Ingredients For the dressing 8 teaspoons extra virgin olive oil 3 teaspoons raw sesame oil a pinch of whole sea salt 2 teaspoons umeboshi paste 3 teaspoons tahin 3 teaspoons apple vinegar 4 teaspoons white miso 3
teaspoons maple syrup juice of half a lemon For the salad half a white cabbage, shredded 1 carrot, -LSB-...]
Not exact matches
Orange - Kissed Seed Crackers 1/2 cup sunflower seeds 1/2 cup sesame seeds 1/3 cup flax seeds — ground 1/2 cup hemp seeds scant 1 cup amaranth, quinoa or almond flour 1 1/2
teaspoon sea salt 1/4 cup olive oil 1 tablespoon honey or
maple syrup 2 tablespoons freshly squeezed orange
juice
can] California cling stone peach halves, cut into thick slices 4 — 5 sprigs fresh thyme (or 1/2
teaspoon dried) 1 tablespoon lemon
juice 2 — 3 tablespoons
maple syrup (or sweetener of choice to taste)
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2
teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1
teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk
Juice from 1 — 2 sweet oranges * 2
teaspoons sugar (or
maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
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
For the Sloppy Joe: 1 tablespoon plus 1
teaspoon coconut oil, divided 1 medium onion, diced medium 1 pound seitan, chopped into bite sized pieces 3 cloves garlic, minced 1 tablespoon minced fresh ginger 2 tablespoons chopped fresh thyme 1 tablespoon sweet paprika 1/2
teaspoon salt 1/2
teaspoon allspice 1/2
teaspoon crushed red pepper flakes 1/8
teaspoon cinnamon Several dashes fresh black pepper 14 oz can crushed tomatoes 2 tablespoon pure
maple syrup 1 tablespoon fresh lime
juice 2
teaspoons yellow mustard
1
teaspoon ginger paste 2
teaspoons minced fresh garlic 2 tablespoons fresh lemon
juice (about 1/2 lemon) 3 tablespoons honey or agave
syrup or
maple syrup 6 tablespoons tamari 2 tablespoons rice vinegar (or apple cider vinegar) 1/2
teaspoon dijon mustard 1/8
teaspoon red pepper flakes 1
teaspoon sesame oil 1/4
teaspoon corn starch
1/2 cup peanut butter 1/4 cup rice vinegar 1 tablespoon
maple syrup 2
teaspoons soy sauce 2
teaspoons fish sauce 1 tablespoon minced fresh ginger 1 clove garlic, minced or pressed zest of 1 lime
juice of 1 lime 1 tablespoon sesame oil 1 tablespoon brown sugar or palm sugar 1/4 cup cilantro
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons
maple syrup / coconut nectar 2 1/2 tablespoons fresh lime
juice, plus extra 1 1/2
teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!)
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
Lemon Strawberry Shortcake Cake: 5 eggs 1/3 cup Anthony's Coconut Oil, melted 1/3 cup Anthony's Coconut Sugar 1/3 cup
maple syrup 1/2 cup lemon
juice 1/2 cup Anthony's Coconut Flour 1 cup Anthony's Brown Rice Flour 1/2 cup Anthony's Tapioca Starch Pinch salt 1/3
teaspoon baking soda Topping: 1/2 cup coconut cream...
2 scoops DailyBurn Fuel - 6 in vanilla 1 cup unsweetened almond milk 1 frozen banana 1 tablespoon key lime
juice Zest of one key lime 1/2
teaspoon maple syrup 1 cup ice cubes 1 tablespoon nonfat plain Greek yogurt 1 tablespoon crushed graham crackers
3/4 cup frozen mango chunks 3/4 cup (one 6 - ounce container) plain nonfat Greek yogurt 1/2 cup cold water 1/2
teaspoon lemon
juice 1/2
teaspoon maple syrup Dash of vanilla extract Pinch of cardamom 1
teaspoon chopped pistachios
Next combine the remaining 1/2 cup coconut oil,
juice from the lemons, 1/4
teaspoons salt, cashews, almond milk, 1/4 cup
maple syrup in a high - speed blender and blend until silky smooth.
1 cup dry steel - cut oats 1 cup dry golden quinoa 1/2 cup dry millet 3 tablespoons olive oil, divided 1 - inch piece fresh ginger, peeled and cut into coins 2 large lemons, zest and
juice 1/2 cup
maple syrup 1 cup Greek yogurt (or soy yogurt, if you want to make this vegan) 1/4
teaspoon nutmeg 2 cups hazelnuts, roughly chopped and toasted 2 cups blueberries or mixed berries
Dressing 1/4 cup olive oil 3 tablespoons fresh lemon
juice 2 cloves garlic, crushed 2
teaspoons orange blossom water 1
teaspoon honey,
maple syrup or sweetener of choice 1/4
teaspoon ground cinnamon salt and freshly ground pepper
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
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
Optional Flavorings: 1 Tablespoon or more sweetener: evaporated cane
juice,
maple syrup, agave, date sugar 1
teaspoon almond extract 1
teaspoon ground coriander 2
teaspoons fennel seeds
4
teaspoons sweetener of choice (sugar / evaporated cane
juice,
maple syrup, agave) or 1 large medjool date
1.25 cups of cashews, raw preferably, soaked (see directions below) 1/4 cup of filtered water 1/4 cup of
maple syrup 1
teaspoon melted coconut oil 1
teaspoon of vanilla extract 1 Meyer Lemon (or regular lemon)
juice 1 pinch of Himalayan Sea Salt
1/4 cup of rolled oats 1/2
teaspoon of cinnamon 1 cup of apple cider or
juice 4 tablespoons pure
maple syrup for drizzling 1 tablespoon of butter (optional), cut into 4 cubes
2 cups raw cashews, soaked in water overnight (about 290 grams) 1/2 cup full fat coconut milk (120 ml) 2 tablespoons
maple syrup 1
teaspoon vanilla extract 1/4
teaspoon sea salt 3 tablespoon coconut oil 1 tablespoon lemon
juice (about 1/2 small lemon), plus more to taste
• 12.3 oz (350gr) roasted cashew • 14 oz (400gr) fresh raspberries (thaw if using frozen raspberries and drain the liquid) • 1.7 fl oz (50gr) lemon
juice, squeezed from lemons • 2.8 fl oz (80gr) coconut oil, melted • 8 tablespoons
maple syrup • 1/2
teaspoon sea salt • 1tablespoon vanilla extract
Ingredients: 1/2 cup semi-pearled farro 1 tablespoon fresh lemon
juice 1 tablespoon fresh lime
juice 2 tablespoons extra virgin olive oil 1 1/2
teaspoons pure
maple syrup Salt Fresh ground pepper 1/2 cup fresh mint leaves, chopped 4 cups baby arugula 1/4 medium red onion, very thinly sliced 1 1/4 cups cherries, halved and pitted 2 ounces goat cheese, crumbled
To make one glass of the lemonade, mix four tablespoons of freshly squeezed lemon
juice, half a
teaspoon of cayenne pepper and half a
teaspoon of organic
maple syrup into a ten ounce glass of water.
This recipe uses Baron's Caribbean Marinade (hot or mild) A great vegetarian dish with a bold taste Ingredients 14 oz extra firm tofu 1 1/2 cups Baron's International Kitchen Caribbean Marinade (mild or hot jerk sauce) 8 oz fresh sweet onions 2 1/2 tablespoons fresh chopped garlic 2 tablespoons fresh ginger, grated 1/3 cup fresh lime
juice 3/4
teaspoon fresh lemon zest 2 tablespoons soy sauce 2 tablespoons olive oil 3 tablespoons pure
maple syrup 1 tablespoon dried thyme 2
teaspoons allspice 1
teaspoon nutmeg Preparation Drain the tofu and slice it into thick slabs (approximately 1/2 inch thick).
1/3 cup plus 1 Tablespoon Neutral Oil of choice, like Grape Seed Oil 1/3 cup Fresh Mint Leaves, lightly packed 1/4 cup Fresh Lemon
Juice 1/2 cup Plain Organic Yogurt 3/4 cup Honey or
Maple Syrup 2 generous Tablespoons Fresh Lemon Zest 1/2
teaspoon Sea Salt 1
teaspoon Baking Powder 1
teaspoon Baking Soda 1 cup White Wheat Flour 1/2 cup White Spelt Flour
For the Strawberry - Vanilla Chia Seed Jam: Use 3 1/2 cups (875 mL / about 17 ounces / 475 g) frozen strawberries, 1/4 cup (60 mL) pure
maple syrup, a dash of salt, 2 tablespoons (30 mL) chia seeds, 1
teaspoon (5 mL) fresh lemon
juice, and 2 seeded vanilla beans or 1/2
teaspoon (2 mL) pure vanilla bean powder.
In a medium - size saucepan, combine the frozen blueberries, 1/4 cup pure
maple syrup, 1/2
teaspoon vanilla extract, zest of 1 lemon,
juice of 1/2 lemon, and 1/2
teaspoon ground ginger.
For the dressing, mix:
juice from 1/2 of a lemon + 2 tablespoons dijon mustard + 1 tablespoon raw apple cider vinegar + 2 - 3 tablespoons water + 1
teaspoon maple syrup + 1/2
teaspoon turmeric.
1/4 Cup Wheat Bran 1/4 Cup Vanilla NonFat Greek Yogurt 2 Eggs 2 Tablespoons Coconut Oil, Melted 3 Tablespoons Pure
Maple Syrup 1 Tablespoon Honey 3 Medium Bananas, Mashed 1 Tablespoon Lemon
Juice 1/2 Cup Raisins 1 Cup Whole Wheat Pastry Flour, Sifted 1/2 Cup Wheat Germ 1/2
Teaspoon Baking Powder 1/2
Teaspoon Baking Soda 1
Teaspoon Ground Cinnamon 1/2
Teaspoon Ground Nutmeg 1/2 Cup Walnuts, Coarsely Chopped Oats, Nuts or Sunflower Seeds For Garnish
3/4 cup plus 2 Tablespoons Coconut Sugar 1.5 Tablespoons Raw Honey or
Maple Syrup 1/2 cup Unsalted Butter, softened (can use vegan butter) 2 Large Eggs, room temperature (please use 3 eggs if smaller) 2 cups White Wheat Flour 1/2
teaspoon Sea Salt 1/2
teaspoon Baking Soda 1 1/2
teaspoons Baking Powder 1 1/2
teaspoons Cinnamon 1/2
teaspoon Nutmeg 1/4
teaspoon Cloves heaping 1/4
teaspoon Allspice 1 cup Almond or Coconut Milk with 2
teaspoons Fresh Lemon
Juice 1
teaspoon Lemon Zest 1/2
teaspoon Vanilla Extract 1/2 cup Sugar - Free Powdered Sugar
1 ripe banana Small handful of berries (strong - flavored ones like blackberries are raspberries are best) Coconut milk — about 1/4 cup Raw cream — about 1 tablespoon Coconut oil — a large spoonful Flax seed oil — about 1
teaspoon Pinch of sea salt Lemon
juice — 1 - 2
teaspoons Maple syrup or honey 1 - 2 raw egg yolks (from pastured hens) Raw beef liver * — about 1 - 2
teaspoons, finely chopped
for the filling: 250 grams (15 ounces) raw, unsalted cashews (soaked *) 50 grams (3 tablespoons plus 1 1/2
teaspoons) coconut oil 150 grams (5.4 ounce can) coconut cream 78 grams (2 tablespoons)
maple syrup 60 grams (1/4 cup) pumpkin puree
juice of 1 lemon pinch sea salt 1/2
teaspoon cinnamon 1/4
teaspoon ground ginger 1/8
teaspoon ground cloves
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
1 tablespoon lemon
juice 2 tablespoons olive or pecan oil 1
teaspoon maple syrup or other sweetener 1
teaspoon grated fresh ginger Salt and pepper to taste
for the filling: 500 grams cashews, soaked overnight big pinch sea salt 100 grams (7 tablespoons plus 1
teaspoon) coconut oil 400 grams (1 2/3 cup) full - fat coconut milk 100 — 160 grams (1/3 — 1/2 cup)
maple syrup juice of 2 blood oranges 300 grams (3 cups) cranberries
In a large heat proof serving bowl, toss the roasted veggies and cooked spelt berries with a drizzle of cold pressed olive oil, about a
teaspoon or two of pure
maple syrup, and a squeeze of fresh lemon
juice.
3/4 cup all - purpose flour 3/4 cup spelt flour 3/4 cup stoneground medium grind cornmeal 2 1/4
teaspoons baking powder 3/4
teaspoon baking soda 1/2
teaspoon kosher salt 3/4 cup + 2 tablespoons granulated cane sugar 1 vanilla bean scraped 1 cup + 2 tablespoons salted butter 3 tablespoons
maple syrup 1 1/2 tablespoons vanilla extract 2 large eggs 1 cup plain whole milk yogurt 1/2 cup ricotta cheese 5 small apricots, sliced lengthwise and pitted 4 cups fresh blueberries 1 tablespoon freshly squeezed lemon
juice
Ingredients For the tofu the
juice of half a lemon 3 tablespoons shoyu 2 tablespoons apple vinegar half a
teaspoon powdered ginger the
juice of about 6 cm fresh ginger root, peeled and grated 50 ml sesame oil 1 tablespoon toasted sesame oil 2 tablespoons
maple syrup 200 - 250 g organic, firm tofu, cut into cubes -LSB-...]
FRUIT SALAD Favorite fruit chopped + 2 tbs Greek yogurt + handful raw nuts + handful oats +
teaspoon honey or organic
maple syrup + lime
juice and fresh mint leaves.
creamy chipotle sauce 1/2 cup hemp seeds 1 tablespoon light sesame seed butter (tahini) 2 tablespoons fresh lemon
juice 1
teaspoon apple cider vinegar 1/2
teaspoon pure
maple syrup scant 1/4
teaspoon chipotle powder 1 small clove of garlic sea salt, to taste 3/4 to 1 cup filtered water
Cream filling 2 cups raw cashews, soaked 4 + hours 1/4 cup Grade B
maple syrup 2 tablespoons fresh squeezed lemon
juice 2 tablespoons raw almond milk 1 1/2
teaspoons nutritional yeast Pinch of fine sea salt
Sauce (adapted from Isa Does It): 1/2 cup peanut butter 2 cloves of garlic (peeled duh) 1 tsp fresh grated ginger 1/2 cup water 3 Tablespoons lime
juice 2 Tablespoons tamari or soy sauce 1 Tablespoon liquid sweetener (agave,
maple syrup, whatever) 1 Tablespoon sriracha 1/2
teaspoon salt or to taste
2 tablespoons toasted sesame oil 2 tablespoons molasses 1
teaspoon tamari or shoyu 2 tablespoons pure
maple syrup 1 heaping tablespoon white or yellow miso 1/4 cup freshly squeezed orange
juice 1 tablespoon freshly squeezed lemon
juice 1/4
teaspoon grated lemon zest 5 tablespoons water
for Bourbon
Maple Glaze: 1/2 cup brown sugar 1/2 cup maple syrup 1/2 cup Bourbon 2 tablespoons Dijon mustard juice from half a lemon, approximately 2 - 4 tablespoons 1 teaspoon finely grated lemon
Maple Glaze: 1/2 cup brown sugar 1/2 cup
maple syrup 1/2 cup Bourbon 2 tablespoons Dijon mustard juice from half a lemon, approximately 2 - 4 tablespoons 1 teaspoon finely grated lemon
maple syrup 1/2 cup Bourbon 2 tablespoons Dijon mustard
juice from half a lemon, approximately 2 - 4 tablespoons 1
teaspoon finely grated lemon zest
2 pounds carrots, peeled and cut diagonally into 1 - inch pieces, 1/2 inch thick 2 tablespoons
maple syrup 1 tablespoon lemon
juice 1 tablespoon extra-virgin olive oil 1/2
teaspoon coarse sea or kosher salt
2 cups soaked cashews (soak for at least 2 hours to soften and activate the nuts) 1 - 2
teaspoons vanilla powder 1 tablespoon coconut oil 1 - 2 tablespoons rice malt
syrup or
maple syrup Flesh of 2 fresh coconuts 2 limes,
juice + zest +1 extra for decoration (maybe more if you're using conventional limes)
For the dressing: 1 lemon,
juiced 2 tablespoons extra virgin olive oil 2
teaspoons good quality
maple syrup Salt Fresh ground pepper Cayenne pepper