Not exact matches
This is partly why Jesus spoke
of giving a
cup of cold
water in His name (Matt 10:42) and liked the Kingdom
of God to a mustard
seed (Matt 13; 31 - 32).
Mix 1 tbsp chia
seeds with 3 tbsp spoons
of water in a
cup and leave to one side to to absorb.
Tile Flatbreads 2
cups gluten free rolled oats 1/2
cup walnuts or pecans — ground
in a food processor into tiny pieces 1/3
cup chia or flax
seeds pinch
of salt 1
cup boiling purified
water 2 tablespoons olive oil
Panna Cotta (adapted from Living Raw Food) 4
cups coconut milk (see below) 1/2
cup Irish moss — thoroughly rinsed and soaked
in hot
water for at least 10 minutes 1
cup meat
of fresh young coconut 1/2
cup raw agave syrup OR another sweetener
of choice
seeds from 2 vanilla beans 1/2
cup coconut oil
1/2
cup / 85 g uncooked quinoa, soaked for 12 to 24 hours
in 1
cup filtered
water 1/2
cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4
cup / 60 g unsweetened desiccated coconut 1
cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia
seeds soaked
in 1/4
cup filtered
water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest
of 1 lemon
Combine the sunflower
seeds, salt and 2
cups (450 ml)
of water in a small bowl, and soak for at least 4 hours, or overnight.
First place one
cup each
of the almonds, pumpkin
seeds, ground flaxseed and sunflowers
seeds in a food processor and blend for a minute or so until smooth, then transfer the mix to a bowl and stir
in the remaining half a
cup each
of pumpkin
seeds and sunflower
seeds along with the salt, coconut oil and
water.
For the middle (cheese) layer: ingredients: 1
cup raw cashews, soaked
in water for at least 2 and up to 8 hours zest and juice
of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom
seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and uniform.
Slice squash
in half, remove
seeds, rub insides with a touch
of salt and / or minced garlic, place face down
in a baking pan with about 1/4
cup water and allow to bake about 40 minutes, or until knife easily pokes through skin.
1
cup oat flour (You can make your own by finely grinding oats
in a food processor) 1/4
cup ground flax
seed 1 - 1.5 tsp sea salt * see notes above 1/4
cup olive oil 1/2
cup water 1 tsp each sesame
seeds, hemp
seeds, sunflower
seeds, and chia
seeds (or other
seeds of your choice)
I saute a diced onion & a
cup or so
of celery, incl leaves,
in grape
seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c
water, one
cup diced ham, & the greens and cook it slow
in the oven and eat it over rice, for two days.
Meanwhile,
in a saucepan, combine the remaining 1/4
cup of water and 1/2
cup of sugar with the cardamom
seeds and bring to a boil.
About 10 strawberries blended with 1/2
cup of water, stir
in 1 tbsp chia
seeds, microwave for 2 - 3 minutes and let cool / gel
in the freezer until it reaches a thicker, jam - like consistency, about 30 minutes.
Combine the ground flax
seeds with the beet juice and 1/4
cup of hot
water in a small bowl, set aside until it thickens, 5 - 10 minutes.
What's
in it: 1
cup steal cut oats 1/2
cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2
cups water 1/2
cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination
of your favorites): pomegranate
seeds, chopped apples or pears, chia
seeds, hemp hearts, pumpkin
seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
What's
in it: 2 Tablespoons olive oil 5 cloves
of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1
cup) 2 large carrots, finely chopped (about 1
cup) 1 stalk
of celery, finely chopped (about 1/2
cup) 1 red bell pepper,
seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2
cups) 1
cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2
cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz
water (you'll fill one
of those empty tomato cans to measure) Salt and Pepper to taste
Once its cut
in half and the
seeds and membranes are cleaned out, you place it open side down
in a large microwavable baking dish with about a 1/4
cup of water and covered
in plastic wrap.
To avoid having to mix the
seeds and them sinking, warm a
cup of water then add the
seeds and mix, put it
in the refrigerator for the next day you will see the
seeds have hydrated and have that wonderful gel surrounding them and will remain suspended
in your drink.
1 head
of kale 1/2
cup sesame
seeds or tahini 1 whole apple + 1 apple grated or spiralled on your spiral slicer 1/4
cup coconut nectar 1/2
water or more
in order to blend smooth 1 tsp cinnamon pinch
of sea salt
Soaking the
seeds allows them to attain a softer texture and facilitates a faster cook time, but doing so requires foresight as the
seeds need at least 6 hours to soak properly.If you do choose to soak your
seeds, simply place the groats
in 3 - 4
cups of cold
water for each
cup you hope to cook.
2) To make the sauce:
In a blender, combine the stemmed, roasted jalapeño pepper including the
seeds, the tomatoes, onion, garlic, cilantro, and 1/4
cup (60 ml)
of water.
In a bowl, combine 1/4
cup soy sauce, 2 Tbsp
water, 1 Tbsp toasted sesame oil, 2 Tbsp brown sugar, 2 Tbsp rice vinegar, 1 Tbsp grated fresh ginger, 2 cloves
of minced garlic, 2 Tbsp sesame
seeds, and 1 Tbsp cornstarch.
Put all the
seeds and dates
in a high speed blender with 4
cups fresh
water, a pinch
of salt and vanilla.
2
cups unsweetened almond milk 1 tablespoon green tea leaves 2 - 3 sprigs rosemary — lightly bruised with the back
of a chef's knife 1 vanilla bean —
seeds scraped out 1/2
cup raw cacao butter — shredded (I like this brand) 2 tablespoons maca powder (optional, but great here) 1
cup cashews — soaked
in water for 4 hours 4 soft dates — pits removed and chopped ground cinnamon and / or nutmeg, or cocoa powder for sprinkling on top — optional
4 jalapeños, stems and
seeds removed, chopped 1 3 - pound chicken, cut
in pieces 1 large onion, chopped 1 stalk
of celery, chopped 2 carrots, peeled and diced 1 clove garlic, chopped 1 teaspoon ground cumin 1 quart
water 2
cups half and half 1 or 2 jalapeños, stems and
seeds removed, finely chopped for garnish
Coriander Bread Thins 2
cups raw cashews — soaked overnight 1
cup meat
of fresh young Thai coconut 1/2
cup Irish moss — thoroughly washed and soaked
in hot
water for at least 10 minutes 1
cup water from fresh young Thai coconut or purified
water 1 tablespoon honey or another sweetener
of choice 3 garlic cloves — 2 whole, and 1 finely chopped 1 small chili — 1/2
of it finely chopped 2 teaspoons coriander
seeds — ground 1 teaspoon cumin
seeds — ground 1 1/4 teaspoon salt freshly ground black pepper 3/4
cup brown flax
seeds — ground 1/8
cup ground almonds 1
cup chopped cilantro
1 1/3
cup (300 g) full fat coconut milk 2 rosemary sprigs — lightly bruised with the back
of a chef's knife 1 tablespoon green tea leaves 1/2 vanilla bean —
seeds scraped out 3/4
cup cashews — soaked
in water for 4 hours 1
cup purified
water, plus more for soaking the cashews 2 - 3 soft dates — pitted and chopped about 6 ice - cubes, more if needed
I use 1/4
cup of hemp
seed organic with 1
cup of boiling
water you grin it
in blender and it works I have found many recipes on this one frozen watermelon scoop out
of its shell rim its so yummy you will think your cheating but your not......... its almost sinful... its amazing... the taste.....
-LSB-...] Rosemary Hot White Chocolate2
cups unsweetened almond milk1 tablespoon green tea leaves2 - 3 sprigs rosemary — lightly bruised with the back
of a chef's knife1 vanilla bean —
seeds scraped out1 / 2
cup raw cacao butter — shredded2 tablespoons maca powder (optional, but great here) 1
cup cashews — soaked
in water for 4 hours4 soft dates — pits removed and choppedground cinnamon and / or nutmeg, or cocoa powder for sprinkling on top — optional -LSB-...]
Fennel
seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4
cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel
seeds, plus extra for dusting 3 1/2
cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1
cup (240 ml) warm
water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4
cup (60 ml)
of the olive oil
in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel
seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.
2 onions (scrubbed and chopped
in large pieces) 6 carrots (scrubbed chopped
in large pieces) 4 stalks
of celery (scrubbed and chopped
in large pieces) 4 large potatoes (scrubbed and cut
in thirds) 1 head
of cabbage (rinsed and chopped
in large pieces) 2 quarts
of vegetable stock or
water 1
cup white wine or
water 1 slab (8 oz) tempeh (optional) 1 tablespoon ground coriander 1 tablespoon sweet paprika 1 teaspoon cumin 1 teaspoon cardamom 1 teaspoon whole coriander
seeds 1 teaspoon salt (optional) 1 teaspoon white pepper 2 teaspoons fennel
seeds 2 teaspoons caraway
seeds 1/2 teaspoon cayenne pepper
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2
cup (120 ml)
water 1/2
cup (100g) superfine sugar 12 kumquats, sliced and
seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4
cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1
cup (200g) superfine sugar 3/4
cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2
cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4
cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch
of salt Start by making the candied kumquats: stir
water and sugar
in small saucepan over medium heat until sugar dissolves.
Ok, I'm not sure what I did, but I halved the recipe (1
cup brown rice flour, ground fine
in my VitaMix, 3/4 cp B's Red Mill» sweet white» sorghum flour, 1.5 cps
of tapioca starch, 1 T. chia
seed, instead
of the Xanthum Gum, 1T yeast, 1/2 T kosher salt, 2 eggs, 1 and 1/3 cp
water, 1 / 6 cp oil, 1T honey) and it came out soupy!
-- 2
cups peanuts Sudanese peanuts — 1/2
cup walnuts — 2
cups pitted dates for 15 - 20 min (soaked
in Chai tea or another tea
of choice or simply warm
water)-- 1/2
cup dried apricots for 15 - 20 min (soaked
in tea / hot
water)-- 1/4
cup raw sesame
seeds (dry toasted
in skillet)-- 1 tbsp cinnamon — 2 tsp cacao — 2 tsp ground coffee
Ingredients: 3/4
cup vegan butter 1
cup sugar 1/2
cup brown sugar 3 tablespoons ground flax
seed in 6 tablespoons
water (lightly beaten) 1
cups agave nectar for the batter, OR 1 1/2
cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4
cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1
cup hot coffee (you may substitute plain hot
water if you don't like coffee) 1
cup hot
water 1/2
cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin
seeds) 1/4
cup dried unsulphured papaya, cut
in 1/4 inch cubes 1/4
cup dried unsulphured pineapple, cut
in 1/4 inch cubes or 1/2
cup raisins or other dried fruit (
in place
of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4
cup)
4 cobs
of corn, cooked and cut from the cob (save the
water you boil the corn
in to use as broth
in the soup) 6 - 8 new potatoes (about golf ball sized) 2 tablespoons olive oil 1 onion 3 stalks celery, chopped 2 carrots, chopped 1 can coconut milk 1 red pepper, minced 1 shallot, minced 1 jalepeno pepper,
seeded and finely chopped 1/4
cup fresh dill, finely chopped 1/4
cup chives, finely chopped Salt and pepper
What's
in it: — 1 can chickpeas, rinsed, drained and dried well (* you can also soak 1
cup of dried chickpeas
in water overnight)-- 2
cups cubed butternut squash — 1/2 onion — 3 cloves garlic — 1/2
cup fresh herbs, looseley packed and roughly chopped (I used half cilantro and half parsley)-- 3/4
cups rolled oats, divided — 3 tablespoons hemp
seed, plus extra for sprinkling — 3/4 teaspoon turmeric — 1/2 teaspoon cumin — 1/2 teaspoon salt — 1/4 teaspoon red pepper flakes or cayenne (adjusted to you preference)
1
cup of sunflower
seeds (soaked for at least four hours
in 2
cups of water, drained and rinsed) 1
cup of water Juice
of 2 lemons 1/4
cup nutritional yeast 3 Tablespoons unsweetened dairy - free yogurt (optional) 3 Tablespoons unsweetened nondairy milk (more if you desire a thinner dressing) 2 Tablespoons apricot butter or fruit sweetened jam (optional) 2 Tablespoons miso (we use South River Chickpea or White Miso) 1 large clove garlic 1/2 teaspoon freshly ground pepper
1
cup steamed edamame beans (steam the whole pod and then extract the little beans - a great job for someone
in your house other than you - like a child or lover) 1
cup sprouted chickpeas, lentils, mung beans or cooked / sprouted bean
of choice 1/3
cup sundried tomatoes 1/2 lemon, peeled 1/4 sesame
seeds 2 Tbs olive oil 2 tsp dill
seeds or 1 Tbs cumin
seeds 1 - 2 cloves garlic 1/2
cup water (or more as needed until desired consistency is achieved) sea salt and cayenne to taste
To do this, place
seeds in a sauce pan with just enough
water to cover, adding 1 tablespoon
of salt for every
cup of pumpkin
seeds.
1/2
of a 4 - pound spaghetti squash, with the
seeds scraped out
Water for the baking pan 2 tablespoons refined coconut oil 2 cloves garlic, minced 1 - 2 canned chipotle chilies
in adobo sauce,
seeded and minced 1-1/2 bunches (about 12 ounces) kale, chard, mustard greens, collard greens or a combination, cut into 1 / 2 - inch strips 1 to 1-1/2
cups low sodium vegetable stock 3/4 teaspoon fine sea salt 1/3
cup raisins 1/4
cup pine nuts 2 tablespoons extra virgin olive oil
I also cut my recipe
in half as it makes quite a lot, this is the whole recipe: 3 1/4 - 4
cups plain flour 1 1/2
cups chilled unsalted butter 2 packages active dry yeast (4 1/2 tsp) 1/2
cup warm
water 1/2
cup heavy cream or undiluted evaporated milk 1/2 tsp freshly crushed cardamom
seed (optional) 1/2 tsp salt 2 eggs, room temperature 1/4
cup sugar Directions would be the same as mine but start off with 3 1/2
cups of flour and add the eggs with the cream.
Add 1
of the following: 1 teaspoon flax
seeds (high
in fiber, Omega - 3's, and B vitamins) 1 Tablespoon hemp
seeds (high
in trace minerals, Omega - 3's and Omega 6 fatty acids) 1 Tablespoons chia
seeds soaked
in 1/4
cup of water for at least 10 minutes (Chia
seeds are full
of fiber and Omega - 3's.
2 cans chickpeas, well drained 1/4
cup Jamaican jerk sauce 1 tablespoon ground flax
seed whisked with 1 tablespoon
water and 1 tablespoon fresh lime juice 2 medium cooked beets, grated on the large holes
of a box grater and squeezed dry (about 1/2
cup) 1/2 medium yellow onion, finely chopped (about 1/2
cup) 1 medium carrot, grated on the large holes
of a box grater (about 1/2
cup) 1 fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4
cup tamari almonds, well chopped (I pulsed
in food processor) 2 tablespoons chopped fresh cilantro 1/4 teaspoon salt or more to taste Generous amount
of freshly ground black pepper Whole wheat buns, red onions and romaine lettuce, for serving
2 tbsp oat flour (or blend rolled oats into flour
in a food processor or spice grinder) 2 tbsp coconut flour 1/2
cup protein powder (I used Hemp Pro 70) 1/4
cup cocoa powder 1/4
cup grated zucchini 1/4
cup grated apple (I tried to process it into sauce but it was too little apple for the food processor, so grated it was) 1/2 tsp baking soda 1 tsp cinnamon 3/4 tsp ground flax
seeds 1/4
cup agave or your choice
of sweetener 1/4
cup chocolate chips 3/4
cup hot
water
Add
in the flax
seed mixture and 1
cup of nondairy milk /
water and mix together.
1
cup cornmeal 1
cup Bob's Red Mill Gluten - Free All Purpose Four 1/4
cup of millet flour (optional) 4 teaspoons baking powder 2 tablespoons ground flax
seeds in 6 tablespoons
water 1 ripe banana 1
cup non-dairy milk or
water 1/2 — 1
cup additional
water 1/2
cup blueberries, fresh or frozen 1/4 nuts or
seeds (we used a mix
of peanuts, pumpkin
seeds and sunflower
seeds)
Brown Rice Salad with Apples, Walnuts, and Cherries Serves 6 to 8 1
cup brown rice3 / 4
cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4
cup dried cherries, roughly chopped1 / 3
cup walnuts, roughly chopped1 bunch
of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame
seeds Cook the brown rice
in about two
cups of simmering
water until tender (See: How to Cook Rice on the Stove Top), or according to package directions.
Place the cashew nuts, almonds, sunflower
seeds, walnuts, sesame
seeds, linseeds, poppy
seeds, powdered veggie stock, psyllium husk (or chia
seeds) and olive oil
in a food processor with 100 ml (3 1/2 fl oz / 1/3
cup)
of water and blend until the nuts are well chopped.
Place the soaked and drained cashews, the dates and vanilla
seeds in a food processor or mini blender along with 1/2
cup of cold
water.