For the pizza crust: 1 cup chickpea flour 1 cup purified water 1/4 tsp baking soda 2 tsp apple cider vinegar 1 tbsp extra virgin olive
oil Pinch sea salt
For the Crepe Batter 2 large eggs 1 1/4 cups whole milk 1 cup flour 1 tablespoon + 2 teaspoons Trio Carmel Extra Virgin Olive
Oil Pinch sea salt 1 tablespoon minced fresh herbs, such as parsley and / or basil In a blender add the wet ingredients...
Not exact matches
for the tomato sauce (makes about 2 cups) 1/2 tablespoon olive
oil 1 - 2 garlic cloves — minced 1/2 teaspoon dried oregano about 1 lb diced plum tomatoes 1/2 teaspoon coconut sugar
pinch red pepper flakes
sea salt and freshly ground black pepper
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water
sea salt — to taste 2 tablespoons neutral coconut
oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive
oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced
pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
Ant Hill Cake Dough Crumbles 2 cups quinoa flakes 1 cup any gluten free flour of choice — quinoa, millet, amaranth 1/2 cup coconut flour 1 1/2 cups pecans or walnuts seeds of 1 vanilla bean 1/4 cup honey 1/2 cup coconut
oil pinch of
sea salt 4 tablespoons poppy seeds, plus more for sprinkling
Plus they're really easy to make, you just need seven ingredients: dates, hazelnuts, cacao powder, maple syrup, coconut
oil, almond milk and a
pinch of
sea salt, which you whizz up for a few minutes to create these.
Rose and Lavender Parfait 6.5 oz (about1 1/2 cups) meat of young Thai coconut 1 1/4 cup coconut water 1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1/4 cup cashews — soaked for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener of choice 1 teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon juice
pinch of
sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3 cup coconut
oil — melted
Dressing: Juice and zest of one organic orange (about 1/4 to 1/3 cup juice) 3 tablespoons argan
oil 2 teaspoons cinnamon 1 teaspoon cumin 3 tablespoons chopped fresh mint
pinch of
sea salt
Finish each with a handful
pinch of
sea salt and cocoa nibs, drizzling lightly with olive
oil.
Coconut Ice Cream 1 1/2 c cashews 400 mL coconut cream 1/2 c liquid sweetener (e.g. coconut nectar / brown rice syrup) 1/4 c coconut
oil, melted
Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded co
Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut
oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large
pinch sea salt Topping Shredded co
pinch sea salt Topping Shredded coconut
2 tablespoons ghee or coconut
oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs
Sea salt and freshly ground black pepper to taste
Pinch of cayenne pepper (optional)
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
* 1 tablespoon olive
oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon *
pinch or two of red pepper flakes * course
sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
Ingredients200 g GMO - free, plain tofu 1 large handful fresh parsley 1 tablespoon apple vinegar 1 tablespoon capers 2 garlic cloves 1 teaspoon rice malt syrup 1
pinch whole
sea salt roughly 120 ml extra virgin olive
oil Makes 2 servings (16 - 20 cubes).
Add the garlic, onion, vinegar, olive
oil, a
pinch of
sea salt, and some torn fresh basil.
Ingredients 2 large potatoes, peeled, cut into slices then into quarters a handful of kalamata olives, stones removed a handful of sango radish sprouts, cleaned whole
sea salt, just enough to taste extra virgin olive
oil, to taste a little lemon juice a little rice or apple vinegar a few
pinches of nori flakes freshly -LSB-...]
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed
oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic
sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper
pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
Ingredients 1 small pumpkin a
pinch of whole
sea salt filtered water (to cook the pumpkin) 2 apples (I used Red Delicious), peeled and cut into cubes or slices 4 tablespoons extra virgin olive
oil, and some more to serve juice of 3 cm fresh ginger root a large handful of pumpkin seeds half a -LSB-...]
1 cup almonds (or almond meal) 3/4 shredded unsweetened coconut (or coconut flour) 1/4 cup melted coconut
oil 2 tablespoon maple syrup
Pinch sea salt
1 1/2 cups gluten - free rolled oats 1 cup raw, unsalted cashews, coarsely chopped 1 cup coconut flakes 4 tablespoons pure maple syrup 2 tablespoons coconut
oil 1 tablespoon Dr Smood Red Maca Superfood Powder
pinch Himalayan fine grain
sea salt
1/4 cup unrefined coconut
oil, liquid 3 tbsp coconut milk, warmed 1/2 tsp fresh ground cinnamon 1/2 cup powdered cane sugar 1/2 cup whole wheat pastry flour 6 tbsp coconut flour 1/3 cup almond meal Small
pinch fine
sea salt
-- In a medium, heavy bottomed pot combine rice with 1 1/4 cups of water, 2 teaspoons of toasted sesame
oil and a heart
pinch of
sea salt.
2 cloves garlic
Sea salt, to taste Freshly ground black pepper, to taste 1
pinch sugar 2 Tbsp extra virgin olive
oil 2 (10 - oz.)
1 bunch organic kale, washed and dried and torn into large pieces 3 tablespoons coconut
oil 3 tablespoons cocoa powder 1 tablespoon raw honey 1 teaspoon cinnamon
pinch of
sea salt 1/3 cup coconut flakes
Ingredients 1 medium red cabbage 3 carrots 1/4 leek 6 - 8 pitted dried plums, finely chopped 3 tablespoons extra virgin olive
oil 1/2 teaspoon whole
sea salt a
pinch of ground black pepper 1/2 teaspoon yellow mustard powder 3 tablespoons balsamic vinegar 2 tablespoons apple juice concentrate 1/2 teaspoon dried thyme 2 - 3 handfuls walnuts, coarsely chopped -LSB-...]
In a medium bowl toss the potato wedges with the olive
oil, a few big
pinches of
sea salt and five or six cranks of the pepper grinder.
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
6 long stalks of rhubarb, cut into chunks 100g raw sugar 1/2 a vanilla bean 2 tsp cinnamon 3/4 cup (185 ml) coconut
oil, melted if hard 1/3 cup lemon juice 1/2 cup (170g) raw honey or maple syrup for pure vegan
pinch of
sea salt Line a 23 cm baking tin with baking paper.
-- 500g diced Welsh lamb (fat trimmed off)-- 1 red onion, cut in to chunks — 2 tbsp olive
oil — 1 tbsp tomato puree — Juice and zest of half a lemon — Half a tsp each of paprika, cumin, tumeric, chilli powder, ground coriander, garlic powder — 2 tbsp fresh mint, chopped — A
pinch of
sea salt and black pepper
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.
Mascarpone cheese 2 T Flat leaf parsley, chopped 1 t
Sea salt 1/2 t Freshly ground pepper 1/4 t Ground nutmeg 1/2 t Sweet paprika plus
pinch for garnish 2 T Extra virgin olive
oil 1 C Sweet Onion in long thin slices 1 Medium cauliflower head, diced small 1/2 C Finely grated Parmesan
Topped with a drizzle of olive
oil and a
pinch of
sea salt.
Ingredients (makes 2 pizza crusts) 2 cups of white flour
sea salt 1/2 teaspoon of sugar 1/2 teaspoon of dried yeast 1/2 teaspoon of olive
oil 175 ml of lukewarm water Instructions In large bowl, add the flour, a generous
pinch... continue reading...
1 very ripe banana 1/2 cup of fresh blueberries + extra for decorating the cookies (optional) 2 tablespoons of milled flaxseeds + 4 tablespoons of water 1/2 cup of almond butter (peanut butter will work as well) 1 1/2 cup of jumbo oats 1/2 cup of ground almonds 3 -4 tablespoons of roughly chopped hazelnuts 3 tablespoons of melted coconut
oil 3 tablespoons of maple syrup or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3 tablespoon of almond milk
pinch of
sea salt
I love slow roasting veggies and letting their natural flavor come through by adding just a tad of olive
oil and a
pinch of
sea salt and pepper....
2 cups cabbage, finely shredded 1 cup leeks, well washed and chopped (see head notes) 2/3 cup whole wheat pastry flour (or apf flour) a couple
pinches of fine grain
sea salt 2 eggs, beaten 1 + tablespoon olive
oil
1/4 cup citrus balsamic vinaigrette 1/3 cup grapeseed
oil 1 tsp Dijon mustard 1 tsp Herbes de Provence 1 garlic clove, finely minced good
pinch sea salt and fresh ground pepper
300 g almond meal 5 - 6 tablespoons muscovado sugar a few
pinches of cinnamon powder 1 large tablespoon cocoa powder a
pinch of whole
sea salt 70 g pure cocoa butter, melted 30 ml extra virgin olive
oil 1 tablespoon almond butter
Crumble topping 1 cup (110 g) rolled quinoa flakes (can be subbed for rolled oats or rolled millet) 1 cup (110 g) rolled buckwheat flakes (can be subbed for rolled oats or rolled millet) 1
pinch sea salt 6 tbsp cold - pressed coconut
oil (room temperature) + more for greasing the dish 15 fresh soft dates, stoned
Macadamia Herb Cream 2 cups macadamia OR pine nuts — soaked for 1 hour or more 1/2 cup purified water 1/4 cup Pinot Grigio 1 small shallot — peeled and chopped about 8 sage leaves 1 tablespoon thyme leaves zest of 1 lemon 1 1/2 tablespoon freshly squeezed lemon juice 1 tablespoon white truffle
oil OR walnut
oil pinch of ground nutmeg
sea salt
for the pizza 1 large bunch ramps 1 tablespoon soft neutral coconut
oil or olive
oil — divided
sea salt — to taste freshly ground black pepper — to taste
pinch red pepper flakes 1 garlic clove — minced baby arugula, microgreens — for serving (optional)
1 tbsp cold pressed coconut
oil, ghee or olive
oil 1 yellow onion, finely chopped 2 cloves garlic, finely chopped 2 tbsp fresh ginger, finely chopped or 1 tsp ground 2 tbsp fresh turmeric, finely chopped or 1 tsp ground 1
pinch ground cayenne pepper or more to taste 3,5 cups / 800 ml canned plum tomatoes 1/2 cup / 125 ml uncooked red lentils, rinsed 2 cups / 500 ml water 1 tsp coarse
sea salt 1 broccoli, cut into bite - size pieces 1 fennel, thinly sliced 1 zucchini, cut into bite - size pieces 1 handful green beans 1 cup / 400 ml cooked butter beans
Marinade: 1/2 cup soy sauce 1/4 cup lime juice 2 tablespoons rice wine vinegar 1/4 cup orange juice 1 tablespoon brown sugar 1 tablespoon honey 1 teaspoon minced garlic 1/4 cup chopped scallions 1/2 teaspoon fresh ground ginger 1 teaspoon olive
oil pinch of nutmeg
sea salt to taste citrus pepper to taste
Dressing 2 tbsp cold - pressed olive
oil or cold - pressed rapeseed
oil 2 tbsp lemon juice and zest from half an organic lemon 2 tbsp honey, preferable unheated a
pinch sea salt & black pepper
Garlic cloves (5 - 10, or more, to taste) Butter, grass - fed or expeller - pressed coconut
oil (2 TBS) Tomato puree, organic if possible (1 container, 26 ounces) Fish stock (64 ounces) or 1/2 chicken stock and 1/2 clam juice, bottled
Sea salt and freshly ground black pepper — where to buy sea salt Mussels (1/2 pound) Clams, littleneck (1/2 pound) Shrimp, wild, deveined (1/2 pound) Bay scallops, wild (1/2 pound) Optional: Saffron (2 - 3 pinches) Optional: Lobster tails
Sea salt and freshly ground black pepper — where to buy
sea salt Mussels (1/2 pound) Clams, littleneck (1/2 pound) Shrimp, wild, deveined (1/2 pound) Bay scallops, wild (1/2 pound) Optional: Saffron (2 - 3 pinches) Optional: Lobster tails
sea salt Mussels (1/2 pound) Clams, littleneck (1/2 pound) Shrimp, wild, deveined (1/2 pound) Bay scallops, wild (1/2 pound) Optional: Saffron (2 - 3
pinches) Optional: Lobster tails (2)
* 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)
* 2 cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut
oil (or use a different neutral
oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) *
pinch or two of fine Himalayan or
sea salt (start with one
pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely chopped dark chocolate
4 ounces extra-firm tofu cut into tiny - inch cubes (see photo) a couple
pinches of fine - grain
sea salt a couple splashes of olive
oil 2 medium cloves garlic, minced a scant tablespoon of maple syrup 1/3 cup pine nuts, toasted and chopped
Baked vegetables 1 aubergine / eggplant 4 spring onions or 2 red onions 2 - 4 tbsp extra virgin olive
oil 1/2 tsp ground cinnamon 1/4 tsp ground cumin 1
pinch ground cayenne 1/2 tsp
sea salt 1 handful hazelnuts
for the dressing 1 1/2 teaspoons Dijon mustard 1 tablespoon maple syrup 2 tablespoons freshly squeezed lemon juice 2 tablespoons olive
oil pinch of
sea salt