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.
Not exact matches
Instead add the three main ingredients in instant mix (cornstarch, milk powder, and granulated
sugar) individually, followed by a
full tablespoon of vanilla extract to round everything out and give these cookies a classic pudding flavor.
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.
Full of great banana flavor, lightly sweetened with just enough
sugar to keep it super tasty, but not so much that it tastes like cake, and lightened up with a little Greek yogurt to keep it nice and moist and a few
tablespoons of butter to maintain that delicious flavor.
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.
With just two
tablespoons of honey and a cup
full of nuts and seeds in the entire batch, it's a lower -
sugar and higher - protein answer to cookie dough.
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
* 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)
Add in 1/3 cup
of milk (any milk you want:
full - fat, low - fat, soy milk, etc), 1
tablespoon of granulated
sugar, and 2
tablespoons of chocolate syrup.
1 cup organic non-hydrogenated vegetable shortening 1 1/2 cups powdered
sugar, sifted 2
tablespoons gluten - free all - purpose flour blend
of choice 1/2 cup canned
full - fat coconut milk (well mixed) 1 teaspoon pure vanilla extract 1/4 cup raspberry jam, heated and strained to equal 2
tablespoons (cool to room temperature)
1 cup organic non-hydrogenated vegetable shortening 1 1/2 cups powdered
sugar, sifted 2
tablespoons gluten - free all - purpose flour blend
of choice 1/2 cup canned
full - fat coconut milk (well mixed) 1 teaspoon pure vanilla extract 2 teaspoons ground cinnamon, divided 1
tablespoon powdered
sugar
1 cup organic non-hydrogenated vegetable shortening 1 1/2 cups powdered
sugar, sifted 1/2 cup canned
full - fat coconut milk (well mixed) 2
tablespoons gluten - free all - purpose flour blend
of choice 1 teaspoon pure vanilla extract 1
tablespoon instant espresso powder (decaf is fine) 1
tablespoon brewed coffee (decaf is fine)
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
* 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
They are
full of omega - 3s (which can reduce inflammation and high cholesterol), they're high in fiber — the 2
tablespoons that are used in this recipe will give you one - third
of your recommended daily intake, and they can help regulate blood
sugar.
By: SIMONE VAN DEN BERG Ingredients: 2
tablespoons matcha powder 2 cups double cream 1 1/4 cup
full fat milk 1 vanilla pod 1/2 cup
sugar 3,5 sheets gelatin (or 2 tbsp dried) Directions: Put the double cream, milk, seeds
of the vanilla bean and
sugar in a small saucepan and... Continue reading →
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)
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
Glaze with Sprinkles 1/2 cup powdered
sugar (lump free) 1
tablespoon soy milk Bowl
full of sprinkles (1/4 to 1/2 cup)
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
I'm trying to eat as much as I can because
of its nutritional benefits: — they can help your diet by making you feel
full (it's because they absorb 10 times their weight in water, forming a bulky gel)-- they are the richest plant source
of Omega - 3 — chia seeds slow down how fast our bodies convert carbohydrates into simple
sugars, studies indicate they can control blood
sugar — they are an excellent source
of fiber, with a whopping 10 grams in only 2
tablespoons — chia seeds are rich in antioxidants that help protect the body from free radicals, aging and cancer — chia seeds contain no gluten or grains — the outer layer
of chia seeds swells when mixed with liquids to form a gel (this can used in place
of eggs to lower cholesterol and increase the nutrient content
of foods and baked goods)(More info here.)
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)
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
Taking one
tablespoon full of dough at a time, roll the dough between your hands into a ball, then roll the ball in the demerara or raw
sugar on the plate, place the cookies on the baking sheet.
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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
For a real chocolate - cake experience, I use the
full 3
Tablespoons of coconut
sugar.
Fat - reduced mayonnaise has the disadvantage
of containing a lot more added
sugar, with over 4 grams per
tablespoon, which is the equivalent
of a
full teaspoon
of sugar per
tablespoon of mayonnaise.
* 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
I'm trying to eat as much as I can because
of its nutritional benefits: — they can help your diet by making you feel
full (it's because they absorb 10 times their weight in water, forming a bulky gel)-- they are the richest plant source
of Omega - 3 — chia seeds slow down how fast our bodies convert carbohydrates into simple
sugars, studies indicate they can control blood
sugar — they are an excellent source
of fiber, with a whopping 10 grams in only 2
tablespoons — chia seeds are rich in antioxidants that help protect the body from free radicals, aging and cancer — chia seeds contain no gluten or grains — the outer layer
of chia seeds swells when mixed with liquids to form a gel (this can used in place
of eggs to lower cholesterol and increase the nutrient content
of foods and baked goods)(More info here.)
Add a
full tablespoon of brown
sugar.