2 sweet potatoes, peeled and diced 4 oz (1/2 cup) red lentils one small onion, finely chopped 1
tbsp safflower oil pinch cinnamon pinch cardamom pinch cumin pinch coriander pinch turmeric 16 — 24 fl oz (2 - 3 cups) water
My favorite low - fat, low - sodium recipe is PUMPKIN AND BEAN CURD STICK CURRY OR STEW — For 4 people — Fry 1 large chopped onion and 6 chopped cloves of garlic in barely 2
tbsp safflower oil till translucent.
Not exact matches
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.
1 c nutritional yeast 2/3 c water 2
tbsp Bragg's Amino Acids 2
tbsp turbinado sugar 2 tsp granulated garlic 3 medium garlic cloves, peeled 1/2 c neutral
oil (vegetable, canola,
safflower, etc..)
4
Tbsp butter (or butter substitute, or
safflower oil.
Ingredients 2 cups gluten - free rice chex cereal 1 cup Gluten - free pretzels, 1 cup Tropical fruits, chopped dried (apricots, pineapple, and mango) 1/2 cup Banana chips, dried 1/2 cup Raw coconut flakes (found in natural food stores) 1/2 cup Nuts, finely chopped (almonds, macadamia, or pecans)-- optional 2 tablespoons Brown Sugar 2 tablespoons Maple Syrup 3 tablespoon
Oil Mixture (2
Tbsp Safflower / Sunflower
Oil) + 1
Tbsp Flax Seed
Oil 1/4 teaspoon Sea salt