Sentences with phrase «sea salt flakes if»

Remove from freezer and top the cups with about a teaspoon more of melted chocolate and sea salt flakes if desired.

Remove from freezer and top the cups with about a teaspoon more of melted chocolate and sea salt flakes if desired.

Sprinkle with sea salt flakes if desired.

Pour into the prepared pan, sprinkle with more sea salt flakes if desired, and refrigerate until set, 1 - 2 hours.

Not exact matches

Crust 1 cup almonds — soaked overnight 1/2 cup cashews — soaked for 4 hours 1/4 cup coconut flakes 1/2 cup soft dates — pitted, more if needed 1 teaspoon vanilla extract pinch of sea salt

* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional

3 tablespoons butter 1 teaspoon red pepper flakes 1 cup whole wheat pastry flour 3/4 cup instant cornmeal (or instant polenta) or fine - grain cornmeal 1/4 cup natural cane sugar (or brown sugar) 1 tablespoon aluminum - free baking powder 1 1/2 teaspoons fine grain sea salt 1 cup buttermilk 1 large egg 2 1/2 cups corn, fresh (or at room temperature if previously frozen)

Sprinkle with Parmesan (optional), sea salt and red pepper flakes if desired.

And if you really want a flavor explosion crumble on some soft goat cheese, my candied rosemary walnuts, flaked sea salt and get ready for a trip to flavor town!!

I like the idea of using magnesium chloride flakes instead of epsom salts for the improved availability of those minerals, especially if you use the dead sea magnesium flakes.

2 boneless, skinless chicken breasts 1/2 cup Italian style bread crumbs 1/2 cup Parmesan cheese, shredded 1/2 tsp garlic powder 1/2 tsp dried basil Pinch of crushed red pepper flakes Sea salt and fresh cracked pepper to taste 1 - 2 eggs, mixed thoroughly 1 tbsp olive oil, more if needed

Dry mixture 2 cups old - fashioned rolled oats (or any rolled flakes), choose gluten free if you are celiac 1 tsp baking powder 1/4 tsp ground ginger 1/4 tsp ground nutmeg 1/2 tsp ground cinnamon 1/4 tsp ground cardamom 1/4 tsp ground vanilla or 1/2 tsp vanilla extract 1 pinch coarse sea salt 1 1/3 cups / 200 g / 7 oz grated raw carrot (about 4) a handful raisins

Coconut Almond Granola Recipe 2 cups old - fashioned rolled oats (gluten - free, if needed) 2 cups organic unsweetened coconut flakes 1 cup raw almonds, coarsely chopped 1/4 cup pure maple syrup 2 tablespoons melted virgin coconut oil 1/8 teaspoon kosher salt or fine sea salt

* 4 ounces (dry) Dreamfields Rotini * 2 tablespoons olive oil * 1 cup freshly shelled snap peas (or use organic, frozen peas) * 1 large or 2 small shallots, minced * 1 cup chopped organic broccoli * 1/2 cup loosely packed, fresh basil, chopped * 1/4 cup fresh goat cheese, crumbled, plus more, if desired, for garnish * crushed red pepper flakes - to taste * lightly toasted pine nuts for garnish (or use chopped toasted almonds)- to taste (I used about 1 1/2 tablespoons) * olive oil for drizzling the finished dish - optional * sea salt to taste - optional

1 pound ground beef 1/2 pound ground pork (replace with ground beef if you don't eat pork) 1 medium onion, finely chopped 2 cloves garlic, minced 1 1/4 teaspoons sea salt 1/4 teaspoon black pepper 1/2 teaspoon dried thyme 1/2 teaspoon dried sage 2 - 3 tablespoons tomato paste Red pepper flakes (optional, for a bit of spice) 1 egg

Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp chia or flax seed in 3 tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4 cup toasted coconut flakes (45 g) 1/2 cup almonds / hazelnuts, chopped (75 g) 1/2 cup chopped pistachio (50 g) hold back 1/3 of it to top with 1/2 cup cranberries (50 g) 2 tbsp sesame seeds / poppy seeds Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2 cup white chocolate (50 g) if vegan use a vegan chocolate or leave out 1 tsp coconut oil A generous pinch of flaky sea salt

1 cup gluten - free flour (prefer Bob's Redmill gluten free flour) * if the dough is too wet, feel free to add additional flour 2 medium russet potatoes, peeled and chopped 2 cloves of garlic 6 tablespoons of corn starch 1 teaspoon sea salt 1 teaspoon baking powder 1 tablespoon Italian seasoning 1/2 teaspoon red pepper flakes

Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup diced sweet onion (about 1/2 large) 1 jalapeno, seeded if preferred and diced 1 large sweet potato (350 g), peeled and chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp chili powder 1/2 tsp ground coriander 6 cups vegetable broth 1.5 cups cooked black beans (one (15 - oz) can rinsed and drained) fine grain sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit more) 1/4 tsp cayenne pepper (or red pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion

Using a medium cookie scoop, drop the dough onto the prepared baking sheet then flatten with the palm of your hand (flattening is totally optional, BTW) and sprinkle with sea salt flakes, if desired.

MY FAVORITE COMBINATIONS Almonds + cacao nibs + sea salt flakes Crushed coffee beans + cacao nibs (or flaked coconut) Dehydrated raspberries (crushed) + flaked coconut Dry roasted peanuts (chopped) + flaked coconut + sea salt flakes An assortment of roughly chopped nuts + sea salt flakes And if you want to go crazy: pretzel pieces, potato chips, sprinkles, etc..

LEMON TAHINI: 1/4 cup tahini 1/4 cup filtered water 1/2 teaspoon lemon zest 1 tablespoon + 1 teaspoon lemon juice 1 clove of garlic, finely minced (or grated with a Microplane) 1 teaspoon olive oil sea salt and ground black pepper, to taste POTATOES: 1 1/2 lbs new potatoes, scrubbed 1 tablespoon heat - tolerant oil, like avocado 1 teaspoon za'atar HARISSA CHICKPEAS: 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon caraway seeds 1 teaspoon chili flakes 1 tablespoon heat - tolerant oil, like avocado 1 shallot, fine dice (about 1/3 cup diced shallot) 1 clove of garlic, finely minced 1 1/2 cups cooked chickpeas (or 1 15 - ounce can, drained) 1 cup crushed canned tomatoes (I like fire - roasted here) 1/4 cup filtered water (+ extra if necessary) TO SERVE: 4 big handfuls of chopped mixed greens olive oil fresh lemon juice extra za'atar 1/3 cup chopped flat leaf parsley Make the lemon - y tahini.

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

INGREDIENTS for the panna cotta: 4 cups of rhubarb (5 - 8 stalks depending on how big they are), green tops discarded, red - ish parts diced 1/2 cup of granulated coconut sugar (maple syrup works as well if you prefer) 1/4 teaspoon of sea salt 1 vanilla bean, scraped (or 1 tablespoon of vanilla extract) 14oz can of full fat coconut milk 2 tablespoons of agar flakes for the strawberry coconut crunch: 3/4 cup of frozen strawberries 1 teaspoon of vanilla 1/4 teaspoon of sea salt 2 tablespoons of maple syrup 2 tablespoons of brown rice syrup 1 cup of thick coconut flakes 1/2 cup of rolled oats garnish: several mint leaves (chopped or whole)

If desired, garnish the cups with slivered almonds, unsweetened coconut flakes, or flaky sea salt.

DRESSING Grated zest and juice of 2 limes or 1 lemon 2 tablespoons toasted sesame oil 5 tablespoons extra-virgin olive oil 1 garlic clove, grated 1 1/2 - inch piece of fresh root ginger (unpeeled if organic), finely grated 2 teaspoons tamari A pinch of cayenne pepper or chili flakes (optional) Sea salt and black pepper

Sprinkle with chocolate chunks, chopped almonds, and sea salt flakes (if desired).

* 1 head of Napa cabbage (about one pound)- outer leaves removes, and then chopped into bite sized pieces * 1/4 cup Himalayan or sea salt mixed in a small bowl of warm water * 1/4 cup Korean fine red chili flakes, also known as ko choo kah rhoo, and available at Korean markets - if you don't have access to the Korean chili flakes, you can substitute 1 - 2 Tb.

Sprinkle with flaked sea salt if desired.

Using a 1/4 cup stainless steel scoop (or a 1 1/2 tablespoon scoop for smaller cookies), drop the mixture onto the prepared baking sheet, flatten with the back of a spoon then sprinkle with chopped peanuts and sea salt flakes, if desired.

Sprinkle each with a little bit of coarse sea salt flakes, if desired.

2 cups rolled oats (gluten - free, if desired) 1 cup pecans, chopped (or any nuts / seeds) 1/4 teaspoon ground cinnamon 2 tablespoon coconut oil, melted 2 tablespoon pure maple syrup 1 teaspoon pure vanilla extract 1/4 teaspoon sea salt 2 tablespoon coconut flakes, unsweetened 1/2 cup dried cherries

1 Tablespoon sea salt flakes, or to taste (if you substitute with regular salt, start with 1/2 of a teaspoon, then add to taste)

In a smaller bowl, or food processor, combine tahini, dill, juice and zest of lemon, sprinkle of sea salt, black pepper to taste, and a sprinkle of red pepper flakes, and if you are using sesame oil add it here.

Ingredients 1.5 cups almond flour 1/4 cup ground flax (use coconut flour or buckwheat flour if you want them denser / harder, rather than soft and chewy) 1/2 cup xylitol or monkfruit 1/4 teaspoon sea salt 1/2 teaspoon baking soda 1/2 cup coconut oil, warmed 2 eggs 1 Tablespoon vanilla 1/2 cup unsweetened coconut flakes 1/2 cup chocolate chips, 70 % cocoa or higher Combine dry ingredients in food processor.

Bulk popcorn makes a fun snack, if you can have corn; otherwise, «toast» up some bulk coconut flakes (not shredded) in a skillet with a bit of coconut oil and sprinkle on sea salt.

1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 jalapeño pepper, finely chopped 1/4 teaspoon sea salt 2 tablespoons olive or avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped into 1 - inch cubes 1 small red onion, sliced in 1/4 - inch slices 1 medium zucchini, sliced into small cubes 1 medium yellow squash, sliced into small cubes 1 medium red pepper, sliced into strips or 1/2 - inch cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup of cooked black beans, rinsed, drained, and dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level of desired spicinesea salt 2 tablespoons olive or avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped into 1 - inch cubes 1 small red onion, sliced in 1/4 - inch slices 1 medium zucchini, sliced into small cubes 1 medium yellow squash, sliced into small cubes 1 medium red pepper, sliced into strips or 1/2 - inch cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup of cooked black beans, rinsed, drained, and dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level of desired spicinesif frozen 1 cup of cooked black beans, rinsed, drained, and dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level of desired spicinesIf using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level of desired spicineSea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level of desired spiciness)

Whisk together orange juice, orange zest, ground turmeric, iodized sea salt, and chili flakes (if using), in a small sauce pan.

2 (15 - ounce) cans chickpeas, rinsed and drained 2 tablespoons water, plus more if needed 3/4 cup chopped onion 1 cup minced zucchini and / or bell pepper 2 teaspoons chili powder 2 teaspoons ground cumin 2 teaspoons smoked paprika 1 teaspoon garlic powder 1 teaspoon dried oregano 1/4 teaspoon allspice 1/4 teaspoon crushed red pepper flakes (or fresh minced chili pepper, to taste, see Note) 3/4 teaspoon sea salt 3 tablespoons freshly squeezed lime juice 1 teaspoon molasses

INGREDIENTS 8 firm, ripe medium - small tomatoes 1/2 small green bell pepper, seeded, pith removed, and coarsely chopped 4 garlic cloves, peeled and crushed large pinch of dried chili flakes handful of Italian parsley leaves 1 teaspoon Spanish paprika 1 teaspoon saffron threads, steeped in 1 tablespoon boiling water 1/2 cup olive oil, plus a little more, if liked 1/3 cup carnaroli rice Maldon sea salt