For the pesto: 1/2 cup raw shelled sunflower seeds, soaked in water overnight 1 small garlic clove 2 cups (packed) arugula leaves 1 cup (packed) fresh basil leaves 1/4 cup extra virgin olive oil 2
teaspoons honey Zest of one lemon Juice of half a lemon
for the miso - lemon glaze 4 tablespoons coconut fat (see below) 1 tablespoon plus 1 teaspoon sweet or light miso paste 2 tablespoons plus 1
teaspoon honey zest of 1 lemon 2 teaspoons lemon juice 2 teaspoons coconut water from the can — plus or minus (see below)
Not exact matches
Yogurt Cream 1 cup macadamia nuts - soaked overnight 1 cup cashews — soaked overnight 2 tablespoons light agave syrup 1/2 cup water 2 tablespoons vanilla extract 2 tablespoons raw
honey zest of 2 lemons 2 tablespoons freshly squeezed lemon juice 1/2
teaspoon nutritional yeast pinch of salt 8 tablespoons Bio-k acidophilus 1 cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good for you
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and
zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon
honey 1/2
teaspoon ground cinnamon 1/2
teaspoon ground coriander 1/4
teaspoon ground cumin 1/4
teaspoon ground nutmeg seeds of 1 cardamom pod 1/4
teaspoon hot pepper flakes
1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1
teaspoon baking powder 1
teaspoon baking soda 2
teaspoons ground cinnamon 1
teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw
honey Grated
zest of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1
teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
12 - ounce bag of cranberries, bruised ones discarded, rinsed and drained 1/2 cup
honey 1 tablespoon brown sugar 2 - to 3 - inch cinnamon stick 4 green cardamom pods 1/4
teaspoon ground nutmeg 1/8
teaspoon ground cloves
Zest from 1 orange, about 1 tablespoon 2 tablespoons finely chopped candied ginger 1 tablespoon Grand Marnier, optional
1 lb of frozen Cape Cod Select Cranberries 1 cup sugar 1/4 cup
honey 2
teaspoons chopped ginger (fresh)
Zest from an orange.
:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour 150g granulated sugar 1/2
teaspoon baking powder 1/8
teaspoon table salt 3 heaping tablespoons
honey 2 large eggs 2 large egg yolks 2 tablespoons unsalted butter, room temperature finely grated
zest of 1 large orange 1
teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F.
Grated
zest of 1 lemon Fresh ginger, cut into a 1 - inch cube, peeled, and grated 2 tablespoons
honey scant 1/2
teaspoon cayenne 3/4
teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesame oil
1 3/4 cups all purpose flour 3/4
teaspoon ground cardamom 1/4
teaspoon Kosher or sea salt 3/4 cup unsalted butter, softened to room temperature 1/2 cup granulated sugar 1 1/2
teaspoons honey 2
teaspoons orange
zest 1
teaspoon pure vanilla extract 1/2 cup finely chopped unsalted pistachio meats
8 large eggs 1 1/2 cups (300 g) white granulated sugar plus 1 tablespoon more for sprinkling 1/4
teaspoon salt 1/8
teaspoon cream of tartar 1/2 cup whole milk 1/4 cup
honey plus 1 tablespoon more for glaze 1 1/2 cups (210 g) all purpose flour
zest of 1 medium lemon finely grated 2
teaspoons of culinary quality matcha powder (optional for marbling)
1/4 cup plus 2 tablespoon (60 g) quinoa flour 2 tablespoon plus 2
teaspoon (36 g) yellow corn meal 1/4 cup plus 2 tablespoon (60 g) corn starch 1/4 cup plus 2 tablespoon (60g) potato starch (not potato flour) 2 tablespoon plus 2
teaspoon (30 g) oat flour (make sure they are certified gluten free) 2
teaspoon baking soda 1
teaspoon salt
zest from two lemons 1 cup buttermilk 2 tablespoons lemon juice 2 large eggs 4 tablespoon (1/2 stick) unsalted butter, melted 1
teaspoon vanilla 2 tablespoons
honey 1/4 cup (30 g) golden flax meal
2/3 cup half - and - half + more for brushing, very cold 2 tablespoons
honey zest of 1 lime 2 tablespoons granulated sugar 2 cups all - purpose flour 2
teaspoons baking powder 1/2
teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, very cold, cut into pieces 6 ounces fresh blackberries
Grated
zest of 1 lemon Fresh ginger, cut into a 1 - inch cube, peeled, and grated 1 tablespoon
honey 3/4
teaspoon cayenne 3/4
teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesame oil
• 6 large eggs (separated) • 500 grams caster sugar • 150 grams unsalted butter (softened) • 2 tablespoons
honey • 2 tablespoons rosewater •
zest of 1 lime (finely chopped) • 1/2
teaspoon grated nutmeg • 1/2
teaspoon ground cardamon • 1/2
teaspoon ground cinnamon • 250 grams raw cashews (finely chopped) • 250 grams semolina Preheat oven to 150 degrees.
ingredients CHRISTMAS HAM: 1 7 - 9 pound smoked boneless ham 1 cup molasses 2 oranges (1
zested, both juiced) 3 tablespoons Dijon mustard (divided) FLAKY BUTTERMILK BISCUITS: nonstick cooking spray 1 sweet potato (peeled, grated) 2 and 1/2 cups all - purpose flour (plus more for dusting) 1 tablespoon baking powder 1 and 1/2
teaspoons Kosher salt 1/2
teaspoon baking soda 1
teaspoon honey 2 tablespoons vegetable shortening 8 tablespoons unsalted butter (cold, cut into 1 / 2 - inch cubes) 1 and 1/4 cups lowfat buttermilk (cold) HONEY BUTTER: 6 tablespoons unsalted butter (softened) 6 tablespoons honey 1/2 teaspoon Kosher
honey 2 tablespoons vegetable shortening 8 tablespoons unsalted butter (cold, cut into 1 / 2 - inch cubes) 1 and 1/4 cups lowfat buttermilk (cold)
HONEY BUTTER: 6 tablespoons unsalted butter (softened) 6 tablespoons honey 1/2 teaspoon Kosher
HONEY BUTTER: 6 tablespoons unsalted butter (softened) 6 tablespoons
honey 1/2 teaspoon Kosher
honey 1/2
teaspoon Kosher salt
ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1 cup orange juice (freshly squeezed)
zest of 1 orange 2 tablespoons
honey 2
teaspoons hot sauce 2
teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1
teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1
teaspoon smooth peanut butter or almond butter for paleo 1
teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1
teaspoon sesame seed oil 1
teaspoon honey or agave nectar
zest and juice of 1 lime pinch of salt and pepper 1
teaspoon of red pepper flakes or 1
teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
Just combine the
honey, mustard, grated shallot, chopped jalapeño, lime juice, lime
zest, and about 1/2
teaspoon of smoked paprika.
In a small bowl, combine brown sugar, Dijon and Creole mustards, remaining tablespoon of soy sauce, remaining
teaspoon of
honey, lemon
zest and juice.
4 tablespoons lime
zest, from 4 limes 1/2 cup lime juice 1/2 cup orange juice 1/4 cup chopped mint 2 tablespoons
honey 4 garlic cloves, minced 4
teaspoons olive oil 2
teaspoons ground cumin 1
teaspoon Kosher salt
For the cake 2 1/2 cups Pamela's Nut Flour Blend 3/4 cup tapioca flour 1/2
teaspoon baking soda 1/4
teaspoon salt 3 eggs 1/2 cup
honey 1/2 cup extra virgin olive oil 1/4 cup freshly squeezed orange juice
Zest of 1 orange (about 1 tablespoon) 1
teaspoon vanilla extract
1 pound poppy seeds 1/2 cup chopped almonds 4 ounces butter 1 cup granulated sugar 1/2 cup golden raisins 1
teaspoon vanilla 1/2 cup
honey 1/4 cup candied orange peel 1
teaspoon lemon
zest 1 egg, beaten 2 egg whites Milk and poppy seeds for glazing
1) 3 cups almond flour 2) 3 large eggs 3) 1/2 cup
honey 4) 1/2 cup butter or ghee or coconut oil at room temperature — extra for greasing if not using paper muffin molds 5) 1 tablespoon of orange
zest 6) 2
teaspoons of baking powder 7) A pinch of salt 8) 1/2 cup of slivered almonds
1 can full fat coconut milk, refrigerated 24 to 48 hours 1/2 cup fresh squeezed orange juice
zest of 1 large orange (about 2
teaspoons) 1
teaspoon vanilla extract 1 tablespoons raw
honey a handful of frozen raspberries
Dressing: 2 tablespoons extra virgin olive oil 2 tablespoons lime juice (approx. 1 lime)
Zest of 1/2 lime 1
teaspoon root ginger, freshly grated 1 tablespoon soy sauce 4
teaspoons liquid
honey
1 cup loosely packed fresh cilantro (leaves and tender stems) 1 tablespoon sour cream 1 lime, juice and
zest 1 tablespoon balsamic vinegar 1/2
teaspoon honey or maple syrup 1/4
teaspoon salt 1 garlic clove, finely chopped 1/4 cup extra virgin olive oil
2 cups cashews 1 cup coconut cream 1/4
teaspoon vanilla powder 2 tablespoons
honey Juice and
zest of 1.5 lemons Juice and
zest of 1.5 limes
3 ripe avocados 1/4 cup
honey, more or less if you like, you can also use unrefined sugar if you prefer 3 tablespoons dark cocoa powder
zest of two organic oranges Juice of two oranges, you can use more if you like 2 - 3 tablespoons triple sec or Cointreau, optional 2
teaspoons real orange extract, optional
2 1/2 cups all - purpose flour 1/2 cup almond flour 1 tablespoon baking powder 1
teaspoon baking soda 2
teaspoons salt — * the extra salt is key to this batter's awesome flavor 1 lb very ripe strawberries, hulled, halved and sliced thin 3 tablespoons
honey 1 tablespoon + 1
teaspoon vanilla extract 1 vanilla bean pod, scraped 1 1/2 cups Chosen Foods avocado oil 1 1/2 cups organic granulated cane sugar, plus more for sprinkling
Zest from 2 lemons 1 1/2 cups plain whole milk yogurt 4 large eggs 3 tablespoons poppyseeds
Makes: 6 scones 1 1/2 cups all - purpose flour 1/4 cup granulated sugar, divided 2 tablespoons
honey 1
teaspoon baking powder 1/2
teaspoon baking soda 1/4
teaspoon salt 6 tablespoons unsalted butter, cold 1 Ruby Red grapefruit,
zested and segmented 1/2 cup plain Greek yogurt
2
teaspoons active dry yeast 1 cup barely warm milk 1/4 cup
honey 1
teaspoon salt 1 large egg
Zest of 1 orange 3/4 cup raisins 3 cups bread flour, plus extra if necessary (all - purpose will also work) 1 egg white 1 tablespoon milk
1 (15 - ounce) can chickpeas, drained and rinsed 1 clove garlic, roughly chopped 2 tablespoons tahini 1/4 cup fresh cilantro, thick stems removed 6 — 8 fresh basil leaves (6 if large or 8 smaller) 1 medium scallion, light and dark green parts only, roughly chopped 2 tablespoons fresh dill, roughly chopped 1 tablespoon
honey 1 tablespoon fresh lemon juice 1/2
teaspoon lemon
zest 1 pinch cayenne pepper 1
teaspoon sea salt 2 tablespoons white wine vinegar 1 tablespoon water 1/4 — 1/3 cup extra virgin olive oil
ingredients BLACK - EYED PEA HUMMUS: 1 15 - ounce can black - eyed peas (drained, rinsed) 2 tablespoons tahini 1/4
teaspoon chili flakes 1 small garlic clove (peeled, grated) 1
teaspoon apple cider vinegar Kosher salt (to taste) 1/2 cup olive oil (plus 2 tablespoons) BLACK - EYED PEA SALAD: 1 15 - ounce can black - eyed peas (drained, rinsed) 1/2 English cucumber (1 / 4 - inch dice) 1/2 small white onion (peeled, finely chopped) 2 plum tomatoes (cored, 1 / 4 - inch dice) 1 clove garlic (peeled, minced) 1 sprig fresh thyme (leaves only) 1/2
teaspoon chili flakes 1/2 cup chives (finely chopped) 1/2
teaspoon Kosher salt HOT SAUCE VINAIGRETTE: 1/4 cup hot sauce 2 tablespoons apple cider vinegar 1 tablespoon
honey 1 1/2
teaspoons yellow mustard 1 clove garlic (peeled, minced) 1/2 cup canola oil Kosher salt and freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3
teaspoons harissa spice Kosher salt (to taste) 2
teaspoons lime
zest (freshly grated)
the sauce 1 cup raw cashews, soaked in water overnight 1 cup fresh water 2 cloves garlic 1
teaspoon mellow white miso
zest of a small orange juice from one small lemon 1
teaspoon apple cider vinegar 1
teaspoon tamari 1/4
teaspoon raw
honey sea salt to taste
1 1/2 tablespoons low - sodium soy sauce 1 lime, juiced and
zested 1 tablespoon plus 2
teaspoons honey 1 tablespoon Sriracha (plus more for serving) 4 boneless skinless chicken breasts (about 1 1/2 pounds total) 2 peaches, cut into 16ths 24 fresh basil leaves
1 1/2 cups raw cashews soaked for 1 hour 3/4 cup coconut oil melted, refined or unrefined is fine — refined will taste more coconutty 3/4 cup coconut cream 1/2 cup + 2 tablespoons freshly squeezed lime juice 2 Tbsp freshly squeezed orange juice 1/2 cup + 2 Tbsp maple syrup or
honey 2 tablespoons lime
zest 1 1/2
teaspoons vanilla extract 1
teaspoon tequila optional pinch of salt or more to taste
Ingredients: 2 limes,
zested and juiced 2 tablespoons olive oil 1
teaspoon honey 1/2 cup fresh cilantro leaves, finely chopped 4 thinly sliced boneless skinless chicken breasts (If you can't find thinly sliced chicken breasts, don't panic.
Scone ingredients • 1/2 cup unsweetened almond milk • 1/2 tablespoon apple cider vinegar • 1/2 cup plus 2 tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top • 2
teaspoons baking powder • pinch of sea salt •
zest of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can of chickpeas or other beans) • 1
teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons maple syrup or
honey • 1/4
teaspoon turmeric — for colour • juice of 1 lemon
Dressing: 3 large limes: use all the (finely grated)
zest and 1/4 cup + 1 tablespoon juice 2 tablespoons Red Boat (brand) Thai fish sauce 2 tablespoons olive oil 3 tablespoons
honey 1/2
teaspoon Himalayan salt
for the matcha lime mousse 3/4 cup (135g) white chocolate chips (I use these vegan ones) or chopped white chocolate 2
teaspoons vegan gelatin or 1 ounce (30g) dried Irish moss 1/2 cup (75g) raw cashews — soaked for 4 hours 3/4 cup unsweetened almond milk, preferably homemade
zest of 2 limes or lemons 1/2 cup freshly squeezed lime or lemon juice 1 1/2 tablespoons
honey or maple syrup 1
teaspoon coconut oil 2 tablespoons matcha powder, plus more for dusting on top 2 strawberries — thinly sliced, optional
Ingredients: 2 8» zucchini, spiralized or julienned (about 3 cups zucchini noodles) 1 medium carrot, spiralized or julienned (about 2 cups carrot noodles) 1 cup very thinly sliced red onion (about 1 small red onion) 2 cups thinly sliced green cabbage 1/2 packed cup fresh cilantro leaves, roughly chopped 1/4 cup chopped raw almonds Lime wedges for serving (optional) For the dressing: 1/4 cup smooth almond butter 1 large clove garlic, grated
Zest of 1 small lime 1 1/2 tablespoons unseasoned rice vinegar 1 tablespoon Sriracha 1 1/2
teaspoons soy sauce 1
teaspoon honey (Vegans can obviously sub agave or maple syrup.)
5 inches fresh ginger, roughly chopped
zest of one lemon 1/4 cup chopped fresh mint leaves (or 4
teaspoons dried peppermint) 3 tablespoons fresh lemon juice 2 tablespoons raw
honey (preferably local), to taste
Ingredients 1/4 cup olive oil Juice of 2 limes 1
teaspoon honey 2 tablespoon fresh cilantro, minced 1 clove garlic, crushed
zest of 1/2 a lime 1/8
teaspoon cumin 1/8
teaspoon chili powder salt & pepper to taste
3 tablespoons butter, melted 1/4 cup
honey 2 tablespoons fresh orange juice 1 tablespoon orange
zest 1/2
teaspoon ground ginger or 2
teaspoons ginger, freshly grated 1/4
teaspoon salt 3 pounds carrots, peeled and sliced into 1/4 ″ thick rounds
You start out with flax seeds, blueberries, coconut milk or rice milk, carrots, zucchini, onion, beets, kale, shiitake mushrooms, butternut squash, broccoli, mixed greens, chia seeds, sunflower seeds, pumpkin seeds, broccoli with orange oil and lemon juice, pear, apple, citrus
zest (orange oil or lemon oil), 1
teaspoon of brown sugar /
honey / agave nectar per serving, and the spices / condiments listed above.
While the couscous cooks, in a large bowl, mix the oil, mustard,
honey, lemon
zest, lemon juice, 1/2
teaspoon of salt, and 1/4
teaspoon pepper.
~ Sarah Ingredients: • 2-3/4 cups milk • 1 egg, beaten • 1/3 cup
honey • 2 tablespoons instant tapioca • 1
teaspoon vanilla • 1
teaspoon grated lemon
zest Instructions: 1.
Ingredients 2/3 cup (3 ounces) pistachios 2 tablespoons grated orange
zest 1
teaspoon sugar 2 cups half - and - half or milk 4 large egg yolks 2/3 cup
honey 1 cup heavy (whipping) cream 2 tablespoons Cointreau, Grand Marnier, or other orange liqueur (optional) Preparation Prepare a large bowl or pan of ice water.