Sentences with phrase «sea 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

I could see how it would make an awesome complement to chocolate, similar to sea salt + caramel.

Banana Peanut Butter Quinoa Energy Bites Sea Salt + Dark Chocolate Quinoa Energy Balls Snickerdoodle Energy Bites Matcha Quinoa Breakfast Cookies Zucchini Bread Quinoa Breakfast Cookies Chunky Monkey Quinoa Breakfast Cookies Grain - Free Coconut Granola Crispy Honey Quinoa Granola Bars Garlic + Rosemary Quinoa Crackers Pumpkin Chocolate Chip Quinoa Bars

So now, it's time to introduce you to this month's cookie flavor: Sea Salt + Date Quinoa Breakfast Cookies!

With notes of green cactus mingled with fresh salty ocean air, Remy & Rose Sea Salt + Cactus Bar Soap not only smells amazing but leaves skin soft and supple.

In a small sauce pan heat the vinegar, sea salt + honey until they are all full dissolved and near boiling.

sprinkle lightly with sea salt + bake until golden brown but still soft, 18 to 20 minutes.

1 tablespoon capers, drained and roughly chopped 2 tablespoons dijon mustard 3 tablespoons freshly squeezed lemon juice 1/3 cup extra virgin olive oil Sea salt + pepper to taste

2 tablespoons extra virgin olive oil 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon Ras el Hanout (if on hand or make your own) 1/2 teaspoon chili flakes, or more or less — depending how spicy you like it Good dose sea salt + black pepper

Extra Virgin Olive Oil 3 medium leeks, white and light green parts only 3 1/2 cups potatoes, peeled + chopped Sea salt + pepper 6 cups low sodium organic vegetable stock, or homemade 1 bunch curly kale, about 6 stalks 2 handfuls each fresh flat leaf parsley + chervil Zest + juice of one organic lemon

1 tablespoon extra virgin olive oil 1 small bulb fennel 1 clove garlic, crushed and minced 1 small shallot, thinly sliced 4.5 — 5 cups mixed heirloom tomatoes Juice of one large orange (about 1/2 cup) 1/2 fine sea salt + pepper to taste Orange zest and reserved fennel fronds to garnish

1/2 cup dried lentils, rinsed (I used small black beluga lentils but green ones would work well too) 1/2 cup uncooked coarse bulgur 1/4 cup tahini 3 garlic cloves, minced or pressed 1/2 cup fresh lemon juice (from 2 large lemons) zest from 2 lemons 1/4 cup nutritional yeast 2 tbsp extra virgin olive oil 1/2 tsp sea salt + freshly ground black pepper, or to taste 2 tbsp water, or as needed 1 tbsp coconut oil 3 cups chopped leek, white and green parts (1 large leek) 4 garlic cloves, minced 3 cups chopped red bell pepper (2 red peppers) 1 cup chopped snow peas 1 cup chopped tomato (2 small Roma tomatoes) 3 cups spinach, destemmed and roughly chopped

Sea salt + chocolate is always a winner in my book.

A quick tip to share for your homemade tortillas - try substituting tapioca flour for some of the masa harina (our recipe: 1 1/2 cups masa harina + 1/2 cup tapioca flour + 1/2 tsp sea salt + 1 1/2 cups very hot water).

sea salt + extra to taste 1/2 tsp.

Season salmon with old bay and season broccoli with sea salt + pepper.

This slaw is simple: 3 cups shredded slaw mix + 6 Tbs Vegan Sour Cream + 4 Tbs Vegan Mayo 6 tsp sugar + 3 Tbs Prepared Horseradish + 1 Tbs Celery Seed + 1/2 tsp Sea Salt + 1/2 tsp Black Pepper +1 / 4 Cup Rice Vinegar + 1/2 Cup Diced Green Pepper + Sliced Cherry Tomatoes.

Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)

-- I've discovered it works wonders in drinks and popcorn ~ I don't eat it but if I plunge a sprig or two into the bowl, I'll pick up delicious wafts of rosemary while nibbling, add a little sea salt + nutritional yeast (tastes like cheese) and it's quite a heavenly experience.

Not exact matches

Dinner: Vegan chili or a Buddha bowl (quinoa, avocado, a kitchen sink's worth of veggies, tempeh, hemp seeds, flax oil + sea salt = yum), gluten - free pasta, salads, stir fried veggies with baked tofu, falafel, veggie dumplings, pad thai, Asian noodle bowls, veggie burgers — basically everything that's simple, delicious and plant - based.

1/2 cup uncooked quinoa + 1 cup water (or 1 cup leftover cooked quinoa / millet / buckwheat) 1 pinch sea salt 1 cup rolled oats or jumbo oats 2 cups unsweetened creamy greek yogurt or non-dairy «yogurt» 1/4 tsp ground vanilla or 1/2 tsp pure vanilla extract 1/2 tsp freshly grated ginger

4 tablespoons Coconut Oil 4 tablespoons Almond Butter 1/2 cup Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water + 2 tablespoons Maple Syrup 1 teaspoon Vanilla Extract 1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam of your choice (we used Raspberry)

the brown butter lends a wonderful richness + nuttiness, while the sea salt cuts through the sweetness with a surprisingly awesome kick.

Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free) 1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern)

2 c flour 1 1/2 tsp baking soda 1/4 tsp sea salt 3/4 c raw sugar 1 cup + 2 tbsp soy milk 1 tbsp apple cider vinegar 1/3 c rice bran oil 1 tsp vanilla extract 1 cup raspberries

30 ml 1.5 tbls olive oil (+ more to serve, if desired) 300g 2 red onions, thinly sliced 500g 4 small potatoes (I use dutch cream and midnight blue), thinly sliced 5g 1 tsp fresh rosemary leaves, chopped 1/2 tsp sea salt Ground black pepper, to taste 1 tsp plant - based milk 1 tbls toasted pine nuts (optional) Flaky sea salt to serve, optional.

170 ml 2/3 cup coconut oil (liquid) 75g 1/2 cup sorghum flour 75g 1/2 cup brown rice flour (+ more to flour workspace) 30g 1/4 cup almond meal 45g 1/4 cup potato flour (starch) 5g 2 tsp psyllium husk 1/2 tsp sea salt 170 ml 2/3 cup iced cold water

2/3 + 1/4 cup whole wheat white flour 1/3 cup wheat germ 1/2 cup cane sugar 1 3/4 teaspoons pumpkin pie spice 3/4 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon sea salt 1 1/2 cups pumpkin 2 tablespoons melted coconut oil 1 large egg 2 teaspoons vanilla bean paste 2/3 cup mini cinnamon chips

For the Crepe Batter 2 large eggs 1 1/4 cups whole milk 1 cup flour 1 tablespoon + 2 teaspoons Trio Carmel Extra Virgin Olive Oil Pinch sea salt 1 tablespoon minced fresh herbs, such as parsley and / or basil In a blender add the wet ingredients...

sea salt 1/4 cup poultry seasoning or combination of dried sage, oregano + thyme 1/4 -1 / 3 cup water

3/4 cup heavy cream + more for brushing, very cold 1/2 scraped vanilla bean 2 teaspoons pure vanilla extract 2 cups all - purpose flour 1/4 cup granulated sugar 2 teaspoons baking powder 1/4 teaspoon Kosher or sea salt 1/4 cup (1/2 stick) unsalted butter, very cold, cut into pieces 4 ounces (1/2 brick) full - fat brick - style cream cheese, very cold, cut into pieces

Vanilla Cake: 4 1/2 cups all purpose flour 1/2 cup cornstarch 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 1 1/2 teaspoon Kosher or sea salt 2 cups granulated sugar 1 cup light brown sugar, packed 1 1/2 cups (3 sticks) unsalted butter, softened to room temperature 4 large eggs + 2 large egg yolks, room temperature 2 tablespoons pure vanilla extract 3 cups buttermilk, room temperature

1 + 1/4 cup dates, pitted and roughly chopped 1/4 cup almond butter 2 tablespoon maple syrup 1 teaspoon vanilla 1 tablespoon coconut oil 1/4 teaspoon sea salt 2 - 3 tablespoon unsweetened almond milk

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

1 cup buckwheat flour + a little extra 1/2 teaspoon sea salt 1 tablespoon olive oïl + a little extra for brushing 1/4 cup flax seeds 1/4 cup sesame seeds 1/2 cup water

Cookies: 2 1/2 cups all - purpose flour 1 tablespoon cornstarch 1 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon Kosher or sea salt 1 cup (2 sticks) unsalted butter, softened to room temperature 1 cup granulated sugar 1/4 cup light brown sugar, packed 1 large egg + 1 large egg yolk, room temperature 2 teaspoons pure vanilla extract 1/2 cup sprinkles *

1 recipe Pie Crust dough or uncooked 10 - inch gluten - free pie crust, of choice 2 cups raw pecan halves 1/3 cup milk of choice 2 tablespoons flaxseed meal 1 teaspoon pure vanilla extract 1/2 teaspoon sea salt 1/2 cup pure maple syrup 1/2 cup coconut nectar, brown rice syrup or agave nectar 1/4 cup brown sugar or unrefined coconut palm sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose flour blend of choice Egg wash (1 egg + 1 tablespoon water) or milk of choice

Kidney bean mix 1 tbsp coconut oil 1 1/2 red onions, diced 2 cloves garlic, crushed 1 can kidney beans, drained 3 tbsp tomato paste 1 tsp cumin 1/2 tsp sea salt 1/4 tsp chilli powder Veggie toppings 1 red capsicum, diced 1 yellow capsicum, diced 2 tomatoes, diced 1/2 red onion, diced 1 green chilli, sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg lettuce

1/2 cup of raw cashews soaked in water for at least 3 hours 1/4 cup of soy or unsweetened almond milk 1 tablespoon of lemon juice 2 tablespoon of nutritional yeast + extra for sprinkling 1/2 teaspoon of garlic powder 1 teaspoon of apple cider vinegar a pinch of sea salt and pepper

* pancake base — from the healthy gluten free life cookbook + 1 1/2 c sorghum flour + 1/4 c teff flour + 1/2 c potato starch + 1/4 c tapioca starch + 2 tsp baking powder + 1 tsp baking soda + 1 tsp sea salt...

1/2 cup unsalted butter, very cold 2 cups + 2 tablespoons all - purpose flour 2 tablespoons cornstarch 1 tablespoon granulated sugar 1 tablespoon baking powder 1/2 teaspoon Kosher or sea salt 1 1/2 teaspoons freshly - cracked black pepper 1 cup freshly - grated parmesan cheese 3/4 -1 cup buttermilk, very cold

Cream Biscuits: 3 cups all purpose flour 2 tablespoons granulated sugar 1 tablespoon baking powder 1 teaspoon Kosher or sea salt 2 cups heavy cream, cold, + extra for brushing

Rich cashews, dried coconut flakes and superfood seeds combine with cashew butter and hints of vanilla and sea salt for irresistible clusters — free of the oats + grains!

Paleo Mayonnaise Print This Recipe Serves 1 - Multiply by - + RECIPES > CONDIMENTS, DRESSINGS, & DIPS Save to Favorites Ingredients: 1 pasture raised egg (room temperature) 1/2 tsp mustard powder 1/2 cups walnut oil or other nut oil 1 tsp fresh squeeze lemon juice Sea Salt and pepper to taste Step: Preparation: 1 Combine egg, mustard powder, and lemon juice in a food processor until it reaches a thick, creamy consistency.

Despite the sea salt, these guys are tasty in that chocolate + coffee way and they sparkle in the turbinado sugar + magic way.

4 cloves of garlic, peeled 4 small shallots, peeled 1 small bunch of kale - 1/2 lb / 8 oz, stalks removed, washed well 1/3 cup / 80 ml extra virgin olive oil 1/3 cup / 2 oz goat cheese, plus more for topping 2 tablespoons + hot pasta water fine grain sea salt & freshly ground black pepper fresh lemon juice - optional 12 oz / 340 g dried penne pasta fresh thyme - and thyme flowers

1 flax egg (1 tablespoon ground flax + 3 tablespoons warm water) 1 cup unsweetened almond milk 1/2 cup pumpkin puree 1/2 tablespoon apple cider vinegar 1 teaspoon vanilla extract 2 tablespoons coconut oil 1 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon nutmeg 1/4 teaspoon cloves 2 tablespoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon sea salt 1 1/2 cups oat flour

2/3 cup half - and - half + more for brushing, very cold 2 tablespoons honey zest of 1 lime 2 tablespoons granulated sugar 2 cups all - purpose flour 2 teaspoons baking powder 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, very cold, cut into pieces 6 ounces fresh blackberries

1 very ripe banana 1/2 cup of fresh blueberries + extra for decorating the cookies (optional) 2 tablespoons of milled flaxseeds + 4 tablespoons of water 1/2 cup of almond butter (peanut butter will work as well) 1 1/2 cup of jumbo oats 1/2 cup of ground almonds 3 -4 tablespoons of roughly chopped hazelnuts 3 tablespoons of melted coconut oil 3 tablespoons of maple syrup or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3 tablespoon of almond milk pinch of sea salt

2 cups cabbage, finely shredded 1 cup leeks, well washed and chopped (see head notes) 2/3 cup whole wheat pastry flour (or apf flour) a couple pinches of fine grain sea salt 2 eggs, beaten 1 + tablespoon olive oil