2 bars (180g) good quality dark chocolate, roughly chopped 1/4 cup (74g) brown rice syrup 6 tablespoons (84g) Califia Farms unsweetened better half creamer 1/2
teaspoon sea salt flakes
3 cups blood orange juice, strained 1 cup granulated sugar 1 cup packed light brown sugar 1 stick unsalted butter, at room temperature 1/3 cup heavy cream 1 teaspoon vanilla extract 1 cup toasted almonds 2
teaspoons sea salt flakes
Not exact matches
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
for the tomato sauce (makes about 2 cups) 1/2 tablespoon olive oil 1 - 2 garlic cloves — minced 1/2
teaspoon dried oregano about 1 lb diced plum tomatoes 1/2
teaspoon coconut sugar pinch red pepper
flakes sea salt and freshly ground black pepper
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
3 tablespoons butter 1
teaspoon red pepper
flakes 1 cup whole wheat pastry flour 3/4 cup instant cornmeal (or instant polenta) or fine - grain cornmeal 1/4 cup natural cane sugar (or brown sugar) 1 tablespoon aluminum - free baking powder 1 1/2
teaspoons fine grain
sea salt 1 cup buttermilk 1 large egg 2 1/2 cups corn, fresh (or at room temperature if previously frozen)
1/4 cup creamy almond butter 1/4 cup maple syrup 1/4 cup coconut oil, melted 1
teaspoon pure vanilla extract 2 tablespoons light brown sugar, packed 1/4
teaspoon ground cinnamon 1/2
teaspoon Kosher or
sea salt 2 1/2 cups old - fashioned oats 1 1/2 cups unsweetened
flaked coconut 1 cup roughly - chopped raw almonds 4 ounces bittersweet chocolate, finely chopped
1 piece whole wheat bread 1 tablespoon vegan butter 1 medium sized onion (about 2 cups), chopped 1 tablespoon extra virgin olive oil 1 - 15 ounce can white beans, drained and rinsed 3 tablespoons nutritional yeast 1/4 cup water 1
teaspoon sea salt ⅛
teaspoon dried basil 1
teaspoon red pepper
flakes 6 cloves garlic, minced 4 cups packed fresh spinach, roughly chopped 1 can artichoke hearts, drained and chopped 1/4 cup vegan mozzarella cheese
3/4 cup unsalted peanut butter 3/4 cup maple syrup 1
teaspoon fine - grain
sea salt 2 1/2
teaspoons agar agar
flakes (available at a health foods stores) 4 cups unsweetened (or lightly sweetened) crisp brown rice cereal 3/4 cup pistachios, toasted and chopped
3/4 cup rolled oats (quick - cooking or old - fashioned will work; instant might get a little dusty) 1/4 cup shredded or
flaked unsweetened coconut 2 tablespoons pepitas, or another nut or seed of your choice 1/4 cup dark or light brown sugar (for low - to - moderate sweetness) 1/8
teaspoon ground cinnamon Few pinches
sea salt 1 large egg white 2
teaspoons water (adjusted from 1 T) 2 cups (approximately 1/2 pound) walnuts, pecans or nuts that you prefer
200 g semi-whole wheat flour 100 g fine cornmeal half a
teaspoon whole
sea salt 2
teaspoons cornstarch 1
teaspoon baking soda 1
teaspoon cream of tartar 1
teaspoon dried oregano 1
teaspoon dried thyme 1
teaspoon dried chives 1
teaspoon dried marjoram 2 tablespoons nutritional yeast (
flakes) 80 ml extra virgin olive oil 200 - 250 ml oat milk, unsweetend and unflavoured
1 bunch organic kale, washed and dried and torn into large pieces 3 tablespoons coconut oil 3 tablespoons cocoa powder 1 tablespoon raw honey 1
teaspoon cinnamon pinch of
sea salt 1/3 cup coconut
flakes
1 tablespoon olive oil 1 small yellow onion, small dice 1/2
teaspoon chili
flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1
teaspoon red wine vinegar
sea salt & ground black pepper, to taste
Denise — The recipe calls for «2
teaspoons flaky
sea salt, such as Maldon, or less of a finer one» — flaky
sea salts are very light and in bigger
flakes; 2
teaspoons of flaky
salt yields much less saltiness than 2
teaspoons of a finer one.
1 1/2
teaspoons dried mint 1/2
teaspoon red chile pepper
flakes 1/2
teaspoon cumin seeds 1/2
teaspoon fine grain
sea salt 1
teaspoon ground cumin 1/2
teaspoon cinnamon 1
teaspoon ground ginger 4 tablespoons extra virgin olive oil a squeeze of fresh lemon juice
Chimichurri 1 cup firmly packed fresh flat - leaf parsley — finely chopped 3 - 4 garlic cloves — finely chopped 2 tablespoons fresh oregano leaves (optional)-- finely chopped 1/2 cup olive oil 2 tablespoons red or white wine vinegar 1
teaspoon sea salt 1/4
teaspoon freshly ground black pepper 1/4
teaspoon red pepper
flakes
1 cup mung beans — soaked overnight 1/2 cup pumpkin seeds juice of 1 lemon 2 tablespoons sesame tahini 2 tablespoons melted neutral coconut oil or olive oil 1/2 tablespoon cumin seeds — freshly ground 1/4
teaspoon red pepper
flakes sea salt — to taste freshly ground black pepper — to taste
for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1
teaspoon cumin seeds 1
teaspoon coriander seeds 1/2
teaspoon mustard seeds 2 cups coconut black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1 lime 1 small red chili — seeded and minced 1/4
teaspoon red pepper
flakes Large handful fresh mint leaves — chopped
sea salt to taste
Taco seasoning (I got this tasty seasoning recipe here): 1 tablespoon chili powder 1/4
teaspoon garlic powder 1/4
teaspoon onion powder Red pepper
flakes (to taste) 1/4
teaspoon oregano 1/2
teaspoon Paprika 1 1/2
teaspoons cumin 1
teaspoon sea salt 1/4
teaspoon pepper
Coconut Almond Granola Recipe 2 cups old - fashioned rolled oats (gluten - free, if needed) 2 cups organic unsweetened coconut
flakes 1 cup raw almonds, coarsely chopped 1/4 cup pure maple syrup 2 tablespoons melted virgin coconut oil 1/8
teaspoon kosher
salt or fine
sea salt
INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces) of crushed tomatoes 12 ounces tomato paste 2 cups red wine 1 large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup chopped parsley (fresh) 1/2 cup chopped basil (fresh) 2 tablespoons chopped rosemary (fresh) 1 bay leaf 2 tablespoon cold pressed olive oil 1
teaspoon sea salt (kosher) 1/2
teaspoon pepper (freshly ground) 1
teaspoon red pepper
flakes 3 Japanese eggplant (large dice) 4 oz porcini mushrooms (sliced) 1 cup peas (fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese Sauce DIRECTIONS In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translucent.
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
Serves 6 - 8 Recipe by Barefoot Contessa / Heavily Adapted by Winner Dinners / Inspired by Cravings Bistro 3 pounds Roma / plum tomatoes, cut in half lengthwise 1/2 pound carrots, peeled and cut into 1 - inch pieces 1/4 cup plus 2 tablespoons olive oil 1 tablespoon
sea salt 1-1/2
teaspoons black pepper 2 cups onions, chopped 6 garlic cloves, chopped 2 tablespoons butter 1/4
teaspoon crushed red pepper
flakes 1 (28 - ounce can) plum tomatoes, with their juice 2 ounces fresh basil, chopped 1-1/2
teaspoons dried crushed rosemary 1/2
teaspoon dried thyme 1 (32 - ounce container) chicken stock 2/3 cup brown sugar, packed
1 bunch Red Frill mustard greens 1 bunch cilantro 3/4 cup chopped scallions (about one small bunch), or red onion 3 tablespoon capers, rinsed Juice and zest of one organic lemon 1 cup extra-virgin olive oil 3 cloves garlic, minced 1/2
teaspoon unrefined
sea salt (or to taste) 1/2
teaspoon crushed red chile
flakes — optional
* 1/2 cup / 125 g rye
flakes (I couldn't find these so I used rolled oats * 1 cup / 100 g rolled oats * 1/2 cup / 65 g raw pepitas (I used chopped raw pecans instead) * 1/4 cup / 15 g wheat bran (I used ground flax seeds instead) * 1/4
teaspoon kosher
salt (I used fine
sea salt) * 1/2 cup / 25 g unsweetened coconut
flakes * 1/4
teaspoon ground cinnamon (optional) * 1/4 cup / 60 ml honey, plus more for serving * 2 tablespoons coconut oil or extra virgin olive oil * 1/2 cup / 60 g chopped dried mango (I used organic, unsweetened dried mango)
2 medium Garlic Cloves, minced + 1/4
teaspoon Garlic Powder 1/16
teaspoon Red Pepper
Flakes 1/2
teaspoon Onion Powder 1/4
teaspoon Sea Salt and Pepper 2.5 Tablespoons Corn Starch or Arrow Root Powder
1/2 cup extra-virgin olive oil 1 cup diced red onion (about 1 medium onion) 1/2
teaspoon coarse
sea salt or kosher
salt 1 cup thinly sliced, peeled carrots (about 2 medium carrots) 1 cup thinly sliced celery stalks (or about 2 medium celery sticks) 2 garlic cloves 2 tablespoons minced rosemary 1/2
teaspoon crushed red pepper
flakes 1 15 - ounce can of white beans, drained 1/2 cup firmly packed sun - dried tomatoes 1/4 cup red wine vinegar 4 cups arugula leaves 2 tablespoons finely chopped, fresh, flat - leaf parsley for garnish
3 red bell peppers cut in half 2 tablespoons oil (butter / ghee / lard) 1 medium onion, finely diced 4 cloves of garlic, minced 1 lb of grass fed beef (or bison) 1 medium tomato, diced 2 tablespoons tomato paste 1
teaspoon sea salt 1
teaspoon paprika 1/4
teaspoon basil 1/4
teaspoon oregano 1/4
teaspoon marjoram 1/4
teaspoon thyme Red pepper
flakes (to taste) Grated cheese
Ingredients: 1/2 cup amaranth 1/2 cup arborio rice 1 (14 ounce) can coconut milk 3 cups water 2 tablespoons honey or maple syrup 1/2
teaspoon sea salt Toppings of choice, for serving (I used cacao nibs, dried currants, and coconut
flakes)
1/2 cup extra-virgin olive oil 1
teaspoon fresh rosemary leaves 1
teaspoon fresh thyme leaves 1
teaspoon fresh oregano leaves 2
teaspoons sweet paprika 2 medium cloves of garlic, smashed into a paste 1 well - crumbled bay leaf pinch of red pepper
flakes 1/4
teaspoon + fine grain
sea salt 1 tablespoon fresh lemon juice
2 cups / 10 oz / 280 g cooked chickpeas (see page 215), or 1 (15 - ounce / 425g) can chickpeas, rinsed and drained 3 tablespoons extra-virgin olive oil 4 cloves garlic, finely chopped 1/2
teaspoon red pepper
flakes Fine - grain
sea salt 3 or 4 handfuls of young dandelion leaves, stems trimmed Grated zest of 1 lemon
1 cup coarsely chopped raw walnuts 2 tablespoons nutritional yeast
flakes 1/2
teaspoon ground
sea salt, or to taste
2 cups spelt flour plus more for dusting One envelope dry active yeast 1
teaspoon kosher
salt 1 tablespoon honey 2 tablespoons + 2
teaspoons olive oil plus more for oiling bowl 1 cup warm water 1
teaspoon chopped fresh rosemary 1/4
teaspoon sea salt 1 acorn squash, halved, seeded and cut lengthwise into 1 / 2 - inch - thick slices 2 cups finely shredded, stemmed Lacinato kale 1 tablespoon fresh lemon juice Pinch of crushed red pepper
flakes 1 ounce shaved pecorino cheese (about 1/2 cup)
1 15 ounce can garbanzo beans, drained and rinsed 1/2 cup Blue Moose of Boulder original hummus 1 tablespoon extra virgin olive oil 1 small yellow onion, quartered 2 - 3 garlic cloves, peeled Zest of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1
teaspoon ground cumin 1/4
teaspoon ground coriander 1/4
teaspoon ground cayenne pepper Heavy pinch of
sea salt flakes 1/2 cup garbanzo bean flour
PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4 cups small cauliflower florets (from about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced pinch of chili
flakes 1/2
teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option)
sea salt and ground black pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green onions, sliced 1 cup quickie vegan parmesan, divided
1 pound ground beef 1/2 pound ground pork (replace with ground beef if you don't eat pork) 1 medium onion, finely chopped 2 cloves garlic, minced 1 1/4
teaspoons sea salt 1/4
teaspoon black pepper 1/2
teaspoon dried thyme 1/2
teaspoon dried sage 2 - 3 tablespoons tomato paste Red pepper
flakes (optional, for a bit of spice) 1 egg
Italian sausage (mild or spicy) 6 pieces of uncured bacon, chopped ** 10 large eggs 1/2 cup cream 3/4 cup milk 1
teaspoon Dijon mustard 1/2
teaspoon sea salt 1/4
teaspoon freshly ground black pepper 2
teaspoons of sweet basil Pinch of red pepper
flakes 10 ounces cheddar cheese, grated 5 - 6 small tomatoes on the vine Fresh basil leaves for garnish
2
teaspoons melted coconut oil 1 tablespoon honey (use pure maple syrup to keep this vegan) 1
teaspoon pure vanilla extract pinch of
sea salt 1/2 cup uncooked quinoa, rinsed and drained well 1/4 cup sliced almonds 1/4 cup unsweetened coconut
flakes
2 tablespoons extra virgin olive oil 1 medium onion, diced 3 carrots, cut into 1 / 4 - inch coins 3 celery stalks, diced 2 medium cloves garlic, minced 1
teaspoon crushed red chile
flakes 1 1/2 cups dried cannellini beans 5 medium waxy potatoes (the size of an egg), halved 1 3 - inch chunk of Parmesan rind, (optional) 8 cups of water 1 medium bunch kale or chard, de-stemmed and chopped 1 1/4 cup crushed tomatoes (from can) 1
teaspoon fine grain
sea salt
winter squash, chopped 1 medium red onion, chopped 1/2
teaspoon crushed red pepper
flakes 1 1/2 +
teaspoons fine grain
sea salt 4 cups / 22 oz / 620g cooked white beans 1 14 - ounce / 400 ml can crushed tomatoes
ingredients SUPER-SASSY SEASONING: 2 tablespoons onion powder 2 tablespoons garlic powder 2
teaspoons celery seeds 2
teaspoons dried ground thyme 2
teaspoons dried ground parsley 1
teaspoon dried ground marjoram 1
teaspoon freshly ground black pepper GREENS: 1 smoked or plain turkey leg 1 tablespoon extra-virgin olive oil 1 large onion (finely chopped) 3 garlic cloves (minced) 1/2
teaspoon freshly ground black pepper 1/2
teaspoon red pepper
flakes (optional) 1/2
teaspoon mustard powder 1
teaspoon sea salt, plus more to taste 1 tablespoon smooth natural no - sugar - added - peanut butter 1 tablespoon tamari or soy sauce 2
teaspoons white wine vinegar 1 bunch mustard greens (stemmed, leaves chopped) 1 bunch collard greens (stemmed, leaves chopped) 1 bunch kale, preferable curly kale (stemmed, leaves chopped)
2 tablespoons oil (ghee / coconut oil) 1 medium onion, diced 1 lb carrots (about 5 medium carrots), peeled and sliced 1/2 head of small / medium cauliflower, chopped * 2 cloves garlic, chopped 1
teaspoon fresh grated ginger 1
teaspoon ground cardamom (green, not black) 1/4
teaspoon ground cinnamon 1/4
teaspoon ground cumin Red pepper
flakes (to taste) 1/2 — 3/4
teaspoon sea salt (depending on taste) 3 - 4 cups chicken stock or vegetable stock (depending on how thick you like the soup) 1 cup coconut milk
Remove from freezer and top the cups with about a
teaspoon more of melted chocolate and
sea salt flakes if desired.
Toss in 1/2
teaspoons crushed red pepper
flakes or gochugaru and 1
teaspoon flaky
sea salt.
ingredients APPLES: 4 Granny Smith apples (cored, sliced) 3 tablespoons ghee (melted) 1
teaspoon pure vanilla extract 1 tablespoon ground cinnamon 1/2
teaspoon ground nutmeg 1/2 cup coconut sugar CRUMBLE: 3/4 cup almond flour 1/2 cup unsweetened coconut
flakes 3/4 cup chopped walnuts 1/2 cup chopped pecans 2 tablespoons chia seeds 1 tablespoon ground cinnamon 2 tablespoons melted coconut oil 2 tablespoons honey Pinch of
sea salt
1 cup gluten - free flour (prefer Bob's Redmill gluten free flour) * if the dough is too wet, feel free to add additional flour 2 medium russet potatoes, peeled and chopped 2 cloves of garlic 6 tablespoons of corn starch 1
teaspoon sea salt 1
teaspoon baking powder 1 tablespoon Italian seasoning 1/2
teaspoon red pepper
flakes
1 cup all purpose flour 1/4 cup buckwheat flour 1
teaspoon baking soda 1/2
teaspoon salt 4 ounces butter 1/2 cup brown sugar 1/2 cup granulated sugar 1 egg, room temperature 2
teaspoons vanilla bean paste 1 cup pecans, toasted and coarsely chopped / cooled 1 1/2 cups unsweetened
flaked coconut, toasted / cooled 4 ounces dark chocolate, coarsely chopped Flaky
sea salt, for topping (optional)
3/4 cup of smooth nut or seed butter (almond, hazelnut, sunflower, or peanut butter) 1/4 cup + 2 tablespoons of maple syrup 3/4 cup of unsweetened apple sauce 2
teaspoons of vanilla extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2 cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4
teaspoon of baking soda 1/2
teaspoon of
sea salt 3 tablespoons of nuts or seeds (I used a mixture of almonds, and added some coconut
flakes) METHOD
2 tablespoons (24g) unrefined coconut oil 3 - 4 tablespoons (42 - 56g) unsweetened almondmilk 1/4 cup (60g) creamy cashew butter 1/4 cup (70g) pure maple syrup 2
teaspoons (8g) pure vanilla extract 2 cups (185g) Bob's Red Mill super-fine almond flour 1/2 cup (75g) Bob's Red Mill gluten - free 1 - to - 1 baking flour 2 tablespoons (20g) Bob's Red Mill potato starch 1/2 cup (50g) Bob's Red Mill date sugar 2
teaspoons (8g) Bob's Red Mill baking powder 3/4
teaspoon (3g) fine
sea salt 2 ounces 100 % cacao, roughly chopped Sea salt flakes, optio
sea salt 2 ounces 100 % cacao, roughly chopped
Sea salt flakes, optio
Sea salt flakes, optional
1 tablespoon roasted peanut oil 3 garlic cloves, minced 1 cup creamy natural peanut butter 1 cup coconut almondmilk blend 1/4 cup tamari (or soy sauce) 2 tablespoons rice vinegar 1 heaping
teaspoon red pepper
flakes 1/4
teaspoon dried cilantro, optional Pinch of fine
sea salt