Not exact matches
The new recipes are absolutely incredible and I'm so happy with them —
for the sweet recipes think creamy key
lime pie, beetroot chocolate cake with coconut icing, dreamy smoothies, baked apple and cinnamon porridge, berry scones with coconut cream, almond
butter fudge and raw banana splits!
3 cups soaked cashews (soaked
for 3 hours in water) don't soak any longer 1 1/2 cups almond milk I cup fresh
lime juice 2 teaspoon packed
lime zest 3/4 cup agave or maple syrup 1 teaspoon vanilla A pinch or two of salt 3 tablespoons lecithin 3/4 cup coconut oil or coconut
butter
3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3
lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut
butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon
for garnish
FOR THE CHILI
LIME BUTTER Mix together the butter, peppers, shallots, lime zest and juice and salt in a b
LIME BUTTER Mix together the butter, peppers, shallots, lime zest and juice and salt in a
BUTTER Mix together the
butter, peppers, shallots, lime zest and juice and salt in a
butter, peppers, shallots,
lime zest and juice and salt in a b
lime zest and juice and salt in a bowl.
FOR THE
LIME CURD 2 large eggs 1/2 cup sugar 3 tablespoons fresh lime juice (juice of about 2 limes) 1/4 cup (1/2 stick) unsalted butter 1 1/2 teaspoons grated lime
LIME CURD 2 large eggs 1/2 cup sugar 3 tablespoons fresh
lime juice (juice of about 2 limes) 1/4 cup (1/2 stick) unsalted butter 1 1/2 teaspoons grated lime
lime juice (juice of about 2
limes) 1/4 cup (1/2 stick) unsalted
butter 1 1/2 teaspoons grated
lime lime peel
FOR CHILI
LIME BUTTER 1/2 stick (1/4 cup) unsalted butter, softened 1 tablespoon shallot, finely chopped 1 teaspoon lime zest, finely grated 2 teaspoons fresh lime juice 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds (I used jalapeno because it's all I had) 1/2 teaspoon
LIME BUTTER 1/2 stick (1/4 cup) unsalted butter, softened 1 tablespoon shallot, finely chopped 1 teaspoon lime zest, finely grated 2 teaspoons fresh lime juice 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds (I used jalapeno because it's all I had) 1/2 teaspoo
BUTTER 1/2 stick (1/4 cup) unsalted
butter, softened 1 tablespoon shallot, finely chopped 1 teaspoon lime zest, finely grated 2 teaspoons fresh lime juice 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds (I used jalapeno because it's all I had) 1/2 teaspoo
butter, softened 1 tablespoon shallot, finely chopped 1 teaspoon
lime zest, finely grated 2 teaspoons fresh lime juice 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds (I used jalapeno because it's all I had) 1/2 teaspoon
lime zest, finely grated 2 teaspoons fresh
lime juice 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds (I used jalapeno because it's all I had) 1/2 teaspoon
lime juice 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds (I used jalapeno because it's all I had) 1/2 teaspoon salt
2/3 cup half - and - half + more
for brushing, very cold 2 tablespoons honey zest of 1
lime 2 tablespoons granulated sugar 2 cups all - purpose flour 2 teaspoons baking powder 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted
butter, very cold, cut into pieces 6 ounces fresh blackberries
Ingredients: 4 tortillas /
For the salsa, roughly chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortill
For the salsa, roughly chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on taste, 1 T
lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T
butter for sautéing tortill
for sautéing tortillas.
For those of you who are curious, I made note of everything in my freezer: five types of chili powder; three serrano chile peppers; kaffir lime leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag, red sauce in another (for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tr
For those of you who are curious, I made note of everything in my freezer: five types of chili powder; three serrano chile peppers; kaffir
lime leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag, red sauce in another (
for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tr
for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger juice; 2 pounds Straus European - style
butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tree.
12 ounces Gulf Coast Blue Crab meat 3 1/2 cups corn kernels cut from about 6 medium ears of corn 2 tablespoons unsalted
butter or olive oil 1 1/2 cups onion, chopped 2 cloves garlic, minced 1 jalapeno pepper small, seeded and minced 5 cups low - sodium vegetable broth or chicken broth 1/4 teaspoon chili powder 1
lime, zest half and squeeze the whole
lime for juice 1/2 cup cilantro, chopped 2 cups crispy corn tortilla strips TT kosher salt TT pepper, freshly ground
ingredients BANANA - RUM BEIGNET 2 cups all - purpose flour (plus 2 tablespoons, sifted) 2 eggs (separated) 1/2 cup water (room temperature) pinch salt 1/2 cup granulated sugar 1/2 tablespoon ground cinnamon pinch nutmeg (freshly grated) 1
lime (zested) 2 tablespoons unsalted
butter (melted) 1 tablespoon vanilla 2 ripe bananas (peeled, mashed) 1/3 cup dark rum vegetable or canola oil (
for frying) confectioners» sugar (
for dusting)
4 oz fresh pasta or 1 serving dry noodles (linguine or spaghetti are good choices, use eggless
for vegan) 1 - 2 tsp toasted sesame oil (or use olive or canola as an alternative) 1 Tablespoon natural peanut
butter, smooth or better yet, crunchy 1 Tablespoon Low Sodium Soy Sauce 2 teaspoons Chili paste, such as sriracha juice of a
lime sesame seeds scallions (chopped green onion)
Pineapple coconut cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted
butter, softened 75g caster sugar 1 egg 90 ml buttermilk 3/4 cup + 1/2 tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated coconut 1/4 cup (25g) sweetened shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small
limes, juice only 50 ml white rum
For pineapple syrup, combine pineapple, sugar,
lime juice and 1/2 cup (120 ml) water in a saucepan and stir over medium - high heat until sugar dissolves.
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut
butter or almond
butter for paleo 1 teaspoon soy sauce, or tamari
for gluten free, or coconut aminos
for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice of 1
lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
Paleo Chicken Pad Thai combines butternut squash noodles, tons of vegetables
for texture and flavor, and is drizzled with the most delicious creamy
lime almond
butter sauce!
for the strawberry salsa: about 1 cup of strawberries, hulled and diced 2 green onions, minced 1 jalapeno, seeded and minced 6 basil leaves, minced the juice of 1 small
lime 1/4 teaspoon of salt dry ingredients
for the pancakes: 1 cup of buckwheat flour 1 cup of oat flour 1/4 teaspoon of salt 2 teaspoons of baking soda 3 tablespoons of poppy seeds wet ingredients: 1 cup of unsweetened nut milk (or regular milk if you prefer) 1 ripe banana 1 tablespoon of olive oil 1 teaspoon of vanilla 1 egg, lightly beaten some
butter or olive oil or coconut oil
for the pan
For the
lime, I added 1 tbsp fresh
lime juice to the fruit and then I also went against all odds (well, I thought so anyway) and decided to add Flora's new dairy free
butter (avocado oil and
lime) to the crumble mix.
Pin It Pin It makes about 12 squares Ingredients:
for crust — 1 cup flour 1/4 cup powdered sugar 1/4 tsp salt 1 stick unsalted
butter, cold
for creamy
lime filling — 2/3 cup fresh
lime juice (from about 6
limes) 1... Continue Reading →
It has an incredible satay - style sauce and that is made with peanut
butter, Thai red curry paste,
lime, soy sauce, fish sauce, sesame oil and cinnamon, pepper and cayenne
for flavor.
My first grocery run
for clean: arugula, kale, swiss chart, beets, onion, avocado, butternut squash, olives, apples,
lime, raspberries, almond
butter, cashew
butter, coconut
butter, cauliflower, extra virgin olive oil, unsweetened almond milk and unsweetened coconut milk.
for the citrus cream cheese frosting: 12 oz cream cheese, cold 6 tbsp
butter, at room temperature 1 tbsp freshly squeezed orange /
lime juice 1 tsp orange /
lime zest 4 cups powdered sugar
INGREDIENTS 250g firm tofu 500g daikon or zucchini or carrot (you can use regular noodles as well if, use soba or rice noodles
for a gluten free meal) 1 tbsp maple syrup or agave syrup or honey 2 tbsp tamari or shoyu sauce 1 tbsp toasted sesame oil 1 tsp shichimi togarashi or other chilli flakes 150 g romaine lettuce, shredded 4 scallions, thinly sliced 2 avocados 2 handfuls coriander, chopped 2 handfuls beansprouts 1 tbsp toasted sesame seeds salt to taste PEANUT DRESSING 100 ml natural peanut
butter 2 - 4 tbsp tamari soy (use 2 tbsp
for a milder sauce - and up to 4 tbsp
for a stronger punch) 2 - 4 tbsp fresh
lime juice (use 2 tbsp
for a milder sauce - and up to 4 tbsp
for a stronger punch) 2 tbsp rape seed oil 1/2 -1 tbsp fresh ginger grated (use 1/2 tbsp
for a milder sauce and 1
for a stronger punch) 2 tbsp palm sugar or brown sugar water to thin
DRINKS: apple carrot
lime juice apple pie smoothie banana spice smoothie banana strawberry vegan milkshake berry banana smoothie berry watermelon smoothie blueberry banana smoothie blueberry coconut water frosty blueberry hemp smoothie chocolate berry protein smoothie chocolate cranberry smoothie chocolate milkshake cilantro ginger green smoothie citrus frosty citrus green smoothie coco - berry smoothie coconut hot chocolate cranberry and banana smoothie energy elixir fresh orange juice smoothie fruity lemonade glorious pink juice grapefruit pink smoothie green berry smoothie green lemon and pineapple smoothie green love green tea mango smoothie healthy vegan breakfast smoothie hot chocolate immunity builder smoothie juice
for glowing skin kale berry smoothie kombucha tea mango green smoothie mocha coconut frappuccino mocha madness recovery shake peanut
butter, banana green smoothie perfect peach smoothie pineapple peppermint juice pink dream juice pink lady juice pomegranate green smoothie purpose smoothies raw vegan chocolate shake skin cleanser spinach apple juice strawberry banana green smoothie strawberry, blueberry smoothie strawberry lemonade frosty strawberry shortcake smoothie sweet pomegranate smoothie sweet potato hot cocoa tasty fruit smoothie tropical smoothie tropical smoothie peanut paradise vegan almond
butter banana shake vegan cashew ripple strawberry shake vegan chamomile banana shake vegan chocolate raspberry smoothie vegan chocolate s» mores shake vegan chocolate, strawberry, banana shake vegan double chocolate chip shake vegan peaches and cream smoothie vegan peachy hemp protein smoothie vegan red, white and blue smoothie vegan secret ingredient matcha shake vegan secret ingredient vanilla shake vegan wild blueberry shake virgin peachy lychee daiquiri watermelon frosty whipped strawberry lemonade
for the hoisin peanut sauce: 1 teaspoon olive oil 1/3 cup water 2 tablespoons peanut
butter 4 teaspoons hoisin sauce pinch of red pepper flakes 1 tablespoon
lime juice pinch of black pepper
2 boneless, skinless chicken breasts, cut into thin strips 2 tablespoons oil
for stir frying (
butter / coconut oil / ghee) 1 teaspoon sesame oil 2 cloves garlic, peeled and crushed 2 teaspoons fish sauce 2 teaspoons soy sauce 1
lime, juiced 2 teaspoons ground cumin 1 chili pepper (we use anaheim), trimmed and chopped Dash of hot sauce (if you want it spicier) 2 teaspoons sesame seeds Salad mix of your choice Vinaigrette of your choice (I like using Nourishing Gourmet's Everyday Salad Dressing) Chopped cilantro (optional)
Ingredients: 1 cup all - purpose flour 1/3 cup unsalted
butter, melted and cooled slightly 1/4 cup granulated sugar 1/4 teaspoon salt 1/4 teaspoon grated lemon peel 1 (8 - ounce) package regular or light cream cheese, at room temperature 1 (14 - ounce) can sweetened condensed milk 1/2 cup fresh squeezed
lime or lemon juice 1 to 2 tablespoons grated
lime or lemon zest Powdered sugar Additional
lime or lemon peel
for garnish
For peanut coconut sauce: 1/3 cup peanut
butter 2/3 cup light coconut milk 1 clove garlic Juice from 1/2
lime 1 1/2 teaspoon soy sauce 3/4 teaspoon rice wine vinegar 3/4 teaspoon sugar 1/4 teaspoon crushed red pepper flakes 3/4 teaspoon ginger paste or minced ginger
Substitution Options: Canned coconut milk: you can experiment with using any unsweetened nondairy milk, but you may then want to double the cornstarch to make up
for the lost thickness Peanut
butter: try almond or cashew
butter Tamari / soy sauce: Bragg or coconut aminos Brown rice vinegar: regular rice vinegar, coconut vinegar, apple cider vinegar, or even
lime or lemon juice Coconut palm sugar: any granulated or liquid sweetener of your choice Cornstarch: you could experiment with arrowroot powder or tapioca starch, though I have not tried either
for the sunflower seed sauce: 1/4 cup of sunflower seed
butter (feel free to sub any nut or seed
butter you have on hand) 1 clove of garlic, minced 1 red chili, seeded and minced 2 tablespoons of tamari (or low sodium soy sauce) 1 tablespoon of toasted sesame oil 1 teaspoon of ginger, peeled and minced 2 tablespoons of
lime juice (the juice of one
lime) 3 - 4 tablespoons of water a pinch or two of red pepper flakes, if you want extra heat
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted
butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell pepper, seeded and cored, diced small 1 large red bell pepper, seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano pepper, roasted and diced small 1 jalapeno pepper, finely diced (NOTE: Omit
for a milder chili) 2 chipotle peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne pepper (Note: Omit
for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two
limes (more or less to taste) kosher salt and freshly ground black pepper to taste shredded sharp Cheddar cheese
for topping sour cream,
for topping finely snipped Mexican oregano and crushed corn chips as garnish
Ingredients: 1 1/4 pound sea scallops (about 16 scallops) Kosher salt Fresh ground pepper 1 tablespoon
butter 1 tablespoon extra virgin olive oil 8 - 10 corn tortillas
For the Spring Mango Salsa: 1 ripe mango, pitted, peeled, and diced small 1 cup cherry or grape tomatoes, quartered 1/2 cup julienned (or finely chopped) radish 1/2 packed cup fresh cilantro leaves, chopped Juice from 1
lime Kosher salt Fresh ground pepper
For the Avocado - Coconut Cream: 1 ripe Haas avocado Juice from 1
lime 1 jalapeño pepper, coarsely chopped 1/3 cup light coconut milk (the kind in the can) 1/2 teaspoon honey Kosher salt
You are aiming
for a deeply flavoured soup which balances the sweetness from the potatoes with the earthy peanut
butter, and there should be a good back - note of ginger and
lime too.
Plan ahead before you prep the grill
for this grilled chicken recipe: marinating the chicken in a mix of peanut
butter,
lime, and chipotle peppers results in tender meat and bold flavors.
For the sauce: * 2 tablespoons smooth peanut
butter (I used organic) * 2 - 3 tablespoons water * 2 teaspoons Thai red curry paste * dash of
lime juice - optional
1/2 pound (2 sticks) unsalted
butter at room temperature 3/4 cup granulated sugar 1 egg yolk Juice and zest of 1 lemon plus more zest
for decorating Juice and zest of 1
lime plus more zest
for decorating 1-1/2 cups all - purpose flour plus more
for dusting 1/2 cup cornstarch 1/2 teaspoon salt
Ingredients: 2 8» zucchini, spiralized or julienned (about 3 cups zucchini noodles) 1 medium carrot, spiralized or julienned (about 2 cups carrot noodles) 1 cup very thinly sliced red onion (about 1 small red onion) 2 cups thinly sliced green cabbage 1/2 packed cup fresh cilantro leaves, roughly chopped 1/4 cup chopped raw almonds
Lime wedges
for serving (optional) For the dressing: 1/4 cup smooth almond butter 1 large clove garlic, grated Zest of 1 small lime 1 1/2 tablespoons unseasoned rice vinegar 1 tablespoon Sriracha 1 1/2 teaspoons soy sauce 1 teaspoon honey (Vegans can obviously sub agave or maple syru
for serving (optional)
For the dressing: 1/4 cup smooth almond butter 1 large clove garlic, grated Zest of 1 small lime 1 1/2 tablespoons unseasoned rice vinegar 1 tablespoon Sriracha 1 1/2 teaspoons soy sauce 1 teaspoon honey (Vegans can obviously sub agave or maple syru
For the dressing: 1/4 cup smooth almond
butter 1 large clove garlic, grated Zest of 1 small
lime 1 1/2 tablespoons unseasoned rice vinegar 1 tablespoon Sriracha 1 1/2 teaspoons soy sauce 1 teaspoon honey (Vegans can obviously sub agave or maple syrup.)
For other flavors, I would do key
lime, mint, or even hazelnut, peanut
butter, or oreos... Anything that would look nice as a green or brown frosting would work!
Things like creamy almond
butter, light and flavourful miso paste, cilantro (team cilantro
for always and ever here),
lime juice and a few others to bring it all together.
Plan ahead before you prep the grill
for this grilled chicken recipe: marinating the chicken in a mix of peanut
butter,
lime, and chipotle peppers results in tender meat and bold flavors.
Some items I like to keep stocked at home (I choose organic and local whenever possible): unsweetened, full - fat coconut products (oil,
butter, milk, cream); MCT oil; cold - pressed olive oil; grass - fed beef and jerky; pastured poultry and eggs; wild - caught seafood; seaweed like nori (great
for «burritos»); grass - fed, full - fat, cultured dairy like
butter oil, ghee, and heavy whipping cream; raw milk and cheese; fermented cod liver oil; raw nuts and seeds (especially macadamia nuts) and nut
butters; olives; fermented foods like sauerkraut and kimchi; non-starchy vegetables and leafy greens; avocados; low - glycemic berries; lemons and
limes; whey protein powder; stevia; apple cider vinegar; sea salt; garlic; onions; mustard; fresh and dried herbs spices (especially turmeric, cinnamon, and fresh ginger root); salsa; grass - fed beef and pastured chicken stock and vegetable stock.
Ok, just made these... made a few substitions... sunbutter
for the cashew
butter and I didn't have the lemon but I had key
lime so I thought, hey, it took me this long to get the sunbutter, I'll just try it... Not good!
Sometimes, she suggests, it's knowing the little tricks that can highlight what's best in a vegetable, and sometimes it's knowing when to leave well enough alone — sprinkle tamari and sesame oil over quickly steamed baby bok choy, braise cabbage in an inch of water with a knob of
butter, roast all the ingredients
for Tomato and Vegetable Soup on one baking sheet to deepen the flavor, or combine raw corn kernels with nectarines or peaches and a squeeze of
lime juice
for a sensational summer salad.
Enough lamb racks
for 2/3 cutlets
for each little / big person; 1 tablespoon softened
butter; 1 tablespoon cumin powder; 1 - 2 tbs rogan josh curry paste; 400 ml coconut milk; juice 1
lime; basmati rice.