what are the 2 extra
tablespoons of honey for?
Maybe I'll substitute eleuthro for ashwaganda, add some cardamom, and two
tablespoons of honey for half cup.
Not exact matches
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
Ant Hill Cake Dough Crumbles 2 cups quinoa flakes 1 cup any gluten free flour
of choice — quinoa, millet, amaranth 1/2 cup coconut flour 1 1/2 cups pecans or walnuts seeds
of 1 vanilla bean 1/4 cup
honey 1/2 cup coconut oil pinch
of sea salt 4
tablespoons poppy seeds, plus more
for sprinkling
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.
For one serving, you'll need 1/4 cup Cabot Plain Greek Yogurt, 2 teaspoons
honey, 1 ripe kiwi (peeled, sliced, and quartered), 1/4 cup fresh pineapple (diced), and about 1
tablespoon of unsweetened shredded coconut.
For a non-alcoholic version
of this recipe, replace the rum with 1/4 cup apple juice, increase the chicken broth to 1/3 cup and reduce the amount
of honey to 1
tablespoon.
If you don't like
honey and want a sweetener, opt
for 1
tablespoon of brown sugar.
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
If it's not sweet enough
for you, drop in a
tablespoon of honey and give your blender a good pulse.
You could definitely swap out the dates
for approximately 1
tablespoon of honey if you prefer.
If not sweet enough
for you, add a
tablespoon of honey and blend again
for a few seconds.
deleted the vinegar and the baking soda and increased the
honey to 2
tablespoons to compensate
for the elemination
of the vinegar.
If you don't have access to home grown or farmstand berries, I would suggest two changes
for using grocery - store berries: first, cut the berries into smaller pieces (and try to buy smaller berries, because they are usually softer), and also increase the
honey by a
tablespoon or two to make up
for the reduced sweetness
of the berries.
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.
:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour 150g granulated sugar 1/2 teaspoon baking powder 1/8 teaspoon table salt 3 heaping
tablespoons honey 2 large eggs 2 large egg yolks 2
tablespoons unsalted butter, room temperature finely grated zest
of 1 large orange 1 teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use almonds as the original recipes calls
for Preheat the oven to 180 °C / 350 °F.
If you only have generic
honey you want to use up, then try adding a few
tablespoon of brown sugar
for a stronger flavor.
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
Even if rhubarb might call
for some
honey you don't have to drop two cups
of it in the pot while cooking the fruit, just a
tablespoon (or two) is perfectly enough to make the jam nicely cringe free.
1 can coconut milk (not light), or 1 3/4 cup cream 6 eggs 3
tablespoons honey 1 teaspoon vanilla bean powder or 1
tablespoon vanilla bean extract 2 cups blanched almond flour 1 cup macadamia nut flour (or use all almond flour) 1/2 cup arrowroot or tapioca flour, or equal amounts
of both (omit
for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
1/3 cup almond flour 1 banana 1/8 cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2
tablespoons coconut sugar) 1 teaspoon pure vanilla extract coconut oil — use
for frying in skillet and instead
of butter to serve raw
honey — instead
of syrup raw pecans — shelled
1 1/2 pounds ground pork 1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2
tablespoons extra-virgin olive oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4
tablespoons butter, melted Warm
honey,
for drizzling Fresh berries
of any type,
for garnish A splash
of Amaretto
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
2 cans
of full fat coconut milk (like these) 2
tablespoon tapioca or arrowroot starch 2
tablespoons coconut oil 8
tablespoons raw
honey, divided (or maple syrup
for a vegan option) 1 teaspoon vanilla extract or vanilla bean paste 4 - 6 drops
of liquid stevia, if extra sweetness is desired 8 - 10 fresh figs (reserve a few
for serving if desired)
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)
What's in it: 3 apples (a firm apple like
honey crisp or granny smith are easiest to slice with the mandolin) Ground cinnamon, to taste Pinch
of salt, to taste (optional)
For the dip: 1/3 cup plain yogurt (greek or regular are fine) 2 tablespoons creamy peanut or almond butter 1 teaspoon maple syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia s
For the dip: 1/3 cup plain yogurt (greek or regular are fine) 2
tablespoons creamy peanut or almond butter 1 teaspoon maple syrup Optional garnishes
for dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia s
for dip: fresh apple slices, chopped peanuts, drizzle
of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed
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)
Substitute the rest
of the
honey with five drops
of stevia
for every missing
tablespoon of honey.
I only had a
tablespoon of honey, so had to sub the other
tablespoon for maple syrup, but they still turned out amazing.
For your dressing combine the last
tablespoon of olive oil and all
of the balsamic,
honey, shallots and poppy seeds.
We've found that you shouldn't use more than 15 drops
of stevia
for every
tablespoon of honey.
For the filling: Recipe adapted from Butterlust -3 medium peaches, sliced - 6 oz of blackberries - 1 - 2 tablespoons honey - 1 teaspoon bourbon - 1/2 teaspoon ground cinnamon - 1 teaspoon vanilla - 1/4 cup almond meal - 1 egg beaten with 1 teaspoon water, for egg wash - 1 teaspoon honey mixed with 1 teaspoon bourbon, for brushing after baking What to do 1) prepare the pie dough at least 2 hours ahead that way it has plenty of time to chi
For the filling: Recipe adapted from Butterlust -3 medium peaches, sliced - 6 oz
of blackberries - 1 - 2
tablespoons honey - 1 teaspoon bourbon - 1/2 teaspoon ground cinnamon - 1 teaspoon vanilla - 1/4 cup almond meal - 1 egg beaten with 1 teaspoon water,
for egg wash - 1 teaspoon honey mixed with 1 teaspoon bourbon, for brushing after baking What to do 1) prepare the pie dough at least 2 hours ahead that way it has plenty of time to chi
for egg wash - 1 teaspoon
honey mixed with 1 teaspoon bourbon,
for brushing after baking What to do 1) prepare the pie dough at least 2 hours ahead that way it has plenty of time to chi
for brushing after baking What to do 1) prepare the pie dough at least 2 hours ahead that way it has plenty
of time to chill.
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
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
For the
honey pecan twists: 1/2 cup pecans, toasted 1
tablespoon light brown sugar 2 sheets phyllo pastry, thawed (wrap the rest
of the box tightly in plastic wrap and refreeze) 4
tablespoons honey 2
tablespoons butter 1
tablespoon sugar
Ingredients - 2
tablespoons of cooking oil - 1 small onion, chopped - 1 red bell pepper, chopped - 3 cloves
of garlic, minced - 1 teaspoon
of grated fresh ginger - 2 lemongrass stalks, thinly sliced (white parts only)- 1 pound boneless skinless chicken breast, diced small - 1 teaspoon
honey - 2 teaspoons
of soy sauce - 2
tablespoons hoisin sauce - 1/2 teaspoon rice vinegar - 1 head
of lettuce leaves, something easy
for wrapping.
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)
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
Add remaining 1/4 cup
of olive oil to the pan, along with the red wine vinegar, remaining
tablespoon of Dijon mustard,
honey, and 2
tablespoons of water, stirring to combine and cooking
for 1 minute more.
1 cup almond flour 2
tablespoons coconut oil pinch
of sea salt or himalayan pink salt 1/4 cup agave nectar or other liquid sweetener such as raw
honey (not vegan) OR
for zero calorie sweetener, use 3 drops
of liquid Stevia + 3 - 4
tablespoon non-dairy milk 1/2
tablespoon natural peppermint extract
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3
tablespoons olive oil 1
tablespoon + 1 teaspoon smooth peanut butter or almond butter
for paleo 1 teaspoon soy sauce, or tamari
for gluten free, or coconut aminos
for paleo 1 teaspoon sesame seed oil 1 teaspoon
honey or agave nectar zest and juice
of 1 lime pinch
of salt and pepper 1 teaspoon
of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful
of cilantro, chopped 1 small handful
of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
Apple Chai Cider Pancakes & Browned Maple Butter
for pancakes 1 1/2 Cups
of all purpose flour 3 Teaspoons
of baking powder 1/2 Teaspoon
of salt 2 Teaspoons
of cinnamon 1 Teaspoon
of cardamom 1/2 Teaspoon
of ginger 1/4 Teaspoon
of cloves 1/4 Teaspoon
of all spice 3
Tablespoons of butter, melted + more
for pan 2
Tablespoons of honey 1/2 Cup
of apple cider 3/4 Cup
of whole milk
for butter 1 Stick / 1/2 Cup
of unsalted butter 3
Tablespoon of pure maple syrup 1 Teaspoon
of cinnamon
for apples 2
Honey crisp apples, diced 2
Tablespoons of butter 1/2 Cup
of brown sugar 1 Teaspoon
of cinnamon In a small sauce pot heat stick
of butter on medium heat until melted and browned.
2 1/3 cups
of gluten free oats (I used Bob's Red Mill rolled gluten free oats) 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon
of salt 3 - 4 bananas (very ripe is best) 1
tablespoon of vanilla extract or paste 1/4 cup
of unsweetened applesauce 1/4 cup
of maple syrup, agave or
honey (
for vegetarian option) 1/4 cup
of hemp hearts (optional
for extra protein) 1/4 -1 / 2 cup
of vegan chocolate chips (I prefer Enjoy Life)-- use as many as you prefer.
For those
of you that are stevia averse, I would suggest making this with either 1 - 2 dates or a
tablespoon of maple syrup or
honey in place
of the stevia.
1 cup
of black rice 1 small butternut, acorn (or any type
of squash), peeled, seeds removed, and diced (about 2 cups) extra virgin olive oil salt + pepper 2 large handfuls
of spinach 1 small red onion, sliced grapeseed (or a neural high heat oil) salt 2
tablespoons of sesames seeds 1/4 cup
of pumpkin seeds
for the sesame ginger dressing: 1/2 inch piece
of ginger, peeled 1 small shallot 1 garlic clove, peeled 1 teaspoon
of honey 1
tablespoon of lime juice 2
tablespoons of toasted sesame oil 1 teaspoon
of tamari (OR 1/2 teaspoon
of salt) 3 - 4
tablespoons of grapeseed or sunflower oil
Ingredients - 2
tablespoon olive oil - 1 green bell pepper, seeded, and chopped - 1 medium yellow onion, chopped - 1 jalapeño, seeded and chopped - 3 garlic cloves, minced - 1
tablespoon curry powder - 1 teaspoon sweet paprika - 1/2 teaspoon ground ginger - 1 teaspoon sugar or
honey - 1
tablespoon of tomato paste (I love the squeeze tube from Trader Joe's)- 28 - ounce can chopped tomatoes - 1can full - fat coconut milk - 6 eggs - Salt & pepper to taste - Chopped cilantro or parsley
for topping
I did add about a
tablespoon of coconut oil rather than more
honey and also added some dried cranberries
for tartness.
1) 1 1/2 cups
of almond flour or almond meal (I ground whole almonds in the food processor) 2) 3/4 cup tapioca flour (aka tapioca starch) 3) 1/2 teaspoon baking powder 4) 1/4 teaspoon salt 5) 1 cup milk 6) 1 ripe banana, mashed (around 1/2 cup) 7) 3 large eggs 8) 2 teaspoons
of pure vanilla extract 9) 1
tablespoon of raw
honey 10) 1 - 2
tablespoons of butter,
for frying the pancakes 11) 1 banana, sliced into small pieces (
for topping) 12)
Honey (
for topping)
What's in it: GREENZ - 2 cups (like arugula, kale, mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2
tablespoons chopped, bonus flavor points
for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1
tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle
of olive oil and / or
honey and a sprinkle
of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think
of!
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.