Sentences with phrase «fine sea»

Take 4 1/4 cup Califia Farms better half 1/2 cup Califia Farms unsweetened almondmilk 1/4 cup pure maple syrup 2 tablespoons unrefined coconut oil 2 tablespoons cacao powder 1/4 teaspoon pectin 1 bar good quality dark chocolate Pinch of fine sea salt

1 1/2 pounds small or new organic potatoes, with skin 1 garlic clove, minced 2 tablespoons extra-virgin olive oil, plus extra for serving Fine sea salt and freshly ground black pepper 3 to 4 thyme sprigs Sea salt flakes for garnish Fresh thyme leaves for garnish

Take 7 1 cup (210g) toasted coconut almondmilk, reduced to 1/2 cup (115g) 3/4 cup (170g) aquafaba, reduced to 1/4 cup (55 - 60g) Pinch of cream of tartar 1/4 cup (28g) coconut flour 2 tablespoons (20g) potato starch 1/2 teaspoon (2g) fine sea salt 1/4 cup (65g) pure maple syrup 2 teaspoons (8g) pure vanilla extract 2 cups (168g) unsweetened shredded coconut

Take 4 8 ounces tempeh 2 tablespoons coconut oil, melted 1/2 cup Califia Farms unsweetened almondmilk 2 - 3 garlic cloves, minced 1 teaspoon smoked paprika 1/2 teaspoon dried sage 2 teaspoons red pepper flakes 1/2 teaspoon fine sea salt 1 1/2 teaspoons black pepper 1 - 2 tablespoons brown rice flour

Take 3 1/4 cup Califia Farms better half 1/2 cup Califia Farms unsweetened almondmilk 2 tablespoons pure maple syrup 2 tablespoons unrefined coconut oil 2 tablespoons cacao powder 1/4 teaspoon pectin 1 bar good quality dark chocolate Pinch of fine sea salt

Easy Vegetarian Stuffed Peppers with Rice and Mushrooms Recipe 1 tablespoon olive oil 1/2 cup chopped onion 1 package (8 ounces) fresh crimini mushrooms, coarsely chopped 2 cloves garlic, finely chopped 1 cup cooked brown or white rice 1 tablespoon tamari (soy sauce) 1/4 teaspoon dried thyme leaves fine sea salt and freshly ground black pepper 2 medium red, green or yellow bell peppers (about 6 ounces each) 1/4 cup shredded Colby - Jack cheese

Take 3 (after realizing I was adding the ingredients in the wrong order) 1/2 cup (104g) brown sugar 1 tablespoon (10g) potato starch 1 tablespoon (11g) refined coconut oil 1/2 cup (128g) almond butter 1/4 cup (56g) Califia Farms original almondmilk 1 1/2 teaspoons (6g) pure vanilla extract 1/4 teaspoon (1g) baking soda 1/4 teaspoon (1g) baking powder 1/2 teaspoon (3g) fine sea salt 1/2 cup (70g) unbleached flour

Take 1 1 cup (210g) toasted coconut almondmilk, reduced to 1/2 cup (115g) 3/4 cup aquafaba, reduced to 1/4 cup Pinch of cream of tartar 2 cups (168g) unsweetened shredded coconut 1/4 cup (28g) coconut flour 1/4 cup (65g) pure maple syrup 2 teaspoons (8g) pure vanilla extract 1/4 teaspoon (1g) fine sea salt

1 cup (210g) Califia Farms black & white cold brew coffee 1/2 cup (120g) raw cashew butter 3 - 4 tablespoons (45 - 60g) pure maple syrup 2 tablespoons (28g) Califia Farms unsweetened almondmilk creamer 2 teaspoons (8g) pure vanilla extract Heavy pinch of fine sea salt

300 g smoked fish, skin and bones removed 200 g sour cream 1/2 red onion, finely chopped a small bunch of dill, finely chopped juice of about 1/4 lemon pinch of fine sea salt freshly ground black pepper

for the vinaigrette 3 tbsp walnut oil 1 tbsp dark balsamic vinegar 1 tsp dijon mustard a drizzle of agave nectar or honey fine sea salt & freshly ground black pepper

200 g (5 dl; 2 cups) rolled oats 150 g (2 1/2 dl; 1 cup) almonds, roughly chopped 55 g (4 tbsp) millet 3/4 tsp fine sea salt 4 tbsp extra virgin olive oil 4 tbsp elderflower syrup 1 1/2 dl (2/3 cup) honey

Asparagus with Sesame Citrus Dressing 1 pound fresh asparagus 2 teaspoons organic safflower oil 1/8 teaspoon fine sea salt Freshly ground black pepper 2 tablespoons fresh tangerine or orange juice 1 teaspoon tamari or soy sauce 1 teaspoon toasted sesame oil 1/2 teaspoon pure maple syrup 1 teaspoon toasted sesame seeds or gomasio

300 g (4 1/4 dl; 2 1/4 cups) bread flour 100 g (2 dl; 1/2 + 1/3 cup) whole wheat spelt flour 1 1/4 tsp (8 g) fine sea salt 3 g fresh yeast (or alternatively 1 g / 1/4 tsp instant active dry yeast) 1 1/2 cups cool water (about 13 — 18 °C / 55 — 65 °F)

For the vinaigrette 5 tbsp extra-virgin olive oil 3 tbsp white balsamic vinegar a drizzle of honey or agave nectar fine sea salt & freshly ground black pepper, to taste Cook the beluga lentils al dente according to packet instructions.

for the crust 165 g (5.8 oz; 3 dl; 1 1/3 cups minus 1 tbsp) all - purpose flour 60 g (2.1 oz; 1 dl; 1/3 cup + 1 1/2 tbsp) buckwheat flour 1 large pinch of fine sea salt 2 tbsp granulated sugar 150 g (5.3 oz) cold, unsalted butter, cut into cubes 3 — 4 tbsp ice cold water

1 1/2 teaspoons roasted peanut oil 1/2 teaspoon ground cayenne pepper 1/4 teaspoon ground cumin 1/8 teaspoon garlic powder Heavy pinch of fine sea salt 1 cup dry roasted unsalted peanuts

bundt cakes 1/2 cup coconut oil, melted 1/2 cup pure maple syrup 1/4 cup blackstrap molasses 1/4 cup water 1 teaspoon vanilla extract 1/3 cup oat flour 1 1/4 cups light spelt flour 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt

2 cups packed large flaked unsweetened coconut 1 1/2 cups rolled oats 1/4 cup dried currants or raisins 1/4 cup chocolate chips 1/2 cup almond butter (or any nut / seed butter you like — see headnote) 1/2 cup honey or maple syrup 1/4 cup hemp seeds 1 teaspoon pure vanilla extract 1/4 teaspoon fine sea salt 1/4 teaspoon ground cinnamon 1/2 cup fine shred unsweetened coconut (for coating), optional In a high - powered blender or food processor, blend the coconut and oats into a fine powder.

Blend the crust ingredients and a pinch of fine sea salt in a food processor on high for 1 — 2 minutes or until finely ground and when you squeeze a little bit between your fingers it sticks together.

1 cup unbleached flour 1 cup whole wheat pastry flour 1/2 cup coconut sugar 1 cup fine shredded coconut 1/2 tsp fine sea salt 2 tsp baking powder 1/4 cup coconut oil, solid 1/3 cup coconut yogurt 1/2 cup coconut milk, full fat

70 per cent cocoa solids), finely chopped for the cake: 1 1/2 cups all - purpose flour 1 1/2 tsp baking soda 1/2 tsp fine sea salt 1 1/2 tsp instant espresso powder 3/4 cup unsweetened cocoa powder 1 1/2 cups dark brown sugar 1 1/2 cups hot water, from a recently boiled kettle 6 tbsp coconut oil 1 1/2 tsp apple cider vinegar or white wine vinegar 1 tbsp edible rose petals 1 tbsp chopped pistachios 1 x 8 - inch round springform cake pan

1/2 c. rolled oats 1/4 tsp pumpkin pie spice Pinch of fine sea salt 1/4 c. water 1/4 c. almond milk 3 - 4 tbsp pumpkin puree 1/4 tsp unsulphured molasses 2 tbsp maple syrup * Pumpkin seeds, optional

3 tablespoons roasted peanut oil 1 medium red onion, finely diced 3 cloves garlic, minced 1 small serrano pepper, seeded and finely chopped 1 - 2 tablespoons minced fresh ginger 1 1/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 can (14.5 ounces) crushed fire roasted tomatoes 1 small can (6 ounces) tomato paste, optional 1 cup creamy peanut butter 4 cups vegetable stock 1 butternut squash, peeled and cut into 1/2 ″ chunks (my chunks weighed in at 1 pound 4 ounces) 2 cups cooked chickpeas 1/2 cup spicy peanuts, finely chopped (recipe follows) Fine sea salt, to taste

Brownie cakes 1 1/4 cups whole spelt flour 1/2 cup cacao powder 1 tsp fine sea salt 1/4 tsp baking powder 6 tbsp unrefined coconut oil 3 oz good quality dark chocolate, chopped 1 cup cane sugar 1 tsp pure vanilla extract 2 flax eggs 1 1/4 cups boiling water

Scones 1 cup unbleached flour 1 cup whole rye flour 1/3 cup cane sugar 1/2 tsp fine sea salt 2 tsp baking powder 1/4 cup coconut oil, liquid 3/4 cup finely diced strawberries 1/4 cup thinly sliced rhubarb, finely chopped 1/2 cup non-dairy milk 1 tsp pure vanilla extract

Cookie Ingredients: 2 cups light spelt flour 1/2 cup whole spelt flour (or all light spelt) 1 tsp baking soda 2 tsp baking powder 2 tsp pumpkin pie spice (or just a rough mix of ground cinnamon, nutmeg, ginger + cloves) 1/2 tsp fine sea salt 1 1/2 cups evaporated cane sugar 1/2 cup non-hydrogenated vegetable shortening OR 1/2 cup MINUS 2 tbsp unscented coconut oil, room temperature 1/4 cup unsweetened apple sauce 1 tsp ground flaxseed 1 cup pumpkin purée (not pie filling) 2 tsp vanilla extract

2 1/2 dl (1 cup) whole - wheat couscous 1 onion, thinly sliced 1 tbsp olive oil 1/4 tsp fine sea salt 1/4 tsp ground cumin

about 450 g (1 lb) winter squash, peeled, seeds and pulp removed, & cut into 1,5 cm / 0, 6» cubes olive oil fine sea salt & pepper a small handful of thyme sprigs

for the crust 220 g (4 dl; 1 2/3 cups) all - purpose flour + more to dust 1 large pinch of fine sea salt 2 tbsp granulated sugar 150 g cold, unsalted butter, cut into cubes 4 tbsp ice cold water

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

For the vinaigrette 5 tbsp extra-virgin olive oil 2 tbsp white wine vinegar 1 tsp dijon mustard a drizzle of honey or agave nectar fine sea salt & freshly ground black pepper

1 tablespoon extra virgin olive oil 1 small bulb fennel 1 clove garlic, crushed and minced 1 small shallot, thinly sliced 4.5 — 5 cups mixed heirloom tomatoes Juice of one large orange (about 1/2 cup) 1/2 fine sea salt + pepper to taste Orange zest and reserved fennel fronds to garnish

Cupcakes 1 1/4 cups unbleached flour 1/2 cup Dutch processed cocoa 1 cup cane sugar 1/2 tsp baking soda 3/4 tsp fine sea salt 1/2 cup non-GMO canola oil 1/2 cup Guinness extra stout 1/4 cup non-dairy milk 6 tbsp soft silken tofu, blended

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

Easy Vegan Lentil Soup Recipe with Sweet Potatoes 1 cup French green lentils 2 tablespoons olive oil 1 medium onion, chopped 1 serrano or jalapeno chile pepper, seeded and chopped 2 cloves garlic, finely chopped 4 cups water 1 pound sweet potatoes, peeled and cut into chunks 2 teaspoons kosher salt or fine sea salt 3 teaspoons smoked paprika or bittersweet paprika 2 teaspoons ground coriander 1 teaspoon ground cumin 1 can (14.5 ounces) organic fire roasted diced tomatoes (I used Muir Glen) 1 tablespoon tamari (gluten free soy sauce)

Fold in cucumber and season with fine sea salt and pepper.

Ingredients: 1 bunch asparagus 1 tablespoon melted coconut oil 1 clove garlic, finely minced 1/4 teaspoon fine sea salt 1/4 teaspoon black pepper

Waffles 2/3 cup light buckwheat flour 3/4 teaspoon baking powder 1/4 teaspoon fine sea salt 1/4 teaspoon ground cinnamon 1 - 2 tablespoons brown sugar 1 flax egg 1 tablespoon refined coconut oil, melted 3/4 cup unsweetened almond milk, room temperature 2 - 3 tablespoons dark chocolate chips

3 oz good quality dark chocolate, 55 - 70 % 1/4 cup non-dairy milk Pinch of fine sea salt 1 cup shredded unsweetened coconut 1/2 -3 / 4 cup flaked unsweetened coconut 2 - 4 tbsp cacao nibs

2 cups (245g) raw cashews 1 cup (90g) rolled oats Pinch of fine sea salt 12 - 14 (210g) medjool dates, pitted 4 - 6 tablespoons (56 - 84g) Califia Farms unsweetened almondmilk 2 ounces unsweetened chocolate, roughly chopped

Wash and core 5 to 6 tomatoes (any type of full - sized tomato will work), cut them in half, place them on a parchment lined baking sheet, sprinkle the cut side with fine sea salt, drizzle the tomatoes with olive oil, turn the tomatoes over and drizzle the skin side with olive oil, roast in oven at 450 degrees fahrenheit for about an hour (check after 45 minutes).

2 cups rolled oats 1/2 cup chopped walnuts, toasted 1/4 cup pepitas (hulled pumpkin seeds), toasted 1/4 cup hazelnuts, toasted 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground clove pinch of fine sea salt 1 egg 2 cups almond milk 1/4 cup pure maple syrup 1 teaspoon pure vanilla extract 2 ripe pears, diced 1 tablespoon coconut oil, melted, plus more for greasing pan

Season salmon with fine sea salt and pepper.

Slow Cooker Vegetable Soup Recipe (vegetarian) 1/2 cup chopped onion 1 medium green or red bell pepper, chopped 2 cloves garlic, finely chopped 12 ounces small white new potatoes, halved or quartered into bite - size chunks 1 can (15 ounces) chickpeas, rinsed and drained 1 can (14.5 ounces) diced tomatoes or fire - roasted diced tomatoes 4 cups vegetable broth (homemade or purchased) 3 teaspoons smoked paprika 1 teaspoon ground coriander 1/2 teaspoon kosher salt or fine sea salt 1/2 teaspoon ground cumin 1 tablespoon tamari (gluten free soy sauce) 1 package (5 ounces) fresh baby spinach leaves

Vegan Zucchini Bread 1 1/2 cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2 teaspoons ground cinnamon 1/4 teaspoon ground ginger 1/2 cup unsweetened almond milk or soymilk 1 teaspoon apple cider vinegar 1/2 cup organic evaporated cane sugar or sucanat 1/4 cup virgin unrefined coconut oil, melted (liquid) 1/4 cup unsweetened applesauce 1 cup finely shredded zucchini 1 1/2 teaspoons pure vanilla 1/2 cup chopped toasted walnuts or pecans 2 tablespoons roasted cacao nibs

1 tablespoon roasted peanut oil 3 garlic cloves, minced 1 cup creamy natural peanut butter 1 cup coconut almondmilk blend 1/4 cup tamari (or soy sauce) 2 tablespoons rice vinegar 1 heaping teaspoon red pepper flakes 1/4 teaspoon dried cilantro, optional Pinch of fine sea salt

* 210 grams Whole - Grain Gluten - Free Flour Mix (see description in the body of this post above) * 1 teaspoon whole or powdered psyllium husks (I omitted this ingredient) * 3⁄4 teaspoon kosher salt (I used fine sea salt instead) * 3⁄4 teaspoon baking powder * 1⁄2 teaspoon baking soda * 8 tablespoons (1 stick) cold unsalted butter, cut into 1 - inch pieces * 1⁄2 packed cup dark brown sugar * 1⁄2 cup sucanat or white sugar (I used fair - trade, organic sugar) * 1 large egg, at room temperature * 1 teaspoon vanilla extract * 1 1⁄3 cup bittersweet chocolate, roughly chopped into 1⁄2 - inch pieces (I chopped my chocolate a bit larger, I think) * 1⁄2 cup cracked hazelnuts (I omitted these, but I'll be sure to include them next time)

1 cup gluten free flour 1/4 tsp fine sea salt 3/4 cup almond milk 3/4 cup water 1/4 cup soft silken tofu 2 tbsp vegan butter, melted 2 tbsp cane sugar, optional

FOR OREO COOKIES 275g plain flour 40g Guittard Cocoa Powder 1/2 tsp baking soda 1/2 tsp fine sea salt 200g unslated butter 125g caster sugar 125g light brown sugar