Most recipes have slightly
more oil and sugar etc. making them a little too cake like for my nostalgia.
Not exact matches
They are the ones who use racist, nasty comments about the poor on welfare
and call them «takers» when in fact the Federal government spends 10 times
more on corporate tax loopholes
and «corporate welfare» in subsidies to
oil companies, the
sugar and corn industries
and many others.
for the crust (gluten free
and vegan)(makes one large pizza crust) 1/3 cup plus 4 tablespoon almond milk — divided 1/2 teaspoon coconut
sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive
oil, plus
more for brushing the blossoms 1 small zucchini — finely shredded (optional)
A lot of recipes I've seen have much
more oil or butter
and lots of
sugar — both of which pack on the calories.
Otherwise, you can also use 1/3 cup of
oil instead,
and add a few
more tablespoons of
sugar.
Follow the basic recipe instructions on top, using a simplified
and more economical ingredient list: 1 medium onion, 1 large sweet potato, 2 large carrots, 1 cup canned crushed pineapple (1/2 cup reconstituted frozen orange juice if crushed pineapple is hard to get), 1 cup raisins, 2 tablespoons cinnamon, 1/3 cup vegetable
oil, 1/4 cup
sugar, salt
and pepper to taste.
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well
and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive
oil 2 Tbsp coconut
sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or
more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled
and finely shredded 1 small or 1/2 medium beet, peeled
and finely shredded large handful each parsley
and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk,
sugar,
oil,
and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder,
and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform
and smooth (do not overmix)- Pour batter in liners, filling cups no
more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
Using cod liver
oil, lots of butter
and butter
oil, no
more sugar, cereal, unsoaked flours etc., we have arrested the decay until the teeth fall out
and her permanent teeth erupt.
The software gave these brownies a nutrition grade of D. I can only imagine what the nutrition facts of regular brownie recipes are out there would be because they for sure use much
more sugar, white flour
and butter rather than olive
oil.
It's the eggs,
oil and sugar that transforms regular bread to a challah; they make it richer
and slightly
more cake or brioche - like.
As I continue my venture into gluten -
and - grain free cooking, as well as avoiding refined
sugars, I have been using
more coconut products in my baked goods — the
oil is great for flaky scones, for instance,
and the flour makes a good substitute for grain - based flours.
Now you would think that the average zucchini bread would be healthy, but most recipes call for
more than a cup of
sugar and at least a 1/2 cup of
oil.
I've made these several times, but yesterday was the first time I followed the recipe
and used light brown
sugar instead of dark brown — I think I like the intensity of the dark brown better:) Used my bench scraper / dough cutter to cut them,
and it worked much better than the
oiled knife (or maybe I just made them a
more workable goonies this time?).
The blend of a quality olive
oil and vinegar will get your taste buds going without adding
more sugar to our diets.
3 3/4 teaspoons active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams) 1 tablespoon (13 grams) granulated
sugar 1 3/4 cups lukewarm water 1/2 cup (118 ml) olive or vegetable
oil, plus
more for greasing the bowl 5 large eggs 1/2 cup (100 grams) granulated
sugar 1 tablespoon (14 grams) table salt 8 to 8 1/2 cups (1000 to 1063 grams) all - purpose flour 1/2 cup raisins (about 70 grams) per challah, if using, plumped in hot water
and drained Poppy or sesame seeds for sprinkling.
I was pretty generous with the salt in this batch: I added some salt to the dry oatmeal mixture, then I added
more salt to the liquid mix of coconut
oil, honey, brown
sugar, butter,
and vanilla extract.
I divided the recipe into two half - batches so that the mixer could handle it,
and these are the measurements I used for each: 1 6/8 tsp yeast (active dry, not instant) 1 cup minus 2 tbsps lukewarm water 1/2 tbsp
sugar 1/4 cup
oil 1/2 tbsp salt 4 1/4 cups flour, plus about 2
more tbsps per batch (I was afraid to add much
more)
I made some adjustments as I can't seem to help myself when it comes to making recipes just a little bit healthier, but if you'd like your cobbler a bit richer
and sweeter, feel free to add
more butter /
oil and sugar.
I have tried many a recipe on the internets
and come up empty handed time
and again, the one thing I have found with the ones I like the best is they always have
more eggs,
and more oil (which yours has)
and use honey... which leads me to this question... why
sugar,
and why so little
sugar?
2/3 cup warm water 1/2 teaspoon dry active yeast 1/2 teaspoon granulated
sugar 1 teaspoon olive
oil plus
more for bowl
and brushing pizza 1-1/2 cups bread flour plus
more for work surface 1/2 teaspoon kosher salt 3/4 cup tomato sauce 4 ounces fresh mozzarella, torn 6 squash blossoms, de-stemmed
and petals separated
Next beat together coconut
oil and sugar until there are no
more huge chunks of
oil,
and it's fully incorporated.
Second, if you add
more flour, you are changing the ratios; meaning that you might need to add
more baking powder, salt,
sugar,
and probably
oil and milk.
Add 3 tablespoons rice vinegar, 1 Tbsp sesame
oil and 1 tsp
sugar with a pinch of crushed red pepper flakes (or
more if you want them spicier!).
This is what I eat in a normal week: Chicken grilled with olive
oil or coconut
oil and seasoning Ground turkey or beef with olive
oil or coconut
oil and seasoning Rice noodles or rice spinach noodles (Mrs. Leepers is a great brand) Brown rice Quinoa with chia seeds Nuts like almonds, walnuts
and cashews 50/50 Spring mix on the side of each meal Different fruits
and veggies (try to eat
more veggies though, as fruit has a lot of
sugar)
The most popular marinade is made up of equal quantities of tomato ketchup
and vegetable
oil (enough of these two to cover all of the meat), a finely chopped onion, crushed garlic (a little, just enough for the flavor from the garlic to blend into the overall taste, but not enough to be a distinct taste), chopped red chillies (enough for a spicy tang),
and some
sugar (not
more than a tablespoon).
Barley Tomato Salad 1 lb tomatoes on the vine 1/4 cup olive
oil, plus
more for drizzling cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut
sugar 1/2 teaspoon sea salt, plus
more for cherry tomatoes 3 garlic cloves — minced 2 cups yellow or red cherry tomatoes — cut in half freshly ground black pepper 1 cup pearled barley — soaked overnight
and cooked for about 20 minutes, until soft, drained
and cooled 1/2 cup heirloom forbidden black rice or other black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes — sliced 3 tablespoons chopped mint leaves handful basil leaves — torn about 2 tablespoons each minced dill
and parsley — optional
ingredients TURKEY CHILI: 1 tablespoon canola
oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus
more as needed 1 tablespoon unsweetened cocoa powder 1
and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained
and rinsed 1
and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained
and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled
and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1
and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated
sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
ingredients CAKE BARS: 1
and 3/4 cups all - purpose flour 3/4 cup unprocessed unsweetened cocoa powder (plus
more for dusting) 2 tablespoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1
and 1/2 cups granulated
sugar 1/2 cup brown
sugar 1 cup sour cream 1/3 cup water 2 teaspoons vanilla extract 1/2 cup vegetable
oil 3 large eggs cooking spray FILLING: 3/4 cup milk (chilled) 2 tablespoons cornstarch 1/2 cup unsalted butter (softened) 1/2 cup granulated
sugar 1 teaspoon vanilla extract 1/8 teaspoon Kosher salt CHOCOLATE FROSTING: 1 (12 - ounce) bag semi-sweet chocolate chips 1 cup unsalted butter (softened) 1 (8 - ounce) package cream cheese (softened) 2 large egg yolks 1 teaspoon vanilla extract 3 cups powdered
sugar (sifted) 1/8 teaspoon Kosher salt
When I wrote to my mom asking her for the exact proportions of the very simple dressing we always like to put on our soba noodles (from the back of the soba noodle box, I'll admit), she emailed back with the right proportions of rice wine vinegar, soy sauce,
sugar,
and sesame
oil —
and,
more importantly, to say that noodle salad was among Jill's favorite dinners.
The researchers were surprised with the findings: «This was a major surprise for us — that soybean
oil is causing
more obesity
and diabetes than fructose — especially when you see headlines everyday about the potential role of
sugar consumption in the current obesity epidemic.
150 g vegan plain biscuits (with no hydrogenated vegetable oils
and no added refined
sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added
sugar 30 g coconut
oil, to be melted 40 g pure cocoa butter, to be melted 200 g fairtrade dark chocolate (70 % cocoa), melted in a bain - marie 100 ml GMO - free vegetable cream 100 g almond butter 1 - 2 tablespoons hazelnut butter 2 handfuls of shelled hazelnuts,
more or less finely chopped
1 - 2 tablespoons olive
oil 1 tablespoon red curry paste (or
more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled
and cubed 1» length of fresh ginger, peeled
and grated 1 fresh habanero, stem
and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon
sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
Fab flavour combos, orange white choc
and cranberry always go great together — I also used raw honey in place of agave as I believe its a
more natural, unrefined sweetner (agave isnt as innocent as you might think — read up about it) As for those of you who wanted to know about the white choc chips, well I avoid all dairy
and refined
sugars so I simply made my own, its dead easy — simply combine pure raw cacao butter (gently melted) with a pinch of celtic salt, a little extract of vanilla
and some raw cashew butter, then freeze in a suitable container before breaking into chunks!!!!! yummy You can make dark chocolate chips even easier by melting pure coconut
oil and stirring in a little vanilla, honey
and raw cacao powder before freezing!!!
Ingredients: Angel Hair Pasta 16oz 2 medium onions, chopped Frozen Vegetable Mix 16oz 1 Can of Whole Kernel Corn 15.25 oz Italian Seasoning Lemon Pepper Olive
Oil butter sugar (optional) salt and pepper Pour in about 3 tablespoons of olive oil or enough to coat bottom of -LCB- Read More -R
Oil butter
sugar (optional) salt
and pepper Pour in about 3 tablespoons of olive
oil or enough to coat bottom of -LCB- Read More -R
oil or enough to coat bottom of -LCB- Read
More -RCB-
For a coarser foot scrub, replace almond meal for
more sugar and decrease the
oil.
1 cup warm water 1 package dry active yeast 1/2 teaspoon honey 2-1/2 cups all - purpose flour 1 teaspoon kosher salt 1/4 cup olive
oil plus
more for
oiling bowl
and sheet pan 1 red onion, thinly sliced 1 teaspoon light brown
sugar 1 Bosc pear, cored
and thinly sliced 1/2 cup blue cheese, crumbled
I used a coconut / sunflower
oil mix (called Sun Coco organic
oil)
and added 3 tablespoons of pure maple
sugar to give them a little
more sweetness
and add stickiness to the batter.
1 to 2 tablespoons sesame
oil +
more if needed based on taste 1/2 small to medium sized red onion, peeled
and sliced 1/2 medium sized zucchini, unpeeled
and chopped 1/2 medium sized summer squash, unpeeled
and chopped 1 cup
sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled
and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnish
Mix in the
sugar and oil, adding a little
more oil to get it into a spreadable consistency.
With my knowledge of cooking with coconut
oil, I know that once it hits cold ingredients (the milk) that it coagulates
and so I decided to add the whole wet mixture (coconut
oil,
sugar, milk, vanilla) into the microwave to liquefy it all once
more before adding the dry ingredients
and the overall consistency of my cookie dough was moist
and sticky — not crumbly at all.
2 pounds red potatoes, scrubbed
and diced 1/4 cup + 1 tablespoon cider vinegar, divided 1/3 cup nonfat Greek yogurt 2 tablespoons reduced fat Vegenaise 1 tablespoon extra virgin olive
oil 1 tablespoon Dijon mustard 1/2 teaspoon
sugar 3 hard boiled egg whites, chopped 1/2 cup finely chopped sweet (Vidalia) onion 1/2 cup diced celery 3 - 4 tablespoons chopped spicy or sweet pickles 2 teaspoons chopped celery leaves 1 tablespoon chopped fresh dill, or
more to taste 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives, optional 1 1/2 teaspoons salt, divided Plenty of freshly ground black pepper
Garlic Pizza Dough 2 1/4 teaspoons active dry yeast 1 teaspoon honey or
sugar 1 cup lukewarm water, plus a bit
more if needed 1 tablespoon olive
oil 2 cups unbleached all purpose flour 1 cup bread flour 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 teaspoon salt Place water, yeast,
and honey or
sugar into a stand mixer bowl.
Healthy Food Processor Carrot Cake 300 g (about 3) carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored
and roughly chopped 1 cup walnut halves 3/4 cup packed light brown
sugar 1 cup quick - cooking rolled oats 1 cup unbleached organic all - purpose flour 1/2 cup miller's bran (not cereal) 2 teaspoons baking soda 1/8 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoons pumpkin spice or 1/2 tsp ground ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2 cup milk (I used unsweetened almond milk) 1/2 cup neutral
oil (I used avocado
oil) or olive
oil,
more for pan 2 large eggs 2 teaspoons vanilla extract 1/2 cup raisins
3-1/2 cups bread flour plus
more for worksurface 1 envelope dry active yeast 1-1/2 teaspoons kosher salt 1-1/2 tablespoons granulated
sugar 1 large egg, lightly beaten 1-1/2 tablespoons vegetable
oil plus
more for greasing 1/2 cup warm water 1 egg white for glaze Poppy seeds, sesame seeds, coarse salt
and dried onions for topping
Ingredients 1 tablespoon safflower or other neutral
oil 1/2 teaspoon brown mustard seeds 1 onion, sliced 1 glove garlic, minced 1/2 teaspoon cumin pinch cayenne Salt Pepper 1 small bunch rainbow chard (about 8 - 10 big leaves), washed, trimmed,
and stems
and leaves cut into 1 / 2 - inch wide ribbons 1/4 teaspoon
sugar 2 teaspoons butter, plus
more for the bread 4 eggs, lightly beaten about 3 tablespoons finely chopped mozzarella cheese 4 slices good bakery bread, toasted Garam masala (optional), for garnish
From The Author: «Skinny peanut butter cookies without the butter,
oil and cut the
sugar more than half.»
It's lightly sweetened (just right)
and has some nutritional value but it has
sugar, rice syrup, canola
oil and tapioca syrup in it, so there's
more of the bad stuff in it than the good stuff i.e. 34 grams of carbohydrates
and 10 grams of
sugar compared to only 4 grams of dietary fiber, 6 grams of protein
and 8 % iron in every 1.8 oz.
3 tablespoons olive
oil, divided 2 medium onions, cut into 3/8 ″ / 1 cm slices (3 cups total) 1 tablespoon coriander seeds 2 peppers (1 red
and 1 yellow), halved lengthwise, seeded,
and cut into strips 3/8 ″ / 1 cm wide (3 cups total) 2 cloves garlic, crushed 3 bay leaves 1 1/2 tablespoons curry powder 3 tomatoes chopped (2 cups total) 2 1/2 tablespoons
sugar 5 tablespoons cide vinegar 1 1/2 teaspoons salt, plus
more for seasoning Freshly ground pepper 1 lb of pollock, cod, halibut, haddock, or other white fish fillets, divided into 4 equal pieces All purpose flour, for dusting (you can substitute gluten free flour) 2 extra large eggs, beaten 1/3 cup chopped cilantro
But that's fine b / c its
more surface area for cinnamon
and sugar,
and it means I need
more practice with deep - frying:) I used peanut
oil instead of canola, worked fine.