Sentences with phrase «fine sea salt pinch»

Take 7 (alternate title: THIS BETTER FUCKING WORK) 1/2 cup Califia Farms better half 1 cup Califia Farms unsweetened almondmilk 1/3 cup pure maple syrup 1 bar good quality dark chocolate 2 tablespoons cacao powder 1/2 teaspoon pectin Pinch of fine sea salt Pinch of vanilla powder

Dough 2 tablespoons (26g) filtered water, between 105 - 108 ˚F 1/2 heaping teaspoon (2g) active dry yeast 2 teaspoons (8g) cane sugar 1 tablespoon (11g) refined coconut oil, melted (but not hot) 3 tablespoons (45g) spiced apple cider concentrate, warm (see notes above) 1 cup + 1 tablespoon (132g) light spelt flour, plus more for kneading 1/8 teaspoon fine sea salt Pinch of ground cinnamon

3/4 cup light spelt flour 1/4 cup raw cacao powder (or unsweetened cocoa) 1 tablespoon arrowroot powder 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon fine sea salt pinch of ground cinnamon 1/4 cup coconut oil, melted 1 teaspoon vanilla extract 3 tablespoons plain nut milk 1/4 cup light tahini 1/2 cup coconut sugar mint dark chocolate, for topping coconut ribbons, for topping

the base 1/2 cup rolled oats pinch of fine sea salt pinch of ground cinnamon 1 tablespoon chia seeds 3/4 cup plain, unsweetened soy milk (almond or hemp work well too)

Not exact matches

Dry ingredients 1/2 cup (60 g) almond flour 1/2 cup (65 g) fine coconut flour 1/2 cup (70 g) buckwheat flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp ground ginger 1/2 tsp vanilla extract or ground vanilla 1 pinch sea salt

4 to 6 big handfuls of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2 teaspoons fine - grain sea salt 1 medium orange, zest and juice 1 shallot, chopped 1/3 cup Parmesan, freshly shredded 1 tablespoon white wine vinegar 1/2 cup good quality olive oil a couple big pinches of salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumbled

* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional

1 1/2 cups gluten - free rolled oats 1 cup raw, unsalted cashews, coarsely chopped 1 cup coconut flakes 4 tablespoons pure maple syrup 2 tablespoons coconut oil 1 tablespoon Dr Smood Red Maca Superfood Powder pinch Himalayan fine grain sea salt

1/4 cup unrefined coconut oil, liquid 3 tbsp coconut milk, warmed 1/2 tsp fresh ground cinnamon 1/2 cup powdered cane sugar 1/2 cup whole wheat pastry flour 6 tbsp coconut flour 1/3 cup almond meal Small pinch fine sea salt

You'll need: 1 can (14 - ounce / 400 grams) sweetened condensed milk 3/4 cup (180 grams) whole milk 3/4 cup (175 grams) heavy cream 6 ounces (170 grams) bittersweet chocolate, chopped finely 1/4 cup (25 grams) cocoa powder 1/2 teaspoon instant espresso powder (or two tablespoons freshly - brewed espresso) 1 teaspoon vanilla extract A pinch of fine sea salt 5 teaspoons (12 grams) cornstarch 2 tablespoons cold water

If you use fine sea salt, just use a pinch.

2 cups cabbage, finely shredded 1 cup leeks, well washed and chopped (see head notes) 2/3 cup whole wheat pastry flour (or apf flour) a couple pinches of fine grain sea salt 2 eggs, beaten 1 + tablespoon olive oil

Frosting 1/2 cup vegan butter 1/2 cup non-hydrogenated shortening 1 1/4 cup powdered cane sugar 1/4 cup unbleached flour 1 vanilla bean, split and scraped 1 1/2 tsp pumpkin pie spice 1 tbsp soy creamer Pinch of fine sea salt

* 1/4 cup olive oil (I used organic, extra virgin) * 3 tablespoons unrefined sugar (I used Madhava blonde coconut sugar) * 1 teaspoon pure vanilla extract (I use homemade) * pinch of fine sea salt * 1/2 cup organic, unbleached white flour * 1/2 cup white whole wheat flour (or whole wheat pastry flour)

* 2 cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely chopped dark chocolate

4 ounces extra-firm tofu cut into tiny - inch cubes (see photo) a couple pinches of fine - grain sea salt a couple splashes of olive oil 2 medium cloves garlic, minced a scant tablespoon of maple syrup 1/3 cup pine nuts, toasted and chopped

* 1 cup organic, full - fat coconut milk (I like Native Forest brand): please see directions for how to properly use the coconut milk in this recipe * 2 tablespoons unrefined sugar (I used Madhava blonde coconut sugar) * pinch of fine sea salt * 1 heaping cup 60 % bittersweet chocolate chips (or chopped bittersweet chocolate), preferably fair trade * 1 large egg, preferably organic / free range, beaten * coarse sea salt or smoked sea salt - optional (I used large flake smoked sea salt)

Chocolate base 6 tablespoons Califia Farms unsweetened almondmilk 10 ounces 70 % dark chocolate, roughly chopped 1 tablespoon unrefined coconut oil 1 teaspoon pure vanilla extract Small pinch of fine sea salt

1 cup fine shredded coconut, like the one is used to make Macaroons 1 cup toasted and finely chopped pecans 1 good healthy and generous pinch of kosher or sea salt.

At the end, it still needed a little something, so I added a few pinches of fine sea salt and a couple of shakes of cinnamon.

For the crust: 3/4 cup (90 g) whole wheat pastry flour 1/4 cup (35 g) raw cashews Pinch fine sea salt 2 tablespoons (42 g) raw agave nectar or (30 ml) pure maple syrup 2 to 3 tablespoons (28 to 42 g) coconut oil, melted Nonstick cooking spray

1/2 cup quick rolled oats 2 tablespoons natural peanut butter 1 1/4 cups frozen strawberries 1 medium ripe banana Pinch of fine sea salt 1 1/2 cups unsweetened vanilla almondmilk

Chocolate drizzle 1/3 cup (25g) cacao powder 2 tablespoons (22g) unrefined coconut oil, melted (but not hot) 1 tablespoon (16g) pure maple syrup Pinch of fine sea salt

3 tbsp rum 30 g (1/2 dl; 1/4 cup) raisins 2 eggs (European size M; U.S. L), separated 1 1/2 tbsp granulated sugar 1/2 tsp vanilla paste OR 1/2 vanilla bean, split lengthwise & seeds scraped out pinch of fine sea salt 1,5 dl (2/3 cup) whole milk 55 g (1 dl; 1/2 cup minus 1 tbsp) all - purpose flour 15 g (1 tbsp) butter, for frying 15 g + 15 g (1 + 1 tbsp) butter, to caramelize about 1/2 dl (1/4 cup) sliced almonds 1 1/2 tbsp powdered sugar, to caramelize

For the Raspberry - Almond Chia Seed Jam: Use 2 1/2 cups (625 mL / 10 ounces / 300 g) frozen or fresh raspberries, 1/4 cup (60 mL) pure maple syrup, 2 tablespoons (30 mL) chia seeds, 1/4 teaspoon (1 mL) pure almond extract, and a pinch of fine sea salt.

2 cups raw almonds 1 1/4 cup raw walnuts, divided 1/2 cup oat groats 3/4 tsp ground cinnamon Pinch of fine sea salt 4 - 6 medjool dates 2 medium bananas, very ripe

1/2 cup extra-virgin olive oil 1 teaspoon fresh rosemary leaves 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 2 teaspoons sweet paprika 2 medium cloves of garlic, smashed into a paste 1 well - crumbled bay leaf pinch of red pepper flakes 1/4 teaspoon + fine grain sea salt 1 tablespoon fresh lemon juice

* 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

Crust 1 cup rolled oats 1 cup raw almonds Pinch of fine sea salt 6 medjool dates, pitted 2 - 3 tablespoons non-dairy milk

1 bar (90g) good quality dark chocolate 2 tablespoons (40g) brown rice syrup 2 tablespoons (22g) decaf coffee liqueur 1/4 cup (46g) unsweetened vanilla almond milk Pinch of fine sea salt

4 ounces concentrated decaf cold - brew coffee 2 ounces Irish whiskey 1 ounce decaf coffee liqueur 2 ounces unsweetened vanilla almond milk 1 teaspoon cacao powder 4 medium bananas, sliced and frozen Pinch of fine sea salt

Ganache 1/3 cup cacao powder 2 tablespoons refined coconut oil, melted 2 tablespoons Grade B maple syrup Pinch of fine sea salt

(If you do use an unsalted almond butter, just be sure to add a pinch of fine sea salt to the batter.)

Filling: 3/4 cups organic sugar 3/4 cups milk (I used raw milk; you can use whole or low - fat, preferably organic) 6 ounces organic blueberry yogurt (I used Oikos brand, but any brand is fine) 2 whole eggs, preferably free - range 2 teaspoons organic cornstarch 1 teaspoon vanilla extract pinch of sea salt 1 1/2 cups sliced plums (I used a combination of local white / «shiro» and purple plums) 1/2 cup organic blueberries

Waffle 1/2 cup buckwheat flour 1 tbsp potato starch 1 1/2 tsp cane sugar Pinch of fine sea salt 1/2 tsp baking powder 1/4 tsp ground cinnamon 1/2 cup almond milk 2 tsp coconut oil, melted 1/2 tsp pure vanilla extract 1/4 cup frozen blueberries, optional

12 ounces mushrooms, brushed clean 1 tablespoon unsalted butter a few pinches fine grain sea salt 1 small bulb of fennel, trimmed and sliced very thinly 1 - 2 tablespoons creme fraiche 2 tablespoons fresh dill, chopped a small bunch of chives, minced freshly ground black pepper a small bunch of watercress, sorrel, or arugula 1 teaspoon of olive oil

dry 1 cup old fashioned rolled oats 1/4 cup almond flour 1/4 cup cacao nibs 1/4 teaspoon ground cinnamon 1/2 teaspoon baking powder a good pinch of fine sea salt 1/3 cup coconut sugar

dry 1 cup old fashioned rolled oats 1/4 cup hazelnut flour 1/4 cup chopped raisins 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger scant 1/8 teaspoon cloves 1/8 teaspoon nutmeg 1/2 teaspoon baking powder a good pinch of fine sea salt 1/4 cup coconut sugar 3 to 4 grates of fresh orange zest

dry 1 1/4 cup old fashioned rolled oats 1/4 cup almond flour 1/4 cup chopped dried apple rings (unsweetened) 1/4 teaspoon ground cinnamon 1/2 teaspoon baking powder a good pinch of fine sea salt 1/4 cup coconut sugar 4 to 5 grates of fresh lemon zest

3 medium cloves garlic, peeled a big pinch of fine grain sea salt 1/4 cup extra virgin olive oil 2 tablespoons harissa (paste)

Optional: 1 whole vanilla bean *, chopped (or 1/2 -1 tsp vanilla extract or vanilla bean paste) small pinch of fine grain sea salt, to enhance the flavour

1 cup raw almonds 1/2 cup raw cashews 1 1/2 cups raw walnuts 12 - 14 medjool dates, pitted and divided 1/2 cup raw nut milk (or water) 1 vanilla bean, split and scraped 1/2 tsp ground cardamom Pinch of fine sea salt 2 - 3 nectarines, halved, pitted and sliced

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

Crust 1/2 cup unbleached flour 1/2 tsp cane sugar Pinch of fine sea salt 3 tbsp vegan butter, cold 2 - 3 tbsp water, ice cold

4 ounces ALOHA original dark superfood chocolate, roughly chopped 2 tablespoons refined coconut oil 1/3 cup creamy peanut butter 1 tablespoon Grade B maple syrup, cold 3 - 4 tablespoons peanut meal 1 tablespoon dry roasted peanuts, roughly chopped Pinch of fine sea salt

In a food processor pulverise the dried banana, destoned dates, pecan nuts, flours, baking powder and a pinch of sea salt until you have a fine sandy texture

Crust 3/4 cup thick rolled oats 3/4 cup raw pecans Pinch of fine sea salt 1/2 teaspoon vanilla bean powder, optional 2 - 3 medjool dates, pitted 1 tablespoon raw almond milk

Cream filling 2 cups raw cashews, soaked 4 + hours 1/4 cup Grade B maple syrup 2 tablespoons fresh squeezed lemon juice 2 tablespoons raw almond milk 1 1/2 teaspoons nutritional yeast Pinch of fine sea salt

* 1 quart strawberries, preferably local (when trimmed and sliced, you should have about 3 heaping cups of strawberries; use more for an even fruitier drink, or consider using both roasted and fresh strawberries in this recipe) * 4 tablespoons organic sugar, plus more to taste * 2 teaspoons pure vanilla extract * pinch of fine or coarse sea salt * juice of 1 - 2 limes (or lemons)- I suggest trying it with the smaller amount before adding more * handful of fresh basil (I used Thai basil from my garden) or mint * ice cubes: about 10, or to taste

4 tablespoons coconut oil 2 tablespoons finely shredded coconut / powder (blend if it's too coarse) 2 tablespoons coconut milk 1/4 cup apple sauce 1 tablespoon cocoa pinch fine sea salt