METHOD: Bring a large pot of water — with
a heaped tablespoon of salt added — to the boil.
Add
a heaping tablespoon of salt.
Here's how: place your choice of nuts and seeds in a bowl with enough filtered water to cover them completely, and add
a heaping tablespoon of salt to the the water.
Not exact matches
Next, sauté the spinach — simply place it in a frying pan with a little olive oil,
salt, pepper and a
heaped tablespoon of tahini.
One
of my favorites is Charro Beans that my frenid taught me to make while living in TX.1 pound
of pinto dry beans1large onion roughly chopped2 large fresh tomatoes seeded and chopped1can rotel with green chile1bunch fresh cilantro1 pound bacon chopped and fried up but not cruchy3 chicken breast cooked and shredded (roasted chicken or rotisserie) 3 cloves garlic or 1 large
heaping tablespoon of chopped garliccumin to tasteone small bottle liquid smokegarlic
salt to tastesalt / pepper to taste the last 20 min.
I tossed a
heaping cup
of the artichoke hearts in the food processor and added in the juice
of a lemon, two
tablespoons of extra virgin olive oil, a pinch
of salt, and a scant half teaspoon
of ground white pepper.
6 ounces extra firm tofu, drained, and gently pressed (you don't need to do any extensive pressing, just between your two hands over the sink so a little
of the water comes out will suffice) zest
of 1 lemon 1 teaspoon extra virgin olive oil 1
heaping tablespoon nutritional yeast 4 teaspoons lemon juice 1 1/2 teaspoons fresh cracked pepper 1/2 teaspoon dried oregano 1/4 teaspoon
salt, plus more to taste
:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour 150g granulated sugar 1/2 teaspoon baking powder 1/8 teaspoon table
salt 3
heaping tablespoons honey 2 large eggs 2 large egg yolks 2
tablespoons unsalted butter, room temperature finely grated zest
of 1 large orange 1 teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F.
11
tablespoons unsalted butter 1 1/4 cups white granulated sugar 3/4 cup cocoa powder 1 teaspoon vanilla extract hefty pinch
of salt 2 large eggs 1/3 cup unbleached all purpose flour
heaping cup
of garbage mix - ins (I used 4 nutty bars that I sliced.
Leftover Mashed Potato Puffs Print Prep time 10 mins Cook time 35 mins Total time 45 mins Author: Reeni Recipe type: Side Dish Cuisine: American Serves: about 8 puffs Ingredients 2 eggs 1/3 cup sour cream, plus more for serving 1
heaping cup shredded sharp cheddar cheese 2
tablespoons grated Parmesan 2
tablespoons chopped chives
salt and black pepper, to taste 3 cups mashed potatoes Instructions Preheat oven to 400 degrees F. Butter 8 - 9
of the wells...
1
tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1
heaped cup small - diced vegetable
of choice (see headnote) 4 cups chopped greens
of choice (roughly one bunch — I used a mixture
of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea
salt & ground black pepper, to taste
I usually only have natural, unsweetened peanut butter on hand (just peanuts and
salt), so I find 2
heaping tablespoons of sugar to be perfect.
for the filling: 120 grams (1/2 cup) cream
of coconut 100 grams (1/2 cup) granulated sugar 100 grams (1/2 cup) brown sugar
heaping 1/2 teaspoon kosher
salt 3 eggs 2 egg yolks 30 grams (2
tablespoons) coconut oil 85 grams (6
tablespoons) butter 2
tablespoons desiccated coconut 1
tablespoon cornmeal scant cup (approximately 225 mL, or 7/8 cup) buttermilk, well - shaken
INGREDIENTS Sea
salt and rashly ground black pepper 1 cup basmati or wild rice 3/4 pound salmon fillet, skin off and bones removed A handful
of raw shelled peanuts 1 clove
of garlic A thumb - sized piece
of fresh root ginger 1 fresh red chile A small bunch
of fresh cilantro Peanut or vegetable oil 1
heaped tablespoon tandoori or mild curry paste A handful
of snow peas 1/2 can
of coconut milk A handful
of bean sprouts 1 lime
Add Tabasco,
heaping tablespoons of chili powder, oregano, comino powder, onions, garlic,
salt, cayenne, paprika, red peppers, and chile pods.
4 organic eggs, 3
tablespoons coconut sugar, 1
tablespoon vanilla extract, pinch
salt, 3 drops DoTerra peppermint essential oil,
heaping half cup
of bittersweet chocolate chips and 1/3 cup coconut oil.
* 1 cup organic, full - fat coconut milk (I like Native Forest brand): please see directions for how to properly use the coconut milk in this recipe * 2
tablespoons unrefined sugar (I used Madhava blonde coconut sugar) * pinch
of fine sea
salt * 1
heaping cup 60 % bittersweet chocolate chips (or chopped bittersweet chocolate), preferably fair trade * 1 large egg, preferably organic / free range, beaten * coarse sea
salt or smoked sea
salt - optional (I used large flake smoked sea
salt)
1 avocado (small — medium size) 1
heaped tablespoon raw cacao powder (I got mine from the Raw Chocolate Company) 1
tablespoon honey or other natural sweetener
of your choice 1/4 teaspoon vanilla extract pinch
of sea
salt
:D Lemon ginger cake slightly adapted from the always great Baking by Flavor Cake: 2 3/4 cups (385g) all purpose flour 1/3 cup (40g) cake flour * 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon
salt 1 cup (226g / 2 sticks) unsalted butter, softened 2 cups (400g) superfine sugar finely grated zest
of 2 large lemons 2
tablespoons lemon juice 4 large eggs 1 cup minus 2
tablespoons buttermilk **, well shaken
heaping 1/3 cup finely chopped crystallized ginger *** Syrup: 1/2 cup (120 ml) freshly squeezed lemon juice 1/2 cup (100g) superfine sugar Preheat the oven to 180 °C / 350 °F.
Bakewell slice from Feast: Food to Celebrate Life Base: 1 1/2 cups + 1
tablespoon (220g) all purpose flour 1/3 cup (47g) icing sugar pinch
of salt 1 cup (226g / 2 sticks) unsalted butter, cold and chopped Frangipane filling: 2/3 cup (150g / 1 1/3 sticks) unsalted butter 4 eggs 3/4 cup (150g) superfine sugar 1 1/2 cups (150g) almond meal 2/3 cup (80g) flaked almonds 1
heaping cup jam Preheat the oven to 180 °C / 350 °F.
3 cups
of heaping shredded zucchini 1 cup
of unsweetened applesauce 1/2 cup plain or vanilla Greek yogurt 3 eggs 2 teaspoons
of vanilla extract 1
tablespoon honey (I used raw) 1/3 cup
of sugar 1.5 cups
of whole wheat flour 1.5 cups
of all - purpose flour 1/4 cup
of flaxseed meal 3 teaspoons
of ground cinnamon 1/8 teaspoon nutmeg 1 teaspoon baking soda 1/4 teaspoon baking powder 1 ripe banana 1 teaspoon
salt
1 cup
of raw cashews (soaked overnight or at least 8 hours) in fresh filtered water 1/3 cup
of fresh filtered water 3
tablespoons of maple syrup 3
tablespoons of cacao powder 1 small or 1/2
of a very ripe banana 1
heaping tablespoon of almond butter (I melted Justin's) Pinch
of salt
For the crust: 3/4 cup pecans 1/4 cup almond flour 1 teaspoon cinnamon 1
tablespoon coconut oil 1/2
heaping cup soft pitted dates Dash
of sea
salt
2 green tea bags 2 cups boiled water 1 cup raw almonds, soaked 8 hours in water, drained and rinsed OR 4
tablespoons raw almond butter 2 cups filtered water 1
heaping tablespoon raw fresh ginger, chopped 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 1/8 teaspoon ground cloves 2 - 3
tablespoons maple syrup, to taste 2 - 3
tablespoons honey, to taste pinch
of sea
salt pinch
of freshly ground black pepper
Approx. 1.5 cups almond milk (or milk
of choice), add more if you prefer a runnier smoothie 1/3 cup
of walnuts, or about 20g 1/4
of an avocado 2
tablespoons chia seeds 1
tablespoon raw cacao (or to taste, I like my chocolate intense, I added an extra half
tablespoon) 2
heaped teaspoons maple or rice malt syrup, or sweetener
of choice, to taste 1
heaped teaspoon maca powder (optional) 1
heaped teaspoon raw cacao nibs 1/4 teaspoon cinnamon Pinch
of vanilla powder (or essence) Pinch
salt Leave half the walnuts and cacao nibs aside.
Juice
of 2 limes 1/4 cup white wine vinegar 2
tablespoons cumin 1
heaping tablespoon dijon mustard Drizzle
of olive oil
Salt and pepper, to taste
2
Tablespoons Coconut Butter 2
Tablespoons Neutral Oil
of choice (like a neutral coconut oil or grape seed oil) 2/3 cup Coconut Sugar 2
Tablespoons Xylitol 1/4 cup Applesauce 1 teaspoon Pure Vanilla Extract 1/2 teaspoon Natural Butter Extract 1/4 teaspoon Pink or Sea
Salt 1/2 teaspoon Baking Soda 1/4 teaspoon Baking Powder
Heaping 1/2 cup * Sugar Free Chocolate Chips 1 cup plus 3
Tablespoons White Spelt Flour
* 1 quart strawberries, preferably local (when trimmed and sliced, you should have about 3
heaping cups
of strawberries; use more for an even fruitier drink, or consider using both roasted and fresh strawberries in this recipe) * 4
tablespoons organic sugar, plus more to taste * 2 teaspoons pure vanilla extract * pinch
of fine or coarse sea
salt * juice
of 1 - 2 limes (or lemons)- I suggest trying it with the smaller amount before adding more * handful
of fresh basil (I used Thai basil from my garden) or mint * ice cubes: about 10, or to taste
Sunflower Seed Tzatziki Adapted from Jodi's Aioli 1/2 cup sunflower seeds * 1/4 cup fresh lemon juice 1/4 cup olive oil 1/4 to 1/2 teaspoon
salt to taste few dashes
of pepper 2
heaping tablespoons fresh dill 1/4 to 1/3 cup diced cucumber
Dough 2
tablespoons (26g) filtered water, between 105 - 108 ˚F 1/2
heaping teaspoon (2g) active dry yeast 2 teaspoons (8g) cane sugar 1
tablespoon (11g) refined coconut oil, melted (but not hot) 3
tablespoons (45g) spiced apple cider concentrate, warm (see notes above) 1 cup + 1
tablespoon (132g) light spelt flour, plus more for kneading 1/8 teaspoon fine sea
salt Pinch
of ground cinnamon
Optional: Chocolate Frosting, Dairy - Free, Egg - Free, Soy - Free Ingredients 1 1/2 cup (170g) confectioner's sugar (powdered sugar) 2
tablespoon unsweetened cocoa (not the Dutch - process kind) pinch
of salt 2
heaping tablespoon non-hydrogenated margarine (I use soy - free Spectrum) or shortening 1/2 tsp vanilla extract 2
tablespoons water (or milk or coffee)-- use a bit more if needed
1/2 pound ground beef 1/2 pound ground pork 4
tablespoons panko breadcrumbs 1
heaping tablespoon Worcestershire sauce 1
tablespoon low sodium soy sauce 1 small onion, finely diced 1 egg 1 teaspoon kosher
salt Pinch
of pepper Vegetable oil for cooking
1
tablespoon vegetable oil 2 teaspoons sesame seed oil 1 shallot, finely diced 1 scant
tablespoon red curry paste 1
tablespoon freshly grated ginger 1/2 teaspoon ground coriander 400g tin coconut milk 1
heaped teaspoon brown sugar or grated palm sugar 2
tablespoons fish sauce 1
tablespoon soy sauce 3 - 4 whole lime leaves juice
of 1 lime 1 red and yellow sweet pepper, deseeded and roughly chopped 500g salmon fillets, cut into chunks
salt, to taste several stems Thai basil or baby basil leaves blanched green beans 2 - 3 scallions, julienned steamed jasmine rice, to serve
1 large sweet potato, peeled & cooked (great to use leftovers) 1 stalk
of celery, chopped fine 1 large carrot, peeled and chopped 1/4 cup capers + 1
Tablespoon vinegar water from the caper jar (preservative free) 1
heaped Tablespoon organic vegan mayo (or regular real - food mayo) 1/4 cup flat - leaf parsley, chopped fine 1/2 teaspoon sea
salt or himalayan pink
salt fresh ground black pepper
2
Tablespoons dry yeast,
heaping 1/3 cup warm water (110 - 115 degrees) 9 cups flour, divided (you can use any mixture
of white or whole - wheat flour you'd like) 2 cups warm milk (110 - 115 degrees) 1 cup butter, melted 1 cup sugar 6 eggs 2 teaspoons
salt 3 - 4
Tablespoons butter, melted
Ingredients 1 cup millet 2 cups water 2 large shallots about 1/3 cup chopped 4 large cloves
of garlic minced 1 1/2 cups chopped brown mushroom 1
heaping tablespoon fresh rosemary
Salt & pepper 1 cup fresh parsley chopped
Ingredients: 240g chickpeas (or 1 tin drained) 300g sweet potatoes 2 large cloves garlic 1 handful fresh coriander leaves 1/4 teaspoon ground cardamon 1
heaped teaspoon ground turmeric (or 1
heaped tablespoon of freshly grated) 2 teaspoons
heaped ground coriander 1 teaspoon
heaped ground cumin 2
tablespoons olive oil 1
heaped teaspoon sea
salt 2
tablespoons gram flour (chickpea flour) Extra gram flour for rolling with
1
tablespoon roasted peanut oil 3 garlic cloves, minced 1 cup creamy natural peanut butter 1 cup coconut almondmilk blend 1/4 cup tamari (or soy sauce) 2
tablespoons rice vinegar 1
heaping teaspoon red pepper flakes 1/4 teaspoon dried cilantro, optional Pinch
of fine sea
salt
Starter 75 g water 75 g strong white wheat flour 1
heaping tablespoon of your (active) sourdough starter Dough all
of the above starter 400 g strong white wheat flour (100 %) 150 g milk (37.5 %) 1 egg 1 egg yolk 40 g
of caster sugar (10 %) 7 g
salt (1.75 %) 130 g butter, cubed and slightly soft but still cold (32.5 %) Filling 150 g roasted and ground hazelnuts 180 g melted dark chocolate
1 3/4 cups almond or soy milk 1
tablespoon apple cider vinegar 1/4 cup
of water 2 teaspoons vanilla extract 1/4 cup unsweetened apple sauce (or sunflower oil) juice and zest
of 1 lemon 1 cup coconut sugar, plus 1 teaspoon for the pan 1 cup
of sifted spelt flour (white) 3/4 cup whole spelt flour 1/4 cup whole rye flour 1/3 cup potato starch 1
heaping teaspoon baking soda 1
heaping teaspoon baking powder 1 teaspoon ground cinnamon pinch
of salt 15 small pears 1/3 cup chopped raw walnuts 1/3 cup chopped dark chocolate
dressing 2
tablespoons cold pressed flax oil 2
tablespoons apple cider vinegar 2 teaspoons pure maple syrup 1/2 teaspoon sea
salt few dashes
of black pepper 1
heaping tablespoon of dill fronds
Grab your bowl
of apples, add 2
tablespoons of flour, 1 cup
of sugar, 1/2
tablespoon of salt, 1
tablespoon of cinnamon, and the
heaping spoonful
of butter.
Add the hash browns to a bowl with 2
Tablespoons extra virgin olive oil, lots
of salt, pepper, and a
heaping 1/4 teaspoon garlic powder then mix with a fork to combine.
3/4 cup (
heaping) RAW virgin coconut oil 3/4 cup (exact) RAW CACAO powder (if you only have unsweetened cocoa, you can use it, but cacao is much healthier and better) 3 - 4
tablespoons raw honey 1 pinch
of sea
salt
Season with
salt and pepper and drizzle with a
heaping tablespoon of olive oil.
RAW LEMON PESTO ZUCHINNI PASTA 2 cups packed fresh basil 2 medium cloves
of garlic 1/4 cup extra virgin olive oil 1/4 cup raw pine nuts 2 tbl
of fresh lemon juice 1 tbl
of fresh lemon zest 2
heaping tablespoons nutritional yeast 1/2 teaspoons sea
salt 4 medium zucchini
2 bananas 2
tablespoons hulled hemp seed 1 bag
of frozen blackberries (300 gr or 1
heaping cup) 2 cups pure water 1 dropper stevia (or to taste) 1/2
tablespoon raw cacao powder 1 teaspoon camu camu powder 2 teaspoons green powder 1/2 teaspoon wheat grass powder 1 teaspoon lucuma powder 1/2 teaspoon cinnamon 1
tablespoon bee pollen 1/2 stick vanilla or 1/2 teaspoon vanilla extract pinch Celtic or Himalayan sea
salt
Clean with a light
salt solution (a
heaping tablespoon in a gallon
of water), then use antibiotic cream.