Simply mix a teaspoon of water with a tablespoon of
ground organic brown sugar and massage into your skin.
Not exact matches
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.
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
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)
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
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
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
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 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)
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
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.
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
1 cup of buckwheat flour 1/2 cup of
brown rice flour 1 teaspoon psyllium husk powder (optional) 2 teaspoons baking powder 1 tssp
ground cinnamon 1/2 tsp
ground vanilla 1/2 tsp
ground ginger 1/2 tsp
ground cardamom 1/4 teaspoon
ground nutmeg 1/4 tsp
ground cloves 1 medium zucchini 2 - 3 very ripe bananas (approximately 200 g) 100 g walnuts, chopped 4 tbsp coconut
sugar or sweetener of your choice 1 heaping tbsp virgin coconut oil or butter, soft 2
organic eggs A generous pinch of salt
Ingredients -4 medium pears, large and thinly slice -1 / 3 cup dark
brown organic sugar -3 / 4 teaspoons
ground cinnamon -1 / 4 teaspoon
ground salt -1 / 8 teaspoon
ground nutmeg -3 tablespoons cold coconut oil -5 cloves - A few drops of vanilla essence — Purely Elizabeth pumpkin flavored granola
1/2 cup
organic brown sugar 1/2 cup
organic ground coffee 1/2 cup grated dry coconut 1/2 cup of oil of your choice (Olive, Avocado...) A few drops of your favorite essential oil