Sentences with phrase «teaspoon grape seed oil»

3 Tablespoons Raw Honey 3 Tablespoons Natural Mayonnaise 2 Tablespoons Prepared Mustard 1 teaspoon Lemon Juice 1/2 teaspoon Sea Salt 1/2 -1 teaspoon Grape Seed Oil, as needed

Not exact matches

ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain

1 pan Cracked Pepper Cornbread, crumbled 8 slices bacon 2 tablespoons olive oil or grape seed oil, divided 2 1/2 cups yellow onions, chopped 4 stalks celery, chopped 3 tablespoons fresh sage, chopped, or 2 teaspoons dried sage 1 tablespoon fresh thyme, chopped, or 1 teaspoon dried thyme 1 1/4 cups dried cranberries 3 cups tart apples (Granny Smith, Pink Lady, McIntosh), peeled and chopped 1 cup gluten - free, dairy - free turkey or chicken broth 1 teaspoon salt - Pepper, to taste, optional 1 egg, beaten - Pan drippings, to finish

1 pound ground dark turkey (or chicken, pork, beef or a combination) 1 1/2 teaspoons marjoram or 1/2 teaspoon rubbed sage 1/2 teaspoon thyme 1/2 teaspoon salt 1/2 teaspoon white pepper 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground fennel seeds ⅛ teaspoon cayenne pepper, to taste 1 small pear or apple, cored and finely diced, optional (may leave skin on) 2 tablespoons dried cranberries or cherries, chopped, optional - Olive oil, grape seed oil or coconut oil, for sautéing

1/4 cup poppy seeds 1/2 cup non-dairy milk 2 tablespoons white chia seed powder 1 1/2 cups gluten - free all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 cup powdered stevia * 1/4 cup raw cane sugar * 1/3 cup melted coconut oil or grape seed oil 1 teaspoon vanilla extract 1 teaspoon almond extract freshly squeezed juice of 1 lemon zest of 1 organic lemon

1/3 cup Naosap Wild Rice (1 cup cooked) 1 carrot, chopped fine 1 small onion, chopped fine 3/4 cups chopped mushrooms, chopped 3 cloves of garlic 1/2 cup walnuts 1/3 cup fresh parsley 1/2 teaspoon cayenne pepper 1 teaspoon dried thyme 1 - 2 teaspoons fine sea salt 1/2 — 1 teaspoon fresh cracked black pepper grape seed oil for cooking about 1/3 cup chickpea flour for coating

Chop fresh tomatoes (grape, roma or cherry tomatoes) remove seeds, toss with 1 teaspoon oregano, 1 teaspoon basil (or even fresh) salt and a tablespoon or 2 or olive oil.

CORN CAKES: 2 cups Organic Frozen Corn, slightly thawed but still damp 1 cup Organic Fine Corn Meal 1 cup Brown Rice Flour 2 Large Organic Eggs 1/2 teaspoon Liquid Stevia 1/3 cup Grape Seed Oil or Melted Butter 1 Tablespoon Water 1/4 teaspoon Garlic Salt 2 Tablespoons Grape Seed Oil or Olive Oil, for cooking

Crepes 3 Eggs 2 Tablespoons Honey 2 cups Milk of choice 3 Tablespoons Grape Seed or Coconut Oil 1 teaspoon Sea Salt 1/2 teaspoon Pure Vanilla Extract 1 3/4 cup White Spelt Flour

1/3 cup plus 1 Tablespoon Neutral Oil of choice, like Grape Seed Oil 1/3 cup Fresh Mint Leaves, lightly packed 1/4 cup Fresh Lemon Juice 1/2 cup Plain Organic Yogurt 3/4 cup Honey or Maple Syrup 2 generous Tablespoons Fresh Lemon Zest 1/2 teaspoon Sea Salt 1 teaspoon Baking Powder 1 teaspoon Baking Soda 1 cup White Wheat Flour 1/2 cup White Spelt Flour

Substitutions • Chipotle: fresh jalapeño, seeded and chopped, or 1 teaspoon chili powder • Agave nectar: coconut nectar or any other liquid sweetener • Tomato: 1 1/2 cups grape or cherry tomatoes, halved • Hempseeds: sesame seeds Chef's Tip: Feel free to reduce the oil to 2 tablespoons, adding a splash more water as necessary to get the desired consistency.

2 tablespoons canola oil 4 six - inch corn tortillas 1/4 teaspoon salt (plus additional to taste) 2 ripe avocados (peeled, pitted, and mashed) 1 cup cherry tomatoes (quartered) or grape tomatoes (halved) 1/4 cup chopped, fresh cilantro 1/4 cup chopped red onion 1 to 2 jalapeño chilies, seeded and finely chopped 1 tablespoon fresh lime juice (or more to taste) 2 large cloves garlic, finely chopped Freshly ground black pepper, to taste Salsa or taco sauce for garnish (optional)

2 Tablespoons Coconut Butter 2 Tablespoons Neutral Oil of choice (like a neutral coconut oil or grape seed oil) 2/3 cup Coconut Sugar 2 Tablespoons Xylitol 1/4 cup Applesauce 1 teaspoon Pure Vanilla Extract 1/2 teaspoon Natural Butter Extract 1/4 teaspoon Pink or Sea Salt 1/2 teaspoon Baking Soda 1/4 teaspoon Baking Powder Heaping 1/2 cup * Sugar Free Chocolate Chips 1 cup plus 3 Tablespoons White Spelt FlOil of choice (like a neutral coconut oil or grape seed oil) 2/3 cup Coconut Sugar 2 Tablespoons Xylitol 1/4 cup Applesauce 1 teaspoon Pure Vanilla Extract 1/2 teaspoon Natural Butter Extract 1/4 teaspoon Pink or Sea Salt 1/2 teaspoon Baking Soda 1/4 teaspoon Baking Powder Heaping 1/2 cup * Sugar Free Chocolate Chips 1 cup plus 3 Tablespoons White Spelt Floil or grape seed oil) 2/3 cup Coconut Sugar 2 Tablespoons Xylitol 1/4 cup Applesauce 1 teaspoon Pure Vanilla Extract 1/2 teaspoon Natural Butter Extract 1/4 teaspoon Pink or Sea Salt 1/2 teaspoon Baking Soda 1/4 teaspoon Baking Powder Heaping 1/2 cup * Sugar Free Chocolate Chips 1 cup plus 3 Tablespoons White Spelt Floil) 2/3 cup Coconut Sugar 2 Tablespoons Xylitol 1/4 cup Applesauce 1 teaspoon Pure Vanilla Extract 1/2 teaspoon Natural Butter Extract 1/4 teaspoon Pink or Sea Salt 1/2 teaspoon Baking Soda 1/4 teaspoon Baking Powder Heaping 1/2 cup * Sugar Free Chocolate Chips 1 cup plus 3 Tablespoons White Spelt Flour

Chocolate Fudge Filling: 2 Large Ripe Avocado 1/2 cup Coconut Shreds 2/3 cup plus 2 Tablespoons Cocoa 1/2 cup Maple Syrup 3 Tablespoon Coconut Oil or Grape seed Oil 1/4 teaspoon Xanthan Gum 1 Tablespoon Peppermint Extract Dash of Stevia

1/3 cup Popcorn Kernels 3/4 cup Natural Peanut Butter (creamy or crunchy) 4 Tablespoons Raw Honey 3 Tablespoons Grape seed Oil Dash of Sea Salt 1/2 teaspoon Pure Vanilla Extract 1/2 cup Chopped Sugar Free Dark Chocolate or Chips 1/2 cup Roughly Chopped Pretzels (we use gluten free)

50 grape (vine) leaves 1 cup (7 oz / 200g) long - grain rice, rinsed 2 small tomatoes, diced 1 onion, finely chopped 1/2 yellow bell pepper, seeded and finely chopped 14oz / 400g canned chickpeas, drained and rinsed 1 tablespoon finely chopped fresh mint 1 tablespoon finely chopped fresh parsley 1 teaspoon seven spices seasoning olive oil, for drizzling salt and black pepper

In a blender, add: 3 to 4 cloves garlic 2 tablespoons chopped red onion 1 teaspoon whole - grain Dijon mustard 2 tablespoons honey 1/4 cup hibiscus concentrate 1/2 neutral flavored oil (grape seed or canola)

1 Large Egg White 1 Tablespoon Coconut Oil or Grape Seed oil 3 cups Pecans 3/4 cup Coconut Sugar 1/2 teaspoon Pink Sea Salt 1/2 teaspoon CinnaOil or Grape Seed oil 3 cups Pecans 3/4 cup Coconut Sugar 1/2 teaspoon Pink Sea Salt 1/2 teaspoon Cinnaoil 3 cups Pecans 3/4 cup Coconut Sugar 1/2 teaspoon Pink Sea Salt 1/2 teaspoon Cinnamon

CHICKEN: 4 boneless, skinless, boneless, Chicken Breasts, cut into 1 inch pieces 1 1/4 cups White Wheat Flour 1 Tablespoon Cornstarch or Arrowroot 1 teaspoon Pink Sea Salt 1/2 teaspoon Ground Pepper 1/3 cup Olive Oil, Grape Seed Oil or Coconut Oil, Grape Seed Oil or Coconut Oil or Coconut oiloil

2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro

for the pancakes 1 cup sourdough starter 1 1/2 cup warm purified water 2 1/2 cups spelt flour (I used sprouted spelt, this brand is amazing) 2/3 cup almond milk 2 tablespoons coconut sugar 1 teaspoon sea salt 1 teaspoon baking soda 2 tablespoons grape seed oil (or other vegetable oil), plus more for frying the pancakes

Warm Salad of Roasted Cauliflower, Grapes and Black Rice for the salad 1 cup black forbidden rice (I use this brand) sea salt 1 cauliflower head — cut into florets 2 tablespoons olive oil 1 garlic clove — minced 1 teaspoon cumin — preferably freshly ground 2 cups seedless grapes — cut into quarters (optionally, use a variety of grapes) 1 small chili pepper — seeded and minced (optional) bunch cilantro Grapes and Black Rice for the salad 1 cup black forbidden rice (I use this brand) sea salt 1 cauliflower head — cut into florets 2 tablespoons olive oil 1 garlic clove — minced 1 teaspoon cumin — preferably freshly ground 2 cups seedless grapes — cut into quarters (optionally, use a variety of grapes) 1 small chili pepper — seeded and minced (optional) bunch cilantro grapes — cut into quarters (optionally, use a variety of grapes) 1 small chili pepper — seeded and minced (optional) bunch cilantro grapes) 1 small chili pepper — seeded and minced (optional) bunch cilantro leaves

4 serrano chiles, thinly sliced, with seeds removed 2 red sweet peppers, cut into 1 / 2 - inch pieces 1 or 2 celery ribs, sliced or julienned 1 or 2 carrots, sliced or julienned 1 medium head cauliflower, cut into small florets 1/2 cup salt 2 cloves garlic, slivered 3 teaspoons dried oregano 1 teaspoon red pepper flakes 1/2 teaspoon celery seeds 1 teaspoon crushed black peppercorns 1 cup white vinegar 1/2 olive oil (not extra-virgin) 1/2 cup grape seed or safflower oil

6 Tablespoons mild sunflower, grape seed, or vegetable oil 6 Tablespoons rice vinegar 3 Tablespoons tamari soy sauce, (a little more if using light tamari) 3 Tablespoons water 3 teaspoons lemon juice 1 teaspoon coconut sugar, or more to taste

sunflower tuna 1 cup raw sunflower seeds, soaked overnight 1 teaspoon dulse granules 1 tablespoon lemon juice 1 tablespoon cold pressed flax oil 1 teaspoon apple cider vinegar 1 teaspoon pure maple syrup 1/2 teaspoon sea salt 1 shallot, diced 1 tablespoon fresh, minced chives 1 stalk of celery, small dice 2 teaspoons capers 1/2 cup quartered red grapes 1/3 cup fresh, minced parsley

-- 2 tablespoons witch - hazel -2 tablespoons grape seed oil - 1/2 teaspoon vodka as preservative -50 drops lemon eucalyptus essential oil -15 drops cedar wood essential oil -20 drops lavender angustafolia essential oil -15 drops rosemary essential oil

3 pounds beef (90 % lean) 8 ounces beef heart 5 ounces beef liver 20 ounces chicken gizzards 3 cans sardines in water, minus the juice 6 ounces mussels (3 teaspoons kelp could replace the mussels for trace minerals) 2 teaspoons ground fresh ginger 5 eggs with shell 3 ounces red pepper 5 ounces mixed dark leafy greens (kale, chard, spinach) 4 ounces broccoli 6 ounces butternut squash 3 tablespoons flax seed or grape seed oil 4 ounces cranberries 4 ounces shiitake mushrooms