The Intlawgrrls provide «crisp commentary, delivered at times with
a pinch of pink and a dash of sass»: what a perfect fit for our post inspired by Pucelle d'Orleans.
Also try it with a teaspoon of good apple cider vinegar and
a pinch of pink Himalayan sea salt.
2 cups organic pumpkin puree 1/4 cup coconut sugar 1 tablespoon pure maple syrup 1 teaspoon ground cinnamon 1 teaspoon pumpkin pie spice 2 teaspoon vanilla extract 2 teaspoons fresh lemon juice
pinch of pink himalayan salt 1 tablespoon rhodiola
1/2 cup rolled oats 2 tablespoons ground flaxseed 1 medium ripe banana 1/4 cup almond butter ⅛ cup raw honey 1 pastured egg 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1 teaspoon ground cinnamon 1 teaspoon baking soda 1 cup carrots - grated 1 medium apple - grated 1/2 cup chopped walnuts (plus extra to garnish)
pinch of pink himalayan salt
We blend organic tahini with powdered vanilla bean, unrefined coconut sugar, and
a pinch of pink Himalayan...
My personal favorite is cacao powder with
a pinch of pink salt and vanilla extract — it's basically a healthy version of Nestlé's chocolate milk.
INGREDIENTS Crust: 2 cups ground almonds Zest of 1 unwaxed lemon A good
pinch of pink salt 8 juicy medjool dates (or more as needed) For the Filling: 3 cups...
We blend organic tahini with true Ceylon cinnamon and
a pinch of pink Himalayan salt to create an exotically fragrant filling encased in creamy chocolate with a hint of coconut.
The nut butters are whipped with unrefined organic coconut sugar, organic vanilla powder, and
a pinch of pink Himalayan salt.
Electrolyte Sports Lemonade The Recipe Juice of one large lemon 2 tbsp of raw honey or maple syrup 1
pinch of pink Himalayan salt 8 - 10 oz water raspberries for color or a splash of tart cherry juice Mix all of your ingredients in a blender (especially if you're using berries) and then strain it to -LSB-...]
2 cups almonds 1/2 cup ground flax seed (or more almonds) Zest of 1 unwaxed lemon 1/2 tsp vanilla powder (or 1 tsp extract) A good
pinch of pink salt 10 dates (or more as needed)
1 cup tigernut flour (see note) 1/4 cup raw cacao powder 1/4 cup hemp hearts 1/4 cup sprouted sunflower seeds
pinch of pink salt dash of ground cinnamon 1/8 teaspoon ground vanilla bean seeds 1/4 cup dried mulberries, soaked 4 hours 1 tablespoon virgin coconut oil
1 cup raw cashews, soaked overnight 3 1/2 cups filtered water 1/4 teaspoon ground vanilla bean, or 1 teaspoon vanilla extract 2 medjool dates, pitted
pinch of pink salt
Turmeric Vinaigrette Dressing: 3 Tbsp extra virgin olive oil 2 Tbsp lemon juice (approximately 1 lemon) 1 Tbsp apple cider vinegar 1/4 tsp turmeric powder 1 small red chilli, finely chopped 2 cm piece fresh ginger, finely grated
pinch of pink Himalayan salt freshly ground black pepper
INGREDIENTS Crust: 2 cups ground almonds Zest of 1 unwaxed lemon A good
pinch of pink salt 8 juicy medjool dates (or more as needed) For the Filling: 3 cups...
mega milk 3/4 cup plant milk pinch of vanilla seeds
pinch of pink salt few dashes of ground cinnamon 1 tablespoon chia seeds 1 handful of pitted cherries / berries (optional)
Adding in
a pinch of pink salt into your stevia recipes does wonders for eliminating this after - taste.
1 3/4 cup of white spelt flavour (this is my favourite flour to make waffles with as they turn out really fluffy) 1 1/4 cup of creamy almond milk 1 teaspoon of apple cider vinegar 2 tablespoons of melted coconut oil 3 tablespoons of maple syrup 1 tablespoon of One Earth Vanilla Villa blend — if you can't find it add 1 teaspoon of vanilla powder or extract 1 teaspoon of baking powder
a pinch of pink Himalayan salt or sea salt
Matcha Bread Star with a Sweet Black Sesame Filling and a Ginger Glaze Dough ingredients: 1 tbsp active dry yeast 1 cup vegan buttermilk, lukewarm * 3 1/4 cups all purpose flour 3 tbsp coconut sugar (you can use cane) 1/2 tsp baking soda 3 - 4 tsp matcha, depending on how intense you want the colour to be
Pinch of pink himalayan sea salt (orrr just salt) 3 tbsp aquafaba 1/4 cup coconut oil ** 1 cup crystallised ginger, finely chopped (optional)
After boiling / simmering, I added a tablespoon of dried coconut powder, one date,
a pinch of pink salt and a teaspoon of ghee.
1 tablespoon chia seeds, whole 1 tablespoon raw coconut butter 2 tablespoons raw cacao powder 1 fresh medjool date, pitted
pinch of pink salt pinch of ground cinnamon pinch of vanilla bean seeds 1 cup plant milk (I use homemade hemp milk) 2 to 3 ice cubes
I can't wait to try this sauce on top of my overnight oats - all about adding
a pinch of pink salt wherever possible.
Sifted in 175g plain flour (half wholemeal, half white), 80g brown rice flour,
a pinch of pink Himalayan rock salt and 1 rounded tsp ground cinnamon.
1/3 cup of raw almonds 1/2 cup of gluten free rolled oats — I used Bob's Redmill 1/3 cups of buckwheat groats 1 cup of shredded coconut flakes 3 tablespoons of maple syrup
Pinch of pink Himalayan salt
1 cup of raw cashews, soaked overnight in fresh, purified water 1/4 cup coconut butter (not oil) or maple syrup 1/4 cup of lemon juice 1 teaspoon of coconut oil, melted 1 teaspoon of vanilla extract
Pinch of pink Himalayan salt Topping: Shredded coconut flakes
I just use
a pinch of pink Himalayan salt.
I added some big
pinches of pink salt and next time I'm going to use stronger chili flakes than the ones I had at home.
Not exact matches
For
pink vanilla Swiss roll: 3 large eggs 100 grams sugar
Pinch of salt 1 tsp.
Pan fry the prawns in oilive oil until
pink and cooked through, season with pepper and a
pinch of salt 4.
1/2 cup
of almonds 1/2 cup
of walnuts 1/2 cup
of cashews 1 tbl maple syrup or 1 pitted Medjool dat 1 tbl
of raw cacao powder (you can add up to 2 for a more intense flavor) 1 tsp
of ground cinnamon 1
pinch of salt (I used
pink Himalayan) 3 cups
of purified water
3 oz cream cheese, at room temperature 5 oz, mascarpone cheese, at room temperature 1 1/2 cups unsalted butter, at room temperature 3 tsp vanilla extract, divided 6 eggs 2 cups granulated sugar 1 cup powdered sugar 3 cups cake flour
pinch of salt 6 TBSP strawberry jam 3 TBSP unsweetened cocoa powder 4 - 5 drops neon
pink food coloring
1/3 cup almond flour 1/2 cup certified gluten - free oats 1/2 cup raw buckwheat groats 3/4 cup dates, pitted 3/4 cup unsweetened coconut flakes + extra for topping 2 tablespoon agave nectar, honey (not vegan) or maple syrup fresh lemon zest
of 1 lemon + extra for topping
pinch himalayan
pink salt (optional)
Add
pinch of Himalayan
pink salt and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes.
1 cup almond flour 2 tablespoons coconut oil
pinch of sea salt or himalayan
pink salt 1/4 cup agave nectar or other liquid sweetener such as raw honey (not vegan) OR for zero calorie sweetener, use 3 drops
of liquid Stevia + 3 - 4 tablespoon non-dairy milk 1/2 tablespoon natural peppermint extract
for the cacao crunch: 1/4 cup
of almonds 1/4 cup
of cacao nibs a
pinch or two
of salt (himalayan
pink sea salt is best) a
pinch or two
of cayenne (optional)
1 tsp organic maple syrup 1 tsp raw maca root powder 1/2 tsp cardamom
pinch of Himalayan
pink salt 1 tbsp organic Matcha powder 1 tsp vanilla (or paste from 1 vanilla bean)
5 cups filtered water 1/2 cup raw cane sugar (or sweetener
of choice e.g. raw honey) 10 cm piece fresh ginger, sliced thinly 2 cinnamon sticks 2 star anise 6 cardamon pods, cracked open 2 tsp whole cloves 2 tsp freshly ground black pepper 2 tsp ground cinnamon 1 tsp ground nutmeg 1/2 tsp
pink Himalayan salt 1/4 tsp vanilla powder
pinch cayenne pepper
1 x 400g tin chickpeas, rinsed well and drained 1/2 a fresh beetroot (approximately 120 - 150g), peeled and grated 2 Tbsp extra virgin olive oil 1 clove garlic, minced Juice
of 1 lemon 1/4 tsp paprika
pinch cayenne pepper himalayan
pink salt & pepper to taste
1/2 cup desiccated coconut 1/2 cup raw brazil nuts
pinch pink Himalayan salt 5 medjool dates, pitted zest
of 1 organic lemon (see note above) 1 Tbsp coconut oil, gently melted (see note below)
1 large ripe avocado 5 Tbsp raw cacao powder 5 Tbsp pure maple syrup, rice syrup, coconut nectar or raw honey 2 Tbsp almond milk (or milk
of your choice) 1 tsp vanilla powder 2
pinches of himalayan
pink salt 3 Tbsp raw cacao butter (or cold pressed extra virgin coconut oil) 1 punnet fresh cherries (raspberries or strawberries)
1/4 cup pure maple syrup OR coconut sugar (see above for the difference) 1/4 cup coconut oil 1 cup ground almonds 1 cup coconut thread 1 tsp cinnamon 1 tsp ginger 1 tsp vanilla essence or powder
pinch of Himalayan
pink salt
2 cups cashews, soaked (see note below) 1T lemon juice 1/2 cup drinking coconut milk (or nut milk
of choice)
pinch himalayan
pink salt 4 very ripe bananas, mashed (2 Tbsp pure maple syrup or rice syrup — OPTIONAL) 1/4 cup coconut oil, gently melted (see note below) 2 Tbsp cacao butter, gently melted (see note below)
1 cup cashew, soaked (see note below) 2 organic lemons, juiced (plus zest
of 1) 1/4 cup drinking coconut milk (or nut milk
of choice) 1/3 cup pure maple syrup, rice syrup or raw honey
pinch himalayan
pink salt 1/4 cup coconut oil, gently melted (see note below) 1 Tbsp cacao butter, gently melted (see note below)
Added 8oz flour (2oz wholemeal, 6oz white), 1 tsp cream
of tarter and 1/2 tsp bicarbonate
of soda and a large
pinch of Himalayan
pink salt.
1 cup pumpkin puree 2/3 cup dates generous sprinkle cinnamon
pinch of sea salt (I used
pink himalayan) 1 cup almond flour 1/3 cup brown rice flour 1/3 cup raw cocoa 4 tablespoons liquid sweetener (I used maple syrup)
Himalayan
pink salt is my favorite and you can also add a
pinch of kelp powder which provides iodine and phytonutrients to the broth.
150g stewed apples (see note below) 2 large eggs 1/2 tsp cinnamon
pinch of Himalayan
pink salt 1 tsp grated fresh ginger 3 Tbsp / 45g brown rice flour 1 tsp baking powder 1 cup / 100g
of fresh or frozen raspberries, broken up a little
Raspberry Cheesecake Frosting 1 cup cashews, soaked 1 cup raspberries (fresh or frozen) 1/4 cup coconut milk (or nut milk
of choice) 2 Tbsp pure maple syrup, rice syrup or raw honey 1 Tbsp lemon juice
pinch Himalayan
pink salt 1 tsp vanilla powder 1 tsp
pink pitaya (dragon fruit) or beetroot powder (optional) 4 Tbsp coconut oil
2 cups
of buckwheat groats, soaked 2 - 4 hours 1 cup raw almonds (dried & activated if you have time — see note below) 1 cup pumpkin seeds 1/4 cup whole flaxseed 1 cup desiccated coconut 1tsp ground cinnamon 1tsp ground ginger 1 tsp vanilla powder
pinch himalayan
pink salt 1/4 cup pure maple syrup (see note below) 100g dried super fruits such as cherries, cranberries & blueberries
Passionfruit Cheesecake Filling & Frosting 2 cupa cashews, soaked 1 cup passionfruit pulp (fresh or frozen — approx. 12 fresh passionfruit) 1/2 cup coconut milk (or nut milk
of choice) 1/3 cup rice syrup (or pure maple syrup) 2 Tbsp lemon juice
pinch Himalayan
pink salt 1/2 cup coconut oil 2 tsp
pink pitaya powder (dragon fruit) to colour the frosting