Not exact matches
While these cook slice the mushrooms into pieces and gently stir fry them with olive oil,
salt, two
teaspoons of apple cider vinegar and the chopped jalapeño pepper (remember to discard the seeds before chopping).
Cashew Bread Ingredients (makes 1 large loaf, or two small loaves) • 3 cups
of raw cashews (organic if possible; unsalted) • 3/4
teaspoon of baking soda • 1/2
teaspoon of sea
salt • 3 eggs, separated • 1/2 tablespoon
of apple cider vinegar (or lemon juice) • 1 cup
of greek yogurt (or non dairy yogurt for vegan) • 1/2 cup
of almond milk (applesauce or
apple juice will work) • 1/2
teaspoon stevia • 2 tablespoons agave nectar
2 cups blanched almond flour 2 tablespoons coconut flour 1/4 cup golden flaxseed meal 1/4
teaspoon kosher
salt 1 1/2
teaspoons baking soda 5 (1/4 cups)
of chia gel 1/4 cup coconut oil (melted) 1 tbsp
of xylitol 1 tbsp
apple cider vinegar
(I used 1.5 cups
of whole almonds, 2 tablespoons coconut flour, 1/4 cup
of whole flaxseeds, 1/4
teaspoon salt, 1.5
teaspoons baking soda, 5 large eggs, 1/4 cup coconut oil, 2 packets
of stevia, and 1 tablespoon
of apple cider vinegar in the Magic Loaf Pan.)
Apple Layer: 1 sweet apple, 1 / 4 - inch slices 1 teaspoon apple cider vinegar 1/4 cup Earth Balance Buttery Spread 2/3 cup granulated sugar 2 tablespoons maple syrup 1/2 teaspoon ground cinnamon pinch of ground allspice pinch of ground nutmeg pinch of Kosher or sea
Apple Layer: 1 sweet
apple, 1 / 4 - inch slices 1 teaspoon apple cider vinegar 1/4 cup Earth Balance Buttery Spread 2/3 cup granulated sugar 2 tablespoons maple syrup 1/2 teaspoon ground cinnamon pinch of ground allspice pinch of ground nutmeg pinch of Kosher or sea
apple, 1 / 4 - inch slices 1
teaspoon apple cider vinegar 1/4 cup Earth Balance Buttery Spread 2/3 cup granulated sugar 2 tablespoons maple syrup 1/2 teaspoon ground cinnamon pinch of ground allspice pinch of ground nutmeg pinch of Kosher or sea
apple cider vinegar 1/4 cup Earth Balance Buttery Spread 2/3 cup granulated sugar 2 tablespoons maple syrup 1/2
teaspoon ground cinnamon pinch
of ground allspice pinch
of ground nutmeg pinch
of Kosher or sea
salt
1/2 cup
of raw cashews soaked in water for at least 3 hours 1/4 cup
of soy or unsweetened almond milk 1 tablespoon
of lemon juice 2 tablespoon
of nutritional yeast + extra for sprinkling 1/2
teaspoon of garlic powder 1
teaspoon of apple cider vinegar a pinch
of sea
salt and pepper
* 1/4 cup Honey * 1/4 cup
Apple Cider Vinegar * 1/8 cup Lime Juice or Lemon or pulp free Orange Juice Concentrate * 1/2
teaspoon Lime or lemon Zest or Orange Zest * 1/8 cup diced Yellow Onion or Red Onion * 1/2
teaspoon Dry Mustard (I used a tablespoon
of prepared Yellow Mustard) * pinch
of Salt * 1/2 cup Extra Light Olive Oil
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 bag spinach (washed and dried) 8 ounces pine nuts (soaked) 2 cloves garlic 2
teaspoons nutritional yeast (optional) Sea
salt Black pepper Dash
of cayenne pepper (optional) 1/8 cup lemon juice 1/4 cup hemp oil or olive oil 2/3 cup
apple cider or red wine
vinegar 1 to 2 cups fresh basil
I cup naturally vegan cornbread mix (I use Martha White) 1 cup naturally vegan baking mix (I use Bisquick) 1
teaspoon baking powder 1
teaspoon ground cumin 1
teaspoon garlic powder 1
teaspoon dried oregano 1/2
teaspoon salt 1/2 cup vegan butter, melted 1/3 cup vegan sour cream 1
teaspoon Adobo sauce from can
of chilies in Adobo 1/3 cup non-dairy milk 1
teaspoon apple cider vinegar 1/2
teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)
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
1 acorn squash 1 - 2 tablespoons olive oil, divided 1 small onion, diced 1 - 2 cloves garlic, minced 1/2
teaspoon or more ginger, peeled and grated 1 carrot, diced 1/8
teaspoon cloves pinch
of cardamom, cinnamon, and nutmeg 1
teaspoon apple cider vinegar 2 tablespoons maple syrup 2 cups low sodium vegetable stock
salt and pepper 1/4 -1 / 2 cup or more cashew cream
Mix together 2 tablespoons tahini, 1 tablespoon
apple cider vinegar, 1 tablespoon water, pinch
of sea
salt, 1
teaspoon freshly grated ginger and 1
teaspoon ground or fresh turmeric for a salad dressing.
Ingredients: 1 each onion diced 3 each garlic cloves minced 1 each smoked ham hock 1
teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons
apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1
Salt and Ground black pepper to taste 3 cups dry black eyed peas, soaked in water overnight 8 cups
of water Instructions: Soak the Black Eye Peas in cold water over night.When ready to cook; in large pot heat olive oil and add onions, sauté until translucent.
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)
16 ounces (454 g) gluten - free pasta (or pasta
of choice) 1/4 cup (40 g) plus 1 tablespoon cashews, soaked overnight and drained 1 tablespoon extra virgin olive oil 1 tablespoon plus 1 1/2
teaspoons nutritional yeast 2
teaspoons apple cider vinegar 1 1/2
teaspoons lemon juice 2 garlic cloves, roughly chopped 1/2
teaspoon sea
salt, plus more to taste Freshly ground pepper 1 cup (240 ml) water 1/4 cup (30 g) chickpea flour 2 tablespoons chopped chives, plus chive flowers for garnish 1 cup (34 g) packed watercress Freshly ground nutmeg, to taste
1
teaspoon apple cider vinegar 2
teaspoons minced chipotle with adabo sauce 1 clove minced garlic pinch
of salt — or if your Phoebe more!
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 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
Here's what we had in the salad: 500 g cabbage 5 cm piece
of leek, cut in small pieces 3
teaspoons dried dill 3 - 4
teaspoons apple cider vinegar 1 tablespoon canola oil freshly ground black pepper 1
teaspoon sugar 1/2 -1
teaspoon salt First, I -LSB-...]
1 3/4 cup
of spelt flour 1 1/2 cup
of almond or soy milk (I wouldn't recommend using rice / oat or coconut milk for this recipe as they are too watery) 1
teaspoon of apple cider vinegar 1 scoop
of Fit Delis Chocolate Protein powder 2 tablespoon
of raw cacao powder 1 1/2
teaspoon of baking powder 1 tablespoon
of runny and smooth peanut butter 1/4 cup
of melted coconut oil 1/4 cup
of maple syrup A pinch
of sea
salt
1/2 cup raw cashews, soaked in water for at least 1 hour, then rinsed and drained 1/4
apple, coarsely chopped 1
teaspoon ume plum
vinegar (may sub with lemon juice or
apple cider vinegar with a bit
of salt perhaps) water to thin to desired consistency (I used around 1/2 cup but start with less since it will be more saucy initially.
1 3/4 cup
of white spelt flavour (this is my favourite flour to make waffles with as they turn out really fluffy) 1 1/4 cup
of creamy almond milk 1
teaspoon of apple cider vinegar 2 tablespoons
of melted coconut oil 3 tablespoons
of maple syrup 1 tablespoon
of One Earth Vanilla Villa blend — if you can't find it add 1
teaspoon of vanilla powder or extract 1
teaspoon of baking powder a pinch
of pink Himalayan
salt or sea
salt
3 tablespoons butter 2 small sweet onions, diced 2 stalks celery, ends trimmed, diced 2 cloves garlic, minced 2 sprigs
of thyme, leaves removed, stems discarded 1 1/2
teaspoons ground coriander 1 head cauliflower, cut into florets, main stem and core removed * 1
apple, peeled, cored and diced (a tart or a sweet - tart
apple, like a Honeycrisp, is best) 4 - 6 cups chicken or vegetable stock (see note in directions) 2
teaspoons apple cider vinegar salt and pepper to taste (lots
of pepper!)
I converted to create 8 servings: 3 cups
of Unsweetened Almond Milk, 8
teaspoons of Apple Cider Vinegar, 40 - 80 drops
of Stevia to taste, 1/2 cup
of smooth Almond Butter (quality matters), 1/2 cup
of Chia Seeds, 1/2 cup
of quinoa / millet / amaranth, 1/2 cup
of whole buckwheat, 1/2 cup
of hemp hearts, 1/2 cup
of coconut flour, 2
teaspoons of baking powder, 1/2
teaspoon of sea
salt
Tangy Mustard Coleslaw Ingredients 7 cups finely shredded cabbage, about 1/2 head (I like to use a combination
of green and purple) 1/3 cup thinly vertically sliced red onion 1/2 cup grated carrot 1/4 cup
apple cider vinegar 2 Tbsp sugar 2 Tbsp whole - grain mustard 2 Tbsp Greek yogurt, sour cream, or reduced - fat mayonnaise 1/4 tsp celery seed 1/8
teaspoon black pepper 1/8
teaspoon ground red pepper
Salt to taste
⠀ ⠀ ⠀ INGREDIENTS ⠀ 1 cup golden flaxseed meal ⠀ 1/4 cup cocoa powder ⠀ 1 tablespoon cinnamon ⠀ 1/2 tablespoon baking powder ⠀ 1/2
teaspoon salt ⠀ 1 large egg ⠀ 2 tablespoons coconut oil ⠀ 1/4 cup sugar - free caramel syrup ⠀ 1/2 cup pumpkin puree ⠀ 1
teaspoon vanilla extract ⠀ 1
teaspoon apple cider vinegar ⠀ 1/4 cup slivered almonds ⠀ ⠀ NUTRITION ⠀ This makes a total
of 6 Keto Brownie Breakfast Muffins.
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
1) 2 cups
of almond meal 2) 1/3 cup + 1 tablespoon
of ground flaxseeds 3) 1
teaspoon of whole flaxseeds + more for garnish 4) 1/2
teaspoon of salt 5) 2
teaspoons of baking powder 6) 1/2 cup
of tapioca flour (or arrowroot powder) 7) 6 tablespoons
of butter (or coconut oil) 8) 4 eggs, whisked very well 9) 1
teaspoon of apple cider vinegar 10) 1/2 cup
of unsweetened plain Greek yogurt (or coconut cream)
1/2 cup soy milk 1 Tablespoon
apple cider vinegar 1 3/4 cup whole - wheat flour 4
teaspoons baking powder 3 Tablespoons evaporated cane juice 1 organic orange, zested and sliced Pinch
of salt 5 Tablespoons
of cold vegan margarine, cut into chunks 1
teaspoon vanilla extract
While vegetables are roasting, whisk together the remaining 2 tablespoons olive oil, 1
teaspoon cumin, lime juice, cilantro,
apple cider vinegar and a generous pinch
of salt.
1 packed cup
of fresh cilantro leaves 1 cup raw cashews, soaked overnight 1 tablespoon fresh lemon juice 2 tablespoons
apple cider vinegar 1 cup filtered water 1 clove
of garlic 1/4
teaspoon ground cumin few cracks fresh black pepper fine pink
salt to taste (I used scant 1
teaspoon)
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).
Stir in shallot, 1 tablespoon
of apple cider vinegar, and 1/4
teaspoon of salt and let sit for 5 minutes.
creamy chipotle sauce 1/2 cup hemp seeds 1 tablespoon light sesame seed butter (tahini) 2 tablespoons fresh lemon juice 1
teaspoon apple cider vinegar 1/2
teaspoon pure maple syrup scant 1/4
teaspoon chipotle powder 1 small clove
of garlic sea
salt, to taste 3/4 to 1 cup filtered water
3 large eggs, room temperature, or 3 tablespooons arrowroot mixed with 6 tablespoons warm water 3 tablespoons olive oil 1
teaspoon apple cider vinegar 2 tablespoons honey or agave nectar (omit if using ginger ale) 2 3/4 cups gluten - free high - fiber flour blend
of choice 2 1/2
teaspoons xanthan gum (omit if included in your flour blend) 1/4 cup dry milk powder, or dairy - free milk powder, almond meal, buck - wheat flour, or brown rice flour 1
teaspoon salt 1 tablespoon granulated cane sugar 1 (10 - ounce) bottle gluten - free ale, sparkling water, club soda or ginger ale, room temperature
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
In a small bowl combine Dijon mustard,
apple cider vinegar, mayonnaise, and 1/4
teaspoon of salt.
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
12 oz salmon, cut into 2 - 3 strips
Salt Black Pepper Pinch
of cayenne pepper 2 tablespoons honey 1 tablespoon warm water 1 1/2
teaspoons apple cider vinegar or lemon juice 1 tablespoon olive oil 3 cloves garlic, minced 1/2 lemon, sliced into wedges
the sauce 1 cup raw cashews, soaked in water overnight 1 cup fresh water 2 cloves garlic 1
teaspoon mellow white miso zest
of a small orange juice from one small lemon 1
teaspoon apple cider vinegar 1
teaspoon tamari 1/4
teaspoon raw honey sea
salt to taste
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
2 Limes 1 Lemon The juice and zest
of 1/2 Orange 2 tablespoon
apple cider vinegar 4 tablespoons Extra Virgin Olive Oil 1
teaspoon celery
salt 1
teaspoon of sea
salt Black crushed pepper to taste.
Cake ingredients: 1/3 cup unsweetened almond or soy milk 1
teaspoon raw
apple cider vinegar 2 tablespoons ground flax seed 1 1/4 cups gluten - free all purpose flour
of your choice (that contains psyllium husk, xanthan gum or guar gum) 2 1/2
teaspoons baking powder 1 tablespoon ground ginger 1
teaspoon ground cinnamon pinch
of fine sea
salt 1/4 cup melted unrefined coconut oil OR olive oil 1/4 cup unsweetened applesauce 1/3 cup fancy molasses 1/4 cup maple OR coconut palm sugar 2
teaspoons vanilla extract or vanilla bean paste 1/2 cup vegan chocolate chunks
1 bunch radishes — tops removed 2 tablespoons ghee (I've also tried unrefined neutral coconut oil here, it works well) 2 garlic cloves — minced pinch
of sea
salt 2
teaspoons apple cider vinegar 2
teaspoons raw honey or pure maple syrup about 3 cups arugula or other salad greens (the original recipe calls for dandelion) smoked sea
salt — for sprinkling over the salad sunflower sprouts or other microgreens for garnish — optional
honey mustard dressing 1/4 cup pure cashew butter 1/4 cup grainy mustard 1/4 cup plain, unsweetened almond milk 1 large garlic clove 1 tablespoon
apple cider vinegar 1 tablespoon pure maple syrup 2 tablespoons cold pressed flax oil (or EVOO) 1/4
teaspoon ground turmeric 1/4
teaspoon fine sea
salt few dashes
of black pepper
cheese sauce 4 thin carrots, 8 inches in length vegetable broth 2 cups chickpeas 4 cloves
of garlic 2 to 3 tablespoons
apple cider vinegar 1/2
teaspoon smoked paprika 1/8
teaspoon ground cumin 2 tablespoons nutritional yeast sea
salt & black pepper 2 cups plant milk, or more to thin
1 pound Brussels sprouts, thinly sliced Generous pinch
of salt 2 teaspoons Dijon mustard 2 teaspoons maple syrup 2 tablespoons lemon juice or apple cider vinegar 1/4 cup extra-virgin olive oil Salt and pepper, to taste 1/2 cup dried cranberries, chopped 1/2 cup almonds, toasted and chopped 1/2 pomegranate, seeded 1 small apple, finely chopped (optional, but delicio
salt 2
teaspoons Dijon mustard 2
teaspoons maple syrup 2 tablespoons lemon juice or
apple cider vinegar 1/4 cup extra-virgin olive oil
Salt and pepper, to taste 1/2 cup dried cranberries, chopped 1/2 cup almonds, toasted and chopped 1/2 pomegranate, seeded 1 small apple, finely chopped (optional, but delicio
Salt and pepper, to taste 1/2 cup dried cranberries, chopped 1/2 cup almonds, toasted and chopped 1/2 pomegranate, seeded 1 small
apple, finely chopped (optional, but delicious!)
1 large round eggplant, sliced into 1/2 - inch rounds Sea
salt as needed 1 cup unsweetened almond milk 3/4 cup brown rice flour 1
teaspoon apple cider vinegar Freshly ground black pepper to taste 2 cups breadcrumbs 1 Tablespoon each oregano, basil, and dried parsley Olive oil spray 6 - 8 slices cheese or vegan cheese (optional) Pasta sauce
of your choice, warmed 4 cups thinly sliced fresh spinach 16 - ounce pasta
of choice, cooked according to directions