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.
Pull husks back up and set in large tub of cold water mixed with 1
tablespoon of salt for 10 — 12 minutes.
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
Salt liberally and grind in some black pepper, and,
for a starter, two or three
tablespoons of chile powder.
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
for the filling 1
tablespoon olive oil 1 - 2 shallots or 1 small yellow onion — diced 1 - inch piece fresh ginger root — peeled and minced 1 - 2 garlic clove — minced about 10 asparagus spears — diced 2 handfuls snow peas 1 cup green peas — fresh or frozen and thawed sea
salt to taste 1/2 lemon — juice handful
of fresh basil — torn, optional
1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked
for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount
of cooked black beans 1 small beet — peeled and finely shredded — optional 2
tablespoons unsweetened cocoa powder 2
tablespoons coconut oil — melted 1
tablespoon chia seeds 1 teaspoon vanilla extract pinch
of salt 1.
Rose and Lavender Parfait 6.5 oz (about1 1/2 cups) meat
of young Thai coconut 1 1/4 cup coconut water 1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water
for at least 10 minutes 1/4 cup cashews — soaked
for 2 hours 4 - 5
tablespoons light agave syrup or another sweetener
of choice 1 teaspoon vanilla extract 1/2
tablespoon freshly squeezed lemon juice pinch
of sea
salt 3 - 5
tablespoons dairy - free acidophilus (optional) 1/3 cup coconut oil — melted
Pastry and Assembly: 2 cups flour Pinch
of salt 1/2 teaspoon baking powder 1
tablespoon butter 1 egg, beaten slightly Water Vegetable oil
for deep - frying
1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1
tablespoon dried herbs (any or all
of the following: thyme, rosemary, red pepper flakes, marjoram, parsley)
salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more
for a thinner soup)
7 cups mini marshmallows (12.5 oz if you want to make it easier) 2 cups crushed (roughly the same size as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2 cups
of whatever your heart tells you 1 14 oz can condensed milk, look
for one that's just milk and sugar, like Nestle's La Lachera (also #notsp) 2
tablespoons unsalted butter pinch
of salt (or use
salted butter and leave this out) 12 oz bag
of semi-sweet chocolate chips 1/4 teaspoon peppermint extract 3 - 4
tablespoons crushed up peppermint candies, optional, really not the most necessary thing
1
tablespoon unsalted butter 1
tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick
Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous,
for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped,
for garnish Toasted slivered almonds,
for garnish Plain yogurt,
for garnish Hot sauce
of your choice (
for serving)
For the vinaigrette: 1/4 cup grapeseed oil Juice
of 2 lemons 1
tablespoon Dijon mustard 1/4 teaspoon cayenne pepper, or to taste Pinch
of dried oregano
Salt and pepper to taste
For this recipe, I also added garlic salt, two tablespoons of vegan margarine for a creamier taste, and way too much black pepp
For this recipe, I also added garlic
salt, two
tablespoons of vegan margarine
for a creamier taste, and way too much black pepp
for a creamier taste, and way too much black pepper.
1⁄2 cup [75g] buckwheat flour 1⁄4 cup [35g] brown rice flour (or chickpea flour) 1⁄4 cup [35g] chickpea flour (or more rice flour) 1
tablespoon melted coconut oil (optional, can use other oil
of choice) 1⁄2 cup [120 ml] canned coconut milk * (or other non-dairy milk, see note) 1 1/4 cup [300 ml] water * (see note) 2 teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1 pinch
salt oil,
for pan frying
But if you really want to make it free
of refined sugar, you can omit the Oreo - based crust and use the following recipe
for a 9 - inch fluted tart pan: 1 1/2 cups almond flour, 1/3 cup unsweetened cocoa powder, 1/4 cup raw agave syrup or coconut sugar, 3
tablespoons coconut oil, and 1/4 tsp sea
salt.
Delicious with ranch dressing, or
for a tasty white sauce, whisk together a couple
tablespoons of sour cream, a squeeze
of lemon juice, crushed garlic, chopped fresh basil,
salt and pepper to taste.
For the Avocado - Lime Sauce 2 - 3 large garlic cloves 2 large avocado, pitted Juice
of 1 fresh lime, more to create the desired consistency 2 — 4
tablespoons water 1/4 teaspoon fine sea
salt, or to taste
2 teaspoons olive oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2 teaspoon
salt Big pinch dried thyme Lots
of fresh black pepper 1
tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra
for garnish
For the filling 4 salmon fillets 1 bag (250g)
of spinach or used frozen spinach as I did to make this quicker 1 teaspoon wasabi powder or paste 1
tablespoon of rice wine 1
tablespoon or sweet chilli sauce 1
tablespoon of soy sauce
Salt and pepper to taste
For the arepas: 7 1/2 cups lukewarm water 2 tablespoons salt Pinch of sugar 6 cups pre-cooked white cornmeal, or harina pan Vegetable oil for pan fry
For the arepas: 7 1/2 cups lukewarm water 2
tablespoons salt Pinch
of sugar 6 cups pre-cooked white cornmeal, or harina pan Vegetable oil
for pan fry
for pan frying
1 cup (7 oz / 220 g) black rice
Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2
tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions
of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions and chile flakes
for sprinkling
1
tablespoon dark sesame oil 1 3.5 lb bone in pork shoulder (Boston butt), trimmed 1/2 teaspoon kosher
salt 1
tablespoon peeled fresh ginger 6 cloves garlic, minced 2 cups cherry cola 1/2 cup
of hoisin sauce (click here
for a recipe to make your own!)
For the icing though I used my favorite: 1 cup
of powdered sugar, 2 - 3
tablespoons heavy cream, 1/4 teaspoon vanilla, and a pinch
of salt.
* 2 cups uncooked quinoa, soaked
for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice
of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can)
of organic black beans, drained and rinsed (or soak and then cook an equivalent amount
of dried beans) * 2
tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6
tablespoons avocado oil or extra-virgin olive oil * Coarse sea
salt and finely ground black pepper
for the cake: 1/2 pint strawberries, hulled and chopped 1/4 cup sour cream (I used light) 6
tablespoons butter, at room temperature 1/2 cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch
of salt
The spinach: Wash and rinse a big pile
of spinach, 6 - 8 cups or more — it cooks way down / In a large pan let a clove
of finely chopped garlic sizzle in a couple
of tablespoons of olive oil before adding all or most
of the still - wet spinach to the pan / It will have a sizzling hissy fit
for a moment / Pop on the lid
for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on
for 3 or 4 minutes / When the spinach is wilted and tender remove from heat,
salt lightly and set aside.
for the white sauce: 3
tablespoons unsalted butter 3
tablespoons all - purpose flour 3/4 cup whole milk pinch
of nutmeg
salt and pepper to taste
for the icing: 1 cup confectioners» sugar, sifted 4
tablespoons butter, at room temperature 1/4 cup strawberry jam (I used reduced sugar) pinch
of salt sprinkles,
for topping
* 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
• 1 can chick peas (no
salt added) • 1/2 cup Yellowbird Serrano Sauce • 1/4 cup tahini • pinch
of salt • juice from one small lemon • 2
tablespoons olive oil + extra
for garnish • chopped cilantro
for garnish • chopped green serrano
for garnish
FOR THE TZATZIKI SAUCE 1 cup plain yogurt 2
tablespoons chopped fresh mint (I subbed parsley) 1 teaspoon minced garlic 1/2 teaspoon
salt Squeeze
of fresh lemon juice
Ingredients (Adapted from Joy
of Baking): 1/2 cup (1 stick) unsalted butter, room temp 3/4 cup creamy peanut butter 1/3 cup brown sugar 1/3 cup granulated sugar 1 egg 2 teaspoons vanilla 2
tablespoons milk 1 teaspoon baking soda 1/2 teaspoon
salt 1 1/2 cup all purpose flour 1/3 cup granulated sugar
for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eyes
Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking
for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1
tablespoon of olive oil Mushroom Filling - olive oil -8 oz
of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves
of garlic, minced -2 big handfuls
of spinach leaves -1 / 2 cup (250 ml)
of heavy cream -
salt & pepper to taste - 1 cup (128g)
of ricotta Carbonara - 2 chicken breasts -1 cup
of blanched peas -4-6 slices
of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan cheese, finely grated
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients:
for the crust: 2 1/2 cups flour 2
tablespoons sugar 3/4 teaspoon kosher
salt 16
tablespoons butter, cubed and cold ice water, as needed
for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice
of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch
of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3
tablespoons plus 2 teaspoons sugar scrapings
of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and
salt in a large bowl.
for the milk chocolate ganache: 5 ounces milk chocolate, chopped 4 ounces bittersweet chocolate, chopped pinch
of kosher
salt 1
tablespoon corn syrup, optional 1 cup heavy cream
As
for the
tablespoon of salt, that's more
of a personal call.
3 cups soaked cashews (soaked
for 3 hours in water) don't soak any longer 1 1/2 cups almond milk I cup fresh lime juice 2 teaspoon packed lime zest 3/4 cup agave or maple syrup 1 teaspoon vanilla A pinch or two
of salt 3
tablespoons lecithin 3/4 cup coconut oil or coconut butter
Dough all
of the above starter 180 g warm milk (water can be used instead,
for a less rich dough) 370 g bread flour 1 egg yolk 2
tablespoons of melted butter 1
tablespoon of sugar 6 g
salt
1 recipe
for 9 - inch pie crust dough (such as this Pâte Brisée pie dough recipe) 1/2 cup granulated sugar 3
tablespoons cornstarch 1/2 teaspoon cinnamon 1 teaspoon lemon zest 1
tablespoon fresh lemon juice 2 cups (1 pint) fresh blueberries Pinch
of salt 1 egg yolk Sanding or crystal sugar,
for garnish
MAKES 4 - 6 tacos INGREDIENTS
for the tangy cashew cream: 1/2 cup
of cashews, soaked
for a min
of 2 hours 1/4 cup
of water 1
tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve
for garnish) 1/2 teaspoon
of kosher
salt 1 head
of broccoli, chopped into florets 1/2 cup
of garbanzo bean flour 1/2 cup
of water 1 teaspoon
of garlic powder 1/2 teaspoon
of kosher
salt 1 teaspoon +
of TABASCO chipotle, original red, or reserve about 1/3 cup
of sunflower oil (or another neutral high - heat oil)
for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes
of TABASCO (
of your choice, optional) a handful
of cilantro, chopped the green part
of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
For the Galette: 2 cups all - purpose flour 1
tablespoon granulated sugar 1/8 teaspoon course
salt 1 1/2 stick cold, unsalted butter, diced 1/4 cup ice water 1 - 2 cups
of Cranberry Wine Sauce 1/2 cup candied walnuts 6 oz good quality brie 2
tablespoons heavy cream or half and half
2 eggs 1 cup oat flour (use gluten free oat flour
for gluten free crepes) 1 cup milk
of choice (regular, almond, or coconut) dash
salt 1
tablespoon cane sugar or coconut sugar (or stevia to taste) Cooking spray
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
For the salad: 2 pounds chicken, cooked and diced into bite - sized pieces 2 cups red seedless grapes 1/2 cup cashews, chopped 1 cup red onion, chopped 1 cup radishes, chopped 2
tablespoons curry powder
salt & pepper, to taste cayenne pepper, to taste 1 cup mayonnaise 1
tablespoon hot mustard 1/2 cup cilantro, chopped 2
tablespoons of water
Pour 2 cups
of raspberries, 1/2 teaspoon
of lemon juice and 3
tablespoons of Xylitol sugar or coconut sugar (both low - glycemic index foods), and a dash
of Himalayan
salt in a medium saucepan and heat covered on medium - low
for about 2 minutes.
Add 1/2 cup
of spelt flour and 1/2 cup
of all - purpose flour to a bowl, also add 1/2 teaspoon
of sea
salt and the minced spinach mixture, add 2
tablespoons of extra virgin Spanish olive, 3
tablespoons of luke warm water and mix everything together until you form a dough, knead it inside
of the bowl
for about 30 seconds and then form it into a ball
1 cup
of soaked cashews (take one cup
of raw cashews and cover with water and refrigerate overnight), drained and rinsed 2
tablespoons of Sriracha sauce 2
tablespoons of Chipotle Hot Sauce 1 cup
of water 1/4 cup
of nutritional yeast 1/2
of a lime squeezed
for juice 1 teaspoon chili powder 1 - 2 teaspoons
of smoked paprika (depending on your taste) 1/2 -1 teaspoon
of salt
Deconstructed Hummus Salad 1 garlic clove, minced 3
tablespoons extra virgin olive oil 3
tablespoons tahini 1 - 2
tablespoon lemon juice (start with a
tablespoon, add more to taste if needed) 1
tablespoon water
salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package
of mixed greens (note: I also had about 2 cups
of leftover red kale and used that as well) 2
tablespoons fresh dill, chopped sumac or paprika (optional,
for garnishing)
My standard recipe
for a batch
of plain popcorn is: 1 1/2
tablespoons coconut oil + 1/2 cup popcorn kernels + 1/2 - 1 teaspoon kosher
salt.