Ingredients: 1 banana / 5 or 6 strawberries, preferably frozen / 1/4 cup orange juice more or less, depending on how thick or thin you want it / 3 tablespoons Carrington Farms Coconut Oil - liquefied / 3
tablespoons organic whole milk vanilla yogurt / 3 ice cubes.
Not exact matches
Ingredients 3 eggs 3/4 cup sour
milk 3/4 cup plain
organic yogurt 1/4 cup oil 1 tsp vanilla 1 cup each Bluebird Grain Farm Emmer flour and unbleached white flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt Make sour
milk by adding 1
Tablespoon lemon juice to
whole milk and let sit for... Continued
2
tablespoons butter, ghee, or coconut oil 3 eggs 3/4 cup
whole milk or coconut
milk 1/2 cup almond flour 1/4 cup arrowroot powder 2
tablespoons coconut sugar or honey 1/2 teaspoon vanilla extract 1/8 teaspoon unrefined sea salt 1/2 cup fresh or frozen
organic blueberries
2 cups
organic whole milk 1/4 cup arrowroot powder * pinch of sea salt 1/4 cup maple syrup or other natural sweetener 6 pastured egg yolks at room temp 2
tablespoons pastured butter 1 teaspoon vanilla extract
Ingredients 150 g semi-wholemeal wheat flour 100 g cornmeal (OGM - free) 50 g almond flour a pinch of
whole sea salt 3
tablespoons cream of tartar 150 ml agave syrup 50 ml extra virgin olive oil 150 ml unsweetened, unflavoured soy
milk (OGM - free) 1
tablespoon natural vanilla extract 1/2 teaspoon grated lemon zest (
organic) 200 g -LSB-...]
1 1/2 cups well - mashed very ripe bananas (about 3 large) 1/2 cup nonfat yogurt — if using Greek yogurt, use a bit less and thin with
milk 1 tsp baking soda 2 egg whites 2
tablespoons freshly squeezed orange juice 2/3 cup coconut sugar 1/4 cup
organic high - oleic, expeller - pressed safflower oil 1 1/4 teaspoons vanilla 2 cups
whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 2/3 cup chopped walnuts 1/3 cup chopped pecans
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1
tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a fresh chile pepper) * 1 1/2 cups coconut
milk (I used one can of
organic «
whole» coconut
milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1
tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)
biscuits 1 cup spelt flour (light or
whole) 1/4 cup
organic yellow corn flour 1/2 teaspoon baking soda 1 teaspoon sea salt 2
tablespoons fresh sage leaves, finely chopped 1 garlic clove, grated (or 1/4 teaspoon garlic powder) 1/4 cup quality olive oil 1/4 cup plain plant
milk 1 teaspoon apple cider vinegar
1/2 cup soy
milk 1
Tablespoon apple cider vinegar 1 3/4 cup
whole - wheat flour 4 teaspoons baking powder 3
Tablespoons evaporated cane juice 1
organic orange, zested and sliced Pinch of salt 5
Tablespoons of cold vegan margarine, cut into chunks 1 teaspoon vanilla extract
Maple - Vanilla Icing - In a large bowl whisk together 2 cups
organic powdered sugar, 3
tablespoons maple syrup, 1
tablespoon whole organic or raw
milk, and 1/8 teaspoon sea salt.
For the stew: * 1
tablespoon organic coconut oil or olive oil * 1 large sweet potato, peeled and diced * 1 zucchini, chopped * 1 green pepper, chopped * 1 red pepper, chopped * 1/2 cup water (or fish stock) * 3/4 cup
organic whole coconut
milk * 1/2 cup chopped green onion (bottom parts only)- for garnish * 1/2 cup cilantro, chopped - for garnish
1/2 cup
organic canola oil or high - oleic safflower oil 1/2 cup + 1
tablespoon organic sugar, divided 1/2 cup maple syrup 1/4 cup agave nectar 1 T. almond
milk (can substitute dairy
milk) 2 teaspoons peppermint extract 1 teaspoon vanilla extract 2 cups
whole wheat pastry flour 1/2 cup unsweetened cocoa powder Rounded 1/4 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3.5 ounces 70 % or 72 % dark chocolate, chopped into small chunks
Crust: 2 2/3 cups flour, half all purpose and half
whole wheat pastry flour 1 teaspoon salt 2/3 cup
organic canola oil or high - oleic safflower oil 6
tablespoons fat - free
milk or soy
milk 1 teaspoon
milk and 1 teaspoon sugar, for brushing top crust
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
1/2 cup / 70 grams
organic whole wheat pastry flour 1/2 cup / 64 grams
organic all - purpose flour 1/4 cup plus 1
tablespoon / 31 grams Dutch - process cocoa powder 1/4 cup / 50 grams
organic granulated sugar, finely ground in a blender 1 teaspoon / 5 grams aluminum - free baking powder 1 teaspoon / 5 grams baking soda 1/2 teaspoon / 2.5 grams fine sea salt 1/4 cup / 60 ml mild tasting extra-virgin olive oil or
organic neutral vegetable oil 1/2 cup / 120 ml pure maple syrup, Grade B or dark amber 3/4 cup plus 2
tablespoons / 210 ml any nondairy
milk 1 1/2 teaspoons / 7.5 ml pure vanilla extract 1/2 teaspoon chocolate extract (optional) 1 teaspoon / 5 ml apple cider vinegar 1 recipe Bittersweet Chocolate Ganache Glaze (recipe follows)
1/4 cup oat flour 1/4 cup + 2
tablespoons whole spelt flour 1/4 teaspoon baking powder 1/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1
tablespoon organic, unsweetened raisins 1/4 cup pumpkin puree 3/4 cup nut
milk 1 teaspoon coconut sugar (optional) maple syrup for serving
1 cup
whole wheat pastry flour (or white
whole wheat flour) 1/2 cup oat flour 1
tablespoon baking powder 1 teaspoon baking soda 1/4 cup sugar 1/2 teaspoon cinnamon 1/3 cup
organic canola oil 3/4 cup nonfat yogurt (not Greek) 1/2 cup skim
milk 1 large egg 1/2 teaspoon vanilla extract 3/4 cup pecans, toasted and chopped 1/2 cup dried cherries
envelope unflavored powdered gelatin (2-1/4 teaspoons) * 1-3/4 cups heavy cream (I used
organic cream) * 3/4 cup
whole milk (I used raw
milk) * 1/4 cup plus 2
tablespoons packed dark brown sugar,
organic if possible * 1 teaspoon fine sea salt * 1 teaspoon pure vanilla extract (I used the seeds from 1/2 vanilla bean instead) * 1 teaspoon ground cinnamon * 3/4 cup canned pure pumpkin purée,
organic if possible
Vegan Zucchini Bread 1 1/2 cups
whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2 teaspoons ground cinnamon 1/4 teaspoon ground ginger 1/2 cup unsweetened almond
milk or soymilk 1 teaspoon apple cider vinegar 1/2 cup
organic evaporated cane sugar or sucanat 1/4 cup virgin unrefined coconut oil, melted (liquid) 1/4 cup unsweetened applesauce 1 cup finely shredded zucchini 1 1/2 teaspoons pure vanilla 1/2 cup chopped toasted walnuts or pecans 2
tablespoons roasted cacao nibs
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
Kefir Chia Pudding Recipe 1 cup
organic whole milk plain kefir 2 to 3 teaspoons pure maple syrup or honey 1/4 teaspoon pure vanilla 3
tablespoons chia seeds Topping Suggestions: Fresh fruit such as strawberries, blueberries or sweet cherries Chopped toasted almonds Toasted coconut flakes
Ingredients 12 ounces gluten - free uncooked elbow macaroni 8 ounces Monterey Jack cheese, coarsely shredded 8 ounces extra sharp white Cheddar cheese, coarsely shredded 4 ounces American cheese, cut into small pieces 1 1/2 cups
whole milk 2 teaspoons Nielsen - Massey
Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract 1/4 teaspoon
organic garlic powder 1 teaspoon salt 1/2 teaspoon white pepper 2
tablespoons butter 2
tablespoons gluten - free all - purpose baking flour 1/2 cup crushed gluten - free pretzels 1/2
tablespoon butter (for pretzels)
I used a few
tablespoons of kefir (lifeway) and about 2 cups of
organic whole milk, and set the jar in the cozy 100 - degree warmth of the pilot - lit gas oven.
1/4 cup granulated sugar (I use
organic) 2
tablespoons cornstarch 1/4 teaspoon Pink Himalayan Sea Salt (my preferred salt) 2-1/4 cups
whole milk 3 large egg yolks, lightly beaten (safe the whites for meringues) 3
tablespoons unsalted butter, cut into small pieces 2 teaspoons vanilla extract 1 cup of coconut
Ingredients: 1 cup
whole wheat pastry flour 1 cup unbleached white flour 6
tablespoons light
organic cane sugar 1 teaspoon aluminum - free baking powder 1 teaspoon baking soda 1/2 teaspoon fine sea salt 1/3 cup expeller pressed canola oil 3/4 cup plus 2
tablespoons maple syrup, Grade B or dark amber 3/4 cup vanilla soymilk or rice
milk 2
tablespoons pure vanilla extract 2 1/2 teaspoons apple cider vinegar
1 cup goat's
milk (I used raw and
organic) 2 egg yolks 1/3 cup olive oil 8 oz sheep's
milk ricotta 1 cup unbleached
organic flour (4 ounces) 1 cup stone ground or
whole wheat flour (4.5 ounces) 3/4 cup kalamata olives roughly chopped 3/4 zante currants 2
tablespoons raw sugar 1/2 teaspoon finely ground sea salt 2 teaspoons fresh cracked black pepper zest of two lemons (I used meyer lemons) more sugar + sea salt for the top of the cake