Put the lids
in a small pot with water and bring to the boil about 5 minutes before you will be using them.
In a small pot of salted water, bring the potatoes to a boil, reduce heat to medium and simmer until very tender, 16 to 18 minutes.
For the filling warm the coconut
oil in a small pot on low heat until liquid, add the maple syrup and whisk to combine.
Bring water and sugar to a
boil in a small pot over medium - high heat, stirring to make sure sugar is dissolved.
Meanwhile, combine the syrup and
salt in a small pot over high heat and insert a candy thermometer.
Bring the vinegar to a
simmer in a small pot over medium - high heat and let it reduce by half its volume.
Meanwhile, heat
cream in a small pot over medium, stirring occasionally, until warmed through and small bubbles start to appear on the surface.
This plant can grow quite large
even in a small pot, but it's very easy to keep compact with a pair of scissors.
Combine the coconut oil and maple
syrup in a small pot on the stove (or use the double boiler method) and heat on the lowest setting until the coconut oil is dissolved.
In a small pot set over medium - low heat, stir together peanut butter, coconut oil, and honey until just melted and blended.
Combine the oats, coconut milk, filtered water, almond butter and
cinnamon in a small pot and let simmer on low heat for about 5 - 10 minutes.
A few tips: To melt the jam, gently heat
in a small pot for about 5 minutes, stirring often.
Heat in microwave for 30 seconds or cook on
stove in a small pot until slightly warm and a little thinner in texture.
While sauce is simmering, place the chicken
breast in a small pot and fill with enough water just to cover.
- To make the strawberry sauce, place the fresh apple, strawberries, and dried
apple in a small pot with water.
Combine the milk, cream, broth, rosemary, salt, pepper, the remaining 1 1/2 tablespoons butter, and remaining 1 teaspoon garlic
paste in a small pot over medium heat.