I also added say
an extra teaspoon of honey... it all comes down to how the mixture feels really...
2 bananas 1/4 fresh pineapple 1 pear peeled 1 apple 1 Mediterranean orange 1 teaspoon honey, I use local floral 1 teaspoon carob syrup If this is not available use
an extra teaspoon of honey.
If you want them a little sweeter, add
an extra teaspoon of honey to the coconut mix, and use semisweet chocolate instead of the ultra dark.
Not exact matches
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
I added an
extra 1 1/2 tablespoons
of honey, then 1
teaspoon of vanilla to try to cut the bakingsoda flavor.
Ingredients 1 - lb skinless salmon fillet dash
of salt freshly ground pepper to taste 1
teaspoon extra virgin olive oil 1/2 cup plain fat free yogurt 1 tablespoon Dijon mustard 1 tablespoon
honey 3 - 4 tablespoons chopped fresh dill 1 clove
of garlic, finely minced Juice from 1/2 lemon
2 cans
of full fat coconut milk (like these) 2 tablespoon tapioca or arrowroot starch 2 tablespoons coconut oil 8 tablespoons raw
honey, divided (or maple syrup for a vegan option) 1
teaspoon vanilla extract or vanilla bean paste 4 - 6 drops
of liquid stevia, if
extra sweetness is desired 8 - 10 fresh figs (reserve a few for serving if desired)
- 1 lemon - 1 medium garlic clove - 1/2
teaspoon salt - 1/4
teaspoon ground black pepper - 1 tablespoon
of honey - 3 tablespoons
of mayonnaise - 1/4 cup (60 ml)
extra virgin olive oil
I made a few modifications, including using 1
teaspoon of maple syrup instead
of honey (I prefer the flavor), using a flax egg instead
of a chicken egg to reduce calories, a pinch
of baking powder to help it rise and some leftover fresh pumpkin puree for
extra sweetness.
2 1/3 cups
of gluten free oats (I used Bob's Red Mill rolled gluten free oats) 1
teaspoon ground cinnamon 1/2
teaspoon baking soda 1/2
teaspoon baking powder 1/2
teaspoon of salt 3 - 4 bananas (very ripe is best) 1 tablespoon
of vanilla extract or paste 1/4 cup
of unsweetened applesauce 1/4 cup
of maple syrup, agave or
honey (for vegetarian option) 1/4 cup
of hemp hearts (optional for
extra protein) 1/4 -1 / 2 cup
of vegan chocolate chips (I prefer Enjoy Life)-- use as many as you prefer.
1 cup
of black rice 1 small butternut, acorn (or any type
of squash), peeled, seeds removed, and diced (about 2 cups)
extra virgin olive oil salt + pepper 2 large handfuls
of spinach 1 small red onion, sliced grapeseed (or a neural high heat oil) salt 2 tablespoons
of sesames seeds 1/4 cup
of pumpkin seeds for the sesame ginger dressing: 1/2 inch piece
of ginger, peeled 1 small shallot 1 garlic clove, peeled 1
teaspoon of honey 1 tablespoon
of lime juice 2 tablespoons
of toasted sesame oil 1
teaspoon of tamari (OR 1/2
teaspoon of salt) 3 - 4 tablespoons
of grapeseed or sunflower oil
For the cake 2 1/2 cups Pamela's Nut Flour Blend 3/4 cup tapioca flour 1/2
teaspoon baking soda 1/4
teaspoon salt 3 eggs 1/2 cup
honey 1/2 cup
extra virgin olive oil 1/4 cup freshly squeezed orange juice Zest
of 1 orange (about 1 tablespoon) 1
teaspoon vanilla extract
A
teaspoon of unrefined
extra virgin coconut oil and a
teaspoon of honey added to hot water is good for your interior and tastes good (well I think it does).
1 - 2 tablespoons Sriracha (depending on desired spiciness) 2
teaspoons honey Juice
of 1 lime 1 tablespoon vegetable oil 1
teaspoon minced fresh ginger 1 garlic clove minced 2 tablespoons chopped fresh cilantro, plus more for serving 1
teaspoon kosher salt 1 pound
extra large shrimp, peeled and deveined
1) 3 cups almond flour 2) 3 large eggs 3) 1/2 cup
honey 4) 1/2 cup butter or ghee or coconut oil at room temperature —
extra for greasing if not using paper muffin molds 5) 1 tablespoon
of orange zest 6) 2
teaspoons of baking powder 7) A pinch
of salt 8) 1/2 cup
of slivered almonds
Dressing: 2 tablespoons
extra virgin olive oil 2 tablespoons lime juice (approx. 1 lime) Zest
of 1/2 lime 1
teaspoon root ginger, freshly grated 1 tablespoon soy sauce 4
teaspoons liquid
honey
1/2 cup diced toasted hazelnuts (or other favorite nuts) 1 pound beets, peeled 1 pound butternut squash, peeled Tops (greens only)
of 3 or 4 green onions 1/4 cup diced cilantro, plus more for garnish 2 tablespoons
extra virgin olive oil 2 tablespoons balsamic vinegar 1 tablespoon
honey maple syrup 2
teaspoons spicy brown mustard Dash
of cinnamon Salt and pepper to taste
1 Rooibos teabag 1
teaspoon honey — I like to use a good quality
honey as it adds
extra flavour 2 orange slices a splash
of orange blossom water — taste to see how much you need.
2
teaspoons active dry yeast 1 cup barely warm milk 1/4 cup
honey 1
teaspoon salt 1 large egg Zest
of 1 orange 3/4 cup raisins 3 cups bread flour, plus
extra if necessary (all - purpose will also work) 1 egg white 1 tablespoon milk
1 1/2 tablespoons raw apple cider vinegar 2 small cloves garlic, minced 2 cups grated carrots 3/4 red apple, diced 1/4 cup sliced green onions 1/4 cup chopped fresh parsley 1/4 cup chopped dried cranberries 1
teaspoon honey 1 1/2 tablespoons
extra virgin olive oil (this one is my favorite) Loosely chopped lettuce
of your choice
For the pumpkin graham crackers 1 cup whole wheat flour 1 cup all purpose flour 1/4 cup sugar 3
teaspoons pumpkin pie spice 1
teaspoon baking powder 1 large egg 2 tablespoons vegetable oil 1/4 cup
honey 1/4 cup pumpkin puree 2 tablespoons milk For the pumpkin spice marshmallow fluff (adapted from The Kitchn) 1/4 cup + 2 tablespoons water 3/4 cup granulated sugar 3/4 cup light corn syrup 3 egg whites 1/2 tsp cream
of tartar Pinch
of salt 1 1/2
teaspoons pure vanilla
extra 1 tablespoon pumpkin pie spice For the moon pies Pumpkin graham crackers Pumpkin pie marshmallow fluff 8 oz bittersweet baker's chocolate 1 tablespoon vegetable oil 1/2 cup butterscotch chips 2 tsp vegetable oil
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
250 puy or beluga lentils 1 tablespoon coconut or olive oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1
teaspoon salt 11/2
teaspoons ground cumin 1
teaspoon ground turmeric 1
teaspoon ground cinnamon 1
teaspoon paprika 1
teaspoon ground coriander 1 red pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut squash, cooked and chopped into small pieces 400 ml coconut milk 1 tablespoon tahini 1 tablespoons
honey or agave syrup juice
of 1 lime 3 tablespoons soy sauce 2 tablespoons
extra virgin olive oil salt and pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or coconut yogurt) 1
teaspoon honey or agave syrup drizzle
of extra virgin olive oil quickest cucumber salad 1/2 cucumber, shaved into ribbons 4 tablespoons rice vinegar to serve: fresh coriander hot sauce, like sriracha cooked brown rice or other whole grain lime wedges
Juice + pulp
of one orange 1/4 cup
extra virgin olive oil 1
teaspoon toasted sesame oil 2 tablespoons tahini paste 1 tablespoon
honey Pinch sea salt Water to thin, as needed
1 small serving soba noodles 1 or 2 playing - card sized slices
of extra firm tofu 1 Persian cucumber 1 carrot 2 - 3 radishes a few handfuls
of salad greens, washed 1 small knob ginger 1 tablespoon soy sauce 1
teaspoon sesame oil 1 - 2
teaspoons honey 1 tablespoon lemon or lime juice 1 or 2 stalks scallion olive or vegetable oil.
For an
extra boost, add a
teaspoon of honey.
Bowls 6 cups finely chopped kale 2
teaspoons extra virgin olive oil 1
teaspoon toasted sesame oil 1/4
teaspoon chili oil Pinch
of salt 1 1/2 cups shredded carrots 6 tablespoons roasted, unsalted sunflower seeds 6 tablespoons raw cashews 1 1/2 tablespoons black sesame seeds Cilantro sprigs for garnish Dressing 1/4 cup unsweetened peanut butter ** 2
teaspoons toasted sesame oil 2
teaspoons rice vinegar 1
teaspoon honey 1
teaspoon soy sauce 1
teaspoon sriracha hot sauce 4 tablespoons water
I melted the coconut oil and added an
extra tablespoon
of honey and added another
teaspoon or two
of lemon juice (just because I had leftover from squeezing them and I love lemon).
1/2 cup rolled oats 2 tablespoons ground flaxseed 1 medium ripe banana 1/4 cup almond butter ⅛ cup raw
honey 1 pastured egg 1
teaspoon vanilla extract 1
teaspoon pumpkin pie spice 1
teaspoon ground cinnamon 1
teaspoon baking soda 1 cup carrots - grated 1 medium apple - grated 1/2 cup chopped walnuts (plus
extra to garnish) pinch
of pink himalayan salt
2/3 cup
extra virgin olive oil 1/3 cup balsamic vinaigrette 1 clove crushed garlic 1
teaspoon Dijon mustard 1
teaspoon raw
honey Pinch
of salt
For an
extra treat, mix with 2
teaspoons of plain Greek yogurt for a clarifying masque OR fresh, raw
honey for a hydrating masque.