Peering out over
the powder white sea of clouds the warmth of the sun will touch you...
Not exact matches
1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon baking
powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine
sea salt 1 1⁄2 cups / 250 g cooked
white beans, such as navy,
white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
Red Velvet Base: 1 3/4 cups all - purpose flour 1/4 cup natural unsweetened cocoa
powder (not Dutch process) 1 teaspoon Kosher or
sea salt 1 cup unsalted butter, melted 2 cups granulated sugar 3 large eggs, room temperature 1 1/2 teaspoons
white vinegar 2 teaspoons pure vanilla extract 1 tablespoon liquid red food coloring
Ingredients: Fine durum flour, olive oil, tofutti better than ricotta cheese ® (water, expeller blend of natural oils: palm fruit, soybean and olive, non-gmo (tofu, soy protein), maltodextrin, dairy free cheese cultures, dairy free romano cheese, vegetable lactic acid, natural blend of gums: locust bean, guar, cellulose, xanthan and carrageenan, brown rice, agar agar, gum arabic, organic apple cider vinegar, garlic
powder, onion
powder,
white pepper, tomato flavor, oregano, organic sugar, vegetable mono and diglycerides, citric acid,
sea salt.)
4 parsnips, peeled, ends trimmed, and cut into 1/2» thick slices Unsweetened soy milk 1 tablespoon olive oil 1 small onion, peeled, and diced 2 medium - large cloves garlic, thinly sliced 1 tablespoon vegan butter 1 tablespoon vegan sour cream Zest of one lemon Coarse
sea or kosher salt to taste
White pepper to taste Optional garlic salt or
powder to taste Optional onion
powder to taste Optional Garnish: parsley and additional lemon zest
9 ounces frozen green beans, thawed in colander, drained and patted dry 1 tablespoon olive oil 4 green onions, thinly sliced 3 - 4 stalks celery, halved lengthwise, and thinly sliced 2 - 3 medium - large cloves garlic, thinly sliced 4 ounces sliced mushrooms 2 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 4 tablespoons all purpose flour 1 1/2 cups unsweetened soy milk Coarse
sea or kosher salt to taste
White pepper to taste Optional garlic salt or
powder to taste Optional onion
powder to taste 1 2/3 cups French's Fried Onion Rings in a can, divided into 2/3 cup and 1 cup
3 cups freshly ground or sprouted flour (buy sprouted flour here, make sprouted flour here) 1 1/2 teaspoons baking
powder (buy aluminum - free baking
powder here) 1 teaspoon baking soda (buy aluminum - free baking soda here) 1 1/4 teaspoons salt (buy unrefined
sea salt here) 1 cup (2 sticks) butter, plus more for skillet (buy grass - fed butter here) 2 cups whole cane sugar (buy whole cane sugar here) 2 eggs 2 teaspoons good vanilla (buy organic extracts here) 3/4 cup chopped macadamia nuts, preferably soaked & dehydrated (buy soaked & dehydrated nuts here, see how to make them here) 1 1/2 cups
white chocolate chips (see how to make GAPS
white chocolate chips here)
3 cups all purpose flour 1/2 cup malted milk
powder 1 tablespoon cornstarch 1 teaspoon baking
powder 1/2 teaspoon baking soda 1 teaspoon Kosher or
sea salt 1 cup unsalted butter, softened to room temperature 1 cup granulated sugar 1/2 cup light brown sugar, packed 1 large egg + 1 large egg yolk, room temperature 4 teaspoons real vanilla extract 1 cup
white chocolate chips
baking
powder, breadsticks, salt,
sea salt, sunflower seeds, olive oil, oil, water, wine, extra virgin olive oil, flour,
white wine, sugar, olive, baking, seeds, dough, ingredients
1 1/2 cup old - fashioned rolled oats 1 cup walnuts, chopped (optional) 1 1/4 cup whole wheat flour (or
white whole wheat flour) 1 1/4 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1 teaspoon baking
powder 1 teaspoon baking soda 1/2 teaspoon Kosher or
sea salt 2 large eggs, room temperature 2/3 cup light brown sugar, packed 1/2 cup neutral - flavored oil (I like canola) 3 large very ripe bananas, mashed 1/2 cup buttermilk * 1 cup semisweet chocolate chips (optional)
Butterscotch Cake Batter 1/2 cup (90 g) teff flour 1/2 cup (90 g) potato starch 1/2 cup (70 g) sweet rice (sometimes called glutinous rice) flour 1/4 cup (30 g)
white rice flour 1/4 cup (30 g) tapioca starch 2 tablespoons (20 g) ground
white chia seeds or ground golden flax meal 1 teaspoon
sea salt 1 teaspoon baking soda 1/2 teaspoon baking
powder 1/2 cup (115 g or 1 stick) unsalted butter 1 1/4 cup (275 g) dark brown sugar 1/2 cup (100 g)
white granulated sugar 1/2 cup (100 g) shortening 4 large eggs 1 teaspoon vanilla extract 3/4 cup buttermilk
6 ounces Ghiradelli bittersweet chocolate, roughly (but lovingly) chopped 4 tablespoons unsalted butter 1/3 cup whole wheat
white flour 1/4 teaspoon baking
powder 1/4 teaspoon
sea salt 2 large eggs 1 cup (scant) brown sugar 1 1/2 teaspoons espresso
powder 1 (generous) teaspoon vanilla bean paste 1/2 cup cappuccino chips 3/4 cup unsweetened shredded coconut
7 to 8 pound roasting chicken whole Fresh thyme (small bunch) 4 to 5 fresh limes halved Garlic
powder to taste Onion
powder to taste Parsley to taste
Sea salt and fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1
white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide slices
1 1/3 cups whole wheat
white flour 2/3 cup toasted wheat germ 1 tablespoon cane sugar 1 tablespoon dried parsley 1 tablespoon dried rosemary 2 teaspoons baking
powder 1/2 teaspoon
sea salt 3/4 cup 1 % milk 1/4 cup unsalted butter (cold) 1 large egg 1/2 cup shredded cheddar cheese
ground
white meat turkey breast Chili
powder Worcestershire sauce Cumin Oregano Salt Pepper 1 15 - oz can kidney beans 1 14.5 - oz can Mexican - style stewed tomatoes with jalapeno peppers and spices 1 5.5 - oz can tomato juice Pre-shredded reduced - fat cheddar cheese light sour cream chives 1 package of corn tortillas
sea salt (or whatever you want your chips to taste like)
Gingerbread Hot Cocoa 4 cups milk 1/2 cup cocoa
powder 1/4 cup brown sugar 1/4 cup
white sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon allspice 1/2 teaspoon ground ginger 1/2 teaspoon vanilla extract 1/4 teaspoon
sea salt whipped cream for topping In a medium saucepan over low heat, heat milk.
For the cake — 1 and 1/2 cups pumpkin puree (I prefer home made but you can use canned)-- 1/2 cup maple syrup (or honey)-- 2 ripe bananas, mashed with a fork — 1 teaspoon apple vinegar — 6 tablespoons coconut oil — 2 cups whole wheat spelt flour, sifted — 1 cup
white spelt flour, sifted — 1 teaspoon baking
powder — 1 teaspoon baking soda — 2 teaspoons ground ginger — 1 teaspoon cardamom — 1/2 teaspoon ground cloves — 1/2 teaspoon ground nutmeg — 1/2 teaspoon
sea salt — 1 tablespoon cinnamon — 2 tablespoons chia seeds
organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL organic, grassfed butter or pure coconut oil 1 pound pasture - raised, organic chicken breasts, cut into 1/2» chunks 1 large organic onion, diced 1 medium organic red bell pepper, diced 3 - 4 ribs organic celery, diced 1/2 cup mushrooms, diced 2 - 3 cloves organic garlic, minced 1 TBL arrowroot
powder (or non-GMO cornstarch) 1 tsp (or more, to taste) unrefined
sea salt Freshly ground black pepper, to taste 1/8 tsp ground
white pepper Dash cayenne
powder 1 1/2 cups organic, grassfed cream 2 cups shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional)
3/4 cup plus 2 tablespoons self - rising flour (or 3/4 cup plus 2 tablespoons
white whole wheat or all purpose flour combined with 1 1/4 teaspoons baking
powder and a scant 1/4 teaspoon of
sea salt)
250 g organic polenta 1 1/2 litre filtered or mineral water a pinch of whole
sea salt 30 g dried porcini mushrooms 2 handfuls fresh sage, finely chopped 2 tablespoons extra virgin olive oil 4 tablespoons tahin black and
white sesame seeds, to taste chili
powder, to taste
1 cup 2 % Greek yogurt, plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla bean paste (or extract, but paste is preferable) zest of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg
white 1 cup whole wheat pastry flour 2/3 cup whole wheat
white flour 1/3 cup wheat germ 2 teaspoons baking
powder 1/2 teaspoon baking soda 1/2 teaspoon
sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling on top (optional)
Ingredients For the seitan ragù 3 - 4 tablespoons extra virgin olive oil (and 2 more when ready to serve) half an onion, peeled and finely chopped 1 small carrot, cleaned and finely chopped 1 celery stalk, cleaned and finely chopped 1 teaspoon
powdered vegetable stock whole
sea salt, just enough to taste 150 ml
white wine -LSB-...]
Ingredients: - 1/2 cup
white sugar - 1/2 cup brown sugar - 6 tablespoons butter - 2 large eggs - 1 teaspoon vanilla - 1 cup cocoa
powder - 1/4 teaspoon salt - 1/2 cup semi-sweet chocolate chunks or chips - 1/2 cup roughly chopped walnuts or hazelnuts (optional)- Flaky
sea salt for topping
2 tbsp butter 1 tsp red pepper flakes 1 cup unbleached
white flour 3/4 cup fine - grain cornmeal 1/4 cup natural cane sugar 1 tbsp baking
powder 1 1/2 tsp fine grain
sea salt 1 cup almond milk 1 large egg 1 4 - oz can mild green chilies
Cupcakes: 1 1/3 cup
White Spelt Flour 2/3 cup Cocoa
Powder 1/4 Erythritol or Xylitol 1/2 Coconut Sugar 1/2 teaspoon
Sea Salt 1 1/2 teaspoons Baking Soda 4 teaspoons Baking
Powder 2 2/3 cups Almond Milk, at room temperature 6 Tablespoons Coconut Oil, melted 4 teaspoons Vanilla Extract 2 teaspoons Stevia Extract 1 Tablespoon Apple Cider Vinegar
1 1/4 cups raw cashews 1/2 cup nutritional yeast 2 tsp onion
powder 2 tsp
sea salt 1 tsp garlic
powder 1/8 tsp ground
white pepper 3 1/2 cups unsweetened soymilk 1 cup agar flakes (about 2 ounces) 1/2 cup canola oil 1/4 cup yellow miso 2 Tbsp freshly squeezed lemon juice (about 1 lemon) Using the pulse button, finely grind the cashews in a food processor; don't allow the cashews to turn into a paste.
Gluten - Free Oregano Garlic Pizza Dough (Makes 1 large 16 inch pizza) 1/4 cup Garbanzo Fava Flour 3/4 cups
white rice flour 1/2 cup tapioca flour 1 1/2 teaspoons xanthan gum 3/4 teaspoons
sea salt 1 teaspoon oregano 1 1/2 teaspoon garlic
powder 3/4 cups lukewarm water 1 1/2 teaspoons Saf - Instant yeast 2 egg whites slightly beaten 1/2 teaspoon vinegar 1 - tablespoon cane juice crystals 1 tablespoon oil Add sugar and yeast to lukewarm water and set aside in a warm place to foam (approximately 5 minutes).
2 cups almond flour 1 cup vanilla egg
white or whey protein 1/2 tsp Celtic
sea salt 1 TBS baking
powder 1 1/2 cup unsweetened almond milk 2 eggs 4 TBS butter or coconut oil, melted
HEALTHIFIED WAFFLE 1 cup almond flour 1 cup vanilla egg
white or whey protein (Jay Robb) 1/2 tsp Celtic
sea salt 1 TBS aluminum free baking
powder 1 cup vanilla almond milk 2 eggs 4 TBS butter or coconut oil, melted
150 g chickpeas, to be soaked in filtered water for around 9 hours then rinsed and drained 200 g soy yogurt, unsweetened, unflavoured and GMO - free 2 tablespoons extra virgin olive oil 1 teaspoon mild curry
powder 1 teaspoon turmeric whole
sea salt, just enough to taste 1 small cucumber, cleaned and diced 1 long green pepper, cleaned and diced a large handful pf fresh parsley, cleaned and finely chopped 1 small garlic clove, peeled and finely chopped 1 teaspoon cumin seeds, toasted then ground into
powder freshly ground
white pepper, to taste
Cake: 1 1/3 cups
White Wheat Flour (like Trader Joe's brand) 1 teaspoon
Sea Salt 3/4 teaspoon Baking
Powder 1 1/2 Tablespoons Poppy Seeds 3/4 cup Organic Butter, melted or Earth Balance Butter 3/4 teaspoon Pure Vanilla Extract 3/4 teaspoon Almond Extract 2 Large Organic Eggs 1 cup
Powdered Honey or Maple Sugar 1/3 cup Organic Sour Cream or Vegan Sour Cream 1/3 cup Water 2 teaspoons Orange Zest
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
Ingredients: Expeller - pressed canola oil, filtered water, garlic, brown rice syrup,
white wine vinegar, pea protein,
sea salt, chipotle peppers, chipotle
powder, mustard flour, natural smoke flavor, natural flavor, lemon juice concentrate, xanthan gum, paprika extract
In a mixing bowl, add the chicken,
white wine vinegar, lime juice, 1/2 teaspoon rosemary (or 1 sprig of rosemary leaves), 2 pinches dried thyme, 2 pinches dried sage, 4 - 5 cloves of garlic (place the garlic pod on a clean surface, place the blade of a knife over it and hit the blade with the heel of your palm, crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2 teaspoon
sea salt, 1 tablespoon olive oil, and 1/2 teaspoon pepper
powder, and mix them all up.
1 cup (8 ounces) unsalted butter plus more for pan 2 cups all - purpose flour 1 teaspoon baking
powder 1 teaspoon
sea salt 1 cup light brown sugar, packed 1/2 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 cup
white chocolate chunks 1/2 cup macadamia nuts, roughly chopped
To make the dough add 1 cup of all - purpose flour into a bowl, also add 1 teaspoon of baking
powder, 1/4 teaspoon of
white sugar, 1/2 teaspoon of
sea salt, 1/2 teaspoon of garlic
powder and 1/2 teaspoon of dried oregano, mix all the dried ingredients until well mixed, then add 1 tablespoon of extra virgin Spanish olive oil and a generous 1/3 cup of water, mix everything together until you form a dough, then knead the dough inside of the bowl for 2 - 3 minutes and shape into a ball
Ingredients of Cornbread & Muffin Mix: Organic Degermed Corn Meal; Brown Rice Flour;
White Rice Flour; Tapioca Starch; Sweet Rice Flour; Potato Starch; Organic Degermed Corn Flour; Grainless & Aluminum Free Baking
Powder (Sodium Bicarbonate, Sodium Acid Pyrophosphate, Potato Starch);
Sea Salt; Xanthan Gum.
Add two teaspoons of fresh lemon juice, one teaspoon of
white wine vinegar, half a teaspoon of mustard
powder, half a teaspoon of
sea salt, and a quarter of a teaspoon of garlic
powder.
1/3 cup plus 1 Tablespoon Neutral Oil of choice, like Grape Seed Oil 1/3 cup Fresh Mint Leaves, lightly packed 1/4 cup Fresh Lemon Juice 1/2 cup Plain Organic Yogurt 3/4 cup Honey or Maple Syrup 2 generous Tablespoons Fresh Lemon Zest 1/2 teaspoon
Sea Salt 1 teaspoon Baking
Powder 1 teaspoon Baking Soda 1 cup
White Wheat Flour 1/2 cup
White Spelt Flour
1/2 cup unsweetened cocoa
powder 1 teaspoon dark roast instant coffee
powder (or instant espresso
powder) 1/2 cup oat bran 1/2 cup brown rice flour (
white rice flour works, too) 3/4 cup all - purpose flour 3/4 cup whole wheat pastry flour 1 teaspoon baking
powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 4 ounces (1 stick) unsalted butter, cubed 1-2/3 cups brown sugar 5 large eggs 1 teaspoon vanilla extract 1 cup whole milk Greek yogurt 1/2 cup mini chocolate chips
Sea salt crystals, for sprinkling
Vanilla Pastry Cream: 1 cup Half and Half 3 Large Egg Yokes 1/3 cup
Powdered Honey 2 Tablespoons Cornstarch 1 Tablespoon
White Spelt Flour or
White Flour Pinch of
Sea Salt 1 Tablespoon Unsalted Butter 2 teaspoons Pure Vanilla Extract
Ingredients: BROWN RICE FLOUR,
WHITE RICE FLOUR, VANILLA BEAN
POWDER (vanilla beans, corn based dextrose),
SEA SALT, XANTHAN GUM, NON-ALUMINUM BAKING
POWDER (sodium acid pyrophosphate, bicarbonate of soda, corn starch (from non GMO corn), calcium acid phosphate), BAKING SODA.
Ingredients 4 cups all - purpose flour 1 teaspoon baking
powder 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon ground cinnamon 1 1/2 cups (3 sticks) butter, softened 1 1/4 cups granulated sugar 1 1/4 cups packed brown sugar 2 large eggs 1 tablespoon vanilla extract 3/4 cup milk chocolate chips 3/4 cup semi-sweet chocolate chips 3/4 cup
white chocolate chips 1 cup chopped walnuts or pecans (optional, if not using, add more chips)
Sea salt (for sprinkling)
3/4 cup plus 2 Tablespoons Coconut Sugar 1.5 Tablespoons Raw Honey or Maple Syrup 1/2 cup Unsalted Butter, softened (can use vegan butter) 2 Large Eggs, room temperature (please use 3 eggs if smaller) 2 cups
White Wheat Flour 1/2 teaspoon
Sea Salt 1/2 teaspoon Baking Soda 1 1/2 teaspoons Baking
Powder 1 1/2 teaspoons Cinnamon 1/2 teaspoon Nutmeg 1/4 teaspoon Cloves heaping 1/4 teaspoon Allspice 1 cup Almond or Coconut Milk with 2 teaspoons Fresh Lemon Juice 1 teaspoon Lemon Zest 1/2 teaspoon Vanilla Extract 1/2 cup Sugar - Free
Powdered Sugar
1 pound U / 15 shrimp (your preference on size) 1 cup corn (fresh or frozen and I like the tiny kernels) 1 cup Mango diced 1/2 -1 cup Papaya diced 1 cup red onion diced Handful fresh cilantro chopped 1 tsp Jalapeno chopped (I used dried but fresh is great too) 1 tsp Olive Oil 1 tsp Organic Virgin Coconut Oil 1/2 -1 tsp Chili
Powder 1/2 -1 tsp Smoked Paprika 1/2 tsp Onion
Powder 1/2 -1 cup
white wine
Sea Salt & Pepper to taste
1 cup unsalted butter, at room temperature 1 cup
powdered sugar 1 teaspoon pure vanilla extract 1 cup nonalkalized cocoa
powder 1 egg
white 3/4 teaspoon fine - grain
sea salt 1 1/2 cups whole - wheat pastry flour
Tart Crust 3/4 cup
White Wheat Flour + 1/2 cup
White Spelt or Gluten - Free Flour 1/4 teaspoon
Sea Salt 1.5 Tablespoons Maple Sugar, Honey
Powder, Coconut Sugar or Raw Sugar 1/2 cup plus 2 Tablespoons Frozen Cubed Butter 2 - 3 Tablespoons Cold Milk
Gluten - free crust (tapioca starch, cane sugar, coconut oil, brown rice flour,
white whole grain sorghum flour, filtered water, potato starch, non-GMO expeller pressed: canola and / or safflower oil, blackstrap molasses, vanilla extract, milled flax seed, psyllium, baking
powder,
sea salt, sunflower lecithin, xanthan gum)
Organic tofu (filtered water, sprouted organic soybeans, calcium sulfate, glucono delta lactone, nigari [magnesium chloride]-RRB-, organic wheat flour, water, organic potato starch, organic whole eggs, organic crimini mushroom, organic boo chou, organic carrot,
sea salt, organic green onion, organic rice vinegar, organic sesame oil, organic ginger, organic crushed garlic, organic canola oil, organic cane sugar, cultured sugar (cultured cane sugar, vinegar), organic tamari
powder (organic tamari soy sauce [organic soybeans, salt], organic maltodextrin and salt), organic whole milk (Grade A milk, vitamin D3), organic chili peppers, organic
white pepper
1 cup (140g)
white whole wheat flour 2 tablespoons (20g) potato starch 1/2 cup (40g) cacao
powder 1/8 teaspoon (0.5 g) baking soda 1 teaspoon (5g) fine
sea salt 1/3 cup (70g) refined coconut oil 1 bar (90g) good quality dark chocolate, broken into pieces 1 cup (190g) cane sugar 1/2 cup (112g) Califia Farms unsweetened almondmilk 2 teaspoons (8g) pure vanilla extract