Not exact matches
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 cup whole barley (hulled) 3 cups filtered water a
pinch of whole
sea salt a piece
of kombu (2 cm long), soaked pumpkin seeds (a good handful), lightly
toasted 1 cup daikon sprouts fresh basil leaves for garnish (optional)
-- 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.
Or
toast a handful
of nuts in a dry frying pan and throw in some
sea salt, chopped rosemary and a
pinch of chilli for a delicious and nutrient - rich snack.
4 tbsp lightly
toasted sesame seeds 4 tbsp ground sumac 2 tbsp dried thyme 1
pinch of sea salt (1 tbsp ground cumin is a really nice addition, but optional)
* 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
1 cup fine shredded coconut, like the one is used to make Macaroons 1 cup
toasted and finely chopped pecans 1 good healthy and generous
pinch of kosher or
sea salt.
Ingredients For the salad 1 cup whole barley (hulled) 3 cups filtered water a
pinch of whole
sea salt a piece
of kombu (2 cm long), soaked pumpkin seeds (a good handful), lightly
toasted 1 cup daikon sprouts fresh basil leaves for garnish (optional) For the dressing 3 tablespoons extra virgin olive oil 2 tablespoons -LSB-...]
Toasted gluten - free bread, avocado sliced on top,
pinch of sea salt, squeeze
of lime + sprinkle
of crushed red pepper flakes.
Put a pat atop a steak, smear it on thick
toasts with a
pinch of sea salt or make your holiday turkey a little more interesting this year by rubbing the butter both over and under the skin.
This Macadamia Nut Macaroon recipe only calls for 4 simple ingredients (macadamia nuts, honey,
toasted coconut and a
pinch of sea salt) and they come together in about 10 minutes.
If I'm in a hurry, I just
toast two slices
of bread, top it with one whole mashed avocado, and sprinkle a
pinch of sea salt, black pepper, and cayenne pepper on top.
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
-- Almonds, 2 cups (if allergic to nuts, use a mix
of lightly
toasted sunflower & pumpkin seeds)-- Dates, 2 cups (soaked in earl grey tea)-- Cacao, 2 tablespoons — Cinnamon, 1 tsp —
Sea salt, a
pinch — Zest from 1 large orange (if not buying organic, make sure it's well washed)
Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp chia or flax seed in 3 tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4 cup
toasted coconut flakes (45 g) 1/2 cup almonds / hazelnuts, chopped (75 g) 1/2 cup chopped pistachio (50 g) hold back 1/3
of it to top with 1/2 cup cranberries (50 g) 2 tbsp sesame seeds / poppy seeds Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2 cup white chocolate (50 g) if vegan use a vegan chocolate or leave out 1 tsp coconut oil A generous
pinch of flaky
sea salt
-- 70 % Dark chocolate, 2 bars (I used Green & Black's brand
of fair trade & organic chocolate)-- Natural almonds, 1/2 cup (dry
toasted)-- Pitted dates, about 3 cups (400 grams)-- Orange, zest from 1 medium fruit (wash the skin well)-- Pistachios, 1/2 cup —
Sea salt, a tiny
pinch
* 2/3 cup pumpkin purée * 1 cup milk or 1/2 cup milk and 1/2 cup cream (I used raw milk) * 3/4 cup organic sugar * 5 eggs, preferably organic and free - range * 1 teaspoon vanilla *
pinch of sea salt * 1/2 cup flour (I used spelt flour; I think almond or hazelnut flour would work well for a gluten - free version) * 3 - 4 tablespoons
toasted pumpkin seeds or chopped
toasted hazelnuts * 2 tablespoons organic powdered sugar - optional
Remove from heat and mix with 1/4 cup
of the
toasted pumpkin seeds, a small drizzle
of olive oil and a generous
pinch of sea salt.
2 cups rolled oats 1/2 cup chopped walnuts,
toasted 1/4 cup pepitas (hulled pumpkin seeds),
toasted 1/4 cup hazelnuts,
toasted 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground clove
pinch of fine
sea salt 1 egg 2 cups almond milk 1/4 cup pure maple syrup 1 teaspoon pure vanilla extract 2 ripe pears, diced 1 tablespoon coconut oil, melted, plus more for greasing pan
I recently gave it a revamp,
toasting the walnuts, sesame seeds, and coconut shreds before tossing them into the batter with a
pinch of sea salt, and swapping in olive oil for canola and spelt flour for soy.
Juice + pulp
of one orange 1/4 cup extra virgin olive oil 1 teaspoon
toasted sesame oil 2 tablespoons tahini paste 1 tablespoon honey
Pinch sea salt Water to thin, as needed
Take 1 1 cup (210g)
toasted coconut almondmilk, reduced to 1/2 cup (115g) 3/4 cup aquafaba, reduced to 1/4 cup
Pinch of cream
of tartar 2 cups (168g) unsweetened shredded coconut 1/4 cup (28g) coconut flour 1/4 cup (65g) pure maple syrup 2 teaspoons (8g) pure vanilla extract 1/4 teaspoon (1g) fine
sea salt
Take 7 1 cup (210g)
toasted coconut almondmilk, reduced to 1/2 cup (115g) 3/4 cup (170g) aquafaba, reduced to 1/4 cup (55 - 60g)
Pinch of cream
of tartar 1/4 cup (28g) coconut flour 2 tablespoons (20g) potato starch 1/2 teaspoon (2g) fine
sea salt 1/4 cup (65g) pure maple syrup 2 teaspoons (8g) pure vanilla extract 2 cups (168g) unsweetened shredded coconut
DRESSING Grated zest and juice
of 2 limes or 1 lemon 2 tablespoons
toasted sesame oil 5 tablespoons extra-virgin olive oil 1 garlic clove, grated 1 1/2 - inch piece
of fresh root ginger (unpeeled if organic), finely grated 2 teaspoons tamari A
pinch of cayenne pepper or chili flakes (optional)
Sea salt and black pepper
Take 3 1 cup (210g)
toasted coconut almondmilk, reduced to 1/2 cup (115g) 3/4 cup (170g) aquafaba, reduced to 1/4 cup
Pinch of cream
of tartar 2 cups (168g) unsweetened shredded coconut 1/4 cup (28g) coconut flour 1 tablespoon (10g) potato starch 1/4 cup (65g) pure maple syrup 2 teaspoons (8g) pure vanilla extract 1/4 teaspoon (1g) fine
sea salt
Ingredients (serves 4) • 2 cups amaranth seeds, soaked overnight • 4 tbsp chia seeds • 500 ml coconut milk •
Pinch of sea salt •
Pinch of nutmeg •
Pinch of ground ginger •
Pinch of cinnamon • 1 vanilla bean, scraped, or 1 tsp vanilla extract • Rice malt syrup (optional) • Freshly
toasted shredded coconut, to garnish • 2 fresh figs, quartered
1 medium sweet potato 1 cup chickpeas 2 Tbsp Tahini 1 Tbsp Olive Oil 1 Tbsp Lemon Juice 2 - 3 tsp Coconut Aminos 1 small clove Garlic 1 tsp Cumin 1/2 tsp Cinnamon 1/2 tsp Coriander
Pinch of Sea Salt Black Pepper, to taste
Toasted Almonds, for topping