Not exact matches
Ingredients:
Organic pasta (
organic semolina flour,
organic whole wheat flour, water),
organic tomato puree,
organic diced tomatoes,
organic zucchini, filtered water, part - skim mozzarella and parmesan cheeses (pasteurized part - skim milk, culture, salt, enzymes [without animal enzymes or rennet]-RRB-, ricotta cheese (pasteurized whey, pasteurized milk, vinegar, salt),
organic spinach, cottage cheese (Fresh cultured milk, cream, nonfat dry milk, salt guar gum, carrageenan, locust bean gum, citric acid),
organic onions,
organic carrots,
organic mushrooms,
organic green onions, extra virgin olive oil,
organic cane
sugar,
organic red wine vinegar, balsamic vinegar,
organic garlic, grain vinegar,
ground mustard seeds, spices, black pepper
I combined
ground almond flour, Meyer lemon juice, a little maple syrup, a little
organic coconut oil, some unsweetened shredded
organic coconut, and what I had left of my lavender
sugared Meyer lemon peel (ok, so they're not completely free of
sugar, but almost).
Our powdered
sugar is made by simply
grinding our Fair Trade
Organic Sugar to a fine, fluffy powder (12x) and adding a bit of
organic tapioca to prevent clumping.»
1 1/4 cups of All - Purpose Flour (King Arthur Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of
ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown
sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I used
organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.
organic cane
sugar salt and freshly
ground black pepper, to taste
3 cups freshly
ground or sprouted flour (buy sprouted flour here, make sprouted flour here) 1 1/2 teaspoons baking powder (buy aluminum - free baking powder here) 1 teaspoon baking soda (buy aluminum - free baking soda here) 1 1/4 teaspoons salt (buy unrefined sea salt here) 1 cup (2 sticks) butter, plus more for skillet (buy grass - fed butter here) 2 cups whole cane
sugar (buy whole cane
sugar here) 2 eggs 2 teaspoons good vanilla (buy
organic extracts here) 3/4 cup chopped macadamia nuts, preferably soaked & dehydrated (buy soaked & dehydrated nuts here, see how to make them here) 1 1/2 cups white chocolate chips (see how to make GAPS white chocolate chips here)
To make
organic powdered
sugar: Use a coffee grinder or mini chopper to
grind organic cane
sugar into fine powder.
Allow the pie to cool in the refrigerator for at least 6 hours or overnight, and serve with homemade whipped cream to which you've added a healthy pinch of both
ground ginger and cinnamon (I usually add a little
organic powdered
sugar to my whipped cream, too).
50g unsalted butter, softened 150g natural golden caster
sugar 2 large
organic free - range eggs 225g TOTAL Greek 0 % Yoghurt 80g
ground almonds zest of 1 lemon 150g self - raising flour 1 tsp baking powder pinch of salt Pistachio nuts to decorate 7 ″ round baking tin, bottom line with baking paper and oil
Ingredients 1 cup lukewarm water 1 tbsp
sugar 1 pkg yeast (or 2 1/4 tsp if using the yeast in a jar) 1 tsp fine sea salt 1 tbsp olive oil 2 cups Hard Whole Wheat Stone
Ground Flour (whole wheat bread flour) plus more for kneading 1/4 cup PC
Organics Milled Flaxseed
These are the ingredients you'll need to make incredible homemade meat sauce for lasagna: lean
ground beef, Italian sausage, olive oil, yellow onion, celery, green bell pepper, cloves of garlic, Italian parsley, crushed tomatoes, tomato sauce, tomato paste, beef broth,
organic apple cider vinegar or red wine, granulated
sugar, sea salt, freshly -
ground black pepper, dried oregano, dried basil, dried thyme,
ground cloves, and bay leaves.
5 cups rolled oats, preferably thick - cut (if you're gluten - sensitive, be sure to use oats marked gluten - free) 1 cup whole raw almonds 1/3 cup roughly chopped pecans or walnuts 4 teaspoons cinnamon 1 teaspoon salt 1/4 teaspoon
ground cardamom 2/3 cup unsweetened applesauce 1/3 cup extra virgin olive oil 1/4 c maple syrup 1/4 cup coconut palm
sugar (or increase maple syrup to 1/2 cup) Zest of one
organic orange 2 teaspoons vanilla paste, or 1 tablespoon vanilla extract 1 cup dried fruit of choice (raisins, cranberries, etc..)
9 tablespoons of
ground flax seed meal 1/4 cup of brown
sugar 1/4 cup of agave nectar or maple syrup 1 egg 1 tablespoon of water 1/2 cup whole wheat flour (King Arthur) 1/2 teaspoon salt 1/4 teaspoon of baking soda 1.5 cups of rolled oats (I used
organic) 2 tablespoons of
organic cocoa nibs
Ingredients 8 large
organic Fuji apples (washed, cored, and cubed; peel only if not
organic) 1 lb fresh
organic cranberries (rinsed) 1 lb
organic raisins 1 Tablespoon
ground cinnamon 1 Tablespoon
ground nutmeg 2 teaspoons cardamon 3 cinnamon sticks (optional) 6 ounces maple
sugar (optional) 1 bottle (750 ml) Cabernet Sauvignon (or non alcoholic red wine) 2 cups water Directions 1.
FOR THE CAKE 1 1/4 cups sorghum flour Bob's Red Mill 1 cup brown rice flour Bob's Red Mill 1/2 cup tapioca flour Bob's Red Mill 1/4 cup potato starch Bob's Red Mill 2 teaspoons baking powder Bob's Red Mill 1 1/2 teaspoons xanthan gum 1 teaspoon baking soda Bob's Red Mill 1 3/4 cups
sugar: evaporated cane juice (Trader Joe's
organic) 2/3 cup coconut oil (Trader Joe's
organic) 1 tablespoon
ground golden flaxseeds (Nuts.com,
organic) 1 tablespoon soy lecithin granules (optional — makes a richer cake) 1 cup water 2 teaspoons vanilla extract Simply
Organic 1 cup non dairy milk Westsoy,
Organic, Unsweetened Plain 2 tablespoons apple cider vinegar (Trader Joe's
Organic)
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 teaspoon apple butter 1/8 teaspoon of
organic, non-hydrogenated shortening * 1/4 cup of unpopped yellow or white popcorn kernels 2 teaspoons white truffle oil, divided 1/2 teaspoon
ground cinnamon 1/8 teaspoon
ground nutmeg 3/4 teaspoon stevia natural
sugar substitute
Non-stick cooking spray 1-1/2 cups whole wheat flour 1/4 cup cocoa powder 1/2 cup wheat germ 2 tablespoons
ground flaxseed 1-1/2 teaspoons baking soda 1/2 teaspoon salt 1/2 cup
organic coconut oil at room temperature 1/4 cup packed light brown
sugar 4 medium rip bananas, mashed 2 tablespoons unsweetened applesauce 1 teaspoon vanilla extract 1/4 cup water 2 large eggs 1/3 cup semisweet chocolate chips, finely chopped
sugar, preferably
organic * 1 1/2 teaspoons
ground cinnamon * 2 1/4 cups fresh pumpkin puree or canned pumpkin * 6 tablespoons whipping cream, preferably
organic * 1 1/2 teaspoon
ground allspice * 6 large eggs, preferably
organic and free - range * 2 cups
sugar, preferably
organic * 2 tablespoons corn syrup (I used agave syrup instead) * 1/2 cup water * 1 cup heavy cream, preferably
organic * 2 oz.
Made with
organic and fair trade cocoa beans,
sugar, toasted coconut, cocoa butter, and
ground vanilla bean, Theo's Dark Chocolate with Toasted Coconut block was indeed tasty.
Healthy Food Processor Carrot Cake 300 g (about 3) carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1 cup walnut halves 3/4 cup packed light brown
sugar 1 cup quick - cooking rolled oats 1 cup unbleached
organic all - purpose flour 1/2 cup miller's bran (not cereal) 2 teaspoons baking soda 1/8 teaspoons baking powder 1 teaspoon
ground cinnamon 1 teaspoons pumpkin spice or 1/2 tsp
ground ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2 cup milk (I used unsweetened almond milk) 1/2 cup neutral oil (I used avocado oil) or olive oil, more for pan 2 large eggs 2 teaspoons vanilla extract 1/2 cup raisins
Vegan Carrot Raisin Muffins 1 1/2 cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2 teaspoons
ground cinnamon 1/4 teaspoon
ground ginger 1/2 cup unsweetened soymilk or almond milk 1 teaspoon apple cider vinegar 1/2 cup sucanat or
organic evaporated cane
sugar 1 cup finely shredded carrot 1/4 cup
organic canola or safflower oil 1/4 cup unsweetened applesauce 1 teaspoon pure vanilla 1/4 cup golden or dark raisins 1/4 cup shelled raw sunflower seeds
For the almond crumble: 2/3 cup rolled oats (not quick)
ground in a food processor 1/2 cup whole wheat pastry flour 1/3 cup brown
sugar 1/4 teaspoon
ground cinnamon 1/4 teaspoon salt 3/4 cup raw whole almonds, coarsely
ground in a food processor 2 tablespoons cold Earth Balance margarine, cut into pieces 2 1/2 tablespoons
organic high - oleic safflower oil
The Horchata is made with
organic rice flour,
organic non-fat dry milk,
organic ground cinnamon, and
sugar with no artificial ingredients, flavors or colors, a drink ready to mix at home.
Almond Flour Pumpkin Muffin Recipe 1 1/4 cups almond flour (almond meal) 3 tablespoons tapioca flour (tapioca starch) 1 teaspoon baking powder 1 teaspoon
ground cinnamon 1/4 teaspoon
ground ginger 1/8 teaspoon fine sea salt 2 large eggs, lightly beaten 3 tablespoons sucanat or
organic evaporated cane
sugar 1 tablespoon melted virgin coconut oil 1/2 cup pure pumpkin puree 1 teaspoon pure vanilla
Pumpkin - Cinnamon Spice - In a medium bowl whisk together 1 cup
organic or maple
sugar, and 1/2 teaspoon each,
ground cinnamon and pumpkin pie spice.
Crust: 1 1/2 cup hazelnut meal (I used Bob's Red Mill brand; you could also
grind your own from skinned hazelnuts) 3 tablespoons
organic butter, melted 2 tablespoons
organic sugar 1 tablespoon Lyle's Golden Syrup (local honey or maple syrup could also be used) 1/4 teaspoon sea salt 1/4 teaspoon baking soda
1 1/4 cups of All - Purpose Flour (King Arthur Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of
ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce (I used peach apple) 1/2 cup of light brown
sugar 1 teaspoon vanilla extract 1 cups of shredded carrots (I used
organic) 1 small / medium sized zucchini (shredded) Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.
~ 1/2 lb
organic almond butter 1/2 c. natural apple sauce, unsweetened 15 - 20 (handful) unsweetened cranberries 1 c. flax seed,
ground 1/4 c.
organic brown
sugar 1 t. cinnamon 1 t. gluten free vanilla dash pink salt
Ingredients 1 1/2 cups almond flour 1/2 cup
organic cane
sugar 1/4 cup brown rice flour 3 tablespoons arrowroot powder 2 teaspoons baking powder 1/2 teaspoon sea salt 1/2 cup coconut oil, plus extra for brushing 1/4 cup hot water 2 teaspoons pure vanilla extract 2 tablespoons
ground flaxseed 5 tablespoons water
Organic powdered
sugar for dusting
1 cup chopped dates 1 cup boiling water 1 egg 3 tablespoons
organic canola oil 1/2 cup turbinado
sugar 1 teaspoon vanilla 1 1/2 cups whole wheat pastry flour 1/2 cup oat flour (or old - fashioned oats,
ground in a food processor) 2 tablespoons
ground flax 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon cinnamon 1 cup chopped walnuts
1 1/2 cups granulated
sugar (I used 1 cup Florida Crystals
organic + 1/2 cup Alter - Eco unrefined
ground cane
sugar)
1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or
organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho chile powder 2 tablespoons hot or mild New Mexico chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne pepper 1 tablespoon
ground cumin 2 teaspoons
ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly
ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown
sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)
The second time I made them I used half the salt, added 1/4 cup
ground pecans, and added a little bit of
organic sugar.
3/4 cup whole wheat pastry flour 3/4 cup white whole wheat flour 3/4 cup oat flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Pinch cinnamon 1/3 cup pecan halves, toasted and
ground 1/4 cup
organic canola oil or other neutral oil 2/3 cup soymilk + 1 teaspoon cider vinegar 1/2 teaspoon vanilla extract 1/4 cup light brown
sugar grated zest of one small orange 1/2 cup dried blueberries
* 1
sugar pumpkin, or other sweet variety (not a carving pumpkin), about 5 pounds (I used an
organic sugar pumpkin) * Sea salt * Freshly
ground black pepper * 1 tablespoon olive oil * 1/4 pound mild Italian pork sausage (I used
organic sausage) * 4 ounces elbow macaroni (I chose a different pasta shape, and used
organic pasta) * 5 ounces Fontina, cut into 1/4 - inch cubes * 2 ounces Gruyère, cut into 1/4 - inch cubes (I used Provolone instead) * 3 scallions, diced * 1 teaspoon chopped fresh rosemary (I omitted this) * 1 teaspoon chopped fresh thyme * 1 teaspoon chopped fresh sage * 1 cup heavy cream (I used raw milk instead)
1/2 cup / 70 grams
organic whole wheat pastry flour 1/2 cup / 64 grams
organic all - purpose flour 1/4 cup plus 1 tablespoon / 31 grams Dutch - process cocoa powder 1/4 cup / 50 grams
organic granulated
sugar, finely
ground in a blender 1 teaspoon / 5 grams aluminum - free baking powder 1 teaspoon / 5 grams baking soda 1/2 teaspoon / 2.5 grams fine sea salt 1/4 cup / 60 ml mild tasting extra-virgin olive oil or
organic neutral vegetable oil 1/2 cup / 120 ml pure maple syrup, Grade B or dark amber 3/4 cup plus 2 tablespoons / 210 ml any nondairy milk 1 1/2 teaspoons / 7.5 ml pure vanilla extract 1/2 teaspoon chocolate extract (optional) 1 teaspoon / 5 ml apple cider vinegar 1 recipe Bittersweet Chocolate Ganache Glaze (recipe follows)
1 tsp
organic matcha tea 1 - 2 tbsp hemp seeds 1/4 tsp
organic ground cinnamon (or pumpkin spice blend) 1/2 tsp pure vanilla extract 1 tbsp collagen peptides 1/2 — 1 tbsp coconut butter or virgin coconut oil * 1/2 — 1 date (optional — omit for no
sugar version) 2 cups hot water
3 tablespoons non-dairy butter (e.g., Earth Balance) 3 tablespoons
organic, unbleached, all - purpose flour 1 cup of crimini mushrooms, diced 2 cloves garlic, finely chopped 1⁄2 teaspoon sea salt 1⁄2 teaspoon finely
ground black pepper 1 teaspoon
sugar 1 tablespoon fresh lemon juice 2 cups unsweetened almond or soymilk 3 cups green beans, trimmed and cut into 1 - inch pieces 2 shallots, finely sliced 2 tablespoons neutral - tasting oil (for sautéeing shallots)
1/4 cup oat flour 1/4 cup + 2 tablespoons whole spelt flour 1/4 teaspoon baking powder 1/4 teaspoon
ground cinnamon 1/4 teaspoon
ground allspice 1 tablespoon
organic, unsweetened raisins 1/4 cup pumpkin puree 3/4 cup nut milk 1 teaspoon coconut
sugar (optional) maple syrup for serving
ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive oil 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 1 red bell pepper (seeded, small dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried green lentils (picked over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (diced) 6 cups
organic chicken stock 1/4 cup cilantro (roughly chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and freshly
ground black pepper (to taste) SKILLET CORNBREAD: 1 1/4 cup coarse
ground cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated
sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1 cup frozen kernels (thawed)
This yummy
organic cane
sugar is infused with gourmet vanilla beans and
ground vanilla powder.
* 1 cup chopped dried figs * 1/3 cup brandy * 1 1/4 cup
sugar (I usually use
organic sugar, but this time I used «
sugar in the raw») * 3/4 cup
organic cocoa powder * 3 cups blanched almond flour * 1 teaspoon
ground cinnamon * 2 teaspoons baking soda * 1/4 teaspoons fine sea salt * 1/2 cup olive oil * 4 eggs, preferably
organic and free range * Olive oil and flour for the pan * Confectioner's
sugar, preferably
organic, for dusting the finished cake - optional
1 — 16 ounce carton heavy cream 2 cups
sugar (I use
organic pure cane
sugar) 1 — 29 ounce can pumpkin (not pumpkin pie mix) 1/4 cup cornstarch 2 teaspoons
ground cinnamon 2 teaspoons
ground ginger 2 teaspoons
ground nutmeg 1 teaspoon salt 2 — 9 inch unbaked pie crusts (store - bought or homemade)
LAFAZA all - natural vanilla
sugar is made from
organic - certified cane
sugar and a healthy dose of pure
ground vanilla and whole vanilla beans to infuse the mix.
envelope unflavored powdered gelatin (2-1/4 teaspoons) * 1-3/4 cups heavy cream (I used
organic cream) * 3/4 cup whole milk (I used raw milk) * 1/4 cup plus 2 tablespoons packed dark brown
sugar,
organic if possible * 1 teaspoon fine sea salt * 1 teaspoon pure vanilla extract (I used the seeds from 1/2 vanilla bean instead) * 1 teaspoon
ground cinnamon * 3/4 cup canned pure pumpkin purée,
organic if possible
The first batch I subbed crispy rice cereal for the almonds,
organic sugar cane crystals for the brown
sugar, added 1 - 2T of
ground flax, and left the cherries out.
My Ingredients 3 medium sized cooking apples, peeled and cored 125g butter, softened plus a little extra to brush top of apples 90g golden caster
sugar 2
organic free - range eggs 1tsp vanilla extract 200g plain flour 1 1/2 tsp baking powder 1/2 tsp
ground cinnamon 100g sour cream 1 tblspn apricot jam for glazing
75g unsalted butter, softened 20g
organic virgin coconut oil, softened zest of 1 lemon 1tsp vanilla extract 85g golden caster
sugar 2 large
organic eggs, lightly beaten 200g plain flour 2 tsp baking powder 70g shredded / dessicated coconut 50g
ground almonds 200 ml buttermilk 150g raisins, apricots, sultanas (or whatever your favourite mix is)
2 large sweet potatoes 3 cups milk, preferably raw or
organic 1/2 cup cornmeal * 2 tablespoons
organic butter * 1/4 cup plus 2 heaping tablespoons brown
sugar * 1/4 cup molasses * 1 1/2 teaspoon cinnamon * 1/2 teaspoon
ground ginger * 1/2 teaspoon nutmeg * 1/2 teaspoon Himalayan or sea salt * 3 eggs, preferably
organic and free - range, at room temperature * 1/2 cup heavy cream, half and half, creme fraiche or sour cream, preferably
organic