If the glaze is too thick, add
a few teaspoons of milk or bourbon to thin out.
Not exact matches
I don't measure anything, but rough estimates are half an orange, half a cup
of frozen Wild Blueberries, small handful
of frozen cherries and frozen cauliflower, a big medjool date, frozen spinach, about a tablespoon
of peanut butter, a
teaspoon of hemp seeds, a collard green, a
few slices
of zucchini, a celery stalk, sprinkle
of cinnamon, and almond
milk to blend.
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove
of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch
of Himalayan salt freshly ground white pepper, to taste 1
teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat
milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3
teaspoons mild curry powder a handful
of fresh basil, cleaned a
few fresh thyme sprigs, cleaned 4
teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat
milk 50 - 60 g vegan ham, chopped
What's in it: For the french toast --- 1/2 large loaf
of multigrain bread, ideally a
few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond
milk ** — 1
teaspoons cinnamon — 1
teaspoon vanilla extract — 1/4
teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2
teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4
teaspoon salt
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons
of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a
few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so
of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole
milk / Season eggs with 1
teaspoon salt & 1/2
teaspoon pepper / Measure 6 oz.
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)
Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms
of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (
of choice) 1
teaspoon turmeric powder 200 ml coconut
milk 2
teaspoons coconut oil
Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish
I make cream cheese frosting by the seat
of my pants: 2 cups
of of cream cheese, give or take, a
few tablespoons
of cream or whole
milk, powdered sugar, start with 1/2 cup, a couple
of tablespoons
of lemon juice, a
teaspoon of its zest, and a
teaspoon of vanilla — mix until smooth, taste and adjust ingredients as needed.
Yogurt can be made by using starter or a
few teaspoons of some leftover yogurt to introduce bacteria to
milk in order to ferment it into yogurt.
* If you don't have buttermilk, place 1
teaspoon of distilled vinegar into the
milk and let sit for a
few minutes.
Let a
few tablespoons
of the seeds soak in 1/2 cup
of hemp
milk for 20 minutes or so (a good time to make some coffee or grab the paper), then sweeten with 1/2
teaspoon of honey or maple syrup, and enjoy.
For a refreshing smoothie, blend a
few teaspoons of the powder with a mixture
of fresh and frozen fruits, and your favorite kind
of milk or yogurt.
* 1 cup hulled organic strawberries, cut in half (if large) * 1 handful
of fresh, unsprayed rose petals * 1/2 cup plain, organic yogurt * 1/2 cup organic whole
milk (I drink raw
milk) * 1 - 2
teaspoons raw honey (optional) * Tiny pinch
of ground cardamom (optional) * A
few drops
of rosewater, or to taste (optional) * Tiny pinch
of fine Himalayan or sea salt
1 container
of vegan ricotta (I prefer Kite Hill) 1 tablespoon
of raw cacao powder 2 tablespoons
of maples syrup 1/2
teaspoon of vanilla Depending on how dry or moist your ricotta is — I added a
few tablespoons
of nut - based
milk to achieve the consistency I was looking for.
Ingredients For the custard 500 ml unsweetened and unflavoured almond
milk 3
teaspoons agar agar powder 6 tablespoons rice malt syrup 3 tablespoons almond butter For the berries black berries (1 small basket) blueberries (1 small basket) 3 - 4 tablespoons rice malt syrup a
few pinches
of vanilla powder 2 tablespoons lemon juice lemon zest (from -LSB-...]
Ingredients 1 large ripe avocado, peeled 1 zucchini, cleaned half a medium cucumber, cleaned a handful
of fresh basil, cleaned 250 - 300 ml almond
milk, unsweetened and unflavoured juice
of half a lemon whole sea salt, just enough to taste a
few pinches
of dried, powdered ginger 2 tablespoons extra virgin olive oil 1 - 2
teaspoons coriander -LSB-...]
half a
teaspoon powdered saffron 400 ml coconut
milk 6 - 7 tablespoons rice malt syrup 3 tablespoons cashew butter a pinch
of whole sea salt a
few pinches
of dried ginger powder
1/2 cup Arborio rice; 4 cups
milk (I used 1 %); 1/4 cup sugar (I added a dash
of my vanilla sugar to this); 1 bay leaf (I added a
few flecks
of crushed bay leaf); 1
teaspoon vanilla; and 3/4
teaspoon almond extract.
for the chocolate chia mousse: 3/4 cup
of chia seeds 1/3 cup + 1 tablespoon
of cocoa powder 2 pinches
of sea salt 2 1/4 cups
of nut
milk of your choice 1/4 cup + 1 tablespoon
of maple syrup 1/2
teaspoon of pure vanilla extract 1 1/2 cups
of semisweet chocolate chips 1
teaspoon of orange zest 1/8
teaspoon of ground cardamom for the cardamom rose coco whip: 1 (13.5 oz) can
of full - fat coconut
milk, refrigerated upside down for a
few hours 2 tablespoons
of confectioners» sugar 1/4
teaspoon of rose water 1/4
teaspoon of cardamom some (optional) toppings: 1 / 4 cup
of cacao nibs 1 tablespoon
of dried edible rose petals METHOD
honey mustard dressing 1/4 cup pure cashew butter 1/4 cup grainy mustard 1/4 cup plain, unsweetened almond
milk 1 large garlic clove 1 tablespoon apple cider vinegar 1 tablespoon pure maple syrup 2 tablespoons cold pressed flax oil (or EVOO) 1/4
teaspoon ground turmeric 1/4
teaspoon fine sea salt
few dashes
of black pepper
I'm in my mid 30's and a female, just taking it for the protein and amino acids, I only use one scoop, with a cup
of almond
milk, a cup
of crushed ice, half a
teaspoon of cocoa, a
few drops
of vanilla extract, medium size banana and 2 tablespoons
of cane sugar.
1.5 cups almond
milk or water (see note) 1/2 — 1 cup mashed sweet potato (see notes) 1
teaspoon cinnamon 1/2
teaspoon ginger 1/4
teaspoon clove 1/8
teaspoon nutmeg pinch
of salt 1/2 tsp vanilla (optional) sweetener, to taste (maple, sugar, etc., — probably a
few tablespoons)
Use it: for curries heat 1 tbsp
of coconut oil in a pan, add some
teaspoons of paste, let it sizzle, add your veggies — and tofu, if you like it — and some coconut
milk after
few minutes; to flavor some simple grain + veggies bowl, stir 1 or more
teaspoon in some coconut
milk or cream and pour it over the other ingredients before serving.
Ingredients For the cake 150 g semi-whole wheat flour 150 g millet flour a pinch
of whole sea salt half a
teaspoon cream
of tartar 4 Granny Smith apples 160 ml unsweetened and unflavoured almond
milk 100 ml extra virgin olive oil 170 g rice malt syrup a
few pinches
of vanilla powder For the -LSB-...]
To serve, simply mix a
few teaspoons of the cereal into a bowl with either formula or breast
milk; this will also make it so the food isn't totally new to your baby.
Ingredients: 2 tablespoons extra-virgin olive oil (1 turn
of the pan) 1 medium onion, finely chopped 3 cups canned vegetable stock, found on soup aisle (I use a
few cups
of water and a
few teaspoons of vegetarian chicken base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a
few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream (I use 1 %
milk, but you can use soy
milk as well) 1 tablespoon curry powder 1 1/2
teaspoons ground cumin 1/2
teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish
Once they are eating more than a
few teaspoons If you give the
milk feed after the solid food they'll start taking less automatically and the amount
of feeds will drop off naturally.
Miraculously designed to fully support all your baby's needs in the first
few days
of life, colostrum is all the
milk your body will produce for two to five days (don't worry; your baby's stomach is so small that it can only hold a
teaspoon of milk at the beginning!).
I frequently make cashew or almond
milk using 1 cup
of soaked nuts or seeds (soak for a
few hours), 3 cups
of water, 2 dates, 1/2 vanilla bean or 1/2
teaspoon vanilla extract, a pinch
of sea salt, and 1/2
teaspoon of cinnamon.
for the chocolate chia mousse: 3/4 cup
of chia seeds 1/3 cup + 1 tablespoon
of cocoa powder 2 pinches
of sea salt 2 1/4 cups
of nut
milk of your choice 1/4 cup + 1 tablespoon
of maple syrup 1/2
teaspoon of pure vanilla extract 1 1/2 cups
of semisweet chocolate chips 1
teaspoon of orange zest 1/8
teaspoon of ground cardamom for the cardamom rose coco whip: 1 (13.5 oz) can
of full - fat coconut
milk, refrigerated upside down for a
few hours 2 tablespoons
of confectioners» sugar 1/4
teaspoon of rose water 1/4
teaspoon of cardamom some (optional) toppings: 1 / 4 cup
of cacao nibs 1 tablespoon
of dried edible rose petals METHOD
Ingredients · 2 scoops IdealFit protein powder · 1 cup cashews · 1 cup almonds ·
Teaspoon of maple syrup or honey ·
Teaspoon of vanilla extract · (have ready a
few drops / tablespoons
of almond or soy
milk) · handful
of dark chocolate chips, dried fruits or shredded coconut
What's in it: For the french toast --- 1/2 large loaf
of multigrain bread, ideally a
few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond
milk ** — 1
teaspoons cinnamon — 1
teaspoon vanilla extract — 1/4
teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2
teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4
teaspoon salt
But our batch uses less than a gallon
of milk to make ricotta — versus the more typical 500 gallons — so if we used whey, we would only get a
few measly
teaspoons.