I even helped the process along by putting out bowls of cereal the night before and placing
small cups of milk in the refrigerator where the boys could easily reach them.
Not exact matches
I have read about blending it but I am making a
small portion for one person (one tablespoon
of nut butter to a
cup of soy or almond
milk).
Butternut & Kale Filling 1
small butternut squash / pumpkin a drizzle
of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1
cup milk of choice (we use oat
milk or almond
milk) 2 eggs 150 g / 1 block feta cheese, crumbled
Whisk together first 3 ingredients along with 1/2
cup of the non-dairy
milk, in a
small pot over medium high heat.
In a
small bowl, combine 1
cup confectioners» sugar with 1 tablespoon
milk to make an icing
of piping consistency.
I don't measure anything, but rough estimates are half an orange, half a
cup of frozen Wild Blueberries,
small handful
of frozen cherries and frozen cauliflower, a big medjool date, frozen spinach, about a tablespoon
of peanut butter, a teaspoon
of hemp seeds, a collard green, a few slices
of zucchini, a celery stalk, sprinkle
of cinnamon, and almond
milk to blend.
Place the remaining half a
cup of coconut
milk in a
small saucepan and bring to a boil over medium - high heat.
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5
small roma tomatoes 2 Tbsp homemade apple sauce About 1
cup homemade Tomato Sauce or you can use 1
small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes
of frozen coconut
milk (about 1/2
cup coconut
milk)
If you're vegetarian, you'll have a complete and much higher protein if you balance 1
cup of milk to 1
cup of peas (so says Ellen Buchman Ewald, author
of Recipes for a
Small Planet).
Add the condensed
milk and 1
cup of the chocolate chips to a
small sauce pan.
1) 450g
of self - raising flour 2) 150g
of butter, cut into
small cubes 3) 3 eggs, beaten 4) 3 tablespoons
of milk 5) 1 tablespoon
of salt 6) 200g
of cheese in slices, cut into
small squares 7) 200g
of ham in slices, cut into
small squares 8) 300g
of cream cheese 9) 1
cup of chopped fresh chives
1 pound kale, washed, stemmed, and cut into
small pieces 2 tablespoons butter 2 tablespoons flour (I used all purpose) 1 1/5
cups milk (I used whole) 1
cup extra sharp cheddar cheese, grated salt & pepper 1/2 teaspoon turmeric (optional, for color) a pinch
of freshly grated nutmeg a tablespoon
of olive oil, for greasing the baking pan
Ingredients 1 1/4
cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch
of freshly grated nutmeg 1/2
cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled
Small pinch
of salt 2 1/2
cups heavy cream 1 1/4
cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2
cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole
milk 4 ounces bittersweet chocolate finely chopped
Cashew Bread Ingredients (makes 1 large loaf, or two
small loaves) • 3
cups of raw cashews (organic if possible; unsalted) • 3/4 teaspoon
of baking soda • 1/2 teaspoon
of sea salt • 3 eggs, separated • 1/2 tablespoon
of apple cider vinegar (or lemon juice) • 1
cup of greek yogurt (or non dairy yogurt for vegan) • 1/2
cup of almond
milk (applesauce or apple juice will work) • 1/2 teaspoon stevia • 2 tablespoons agave nectar
1 clove garlic, peeled 1 medium jalapeno (or serrano) chile, deseeded and chopped 1/2 teaspoon fine grain sea salt, plus more to taste 1 tablespoons sunflower oil 1
small bunch
of scallions, thinly sliced (~ 8 scallions) 1/2
cup finely chopped cilantro 1 14 - ounce can
of coconut
milk (full fat) 3 tablespoons freshly squeezed lemon juice, plus more to taste
I used a
small can, chilled drained
of any water, or 1/2
cup coconut cream (thick part) from a 13.6 oz can full fat coconut
milk
In
small blender, add
milk, eggs and 1
cup of pre-cooked sweet potato mash and process until smooth.
3
cups butternut squash, cubed 2
cups green beans, trimmed and cut into 2 - inch pieces 1
cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1
small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut
milk salt and pepper to taste pinch
of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.
1 shallot, minced 3 stalks
of celery, thinly sliced 1
small head
of broccoli, de-stemmed and roughly chopped 1 bell pepper, de-seeded and roughly chopped a handful
of baby bok choy, thinly sliced 1
cup of frozen peas 1 14 oz can
of full fat coconut
milk 1/2 14 oz can
of diced tomatoes 1 tsp each
of dried cumin, curry, turmeric, garlic and cinnamon 2 tbsp
of rice flour
preheat the oven to 350 ° f. in a
small bowl, mix the egg whites, 1/4
cup of the almond
milk, and lemon zest.
2 tbsp extra virgin olive oil 2 tsp red curry paste 3
cups cubed pumpkin 2
cups cooked chickpeas 1
cup coconut
milk 1/2
cup leaks chopped sideways 2 spring onions Spices: curry, chili, ground coriander Himalayan salt 1 tbsp Tamari or Shoyu soy sauce
small bunch
of parsley bunch
of swiss chard mung bean or rice noodles lemon juice, or lime juice
1
cup vegan pesto 1 medium yellow onion 1 bell pepper — any color 2
small yellow squash and / or zucchini 1 large stalk
of broccoli 1/2
cup Daiya Pepperjack shredded cheese 3 Tbsp flour 2 Tbsp olive oil 1 1/2 tsp Ener - G Egg Replacer Powder + 2 Tbsp warm water 2 Tbsp soy
milk salt black pepper olive oil cornmeal Pizza Dough
Ingredients: - cooking spray -1 / 2
cup whole wheat flour -1 / 2
cup all - purpose flour - brown sugar, to taste -2 1/2 tsp baking powder -1 / 4 tsp salt -1
cup rolled oats -1
cup soy
milk -1 / 4
cup extra virgin olive oil -1 egg -1 1/2 tsp vanilla extract -1 1/2 tsp cinnamon -2 handfuls
of dried cranberries -1
small apple, diced -1 banana, diced
In a
small bowl, combine 1
cup of olive oil mayonnaise, 2 tablespoons
of milk, 1 teaspoon
of freshly ground tri-colored pepper, 1/2 teaspoon sea salt, 3 tablespoon
of whole grain Dijon mustard, 1/8 teaspoon cayenne pepper along with the chopped herbs, celery and shallot.
3 bananas 1 tin
of sweetened condensed
milk 2
cups whipping cream 1 package
of digestive biscuits or graham crackers1 stick
of butter 1 tsp vanilla 1
small bar
of chocolate If you don't mind using store bought ingredients you can cut down a lot on the steps but since I was posting it I figured I would make a proper version entirely from scratch just for you.
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices,
Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2
cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1
cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2
cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch
of salt 1/2
cup (120 ml) whole
milk, room temperature Icing: 1
cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as well.
Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3
small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1
cup (100g) oat flour 3/4
cup (105g) all purpose flour 1/2
cup (70g) whole wheat flour 1/3
cup (67g) granulated sugar 1/4
cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch
of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4
cup (180 ml) whole
milk, room temperature 1/2
cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.
1
cup all - purpose flour 1/4
cup nuts 1/2 teaspoon salt 1 tablespoon brown sugar 6 ounces soft cheeses, very well chilled, divided in half 6 tablespoons unsalted butter, cut in pieces 1
small white onion, finely diced and caramelized Up to 2 tablespoons
of milk (if needed) Brown sugar, to taste
AND the belly is happy about it Let's start baking... well, not really Frozen Berry Basil Non-Dairy Smoothie Yields: 4 servings Ingredients: 2
cups of So Delicious Vanilla Coconut
Milk 2
cups of So Delicious Strawberry Ice Cream 2
cups of frozen strawberries (I buy fresh and put in freezer) 2
cups of ice cubes 3 - 4
small fresh basil leaves (grab a few extra and set aside for garnishing) 1/2
cup of frozen blueberries (again, I buy fresh and freezer myself) Directions: 1.
Pour 1/2
cup of the
milk into a
small bowl.
approx: 1/2
cup vanilla unsweetened almond
milk 3
small ice cubes 1 large hand full
of spinach 2 tbsp peanut butter 1 frozen banana (super ripe)
Avocado Cilantro Yogurt - 1 ripe avocado - 5.3 oz (150g) container
of plain greek yogurt -1 / 4
cup coconut
milk - juice
of 1/2 a lime - 1
small bunch fresh cilantro - olive oil for blending - 1 teaspoon
of salt - more to taste
It was very useful.Some people add
milk to make it more soft and sweet.Some people use Yogurt too.When keeping the dough to rest for 1/2 hour my mom use to cover the vessel with a damp (not very wet) cloth.I think it will prevent moisture from escaping.Applying a
small amount
of ghee at the end (after removing from stove) will make it taste better.In my home town old generation do a trick to make the puffed.They take a
cup of very clean sand put that in a piece
of cloth (at the center).
INGREDIENTS Sea salt and rashly ground black pepper 1
cup basmati or wild rice 3/4 pound salmon fillet, skin off and bones removed A handful
of raw shelled peanuts 1 clove
of garlic A thumb - sized piece
of fresh root ginger 1 fresh red chile A
small bunch
of fresh cilantro Peanut or vegetable oil 1 heaped tablespoon tandoori or mild curry paste A handful
of snow peas 1/2 can
of coconut
milk A handful
of bean sprouts 1 lime
Serves 1 2 tablespoons dark chocolate, chopped 1 teaspoon unsalted butter 1
cup milk 3 green cardamom pods, crushed with the back
of a knife 1/2 teaspoon vanilla In a
small saucepan, heat
milk and cardamom pods over medium - low heat.
In a
small saucepan, combine 1
cup of cream, 2 1/3
cup of whole
milk, 1/2
cup of tightly packed brown sugar, and 3 crushed cardamom pods.
****************************************************************************************************************************** Almond Pancake (measurements are approximate except the eggs) Ingredients: 2
small eggs About 1
cup almond flour / meal (I used left over ground almond and almond waste from my homemade almond
milk) Splash
of... Read more →
10) In a
small blender, blend together half the avocado, yogurt, 1/4
cup coconut
milk, 1/2
cup cilantro, juice
of 1/2 a lime, 1/2 teaspoon lime zest and a good pinch
of salt.
Heat the coconut
milk and 1/3
cup almond
milk in a medium saucepan over medium heat until
small bubbles appear around the edge
of the pan.
2 cans full fat unsweetened coconut
milk 1/2 teaspoon xanthan gum or 1 tablespoon arrowroot powder 3 lemongrass stalks — cut into 2 - inch pieces and bruised with the back
of a chef's knife 2 large handfulls kaffir lime leaves — bruised 1 large or 2
small ripe, sweet mangoes — peeled and pitted zest and juice
of 1 lime 1/2
cup light agave syrup or other sweetener
of choice
6 cloves garlic 1 2 - inch piece
of ginger, peeled 4 black peppercorns 1
cup coconut
milk 4 fresh
small red chiles, such as serranos, stems removed 2
small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to taste
* When mixing in the tapioca starch, whisk it with a
small amount
of warm
milk in a Pyrex
cup before adding to the main mixture.
1/3
cup of milk, 1
small egg, half a teaspoon
of yeast, 1/2 teaspoon
of salt, 3 heaping teaspoons
of oat bran and enough flour to make a dry dough.
To a
small saucepan, add 2
cups of water and the almond
milk and place over high heat.
Soak chia seeds with a
small pinch
of salt in 1/3
cup of plant - based
milk of choice for at least 30 minutes.
When you want to use the scrub base, scoop out 1/4
cup into a
small bowl, and stir in enough
of the liquid ingredients (vary it by what you have on hand — yogurt and
milk are best, but water works) to make a paste.
Hi, sorry but
small correction - you need a total
of 1 1/2
cups of buttermilk, so if you have already made 1
cup, just add another mix
of 1/2
cup milk stirred together with 2 teaspoons
of vinegar or lemon juice.
I used the sweetened cream, the liquid I had previously drained, and a
small amount
of almond
milk, (let's be honest, there was more than enough fat happening already), to make it to 4
cups of milk.
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.
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.