I used a homemade salt - free vegetable stock, so I needed to add
a full tablespoon of salt to the soup.
Not exact matches
1 clove garlic, peeled 1 medium jalapeno (or serrano) chile, deseeded and chopped 1/2 teaspoon fine grain sea
salt, plus more to taste 1
tablespoons sunflower oil 1 small bunch
of scallions, thinly sliced (~ 8 scallions) 1/2 cup finely chopped cilantro 1 14 - ounce can
of coconut milk (
full fat) 3
tablespoons freshly squeezed lemon juice, plus more to taste
Lemon and lavender loaf cake slightly adapted from the delicious Paul Hollywood's Pies and Puds Cake: 250g all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda pinch
of salt 125g granulated sugar 1 1/2
tablespoons edible lavender 2 large eggs 200g
full - fat yogurt * finely grated zest
of 2 lemons 100g unsalted butter, melted and cooled 1 teaspoon vanilla extract Drizzle: juice
of 2 lemons, strained 1/4 cup (50g) granulated sugar Preheat your oven to 180 °C / 350 °F.
For my version
of the turkey pizza meatloaves I combine 2 pounds
of 93 % lean ground turkey, 1 cup
of whole wheat breadcrumbs, 4 garlic cloves (or 1/2 teaspoon
of garlic powered), 1/2 cup pizza sauce, 1/2 cup grated Parmesan cheese, 2 eggs, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, 1/4 teaspoon
of crushed red pepper flakes, and
salt and pepper to taste.I then top with ~ 2
tablespoons of reduced fat mozzarella cheese, ~ 2
tablespoons of pizza sauce, and 3 turkey pepperonis (
full recipe will come later).
Chock -
full of chocolate chip cookies from The Essential Chocolate Chip Cookbook 1 1/4 cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon
salt 1/2 cup (113g / 1 stick) unsalted butter, room temperature 1/2 cup (88g) packed light brown sugar 6
tablespoons (72g) granulated sugar 1 large egg 1 teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack in the middle
of the oven and preheat to 180 °C / 350 °F.
2 teaspoons coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular
full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6
tablespoons white granulated sugar or cane sugar pinch
of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconut cream
1 cup and 2
tablespoons brown rice flour 1/4 cup each almond and coconut flour 1/2 cup plus 1
tablespoon quinoa flour 1 teaspoon baking powder 1/2 teaspoon soda 1/4 teaspoon
salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg freshly ground seeds
of 2 - 3 cardamom pods dash
of both clove and all spice 3
tablespoons coconut oil — melted 1 cup
full fat coconut milk 1/2 cup coconut sugar 1 teaspoon vanilla extract 1 1/2 cups finely shredded butternut squash about 1 cup fresh cranberries
2 cans
full fat Thai coconut milk scant 1/4 cup plus 2
tablespoons Manuka honey 2
tablespoons bee pollen 1/2 teaspoon xanathan gum or 1
tablespoon arrowroot powder pinch
of sea
salt 1
tablespoon vanilla extract — optional
* 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)
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3
tablespoons olive oil 1
tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice
of 1 lime pinch
of salt and pepper 1 teaspoon
of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful
of cilantro, chopped 1 small handful
of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the
full recipe and directions here at Tastes Lovely)-LSB-...]
Pink Grapefruit Cake From Foodbeam.com 1/2 cup 2 % or
full - fat yogurt (I use Fage) 1 1/2 cups all - purpose flour 1 1/2 teaspoon baking powder pinch
of salt 1 1/8 cup sugar 3/8 cup vegetable oil (1/4 cup + 2
Tablespoons) 3 eggs Zest and juice
of 1 ripe Pink Grapefruit
Ingredients - 2
tablespoon olive oil - 1 green bell pepper, seeded, and chopped - 1 medium yellow onion, chopped - 1 jalapeño, seeded and chopped - 3 garlic cloves, minced - 1
tablespoon curry powder - 1 teaspoon sweet paprika - 1/2 teaspoon ground ginger - 1 teaspoon sugar or honey - 1
tablespoon of tomato paste (I love the squeeze tube from Trader Joe's)- 28 - ounce can chopped tomatoes - 1can
full - fat coconut milk - 6 eggs -
Salt & pepper to taste - Chopped cilantro or parsley for topping
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5
tablespoons vegetable oil, I used half peanut half canola Kosher
salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup
of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4
tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the
full sauce recipe if you want to go homemade
1/2 cup popcorn kernals 2 - 3
tablespoons oil (coconut or vegetable oil work well) sea
salt to taste 1 6 - oz bar
of dark chocolate 1 6 - oz bar
of white chocolate 3
full sized candy canes, crushed (I put mine into a large plastic bag and used my rolling pin to let out some aggression)
I used: powdered lemongrass for the bottled, onions for the shallots, Penzey's sweet curry powder plus 1 tsp Chinese chile garlic paste for the red curry paste, three times as much garlic, a
full tablespoon of sugar (brown), mung bean noodles for the rice vermicelli, green beans (par - cooked in the microwave then
salted and blistered in the wok) for the peas, twice as much cilantro, an equal amount
of chopped scallions, and an equal amount
of chopped peanuts as a garnish.
* Two 15 - ounce cans
full - fat coconut milk, divided * 3
full droppers
of Vanilla stevia (or 3/4 cup sugar if you'd like it closer to traditional ice cream) * pinch
salt * 2-1/2
Tablespoons cornstarch * 1 cup roughly chopped cherries (frozen is OK) plus 3 - 4 extra for ice cream base * 1/2 cup chopped chocolate
(Add Tags) Ingredients (Edit) 3/4 cup all - purpose flour -LCB- King Arthur All - Purpose Flour -RCB- 3/4 cup granulated sugar1 / 4 teaspoon
salt -LCB- Sea Salt -RCB- 1/2 cup (1 stick) unsalted butter, softened2 large eggs2 tablespoons lemon zest2 tablespoons lemon juiceTart Lemon Glaze1 rounded cup powdered sugar4 tablespoon lemon juice8 teaspoons lemon zest Instructions Preheat oven to 350 °F... Zest and juice two... In the bowl of an electric... See full instructions on sites.google.com Notes · Add Notes Popular Vid
salt -LCB- Sea
Salt -RCB- 1/2 cup (1 stick) unsalted butter, softened2 large eggs2 tablespoons lemon zest2 tablespoons lemon juiceTart Lemon Glaze1 rounded cup powdered sugar4 tablespoon lemon juice8 teaspoons lemon zest Instructions Preheat oven to 350 °F... Zest and juice two... In the bowl of an electric... See full instructions on sites.google.com Notes · Add Notes Popular Vid
Salt -RCB- 1/2 cup (1 stick) unsalted butter, softened2 large eggs2
tablespoons lemon zest2
tablespoons lemon juiceTart Lemon Glaze1 rounded cup powdered sugar4
tablespoon lemon juice8 teaspoons lemon zest Instructions Preheat oven to 350 °F... Zest and juice two... In the bowl
of an electric... See
full instructions on sites.google.com Notes · Add Notes Popular Videos.
For this method the chicken is placed on a cooling rack (the same kind you use to cool a pan
of brownies or a pie) set into a rimmed baking sheet to catch any drips (a V - rack set into a roasting pan is also a good way to go), then sprinkled very generously with
salt (a
full tablespoon for a four - pound bird).
for the filling: 500 grams cashews, soaked overnight big pinch sea
salt 100 grams (7
tablespoons plus 1 teaspoon) coconut oil 400 grams (1 2/3 cup)
full - fat coconut milk 100 — 160 grams (1/3 — 1/2 cup) maple syrup juice
of 2 blood oranges 300 grams (3 cups) cranberries
Fresh green asparagus, 1 whole bunch 2 - 3 cups
of baby kale 1 whole mango, nicely ripened, pealed and cut into bite sized chunks 1 cup cooked beets, cut into larger pieces 1 hand
full of cherry tomatoes, cut in half 3 to 4
Tablespoons soft goat cheese (or a bit more if you like) A generous drizzle
of balsamic vinegar
Salt and pepper to taste
3 cups plain almond milk 1/4 cup
full fat coconut milk 2
tablespoons goji berries 2 teaspoons lucuma powder good pinch
of sea
salt 2 fresh medjool dates 2 large, juicy strawberries 1/2 teaspoon ground vanilla bean
By: Becky INGREDIENTS 1 large, ripe Haas avocado 1
tablespoon lime juice Pinch
of sea
salt 2 teaspoons matcha 1 teaspoon ground ginger 1 1/2 cups whole milk or light coconut milk 1 1/2 cups heavy cream or
full - fat coconut milk 1/4 cup honey 1/4 cup plus 2
tablespoons raw sugar or coconut sugar 2 teaspoons vanilla extract INSTRUCTIONS... Continue reading →
Peanut Butter Fudge Frosting 2/3 cup Natural
Salted Peanut Butter 3
Tablespoons Earth Balance Butter 2 teaspoons Vanilla Extract 3 cups Coconut sugar, powdered 1/4 cup Flour
of choice 3 - 6
Tablespoons Full Fat Coconut Cream (amount depends on humidity and how firm or hard your peanut butter is)
With a bag
of your favorite frozen cheese ravioli, a can
of Tuttorosso ® crushed tomatoes, a few
tablespoons of Tuttorosso ® tomato paste, lots
of freshly chopped basil, some shredded Italian cheese, a little grated parm and a pinch
of salt and pepper is all you need to make this tasty recipe that is
full of flavor.
1 large onion (about 2 cups), diced 1 1/4 cups pumpkin seeds 3/4 cups
of buckwheat flour 1/2 cup
of brown rice flour 1/2 cup
of almond flour 1/3 cup
of manchego cheese (optional) 1 teaspoon
of baking powder 1/2 teaspoon
of baking soda 1 teaspoon
of mustard powder 1/4 teaspoon
of salt 1 1/2 cups
of full - fat canned coconut milk 1/4 cup
of grapeseed oil or another vegetable oil (plus a little more for greasing + for cooking the onion) 2
tablespoons of dijon mustard (plus more for serving + smearing) 2
tablespoons of worcestershire sauce 2 cups
of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed) 1/4 cup
of sunflower seeds (or more pumpkin seeds if you prefer) for sprinkling on top
Lucuma sweet cream 1 can (13.5 oz)
full fat coconut milk, refrigerated overnight 1/4 cup (52g) cane sugar 2 - 4
tablespoons (18 - 36g) lucuma powder Small pinch
of turmeric, for color (optional) Pinch
of vanilla sea
salt 3
tablespoons (36g) unsweetened almond milk 1
tablespoon (11g) refined coconut oil (optional)
♥ 1 cup warm water ♥ 2
tablespoons ground flax seeds ♥ 2 cups self - raising flour ♥ 1 teaspoon
salt ♥ 1 teaspoon baking soda ♥ 1/2 teaspoon cinnamon ♥ 1/2 cup
full fat coconut milk ♥ juice
of half a lemon ♥ 1/2 cup melted coconut oil ♥ 2/3 cup granulated sugar ♥ 3 large ripe bananas, mashed ♥ 1 cup fresh blueberries
2 cans
full fat coconut milk 2
tablespoons arrowroot powder or 1/2 teaspoon xanthan gum 1/2 cup coconut sugar pinch
of salt 4
tablespoons black sesame paste
for the chocolate chia mousse: 3/4 cup
of chia seeds 1/3 cup + 1
tablespoon of cocoa powder 2 pinches
of sea
salt 2 1/4 cups
of nut milk
of your choice 1/4 cup + 1
tablespoon of maple syrup 1/2 teaspoon
of pure vanilla extract 1 1/2 cups
of semisweet chocolate chips 1 teaspoon
of orange zest 1/8 teaspoon
of ground cardamom for the cardamom rose coco whip: 1 (13.5 oz) can
of full - fat coconut milk, refrigerated upside down for a few hours 2
tablespoons of confectioners» sugar 1/4 teaspoon
of rose water 1/4 teaspoon
of cardamom some (optional) toppings: 1 / 4 cup
of cacao nibs 1
tablespoon of dried edible rose petals METHOD
Ingredients 1 block
of ramen noodles 2 cups boiling water 1/4 cup canned
full fat coconut milk sriracha to taste (I used about 2
tablespoons)
salt to taste half a block
of firm tofu a handful
of chopped peanuts (roasted and unsalted) 1 scallion, chopped few pinches
of fresh cilantro leaves fresh lime wedges
INGREDIENTS for the panna cotta: 4 cups
of rhubarb (5 - 8 stalks depending on how big they are), green tops discarded, red - ish parts diced 1/2 cup
of granulated coconut sugar (maple syrup works as well if you prefer) 1/4 teaspoon
of sea
salt 1 vanilla bean, scraped (or 1
tablespoon of vanilla extract) 14oz can
of full fat coconut milk 2
tablespoons of agar flakes for the strawberry coconut crunch: 3/4 cup
of frozen strawberries 1 teaspoon
of vanilla 1/4 teaspoon
of sea
salt 2
tablespoons of maple syrup 2
tablespoons of brown rice syrup 1 cup
of thick coconut flakes 1/2 cup
of rolled oats garnish: several mint leaves (chopped or whole)
Take 3 1 cup (210g) Califia Farms black & white 6
tablespoons (90g) raw cashew butter 3 - 4
tablespoons (45 - 60g) pure maple syrup Heavy pinch
of fine sea
salt 1/4 cup (55g) unsweetened almondmilk 1/4 cup (55g)
full fat coconut milk
1 small kabocha or red kuri squash, or pumpkin — cut in half and seeded 2 cans
full - fat coconut milk 1
tablespoon shredded ginger 3/4 cup maple syrup or more to taste pinch
of sea
salt 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1 teaspoon xanathan gum — optional
1 cup (250 ml)
full - fat coconut milk (canned) 1
tablespoon lemon juice 1 cup (140 g) superfine brown rice flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) quinoa flour 1/4 cup (25 g) almond flour 1
tablespoon baking powder 3/4 teaspoons fine sea
salt 1/4 teaspoon ground ginger 1/2 cup plus 1
tablespoon (115 g) natural cane sugar Zest
of 2 lemons, finely grated 3 small eggs (my friend Kim gave me some and they had deep orange yolks which make the cake rich and yellow) 1/4 cup olive oil 3 ounces (90 g) diced rhubarb 3 ounces (90 g) sliced strawberries 3 ounces (90 g) raspberries 1/2 teaspoon ground pink peppercorns
8 oz plain,
full fat yogurt 3
tablespoons fresh mint, finely chopped 1 - 2 teaspoons lemon juice (depending on the tartness
of the yogurt) 1 clove garlic, minced Pinch
of sea
salt
2
tablespoons coconut oil, divided 3 pounds beef stew meat, trimmed
of fat 1 medium yellow onion, thinly sliced 2 cloves garlic, minced 2 teaspoons peeled and minced fresh ginger 1 (13.5 - ounce) can
full - fat coconut milk 1/3 cup tomato paste 1/2 cup red curry paste 2
tablespoons fish sauce 2 teaspoons fresh lime juice 2 teaspoons sea
salt 2 cups broccoli florets 2 cups julienned carrots 1 cup peeled and julienned jicama Fresh cilantro
1 cup ground flax seed 1/4 cup sesame seeds 1/4 cup buckwheat 1 or 2 hand
full dried fruit (raisins, goji berries, cut
of figs) 1/2
tablespoon sea
salt 1 cup water
•
Salt water mixture: 2 full tablespoons of non-iodized salt and a one quart of slightly warm wa
Salt water mixture: 2
full tablespoons of non-iodized
salt and a one quart of slightly warm wa
salt and a one quart
of slightly warm water.
Double tap for turkey meatballs over zoodles This delicious combination is perfect for dinner or lunch
Full instructions on how to make meatballs below plus I included @ 21dayfix container info for any on that program Makes 4 servings, 3 medium meatballs per serving (about 1 red, 1/2 yellow, 1/4 green per serving) Ingredients: 1 lb
of ground turkey 1 teaspoon
of Himalayan
Salt (or sea salt) 1 teaspoon of paprika everything spicy @flavorgod seasoning (to taste) 1 large egg, lightly beaten 1/2 — 1 cup diced white onion 1 can diced tomatoes 1 cup whole grain quick cooking oats 2 cloves of garlic, minced 1 tablespoon of dried par
Salt (or sea
salt) 1 teaspoon of paprika everything spicy @flavorgod seasoning (to taste) 1 large egg, lightly beaten 1/2 — 1 cup diced white onion 1 can diced tomatoes 1 cup whole grain quick cooking oats 2 cloves of garlic, minced 1 tablespoon of dried par
salt) 1 teaspoon
of paprika everything spicy @flavorgod seasoning (to taste) 1 large egg, lightly beaten 1/2 — 1 cup diced white onion 1 can diced tomatoes 1 cup whole grain quick cooking oats 2 cloves
of garlic, minced 1
tablespoon of dried parsley
for the chocolate chia mousse: 3/4 cup
of chia seeds 1/3 cup + 1
tablespoon of cocoa powder 2 pinches
of sea
salt 2 1/4 cups
of nut milk
of your choice 1/4 cup + 1
tablespoon of maple syrup 1/2 teaspoon
of pure vanilla extract 1 1/2 cups
of semisweet chocolate chips 1 teaspoon
of orange zest 1/8 teaspoon
of ground cardamom for the cardamom rose coco whip: 1 (13.5 oz) can
of full - fat coconut milk, refrigerated upside down for a few hours 2
tablespoons of confectioners» sugar 1/4 teaspoon
of rose water 1/4 teaspoon
of cardamom some (optional) toppings: 1 / 4 cup
of cacao nibs 1
tablespoon of dried edible rose petals METHOD
1/2 cup popcorn kernals 2 - 3
tablespoons oil (coconut or vegetable oil work well) sea
salt to taste 1 6 - oz bar
of dark chocolate 1 6 - oz bar
of white chocolate 3
full sized candy canes, crushed (I put mine into a large plastic bag and used my rolling pin to let out some aggression)
2 lbs
of chicken breast or thighs, skinless & boneless cut into 1» pieces 1 lb
of romanesco, chopped into 1» pieces 6 medium onions, thinly sliced 2 cups sweet potato, chopped into 1» pieces 2 1/2 cups
of fresh or canned whole tomatoes, chopped 1
tablespoon olive oil 2» piece
of ginger, roughly chopped 3 large garlic cloves, roughly chopped 2
tablespoons full - fat coconut milk 1 teaspoon garam masala 1 teaspoon chili powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1 1/2 teaspoon
salt, divided 1/2 teaspoon ground turmeric 1/2 teaspoon black pepper 2 bay leaves 1/4 teaspoon ground cloves 2
tablespoons fresh cilantro leaves, finely chopped for topping, divided Process the tomatoes, ginger and garlic together in a food processor until smooth.
* Two 15 - ounce cans
full - fat coconut milk, divided * 3
full droppers
of Vanilla stevia (or 3/4 cup sugar if you'd like it closer to traditional ice cream) * pinch
salt * 2-1/2
Tablespoons cornstarch * 1 cup roughly chopped cherries (frozen is OK) plus 3 - 4 extra for ice cream base * 1/2 cup chopped chocolate
ingredients 1 clove garlic, minced 1/2 to 1 small jalapeno, seeded and finely chopped 2 teaspoon red curry paste sea
salt, to taste Juice
of one lime 1/2
tablespoon coconut oil 1
tablespoon coconut nectar, yacon syrup or 2 - 4 drops
of plain or lemon stevia to taste 1 cup coconut milk (
full - fat Native Forest, Nature's Value or Arroy - D) 1/2 red onion, chopped 1 red bell pepper, chopped 1 sweet potato, peeled Basil, cut into thin strips
1 - 14.5 ounce can coconut milk (
full fat version) 1/4 cup coconut butter 1/3 cup cocoa powder * (avoid alkalinized or Dutch - processed) 1 cup whole milk or coconut milk Seeds
of one vanilla bean * 1/4 cup maple syrup 2
Tablespoon honey 1 teaspoon vanilla extract Pinch
of unrefined sea
salt
SERVES: 2 NOTES: Reishi sources for your at - home calm down parties can be found here and here;) 1 1/2
tablespoon raw cacao powder tiny pinch
of sea
salt 1 teaspoon reishi mushroom powder 2
tablespoons pure maple syrup 1 cup
full fat coconut milk 3/4 cup filtered water Combine the cacao,
salt, reishi powder, maple syrup, coconut milk, and water in an upright blender.
Take 5 1 cup (210g) Califia Farms black & white 1/2 cup (120g) raw cashew butter 3 - 4
tablespoons (45 - 60g) pure maple syrup Heavy pinch
of fine sea
salt 1/4 cup (55g)
full fat coconut milk 2 teaspoons (8g) pure vanilla extract