Melt remaining 4 tablespoons butter with 1
teaspoon grapeseed oil in another heavy large skillet over medium - high heat.
Not exact matches
Toss the sweet potatoes with 4 cloves of roughly chopped garlic, 1 Tablespoon
grapeseed oil, 1/4
teaspoon salt and dash pepper.
For the vinaigrette: 1/4 cup
grapeseed oil Juice of 2 lemons 1 tablespoon Dijon mustard 1/4
teaspoon cayenne pepper, or to taste Pinch of dried oregano Salt and pepper to taste
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.
For The Briny Caesar Dressing: 1/2 cup cashews, soaked for at least 2 hours and drained 1 head roasted garlic (about 10 cloves, see tip) 2 cloves fresh garlic 1/4 cup capers, with some brine 3/4 cup water Several dashes fresh black pepper 1/2
teaspoon salt 2 tablespoons nutritional yeast 2 tablespoons
grapeseed or olive
oil 1/4 cup fresh lemon juice
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)
For the mint + pistachio chutney: 1/4 cup of pistachios, shelled 1/2
teaspoon of coriander seeds 1 1/2 cups of mint (loosely packed) 1 clove of garlic 1/4 cup of onions, diced 1/2
teaspoon of lemon zest 1 small, mild green chili (seeds removed) 1/2
teaspoon of salt 2 - 3 tablespoons of
grapeseed oil (or any neutral
oil)
1/2 a head of cauliflower 1 — 2
teaspoons turmeric 1/2
teaspoon freshly cracked black pepper sea salt to taste
grapeseed or mustard
oil for drizzling
Here are the substitutions I made: 3/4
teaspoon salt (since I used salted butter — that's all I had) 1/3 cup honey (I didn't have agave) 5 Tbsp salted Kerrygold butter (I didn't have
grapeseed oil) 1/4 cup shredded, unsweetened coconut (because I love coconut)
1
teaspoon finely grated peeled fresh ginger 3 tablespoons fresh lime juice (from 2 to 3 limes) 2 tablespoons
grapeseed oil coarse salt 1/2 large papaya (Mexican or Solo, about 1 pound), peeled, halved lengthwise, seeds removed, and cut into 1 - inch pieces 2 large Belgian endive, halved lengthwise, cored, and cut into matchsticks (about 3 cups) 1/2 English cucumber, very thinly sliced 3/4 cup jumbo lump crabmeat, picked over and rinsed
Whisk together ginger, lime juice,
grapeseed oil, and 1/4
teaspoon salt in a large bowl.
I did not have
grapeseed oil so I used half olive and half coconut
oil (melted on the stove top), I added the zest and juice of half a lemon, and topped the whole messy affair off with 1/2
teaspoon vanilla!
1 cup of black rice 1 small butternut, acorn (or any type of squash), peeled, seeds removed, and diced (about 2 cups) extra virgin olive
oil salt + pepper 2 large handfuls of spinach 1 small red onion, sliced
grapeseed (or a neural high heat
oil) salt 2 tablespoons of sesames seeds 1/4 cup of pumpkin seeds for the sesame ginger dressing: 1/2 inch piece of ginger, peeled 1 small shallot 1 garlic clove, peeled 1
teaspoon of honey 1 tablespoon of lime juice 2 tablespoons of toasted sesame
oil 1
teaspoon of tamari (OR 1/2
teaspoon of salt) 3 - 4 tablespoons of
grapeseed or sunflower
oil
Fat: 8.5 g Carbs: 3.1 g Sugar: 0 g Protein: 4.2 g; Nutrition facts based on seeds, two
teaspoons of
grapeseed oil, and salt.
Cobbler Portion: 1/4 cup + 2 tablespoons all purpose flour 1 tablespoon sugar 1
teaspoon baking powder pinch of salt 1/4 cup whole milk 2 tablespoons neutral
oil like
grapeseed or vegetable 1 large egg yolk
16 corn tortillas 2 tablespoons safflower, sunflower, or
grapeseed oil 1
teaspoon fine sea salt, or more, to taste + 2 limes, juiced (if you want to make them Hint Of Lime!)
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut
oil (the recipe calls for
grapeseed oil but I prefer coconut
oil) * 1/2 medium red onion, finely chopped * 1
teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1
teaspoon ground cumin * 1/2
teaspoon sea salt * 1/4
teaspoon black pepper * 1/2
teaspoon cayenne pepper (I omitted this in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)
Vegetables 4 large red onions 1 medium eggplant 4 large (or 8 medium) Roma tomatoes 1
teaspoon dried thyme 1/2 cup olive or
grapeseed oil Pesto 4 cloves garlic 1/2 cup good olive
oil 3/4 cup lightly roasted pine nuts, plus one tablespoon for garnish 2 cups basil leaves, reserving four small leaves for garnish * 3/4 cup good - quality green olives, such as Cerignola, pitted 1 scant tablespoon capers Salt to taste
1 cup unbleached white or whole wheat flour 1/2
teaspoon baking powder 1/2
teaspoon salt 1/4
teaspoon cayenne 2/3 cup beer of choice 2 8 - ounce packages tempeh 1 cup canola or
grapeseed oil
3 tablespoons (30 g) white chia seeds 1/3 cup (80 ml) water, more if needed 1/2 cup (120 g) packed cooked and cooled amaranth (see headnote) 1/2 cup plus 2 tablespoons (75 g) whole wheat pastry flour, plus extra for rolling 3 tablespoons (30 g) shelled hemp seeds 3 tablespoons (23 g) golden roasted flax seeds 2 tablespoons (15 g) almond meal 1 1/2
teaspoons nutritional yeast Generous 1/2
teaspoon fine sea salt 2 tablespoons (30 ml) olive or
grapeseed oil
For the Shrimp 1 tablespoon
Grapeseed Oil 1/4 cup Yellow Onion, small dice 1/2 cup Peppadew Peppers, thinly sliced 1/4 cup Peppadew Liquid (from the jar) 12 ounces Shrimp (26/30 size), peeled and deveined (I used 10 31 - 40 size, which shrunk) 1/2
teaspoon Fresh Thyme, finely chopped 1 tablespoon Fresh Parsley, chopped
1 large onion (about 2 cups), diced 1 1/4 cups pumpkin seeds 3/4 cups of buckwheat flour 1/2 cup of brown rice flour 1/2 cup of almond flour 1/3 cup of manchego cheese (optional) 1
teaspoon of baking powder 1/2
teaspoon of baking soda 1
teaspoon of mustard powder 1/4
teaspoon of salt 1 1/2 cups of full - fat canned coconut milk 1/4 cup of
grapeseed oil or another vegetable
oil (plus a little more for greasing + for cooking the onion) 2 tablespoons of dijon mustard (plus more for serving + smearing) 2 tablespoons of worcestershire sauce 2 cups of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed) 1/4 cup of sunflower seeds (or more pumpkin seeds if you prefer) for sprinkling on top
1 3/4 cups dried chickpeas (or use 5 1/4 cups of canned chickpeas) 2 cloves garlic, lightly crushed 1 small onion, quartered 1
teaspoon ground coriander 1 tablespoon ground cumin 1 scant
teaspoon cayenne, or to taste 1 cup chopped parsley or cilantro 1
teaspoon salt 1/2
teaspoon black pepper 1/2
teaspoon baking soda 1 tablespoon lemon juice Flour, as needed Neutral
oil, like
grapeseed or corn, for frying Tahini sauce
Ingredients: 4 tablespoons cup peanut,
grapeseed or other high - heat
oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1
teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for seasoning
Hi Gina, I found the same issue with the dough... i added another
teaspoon of agave nectar and
grapeseed oil each and dipped my fingertips in water now and then when forming the cookies.
Per half cup of seeds, toss with about a
teaspoon of olive
oil (you could also use coconut
oil,
grapeseed oil, avocado
oil — basically whatever makes you happy), and then toss immediately afterward with the spice combo you'd like.
Make dressing with 1
teaspoon sesame
oil, 1 tablespoon
grapeseed (or canola)
oil, 1 tablespoon rice wine vinegar, minced ginger, and garlic.
Gluten Free Pie Crustprinter friendly 1 1/2 cups blanched almond flour 1/4
teaspoon celtic sea salt 1/4
teaspoon baking soda 1/4 cup
grapeseed oil 2 tablespoons agave nectar 1
teaspoon vanilla extract OR Gluten Free Tart Crust printer friendly2 cups blanched almond flour 1/2
teaspoon celtic sea salt2 tablespoons coconut
oil1 egg
1 box of white quinoa 3 large carrots, peeled and chopped 1 zucchini, chopped 1 bunch of cilantro, chopped 2 tablespoons of sesame seeds 1 cup of red cabbage, chopped 1 cup of fresh arugula 1 clove garlic 1
teaspoon coconut
oil or
grapeseed oil
1 medium to large head of cauliflower 3 tablespoons of grass - fed butter or
grapeseed oil 1/4 cup of hot sauce or harissa (sriracha will work too) 1/2
teaspoon salt 1/2
teaspoon cumin 1/2
teaspoon garlic powder 1/2
teaspoon onion powder 1/2
teaspoon smoked paprika
1/2 cup minced onion 4 tablespoons
grapeseed oil 1/4
teaspoon of toasted sesame
oil 1
teaspoon organic ketchup 1/3 cup rice wine vinegar 2 tablespoons of all - natural peanut butter 4 tablespoons water 1 - inch knob fresh ginger, grated 2 tablespoons celery, minced 4 tablespoons, tamari sauce or soy sauce 2
teaspoons of coconut sugar or maple syrup 1/2
teaspoon of minced garlic 1/2
teaspoon salt
You could even enjoy a
teaspoon or two of this mixed with some melted coconut or
grapeseed oil as a salad dressing.
ground cinnamon 1/2
teaspoon ground nutmeg 1 large egg or Ener - g foods egg replacer egg 1/2 cup applesauce 1/4 to 1/3 cup honey, maple syrup or agave nectar 1/3 cup coconut cream from canned full fat coconut milk 1/3 cup coconut milk from above canned coconut milk 1/4 cup
grapeseed oil
110g plain white flour, sifted 2 tsp baking powder 1⁄4
teaspoon salt 2 medium eggs, separated 120 ml milk 326g can sweetcorn kernels, drained and liquid discarded Virgin olive
oil, groundnut or
grapeseed oil