Not exact matches
Hi Steph, sadly
grinding cacao nibs
into powder isn't the same as
using cacao
powder, the flavours would end up pretty different.
(Anaheim is actually a variety of New Mexico chile, as are Sandia, Big Jim, etc.) These same green chiles are the immature stage of the New Mexico red chiles, which are
used to make chile ristras, and when dried, are
ground into red chile
powder.
We dry some and
grind them in a blender
into a pepper
powder that we
use in stews and on our food.
1 kg pumpkin, cut
into large cubes 2 — 3 carrots (about 250g), cut
into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon
ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon
powder or 1 cube (or
use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
Reapers are also great to dehydrate and
grind up
into powder or flakes that can be
used to season all types of meat.
Migraine peeps:
Use sunflower seeds
ground into flour for the cookies, and carob
powder instead of cocoa
powder.
To make organic
powdered sugar:
Use a coffee grinder or mini chopper to
grind organic cane sugar
into fine
powder.
If
using powdered garlic / ginger mix, add a teaspoon of water and mix well, if
using fresh,
grind both
into a paste.
Step Four —
Grinding: The grains being made
into flour are poured
into the hungry mouths of hoppers on mills that
use stones to
grind them
into a fine, fluffy
powder.
Grind the salt and saffron
into a
powder using a mortar and pestle.
The seeds are
used for making oil, hemp milk, consumed like any other seeds and are also
ground into a
powder or flour.
• Olive oil 1 pound lean
ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon
ground cumin 1/2 teaspoon chili
powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced
into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided
use 1 cup shredded sharp cheddar cheese, divided
use • Sour cream, as optional garnish
Quinoa is most commonly
used as a rice substitute and is also
ground up
into powder or flower flour to create bread, cereal flakes, and chips.
Grind the grains
into a fine
powder using a food processor or spice grinder.
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...
1 TB of unrefined coconut oil half of a bunch of collard greens or kale, torn
into pieces (I like
using a bit of both) 1/2 cup of frozen vegetables (I
used frozen carrots) 1/2 tsp of
ground turmeric 1/4 tsp of garlic
powder 1/4 tsp of onion
powder 1/4 tsp of fine sea salt 1/2 cup of leftover roasted vegetables (I
used parsnips and brussels sprouts) 1 Epic bar (I
used the Uncured Bacon flavor, which is AIP Paleo), chopped
into pieces
Transfer the pumpkin seeds
into a food processor, add the moringa / matcha
powder, if
using, and
grind into a fine meal.
1 large head of cauliflower, washed and cut
into florets 1 quart of purple potatoes, washed and quartered Salt 1 yellow onion, diced 6 cloves of garlic, minced 2 inch nub of ginger, peeled and grated 1 tablespoon of
ground cumin 2 teaspoons of curry
powder (yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon red pepper flakes 1 -28 ounce can of crushed tomatoes (I
used organic, fire roasted) 4 cups of vegetable stock 1 can of chickpeas, drained 1 can (14 oz.)
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.
The dried drupes are
ground into a deep - red
powder which is
used to add a lemony taste to salads or meat.
1 1/4 cups raw cashews 1/2 cup nutritional yeast 2 tsp onion
powder 2 tsp sea salt 1 tsp garlic
powder 1/8 tsp
ground white pepper 3 1/2 cups unsweetened soymilk 1 cup agar flakes (about 2 ounces) 1/2 cup canola oil 1/4 cup yellow miso 2 Tbsp freshly squeezed lemon juice (about 1 lemon)
Using the pulse button, finely
grind the cashews in a food processor; don't allow the cashews to turn
into a paste.
4 ounces linguine pasta 2 boneless, skinless chicken breast halves, sliced
into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper, chopped [I
used orange bell pepper instead] 1/2 red bell pepper, chopped 4 fresh mushrooms, sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2 cups heavy cream [I
used half and half] 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic
powder 1/8 teaspoon
ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot of lightly salted water to a boil.
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)
The flour is a by - product of making coconut milk or coconut oil — it is the solids in the coconut
ground into a
powder and
used as a flour -LSB-...]
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)
2 cups gluten free all purpose flour — I
use Pamelas brand all OR 2 cups whole - wheat pastry flour 1 1/1 cups old - fashioned rolled oats 1 teaspoon
ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 teaspoon celtic sea salt 1 teaspoon baking
powder 1 teaspoon baking soda 1/3 cup coconut oil — liquid 1/2 cup honey 2 eggs 1 cup whole - milk plain yogurt 4 tablespoons cold unsalted butter, cut
into small pieces 3 tablespoons evaporated cane juice
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.
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
We
use Grass - Fed and Pastured Beef & Eggs that are air dried then
ground into a fine
powder.
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
Mushroom Paprika Tortillas: 1 tablespoon mushroom
powder (I
use porcini), 3 garlic cloves (smashed & chopped
into paste), 1 tablespoon smoked paprika, 1/2 tablespoon
ground flax seed.
If you are
using dried Chili pepers I highly recomend toasting them in a dry skillet to bring out the natural oils before
grinding them
into a
powder to bring out more flavor.
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.
Unlike most teas you'd steep
using a tea bag, matcha is made with the whole green tea leaf which is stone
ground into a fine
powder and whisked (or blended) in water.
Using a food processor,
grind the pistachios
into a
powder.
When cooled down,
grind the hazelnuts
into a relatively fine
powder,
using a blender / mixer.
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.
1 small bunch mint (about 6 sprigs) About 2 tablespoons olive oil 1 large onion, finely chopped 3 garlic cloves, crushed and peeled 2 1/2 tablespoons curry
powder (SoupAddict
used a combo of madras and yellow curry) 1/2 teaspoon
ground cardamom 4 crushed cardamom pods (optional) 2 pounds boneless lamb leg or shoulder, fat removed, cut
into 1 - inch cubes and patted dry Salt, freshly
ground black pepper 3/4 cup water 2 teaspoons honey (optional) 3 dried figs, sliced (optional) 1 parsnip, peeled and sliced 2 tart - sweet apples, such as Gala or Honeycrisp, peeled, cored and diced
carrots 1-1/2 lbs apples 1 large onion (about 8 oz) 2/3 cup dried mango (chopped
into roughly 1/4 — 1/2 ″ pieces) 4 dried chili peppers, crushed 1 cup raw sugar (turbinado or demerara) 1/4 cup kosher salt 1 Tbs
ground ginger 1 Tbs curry
powder (I
used hot Madras curry
powder) 1 tsp mustard seeds 2 Tbs honey 1-2/3 cups cider vinegar
Grind up the chia seeds
into a
powder, I
used the milling blade on my nutri bullet for this.
* 100 g / 1 cup oat flour (I take rolled oats and
grind them
into oat flour in my blender) * 78 g / 2 scoops / approximately 1 cup good - tasting vanilla protein
powder (I usually
use Myotein for baking) * 24 g /.25 cup
powdered peanut butter (I
used Peanut Butter and Co..
Organic
powdered sugar is
ground from evaporated cane juice
into a fine
powder that is
used 1:1 in any recipe that... read more
The first chiles to appear in North Africa were probably small, extremely hot annuums closely related to cayennes, which were and still are
used mostly in the dried red pod form or are
ground into powders.
The Incas
used an ingenious method of freeze - drying to preserve their chiles, which would then be
ground into powders to be
used as condiments.
1 bunch kale — stems removed, leaves chopped
into bite size pieces 1/2 medium kabocha squash or other winter squash — roughly chopped, skin removed 1 tablespoon coconut oil 1 large onion — finely chopped 1 tablespoon curry
powder (I
used homemade curry from this amazing book) sea salt 1 1/2 cup warm good quality vegetable broth 1 cup unsweetened canned coconut milk, plus more if needed 1/2 lime — juice Parmesan or sheep / goat milk feta — to taste, optional freshly
ground black pepper 1 - 2 tablespoon finely chopped parsley
All I
used in the recipe was a hefty dose of Dutch cocoa
powder (which is fudgier than regular cocoa), peanut flour /
powder (defatted peanuts
ground into a flour so they're oil - free), stevia, and a little water, although you could
use non-dairy milk too.
As always, you are best
using the whole, unadulterated version of the spice and
grinding it
into a
powder yourself.