Not exact matches
Toss the sweet potatoes with 4 cloves of roughly chopped garlic,
1 Tablespoon grapeseed oil,
1/4 teaspoon salt and dash pepper
1/4 teaspoon salt and dash pepper.
Orange - Kissed Seed Crackers
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/3 cup flax seeds — ground
1/2 cup hemp seeds scant
1 cup amaranth, quinoa or almond flour
1 1/2
teaspoon sea
salt 1/4 cup olive oil 1 tablespoon honey or maple syrup 2 tablespoons freshly squeezed orange juic
1/4 cup olive oil
1 tablespoon honey or maple syrup 2 tablespoons freshly squeezed orange juice
2 tablespoons vegetable or olive oil 2 large onions, chopped 6 cloves garlic, chopped 2 tablespoons bafat (Hurry Curry, see recipe here) 4 large tomatoes, chopped 2 cups coconut milk, recipe here
16 large shrimp, shelled and deveined
1 cup fresh or canned crab meat
1/2
teaspoon turmeric powder
1 teaspoon rice vinegar
1/4 cup bay or curry leaves Salt to tast
1/4 cup bay or curry leaves
Salt to taste
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 garnis
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 garnis
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 wate
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 wate
1/4 cup water
3/4 cup almond milk
1 teaspoon coconut sugar
1 tablespoon active dry yeast 3 tablespoons ground chia seeds 6 tablespoons almond milk
1 cup (
140 g) buckwheat flour
1 cup (
120 g) tapioca flour
1/2 cup (70 g) millet flour
1 1/2
teaspoon salt 1/4 cup olive oil 1 tablespoon nigella seed
1/4 cup olive oil
1 tablespoon nigella seeds
1/4 cup whole Jamaican pimento berries (or 1/8 cup ground allspice) 3 Scotch bonnet chiles (or habaneros), seeds and stems removed, chopped 10 scallions (green onions), chopped 1/2 cup chopped onion 4 cloves garlic, chopped 4 bay leaves, crushed 1 3 - inch piece ginger, peeled and chopped 1/3 cup fresh thyme 1 teaspoon freshly ground nutmeg 1 teaspoon freshly ground cinnamon 1 teaspoon salt (or more, to taste) 1 tablespoon freshly ground black pepper 1/4 cup vegetable oil 1/4 cup lime juice Wate
1/4 cup whole Jamaican pimento berries (or
1/8 cup ground allspice) 3 Scotch bonnet chiles (or habaneros), seeds and stems removed, chopped
10 scallions (green onions), chopped
1/2 cup chopped onion 4 cloves garlic, chopped 4 bay leaves, crushed
1 3 - inch piece ginger, peeled and chopped
1/3 cup fresh thyme
1 teaspoon freshly ground nutmeg
1 teaspoon freshly ground cinnamon
1 teaspoon salt (or more, to taste)
1 tablespoon freshly ground black pepper
1/4 cup vegetable oil 1/4 cup lime juice Wate
1/4 cup vegetable oil
1/4 cup lime juice Wate
1/4 cup lime juice Water
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
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
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
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 — optiona
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
4 green onions, chopped, white part only 4 cloves garlic, minced
1 teaspoon peeled and minced fresh ginger
1 (3 - inch) stalk lemongrass, minced
1 tablespoon peanut oil
1 1/2 cups chicken stock 3 tablespoons crushed red chile
1 tablespoon soy sauce 2
teaspoons dark brown sugar
1/4 teaspoon ground cumin 1 tablespoon lime juice 1 teaspoon prepared prawn paste (blacan) 1 teaspoon tamarind paste 2 cups crunchy peanut butter Salt to tast
1/4 teaspoon ground cumin
1 tablespoon lime juice
1 teaspoon prepared prawn paste (blacan)
1 teaspoon tamarind paste 2 cups crunchy peanut butter
Salt to taste
2 tablespoons butter
1 medium onion, chopped 2 cloves garlic, minced
1 1/2 cups cooked whole kernel corn
1 teaspoon dried oregano
1/3 cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted and peeled, stems left on Flour for dredging 3 eggs, separated
1 tablespoon water 3 tablespoons flour
1/4 teaspoon salt Vegetable oil for fryin
1/4 teaspoon salt Vegetable oil for frying
Creamy Apple - Anise Soup 2 cups almond milk
1 fennel bulb — roughly chopped
1 large apple (any kind)-- cored and roughly chopped, reserve
1/4 for garnish 1 handful fresh cilantro leaves 1/2 small chili pepper — seeded 1/2 teaspoon ground coriander freshly ground black pepper and salt to tast
1/4 for garnish
1 handful fresh cilantro leaves
1/2 small chili pepper — seeded
1/2
teaspoon ground coriander freshly ground black pepper and
salt to taste
4 tomatoes, roasted and peeled and chopped
1 cup chopped onion
1/2 cup chicken broth
1/2 cup water 3 chipotle chiles in adobo sauce, diced
1/2
teaspoon salt 1/4 teaspoon freshly ground black pepper 8 green chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2 cups cooked, shredded crab 1/2 cup minced onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2 cups corn oi
1/4 teaspoon freshly ground black pepper 8 green chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2 cups cooked, shredded crab
1/2 cup minced onion
1 teaspoon dried Mexican oregano or 2
teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth
1/2 cup flour 3 stiffly beaten egg whites
1 1/2 cups corn oil
4 large or 8 small, New Mexican green chiles, roasted peeled and seeded, with the stems on
1/3 to
1/2 pound cheddar or Monterey Jack cheese, cut into sticks All - purpose flour 3 eggs 3 tablespoons flour
1 tablespoon water
1/4 teaspoon salt Vegetable oil for fryin
1/4 teaspoon salt Vegetable oil for frying
3 large parsnips — scrubbed clean, cored, cut lengthwise into long wedges coconut oil sea
salt and freshly ground black pepper
1/4 teaspoon to 1 teaspoon paprika, depending on how hot your paprika is 2 handfulls walnuts — roughly chopped 2 handful raisins 1 pomelo — segmented 4 cups baby spinac
1/4 teaspoon to
1 teaspoon paprika, depending on how hot your paprika is 2 handfulls walnuts — roughly chopped 2 handful raisins
1 pomelo — segmented 4 cups baby spinach
Toss the parsnips with
1 tablespoon of oil,
1/4 teaspoon of salt and pepper to taste
1/4 teaspoon of
salt and pepper to taste.
1 yellow wax hot pepper, seeds and stem removed, chopped 6 cloves garlic 2 cups split pea flour
1 cup water
1 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme 1 teaspoon commercial West Indian masala 1 teaspoon baking powder Soy or canola oil for frying (about 1 inch deep in a frying pan
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme 1 teaspoon commercial West Indian masala 1 teaspoon baking powder Soy or canola oil for frying (about 1 inch deep in a frying pan
1/4 teaspoon dried thyme
1 teaspoon commercial West Indian masala
1 teaspoon baking powder Soy or canola oil for frying (about
1 inch deep in a frying pan)
1 cup pumpkin seeds — ground into flour in a food processor
1 cup brown rice flour
1/2 cup gluten free oat flour
1/4 cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2 cup honey or 3/4 cup coconut sugar 1 vanilla bean — seeds scraped out 3/4 cup powdered coconut sugar — for dustin
1/4 cup tapioca starch 2
teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder
1/2
teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee
1/2 cup honey or 3/4 cup coconut sugar
1 vanilla bean — seeds scraped out 3/4 cup powdered coconut sugar — for dusting
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 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
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
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.
Pumpkinseed Cheese
1 cup pumpkin seeds — soaked overnight
1/4 cup purified water 1/8 cup lemon or lime juice 1 tablespoon nutritional yeast 1/4 teaspoon sea sal
1/4 cup purified water
1/8 cup lemon or lime juice
1 tablespoon nutritional yeast
1/4 teaspoon sea sal
1/4 teaspoon sea
salt
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 — choppe
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 — choppe
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 (about
1 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 — melte
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 — melte
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 — melte
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
1/2 cup unsalted butter, softened
1 cup light brown sugar, packed 3 tablespoons white sugar
1 egg 2
teaspoons pure vanilla extract
1 3/4 cup all purpose flour
1/2
teaspoon baking powder
1/2
teaspoon baking soda
1/4 teaspoon salt 1 1/2 cups chocolate chips 1 1/2 teaspoons espresso powder or finely ground instant coffee powde
1/4 teaspoon salt 1 1/2 cups chocolate chips
1 1/2
teaspoons espresso powder or finely ground instant coffee powder
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 suga
1/4 cup of apple juice
1 cup brown sugar
2 pounds goat meat, cut into
1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here
1/2
teaspoon salt 1/2
teaspoon powdered cardamom
1/2
teaspoon freshly ground black pepper 2 cloves garlic, minced 2 onions, sliced 2 tomatoes, chopped 2 green onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons butter
1/4 cup vegetable oil 3 cups wate
1/4 cup vegetable oil 3 cups water
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 sal
1/4 cup coconut flakes
1/2 cup soft dates — pitted, more if needed
1 teaspoon vanilla extract pinch of sea
salt
1 stick unsalted butter, plus extra for the pan
1 10 - ounce bag marshmallows heaping
1/4 teaspoon coarse sea salt 6 cups rice krispies cerea
1/4 teaspoon coarse sea
salt 6 cups rice krispies cereal
3 garlic cloves 4 oz sun - dried tomatoes
1 lb chicken breast tenderloins
salt paprika basil
1 cup half and half
1 cup mozzarella cheese, shredded 8 oz penne pasta
1/4 teaspoon red pepper flake
1/4 teaspoon red pepper flakes
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 thin
1/4 teaspoon peppermint extract 3 - 4 tablespoons crushed up peppermint candies, optional, really not the most necessary thing
1 tablespoon oil (butter / lard / coconut oil)
1 medium onion, finely chopped (I use a mini-prep food processor)
1 clove garlic, minced
1 pound ground beef or bison or lamb
1 1/2
teaspoons paprika
1 teaspoon cumin 3/4
teaspoon cinnamon
1/4 cup chopped kalamata olives (about 10 - 12) 1/4 cup golden raisins 1 teaspoon sea salt Scant 1/4 teaspoon black pepper 2 - 3 tablespoons chopped cilantro 1 teaspoon lemon zes
1/4 cup chopped kalamata olives (about
10 -
12)
1/4 cup golden raisins 1 teaspoon sea salt Scant 1/4 teaspoon black pepper 2 - 3 tablespoons chopped cilantro 1 teaspoon lemon zes
1/4 cup golden raisins
1 teaspoon sea
salt Scant
1/4 teaspoon black pepper 2 - 3 tablespoons chopped cilantro 1 teaspoon lemon zes
1/4 teaspoon black pepper 2 - 3 tablespoons chopped cilantro
1 teaspoon lemon zest
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 tast
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 tast
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 chip
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 chip
1/4 cups chocolate chips
1/2 cup soft, pitted dates - Warm water, to cover dates
1/2 cup sifted coconut flour
1/4 cup gluten - free All - Purpose Flour Blend 1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chip
1/4 cup gluten - free All - Purpose Flour Blend
1/2
teaspoon baking soda
1/2
teaspoon guar gum or xanthan gum
1/4 teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chip
1/4 teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs
1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chip
1/4 cup + 2 tablespoons honey or agave nectar
1 teaspoon pure vanilla extract
1 cup semisweet 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
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
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
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)
2
teaspoons ground cumin
1 teaspoon ground ancho pepper (or any mild ground red chili) 2 tablespoons nutritional yeast (optional)
1/4 teaspoon salt 1 tablespoon fresh lemon juic
1/4 teaspoon salt 1 tablespoon fresh lemon juice
1 —
1 1/4 pounds ground dark - meat turkey 2 tablespoons sifted coconut flour 2 tablespoons dairy - free milk, broth or water 1 egg or flax gel 1/2 teaspoon dried sage 1/2 teaspoon dried thyme 1/2 teaspoon ground marjoram, oregano or basil 1/2 teaspoon ground cumin or dry mustard 1/4 teaspoon ground black pepper 1 clove garlic, minced or pressed 1/4 cup minced fresh parsley or 1 tablespoon dried parsley flakes 1/2 — 1 teaspoon salt 1/2 cup minced onion or 1 tablespoon freeze - dried onion or shallot flakes 2 tablespoons extra-virgin coconut oil, palm shortening or ghee, divide
1/4 pounds ground dark - meat turkey 2 tablespoons sifted coconut flour 2 tablespoons dairy - free milk, broth or water
1 egg or flax gel
1/2
teaspoon dried sage
1/2
teaspoon dried thyme
1/2
teaspoon ground marjoram, oregano or basil
1/2
teaspoon ground cumin or dry mustard
1/4 teaspoon ground black pepper 1 clove garlic, minced or pressed 1/4 cup minced fresh parsley or 1 tablespoon dried parsley flakes 1/2 — 1 teaspoon salt 1/2 cup minced onion or 1 tablespoon freeze - dried onion or shallot flakes 2 tablespoons extra-virgin coconut oil, palm shortening or ghee, divide
1/4 teaspoon ground black pepper
1 clove garlic, minced or pressed
1/4 cup minced fresh parsley or 1 tablespoon dried parsley flakes 1/2 — 1 teaspoon salt 1/2 cup minced onion or 1 tablespoon freeze - dried onion or shallot flakes 2 tablespoons extra-virgin coconut oil, palm shortening or ghee, divide
1/4 cup minced fresh parsley or
1 tablespoon dried parsley flakes
1/2 —
1 teaspoon salt 1/2 cup minced onion or
1 tablespoon freeze - dried onion or shallot flakes 2 tablespoons extra-virgin coconut oil, palm shortening or ghee, divided
1/4 fresh coconut meat finely sliced 1 green apple 2 - 3 green chilies 1/2 teaspoon salt 1 tablespoon sugar 4 - 5 tablespoons wate
1/4 fresh coconut meat finely sliced
1 green apple 2 - 3 green chilies
1/2
teaspoon salt 1 tablespoon sugar 4 - 5 tablespoons water
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 sal
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
Fish:
1 cup flour
1 teaspoon garlic powder
Salt and pepper 4 large eggs
1 lemon, zested and sliced
1/2 cup grated parmigiano - reggiano cheese 3 tablespoons extra-virgin olive oil (EVOO) 4 (6 to 8 ounce) sole or tilapia fillets Sauce: 6 tablespoon butter
1/4 cup white wine Wondra flour, to thicke
1/4 cup white wine Wondra flour, to thicken
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 vanill
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 vanill
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
SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD
12 scones INGREDIENTS For Sweet Potato Scones 2
1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch piece
1/4 cups (320 g) all - purpose flour
1/3 cup (66 g) sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2
teaspoon ground ginger
1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch piece
1/4 teaspoon grated nutmeg
1/2
teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below
1/3 cup heavy cream, plus more for brushing
1 large egg
1 large egg yolk
1/2
teaspoon pure vanilla extract
12 tablespoons (
1 1/2 sticks;
170 g) unsalted butter, cold and cut into
1/2 - inch pieces
Blondies:
1/2 cup unsalted butter, melted and cooled slightly
1 cup light brown sugar, packed
1 large egg yolk
1 teaspoon pure vanilla extract
1 cup finely shredded carrots, * packed (5 - 6 medium carrots)
1 cup all - purpose flour
1 teaspoon ground cinnamon
1/2
teaspoon ground ginger
1/4 teaspoon ground nutmeg 1/2 teaspoon Kosher or sea salt 1/2 cup chopped walnuts, optional 1/2 cup raisins, optiona
1/4 teaspoon ground nutmeg
1/2
teaspoon Kosher or sea
salt 1/2 cup chopped walnuts, optional
1/2 cup raisins, optional
For the Avocado - Lime Sauce 2 - 3 large garlic cloves 2 large avocado, pitted Juice of
1 fresh lime, more to create the desired consistency 2 — 4 tablespoons water
1/4 teaspoon fine sea salt, or to tast
1/4 teaspoon fine sea
salt, or to taste
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil
1 cup diced sweet onion 4 medium garlic cloves, minced 3 diced fresh tomatoes
1 teaspoon chili powder
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinse
1/4 teaspoon cayenne pepper (optional)
1/2 tsp plus
1/8 tsp fine sea
salt, or to taste
1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped
1 (
14 - ounce) can or 2 cups black beans, drained & rinsed
For the Graham Cracker Crust: 6 tablespoons unsalted butter
13
1/2 graham crackers (
1 1/2 sleeves)
1 tablespoon white granulated sugar
1/4 teaspoon sal
1/4 teaspoon salt
2
teaspoons olive oil
1 small onion, diced small 2 stalks celery, tops removed, thinly sliced 2 cloves garlic, minced
1 cup baby carrots, in
1/2 inch slices 3/4 pounds yukon gold potatoes, in
1/2 inch dice
1 teaspoon dried thyme
1/4 teaspoon dried tarragon 6 cups vegetable broth 1/2 teaspoon salt 1 cup dried small pasta 1 teaspoon agave syrup 16 ounces tomato sauce 1 cup frozen pea
1/4 teaspoon dried tarragon 6 cups vegetable broth
1/2
teaspoon salt 1 cup dried small pasta
1 teaspoon agave syrup
16 ounces tomato sauce
1 cup frozen peas
Toss the vegetables with
1 tablespoon olive oil,
1/2
teaspoon salt and
1/4 teaspoon pepper
1/4 teaspoon pepper.
3 egg whites
1 teaspoon vanilla
1/8
teaspoon cream of tartar
1/8
teaspoon salt 3/4 cup sugar
1 cup miniature semi-sweet chocolate chips
1/4 cup chopped walnuts or pecan
1/4 cup chopped walnuts or pecans
1 teaspoon olive oil
1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lim
1/4 cup finely chopped shallot
1 red pepper, finely diced
1/2 to
1 habanero pepper, seeded and minced 3 cloves garlic, minced 2
teaspoons fresh minced ginger 2 bay leaves
1 star anise 2
teaspoons mild curry powder Pinch cinnamon About 3 stems of fresh thyme
1/2
teaspoon salt 3/4 cup light coconut milk 3/4 cup water
16 oz can black eyed peas, drained and rinsed
1 teaspoon light agave nectar Juice from about
1/2 a lime