To make the vinaigrette, puree the olive oil, agave, half the raspberries, and
a quarter teaspoon of salt (or more, to taste) until smooth and creamy.
To see if it's sodium loss, try putting
a quarter teaspoon of salt in a glass of water and drink it.
To make the vinaigrette, puree the olive oil, agave, half the raspberries, and
a quarter teaspoon of salt (or more, to taste) until smooth and creamy.
1 teaspoon each baking powder and cinnamon, a half teaspoon each of baking soda, nutmeg and cloves, and
a quarter teaspoon of salt.
Not exact matches
4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled and
quartered 2/3 to 3/4 cup granulated sugar (we used the latter but use less if you're sensitive to sugar) 1/2 cup water Juice
of 2 limes 1/4 to 1/2
teaspoon freshly ground black pepper (use less for a barely detectable bite, more if you'd like it more present) Pinch
of sea
salt
Filling and topping: 4 1/2 tablespoons granulated sugar 3 pounds fresh strawberries, rinsed and
quartered 1 large Granny Smith apple, grated 3 tablespoons balsamic vinegar 1 cup (7 ounces) light brown sugar, packed 3 tablespoons cornstarch 3 tablespoons Minute tapioca 3 grinds fresh black pepper 3/4
teaspoon kosher
salt (or 1/3
teaspoon table
salt) egg wash (1 large egg whisked with 1
teaspoon water and a pinch
of salt) demerara or other coarse sugar, or regular granulated sugar
:D Christmas muffins slightly adapted from here 2 cups (280g) all - purpose flour 2
teaspoons baking powder 1
teaspoon ground cinnamon pinch
of salt 1/2 cup + 1 tablespoon (112g) caster (superfine) sugar 1 1/2 cups (390g) plain yogurt 1 egg * 3 tablespoons vegetable oil 1 cup (110g) dried sweetened cranberries 1 cup (150g) fresh pitted cherries,
quartered demerara sugar, for sprinkling Preheat oven to 190 °C / 375 °F; line twelve 1/3 cup (80 ml) capacity muffin pans with paper liners.
1 large head
of cauliflower, washed and cut into florets 1 quart
of purple potatoes, washed and
quartered Salt 1 yellow onion, diced 6 cloves
of garlic, minced 2 inch nub
of ginger, peeled and grated 1 tablespoon
of ground cumin 2
teaspoons of curry powder (yellow) 1
teaspoon garam masala 1/4
teaspoon cardamom 1/4
teaspoon red pepper flakes 1 -28 ounce can
of crushed tomatoes (I used organic, fire roasted) 4 cups
of vegetable stock 1 can
of chickpeas, drained 1 can (14 oz.)
Ingredients: 3 cups fresh spinach Half cup
of Parmesan cheese Half cup
of olive oil 3 garlic cloves 1
teaspoon salt Three
quarters of a cup almonds or pine nuts 3 TBS Bravado Spice Jalapeño & Green Apple Hot Sauce 1) Run in the food processor for approximately one minute, stopping periodically to push down the food on the sides.2.)
1 pumpkin, about 1 kg whole or 400g flesh Half a
teaspoon cinnamon
Quarter of a
teaspoon nutmeg Half a
teaspoon ground ginger Half a
teaspoon ground cloves or two whole cloves 250g ground almonds 80g organic unsaltedbutter Pinch
of salt 180 ml organic single cream 3 medium organic eggs 100g maple syrup
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length
of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1
teaspoon sugar (or to taste) zest
of 1 lime 1/4
teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish
Quartered lime wedges for garnish
To the pumpkin add 1
teaspoon of salt, the nutritional yeast and a cup and a
quarter of the flour (160 grams).
• 1 1/2 pounds new red potatoes • 1/4 cup malt vinegar • 3 to 5 dried red chiles (such as cayenne or chile de arbol), stems discarded • 1
teaspoon cumin seeds • 1
teaspoon coarse sea or kosher
salt • 1/2
teaspoon black peppercorns • 1 small yellow onion, coarsely chopped • 4 medium - size cloves garlic • 2 slices fresh ginger (each about the size and thickness
of a
quarter; no need to peel first) • 1 stick (3 inches) cinnamon, broken into smaller pieces • Canola oil, for brushing • Sour cream or creme fraiche, for serving (optional)
Ingredients 1 poblano chile 1 small onion, peeled and halved 1 large, ripe California Avocado, peeled, pitted and
quartered 2 cups vegetable stock (or chicken stock or water) 3 tablespoons chopped cilantro 1
teaspoon ground coriander Zest
of 1 lime Juice
of 1 lime, plus more to taste Kosher
salt 1/2 cup Mexican crema (or sour cream) Toppings: cilantro leaves,
salted and roasted pepitas (shelled pumpkin seeds) Instructions
1 pound rhubarb, sliced (3 - 4 cups) 2 pints strawberries, hulled and
quartered 3/4 cup coconut sugar, divided 1 cup oats 1/2 cup almond meal 1/2 cup white whole wheat flour or whole wheat pastry flour 1/2 cup chopped pecans 1/2
teaspoon cinnamon Good pinch
of salt 1/3 cup extra virgin olive oil 1 tablespoon cold water
2 tablespoons extra-virgin olive oil 1 cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms,
quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2 cup dry white wine, such as Sauvignon Blanc 2
teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2 cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest
of 1 organic lemon 1 tablespoon fresh lemon juice
Salt and freshly ground black pepper to taste
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 (9 - ounce) package vegetarian beefless strips (defrosted) or beef - style seitan 1 tablespoon white wine 3 tablespoons Bragg's liquid aminos or soy sauce 1 tablespoon dill pickle brine Dash
of liquid smoke 1 clove garlic, minced 1
teaspoon onion powder 1/4 cup pickling spices 1
teaspoon olive oil 1 head cabbage,
quartered 6 red potatoes, halved 1 red onion, sliced 6 cups low - sodium vegetarian beef - style broth, prepared Malt or balsamic vinegar to taste
Salt and freshly ground black pepper to taste
3 ears corn, shucked 1
teaspoon plus 2 tablespoons olive oil Juice
of 1/2 lemon 1 garlic clove, minced 1/2
teaspoon kosher
salt plus more for serving 1/4
teaspoon black pepper plus more for serving 1-1/2 cups shelled edamame, cooked 1 pint cherry tomatoes, halved or
quartered, if large 2 scallions thinly sliced 2 tablespoons chives
6 large Fresh ripe California Avocados, seeded, peeled and
quartered coarse
salt, to taste black pepper, to taste 1/2 cup diced (and somewhat seeded) jalapeño 1/3 cup diced green onion 1/4 cup chopped cilantro leaves and stems 1/2 cup seeded and chopped tomato 1/4
teaspoon lime zest (optional) juice
of one lime
1 medium tomato, cored and cut into
quarters 1 small cucumber, peeled and cut into large chunks Flesh from 1/2 avocado, cut into large chunks 3 large basil leaves 1/2 jalapeño (optional) 3/4 cup lightly packed watercress or baby spinach leaves 1 small celery stalk (optional) 1 clove garlic, crushed 1 tablespoon red wine vinegar (or more to taste) 1 tablespoon agave syrup 2 ice cubes Filtered water (optional) Kosher or sea
salt Freshly ground black pepper 1
teaspoon extra-virgin olive oil Reserve one -
quarter of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf.
Ingredients: 2 (10.75 ounce) cans condensed cream
of chicken soup 3 cups water 1 cup chopped celery 2 onions,
quartered 1
teaspoon salt 1/2
teaspoon poultry seasoning 1/2
teaspoon ground black pepper 4 skinless, boneless chicken breast halves 5 carrots, sliced 1 (10 ounce) package frozen green peas 4 potatoes,
quartered 3 cups baking mix 1 1/3 cups milk Method: In large, heavy pot, combine soup, water, chicken, celery, onion,
salt, poultry seasoning, and pepper.
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
1 tablespoon ground coriander 1/2 tablespoon ground cumin 1/4
teaspoon ground turmeric 1/4
teaspoon cayenne pepper 3 tablespoons canola oil 1 1/4
teaspoons salt, or to taste 1/4 cup diced onions (about 1/2 medium onion) 1 1/2 cups diced tomato (fresh or canned) 1 one - inch knob
of ginger, peeled and finely grated 1 pound cremini or button mushrooms, halved lengthwise (or
quartered if very large) 1 10 - ounce bag frozen peas, defrosted
For pico de gallo 1-1/2 cups
quartered cherry tomatoes 1/4 cup chopped red onions 1 jalapeno, minced Juice
of 1 lime 1/2
teaspoon salt 1/4
teaspoon black pepper
Take 1/3 cup
of oatmeal (not instant), 1/3 cup
of low - fat (one percent, no
salt added) cottage cheese and 3 egg whites combined with your sweetener
of choice, 1
teaspoon of vanilla, 1 or 2 packets
of stevia or a
quarter scoop
of vanilla protein powder if you really need that extra protein boost.
2 large slices
of whole grain bread 2 tablespoons tahini 1/2 cup frozen corn 2 tablespoons
of water 1/4
teaspoon fine sea
salt 1/4
teaspoon chili powder 2 medium, ripe avocados fresh cilantro leaves thinly sliced jalapeño 1 lime,
quartered
make a bowl 1/3 cup spelt berries 1/3 cup chickpeas 1/4 cup corn a handful fresh parsley, chopped 1/4 cup diced cucumber 4 cherry tomatoes,
quartered 2
teaspoons quality olive oil 1
teaspoon cucumber balsamic (or white balsamic) 1/2
teaspoon pure maple syrup 1/4
teaspoon sea
salt few dashes
of black pepper 1/8 to 1/4
teaspoon chipotle powder
1 3/4 cups dried chickpeas (or use 5 1/4 cups
of canned chickpeas) 2 cloves garlic, lightly crushed 1 small onion,
quartered 1
teaspoon ground coriander 1 tablespoon ground cumin 1 scant
teaspoon cayenne, or to taste 1 cup chopped parsley or cilantro 1
teaspoon salt 1/2
teaspoon black pepper 1/2
teaspoon baking soda 1 tablespoon lemon juice Flour, as needed Neutral oil, like grapeseed or corn, for frying Tahini sauce
Ingredients 1 large leek, cleaned and chopped 3 - 4 tablespoons extra virgin olive oil freshly ground black pepper, to taste 200 g semi whole wheat flour 100 g whole rice flour a
quarter of a
teaspoon cinnamon powder half a
teaspoon whole sea
salt 2 tablespoons cornstarch 1
teaspoon baking soda 2
teaspoons cream
of tartar -LSB-...]
zest
of one large lemon 8 ounces dried whole wheat pasta (penne or something comparable in size) 1 1/2 cups butternut squash, peeled and sliced into
quarter sized pieces 3 handfuls kale, chard, and / or spinach, loosely chopped 2 cups plain Greek yogurt (I use 2 % here) 2 egg yolks 3 cloves garlic, chopped 1/2
teaspoon fine grain sea
salt 2/3 cup sliced almonds, toasted 1/4 cup Kalamata olives, pitted and torn into pieces scant 1/4 cup feta cheese, crumbled 1/4 cup fresh mint, chopped
One large head
of organic cauliflower, washed and cut into bite - sized florets One pound or more
of small red potatoes, skin on — washed and
quartered Spray coconut or olive oil
Salt Olive oil 1 inch piece of fresh ginger, peeled and then grated 1 tablespoon of ground cumin 1/2 teaspoon of ground turmeric powder 1/4 teaspoon or less of ground cayenne 1/4 teaspoon of salt 1/4 cup of water Handful of fresh cilantro leaves — washed and stems rem
Salt Olive oil 1 inch piece
of fresh ginger, peeled and then grated 1 tablespoon
of ground cumin 1/2
teaspoon of ground turmeric powder 1/4
teaspoon or less
of ground cayenne 1/4
teaspoon of salt 1/4 cup of water Handful of fresh cilantro leaves — washed and stems rem
salt 1/4 cup
of water Handful
of fresh cilantro leaves — washed and stems removed
2 cans
of black beans, rinsed and drained 3 - 4 ears
of corn, kernels cut off the cob 3 larger spring onions, trimmed and sliced 1 cup
of cherry tomatoes, halved or
quartered 1/4 cup
of red onion, diced 1 red pepper, diced 1 yellow pepper, diced 1 jalapeno, diced 1/3 cup
of fresh lime juice 1/4 cup
of fresh cilantro leaves, chopped 1
teaspoon salt 1 tablespoon cumin 1/2
teaspoon smoked paprika 1/4
teaspoon ground cayenne
Warm Salad
of Roasted Cauliflower, Grapes and Black Rice for the salad 1 cup black forbidden rice (I use this brand) sea
salt 1 cauliflower head — cut into florets 2 tablespoons olive oil 1 garlic clove — minced 1
teaspoon cumin — preferably freshly ground 2 cups seedless grapes — cut into
quarters (optionally, use a variety
of grapes) 1 small chili pepper — seeded and minced (optional) bunch cilantro leaves
3 large red bell peppers 1 large fresh red chile, such as New Mexican (or more, to taste) 2 − 4 garlic cloves, unpeeled 3 large tomatoes 1
teaspoon caraway seeds 2 − 3 tablespoons olive oil
Salt to taste
Quarters of hard boiled eggs, chunks
of canned tuna fish and black olives to serve
-- 300 g button mushroom,
quartered — 400 g (1 can) chickpeas, rinsed and drained — 400 g (1 can) chopped tomatoes, drained but keep the tomato juice — 1 red onion, chopped — 1
teaspoon cumin — 1/2
teaspoon cinnamon — 1
teaspoon honey — 180 g couscous — 50 g soft dried apricots, diced — small handful
of parsley, roughly chopped —
salt, pepper — olive oil
This recipe yields 15 latkes, 2 1/2 inches in diameter Recipe Type: Side Dish, Main Dish Prep time: 20 mins Cook time: 15 mins Total time: 35 mins Serves: 4 Ingredients 6 medium potatoes 1 small onion, peeled and
quartered 2 large eggs 1/4 cup unbleached white flour (or matzo meal) 1/2
teaspoon salt pinch
of baking powder freshly ground black pepper to taste vegetable oil for frying sour cream Instructions Grate the potatoes in a food processor or on the largest grating side
of a hand grater.
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
sunflower tuna 1 cup raw sunflower seeds, soaked overnight 1
teaspoon dulse granules 1 tablespoon lemon juice 1 tablespoon cold pressed flax oil 1
teaspoon apple cider vinegar 1
teaspoon pure maple syrup 1/2
teaspoon sea
salt 1 shallot, diced 1 tablespoon fresh, minced chives 1 stalk
of celery, small dice 2
teaspoons capers 1/2 cup
quartered red grapes 1/3 cup fresh, minced parsley
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
Daikon Radish Pasta with Corn and Tomatoes in Creamy Coconut Sauce 1 medium to large daikon radish 2 ears
of corn 1 tablespoon coconut oil 1 tablespoon sesame oil 1 tablespoon minced ginger 2
teaspoons sriracha 1 tablespoon lime juice sea
salt 1 cup canned unsweetened coconut milk 2 tablespoons tamari 1 tablespoon smooth almond butter 1 - 2 handfulls heirloom cherry tomatoes —
quartered handful
of basil leaves — torn microgreens to garnish — optional
1 5 - lb chicken,
quartered 1 onion, skin intact,
quartered 3 1 inch pieces
of ginger 4 quarts cold water 1 tablespoon
salt or fish sauce 1
teaspoon sugar 1/4 cup fish sauce freshly ground black pepper 1 lb dried pho noodles (Vietnamese rice noodles) 1 lb mung beans 2 scallions, thinly sliced 1/4 cup basil, roughly chopped 1/4 cup cilantro, roughly chopped 2 limes, sliced in wedges 2 jalapeños, thinly sliced Asian chili garlic sauce and / or hoisin for serving
FIG, YOGURT, AND ALMOND CAKE WITH EXTRA FIGS / Serves 10 - 12 Recipe adapted by Yotam Ottolenghi 300g unsalted butter 300g caster sugar, plus 1
teaspoon extra 4 large free - range eggs 270g ground almonds 150g all - purpose flour 3/4
teaspoon salt Scraped seeds
of 1 vanilla bean or 3/4
teaspoon vanilla paste 1 1/2
teaspoons ground star anise, from about 7 - 8 star anise pods 150g Greek yogurt 12 figs,
quartered For the extra figs: 3 tablespoons caster -LSB-...]
You can either buy a salty nasal spray from pharmacies or make the spray by yourself by adding a
quarter of a
teaspoon of salt to around eight ounces
of pure water.
In 1999 a pair
of Indian researchers found that microwaving popcorn in 10 percent oil, 2 percent butter, and 0.5 percent
salt produced the largest flakes (that translates to about a
teaspoon of oil, a fifth
of a
teaspoon of butter, and a pinch
of salt for every
quarter of a cup
of kernels).
It also caps sodium intake at 1,500 mg a day, the amount in three
quarters of a
teaspoon (3.75 g)
of salt, and limits sodas and sugary juices at 36 ounces (1 liter) a week.
GFCF / SCD / GAPS / Paleo / FG 1 bunch
of kale 3 medium beets Seeds from one pomegranate 1/2 cup fresh cilantro leaves Juice from one lemon juice 1/4 cup olive oil 1/2
teaspoon sea
salt Scrub and cut beets in half or
quarters.
1 lb ripe, firm Nectarines, skinned, flesh cut from the pit and diced small 2 Roma Tomatoes,
quartered, seeded and diced small (drained
of juices) 1 large Garlic clove, pressed or minced fine 1/4 cup sun - dried Apricot Vinegar, or you can use Coconut Vinegar, Apple Cider Vinegar, or Spicy Pecan Vinegar 3 Tbsp Coconut Crystals 1
teaspoon Sweet Curry Powder 1/4 tsp
salt
Cajun Roasted Chicken 1 chicken, cut into
quarters 2 tablespoons
of Old Bay seasoning 1 tablespoon
of salt 1
teaspoon of cayenne pepper 3 tablespoons
of olive oil
I needed at least a
teaspoon per day
of salt when zero - carbing, compared to less than a
quarter -
teaspoon when eating carbs.