Not exact matches
7 cups mini marshmallows (12.5 oz if you want to make it easier) 2 cups crushed (roughly the same size as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2 cups
of whatever your heart tells you 1 14 oz can condensed milk, look for one that's just milk and sugar, like Nestle's La Lachera (also #notsp) 2 tablespoons unsalted butter pinch
of salt (or use
salted butter and leave this
out) 12 oz bag
of semi-sweet chocolate chips 1/4
teaspoon peppermint extract 3 - 4 tablespoons crushed up peppermint candies, optional, really not the most necessary thing
I add a few
teaspoons of red wine vinegar and
salt to bring
out the flavor.
As that sat with the yeast beginning to work, I measured
out into a bowl 4 1/4 cups
of this whole wheat flour, and added 1/2 heaping
teaspoon of salt to that.
6 ounces extra firm tofu, drained, and gently pressed (you don't need to do any extensive pressing, just between your two hands over the sink so a little
of the water comes
out will suffice) zest
of 1 lemon 1
teaspoon extra virgin olive oil 1 heaping tablespoon nutritional yeast 4
teaspoons lemon juice 1 1/2
teaspoons fresh cracked pepper 1/2
teaspoon dried oregano 1/4
teaspoon salt, plus more to taste
Just simply make a glaze, like you would make for doughnuts,
out of powdered sugar and water, with 1/2
teaspoon of whatever extract you prefer and a pinch
of salt.
I used 1
teaspoon of regular sea
salt since I'm
out of flaky, and the saltiness was perfect.
For the Orange Sponge Cake: 2 3/4 cup cake flour 2 1/2
teaspoons baking powder 1/2
teaspoon baking soda 1
teaspoon salt 1 cup unsalted butter, softened 2 cups granulated sugar zest
of one orange 1/2 vanilla bean, seeds scraped
out 2
teaspoons vanilla extract 2 tablespoons canola oil 4 eggs 1/3 cup orange juice 1 1/4 cup milk
Separate the cloves first but don't peel, then roast until soft and the cloves pop right
out of the skin) 1 16 oz can
of chickpeas or garbanzo beans 1/4 cup liquid from can
of chickpeas 3 - 5 tablespoons lemon juice (depending on taste) 1/2
teaspoon salt 2 tablespoons
of oil used to roast the garlic And then whatever you like for seasonings.
Of course I didn't read the recipe all the way so they came out flat.But Is that the correct amount of salt 1 1/2 teaspoon
Of course I didn't read the recipe all the way so they came
out flat.But Is that the correct amount
of salt 1 1/2 teaspoon
of salt 1 1/2
teaspoons?
salt and pepper to taste 1 large handful
of baby spinach, chopped 2 tablespoons chopped parsley or cilantro 3 tablespoons sunflower seeds kernels (personal preference - next time I will chop these) 3/4 cup freshly grated Parmesan 1/2 cup cubed feta 2
teaspoons whole - grain mustard (I was
out and used creamy dijon) 2 large eggs, lightly beaten 3/4 cup milk 2 cups unbleached all - purpose flour 4
teaspoons aluminum free baking powder 1
teaspoon fine - grain sea
salt
I left everything whole instead
of chopping it, substituted extra virgin olive oil for the coconut oil, upped the
salt to 1/4
teaspoon, and left
out the raisins.
1 cup
of steamed and frozen sweet potatoes 1/2 cup
of almond milk 1/2 avocado 1 tablespoon
of carob powder 1
teaspoon of maca powder 1/2 tablespoon
of vanilla protein powder (you can leave this
out or just add a dash
of vanilla powder) 1 tablespoon
of hazelnut butter (almond butter will work as well) a pinch
of sea
salt 1 capsule
of Garden
of Life Mood +
Parmesan Roasted Chickpeas Inspired by Woman's Day magazine 2 (15 ounce) cans
of chickpeas (garbanzo beans), drained and rinsed 2 tablespoons olive oil juice from 1/2 a lemon (~ 1 1/2 tablespoons) 1 tablespoon dried oregano 1
teaspoon dried rosemary, crushed 1/2
teaspoon garlic powder 1/2
teaspoon sea
salt 1/4
teaspoon freshly ground black pepper 1/2 cup grated parmesan After you have rinsed and drained your chickpeas, spread them
out on a paper towel to dry.
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
Squeeze some
of the water
out of the beet then pulse the chickpeas, beet, onion, 4 cloves
of the garlic, cumin, coriander, flour, 1 1/2
teaspoons of the
salt and pepper in a food processor until you have a rough, course meal that's not quite a paste.
My variations from the original recipe are that I use dried thyme and marjoram instead
of dill and rosemary (because I didn't have dill or rosemary on hand the first time I made it), and I worked
out that 1/2
teaspoon of sea
salt is the right amount for our tastes.
INGREDIENTS 1 kg Pork Shoulder — bone
out is better 1 Bottle «Culley's Chipotle Hot Sauce» Water,
Salt & Pepper 12 Pack Culley's Tortilla's Method Wash the pork shoulder and place it in the slow cooker on high.Add 3/4 bottle of «Culley's Chipotle Hot Sauce» and equal parts water, then season with 1/2 Teaspoon salt and a few grinds of pepper.When the slow cooker hits a rolling boil (which is normally 1 hour or so) place the slow cooker on the low setting.Let the por
Salt & Pepper 12 Pack Culley's Tortilla's Method Wash the pork shoulder and place it in the slow cooker on high.Add 3/4 bottle
of «Culley's Chipotle Hot Sauce» and equal parts water, then season with 1/2
Teaspoon salt and a few grinds of pepper.When the slow cooker hits a rolling boil (which is normally 1 hour or so) place the slow cooker on the low setting.Let the por
salt and a few grinds
of pepper.When the slow cooker hits a rolling boil (which is normally 1 hour or so) place the slow cooker on the low setting.Let the pork...
* 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)
1/2
of a 4 - pound spaghetti squash, with the seeds scraped
out Water for the baking pan 2 tablespoons refined coconut oil 2 cloves garlic, minced 1 - 2 canned chipotle chilies in adobo sauce, seeded and minced 1-1/2 bunches (about 12 ounces) kale, chard, mustard greens, collard greens or a combination, cut into 1 / 2 - inch strips 1 to 1-1/2 cups low sodium vegetable stock 3/4
teaspoon fine sea
salt 1/3 cup raisins 1/4 cup pine nuts 2 tablespoons extra virgin olive oil
12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed 6 ounces cream cheese, let it set
out to soften 1 1/2 cups grated Monterey Jack or mozzarella cheese 1/2
teaspoon ground cumin 1/2
teaspoon cayenne, or less, to taste 2 large cage free eggs 2 tablespoons organic milk 8
teaspoons of a mix
of the following seasonings: 1 TB paprika (smoked will add a nice flavor) 1 TB
Salt 1/2 TB black pepper 1/2 TB cayenne pepper 1/2 TB dried leaf oregano 1/2 TB dried thyme 1/2 TB onion powder 1 TB garlic powder
For a large breadmaker - measure
out 3 cups unbleached wheat flour 1 tablespoon
salt 1 cup warm water 1 tablespoon sugar (honey) 3/4 cup powdered milk one egg, beaten 4 tablespoons (1/2 stick) butter or margarine 2
teaspoons instant yeast 1 cup
of steamed soybean pulp, cooled (Okara)
3/4 cup all - purpose flour 3/4 cup white whole wheat flour 1 cup brown sugar 1/2 cup sweetened flaked coconut 2
teaspoons baking soda 1
teaspoon salt (optional) 2
teaspoons cinnamon 2 tablespoons canola oil 2 large eggs 1
teaspoon vanilla 2 cups shredded zucchini (squeeze
out some
of the moisture) 20 ounce can
of pineapple tidbits or crushed in juice, drained (I used tidbits for chunkier pieces)
Once you've transferred everything
out of the bowl, put in the maseca, the other
teaspoon of salt, and three cups
of water.
INGREDIENTS for the labneh: 1 cup
of 2 % pain greek yogurt 1 tablespoon
of honey 1/2
teaspoon of maldon sea
salt or kosher
salt for the crust: 1 cup
of all - purpose white flour (plus a couple
of tablespoons to roll
out the dough) 1/2 cup
of buckwheat flour 1/2
teaspoon of sea
salt 1/2 cup (typically one stick)
of very cold sliced butter 1/2 cup
of water with ice for the apple filling: 3 apples, cored, halved, and thinly sliced 2 tablespoons
of coconut palm sugar (or regular white sugar) a pinch
of sea
salt 1/2
teaspoon of cinnamon 1 tablespoon
of pistachios, roughly chopped 5 - 6 sage leaves, roughly chopped
While falafel patties are baking, rinse
out the blender and add the edamame, lemon zest, remaining lemon juice, remaining minced garlic, remaining 1/4 cup
of parsley, 1/4
teaspoon salt, 1/2
teaspoon ground black pepper, 2 tablespoons water and 2 tablespoons
of olive oil.
Raw cream — about 2 tablespoons Coconut oil — large spoonful Flax seed oil — about 1
teaspoon Pinch
of sea
salt Water if needed to thin it
out 2 raw egg yolks (from pastured hens)
LINZER SCHNITTEN COOKIES 2 Large Eggs 1 1/2 cups Powdered Honey 3/4 cup Coconut Oil or Unsalted Butter, melted 3 2/3 cups Spelt Flour plus more for rolling
out 1/2
teaspoon Pink
Salt 1
teaspoon Baking Powder 2
teaspoons Cinnamon 1
teaspoon Cloves 1
teaspoon Pure Vanilla Extract Zest and Juice
of 1 Large Lemon Sugar Free Seedless Jam
In one bowl toss the chopped sweet potato with the 2
teaspoons of oil,
salt and pepper; then spread it
out into a single layer on half
of the baking sheet.
Just add a touch
of salt in the saute in order to bring
out the moisture, and if you use table
salt, only use a
teaspoon.
Peanutty Peanut Butter Cream Cheese Mouse 4 oz / 113g cream cheese, at room temperature 2/3 cup / 160g peanut butter (try to stick to a commercial brand because oil won't separate
out) 2 tablespoons / 30g unsalted butter, at room temperature 1/2
teaspoon pure vanilla extract 1 cup / 100g powdered sugar Pinch
of fine - grain sea
salt Pinch
of nutmeg 1/2 cup / 120 ml heavy whipping cream (double cream)
-- 1,5 kg butternut squash, cut in half lengthways and scoop
out the seeds and soft fibres — 1 small handful dried porcini mushroom — 1 red onion, finely chopped — 2 cloves garlic, finely chopped — 5 pieces sun - dried tomatoes, chopped — 100 g couscous — 2 sprigs
of fresh rosemary, leaves picked and finely chopped — 1/4
teaspoon chili powder — 1/4
teaspoon ground coriander seeds — 1/2 handful walnuts, very coarsely chopped — olive oil —
salt, black pepper
2 cups raw pumpkin seeds you have scooped
out of your pumpkin 2 tablespoons kosher
salt 1 tablespoon olive oil 1/2
teaspoon smoked paprika 1/2
teaspoon dried ginger powder 1/2
teaspoon cracked black pepper
For the filling: 1 butternut squash, cut in half lengthwise, seeds scooped
out 2 small yellow onions, trimmed and cut into eighths Olive oil 1/2 chipotle pepper from a can
of chipotles in adobo, chopped (1 tablespoon), plus 1
teaspoon of the adobo sauce from the can 1 clove garlic, minced or run through a microplane 1 tablespoon olive oil 1 1/2
teaspoons lime juice 1/2
teaspoon salt
For the sauce: 3 tablespoons safflower or other neutral oil 1 onion, sliced 3 garlic cloves, left whole 1 jalapeño, halved and seeds scooped
out (you can leave in the seeds if you like a lot
of spice) 1 28 - ounce can whole tomatoes 1
teaspoon sugar
Salt to taste
I simply scoop
out a
teaspoon or so
of raw, organic honey and sprinkle it with about 1/2 tsp
of salt.
Take the guesswork
out of pinches and fractions
of teaspoons with the Kitchen Art Easy Measure
Salt and Pepper Dispensers ($ 5 each; bedbathandbeyond.com).
ZUCCHINI RELISH 1 large or 2 small zucchini 1/2 sweet red pepper 1 small onion 1 clove garlic, mashed 1/4
teaspoon each
of spices such as ground mustard, Chinese five - spice powder, ground allspice, ground cumin 1 tablespoon sea
salt 1 oak or grape leaf, optional Scoop
out the zucchini seeds and discard; process zucchini, red pepper, onion and garlic through the grater attachment
of a food processor (or grate by hand).
I have Adrenal Fatigue and I drink a half
teaspoon of sodium in a small glass
of water in the morning and
salt my food well, which helps balance me
out.
INGREDIENTS For the pickled red onions: 1 cup unseasoned rice vinegar 1 small red onion, thinly sliced For the beef lettuce cups: 2
teaspoons olive oil 4 cloves garlic, minced 1 tablespoon minced ginger Kosher
salt and freshly ground pepper 8 ounces ground beef, 90 % lean 1 tablespoon fish sauce 1 tablespoon red onion pickling liquid (or unseasoned rice vinegar) 1/3 cup pickled red onions (half
of the above recipe) 1/2 a large English cucumber, seeds scraped
out, chopped in 1/4 - inch pieces 1/4 cup fresh parsley leaves, chopped 1/4 cup fresh mint leaves, roughly chopped 8 - 10 medium bibb lettuce leaves (from one head), washed and dried 2 tablespoons crushed peanuts (optional)
Zinc glycinate will prevent acne, individual B vitamins can be used to target specific mechanisms to lower or increase methylation / neurotransmitter production when experiencing mood alterations, 3 - 4
teaspoons of table
salt will keep blood pressure high, lower prolactin, and preserve magnesium, one or two liters
of fresh orange juice will balance
out excess sodium with 2000 - 4000 mg potassium, and cold thermogenesis will mediate insomnia due to high body temperature at night.
Roasted Parmesan Chickpeas from Woman's Day Kitchen Ingredients: 2 can (s)(15 ounces each) Chickpeas * See Bottom
of Post 1/2 cup (s) Grated Parmesan 1 tablespoon (s) Olive Oil 1/2
teaspoon (s) Garlic Powder 1/2
teaspoon (s) Kosher
Salt 1/4
teaspoon (s) Freshly Ground Black Pepper Pinch Cayenne Pepper (Optional) Directions: Rinse the chickpeas under water, spread them
out on paper towels and let dry for 15 minutes.
3/4 cup all - purpose flour 3/4 cup white whole wheat flour 1 cup brown sugar 1/2 cup sweetened flaked coconut 2
teaspoons baking soda 1
teaspoon salt (optional) 2
teaspoons cinnamon 2 tablespoons canola oil 2 large eggs 1
teaspoon vanilla 2 cups shredded zucchini (squeeze
out some
of the moisture) 20 ounce can
of pineapple tidbits or crushed in juice, drained (I used tidbits for chunkier pieces)
A book written about publishing two years ago is now hopelessly
out -
of - date, and any advice given by someone whose first success in publishing was over five years ago should be taken with at least a
teaspoon of salt.
4.53 kg Hamburger Meat 567grams Wheat Germ 1 large box
of Oatmeal [uncooked] 340 grams
of Sanitarium Weetbix [small box] 1 1/4 cups Vegetable Oil 10 eggs [boiled in shell for 30 seconds] 10 envelopes
of unflavoured Gelatin 1 1/4 cups unflavoured Molasses [also known as Treacle] 2
teaspoons Kelp 1 cup
of ground Flax Seed A pinch
of salt Garlic to taste Mix all ingredients together well, much like a meat - loaf, then put into separate freezer bags and freeze, thawing
out as needed.
iBrary Guy — A grain
of salt and a
teaspoon of sugar
Out of the Jungle — Librarians add value in law firms