1 large cauliflower, chopped into medium florets 1
tbsp oil of choice, melted if solid salt and pepper, to taste
Heat 1
Tbsp oil of your choice (I used avocado oil) in high heat 2.
Not exact matches
Yes the veggie combo is absolutely scrummy The dressing is 5
tbsp of olive
oil, and 2
tbsp of apple cider vinegar with 3
tbsp of tahini.
I was just wondering, in your recipe, is it supposed to say 5
TBSP of Apple Cider Vinegar or is the olive
oil correct?
What does 3
tbsp of coconut
oil weigh?
Tomato sauce: 1
tbsp olive
oil 1 onion, chopped 1 clove garlic 2
tbsp capers (drained) a pinch
of dried chili 1 1/2 cup / 3, 6 dl
of canned tomatoes 1
tbsp fresh or 1 tsp dried oregano salt & black pepper
You'll need to eat 6
tbsp flax seeds or 1 tsp fish
oil every day to get the amount
of EPA and DHA your body need.
Mushroom Soup 2
tbsp coconut
oil, olive
oil butter or ghee 2 garlic cloves 2 sprigs thyme 2 sprigs rosemary 4 (250 g) portobello mushroom, cleaned 8 (250 g) brown button mushroom or champignon, cleaned a large glug
of white wine, optional 4 cups / 1 liter water 1
tbsp (or 1 cube) vegetable bouillon sea salt and black pepper
In the ingredients list, the dressing notes 5
tbsps of olive
oil and 2
tbsps of olive
oil.
Wet ingredients 6
tbsp (75 g) extra virgin coconut
oil, room temperature 1 cup plain GMO - free soy yogurt (or yogurt
of your choice) 2 carrots, shredded (around 150 g / 2 cups loosely packed) 1 onion, minced or finely chopped a handful
of fresh thyme
Hi Ella, I am just reading through the comments here and i used 3
tbsps of solid coconut
oil but should i have used the equivalent to 3
tbsps of melted coconut
oil?
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
I wish they were a little easier to form into balls... I even added 1 more
Tbsp of coconut
oil and about 6 more medjool dates... I'm assuming a Vitamix would do a better job than my mini food processor.
You could try using a few
tbsp of coconut
oil instead but I don't think it'll turn out the same.
1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2
tbsp melted extra virgin coconut
oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest
of 1 lemon
Place the cubes onto a baking tray with the drained chick peas and toss them in a generous amount
of olive
oil, 1
tbsp of honey, 1 tsp ground cumin, salt and pepper.
Apple Oatmeal 1 cup rolled oats 1 cup unfiltered and unsweetened apple juice / cider (or milk
of choice or water) 1 1/2 cup water 2
tbsp almonds, finely chopped 1/2 tsp ground cinnamon 1/2 tsp freshly ground cardamom 1/4 tsp ground vanilla 3
tbsp butter (or coconut
oil) 10 - 15 almonds, chopped a large pinch salt
When you are ready to cook the socca, place the 1
Tbsp of oil in a 10» cast iron frying pan.
While the risotto is cooking, heat the remaining 1/2
Tbsp of oil in a large frying pan, add the chopped mushrooms, sprinkle with a pinch
of salt and cook, stirring occasionally, for 5 - 10 minutes, until soft.
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
10 pieces
of cooked bacon, crumbled 1.5 cups unsweetened cocoa powder 1.5 tsp salt 3 cups all purpose flour 1
tbsp baking soda 1.5 tsp baking powder 3 cups white sugar 3/4 cup vegetable
oil 1.5 cups milk + 1
tbsp lemon juice 2 tsp vanilla 3 eggs 1.5 cups hot water
Add 1
tbsp of oil to a pan and add the tofu.
Make the dipping mixture by combining the 3 oz
of chocolate and 2
tbsp of coconut
oil in a small pot.
Heat 1
tbsp of avocado
oil and sauté the mushrooms, chilli, garlic and thyme with a pinch
of salt for 10 minutes.
Drizzle with 2
Tbsp olive
oil, then add 1 tsp dried basil and a pinch or two
of salt and pepper.
3/4 cup raw cashews 1/3 cup pumpkin seeds 6 medjool dates 1/4 cup coconut 1
tbsp hemp seeds 1
tbsp coconut
oil 2 tsp moringa powder 1 tsp chia seeds 1/2 tsp vanilla extract zest
of 1 large lemon juice
of half a lemon pinch
of salt extra shredded coconut and lemon zest to roll balls in
While this is cooking, heat another pan to a medium to high heat with 1
tbsp of avocado
oil and a pinch
of salt.
The sauce,
of which there is plenty (I like a little chicken with my sauce), is built from tomato and yogurt (no coconut milk this time) though I did accompany with a coconut infused brown basmati (just add 1
Tbsp of coconut
oil to the rice while cooking, works like a charm), the boys love it too.
1 cup whole wheat flour 1 cup all - purpose flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 2 large eggs 1/2 cup buttermilk 1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups
of apple cider) 4
tbsps butter, melted vegetable
oil or butter for frying 3
tbsps sugar 1 1/2
tbsps ground cinnamon extra reduced apple cider to serve with the pancakes
of coconut
oil, melted 70 ml
of almond milk (or other plant based milk) 200g
of mushrooms 1 fresh red chilli 2
tbsp.
2 tablespoons olive
oil 1/2 large sweet onion, chopped 1/2 yellow bell pepper, chopped 2 garlic cloves, chopped One 14 oz can
of black beans, rinsed and drained 2 cups prepared mild salsa 2 cups cooked brown rice 1
tbsp of Cajun seasoning (depending on the kick you'd like less or more)
It is 2
tbsp of either butter or coconut
oil will work:)
Preheat the stainless pan for 2 minutes, add 1
tbsp of olive
oil.
2
tbsp olive
oil 10 cloves garlic, peeled, coarsely chopped, smashed 2 bunches collard greens, rinsed, cut into thin strips 1/4 tsp each salt and pepper, more to taste juice
of 1/2 lime
Cook each schnitzel for 4 - 5 minutes on each side, adding a fresh
tbsp of oil each new round
of schnitzels (cooking 4 at a time, depending on the size
of your fry pan).
3 lbs beets 3
Tbsp olive
oil 1 medium onion diced 2
Tbsp butter Salt and pepper 1 litre
of vegetable stock
1 onion, peeled and halved (if using slow cooker) or chopped (if using stove top) 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons fresh ground black pepper 1/2 teaspoon ground cumin, optional 9 cups water 1/4 teaspoon
of paprika 1
tbsp olive
oil freshly squeezed lemon, to taste
PREPARE SHRIMP: Heat 1
Tbsp of the
oil in large nonstick skillet over medium - high heat.
In a small saucepan heat 1
Tbsp of olive
oil over medium heat.
-2 medium beets, peeled and cut into paper thin slices -1 small red onion, thinly sliced -3
tbsp sherry or red wine vinegar -1 / 4 cup olive
oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup
of each roughly chopped -1 cup fresh or frozen peas, quickly blanched and refreshed - salt and black pepper to season
Unfortunately, I'm also allergic to eggs, which I usually substitute 1
tbsp of oil for... will that work for this cake?
olive
oil 1 green pepper 1 red pepper 3 ears
of corn, kernels removed from the cobs (or 2 cups
of frozen corn) 2
tbsp salted butter 2 strip
of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves
of garlic 1 cup chicken stock 2 medium potatoes, peeled and cut into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder salt and pepper 2 cups half and half hot sauce, optional 1/2 tsp parsley
1 cup tapioca flour 1 cup almond flour 1/2 cup coconut flour 1
tbsp milled chia seeds 1/2 tsp Himalayan pink salt 1.5
tbsp baking powder 50g raw grass - fed unsalted butter (coconut
oil can be used but will give a different taste) 3 eggs 1 tsp bicarbonate
of soda 1 tsp apple cider vinegar (with the mother)
Garlic and Yam Roasted Chicken You will need: 1 whole chicken (skinned if it's not pastured raised like mine) 1 tsp garlic powder 1 - 2 tsp salt 1 tsp white pepper powder 1 - 2 tsp five spice powder 2 medium size yams 1/2 garlic cloves (separated but unpeeled) 1/2 tsp nutmeg powder (or 1/2 nutmeg - grated) A pinch
of whole cloves 1
Tbsp coconut
oil
I added in 1
Tbsp of cocoa powder with the dry ingredients to make this more chocolatey and used canola
oil instead
of coconut
oil, then when I made it I put the mixture into muffin cups and pressed down as hard as I could with a spoon.
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2
Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1
Tbsp Red Boat Fish Sauce 1
Tbsp coconut
oil 4 cubes
of frozen coconut milk (about 1/2 cup coconut milk)
Combine the coconut flour, 1
tbsp of the coconut
oil, maple syrup, coconut milk, and vanilla bean in a food processor.
Heat 2
Tbsp olive
oil in a non-stick skillet with 2
Tbsp of the butter over medium - high heat, until the butter starts to crackle.
Add 2
tbsp of olive
oil to a large skillet and set over medium - high heat.
HEAT 2
Tbsp of the
oil in large (at least 6 qt) saucepan or pot over medium - high heat.