300g chicory, separated 200g mixed leaves 100g walnuts, lightly toasted 2 tablespoons extra virgin olive oil 1 lemon, juice only 2
tablespoons honey Pinch sea salt Good grind black pepper
ingredients APPLES: 4 Granny Smith apples (cored, sliced) 3 tablespoons ghee (melted) 1 teaspoon pure vanilla extract 1 tablespoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup coconut sugar CRUMBLE: 3/4 cup almond flour 1/2 cup unsweetened coconut flakes 3/4 cup chopped walnuts 1/2 cup chopped pecans 2 tablespoons chia seeds 1 tablespoon ground cinnamon 2 tablespoons melted coconut oil 2
tablespoons honey Pinch of sea salt
Juice + pulp of one orange 1/4 cup extra virgin olive oil 1 teaspoon toasted sesame oil 2 tablespoons tahini paste 1
tablespoon honey Pinch sea salt Water to thin, as needed
Not exact matches
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
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
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
Melt 2
tablespoons butter in a saucepan with 1/3 cup
honey and brown sugar, and a
pinch of salt.
ingredients: 1 cup heavy cream 1/4 cup half and half 1/4 cup low - fat milk (I had 1 %; if you drink whole, use 1/2 cup and leave out the half and half) 1/3 cup sugar 2
tablespoons corn syrup (optional, can sub
honey or maple syrup if you don't mind flavoring)
pinch kosher salt 3 egg yolks scrapings of a vanilla bean
Chia Pudding Brownie Dessert ParfaitsPudding: 1 cup coconut milk 1/2 cup cashew milk, rice milk, or regular milk 1/4 cup
honey 1/2 teaspoon vanilla extract 3
tablespoons Anthony's Cocoa Powder 1/3 cup Anthony's Chia Seeds Brownie Crumbles: 1 cup Anthony's Almond Flour
Pinch salt 1/4 cup Anthony's Cocoa Powder 1/4 cup
honey 3
tablespoons Anthony's...
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.
1 bunch organic kale, washed and dried and torn into large pieces 3
tablespoons coconut oil 3
tablespoons cocoa powder 1
tablespoon raw
honey 1 teaspoon cinnamon
pinch of sea salt 1/3 cup coconut flakes
Honey bee cake slightly adapted from this beautiful cookbook Cake: 2 1/4 cups (315g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/2 teaspoon table salt 3/4 cup + 2
tablespoons (200g) unsalted butter, room temperature 1/2 cup (100g) granulated sugar 1/3 cup (100g)
honey 2 teaspoons vanilla extract 2 large eggs 1 large egg yolk 3/4 cup (180 ml) buttermilk, room temperature * Glaze: 1/2 cup (150g)
honey 3
tablespoons (41g) unsalted butter, room temperature 1/4 teaspoon vanilla extract
pinch of salt 1/2 cup (56g) sliced almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F.
1 stick of butter (I can't believe it's not butter or regular butter), room temperature 2
tablespoons of
honey (I prefer raw but regular is fine) 1
pinch of salt
2 cups rolled oats 2 cups light vanilla soy milk (recommended: Silk) 2 eggs 1 teaspoon baking powder 1/4 teaspoon salt A
pinch of nutmeg 2
tablespoons honey 1/2 cup dried cherries 1/2 cup chopped hazelnuts 1/4 cup semisweet chocolate chips
4 cups (500 grams) of plain flour 1 cup (200 grams) water, or as needed 4
tablespoons (50 grams) of softened lard or butter
Pinch of salt 10 ounces (300 grams) of a young Pecorino cheese, cut into cubes Zest of 2 lemons Olive oil for frying 3/4 cup (250 grams)
honey
Ginger peach muffins from Good to the Grain Topping: 2
tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1
tablespoon unsalted butter 1
tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous
pinch of salt 6
tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.
1/3 cup almond flour 1/2 cup certified gluten - free oats 1/2 cup raw buckwheat groats 3/4 cup dates, pitted 3/4 cup unsweetened coconut flakes + extra for topping 2
tablespoon agave nectar,
honey (not vegan) or maple syrup fresh lemon zest of 1 lemon + extra for topping
pinch himalayan pink salt (optional)
What's in it: 3 apples (a firm apple like
honey crisp or granny smith are easiest to slice with the mandolin) Ground cinnamon, to taste
Pinch of salt, to taste (optional) For the dip: 1/3 cup plain yogurt (greek or regular are fine) 2
tablespoons creamy peanut or almond butter 1 teaspoon maple syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed
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.
2 cans full fat Thai coconut milk scant 1/4 cup plus 2
tablespoons Manuka
honey 2
tablespoons bee pollen 1/2 teaspoon xanathan gum or 1
tablespoon arrowroot powder
pinch of sea salt 1
tablespoon vanilla extract — 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
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
* 1
Tablespoon coconut or canola oil * 2
Tablespoons honey * 2 cups raw, unsalted cashews * 1 cup shredded unsweetened, dried coconut * 1 red Jalapeno chile, seeded and minced * 1/2 teaspoon salt *
pinch freshly ground pepper
1 avocado (small — medium size) 1 heaped
tablespoon raw cacao powder (I got mine from the Raw Chocolate Company) 1
tablespoon honey or other natural sweetener of your choice 1/4 teaspoon vanilla extract
pinch of sea salt
1 cup almond flour 2
tablespoons coconut oil
pinch of sea salt or himalayan pink salt 1/4 cup agave nectar or other liquid sweetener such as raw
honey (not vegan) OR for zero calorie sweetener, use 3 drops of liquid Stevia + 3 - 4
tablespoon non-dairy milk 1/2
tablespoon natural peppermint extract
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3
tablespoons olive oil 1
tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon
honey or agave nectar zest and juice of 1 lime
pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
1 cup of oat flour (just blend some oats in a blender and then measure 1 cup) 1 cup of ground almond 3
tablespoons of raw cacao powder or cocoa powder 1/2 teaspoon of baking powder a
pinch of sea salt 1/4 cup of melted coconut oil 5
tablespoons of maple syrup or
honey 1
tablespoon of flaxseeds + 2
tablespoons of water 1/2 teaspoon of vanilla extract or powder 80gr of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)
Ingredients: 1/2 cup of plain gluten free flour — I have used Dove's farm 1/4 cup of ground almond 2
tablespoons of coconut sugar 1
tablespoon of brown rice syrup or
honey 2
tablespoons of coconut oil — melted 2
tablespoons of almond milk A
pinch of salt 1/2 teaspoon of baking powder A dash of vanilla extract
1 teaspoon finely chopped chives 1/4 teaspoon finely chopped fresh thyme 1
tablespoon minced shallots 2
tablespoons lemon juice 2
tablespoons heavy cream scant 1/4 teaspoon salt tiny
pinch of freshly ground pepper 1/3 cup olive oil 1 teaspoon
honey (optional)
I think it would work with 3/4 cup milk, 1 1/2 teaspoons ground chia seeds, 1 large ripe mashed banana, 2
tablespoons peanut butter, 3/4 cup oats, a
pinch of salt and 1
tablespoon of
honey or pure maple syrup.
Thinly slice a quarter of a cucumber and pop it into a bowl with a
pinch of salt, a squeeze of
honey and a good
tablespoon of white wine vinegar, then scrunch together and leave to sit while you make your burgers.
Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2
tablespoons finely chopped chives 1 1/2
tablespoons finely chopped dill 1 1/2
tablespoons finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon
honey Kosher salt Freshly ground black pepper For the sandwich: 4
tablespoons Frank's Hot Sauce 2
tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and
honey in a small food processor with a couple
pinches of salt and a 1/4 teaspoon black pepper.
2 green tea bags 2 cups boiled water 1 cup raw almonds, soaked 8 hours in water, drained and rinsed OR 4
tablespoons raw almond butter 2 cups filtered water 1 heaping
tablespoon raw fresh ginger, chopped 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 1/8 teaspoon ground cloves 2 - 3
tablespoons maple syrup, to taste 2 - 3
tablespoons honey, to taste
pinch of sea salt
pinch of freshly ground black pepper
1 cup (90 grams) unsweetened shredded coconut, lightly packed 3
tablespoons coconut oil 2
tablespoons honey (or pure maple syrup) 1 teaspoon vanilla extract
Pinch of salt 12 (or more) whole almonds 4 ounces (110 grams) semi-sweet chocolate, chopped
1) 3 cups almond flour 2) 3 large eggs 3) 1/2 cup
honey 4) 1/2 cup butter or ghee or coconut oil at room temperature — extra for greasing if not using paper muffin molds 5) 1
tablespoon of orange zest 6) 2 teaspoons of baking powder 7) A
pinch of salt 8) 1/2 cup of slivered almonds
Honey Buttercream 1/2 cup (110 grams) butter, room temperature 3
tablespoons honey 2 cups (250 grams) powdered sugar
Pinch of salt
Pour into a small saucepan, along with the water, almond milk, 1
tablespoon of the
honey, cinnamon and a generous
pinch of salt.
2 cups spelt flour plus more for dusting One envelope dry active yeast 1 teaspoon kosher salt 1
tablespoon honey 2
tablespoons + 2 teaspoons olive oil plus more for oiling bowl 1 cup warm water 1 teaspoon chopped fresh rosemary 1/4 teaspoon sea salt 1 acorn squash, halved, seeded and cut lengthwise into 1 / 2 - inch - thick slices 2 cups finely shredded, stemmed Lacinato kale 1
tablespoon fresh lemon juice
Pinch of crushed red pepper flakes 1 ounce shaved pecorino cheese (about 1/2 cup)
1 ripe banana Small handful of berries (strong - flavored ones like blackberries are raspberries are best) Coconut milk — about 1/4 cup Raw cream — about 1
tablespoon Coconut oil — a large spoonful Flax seed oil — about 1 teaspoon
Pinch of sea salt Lemon juice — 1 - 2 teaspoons Maple syrup or
honey 1 - 2 raw egg yolks (from pastured hens) Raw beef liver * — about 1 - 2 teaspoons, finely chopped
1/2 cup walnuts, toasted 1/4 cup extra virgin olive oil 1 medium clove garlic, peeled 2
tablespoons mellow white miso paste 2
tablespoons white wine vinegar 1 teaspoon
honey 2 big
pinches salt (or to taste) 1/4 cup + warm water
Granola Grahams 1 cup quick cooking oats 2
tablespoons oat flour 1/4 teaspoon cinnamon
pinch of salt 1
tablespoon coconut oil solid 1
tablespoon raw
honey * 2
tablespoons maple syrup 1 teaspoon molasses
For the dressing, whisk together 1/3 cup olive oil, 1/3 cup cider vinegar, 3
tablespoons honey, 2
pinches kosher salt, and fresh ground black pepper.
for the coconut cream: 1 can of organic light coconut milk 3
tablespoons of coconut butter 2
tablespoons of
honey a
pinch of salt
To make them a little sweeter, I would suggest perhaps a
pinch of powdered sugar on top, or even an added two
tablespoons of coconut sugar,
honey, or whatever sweetener your using.
2 teaspoons melted coconut oil 1
tablespoon honey (use pure maple syrup to keep this vegan) 1 teaspoon pure vanilla extract
pinch of sea salt 1/2 cup uncooked quinoa, rinsed and drained well 1/4 cup sliced almonds 1/4 cup unsweetened coconut flakes
By: Becky INGREDIENTS 1 large, ripe Haas avocado 1
tablespoon lime juice
Pinch of sea salt 2 teaspoons matcha 1 teaspoon ground ginger 1 1/2 cups whole milk or light coconut milk 1 1/2 cups heavy cream or full - fat coconut milk 1/4 cup
honey 1/4 cup plus 2
tablespoons raw sugar or coconut sugar 2 teaspoons vanilla extract INSTRUCTIONS... Continue reading →
3 cups of watermelon, small dice 1 cup of sliced jicama sticks 1 ear of corn a handful of cilantro 1 serrano pepper 1
tablespoon lime juice 1
tablespoon quality olive oil 1/4 teaspoon raw
honey few
pinches of salt 1 small garlic clove, minced 1 shallot, thinly sliced optional: nut based fresh mozzarella, or feta, to serve
1 1/2 cups all - purpose flour 1
tablespoon baking powder
Pinch of salt 1 egg 1 cup milk 1
tablespoon honey 2
tablespoons butter, melted 2 cups sliced strawberries
1 (15 - ounce) can chickpeas, drained and rinsed 1 clove garlic, roughly chopped 2
tablespoons tahini 1/4 cup fresh cilantro, thick stems removed 6 — 8 fresh basil leaves (6 if large or 8 smaller) 1 medium scallion, light and dark green parts only, roughly chopped 2
tablespoons fresh dill, roughly chopped 1
tablespoon honey 1
tablespoon fresh lemon juice 1/2 teaspoon lemon zest 1
pinch cayenne pepper 1 teaspoon sea salt 2
tablespoons white wine vinegar 1
tablespoon water 1/4 — 1/3 cup extra virgin olive oil