Not exact matches
1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered
water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered
water for 15 minutes 2
tbsp melted extra virgin coconut oil (
more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest
of 1 lemon
You can fix that next time just by using a few
more dates, or maybe even by adding
tbsp of water if you don't have fresh soft dates.
You could use a
Tbsp more of almond milk or
water to get the blender running smoothly because this smoothie is rather thick.
250g / 9oz cooked chickpeas 1
tbsp Truffle oil, or 1 heaping tsp truffle paste * 1 fat garlic clove, crushed 1 generous
tbsp rosemary, finely chopped A squeeze
of lemon Salt & pepper 1/4 cup + 1
tbsp olive oil (possibly extra virgin), and extra for garnish 1/4 cup (
more or less)
water or stock 1/2 tsp pepper 1/2 tsp salt, or to taste
I usually don't follow much
of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk,
water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1
Tbsp ground flax seeds + 3 TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and vo
Tbsp ground flax seeds + 3
TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and vo
TBSP warm
water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding
more liquid if necessary, let it sit for a few hours on my counter, and voilà.
I mix it with a
tbsp of water and
tbsp of nut butter to make an uber creamy dip that has a lot
more volume than just a measly serving
of nut butter.
Add 1
tbsp of water and pulse a few
more times.
1 small onion, chopped 1 clove garlic, minced 1 rib celery, chopped 2
Tbsp olive oil 1 box Chicken Broth (I used College Inn) 3 cubes chicken Boullion 1/2 bag frozen mixed vegetables (I used Hanover brand) 3 Cups
water 2 handfuls
of wide egg noodles (about 2 cups)
more or less to your liking.
To read
more about the show and some
of the challenges click on this link: Food Network Blog Let's start baking... Toasted Coconut Key Lime Puffs Yields: 20 - 24 1.5
tbsp puffs For the Choux Ingredients: 1 cup
water 1/2 cup unsalted butter 1 tsp sugar 1/2 tsp salt 1 cup all purpose flour, measured then sifted 1/2 tsp vanilla extract 4 eggs Equipment for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper Directions: 1.
I also only used 6
tbsp of water and found that it was still too thick for my liking, so I'll probably add some
more next time.
7/8 cup oil + 1/2 tsp sea salt (strange, I know but it is our «butter») 3
tbsp ground chia 9
tbsp water 1 cup unsweetened pineapple juice from concentrate (we can have pineapples on our diet — hollaaaa) 2 & 1/2 cup buckwheat (I use light as it has less
of an aftertaste) 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 tsp nutmeg 1/4 tsp salt 3 cups shredded carrots optional: stevia (I put about 1/2 tsp
of the clear extract, you could put
more as mine wasn't very sweet)
Just my sauce was too dry to blend, so had to add about 1/4 cup
of water (maybe my apples were not that juicy) and also it came out too sweet for me, so I added 2
more tbsp lemon juice.
Lamb and Spinach Fatta (Fattet Sabanikh)--------------------------- 2 bunches
of spinach (about 2 lbs) 2
tbsp olive oil 2 medium onions, finely chopped 1 lb lean boneless lamb, cut into 1 ″ cubes 1/2 tsp Mixed Spices (4 parts ground cinnamon, 1 part each ground nutmeg, cloves, and cardamom) salt and freshly ground pepper 1 1/2 cups
water juice
of 1/2 lemon,
more to taste 2
tbsp unsalted butter 1/3 cup pine nuts 1/2 tsp Middle Eastern red pepper 2 6 ″ pita breads, toasted and broken into bite - sized pieces Minted Garlic Yogurt Sauce (1 1/2 cups low - fat yogurt, crushed garlic, 1 tsp crushed dried mint)
Ingredients: 1/2 cup uncooked short grain brown rice 1 1/2 cups
water, divided 2 apples, peel left intact, cored, and diced 1 cups plain unsweetened almond milk or milk
of choice 1/4 tsp sea salt 1/3 cup plain Greek yogurt or plain non-dairy yogurt, plus
more to garnish 2
tbsp pure maple syrup 1/2 tsp ground cinnamon, plus
more to garnish 2
tbsp chopped roasted almonds or walnuts, to garnish (optional)
Miso Kimchi Nachos w / Cashew Cheese Sauce Serves 2 - 4 (depending on how much you want to stuff your face - Sebastian and I devoured these in about 5 minutes flat) * Cashew Cheese Sauce is adapted from YumUniverse - this post:) Ingredients Cashew Cheese Sauce 1/2 cup raw cashews, soaked for at least 2 hours3
tbsp nutritional yeast2
tbsp lemon juice (about 1/2 a lemon) 2 cloves
of garlic1 / 2 cup
water1 tsp salt1
tbsp miso paste Nachos a TON
of tortilla chips4 stalks
of kale, washed and roughly chopped1 yellow bell pepper, dicedapproximately 1/2 cup Kim Chi, add
more or less to taste (I am obsessed with Alchemy Pickle Company's Bok Choy Kim Chi) Notes To prepare cheese sauce, drain the
water from the soaking cashews and add the cashews to a blender.
Ingredients 1/2 cup
water 1/2 cup soy sauce 2
Tbsp rice vinegar 1 tsp sesame oil 1
Tbsp chili garlic sauce (
more if you like a lot
of heat) 3
Tbsp brown sugar 1 tsp fresh grated ginger *
1/2 cup tahini — note that oil / solid contents vary in tahinis, which could affect the end result
of your UGD 1/2 cup apple cider vinegar — I like the organic unfiltered kind with the mother 1/4 cup soy sauce — for a gluten - free UGD, use GF tamari 1
tbsp lemon juice, about half a lemon's worth 1/2 tsp salt — use
more if you're using kosher salt 3 cloves garlic, minced 2
tbsp — 1/2 cup
water — depends on the liquid content
of your tahini.
Made it and they re awsome if ur a chocolate lover i added about a
tbsp of honey though for an extra bit
of ss and the batter was also a little too dry so i added about 1/4 cup
of more water and that made the batter perfec defenetly making them again thanx for sharing this awsome recepie
Squeeze a small amount
of dough between your fingers; if it's very crumbly, add
more ice
water, 1
Tbsp.
for the crust 220 g (4 dl; 1 2/3 cups) all - purpose flour +
more to dust 1 large pinch
of fine sea salt 2
tbsp granulated sugar 150 g cold, unsalted butter, cut into cubes 4
tbsp ice cold
water
soy sauce 1/4 cup
water Juice
of 1 lime (plus
more for garnish) 1
Tbsp.
1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered
water 1/2 cup / 45 g rolled oats 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered
water for 15 minutes 2
tbsp melted extra virgin coconut oil (
more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest
of 1 lemon
2 onions, finely chopped 5 cloves
of garlic, finely chopped 4 peppers, I used one each green, red, yellow and orange cut into 1 inch chunks 4 medium zucchinis cut into cubes 6 - 8 cups
of fresh button mushrooms, sliced 1 cup frozen peas 1 cup almond milk 1 cup
water 1/4 cup dessicated coconut, NOT SWEETENED 1/4 cup raw cashews 1 - 2
Tbsp curry powder (start slow then add
more to taste) a few dashes
of cayenne pepper
1 cup raw cashews (soaked for at least 3 hours) 2/3 cup
water (up to 1 cup if you need
more to blend it) 2
tbsp chia seeds 6 small dates 1/4 cup cocoa paste (or cocoa butter) 2
tbsp cocoa (or 4 if using cocoa butter) 1/3 — 1/2 cup agave syrup vanilla powder, pinch
of salt 1
tbsp fresh lemon juice
Start with 2
tbsp of water and if too thick, add
more water 1
tbsp at a time.
chili powder (
more if desired) 3 cups
water 4
tbsp cheddar cheese Dollop
of plain greek yogurt Salt / pepper to taste
Ingredients: 1 cup chickpea or garbanzo flour (Bob's Red Mill makes a great one) 1 cup
water 3
TBSP of olive oil + 1 1
TBSP of olive oil 1/2 tsp salt 2 cloves minced garlic 1 tsp dried oregano Toppings
of choice (tomato sauce, pesto sauce, fruits, vegetables, cheese, nitrate free meats, etc) Instructions: Whisk together all ingredients save... Read
More»
Ingredients: 1 1/2 cups raw cashews or macadamia nuts (or half
of each) 1 1/2 cups
water (use less
water for a thicker dressing or to make a dip, use
more for a thinner preparation) 3 TBSP fresh lemon juice 1 - 2 cloves garlic, pressed 1 tsp sea salt 1/4 tsp oregano 1/4 tsp basil (or 2 fresh leaves) 1/4 tsp thyme 1/4 tsp mint (or 2 fresh leaves) 1 stalk celery,... Read More&ra
more for a thinner preparation) 3
TBSP fresh lemon juice 1 - 2 cloves garlic, pressed 1 tsp sea salt 1/4 tsp oregano 1/4 tsp basil (or 2 fresh leaves) 1/4 tsp thyme 1/4 tsp mint (or 2 fresh leaves) 1 stalk celery,... Read
More&ra
More»
Ingredients: 2 cups dried beans, soaked and rinsed, or 6 cups
of cooked beans, rinsed and drained 4 cups
water 2 1/2 cups chopped onion 2
TBSP minced garlic 2 1/2 cups shredded zucchini (or diced, but I used previously frozen shredded)- if you don't have any, or not in season, feel free to omit 1 cup chopped carrot 1 cup chopped bell pepper (any color) 1... Read
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Ingredients: 1 cup whole organic flax seeds 1 cup raw, shelled pumpkin seeds 6 Brazil nuts 1⁄2 cup unsweetened coconut flakes 1⁄4 tsp Celtic sea salt or other healthy salt option 1⁄2
TBSP pumpkin pie spice 1⁄2 cup prunes (8 - 10) 1 - 2 cups
of water Pinch
of cinnamon Instructions: Soak the nuts and seeds in clean
water and leave them overnight... Read
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Ingredients: 1 1/2 cups raw cashews, soaked 1/2 cup
water juice
of 1 large lemon or 1
TBSP apple cider vinegar 1 — 2
TBSP nutritional yeast, optional 1 garlic clove Dash
of onion powder Himalayan sea salt & cracked pepper, to taste Instructions: Soak the cashews for at least 2 hours in a bowl
of water, covering the cashews about 2 — 3 inches... Read
More»
Note: soak for a few hours in warm
water, or cover with boiling
water and soak 15 - 20 minutes if you don't care for the recipe to remain raw) 3/4 cup cocoa powder 1/4 cup maple syrup 1
TBSP lemon juice pinch
of salt 1
TBSP vanilla extract ⅛ tsp... Read
More»
Add a
tbsp of iced
water, then stir with a knife until it starts to come together, adding a splash
more water if needed.
1 cup light buckwheat flour (make sure to use light if you can, it's much easier to use and
more tasty) 1
tbsp good quality oil (I use olive) 1/3 — 1/2 cup warm
water pinch
of salt Additional buckwheat flour — for rolling and dusting
When I make my morning smoothie it includes 3 oz
of spinach, 3 oz
of assorted kale (seasonally available here in Georgia and a cup
of mixed frozen berries blended with some soy milk (deliberately not in a vitamix to retain
more fiber) then I mix in 2
tbsp of chia, which absorbs up to 30x it's weight in
water and gives you a major load
of fiber.
Directions To make concentrated coffee: add 6
Tbsp of finely ground coffee into a small pot and cover with
water, heat on medium - low for 5 minutes, let coffee rest 5
more minutes, then pour through coffee filter to separate grounds from liquid, reserve 1/3 cup.
transfer the herbs / nuts mix to a small heavy - base saucepan and stir in cream cheese, 4
tbsp of water, 40g Parmesan and a good sprinkle
of salt and pepper; stir and heat gently until the cream cheese has softened and everything is blended nicely - do not boil; adjust seasoning to your taste and add a little
more water if too dense; add the MCT oil as a final step.
We ingest 1
tbsp of ACV first thing in the a.m., with honey (2 tsp) from our area and about 8 oz
of water (
more if you like).
Thank you mmmmm... I didn't do the cheese in the icing - just added an extra
tbsp of butter and little
more icing sugar and splash
of water to thin a little:)-RRB--RRB--RRB- thank you!!!
Brownie Base: 1 1/3 cup almond flour 3/4 to 1 cup Swerve Sweetener (
more if you like it sweeter — you can also substitute 1/4 cup
of the Swerve with 1/4 tsp liquid stevia extract) 1/3 cup cocoa powder 1 tsp baking powder 1/4 tsp salt 1/2 cup butter 4 ounces unsweetened chocolate, chopped 5 large eggs 1/2 tsp vanilla extract 1/4 cup to 3/4 cup
water Mint Filling: 8 ounces cream cheese, softened (I actually used Kite Hill almond milk cream cheese, but regular cream cheese will work too) 1/2 cup butter, softened 2/3 cup powdered Swerve Sweetener 2 tsp matcha green tea powder 1 1/2 tsp peppermint extract Chocolate Topping: 5 ounces sugar - free dark chocolate, chopped 1
tbsp butter
4 small zucchinis or 2 large ones (grate, squeeze out all the
water) 1 large potato (grate, squeeze out all the
water) 2 eggs (beaten) Salt and pepper to taste 1 bunch
of dill washed and chopped fine 1
tbsp of spelt or gluten free flour (if the mixture is moist you might need to add
more).
Add up to 1
tbsp in a glass
of water for a
more mild taste.