You're starting off with a healthy base, and can then add your own nutritious toppings or mix - ins, like fresh strawberries or blueberries,
fresh ground cinnamon to boost the metabolism, or a nicely ripened banana.
Raw cashews are soaked, rinsed and blended with ground oats,
fresh ground cinnamon, agave, and filtered water.
The other thing I subbed was four 1/4 tsps each of
fresh ground cinnamon / mace / ginger / nutmeg for the one tsp of P Pie spice, as I do not buy pumpkin pie spice.
Sweet Honey Cinnamon w / Golden Raisins: Certified gluten free rolled oats with REAL HONEY, REAL Ground Vanilla Bean from Madagascar,
fresh ground cinnamon, sweet golden raisins, and a dash of sea salt... yea, it's for REAL!!
Sweet Honey Cinnamon w / Golden Raisins: Certified gluten free rolled oats with REAL HONEY, REAL Ground Vanilla Bean from Madagascar,
fresh ground cinnamon, sweet golden raisins, and a dash of sea...
On the nose is cedar, cranberries,
fresh ground cinnamon and a touch of leather.
Brown Sugar: Certified gluten free oatmeal with pure evaporated cane syrup,
fresh ground cinnamon & a dash of sea salt... to sum it all up with one word: AMAZING!
1 Steak Salt and pepper 1 cup lightly packed flat leaf parsley, chopped 3 cloves garlic, minced 1/2 tsp freshly ground pepper 1/2 tsp chili pepper flakes 2 tbsp fresh oregano leaves, chopped 1 tbsp fresh cilantro, chopped 2 tbsp shallot or onion, minced 3/4 cup vegetable or olive oil 3 tbsp sherry wine vinegar, or red wine vinegar 3 tbsp lemon juice 1/2 tsp salt 1 stick unsalted butter 2 tbsp chili powder 1/2 tbsp
fresh ground cinnamon (up the cinnamon if using already grated or ground)
1 full pork belly (approximately 10 lbs) 4 oz olive oil (divided) 4 oz BBQ rub (divided) 8 oz BBQ sauce (divided) 8 oz beer (divided 6 oz honey (divided) 1 tsp
fresh ground cinnamon (divided) 2 tbsp unsalted butter
You're starting off with a healthy base, and can then add your own nutritious toppings or mix - ins, like fresh strawberries or blueberries,
fresh ground cinnamon to boost the metabolism, or a nicely ripened banana.
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
Not exact matches
1/4 cup whole Jamaican pimento berries (or 1/8 cup
ground allspice) 3 Scotch bonnet chiles (or habaneros), seeds and stems removed, chopped 10 scallions (green onions), chopped 1/2 cup chopped onion 4 cloves garlic, chopped 4 bay leaves, crushed 1 3 - inch piece ginger, peeled and chopped 1/3 cup
fresh thyme 1 teaspoon freshly
ground nutmeg 1 teaspoon freshly
ground cinnamon 1 teaspoon salt (or more, to taste) 1 tablespoon freshly
ground black pepper 1/4 cup vegetable oil 1/4 cup lime juice Water
Kuchen Ice - Cream 2 cups raw cashews — soaked overnight 2 cups meat of
fresh young Thai coconut 1 cup freshly squeezed apple juice 3/4 cup agave syrup or another sweetener of choice zest of 2 oranges 2 teaspoons
ground cinnamon 1/2 teaspoon
ground nutmeg 1 teaspoon
ground ginger 3/4 cup coconut oil
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup
fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped
fresh ginger 1 tablespoon honey 1/2 teaspoon
ground cinnamon 1/2 teaspoon
ground coriander 1/4 teaspoon
ground cumin 1/4 teaspoon
ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flakes
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons
ground cumin 1 (3 - inch)
cinnamon stick Salt and freshly
ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web)
Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
1 / 2T Oil 1 Medium onion, diced 1 Large clove of garlic, minced 1» pc ginger, minced 1 / 2T
Cinnamon 1t Cumin 1t
Ground coriander 1 - 2t Harissa (optional if you like a bit of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can of chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped
fresh parsley to serve
Ingredients: Apples, carrots, pears, water, pineapple, celery, grapes,
fresh lemon juice, spinach, Brussels sprouts, oranges, limes, kiwi, kale, sweet potato, cilantro, honey, aloe vera, ginger root,
fresh mint,
fresh basil, raw pumpkin, raw sunflower seeds, raw pecans, raw walnuts, raw almonds,
fresh rosemary, raw hemp seeds, raw chia seeds, raw flax seeds, raw sesame seeds,
ground cinnamon, cayenne pepper, natural herb blend
1 stalk lemongrass, finely sliced (use only the bottom 6» of the stalk) 1 teaspoon lime zest, preferably kaffir lime 1 - 2 dried Thai bird chiles, seeds removed 1/2 teaspoon
ground cinnamon 2 cardamom pods, husked 1-1/4 teaspoons turmeric 1 tablespoon coriander seeds 1-1/2 teaspoons cumin seeds 1 tablespoon
fresh galangal or ginger root, minced (see Chef's Note) 1 tablespoon coconut milk (optional)
French Toast: butter, for greasing the pan 4 large eggs, room temperature 1 1/2 cups whole milk 1 teaspoon pure vanilla extract 6 tablespoons granulated sugar 2 tablespoons light brown sugar, packed 3/4 teaspoon
ground cinnamon 1/2 teaspoon Kosher or sea salt 1 loaf day - old challah, French, or Italian bread, sliced in 3/4 ″ -1 ″ slices 1 cup
fresh or frozen raspberries
Pineapple: Sprinkle
ground cinnamon on 3/4 to 1 inch thick
fresh pineapple slices and grill on directly on grates or perforated rack until warm, about two to four minutes, turning once.
Ingredients: 2 T olive oil / 1 large onion, thinly sliced / 2 garlic cloves, thinly sliced / 1T
fresh ginger, minced / 1 T paprika / 2 t
ground cumin / 1 t
ground cinnamon / 1 1/2 cups turkey or chicken broth / 10 - 15 pitted green olives, sliced / leftover turkey, slices or chunks / 8 wedges of preserved lemon, all pulp removed, cut into thin slices.
FOR LAMB MEATBALLS (KEFTA) 2 slices firm white sandwich bread, torn into small pieces 1 small onion, finely chopped (about 1 cup) 1/4 cup loosely packed
fresh parsley leaves 1/4 cup loosely packed
fresh cilantro leaves (omitted, I just increased the parsley) 1 pound
ground lamb 1 teaspoon salt 1/2 teaspoon
ground allspice 1/2 teaspoon cayenne 1/4 teaspoon
cinnamon 1/4 teaspoon black pepper 1/3 cup pine nuts, toasted and finely chopped (omitted because I forgot to buy them!)
1 1/2 pounds carrots, peeled and sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red onion, thinly sliced 2 cloves of garlic, minced 2 tablespoons grated
fresh ginger 3 cups reduced - sodium vegetable broth 1 teaspoon
ground coriander 1 teaspoon
ground cumin 1 teaspoon
cinnamon salt and pepper, to taste 2 teaspoons
fresh lime juice crushed red pepper, to taste chopped
fresh cilantro
3 cups all - purpose flour 1 tsp salt 1 tsp baking soda 1 tsp baking powder 2 TBSP
cinnamon 1 tsp
ground ginger 1/2 tsp
ground fresh nutmeg 1 cup granulated sugar 1 cup dark brown sugar, firmly packed 1 cup canola oil 3 cups chilled pumpkin puree 2 large eggs 1 tsp vanilla extract
2 - 3C Grated Carrots 1 - 2C Grated Beetroot (I used a food processor to save time, although I think done by hand the shreds are a little nicer) 1 / 2C Golden Raisins or Currants 1 / 4t Sweet Paprika 1 / 4t
Ground Cumin 1 / 4t
Ground Cinnamon Dash Cayenne Salt + Pepper 2 1/2 T Lemon Juice 2t Agave syrup
Fresh mint to garnish
3/4 cup of Greek yogurt (I used plain Chobani) 1/3 cup of maple syrup or honey 1/4 cup of sugar 3 room temperature eggs 1 teaspoon of vanilla extract 1.5 cups of all - purpose flour (I used King Arthur) 2 teaspoons of baking powder 1 teaspoon
ground cinnamon 1 tablespoon
ground flax seed 1/4 teaspoon salt 1/2 cup of unsweetened applesauce (I used a peach / apple) 1 3/4 cup of pitted, chopped (roughly)
fresh cherries 1/4 cup of toasted slivered or sliced almonds.
2 1/2 -3 pounds whole
fresh yellow peaches (about 8 medium peaches) 1 recipe Whole Wheat Pie Dough, or other good crust 2/3 cup dark brown sugar, packed 1/4 teaspoon
ground cinnamon 1/4 teaspoon
ground nutmeg pinch of Kosher or sea salt 3 - 4 tablespoons cornstarch, depending on juiciness of peaches
1 tablespoon toasted sesame oil (regular vegetable oil will do, too) 1 red onion, thinly sliced 1 red bell pepper, thinly sliced Big pinch salt 3 cloves garlic, minced 2 tablespoons minced lemongrass 1 tablespoon minced ginger 1/2 teaspoon crushed red pepper flakes 2 star anise 1/4 teaspoon
ground cinnamon 1 oz dried shiitakes 2 tablespoons soy sauce (or tamari to make it gluten free) 1 roughly chopped tomato
Fresh black pepper
Cake Batter: 2 tablespoons
ground flaxseed or chia 6 tablespoons water 1 2/3 cup all - purpose flour 2 teaspoons
ground cinnamon 1/4 teaspoon
ground allspice 1/4 teaspoon
ground nutmeg 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup Earth Balance Buttery Spread 1 cup granulated sugar 2 tablespoons maple syrup 2 teaspoons pure vanilla extract 1/2 cup
fresh - pressed apple cider 1/2 cup soy or almond milk
5 cups sliced pears 1 1/2 heaping cups whole cranberries,
fresh or frozen (if frozen, do not thaw) 3 tablespoons honey, or more to taste 1 teaspoon
ground cinnamon 1 teaspoon cornstarch
2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup
fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm
fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons
ground cinnamon 1 teaspoon
ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
1/2 cup unsalted butter 1 cup all - purpose flour 2 cups sugar, divided 1 tablespoon baking powder Pinch of salt 1 cup milk 4 cups
fresh peach slices 1 tablespoon lemon juice
Ground cinnamon or nutmeg (optional)
Then we
fresh grind the bark into
Cinnamon Powder and immediately pack it into our flavor pouches to ensure the very best in purity, freshness, flavor and health benefits.
2 tablespoons red palm oil 1 large yellow onion, diced 1 apple, peeled, cored, and grated 1/4 cup molasses 1/3 cup apple cider vinegar 1 tablespoon peeled and grated
fresh ginger 1 1/2 tablespoons fish sauce 1/4 teaspoon
ground mace 1 clove garlic, crushed 1 teaspoon
ground turmeric Pinch of
ground cinnamon
Ingredients 1 lb
ground lamb 2 tablespoons
fresh Thyme Olive oil for drizzling 4 cups beet greens (including the stems) 4 large cloves garlic minced 1 medium onion diced finely 1 teaspoon
cinnamon 1 teaspoon ginger 1/4 teaspoon clove 1/4 tsp salt
:D Christmas muffins slightly adapted from here 2 cups (280g) all - purpose flour 2 teaspoons baking powder 1 teaspoon
ground cinnamon pinch of salt 1/2 cup + 1 tablespoon (112g) caster (superfine) sugar 1 1/2 cups (390g) plain yogurt 1 egg * 3 tablespoons vegetable oil 1 cup (110g) dried sweetened cranberries 1 cup (150g)
fresh pitted cherries, quartered demerara sugar, for sprinkling Preheat oven to 190 °C / 375 °F; line twelve 1/3 cup (80 ml) capacity muffin pans with paper liners.
1 pound apples, peeled, cut into 1/2 inch chunks (2 average sized) 2 pounds sweet potatoes or yams, peeled, cut into 1/2 inch chunks 1/4 cup water 1/4 teaspoon salt 1 tablespoon agave (optional, see note) 1/4 teaspoon
ground cinnamon 1/2 teaspoon
fresh grated ginger, see note
1 1/2 teaspoons dried mint 1/2 teaspoon red chile pepper flakes 1/2 teaspoon cumin seeds 1/2 teaspoon fine grain sea salt 1 teaspoon
ground cumin 1/2 teaspoon
cinnamon 1 teaspoon
ground ginger 4 tablespoons extra virgin olive oil a squeeze of
fresh lemon juice
What's in it: 3 apples (a firm apple like honey crisp or granny smith are easiest to slice with the mandolin)
Ground cinnamon, to taste Pinch of salt, to taste (optional) For the dip: 1/3 cup plain yogurt (greek or regular are fine) 2 tablespoons creamy peanut or almond butter 1 teaspoon maple syrup Optional garnishes for dip:
fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed
Filling: 12 ounces
fresh blueberries 1/3 cup granulated sugar 1 teaspoon
ground cinnamon 4 1/2 teaspoons cornstarch or arrowroot powder pinch of Kosher or sea salt juice of one lime
1-1/2 cups flour * 1/4 cup sugar 2 teaspoons baking powder 1 teaspoon
cinnamon 1/4 cup flaxseed meal or
ground flaxseed 1/2 cup chocolate chips (I used bittersweet) 1 cup
fresh or frozen raspberries 1 cup plain yogurt 1 teaspoon vanilla
1 recipe Cream Cheese Pie Dough 3 cups
fresh blueberries 1 cup
fresh raspberries 1/2 cup granulated sugar, plus extra for sprinkling 4 tablespoons cornstarch 1/4 teaspoon
ground cinnamon pinch of Kosher or sea salt juice of 1/2 lime
Dressing 1/4 cup olive oil 3 tablespoons
fresh lemon juice 2 cloves garlic, crushed 2 teaspoons orange blossom water 1 teaspoon honey, maple syrup or sweetener of choice 1/4 teaspoon
ground cinnamon salt and freshly
ground pepper
Carrot Cake Recipe Yields 24 cupcakes / one 9 - inch two - layer cake / one 8 - inch three - layer cake Adapted from Smitten Kitchen Ingredients: 2 cups all purpose flour 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons
ground cinnamon 1/2 teaspoon
ground nutmeg 1 teaspoon
ground ginger 1 cup granulated / castor sugar 1 cup packed light brown sugar 1 cup canola oil 1 8 - ounce can pineapple slices 1 teaspoon vanilla extract 4 large eggs, room temperature 3 cups / 650 grams grated peeled carrots (from about 5 - 6 large carrots) 2 inches
fresh old ginger, finely grated 1 cups walnuts (optional) 1/2 cup raisins (optional) Method:
Tofu with Honey and Herbs 1, 12 - 14 ounce, package tofu 1 2 - inch piece of ginger 4 cloves garlic, peeled 2 tablespoons honey A few sprigs of
fresh thyme A few sprigs of
fresh rosemary, chopped 1/4 teaspoon
cinnamon 1/4 teaspoon
ground nutmeg Sea salt and freshly
ground black pepper 3 - 4 tablespoons extra-virgin olive oil 2 teaspoons
ground coriander 2 teaspoons fennel seed 1 - 2 cups vegetable stock 1 - 2 lemons, cut in wedges (save a few wedges for garnish)
2 cups all purpose flour 3/4 cup granulated sugar 1/4 teaspoon
ground nutmeg 1/4 teaspoon
ground cinnamon 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 12 ounces
fresh or frozen (not thawed) blueberries 1 cup buttermilk 1 large egg + 1 large egg yolk, room temperature 1 teaspoon pure vanilla extract 2 tablespoons neutral - flavored oil (I used canola) 2 tablespoons unsalted butter, melted 2 tablespoon coarse sugar (like turbinado), for sprinkling
1 cup whole wheat pastry flour 1 cup barley flour 2 tablespoons baking powder 1/2 teaspoon
ground cinnamon 1/8 teaspoon salt 1 tablespoon agave nectar 1 unsweetened applesauce cup (about 1/3 cup) 1 cup vanilla soymilk (add more as needed to thin batter) Handful of
fresh or frozen blueberries
1 egg, beaten 2 tablespoons finely chopped walnuts 1 tablespoon finely chopped
fresh mint 2 teaspoons all - purpose flour 2 teaspoons Baharat Seasoning, commercial or see recipe, below 1 teaspoon
ground cayenne or piquin chile 1/2 teaspoon
ground cinnamon 1/4 teaspoon
ground allspice 1 teaspoon salt 1/2 teaspoon freshly
ground black pepper 1 bell pepper, stem and seeds removed, cut in wedges 1 small onion, cut in wedges and separated 4 Italian frying chiles, cut in half, stems and seeds removed Extra-virgin olive oil 2 to 3 pieces of pita bread, cut in half, optional
Red Apple Sauce 1 kg / 2 lb red apples (use local produce if available) 250 ml / 1 cup water 1 tbsp
fresh ginger, grated 1/2 tsp
ground vanilla powder 1 tsp
ground cinnamon (or cardamom) 1 tbsp lemon juice
1 head raw cauliflower 4 tbsp cold - pressed olive oil 1/4 tsp
ground cumin 1/4 tsp
ground cinnamon 1/4 tsp
ground ginger 1 pinch
ground cayenne or more to taste 1 cup / 240 ml uncooked beluga lentils (or green lentils) 1 large handful (about 4 oz) raw almonds 10
fresh or dried dates, pitted 1 small red onion 4 cups / 100 g loosely packed mache lettuce, rucola (rocket) or spinach leaves sprouts, for garnish