Sentences with phrase «tablespoons grapeseed oil»

1/2 cup minced onion 4 tablespoons grapeseed oil 1/4 teaspoon of toasted sesame oil 1 teaspoon organic ketchup 1/3 cup rice wine vinegar 2 tablespoons of all - natural peanut butter 4 tablespoons water 1 - inch knob fresh ginger, grated 2 tablespoons celery, minced 4 tablespoons, tamari sauce or soy sauce 2 teaspoons of coconut sugar or maple syrup 1/2 teaspoon of minced garlic 1/2 teaspoon salt

1 cup plus 1/4 cup popcorn 3 generous Tablespoons grapeseed oil 6 Tablespoons of butter a pinch or two of sea salt just shy of 1/4 cup dried dill just shy of 1/4 cup nutritional yeast 1/4 cup grated parmesan cheese

Warm 3 Tablespoons grapeseed oil, or other neutral - tasting oil, in a saucepan over medium heat then whisk in 2 Tablespoons gluten - free flour and cook while whisking for 2 minutes.

Melt 3 tablespoons butter with 2 tablespoons grapeseed oil in heavy large skillet over medium heat.

Add 2 tablespoons Grapeseed oil to a skillet and heat to medium - high.

1 teaspoon finely grated peeled fresh ginger 3 tablespoons fresh lime juice (from 2 to 3 limes) 2 tablespoons grapeseed oil coarse salt 1/2 large papaya (Mexican or Solo, about 1 pound), peeled, halved lengthwise, seeds removed, and cut into 1 - inch pieces 2 large Belgian endive, halved lengthwise, cored, and cut into matchsticks (about 3 cups) 1/2 English cucumber, very thinly sliced 3/4 cup jumbo lump crabmeat, picked over and rinsed

Place 2 cloves thinly sliced garlic, remaining minced onion, and 1 Tablespoon grapeseed oil to a small saucepan.

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

For the Shrimp 1 tablespoon Grapeseed Oil 1/4 cup Yellow Onion, small dice 1/2 cup Peppadew Peppers, thinly sliced 1/4 cup Peppadew Liquid (from the jar) 12 ounces Shrimp (26/30 size), peeled and deveined (I used 10 31 - 40 size, which shrunk) 1/2 teaspoon Fresh Thyme, finely chopped 1 tablespoon Fresh Parsley, chopped

1 tablespoon grapeseed oil 1 shallot, diced 1 stalk celery, diced 1 red bell pepper, diced 1 (4 oz.)

You'll need: 1 ripe papaya 1 cup plain yogurt 1 tablespoon honey 1 tablespoon grapeseed oil Plastic bags or gloves

Not exact matches

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

1/4 lb of red chilies, seeded and diced 1 habanero (optional — or a more mild chili if you prefer), seeded and diced 1 medium sized red pepper, seeded and diced 5 cloves of garlic, sliced 1 tablespoon of grapeseed or sunflower oil

1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.

For The Briny Caesar Dressing: 1/2 cup cashews, soaked for at least 2 hours and drained 1 head roasted garlic (about 10 cloves, see tip) 2 cloves fresh garlic 1/4 cup capers, with some brine 3/4 cup water Several dashes fresh black pepper 1/2 teaspoon salt 2 tablespoons nutritional yeast 2 tablespoons grapeseed or olive oil 1/4 cup fresh lemon juice

In a large skillet, sauté the Beefy Crumble with the soy sauce and remaining 2 tablespoons of grapeseed oil.

2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)

For the mint + pistachio chutney: 1/4 cup of pistachios, shelled 1/2 teaspoon of coriander seeds 1 1/2 cups of mint (loosely packed) 1 clove of garlic 1/4 cup of onions, diced 1/2 teaspoon of lemon zest 1 small, mild green chili (seeds removed) 1/2 teaspoon of salt 2 - 3 tablespoons of grapeseed oil (or any neutral oil)

Heat olive oil and 2 tablespoons of grapeseed oil in a large skillet on medium high heat.

PLACE 1 tablespoon of grapeseed oil in a sauté pan over medium heat.

Instead of using the bananas, I substituted applesauce and added about a tablespoon of grapeseed oil to maintain the moisture, but avoid the taste of banana.

* 2 cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely chopped dark chocolate

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

Cobbler Portion: 1/4 cup + 2 tablespoons all purpose flour 1 tablespoon sugar 1 teaspoon baking powder pinch of salt 1/4 cup whole milk 2 tablespoons neutral oil like grapeseed or vegetable 1 large egg yolk

16 corn tortillas 2 tablespoons safflower, sunflower, or grapeseed oil 1 teaspoon fine sea salt, or more, to taste + 2 limes, juiced (if you want to make them Hint Of Lime!)

In a small pot add 1/2 cup Grapeseed Oil, 2 Thinly Sliced Scallions, 2 cloves Minced Garlic, 2 whole Star Anise Pods, 1 tablespoon Crushed Red Pepper, and 1 tablespoon Grated Fresh Ginger.

* 1 cup raw hazelnuts * 2 cups (12 ounces) bittersweet chocolate chips (or a mixture of half bittersweet chocolate and half milk chocolate) * 2 + Tablespoons mild vegetable oil like canola or grapeseed (or be super fancy and use hazelnut oil!)

* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)

Nutrition facts are based on using grapeseed oil, red pepper flakes, and three tablespoons of soy sauce.

for the chili coconut lime dressing: 1/2 cup of coconut milk (the kind that comes in a can) 2 tablespoons of grapeseed oil the juice and zest of 1 lime 1 small jalapeño, seeded and minced a pinch of salt

Vegetables 4 large red onions 1 medium eggplant 4 large (or 8 medium) Roma tomatoes 1 teaspoon dried thyme 1/2 cup olive or grapeseed oil Pesto 4 cloves garlic 1/2 cup good olive oil 3/4 cup lightly roasted pine nuts, plus one tablespoon for garnish 2 cups basil leaves, reserving four small leaves for garnish * 3/4 cup good - quality green olives, such as Cerignola, pitted 1 scant tablespoon capers Salt to taste

12 ounces Thai fresh flat rice noodles or fresh, Chinese ho fun noodles (see notes) 3 tablespoons peanut, canola, or grapeseed oil 5 cloves garlic, roughly chopped 3 to 4 red or green hot chili peppers (Thai, Indian, or serrano), sliced into paper - thin rings One 8 - ounce package fried or baked tofu, sliced into 1 / 4 - inch thin strips 3 cups shredded Napa or savoy cabbage 1 carrot, sliced into matchsticks 3 scallions, both green and white parts, thinly sliced 1/2 cup lightly packed Thai basil leaves 1/2 cup lightly packed cilantro leaves Lime wedges for squeezing over noodles

3 tablespoons (30 g) white chia seeds 1/3 cup (80 ml) water, more if needed 1/2 cup (120 g) packed cooked and cooled amaranth (see headnote) 1/2 cup plus 2 tablespoons (75 g) whole wheat pastry flour, plus extra for rolling 3 tablespoons (30 g) shelled hemp seeds 3 tablespoons (23 g) golden roasted flax seeds 2 tablespoons (15 g) almond meal 1 1/2 teaspoons nutritional yeast Generous 1/2 teaspoon fine sea salt 2 tablespoons (30 ml) olive or grapeseed oil

1 large onion (about 2 cups), diced 1 1/4 cups pumpkin seeds 3/4 cups of buckwheat flour 1/2 cup of brown rice flour 1/2 cup of almond flour 1/3 cup of manchego cheese (optional) 1 teaspoon of baking powder 1/2 teaspoon of baking soda 1 teaspoon of mustard powder 1/4 teaspoon of salt 1 1/2 cups of full - fat canned coconut milk 1/4 cup of grapeseed oil or another vegetable oil (plus a little more for greasing + for cooking the onion) 2 tablespoons of dijon mustard (plus more for serving + smearing) 2 tablespoons of worcestershire sauce 2 cups of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed) 1/4 cup of sunflower seeds (or more pumpkin seeds if you prefer) for sprinkling on top

1 3/4 cups dried chickpeas (or use 5 1/4 cups of canned chickpeas) 2 cloves garlic, lightly crushed 1 small onion, quartered 1 teaspoon ground coriander 1 tablespoon ground cumin 1 scant teaspoon cayenne, or to taste 1 cup chopped parsley or cilantro 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon baking soda 1 tablespoon lemon juice Flour, as needed Neutral oil, like grapeseed or corn, for frying Tahini sauce

Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for seasoning

Melt remaining 4 tablespoons butter with 1 teaspoon grapeseed oil in another heavy large skillet over medium - high heat.

Heat olive oil and 2 tablespoons of grapeseed oil in a large skillet on medium high heat; add half of the cod pieces and brown well, about 3 minutes per side

for the filling 2 tablespoons ghee, coconut oil or grapeseed oil, plus more for brushing the rolls 1 shallot — minced 1 inch piece of ginger — peeled and minced 5 green onions — sliced 1/2 red bell pepper — cubed 1 - 2 ear of corn — kernels sliced off 1/2 small green cabbage — finely shredded 1/2 lime — juiced sea salt and freshly ground black pepper 2 tablespoons sesame seeds — optional

for the dressing 5 tablespoons grapeseed, sunflower or olive oil 3 tablespoons maple syrup 2 tablespoons pomegranate molasses 1 tablespoons mustard generous squeeze of lemon juice — optional sea salt and freshly squeezed black pepper

for the noodles about 8 oz mung beans vermicelli or other clear noodles 1 handful green beans — ends trimmed and strings removed (if present) 1 handful sugar snaps or snow peas — strings removed 1 cup shelled frozen edamame 1 cup fresh or frozen shelled green peas 2 tablespoons grapeseed or sunflower oil 3 garlic cloves — crushed with knife 1 red chili — seeded and chopped 3 green onions — thinly sliced 1 cup basil leaves, plus more for garnish handful mint leaves — chopped 1 cup yellow cherry tomatoes — halved or quartered about 3 tablespoons toasted sesame seeds — optional

Whisk in 1/4 cup plus 1 tablespoon safflower or grapeseed oil until well blended.

You can make them without the xanthan gum, just add an extra 2 tablespoons of arrowroot in the dry ingredients (I don't think starches are GAPS friendly though) and use honey or coconut nectar to replace the agave, and melted coconut oil in place of the grapeseed oil.

The used coconut oil instead of grapeseed and used one tablespoon agave and one tablespoon honey.

stems of 4 - 6 broccoli heads, depending on their thickness (about 580 g or 20 oz)-- I usually reserve the stems from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after) florets from 1 large broccoli head — cut into bite - sized pieces a couple handfuls of other vegetables, such as chopped asparagus, peas, edamame, etc. (optional) a large handful of green leafy vegetables — spinach, kale, etc. 1 lemon — zest and juice salt and pepper to taste 3 1/2 tablespoons ghee or grapeseed oil — divided 1 shallot — chopped Pecorino Romano or Parmesan to taste — finely grated (I used unpasteurized sheep's milk Pecorino Romano) baby greens or microgreens for garnish (optional)

Scallops: 1 tablespoon high - heat cooking oil (canola, grapeseed, sunflower, safflower, etc.) 6 each large scallops, side muscle removed 2 tablespoons Stubb's Pork Spice Rub

Blend into a tablespoon of base oil — could be whatever takes your fancy such as grapeseed, coconut, or almond oil.

Make dressing with 1 teaspoon sesame oil, 1 tablespoon grapeseed (or canola) oil, 1 tablespoon rice wine vinegar, minced ginger, and garlic.

2 1/2 cups almond flour 1/2 tsp sea salt 1 tsp baking soda 1/3 cup avocado oil (or olive oil, grapeseed oil or melted coconut oil) 1 Tablespoon vanilla extract 1/3 cup honey (+ 2 tsp grade B maple syrup optional)-- and add a little at a time as this recipe will be affected by altitude, humidity etc..

Gluten Free Pie Crustprinter friendly 1 1/2 cups blanched almond flour 1/4 teaspoon celtic sea salt 1/4 teaspoon baking soda 1/4 cup grapeseed oil 2 tablespoons agave nectar 1 teaspoon vanilla extract OR Gluten Free Tart Crust printer friendly2 cups blanched almond flour 1/2 teaspoon celtic sea salt2 tablespoons coconut oil1 egg