Sentences with phrase «tablespoon oil of»

Ingredients: 3 - 5 cups raw unpasteurized apple cider vinegar (enough to completely cover ingredients in a jar) 1/2 cup peeled and chopped ginger 1/2 cup peeled and chopped garlic 1/2 cup peeled and chopped horseradish 1/3 cup peeled and chopped turmeric (can use 1 tablespoon turmeric powder as substitute for fresh) Zest and juice of 2 lemons 1 onion peeled and chopped 1 - 2 hot peppers of choice chopped 3 tablespoons chopped parsley 2 tablespoons chopped (fresh or dried) oregano (can also use 1/2 tablespoon oil of oregano as substitute) 1 tablespoon chopped (fresh or dried) rosemary 1 teaspoon black pepper 1 teaspoon cinnamon

Mix 2 tablespoons of water with 1 tablespoon oil of choice, and two tablespoons of baking powder.

2 15 - oz cans artichoke hearts, chopped fine 2 cups puréed white beans or hummus (plain, red pepper or garlic) 1 cup shaved or grated Parmesan cheese 1 medium red onion, diced small 2 tablespoons each garlic and onion powder 1 teaspoon each salt and black pepper 1 tablespoon oil of choice 4 tablespoons flax seeds, ground and reserved

Not exact matches

Another ketogenic principle I use is taking two to four tablespoons of MCT oil per day.

Toss the sweet potatoes with 4 cloves of roughly chopped garlic, 1 Tablespoon grapeseed oil, 1/4 teaspoon salt and dash pepper.

Warm a tablespoon of coconut oil in a pan over a medium heat, once the pan is hot and the oil has melted, spoon in a large tablespoon of pancake batter, using a wooden spoon to spread out the mix.

Brush the sausages with the remaining 3 tablespoons of oil and grill, turning them often, until crisp, golden, and cooked through, about 3 minutes total.

My favourite way to do it is to chop 3 large tomatoes, one red pepper and half a jalapeño pepper into really small pieces and simmer them down to a sauce in a saucepan with a little olive oil, 3 tablespoons of tomato puree, salt, dried herbs and a squeeze of lime.

Heat 1 tablespoon of oil in a wok and fry the bacon for 3 minutes.

Warm 2 tablespoons of oil / ghee in a deep, 10 - inch cast iron pan over medium heat.

One tablespoon of Apple cider vinegar and used coconut oil instead of olive oil.

Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut flakes 1/2 cup coconut oil 1 cup sprouted pecan butter or almond butter 3/4 cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)

10 small dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small onions 1 teaspoon black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece of galangal, peeled 1 tablespoon chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon lime zest 1/4 cup water

While the vegetables are cooking, heat 2 tablespoons of oil in a large skillet and lightly brown the beef on all sides.

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

When hot, drop a tablespoon of batter into the oil and press down gently on the cake.

Then place these in a large frying pan with a tablespoon of coconut oil.

Tile Flatbreads 2 cups gluten free rolled oats 1/2 cup walnuts or pecans — ground in a food processor into tiny pieces 1/3 cup chia or flax seeds pinch of salt 1 cup boiling purified water 2 tablespoons olive oil

I know you guys said any added oils aren't necessary, but for the spiced version I found that adding a few tablespoons of coconut oil not only brought it back to its beautifully smooth and creamy consistency but also added a wonderful flavor.

To make the croutons, heat 2 tablespoons of olive oil in a frying pan along with the garlic and salt and pepper.

A few hours before you make this dish cut the fennel into thin strips, place these in a bowl with the juice of 1 squeezed lemon, salt and two tablespoons of olive oil.

Add half the peas to a food processor with 4 tablespoons of olive oil, juice of 1 lime, some salt and pepper to taste and blend to a puree

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

Icing 1 cup macadamia nuts 1/2 cup cashews 3/4 cup meat of young Thai coconut 2 tablespoons each light agave syrup 2 tablespoons raw honey 3/4 cup coconut oil

Brush the root vegetable layer with the remaining 1 tablespoons of oil or ghee and sprinkle with salt and pepper.

1 cup of medjool dates (10 - 12 dates; 240g — 720kcal) 3/4 of a cup of whole almonds (170g — 1100kcal) 3/4 of a cup of hazelnuts (130g — 852kcal) 2 tablespoons of chia seeds (120kcal) 2 tablespoons of ground flax seed (24g — 136kcal) 1 tablespoon of coconut oil (12g — 117kcal) 1 tablespoon of hemp protein powder (13g — 40kcal) 1 tablespoon of raw cacao powder (6g — 20kcal)

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

Meanwhile, heat 2 tablespoons of oil in the skillet and sauté the onions and peppers until the onions start to soften.

To make the shrimp, combine the shrimp, 3 tablespoons of the oil, the sugar, 1/3 cup of the rice flour, the baking soda, scallions, and pepper and mix well.

2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons

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)

Add 1 tablespoon of coconut oil to the food processor, along with the tahini and maple syrup, and continue to process until well mixed and the mixture sticks together when pressed between your fingers.

In the same pan (but without the almonds) add 4 tablespoons of olive oil, crushed garlic and chilli flakes.

Warm the remaining 1 tablespoon of coconut oil in a medium pan.

Had to add several tablespoons of coconut oil and even now it's on the dry pasty side.

Warm 2 tablespoons of coconut oil in a large saute pan over medium heat.

Toss the parsnips with 1 tablespoon of oil, 1/4 teaspoon of salt and pepper to taste.

I wanted to ask, when you state tablespoons of coconut oil in your recipes do you mean as it comes in the jar or melted?

Heat 1 tablespoon of the olive oil in a Dutch oven over medium - high heat.

The mozzarella sticks we whipped up required no oil and the company says that for a little over 2 pounds of potatoes, cooks just need to add one tablespoon of oil.

Next, sauté the spinach — simply place it in a frying pan with a little olive oil, salt, pepper and a heaped tablespoon of tahini.

Grease a 9» x 13» baking dish (or 2 smaller square dishes, about 8» x 8» or 9» x 9», as pictured) with the remaining 1 tablespoon of coconut oil.

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)

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.

Then chop the cauliflower into bite sized pieces and place them in a baking tray with one tablespoon each of coconut oil and tamari, as well as a sprinkling of salt and paprika.

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