* Depending on the texture of the dough, you may have to add 1 - 2
extra tbsp of water.
I added 1
extra tbsp of water at a time until it formed into dough.
Not exact matches
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
250g / 9oz cooked chickpeas 1
tbsp Truffle oil, or 1 heaping tsp truffle paste * 1 fat garlic clove, crushed 1 generous
tbsp rosemary, finely chopped A squeeze
of lemon Salt & pepper 1/4 cup + 1
tbsp olive oil (possibly
extra virgin), and
extra for garnish 1/4 cup (more or less)
water or stock 1/2 tsp pepper 1/2 tsp salt, or to taste
Infusing a chocolate cake with a hint
of Earl Grey adds an aromatic tinge to its fudgy excellence, making it a true object
of desire Serves 10 6 Earl Grey teabags 150 ml boiling
water 100g unsalted butter, melted and cooled, plus
extra for greasing 3 large free - range eggs 150g soft dark brown sugar 100g light muscovado sugar 250g self - raising flour 120g plain chocolate (70 % cocoa solids), melted and cooled 1 tsp bicarbonate
of soda 1 tsp baking powder 3
tbsp Greek yoghurt.
Lemon Honey Mustard Mint Tahini Sauce INGREDIENTS 1/4 cup tahini (ground sesame paste) 3/4
of small lemon, juiced 2 tsp Dijon or stone ground mustard 2 tsp honey 2 tsp fresh mint leaves, chopped 1
tbsp extra virgin olive oil 2 — 4
tbsp water, as needed * Salt and black pepper to taste
had to add
extra 2
tbsp of water.
2
tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2
tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination
of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus
extra for garnish 1/4 cup chopped fresh cilantro, plus
extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
Homemade Pitas vegetarian, soy - free, dairy - free, peanut - free, tree nut - free, seed - free, shellfish - oil, fish - free, nightshade - free, bean & legume - free Ingredients: 3 cups
of flour 1 cup
water 1
Tbsp honey Half
of a 1/4 oz packet active dry yeast 1 tsp salt Olive oil
Extra flour for...
400g oats 200 ml
water 4
tbsp chia seeds with 12
tbsp water 20 dates 1
tbsp extra virgin olive oil (or coconut oil) 100g dried cranberries 100g raisins 2
tbsp cinnamon Sprinkle
of nutmeg 100g pumpkin seeds 100g nuts (optional) 1
tbsp Sweet Freedom fruit syrup
* Contains dairy, wheat and eggs — consult your pediatrician ** You may substitute the following for the egg: 1/2 cup applesauce / 1 small mashed banana / 2
tbsp ground flaxseeds simmered in 6
tbsp of water — flax will add some
extra nutrition, Omega 3s!
Made it and they re awsome if ur a chocolate lover i added about a
tbsp of honey though for an
extra bit
of ss and the batter was also a little too dry so i added about 1/4 cup
of more
water and that made the batter perfec defenetly making them again thanx for sharing this awsome recepie
10 cups (2.5 L)
water, divided 1/2 cup (125 mL) pearl barley, rinsed and drained 1/2 cup (125 mL) hulled millet 1 clove garlic 3
tbsp (45 mL) raw sunflower seeds 2
tbsp (30 mL) raw almonds 2 green onions, roughly chopped 2
tbsp (30 mL) roughly chopped fresh parsley leaves 1/2 cup (125 mL) roughly chopped red onion 1 cup (250 mL) chopped
extra firm tofu 1/4 cup (60 mL) grated carrot 1/4 cup (60 mL) grated beet 1 1/2
tbsp (22 mL) tamari 1/4 tsp (1 mL) cayenne pepper 1/4 tsp (1 mL) Mexican chili powder 1 tsp (5 mL) curry powder 1 tsp (5 mL) sea salt 1 tsp (5 mL) cornstarch 3
tbsp (45 mL) mixed fresh herbs or 1
tbsp (15 mL) each
of 3
of your favourite dried herbs (basil, oregano, marjoram, etc.) 1/4 cup (60 mL) spelt flour 2
tbsp (30 mL) powdered nutritional yeast oil, for frying (sunflower, canola, neutral - flavoured coconut)
14 oz
extra firm sprouted tofu 3
tbsp natural peanut butter 2
tbsp filtered
water 1 1/2 tsp ground cumin 1/2 tsp ground turmeric Dash
of ground cinnamon 1
tbsp organic canola oil 2 small garlic cloves, minced 1/4 cup finely chopped onion 1/2 cup chopped spinach 1/4 cup chopped red cabbage Salt and pepper, to taste
I added an
extra 3
tbsp of boiling
water to the cocoa powder by mistake.
The dressing 1/4 cup
extra virgin olive oil juice & zest
of one fresh lime juice
of 1/2 lemon 5 stems fresh mint, leaves and stems 1/2 avocado 2 tsp agave or as you may (I like to replace 1 tsp with 3 drops liquid stevia) pinch sea salt 2 - 3
tbsp filtered
water for consistency
1 cup rainbow quinoa, rinsed 2 cups filtered
water Juice and zest
of one lime 2
tbsp extra virgin olive oil 1/2 small jalapeno, finely chopped 2 tsp minced garlic 1 tsp ground cumin 1/2 tsp smoked paprika 3/4 tsp fine sea salt 15 slave - free grape tomatoes, quartered 1/4 cup chopped onion 1 cup fresh corn 1/2 cup cilantro sprigs, finely chopped 1 avocado, diced
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
pesto ingredients: 1 cup pumpkin seeds, toasted in a dry pan over medium heat (or not, as discussed above) 1 cup packed fresh basil leaves 3
tbsp extra virgin olive oil splash
of water 1
tbsp lemon juice small clove
of garlic, peeled + crushed salt + pepper
250 grams fresh tofu (1,5 to 2 cups) 3
tbsp extra virgin olive oil 1, 5
tbsp Shoyu (naturally fermented soy sauce or if you're avoiding soy, sub with liquid aminos) 1
tbsp Umeboshi seasoning 3 - 4
tbsp roasted sesame or sunflower seeds 1 clove fresh garlic or a pinch
of dehydrated garlic 1/3 tsp dried dill and 1/4 tsp dried basil Or 1/4 tsp dried thyme and pinch
of chili pinch Himalayan salt a splash
of water if needed
Add an
extra tbsp or two
of water if you need a little
extra moisture in the blender to keep the ingredients moving.
Ingredients: 2 cups almonds (soaked 8 hours) 4
TBSP cold pressed
extra virgin olive oil 2 Roma tomatoes Juice
of 1 lemon 2 cloves
of garlic 2 tsp healthy salt option 2 tsp chili powder 1 1/2 cups
water Instructions: Rinse and drain almonds.
1/2 cup cashews, soaked in hot
water 1 clove garlic Juice
of one lemon (about 2 - 3
tbsp) 1
tbsp raw organic apple cider vinegar 1/2 tsp mustard 1
tbsp sweet white miso 1/8 tsp sea salt 1/4 tsp pepper 1/4 cup
water 2 1/2
tbsp extra virgin olive oil 2 Tbl finely chopped dill 1 Tbl finely chopped basil 1 Tbl finely chopped tarragon
Ingredients: 1 medium purple onion 5
tbsp of Olive oil 5 cups
of chopped yellow squash 2 cups
of brown rice pasta
Water 1/2 tsp
of Sea salt 1 cup
of extra sharp cheese (I used a mix
of Cabot and New Zealand cheddar «TJ's») Garnish with
extra cheese
Thank you mmmmm... I didn't do the cheese in the icing - just added an
extra tbsp of butter and little more icing sugar and splash
of water to thin a little:)-RRB--RRB--RRB- thank you!!!
1 cup rolled oats 1 cup
water (sub 1/2 cup
of your favorite nut milk for
extra creaminess) 3
tbsp pumpkin puree 1 tsp cinnamon 1/4 tsp nutmeg and ginger pinch
of salt
Here is my diet which I follow strictly: 5 a.m. Syntrax protein shake (100 cal) 8 a.m. 1/2 cup natural oatmeal,
tbsp coconut oil, 3 egg whites 10 a.m. 2 rice cakes Noon - 3 oz
extra lean ground turkey, 1 cup cooked brown rice 3 pm - 2 oz tuna, 1 cup broccoli 6 pm - 3 oz chicken breast, 6 spears
of asparagus 8 pm - syntrax protein shake Also, I'm averaging 120 oz
of water each day From January to march, I watched my calorie intake and did 30 min
of cardio 7 days / week.
150 g (5 1/4 oz / 1 cup) buckwheat flour 150 g (5 1/4 oz / 1 1/4 cups) ground almonds (almond meal) 60 g (2 oz / 1/2 cup) coconut sugar 20 g (3/4 oz / 2 1/2
tbsp) arrowroot 1/2 tsp Himalayan pink salt Finely grated zest
of 1 lemon 100 g (3 1/2 oz / 1/2 cup) coconut oil, plus
extra for greasing 70 ml (2 1/2 fl oz / 1/4 cup plus 2 tsp) cool
water
1 to 2 scoops
of 100 % Natural ProEnergy Vanilla or Chocolate Whey Protein Powder 1 to 1 1/2 cups
of pure
water or skim milk 1 cup
of fresh / frozen (unsweetened) fruit Optional: 1 tablespoon Greenergy Add ice for
extra thickness Recommended: 1 scoop Greenergy Recommended: 1/4 cup
of OmegaEnergy Mix or 1
tbsp of OmegaEnergy Oil
3 cups dried, unsweetened coconut flakes 2
tbsp chia seeds 1 cup cocoa powder (I used raw cacao, but any type would be fine) 1/2 cup almond meal 1/2 tsp fine sea salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground cardamom tiniest pinch
of ground cloves couple twists
of black pepper 1/4 cup
water 3/4 cup maple syrup 1/3 cup
extra virgin coconut oil, lightly warmed to liquify 1
tbsp vanilla extract