Not exact matches
I added a
teaspoon of sea
salt, which I
dissolved in the coconut oil / cinnamon / maple syrup mix.
10 medium Granny Smith and / or Macoun apples, peeled, cored and sliced (a 50 - 50 mix is wonderful) 1/2 cube
of unsalted butter 2 tablespoons Applejack brandy 1
teaspoon nutmeg 1 1/3
teaspoons cinnamon Pinch
of salt 2
teaspoons cornstarch
dissolved in 1/4 cup
of apple juice 1 cup brown sugar
1 to 2 - inch segment
of vanilla bean (optional) 1 quart whole milk (cow or goat, or a combination thereof) 1 cup granulated or raw sugar 2 - inch segment
of cinnamon stick (optional) 1/4
teaspoon coarse or flaky sea
salt (optional, but ooh, it's good here) 1/4
teaspoon baking soda
dissolved in 2
teaspoons water
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1
teaspoon baking powder 1/4
teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2
teaspoon vanilla extract pinch
of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar
dissolves.
Ingredients 1/3 cup fresh cilantro 1/2
teaspoon salt 2 scallions, white and green parts, coarsely chopped 1 small clove garlic, minced juice from 1/2 a lemon dash cayenne pepper 3 tablespoons plain yogurt 1 tablespoon agave nectar
of 1 tablespoon sugar
dissolved in 1 tablespoon water 1/2 cup canned tomatoes, preferably fire roasted 1 tablespoon olive oil
This can be done by simply
dissolving 2
teaspoons of salt in water and soaking nuts or seeds in this mixture at room temperature for at least seven hours or overnight.
Ingredients 2 cups sugar 1 cup + 2 tablespoons brown sugar 1 1/2 cup shortening 4 eggs 2 tablespoons molasses 1
teaspoon salt 2
teaspoons baking soda (
dissolved in small amount
of water) 6 cups flour 1 tablespoon ginger 1 tablespoon cinnamon Buttercream frosting: 1 cup shortening 2 lbs.
Dissolve 1/2
teaspoon of salt in a glass
of warm water and stir.
8 ounces
of water should be
dissolved about 1/2
teaspoon of salt.
To use: Either use a pre-made saline rinse or make your own by
dissolving 1
teaspoon of Himalayan or just plain sea
salt in a quart
of boiled distilled water.
Ingredients: 7 ounces firm tofu, drained (simmer in water for 5 minutes) 4
teaspoons expeller pressed canola oil 2 tablespoons maple syrup, Grade B or dark amber 3 tablespoons raw light agave syrup 6 tablespoons light organic cane sugar 3/4
teaspoon very finely grated lemon zest 1/2
teaspoon fine sea
salt 4
teaspoons pure vanilla extract 1/2
teaspoon pure coconut extract 1/4
teaspoon pure almond extract 1 1/2 ounces
of vegan white chocolate melted 2 tablespoons arrowroot
dissolved in 6 tablespoons soy creamer
You are restricted to liquid nourishment in the form
of a freshly prepared lemonade concoction (lemon juice, filtered water, maple syrup, and cayenne pepper) with a
salt water flush (2
teaspoons of sea
salt dissolved in 1 quart
of water) and / or an herbal tea laxative chaser.
Or make your own by adding half a level
teaspoon of salt and six level
teaspoons of sugar
dissolved in one litre
of clean drinking or boiled water.
Whisk in the vinegar, sugar, 1⁄8
teaspoon salt, and several grinds
of pepper until the sugar
dissolves.