Sentences with phrase «pinch of sea salt flakes»

Take 1 3/4 cup dry chickpeas, soaked overnight 2 tablespoons olive oil 1 small yellow onion, cut in half 1 - 2 garlic cloves, peeled Zest of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 2 tablespoons garbanzo bean flour 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper 1 teaspoon baking powder Heavy pinch of sea salt flakes

Take 4 1 15 ounce can garbanzo beans 1/2 cup plain hummus 1 tablespoon extra virgin olive oil 1 small yellow onion, quartered 2 - 3 garlic cloves, peeled Zest of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1/2 cup garbanzo bean flour 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper Heavy pinch of sea salt flakes

Handful of baby spinach leaves (or kale, romaine, etc.) 1 pack frozen dragon fruit (see note below) 1/2 zucchini (frozen slices are best) 1 scoop vanilla protein powder 1/4 cup powdered peanut butter, optional 1/4 cup Califia Farms Unsweetened Almondmilk Creamer 3/4 cup Califia Farms Unsweetened Almondmilk Handful of ice cubes Pinch of sea salt flakes 1 tablespoon unrefined coconut oil, melted (but not hot)

Take 2 1 15 ounce can garbanzo beans 2 tablespoons olive oil 1 small yellow onion, cut in half 1 - 2 garlic cloves, peeled Zest of one lemon 1/4 cup packed fresh parsley (stems and all) 1/4 cup packed fresh cilantro (stems and all) 2 tablespoons garbanzo bean flour 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper 1 teaspoon baking powder Heavy pinch of sea salt flakes

1/4 cup (45g) melted cacao butter 1/3 cup (106g) pure maple syrup 3/4 cup (184g) creamy peanut butter 6 - 7 (36 - 42g) tablespoons cacao powder 1 cup (98g) rolled oats Heavy pinch of sea salt flakes

Take 4 1 15 ounce can garbanzo beans 1/2 cup plain hummus 1 tablespoon extra virgin olive oil 1 small yellow onion, quartered 2 - 3 garlic cloves, peeled Zest of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1/2 cup garbanzo bean flour 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper Heavy pinch of sea salt flakes

Take 3 1 15 ounce can garbanzo beans 2 tablespoons olive oil 1 small yellow onion, cut in half 1 - 2 garlic cloves, peeled Zest of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1/4 cup garbanzo bean flour 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper Heavy pinch of sea salt flakes

The next steps to a great salad is to toss the leaves gently by hand with the best olive oil available; add a pinch of sea salt flakes and a big squeeze of fresh lemon juice and the purslane is ready to serve.

You'll also need 1/2 bar (45g) good quality dark chocolate, chopped 1 tablespoon cacao nibs Heavy pinch of sea salt flakes

1 15 ounce can garbanzo beans, drained and rinsed 1/2 cup Blue Moose of Boulder original hummus 1 tablespoon extra virgin olive oil 1 small yellow onion, quartered 2 - 3 garlic cloves, peeled Zest of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper Heavy pinch of sea salt flakes 1/2 cup garbanzo bean flour

Topping Cacao nibs, roughly crushed Raw almonds (whole, chopped, sliced, slivered, etc.) Pinch of sea salt flakes

You'll also need 8 ounces brown rice pasta, cooked 2 cups spinach, roughly chopped Grape tomatoes, halved Sautéed mushrooms 2 tablespoons hemp seeds Pinch of sea salt flakes Cracked pepper

Make chocolate bark: Pour leftover chocolate into a shallow puddle on parchment or wax paper and sprinkle with chopped nuts, dried fruits, crushed candies, crumbled cookie chunks, a pinch of sea salt flakes, etc..

Not exact matches

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

Crust 1 cup almonds — soaked overnight 1/2 cup cashews — soaked for 4 hours 1/4 cup coconut flakes 1/2 cup soft dates — pitted, more if needed 1 teaspoon vanilla extract pinch of sea salt

* 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

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-...]

3/4 cup rolled oats (quick - cooking or old - fashioned will work; instant might get a little dusty) 1/4 cup shredded or flaked unsweetened coconut 2 tablespoons pepitas, or another nut or seed of your choice 1/4 cup dark or light brown sugar (for low - to - moderate sweetness) 1/8 teaspoon ground cinnamon Few pinches sea salt 1 large egg white 2 teaspoons water (adjusted from 1 T) 2 cups (approximately 1/2 pound) walnuts, pecans or nuts that you prefer

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

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

1 cup Medjool dates 1 cup pecans 1/4 cup pepitas (pumpkin seeds) 1/2 heaping cup shredded unsweetened coconut flakes 2 T hemp seeds 1/2 cup pumpkin puree 1 tsp cinnadipmon 1/4 tsp nutmeg 1/4 tsp cloves 1/8 tsp ground ginger Pinch of sea salt

Tahini Sauce 1/4 cup sesame tahini 1/4 cup purified water juice of 1 lemon 1 garlic clove — chopped sea salt — to taste tiny pinch red pepper flakes (optional)

* 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)

Ingredients For the crust 50 g cornmeal (GMO - free) 100 g whole wheat flour 100 g whole rice flakes» flour a pinch of whole sea salt a pinch of vanilla powder 70 ml extra virgin olive oil 70 ml natural mineral or filtered water, at room temperature Makes about 24 discs (tartlets) or 1 20 - 22 cm crust.

sea salt, to taste pinch of red pepper flakes 1/2 cup extra virgin olive oil

Toasted gluten - free bread, avocado sliced on top, pinch of sea salt, squeeze of lime + sprinkle of crushed red pepper flakes.

3 pounds fresh plum tomatoes, peeled and seeded 1/4 cup olive oil 2 large garlic cloves, crushed Pinch of red pepper flakes Sea salt, to taste 4 fresh basil leaves, torn into bits

1/2 cup extra-virgin olive oil 1 teaspoon fresh rosemary leaves 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 2 teaspoons sweet paprika 2 medium cloves of garlic, smashed into a paste 1 well - crumbled bay leaf pinch of red pepper flakes 1/4 teaspoon + fine grain sea salt 1 tablespoon fresh lemon juice

2 cups spelt flour plus more for dusting One envelope dry active yeast 1 teaspoon kosher salt 1 tablespoon honey 2 tablespoons + 2 teaspoons olive oil plus more for oiling bowl 1 cup warm water 1 teaspoon chopped fresh rosemary 1/4 teaspoon sea salt 1 acorn squash, halved, seeded and cut lengthwise into 1 / 2 - inch - thick slices 2 cups finely shredded, stemmed Lacinato kale 1 tablespoon fresh lemon juice Pinch of crushed red pepper flakes 1 ounce shaved pecorino cheese (about 1/2 cup)

Ingredients 1/2 cup finely chopped onion 1 large garlic clove 1 tablespoon chopped fresh sage 1 dried arbol chile, or pinch of red pepper flakes kosher or sea salt 2 tablespoons extra virgin olive oil 2 cups roasted winter squash about 1/2 cup vegetable or beef stock 2 - 4 tablespoons Parmigiano Reggiano or Winchester Sharp Gouda Cheese, plus cheese for shaving 1 tablespoon pumpkin or extra virgin olive oil

PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4 cups small cauliflower florets (from about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced pinch of chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option) sea salt and ground black pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green onions, sliced 1 cup quickie vegan parmesan, divided

Italian sausage (mild or spicy) 6 pieces of uncured bacon, chopped ** 10 large eggs 1/2 cup cream 3/4 cup milk 1 teaspoon Dijon mustard 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 2 teaspoons of sweet basil Pinch of red pepper flakes 10 ounces cheddar cheese, grated 5 - 6 small tomatoes on the vine Fresh basil leaves for garnish

2 teaspoons melted coconut oil 1 tablespoon honey (use pure maple syrup to keep this vegan) 1 teaspoon pure vanilla extract pinch of sea salt 1/2 cup uncooked quinoa, rinsed and drained well 1/4 cup sliced almonds 1/4 cup unsweetened coconut flakes

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

ingredients APPLES: 4 Granny Smith apples (cored, sliced) 3 tablespoons ghee (melted) 1 teaspoon pure vanilla extract 1 tablespoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup coconut sugar CRUMBLE: 3/4 cup almond flour 1/2 cup unsweetened coconut flakes 3/4 cup chopped walnuts 1/2 cup chopped pecans 2 tablespoons chia seeds 1 tablespoon ground cinnamon 2 tablespoons melted coconut oil 2 tablespoons honey Pinch of sea salt

1/3 cup quinoa flakes 1 cup water 1 — 2 tbsp sultanas or raisins Pinch of Himalayan or sea salt 1 tbsp virgin coconut oil 1/4 -1 / 2 tsp cinnamon

1 tablespoon roasted peanut oil 3 garlic cloves, minced 1 cup creamy natural peanut butter 1 cup coconut almondmilk blend 1/4 cup tamari (or soy sauce) 2 tablespoons rice vinegar 1 heaping teaspoon red pepper flakes 1/4 teaspoon dried cilantro, optional Pinch of fine sea salt

3 oz good quality dark chocolate, 55 - 70 % 1/4 cup non-dairy milk Pinch of fine sea salt 1 cup shredded unsweetened coconut 1/2 -3 / 4 cup flaked unsweetened coconut 2 - 4 tbsp cacao nibs

for the filling 3 cups homemade almond milk 1/3 cup maple syrup pinch sea salt 3 tablespoons agar - agar flakes (I like these) 2 1/2 oz raw cocoa butter — shredded zest of 2 blood oranges 1 cup blood orange juice 1/2 tablespoon vanilla extract — optional

1/4 cup chopped flat leaf parsley 2 tablespoons chopped cilantro 2 tablespoons chopped fennel fronds 3 tablespoons red wine vinegar 3 teaspoons capers, rinsed and chopped 1/2 teaspoon anchovy paste 2 cloves garlic, minced Pinch of chili flakes 1/2 teaspoon good quality sea salt, plus extra 3/4 cup extra virgin olive oil, plus 2 tablespoons 1 1/2 pounds grass - fed beef flap meat, trimmed and cut into four portions Fresh black pepper

Ingredients 1 tablespoon olive oil 1/2 cup thinly sliced yellow onion 4 cloves garlic, pressed or minced, optional 8 ounces cubed packaged seitan 8 ounces crimini mushrooms, quartered or halved, very bottom of stem removed 1/2 teaspoon ground nutmeg, optional 1/2 cup vegan mayonnaise such as vegenaise 1 1/2 tablespoons freshly squeezed lemon juice 2 teaspoons wheat - free tamari Pinch crushed red pepper flakes, optional 2 tablespoons finely chopped flat - leaf parsley Sea salt and ground black pepper to taste 2 tablespoons nutritional yeast 1 teaspoon smoked paprika Parsley sprigs for garnish

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

Tomato Sauce 1 cup sun dried tomatoes — soaked for 2 hours 1/2 medium tomato — roughly chopped 1/8 small onion — chopped 1 tablespoon lemon juice 1/8 cup olive oil 1 - 2 dates — pitted 1 teaspoon sea salt pinch of chili pepper flakes (optional)

Corn and Mango Filling 2 ears of corn 2 2/3 cups cooked black beans 1 small green onion, finely chopped 1 mango, peeled and sliced 1/2 cup dried coconut flakes grated zest and juice of 1 lime 1 Tablespoon extra virgin olive oil 1 teaspoon ground cumin 1 pinch each cayenne pepper, paprika, and dried oregano Sea salt

Ingredients: 1 cup whole organic flax seeds 1 cup raw, shelled pumpkin seeds 6 Brazil nuts 1⁄2 cup unsweetened coconut flakes 1⁄4 tsp Celtic sea salt or other healthy salt option 1⁄2 TBSP pumpkin pie spice 1⁄2 cup prunes (8 - 10) 1 - 2 cups of water Pinch of cinnamon Instructions: Soak the nuts and seeds in clean water and leave them overnight... Read More»

Garden Eggplant Ratatouille 4 tablespoons extra-virgin olive oil, divided 1 medium eggplant, peeled and cubed in 1 / 2 - inch dice 1 sweet onion, thinly sliced half moon 2 snall zucchini, diced 1 red bell pepper, seeded and diced 3 Roma plum tomatoes, diced 4 - 5 cloves garlic, chopped 1 - 14.5 ounce can diced fire roasted organic tomatoes 1/4 teaspoon sea salt and fresh cracked pepper to taste Pinch of crushed red chili flakes 1 tablespoon aged balsamic vinegar 10 fresh basil leaves, chiffonade cut 2 oz.

Raw Parmesan Cheese Ingredients: 3/4 cup whole raw almonds 3 tablespoons raw sesame seeds 3/4 cup nutritional yeast flakes Pinch of sea salt Put almonds and sesame seeds in a food processor.

Sprinkle a teensy pinch of flaked sea salt on each one and chill in the fridge to set.

For the avocado sauce 2 avocados 2 tablespoons cilantro, finely chopped 1/2 teaspoon cumin 1 lime, juiced 1/2 clove garlic, finely chopped 3 tablespoons water (or more to desired thinness) 1 tablespoon olive oil 1/2 teaspoon sea salt Pinch of crushed red pepper flakes (optional)

I used 0,5 cup of sprouted whole wheat flour and 0,5 cup of oat flour 1 Tbsp coconut sugar 1/4 cup desiccated coconut flakes 1 tsp baking powder pinch sea salt pinch of tumeric 1 cup non-dairy milk.