Not exact matches
Pickled Cherries, Jicama, and Daikon Radish 1 cup or more fresh or thawed sour cherries — pitted 1/2 medium sized jicama — sliced a few slices
of Daikon radish 1/2 cup raw apple cider vinegar 3
tablespoons raw
agave nectar or another sweetener
of choice
Peach and Fresh Herb Sorbet 6 small or 4 large peaches 2/3 cup water 3 - 4
tablespoons raw
agave nectar juice
of half a lemon 1 - 2 packed
tablespoons fresh basil and lemon thyme leaves
coconut sugar, heaping
tablespoon of Lyle's Golden Syrup (may substitute
agave nectar) and poured over cake.
For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water for at least 2 and up to 8 hours zest and juice
of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds
of one vanilla bean 2
tablespoons plus 2 teaspoons coconut oil 2
tablespoons plus 2 teaspoons
agave nectar directions: Gently heat
agave and coconut oil together until liquid and uniform.
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
Cashew Bread Ingredients (makes 1 large loaf, or two small loaves) • 3 cups
of raw cashews (organic if possible; unsalted) • 3/4 teaspoon
of baking soda • 1/2 teaspoon
of sea salt • 3 eggs, separated • 1/2
tablespoon of apple cider vinegar (or lemon juice) • 1 cup
of greek yogurt (or non dairy yogurt for vegan) • 1/2 cup
of almond milk (applesauce or apple juice will work) • 1/2 teaspoon stevia • 2
tablespoons agave nectar
1 recipe Pie Crust dough or uncooked 10 - inch gluten - free pie crust,
of choice 2 cups raw pecan halves 1/3 cup milk
of choice 2
tablespoons flaxseed meal 1 teaspoon pure vanilla extract 1/2 teaspoon sea salt 1/2 cup pure maple syrup 1/2 cup coconut
nectar, brown rice syrup or
agave nectar 1/4 cup brown sugar or unrefined coconut palm sugar 3
tablespoons butter or dairy - free alternative 2
tablespoons all - purpose flour blend
of choice Egg wash (1 egg + 1
tablespoon water) or milk
of choice
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)
For the tofu marinade: 1
Tablespoon miso paste 1 teaspoon
agave nectar 2
Tablespoons of your favorite hot / chili sauce 4
Tablespoons homemade Asian dressing, recipe below
Ingredients 2 cups pitted sweet cherries (unsweetened), frozen 6 ounces vanilla greek yogurt 1
tablespoon honey or
agave nectar 1 cup unsweetened almond milk 1 vanilla bean, split and seeded (or 1/2 teaspoon vanilla extract) Instructions Combine all
of the ingredients in a blender and blend on high until combined.
1 cup whole wheat pastry flour 1 cup barley flour 2
tablespoons baking powder 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 1
tablespoon agave nectar 1 unsweetened applesauce cup (about 1/3 cup) 1 cup vanilla soymilk (add more as needed to thin batter) Handful
of fresh or frozen blueberries
Chocolate Mousse 1/2 cup meat
of fresh young coconut flesh scooped from centers
of 2 avocados (see assembly instructions below) 3
tablespoons raw cacao powder 2
tablespoons carob powder 1
tablespoon mesquite powder 1
tablespoon maca powder 5
tablespoons raw
agave nectar 3 - 4
tablespoons coconut oil 1 - 2 teaspoons vanilla extract (optional)
9
tablespoons of ground flax seed meal 1/4 cup
of brown sugar 1/4 cup
of agave nectar or maple syrup 1 egg 1
tablespoon of water 1/2 cup whole wheat flour (King Arthur) 1/2 teaspoon salt 1/4 teaspoon
of baking soda 1.5 cups
of rolled oats (I used organic) 2
tablespoons of organic cocoa nibs
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
I decided to just take a risk and replaced the icing sugar with
agave nectar and the white sugar with a few
tablespoons of raw sugar.
Add the
agave nectar and 2
tablespoons (30 ml)
of oil at first, pulsing to combine.
-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.
2
tablespoons coconut oil 2
tablespoons cacao powder 2
tablespoons agave nectar or raw honey or maple syrup or drop
of Stevia
5 cups Vegetable Stock 1/2 lb rice noodles Recipe for Baked Tofu or veggie meat
of choice 2 carrots (diced) 2 celery stalks (diced) 4 scallions (sliced) 1
Tablespoon soy sauce or Tamari 2 teaspoons
agave nectar 1 teaspoon olive oil (for the cooked noodles)
1 1/4 cup
of oats 1/2 cup
of ground almonds 1/2 cup
of pumpkin puree 2
tablespoon of coconut oil — melted 3
tablespoons of runny almond butter 5
tablespoons of maple syrup or
agave nectar 1
tablespoon of milled flaxseeds + 3
tablespoons of water 1/2 teaspoon
of baking soda 1/2 teaspoon
of bicarbonate
of soda 1/2 teaspoon
of cinnamon powder 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg a pinch
of sea salt 50gr
of Mia Cranberry Chocolate chopped into small pieces 2
tablespoons pumpkin seeds (optional) 2
tablespoons pecans, chopped 2
tablespoons dried cranberries, chopped
For dressing 1 small shallot, minced 2
tablespoons champagne vinegar Juice
of 1 lime 2
tablespoons soy sauce 1 teaspoon
agave nectar 2 teaspoons hazelnut oil 1/4 cup olive oil 1/4 teaspoon kosher salt 1/4 teaspoon black pepper
Caramel 1 1/2 cups sugar (evaporated cane juice) 4
tablespoons corn syrup or
agave nectar 6
tablespoons water 6
tablespoons Earth Balance natural shortening 6
tablespoons coconut milk 1 1/2 teaspoons vanilla extract 1 cup unsweetened shredded coconut Small glass
of water
Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3
tablespoons ground flax seed in 6
tablespoons water (lightly beaten) 1 cups
agave nectar for the batter, OR 1 1/2 cups
agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place
of papaya and pineapple) Additional
agave nectar for brushing the cake (about 1/4 cup)
Ingredients 1/3 cup fresh cilantro 1/2 teaspoon salt 2 scallions, white and green parts, coarsely chopped 1 small clove garlic, minced juice from 1/2 a lemon dash cayenne pepper 3
tablespoons plain yogurt 1
tablespoon agave nectar of 1
tablespoon sugar dissolved in 1
tablespoon water 1/2 cup canned tomatoes, preferably fire roasted 1
tablespoon olive oil
I have a speed almond milk recipe, 3 cups
of filtered water, 2 heaping
tablespoons raw almond butter dash
of vanilla dash
of agave nectar Frappe Enjoy!!!
Ingredients: 2 cups raw, unsalted cashews 3 - 4
tablespoons olive or canola oil Juice from one lemon pinch
of salt pinch
of sugar or splash
of agave nectar 1.
- Sweetener: You can use 1
tablespoon maple syrup,
agave, or coconut
nectar, or a packet
of stevia.
One 28 - ounce can (796 - ml) diced tomatoes, drained (see notes) 1 - 1-1/2
tablespoon olive oil 3⁄4 cup red onion, finely chopped 2 large cloves garlic, minced or pressed 1/2 teaspoon sea salt Freshly ground black pepper to taste 2 teaspoon chipotle hot sauce (see note) 1 teaspoon chile powder 1 teaspoon cumin 1 teaspoon mustard seed 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 cup green bell pepper, diced 1⁄3 cup celery, diced 1 cup cooked beans
of choice (e.g., black beans, adzuki beans) 1⁄3 - 1/2 cup frozen corn kernels 1/2 teaspoon
agave nectar 6 large (10») flour tortillas (see note) 1 - 1-1/2 cup grated non-dairy mozzarella cheese (optional)
You'll also want to add 2
tablespoons of liquid sweetener (maple syrup,
agave nectar, etc.) to the mixture to help balance out the chalkiness
of the powder.
3 large eggs, room temperature, or 3 tablespooons arrowroot mixed with 6
tablespoons warm water 3
tablespoons olive oil 1 teaspoon apple cider vinegar 2
tablespoons honey or
agave nectar (omit if using ginger ale) 2 3/4 cups gluten - free high - fiber flour blend
of choice 2 1/2 teaspoons xanthan gum (omit if included in your flour blend) 1/4 cup dry milk powder, or dairy - free milk powder, almond meal, buck - wheat flour, or brown rice flour 1 teaspoon salt 1
tablespoon granulated cane sugar 1 (10 - ounce) bottle gluten - free ale, sparkling water, club soda or ginger ale, room temperature
1.5 cups pitted dates 2 cups almonds 1/2 cup ground flax meal 1/2 cup unsweetened shredded coconut 1/4 cup raw cocoa powder Teaspoon celtic sea salt 1/2 cup almond butter 3 scoops all greens or meta greens powder 1/2 cup coconut oil 1
tablespoon agave nectar 5 drops
of stevia 1 teaspoon vanilla
1 cup vegan mayonnaise 2 teaspoons rice vinegar Juice
of 1 lime 1
tablespoon agave nectar (a sweetener found in the baking section
of many grocery stores) 1 cup champagne grapes 3 stalks celery, diced 1/4 inch 2 pounds Gardein chicken - style strips (check the freezer section
of your supermarket), thawed and coarsely pulsed in a food processor or chopped by hand 3/4 cup walnuts, toasted and coarsely chopped Sea salt and freshly ground black pepper to taste
Pickled Cherries, Jicama, and Daikon Radish 1/2 cup raw apple cider vinegar 3
tablespoons raw
agave nectar or another sweetener
of choice 1 cup or more fresh or thawed sour cherries — pitted (or substitute with fresh pomegranate juice) 1/2 medium sized jicama — sliced or cubed a few slices or cubes
of Daikon radish (optional)
List
of ingredients: 1/2 cup chia seeds (soaked) 2 eggs 1 cup shredded coconut 1/2 cup blueberries 1 cup strawberries 1
tablespoon of organic nut butter 1
tablespoon of organic maple syrup or
agave nectar 1/4 cup walnuts 1 teaspoon
of coconut oil 2 serve Method: Combine soaked chia seeds, eggs and shredded coconut...
1 heaping
Tablespoon of raw cacao powder 1 cup frozen raspberries 1 1/4 cup almond milk 1/2 a frozen banana A big handful
of spinach 1 1/2
Tablespoon agave nectar *
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.
Crust: 1 cup pecans 1/2 cup pitted Medjool dates Pinch
of salt Filling: 3 cups cashews, soaked one hour 1/2 cup fresh lemon juice 1 cup raw
agave nectar 1 cup coconut oil 1 1/2 teaspoons vanilla extract 1/2 teaspoon salt Caramel Sauce: 1/2 cup pitted Medjool dates, soaked for 20 minutes 1
Tablespoon raw vanilla powder 1
Tablespoon maca powder 1 teaspoon psyllium husk Pinch
of salt 2 pears, thinly sliced 2 apples thinly sliced
We did quite a bit
of substituting, no
agave nectar in Finland, soy yoghurt is too pricey and we didn't have flax seeds either, so we substituted water, orange juice (because I wanted some orange there), a little more apple sauce, a few
tablespoons of soy flour and a bit more sugar.
There are 2
tablespoons of light
agave nectar and 3 teaspoons
of Truvia sweetener added.
I usually replace one
tablespoon of sugar with a teaspoon
of agave nectar.
1 cup almonds 1 1/2 cups cashews 1 cup dates 2
tablespoons agave nectar 1
tablespoon coconut butter (also known as coconut oil) 1
tablespoon vanilla extract 1/2 cup cocoa Pinch
of seasalt Soak almonds overnight.
Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3
tablespoons ground flax seed in 6
tablespoons water (lightly beaten) 1 cups
agave nectar for the batter, OR 1 1/2 cups
agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place
of papaya and pineapple) Additional
agave nectar for brushing the cake (about 1/4 cup)
Serving Size: 1 ounce (two
tablespoons)(28g) Amount Per Serving Calories 138 Calories from Fat 73 Total Fat 9g Alpha - Linolenic Acid (omega - 3) 5.5 g Linoleic Acid (omega - 6) 1.8 g Oleic Acid (monounsaturated) 0.7 g Cholesterol 0 mg Sodium 0.5 mg Total Carbohydrate 12g Dietary Fiber 11g Insoluble Fiber 10g Soluble Fiber 1g Sugars 0g Protein 4g Vitamin A 0 % DV Vitamin C 0 % DV Calcium 18 % DV Iron 28 % DV Chia Seed Recipes Chia Fresca Breeze (1 serving) 2 t. chia seeds 1 c. water Juice
of 1/2 grapefruit 2 t. raw
agave nectar dash powdered ginger
For many
of my runs, a
tablespoon of chia seeds was all I needed, but when the mileage increased, the sugar in
agave nectar, honey, and dates did the trick.
5 cups Vegetable Stock 1/2 lb rice noodles Recipe for Baked Tofu or veggie meat
of choice 2 carrots (diced) 2 celery stalks (diced) 4 scallions (sliced) 1
Tablespoon soy sauce or Tamari 2 teaspoons
agave nectar 1 teaspoon olive oil (for the cooked noodles)
Caramel 1 1/2 cups sugar (evaporated cane juice) 4
tablespoons corn syrup or
agave nectar 6
tablespoons water 6
tablespoons Earth Balance natural shortening 6
tablespoons coconut milk 1 1/2 teaspoons vanilla extract 1 cup unsweetened shredded coconut Small glass
of water
1.5 cups pitted dates 2 cups almonds 1/2 cup ground flax meal 1/2 cup unsweetened shredded coconut 1/4 cup raw cocoa powder Teaspoon celtic sea salt 1/2 cup almond butter 3 scoops all greens or meta greens powder 1/2 cup coconut oil 1
tablespoon agave nectar 5 drops
of stevia 1 teaspoon vanilla
Squeeze about 1 ounce (2
tablespoons)
of agave nectar into glasses and top with pineapple mango mixture.
In a bowl, combine the water, yeast, the 1
tablespoon of oil,
agave nectar, and a healthy pinch
of salt.