If not, add
an extra teaspoon of water, mix thoroughly and test again.
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
2 kg
extra ripe purple plums (I used the Italian variety), cleaned 1 cup (250 ml) filtered
water the juice
of 1 lemon 100 g muscovado sugar 300 g rice malt syrup 1
teaspoon vanilla powder 2 - 3 cm long fresh ginger root, peeled and grated
5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash
of milk or cream splash
of extra virgin olive oil two big pinches
of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit
of lemon
water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2
teaspoons lemon juice, freshly squeezed a bit
of freshly ground black pepper
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded, unsweetened, flaked coconut 1/3 cup sifted coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4
teaspoon ground black pepper 1
teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1
teaspoon garlic powder (not garlic salt) 1/4 cup + 2 tablespoons cool
water 1/4 cup + 2 tablespoons unsweetened lite coconut milk 6 tablespoons
extra virgin coconut oil, ghee, palm shortening or olive oil or a combination
of two
of these
1 tablespoon
extra virgin olive oil 2 large onions, chopped 1/2
teaspoon fine - grain sea salt 2 cups dried split green peas, picked over and rinsed 5 cups
water juice
of 1/2 lemon (reserve the zest)
Add 1/2 cup
of spelt flour and 1/2 cup
of all - purpose flour to a bowl, also add 1/2
teaspoon of sea salt and the minced spinach mixture, add 2 tablespoons
of extra virgin Spanish olive, 3 tablespoons
of luke warm
water and mix everything together until you form a dough, knead it inside
of the bowl for about 30 seconds and then form it into a ball
I just made these heavenly brownies and did the following substitutions: For every ounce
of chocolate I used 3 tablespoons
of cacao powder I added 4 tablespoons
water and 2
extra teaspoons coconut oil since I used cacao powder Instead
of arrowroot starch or flour, I used one egg (sorry vegans!)
6 ounces
extra firm tofu, drained, and gently pressed (you don't need to do any extensive pressing, just between your two hands over the sink so a little
of the
water comes out will suffice) zest
of 1 lemon 1
teaspoon extra virgin olive oil 1 heaping tablespoon nutritional yeast 4
teaspoons lemon juice 1 1/2
teaspoons fresh cracked pepper 1/2
teaspoon dried oregano 1/4
teaspoon salt, plus more to taste
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: Substituting with some items saves calories and carbs Calories Carbs • 1 1/2 cups Cashews (or 1 1/3 cups ground) 255 9 • 1/4 cup Arrowroot 120 24 • Pinch
of Salt 0 0 • 1
teaspoon Baking Powder 0 0 • 1 cup Fresh Blueberries 80 24 • 1/4 cup
Extra Virgin Coconut Oil - 520 0 SUBSTITUTE Olive Oil 476 0 • 3 tablespoons Maple Syrup 150 39.8 SUBSTITUTE
Water & Splenda 0 trace • 2
teaspoons Vanilla Extract 24 1.1 • 1 Egg 70 0
1 tablespoon unsalted butter 2 tablespoons
extra virgin olive oil 1 medium yellow onion, peeled and chopped 1
teaspoon whole cumin seeds 1
teaspoon curry powder 1/4
teaspoon turmeric scant 1/2
teaspoon cayenne pepper 1 cup canned diced tomatoes 3/4 cup
water splash
of cream or a dollop
of creme fraiche
1 very ripe banana 1/2 cup
of fresh blueberries +
extra for decorating the cookies (optional) 2 tablespoons
of milled flaxseeds + 4 tablespoons
of water 1/2 cup
of almond butter (peanut butter will work as well) 1 1/2 cup
of jumbo oats 1/2 cup
of ground almonds 3 -4 tablespoons
of roughly chopped hazelnuts 3 tablespoons
of melted coconut oil 3 tablespoons
of maple syrup or date nectar a dash
of vanilla extract 1
teaspoon of baking powder 3 tablespoon
of almond milk pinch
of sea salt
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-...]
1 1/2 cups
water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛ cup olive oil, plus
extra for brushing 1/4
teaspoon salt, plus more to taste Freshly ground black pepper, to taste 1/2 cup fresh flat - leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries, chopped 1
teaspoon fennel seeds 1
teaspoon fresh ginger, peeled and minced Zest
of 1/2 lemon or orange, plus 1 or 2 squeezes
of the juice ⅛
teaspoon ground chili pepper
of choice
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2
teaspoons fennel seeds, plus
extra for dusting 3 1/2 cups (490g) all purpose flour, plus
extra for dusting 4
teaspoons (12g) dried yeast 2
teaspoons superfine sugar 3/4
teaspoon salt 1 cup (240 ml) warm
water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml)
of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.
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
2 cloves
of garlic, minced 1/2 medium onion finely chopped 2 large bunches
of Swiss chard, washed in several changes
of water 1 tablespoon
extra virgin olive oil 1
teaspoon freshly ground black pepper Salt to taste
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
1 ounce dried porcini mushrooms 3 cups boiling
water 2 tablespoons
extra virgin olive oil 3 medium shallots, chopped 3 cloves garlic, minced 10 ounces button or cremini mushrooms, sliced 14 ounces oyster or hen
of the woods mushrooms, trimmed and torn into pieces 1/2
teaspoon salt 1 1/2 tablespoons all purpose flour 2/3 cup dry white wine 1 cup frozen peas (optional) 2 tablespoons chopped flat - leaf parsley 1/2
teaspoon fresh lemon zest Freshly ground pepper 1 pound whole wheat penne rigate
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)
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).
200 g fair trade dark chocolate (70 % cacao) 90 g quinoa flour a pinch
of whole sea salt a pinch
of cinnamon powder 1
teaspoon cream
of tartar 115 g rice malt syrup 55 g maple syrup, grade B or C 4 tablespons powdered flax seeds, mixed with 12 tablespoons filtered
water 50 g hazelnut butter 50 ml
extra virgin olive oil 1 tablespoon hazelnut oil 6 tablespoons almond milk, unflavoured and unsweetened
To make the dough add 1 cup
of all - purpose flour into a bowl, also add 1
teaspoon of baking powder, 1/4
teaspoon of white sugar, 1/2
teaspoon of sea salt, 1/2
teaspoon of garlic powder and 1/2
teaspoon of dried oregano, mix all the dried ingredients until well mixed, then add 1 tablespoon
of extra virgin Spanish olive oil and a generous 1/3 cup
of water, mix everything together until you form a dough, then knead the dough inside
of the bowl for 2 - 3 minutes and shape into a ball
1/4 cup
Water 1 1/2 cups Pure Maple Syrup (or Honey or 1/2
of each) 1/4
teaspoon Cream
of Tartar 1 1/2 cups Natural Peanut Butter (use crunchy for
extra crunch) 1/2
teaspoon Pure Vanilla Extract 3/4
teaspoon Sea Salt (decrease to 1/8
teaspoon if using salted peanut butter) 2 cups Naturally Sweetened Chocolate Chips (use milk chocolate for authentic Butterfinger flavor or semi - sweet / dark for a really decadent treat!)
1 pound rhubarb, sliced (3 - 4 cups) 2 pints strawberries, hulled and quartered 3/4 cup coconut sugar, divided 1 cup oats 1/2 cup almond meal 1/2 cup white whole wheat flour or whole wheat pastry flour 1/2 cup chopped pecans 1/2
teaspoon cinnamon Good pinch
of salt 1/3 cup
extra virgin olive oil 1 tablespoon cold
water
2 Medium Sized Organic Sweet Potatoes 1/4 Cup Chopped Onion 1
Teaspoon Olive Oil 1 Cup Cooked Black Beans 1/2 Cup Frozen Corn, Thawed 1/2
Teaspoon Cumin 1/2
Teaspoon Ground Chipotle Chile Salt & Pepper To Taste 3/3 Cup Chopped Tomatoes 1/4 Cup Minced Cilantro 3/4 Cup Shredded Cheese (Mexican, Pepper Jack, Cheddar) To Serve: Fresh Baby Arugula Leaves (Optional) For the Avocado Sauce 1 Large Ripe Avocado 1/4 Cup
Extra Virgin Olive Oil 1/4 Cup
Water 1 Small Jalapeño Pepper, Seeded and Chopped 1 Small Handful
of Cilantro, Chopped Juice From 1 Large Lime Salt to Taste
1/2
of a 4 - pound spaghetti squash, with the seeds scraped out
Water for the baking pan 2 tablespoons refined coconut oil 2 cloves garlic, minced 1 - 2 canned chipotle chilies in adobo sauce, seeded and minced 1-1/2 bunches (about 12 ounces) kale, chard, mustard greens, collard greens or a combination, cut into 1 / 2 - inch strips 1 to 1-1/2 cups low sodium vegetable stock 3/4
teaspoon fine sea salt 1/3 cup raisins 1/4 cup pine nuts 2 tablespoons
extra virgin olive oil
2 cups black beluga lentils (or green French lentils), picked over and rinsed 1 tablespoon
extra virgin olive oil 1 large onion, chopped 1
teaspoon fine - grain sea salt 1 28 - ounce can crushed tomatoes 2 cups
water 3 cups
of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped
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
Next add 1/2
teaspoon of Sherry vinegar, 2 tablespoons
of extra virgin Spanish olive oil, 1/2 cup
of cold
water, 1
teaspoon of dried cumin and 1
teaspoon of dried oregano
Ingredients 2 kg
extra ripe purple plums (I used the Italian variety), cleaned 1 cup (250 ml) filtered
water the juice
of 1 lemon 100 g muscovado sugar 300 g rice malt syrup 1
teaspoon vanilla powder 2 - 3 cm long fresh ginger root, peeled and grated Makes about 4 jars, 300 g each.
For convenience sake, here is the ingredient list: 1 1/2 cups almond flour OR dry roasted, unsalted, sunflower seeds ground into a meal * (not almond meal) 2 Tablespoons coconut flour 4 Tablespoons ground golden flax 1/2 cup sucanat 1/4 cup
water 1/4 cup molasses 1 1/2 — 2» piece
of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4
teaspoon baking soda ⅜
teaspoon cream
of tartar 1/4
teaspoon salt
extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to darken.
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 cups dried cranberry beans 2 tablespoons
extra virgin olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2
teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount
of Aleppo) 1/2 cup dry white wine or vermouth 2
teaspoons chopped fresh oregano 1/2
teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups
water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1
teaspoon smoked paprika 1
teaspoon sweet Hungarian paprika 1/2
teaspoon salt, or more to taste 1/2
teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente
2 tablespoons
extra virgin olive oil 1 medium onion, diced 3 carrots, cut into 1 / 4 - inch coins 3 celery stalks, diced 2 medium cloves garlic, minced 1
teaspoon crushed red chile flakes 1 1/2 cups dried cannellini beans 5 medium waxy potatoes (the size
of an egg), halved 1 3 - inch chunk
of Parmesan rind, (optional) 8 cups
of water 1 medium bunch kale or chard, de-stemmed and chopped 1 1/4 cup crushed tomatoes (from can) 1
teaspoon fine grain sea salt
6 - 7 cups vegetable stock,
water, or combination
of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to taste grated zest
of 1 lime 1 small hot fresh Thai chile, seeded, minced Freshly ground black pepper 1
teaspoon sugar 1/2 cup button or oyster mushrooms, chopped fine or sliced 1/2 cup snow peas, trimmed, or shelled peas (frozen ok) 1/2 cup finely chopped carrots Juice
of 1 lime chopped fresh cilantro leave for garnish 12 oz box
extra firm tofu, cut into small cubes (we used Mori Nu) 8 oz rice noodles (we used Erawan Brand medium size oriental style noodles)
Ingredients: 2 cups walnuts 2 cups almonds 1/3 cup maple syrup 10 dates (remove pits) 1/4
teaspoon Himalayan salt 2 tablespoons desiccated coconut for the mixture, plus
extra to roll bliss balls in Splash
of water
for the sage + walnut pesto: 1/4 cup
of sage leaves, stems removed and loosely packed 1 cup
of spinach leaves 1 small clove
of garlic, sliced 1/3 cup
of walnuts, lightly toasted about 1/2
teaspoon of salt pepper 1/3 cup
of extra virgin olive oil for the oatmeal: 1 cup
of regular rolled oats (make sure they are gluten - free, if you are avoiding gluten) 3 cups
of water a pinch
of salt a drizzle
of olive oil
Add 1/2 cup
of spelt flour and 1/2 cup
of all - purpose flour to a bowl, also add 1
teaspoon of baking powder, 1
teaspoon of sea salt, 1/2
teaspoon of white sugar, 1 tablespoon
of extra virgin Spanish olive oil, 1/3 cup
of luke warm
water and start mixing everything together, once all the ingredients are mixed together, get in there with your hand, continue to mix until you form a dough, then knead inside
of the bowl for a couple
of minutes and form the dough into a ball
Ingredients For the salad 3 handfuls fresh green beans, ends trimmed (plus natural mineral or filtered
water and a pinch
of whole sea salt, to cook them) 4 - 5 fresh, ripe but firm figs 4 handfuls
of rocket 2 small, ripe but firm white peaches For the dressing 8 tablespoons
extra virgin olive oil 1
teaspoon ground -LSB-...]
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
chocolate hempseed 1 1/2 cups tigernut flour 1/2 cup hemp hearts (plus
extra for rolling) 1/4 cup raw cacao powder few dashes
of cinnamon 1/4
teaspoon ground vanilla bean seeds 1/2 cup organic raisins 2 tablespoons pure maple syrup 1 tablespoon virgin coconut oil 1 tablespoon purified
water
To make the the mojo picon sauce add a 1/2 inch thick slice
of baguette bread and 2 cloves
of garlic to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly cooled add the toasted bread and roasted garlics to a tall plastic cylinder or food processor, also add 1 clove
of raw garlic, 2 jarred roasted red bell peppers, 1/2
teaspoon of smoked paprika, 1/2
teaspoon of dried cumin, 1
teaspoon of white wine vinegar, 2 tablespoons
of water, 1/4 cup
of extra virgin Spanish olive oil and season everything with sea salt and freshly cracked black pepper, using a handheld mixer or food processor, puree everything until it's well pureed, then transfer to a bowl and set aside
for the shallot + herb socca (chickpea flatbread): 1 cup
of garbanzo bean flour 1 1/4 cups
of water 1/4
teaspoon of salt 2 tablespoons
of extra virgin olive oil 1 clove
of garlic, pressed or minced 1 spring
of rosemary, minced a pinch
of fresh oregano, minced 1 large shallot, thinly sliced with a mandolin several cracks
of fresh black pepper
Add an
extra 1/4
teaspoon or more
of salt (to taste) to the sauce, and thin it with additional
water as preferred.
for the sunflower seed sauce: 1/4 cup
of sunflower seed butter (feel free to sub any nut or seed butter you have on hand) 1 clove
of garlic, minced 1 red chili, seeded and minced 2 tablespoons
of tamari (or low sodium soy sauce) 1 tablespoon
of toasted sesame oil 1
teaspoon of ginger, peeled and minced 2 tablespoons
of lime juice (the juice
of one lime) 3 - 4 tablespoons
of water a pinch or two
of red pepper flakes, if you want
extra heat
Add 1 cup
of all - purpose flour to a bowl, 1
teaspoon of sea salt, 1/2
teaspoon of white sugar, 1
teaspoon baking powder, 1 tablespoon
of extra virgin Spanish olive oil, 1/3 cup
of luke warm
water, mix everything together until you form a dough, and shape into a ball
vegan crème fraîche from Nina's Bowls
of Goodness 1 cup raw cashews 2 tablespoons lemon juice pinch
of salt 1
teaspoon extra virgin olive oil (or
water)
water, to thin