I used organic unsalted peanut butter, so I had to add
a full teaspoon of salt.
Not exact matches
Cream Cheese Frosting: 4 ounces
full - fat brick - style cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1
teaspoon pure vanilla extract pinch
of Kosher or sea
salt
I think perhaps, however, the recipe would be better with a
full rounded
teaspoon of salt, not just a pinch.
In the mug, squeeze the juice
of the orange, add the saffron, a
teaspoon of salt and top up with hot water to make a mug
full.
For the Cheesecake: 2 8oz bricks
of FULL FAT cream cheese, very soft, very room temp, this helps with a smooth cheesecake 1/2 cup white granulated sugar 1/4
teaspoon coarse kosher
salt 1/2
teaspoon vanilla extract 2 large eggs
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.
cake 10 large egg whites, at room temperature 1 cup cake flour 1 1/4 cups caster sugar (I blend granulated sugar in my food processor to get this amount) 1/4
teaspoon salt 1
teaspoon cream
of tartar 1
teaspoon vanilla extract 2 cans cold (refrigerated overnight)
full - fat coconut milk
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
6 eggs, beaten 1 cup nonfat milk (or any milk / cream would do) 1
teaspoon salt (or to taste) 1/2
teaspoon ground pepper 2 leeks, washed and sliced (sauté in a bit
of olive oil until softened) 6 spears asparagus, sliced into 2 inch pieces 2
full leaves rainbow chard, sliced Crumbled feta cheese for topping
-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-...]
zest
of 1 Meyer lemon 1/4 cup granulated sugar 2 cups all - purpose flour 2
teaspoons baking powder 1/4
teaspoon Kosher or sea
salt 1/4 cup (1/2 stick) unsalted butter, very cold, cut into pieces 4 ounces (1/2 brick)
full - fat brick - style cream cheese, very cold, cut into pieces 3/4 cup heavy cream + more for brushing, very cold
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
(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.
9 ounces
full fat cream cheese 2 ounces unsalted butter 3 ounces whole milk 2 ounces cake flour 1 ounce corn starch 1/4
teaspoon salt 6 egg yolks Zest & juice
of half a lemon Zest
of half an orange 6 egg whites 1/4
teaspoon cream
of tartar 5 ounces granulated white sugar
Maybe the same recipe with just a pinch
of salt instead
of a
full teaspoon is what I'll do next time
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
can
full - fat coconut milk 2
teaspoons agar agar flakes 3/4 cup coconut sugar 1
teaspoon vanilla extract 1 1/2 ounces unsweetened baking chocolate, roughly chopped pinch
of salt
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)
* 6 ounces almond flour (I used Bob's Red Mill brand, and for those who prefer to measure in cups, this was just under two cups) * 3 ounces coconut flour (I used Bob's Red Mill brand, and this was equal to 1 cup) * 2
teaspoons baking powder * 1/2
teaspoon fine sea
salt * 1/3 cup raw, organic cane sugar plus another 1 - 2
teaspoons for sprinkling on top
of the scones before baking * 9 ounces organic coconut milk (I used organic, unsweetened
full - fat coconut milk from Native Harvest, and I stirred it very well to mix in the cream after I opened the can) * 1/4 cup organic raisins
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
If you toast your own seeds, or purchase the unsalted ones, then use the
full 1/2
teaspoon of salt in the recipe.
2 flax / chia eggs (2 tbl flax or flax / chia blend mixed with 5 tbl water — mixed and let sit for 5 minutes to thicken) 4 ripe bananas 2
teaspoons of baking soda Scant 1/4 cup
of brown sugar 1/4 cup
of maple syrup (I used a bit less than a
full 1/4 c) 1/2
teaspoon ground cinnamon 1/2
teaspoon of salt 1
teaspoon of vanilla extract 1/4 cup
of melted coconut oil (I used Nutiva) 1 cup
of gluten free flour (I used Bob's Redmill 1 to 1) 1/2 cup
of almond meal (see notes) 1/2 cup
of rolled oats Walnuts, chopped 1/4 cup
of dark vegan chocolate chips
♥ 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 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 can (13.5 ounces)
full fat coconut milk 3/4 cup raw cashews, soaked for 4 hours 1/4 cup pure maple syrup 1
teaspoon vanilla extract a pinch
of sea
salt
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
4 ounces
full - fat brick - style cream cheese, softened to room temperature 1/2 cup (1 stick) unsalted butter, softened to room temperature 2 cups confectioners sugar pinch
of Kosher or sea
salt 1
teaspoon pure vanilla extract
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
Ingredients: 1/2 cup (2 3/4 oz) or raw cacao powder 1/2 cup (2 3/4 oz) coconut flour 2 1/2
teaspoons gluten free baking powder 1/2
teaspoon ground cinnamon Pinch
of sea
salt 6 organic eggs 1/4 cup
of raw honey 1/2 cup (4 1/2 fl oz) olive oil 1/2 cup
full fat coconut milk 1
teaspoon vanilla paste / essence
⅛
teaspoon cream
of tartar 3 ounces (100 grams)
full - fat cream cheese, cold, cubed ⅛
teaspoon salt
1/2 cup
full fat organic yogurt (my fave is Strauss creamery) + 1 - 2
teaspoons of cinnamon or more + a shake or two
of sea
salt.
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
Add 2
full ladles
of stock to the rice plus the saffron, 1
teaspoon salt, and 1/2
teaspoon pepper.
For the white sauce, mix 1 (13 - ounce) can
full - fat coconut milk, 1/4 cup arrowroot flour, 1
teaspoon baking soda, 1
teaspoon apple cider vinegar, and a pinch
of salt and pepper in a bowl.
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.
•
Salt Water Flush: 2 teaspoons of non-iodized salt and a full quart of lukewarm water are mi
Salt Water Flush: 2
teaspoons of non-iodized
salt and a full quart of lukewarm water are mi
salt and a
full quart
of lukewarm water are mixed.
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