Sentences with phrase «tablespoons honey zest»

2/3 cup half - and - half + more for brushing, very cold 2 tablespoons honey zest of 1 lime 2 tablespoons granulated sugar 2 cups all - purpose flour 2 teaspoons baking powder 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, very cold, cut into pieces 6 ounces fresh blackberries

Not exact matches

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

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

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)

12 - ounce bag of cranberries, bruised ones discarded, rinsed and drained 1/2 cup honey 1 tablespoon brown sugar 2 - to 3 - inch cinnamon stick 4 green cardamom pods 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves Zest from 1 orange, about 1 tablespoon 2 tablespoons finely chopped candied ginger 1 tablespoon Grand Marnier, optional

1 tablespoon coconut oil 1/2 cup popcorn kernels 1 tablespoon butter 1/4 cup honey 1 - 2 tablespoons Sriracha Zest from 1 lime Salt, to taste

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 →

:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour 150g granulated sugar 1/2 teaspoon baking powder 1/8 teaspoon table salt 3 heaping tablespoons honey 2 large eggs 2 large egg yolks 2 tablespoons unsalted butter, room temperature finely grated zest of 1 large orange 1 teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F.

For the roasted pears: 3 large firm Bosc pears, peeled, quartered and cored 2 tablespoons butter, cut into small pieces 1/2 cup good quality honey, such as Wildflower, Orange Blossom or even Rosemary Blossom honey 2 large sprigs of rosemary, cut in half 1 cinnamon stick Strips of lemon zest from 1/2 lemon

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

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

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)

8 large eggs 1 1/2 cups (300 g) white granulated sugar plus 1 tablespoon more for sprinkling 1/4 teaspoon salt 1/8 teaspoon cream of tartar 1/2 cup whole milk 1/4 cup honey plus 1 tablespoon more for glaze 1 1/2 cups (210 g) all purpose flour zest of 1 medium lemon finely grated 2 teaspoons of culinary quality matcha powder (optional for marbling)

ingredients: 2 tablespoons raw honey 2 tablespoons brandy or rum 4 tablespoons filtered water 1 tablespoon arrowroot 2 cups fresh or frozen organic cherries 1 cup fresh or frozen organic raspberries zest of one lemon

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

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

• 6 large eggs (separated) • 500 grams caster sugar • 150 grams unsalted butter (softened) • 2 tablespoons honey • 2 tablespoons rosewater • zest of 1 lime (finely chopped) • 1/2 teaspoon grated nutmeg • 1/2 teaspoon ground cardamon • 1/2 teaspoon ground cinnamon • 250 grams raw cashews (finely chopped) • 250 grams semolina Preheat oven to 150 degrees.

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 Kosherhoney 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 KosherHONEY BUTTER: 6 tablespoons unsalted butter (softened) 6 tablespoons honey 1/2 teaspoon Kosherhoney 1/2 teaspoon Kosher 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)

-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-...]

Here's a yummy variation I just tried (a lower sugar option): omit the orange zest, chocolate, and cranberries, change agave nectar to one tablespoon of honey.

Mix together the lemon zest, lemon juice, parsley leaves, honey and 1 tablespoon olive oil in a small blender.

In a small bowl, combine brown sugar, Dijon and Creole mustards, remaining tablespoon of soy sauce, remaining teaspoon of honey, lemon zest and juice.

4 tablespoons lime zest, from 4 limes 1/2 cup lime juice 1/2 cup orange juice 1/4 cup chopped mint 2 tablespoons honey 4 garlic cloves, minced 4 teaspoons olive oil 2 teaspoons ground cumin 1 teaspoon Kosher salt

For the cake 2 1/2 cups Pamela's Nut Flour Blend 3/4 cup tapioca flour 1/2 teaspoon baking soda 1/4 teaspoon salt 3 eggs 1/2 cup honey 1/2 cup extra virgin olive oil 1/4 cup freshly squeezed orange juice Zest of 1 orange (about 1 tablespoon) 1 teaspoon vanilla extract

For salad: 1 medium bunch of lacinato kale, stems removed, chopped well 2 tablespoons extra virgin olive oil Zest and juice of one large organic lemon 1 tablespoon pomegranate molasses (or substitute balsamic vinegar plus a touch of honey) 3 cups cooked chickpeas 1 1/2 cups cooked barley or farro (see note below) 1/2 cup roasted, salted cashews, roughly chopped (or substitute chopped tamari almonds) Salt and freshly ground black pepper to taste

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

1 can full fat coconut milk, refrigerated 24 to 48 hours 1/2 cup fresh squeezed orange juice zest of 1 large orange (about 2 teaspoons) 1 teaspoon vanilla extract 1 tablespoons raw honey a handful of frozen raspberries

Dressing: 2 tablespoons extra virgin olive oil 2 tablespoons lime juice (approx. 1 lime) Zest of 1/2 lime 1 teaspoon root ginger, freshly grated 1 tablespoon soy sauce 4 teaspoons liquid honey

In a small bowl, whisk the ricotta with 1 tablespoon of the honey, the lemon zest and salt until light and fluffy, 2 minutes.

1 cup loosely packed fresh cilantro (leaves and tender stems) 1 tablespoon sour cream 1 lime, juice and zest 1 tablespoon balsamic vinegar 1/2 teaspoon honey or maple syrup 1/4 teaspoon salt 1 garlic clove, finely chopped 1/4 cup extra virgin olive oil

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

3 ripe avocados 1/4 cup honey, more or less if you like, you can also use unrefined sugar if you prefer 3 tablespoons dark cocoa powder zest of two organic oranges Juice of two oranges, you can use more if you like 2 - 3 tablespoons triple sec or Cointreau, optional 2 teaspoons real orange extract, optional

2 1/2 cups all - purpose flour 1/2 cup almond flour 1 tablespoon baking powder 1 teaspoon baking soda 2 teaspoons salt — * the extra salt is key to this batter's awesome flavor 1 lb very ripe strawberries, hulled, halved and sliced thin 3 tablespoons honey 1 tablespoon + 1 teaspoon vanilla extract 1 vanilla bean pod, scraped 1 1/2 cups Chosen Foods avocado oil 1 1/2 cups organic granulated cane sugar, plus more for sprinkling Zest from 2 lemons 1 1/2 cups plain whole milk yogurt 4 large eggs 3 tablespoons poppyseeds

In a small bowl mix together cilantro, lime zest, lime juice, 2 tablespoons olive oil, honey and garlic until combined.

Makes: 6 scones 1 1/2 cups all - purpose flour 1/4 cup granulated sugar, divided 2 tablespoons honey 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 6 tablespoons unsalted butter, cold 1 Ruby Red grapefruit, zested and segmented 1/2 cup plain Greek yogurt

2 teaspoons active dry yeast 1 cup barely warm milk 1/4 cup honey 1 teaspoon salt 1 large egg Zest of 1 orange 3/4 cup raisins 3 cups bread flour, plus extra if necessary (all - purpose will also work) 1 egg white 1 tablespoon milk

Stir in oil, honey, 2 tablespoons orange juice, zest and liqueur.

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

ingredients BLACK - EYED PEA HUMMUS: 1 15 - ounce can black - eyed peas (drained, rinsed) 2 tablespoons tahini 1/4 teaspoon chili flakes 1 small garlic clove (peeled, grated) 1 teaspoon apple cider vinegar Kosher salt (to taste) 1/2 cup olive oil (plus 2 tablespoons) BLACK - EYED PEA SALAD: 1 15 - ounce can black - eyed peas (drained, rinsed) 1/2 English cucumber (1 / 4 - inch dice) 1/2 small white onion (peeled, finely chopped) 2 plum tomatoes (cored, 1 / 4 - inch dice) 1 clove garlic (peeled, minced) 1 sprig fresh thyme (leaves only) 1/2 teaspoon chili flakes 1/2 cup chives (finely chopped) 1/2 teaspoon Kosher salt HOT SAUCE VINAIGRETTE: 1/4 cup hot sauce 2 tablespoons apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow mustard 1 clove garlic (peeled, minced) 1/2 cup canola oil Kosher salt and freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly grated)

1 1/2 tablespoons low - sodium soy sauce 1 lime, juiced and zested 1 tablespoon plus 2 teaspoons honey 1 tablespoon Sriracha (plus more for serving) 4 boneless skinless chicken breasts (about 1 1/2 pounds total) 2 peaches, cut into 16ths 24 fresh basil leaves

1 1/2 cups raw cashews soaked for 1 hour 3/4 cup coconut oil melted, refined or unrefined is fine — refined will taste more coconutty 3/4 cup coconut cream 1/2 cup + 2 tablespoons freshly squeezed lime juice 2 Tbsp freshly squeezed orange juice 1/2 cup + 2 Tbsp maple syrup or honey 2 tablespoons lime zest 1 1/2 teaspoons vanilla extract 1 teaspoon tequila optional pinch of salt or more to taste

2 cups milk, whole and organic is preferred 1 Tablespoon fresh ginger, peeled and diced 1/4 cup local honey Zest of 2 grapefruits 4 Texas red grapefruits

Ingredients: 2 limes, zested and juiced 2 tablespoons olive oil 1 teaspoon honey 1/2 cup fresh cilantro leaves, finely chopped 4 thinly sliced boneless skinless chicken breasts (If you can't find thinly sliced chicken breasts, don't panic.

Scone ingredients • 1/2 cup unsweetened almond milk • 1/2 tablespoon apple cider vinegar • 1/2 cup plus 2 tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top • 2 teaspoons baking powder • pinch of sea salt • zest of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice of 1 lemon

Servings 4 servings Ingredients 4 skin - on salmon fillets (approximately 6 oz each) 1 lb baby potatoes, cut in half 1 lb Brussels sprouts, cut in half 1/2 cup chopped hazelnuts 1/4 cup panko breadcrumbs 1 tablespoon chopped fresh parsley 3 tablespoons Dijon mustard 1 tablespoon honey Lemon zest Salt Black pepper Vegetable oil Olive oil 1 lemon, cut into wedges

Dressing: 3 large limes: use all the (finely grated) zest and 1/4 cup + 1 tablespoon juice 2 tablespoons Red Boat (brand) Thai fish sauce 2 tablespoons olive oil 3 tablespoons honey 1/2 teaspoon Himalayan salt

for the matcha lime mousse 3/4 cup (135g) white chocolate chips (I use these vegan ones) or chopped white chocolate 2 teaspoons vegan gelatin or 1 ounce (30g) dried Irish moss 1/2 cup (75g) raw cashews — soaked for 4 hours 3/4 cup unsweetened almond milk, preferably homemade zest of 2 limes or lemons 1/2 cup freshly squeezed lime or lemon juice 1 1/2 tablespoons honey or maple syrup 1 teaspoon coconut oil 2 tablespoons matcha powder, plus more for dusting on top 2 strawberries — thinly sliced, optional

about 6 elderflower heads 1 lemon — juice and zest 1 lemon — thinly sliced 1/2 cup honey or more to taste 1 tablespoon apple cider vinegar 6 cups room temperature water

for the miso - lemon glaze 4 tablespoons coconut fat (see below) 1 tablespoon plus 1 teaspoon sweet or light miso paste 2 tablespoons plus 1 teaspoon honey zest of 1 lemon 2 teaspoons lemon juice 2 teaspoons coconut water from the can — plus or minus (see below)