Bring 4 cups water, 2 cups broth, barley, and 1
scant teaspoon sea salt to boil in large pot.
Not exact matches
Orange - Kissed Seed Crackers 1/2 cup sunflower seeds 1/2 cup sesame seeds 1/3 cup flax seeds — ground 1/2 cup hemp seeds
scant 1 cup amaranth, quinoa or almond flour 1 1/2
teaspoon sea salt 1/4 cup olive oil 1 tablespoon honey or maple syrup 2 tablespoons freshly squeezed orange juice
1 tablespoon oil (butter / lard / coconut oil) 1 medium onion, finely chopped (I use a mini-prep food processor) 1 clove garlic, minced 1 pound ground beef or bison or lamb 1 1/2
teaspoons paprika 1
teaspoon cumin 3/4
teaspoon cinnamon 1/4 cup chopped kalamata olives (about 10 - 12) 1/4 cup golden raisins 1
teaspoon sea salt
Scant 1/4
teaspoon black pepper 2 - 3 tablespoons chopped cilantro 1
teaspoon lemon zest
1 cup of rice flour
scant 1/2
teaspoon fine grain
sea salt 8 ounces mushrooms, sliced 1 / 3 - inch thick 1 cup of sake 1 tablespoon extra virgin olive oil 1 tablespoon unsalted butter
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
Grated zest of 1 lemon Fresh ginger, cut into a 1 - inch cube, peeled, and grated 2 tablespoons honey
scant 1/2
teaspoon cayenne 3/4
teaspoon fine - grain
sea salt 1 tablespoon freshly squeezed lemon juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesame oil
75 g / v.
scant 2/3 cup rye flour 175g / 1 1/2 cups unbleached all - purpose flour 1/4
teaspoon fine grain
sea salt 8 oz / 1 cup salted butter 1/3 cup / 80 ml cold water or beer
1/2 pound cherries, washed 1 1/2 cups white whole wheat flour (regular apf flour will work) 2 3/4 cup unsweetened finely shredded coconut (divided) 1 1/4 cup raw cane (or brown) sugar, lightly packed (divided)
scant 1/2
teaspoon fine grain
sea salt 10 tablespoons unsalted butter, melted 4 large egg whites
2/3 + 1/2 cup whole wheat pastry flour 1/3 cup wheat germ 1
teaspoon baking soda 2
teaspoons ground cinnamon 1
teaspoon (
scant) freshly grated nutmeg 1/2
teaspoon pumpkin pie spice 1/4
teaspoon ground cloves 1/4
teaspoon sea salt 3 tablespoons espresso powder 2 tablespoons hot water 1 cup canned pumpkin 1/2 cup plain low fat Greek yogurt 1/2 cup packed brown sugar 2 tablespoons canola oil 1 large egg splash of vanilla extract cinnamon sugar, for sprinkling (I used a blend in a grinder, but you can easily combine sugar & cinnamon)
2 cans full fat Thai coconut milk
scant 1/4 cup plus 2 tablespoons Manuka honey 2 tablespoons bee pollen 1/2
teaspoon xanathan gum or 1 tablespoon arrowroot powder pinch of
sea salt 1 tablespoon vanilla extract — 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)
butter for greasing pan (s) 14 ounces / 1 1/2 cups / 2 tubes of almond paste 5 large eggs, whisked 1 3/4 ounces / 45 g /
scant 1/4 cup organic cornstarch
scant 1/2
teaspoon fine grain
sea salt 6 tablespoons / 1/3 cup / 80 ml unsalted butter, melted & cooled
* To cook the couscous: Either follow the package instructions or bring 3 1/2 cups of water to a boil, stir in a
scant 2
teaspoons fine grain
sea salt and 2 cups of couscous.
If using regular table salt or fine
sea salt, use a
scant half
teaspoon of salt.
1 1/3 cups white whole wheat flour 2 cups mixed nuts and seeds (see head notes)
scant 1/2
teaspoon fine grain
sea salt 2 large eggs 2/3 cup natural cane sugar, fine grain 1/4 cup extra-virgin olive oil
dry 1 cup old fashioned rolled oats 1/4 cup hazelnut flour 1/4 cup chopped raisins 1/4
teaspoon ground cinnamon 1/4
teaspoon ground ginger
scant 1/8
teaspoon cloves 1/8
teaspoon nutmeg 1/2
teaspoon baking powder a good pinch of fine
sea salt 1/4 cup coconut sugar 3 to 4 grates of fresh orange zest
1
teaspoon pine nuts 1
teaspoon sunflower seeds 1/2 cup / 2 oz / 60 g black sesame seeds 1 1/2 tablespoons natural cane sugar 1 1/2 tablespoons shoyu, tamari, or soy sauce 1 1/2
teaspoons mirin
Scant 1 tablespoon toasted sesame oil 2 tablespoons brown rice vinegar 1/8
teaspoon cayenne pepper Fine - grain
sea salt 12 ounces / 340 g soba noodles 12 ounces / 340 g extra-firm tofu Extra-virgin olive oil 1 bunch green onions, white and light green parts, thinly sliced
creamy chipotle sauce 1/2 cup hemp seeds 1 tablespoon light sesame seed butter (tahini) 2 tablespoons fresh lemon juice 1
teaspoon apple cider vinegar 1/2
teaspoon pure maple syrup
scant 1/4
teaspoon chipotle powder 1 small clove of garlic
sea salt, to taste 3/4 to 1 cup filtered water
1 cup whole wheat white flour 1/2 cup wheat germ 1/2 tablespoon baking powder 1/2
teaspoon sea salt 1/4 cup unsalted butter, softened 1/2 cup (
scant) cane sugar 1/2 tablespoon clementine zest 1 egg 1/3 cup freshly squeezed clementine juice 1/2 cup 1 % milk 1/2 tablespoon vanilla bean paste turbinado sugar for sprinkling on top, if desired
8 ounces dried soba noodles 2 - 3 cups baby Romanesco or broccoli florets zest of one lemon 2 cups fresh cilantro, chopped 2 large cloves garlic 1/4
teaspoon cayenne powder 1/2
teaspoon fine grain
sea salt
scant 1/2 cup extra-virgin olive oil 12 ounces extra-firm nigari tofu
6 cups cooked barley 4 cups arugula or bean sprouts 6 ounces cotija, queso fresco, or ricotta salata cheese 1 cup toasted almonds, or a mix of seeds / nuts
scant 1/2
teaspoon fine grain
sea salt, or to taste
2 cups roasted unsalted cashews 1/2 cup tapioca or arrowroot flour
Scant 1/4
teaspoon sea salt 1/3 cup raisins 4 tablespoons honey (liquid honey is easier to work with) 1/4 cup oil (I like to use a 50:50 mix butter and coconut oil) 1
teaspoon vanilla extract 1 egg
1/4
teaspoon fine grain
sea salt 1/3 cup / 1 1/2 oz / 45 g walnuts, lightly toasted 1 clove garlic, minced 1/8
teaspoon freshly grated nutmeg
scant 1 tablespoon fresh lemon juice zest of 1 lemon 1/3 cup / 1/2 oz / 15 g freshly grated Parmesan cheese
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
1/2 pound (2 sticks) unsalted butter, softened 1/2 cup / 3.5 oz / 100 g sugar
scant 1/2
teaspoon fine
sea salt 2
teaspoons rose water large grain sugar, for sprinkling
unsalted butter 2 1/2 cups cooked quinoa, at room temperature 4 large eggs, beaten
scant 1/2
teaspoon fine grain
sea salt 1 small onion, finely chopped 1/2 cup crumbled feta 1 clove garlic, minced 1 cup very finely chopped kale 1/2 cup shelled edamame 3/4 cup breadcrumbs
1 cup whole wheat pastry flour 1
teaspoon baking powder
scant 1/2
teaspoon fine grain
sea salt 1 cup rolled oats 2/3 cup chopped walnuts 1 cup shredded carrots 1/2 cup real maple syrup, room temperature 1/2 cup unrefined (fragrant) coconut oil, warmed until just melted 1
teaspoon grated fresh ginger
1 pint whole cherry tomatoes (
scant 2 1/2 cups) 1 tablespoon extra virgin olive oil 1/2
teaspoon fine
sea salt, more to taste 1/4
teaspoon freshly ground black pepper, more to taste 1 tablespoon golden balsamic vinegar, more to taste