper 1 cup (240 ml)
water 1/4 cup (30 g) chickpea flour 2 tablespoons chopped chives, plus chive flowers for garnish 1 cup (34 g) packed watercress Freshly ground nutmeg, to taste
1/4 pound (2/3 cup) dried black beans,
soaked in lightly salted
water overnight 1/4 pound (2/3 cup) dried pinto beans,
soaked in lightly salted
water overnight 2 tablespoons
extra virgin olive oil 1 red onion, chopped 3 garlic cloves, chopped 1 tablespoon ground chili powder 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/4 to 1/2 teaspoon cayenne pepper (optional) 1 1/4 teaspoon kosher salt 1 1/2 teaspoon unsweetened cocoa powder 3 cups
water 1 red bell pepper, chopped 1 green bell pepper, chopped 28 ounces canned or boxed diced tomatoes
Five Spice Tamarind Braised Minced Chicken Ingredients: 2 lbs boneless skinless chicken — cut into small cubes 1/2 garlic bulb 1/2 onion - chopped 1 ″ ginger knob 1 - 2 tsp five spice powder 1 ″ tamarind block -
soaked in hot
water 1 Tbsp balsamic vinegar 1 - 2 Tbsp Red Boat Fish Sauce (optional but it adds
extra yummy taste to the dish) 1 - 2 pitted
soaked medjool dates 1 - 2 tsp white pepper powder Salt to taste
Ingredients For the salad 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) For the dressing 3 tablespoons
extra virgin olive oil 2 tablespoons -LSB-...]
Ingredients 150 g chickpeas, to be
soaked in filtered
water for around 9 hours then rinsed and drained 200 g soy yogurt, unsweetened, unflavoured and GMO - free 2 tablespoons
extra virgin olive oil 1 teaspoon mild curry powder 1 teaspoon turmeric whole sea salt, just enough to taste 1 small cucumber, cleaned and diced 1 long -LSB-...]
-2 1/4 c almond flour -2 chia seed «eggs» (2 T chia seeds
soaked in 6 T
water), you can also use 2 eggs -1 1/2 cups grated zucchini -3 / 4 t sea salt -1 t baking soda -1 t cinnamon -1 / 3 cup coconut oil, plus a little
extra for greasing the muffin tin
Ingredients 6 - 7 tomatoes, cleaned and seeds removed then cut into small pieces 6 sundried tomatoes,
soaked in filtered
water for about 10 minutes then rinsed, pat - dried and cut into pieces a handful of fresh rocket, cleaned and chopped a handful of fresh basil, cleaned and chopped 1 garlic clove, peeled and cut into slivers
extra -LSB-...]
1 tablespoon of ground flax seeds
soaked in 3 tablespoons of
water can also replace 1 egg and just a little bit of the gums can add an
extra binding element that mimics gluten, adding a stronger «bite texture» to baked goods.
150 g chickpeas, to be
soaked in filtered
water for around 9 hours then rinsed and drained 200 g soy yogurt, unsweetened, unflavoured and GMO - free 2 tablespoons
extra virgin olive oil 1 teaspoon mild curry powder 1 teaspoon turmeric whole sea salt, just enough to taste 1 small cucumber, cleaned and diced 1 long green pepper, cleaned and diced a large handful pf fresh parsley, cleaned and finely chopped 1 small garlic clove, peeled and finely chopped 1 teaspoon cumin seeds, toasted then ground into powder freshly ground white pepper, to taste
What's in it: — 1 can chickpeas, rinsed, drained and dried well (* you can also
soak 1 cup of dried chickpeas in
water overnight)-- 2 cups cubed butternut squash — 1/2 onion — 3 cloves garlic — 1/2 cup fresh herbs, looseley packed and roughly chopped (I used half cilantro and half parsley)-- 3/4 cups rolled oats, divided — 3 tablespoons hemp seed, plus
extra for sprinkling — 3/4 teaspoon turmeric — 1/2 teaspoon cumin — 1/2 teaspoon salt — 1/4 teaspoon red pepper flakes or cayenne (adjusted to you preference)
1 cup dried white beans, such as cannellini or great northern,
soaked overnight 2 tablespoons
extra virgin olive oil 2 - 3 leeks, white and light green parts sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4 cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups
water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2 cup flat - leaf Italian parsley leaves
4 - 5 handfuls of fava beans 1 and a half handfuls of hijiki seaweeds,
soaked in filtered
water for 15 - 20 minutes, then cooked in boiling
water for another 15 minutes, drained, rinsed under cold running
water and drained again 1 cucumber, cleaned and cut into small sticks 4 - 5 tablespoons
extra virgin olive oil 2 tablespoons tamari juice of half a lemon 1 tablespoon rice vinegar a pinch of whole sea salt a pinch of chili powder fresh basil, cleaned and chopped, to taste
I didn't add the
extra water to the apples because they didn't need it after the
soak.
1 cup rice flour plus
extra on the side for rolling if necessary 1 cup sunflower or pumpkin seeds,
soaked in
water for...
stuffing 1/2 bunch of Andy Boy broccoli rabe 1/2 cup dry quinoa (
soaked for 6 to 8 hours) 1 cup filtered
water 1 cup cooked cannellini beans 1 tablespoon
extra virgin olive oil 1 tablespoon fresh squeezed lemon juice 1 garlic glove, grated 1/2 teaspoon dried basil 1/2 teaspoon fine sea salt a few dashes black pepper
Ingredients 100 g dried and peeled chestnuts,
soaked in filtered
water for 20 minutes 1 medium celeriac, peeled and cut into pieces whole sea salt 6 tablespoons
extra virgin olive oil Himalayan salt, just enough to taste 400 ml filtered
water (you can use all or part of the leftover cooking
water you used to -LSB-...]
Ingredients 3 - 4 tablespoons
extra virgin olive oil a 4 - 5 cm piece of leek, cleaned and cut into thin slices 3 - 4 tablespoons filtered
water 20 g dried porcini mushrooms, to be
soaked in filtered
water for about 10 minutes then drained and chopped 200 ml vegetable cream, unflavoured and unsweetened whole sea salt, just enough to -LSB-...]
Ingredients 4 - 5 handfuls of fava beans 1 and a half handfuls of hijiki seaweeds,
soaked in filtered
water for 15 - 20 minutes, then cooked in boiling
water for another 15 minutes, drained, rinsed under cold running
water and drained again 1 cucumber, cleaned and cut into small sticks 4 - 5 tablespoons
extra virgin olive oil 2 tablespoons -LSB-...]
-- My rice noodles were
extra thin, so I
soaked them in hot
water and then just stirred them in after the bok choy was crisp - tender.
For the chowder: * 1 - 1 1/2 pounds salt cod (preferably made with sustainable cod),
soaked for 24 - 48 hours (change the
water several times during the
soaking period) * 1 large fennel bulb, trimmed and chopped into quarters (reserve the fennel fronds for garnish if you like) * 1/4 cup
extra virgin olive oil * 1 generous pinch of saffron threads * 1 medium onion, peeled and chopped * 1 cup trimmed, cleaned and chopped leeks * 3 cloves garlic, peeled and slivered * 1 cup Tuscan kale, finely shredded * pinch of fennel pollen * 28 oz.
Boiling the potatoes this way ensures that they don't
soak in
extra water.
1/2 cup of raw cashew pieces (
soaked in warm
water for 30 - 60 minutes) 1 c medium chunky salsa (I used store bought) 1 bell pepper, seeded and chopped 1 jalapeno, seeded or keep for
extra heat 1 teaspoon of a hot sauce 2 tbl nutritional yeast 1 teaspoon of turmeric powder 1/2 teaspoon of smoked paprika 1 pinch of salt
I prefer
extra firm tub - style tofu... the kind
soaking in
water.
Ingredients half a pink grapefruit
extra virgin olive oil, to taste toasted sesame oil, just enough to taste a teaspoon rice malt syrup whole sea salt, just enough to taste freshly ground white pepper, to taste 2 large handfuls rocket, cleaned a handful of dulse seaweeds,
soaked in filtered
water for about 15 minutes then -LSB-...]
For the pesto: 1/2 cup raw shelled sunflower seeds,
soaked in
water overnight 1 small garlic clove 2 cups (packed) arugula leaves 1 cup (packed) fresh basil leaves 1/4 cup
extra virgin olive oil 2 teaspoons honey Zest of one lemon Juice of half a lemon
This power - breakfast smoothie will be
extra smooth if you
soak the nuts and oats in
water overnight; drain before proceeding.
These
water - preserved tomatoes are
extra dry, so you could opt to
soak them before preparing to give them a bit of plumpness.
1 cup beluga lentils,
soaked in cold
water overnight 2 large onions 2 cloves garlic 1 head kale, rinsed thoroughly Ancient Organics ghee 1/2 lb dried farro spaghetti, cooked according to the package
extra virgin olive oil Maldon sea salt fresh ground black pepper
1/2 cup / 85 g uncooked quinoa,
soaked for 12 to 24 hours in 1 cup filtered
water 1/2 cup / 45 g rolled oats 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds
soaked in 1/4 cup filtered
water for 15 minutes 2 tbsp melted
extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon
1/4 pound white bread, 2 days old, crusts removed (about 1/2 pound before crusts are removed) 3⁄4 cup cold
water 2 pounds ripe tomatoes, peeled and seeded 2 red jalapeño chiles, seeds and stems removed 1 teaspoon minced garlic 2 egg yolks 1 1/2 tablespoons red wine vinegar 1/2 teaspoon salt 1/4 teaspoon white pepper 1⁄3 cup
extra virgin olive oil Chopped hard - cooked eggs Minced cilantro In a bowl,
soak the bread in the cold
water for a minute or two.
• 2 quarts
water • 1 tablespoon salt • 3 cups black beans, cleaned and
soaked overnight • 1/2 stalk celery, chopped with leaves • 3 large dried chipotle chiles, approximately 3 ounces • 3 cups dry red wine • 1 teaspoon freshly ground nutmeg • 1 teaspoon freshly ground cinnamon • 1/2 teaspoon ground ginger • 1 tablespoon finely ground white pepper • 2 tablespoons Mexican leaf oregano • 1/2 cup chopped fresh parsley • 1 tablespoon Worcestershire sauce • 1 medium onion, chopped coarsely • 3 tablespoons chopped garlic • 1 cup domestic mushrooms, chopped • 1/4 cup
extra virgin olive oil • 1/4 cup peanut oil • 1/3 cup tomato puree • 2 1/2 tablespoons red wine vinegar • 3/4 cup raw honey • Lime wedges for garnish • Coarsely chopped cilantro for garnish
Serves 6 300g fresh borlotti beans, or 200g dried beans
soaked in cold
water overnight and drained6 tbsp olive oil1 onion, finely chopped2 basil leaves1 rosemary sprig1 litre chicken or vegetable stock 1 red chilli, chopped (optional) 1 tbsp tomato pureeSalt and pepper150g tubetti pasta (little tubes) 4 tbsp
extra virgin olive oil to serve Put the beans into a heatproof earthenware pot or large pan and cover with cold
water.
A little robe keeps them cozy,
soaks up the
extra water, and keeps the sun off of little arms, legs, and other exposed skin.
Skip the
water soak (poses drowning risk anyway), wash on warm not hot, add hydrogen peroxide to the wash for
extra whitening power, rinse with vinegar to help soften, hang dry or tumble for the minimum time needed.