For the avocado sauce 2 avocados 2 tablespoons cilantro, finely chopped 1/2 teaspoon cumin 1 lime, juiced 1/2 clove garlic, finely chopped 3 tablespoons water (or more to desired thinness) 1 tablespoon olive oil 1/2
teaspoon sea salt Pinch of crushed red pepper flakes (optional)
0.5 cup ground flax seeds (freshly ground) 0.5 cup ground sunflower 1 cup almond flour or coconut flour 2 tablespoons psyllium husk 250g / 1 cup plain Greek yogurt or sour cream 6 organic or pastured eggs 10 ml / 2 teaspoons aluminum - free baking powder 0.5
teaspoon sea salt Pinch stevia or teaspoon xylitol
12 grape tomatoes 1 medium garlic clove 1/3 cup roasted or raw red peppers 2 Tablespoons sundried tomatoes (packed in olive oil) 1 Tablespoon white onion, chopped 1/3 teaspoon dried oregano 1/3 teaspoon dried basil 1/4 teaspoon dried thyme 1/8
teaspoon sea salt Pinch of pepper 1 Tablespoon extra virgin olive oil 1 Tablespoon lemon juice
Tomato Sauce 1 cup sun dried tomatoes — soaked for 2 hours 1/2 medium tomato — roughly chopped 1/8 small onion — chopped 1 tablespoon lemon juice 1/8 cup olive oil 1 - 2 dates — pitted 1
teaspoon sea salt pinch of chili pepper flakes (optional)
1 cup lentils (I used puy, but green or black would work just as well) 1 teaspoon black mustard seeds 1/2 teaspoon black peppercorns 1
teaspoon sea salt pinch of cayenne pepper juice of 2 small or 1 large lemon 3 tablespoons olive oil 1 chile or jalapeno — seeded and minced
Not exact matches
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
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 — optional
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
Rose and Lavender Parfait 6.5 oz (about1 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 — melted
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
Cream Cheese Frosting: 4 ounces full - fat brick - style cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1
teaspoon pure vanilla extract
pinch of Kosher or
sea salt
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 salt
Streusel: 1/2 cup all - purpose flour 1/4 cup light or dark brown sugar 1/2
teaspoon ground cinnamon
pinch of Kosher or
sea salt 4 tablespoons unsalted butter, very cold
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
Ingredients200 g GMO - free, plain tofu 1 large handful fresh parsley 1 tablespoon apple vinegar 1 tablespoon capers 2 garlic cloves 1
teaspoon rice malt syrup 1
pinch whole
sea salt roughly 120 ml extra virgin olive oil Makes 2 servings (16 - 20 cubes).
4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated sugar (we used the latter but use less if you're sensitive to sugar) 1/2 cup water Juice of 2 limes 1/4 to 1/2
teaspoon freshly ground black pepper (use less for a barely detectable bite, more if you'd like it more present)
Pinch of
sea salt
For the Crepe Batter 2 large eggs 1 1/4 cups whole milk 1 cup flour 1 tablespoon + 2
teaspoons Trio Carmel Extra Virgin Olive Oil
Pinch sea salt 1 tablespoon minced fresh herbs, such as parsley and / or basil In a blender add the wet ingredients...
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic
sea salt 1 1/2
teaspoons ground cumin 1/2
teaspoon ground, black pepper
pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of water) 1/3 cup of nut butter (I used creamy cashew) 2 tablespoons of coconut sugar 1 tsp baking powder 1/2 tsp baking soda
Pinch of
sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1
teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup of chocolate chips as well
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
2 1/2 -3 pounds whole fresh yellow peaches (about 8 medium peaches) 1 recipe Whole Wheat Pie Dough, or other good crust 2/3 cup dark brown sugar, packed 1/4
teaspoon ground cinnamon 1/4
teaspoon ground nutmeg
pinch of Kosher or
sea salt 3 - 4 tablespoons cornstarch, depending on juiciness of peaches
-- 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.
Apple Layer: 1 sweet apple, 1 / 4 - inch slices 1
teaspoon apple cider vinegar 1/4 cup Earth Balance Buttery Spread 2/3 cup granulated sugar 2 tablespoons maple syrup 1/2
teaspoon ground cinnamon
pinch of ground allspice
pinch of ground nutmeg
pinch of Kosher or
sea salt
Filling: 1/2 cup shortening (or room temperature unsalted butter) 2 1/2 -3 cups confectioner's sugar
pinch of Kosher or
sea salt 2
teaspoons pure vanilla extract 1 - 2 tablespoons heavy cream
Glaze: 1/2 cup confectioner's sugar
pinch of Kosher or
sea salt 2 tablespoons half - and - half 1/2
teaspoon pure vanilla extract
You'll need: 1 can (14 - ounce / 400 grams) sweetened condensed milk 3/4 cup (180 grams) whole milk 3/4 cup (175 grams) heavy cream 6 ounces (170 grams) bittersweet chocolate, chopped finely 1/4 cup (25 grams) cocoa powder 1/2
teaspoon instant espresso powder (or two tablespoons freshly - brewed espresso) 1
teaspoon vanilla extract A
pinch of fine
sea salt 5
teaspoons (12 grams) cornstarch 2 tablespoons cold water
Chocolate Royal Icing: 1/2 pound (2 cups) confectioner's sugar 2 tablespoons cocoa powder * 2 tablespoons meringue powder *
pinch of Kosher or
sea salt 1
teaspoon pure vanilla extract 3 - 4 tablespoons warm water
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
Ingredients 1 medium red cabbage 3 carrots 1/4 leek 6 - 8 pitted dried plums, finely chopped 3 tablespoons extra virgin olive oil 1/2
teaspoon whole
sea salt a
pinch of ground black pepper 1/2
teaspoon yellow mustard powder 3 tablespoons balsamic vinegar 2 tablespoons apple juice concentrate 1/2
teaspoon dried thyme 2 - 3 handfuls walnuts, coarsely chopped -LSB-...]
Frosting: 1 cup (2 sticks) unsalted butter, softened to room temperature 2 cups confectioner's sugar 3/4 cup natural unsweetened cocoa powder 1 cup malted milk powder (I use Carnation)
pinch of Kosher or
sea salt 1
teaspoon pure vanilla extract 3 - 4 tablespoons heavy cream
for the matcha shortbread: ingredients: 2 tablespoons butter 2 tablespoons plus 1 1/2
teaspoons sugar 1 1/2
teaspoons matcha powder
pinch sea salt 5 drops vanilla extract 5 tablespoons flour 1 tablespoon milk black sesame seeds for mixing in, if desired directions: Preheat oven to 350 degrees F. Cream the butter and sugar together until very fluffy and pale.
1/2 cup of raw cashews soaked in water for at least 3 hours 1/4 cup of soy or unsweetened almond milk 1 tablespoon of lemon juice 2 tablespoon of nutritional yeast + extra for sprinkling 1/2
teaspoon of garlic powder 1
teaspoon of apple cider vinegar a
pinch of
sea salt and pepper
2 cups organic whole milk 1/4 cup arrowroot powder *
pinch of
sea salt 1/4 cup maple syrup or other natural sweetener 6 pastured egg yolks at room temp 2 tablespoons pastured butter 1
teaspoon vanilla extract
6 cups chopped watermelon (1 - inch cubes) 1/2 cup water or coconut water 1/4 cup freshly squeezed lime juice 1/2
teaspoon seeded and diced jalapeño pepper 1/2
teaspoon chili powder or Mexican spice Mix (page xx) 1/4
teaspoon chipotle chile powder
Pinch of
sea salt 3/4 cup seeded and diced cucumber 3/4 cup peeled and diced jicama 1 tablespoon plus 1
teaspoon finely chopped fresh cilantro
Ingredients (makes 2 pizza crusts) 2 cups of white flour
sea salt 1/2
teaspoon of sugar 1/2
teaspoon of dried yeast 1/2
teaspoon of olive oil 175 ml of lukewarm water Instructions In large bowl, add the flour, a generous
pinch... continue reading...
Filling: 12 ounces fresh blueberries 1/3 cup granulated sugar 1
teaspoon ground cinnamon 4 1/2
teaspoons cornstarch or arrowroot powder
pinch of Kosher or
sea salt juice of one lime
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
1 recipe Cream Cheese Pie Dough 3 cups fresh blueberries 1 cup fresh raspberries 1/2 cup granulated sugar, plus extra for sprinkling 4 tablespoons cornstarch 1/4
teaspoon ground cinnamon
pinch of Kosher or
sea salt juice of 1/2 lime
Add almonds, 2
teaspoons nutritional yeast and a large
pinch sea salt to a food processor.
2 cans full fat Thai coconut milk scant 1/4 cup plus 2 tablespoons Manuka honey 2 tablespoons bee pollen 1/2
teaspoon xanathan gum or 1 tablespoon arrowroot powder
pinch of
sea salt 1 tablespoon vanilla extract — optional
Marinade: 1/2 cup soy sauce 1/4 cup lime juice 2 tablespoons rice wine vinegar 1/4 cup orange juice 1 tablespoon brown sugar 1 tablespoon honey 1
teaspoon minced garlic 1/4 cup chopped scallions 1/2
teaspoon fresh ground ginger 1
teaspoon olive oil
pinch of nutmeg
sea salt to taste citrus pepper to taste
Mix together 2 tablespoons tahini, 1 tablespoon apple cider vinegar, 1 tablespoon water,
pinch of
sea salt, 1
teaspoon freshly grated ginger and 1
teaspoon ground or fresh turmeric for a salad dressing.
* 1/4 cup olive oil (I used organic, extra virgin) * 3 tablespoons unrefined sugar (I used Madhava blonde coconut sugar) * 1
teaspoon pure vanilla extract (I use homemade) *
pinch of fine
sea salt * 1/2 cup organic, unbleached white flour * 1/2 cup white whole wheat flour (or whole wheat pastry flour)
peanut praline 1/2 cup dry roasted peanuts, unsalted 2
teaspoons maple syrup 1
teaspoon maple sugar (or coconut sugar) few good
pinches of
sea salt
for the dressing 1 1/2
teaspoons Dijon mustard 1 tablespoon maple syrup 2 tablespoons freshly squeezed lemon juice 2 tablespoons olive oil
pinch of
sea salt
Chocolate base 6 tablespoons Califia Farms unsweetened almondmilk 10 ounces 70 % dark chocolate, roughly chopped 1 tablespoon unrefined coconut oil 1
teaspoon pure vanilla extract Small
pinch of fine
sea salt
Batter 1 vanilla bean, scraped 2 cups non — dairy milk 1/3 cup cashew butter 1/4 cup maple syrup 2 tablespoons egg replacer or corn starch 1/2 tablespoon cinnamon 1/2
teaspoon freshly grated nutmeg A
pinch of
sea salt
Ingredients 150 g semi-wholemeal wheat flour 100 g cornmeal (OGM - free) 50 g almond flour a
pinch of whole
sea salt 3 tablespoons cream of tartar 150 ml agave syrup 50 ml extra virgin olive oil 150 ml unsweetened, unflavoured soy milk (OGM - free) 1 tablespoon natural vanilla extract 1/2
teaspoon grated lemon zest (organic) 200 g -LSB-...]
1 tablespoon of hemp seeds or chia (whichever you prefer) 1
teaspoon of vanilla extract
Pinch sea salt
1 avocado (small — medium size) 1 heaped tablespoon raw cacao powder (I got mine from the Raw Chocolate Company) 1 tablespoon honey or other natural sweetener of your choice 1/4
teaspoon vanilla extract
pinch of
sea salt