Top with 1
teaspoon of toasted coconut or grill sliced plum, peach, or apricot until slightly charred.
1/2 cup minced onion 4 tablespoons grapeseed oil 1/4
teaspoon of toasted sesame oil 1 teaspoon organic ketchup 1/3 cup rice wine vinegar 2 tablespoons of all - natural peanut butter 4 tablespoons water 1 - inch knob fresh ginger, grated 2 tablespoons celery, minced 4 tablespoons, tamari sauce or soy sauce 2 teaspoons of coconut sugar or maple syrup 1/2 teaspoon of minced garlic 1/2 teaspoon salt
Try subbing
a teaspoon of toasted cumin seeds or 2 to 3 star anise pods to spice up this side.
Place 2 - 3 peanuts, one
teaspoon of toasted coconut and a few pieces of all other fresh ingredients in the center of each spinach leaf.
Add 1/4
teaspoon of toasted sesame oil and 1 teaspoon of Korean marinade.
To give this recipe a bit of an Asian flair, toss the broccoli with 1
teaspoon of toasted sesame oil and 2 teaspoons sesame seeds just before serving.
-- In a medium, heavy bottomed pot combine rice with 1 1/4 cups of water, 2
teaspoons of toasted sesame oil and a heart pinch of sea salt.
-- About 200 grams salted jellyfish — Sunflower oil, for deep frying — 25 grams cornflour — 25 grams plain flour — 2
teaspoons of toasted sesame seeds — A pinch of salt — 100 millilitres of fresh, ice - cold soda water
Not exact matches
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)
8 ounces extra firm tofu, cut into 1 / 4 - inch cubes 8 ounces small pasta 6 tablespoons ponzu sauce 3 garlic cloves, minced scant 1/2
teaspoon chile flakes, or to taste 1/4
teaspoon toasted sesame oil 8 ounces green beans, chopped 8 ounces broccoli florets a small bunch
of cilantro (or basil), chopped
Brush both sides
of the pita bread with 1
teaspoon of olive oil and sprinkle with a pinch
of salt, then lightly
toast on the skillet, about 45 seconds per side.
4 to 6 big handfuls
of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2
teaspoons fine - grain sea salt 1 medium orange, zest and juice 1 shallot, chopped 1/3 cup Parmesan, freshly shredded 1 tablespoon white wine vinegar 1/2 cup good quality olive oil a couple big pinches
of salt 1/2 cup Spanish almonds, or
toasted regular almonds 1/2 cup goat cheese, crumbled
Once your spices are nicely
toasted and fragrant, add 1
teaspoon salt, 1 tablespoon lemon juice, 1 cup tomato paste, 1 and 1/4 cups coconut milk, and the rest
of your ghee.
I haven't used it on
toast, bagels or anything else I eat it out
of the jar, I find one
teaspoon is my dessert after a meal and it cures my sweet tooth cravings too!!!
1 1/4 cups
of All - Purpose Flour (King Arthur Flour is preferred) 1 cup
of whole wheat flour (again KAF) 1.5
teaspoon of ground cinnamon 1/2
teaspoon nutmeg 1
teaspoon salt 1
teaspoon baking soda 1/2
teaspoon of baking powder 1 cup
of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup
of unsweetened applesauce 1/2 cup
of light brown sugar 1
teaspoon vanilla extract 2 cups
of shredded carrots (I used organic) 1/2 cup
of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.
toast 2 avocados 1/4
teaspoon salt 1/4
teaspoon pepper 1/2 lime, sliced into wedges 4 slices whole grain, thick - sliced seedy bread,
toasted 1/3 cup crumbled queso fresco cheese 2 tablespoons finely chopped fresh cilantro pinch
of smoked paprika
3/4 cup
of Greek yogurt (I used plain Chobani) 1/3 cup
of maple syrup or honey 1/4 cup
of sugar 3 room temperature eggs 1
teaspoon of vanilla extract 1.5 cups
of all - purpose flour (I used King Arthur) 2
teaspoons of baking powder 1
teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4
teaspoon salt 1/2 cup
of unsweetened applesauce (I used a peach / apple) 1 3/4 cup
of pitted, chopped (roughly) fresh cherries 1/4 cup
of toasted slivered or sliced almonds.
You can
of course use 1 full
teaspoon for each slice, it would be deliciously rich, but I had a fear it would alienate a lot
of home cooks to suggest 2 sticks
of butter for one French
toast casserole.
1 and 1/4 cup
of almond milk (I used
toasted coconut unsweetened milk)-- cashew, coconut or whatever you use I scoop
of Vega One coconut almond flavored nutritional shake powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful
of baby spinach leaves 1 tablespoon
of Justin's maple almond butter 1
teaspoon of raw cacao nibs 1
teaspoon of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon
of coconut flakes plus more for garnishing
1 1/2 cups rolled oats 1 1/2 cups milk
of choice, dairy or non-dairy 1/2 cup canned pumpkin 1 1/2 -2 tablespoons maple syrup 1 1/2
teaspoons ground cinnamon * 1/4
teaspoon ground ginger * 1/4
teaspoon ground cloves * pinch
of salt 1 cup Greek yogurt, I used 2 % (optional) 1/2 cup chopped walnuts,
toasted
Add about 2 tablespoons
of soy sauce (I use Ponzu for its lemony flavor), 1/2
teaspoon of ginger - garlic paste, 1/4 cup
of hoisin sauce, 1/2 cup
of creamy peanut butter and a drizzle
of toasted sesame oil.
**** 1/2
teaspoon anise seeds
toasted 1/4
teaspoon cumin seeds
toasted 6 peppercorns 1
teaspoon kosher salt A few drizzles
of extra virgin olive oil
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2
teaspoons toasted sesame oil (I used a hot -
toasted one with chilies) 1 clove
of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles
of choice 4 cups small broccoli florets, from roughly 1 bunch
of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful
of Thai basil leaves, sliced (or regular basil, no big deal!)
:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour 150g granulated sugar 1/2
teaspoon baking powder 1/8
teaspoon table salt 3 heaping tablespoons honey 2 large eggs 2 large egg yolks 2 tablespoons unsalted butter, room temperature finely grated zest
of 1 large orange 1
teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly
toasted and cooled — or use almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F.
1 tablespoon vegetable oil 1 1/4 cups rolled oats 1 1/4 cups chopped
toasted walnuts 1/2 cup oat bran 1 1/2 cups puffed cereal you like, pounded into smallish bits (I used Barbara's Peanut Butter Puffins and Shredded wheat, both with success) 1 cup dried cranberries, coarsely chopped 3 pieces
of dried crystallized ginger, finely chopped 1 cup brown rice syrup 1
teaspoon pure vanilla extract 1/2
teaspoon salt
1.5 cups
of organic low - sodium vegetable or chicken broth 1/2
teaspoon of turmeric 1/4
teaspoon of cumin 2 cloves
of garlic, minced salt & pepper olive oil *
toasted whole grain buns or bread for serving
Honey bee cake slightly adapted from this beautiful cookbook Cake: 2 1/4 cups (315g) all purpose flour 2
teaspoons baking powder 1/4
teaspoon ground cinnamon 1/2
teaspoon table salt 3/4 cup + 2 tablespoons (200g) unsalted butter, room temperature 1/2 cup (100g) granulated sugar 1/3 cup (100g) honey 2
teaspoons vanilla extract 2 large eggs 1 large egg yolk 3/4 cup (180 ml) buttermilk, room temperature * Glaze: 1/2 cup (150g) honey 3 tablespoons (41g) unsalted butter, room temperature 1/4
teaspoon vanilla extract pinch
of salt 1/2 cup (56g) sliced almonds,
toasted and cooled Preheat the oven to 180 °C / 350 °F.
Grated zest
of 1 lemon Fresh ginger, cut into a 1 - inch cube, peeled, and grated 2 tablespoons honey scant 1/2
teaspoon cayenne 3/4
teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons
toasted sesame oil
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2
teaspoons cinnamon, 1/2
teaspoon ground ginger, 1/2
teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination
of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds,
toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
What's in it: For the french
toast --- 1/2 large loaf
of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1
teaspoons cinnamon — 1
teaspoon vanilla extract — 1/4
teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2
teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4
teaspoon salt
For the dressing — 2 cloves garlic, chopped — grated zest and juice
of 1/2 lemon — 1/2
teaspoon chilli flakes or a small red chilli, finely chopped — 2 tablespoons rice vinegar — 1
teaspoon cane sugar — 1
teaspoon soy sauce — 1 - 2
teaspoons toasted sesame oil
For the cookies: 1 cup butter, softened 3/4 cup sugar 1/4 cup light brown sugar 1 1/4 cups hazelnuts,
toasted 2 egg yolks, or 1 whole egg 1
teaspoon vanilla zest
of 1 orange, finely grated 2 1/2 cups all purpose flour, plus extra for rolling the dough 1
teaspoon baking powder 1
teaspoon cinnamon 1/2
teaspoon salt Confectioner's sugar for dusting
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
Grated zest
of 1 lemon Fresh ginger, cut into a 1 - inch cube, peeled, and grated 1 tablespoon honey 3/4
teaspoon cayenne 3/4
teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons
toasted sesame oil
1 cup French lentils 1
teaspoon salt 1 medium head
of escarole (about 12 ounces) 1 fresh fennel bulb 2 tablespoons olive oil or walnut oil 3 garlic cloves, pressed 2
teaspoons ground fennel seeds 1 1/2
teaspoons dried thyme (or 1 - 2 tablespoons chopped fresh thyme) 3/4 cup chopped,
toasted walnuts Lemon wedges or a cruet
of vinegar
4 oz fresh pasta or 1 serving dry noodles (linguine or spaghetti are good choices, use eggless for vegan) 1 - 2 tsp
toasted sesame oil (or use olive or canola as an alternative) 1 Tablespoon natural peanut butter, smooth or better yet, crunchy 1 Tablespoon Low Sodium Soy Sauce 2
teaspoons Chili paste, such as sriracha juice
of a lime sesame seeds scallions (chopped green onion)
1 cup
of old fashioned rolled oats (I use gluten free organic) 2/3 cup
of toasted coconut flakes 1/2 cup
of nut butter (almond, peanut — whatever you have on hand) 1/3 cup
of agave, maple syrup or honey 1.5
teaspoon vanilla extract 1 tablespoon
of protein powder (I used vanilla Designer Whey) 1/4 cup
of fiber cereal Chocolate chips (I used dark chips)-- amount is up to you 1/4 to 1/2 cup
I've done plain, cheddar, ground flax (actually, I always add the ground flax - 3 or 4 heaping
teaspoons of it, it doesn't really change the flavor too much), 5 cheese, and tomorrow's is going to be garlic & chive (to be served
toasted with cheddar on top... Mmm!).
What's in it: 1 15 - oz can
of pure pumpkin puree 2 tablespoons good quality maple syrup (less if you are watching sugar intake) 1
teaspoon vanilla extract 1
teaspoon pumpkin pie spice 1/2
teaspoon cinnamon 2 cups non-fat greek yogurt (recommend plain but if you need extra sweetness vanilla would work) Toppings: Low fat granola, chia seeds, dried cranberries, chopped nuts,
toasted coconut
2 lbs raw boneless, skinless chicken breasts, cubed 2 cloves garlic, minced 1/4
teaspoon crushed red pepper flakes (or more to taste if you want it hot) 1/4 cup fresh basil, finely chopped 2 cups marinara / pasta sauce (I used Wegmans Tomato Basil) 1 1/2 cups 2 % reduced fat shredded mozzarella cheese, divided 2 oz Parmesan cheese, freshly grated (I used the smallest holed side
of my box grater), divided 3.5 oz garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas
Toast brand Garlic & Butter)
Top each slice
of toast with 1
teaspoon of pesto, a slice
of tomato and a piece
of cheese.
10 oil - cured black olives, pitted and chopped 3 garlic cloves, peeled 1/2 cup extra-virgin olive oil 1 1/4 cup
toasted walnuts, roughly chopped 1 1/2
teaspoons miso 1 tablespoon tahini 1/4
teaspoon oregano juice
of 1/2 a lemon
Add 1/4
of toasted walnuts, one tablespoon
of vanilla, and one
teaspoon of cinnamon.
1 cup
of black rice 1 small butternut, acorn (or any type
of squash), peeled, seeds removed, and diced (about 2 cups) extra virgin olive oil salt + pepper 2 large handfuls
of spinach 1 small red onion, sliced grapeseed (or a neural high heat oil) salt 2 tablespoons
of sesames seeds 1/4 cup
of pumpkin seeds for the sesame ginger dressing: 1/2 inch piece
of ginger, peeled 1 small shallot 1 garlic clove, peeled 1
teaspoon of honey 1 tablespoon
of lime juice 2 tablespoons
of toasted sesame oil 1
teaspoon of tamari (OR 1/2
teaspoon of salt) 3 - 4 tablespoons
of grapeseed or sunflower oil
Meatball ingredients: 2
teaspoons olive oil 1 medium eggplant, small dice (about 3 cups - worth
of diced eggplant) salt + pepper 1/2 cup cooked chickpeas 1/4 cup almond meal / flour 1 tablespoon za'atar spice blend 2 garlic cloves, peeled + chopped 1/4 cup chopped flatleaf parsley 1 - 2
teaspoons lemon zest big squeeze
of lemon juice 1/4 cup chickpea canning liquid (aka chickpea brine / aquafaba) 2 slices
of bread,
toasted and roughly cut Preheat the oven to 350 degrees F.
squares semisweet baking chocolate, finely chopped 1 3/4 cups granulated sugar 4 large eggs 1 cup all - purpose flour, sifted Dash
of salt 1 cup chopped
toasted pecans * 1
teaspoon vanilla
If you're making this in summer, you could replace the fennel with a
teaspoon of fennel seeds
toasted and ground along with the cumin and coriander seeds.
1 cup
of cooked quinoa 3 ripe bananas 1/4 cup
of melted coconut oil 1/4 maple syrup 2
teaspoons of vanilla extract 1 cup
of gluten free flour (I love Bob's Redmill 1 to 1 GF flour) 1 cup
of gluten free rolled oats (again Bob's Redmill) 1/2 cup
of toasted coconut flakes 3 tablespoons
of flax seed meal 1 tablespoon
of ground cinnamon 1
teaspoon baking soda 1/8
teaspoon salt 1/4 cup
of cashew milk — I like Silk (coconut, almond, or whatever type
of milk you prefer)
squares semisweet baking chocolate, finely chopped 1 3/4 cups granulated sugar 4 large eggs 1 cup all - purpose flour, sifted Dash
of salt 1 cup chopped
toasted pecans * 1
teaspoon vanilla extract Powdered sugar
* 8 cups
of water, divided * 1/2 cup black - eyed peas, rinsed * 1/2 cup glutinous / sticky rice, rinsed * 2 cans (15 ounces) coconut milk * 2/3 cup palm sugar (can substitute white sugar or mix white and brown sugar) * 1/2
teaspoon salt * 1/4 cup
toasted unsweetened coconut (optional)