Dressing 2 Tablespoon peanut butter (if allergic to peanuts use Sesame Butter, Tahini) 2 Tablespoons agave, optional 1 Tablespoon Tamari or Soy Sauce, optional 1 Tablespoon water Juice of 1 large lemon 1 teaspoon shredded fresh ginger or 1
teaspoon dry powder 1/8 teaspoon mustard powder, optional
Not exact matches
6 cloves garlic, minced 1/2
teaspoon turmeric
powder 1
teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small
dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2
teaspoon cumin
powder 1/2
teaspoon coriander
powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
Crust about 1 1/2 cup raw pistachios 1/2 cup
dried coconut flakes — untoasted 1
teaspoon matcha
powder — optional 2 tablespoons raw agave syrup or more until sticky
1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1
teaspoon baking
powder 1
teaspoon baking soda 2
teaspoons ground cinnamon 1
teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1
teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured
dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
1 yellow wax hot pepper, seeds and stem removed, chopped 6 cloves garlic 2 cups split pea flour 1 cup water 1
teaspoon salt 1/4
teaspoon ground cumin 1/4
teaspoon dried thyme 1
teaspoon commercial West Indian masala 1
teaspoon baking
powder Soy or canola oil for frying (about 1 inch deep in a frying pan)
1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup
dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa
powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1
teaspoon vanilla extract pinch of salt 1.
10
dried small hot red chiles, such as piquins, stems removed 5 candlenuts (or substitute macadamia nuts or cashews) 2 stalks lemongrass, bulbs included 1/2
teaspoon turmeric
powder 1 large piece galangal, peeled and chopped (or substitute ginger) 1 small onion, chopped 1
teaspoon prawn or shrimp paste 1 tablespoon ghee (recipe here) or vegetable oil 4 curry leaves (optional) 1 1/2 pounds prawns or large shrimp, peeled, heads and tails removed (optional), deveined if desired 1 1/2 cups thick coconut milk, recipe here
Combine the steak rub ingredients — garlic
powder, sage, salt and 1/2
teaspoon of
dried thyme — in a small ball and set aside.
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup diced sweet onion 4 medium garlic cloves, minced 3 diced fresh tomatoes 1
teaspoon chili
powder 1
teaspoon dried oregano 1/4
teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinsed
For Egg - Free Fruit Cocktail Cake, replace 2 eggs with 3 tablespoons applesauce (added to wet ingredients) + 1
teaspoon additional baking
powder (added to
dry ingredients) + 1 1/2
teaspoons egg replacer mixed with 2 tablespoons water (added when you combine the wet and
dry ingredients).
• 1 1/2 pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black pepper • 1/4
teaspoon onion
powder • 4 tablespoons all - purpose flour, divided use • Olive oil • 2 onions, quartered and thinly sliced • 10 ounces white mushrooms, sliced • 1/2
teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4 slices provolone cheese
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2
teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1
teaspoon vegetable bouillon
powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2
teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other
dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded, unsweetened, flaked coconut 1/3 cup sifted coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4
teaspoon ground black pepper 1
teaspoon dried thyme or
dried, rubbed sage or poultry seasoning, crumbled 1
teaspoon garlic
powder (not garlic salt) 1/4 cup + 2 tablespoons cool water 1/4 cup + 2 tablespoons unsweetened lite coconut milk 6 tablespoons extra virgin coconut oil, ghee, palm shortening or olive oil or a combination of two of these
1 cup white rice flour 3/4 cup brown rice flour 1/2 cup tapioca starch 1/2 cup potato starch 1/4 cup cornstarch 1
teaspoon salt 2 tablespoons sugar 1/2 cup
dry milk
powder or
dry potato flakes, optional 1 tablespoon xanthan gum or guar gum 1 tablespoon yeast 3 large eggs, room temperature 1/2 cup water or cranberry liquid, warm to touch 1/2 cup mayonnaise, yogurt or dairy - free yogurt 1/2 cup canned whole berry cranberry sauce, drained with 1/2 cup liquid reserved 1/4 cup shredded Swiss cheese or dairy - free Swiss cheese, optional
Mexican Spiced Tomato Sauce: 1 tablespoon olive oil 1 small onion, finely chopped 3 garlic cloves, minced 2 tablespoons chili
powder (I used a mix of chipotle and regular chili
powder) 2
teaspoons ground cumin 2
teaspoons dried oregano 1/2
teaspoon salt 1 15 - ounce can tomato sauce 3/4 cup water
4 1/2 pounds russet potatoes, rinsed and peeled 1 tablespoon white vinegar Kosher salt 1/4 cup ghee 2
teaspoons seasoned salt 1/2
teaspoon chile
powder 1/2
teaspoon dried basil 1/4
teaspoon ground cumin 1/4
teaspoon black pepper
3 cups (1 - inch diced) bread cubes from a round rustic bread, crusts removed * 2/3 cup milk, I used 1 % 2 pounds ground turkey (85 - percent to 92 - percent lean) 1 10oz package pork chorizo ** 1/2 cup freshly grated Asiago cheese 1/2 cup minced fresh cilantro 1
teaspoon dried oregano 1/2 t garlic
powder 1 t kosher salt 1/2 t freshly ground black pepper 2 large eggs, lightly beaten
White Sauce Ingredients 1/2 cup plain yogurt 1/4 cup mayo 1 lime, juiced 1/2 cup fresh cilantro 1/2
teaspoon dried oregano 1/2
teaspoon ground cumin 1/2
teaspoon chili
powder freshly ground black pepper
1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping
teaspoon coarse sea salt 2
teaspoons garam masala 1
teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1
teaspoon red chile
powder 2 tablespoons oil (I use grapeseed) 1/2
teaspoon asafoetida (hing - optional) 1
teaspoon cumin seeds 1
teaspoon turmeric
powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
sausage, ham, etc)-- 1/2 cup onions — diced — 3 cups cheddar cheese — shredded — 1/4
teaspoon dry mustard — 1/4
teaspoon garlic
powder — 1 tsp salt & 1/2 tsp of pepper (I am recommending an additional pinch of salt and pepper for each layer of hash browns)
4 cups bread flour 1 tablespoon double - acting baking
powder 1
teaspoon salt 3/4
teaspoon baking soda 1 cup raisins or
dried currants, rinsed in hot water and patted
dry * 1 tablespoon caraway seeds * 2 cups buttermilk
Omit to make nut - free) a pinch of salt Sugar Syrup: 1/2 cup ground raw sugar 3 Tablespoons water ⅛ -1 / 4
teaspoon cardamom
powder Instructions In a large pan,
dry roast the semolina on medium - low heat for 6 - 8 minutes until the color changes and it gets fragrant.
1) 200g of butter 2) 2 medium onions, chopped 3) 2 cloves of garlic, roughly chopped 4) 750g of beef livers, cut into small pieces (you can replace beef livers with chicken or goose livers) 5) 1 tablespoon of white wine (make sure its
dry white wine, not sweet or dessert wine) 6) 1
teaspoon of mustard
powder 7) Salt & freshly ground black pepper to taste 8) Parsley to garnish (optional)
1 cup flour 1/4 cup flaxseed meal 2
teaspoons cinnamon 2
teaspoons nutmeg 1/2
teaspoon baking soda 1/2
teaspoon baking
powder 1/4
teaspoon salt 1/2 cup unsalted butter, softened 1/2 cup white sugar 1/2 cup brown sugar, lightly packed 1 egg 2
teaspoons vanilla 1-1/2 cups rolled oats 1/2 cup
dried cranberries 1/3 cup coconut 1/3 cup slivered almonds
Add the bean / nut mixture and saute for 2 to 3 minutes until it begins to
dry, then add 2 cups (480 ml) of broth, tomatoes, cumin, oregano, 1
teaspoon of salt, chili
powder and pepper.
2 whole roasted red peppers, seeds removed 6
dried guaijillo chiles 1/2 cup boiling water 1 garlic clove 1/2
teaspoon cayenne
powder 1
teaspoon cumin 1/2
teaspoon coriander Juice of half a lemon Salt, to taste 4 to 5 tablespoons canola oil
2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1
teaspoon baking
powder 1
teaspoon baking soda 1/2
teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2
teaspoons ground cinnamon 1
teaspoon ground nutmeg 1
teaspoon vanilla extract 3/4 cup raisins (
dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
1 bunch organic kale, washed and
dried and torn into large pieces 3 tablespoons coconut oil 3 tablespoons cocoa
powder 1 tablespoon raw honey 1
teaspoon cinnamon pinch of sea salt 1/3 cup coconut flakes
Mahi Mahi Taco Ingredients: • 1
teaspoon kosher salt • 1
teaspoon ground cumin • 1/4
teaspoon dried oregano • 1/8
teaspoon garlic
powder • 1/8
teaspoon freshly ground black pepper • 1/8
teaspoon cayenne pepper • 4 (4 - ounce) mahi mahi fillets • 8 corn tortillas • Cooking spray
Ingredients 1 medium red cabbage 3 carrots 1/4 leek 6 - 8 pitted
dried plums, finely chopped 3 tablespoons extra virgin olive oil 1/2
teaspoon whole sea salt a pinch of ground black pepper 1/2
teaspoon yellow mustard
powder 3 tablespoons balsamic vinegar 2 tablespoons apple juice concentrate 1/2
teaspoon dried thyme 2 - 3 handfuls walnuts, coarsely chopped -LSB-...]
WET INGREDIENTS 6 ripe bananas 1 cup coconut oil (cold pressed, non-refined) 2/3 cup organic coconut milk 3 eggs, hormone free, omega 3 enriched 2 tablespoons lemon juice
DRY INGREDIENTS 1 cup coconut sugar 2
teaspoons raw organic stevia (green
powder) 1 3/4 cups organic almond flour (this is cheaper when purchased in bulk) 1 3/4 cups organic tapioca starch 1 1/2
teaspoons organic baking
powder - gluten & aluminum free 1
teaspoon natural baking soda 1
teaspoon Pink Himalayan sea salt 1 cup chopped Raw Live Walnuts (optional)
1 tablespoon whole black peppercorns 9 sticks cinnamon 1 tablespoon whole cloves 1/2
teaspoon fennel seeds 2 tablespoons whole green cardamom pods 3 black cardamom pods (optional) 2 tablespoons
dried ginger
powder Combine all ingredients in a spice grinder or a powerful blender and process into a fine
powder.
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1
teaspoon dry oregano 3/4
teaspoon ground cumin 1/2
teaspoon chili
powder 1/4
teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
1 green (or semi-ripe) plantain 1 cup
dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry
powder 1/4
teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or
dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1
teaspoon of
dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
2 cups water 1 cup grey - green or brown lentils 2 Tbs ground flaxseeds + 4 Tbs water 1 medium yellow onion, diced 1
teaspoon olive oil 1 cup instant or regular rolled oats 1 cup tomato sauce 1
teaspoon garlic
powder 1
teaspoon dried basil 1
teaspoon dried parsley 1/2
teaspoon salt 1/4
teaspoon black pepper 1/4 cup BBQ sauce 2 Tbs ketchup
1/2 cup olive oil 1/4 shallots, minced 1 tbsp green onion, minced 2 tbsp garlic, minced 1
teaspoon dried oregano 1/4 tsp ground cumin 1/4 tsp ancho
powder juice of one lemon juice of one orange 1 chicken, cut into parts 2 tbsp butter
Add 1/2
teaspoon baking
powder to
dry ingredients.
2 cups rolled oats 2 cups light vanilla soy milk (recommended: Silk) 2 eggs 1
teaspoon baking
powder 1/4
teaspoon salt A pinch of nutmeg 2 tablespoons honey 1/2 cup
dried cherries 1/2 cup chopped hazelnuts 1/4 cup semisweet chocolate chips
1/2 cup of pecans 1/3 cup of almond 10 pitted medjool dates 2 tablespoons of
dried cranberries 1/4 cup of sultanas 1 heaped tablespoon of Linwoods chia seeds 1 tablespoon of Linwood Hemp + protein
powder 1 tablespoon of melted coconut oil 1 tablespoon of orange zest 1
teaspoon of cinnamon
powder 1/2
teaspoon of ground ginger 1/4
teaspoon of ground clove 1/4
teaspoon of ground nutmeg
1 - inch piece ginger, peeled and roughly chopped 2 cups cooked black chickpeas ** 6 - 8 ounces firm organic tofu, crumpled 1/4 cup quinoa flour 1 small onion, finely minced 2 Thai chiles, finely chopped 2 tablespoons kasoori methi (
dried fenugreek leaves), slightly crushed ** 1 tablespoon tandoori masala 2
teaspoons coriander
powder 1
teaspoon red chile power or cayenne 1 - 2
teaspoons salt 2 tablespoons oil (optional)
:D Christmas muffins slightly adapted from here 2 cups (280g) all - purpose flour 2
teaspoons baking
powder 1
teaspoon ground cinnamon pinch of salt 1/2 cup + 1 tablespoon (112g) caster (superfine) sugar 1 1/2 cups (390g) plain yogurt 1 egg * 3 tablespoons vegetable oil 1 cup (110g)
dried sweetened cranberries 1 cup (150g) fresh pitted cherries, quartered demerara sugar, for sprinkling Preheat oven to 190 °C / 375 °F; line twelve 1/3 cup (80 ml) capacity muffin pans with paper liners.
* I would not suggest keeping this over 1 week or in your pantry since it has no preservatives (a good thing) but if you just want a single serving you could easily use 1 tablespoon peanut
powder and 1
dried frig with 2
teaspoons of water to test this recipe out for a one - serving deal.
1 cup
dried unsulphured apricots 1/2 cup walnuts, 1/4 cup almonds, 1/4 cup pumpkin seeds 2 tablespoons cocoa
powder Optional: 1 tablespoon agave or maple syrup Optional: 1
teaspoon vanilla Topping Variations:...
1 1/2 cups water, room temperature or warmed to 110 °F 3 large eggs, lightly beaten 3 tablespoons safflower oil or other vegetable oil 3 tablespoons molasses 1 tablespoon cider vinegar 1 cup rice flour 1 cup potato starch (not flour) 1/2 cup sorghum flour 1/2 cup teff flour 1/2 cup tapioca starch / flour 1/2 cup low - fat
powdered milk, whey or dairy - free milk
powder 1/4 cup gluten - free cornmeal 2 tablespoons unsweetened cocoa 1 tablespoon xanthan gum 2
teaspoons instant coffee
powder 1 1/2
teaspoons salt 1 tablespoon active
dry yeast
2 packages (1 1/2 tablespoons) active
dry yeast Pinch of sugar 1/2 cup warm water (105 to 115 degrees) 2 cups water 1/4 cup molasses 1/4 cup apple cider vinegar 4 tablespoons unsalted butter 1 ounce unsweetened chocolate 1/2 cup whole - wheat flour 3 cups medium rye flour 3 cups unbleached, all - purpose or bread flour 1 cup bran 2 tablespoons caraway seeds 1/2
teaspoon fennel seeds 1 tablespoon salt 1 tablespoon instant espresso
powder 1 tablespoon minced shallots 1/4 cup cornmeal (optional) 1 tablespoon unbleached all - purpose flour (optional) 1
teaspoon caraway seeds (optional)
1 (8 - ounce) carton regular or light sour cream 3/4 cup regular or light mayonnaise 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives 1
teaspoon dried minced onion 1/8
teaspoon garlic
powder Dash salt and pepper Assorted vegetables, crackers, or chips For dip, in a medium bowl, combine sour cream, mayonnaise, parsley, chives, minced onion, garlic
powder, salt, and pepper.
Season the tenderloin with a mix of 1/2
teaspoon each salt, pepper, garlic
powder,
dried thyme, and
dried rosemary, then sear each side for 1 - 2 minutes in a large, oven - proof skillet over medium - high heat that has a thin - layer of vegetable oil in the bottom.
Mixed in 10oz rolled oats, 2oz chopped nuts (mixed), 2
teaspoons of
dried powdered orange peel, 2.5 oz demerara sugar and 2oz chopped Maya Gold chocolate.
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2
teaspoons garam masala 1 1/2
teaspoons curry
powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups
dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1
teaspoon kosher salt, more to taste 1/2
teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
1 1/3 cups whole wheat white flour 2/3 cup toasted wheat germ 1 tablespoon cane sugar 1 tablespoon
dried parsley 1 tablespoon
dried rosemary 2
teaspoons baking
powder 1/2
teaspoon sea salt 3/4 cup 1 % milk 1/4 cup unsalted butter (cold) 1 large egg 1/2 cup shredded cheddar cheese