Not exact matches
Cheese Base 1 cup nuts — cashews, almonds, or macadamia 2
tablespoons olive oil 3
tablespoon freshly squeezed
lemon juice 3 - 4
tablespoon non-dairy acidophilus 1 teaspoon raw
honey 1 garlic clove pinch of salt
Yogurt Cream 1 cup macadamia nuts - soaked overnight 1 cup cashews — soaked overnight 2
tablespoons light agave syrup 1/2 cup water 2
tablespoons vanilla extract 2
tablespoons raw
honey zest of 2
lemons 2
tablespoons freshly squeezed
lemon juice 1/2 teaspoon nutritional yeast pinch of salt 8
tablespoons Bio-k acidophilus 1 cup coconut oil 2
tablespoons sunflower lecithin (optional)-- really good for you
4 avocados, just turning soft, not fully ripe 1 medium mango, cut into 1 / 2 - inch cubes 1/2 pound strawberries, cut into 1 / 2 - inch cubes 1
tablespoon balsamic vinegar 1/3 cup orange juice 2
tablespoons lemon juice 1/4 cup
honey mixed with 1/4 cup olive oil
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1
lemon 1/2
tablespoon chopped fresh ginger 1
tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flakes
2 packages of plain Tofutti cream cheese fat from 1 can full - fat unsweetened Thai coconut milk 3
tablespoons honey 1 teaspoon vanilla extract generous squeeze of
lemon juice
Cranberry Jam 1 1/2 cups fresh cranberries 3
tablespoons agave syrup,
honey, or another sweetener of choice juice of 1/2
lemon 1/2 cup Irish moss gelTo make Irish moss gel, rinse Irish moss thoroughly and soak in hot water for at least 10 minutes.
Stir in the
honey and
lemon juice: Off the heat, stir in 1
tablespoon of the
honey and
lemon juice.
3 cups cashews, soaked for 1 hour 3/4 cups coconut oil, melted fresh squeezed
lemon juice of 1
lemon 1/2 cup agave nectar (or raw
honey if not strict vegan) 1
tablespoon pure vanilla extract 1/4 cup filtered water
1 teaspoon ginger paste 2 teaspoons minced fresh garlic 2
tablespoons fresh
lemon juice (about 1/2
lemon) 3
tablespoons honey or agave syrup or maple syrup 6
tablespoons tamari 2
tablespoons rice vinegar (or apple cider vinegar) 1/2 teaspoon dijon mustard 1/8 teaspoon red pepper flakes 1 teaspoon sesame oil 1/4 teaspoon corn starch
Pin It Ingredients: the base 1 and 1/2 cups desiccated coconut 1/2 cup raw cashews 8 dates zest of one
lemon the top your briefly soaked cashews, strained juice of half a
lemon add 1 heaped
tablespoon honey * 140 grams... Continue Reading →
In a mug, combine 1 shot bourbon, 1
tablespoon honey, and 2 teaspoons
lemon juice.
Ingredients 1 - lb skinless salmon fillet dash of salt freshly ground pepper to taste 1 teaspoon extra virgin olive oil 1/2 cup plain fat free yogurt 1
tablespoon Dijon mustard 1
tablespoon honey 3 - 4
tablespoons chopped fresh dill 1 clove of garlic, finely minced Juice from 1/2
lemon
For the dipping sauce: 2
tablespoons soy sauce 2
tablespoons water 2 teaspoons rice vinegar 2 teaspoons
lemon juice 2 teaspoosn
honey 2 generous pinches of korean chili powder to sprinkle on the baby eggplants when serving.
Add the
lemon and 2
tablespoon of
honey.
For the roasted pears: 3 large firm Bosc pears, peeled, quartered and cored 2
tablespoons butter, cut into small pieces 1/2 cup good quality
honey, such as Wildflower, Orange Blossom or even Rosemary Blossom
honey 2 large sprigs of rosemary, cut in half 1 cinnamon stick Strips of
lemon zest from 1/2
lemon
dressing 1/4 cup red wine vinegar 3
tablespoons lemon juice 1 1/2
tablespoons honey 2 garlic cloves, finely minced or pressed 1/2 teaspoon dill weed 1/4 teaspoon dried oregano 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 cup extra virgin olive oil
Cheesecake Filling 1 cup of slow roasted balsamic red wine strawberries, divided (recipe here) 20 oz (2 1/2 bricks) of cream cheese, at room temperature 4 oz (1/2 cup) mascarpone cheese, at room temperature 4
tablespoons all purpose flour, divided 3/4 cup wildflower
honey 3 large eggs, at room temperature 4 oz (1/2 cup) sour cream 2
tablespoons fresh squeezed
lemon juice (strained so it is pulp free) 1 teaspoon vanilla extract
Honey Mustard Dressing *: 2
tablespoons extra virgin olive oil 3
tablespoons lemon juice (I used meyer
lemons) 3 - 4 cloves garlic 4 teaspoons prepared mustard (I used plain, but Dijon should also work) 4 teaspoons liquid
honey
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
1 1/2 cups frozen, shelled edamame 1 cup canned garbanzo beans, drained and rinsed 2 cups baby tomatoes, chopped 1 cup diced red onion1 cup canned black beans, drained and rinsed 4
tablespoons fresh dill, chopped 4
tablespoons fresh flat leaf parsley, chopped 1/4 cup
lemon juice 1/2 cup olive oil 1
tablespoon honey 1/2 teaspoon freshly minced garlic 1/4 teaspoon salt 1/4 teaspoon black pepper
4 cups (500 grams) of plain flour 1 cup (200 grams) water, or as needed 4
tablespoons (50 grams) of softened lard or butter Pinch of salt 10 ounces (300 grams) of a young Pecorino cheese, cut into cubes Zest of 2
lemons Olive oil for frying 3/4 cup (250 grams)
honey
1/4 cup coconut oil 2
tablespoon raw coconut butter (optional, use regular coconut oil if not available) 3
tablespoon raw
honey, one that becomes solid at room temperature (use agave or maple syrup if vegan) juice of 1/2
lemon
1/3 cup almond flour 1/2 cup certified gluten - free oats 1/2 cup raw buckwheat groats 3/4 cup dates, pitted 3/4 cup unsweetened coconut flakes + extra for topping 2
tablespoon agave nectar,
honey (not vegan) or maple syrup fresh
lemon zest of 1
lemon + extra for topping pinch himalayan pink salt (optional)
8 large eggs 1 1/2 cups (300 g) white granulated sugar plus 1
tablespoon more for sprinkling 1/4 teaspoon salt 1/8 teaspoon cream of tartar 1/2 cup whole milk 1/4 cup
honey plus 1
tablespoon more for glaze 1 1/2 cups (210 g) all purpose flour zest of 1 medium
lemon finely grated 2 teaspoons of culinary quality matcha powder (optional for marbling)
ingredients: 2
tablespoons raw
honey 2
tablespoons brandy or rum 4
tablespoons filtered water 1
tablespoon arrowroot 2 cups fresh or frozen organic cherries 1 cup fresh or frozen organic raspberries zest of one
lemon
1/4 cup plus 2
tablespoon (60 g) quinoa flour 2
tablespoon plus 2 teaspoon (36 g) yellow corn meal 1/4 cup plus 2
tablespoon (60 g) corn starch 1/4 cup plus 2
tablespoon (60g) potato starch (not potato flour) 2
tablespoon plus 2 teaspoon (30 g) oat flour (make sure they are certified gluten free) 2 teaspoon baking soda 1 teaspoon salt zest from two
lemons 1 cup buttermilk 2
tablespoons lemon juice 2 large eggs 4
tablespoon (1/2 stick) unsalted butter, melted 1 teaspoon vanilla 2
tablespoons honey 1/4 cup (30 g) golden flax meal
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio, sliced into strips - 1/2
tablespoon mayo - 1/2
tablespoon sour cream - juice of half a
lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2
tablespoons of
honey - 1
tablespoon of apple cider vinegar - salt to taste
Grated zest of 1
lemon Fresh ginger, cut into a 1 - inch cube, peeled, and grated 1
tablespoon honey 3/4 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
Strawberry Topping - 10 - 12 fresh strawberries - 2
tablespoons honey - 1
tablespoon lemon juice - Chopped pistachios for garnish
Dressing 1/4 cup olive oil 3
tablespoons fresh
lemon juice 2 cloves garlic, crushed 2 teaspoons orange blossom water 1 teaspoon
honey, maple syrup or sweetener of choice 1/4 teaspoon ground cinnamon salt and freshly ground pepper
- 1
lemon - 1 medium garlic clove - 1/2 teaspoon salt - 1/4 teaspoon ground black pepper - 1
tablespoon of
honey - 3
tablespoons of mayonnaise - 1/4 cup (60 ml) extra virgin olive oil
Combine 1
tablespoon honey, 1/2 teaspoon chopped fresh thyme, and 1/4 teaspoon finely grated
lemon rind; drizzle over Greek yogurt, and top with toasted pine nuts.
1/2 cup olive oil (or other oil) 1/4 cup white wine vinegar juice of two limes (
lemons also work) 2
tablespoons water 1
tablespoon honey 1/2 teaspoon salt (be easy on salt, as cooked quinoa is already salted)
Tofu with
Honey and Herbs 1, 12 - 14 ounce, package tofu 1 2 - inch piece of ginger 4 cloves garlic, peeled 2
tablespoons honey A few sprigs of fresh thyme A few sprigs of fresh rosemary, chopped 1/4 teaspoon cinnamon 1/4 teaspoon ground nutmeg Sea salt and freshly ground black pepper 3 - 4
tablespoons extra-virgin olive oil 2 teaspoons ground coriander 2 teaspoons fennel seed 1 - 2 cups vegetable stock 1 - 2
lemons, cut in wedges (save a few wedges for garnish)
Lemon Plum Salad Poppy seed dressing 3
tablespoons raw sesame tahini 1
tablespoon raw
honey 1
tablespoon poppy seeds, or more to taste Juice of 1/2 lime 1 ripe
lemon plum — pitted 4
tablespoons fresh coconut water or purified water sea salt to taste 1
tablespoon macadamia nut oil (optional)
Prepare the kale: add the kale to a large serving bowl and drizzle with 1
Tablespoon olive oil,
lemon juice, 1
Tablespoon honey and salt and pepper.
Flatbread Pizza Crust 1 1/2 cup sprouted quinoa 1/4 cup sprouted amaranth 1 cup raw sprouted oats (or the same amount of quinoa and amaranth combined) 1/4 cup golden flax seeds 1/2 cup sprouted sunflower seeds 1/2 cup hemp seeds 1 cup purified water 1/4 cup Irish moss gel 1 teaspoon salt 1
tablespoon honey juice of 1
lemon 1/4 cup olive oil
cans whole plum tomatoes * 2 cups cooked chickpeas * 1
tablespoons chopped or dried oregano * 2 handfuls chopped fresh parsley * 4 sprigs of thyme, leaves removed * 2
tablespoons honey * 6 - 8 cups vegetable stock * 2 -LRB-- ish) cups sourdough bread, cubed * salt and pepper to taste * Basil Pesto (1/2 cup
lemon basil, 1/2 cup parsley, 1/4 cup olive oil, 2 cloves garlic)
What you need: -2 cups of water -1 inch piece of ginger, peeled and sliced -1 / 4 cup of
lemon juice -3
tablespoons of
honey -4
tablespoons of gelatin - Saucepan - Whisk... Read More
I measure out the
honey, add the
lemon thyme leaves, a couple of
tablespoons of oil and lots of garlic, then mix it all together in the measuring cup.
brussels sprouts, shaved 1/2 cup red grapes, halved 1/3 cup parmesan cheese, grated 1/4 cup roasted almonds 2
tablespoons olive oil 2
tablespoons lemon juice 1 teaspoon
honey 1/2 teaspoon dijon mustard salt + pepper to taste
1/4 cup red wine vinegar 1 garlic clove, grated 1/4 teaspoon dried basil 1/2 teaspoon dried oregano 1 1/2 teaspoons
honey 1/4 teaspoon salt 1/8 teaspoon pepper 1/2 cup vegetable oil 1/4 cup extra-virgin olive oil 1
tablespoon fresh
lemon juice
For the cocktail: Combine the
lemon juice, bourbon, 1/4 cup blackberry simple syrup and 1
tablespoon honey water in a cocktail shaker filled with ice.
Mix together the
lemon zest,
lemon juice, parsley leaves,
honey and 1
tablespoon olive oil in a small blender.
1 teaspoon finely chopped chives 1/4 teaspoon finely chopped fresh thyme 1
tablespoon minced shallots 2
tablespoons lemon juice 2
tablespoons heavy cream scant 1/4 teaspoon salt tiny pinch of freshly ground pepper 1/3 cup olive oil 1 teaspoon
honey (optional)
1 garlic clove, minced 1
tablespoon Dijon mustard 1/4 cup raw apple cider vinegar 2
tablespoons fresh
lemon juice 1 - 2
tablespoons raw
honey, as needed for sweetness 1/3 cup extra-virgin olive oil salt and pepper, to taste
I substituted 2
Tablespoons of your dip (in place of tahini) combining it with
lemon juice, olive oil, and maple syrup (I used
honey because that is what I had in the pantry).
In a small bowl, combine brown sugar, Dijon and Creole mustards, remaining
tablespoon of soy sauce, remaining teaspoon of
honey,
lemon zest and juice.
Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2
tablespoons finely chopped chives 1 1/2
tablespoons finely chopped dill 1 1/2
tablespoons finely chopped parsley Juice of 1/2
lemon 1/2 teaspoon
honey Kosher salt Freshly ground black pepper For the sandwich: 4
tablespoons Frank's Hot Sauce 2
tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley,
lemon and
honey in a small food processor with a couple pinches of salt and a 1/4 teaspoon black pepper.
2 cups of rice Water 1
tablespoon turmeric 1 teaspoon cumin 1 teaspoon coriander 4 medium vine - ripened tomatoes 1/6 diced Spanish onion 30 grams pumpkin seeds 30 grams pine nuts 40 grams sultanas 50 grams diced apricot pieces 4 spring onions, finely diced 1 handful fresh herbs e.g. basil, parsley and mint 3
tablespoons garlic infused olive oil 2 teaspoons red wine vinegar 1 teaspoon
honey 1 - 2
tablespoons freshly squeezed
lemon juice Salt & pepper