Sentences with phrase «tbsp milk sea»

Not exact matches

3 tbsp extra virgin coconut oil 4 garlic cloves, finely chopped 1 inch (2, 1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2 tsp dried chili flakes 2 tsp turmeric 1 tsp mustard seeds, ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp sea salt

2 cups dried mung beans, soaked in water for 8 - 12 hours 1 tbsp coconut oil, ghee or olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 1 tsp ground cumin 400 g frozen spinach, thawed 6 cups water 1 tsp sea salt 1 x 400 ml can full fat coconut milk

Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled

1 tbsp ground flax (or chia) seed 1/4 cup hot water 1 1/2 cups oat bran 1/2 cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.

2 c flour 1 1/2 tsp baking soda 1/4 tsp sea salt 3/4 c raw sugar 1 cup + 2 tbsp soy milk 1 tbsp apple cider vinegar 1/3 c rice bran oil 1 tsp vanilla extract 1 cup raspberries

1/4 cup unrefined coconut oil, liquid 3 tbsp coconut milk, warmed 1/2 tsp fresh ground cinnamon 1/2 cup powdered cane sugar 1/2 cup whole wheat pastry flour 6 tbsp coconut flour 1/3 cup almond meal Small pinch fine sea salt

1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped

Mock Mashed Potato Recipe — Mock Mashed Potato Recipe Ingredients: 2 large organic turnips (Optional) 1 head organic cauliflower Fresh sage Sea salt (to taste) Fresh ground pepper (to taste) 1/2 cup Coconut Milk OR 3 Tbsp grass fed butter 1/4 cup fresh chopped chives or parsley Directions: Peel and boil turnips until soft.

Pancake Batter 200 g / 1 3/4 cup buckwheat flour 3 large eggs (or 4 medium) 500 ml / 2 cups soy milk or milk of your choice 1 tbsp butter, plus extra for frying pinch sea salt

1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips

Cake 1/2 cup vegan butter 1/2 cup + 2 tbsp almond milk 3/4 cup punkin ale 2 tsp pure vanilla extract 2 tsp ground cinnamon 3/4 tsp fine sea salt 1 tsp baking soda 1/2 tsp baking powder 1 cup cane sugar 3/4 cup special dark cocoa powder 1 1/2 cup unbleached flour 1/2 cup soft silken tofu

2 tbsp butter 1 tsp red pepper flakes 1 cup unbleached white flour 3/4 cup fine - grain cornmeal 1/4 cup natural cane sugar 1 tbsp baking powder 1 1/2 tsp fine grain sea salt 1 cup almond milk 1 large egg 1 4 - oz can mild green chilies

3 tbsp rum 30 g (1/2 dl; 1/4 cup) raisins 2 eggs (European size M; U.S. L), separated 1 1/2 tbsp granulated sugar 1/2 tsp vanilla paste OR 1/2 vanilla bean, split lengthwise & seeds scraped out pinch of fine sea salt 1,5 dl (2/3 cup) whole milk 55 g (1 dl; 1/2 cup minus 1 tbsp) all - purpose flour 15 g (1 tbsp) butter, for frying 15 g + 15 g (1 + 1 tbsp) butter, to caramelize about 1/2 dl (1/4 cup) sliced almonds 1 1/2 tbsp powdered sugar, to caramelize

Ingredients for the batter: 1/2 cup soaked cashews (soak in water for a couple of hours) Juice of 1 lemon 1/8 cup melted coconut oil 1/4 cup coconut milk 1/8 cup maple syrup 1tbsp peanut butter 2tbsp powdered peanut butter 4 tbsp peanut flour 1 scant scoop pea protein powder pinch sea salt 15g dried strawberries (chopped) 15g sugar free choc chips 10 drops vanilla flav drops (or vanilla extract) 5 drops toffee flav drops (optional)

To make your tofu scramble, crumble your tofu into a pan with 1/2 tbsp olive oil, nutritional yeast, 1 tbsp garlic powder, 1/2 tbsp onion powder, 1 tbsp sea salt, yellow mustard, almond milk, and turmeric into a skillet and cook over low heat for 5 - 6 minutes until heated through and the almond milk slightly evaporates.

Ingredients: 1/2 cup uncooked short grain brown rice 1 1/2 cups water, divided 2 apples, peel left intact, cored, and diced 1 cups plain unsweetened almond milk or milk of choice 1/4 tsp sea salt 1/3 cup plain Greek yogurt or plain non-dairy yogurt, plus more to garnish 2 tbsp pure maple syrup 1/2 tsp ground cinnamon, plus more to garnish 2 tbsp chopped roasted almonds or walnuts, to garnish (optional)

for the cupcakes: 1 cup organic cane sugar 3/4 cups + 2 Tbsp all - purpose flour 1/4 cups + 2 Tbsp natural unsweetened cocoa powder, sifted if needed 3/4 tsp baking powder 3/4 tsp baking soda 1/2 tsp espresso powder (optional) ¹ 1/2 tsp fine grain sea salt 1 large egg 1/2 cup whole milk 1/4 cup olive oil 1 tsp pure vanilla extract 1/2 cup boiling water

Waffle 1/2 cup buckwheat flour 1 tbsp potato starch 1 1/2 tsp cane sugar Pinch of fine sea salt 1/2 tsp baking powder 1/4 tsp ground cinnamon 1/2 cup almond milk 2 tsp coconut oil, melted 1/2 tsp pure vanilla extract 1/4 cup frozen blueberries, optional

1 litre full - fat coconut milk (2.2 cans) 2 tbsp cornstarch 1 tsp vanilla extract 1/2 tsp sea salt EITHER: 1/2 cup brown sugar 2 tbsp honey OR: 1/3 cup brown sugar 2 tbsp glucose syrup

Matcha Whoopie Pies with Sakura Buttercream Filling for the cakes (recipe adapted from King Arthur Flour) 1 C granulated sugar 1/2 C butter or Earth Balance 2 large eggs 1/2 C buttermilk (or 1 tsp vinegar plus enough milk to reach 1/2 C liquid total) 1/2 C water 1 tsp vanilla extract 2 3/4 C all - purpose flour 1 1/2 tsp cream of tartar 1/2 tsp baking soda 1/4 tsp salt 1 tbsp matcha (green tea powder) for the buttercream filling (recipe adapted from Magnolia Bakery) 1/2 C (1 stick) unsalted butter 4 1/2 C confectioners» sugar 1/4 C whole milk 1 tsp sakura extract (I have no idea where to buy this without a friend traveling to Japan, sadly) 0.2 oz sakura cherry leaf powder Maldon salt (or any sea salt with nice big crystals)

For the Cupcakes: 2 1/2 cups cake flour 1 1/4 cups granulated sugar 1 Tbsp baking powder 1 tsp kosher or sea salt 2 Tbsp matcha powder 1 cup milk or half - and - half 2 large eggs, at room temperature 1/2 cup vegetable oil 1 1/2 tsp lemon extractFor the Frosting: 4 large egg whites 1 1/4 cup granulated sugar 3 sticks unsalted butter, room temperature 1/4 cup raw honey

Dough 1/2 tsp active dry yeast 1/4 cup warm water, between 105 - 108 ˚F 1 tbsp vegan butter, melted 2 tbsp non-dairy milk 4 tsp cane sugar Scant 1/4 tsp fine sea salt 1 cup unbleached flour

350 grams whole - grain flour mix (about 1 1/4 cup) 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1 teaspoon sea salt 1 tsp cinnamon 1 tsp cardamom 1/4 cup honey 2 eggs (or whisk together 2 tbsp ground flax seed + 6 tbsp water = 2 eggs) 300 grams milk (cow, almond, rice, soy... your choice) 1/2 cup applesauce 50 grams coconut oil, melted 1 apple, peeled and diced small

Ingredients: 5 medium sized eggs 1 cup cottage cheese 3/4 cup whole milk 1 tsp sea salt 1 Tbsp raw honey 1/2 cup coconut flour 1 tsp cinnamon 1 tsp vanilla extract butter for frying

2 eggs 2 Tbsp coconut flour 1/4 cup heavy cream (or any milk — half and half is my fave to use) 2 - 4 Tbsp parmesan cheese (I just dumped this in) 3 - 4 dashes of ground black pepper 2 dashes sea salt

Jacki's (and now Melody's) Rich Sourdough Pancakes: 3 large farm fresh eggs 1 cup whole raw milk 2 cups of sourdough starter (can be straight from the fridge, does not have to be recently activated... this is how I almost always make it) 1 3/4 cup all purpose flour (makes a lighter pancake, but I've made it before with spelt flour, which was also pretty tasty, but heavier than most people like pancakes) 1 tsp aluminum free baking soda 2 tsp baking powder 1 1/2 tsp pink himalayan salt (you can use sea salt) 1/4 c. granulated sugar (rapadura, sucanat, whatever floats your boat) 1/4 c. raw butter, melted (I've used organic salted butter before, works fine) Also, for more health benefits, I add about 2 - 3 Tbsp melted coconut oil, which you can use instead of the butter or just use both (I totally use both).

1 tsp of coconut oil 1 tbsp fresh, minced ginger 1 tbsp fresh, minced garlic 1/4 tsp fenugreek 1/4 tsp brown mustard seeds 1 tsp curry powder 1/4 tsp garlic powder 1/4 tsp ginger powder 1/4 tsp of coriander 1/4 tsp of garam masala salt & pepper to taste 1 medium head of cauliflower, de-stemmed and chopped into bite - sized pieces 2 cups of small white button mushrooms, quartered 8 oz firm tofu, cubed 18 oz jar of diced tomatoes 13 oz can of full fat coconut milk 1/4 tsp each of fenugreek, brown mustard seeds & curry powder 1/4 cup of cilantro, roughly chopped, the juice of a lime & sea salt to garnish

Add the softened dates to the food processor, along with the water, 4 Tbsp of the coconut milk, sea salt and vanilla.

1 large ripe avocado 5 Tbsp raw cacao powder 5 - 7 Tbsp pure maple syrup 1 Tbsp almond milk (or milk of your choice) 1 tsp vanilla powder 2 pinches of himalayan pink salt (or sea salt) 2 Tbsp raw cacao butter (or cold pressed extra virgin coconut oil)

Ingredients: 1 3/4 Cups Bobs Red Mill Gluten Free All Purpose Flour 1 1/4 Cup Coconut Sugar 1 Tbsp Baking Powder 1 Tbsp Cinnamon 1/2 Tsp Xanthan Gum 1/4 Tsp Sea Salt 1 Cup Butternut Squash Purée 1/2 Cup Coconut Milk 1/2 Cup Olive Oil 1 Cup Cranberries (fresh or frozen)

2 cups raw almonds 1/4 cup cacao powder, plus more for coating 1/4 tsp fine sea salt 12 medjool dates, soaked for 15 minutes 4 - 6 tbsp raw nut milk, or water

Dough 1 1/2 cups raw almonds 1/2 cup unsweetened shredded coconut Small pinch of fine sea salt 8 medjool dates 2 - 3 tbsp raw almond milk

4 slices bacon (this is optional but the smokiness is wicked good) veg oil / olive oil 1 medium Spanish onion, diced 2 stalks celery, diced 2 small sweet potatoes, diced 1 ″ thick 2 sprigs fresh thyme 3/4 tsp smoked or regular paprika 1/2 tsp chili powder 1/2 tsp cumin 1/2 tsp dried oregano 1/2 tsp sea salt 1 1/2 cups corn kernels (frozen or fresh) 3 tbsp all purpose flour 2 cups stock 3 cups 2 % milk

1 cup gluten free flour 1/4 tsp fine sea salt 3/4 cup almond milk 3/4 cup water 1/4 cup soft silken tofu 2 tbsp vegan butter, melted 2 tbsp cane sugar, optional

3 oz good quality dark chocolate, 55 - 70 % 1/4 cup non-dairy milk Pinch of fine sea salt 1 cup shredded unsweetened coconut 1/2 -3 / 4 cup flaked unsweetened coconut 2 - 4 tbsp cacao nibs

1 cup (240 ml) cooked black beans 2 tbsp olive oil (or coconut oil) 2 tbsp nut butter (we used almond) 2 tbsp oat milk (or any plant milk) 1/2 cup (120 ml) coconut palm sugar 4 - 5 tbsp cacao powder 2 tbsp rose hip powder (can be substituted with some rice flour and cinnamon) 1 tsp baking powder 1/2 tsp sea salt

Cupcakes 1 1/4 cups unbleached flour 1/2 cup Dutch processed cocoa 1 cup cane sugar 1/2 tsp baking soda 3/4 tsp fine sea salt 1/2 cup non-GMO canola oil 1/2 cup Guinness extra stout 1/4 cup non-dairy milk 6 tbsp soft silken tofu, blended

1 cup millet sea salt 4 tbsp Ancient Organics Ghee 2 eggs 2 yolks 1/4 cup milk 1 tsp freshly ground black pepper

1/2 c. rolled oats 1/4 tsp pumpkin pie spice Pinch of fine sea salt 1/4 c. water 1/4 c. almond milk 3 - 4 tbsp pumpkin puree 1/4 tsp unsulphured molasses 2 tbsp maple syrup * Pumpkin seeds, optional

For the porridge: 2 Tbsp chia seeds 1 cup plus 6 Tbsp almond milk or coconut milk, divided 3 cups purified water 1/2 cup pearled barley, rinsed in a strainer sea salt 1 Tbsp coconut sugar 1 tsp vanilla extract (optional) 1 1/2 tsp ghee (optional)

Gather: 1 cup sunflower seeds ground to a meal 1 1.2 cups oats ground to a meal 2 tsp baking powder 1/2 cup shredded coconut pinch sea salt ground black pepper 2 tsp poppy seeds 1 tsp dried herbs such as parsley or thyme 1 small sweet potato, grated 1 beetroot, grated 2 tbsp chia seeds 1 cup milk 1/2 cup coconut oil or grassfed butter, melted 50 — 70g feta

1/2 cup plain Greek yogurt 1/2 cup unsweetened almond milk 1 - 2 small navel oranges, peeled and pulled apart into wedges 1 kiwi, peeled 1 cup raw spinach or kale 1 ounce Sea Buckthorn 100 1 ounce Mangosteen 100 1 Tbsp.

Ingredients (serves 4) • 2 cups amaranth seeds, soaked overnight • 4 tbsp chia seeds • 500 ml coconut milk • Pinch of sea salt • Pinch of nutmeg • Pinch of ground ginger • Pinch of cinnamon • 1 vanilla bean, scraped, or 1 tsp vanilla extract • Rice malt syrup (optional) • Freshly toasted shredded coconut, to garnish • 2 fresh figs, quartered

GARLIC HERB SAUCE: 1/4 cup hummus (or tahini) juice of 1/2 lemon (~ 1 Tbsp) 3/4 — 1 tsp dried dill (or sub 2 - 3 tsp fresh) 3 cloves garlic, minced Water or unsweetened almond milk to thin Optional: Sea salt to taste (I didn't need any)

The Filling: 5 medium avocados 1/2 cup organic full - fat coconut milk 20 key limes, zested and juiced (should get almost 3/4 cup of lime juice and a couple Tbsps of lime zest from the limes, depends on their size) 1 tsp pure liquid stevia 1 Tbsp vanilla extract pinch of sea salt to enrich flavors

1 1/2 cups whole grain spelt flour / gluten free flour / wheat flour 1 cup ground oats (blend oats in food processor until flour consistency) 1/2 cup hemp seeds 2 tsp baking powder 1 tsp baking soda 1/4 tsp sea salt 1/2 tsp cinnamon 1 cup unsweetened applesauce (for this chop 2 medium apples in to small pieces, steam for around 3 minutes, then mash) 1/2 cup pure maple syrup 3/4 cup rice milk, almond milk or other non-dairy milk (cows milk can be used too) 1 tsp pure vanilla extract (optional) 3 tbsp olive oil

1/4 cup ground flax seeds 1 tbsp unground flax seeds 1 organic egg 1 cup rice or almond milk 1-1/2 cup whole grain flour 1 tbsp raw cane sugar 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp sea salt 1 banana sliced thin 1 tsp cinnamon

Chocolate Buttercream: 1 cup powdered sweetener (or more if needed) 1/4 tbsp unsweetened cocoa powder 1/4 cup butter or dairy - free spread, softened 1 - 2 tbsp unsweetened almond milk 1 tsp vanilla extract 1/8 teaspoon sea salt

Creamy Roasted Beet Hummus 3 large beets, trimmed 1 Tbsp extra-virgin olive oil 3 cloves garlic, peeled 1/4 cup sesame tahini 1 cup plain, whole milk Greek yogurt 1/2 fresh lemon, squeezed 1/4 teaspoon sea salt Fresh cracked pepper to taste 1/4 teaspoon cayenne pepper Fresh chopped parsley for garnish Edible flowers for garnish

Creamy Roasted Beet Hummus 3 large beets, trimmed 1 Tbsp extra-virgin olive oil 3 cloves garlic, peeled 1/4 cup sesame tahini 1 cup plain, whole milk Greek yogurt 1/2 fresh lemon, squeezed 1/4 teaspoon sea salt Fresh cracked pepper to taste 1/4 teaspoon cayenne pepper Fresh chopped parsley for garnish Edible flowers for garnish Preheat -LSB-...]