2 cups cashews 1 cup coconut cream 1/4 teaspoon vanilla powder 2
tablespoons honey Juice and zest of 1.5 lemons Juice and zest of 1.5 limes
Flatbread Pizza Crust 1 1/2 cup sprouted quinoa 1/4 cup sprouted amaranth 1 cup raw sprouted oats (or the same amount of quinoa and amaranth combined) 1/4 cup golden flax seeds 1/2 cup sprouted sunflower seeds 1/2 cup hemp seeds 1 cup purified water 1/4 cup Irish moss gel 1 teaspoon salt 1
tablespoon honey juice of 1 lemon 1/4 cup olive oil
Not exact matches
Orange - Kissed Seed Crackers 1/2 cup sunflower seeds 1/2 cup sesame seeds 1/3 cup flax seeds — ground 1/2 cup hemp seeds scant 1 cup amaranth, quinoa or almond flour 1 1/2 teaspoon sea salt 1/4 cup olive oil 1
tablespoon honey or maple syrup 2
tablespoons freshly squeezed orange
juice
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
Orange
Honey Glaze 1/2 cup freshly squeezed orange
juice about 1/4 cup (1/4 ounce) Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1
tablespoon honey or agave syrup
Grapefruit Carrot Sorbet 4 grapefruits — pulp and
juice (about 3 cups) 1 cup fresh carrot
juice 1/4 cup raw
honey or agave 1 cup purified water 3
tablespoons vodka
4 avocados, just turning soft, not fully ripe 1 medium mango, cut into 1 / 2 - inch cubes 1/2 pound strawberries, cut into 1 / 2 - inch cubes 1
tablespoon balsamic vinegar 1/3 cup orange
juice 2
tablespoons lemon
juice 1/4 cup
honey mixed with 1/4 cup olive oil
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water
juice and zest of 1 lemon 1/2
tablespoon chopped fresh ginger 1
tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flakes
2 packages of plain Tofutti cream cheese fat from 1 can full - fat unsweetened Thai coconut milk 3
tablespoons honey 1 teaspoon vanilla extract generous squeeze of lemon
juice
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 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.
1/4 cup fresh lime
juice 3
tablespoons creamy peanut butter 3
tablespoons low sodium soy sauce 3
tablespoons honey 1
tablespoon chili paste with garlic (available in the Asian aisle).
Stir in the
honey and lemon
juice: Off the heat, stir in 1
tablespoon of the
honey and lemon
juice.
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
1 teaspoon ginger paste 2 teaspoons minced fresh garlic 2
tablespoons fresh lemon
juice (about 1/2 lemon) 3
tablespoons honey or agave syrup or maple syrup 6
tablespoons tamari 2
tablespoons rice vinegar (or apple cider vinegar) 1/2 teaspoon dijon mustard 1/8 teaspoon red pepper flakes 1 teaspoon sesame oil 1/4 teaspoon corn starch
Pin It Ingredients: the base 1 and 1/2 cups desiccated coconut 1/2 cup raw cashews 8 dates zest of one lemon the top your briefly soaked cashews, strained
juice of half a lemon add 1 heaped
tablespoon honey * 140 grams... Continue Reading →
20 cape gooseberries, quartered (~ 3 - 4 ounces) 2
tablespoons diced red onions 2
tablespoons diced green onions 1
tablespoon lime
juice 1
tablespoon honey
Puree 1/4 a honeydew melon and 1 kiwi (peeled), the
juice from 1 lime, simple syrup (mix 1 shot
honey with 2
tablespoons warm water), and 1/2 cup sake.
In a mug, combine 1 shot bourbon, 1
tablespoon honey, and 2 teaspoons lemon
juice.
Ingredients 1 - lb skinless salmon fillet dash of salt freshly ground pepper to taste 1 teaspoon extra virgin olive oil 1/2 cup plain fat free yogurt 1
tablespoon Dijon mustard 1
tablespoon honey 3 - 4
tablespoons chopped fresh dill 1 clove of garlic, finely minced
Juice from 1/2 lemon
2
tablespoons orange
juice 2
tablespoons red wine vinegar 1
tablespoon honey, preferably chestnut
honey 1/4 cup extra-virgin olive oil Sea salt Freshly ground black pepper
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.
dressing 1/4 cup red wine vinegar 3
tablespoons lemon
juice 1 1/2
tablespoons honey 2 garlic cloves, finely minced or pressed 1/2 teaspoon dill weed 1/4 teaspoon dried oregano 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 cup extra virgin olive oil
Cheesecake Filling 1 cup of slow roasted balsamic red wine strawberries, divided (recipe here) 20 oz (2 1/2 bricks) of cream cheese, at room temperature 4 oz (1/2 cup) mascarpone cheese, at room temperature 4
tablespoons all purpose flour, divided 3/4 cup wildflower
honey 3 large eggs, at room temperature 4 oz (1/2 cup) sour cream 2
tablespoons fresh squeezed lemon
juice (strained so it is pulp free) 1 teaspoon vanilla extract
Honey Mustard Dressing *: 2
tablespoons extra virgin olive oil 3
tablespoons lemon
juice (I used meyer lemons) 3 - 4 cloves garlic 4 teaspoons prepared mustard (I used plain, but Dijon should also work) 4 teaspoons liquid
honey
Combine remaining 1
tablespoon soy sauce, orange
juice, 2 teaspoons sesame oil,
honey, and crushed red pepper in a microwave - safe bowl.
To the skillet add the
juice of a lime, 1
tablespoon of red pepper flakes, 2
tablespoons each of fish sauce,
honey and water, 3
tablespoons of soy sauce, and a
tablespoon of fresh grated ginger.
Grated zest of 1 lemon Fresh ginger, cut into a 1 - inch cube, peeled, and grated 2
tablespoons honey scant 1/2 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1
tablespoon freshly squeezed lemon
juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2
tablespoons extra-virgin olive oil 2
tablespoons toasted sesame oil
1 1/2 cups frozen, shelled edamame 1 cup canned garbanzo beans, drained and rinsed 2 cups baby tomatoes, chopped 1 cup diced red onion1 cup canned black beans, drained and rinsed 4
tablespoons fresh dill, chopped 4
tablespoons fresh flat leaf parsley, chopped 1/4 cup lemon
juice 1/2 cup olive oil 1
tablespoon honey 1/2 teaspoon freshly minced garlic 1/4 teaspoon salt 1/4 teaspoon black pepper
1/4 cup coconut oil 2
tablespoon raw coconut butter (optional, use regular coconut oil if not available) 3
tablespoon raw
honey, one that becomes solid at room temperature (use agave or maple syrup if vegan)
juice of 1/2 lemon
Mix lime
juice with
honey and a few
tablespoons full of avocado or olive oil in a small bowl.
-LSB-...] salt (buy unrefined sea salt here) 1 cup (2 sticks) butter, softened (buy grass - fed butter here, how to make butter here) 1 1/2 cups
honey (buy raw
honey here) 4 eggs 1/4 cup orange
juice, freshly squeezed 1
tablespoon -LSB-...]
1/4 cup plus 2
tablespoon (60 g) quinoa flour 2
tablespoon plus 2 teaspoon (36 g) yellow corn meal 1/4 cup plus 2
tablespoon (60 g) corn starch 1/4 cup plus 2
tablespoon (60g) potato starch (not potato flour) 2
tablespoon plus 2 teaspoon (30 g) oat flour (make sure they are certified gluten free) 2 teaspoon baking soda 1 teaspoon salt zest from two lemons 1 cup buttermilk 2
tablespoons lemon
juice 2 large eggs 4
tablespoon (1/2 stick) unsalted butter, melted 1 teaspoon vanilla 2
tablespoons honey 1/4 cup (30 g) golden flax meal
In a medium sauce pot combine the orange
juice, balsamic vinegar,
honey, tomato paste, minced chipotle chiles + 1
tablespoon of the adobo sauce, cumin, olive oil and a pinch of salt and pepper.
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
Grated zest of 1 lemon Fresh ginger, cut into a 1 - inch cube, peeled, and grated 1
tablespoon honey 3/4 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1
tablespoon freshly squeezed lemon
juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2
tablespoons extra-virgin olive oil 2
tablespoons toasted sesame oil
Strawberry Topping - 10 - 12 fresh strawberries - 2
tablespoons honey - 1
tablespoon lemon
juice - Chopped pistachios for garnish
Dressing 1/4 cup olive oil 3
tablespoons fresh lemon
juice 2 cloves garlic, crushed 2 teaspoons orange blossom water 1 teaspoon
honey, maple syrup or sweetener of choice 1/4 teaspoon ground cinnamon salt and freshly ground pepper
1/2 cup olive oil (or other oil) 1/4 cup white wine vinegar
juice of two limes (lemons also work) 2
tablespoons water 1
tablespoon honey 1/2 teaspoon salt (be easy on salt, as cooked quinoa is already salted)
1
tablespoon peanut oil 1 medium onion, chopped 1
tablespoon minced onion 4 cups tomato sauce 2
tablespoons finely chopped chipotle chile 1
tablespoon salt 2 cups corn kernels cut from cobs 3 cups baked, soft acorn squash (about 2 medium squashes) 1/2 cup terriyaki sauce 3 cups water 3 cups chicken stock 1 teaspoon ground cinnamon 1/2 teaspoon bay leaf 1/2 teaspoon vanilla 1 cup freshly squeezed orange
juice 1
tablespoon sugar 1
tablespoon raw
honey 1 1/2
tablespoons freshly squeezed lime
juice Garlic croutons for garnish
Lemon Plum Salad Poppy seed dressing 3
tablespoons raw sesame tahini 1
tablespoon raw
honey 1
tablespoon poppy seeds, or more to taste
Juice of 1/2 lime 1 ripe lemon plum — pitted 4
tablespoons fresh coconut water or purified water sea salt to taste 1
tablespoon macadamia nut oil (optional)
Marinade: 1/2 cup soy sauce 1/4 cup lime
juice 2
tablespoons rice wine vinegar 1/4 cup orange
juice 1
tablespoon brown sugar 1
tablespoon honey 1 teaspoon minced garlic 1/4 cup chopped scallions 1/2 teaspoon fresh ground ginger 1 teaspoon olive oil pinch of nutmeg sea salt to taste citrus pepper to taste
For the huli sauce: 3/4 cup dark soy sauce (shoyu) 1 cup pineapple
juice 1/2 cup
honey 1/3 cup brown sugar (Hawaiian cane preferred) 3 cloves garlic, peeled and minced 1/4 cup ketchup 2
tablespoons minced fresh ginger 1 teaspoon Asian chile paste Coarse kosher salt to taste Freshly ground black pepper to taste
Prepare the kale: add the kale to a large serving bowl and drizzle with 1
Tablespoon olive oil, lemon
juice, 1
Tablespoon honey and salt and pepper.
Sauce 1/2 cup (4 oz / 125 g) peanut butter (I used almond butter) 4
tablespoons lime
juice 2
tablespoons honey 2
tablespoons tamari or soy sauce 2 teaspoons grated fresh ginger 1 pinch ground cayenne pepper
ingredients CHRISTMAS HAM: 1 7 - 9 pound smoked boneless ham 1 cup molasses 2 oranges (1 zested, both
juiced) 3
tablespoons Dijon mustard (divided) FLAKY BUTTERMILK BISCUITS: nonstick cooking spray 1 sweet potato (peeled, grated) 2 and 1/2 cups all - purpose flour (plus more for dusting) 1
tablespoon baking powder 1 and 1/2 teaspoons Kosher salt 1/2 teaspoon baking soda 1 teaspoon
honey 2 tablespoons vegetable shortening 8 tablespoons unsalted butter (cold, cut into 1 / 2 - inch cubes) 1 and 1/4 cups lowfat buttermilk (cold) HONEY BUTTER: 6 tablespoons unsalted butter (softened) 6 tablespoons honey 1/2 teaspoon Kosher
honey 2
tablespoons vegetable shortening 8
tablespoons unsalted butter (cold, cut into 1 / 2 - inch cubes) 1 and 1/4 cups lowfat buttermilk (cold)
HONEY BUTTER: 6 tablespoons unsalted butter (softened) 6 tablespoons honey 1/2 teaspoon Kosher
HONEY BUTTER: 6
tablespoons unsalted butter (softened) 6
tablespoons honey 1/2 teaspoon Kosher
honey 1/2 teaspoon Kosher salt
What you need: -2 cups of water -1 inch piece of ginger, peeled and sliced -1 / 4 cup of lemon
juice -3
tablespoons of
honey -4
tablespoons of gelatin - Saucepan - Whisk... Read More
Ingredients: Sponge Cake 6 large eggs, separated 1/2 cup granulated sugar 1/2 cup
honey 2
tablespoons orange
juice 1 1/4 cups all - purpose flour 1
tablespoon grated orange peel 1 1/2 teaspoons baking powder 1/4 teaspoon salt
ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1 cup orange
juice (freshly squeezed) zest of 1 orange 2
tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1
tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)