for the ganache 2 13.5 oz cans unsweetened full fat coconut milk 1/4 cup maple syrup 5 tablespoons agar
flakes pinch sea salt 3 1/2 oz white chocolate, I used this brand (you can use dark chocolate as per original version) 1/2 cup freshly squeezed orange juice 4 teaspoons vanilla extract
Not exact matches
for the tomato sauce (makes about 2 cups) 1/2 tablespoon olive oil 1 - 2 garlic cloves — minced 1/2 teaspoon dried oregano about 1 lb diced plum tomatoes 1/2 teaspoon coconut sugar
pinch red pepper
flakes sea salt and freshly ground black pepper
Ant Hill Cake Dough Crumbles 2 cups quinoa
flakes 1 cup any gluten free flour of choice — quinoa, millet, amaranth 1/2 cup coconut flour 1 1/2 cups pecans or walnuts seeds of 1 vanilla bean 1/4 cup honey 1/2 cup coconut oil
pinch of
sea salt 4 tablespoons poppy seeds, plus more for sprinkling
Crust 1 cup almonds — soaked overnight 1/2 cup cashews — soaked for 4 hours 1/4 cup coconut
flakes 1/2 cup soft dates — pitted, more if needed 1 teaspoon vanilla extract
pinch of
sea salt
* 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
Ingredients 2 large potatoes, peeled, cut into slices then into quarters a handful of kalamata olives, stones removed a handful of sango radish sprouts, cleaned whole
sea salt, just enough to taste extra virgin olive oil, to taste a little lemon juice a little rice or apple vinegar a few
pinches of nori
flakes freshly -LSB-...]
3/4 cup rolled oats (quick - cooking or old - fashioned will work; instant might get a little dusty) 1/4 cup shredded or
flaked unsweetened coconut 2 tablespoons pepitas, or another nut or seed of your choice 1/4 cup dark or light brown sugar (for low - to - moderate sweetness) 1/8 teaspoon ground cinnamon Few
pinches sea salt 1 large egg white 2 teaspoons water (adjusted from 1 T) 2 cups (approximately 1/2 pound) walnuts, pecans or nuts that you prefer
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 bunch organic kale, washed and dried and torn into large pieces 3 tablespoons coconut oil 3 tablespoons cocoa powder 1 tablespoon raw honey 1 teaspoon cinnamon
pinch of
sea salt 1/3 cup coconut
flakes
Make chocolate bark: Pour leftover chocolate into a shallow puddle on parchment or wax paper and sprinkle with chopped nuts, dried fruits, crushed candies, crumbled cookie chunks, a
pinch of
sea salt flakes, etc..
2 boneless, skinless chicken breasts 1/2 cup Italian style bread crumbs 1/2 cup Parmesan cheese, shredded 1/2 tsp garlic powder 1/2 tsp dried basil
Pinch of crushed red pepper
flakes Sea salt and fresh cracked pepper to taste 1 - 2 eggs, mixed thoroughly 1 tbsp olive oil, more if needed
1 cup Medjool dates 1 cup pecans 1/4 cup pepitas (pumpkin seeds) 1/2 heaping cup shredded unsweetened coconut
flakes 2 T hemp seeds 1/2 cup pumpkin puree 1 tsp cinnadipmon 1/4 tsp nutmeg 1/4 tsp cloves 1/8 tsp ground ginger
Pinch of
sea salt
Crumble topping 1 cup (110 g) rolled quinoa
flakes (can be subbed for rolled oats or rolled millet) 1 cup (110 g) rolled buckwheat
flakes (can be subbed for rolled oats or rolled millet) 1
pinch sea salt 6 tbsp cold - pressed coconut oil (room temperature) + more for greasing the dish 15 fresh soft dates, stoned
Tahini Sauce 1/4 cup sesame tahini 1/4 cup purified water juice of 1 lemon 1 garlic clove — chopped
sea salt — to taste tiny
pinch red pepper
flakes (optional)
for the pizza 1 large bunch ramps 1 tablespoon soft neutral coconut oil or olive oil — divided
sea salt — to taste freshly ground black pepper — to taste
pinch red pepper
flakes 1 garlic clove — minced baby arugula, microgreens — for serving (optional)
Dry mixture 2 cups old - fashioned rolled oats (or any rolled
flakes), choose gluten free if you are celiac 1 tsp baking powder 1/4 tsp ground ginger 1/4 tsp ground nutmeg 1/2 tsp ground cinnamon 1/4 tsp ground cardamom 1/4 tsp ground vanilla or 1/2 tsp vanilla extract 1
pinch coarse
sea salt 1 1/3 cups / 200 g / 7 oz grated raw carrot (about 4) a handful raisins
* 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)
You'll also need 8 ounces brown rice pasta, cooked 2 cups spinach, roughly chopped Grape tomatoes, halved Sautéed mushrooms 2 tablespoons hemp seeds
Pinch of
sea salt flakes Cracked pepper
Topping Cacao nibs, roughly crushed Raw almonds (whole, chopped, sliced, slivered, etc.)
Pinch of
sea salt flakes
Ingredients For the crust 50 g cornmeal (GMO - free) 100 g whole wheat flour 100 g whole rice
flakes» flour a
pinch of whole
sea salt a
pinch of vanilla powder 70 ml extra virgin olive oil 70 ml natural mineral or filtered water, at room temperature Makes about 24 discs (tartlets) or 1 20 - 22 cm crust.
sea salt, to taste
pinch of red pepper
flakes 1/2 cup extra virgin olive oil
Toasted gluten - free bread, avocado sliced on top,
pinch of
sea salt, squeeze of lime + sprinkle of crushed red pepper
flakes.
3 pounds fresh plum tomatoes, peeled and seeded 1/4 cup olive oil 2 large garlic cloves, crushed
Pinch of red pepper
flakes Sea salt, to taste 4 fresh basil leaves, torn into bits
Add the pine nuts, 1 1/2 cups coconut
flakes, vanilla bean powder / extract and
pinch sea salt.
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
2 cups spelt flour plus more for dusting One envelope dry active yeast 1 teaspoon kosher
salt 1 tablespoon honey 2 tablespoons + 2 teaspoons olive oil plus more for oiling bowl 1 cup warm water 1 teaspoon chopped fresh rosemary 1/4 teaspoon
sea salt 1 acorn squash, halved, seeded and cut lengthwise into 1 / 2 - inch - thick slices 2 cups finely shredded, stemmed Lacinato kale 1 tablespoon fresh lemon juice
Pinch of crushed red pepper
flakes 1 ounce shaved pecorino cheese (about 1/2 cup)
Ingredients 1/2 cup finely chopped onion 1 large garlic clove 1 tablespoon chopped fresh sage 1 dried arbol chile, or
pinch of red pepper
flakes kosher or
sea salt 2 tablespoons extra virgin olive oil 2 cups roasted winter squash about 1/2 cup vegetable or beef stock 2 - 4 tablespoons Parmigiano Reggiano or Winchester Sharp Gouda Cheese, plus cheese for shaving 1 tablespoon pumpkin or extra virgin olive oil
1 15 ounce can garbanzo beans, drained and rinsed 1/2 cup Blue Moose of Boulder original hummus 1 tablespoon extra virgin olive oil 1 small yellow onion, quartered 2 - 3 garlic cloves, peeled Zest of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper Heavy
pinch of
sea salt flakes 1/2 cup garbanzo bean flour
You'll also need 1/2 bar (45g) good quality dark chocolate, chopped 1 tablespoon cacao nibs Heavy
pinch of
sea salt flakes
PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4 cups small cauliflower florets (from about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced
pinch of chili
flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option)
sea salt and ground black pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green onions, sliced 1 cup quickie vegan parmesan, divided
Italian sausage (mild or spicy) 6 pieces of uncured bacon, chopped ** 10 large eggs 1/2 cup cream 3/4 cup milk 1 teaspoon Dijon mustard 1/2 teaspoon
sea salt 1/4 teaspoon freshly ground black pepper 2 teaspoons of sweet basil
Pinch of red pepper
flakes 10 ounces cheddar cheese, grated 5 - 6 small tomatoes on the vine Fresh basil leaves for garnish
2 teaspoons melted coconut oil 1 tablespoon honey (use pure maple syrup to keep this vegan) 1 teaspoon pure vanilla extract
pinch of
sea salt 1/2 cup uncooked quinoa, rinsed and drained well 1/4 cup sliced almonds 1/4 cup unsweetened coconut
flakes
4 tbsp raw cacao powder 25g dried cherries 25g fresh cherries 20g almond
flakes 100g H - PRO protein peanut butter 100g raw coconut oil 100g raw honey
Pinch sea salt 1 tbsp vanilla extract Extra cherries for topping
Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp chia or flax seed in 3 tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4 cup toasted coconut
flakes (45 g) 1/2 cup almonds / hazelnuts, chopped (75 g) 1/2 cup chopped pistachio (50 g) hold back 1/3 of it to top with 1/2 cup cranberries (50 g) 2 tbsp sesame seeds / poppy seeds Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2 cup white chocolate (50 g) if vegan use a vegan chocolate or leave out 1 tsp coconut oil A generous
pinch of flaky
sea salt
Navy beans, dried (1 lb) Filtered water Chicken stock, homemade (5 cups) Butter, ghee, lard, tallow, grass - fed, duck fat, or expeller - pressed coconut oil (4 tablespoons)-- where to buy butter; where to buy ghee; where to buy coconut oil Garlic (2 cloves) Onion, yellow or white, medium (1) Green chiles, canned (8 oz) Chicken breasts and / or thighs, pastured or free range organic, skinless & boneless (1 lb) Cumin, ground (1 TBS) Oregano, dried (1 TBS) Red pepper
flakes (1
pinch)
Sea salt (to taste) Freshly ground black pepper (to taste)-- where to buy black pepper Sour cream or coconut milk kefir — where to buy starters Garnish: Cheese, cheddar, or Parmesan, from grass - fed cows (2 oz)-- where to buy cheese
ingredients APPLES: 4 Granny Smith apples (cored, sliced) 3 tablespoons ghee (melted) 1 teaspoon pure vanilla extract 1 tablespoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup coconut sugar CRUMBLE: 3/4 cup almond flour 1/2 cup unsweetened coconut
flakes 3/4 cup chopped walnuts 1/2 cup chopped pecans 2 tablespoons chia seeds 1 tablespoon ground cinnamon 2 tablespoons melted coconut oil 2 tablespoons honey
Pinch of
sea salt
The next steps to a great salad is to toss the leaves gently by hand with the best olive oil available; add a
pinch of
sea salt flakes and a big squeeze of fresh lemon juice and the purslane is ready to serve.
1/3 cup quinoa
flakes 1 cup water 1 — 2 tbsp sultanas or raisins
Pinch of Himalayan or
sea salt 1 tbsp virgin coconut oil 1/4 -1 / 2 tsp cinnamon
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
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
for the filling 3 cups homemade almond milk 1/3 cup maple syrup
pinch sea salt 3 tablespoons agar - agar
flakes (I like these) 2 1/2 oz raw cocoa butter — shredded zest of 2 blood oranges 1 cup blood orange juice 1/2 tablespoon vanilla extract — optional
1/4 cup chopped flat leaf parsley 2 tablespoons chopped cilantro 2 tablespoons chopped fennel fronds 3 tablespoons red wine vinegar 3 teaspoons capers, rinsed and chopped 1/2 teaspoon anchovy paste 2 cloves garlic, minced
Pinch of chili
flakes 1/2 teaspoon good quality
sea salt, plus extra 3/4 cup extra virgin olive oil, plus 2 tablespoons 1 1/2 pounds grass - fed beef flap meat, trimmed and cut into four portions Fresh black pepper
Ingredients 1 tablespoon olive oil 1/2 cup thinly sliced yellow onion 4 cloves garlic, pressed or minced, optional 8 ounces cubed packaged seitan 8 ounces crimini mushrooms, quartered or halved, very bottom of stem removed 1/2 teaspoon ground nutmeg, optional 1/2 cup vegan mayonnaise such as vegenaise 1 1/2 tablespoons freshly squeezed lemon juice 2 teaspoons wheat - free tamari
Pinch crushed red pepper
flakes, optional 2 tablespoons finely chopped flat - leaf parsley
Sea salt and ground black pepper to taste 2 tablespoons nutritional yeast 1 teaspoon smoked paprika Parsley sprigs for garnish
1 cup almonds 1/2 cup pumpkin seeds 1/2 cup sunflower seeds
pinch sea salt 1 cup unsweetened
flaked coconut 1/2 cup dry goji berries
DRESSING Grated zest and juice of 2 limes or 1 lemon 2 tablespoons toasted sesame oil 5 tablespoons extra-virgin olive oil 1 garlic clove, grated 1 1/2 - inch piece of fresh root ginger (unpeeled if organic), finely grated 2 teaspoons tamari A
pinch of cayenne pepper or chili
flakes (optional)
Sea salt and black pepper
Take 3 1 15 ounce can garbanzo beans 2 tablespoons olive oil 1 small yellow onion, cut in half 1 - 2 garlic cloves, peeled Zest of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1/4 cup garbanzo bean flour 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper Heavy
pinch of
sea salt flakes
Take 4 1 15 ounce can garbanzo beans 1/2 cup plain hummus 1 tablespoon extra virgin olive oil 1 small yellow onion, quartered 2 - 3 garlic cloves, peeled Zest of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1/2 cup garbanzo bean flour 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper Heavy
pinch of
sea salt flakes
1/4 cup (45g) melted cacao butter 1/3 cup (106g) pure maple syrup 3/4 cup (184g) creamy peanut butter 6 - 7 (36 - 42g) tablespoons cacao powder 1 cup (98g) rolled oats Heavy
pinch of
sea salt flakes
Take 2 1 15 ounce can garbanzo beans 2 tablespoons olive oil 1 small yellow onion, cut in half 1 - 2 garlic cloves, peeled Zest of one lemon 1/4 cup packed fresh parsley (stems and all) 1/4 cup packed fresh cilantro (stems and all) 2 tablespoons garbanzo bean flour 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper 1 teaspoon baking powder Heavy
pinch of
sea salt flakes
Handful of baby spinach leaves (or kale, romaine, etc.) 1 pack frozen dragon fruit (see note below) 1/2 zucchini (frozen slices are best) 1 scoop vanilla protein powder 1/4 cup powdered peanut butter, optional 1/4 cup Califia Farms Unsweetened Almondmilk Creamer 3/4 cup Califia Farms Unsweetened Almondmilk Handful of ice cubes
Pinch of
sea salt flakes 1 tablespoon unrefined coconut oil, melted (but not hot)