Squash Fritters Ingredients: 1/3 cup all - purpose flour 3 tablespoons cornstarch 1/2
teaspoon salt Dash pepper 2/3 cup water 1 teaspoon baking powder 1 teaspoon baking soda 1 Frieda's Kabocha, Acorn, or Butternut Squash, peeled, seeded, and cut into 1 / 2 - inch cubes... Continue reading →
Spicy Hummus Spread 2 cups cashews — soaked for 2 hours 2 tablespoons raw sesame tahini 1 - 2 garlic cloves 1/4 cup lemon juice 1/2
teaspoon salt dash of cayenne pepper 1/4 teaspoon ground cumin or more to taste 1/2 teaspoon ground coriander (optional) 1/2 cup purified water or more if needed
6 pounds ripe tomatoes, chopped 1 small purple onion, peeled and chopped 2 teaspoons dried Italian parsley 1 1/2 cups malt vinegar 1/2 cup plus 2 tablespoons packed brown sugar 3/4
teaspoon salt Dash of white pepper 1/2 teaspoon habanero powder (or more to taste) 1 cinnamon stick, halved 1/2 whole nutmeg, tapped carefully with a hammer to split 1/2 teaspoon mustard seeds 1 teaspoon fennel seeds
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.
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
On the jar was the recipe — «An egg, 2 tablespoons lemon juice or vinegar,
teaspoon each mustard,
salt, sugar
dash of pepper.
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
Sprinkle with 1/2
teaspoon salt and add add several
dashes fresh black pepper.
I looked at the ingredients on my jar of best foods mayonnaise in the refrigerator and added several
dashes of
salt, a pinch of sugar, several drops of fresh lemon juice, and about an eighth
teaspoon of white vinegar.
1 boneless skinless chicken breast 2 tablespoons olive oil 1/2
teaspoon dried oregano 1/4
teaspoon ground black pepper 3
dashes salt 4 cups chopped romaine lettuce 2 tablespoons sliced black olives 2 tablespoons chopped pepperoncini 2 tablespoons grated parmesan cheese 3 tablespoons Caesar dressing (for the salad) 2 tablespoons Caesar dressing (for inside the wrap) 2 large flour tortillas
Butter or nonstick cooking spray 2 1/4 cups uncooked small elbow macaroni 3 cups milk 5 tablespoons Cabot
Salted Butter 3 slices firm white or whole wheat bread, pulsed into crumbs in processor or blender 3 tablespoons King Arthur Unbleached All - Purpose Flour 3/4
teaspoon salt 1/4
teaspoon ground black pepper ⅛
teaspoon freshly grated nutmeg Several
dashes Tabasco Sauce 16 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Smoky Bacon Cheddar, grated (about 4 cups), divided
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2
teaspoon of kosher
salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1
teaspoon of garlic powder 1/2
teaspoon of kosher
salt 1
teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few
dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
2 cups lobster stock (see recipe) 2 cups coarsely chopped cooked lobster meat 4 tablespoons butter 1 onion, chopped 2 cloves garlic, minced 2 shallots, minced 1/2 cup flour 1/4 cup dry sherry 2 tablespoons tomato paste 3 cups half - and - half 1/4
teaspoon fresh ground white pepper 1
teaspoon salt 1/4
teaspoon paprika 1
dash cayenne pepper 1 cup crème fraîche
Pour 2 cups of raspberries, 1/2
teaspoon of lemon juice and 3 tablespoons of Xylitol sugar or coconut sugar (both low - glycemic index foods), and a
dash of Himalayan
salt in a medium saucepan and heat covered on medium - low for about 2 minutes.
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1
teaspoon ground cinnamon 1
teaspoon ground cumin Several
dashes vegetarian Worcestershire sauce
Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
For the fruit sauce I pour 2 cups of raspberries, 1/2
teaspoon of lemon juice and 3 tablespoons of Xyilitol sugar or coconut sugar (both low — glycemic index foods), and a
dash of Himalayan
salt in a medium saucepan and heat covered on medium - low for about 2 minutes.
For the Sloppy Joe: 1 tablespoon plus 1
teaspoon coconut oil, divided 1 medium onion, diced medium 1 pound seitan, chopped into bite sized pieces 3 cloves garlic, minced 1 tablespoon minced fresh ginger 2 tablespoons chopped fresh thyme 1 tablespoon sweet paprika 1/2
teaspoon salt 1/2
teaspoon allspice 1/2
teaspoon crushed red pepper flakes 1/8
teaspoon cinnamon Several
dashes fresh black pepper 14 oz can crushed tomatoes 2 tablespoon pure maple syrup 1 tablespoon fresh lime juice 2
teaspoons yellow mustard
3 - 4 pounds GARNET YAMS (red - skinned sweet potatoes) 4 tablespoons extra virgin COCONUT OIL, liquified 2
teaspoons each CORIANDER, CARDAMOM and TURMERIC 3/4
teaspoon SEA
SALT (or to taste) 1/2
teaspoon GRANULATED ONION
Dash CAYENNE
lean ground beef 1 egg, lightly beaten 1/3 cup fresh breadcrumbs (I just grate up a white hamburger bun) 1 large clove of garlic, finely minced 1/4 cup onion, finely chopped 1
teaspoon salt 1
teaspoon black pepper 1/4
teaspoon dried sage 1/4
teaspoon dried parsley 3 tablespoons ketchup 1 tablespoon Worcestershire sauce A
dash Montreal steak seasoning 3 slices of thick - sliced center - cut bacon 1 can condensed tomato soup (recommended: Campbell's)
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1
teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1
teaspoon Worcestershire sauce Generous
dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2
teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar
Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish
For The Briny Caesar Dressing: 1/2 cup cashews, soaked for at least 2 hours and drained 1 head roasted garlic (about 10 cloves, see tip) 2 cloves fresh garlic 1/4 cup capers, with some brine 3/4 cup water Several
dashes fresh black pepper 1/2
teaspoon salt 2 tablespoons nutritional yeast 2 tablespoons grapeseed or olive oil 1/4 cup fresh lemon juice
Ingredients 1 - lb skinless salmon fillet
dash of
salt freshly ground pepper to taste 1
teaspoon extra virgin olive oil 1/2 cup plain fat free yogurt 1 tablespoon Dijon mustard 1 tablespoon honey 3 - 4 tablespoons chopped fresh dill 1 clove of garlic, finely minced Juice from 1/2 lemon
1/2
teaspoon ground cinnamon 1/4
teaspoon ground cardamom 1/4
teaspoon ground nutmeg
Dash of chipotle chili pepper 1 3/4 cups raw pepitas 2 cups sugar 1/3 cup light corn syrup 1/2 cup water 1
teaspoon baking soda 4 tablespoons butter 1 1/4
teaspoons sea
salt, plus more for sprinkling
Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive oil 1 medium onion, chopped (1 cup) 1 medium red bell pepper, chopped 1 medium jalapeno pepper, seeded and finely chopped 2 cloves garlic, finely chopped 4 cups water 3 cups butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces) diced fire roasted tomatoes 1 1/2
teaspoons kosher or fine sea
salt 2
teaspoons garam masala 1
teaspoon ground cumin 1
teaspoon ground turmeric
Dash cayenne pepper 3 cups small cauliflower florets 1 tablespoon tamari (soy sauce) Fresh cilantro leaves
Spread fish on top and sprinkle with 1/2
teaspoon salt and a
dash of black pepper.
4 cups cauliflower florets (about 1/2 head) 1/2 cup finely diced red bell pepper 3 tablespoons water 3 egg whites 4 ounces shredded Cabot Sharp Cheddar (about 1 cup) or Cabot Two State Farmers» Shredded Cheddar Cheese 1/4 cup minced scallion greens 10
dashes Tabasco sauce or another hot sauce to taste 1/2 cup almond meal 1
teaspoon baking powder 1/4
teaspoon salt
1 1/4 cups elbow noodles
Salt 2.5 ounces extra-sharp cheddar cheese, cut into small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, gr
Salt 2.5 ounces extra-sharp cheddar cheese, cut into small cubes 1 tablespoon plus 1/2
teaspoon flour 3/4
teaspoon salt 3/4 teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, gr
salt 3/4
teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1
dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, grated
Chocolate layer: 1/4 cup coconut oil 2 tablespoon honey 1/4 cup cocoa powder 1/4
teaspoon vanilla extract
dash of
salt
For the Galette: 3 Granny Smith apples, peeled and cored (flesh cut into 1 - inch squares) 1 lemon, juiced 1 tablespoon brown sugar 1 tablespoon granulated sugar 1
teaspoon ground cinnamon 2
dashes salt 1 tablespoon cold butter, cut into small cubes 1 pie crust dough round 1 egg, beaten (for the egg wash) 3
teaspoons cold water (for the egg wash) 1 tablespoon sanding sugar (or other type of sugar with large crystals) Streusel
1 bag spinach (washed and dried) 8 ounces pine nuts (soaked) 2 cloves garlic 2
teaspoons nutritional yeast (optional) Sea
salt Black pepper
Dash of cayenne pepper (optional) 1/8 cup lemon juice 1/4 cup hemp oil or olive oil 2/3 cup apple cider or red wine vinegar 1 to 2 cups fresh basil
1 (8 - ounce) carton regular or light sour cream 3/4 cup regular or light mayonnaise 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives 1
teaspoon dried minced onion 1/8
teaspoon garlic powder
Dash salt and pepper Assorted vegetables, crackers, or chips For dip, in a medium bowl, combine sour cream, mayonnaise, parsley, chives, minced onion, garlic powder,
salt, and pepper.
Or I will make my own vinaigrette using a combination of 1 tablespoon olive oil, 1
teaspoon balsamic vinegar, 1
teaspoon Dijon mustard, and a
dash of garlic powder,
salt and pepper.
Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (of choice) 1
teaspoon turmeric powder 200 ml coconut milk 2
teaspoons coconut oil Few
dashes soy sauce (optional)
Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish
3 Tablespoons Coconut Oil, softened 1 Tablespoon Cashew Butter 1 Tablespoon Cocoa powder 1/2
teaspoon Pure Vanilla Extract 1/3 cup plus 1
teaspoon Oats (can use gluten - free) 3 Tablespoons Xylitol
Dash Sea
Salt
1 very ripe banana 1/2 cup of fresh blueberries + extra for decorating the cookies (optional) 2 tablespoons of milled flaxseeds + 4 tablespoons of water 1/2 cup of almond butter (peanut butter will work as well) 1 1/2 cup of jumbo oats 1/2 cup of ground almonds 3 -4 tablespoons of roughly chopped hazelnuts 3 tablespoons of melted coconut oil 3 tablespoons of maple syrup or date nectar a
dash of vanilla extract 1
teaspoon of baking powder 3 tablespoon of almond milk pinch of sea
salt
Boil the broth with 1/2
teaspoon achiote, a
dash of
salt, and a little bit of the masa harina for thickening.
1 cup and 2 tablespoons brown rice flour 1/4 cup each almond and coconut flour 1/2 cup plus 1 tablespoon quinoa flour 1
teaspoon baking powder 1/2
teaspoon soda 1/4
teaspoon salt 2
teaspoons ground cinnamon 1
teaspoon ground ginger 1/2
teaspoon ground nutmeg freshly ground seeds of 2 - 3 cardamom pods
dash of both clove and all spice 3 tablespoons coconut oil — melted 1 cup full fat coconut milk 1/2 cup coconut sugar 1
teaspoon vanilla extract 1 1/2 cups finely shredded butternut squash about 1 cup fresh cranberries
2 cups Heavy Cream 1/4 cup plus 3 Tablespoons Coconut Sugar 1/2 cup chopped, sugar free Dark Chocolate * 1
teaspoon Pure Vanilla Extract 5 large Egg Yolks
Dash of
Salt 3 Tablespoons Coconut Sugar, for assembling
2 tablespoons olive oil 4 cloves minced garlic 1/4
teaspoon crushed red pepper 1 28 - ounce can crushed tomatoes 1/4 cup vodka 1/4
teaspoon dried thyme 1/4
teaspoon dried oregano 1/2
teaspoon salt A few
dashes of fresh black pepper 1/2 cup sliced or slivered almonds 1/4 cup finely chopped fresh basil, plus extra for garnish 1/2 pound penne pasta
For the beans: 1 tablespoon extra virgin olive oil 1/3 cup thinly sliced shallots 4 cloves garlic, minced Several
dashes fresh black pepper 1/2
teaspoon salt 1/2 pound of asparagus, sliced on a bias (3/4 inch pieces or so) 1 large nectarine, chopped into 1/4 inch pieces (leave the skin on) 1 1/2 cups great northern beans, rinsed and drained (a 16 oz can)
I did it mostly like yours: 3 Tablespoons of Almond Meal 2 Tablespoons of Carob Powder 2 Tablespoons of Honey 1
teaspoon of Vanilla Extract 1 Egg Pinch of
salt 3
dashes of Cinnamon 1 Tablespoon Almond Milk 1 Tablespoon Almond Butter Mix well, put in greased coffee mug, microwave for 1:30 minutes.
1 cup mayonnaise 1/2 cup sour cream 1/2 cup buttermilk 3
dashes Worcestershire sauce 2 tablespoons chopped chives 4 ounces blue cheese crumbles 1
dash salt 1/2
teaspoon black pepper
Ingredients: 1/2 cup of plain gluten free flour — I have used Dove's farm 1/4 cup of ground almond 2 tablespoons of coconut sugar 1 tablespoon of brown rice syrup or honey 2 tablespoons of coconut oil — melted 2 tablespoons of almond milk A pinch of
salt 1/2
teaspoon of baking powder A
dash of vanilla extract
1 cup plus 2 Tablespoons Almond Milk 1/2 cup Canned Pumpkin 1 cup Oatmeal 1
teaspoon Vanilla Stevia Extract (or add additional 1/2
teaspoon Vanilla Extract to Stevia)
Dash of Sea
Salt 3/4
teaspoon Pumpkin Pie Spice, plus more for dusting
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 +
INGREDIENTS 1/4 cup tomato juice 2 ounces vodka 1 tablespoon lemon juice 1/2
teaspoon Sriracha sauce 1/2
teaspoon prepared horseradish 1/4
teaspoon salt - free herbal seasoning mix 1
dash shoyu Sea
salt and black pepper, for serving Lemon wedges, for serving Cherry tomatoes, for serving
1 shallot, roughly chopped 1 garlic clove 1 cup cilantro leaves (plus more for garnish) 2 tablespoons olive oil 1/2 lemon, juiced zest of 1 lemon 1/2
teaspoon salt 1/4
teaspoon cumin
Dash cayenne or 1/4
teaspoon harissa 6 lamb rib chops (about 1 1/2 pound total), trimmed
3 - 4 cups cooked elbow macaroni 2 tablespoons olive oil 1 large onion, 1 / 2 - inch dice 1 pound ground beef 2 cans (14.5 oz each) diced tomatoes in juice 1 can (14.5 oz) S&W Italian Stewed Tomatoes 1 can (14.5 oz) low sodium chicken broth 1/2 cup tomato paste 2 tablespoons minced Italian parsley 2 tablespoons minced fresh basil 1 tablespoon minced fresh thyme 2
teaspoons kosher
salt 1/2
teaspoon freshly ground black pepper A
dash each: Crushed red pepper Aleppo pepper Ground cardamom Ground coriander Italian herb seasoning Hungarian paprika Zatar
1 pound grass - fed ground beef 1/4 pound beef heart, minced or finely chopped 1 medium onion, finely chopped 2 cloves garlic, minced 2 tablespoons chopped fresh parsley 1 medium carrot, peeled and grated 1
teaspoon Dijon mustard 1/2
teaspoon thyme 1/2
teaspoon sage 1
teaspoon sea
salt 1/4
teaspoon black pepper Couple shakes red chili flakes or
dash of chili powder 1 egg
3 or 4 medium sweet potatoes (about 2 pounds) 1 Tablespoon honey 1/2
teaspoon ground ginger 1/4
teaspoon ground cardamon
dash of cayenne pepper 1/4
teaspoon salt