To make Holy Basil tea from the loose leaves, put 1 - 2
teaspoons in a cup of water that just came off a boil.
Not exact matches
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
5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash
of milk or cream splash
of extra virgin olive oil two big pinches
of salt 1/4
cup apple, cut into 1/4 inch dice (place
in a bit
of lemon
water if not using immediately) 3/4
cup zucchini, cut into 1 / 4 - inch dice 1 1/2
teaspoons lemon juice, freshly squeezed a bit
of freshly ground black pepper
For the middle (cheese) layer: ingredients: 1
cup raw cashews, soaked
in water for at least 2 and up to 8 hours zest and juice
of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds
of one vanilla bean 2 tablespoons plus 2
teaspoons coconut oil 2 tablespoons plus 2
teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and uniform.
In a 5 -
cup jug
of cold preboiled
water, put mint leaves, a
teaspoon ground or 6 thinly sliced ginger, half a lemon slices & leave overnight.
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.
3
cups soaked cashews (soaked for 3 hours
in water) don't soak any longer 1 1/2
cups almond milk I
cup fresh lime juice 2
teaspoon packed lime zest 3/4
cup agave or maple syrup 1
teaspoon vanilla A pinch or two
of salt 3 tablespoons lecithin 3/4
cup coconut oil or coconut butter
Remove 1 tablespoon
of the beaten egg and put it
in a small
cup or bowl and add 1/2
teaspoon of water to the tablespoon
of egg.
To begin, place 1 1/2
cups of warm
water in a mixing bowl, with 1 tablespoon
of brown sugar and 2
teaspoons of kosher salt.
I take about 3/4
cup warm
water and add it to a bowl, drop
in about 2
teaspoons yeast and a pinch
of sugar let it activate for about 10 minutes.
To begin, place the 1 1/2
cups of warm
water in a mixing bowl, with the brown sugar and 2
teaspoons of kosher salt.
Once the storage jar is back
in the refrigerator, I add 1/4
cup of water to the
teaspoon of starter and vigorously stir them together.
3 - 4
cups water 1/2
teaspoon minced ginger (or 1 inch cube
of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful
of other mushrooms
of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced
in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1
teaspoon soy sauce Wedge
of lemon for garnish
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1
teaspoon kosher salt or more to taste, used
in increments Fresh finely ground black pepper to taste 2 large sprigs
of tarragon, tear the leaves off 4
cups low sodium chicken broth, used
in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4
cup water Croutons or parmesan cheese for serving
* 6 medium onions * 2 tablespoons olive oil * 1 fat clove garlic, peeled and minced * 1/4
cup finely chopped red pepper * 1
cup quinoa (I used black quinoa), rinsed thoroughly
in a fine mesh strainer * 1 1/2
cups water * 2 heaping tablespoons tomato paste * 1/4
cup raisins * 1/4
cup chopped cilantro (or more to taste), plus more for garnish * 1
teaspoon curry powder, or to taste * pinch or two
of cayenne pepper, or to taste
Omit to make nut - free) a pinch
of salt Sugar Syrup: 1/2
cup ground raw sugar 3 Tablespoons
water ⅛ -1 / 4
teaspoon cardamom powder Instructions
In a large pan, dry roast the semolina on medium - low heat for 6 - 8 minutes until the color changes and it gets fragrant.
Stir
in 2
cups water, the chicken broth, oregano, bay leaf, 1/2
teaspoon salt and 1/2
cup to 3/4
cup of the chile sauce (depending on your taste).
--
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.
1
cup of raw cashews, soaked overnight
in fresh, purified
water 1/4
cup coconut butter (not oil) or maple syrup 1/4
cup of lemon juice 1
teaspoon of coconut oil, melted 1
teaspoon of vanilla extract Pinch
of pink Himalayan salt Topping: Shredded coconut flakes
Puree the almond butter, garlic, lime juice, tamari, honey, sesame oil, 1
teaspoon salt, and 1/4
cup water in the bowl
of a small food processor.
Make, bake and cool cake as directed on box for two 8 - inch or 9 - inch round pans — except use 1 1/4
cups of orange juice mixture
in place
of the
water and add 1 1/2
teaspoons orange peel along with egg whites.
For canned chickpeas, simply drain and pat the chickpeas dry then stir
in 1 1/2
teaspoons of baking soda for every 2
cups of water.
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
What's
in it: 1
cup steal cut oats 1/2
cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2
teaspoons cinnamon, 1/2
teaspoon ground ginger, 1/2
teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2
cups water 1/2
cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination
of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
Peel 4 medium potatoes (or whatever is needed to make about 4
cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly
in butter and olive oil / When onions are translucent and tender add 1/2
cup shredded smoked salmon and 2 tablespoons
of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix
in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon
in an inch or so
of seasoned, simmering
water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2
cups whole milk / Season eggs with 1
teaspoon salt & 1/2
teaspoon pepper / Measure 6 oz.
What's
in it: 2 Tablespoons olive oil 5 cloves
of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1
cup) 2 large carrots, finely chopped (about 1
cup) 1 stalk
of celery, finely chopped (about 1/2
cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2
cups) 1
cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2
teaspoon red pepper flakes (optional) 1/2
cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz
water (you'll fill one
of those empty tomato cans to measure) Salt and Pepper to taste
In the small bowl with the remaining spices, combine 1/2
cup of water, the lemon juice, tamarind concentrate, remaining 2
teaspoons of sugar and a pinch each
of salt and pepper and pour into the baking dish.
1 to 2 - inch segment
of vanilla bean (optional) 1 quart whole milk (cow or goat, or a combination thereof) 1
cup granulated or raw sugar 2 - inch segment
of cinnamon stick (optional) 1/4
teaspoon coarse or flaky sea salt (optional, but ooh, it's good here) 1/4
teaspoon baking soda dissolved
in 2
teaspoons water
My usual method is to pour 2
cups of water and 2
cups chicken or vegetable broth
in a pot (or 4
cups water and 2
teaspoons bouillon powder to save time and $).
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...
Put the lentils
in a pot with 7
cups / 1.6 l
water, the turmeric, 1 tablespoon
of the butter, and 2
teaspoons salt.
Ingredients 1/2
cup unsalted raw cashew pieces 2 1/2
cups filtered
water 2 - 3 tablespoons maple syrup (plus more to your liking) 1
teaspoon vanilla extract 1
teaspoon maca powder 2 ounces dark chocolate (70 % or higher), chopped Instructions Combine the cashew pieces and the filtered
water in the bowl
of a high powered blender.
2 tablespoons extra virgin olive oil 2 medium onions, diced 4 cloves garlic, minced 5 stalks
of celery, diced 2 medium carrots, diced 2 chopped chipotle pepper
in adobo sauce (1/4 c.) 1 - 2 tablespoons chili powder 1 1/2
teaspoons fine grain sea salt, or to taste 1 pound
of black beans, soaked 4 - 6 hours or overnight 1 28 - ounce can
of whole tomatoes
in juice 3 1/2
cups water / broth 1/3
cup Kahlua or other coffee liqueur
Bloom the gelatin by sprinkling 1/2
teaspoon powdered gelatin evenly onto the surface
of 2 tablespoons
of cold
water in a small
cup.
2/3 + 1/2
cup whole wheat pastry flour 1/3
cup wheat germ 1
teaspoon baking soda 2
teaspoons ground cinnamon 1
teaspoon (scant) freshly grated nutmeg 1/2
teaspoon pumpkin pie spice 1/4
teaspoon ground cloves 1/4
teaspoon sea salt 3 tablespoons espresso powder 2 tablespoons hot
water 1
cup canned pumpkin 1/2
cup plain low fat Greek yogurt 1/2
cup packed brown sugar 2 tablespoons canola oil 1 large egg splash
of vanilla extract cinnamon sugar, for sprinkling (I used a blend
in a grinder, but you can easily combine sugar & cinnamon)
Filling 1
cup fresh carrot juice 1/2
cup meat
of young Thai coconut 1/2
cup Brazil nut milk OR any other nut or coconut milk 1/2
cup raw agave syrup 1/2
cup coconut butter 1/4
cup date paste 1/2 tablespoon vanilla extract 1/2 tablespoon ground cinnamon 1
teaspoon ground ginger 1/4
teaspoon ground nutmeg 1/8
teaspoon ground cloves 1/2
cup Irish moss — soaked
in hot
water for at least 10 minutes
4 jalapeños, stems and seeds removed, chopped 1 3 - pound chicken, cut
in pieces 1 large onion, chopped 1 stalk
of celery, chopped 2 carrots, peeled and diced 1 clove garlic, chopped 1
teaspoon ground cumin 1 quart
water 2
cups half and half 1 or 2 jalapeños, stems and seeds removed, finely chopped for garnish
Coriander Bread Thins 2
cups raw cashews — soaked overnight 1
cup meat
of fresh young Thai coconut 1/2
cup Irish moss — thoroughly washed and soaked
in hot
water for at least 10 minutes 1
cup water from fresh young Thai coconut or purified
water 1 tablespoon honey or another sweetener
of choice 3 garlic cloves — 2 whole, and 1 finely chopped 1 small chili — 1/2
of it finely chopped 2
teaspoons coriander seeds — ground 1
teaspoon cumin seeds — ground 1 1/4
teaspoon salt freshly ground black pepper 3/4
cup brown flax seeds — ground 1/8
cup ground almonds 1
cup chopped cilantro
Coconut - Cilantro Cream Cheese 1
cup meat
of fresh young Thai coconut 1/2
cup water of fresh young Thai coconut 1/3
cup coconut oil 1/8
cup Irish moss — thoroughly washed and soaked
in hot
water for at least 10 minutes 1/2
cup macadamia nuts - soaked overnight 1/2
cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1
teaspoon salt 3 tablespoons
water zest
of 1 lime freshly ground black pepper — to taste 1
cup fresh cilantro leaves or other herbs
of your choice — chopped
Ingredients: 2
cups dry lentils (rinsed and pick over for impurities) 5
cups water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves
of garlic (minced) 1 onion (minced) 1 bunch
of Italian parsley (minced fine) 1 carrot (small dice) 1 parsnip (small dice) 2
teaspoons ground cumin 1 Tablespoon sherry vinegar 1 Tablespoon NW Elixirs # 2 Verde Hott Salt and ground black pepper to taste Chervil to garnish Instructions:
In one quart pot bring lentils and
water to boil, reduce to a simmer and cook until lentils are tender.
Ingredients: 1 each onion diced 3 each garlic cloves minced 1 each smoked ham hock 1
teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to taste 3
cups dry black eyed peas, soaked
in water overnight 8
cups of water Instructions: Soak the Black Eye Peas
in cold
water over night.When ready to cook;
in large pot heat olive oil and add onions, sauté until translucent.
Ingredients: 1 Large Ham Hock (from Tails and Trotters) 2 Medium Yellow Onions small dice 1 Small Celery Root Bulb small dice 3 Cloves
of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1
Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound
of Dry Split Peas 8
cups of Water Salt to Taste Method: Melt butter and oil
in large stock pot, add the onions, garlic, and celery root.
To cook the shells, bring 6
cups of water to a boil
in a medium or large pot fitted with a lid, and add the remaining 2
teaspoons of salt.
Soak for 3 - 24 hours 1
cup of cashews
in filtered
water 2 bananas, super ripe 1/4
cup of lemon or orange juice — I used oj 1/4
cup of maple syrup 1/4
cup of coconut oil, melted 3 tablespoons
of softened peanut butter (I prefer Justin's) 1
teaspoon of vanilla extract
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4
cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2
teaspoons fennel seeds, plus extra for dusting 3 1/2
cups (490g) all purpose flour, plus extra for dusting 4
teaspoons (12g) dried yeast 2
teaspoons superfine sugar 3/4
teaspoon salt 1
cup (240 ml) warm
water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4
cup (60 ml)
of the olive oil
in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.
White chocolate, lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3
cup (80 ml) heavy cream 225g (8oz) good white chocolate, finely chopped finely grated zest
of 1 lime 1 1/2
teaspoons lime juice heaping 1/3
cup finely chopped candied kumquats * icing sugar or cocoa powder, for rolling Place cream and chocolate
in a heatproof bowl and melt over a saucepan
of simmering
water, stirring until creamy and smooth.
2 bone -
in chicken breast halves 1 small onion, halved, 1 clove garlic, cut
in half The tops
of the celery stalk that will be used
in the salad 1/4
teaspoon dried thyme 1/2
teaspoon salt 1/4
teaspoon black pepper 2
cups water
2
cups of dried chickpeas, soaked
in water for at least 5 hours 1 onion, chopped 5 carrots, chopped 6 celery stalks, chopped 1 Tablespoon ground turmeric 1 Tablespoon dried Herbes de Provence 1
teaspoon fennel 1
teaspoon red pepper flakes 1
teaspoon ground black pepper 1 — 2
teaspoons salt (optional) 1 pound organic...
2 onions (scrubbed and chopped
in large pieces) 6 carrots (scrubbed chopped
in large pieces) 4 stalks
of celery (scrubbed and chopped
in large pieces) 4 large potatoes (scrubbed and cut
in thirds) 1 head
of cabbage (rinsed and chopped
in large pieces) 2 quarts
of vegetable stock or
water 1
cup white wine or
water 1 slab (8 oz) tempeh (optional) 1 tablespoon ground coriander 1 tablespoon sweet paprika 1
teaspoon cumin 1
teaspoon cardamom 1
teaspoon whole coriander seeds 1
teaspoon salt (optional) 1
teaspoon white pepper 2
teaspoons fennel seeds 2
teaspoons caraway seeds 1/2
teaspoon cayenne pepper
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2
cup (120 ml)
water 1/2
cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4
cups (245g) all purpose flour 1
teaspoon baking powder 1/4
teaspoon salt 1
cup (200g) superfine sugar 3/4
cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2
cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4
cup (35g) icing sugar, sifted 1/2
teaspoon vanilla extract pinch
of salt Start by making the candied kumquats: stir
water and sugar
in small saucepan over medium heat until sugar dissolves.