Instructions for dehydrating chili peppers in a food dehydrator so you can preserve them for later use, make crushed red pepper, or
grind them into powders for your own special seasoning blends.
One of the things that we do when we make a new compound is try to
grind it into powder for X-ray purposes.
There are a few ways the minerals can be put into skin care products: They can be
ground into powders for mud masks, colloidal, and hydrosols, and they can be submerged with stones.
Don't be afraid of a food if the first ingredient is meat meal — that simply means that it was dehydrated and
ground into a powder for a more concentrated meat protein.
Not exact matches
1 cup pumpkin seeds —
ground into flour in a food processor 1 cup brown rice flour 1/2 cup gluten free oat flour 1/4 cup tapioca starch 2 teaspoons pink peppercorn — coarsely
ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2 cup honey or 3/4 cup coconut sugar 1 vanilla bean — seeds scraped out 3/4 cup
powdered coconut sugar —
for dusting
SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS
For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pie
For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking
powder 1 teaspoon
ground cinnamon 1/2 teaspoon
ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more
for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pie
for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut
into 1/2 - inch pieces
Spices
for the sambar and rasam
powders are typically sun - dried
for a couple of days, then
ground into a fine
powder.
The xanthan is then produced, dried and
ground into a
powder, which can easily be added to your recipes as a substitute
for the gluten found in traditional flour.
For a post - or pre-gym energizing smoothie,
grind up 1/2 cup of rolled oats in your food processor or blender until the oats turn
into a
powder, and then add to the rest of your smoothie fixings.
Migraine peeps: Use sunflower seeds
ground into flour
for the cookies, and carob
powder instead of cocoa
powder.
They are also prized
for being easy to dry, then served crushed or
ground into powder to season a large variety of dishes.
With its mild flavor, it can be eaten fresh, added to dishes
for extra flavor, or dried and
ground into powder.
Directions: Sift together and set aside 1 C all - purpose white flour, 1 1/2 t baking
powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone
ground cornmeal and 1 T sugar
into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour
into greased pan, bake @ 400º
for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pan.
The seeds are used
for making oil, hemp milk, consumed like any other seeds and are also
ground into a
powder or flour.
You see, they remove the fat from roasted peanuts and then
grind it up
into powder... so you still get all the amazing peanut flavor but it is much healthier
for you.
Serves: 2 - 3 Preparation Time: 15 minutes Cooking Time: 15 - 20 minutes Ingredients:
For the aubergine and cauliflower curry: 25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1
For the aubergine and cauliflower curry: 25g raw grass - fed butter (
for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1
for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut
into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala
powder 1 tbsp
ground cumin 1...
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry
powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut
into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon
ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds,
for garnish (optional), available in health food stores 1/4 cup chopped scallions,
for garnish.
500 gm chicken, cut
into medium pieces 1 tsp ghee 400 gm onions, thinly sliced (almost 6 medium onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2 tsp ginger paste 1 1/2 tsp garlic paste 1 tbsp coriander
powder 1/2 tsp turmeric
powder 1/2 tsp red chilli
powder 2 tbsp cashew nuts, soaked in 1/4 cup of water
for 30 minutes and
ground to paste 1/2 tsp garam masala Coriander leaves
for garnish Salt to taste
In 1859, the Palfy brothers of Szeged invented a machine
for removing the veins and seeds, then
grinding the dried pods
into a quality - controlled
powder.
ingredients THAI FRIED SHRIMP CAKES WITH SWEET CHILI SAUCE 2 pounds shrimp (peeled, deveined, tails removed, roughly chopped
into chunks, chilled) 4 cloves garlic (peeled, minced) 1 teaspoon Kosher salt 1 teaspoon freshly black
ground pepper 1 and 1/2 teaspoons baking
powder 1/4 cup cilantro leaves and stems (finely chopped) 2 scallions (root ends trimmed, finely sliced) 3 cups panko breadcrumbs vegetable oil (
for frying) store - bought sweet chili sauce (to serve) 1 lime (cut
into wedges, to serve)
Possible variations include adding 2 - 3 tablespoons tomato paste (whisk it
into the butter - flour mixture before adding the rest of the seasonings)
for more of a tomato flavor, or 1 - 2 teaspoons
ground chipotle chili
powder (just add along with the other spices)
for a smokier flavor.
2 - 3 small to medium beets — peeled and cubed 2 garlic cloves — minced sea salt 2 small to medium red onions — peeled and quartered or cut
into eighths, depending on size grape seed oil 1 head of broccoli — cut
into bite - sized florets 2 cans Thai coconut milk pinch of chili
powder or a dash of cayenne 1/2 lemon — juiced 1 - 2 ripe but firm avocados freshly
ground black pepper arugula leaves
for garnish
25g raw grass - fed butter (
for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut
into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala
powder 1 tbsp
ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli
powder 1/4 tsp Himalayan pink salt 1 tbsp coconut sugar Half a bulb of garlic (cloves peeled) 3 ″ piece of root ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1 tsp tamarind paste (optional) Juice of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring onions
For each egg in recipe use 1 TBS flax
ground into powder mixed with 3 TBS water until gells up.
For the Cake: 4 cups (482 grams) all - purpose flour 2 teaspoons baking soda 1 teaspoon baking
powder 1 teaspoon salt 2 teaspoons
ground cinnamon 1 teaspoon
ground allspice 1 teaspoon
ground cloves 1 1/2 cups (340 grams) unsalted butter, cut
into small cubes, at room temperature 2 1/2 cups (496 grams) granulated sugar 2 eggs 4 cups (904 grams) unsweetened applesauce
1) 1 1/2 cups of almond flour or almond meal (I
ground whole almonds in the food processor) 2) 3/4 cup tapioca flour (aka tapioca starch) 3) 1/2 teaspoon baking
powder 4) 1/4 teaspoon salt 5) 1 cup milk 6) 1 ripe banana, mashed (around 1/2 cup) 7) 3 large eggs 8) 2 teaspoons of pure vanilla extract 9) 1 tablespoon of raw honey 10) 1 - 2 tablespoons of butter,
for frying the pancakes 11) 1 banana, sliced
into small pieces (
for topping) 12) Honey (
for topping)
1 packet peri peri spice mix (or make your own using paprika, garlic, onion, oregano,
ground cumin, chili
powder, thyme, chili flakes) 8 chicken thigh fillets (or mix of thighs and drumsticks, breasts, wings, etc) 4 cloves garlic, chopped 1 inch piece of ginger, chopped 1 lemon, zested 5 tablespoons lemon juice 2 tablespoons olive oil 1 teaspoon salt 1 lemon, cut
into wedges (
for serving)
150 g chickpeas, to be soaked in filtered water
for around 9 hours then rinsed and drained 200 g soy yogurt, unsweetened, unflavoured and GMO - free 2 tablespoons extra virgin olive oil 1 teaspoon mild curry
powder 1 teaspoon turmeric whole sea salt, just enough to taste 1 small cucumber, cleaned and diced 1 long green pepper, cleaned and diced a large handful pf fresh parsley, cleaned and finely chopped 1 small garlic clove, peeled and finely chopped 1 teaspoon cumin seeds, toasted then
ground into powder freshly
ground white pepper, to taste
for the batter: 1 c all - purpose flour 1 tsp baking
powder 1/4 tsp
ground ginger pinch salt 6 tbsp vegan margarine, softened 1/4 c sugar 1/8 c agave nectar 1 tsp vanilla extract 1/4 c soy yogurt 1/4 c soy milk (or any nondairy milk) 1 lb apples — peeled, cored and cut
into 1 / 2 - inch dice (preferably Granny Smith, although I used Rome)
I think you'd have to
grind it
for an awful long time to make it
into a fine
powder — but worth a go.
1 c. old fashioned oats 1/2 t. baking
powder 1 1/2 t.
ground cinnamon Pinch of salt 1/4 c. maple syrup, plus more
for serving 1 c. milk 1 large egg 2 T. unsalted butter, melted and cooled slightly 1 t. vanilla extract 1 apple (any kind), peeled, cored, and diced
into 1 / 2 - inch pieces 1/2 c. raisins
Meanwhile, peel, core and slice the apples
into as thin slices as possible, and mix sugar and
ground cinnamon
powder with sliced apples and let it rest
for a while:
1) Pre-heat oven to 350 deg Fahrenheit (180 deg Cel) 2) Mix the almond meal,
ground flaxseeds, whole flaxseeds, salt, baking
powder and tapioca flour in a large bowl until well combined 3) In a small saucepan, melt butter and then let it cool
for 5 minutes 4) Whisk the melted butter with the eggs, apple cider vinegar and yogurt, making sure to whisk well to ensure a light and fluffy bread 5) Gently mix the wet ingredients with dry ingredients to form a batter, but do not over mix or batter will become too dense and oily 6) Pour the batter
into a well - greased loaf pan, and sprinkle the top with whole flaxseeds.
1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the cashew nuts in a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the
ground cashew nuts, tapioca flour, salt and baking
powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients
into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter
into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake
for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool
for at least 10 minutes before slicing
into 8 portions.
If unable to soak, granules may be
ground into a fine
powder for use.
1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough
into a ball on a cool, flat, floured surface 4) Flatten dough
into a disc and then wrap in plastic wrap, and chill in the refrigerator
for at least 30 minutes 5) Meanwhile, peel, core and slice the apples
into as thin slices as possible 6) Mix sugar and
ground cinnamon
powder with sliced apples and let it rest
for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake
for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)
2 tbsp oat flour (or blend rolled oats
into flour in a food processor or spice grinder) 2 tbsp coconut flour 1/2 cup protein
powder (I used Hemp Pro 70) 1/4 cup cocoa
powder 1/4 cup grated zucchini 1/4 cup grated apple (I tried to process it
into sauce but it was too little apple
for the food processor, so grated it was) 1/2 tsp baking soda 1 tsp cinnamon 3/4 tsp
ground flax seeds 1/4 cup agave or your choice of sweetener 1/4 cup chocolate chips 3/4 cup hot water
Directions: Preheat oven to 350 degrees, lightly oil and flour a 9 ″ cake pan / Sift cornmeal, flour, baking
powder, and salt
into a bowl / Whirl almonds and sugar together in a food processor until almonds are finely
ground / Add flour mixture to the sugar and almond mixture, process briefly to mix / Grate orange (about 1 T) and juice the orange (about 1/3 C) and add to dry ingredients along with eggs, oil and water / Process
for 15 or 20 seconds, scrape the sides and whirl again just briefly / This is a thin batter / Pour
into prepared pan and bake
for 40 - 45 minutes, or until toothpick comes out clean when tested.
3 tablespoons olive oil, divided 2 medium onions, cut
into 3/8 ″ / 1 cm slices (3 cups total) 1 tablespoon coriander seeds 2 peppers (1 red and 1 yellow), halved lengthwise, seeded, and cut
into strips 3/8 ″ / 1 cm wide (3 cups total) 2 cloves garlic, crushed 3 bay leaves 1 1/2 tablespoons curry
powder 3 tomatoes chopped (2 cups total) 2 1/2 tablespoons sugar 5 tablespoons cide vinegar 1 1/2 teaspoons salt, plus more
for seasoning Freshly
ground pepper 1 lb of pollock, cod, halibut, haddock, or other white fish fillets, divided
into 4 equal pieces All purpose flour,
for dusting (you can substitute gluten free flour) 2 extra large eggs, beaten 1/3 cup chopped cilantro
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon
ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry
powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut
into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds
for topping, if desired
Kale dust (aka kale chips
ground into a
powder) mixed with plenty of olive oil, sea salt, black pepper, and Pecorino Romano turns
into a — dare we say it — magically addictive seasoning
for popcorn.
The remaining mass («cake») is
ground into a fine
powder and packaged
for your enjoyment.
For the seed bread,
grind rosemary and all the seeds, except kalonji,
into fine
powder.
Ingredients 3/4 cup whole wheat flour 1 medium sized beet, peeled and chopped
into large chunks 1 container vanilla Chobani yogurt 1 tsp vanilla extract 1 tsp raspberry extract 1 tsp baking
powder 24 dark chocolate covered almonds 10 roasted almonds,
ground through a food processor 1/2 cup raw shredded coconut + 1/4 cup
for topping 1 egg
Since selling the meal
for human consumption offers a potentially higher profit, eventually researchers tried
grinding coconut meal
into a fine
powder to produce a product with the consistency of flour.
1 large sweet potato (cut up
into chips) 1 tsp chilli
powder 1/2 tsp cayenne
powder 1/4
ground pepper Pinch Salt 1 tsp Olive oil (or 1 tbsp
for extra crisp)
Packed with antioxidants that enhance your mood, health and energy level There are several different «grades» of matcha green tea
powder Which are determined by the quality of the appearance processing method and ingredients used: The color of the tea The texture, quality and density The quality of the product The fineness of the powder How it was ground up Treatment prior to processing All these qualities help determine the grade of the Matcha green tea powder Which can be separated into two main categories: Ceremonial grade Culinary grade CEREMONIAL GRADE MATCHA GREEN TEA POWDER Sipped for centuries in the traditional Japanese tea ceremony Ceremonial grade matcha is the highest quality green tea powder available This premium grade is vibrant green in color, with a very delicate taste The leaves are stone - ground, makes the matcha suitable for a thick - style tea Thanks to its bright green color, it can easily be recognized from the other tea Often used for cooking and b
powder Which are determined by the quality of the appearance processing method and ingredients used: The color of the tea The texture, quality and density The quality of the product The fineness of the
powder How it was ground up Treatment prior to processing All these qualities help determine the grade of the Matcha green tea powder Which can be separated into two main categories: Ceremonial grade Culinary grade CEREMONIAL GRADE MATCHA GREEN TEA POWDER Sipped for centuries in the traditional Japanese tea ceremony Ceremonial grade matcha is the highest quality green tea powder available This premium grade is vibrant green in color, with a very delicate taste The leaves are stone - ground, makes the matcha suitable for a thick - style tea Thanks to its bright green color, it can easily be recognized from the other tea Often used for cooking and b
powder How it was
ground up Treatment prior to processing All these qualities help determine the grade of the Matcha green tea
powder Which can be separated into two main categories: Ceremonial grade Culinary grade CEREMONIAL GRADE MATCHA GREEN TEA POWDER Sipped for centuries in the traditional Japanese tea ceremony Ceremonial grade matcha is the highest quality green tea powder available This premium grade is vibrant green in color, with a very delicate taste The leaves are stone - ground, makes the matcha suitable for a thick - style tea Thanks to its bright green color, it can easily be recognized from the other tea Often used for cooking and b
powder Which can be separated
into two main categories: Ceremonial grade Culinary grade CEREMONIAL GRADE MATCHA GREEN TEA
POWDER Sipped for centuries in the traditional Japanese tea ceremony Ceremonial grade matcha is the highest quality green tea powder available This premium grade is vibrant green in color, with a very delicate taste The leaves are stone - ground, makes the matcha suitable for a thick - style tea Thanks to its bright green color, it can easily be recognized from the other tea Often used for cooking and b
POWDER Sipped
for centuries in the traditional Japanese tea ceremony Ceremonial grade matcha is the highest quality green tea
powder available This premium grade is vibrant green in color, with a very delicate taste The leaves are stone - ground, makes the matcha suitable for a thick - style tea Thanks to its bright green color, it can easily be recognized from the other tea Often used for cooking and b
powder available This premium grade is vibrant green in color, with a very delicate taste The leaves are stone -
ground, makes the matcha suitable
for a thick - style tea Thanks to its bright green color, it can easily be recognized from the other tea Often used
for cooking and baking.
ingredients
FOR THE PORK FILLING: Chinese five spice powder (to taste) 1 and 1/2 pounds pork shoulder 3 tablespoons olive oil 2 cups water 1/2 cup soy sauce 2 tablespoons hoisin 1/4 cup brown sugar 1 tablespoon rice vinegar 1 teaspoon gochugaru (optional) 2 cloves garlic (peeled, smashed) 2 - 3 inches ginger (peeled, sliced) 1 jalapeno (stemmed, sliced into 3 - inch rings) 1 piece star anise 1 cinnamon stick TO ASSEMBLE: 1 package round potsticker wrappers 2 tablespoons olive oil 1 and 1/2 -2 cups water 1 bunch scallions (root end removed, thinly sliced, to garnish) 1 bunch cilantro plooms (to garnish) 3 limes (cut into wedges, for serving) Kosher salt and freshly ground pepper (to tas
FOR THE PORK FILLING: Chinese five spice
powder (to taste) 1 and 1/2 pounds pork shoulder 3 tablespoons olive oil 2 cups water 1/2 cup soy sauce 2 tablespoons hoisin 1/4 cup brown sugar 1 tablespoon rice vinegar 1 teaspoon gochugaru (optional) 2 cloves garlic (peeled, smashed) 2 - 3 inches ginger (peeled, sliced) 1 jalapeno (stemmed, sliced
into 3 - inch rings) 1 piece star anise 1 cinnamon stick TO ASSEMBLE: 1 package round potsticker wrappers 2 tablespoons olive oil 1 and 1/2 -2 cups water 1 bunch scallions (root end removed, thinly sliced, to garnish) 1 bunch cilantro plooms (to garnish) 3 limes (cut
into wedges,
for serving) Kosher salt and freshly ground pepper (to tas
for serving) Kosher salt and freshly
ground pepper (to taste)
Makes about 18 muffins: 100 g walnuts 85 g rolled oats 130 g buckwheat flour, spelt flour or whole grain flour 1 1/2 tsp baking
powder 1/2 tsp baking soda 1 tbsp cinnamon 1 tbsp freshly
ground cardamom 1/2 tsp sea salt 160 ml buttermilk or plant yogurt 80 ml oil or butter 2 ripe bananas, mashed 5 fresh dates, mashed 3 large eggs Raspberries, frozen or fresh
For the granola topping: 1/3 cup rolled oats 1/3 cup chopped walnuts 2 tbsp olive oil 1 tbsp runny honey 1) Using a food processor or a blender, mix walnuts and oats
into a coarse flour.
Grind up the chia seeds
into a
powder, I used the milling blade on my nutri bullet
for this.