Stubb's Beef Rub is a bold
mix of sea salt, molasses and coffee.
Not exact matches
muslimism, absurdity
of a muslim secular, ignorant self centered, who reveled truth
of flow
of fresh and
salt water flowing together in
seas, but never
mixing with each other, hundreds
of years before muslim s, non believers could see it with their own eyes, None other than truth absolute, GOD, foundation
of existence and consti tuion
of USA, designer and creator
of world HIMSELF.
Add 10g
of sea salt and
mix it in, squeezing the dough between your fingers.
I added a teaspoon
of sea salt, which I dissolved in the coconut oil / cinnamon / maple syrup
mix.
Next add 4 ounces
of low - fat cream cheese and shred in about 1/2 cup
of low - fat queso manchego, season again with
sea salt and freshly cracked black pepper and
mix everything together until well
mixed and the cheeses have melted, then turn off the heat
A quick pureed creamy raw tomato sauce with loads
of basil and a
mix of pine nuts, cashews, garlic, olive oil, and
sea salt.
Then I use almond meal instead
of flour here,
mix it with paprika, minced garlic,
sea salt, cracked pepper, dunk it in an egg and almond milk bath, then twice coat these babies before baking them.
1 1/4 cups freshly ground or soaked spelt, kamut or whole wheat flour 3/4 cup water
mixed with 1 tablespoon
of yogurt 1 cup blueberries, fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic
sea salt 1/2 cup extra virgin coconut oil 1/3 cup honey 2 teaspoons baking powder 1 teaspoon vanilla
To make the tartar sauce, finely mince 1 clove
of garlic and add it to a mortar, then add 1 tablespoon
of capers and using a pestle mash down on the garlic and capers until you form a paste, next add 1/2 cup
of Greek yogurt, 1/2 tablespoon
of dijon mustard, 1/2 teaspoon
of white wine vinegar, season with
sea salt and freshly cracked black pepper, and
mix everything until it's well
mixed, then cover the mortar with seran wrap and add it to the fridge
Combine coconut water, coconut milk,
sea salt, honey and
mixed berries in a blender jar or bowl
of a food processor.
4 to 6 big handfuls
of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2 teaspoons fine - grain
sea salt 1 medium orange, zest and juice 1 shallot, chopped 1/3 cup Parmesan, freshly shredded 1 tablespoon white wine vinegar 1/2 cup good quality olive oil a couple big pinches
of salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumbled
Mix the coconut oil, honey, eggs, vanilla extract (optional), sprinkle
of sea salt all in a large bowl.
I took the pepper dust and
mixed it with about 1/2 cup
of Sea Salt and 1 Tbs.
Add 1/2 cup
of spelt flour and 1/2 cup
of all - purpose flour to a bowl, also add 1/2 teaspoon
of sea salt and the minced spinach mixture, add 2 tablespoons
of extra virgin Spanish olive, 3 tablespoons
of luke warm water and
mix everything together until you form a dough, knead it inside
of the bowl for about 30 seconds and then form it into a ball
parsley, chopped, to finish To make the dough: Combine both flours and
sea salt in a bowl
of a standing
mixer -LCB- or a large bowl if making the dough by hand -RCB-.
OK, just popped a
mix of grape & sun gold tomatoes in the oven with the garlic, thyme, rosemary & a smidgin
of sea salt & pepper.
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl
of flax seed meal
mixed with 6 tbl
of water) 1/3 cup
of nut butter (I used creamy cashew) 2 tablespoons
of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch
of sea salt 1 tablespoon
of ground cinnamon 1 tablespoon
of hemp hearts 1 teaspoon
of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup
of chocolate chips as well
2 cups spelt flour (or a
mix of 1.5 cups all - purpose flour and 1/2 cup whole wheat flour) 1 teaspoon
of each: baking powder, baking soda and
sea salt 2 teaspoons
of each: cinnamon, nutmeg and ginger 1 cup unsalted butter (or margarine for vegan / dairy - free) 1/2 cup sugar 1/2 cup dark brown sugar 2 large eggs 1 tablespoon vanilla 3 cups rolled oats 1-1/2 cups raisins 3/4 cup coconut 3/4 cup walnuts
When I added the
salt (I used Maldon Crystal Sea Salt Flakes) it seemed to mix in fine, then later I noticed that most of it was clumped up in the bottom of the glass
salt (I used Maldon Crystal
Sea Salt Flakes) it seemed to mix in fine, then later I noticed that most of it was clumped up in the bottom of the glass
Salt Flakes) it seemed to
mix in fine, then later I noticed that most
of it was clumped up in the bottom
of the glass jar.
So toasted slices
of whole grain french bread are slathered with one
of my favorites: heart - healthy smashed avocado
mixed with
sea salt and fresh lime juice.
Mix all the ingredients with a pinch
of sea salt (if you're feeling adventurous, you can add a handful
of sultanas), then pour the batter into a buttered muffin tin so that each hole is three - quarters full.
Top with the
mix - in's
of your choice (dried fruit, raisins, raspberries, chopped nuts, granola, coconut, a drizzle
of honey or chocolate,
sea salt, etc.).
2 boneless, skinless chicken breasts 1/2 cup Italian style bread crumbs 1/2 cup Parmesan cheese, shredded 1/2 tsp garlic powder 1/2 tsp dried basil Pinch
of crushed red pepper flakes
Sea salt and fresh cracked pepper to taste 1 - 2 eggs,
mixed thoroughly 1 tbsp olive oil, more if needed
Put the slices in and sprinkle lightly with Accent,
Sea salt, and Pepper and fry till done nice and crispy or Golden brown on both sides... then take 1/4 cup
of Mrs. Buttersworth syrup, I use sugar free... add 1/2 to 1 tsp
of cinnamon - sugar
mix stir and then dip the fried squash in it!
Mix in 1 teaspoon
of sea salt and taste.
In a large
mixing bowl pour 1 tablespoon
of olive oil, all
of the lemon juice and a decent size pinch
of sea salt over the kale.
1 head
of kale, washed, dried and torn into large pieces 1/2 cup raw cashews 2 Tbsp apple cider vinegar 2 Tbsp dill pickle brine 1 bunch
of dill Pinch
of sea salt 1/4 cup water (or just as much as you need to make this
mix creamy)
Simple drain and rinse a tin
of chickpeas,
mix them with your favourite spices, a drizzle
of olive oil,
sea salt and black pepper, spread them on a baking tray and roast for 20 - 30 minutes at 180 degrees Celcius, stirring occasionally.
6 cups chopped watermelon (1 - inch cubes) 1/2 cup water or coconut water 1/4 cup freshly squeezed lime juice 1/2 teaspoon seeded and diced jalapeño pepper 1/2 teaspoon chili powder or Mexican spice
Mix (page xx) 1/4 teaspoon chipotle chile powder Pinch
of sea salt 3/4 cup seeded and diced cucumber 3/4 cup peeled and diced jicama 1 tablespoon plus 1 teaspoon finely chopped fresh cilantro
For the Salad: 3 servings
of mixed greens Roasted beets 3/4 cup fresh blueberries Mustard dressing 3 pinches
sea salt Fresh ground pepper to taste
In a separate bowl,
mix 300 grams
of the gluten - free flour blend
of your choice with the
sea salt and then add the liquid to the dry ingredients.
Directions: Pull all the celery leaves (green and yellow) from the stalks, wash and dry / Place on baking sheet and bake in 350 oven for 5 - 7 minutes / Let leaves dry on pan, then crumble into small pieces, discarding any that aren't completely dry /
Mix with an equal amount
of sea salt — mine was about 2 teaspoons
of each, leaves and
salt.
1 head
of kale, washed, dried and torn into large pieces 1 cup raw cashews 2 Tbs apple cider vinegar Pinch
of sea salt 1/2 cup water (or just as much as you need to make this
mix creamy)
In a
mixing bowl,
mix together the flour, garlic powder,
sea salt and lots
of black pepper.
Put the muesli, flaxmeal and a pinch
of sea salt in a
mixing bowl.
Sift together all dry ingredients in a large
mixing bowl, save half
of the
sea salt for topping.
2 cups (300 g)
of mixed nuts (we used cashew, almonds, pumpkin seeds and flax seeds) 1 egg 2 tbsp water 1 tsp
sea salt
Coarse Herb Vinaigrette 3 tbsp pickled capers 2 spring onions or green onions 2 cups loosely packed herbs (a
mix of chives, parsley, basil and top greens from the celery) 2 tbsp white wine vinegar or apple cider vinegar 1/3 cup cold pressed oil
sea salt and black pepper, to taste
Mix together 2 tablespoons tahini, 1 tablespoon apple cider vinegar, 1 tablespoon water, pinch
of sea salt, 1 teaspoon freshly grated ginger and 1 teaspoon ground or fresh turmeric for a salad dressing.
To make: In a large
mixing bowl, add 1 bag
of baby carrots (16 ounces), 1.5 tbsp olive oil, 1 tbsp maple syrup, and 1/2 tsp
sea salt.
12 spears
of fresh, organic asparagus 50 g broad beans, podded weight 250 ml organic double cream 4 organic free range eggs 1/2 tsp
sea salt 80 g vegetarian mature Cheddar, grated 2 tbsp
mixed fresh herbs (mint, chives, oregano, chives, basil, parsley), finely chopped
Shred about 1/8 cup
of aged queso Manchego cheese into the mortar, season with
sea salt and freshly cracked black pepper and
mix everything together, now slowly drizzle in about 2 - 3 tablespoons
of extra virgin Spanish olive oil while you continue to
mix, cover with seran wrap and add to the fridge
After cooking the onions for a total
of 20 minutes, add 1/2 teaspoon
of dried thyme, 1/2 teaspoon
of dried parsley, season with
sea salt and freshly cracked black pepper, and add 1/2 cup
of white wine, turn the heat to a medium - high and
mix everything together and cook for about 2 minutes, then add the 3 1/2 cups
of vegetable stock into the stock pot and
mix it all together, once the stock begins to boil lower the heat to a LOW and let it simmer for exactly 15 minutes
Finely chop 1 onion and slowly sauté in 2 T butter and 1 T olive oil / Scrub and roughly chop 6 or 7 carrots (5 cups) / Peel and roughly chop 1 or 2 apples / Add 1 t
sea salt to onion
mix along with 1/2 t turmeric, 1/2 t red curry paste (optional), 2 t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups
of chicken stock, 2 - 3 cups
of water (or all water).
The divine chocolate topping is simply a
mix of cocoa powder, liquid sweetener and a few pinches
of sea salt.
1 cup
of nuts (I
mixed walnuts, Macadamias and pistachios) 1 cup
of pitted Medjool dates Pinch
of sea salt
Sprinkle
sea salt,
mix in acai, and decorate with your choice
of toppings.
Begin my making the yogurt aioli first, finely mince 2 cloves
of garlic and add them to a mortar, using a pestle, pound the garlic until you form a paste, then add 1 cup
of Greek yogurt, 1 teaspoon
of freshly squeezed lemon juice, season with
sea salt and freshly cracked black pepper and
mix everything together, then slowly pour in 1 tablespoon
of extra virgin Spanish olive oil into the mortar while you continue to stir, cover the mortar with seran wrap and add it to the fridge
Water,
Mixed Beans (Cannellini, Pinto and Haricot)(25 %) *, Onion (19 %), Carrots (8 %) *, Celery (6 %) *, Chopped Tomatoes (5 %) *, Tomato Puree (5 %) *, Vegetable Bouillon, (
Sea Salt, Yeast Extract (Gluten Free), Rice Flour *, Palm Oil *, Celery *, Parsley *, Tumeric *),
Sea Salt, Garlic *, Thyme *, Bay *, Black Pepper *, The production
of our organic palm oil does not endanger natural rainforest and habitats., * Organically grown and processed.
Bean Cassoulet Ingredients Water,
Mixed Beans (Cannellini, Pinto and Haricot)(25 %) *, Onion (19 %), Carrots (8 %) *, Celery (6 %) *, Chopped Tomatoes (5 %) *, Tomato Puree (5 %) *, Vegetable Bouillon, (
Sea Salt, Yeast Extract (Gluten Free), Rice Flour *, Palm Oil *, Celery *, Parsley *, Tumeric *),
Sea Salt, Garlic *, Thyme *, Bay *, Black Pepper *, The production
of our organic palm oil does not endanger natural rainforest and habitats., * Organically grown and processed.