You also can prepare saline drops at home with this recipe from the American Academy of Allergy, Asthma & Immunology (AAAAI): In a clean jar, mix 3
heaping teaspoons of salt with 1 rounded teaspoon of baking soda.
As that sat with the yeast beginning to work, I measured out into a bowl 4 1/4 cups of this whole wheat flour, and added 1/2
heaping teaspoon of salt to that.
I am also on a low sodium spree, so I used very little salt and a nice
heaped teaspoon of a salt substitute: the indomitable Mrs Dash!
I am also on a low sodium spree, so I used very little salt and a nice
heaped teaspoon of a salt substitute: the indomitable Mrs Dash!
Not exact matches
4 slightly
heaped cups (about 20 ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated sugar (we used the latter but use less if you're sensitive to sugar) 1/2 cup water Juice
of 2 limes 1/4 to 1/2
teaspoon freshly ground black pepper (use less for a barely detectable bite, more if you'd like it more present) Pinch
of sea
salt
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.
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
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
1/3 cup
of milk, 1 small egg, half a
teaspoon of yeast, 1/2
teaspoon of salt, 3
heaping teaspoons of oat bran and enough flour to make a dry dough.
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.
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
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
1) 1 1/2 cups
of tapioca flour (also known as «cassava» in Brazil) + a little more if batter is too liquid 2) 1/2
teaspoon of salt 3) 1/3 cup olive oil (I prefer the non-extra virgin type so the taste is less strong) 4) 1/3 cup whole milk 5) 1/3 cup water 6)
heaping 1/3 cup fresh Parmesan cheese, finely grated 7) 2 small eggs (or 1 large egg)
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.
To make one serving, in a microwave - safe cup
of mug, combine 1
heaping teaspoon Hershey's Cocoa, 2
heaping teaspoons sugar and dash
of salt.
I actually only used a half
teaspoon of ground celery seed (not
salt), and may have added the
heaping 1
teaspoon of salt that 75 %
of the recipe called for.
Puree the 1 1/2 cups
of pumpkin with the coconut whip, maple syrup,
salt, and pumpkin pie spice (1
teaspoon cinnamon,
heaping 1/4
teaspoon nutmeg,
heaping 1/4
teaspoon ginger, 1/8
teaspoon allspice, 1/8
teaspoon cloves).
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
Dry Ingredients: 1 cup spelt flour 1/2
teaspoon baking powder 1/2
teaspoon bicarbonate
of soda 1
heaped teaspoon cinnamon 1/4
teaspoon salt 1/4 cup walnuts 1/4 cup raisins
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
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: 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
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
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
Coconut Flour Cake with Lemon Greek Yogurt Frosting Ingredients: (Dry) 1 cup coconut flour2
heaped teaspoons baking powderpinch
of salt Ingredients: (wet) 5 eggs1 small container organic plain greek yogurt (equals about 3/4 cup) 1 tsp.
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
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.
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
After squeezing some lemon juice into the cavity and on the skin, I put large amounts
of fresh thyme and smaller amounts
of fresh rosemary and several semi-crushed cloves
of garlic in the cavity along with half a lemon, a tbs
of kosher
salt and a
heaping teaspoon of fresh cracked black and white peppercorns.
1/2 cup sliced almonds 3 cups arugula 2
teaspoons olive oil 1
teaspoon balsamic vinegar Pinch
of sea
salt 1
heaping cup blackberries 4 ounces fresh mozzarella, roughly cubed
Add
salt and a
heaping teaspoon of sugar.