Bring the water and 1/2
teaspoon of the salt salt to a boil in a small pot.
Not exact matches
Just add 1/4
of a cup
of the oats and a pinch
of salt (1/8
of a
teaspoon if you must measure it) to each baggie.
Meanwhile, mix together 1 clove
of finely mined garlic with 2 Tablespoons minced onion, 1/2
teaspoon of salt, and 2/3
of the lime juice.
Toss the sweet potatoes with 4 cloves
of roughly chopped garlic, 1 Tablespoon grapeseed oil, 1/4
teaspoon salt and dash pepper.
Drizzle them in olive oil,
salt and 2
teaspoons of cinnamon.
10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small bell pepper — seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3 cup soft sun - dried tomatoes juice
of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4 small red chili pepper or more to taste — seeded, or 1/4
teaspoon red pepper flakes dash
of cayenne pepper — optional 1/2
teaspoon sea
salt large handful fresh basil leaves, plus more for garnish
10 small dried red chiles, such as piquins, stems removed 2
teaspoons ground cumin 2
teaspoons ground coriander 2 small onions 1
teaspoon black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1
teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece
of galangal, peeled 1 tablespoon chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon lime zest 1/4 cup water
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
1
teaspoon cayenne powder 1
teaspoon cumin powder 1
teaspoon coriander powder 1/4
teaspoon cardamom powder 1/4
teaspoon cinnamon powder 1
teaspoon freshly ground black pepper 1
teaspoon sugar 1/4
teaspoon salt 1 3 - pound chicken, boned, and coarsely chopped (1 1/2 to 2 pounds
of meat) 1/3 cup peanut or vegetable oil 2 cups sweet potatoes, peeled and cut into 1?
Gingersnap Cookies 2 cups ground raw almonds — preferably soaked and dehydrated 1/2 cup sprouted pecan butter or almond butter 1/4 cup plus 2 tablespoons raw honey or another sweetener 3
teaspoons ground ginger or more to taste 1
teaspoon vanilla extract pinch
of sea
salt — optional
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea
salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice
of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch
of cayenne pepper 1
teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice
of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1
teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp crou
salt 1 tablespoon olive oil 1
teaspoon oregano 7 cups water 1
teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp crou
salt 4 cloves garlic, chopped Bay leaf 1
teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped
Salt and pepper to taste Garnish: 2 cups crisp crou
Salt and pepper to taste Garnish: 2 cups crisp croutons
1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1
teaspoon baking powder 1
teaspoon baking soda 2
teaspoons ground cinnamon 1
teaspoon fine sea
salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest
of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1
teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
Toss the parsnips with 1 tablespoon
of oil, 1/4
teaspoon of salt and pepper to taste.
I added a
teaspoon of sea
salt, which I dissolved in the coconut oil / cinnamon / maple syrup mix.
1/3 cup sliced lemongrass, including the bulb 4 cloves garlic 1
teaspoon dried ground galangal 1
teaspoon ground turmeric 1 jalapeño chile, stem and seeds removed 3 shallots 3 1/2 cups coconut milk, recipe here 3 lime or lemon leaves Pinch
of salt or shrimp paste
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).
4 tablespoons Coconut Oil 4 tablespoons Almond Butter 1/2 cup Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water + 2 tablespoons Maple Syrup 1
teaspoon Vanilla Extract 1 1/2 cup Oat Flour 1
teaspoon Baking Soda 1/4
teaspoon Sea
Salt Jam
of your choice (we used Raspberry)
1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount
of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1
teaspoon vanilla extract pinch
of salt 1.
3/4 cup unsweetened almond milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1
teaspoon baking powder 1
teaspoon baking soda 1/2
teaspoon salt 2
teaspoons ground cinnamon 1/2
teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive oil 2
teaspoons vanilla extract zest
of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped
Rose and Lavender Parfait 6.5 oz (about1 1/2 cups) meat
of young Thai coconut 1 1/4 cup coconut water 1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1/4 cup cashews — soaked for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener
of choice 1
teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon juice pinch
of sea
salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3 cup coconut oil — melted
Pastry and Assembly: 2 cups flour Pinch
of salt 1/2
teaspoon baking powder 1 tablespoon butter 1 egg, beaten slightly Water Vegetable oil for deep - frying
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
Crust 1 cup almonds — soaked overnight 1/2 cup cashews — soaked for 4 hours 1/4 cup coconut flakes 1/2 cup soft dates — pitted, more if needed 1
teaspoon vanilla extract pinch
of sea
salt
Add the dill, 1/4
teaspoon of the
salt, and a couple tablespoons
of water.
Place the squares on a baking dish drizzled with olive oil, dried herbs, a
teaspoon of paprika and a sprinkling
of salt and then bake in a 190C oven for about 15 - 20 minutes, until deliciously soft.
1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8
teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all
of the following: thyme, rosemary, red pepper flakes, marjoram, parsley)
salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)
Add two
teaspoons of salt to the water.
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
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2
teaspoons ground cumin 1 (3 - inch) cinnamon stick
Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
For the vinaigrette: 1/4 cup grapeseed oil Juice
of 2 lemons 1 tablespoon Dijon mustard 1/4
teaspoon cayenne pepper, or to taste Pinch
of dried oregano
Salt and pepper to taste
1/2 cup butter 1/4 cup sugar 1/2 cup brown sugar 1 egg 1
teaspoon vanilla 3/4 cup peanut butter (I used chunky) 1 cup flour 1
teaspoon baking powder Pinch
of salt 1 1/4 cups chocolate chips
Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free) 1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1
teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest
of 2 medium blood oranges 1/2
teaspoon cardamom 1/4
teaspoon sea
salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1
teaspoon vanilla extract 4 oz
of dark chocolate (make sure to use certified gluten free if that is a concern)
PEEL and dice eggplant, then soak 20 minutes in hot,
salted water (2
teaspoons salt per large bowl
of hot water).
In a bowl, combine 2 2/3 cup flour, 2
teaspoons each
of baking soda and baking powder, 1 1/2
teaspoon cinnamon, 1/8
teaspoon ground cloves, 1
teaspoon salt and 1/2
teaspoon nutmeg.
Cream Cheese Frosting: 4 ounces full - fat brick - style cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1
teaspoon pure vanilla extract pinch
of Kosher or sea
salt
1⁄2 cup [75g] buckwheat flour 1⁄4 cup [35g] brown rice flour (or chickpea flour) 1⁄4 cup [35g] chickpea flour (or more rice flour) 1 tablespoon melted coconut oil (optional, can use other oil
of choice) 1⁄2 cup [120 ml] canned coconut milk * (or other non-dairy milk, see note) 1 1/4 cup [300 ml] water * (see note) 2
teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1 pinch
salt oil, for pan frying
Dressing: Juice and zest
of one organic orange (about 1/4 to 1/3 cup juice) 3 tablespoons argan oil 2
teaspoons cinnamon 1
teaspoon cumin 3 tablespoons chopped fresh mint pinch
of sea
salt
On the jar was the recipe — «An egg, 2 tablespoons lemon juice or vinegar,
teaspoon each mustard,
salt, sugar dash
of pepper.
Toss in the greens, garlic and zest, along with 2 tablespoons
of extra virgin olive oil, 1/3 cup
of milk, and a half
teaspoon each
of salt & pepper.
Alternatively cook immediately in a pot
of boiling, lightly
salted water with a
teaspoon of oil for approx. 3 minutes or until cooked to your desired consistency.
Yeah, the miso adds the savory and saltiness, but perhaps a tiny bit
of dijon (like 2
teaspoons or so) and extra
salt will do the trick.
1/4 cup extra virgin olive oil 2 skinless boneless chicken breasts, cleaned and pounded thin 2 sections
of Laughing Cow Cheese (regular, light, or herbed) 2
teaspoons Italian seasoning 1/2 cup
of your favorite bread crumbs
Salt and pepper to taste
I like to add a
teaspoon of dried sage, about 1/2 tsp dried thyme,
salt, and pepper, so I put that in the printable recipe below, but don't be afraid to play around with your own favorites!
Once melted, add in chopped onions with 1/4
teaspoon of salt, and stir until all onions are coated in the oil mixture.
Toss peppers and garlic with just a few
teaspoons of olive oil and sprinkle with a little
salt and pepper.
1 1/4 cups freshly ground or soaked spelt, kamut or whole wheat flour 3/4 cup water mixed with 1 tablespoon
of yogurt 1 cup blueberries, fresh or frozen 1 egg, lightly beaten 1/4
teaspoon fine Celtic sea
salt 1/2 cup extra virgin coconut oil 1/3 cup honey 2
teaspoons baking powder 1
teaspoon vanilla
1) 2 cans
of chickpeas 2) 1 large clove
of garlic, roughly chopped 3) 2 -3 tablespoons
of olive oil 4) 1/2 cup
of water 5) 1/2
teaspoon of salt 6) 1/2
teaspoon paprika powder
2 tablespoons olive oil 1 large sweet onion diced 6 mini sweet peppers or 1 large red pepper diced 3 cloves
of garlic diced 1 lb ground beef 3 small logs
of chorizo or 1 large log (about 1/2 a lb) 1/2
teaspoon garlic powder 2
teaspoons Mrs. dash 1 1/2
teaspoons cumin 1
teaspoon salt 1/2 tablespoon paprika 1/2
teaspoon cayenne * omit if sensitive to heat 1/2
teaspoon tomato paste