For the pasta: 10 - 12oz of short pasta (fusilli, penne, cavatelli)-- if making this gluten free, I love the Jovial brand brown rice pasta 1
tablespoon of sea salt (for the pasta water)
How to Use: To make a scrub, mix 1
tablespoon of sea salt with 1 teaspoon of water and 1/2 teaspoon of lemon juice.
Give them a bit of a bash in a mortar and pestle, add about a tablespoon of finely grated lemon zest and
a tablespoon of sea salt flakes.
Drain and rinse the chickpeas and place in a pot with 6 cups (1.5 litres) of fresh filtered water, garlic cloves and 1
tablespoon of sea salt.
Our basic recipe just calls for one
Tablespoon of sea salt per one medium head of green cabbage.
In a large pot filled with water and 1
tablespoon of sea salt, cook the rice pasta as per instructions.
Cucumber and Dill Salad (an old favourite): 5 large, or 10 small pickling cucumbers — peeled and thinly sliced 2
tablespoons of each sea salt, apple cider vinegar, and cold - pressed olive oil 1 bunch fresh dill — chopped 1/2 onion (optional)-- chopped
4 lb (ish) organic whole chicken 10 - 12 cups of water (filtered preferably) 2
tablespoons of sea salt 1 tablespoon of whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay leaves 3 tablespoons of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps) of shiitake mushrooms, sliced 8 - 10 cloves of garlic, sliced 1 tablespoon of minced (fresh) turmeric 1 tablespoon of minced (fresh) ginger optional add - ins: a couple handfuls of spinach or kale, rice or quinoa, chopped fresh herbs such as dill or cilantro
2
tablespoons of sea salt 1/4 cup fish sauce 2 tablespoons of unrefined sugar 500g of grain - free noodles (buckwheat or mung bean noodles are my favourite)
4 lb (ish) organic whole chicken 10 - 12 cups of water (filtered preferably) 2
tablespoons of sea salt 1 tablespoon of whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay leaves 3 tablespoons of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps) of shiitake mushrooms, sliced 8 - 10 cloves of garlic, sliced 1 tablespoon of minced (fresh) turmeric 1 tablespoon of minced (fresh) ginger optional add - ins: a couple handfuls of spinach or kale, rice or quinoa, chopped fresh herbs such as dill or cilantro
Not exact matches
Gingersnap Cookies 2 cups ground raw almonds — preferably soaked and dehydrated 1/2 cup sprouted pecan butter or almond butter 1/4 cup plus 2
tablespoons raw honey or another sweetener 3 teaspoons ground ginger or more to taste 1 teaspoon vanilla extract pinch
of sea salt — optional
2
tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup
of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3
tablespoons chopped fresh basil Finely ground
sea salt Freshly ground black pepper
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water
sea salt — to taste 2
tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice
of 2 lemons — divided 2
tablespoons olive oil — divided 1
tablespoon tamari 2
tablespoons sweet miso paste 1
tablespoon mustard 1 garlic clove — minced pinch
of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
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
tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine
sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest
of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
4
tablespoons Coconut Oil 4
tablespoons Almond Butter 1/2 cup Coconut Sugar 2
tablespoons Chia Seeds 4
tablespoons water + 2
tablespoons Maple Syrup 1 teaspoon Vanilla Extract 1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon
Sea Salt Jam
of your choice (we used Raspberry)
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
Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free) 1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3
tablespoons + 1 teaspoon (30 g) sorghum flour 3
tablespoons (30 g) sweet rice flour 2
tablespoons (18 g) golden flax meal Zest
of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon
sea salt 1/2 cup + 3
tablespoons (150 g) unsalted butter 2
tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz
of dark chocolate (make sure to use certified gluten free if that is a concern)
Dressing: Juice and zest
of one organic orange (about 1/4 to 1/3 cup juice) 3
tablespoons argan oil 2 teaspoons cinnamon 1 teaspoon cumin 3
tablespoons chopped fresh mint pinch
of sea salt
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.
1 1/4 cups freshly ground or soaked spelt, kamut or whole wheat flour 3/4 cup water mixed with 1
tablespoon of yogurt 1 cup blueberries, fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic
sea salt 1/2 cup extra virgin coconut oil 1/3 cup honey 2 teaspoons baking powder 1 teaspoon vanilla
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
To make the tartar sauce, finely mince 1 clove
of garlic and add it to a mortar, then add 1
tablespoon of capers and using a pestle mash down on the garlic and capers until you form a paste, next add 1/2 cup
of Greek yogurt, 1/2
tablespoon of dijon mustard, 1/2 teaspoon
of white wine vinegar, season with
sea salt and freshly cracked black pepper, and mix everything until it's well mixed, then cover the mortar with seran wrap and add it to the fridge
* 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
2
tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs
Sea salt and freshly ground black pepper to taste Pinch
of cayenne pepper (optional)
Streusel: 1/2 cup all - purpose flour 1/4 cup light or dark brown sugar 1/2 teaspoon ground cinnamon pinch
of Kosher or
sea salt 4
tablespoons unsalted butter, very cold
2 Meyer lemons, sliced very thin 2 1/2
tablespoons sea salt 3 cinnamon sticks 4 star anise 5 whole cardamom pods juice
of 1 Meyer lemon 1/4 cup organic sugar 1/4 cup vodka
4 to 6 big handfuls
of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2 teaspoons fine - grain
sea salt 1 medium orange, zest and juice 1 shallot, chopped 1/3 cup Parmesan, freshly shredded 1
tablespoon white wine vinegar 1/2 cup good quality olive oil a couple big pinches
of salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumbled
* 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
In the bowl
of a high powered blender, combine the walnuts, pine nuts, nutritional yeast, basil, olive oil, lemon, dried mushrooms,
sea salt, black pepper, red chili pepper flakes and 3
tablespoons water.
1
tablespoon extra virgin olive oil 2 large onions, chopped 1/2 teaspoon fine - grain
sea salt 2 cups dried split green peas, picked over and rinsed 5 cups water juice
of 1/2 lemon (reserve the zest)
2 ripe avocados juice
of 1 lime 3
tablespoons of avocado oil or EVOO 2
tablespoons finely chopped red onion or shallots 1/2 teaspoon
sea salt freshly ground pepper to taste
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5
tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2
tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1
tablespoon Celtic
sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch
of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
Stir in the remaining 2
tablespoons of butter (and more if you want to make this dahl a little richer), lemon juice, garam masala and
salt (I usually add at least 1 teaspoon
of sea salt).
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 rice flour scant 1/2 teaspoon fine grain
sea salt 8 ounces mushrooms, sliced 1 / 3 - inch thick 1 cup
of sake 1
tablespoon extra virgin olive oil 1
tablespoon unsalted butter
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 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl
of flax seed meal mixed with 6 tbl
of water) 1/3 cup
of nut butter (I used creamy cashew) 2
tablespoons of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch
of sea salt 1
tablespoon of ground cinnamon 1
tablespoon of hemp hearts 1 teaspoon
of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup
of chocolate chips as well
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
Ingredients 1 small pumpkin a pinch
of whole
sea salt filtered water (to cook the pumpkin) 2 apples (I used Red Delicious), peeled and cut into cubes or slices 4
tablespoons extra virgin olive oil, and some more to serve juice
of 3 cm fresh ginger root a large handful
of pumpkin seeds half a -LSB-...]
170 - 180 g red onions, cleaned and chopped 3
tablespoons extra virgin olive oil 2 zucchini, cleaned and cut into cubes whole
sea salt, just enough to taste 100 ml filtered water a handful
of capers, soaked in filtered water for about 20 minutes then rinsed and drained a handful
of shelled pine nuts dried mint leaves, to taste
4 parsnips, peeled, ends trimmed, and cut into 1/2» thick slices Unsweetened soy milk 1
tablespoon olive oil 1 small onion, peeled, and diced 2 medium - large cloves garlic, thinly sliced 1
tablespoon vegan butter 1
tablespoon vegan sour cream Zest
of one lemon Coarse
sea or kosher
salt to taste White pepper to taste Optional garlic
salt or powder to taste Optional onion powder to taste Optional Garnish: parsley and additional lemon zest
Turn the heat down a bit and add six cloves
of minced garlic, half a
tablespoon each
of cardamom, turmeric, and
sea salt; one teaspoon each
of black pepper, allspice, and cinnamon; and half a teaspoon
of nutmeg, cumin, and cayenne pepper.
2 cups spelt flour (or a mix
of 1.5 cups all - purpose flour and 1/2 cup whole wheat flour) 1 teaspoon
of each: baking powder, baking soda and
sea salt 2 teaspoons
of each: cinnamon, nutmeg and ginger 1 cup unsalted butter (or margarine for vegan / dairy - free) 1/2 cup sugar 1/2 cup dark brown sugar 2 large eggs 1
tablespoon vanilla 3 cups rolled oats 1-1/2 cups raisins 3/4 cup coconut 3/4 cup walnuts
3/4 cup rolled oats (quick - cooking or old - fashioned will work; instant might get a little dusty) 1/4 cup shredded or flaked unsweetened coconut 2
tablespoons pepitas, or another nut or seed
of your choice 1/4 cup dark or light brown sugar (for low - to - moderate sweetness) 1/8 teaspoon ground cinnamon Few pinches
sea salt 1 large egg white 2 teaspoons water (adjusted from 1 T) 2 cups (approximately 1/2 pound) walnuts, pecans or nuts that you prefer
Vanilla Buttercream: 1 pound (4 sticks) unsalted butter, softened to room temperature 2 pounds confectioner's sugar pinch
of Kosher or
sea salt 2
tablespoons pure vanilla extract 15 - 20 drops liquid green food coloring 5 - 8
tablespoons heavy cream
2 1/2 -3 pounds whole fresh yellow peaches (about 8 medium peaches) 1 recipe Whole Wheat Pie Dough, or other good crust 2/3 cup dark brown sugar, packed 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg pinch
of Kosher or
sea salt 3 - 4
tablespoons cornstarch, depending on juiciness
of peaches
1/2 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/4 teaspoon ground nutmeg Dash
of chipotle chili pepper 1 3/4 cups raw pepitas 2 cups sugar 1/3 cup light corn syrup 1/2 cup water 1 teaspoon baking soda 4
tablespoons butter 1 1/4 teaspoons
sea salt, plus more for sprinkling
Apple Layer: 1 sweet apple, 1 / 4 - inch slices 1 teaspoon apple cider vinegar 1/4 cup Earth Balance Buttery Spread 2/3 cup granulated sugar 2
tablespoons maple syrup 1/2 teaspoon ground cinnamon pinch
of ground allspice pinch
of ground nutmeg pinch
of Kosher or
sea salt