Mix 2 ounces of saline water (1/4
teaspoon salt with 8 ounces distilled water — NOT «tap» water) with 1 to 2 drops of GSE, and use in each nostril.
In a separate bowl, beat 3 egg yolks, 1/3 cup sugar and 1/8
teaspoon salt with an electric mixer on high for 2 - 3 minutes.
Not exact matches
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.
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
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 frying
Cardamom Amaranth Porridge
with Stewed Strawberries for the porridge 1 cup amaranth — soaked overnight, rinsed and drained 2 cups almond or coconut milk 2 tablespoons coconut sugar 1/2 vanilla bean — split open, seeds scraped 1/2
teaspoon freshly ground cardamom — from about 3 - 4 pods 1/2
teaspoon salt 1/2
teaspoon cinnamon — optional 1/8
teaspoon nutmeg — optional
Toss the parsnips
with 1 tablespoon of oil, 1/4
teaspoon of
salt and pepper to taste.
Smooth Vegetable Gazpacho
with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1
teaspoon sea
salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
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 dusting
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).
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 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)
Sprinkle each filet and both sides
with 1/4
teaspoon salt, 1/4
teaspoon pepper, 1/4
teaspoon garlic powder, and 1/4
teaspoon paprika.
Stir in remaining heavy cream and season
with 1⁄4
teaspoon salt and pepper as desired.
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.
Place on the other baking sheet
with the sliced onions and toss
with olive oil, 1/2
teaspoon salt and pepper to coat, just like you did
with the potatoes.
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.
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
Fold in the rosemary and season
with remaining 1/4
teaspoon salt and pepper.
Toss the vegetables
with 1 tablespoon olive oil, 1/2
teaspoon salt and 1/4
teaspoon pepper.
Sprinkle
with 1/2
teaspoon salt and add add several dashes fresh black pepper.
Whisk the remaining 1
teaspoon salt into the chili oil along
with the vinegar, soy sauce and sesame oil.
Stir the red wine into the skillet
with the mushrooms, and add the 1
teaspoon thyme and
salt and pepper to taste.
In a large mixing bowl, toss butternut squash, apples and chickpeas
with 1 tablespoon olive oil, maple syrup, cinnamon, nutmeg and 1/4
teaspoon salt.
Ingredients 1 pie crust (I used this one,
with Spectrum vegetable shortening substituted for the butter) 1 1/2 ounces bittersweet chocolate 1/4 cup light corn syrup 2
teaspoons neutral oil, like safflower 3/4 cup dark brown sugar 1/4
teaspoon salt 1/2
teaspoon espresso powder 1
teaspoon vanilla 2 eggs 1 1/2 cups toasted pecan halves
1 cup gluten - free All - Purpose Flour Blend 1/3 cup coconut flour, fluffed
with a fork and sifted before measuring 1/3 cup unsweetened flaked coconut, finely flaked 1
teaspoon baking powder 1
teaspoon baking soda 1/2
teaspoon salt 1/2
teaspoon guar gum or xanthan gum 1/2 cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange, cut into very thin slices for garnish
To make the tartar sauce, finely mince 1 clove of garlic and add it to a mortar, then add 1 tablespoon of capers and using a pestle mash down on the garlic and capers until you form a paste, next add 1/2 cup of Greek yogurt, 1/2 tablespoon of dijon mustard, 1/2
teaspoon of white wine vinegar, season
with sea
salt and freshly cracked black pepper, and mix everything until it's well mixed, then cover the mortar
with seran wrap and add it to the fridge
Season roast
with an additional 2
teaspoons kosher
salt and 1
teaspoon black pepper, and place on the rack in the pan.
Add onions and apples to the pan and sprinkle
with 1
teaspoon salt.
When hot, add tofu and zucchini and sprinkle
with 1/4
teaspoon salt.
Place shrimp in a medium nonreactive bowl and toss
with lime juice, 1/4 cup cilantro, half the garlic, 1/4
teaspoon salt and 1/4
teaspoon crushed red pepper.
Sprinkle
with remaining 1/4
teaspoon each
salt and pepper; drizzle
with remaining 2 tablespoons olive oil, and top
with feta and pistachios.
1 cup white rice flour 3/4 cup brown rice flour 1/2 cup tapioca starch 1/2 cup potato starch 1/4 cup cornstarch 1
teaspoon salt 2 tablespoons sugar 1/2 cup dry milk powder or dry potato flakes, optional 1 tablespoon xanthan gum or guar gum 1 tablespoon yeast 3 large eggs, room temperature 1/2 cup water or cranberry liquid, warm to touch 1/2 cup mayonnaise, yogurt or dairy - free yogurt 1/2 cup canned whole berry cranberry sauce, drained
with 1/2 cup liquid reserved 1/4 cup shredded Swiss cheese or dairy - free Swiss cheese, optional
Chocolate - Chocolate Chip Cherry Pancakes Adapted from Chocolate - Chocolate Chip Pancakes from Vegan
With A Vengeance 1 Cup Plus 4 Tablespoons Whole Wheat Flour 1 Cup All - Purpose Flour 4
Teaspoons Baking Powder 1
Teaspoon Salt 2/3 Cup Water 2 Cups Coconut Milk (not canned) 3 1/2 Tablespoons Canola Oil 5 Tablespoons Maple Syrup 2
Teaspoons Vanilla Extract -LSB-...]
Directions Season the chicken
with 1/2
teaspoon salt and 1/2
teaspoon pepper.
I think perhaps, however, the recipe would be better
with a full rounded
teaspoon of
salt, not just a pinch.
Directions To make pasta, pour the flour and 1/2
teaspoon salt into a large bowl and stir together
with a fork.
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.
Mix the milk
with the eggs in one; the flour mixed
with the seasoned
salt, 1 1/2
teaspoons black pepper, paprika and cayenne in another; and the meat in a third.
With machine off, add 1 1/4 cup of sifted powdered sugar, the vanilla, butter, 2
teaspoons of instant espresso powder, and a pinch of
salt.
On one side of a rimmed baking sheet, toss the asparagus
with 1/2
teaspoon olive oil and a pinch of
salt.
Season
with 3/4 of a
teaspoon of
salt, a few good grates of pepper, and additional Cajun seasoning, if you wish.
Roasted garlic and summer herb
salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic
with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic
with a few
teaspoons of
salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs
with the garlic and
salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long
American Pie
with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4
teaspoon kosher
salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of
salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2
teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and
salt in a large bowl.
Sprinkle
with 2
teaspoons of sea
salt and the pepper, cover the dish tightly
with plastic wrap, and refrigerate for 24 to 48 hours.
Put the plantains in a large bowl, drizzle
with 2
teaspoons of the oil, and sprinkle
with the
salt.