Sentences with phrase «tbsp water as»

Herb & Garlic Cream «Cheese»: 1 1/2 cups cashews, soaked in water for 4 hours then drained 1 small to medium clove of garlic or 1/4 tsp garlic powder 2 tbsp lemon juice 1/2 tsp salt 1 tbsp water as needed to blend

Not exact matches

- With the remaining orange icing add 1 - 3 TBSP of water (start with 1 TBSP first as you want it to be thick and runny, not like soup) If the icing does appear to be «soup» like then add 1/4 cup of powder sugar to thicken it.

Wheat flour (Atta) 2 cups All purpose flour (Maida) 1/4 cup Curd 2 tbsp Baking powder 1/4 tsp oil / ghee as needed Salt to taste Water as required

Organic Golden Flaxseed Meal can also be used in almost any recipe as a vegan egg substitute: simply mix 1 Tbsp flaxseed meal with 3 Tbsp water in a small bowl and let sit for two minutes to replace one egg in a recipe.

Chocolate fudge sauce (1 TBSP cocoa powder or raw cacao powder + 1 TBSP maple syrup + 1/2 -1 TBSP water, as needed.

Ingredients 2 cups whole wheat flour 3 tbsp Sooji / Rava Water as needed to make dough Salt to taste Oil or ghee for deep frying Method: Put the wholewheat...

so I followed the recipe as per the comments from dina (https://detoxinista.com/2015/04/chewy-vegan-paleo-brownies/#comment-1238236) though I only used 1/4 cup water and 2 tbsp coconut oil.

You can also take 1 - 2 tbsps of ACV in water about 30 minutes before your higher carbohydate meal to keep your blood sugar as stable as possible.

In this case, you can mix 1 Tbsp of ground flax seed with 1 1/2 -2 Tbsp of water (see my Paleo chewy granola bar recipe as an example).

1 Tbsp butter 1 sm onion, chopped 1 med potato (such as red or Yukon gold), peeled and cut into 1/2» dice (about 3/4 c) 3 c water, divided 2 c reduced - sodium chicken broth 6 ears corn, kernels removed and cobs «milked» 1 tsp salt 3 Tbsp chopped fresh basil, chives, or parsley (optional)

Flaxseed Meal can also be used in almost any recipe as a vegan egg substitute: simply mix 1 Tbsp flaxseed meal with 3 Tbsp water in a small bowl and let sit for two minutes to replace one egg in a recipe.

1 pkg frozen chopped spinach, defrosted and squeezed well 1 can artichoke hearts, drained and rinsed then chopped 1 onion, finely chopped and sauteed until cooked very well 1 can white beans, drained and rinsed 2 tbsp nutritional yeast juice of 2 lemons 1/2 cup water 1 tsp garlic powder freshly ground black pepper to taste optional — a few dashes of a herb blend such as Mrs. Dash optional — for a creamier party version add some cashew butter

1/3 cup rolled oats 1/2 cup Original Luz Almond milk 1/2 cup water 1 tbsp almonds, chopped pinch of salt 1 tsp vanilla extract 1/2 — 1 tsp cinnamon 2 fresh figs chopped 1 tsp sweetener such as honey, rice malt syrup or maple syrup

1 head of kale, washed, dried and torn into large pieces 1/2 cup raw cashews 2 Tbsp apple cider vinegar 2 Tbsp dill pickle brine 1 bunch of dill Pinch of sea salt 1/4 cup water (or just as much as you need to make this mix creamy)

Lemon Honey Mustard Mint Tahini Sauce INGREDIENTS 1/4 cup tahini (ground sesame paste) 3/4 of small lemon, juiced 2 tsp Dijon or stone ground mustard 2 tsp honey 2 tsp fresh mint leaves, chopped 1 tbsp extra virgin olive oil 2 — 4 tbsp water, as needed * Salt and black pepper to taste

7/8 cup oil + 1/2 tsp sea salt (strange, I know but it is our «butter») 3 tbsp ground chia 9 tbsp water 1 cup unsweetened pineapple juice from concentrate (we can have pineapples on our diet — hollaaaa) 2 & 1/2 cup buckwheat (I use light as it has less of an aftertaste) 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 tsp nutmeg 1/4 tsp salt 3 cups shredded carrots optional: stevia (I put about 1/2 tsp of the clear extract, you could put more as mine wasn't very sweet)

Instead of flax eggs as the recipe suggested I used my typical cornstarch eggs (2 tbsp cornstarch to 3 tbsp water) and I didn't have any baking powder so I used.5 teaspoon baking soda instead.

3 cups cauliflower florets, cut into small - medium sized pieces 5 pitted Medjool dates (traditional dates could be used, but use more and soak them beforehand) 2 tbsp raw almond butter 1/2 tsp cinnamon 1/4 tsp sea salt 2/3 cup water, or as needed

1/2 cup tahini paste (stir thoroughly before using, as oil and solids tend to separate) 1/2 cup water 1 - 2 tbsp fresh parsley, chopped 1 clove garlic, minced juice of 1/2 lemon 1/8 tsp cumin kosher salt, to taste

Start adding water 1 TBSP at a time, stirring as you add.

1/2 cup tahini paste (stir thoroughly before using, as oil and solids tend to separate) 1/2 cup water 1 tbsp fresh parsley, chopped 1 clove garlic, minced juice of 1/2 lemon 1/4 tsp cumin kosher salt, to taste 2 tsp Mina spicy harissa, or to taste

Editor's Note: Couscous should be soaked overnight or at least 8 hours in warm filtered water (enough to cover) along with an acidic medium such as lemon juice, vinegar or whey (approx 1 - 2 Tbsp).

8 Tazo Passion Tea Bags 8 cups water 2 cups fresh lemonade 8 tsp sugar (more or less as desired) 1 tbsp vanilla

I used the coconut oil and put a tablespoon of almond milk and a tbsp of coconut water as the dough seemed very dry.

Ingredients 1 recipe pie dough (follows) 1 1/2 pounds sweet cherries (such as Rainier or Bing), pitted and halved 1 cup blueberries * scant 1/2 cup granulated sugar 2 Tbsp cornstarch 2 Tbsp fresh lemon juice All - purpose flour, for rolling 1 large egg yolk, beaten with 1 tablespoon water, for egg wash 1 Tbsp granulated sugar, for sprinkling

I didn't follow your recipe exactly as I like rich breads and so I added 2 tbsp of dried milk powder, 50g margarine, 2 eggs, 1/2 cup sugar, 1/4 cup salt, 3/4 cup starter, 1/4 cup warm water and it is in a dark oven for the bulk rise.

You may need to adjust your water content down as teff is more absorptive than other flours; start with 4 tbsp water and keep adding until the crackers come together.

Ingredients 2 cups finely chopped vegetables (capsicum, cabbage, carrots, spring onion whites) / 250 - 300 gms 2 tbsp all purpose flour / maida 1 - 2 tbsp cornflour 1 tbsp ginger garlic crushed 1 tsp soy sauce salt to taste pepper to season water as required oil for frying

I used peanut butter and agave nectar as that was in the pantry and used flax gel (1tbsp with 3 tbsp water per egg) as egg replacer out of curiosity.

INGREDIENTS 250g firm tofu 500g daikon or zucchini or carrot (you can use regular noodles as well if, use soba or rice noodles for a gluten free meal) 1 tbsp maple syrup or agave syrup or honey 2 tbsp tamari or shoyu sauce 1 tbsp toasted sesame oil 1 tsp shichimi togarashi or other chilli flakes 150 g romaine lettuce, shredded 4 scallions, thinly sliced 2 avocados 2 handfuls coriander, chopped 2 handfuls beansprouts 1 tbsp toasted sesame seeds salt to taste PEANUT DRESSING 100 ml natural peanut butter 2 - 4 tbsp tamari soy (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 - 4 tbsp fresh lime juice (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 tbsp rape seed oil 1/2 -1 tbsp fresh ginger grated (use 1/2 tbsp for a milder sauce and 1 for a stronger punch) 2 tbsp palm sugar or brown sugar water to thin

High Altitude (over 5,000 feet): Prepare as directed, adding 2 tbsps all - purpose flour and an additional 1 tbsp water.

Use as egg replacement: when baking, you can substitute 1 tbsp flaxseed meal + 2.5 tbsp water in place of 1 egg.

Add water as needed to thin (1 - 2 Tbsp should do it).

I also added about 1 TBSP water to the batter as it was a little dry.

1/2 cup dried lentils, rinsed (I used small black beluga lentils but green ones would work well too) 1/2 cup uncooked coarse bulgur 1/4 cup tahini 3 garlic cloves, minced or pressed 1/2 cup fresh lemon juice (from 2 large lemons) zest from 2 lemons 1/4 cup nutritional yeast 2 tbsp extra virgin olive oil 1/2 tsp sea salt + freshly ground black pepper, or to taste 2 tbsp water, or as needed 1 tbsp coconut oil 3 cups chopped leek, white and green parts (1 large leek) 4 garlic cloves, minced 3 cups chopped red bell pepper (2 red peppers) 1 cup chopped snow peas 1 cup chopped tomato (2 small Roma tomatoes) 3 cups spinach, destemmed and roughly chopped

Going Paleo, you can try adding an egg or egg substitute such as 1 tbsp flaxmeal mixed with 3 tbsp water.

In the morning drain and rinse the cashews and add to a blender / food processor with the cider vinegar, lemon juice and water, blend until smooth as possible adding up too another 2 tbsp of water if necessary.

I find I need to add a couple tbsp water to the batter as it seems too dry.

The dressing 1/4 cup extra virgin olive oil juice & zest of one fresh lime juice of 1/2 lemon 5 stems fresh mint, leaves and stems 1/2 avocado 2 tsp agave or as you may (I like to replace 1 tsp with 3 drops liquid stevia) pinch sea salt 2 - 3 tbsp filtered water for consistency

In a medium bowl, whisk together the cashew butter, agave, tamari, as much or as little of the sambal as you'd like, the juice from half of the lime, and 2 tbsp warm water.

for the frosting: 1/4 cup cold water 5 tbsp coconut butter (this is not the same as oil) 1/4 cup dark brown sugar 1 1/2 tsp instant espresso 1 1/2 tbsp unsweetened cocoa powder 6 oz bittersweet chocolate (preferably min.

2 dozen cherry tomatoes sliced in half lengthwise olive oil drizzle celtic sea salt 1 c quinoa soaked in 2 cups of water for 15 mins 1 c chopped broad flat green beans blanched 2 - 3 mins 1 c sliced baby carrots blanched for 2 - 3 mins 2 lg sage leaves chopped 1 4 - 6 ″ stem rosemary, needles removed and chopped finely 10 chives chopped 10 basil leaves chopped 3 tbsp olive oil 1 1/2 tbsp fresh squeezed lemon juice salt & pepper 1 tsp agave syrup or alternative sweetener such as stevia sparingly

pesto ingredients: 1 cup pumpkin seeds, toasted in a dry pan over medium heat (or not, as discussed above) 1 cup packed fresh basil leaves 3 tbsp extra virgin olive oil splash of water 1 tbsp lemon juice small clove of garlic, peeled + crushed salt + pepper

1 tbsp carob or cocoa powder 1 tbsp mesquite (if no mesquite use: 1.5 tbsp carob powder and 1.5 tbsp hemp protein powder) 1 tbsp hemp protein powder (I used Hemp Pro 70) 1 tbsp psyllium husk (check out the original version for options with flax and chia as substitutes) 1/4 tsp baking soda sweetener to taste (none for me) 1/4 tsp peppermint extract 3 tbsp water

* To make the flax eggs, mix 2 Tbsp flaxseed with 5 Tbsp water and set aside for 10 - 15 mins, then add to recipe as you would raw eggs.

20oz fresh spinach (or two pkgs frozen spinach) 4oz bacon, chopped (3 - 4 slices) 1 yellow onion, blended 2 cloves garlic, blended w / onion 1/2 tsp each salt, pepper, ground nutmeg approx 1 tbsp water or chicken broth (as needed) 1/4 cup cream (optional) 2 hard - boiled eggs, sliced

Going Paleo, you can try adding an egg or egg substitute such as 1 tbsp flaxmeal mixed with 3 tbsp water.

As most baked goods contain eggs I prefer to replace the animal product with flax eggs (1 egg is made by 1 tbsp ground flax meal and 3 tbsp water mixed).

I find this drink beneficial as well: 1 cup green tea (water or coconut water is also good)-- draw tea in hot water and add 1/2 lemon, 1/2 lime, 1 orange, 1 tbsp.

I also used chia seeds as an egg substitution, (1 tbsp chia seeds / 3tbsp water per egg).