2 small to medium bananas mashed (about 180g) 30 ml of maple syrup 30g chia seeds 30g pumpkin seeds 50g pecans chopped 30g oats 60 ml coconut oil melted 1 teaspoon of mixed spice 1 teaspoon vanilla extract 1 teaspoon baking powder 1 teaspoon bicarbonate of soda 1
teaspoon of apple cider vinegar Medium carrot finely grated (about 80g) pinch of salt
Not exact matches
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)
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
3 tablespoons all - purpose flour 1
teaspoon salt 1
teaspoon smoked paprika 1/4
teaspoon ground black pepper 3 tablespoon + more if you need it olive oil 1
medium - sized chopped yellow onion 4
medium - sized carrots, peeled and chopped 2 large yams (sweet potatoes), washed and chopped 4 clove garlic, crushed 1 handful
of fresh parsley or 2 tablespoons
of dried 1/4
teaspoon dried thyme 12 - 14 ounces
of red wine, something you would drink 1 cup low sodium beef stock (I only had vegetable and used that) 3 tablespoon
apple cider vinegar
2
medium sized tomatoes 8 mini peppers or you can use one large bell pepper — diced 1/4
of a large yellow onion diced Olive oil 4 green onions, diced 1/3 cup
of black beans, rinsed and drained Juice from 2 limes 2
teaspoons of ground cumin 1
teaspoon of smoked paprika Salt and pepper 2 tablespoons
of Bragg's
Apple Cider Vinegar Smoked chipotle Tabasco sauce — use as much as you prefer but it gives the dish a nice smoky flavor 1 handful cilantro leaves, washed
In a
medium mixing bowl, add chickpea flour, almond milk, cinnamon, turmeric, nutritional yeast, sunflower seeds, 1/4
teaspoon of salt, and half
of the
apple cider vinegar (reserving 1 tablespoon for the dressing in step 4).
1 cup quinoa 2 cup water 2
medium sweet potatoes, peeled and cut into 1 inch chunks 1 red onion, thickly sliced 4 kale leaves, removed from stems and torn sunflower seeds, toasted extra-virgin olive oil juice
of 1/4 a lemon 1
teaspoon apple cider vinegar 1 tsp balsamic
vinegar sea salt black pepper
1/2 batch
of Basic Spaetzle recipe (above) 1 small -
medium green cabbage (1 1/2 pound) 3/4
teaspoon whole caraway seeds 4 tablespoons unsalted butter 3 large leeks, thinly sliced (3 cups) 2 garlic cloves, finely chopped Large pinch chile flakes 1 thyme branch, or 1
teaspoon dried thyme 2
teaspoons apple cider vinegar, or more to taste 1 3/4
teaspoons kosher salt, more as needed 1/2 cup Gruyère or Emmentaler cheese, grated Ground black pepper Kosher salt
Bring 1/4 cup water,
apple cider vinegar, agave and 1/2
teaspoon of salt to a boil in a
medium pot.
3 pounds
medium beets, greens removed (leave a half inch
of stem) 2
teaspoon whole allspice 1
teaspoon whole cloves 2
teaspoons yellow mustard seeds 1 1/2
teaspoons salt 2 1/2 cups
apple cider vinegar 1 cup water 1/2 cup sugar 1/2 cup maple syrup A few sprigs
of fresh thyme 6 bay leaves 1 large onion, thinly sliced
(makes 4) 1 1/2 cups freshly made goat milk ricotta cheese (good recipe here) or 1 cup ricotta cheese mixed with 1/2 cup soft goat cheese 3 radishes — chopped 3 tablespoons chopped chives 2 tablespoons basil oil (1/2 cup olive oil blended together with 1 cup basil leaves) 2
teaspoons apple cider vinegar zest
of 1 lemon salt and freshly ground black pepper — to taste 3 red small to
medium cooked beets — peeled 3 yellow small to
medium cooked beets — peeled handful
of fresh greens or microgreens to serve fresh basil for garnish (optional) small handful
of hazelnuts (optionally toasted)
3
medium beets, trimmed 3 oranges 1 small clove garlic, smashed and peeled and roughly chopped 1/4 cup extra-virgin olive oil 1 tablespoon
apple cider vinegar 1
teaspoon honey 1
teaspoon Dijon mustard 3/4
teaspoon salt plus more to taste 2 hearts
of Romaine, chopped, washed and spun dry 6 cups mixed greens, loosely packed 1/2 small head radicchio, chopped, washed and spun dry 4 ounces Cabot Seriously Sharp Cheddar, cut into small chunks 1/2 cup spiced nuts, purchased or home - made