1/2 cup parsley 1 tbsp fresh ginger 2 ripe pears 1
teaspoon honey Juice from 1/2 lemon 2 cups of spinach, packed 1.5 — 2 cups water
1 - 2 tablespoons Sriracha (depending on desired spiciness) 2
teaspoons honey Juice of 1 lime 1 tablespoon vegetable oil 1 teaspoon minced fresh ginger 1 garlic clove minced 2 tablespoons chopped fresh cilantro, plus more for serving 1 teaspoon kosher salt 1 pound extra large shrimp, peeled and deveined
Not exact matches
Orange - Kissed Seed Crackers 1/2 cup sunflower seeds 1/2 cup sesame seeds 1/3 cup flax seeds — ground 1/2 cup hemp seeds scant 1 cup amaranth, quinoa or almond flour 1 1/2
teaspoon sea salt 1/4 cup olive oil 1 tablespoon
honey or maple syrup 2 tablespoons freshly squeezed orange
juice
Cheese Base 1 cup nuts — cashews, almonds, or macadamia 2 tablespoons olive oil 3 tablespoon freshly squeezed lemon
juice 3 - 4 tablespoon non-dairy acidophilus 1
teaspoon raw
honey 1 garlic clove pinch of salt
Yogurt Cream 1 cup macadamia nuts - soaked overnight 1 cup cashews — soaked overnight 2 tablespoons light agave syrup 1/2 cup water 2 tablespoons vanilla extract 2 tablespoons raw
honey zest of 2 lemons 2 tablespoons freshly squeezed lemon
juice 1/2
teaspoon nutritional yeast pinch of salt 8 tablespoons Bio-k acidophilus 1 cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good for you
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water
juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon
honey 1/2
teaspoon ground cinnamon 1/2
teaspoon ground coriander 1/4
teaspoon ground cumin 1/4
teaspoon ground nutmeg seeds of 1 cardamom pod 1/4
teaspoon hot pepper flakes
2 packages of plain Tofutti cream cheese fat from 1 can full - fat unsweetened Thai coconut milk 3 tablespoons
honey 1
teaspoon vanilla extract generous squeeze of lemon
juice
1 cup gluten - free All - Purpose Flour Blend 1/3 cup coconut flour, fluffed with a fork and sifted before measuring 1/3 cup unsweetened flaked coconut, finely flaked 1
teaspoon baking powder 1
teaspoon baking soda 1/2
teaspoon salt 1/2
teaspoon guar gum or xanthan gum 1/2 cup
honey or agave nectar 1 (8 - ounce) can crushed pineapple in
juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange, cut into very thin slices for garnish
1
teaspoon ginger paste 2
teaspoons minced fresh garlic 2 tablespoons fresh lemon
juice (about 1/2 lemon) 3 tablespoons
honey or agave syrup or maple syrup 6 tablespoons tamari 2 tablespoons rice vinegar (or apple cider vinegar) 1/2
teaspoon dijon mustard 1/8
teaspoon red pepper flakes 1
teaspoon sesame oil 1/4
teaspoon corn starch
In a large bowl or dish add the chicken breasts, 1/4 cup olive oil, lemon
juice, garlic,
honey, Italian herb seasoning, 1/2
teaspoon salt and 1/4
teaspoon black pepper.
In a mug, combine 1 shot bourbon, 1 tablespoon
honey, and 2
teaspoons lemon
juice.
Ingredients 1 - lb skinless salmon fillet dash of salt freshly ground pepper to taste 1
teaspoon extra virgin olive oil 1/2 cup plain fat free yogurt 1 tablespoon Dijon mustard 1 tablespoon
honey 3 - 4 tablespoons chopped fresh dill 1 clove of garlic, finely minced
Juice from 1/2 lemon
Requirements:
Juice of half a lemon, 1/4
teaspoon turmeric, a
teaspoon of
honey, a
teaspoon of coconut oil, 1 cup of hot water, which can be optionally replaced with milk.
For the dipping sauce: 2 tablespoons soy sauce 2 tablespoons water 2
teaspoons rice vinegar 2
teaspoons lemon
juice 2 teaspoosn
honey 2 generous pinches of korean chili powder to sprinkle on the baby eggplants when serving.
Puree the almond butter, garlic, lime
juice, tamari,
honey, sesame oil, 1
teaspoon salt, and 1/4 cup water in the bowl of a small food processor.
try
teaspoon each of
honey and cinnamon and into the lemon
juice in hot water.
For the Southwest Dipping Sauce: Combine in a small bowl 1/2 cup mayonnaise, 1
teaspoon of lime
juice, 2
teaspoons honey, 1
teaspoon white vinegar, 1/4
teaspoon cayenne pepper, 1/2
teaspoon paprika, 1/4
teaspoon cumin, 1/4
teaspoon garlic salt, 1/4
teaspoon dry oregano.
dressing 1/4 cup red wine vinegar 3 tablespoons lemon
juice 1 1/2 tablespoons
honey 2 garlic cloves, finely minced or pressed 1/2
teaspoon dill weed 1/4
teaspoon dried oregano 1/4
teaspoon salt 1/4
teaspoon pepper 1/2 cup extra virgin olive oil
Cheesecake Filling 1 cup of slow roasted balsamic red wine strawberries, divided (recipe here) 20 oz (2 1/2 bricks) of cream cheese, at room temperature 4 oz (1/2 cup) mascarpone cheese, at room temperature 4 tablespoons all purpose flour, divided 3/4 cup wildflower
honey 3 large eggs, at room temperature 4 oz (1/2 cup) sour cream 2 tablespoons fresh squeezed lemon
juice (strained so it is pulp free) 1
teaspoon vanilla extract
PREPARE THE CHICKEN AND SALAD Whisk together lime
juice,
honey, red pepper flakes and 3/4
teaspoon salt in a large bowl.
Honey Mustard Dressing *: 2 tablespoons extra virgin olive oil 3 tablespoons lemon
juice (I used meyer lemons) 3 - 4 cloves garlic 4
teaspoons prepared mustard (I used plain, but Dijon should also work) 4
teaspoons liquid
honey
Combine remaining 1 tablespoon soy sauce, orange
juice, 2
teaspoons sesame oil,
honey, and crushed red pepper in a microwave - safe bowl.
Grated zest of 1 lemon Fresh ginger, cut into a 1 - inch cube, peeled, and grated 2 tablespoons
honey scant 1/2
teaspoon cayenne 3/4
teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon
juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesame oil
1 1/2 cups frozen, shelled edamame 1 cup canned garbanzo beans, drained and rinsed 2 cups baby tomatoes, chopped 1 cup diced red onion1 cup canned black beans, drained and rinsed 4 tablespoons fresh dill, chopped 4 tablespoons fresh flat leaf parsley, chopped 1/4 cup lemon
juice 1/2 cup olive oil 1 tablespoon
honey 1/2
teaspoon freshly minced garlic 1/4
teaspoon salt 1/4
teaspoon black pepper
1/4 cup plus 2 tablespoon (60 g) quinoa flour 2 tablespoon plus 2
teaspoon (36 g) yellow corn meal 1/4 cup plus 2 tablespoon (60 g) corn starch 1/4 cup plus 2 tablespoon (60g) potato starch (not potato flour) 2 tablespoon plus 2
teaspoon (30 g) oat flour (make sure they are certified gluten free) 2
teaspoon baking soda 1
teaspoon salt zest from two lemons 1 cup buttermilk 2 tablespoons lemon
juice 2 large eggs 4 tablespoon (1/2 stick) unsalted butter, melted 1
teaspoon vanilla 2 tablespoons
honey 1/4 cup (30 g) golden flax meal
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2
teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2
teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream -
juice of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of
honey - 1 tablespoon of apple cider vinegar - salt to taste
Grated zest of 1 lemon Fresh ginger, cut into a 1 - inch cube, peeled, and grated 1 tablespoon
honey 3/4
teaspoon cayenne 3/4
teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon
juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesame oil
Dressing 1/4 cup olive oil 3 tablespoons fresh lemon
juice 2 cloves garlic, crushed 2
teaspoons orange blossom water 1
teaspoon honey, maple syrup or sweetener of choice 1/4
teaspoon ground cinnamon salt and freshly ground pepper
1/2 cup olive oil (or other oil) 1/4 cup white wine vinegar
juice of two limes (lemons also work) 2 tablespoons water 1 tablespoon
honey 1/2
teaspoon salt (be easy on salt, as cooked quinoa is already salted)
1 tablespoon peanut oil 1 medium onion, chopped 1 tablespoon minced onion 4 cups tomato sauce 2 tablespoons finely chopped chipotle chile 1 tablespoon salt 2 cups corn kernels cut from cobs 3 cups baked, soft acorn squash (about 2 medium squashes) 1/2 cup terriyaki sauce 3 cups water 3 cups chicken stock 1
teaspoon ground cinnamon 1/2
teaspoon bay leaf 1/2
teaspoon vanilla 1 cup freshly squeezed orange
juice 1 tablespoon sugar 1 tablespoon raw
honey 1 1/2 tablespoons freshly squeezed lime
juice Garlic croutons for garnish
Marinade: 1/2 cup soy sauce 1/4 cup lime
juice 2 tablespoons rice wine vinegar 1/4 cup orange
juice 1 tablespoon brown sugar 1 tablespoon
honey 1
teaspoon minced garlic 1/4 cup chopped scallions 1/2
teaspoon fresh ground ginger 1
teaspoon olive oil pinch of nutmeg sea salt to taste citrus pepper to taste
For the huli sauce: 3/4 cup dark soy sauce (shoyu) 1 cup pineapple
juice 1/2 cup
honey 1/3 cup brown sugar (Hawaiian cane preferred) 3 cloves garlic, peeled and minced 1/4 cup ketchup 2 tablespoons minced fresh ginger 1
teaspoon Asian chile paste Coarse kosher salt to taste Freshly ground black pepper to taste
Sauce 1/2 cup (4 oz / 125 g) peanut butter (I used almond butter) 4 tablespoons lime
juice 2 tablespoons
honey 2 tablespoons tamari or soy sauce 2
teaspoons grated fresh ginger 1 pinch ground cayenne pepper
1/3 cup goji berries 1 1/2 cup boiling water 1 lemon —
juice 1
teaspoon honey (preferably raw) 1 - 2
teaspoons turmeric 1
teaspoon Baobab powder — optional 1/2
teaspoon bee pollen — optional
Flatbread Pizza Crust 1 1/2 cup sprouted quinoa 1/4 cup sprouted amaranth 1 cup raw sprouted oats (or the same amount of quinoa and amaranth combined) 1/4 cup golden flax seeds 1/2 cup sprouted sunflower seeds 1/2 cup hemp seeds 1 cup purified water 1/4 cup Irish moss gel 1
teaspoon salt 1 tablespoon
honey juice of 1 lemon 1/4 cup olive oil
ingredients CHRISTMAS HAM: 1 7 - 9 pound smoked boneless ham 1 cup molasses 2 oranges (1 zested, both
juiced) 3 tablespoons Dijon mustard (divided) FLAKY BUTTERMILK BISCUITS: nonstick cooking spray 1 sweet potato (peeled, grated) 2 and 1/2 cups all - purpose flour (plus more for dusting) 1 tablespoon baking powder 1 and 1/2
teaspoons Kosher salt 1/2
teaspoon baking soda 1
teaspoon honey 2 tablespoons vegetable shortening 8 tablespoons unsalted butter (cold, cut into 1 / 2 - inch cubes) 1 and 1/4 cups lowfat buttermilk (cold) HONEY BUTTER: 6 tablespoons unsalted butter (softened) 6 tablespoons honey 1/2 teaspoon Kosher
honey 2 tablespoons vegetable shortening 8 tablespoons unsalted butter (cold, cut into 1 / 2 - inch cubes) 1 and 1/4 cups lowfat buttermilk (cold)
HONEY BUTTER: 6 tablespoons unsalted butter (softened) 6 tablespoons honey 1/2 teaspoon Kosher
HONEY BUTTER: 6 tablespoons unsalted butter (softened) 6 tablespoons
honey 1/2 teaspoon Kosher
honey 1/2
teaspoon Kosher salt
Ingredients: Sponge Cake 6 large eggs, separated 1/2 cup granulated sugar 1/2 cup
honey 2 tablespoons orange
juice 1 1/4 cups all - purpose flour 1 tablespoon grated orange peel 1 1/2
teaspoons baking powder 1/4
teaspoon salt
Vegan Lentil Curry Bowl with Cilantro Sauce Yields 6 servings \ Prep time 60 minutes \ Cooked time 30 minutes Ingredients For the Cilantro Sauce 1/2 cup fresh cilantro 3/4 cup roasted cashews 1/3 cup water 1/4
teaspoon salt
Juice of two limes 1 - 2
teaspoons honey or agave nectar For the Roasted Carrots: 8 carrots, peeled...
ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1 cup orange
juice (freshly squeezed) zest of 1 orange 2 tablespoons
honey 2
teaspoons hot sauce 2
teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1
teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)
Simply combine 1/4 cup each extra virgin olive oil and fresh lime
juice with 1/3 cup packed fresh cilantro, 1 Tablespoon
honey, 1/2
teaspoon chili powder, salt, and pepper in a small food processor or blender then process until smooth.
brussels sprouts, shaved 1/2 cup red grapes, halved 1/3 cup parmesan cheese, grated 1/4 cup roasted almonds 2 tablespoons olive oil 2 tablespoons lemon
juice 1
teaspoon honey 1/2
teaspoon dijon mustard salt + pepper to taste
1/4 cup red wine vinegar 1 garlic clove, grated 1/4
teaspoon dried basil 1/2
teaspoon dried oregano 1 1/2
teaspoons honey 1/4
teaspoon salt 1/8
teaspoon pepper 1/2 cup vegetable oil 1/4 cup extra-virgin olive oil 1 tablespoon fresh lemon
juice
1 level tsp bicarbonate of soda, sieved (baking soda) 1 egg 1 tbsp sunflower oil (I used canola oil) 1
teaspoon honey (or treacle or soft brown sugar) 425 ml (3/4 pint) buttermilk (or add 2 tbsp of lemon
juice to 600 ml (1 pint) milk)
1 medium lemon 1 half - gallon (8 cups) apple cider 2 cinnamon sticks 24 ounces (3 cups) unsweetened pineapple
juice 1/4 cup
honey 1
teaspoon ground nutmeg
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1
teaspoon smooth peanut butter or almond butter for paleo 1
teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1
teaspoon sesame seed oil 1
teaspoon honey or agave nectar zest and
juice of 1 lime pinch of salt and pepper 1
teaspoon of red pepper flakes or 1
teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
In a separate mixing bowl; toss peach slices with
honey, lemon
juice, nutmeg and 1
teaspoon cinnamon.
1
teaspoon finely chopped chives 1/4
teaspoon finely chopped fresh thyme 1 tablespoon minced shallots 2 tablespoons lemon
juice 2 tablespoons heavy cream scant 1/4
teaspoon salt tiny pinch of freshly ground pepper 1/3 cup olive oil 1
teaspoon honey (optional)
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
Just combine the
honey, mustard, grated shallot, chopped jalapeño, lime
juice, lime zest, and about 1/2
teaspoon of smoked paprika.
Happy birthday mom!!!! Granola: 3 cups old fashioned oats 1/4 cup flax seed meal 1/4 cup wheat germ 1/4 cup slivered almonds 1/4 cup chopped pecans or walnuts 1/4 cup sunflower seeds 1 - 2
teaspoons of cinnamon (depending on your preference) 1/2 cup apple
juice 1 - 2 tablespoons
honey (depending on how sweet you want it) 1 tablespoon brown sugar 2
teaspoons canola oil 1
teaspoon vanilla extract 1 cup dried fruit Directions: Preheat oven to 300 1.