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 coconut
Not exact matches
The creaminess from the almond butter goes perfectly with the hard chocolate shell, while the
pinch of
sea salt sprinkled on
top becomes a great contrast to the sweet, nutty flavor.
I sprinkled a
pinch of
sea salt on
top of all that and refrigerated it.
Whizz up a vegan pesto and
top with sliced tomatoes, or spread on some nut butter and sprinkle with dark chocolate chips and a tiny
pinch of
sea salt.
Topping 1 cup (about 6 ounces or 170 grams) semisweet chocolate chips A
pinch of
salt 1/2 cup (120 ml) heavy cream Flaky
sea salt, to finish (optional)
Topped with a drizzle of olive oil and a
pinch of
sea salt.
To plate, I recommend heating up a couple grain - free tortillas (or corn, if you tolerate them), layering with a scoop of Chunky Mexican Coleslaw, adding a few pieces of blackened fish, and then
topping with fresh cilantro, jalapeno (if you like), maybe a sprinkle of fresh lime, and just a small
pinch of
sea salt.
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
Sprinkle a small amount (a
pinch or two) of
sea salt evenly over the Nutella, then place two or three slices of Spanish chorizo in a single layer on
top.
Roll in peanut meal or finely chopped peanuts, and
top with a
pinch of vanilla
sea salt.
The divine chocolate
topping is simply a mix of cocoa powder, liquid sweetener and a few
pinches of
sea salt.
Topping Cacao nibs, roughly crushed Raw almonds (whole, chopped, sliced, slivered, etc.)
Pinch of
sea salt flakes
Evenly distribute the cream cheese and smoked salmon filling into the 4 lettuce wraps,
top each one off with some diced tomatoes, a
pinch of
sea salt and garnish with a lemon wedge
Toasted gluten - free bread, avocado sliced on
top,
pinch of
sea salt, squeeze of lime + sprinkle of crushed red pepper flakes.
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.
Drizzle with a lug of olive oil over the
top and sprinkle with a good
pinch of
sea salt to your taste.
-- 60 g millet flour — 30 g oat flour — 50 g rolled oats, plus more for
topping — 50 g coconut flower sugar (you can substitute with cane or Muscovado sugar)-- 1 teaspoon alkaline free baking powder — 1/2 teaspoon baking soda — 175 g apple (2 apples), peeled, cored and grated — 2 organic eggs — 50 g coconut oil (you can substitute with butter)-- 2 tablespoons tahini (sesame cream)-- 1 vanilla bean, split and seeded (you can substitute with 1 teaspoon pure vanilla extract)--
pinch of
sea salt
Spread almond cheese onto plate and
top with a mound of shaved vegetables,
top with sliced almonds and an extra
pinch of
sea salt if desired.
Cool, spread a circle of Vegan Chocolate Ganache on
top allowing caramel to show around hte perimeter, garnish with a nut and a
pinch of
sea salt, cover, and refrigerate.
4 tbsp raw cacao powder 25g dried cherries 25g fresh cherries 20g almond flakes 100g H - PRO protein peanut butter 100g raw coconut oil 100g raw honey
Pinch sea salt 1 tbsp vanilla extract Extra cherries for
topping
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
I reduced the sugar and added a drizzle using the cookie butter and
pinch of
sea salt on
top.
3/4 cup light spelt flour 1/4 cup raw cacao powder (or unsweetened cocoa) 1 tablespoon arrowroot powder 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon fine
sea salt pinch of ground cinnamon 1/4 cup coconut oil, melted 1 teaspoon vanilla extract 3 tablespoons plain nut milk 1/4 cup light tahini 1/2 cup coconut sugar mint dark chocolate, for
topping coconut ribbons, for
topping
Arrange about 4 slices of baked eggplant on
top of the sauce, add a
pinch sea salt, and then
top with another 1/12 of sauce, allowing eggplant to show around the edges.
Add a
pinch of
sea salt to the
top and leave this to cool completely.
Crumb
topping 2 tablespoons refined coconut oil 4 teaspoons almond milk 3 tablespoons cane sugar 2 tablespoons sucanat Small
pinch of fine
sea salt 1/2 cup unbleached flour 1/4 cup raw almonds, coarsely chopped
Top with whipped cream, drizzle caramel sauce, and a tiny
pinch of
sea salt.
for the socca pizza crust: 1 cup of chickpea flour 1 cup of water 3 tablespoons of extra virgin olive oil a couple
pinches of
sea salt freshly cracked black pepper a handful of chopped chives (optional) a couple tablespoons of ghee for the
toppings: 6 - 8 squash blossoms, stems and pistol removed a few tablespoons of pesto (either homemade or store - bought) several dollops of goat's cheese, or your favorite non-dairy cheese
for the chocolate chia mousse: 3/4 cup of chia seeds 1/3 cup + 1 tablespoon of cocoa powder 2
pinches of
sea salt 2 1/4 cups of nut milk of your choice 1/4 cup + 1 tablespoon of maple syrup 1/2 teaspoon of pure vanilla extract 1 1/2 cups of semisweet chocolate chips 1 teaspoon of orange zest 1/8 teaspoon of ground cardamom for the cardamom rose coco whip: 1 (13.5 oz) can of full - fat coconut milk, refrigerated upside down for a few hours 2 tablespoons of confectioners» sugar 1/4 teaspoon of rose water 1/4 teaspoon of cardamom some (optional)
toppings: 1 / 4 cup of cacao nibs 1 tablespoon of dried edible rose petals METHOD
1 bunch radishes —
tops removed 2 tablespoons ghee (I've also tried unrefined neutral coconut oil here, it works well) 2 garlic cloves — minced
pinch of
sea salt 2 teaspoons apple cider vinegar 2 teaspoons raw honey or pure maple syrup about 3 cups arugula or other salad greens (the original recipe calls for dandelion) smoked
sea salt — for sprinkling over the salad sunflower sprouts or other microgreens for garnish — optional
for the
topping: 1 cup of gluten - free flour 1/2 cup of quick cooking polenta 1/3 cup of sugar (coconut palm sugar or white sugar) 1/2 teaspoon of baking powder a
pinch of
sea salt 1 egg 1/2 cup of extra virgin olive oil for the filling: 2 pints of blueberries 5 - 6 peaches, pitted and thinly sliced 1/3 cup of sugar (coconut palm or white sugar) 2 tablespoons of gluten - free flour the juice of 1/2 a lime a
pinch of
sea salt
Scone ingredients • 1/2 cup unsweetened almond milk • 1/2 tablespoon apple cider vinegar • 1/2 cup plus 2 tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1 tablespoon coconut sugar, plus more for sprinkling on
top • 2 teaspoons baking powder •
pinch of
sea salt • zest of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice of 1 lemon
Remove from the oven, finish with a
pinch more
sea salt over
top, cool completely and serve.
You could even
top with a
pinch of
sea salt to enhance the sweetness.
Ingredients: 50 g active whole grain wheat or rye sourdough starter (100 % hydration) 300 g white wheat flour 175 g water or milk (I used water) 4 tablespoons olive oil 2
pinches fine
sea salt 50 g tomato sauce + fresh or dry herbs (origano, basil) sesame seeds for
topping 1 egg yolk for garnish * Pay attention to how much water your flour absorbs.
This low carb hot chocolate recipe calls for a
pinch of
sea salt and a smidge of vanilla... plus a swirl of sugar free whipped cream, because we all know everything tastes better
topping in whipped cream!
Drizzle with a bit more olive oil and sprinkle a
pinch of
sea salt on
top (the shallot and garlic take longer to soften, so they cook first).
Another breakfast favorite is 1/2 cup of plain Greek yogurt and a serving of my Simple Homemade Granola,
topped with a few blueberries and raspberries, or plain oatmeal with a couple of scrambled egg whites on
top, 1 teaspoon of pure maple syrup, and a
pinch of
sea salt — don't knock it» till you try it!
The divine chocolate
topping is simply a mix of cocoa powder, liquid sweetener and a few
pinches of
sea salt.
1/2 -1 cup almond milk (use less for a thicker consistency) 1/2 cup cauliflower, steamed and frozen 1 tablespoon cacao powder or unsweetened cocoa powder 1 tablespoon almond butter (or organic peanut butter) 1 large banana, sliced and frozen ahead of time 1/4 avocado (or more) 1/2 teaspoon vanilla 1 scoop protein powder (optional)
Pinch of
sea salt 2 teaspoons shredded coconut (optional but good) 1 - 2 teaspoons cacao nibs (pulse at end)
Top with dark chocolate shavings or more cacao nibs for an extra decadent smoothie
for the chocolate chia mousse: 3/4 cup of chia seeds 1/3 cup + 1 tablespoon of cocoa powder 2
pinches of
sea salt 2 1/4 cups of nut milk of your choice 1/4 cup + 1 tablespoon of maple syrup 1/2 teaspoon of pure vanilla extract 1 1/2 cups of semisweet chocolate chips 1 teaspoon of orange zest 1/8 teaspoon of ground cardamom for the cardamom rose coco whip: 1 (13.5 oz) can of full - fat coconut milk, refrigerated upside down for a few hours 2 tablespoons of confectioners» sugar 1/4 teaspoon of rose water 1/4 teaspoon of cardamom some (optional)
toppings: 1 / 4 cup of cacao nibs 1 tablespoon of dried edible rose petals METHOD
for the socca pizza crust: 1 cup of chickpea flour 1 cup of water 3 tablespoons of extra virgin olive oil a couple
pinches of
sea salt freshly cracked black pepper a handful of chopped chives (optional) a couple tablespoons of ghee for the
toppings: 6 - 8 squash blossoms, stems and pistol removed a few tablespoons of pesto (either homemade or store - bought) several dollops of goat's cheese, or your favorite non-dairy cheese
for the
topping: 1 cup of gluten - free flour 1/2 cup of quick cooking polenta 1/3 cup of sugar (coconut palm sugar or white sugar) 1/2 teaspoon of baking powder a
pinch of
sea salt 1 egg 1/2 cup of extra virgin olive oil for the filling: 2 pints of blueberries 5 - 6 peaches, pitted and thinly sliced 1/3 cup of sugar (coconut palm or white sugar) 2 tablespoons of gluten - free flour the juice of 1/2 a lime a
pinch of
sea salt
I then
top it with smashed avocado, sliced onion, tomato, and a
pinch of
sea salt.
ingredients 1 cup + 3 tbsp of almond flour 1 green apple, peeled and cut into small pieces 1/4 cup of coconut oil 3 organic eggs 3 tbsp of maple syrup (or honey) 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tbsp cinnamon 1/2 tsp ginger
Pinch each of cardamom, nutmeg, and clove 1/4 tsp of
sea salt Coconut ribbons for
topping
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
1 ripe avocado 1/4 cup raw cacao powder 1 - 2 tablespoons coconut or almond milk (start with less and adjust to desired consistency) 3 tablespoons maple syrup 1 teaspoon vanilla
Pinch of
sea salt Optional
toppings or spices: shredded coconut, fresh berries, banana slices, cacao nibs, grated chocolate, sprinkle of cinnamon
Ingredients: Base (bottom part) 1/4 cup organic gluten free oats 1/4 cup organic raw walnuts 1/2 cup organic raw almonds 3 TBS organic maple syrup 2 TBS melted organic coconut oil 2 TBS organic almond butter 1/4 tsp organic vanilla 1
pinch of
sea salt Chocolate (
top part) 1 packet Plexus 96 chocolate protein powder 2 TBS organic raw cacao 3 TBS melted organic coconut oil 3 TBS organic raw honey 1
pinch of
sea salt Directions: Step 1: In a food processor, process oats, almonds and walnuts until they turn into flour.
What if I told you they're spiced with ground cinnamon, fancy molasses, nutmeg, ground vanilla bean, a
pinch of
sea salt and
topped with homemade coconut whipped cream, dark chocolate chips, or walnuts and golden raisins?
he shou wu + reishi infused raw black sesame tahini, whipped up with raw wildflower honey with a
pinch of celtic
sea salt, and stuffed into fresh medjool dates... option to
top off with a macadamia or two for a rich, brain - activating crunch!