that you could use grape juice by mixing the grape juice with 1
tbsp of white vinegar for every cup of juice.
Not exact matches
Ingredients 50g soy protein pieces 1 leek 1/2 red onion 6 stalks
of cilantro (4 for cooking, 2 for decoration) 1 green pepper 2 tsp corn starch 1
tbsp white vinegar 2 tsp sugar 1 tsp chilli oil 2
tbsp soy sauce 1
tbsp olive oil 1 tsp
white sesame seeds
-- one jar or resealable tupperware container — a bunch
of beets, — 1 cup
vinegar (I recommend red wine or
white)-- 1
tbsp sugar -1
tbsp diced / minced or crushed garlic (less if you're a vampire or still have tastebuds)-- some fresh cracked pepper and some sea salt.
1 pound dried black beans 8 cups water 2
Tbsp olive oil 6 slices
of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1
Tbsp Sazon completa 1
Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2
Tbsp white wine
vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking soda
For the red wine, I swapped in 1/4 cup
of white wine
vinegar and 3/4 cup
of apple juice plus 1
tbsp sugar.
Ingredients: For Dressing: 1/2 cup fresh or frozen blueberries 4
Tbsp extra virgin olive oil 3
Tbsp apple cider
vinegar or
white balsamic
vinegar 2
Tbsp lemon juice 1/2
Tbsp liquid sweetener
of your choice, such as coconut nectar, agave, raw honey and maple syrup 1/8 tsp salt
50g flat leave parsley 25g mint leaves 10g tarragon (about half a bag) A few fresh oregano leaves (about a third
of a bag) 25g coriander (optional) 3 cloves
of garlic 1/2 fresh red chilli (optional) 2
tbsp olive oil 2
tbsp apple cider / red /
white wine
vinegar Juice
of 2 lemons
Coarse Herb Vinaigrette 3
tbsp pickled capers 2 spring onions or green onions 2 cups loosely packed herbs (a mix
of chives, parsley, basil and top greens from the celery) 2
tbsp white wine
vinegar or apple cider
vinegar 1/3 cup cold pressed oil sea salt and black pepper, to taste
Jalapeño Hot Sauce Ingredients 10 jalapeño peppers 2 garlic cloves 3/4 onion 1/2
Tbsp vegetable oil 1 cup
of water 1/2 cup
of distilled
white vinegar -LSB-...]
1 teaspoon
of mixed herbs 1 tsp fennel seeds 390g carton
of chopped tomatoes, 1
tbsp vinegar — red wine or
white wine 100g red lentils 100g spaghetti
Ingredients: 3 Bell Peppers, red, orange, yellow or green 10
White Mushrooms, peeled & brushed 1 small Onion, thinly diced into strips 1
tbsp Coconut Oil 1
tbsp Soy Sauce 1/2
tbsp Ginger, grated 2 cloves Garlic, minced Splash
of Rice
Vinegar Pink Salt & Pepper to taste Peanut Sauce & Sesame Seeds to top
Ingredients: 3 medium potatoes cut into cubes (keep the skin on) 1 cup green peas 2 large carrots, peeled and cut into cubes 1 cup red cabbage cut into stripes Good handful
of green beans 1 1/2 cup
of white yogurt (I used Provamel) 1
tbsp Apple cider
vinegar 1
tbsp dijon mustard 1
tbsp olive oil Salt and pepper to taste For a vegetarian option add 2 hard - boiled eggs Method: Steam or boil the potatoes, carrots, green beans and green peas until soft.
Garlicky Cauliflower 1 head
of cauliflower, cut into bite - sized florets 4
tbsp olive oil 4 garlic cloves, finely chopped 1
tbsp mild paprika 2
tbsp white wine
vinegar salt and freshly ground pepper flat leaf parsley, finely chopped
Roast Mushroom & Baby Bean Salad ---------------------- 1 1/4 lb mushrooms (I used a mix
of white and cremini) 2
tbsp olive oil 3 cloves garlic, crushed 2
tbsp lemon juice 6 shallots, root ends trimmed, skin on 1 1/2
tbsp champagne
vinegar 2 tsp finely chopped tarragon 1
tbsp finely chopped parsley 7 oz baby green beans, trimmed 2 handfuls arugula
Season with the juice
of half a lemon and 1
tbsp white balsamic
vinegar and 1
tbsp olive oil.
Alton Brown Horseradish Cream Sauce (not AIP but is SCD, GAPS and PALEO): Whisk together until smooth and creamy: 1 cup
of SCD 24 hour dripped yogurt (or Greek yogurt), 1/4 cup grated fresh horseradish, 1
Tbsp Dijon mustard (see my Pinterest Condiment board for SCD recipe), 1 tsp
white wine
vinegar, 1/2 tsp sea salt, 1/4 tsp freshly ground black pepper, and a dash
of cayenne.
Ingredients 3/4 pound boneless pork loin, trimmed
of fat 8 dried shitake mushrooms 2 tsp corn starch 1 1/2
Tbsp rice
vinegar 1
Tbsp soy sauce 1/4 tsp ground
white pepper 1/4 tsp sugar 1/4 cup peanut oil Kosher salt 1 pound Napa cabbage, halved lengthwise, cored, and cut into thin strips Cooked rice and Red Chile Sauce for serving
3 cloves
of garlic, minced 1/2 cup
of BBQ Sauce 1/3 cup
of Gallo's Sweet
White Blend 1
tbsp balsamic
vinegar 1
tbsp ketchup 1/8 tsp garlic powder Salt & Pepper 2 lbs
of Chicken Breast 1 small pineapple, sliced 4 - 6 Hamburger Rolls
Recipe: Gluten Free Chocolate Cream Cheese Cupcakes Ingredients: 1 1/2 cups Cup4Cup gluten free flour blend 1 cup
white sugar 1/4 cup gluten free cocoa powder 1/2 tsp salt 1 tsp baking soda 1 1/2 cup buttermilk 1/3 cup canola oil 1
Tbsp vinegar 1 1/2 tsp gluten free vanilla 250 ml cream cheese softened 1 large egg 1/4 cup sugar pinch
of salt optional 1/2 cup Enjoy Life chocolate chips Preheat oven to 400 degrees.
2
tbsp olive oil + 1
tbsp white wine
vinegar + 1/2 c Greek yogurt + 1 charred poblano The most nuanced
of them all involves just a little bit
of heat and a blender.
For the vinaigrette 5
tbsp extra-virgin olive oil 2
tbsp white wine
vinegar 1 tsp dijon mustard a drizzle
of honey or agave nectar fine sea salt & freshly ground black pepper
For the vinaigrette 5
tbsp extra-virgin olive oil 3
tbsp white balsamic
vinegar a drizzle
of honey or agave nectar fine sea salt & freshly ground black pepper, to taste Cook the beluga lentils al dente according to packet instructions.
2/3 cup dried mung beans (green) 4
Tbsp olive oil 2 cloves garlic 1 tsp cumin 1 tsp coriander 1 tsp crushed red pepper 2
Tbsp white wine
vinegar 3 large carrots a pinch
of sugar 1 1/2 cups cilantro lemon juice / lemon zest small handful
of feta cheese, crumbled
2 tsp Olive Oil A few drops Sesame Oil (optional) 1 medium clove garlic, crushed 2 cm ginger, finely grated 1 small red chilli, finely chopped Pinch Asofoetida 1/2 tsp Turmeric 1 1/2 tsp uncooked urad dhal (
white lentils) 1 1/2 tsp black mustard seeds 250g firm Tofu, cubed in 1 - 2 cm pieces 1/3 cup Tomato Sauce (I used sauce with no added sugar) 1
tbsp Lime Pickle Gravy 1
tbsp Soy Sauce, then more to taste 1 / tsp cinnamon 1 1/2 tsp
vinegar, then more to taste 8 - 10 spears
of Baby Corn, fresh or tinned, sliced into 1 cm pieces Small red capsicum, chopped 1 1/2 cups Mushrooms (button, king or oyster), chopped
dressing ingredients: 1/4 cup chopped chives 3
tbsp white wine
vinegar splash
of water 2 tsp dijon mustard salt + pepper 1
tbsp raw honey / agave nectar / brown rice syrup / maple syrup 1/3 cup grapeseed or other neutral tasting oil
1/2 cup ketchup 1/2 cup hard packed brown sugar 1/4 cup adobo sauce 2
tbsp yellow mustard 2
tbsp Worcestershire sauce 2
tbsp honey 1/2 chipotle pepper, seeds removed and diced 2
tbsp cider
vinegar 1
tbsp lemon juice 2 cloves garlic, minced 1
tbsp ginger 1/4 tsp salt 1/8 tsp black pepper 1/8 tsp
white pepper 1/4 cup syrup 1
tbsp Andria's steak sauce (if unavailable, use 1 an extra
tbsp Worcestershire Sauce and an an extra clove
of garlic)
Cooking
White Beans: Place 1/2 cup of dry white beans with 3 cups of water and 3 Tbsp of vinegar (aids in digestions and reduces flatule
White Beans: Place 1/2 cup
of dry
white beans with 3 cups of water and 3 Tbsp of vinegar (aids in digestions and reduces flatule
white beans with 3 cups
of water and 3
Tbsp of vinegar (aids in digestions and reduces flatulence).
1 English cucumber 1/4 tsp salt 1/4 tsp sugar 1 tsp dill weed Pinch
of pepper 1
tbsp white vinegar 1
tbsp sour cream
3 large handfuls
of yellow / brown onion skins 1
tbsp white vinegar 3 cups water Substitute: strong chamomile tea, or 2 to 3
tbsp ground turmeric
Ingredients: 1 cup diced green cabbage 1/2 cup diced red cabbage 1 green apple — sliced 1
TBSP diced
white onion 2
TBSP chopped walnuts 2
TBSP Goji Berries For the dressing: 1
TBSP Mustard 1 tsp Manuka honey or local, raw organic honey 1
TBSP apple cider
vinegar 1
TBSP flax oil 1/2 tsp fennel seeds Pinch
of ground cayenne pepper Pinch
of sea salt Instructions: Mix... Read More»
1/2 cup cashews, soaked in hot water 1 clove garlic Juice
of one lemon (about 2 - 3
tbsp) 1
tbsp raw organic apple cider
vinegar 1/2 tsp mustard 1
tbsp sweet
white miso 1/8 tsp sea salt 1/4 tsp pepper 1/4 cup water 2 1/2
tbsp extra virgin olive oil 2 Tbl finely chopped dill 1 Tbl finely chopped basil 1 Tbl finely chopped tarragon
Lunch — huge salad (bowl larger than my head) with romaine lettuce, kale, carrots, tomatoes, cucumbers, olives, mushrooms, can
of tuna, 2
tbsp olive oil, 3
tbsp lemon juice, 1
tbsp white vinegar, 1 cup
of walnuts
4 Portobello mushrooms (336g) 2
tbsp sherry
vinegar (23g) Salt and pepper (3g) 2 ripe avocados, mashed (360g) 1
tbsp tamari (18g) 1 tsp sesame oil (4g) Few shakes
of Tabasco (5g) Splash
of white wine
vinegar (2g) 4 eggs (228g) Furikake seasoning
1
tbsp olive oil 1 to 1 1/2 lbs kale, stem removed and chopped 1/2 large onion, thinly sliced 10 — 15
white button mushrooms, sliced 1/4 cup chicken or vegetable stock Splash
of apple cider
vinegar 1
tbsp sunflower seeds (optional) 1/2 tsp sea salt 1/4 tsp black pepper 1/4 tsp crushed red pepper 4 farm fresh eggs 1 cup cooked quinoa, seasoned to taste
Alton Brown Horseradish Cream Sauce (not AIP but is SCD, GAPS and PALEO): Whisk together until smooth and creamy: 1 cup
of SCD 24 hour dripped yogurt (or Greek yogurt), 1/4 cup grated fresh horseradish, 1
Tbsp Dijon mustard (see my Pinterest Condiment board for SCD recipe), 1 tsp
white wine
vinegar, 1/2 tsp sea salt, 1/4 tsp freshly ground black pepper, and a dash
of cayenne.
1
Tbsp apple cider
vinegar 3/4 cup tahini 1/4 cup olive oil 2 cloves garlic, minced 3/4 cup — 1 1/2 cup water (amount depends on how thick you want the sauce) 1/2 tsp — 1 tsp salt (depends on thickness
of the sauce)
white pepper -LSB-...]
Dressing Ingredients: 2
tbsp canola oil 1
tbsp white wine
vinegar juice
of 1 lime 1 clove
of garlic 1/4 tsp salt 1/4 tsp pepper 1 tsp sugar 2 tsp fresh cilantro, minced