I pour into silicone ice tray and then just before hardened
put ground sea salt on top... YUMMY!!
Not exact matches
I then
put extra virgin olive oil on all my vegetables which I seasoned with garlic, onion,
sea salt, and
ground black pepper to taste.
7/8 cup oil + 1/2 tsp
sea salt (strange, I know but it is our «butter») 3 tbsp
ground chia 9 tbsp water 1 cup unsweetened pineapple juice from concentrate (we can have pineapples on our diet — hollaaaa) 2 & 1/2 cup buckwheat (I use light as it has less of an aftertaste) 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 tsp nutmeg 1/4 tsp
salt 3 cups shredded carrots optional: stevia (I
put about 1/2 tsp of the clear extract, you could
put more as mine wasn't very sweet)
Put green tea, lime zest and kosher or
sea salt into mortar & pestle,
grind or pound until finely crumbled (powdery) & mixed.
For the coffee layer:
Put coconut milk, sugar,
ground coffee and
sea salt in a medium saucepan over medium heat.
Add one teaspoon of olive oil and a pinch of
ground sea salt and pepper, toss to coat and
put the onions on the same baking sheet that you used for the beet.
INGREDIENTS 1/2 cup coconut oil, melted 1/2 cup honey 2 cups rolled old - fashioned oats 2 cups quick cooking oats or rolled oats
put through the blender, food processor or magic bullet 1 cup unsweetened, dried cranberries 1 cup pumpkin seeds 1 cup chocolate chips 1/2 cup
ground flaxseed or protein powder 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon
sea salt 1 cup pumpkin puree 4 eggs, beaten