Sentences with phrase «of fine sea salt»

Bring a pot of water to the boil and add a teaspoon of fine sea salt.

the base 1/2 cup rolled oats pinch of fine sea salt pinch of ground cinnamon 1 tablespoon chia seeds 3/4 cup plain, unsweetened soy milk (almond or hemp work well too)

3/4 cup (175 ml) raw hazelnuts 1/4 cup (60 ml) raw almonds 3 1/2 cups (875 ml) water 2 to 3 tablespoons (15 to 30 ml) pure maple syrup (I used only 1 teaspoon) 1/4 teaspoon ground vanilla bean, or 1/2 teaspoon (2 ml) extract 1/2 teaspoon (2 ml) ground cinnamon dash of fine sea salt

300 g smoked fish, skin and bones removed 200 g sour cream 1/2 red onion, finely chopped a small bunch of dill, finely chopped juice of about 1/4 lemon pinch of fine sea salt freshly ground black pepper

1 large eggplant, cut into 1/2 inch batons / wedges 3 - 4 cups unsweetened plant - based milk 1 - 2 cups organic, non-GMO corn grits / polenta a fat pinch of fine sea salt olive oil zest of 1 lime (once you have the zest, cut the lime into wedges) flaky sea salt, such as Maldon runny honey or agave nectar if you'd like to keep these vegan

2 tsp vanilla extract pinch of fine sea salt pinch of ground cinnamon pinch of xanthan gum (very optional) 1/2 cup hazelnuts, toasted + chopped

I have not tried this particular soda bread recipe, but I have just tried one from River Cottage website which I made with just 500g of white bread flour, 2 tsp of bicarbonate of soda, 1 teaspoon of fine sea salt, and 400 ml of soured milk by adding 2 1/2 tbs of pure lemon juice to 400 mil of milk, whisking in and standing for 20 min.

All you need is a baguette, slice it diagonally into quarter inch slices, brush with some olive oil and a dash of fine sea salt.

1 package of gluten - free penne 1/2 cup uncooked sprouted lentils OR 1 cup sprouted lentils, rinsed and drained 1 can diced tomatoes, organic in BPA - free can 2 medium onions, diced 2 carrots, peeled and diced 1 stalk of celery, diced large handful of organic baby spinach 2 cups broccoli 1 - 2 tablespoons Bobby's All Purpose Seasoning pinch of fine sea salt and pepper to taste grape seed oil for cooking

In a small dish, combine the reserved broth with 1 teaspoon each of smoked paprika, garlic powder, chili powder, ground cumin, chipotle chili powder and 1/2 teaspoon each of fine sea salt, freshly ground black pepper and onion powder.

You'll need: 1 can (14 - ounce / 400 grams) sweetened condensed milk 3/4 cup (180 grams) whole milk 3/4 cup (175 grams) heavy cream 6 ounces (170 grams) bittersweet chocolate, chopped finely 1/4 cup (25 grams) cocoa powder 1/2 teaspoon instant espresso powder (or two tablespoons freshly - brewed espresso) 1 teaspoon vanilla extract A pinch of fine sea salt 5 teaspoons (12 grams) cornstarch 2 tablespoons cold water

1 1/2 cup silken tofu (I used organic sprouted silken tofu) 3/4 cup dark 72 % good quality chocolate squares (about 200g) 3 tablespoons coconut oil pinch of fine sea salt or himalayan pink salt 1 teaspoon vanilla extract 1/4 cup organic agave nectar or raw honey (if not vegan) optional: going all out for a romantic night?

1 TB of unrefined coconut oil half of a bunch of collard greens or kale, torn into pieces (I like using a bit of both) 1/2 cup of frozen vegetables (I used frozen carrots) 1/2 tsp of ground turmeric 1/4 tsp of garlic powder 1/4 tsp of onion powder 1/4 tsp of fine sea salt 1/2 cup of leftover roasted vegetables (I used parsnips and brussels sprouts) 1 Epic bar (I used the Uncured Bacon flavor, which is AIP Paleo), chopped into pieces

Frosting 1/2 cup vegan butter 1/2 cup non-hydrogenated shortening 1 1/4 cup powdered cane sugar 1/4 cup unbleached flour 1 vanilla bean, split and scraped 1 1/2 tsp pumpkin pie spice 1 tbsp soy creamer Pinch of fine sea salt

* 1/4 cup olive oil (I used organic, extra virgin) * 3 tablespoons unrefined sugar (I used Madhava blonde coconut sugar) * 1 teaspoon pure vanilla extract (I use homemade) * pinch of fine sea salt * 1/2 cup organic, unbleached white flour * 1/2 cup white whole wheat flour (or whole wheat pastry flour)

* 1 cup organic, full - fat coconut milk (I like Native Forest brand): please see directions for how to properly use the coconut milk in this recipe * 2 tablespoons unrefined sugar (I used Madhava blonde coconut sugar) * pinch of fine sea salt * 1 heaping cup 60 % bittersweet chocolate chips (or chopped bittersweet chocolate), preferably fair trade * 1 large egg, preferably organic / free range, beaten * coarse sea salt or smoked sea salt - optional (I used large flake smoked sea salt)

Chocolate base 6 tablespoons Califia Farms unsweetened almondmilk 10 ounces 70 % dark chocolate, roughly chopped 1 tablespoon unrefined coconut oil 1 teaspoon pure vanilla extract Small pinch of fine sea salt

At the end, it still needed a little something, so I added a few pinches of fine sea salt and a couple of shakes of cinnamon.

1/2 cup quick rolled oats 2 tablespoons natural peanut butter 1 1/4 cups frozen strawberries 1 medium ripe banana Pinch of fine sea salt 1 1/2 cups unsweetened vanilla almondmilk

Crunchy almond base 1/2 cup (46g) thick rolled oats 1 cup (148g) raw almonds, divided Pinch of fine sea salt 2 - 3 tablespoons (22 - 33g) unrefined coconut oil, melted (but not hot) 2 tablespoons (32g) pure maple syrup

Chocolate drizzle 1/3 cup (25g) cacao powder 2 tablespoons (22g) unrefined coconut oil, melted (but not hot) 1 tablespoon (16g) pure maple syrup Pinch of fine sea salt

3 tbsp rum 30 g (1/2 dl; 1/4 cup) raisins 2 eggs (European size M; U.S. L), separated 1 1/2 tbsp granulated sugar 1/2 tsp vanilla paste OR 1/2 vanilla bean, split lengthwise & seeds scraped out pinch of fine sea salt 1,5 dl (2/3 cup) whole milk 55 g (1 dl; 1/2 cup minus 1 tbsp) all - purpose flour 15 g (1 tbsp) butter, for frying 15 g + 15 g (1 + 1 tbsp) butter, to caramelize about 1/2 dl (1/4 cup) sliced almonds 1 1/2 tbsp powdered sugar, to caramelize

For the Raspberry - Almond Chia Seed Jam: Use 2 1/2 cups (625 mL / 10 ounces / 300 g) frozen or fresh raspberries, 1/4 cup (60 mL) pure maple syrup, 2 tablespoons (30 mL) chia seeds, 1/4 teaspoon (1 mL) pure almond extract, and a pinch of fine sea salt.

1 cup (100g) cashews, soaked 4 + hours 3 cups (654g) filtered water 1/4 vanilla bean, split and scraped Dash of cinnamon (optional) 1 - 2 (20g) medjool dates, pitted (optional) Pinch of fine sea salt

Filling 2 cans full fat coconut milk, refrigerated overnight 1/3 cup cacao powder 3 - 4 tablespoons Grade B maple syrup 1/2 teaspoon pure vanilla extract Pinch of fine sea salt 1/4 cup hazelnuts, halved

1 bar (90g) good quality dark chocolate 2 tablespoons (40g) brown rice syrup 2 tablespoons (22g) decaf coffee liqueur 1/4 cup (46g) unsweetened vanilla almond milk Pinch of fine sea salt

4 ounces concentrated decaf cold - brew coffee 2 ounces Irish whiskey 1 ounce decaf coffee liqueur 2 ounces unsweetened vanilla almond milk 1 teaspoon cacao powder 4 medium bananas, sliced and frozen Pinch of fine sea salt

Raspberry fudge pop base 3/4 cup (100g) cashews, soaked 4 + hours 8 - 10 (140g) medjool dates, pitted and soaked for 20 minutes 1/2 cup (44g) cacao powder 1 3/4 cups (390g) raw vanilla cashew milk, recipe follows Heavy pinch of fine sea salt 10 - 12 frozen raspberries 1 tablespoon cacao nibs

(If you do use an unsalted almond butter, just be sure to add a pinch of fine sea salt to the batter.)

Waffle 1/2 cup buckwheat flour 1 tbsp potato starch 1 1/2 tsp cane sugar Pinch of fine sea salt 1/2 tsp baking powder 1/4 tsp ground cinnamon 1/2 cup almond milk 2 tsp coconut oil, melted 1/2 tsp pure vanilla extract 1/4 cup frozen blueberries, optional

dry 1 cup old fashioned rolled oats 1/4 cup almond flour 1/4 cup cacao nibs 1/4 teaspoon ground cinnamon 1/2 teaspoon baking powder a good pinch of fine sea salt 1/3 cup coconut sugar

dry 1 cup old fashioned rolled oats 1/4 cup hazelnut flour 1/4 cup chopped raisins 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger scant 1/8 teaspoon cloves 1/8 teaspoon nutmeg 1/2 teaspoon baking powder a good pinch of fine sea salt 1/4 cup coconut sugar 3 to 4 grates of fresh orange zest

dry 1 1/4 cup old fashioned rolled oats 1/4 cup almond flour 1/4 cup chopped dried apple rings (unsweetened) 1/4 teaspoon ground cinnamon 1/2 teaspoon baking powder a good pinch of fine sea salt 1/4 cup coconut sugar 4 to 5 grates of fresh lemon zest

dry 1 1/4 cup old fashioned rolled oats 1/4 cup oat flour 1/4 cup chopped dates 1/4 teaspoon ground cinnamon 1 tablespoon sunflower seeds 1 tablespoon pepitas 1 tablespoon chopped pecans 1/2 teaspoon baking powder a good pinch of fine sea salt 1/4 cup coconut sugar

of the fine sea salt, and 1/8 tsp.

1 cup raw almonds 1/2 cup raw cashews 1 1/2 cups raw walnuts 12 - 14 medjool dates, pitted and divided 1/2 cup raw nut milk (or water) 1 vanilla bean, split and scraped 1/2 tsp ground cardamom Pinch of fine sea salt 2 - 3 nectarines, halved, pitted and sliced

Chia pudding 1 medium (115g) extra ripe banana, mashed (about 1/3 cup of puree) 3 tablespoons (30g) black chia seeds 1 teaspoon beet juice powder, optional 3/4 cup (164g) Califia Farms toasted coconut almondmilk Pinch of fine sea salt

Crust 1/2 cup unbleached flour 1/2 tsp cane sugar Pinch of fine sea salt 3 tbsp vegan butter, cold 2 - 3 tbsp water, ice cold

4 ounces ALOHA original dark superfood chocolate, roughly chopped 2 tablespoons refined coconut oil 1/3 cup creamy peanut butter 1 tablespoon Grade B maple syrup, cold 3 - 4 tablespoons peanut meal 1 tablespoon dry roasted peanuts, roughly chopped Pinch of fine sea salt

Crust 3/4 cup thick rolled oats 3/4 cup raw pecans Pinch of fine sea salt 1/2 teaspoon vanilla bean powder, optional 2 - 3 medjool dates, pitted 1 tablespoon raw almond milk