Sentences with phrase «pink salt +»

~ zucchini ribbons + avocado + kale microgreens + crispy roasted chickpeas (coconut oil + ground cumin + coriander + ginger + nutmeg + cinnamon + cayenne pepper + himalayan pink sea salt + black pepper) + garlic - herb sauce (tahini + fresh lemon juice + fresh cilantro and parsley + fresh garlic + apple cider vinegar + pink salt + black pepper + filtered water to thin) + hemp hearts + fresh parsley #feedyourglow

salted date caramel makes 1 cup ingredients + 25 pitted dates + 1/2 t himalayan pink salt + 1/2 t vanilla extract + 3 - 4 T warm water

Not exact matches

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)

1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips

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

There is also a dark + lemon and pink Himalayan salt, Mylk + goji berries and vanilla and the dark + ginger and pecan.

1 1/2 cups fresh basil 3 small cloves garlic (peeled) 2 tablespoons pine nuts 1/4 teaspoon pink salt dash pepper 1/3 cup + 2 tablespoons raw cashews 1/2 teaspoon lemon juice 1/2 cup olive oil

Bunnace Ingredients: 8 baby cos leaves 1 small red onion 1 large tomato 1 avocado 2 Tbsp lemon juice few drops Tabasco (optional) pink Himalayan salt + black pepper sauerkraut (optional)

1 large sweet potato, peeled & cooked (great to use leftovers) 1 stalk of celery, chopped fine 1 large carrot, peeled and chopped 1/4 cup capers + 1 Tablespoon vinegar water from the caper jar (preservative free) 1 heaped Tablespoon organic vegan mayo (or regular real - food mayo) 1/4 cup flat - leaf parsley, chopped fine 1/2 teaspoon sea salt or himalayan pink salt fresh ground black pepper

PINK TAHINI SAUCE 1 cup unhulled sesame seeds (or 1 cup sesame seed butter) 1/4 cup fresh lemon juice 2 small garlic cloves, or 1/4 teaspoon garlic powder 1 teaspoon sea salt (or to taste) 2 cups + more if needed, filtered water 1 small beet that has been boiled and cooled

1 large orange sweet potato (350 — 400g) 100g cashews 3 spring onions 3 sticks of celery 5 cm piece ginger 2 red chillies (optional) 1 handful fresh parsley 1 handful fresh coriander pink Himalayan salt + black pepper 3 Tbsp coconut, avocado or macadamia nut oil (for cooking)

I always opt to add in a bit of pink himalayan salt, vanilla extract, and a few dates to add subtle sweetness + enhance the flavor, but feel free to experiment with leaving these out.