Here's what you'll need: 1 tablespoon beeswax pellets 1 tablespoon pure shea butter 2
tablespoons sweet almond oil 10 drops essential oil A sprinkle of Kool - Aid powder for color and... Read More
Not exact matches
2
tablespoons extra virgin olive
oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed
sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari
almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
Vinaigrette 6
tablespoons almond oil or other vegetable
oil 5
tablespoons cider vinegar 1
tablespoon Sherry vinegar 1 teaspoon Dijon mustard 1 teaspoon minced fresh dill 1
tablespoon minced shallots 1/2 teaspoon sugar 1/2 teaspoon
sweet paprika 1/2 teaspoon Kosher salt 1/4 teaspoon ground black pepper
Happy birthday mom!!!! Granola: 3 cups old fashioned oats 1/4 cup flax seed meal 1/4 cup wheat germ 1/4 cup slivered
almonds 1/4 cup chopped pecans or walnuts 1/4 cup sunflower seeds 1 - 2 teaspoons of cinnamon (depending on your preference) 1/2 cup apple juice 1 - 2
tablespoons honey (depending on how
sweet you want it) 1
tablespoon brown sugar 2 teaspoons canola
oil 1 teaspoon vanilla extract 1 cup dried fruit Directions: Preheat oven to 300 1.
1 teaspoon olive
oil 2 large onions, chopped 3 cloves garlic, peeled and sliced thinly 3
sweet potatoes, peeled and chopped into bite sized chunks 1 butternut, peeled, seeded and chopped into bite sized chunks 3 large carrots, peeled and chopped into bite sized chunks Thumb size piece of fresh ginger, peeled and sliced into matchsticks 2
tablespoons ras - el - hanout Vegetable stock — I use Marigold bouillon 2 -3 preserved lemons, washed, pulp removed and skin thinly sliced 1/2 cup pitted green olives 2 handfuls fresh coriander, roughly chopped A cupful of roasted
almonds, roughly chopped
8 ounces whole - grain spaghetti 4 ounces baby
sweet peas, defrosted 1
tablespoon extra-virgin olive
oil 1/2 cup toasted
almonds
4 teaspoons extra virgin olive
oil, divided 1 1/2 cups small cherry tomatoes (the fresher and
sweeter the better) 2 medium zucchini, julienned (see note above) 1 medium yellow onion, halved lengthwise and thinly sliced 2 cloves garlic, minced 2
tablespoons basil chiffonade 2
tablespoons Meyer lemon juice 2
tablespoons slivered (not sliced)
almonds, toasted Salt and freshly ground black pepper to taste
1
tablespoon olive
oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1
tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1
sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1
tablespoon lime juice Plain Greek yogurt and sliced
almonds for topping, if desired
1/2 cup (2.75 ounces / 80 grams)
sweet rice flour (mochiko) 1/2 cup (2.5 ounces / 70 grams) buckwheat flour 1/2 cup (1.75 ounces / 50 grams) old - fashioned rolled oats, plus an extra handful for the tops 1/2 cup (1.5 ounces / 40 grams) quick (baby) oats 1 teaspoon baking soda 1/2 teaspoon fine sea salt (or 1/4 teaspoon if your
almond butter is salted) 1 cup (8 ounces / 225 grams) smooth, unsalted
almond butter 3/4 cup plus 2
tablespoons (8.5 ounces / 240 grams) maple syrup 6
tablespoons (2.5 ounces / 70 grams) melted but cool coconut
oil 1 teaspoon vanilla extract 1 1/2 cups (8 ounces / 225 grams) coarsely chopped bittersweet chocolate (preferably 65 - 70 % cacao mass), plus some extra chunks for the tops flaky salt such as Maldon, for the tops (optional)
Substitution Options Pumpkin: bake and use two
sweet potatoes instead of one Coconut butter:
almond butter, melted coconut
oil, or just leave it out Stevia: 1
tablespoon maple syrup, raw honey, coconut nectar, or any other sweetener
Lucuma
sweet cream 1 can (13.5 oz) full fat coconut milk, refrigerated overnight 1/4 cup (52g) cane sugar 2 - 4
tablespoons (18 - 36g) lucuma powder Small pinch of turmeric, for color (optional) Pinch of vanilla sea salt 3
tablespoons (36g) unsweetened
almond milk 1
tablespoon (11g) refined coconut
oil (optional)
FOR THE CHICKEN MARINATE • 8 chicken thighs • 3
tablespoons olive
oil • 1/2 teaspoon cayenne • 1/2 teaspoon black pepper • salt to taste • 1/2 teaspoon paprika • 1 teaspoon tomato paste • 3
tablespoons fresh lemon juice • zest of a lemon • 1 teaspoon minced garlic • 1 teaspoon herb de Provence (mixed herb, Optional) FOR THE SAUCE • 4 medium
sweet peppers, sliced thinly • 1 large green pepper, sliced thinly • 2 cups coconut milk • 1/4 cup chicken broth or water (optional) • 1 small yellow onion, chopped • 2 garlic cloves, chopped • 1 teaspoon fresh grated ginger • 2 - 3
tablespoons almond butter, packed • 2 teaspoons coconut
oil (any
oil will do) • 2
tablespoons tomato paste • 1/2 teaspoon cumin • 1/2 teaspoon cayenne • salt and black pepper to taste
For the Brownies 500g of
sweet potatoes (about 2 medium) 12 medjool dates 6
tablespoons of pure maple syrup 100g of ground
almonds 2
tablespoons of melted coconut
oil a pinch of salt 100g of ground oats 6
tablespoons of raw cacao powder For the Icing 2
tablespoons of coconut
oil 2
tablespoons of
almond butter 1
tablespoon of maple syrup 2
tablespoons of cacao powder Method: Start by pre-heating the oven to 180C (fan), then peel the
sweet potatoes.
for the salad 2
sweet potatos — peeled and cut into 1 - inch cubes 2
tablespoons olive
oil sea salt and pepper 1 bunch kale — cut into bite - size pieces 1 red bell pepper — sliced 1/3 cup slivered
almonds
Happy birthday mom!!!! Granola: 3 cups old fashioned oats 1/4 cup flax seed meal 1/4 cup wheat germ 1/4 cup slivered
almonds 1/4 cup chopped pecans or walnuts 1/4 cup sunflower seeds 1 - 2 teaspoons of cinnamon (depending on your preference) 1/2 cup apple juice 1 - 2
tablespoons honey (depending on how
sweet you want it) 1
tablespoon brown sugar 2 teaspoons canola
oil 1 teaspoon vanilla extract 1 cup dried fruit Directions: Preheat oven to 300 1.
Ingredients: 75 ml water 3
tablespoons (45 ml) creamy unsweetened
almond butter 1
tablespoon (15 ml) coconut aminos 1 teaspoon (5 ml) chili sauce or hot sauce 2
tablespoons (30 ml) coconut sugar 1 garlic clove, minced 1/2 lime, juiced 2
tablespoons (30 ml) Avocado
Oil 1 egg, * whisked (optional) 1/2
sweet onion, chopped 3
tablespoons (45 ml) chopped nuts (of your choice) 3
tablespoons (45 ml) scallions, chopped 2 medium zucchinis, spiralized
Mix one
tablespoon of avocado with one teaspoon of chlorella powder, barley grass powder, raw coconut
oil or
sweet almond oil and apply the paste directly under the eyes, leaving it on for at least 30 minutes or as long as possible (the longer the better).