Using a base of
freshly grated apple, gluten free oats and chia seeds, you can make this dairy free (and vegan) too if you like.This past month I have...
But if you decide to use store bought mincemeat, you can improve its flavor by adding a splash of brandy or rum and
some freshly grated apple or a squeeze of lemon juice.
Not exact matches
1/4 cup / 50 g buckwheat groats 1/4 cup / 35 g hazelnuts, roughly chopped 1/2 tsp sea salt 1 cup / 250 g cottage cheese 1/2 cup / 125 ml plain thick yogurt (turkish or greek style yogurt) 1 large
apple 1 1/2 -2 tbsp honey 1 tbsp tahini 1/2 — 1 tsp
freshly grated ginger 1/2 tsp ground cardamom
The soft bites of warm
apple melt amazingly with the stewed blueberries, the sweet date syrup, and the gentle spices of cinnamon and
freshly grated ginger.
2 anchovy fillets 1 garlic clove, finely minced 2 tablespoons olive oil 1/4 cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon
freshly ground black pepper 1/8 teaspoon kosher salt 5 cups chopped kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1
apple, cored and thinly sliced 1/2 cup roasted chickpeas 1/4 cup
grated Parmesan cheese 12 ounces grilled or baked chicken breast, sliced
freshly grated or minced ginger 1 cup
apple cider vinegar 1/4 cup raw honey or maple syrup
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith
apples, coarsely
grated 1 orange, finely
grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon
freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
pomegranate ginger vinaigrette 1/3 cup pomegranate juice 1/4 cup
apple cider vinegar 1/2 teaspoon
freshly grated ginger 1 garlic clove,
freshly grated 1/4 teaspoon salt 1/4 teaspoon pepper 1/3 cup olive oil
Mix together 2 tablespoons tahini, 1 tablespoon
apple cider vinegar, 1 tablespoon water, pinch of sea salt, 1 teaspoon
freshly grated ginger and 1 teaspoon ground or fresh turmeric for a salad dressing.
Quick tip - Mix one teaspoon honey, one teaspoon
apple cider vinegar, 1 clove crush garlic, and one inch
freshly grated ginger in warm water and drink to fight off sickness or prevent it from ever happening!
2 tablespoons coconut oil 1 brown onion, sliced 2 garlic cloves, peeled and minced 1/2 red capsicum (pepper), seeds and membrane removed, sliced 500 g (1 lb 2 oz) beef, cut into very thin strips 1 teaspoon turmeric 2 tablespoons
freshly - squeezed lemon juice 2 teaspoons
freshly grated ginger 2 tablespoons wheat - free tamari 2 tablespoons tahini 1 tablespoon
apple cider vinegar 120 g (41/4 oz / 2 cups) broccoli, cut into florets 125 g (41/2 oz / 1 cup) green beans, roughly chopped 100 g (31/2 oz / 1 cup) snow peas (mangetout), sliced on the diagonal Celtic sea salt and
freshly ground black pepper, to taste brown rice, to serve
Italian dressing made with raw
apple cider vinegar (with the mother) and unfiltered cold pressed (imported from Italy made from organic Italian olives) olive oil, a little water,
freshly chopped garlic, minced dried onion, fresh ginger root
grated, one bay leaf, Italian seasoning.
1 cup of porridge oats 1
apple, skin on —
grated About 1 teaspoon of
freshly grated ginger 1/2 teaspoon of turmeric powder or
freshly grated turmeric 1/2 teaspoon of cinnamon powder 500 ml of Provamel Almond Unsweetened drink
Ingredients 2 tbsp olive oil 3 large leeks (white and pale green parts only), cut into 1 - inch pieces (4 cups) 1 1/4 cups chopped celery 1 tablespoon minced garlic 2 Granny Smith
apples, peeled and cut into 1 / 2 - inch cubes 10 ounces pitted prunes, chopped into 1 / 2 - inch pieces 1/2 cup sherry or vermouth (or warm water to avoid alcohol) 6 cups (1 / 2 - inch) white bread cubes (soft Italian or French bread) 2 large eggs, beaten to blend 2 tsp crumbled dried sage 1 tsp chopped thyme 1/2 cup chopped flat - leaf parsley Large pinch ground cloves Large pinch
grated nutmeg 1 cup (+ / --RRB- either beef, chicken or vegetable stock Kosher salt to taste
Freshly ground black pepper to taste
Ingredients 2 cups short - grain brown rice 6 cups water Generous pinch sea salt 1 small acorn squash, halved horizontally 4 cloves garlic, whole and unpeeled Splash
apple cider vinegar
Freshly grated black pepper, to taste 1/4 cup shaved parmesan cheese, plus more for serving Chopped fresh parsley or basil, for serving
1/4 cup
apple cider vinegar 4 - 5 tablespoons pure maple syrup or agave nectar (or more to taste) 2-1/2 - 3 tablespoons tamari 1 - 1-1/2 teaspoons
freshly grated ginger 1-1/2 teaspoons toasted sesame oil 1/4 teaspoon red pepper flakes (optional; use more or less to taste)
1 tablespoon olive oil 1 medium fennel bulb, chopped (stalks and core discarded, roughly 1-1/2 - 2 cups) 1⁄8 teaspoon sea salt
freshly ground black pepper to taste 1/2 cup red bell pepper, chopped 2 cups cooked chickpeas (garbanzo beans) 1 medium clove garlic, chopped 1-1/2 tablespoon
apple cider vinegar 2 tablespoons olive oil for purée 2 teaspoon
freshly grated ginger 1⁄2 teaspoon sea salt 1⁄4 teaspoon cumin 3⁄4 teaspoon paprika 1⁄8 teaspoon cinnamon 1⁄3 - 1/2 cup sliced green onions 1/2 cup good quality breadcrumbs (see note) 3 tablespoons sesame seeds 1⁄8 teaspoon sea salt 1 tablespoon olive oil for frying patties
2 1/2 pounds
apples (about 7), peeled and thinly sliced 2 tablespoons sugar 2 tablespoons brown sugar 2 teaspoons flour 1/4 teaspoon cinnamon 1/8 teaspoon
freshly grated nutmeg Small pinch cloves 2 teaspoons lemon juice 2/3 cup rolled oats (old fashioned, not quick cooking) 2/3 cup whole wheat pastry flour 2/3 cup light brown sugar 1/2 cup chopped walnuts 1/2 teaspoon baking powder 1 teaspoon cinnamon 1/4 teaspoon salt 1/4 cup organic canola oil 2 tablespoons water
ingredients
APPLE CIDER DONUTS 3 and 3/4 cups all - purpose flour (divided, plus more for dusting) 3 cups spiced
apple cider 1/2 cup
apple sauce 1/3 cup milk 1 tablespoon vanilla extract 1 tablespoon baking powder 1/2 teaspoon baking soda 1 and 1/2 teaspoons Kosher salt 1 tablespoon cinnamon (plus 1 teaspoon, divided) 1/2 teaspoon allspice 1/4 teaspoon
freshly grated nutmeg 1 stick unsalted butter (softened) 1/2 cup light brown sugar (packed) 2 large eggs 1 cup granulated sugar canola oil (for frying)
1/4 cup firmly packed light brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon
freshly grated nutmeg 1/4 teaspoon salt 5 tablespoons cold, unsalted butter, cut into 1 / 2 - inch pieces 3/4 cup hazelnuts, toasted and skinned (see note) 3 medium Granny Smith
apples, peeled, cored and thinly sliced 2 medium green tomatoes (about 1 pound), cored and sliced 1/4 inch thick 1 tablespoon fresh lemon juice 1 teaspoon
grated lemon zest 3/4 cup granulated sugar Preheat oven to 375 degrees.
ingredients BLACK - EYED PEA HUMMUS: 1 15 - ounce can black - eyed peas (drained, rinsed) 2 tablespoons tahini 1/4 teaspoon chili flakes 1 small garlic clove (peeled,
grated) 1 teaspoon
apple cider vinegar Kosher salt (to taste) 1/2 cup olive oil (plus 2 tablespoons) BLACK - EYED PEA SALAD: 1 15 - ounce can black - eyed peas (drained, rinsed) 1/2 English cucumber (1 / 4 - inch dice) 1/2 small white onion (peeled, finely chopped) 2 plum tomatoes (cored, 1 / 4 - inch dice) 1 clove garlic (peeled, minced) 1 sprig fresh thyme (leaves only) 1/2 teaspoon chili flakes 1/2 cup chives (finely chopped) 1/2 teaspoon Kosher salt HOT SAUCE VINAIGRETTE: 1/4 cup hot sauce 2 tablespoons
apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow mustard 1 clove garlic (peeled, minced) 1/2 cup canola oil Kosher salt and
freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (
freshly grated)
For the dressing: 1 heaped teaspoon Miso paste 1 tablespoon hulled Tahini 1/2 teaspoon Tamari 1/4 teaspoon
Apple Cider Vinegar 1/4 - 1/2 teaspoon
freshly grated Ginger (depending on your taste) 1 clove Roasted Garlic (from roasting the carrots and chickpeas in the salad above) 1/2 tablespoon Extra Virgin Olive Oil
Turmeric Vinaigrette Dressing: 3 Tbsp extra virgin olive oil 2 Tbsp lemon juice (approximately 1 lemon) 1 Tbsp
apple cider vinegar 1/4 tsp turmeric powder 1 small red chilli, finely chopped 2 cm piece fresh ginger, finely
grated pinch of pink Himalayan salt
freshly ground black pepper
Yoats 2 cups / 500 ml plain thick yogurt, Greek or Turkish (vegans can use Coconut Yogurt) 1 cup / 90 g rolled oats 1/4 cup / 35 g sunflower seeds 1 small
apple, cored and roughly
grated on a box grater 1 pinch ground vanilla or vanilla extract 1 tsp
freshly grated ginger or ground ginger
Filing: 2 tablespoons olive oil 2 pounds yellow onion, peeled and thinly sliced 1 teaspoon salt 2 tablespoons Calvados (
apple brandy) 1/2 teaspoon
freshly ground black pepper 3 ounces finely
grated Gruyère cheese 1 teaspoon fresh thyme, plus extra for garnish 1 egg, slightly beaten
for the horseradish cream 1 cup (135 g) raw cashews 1/2 lemon, juiced 2 tsp
apple cider vinegar 2 tsp nutritional yeast 1 tsp
freshly grated horseradish 1 pinch white pepper 1 pinch Himalayan salt
1 Four - pound rabbit, washed, dried, and cut into 6 to 8 pieces 1/2 teaspoon salt 1/4 teaspoon
freshly ground black pepper 2 teaspoons
freshly grated ginger root 3 tablespoons vegetable oil 1 cup chopped onions 2 cloves garlic, minced 1/2 teaspoon habanero powder or 3/4 teaspoon cayenne 1 small green
apple, peeled and
grated 1/2 teaspoon dried tarragon 2 bay leaves 1 teaspoon thyme 2 tablespoons chopped Italian parsley 1/2 cup milk 3⁄4 cup chicken stock
Ingredients: 12 ounces fresh cranberries, rinsed and picked over for stems 1 Granny Smith
apple, peeled, cored, and diced 1/2 cup light brown sugar, lightly packed 1 tablespoon
grated orange zest (2 oranges) 1/4 cup
freshly squeezed orange juice 1 1/8 teaspoons ground cinnamon, divided 2 extra-large eggs, at room temperature 1 cup plus 1 tablespoon granulated sugar 1/4 pound (1 stick) unsalted butter, melted and slightly cooled 1 teaspoon pure vanilla extract 1/4 cup sour cream 1 cup Bluebird Organic Hard White Wheat Flour 1/4 teaspoon kosher salt
2 anchovy fillets 1 garlic clove, finely minced 2 tablespoons olive oil 1/4 cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon
freshly ground black pepper 1/8 teaspoon kosher salt 5 cups chopped kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1
apple, cored and thinly sliced 1/2 cup roasted chickpeas 1/4 cup
grated Parmesan cheese 12 ounces grilled or baked chicken breast, sliced
For the Millet 1 cup millet 2 cups Water For the Compote 1
apple (diced) 8 dried apricots (diced) 2 cinnamon Sticks
Freshly grated nutmeg (about a 1/4 t) 1/2 cup of boiling water Coconut Milk (warm) To make the millet: In a medium sauce pan boil the water and stir in the millet, reduce...
Apples: Slice in half and bake them topped with a quick crumble made from crushed walnuts, brown sugar, butter, cinnamon and
freshly grated nutmeg.
[ingredients] 4 quarts fresh
apple cider (the cloudier the better) 16 ounces white rum 20 ounces cinnamon schnapps 1 teaspoon whole cloves 3/4 teaspoon
freshly grated nutmeg cinnamon sticks to taste
apple slices for garnish
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