When the water drained, I was left with
a fine black powder at the bottom of the tub.
It's
a fine black powder which comes from the vanilla bean.
Not exact matches
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup diced sweet onion 4 medium garlic cloves, minced 3 diced fresh tomatoes 1 teaspoon chili powder 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & r
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup diced sweet onion 4 medium garlic cloves, minced 3 diced fresh tomatoes 1 teaspoon chili
powder 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp
fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped 1 (14 - ounce) can or 2 cups
black beans, drained & r
black beans, drained & rinsed
I had 6 beautiful muffins just as yours by mixing: 150 g oatmeal mixed very
fine 2 teasp baking
powder a sprinkle of salt 150 g dates 25 g lavender honey 3 drops almond essence 5 g coconut oil 1 egg 150 g soy yoghurt (otherwise it was too dry 1 table sp almond milk not sweetened mini chunks
black chocolate with stevia
* 6 medium onions * 2 tablespoons olive oil * 1 fat clove garlic, peeled and minced * 1/4 cup finely chopped red pepper * 1 cup quinoa (I used
black quinoa), rinsed thoroughly in a
fine mesh strainer * 1 1/2 cups water * 2 heaping tablespoons tomato paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or more to taste), plus more for garnish * 1 teaspoon curry
powder, or to taste * pinch or two of cayenne pepper, or to taste
In a small dish, combine the reserved broth with the smoked paprika, garlic
powder, chili
powder, ground cumin, chipotle chili
powder,
fine sea salt, freshly ground
black pepper and onion
powder.
Indus Organics Malabar
Black Pepper
Powder (Dust,
Fine Ground), Refill Bag, 1 Lb, Premium Grade, High Purity, Freshly Packed
1 tablespoon whole
black peppercorns 9 sticks cinnamon 1 tablespoon whole cloves 1/2 teaspoon fennel seeds 2 tablespoons whole green cardamom pods 3
black cardamom pods (optional) 2 tablespoons dried ginger
powder Combine all ingredients in a spice grinder or a powerful blender and process into a
fine powder.
1 1/2 c
black beans, drained 6 Tbsp
fine bread crumbs 3/4 c sweet potato, baked and mashed 3 Tbsp cilantro, chopped 1/3 c white onion, diced 1 tsp garlic
powder 1 tsp garlic, chopped 3/4 tsp salt 1 tsp
black pepper 2 Tbsp olive oil 1 Tbsp cider vinegar 2 Tbsp lime juice 1/2 jalapeño (optional), diced and deseeded
2 large or 4 medium (2 pounds or just under 1 kg) Russet or baking potato, peeled 1 medium onion (about 6 to 8 ounces), peeled 2 teaspoons baking
powder 1 1/2 teaspoons (about 9 grams) table or
fine sea salt Freshly ground
black pepper 1/2 cup plus 2 tablespoons (80 grams) all - purpose flour 4 large eggs Nonstick spray, for waffle iron 2 tablespoons fresh chives, finely chopped, for garnish (totally optional)
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
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili
powder 1 teaspoon dried Mexican oregano (or regular dried is
fine) 1 cup low - sodium
black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds, toasted and chopped 1/3 cup sunflower seed, toasted 1 1/2 cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying: flour for dredging olive oil or canola oil for frying
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium
fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try
powdered kelp, though I haven't tested it) salt and freshly ground
black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl
1 (5.6 - ounce) container Greek yogurt 1/3 cup whole milk 1/2 cup feta cheese, drained and crumbled 1 teaspoon garlic
powder 1 tablespoon fresh mint, chopped
fine 1/2 cucumber, peeled and diced 1/2 cup onion, finely chopped Salt and freshly ground
black pepper, to taste
1 cups dried lentils (or 2 cups already cooked lentils) 1 - 2 tablespoons extra virgin olive oil 1 large onion, chopped 5 garlic cloves, minced 1 - 2 tablespoons chipotle hot sauce (can substitute chopped chipotle in adobo) 2 teaspoons coarse kosher salt 2 tablespoons chili
powder 1 teaspoon ground cumin 1 orange or red bell pepper, chopped 1 green bell pepper, chopped 1 jalapeno, seeded and minced 1 28 - ounce can crushed tomatoes 2 cans of beans - I used
black and kidney but any are
fine!
Quinoa
Black Bean Salad 1 cup uncooked quinoa 1 can (15 ounces) black beans, rinsed and drained 1 medium red or green bell pepper, chopped 1 cup grape or cherry tomatoes, quartered 4 green onions, thinly sliced 1/4 cup fresh cilantro, coarsely chopped 1/4 cup fresh lime juice 1/4 cup extra virgin olive oil 1 teaspoon ancho chile powder Fine sea salt Freshly ground black p
Black Bean Salad 1 cup uncooked quinoa 1 can (15 ounces)
black beans, rinsed and drained 1 medium red or green bell pepper, chopped 1 cup grape or cherry tomatoes, quartered 4 green onions, thinly sliced 1/4 cup fresh cilantro, coarsely chopped 1/4 cup fresh lime juice 1/4 cup extra virgin olive oil 1 teaspoon ancho chile powder Fine sea salt Freshly ground black p
black beans, rinsed and drained 1 medium red or green bell pepper, chopped 1 cup grape or cherry tomatoes, quartered 4 green onions, thinly sliced 1/4 cup fresh cilantro, coarsely chopped 1/4 cup fresh lime juice 1/4 cup extra virgin olive oil 1 teaspoon ancho chile
powder Fine sea salt Freshly ground
black p
black pepper
Chia pudding 1 medium (115g) extra ripe banana, mashed (about 1/3 cup of puree) 3 tablespoons (30g)
black chia seeds 1 teaspoon beet juice
powder, optional 3/4 cup (164g) Califia Farms toasted coconut almondmilk Pinch of
fine sea salt
DATE BBQ SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion
powder 1 teaspoon garlic
powder sea salt & ground
black pepper, to taste water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground
black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot,
fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground
black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ sauce.
* 2 cups all - purpose flour (I used Jovial Einkhorn flour) or 280 grams all - purpose gluten - free flour mix * 2 tablespoons baking
powder * 1 1/2 tablespoons minced fresh rosemary or 1/2 tablespoon dried (I used minced fresh basil instead) * 1/2 teaspoon sugar (I used organic sugar) * 3/4 teaspoon kosher salt (I used
fine sea salt) * 1/4 teaspoon
black pepper * 6 tablespoon (3/4 stick) unsalted butter, chilled and cut into one - inch cubes * 1/2 cup crumbled feta * 3/4 cup buttermilk, plus more for topping
ingredients FILLING: 1 pint
black raspberry chip ice cream 1 pint green tea ice cream 1 pint lemon sorbet SPONGE CAKE: 3/4 sticks unsalted butter (room temperature, plus more for greasing) 3/4 cup all purpose flour (plus more for flouring) 1/2 teaspoon baking
powder 1/2 teaspoon Kosher salt 1/2 cup sugar (divided) 1/2 teaspoon vanilla extract 1/4 cup milk 2 large egg whites VANILLA MERINGUE: 6 egg whites (room temperature) 1 cup + 2 tablespoons granulated sugar 1/4 teaspoon
fine salt 1 tablespoon white vinegar 1 tablespoon vanilla extract
2 15 - oz cans artichoke hearts, chopped
fine 2 cups puréed white beans or hummus (plain, red pepper or garlic) 1 cup shaved or grated Parmesan cheese 1 medium red onion, diced small 2 tablespoons each garlic and onion
powder 1 teaspoon each salt and
black pepper 1 tablespoon oil of choice 4 tablespoons flax seeds, ground and reserved
* 2 ripe avocados, cut in half and pits removed * juice of 1/2 lime * 1/2 teaspoon
fine sea salt * 1/2 cup chopped cilantro * 1 tablespoon organic, extra virgin coconut oil * 1 teaspoon
black mustard seeds * 1/2 teaspoon fennel seeds * 1/2 teaspoon cumin seeds * 1/2 medium yellow onion, minced * 2 cloves garlic, minced * 1/2 teaspoon curry
powder * 1 tablespoon minced jalapeno chile (or more to taste) * 1 medium tomato, chopped
Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup diced sweet onion (about 1/2 large) 1 jalapeno, seeded if preferred and diced 1 large sweet potato (350 g), peeled and chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp chili
powder 1/2 tsp ground coriander 6 cups vegetable broth 1.5 cups cooked
black beans (one (15 - oz) can rinsed and drained)
fine grain sea salt and
black pepper, to taste (I used 1/2 tsp salt or a bit more) 1/4 tsp cayenne pepper (or red pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion
1/2 cup olive oil 4 medium onions, chopped medium -
fine 1 large green bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large red bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian paprika or New Mexico chile
powder 1 teaspoon hot Hungarian paprika, New Mexico chile
powder, or ground cayenne pepper 2 teaspoons salt 1 teaspoon freshly ground
black pepper 1 teaspoon dried thyme, crumbled 2-1/2 cups raw medium - grain rice 3 to 4 medium zucchini, cut in half lengthwise, then sliced crosswise into 1 / 4 - inch - thick pieces 1 cup frozen green peas, thawed but not cooked (optional) 2 cups chicken stock 1 cup white wine Juice of 1 large lemon 1 bay leaf 3 medium tomatoes, sliced crosswise into 1 / 4 - inch - thick rounds Garnish (optional): Crumbled feta cheese
The Spice Paste: 4 small hot red chiles, such as santaka or cayenne, stems and seeds removed 1 - inch piece fresh ginger, peeled and chopped
fine 4 garlic cloves, peeled and chopped 2 teaspoons coriander seeds 1 teaspoon cumin seeds 1/2 teaspoon
powdered turmeric 6
black peppercorns 1 tablespoon malt vinegar
3 tablespoons ground flax 1/3 cup warm water 1 (14 - ounce) can
black beans, drained and rinsed 1 tablespoon extra-virgin olive oil 3/4 cup finely chopped red onion or yellow onion 2 large garlic cloves, minced 1 cup grated carrots 1/3 cup finely chopped fresh parsley or cilantro 1/2 cup sunflower seeds, toasted 1 to 2 tablespoons tamari, to taste 1 teaspoon chili
powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 cup rolled oats, processed into a coarse meal * 1/2 cup spelt bread crumbs (or bread crumbs of choice) 1 to 2 tablespoons oat flour (or flour of choice), as needed 1/2 to 3/4 teaspoon
fine sea salt, to taste Freshly ground
black pepper, to taste
Conventional technologies for capturing xenon use activated charcoal, which is
fine black carbon
powder processed to be porous, with an effective surface area of 500 square meters a gram.
Grocery list: 1 bag green split peas Cocoa
powder (I like Green &
Black) Dark chocolate chips 1 quart milk (skim, soy, or reduced fat is
fine) Pure maple syrup 2 quarts vegetable broth 2 yellow onions 1 bag large carrots 1 loaf whole - wheat bread Canola oil mayonnaise Sweet relish 4 stalks celery Dozen eggs
Ingredients: 1 (15 ounce) can
black beans, drained and rinsed 1 1/4 cups pure maple syrup 2 TBSP ground flax seeds 2 tsp pure vanilla extract 1/2 cup organic fair trade cocoa
powder] 1 tsp baking soda 1/2 tsp
fine ground Celtic sea salt 3/4 cup gluten free organic flour Avocado oil cooking spray Instructions: Preheat oven to 350F.
1/4 cup unsalted butter, softened 3/4 cup yellow cornmeal 1 large egg 1 teaspoon sugar 1/2 teaspoon
fine ground sea salt 1/4 teaspoon ground
black pepper 1/4 teaspoon baking powder 1/4 teaspoon finely chopped fresh rosemary leaves 1/4 cup freshly grated parmesan cheese 1/2 cup all - purpose flour 3 dried Black Mission figs, finely ch
black pepper 1/4 teaspoon baking
powder 1/4 teaspoon finely chopped fresh rosemary leaves 1/4 cup freshly grated parmesan cheese 1/2 cup all - purpose flour 3 dried
Black Mission figs, finely ch
Black Mission figs, finely chopped
This special blended
powder made from the
finest sources of Meeker red raspberry seeds and superb
black raspberry seeds is the most potent ellagic acid source on the market.
1 1/2 teaspoons
fine ground sea salt 1 teaspoon mild chili
powder 1 teaspoon garlic
powder 1/2 teaspoon ground cinnamon 1/4 teaspoon ground
black pepper 1/4 teaspoon ground nutmeg 1/4 teaspoon minced fresh rosemary leaves 2 tablespoons olive oil 1, 4 1/2 to 5 lb.
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
To make your own bean flour, grind
black or pinto beans in a food mill or coffee grinder to a
fine powder (I used an espresso grind - twice!).
Sprinkle with a little salt, a few twists of course ground
black pepper and a dusting of
fine paprika
powder.