If needed use a couple
of tsps of the oil (from the 1/3 cup listed above) to blend until smooth.
Not exact matches
I didn't have the vinegar, so put a
tsp of olive
oil in instead.
Tomato sauce: 1 tbsp olive
oil 1 onion, chopped 1 clove garlic 2 tbsp capers (drained) a pinch
of dried chili 1 1/2 cup / 3, 6 dl
of canned tomatoes 1 tbsp fresh or 1
tsp dried oregano salt & black pepper
I add 2
tsp of vanilla and 2 table spoons
of olive
oil.
You'll need to eat 6 tbsp flax seeds or 1
tsp fish
oil every day to get the amount
of EPA and DHA your body need.
Filling 1/3 cup virgin coconut
oil 1/3 cup agave syrup (nectar) 2 cups raw cashews, soaked for at least 2 hours and up to 8 hours Zest and juice
of 1 large lemon Zest and juice
of 1 orange 2
tsp.
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle
of olive
oil or coconut
oil 2 sprigs fresh rosemary or 1/2
tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk
of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
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
Place the cubes onto a baking tray with the drained chick peas and toss them in a generous amount
of olive
oil, 1 tbsp
of honey, 1
tsp ground cumin, salt and pepper.
Apple Oatmeal 1 cup rolled oats 1 cup unfiltered and unsweetened apple juice / cider (or milk
of choice or water) 1 1/2 cup water 2 tbsp almonds, finely chopped 1/2
tsp ground cinnamon 1/2
tsp freshly ground cardamom 1/4
tsp ground vanilla 3 tbsp butter (or coconut
oil) 10 - 15 almonds, chopped a large pinch salt
Ingredients 50g soy protein pieces 1 leek 1/2 red onion 6 stalks
of cilantro (4 for cooking, 2 for decoration) 1 green pepper 2
tsp corn starch 1 tbsp white vinegar 2
tsp sugar 1
tsp chilli
oil 2 tbsp soy sauce 1 tbsp olive
oil 1
tsp white sesame seeds
10 pieces
of cooked bacon, crumbled 1.5 cups unsweetened cocoa powder 1.5
tsp salt 3 cups all purpose flour 1 tbsp baking soda 1.5
tsp baking powder 3 cups white sugar 3/4 cup vegetable
oil 1.5 cups milk + 1 tbsp lemon juice 2
tsp vanilla 3 eggs 1.5 cups hot water
2 large onions
Oil for frying — I use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten f
Oil for frying — I use a
tsp of coconut
oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten f
oil 3 cloves garlic 1 - 2 chillies 1
tsp cumin — seeds or powder 1/2
tsp coriander powder 1/2
tsp smoked paprika 1/2 -1
tsp hot / sweet Spanish paprika Sprinkle
of dried oregano — optional Sprinkle
of fennel seeds — optional Handful
of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight
of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice
of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free
Ingredients: 3 eggs 1 cup brown sugar 1/4 cup canola
oil 1/3 cup unsweetened applesauce 2 cups fresh grated zucchini 3/4 cup tapioca flour 3/4 cup white rice flour 3/4 cup sorghum flour 3/4 cup arrowroot powder (in place
of cornstarch) 1/2
tsp.
But if you really want to make it free
of refined sugar, you can omit the Oreo - based crust and use the following recipe for a 9 - inch fluted tart pan: 1 1/2 cups almond flour, 1/3 cup unsweetened cocoa powder, 1/4 cup raw agave syrup or coconut sugar, 3 tablespoons coconut
oil, and 1/4
tsp sea salt.
Roughly 1/2 cup each
of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2
tsp dry or 2 inches fresh grated ginger 2 Tbs sesame
oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive
oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block
of firm tofu chopped Left over grains (optional)
Heat 1
tsp coconut
oil into a cast iron skillet over medium heat, and add 1/4 cup
of the batter into the skillet.
Drizzle with 2 Tbsp olive
oil, then add 1
tsp dried basil and a pinch or two
of salt and pepper.
3/4 cup raw cashews 1/3 cup pumpkin seeds 6 medjool dates 1/4 cup coconut 1 tbsp hemp seeds 1 tbsp coconut
oil 2
tsp moringa powder 1
tsp chia seeds 1/2
tsp vanilla extract zest
of 1 large lemon juice
of half a lemon pinch
of salt extra shredded coconut and lemon zest to roll balls in
All I changed was the miso — I only had a rich red barley one (which might explain the richer colour I got in my sauce) so only used 1 heaped tablespoon, I omitted the olive
oil, and just the 1/2
tsp of rubbed sage leaves and I added a cup
of frozen peas to the pasta cooking water a couple
of minutes before the end.
Toss in a large bowl with olive
oil and 1/4
tsp of the salt.
1 cup whole wheat flour 1 cup all - purpose flour 1
tsp baking powder 1/2
tsp baking soda 1
tsp salt 2 large eggs 1/2 cup buttermilk 1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups
of apple cider) 4 tbsps butter, melted vegetable
oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancakes
Make the «stracciatella» mixture by melting together the 1 oz
of chocolate and 1
tsp of vegetable
oil.
2 tbsp olive
oil 10 cloves garlic, peeled, coarsely chopped, smashed 2 bunches collard greens, rinsed, cut into thin strips 1/4
tsp each salt and pepper, more to taste juice
of 1/2 lime
Grind plantain chips into a fine powder in the food processor and then transfer them to one shallow bowl with remaining 1/2
tsp sea salt, then pour the remaining 1/4 cup
of olive
oil in a second shallow bowl.
12 oz whole grain lasagna noodles (15 noodles) 8 oz lean ground beef (at least 90 % lean) 2
tsp olive
oil 8 oz portobello mushrooms, chopped 4 c Quick Marinara Sauce (1 1/2 recipes) or low - sodium store - bought marinara 1 container (15 oz) part - skim ricotta 1 pkg (10 oz) frozen chopped spinach, thawed and drained well 1 lg egg, lightly beaten Pinch
of ground nutmeg 2/3 c grated part - skim mozzarella (3 oz) 1/4 c grated Parmesan
Ingredients Crust -1 large head
of cauliflower -1 / 2 cup almond meal -1 / 2 cup gluten free all purpose flour -1 tablespoon extra virgin olive
oil -1 1/2 teaspoons baking powder -1
tsp salt -1 / 4 teaspoon black pepper (it would be great to add in herbs into the crust like fresh rosemary and thyme!
-2 medium beets, peeled and cut into paper thin slices -1 small red onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup olive
oil, plus extra to finish -1
tsp sugar -1 - 3
tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup
of each roughly chopped -1 cup fresh or frozen peas, quickly blanched and refreshed - salt and black pepper to season
olive
oil 1 green pepper 1 red pepper 3 ears
of corn, kernels removed from the cobs (or 2 cups
of frozen corn) 2 tbsp salted butter 2 strip
of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves
of garlic 1 cup chicken stock 2 medium potatoes, peeled and cut into 1» cubes 1
tsp oregano 1 bay leaf 1
tsp celery salt 1
tsp paprika 2
tsp curry 1
tsp mustard powder salt and pepper 2 cups half and half hot sauce, optional 1/2
tsp parsley
1 cup tapioca flour 1 cup almond flour 1/2 cup coconut flour 1 tbsp milled chia seeds 1/2
tsp Himalayan pink salt 1.5 tbsp baking powder 50g raw grass - fed unsalted butter (coconut
oil can be used but will give a different taste) 3 eggs 1
tsp bicarbonate
of soda 1
tsp apple cider vinegar (with the mother)
Garlic and Yam Roasted Chicken You will need: 1 whole chicken (skinned if it's not pastured raised like mine) 1
tsp garlic powder 1 - 2
tsp salt 1
tsp white pepper powder 1 - 2
tsp five spice powder 2 medium size yams 1/2 garlic cloves (separated but unpeeled) 1/2
tsp nutmeg powder (or 1/2 nutmeg - grated) A pinch
of whole cloves 1 Tbsp coconut
oil
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3
tsp curry powder 1
tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut
oil 4 cubes
of frozen coconut milk (about 1/2 cup coconut milk)
Lowered the heat, wiped the pan out, and added 1
tsp of coconut
oil.
I added another 1/4 cup
of shredded coconut, some cacao nibs, 1/4
tsp espresso, about 1 Tbsp honey (used fewer dates since they are so expensive), and 1
tsp of coconut
oil for extra flavor.
extra virgin olive
oil, finely chopped 2 cloves
of garlic, 1
tsp.
1/2 cup tahini 2 T. extra virgin olive
oil 2 T. orange juice 2 T. water 1 clove
of garlic, grated on a microplane 1
tsp.
Make the sauce by whisking 1/4 cup olive
oil, minced cucumber, dill, green onion, and 1/2
tsp of sea salt together in a bowl.
And all you need is 5 mins MAX Ingredients -2 / 3 scoops Rolled Oats -1 / 2 Cup Almond Milk -1 Granny Smith Apples Chopped -1 Tbsp Cinnamon -1 / 2 Cup Frozen Berries -1 / 2
tsp Vegan butter / Coconut
oil Optional Nuts (Almonds / Walnuts) 1 Tbsp Sugar Step 1: Prepare oatmeal as said on label
of QuickOats box.
8 whole Beef Short Ribs Kosher Salt Pepper To Taste 1/4 cups All - purpose Flour 6 pieces Pancetta, diced 2 tbsp Olive
Oil 1 whole Medium Onion, diced 2 whole Carrots, diced 2 whole Shallots, Peeled And Finely Minced 1 parsnip, diced 2 stalks
of celery, diced 2 garlic cloves, chopped 2 cups Red Wine 2 cups Beef Broth (enough To Almost Cover Ribs) 2 sprigs Thyme or 1
tsp try thyme 2 sprigs Rosemary or 1
tsp dry rosemary 1
tsp paprika 1
tsp cayenne pepper 1
tsp allspice
INGREDIENTS 1 small onion, chopped 8 oz sliced cremini mushrooms or other mushrooms
of your choice 3 cloves garlic, minced 1
tsp dried thyme 2 tbsp olive
oil 1 cup Arborio rice 1 cup dry white wine such as chardonnay 4 cups beef broth 2 cups
of...
In a large frying pan, heat about 1/2
tsp of coconut or vegetable
oil.
Perfect Summer Pasta 1 lbs Angle Hair Pasta 2 Pints Cherry Tomatoes 5 — 6 Cloves
of Garlic, finely chopped 1/2
tsp Red Chili Flakes 15 — 20 Basil Leaves, Julienned 1/4 Cup
of Good Quality Extra Virgin Olive
Oil 1 Cup Freshly Grated Parmesan Cheese 1
tsp Kosher Salt
In a big pan, add and mix all
of the ingredients for the sauce: 2 Tbsp soy sauce, 2 Tbsp red pepper powder, 2 Tbsp corn syrup, 2 Tbsp cooking wine, 1
tsp sesame
oil, 2 pinches black pepper, 1
tsp minced garlic, and 1
tsp sesame seeds (to garnish).
(1/3 cup) vegetable
oil Pinch
of salt 1/2
tsp.
Heat 1
tsp of olive
oil in heavy cast iron dutch oven.
Simply drizzle 1 - 2
tsp of olive
oil and a couple pinches
of salt on top
of some dry, torn beet greens, toss, and spread on a baking sheet and bake at 300F until crispy, rotating every 10 minutes.
My son also makes a fabulous shampoo out
of 1/3 cup Dr. Bronners liquid soap, 1/4 c. coconut milk, and 1
tsp nut
oil (he uses walnut).
ghee or coconut
oil 1 medium yellow onion, roughly chopped 4 cloves garlic 3 inch nub
of peeled ginger 1
tsp.
In a large bowl, whisk 1/4 cup
of the olive
oil with the mustard, Worcestershire sauce, caraway seeds, 1/2
tsp.
I like to mix the shredded cheese with seasoned breadcrumbs and a bit
of Parmesan cheese and then drizzle a little olive
oil (about 1 - 2
tsp) when it is spread out over the tortellini and sauce.