Muddle sage leaves, 5 tablespoons of the pomegranate seeds and 2
tablespoons of the honey syrup in a cocktail shaker to release flavors.
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
Icing 1 cup macadamia nuts 1/2 cup cashews 3/4 cup meat
of young Thai coconut 2
tablespoons each light agave
syrup 2
tablespoons raw
honey 3/4 cup coconut oil
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)
Make the dressing by mixing together 1
tablespoon of olive oil with 1
tablespoon of honey (or maple
syrup), salt and pepper.
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.
If you don't use them, you could substitute 1 to 2
tablespoons of honey or maple
syrup, but note that your filling will be a bit softer at room temperature and also the carb count will increase.
- I didn't have much
honey left (only a couple
tablespoons) and didn't have maple
syrup at the house, so I filled the rest
of the 1/3 cup with dark molasses
Children's version: drizzle in about 2
tablespoons of organic fruit
syrup, maple
syrup or raw
honey.
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
3/4 cup
of Greek yogurt (I used plain Chobani) 1/3 cup
of maple
syrup or
honey 1/4 cup
of sugar 3 room temperature eggs 1 teaspoon
of vanilla extract 1.5 cups
of all - purpose flour (I used King Arthur) 2 teaspoons
of baking powder 1 teaspoon ground cinnamon 1
tablespoon ground flax seed 1/4 teaspoon salt 1/2 cup
of unsweetened applesauce (I used a peach / apple) 1 3/4 cup
of pitted, chopped (roughly) fresh cherries 1/4 cup
of toasted slivered or sliced almonds.
Make a delectable vegan pudding by simply blending 1 ripe avocado, 1 ripe banana, 4
tablespoons of Viva Naturals Organic Cacao Powder, 2
tablespoons of honey or maple
syrup, and indulge in our must - have kitchen ingredient.
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)
1/3 cup almond flour 1 banana 1/8 cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2
tablespoons coconut sugar) 1 teaspoon pure vanilla extract coconut oil — use for frying in skillet and instead
of butter to serve raw
honey — instead
of syrup raw pecans — shelled
1 cup
of frozen raspberries 1
tablespoon of chia seeds 1
tablespoon of honey or maple
syrup — optional, you can leave it out if you like to keep it low sugar
But if you'd like to make a sweeter balsamic glaze, you can definitely add 1 - 2
tablespoons of honey or maple
syrup to the pot with the balsamic vinegar.
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
2 cans
of full fat coconut milk (like these) 2
tablespoon tapioca or arrowroot starch 2
tablespoons coconut oil 8
tablespoons raw
honey, divided (or maple
syrup for a vegan option) 1 teaspoon vanilla extract or vanilla bean paste 4 - 6 drops
of liquid stevia, if extra sweetness is desired 8 - 10 fresh figs (reserve a few for serving if desired)
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
I only had a
tablespoon of honey, so had to sub the other
tablespoon for maple
syrup, but they still turned out amazing.
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 cup
of old fashioned rolled oats (I use gluten free organic) 2/3 cup
of toasted coconut flakes 1/2 cup
of nut butter (almond, peanut — whatever you have on hand) 1/3 cup
of agave, maple
syrup or
honey 1.5 teaspoon vanilla extract 1
tablespoon of protein powder (I used vanilla Designer Whey) 1/4 cup
of fiber cereal Chocolate chips (I used dark chips)-- amount is up to you 1/4 to 1/2 cup
Top the oats with few fresh sliced strawberries, about a
tablespoon of toasted coconut, hemp seeds, chopped pistachios and a drizzle
of coconut milk and maple
syrup or
honey.
Notes: Can also use 2
tablespoons of raw, local
honey or keto maple
syrup or 1 tbsp
of xylitol if you don't want to use stevia.
If you have none
of these issues, you may, in moderation (this means about 1 - 2
tablespoons a day) use: birch xylitol, organic raw
honey, pure organic maple
syrup, stevia.
Apple Chai Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups
of all purpose flour 3 Teaspoons
of baking powder 1/2 Teaspoon
of salt 2 Teaspoons
of cinnamon 1 Teaspoon
of cardamom 1/2 Teaspoon
of ginger 1/4 Teaspoon
of cloves 1/4 Teaspoon
of all spice 3
Tablespoons of butter, melted + more for pan 2
Tablespoons of honey 1/2 Cup
of apple cider 3/4 Cup
of whole milk for butter 1 Stick / 1/2 Cup
of unsalted butter 3
Tablespoon of pure maple
syrup 1 Teaspoon
of cinnamon for apples 2
Honey crisp apples, diced 2
Tablespoons of butter 1/2 Cup
of brown sugar 1 Teaspoon
of cinnamon In a small sauce pot heat stick
of butter on medium heat until melted and browned.
2
tablespoons coconut oil 2
tablespoons cacao powder 2
tablespoons agave nectar or raw
honey or maple
syrup or drop
of Stevia
2 1/3 cups
of gluten free oats (I used Bob's Red Mill rolled gluten free oats) 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon
of salt 3 - 4 bananas (very ripe is best) 1
tablespoon of vanilla extract or paste 1/4 cup
of unsweetened applesauce 1/4 cup
of maple
syrup, agave or
honey (for vegetarian option) 1/4 cup
of hemp hearts (optional for extra protein) 1/4 -1 / 2 cup
of vegan chocolate chips (I prefer Enjoy Life)-- use as many as you prefer.
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
For those
of you that are stevia averse, I would suggest making this with either 1 - 2 dates or a
tablespoon of maple
syrup or
honey in place
of the stevia.
I substituted 2
Tablespoons of your dip (in place
of tahini) combining it with lemon juice, olive oil, and maple
syrup (I used
honey because that is what I had in the pantry).
2
tablespoon of rice malt
syrup or
honey (you want to use quite a sticky sweetener that will help the truffles to stick together)
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.
2 - 3 T. liquid sweetener, such as
honey, maple
syrup, or brown rice
syrup (I really like barley malt, but if you're gluten - sensitive, try one
of the others)(I also like 2
tablespoons, but if you like things sweeter, go for 3)
2
tablespoon of rice malt
syrup or
honey (if you use a darker sweetener like date
syrup or dark agave it will result in a not so green colour)
Let a few
tablespoons of the seeds soak in 1/2 cup
of hemp milk for 20 minutes or so (a good time to make some coffee or grab the paper), then sweeten with 1/2 teaspoon
of honey or maple
syrup, and enjoy.
If you're * not * working within the scope
of the Fed & Fit Project and do like to incorporate natural sweeteners into your diet, I recommend adding a
tablespoon of maple
syrup or
honey to the blender!
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
Ingredients: 1/2 cup amaranth 1/2 cup arborio rice 1 (14 ounce) can coconut milk 3 cups water 2
tablespoons honey or maple
syrup 1/2 teaspoon sea salt Toppings
of choice, for serving (I used cacao nibs, dried currants, and coconut flakes)
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 can
of full fat organic coconut milk 1 vanilla bean, split lengthwise and scraped
of seeds 1/2 teaspoon xanthan gum 5 medjool dates, pitted 1
tablespoon maple
syrup (or raw
honey, agave, 1 or 2 more dates)
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 diced toasted hazelnuts (or other favorite nuts) 1 pound beets, peeled 1 pound butternut squash, peeled Tops (greens only)
of 3 or 4 green onions 1/4 cup diced cilantro, plus more for garnish 2
tablespoons extra virgin olive oil 2
tablespoons balsamic vinegar 1
tablespoon honey maple
syrup 2 teaspoons spicy brown mustard Dash
of cinnamon Salt and pepper to taste
I used regular carrots cur in half or quarters and
honey (about 2
tablespoons) instead
of the maple
syrup.
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
If you enjoy your smoothies a little more on the sweet side, feel free to add a
tablespoon of honey, agave
syrup or maple
syrup before blending.
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
1 teaspoon, 5 - 7g fennel seeds * 3/4 glass almond milk (or any milk
of choice) * 2 dates * 4
tablespoons oats * 1
tablespoon chia * 1
tablespoon maple
syrup (or
honey) * handful chopped pistachios and blueberries for garnishing