Alternatively cook immediately in a pot of boiling, lightly salted water with
a teaspoon of oil for approx. 3 minutes or until cooked to your desired consistency.
55 grams of couscous was 5 points, I sauteed the zucchini and mushrooms in 1
teaspoon of oil for a point, and just did a quick Pam fry on the sliced chicken to warm it up.
I'm talking 1
TEASPOON of oil for a 10 ″ skillet.
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
I took half
of the cauliflower, garlic (now soft and shredded), and all
of the linguine and put it in a bowl with a small handful
of celery leaves, a squirt
of lemon juice, and a half
teaspoon of this wonderful, bold, fruity olive
oil that was half - off at the store (hurray
for bargain hunting!).
1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked
for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount
of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut
oil — melted 1 tablespoon chia seeds 1
teaspoon vanilla extract pinch
of salt 1.
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
Pastry and Assembly: 2 cups flour Pinch
of salt 1/2
teaspoon baking powder 1 tablespoon butter 1 egg, beaten slightly Water Vegetable
oil for deep - frying
Place the squares on a baking dish drizzled with olive
oil, dried herbs, a
teaspoon of paprika and a sprinkling
of salt and then bake in a 190C oven
for about 15 - 20 minutes, until deliciously soft.
1 tablespoon unsalted butter 1 tablespoon olive
oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2
teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous,
for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped,
for garnish Toasted slivered almonds,
for garnish Plain yogurt,
for garnish Hot sauce
of your choice (
for serving)
Here's what I gathered to make 12 pancakes (3» in diameter): 2 large eggs3 tablespoons full fat coconut milk 1/2 mashed ripe banana (about 2 tablespoons) 1/2
teaspoon apple cider vinegar 1/2
teaspoon vanilla extract1 1/2 tablespoons
of Bob's Red Mill organic coconut flour 1/2
teaspoon cinnamon 1/4
teaspoon baking soda1 small pinch
of saltghee or coconut
oil (
for frying)
For the vinaigrette: 1/4 cup grapeseed
oil Juice
of 2 lemons 1 tablespoon Dijon mustard 1/4
teaspoon cayenne pepper, or to taste Pinch
of dried oregano Salt and pepper to taste
1⁄2 cup [75g] buckwheat flour 1⁄4 cup [35g] brown rice flour (or chickpea flour) 1⁄4 cup [35g] chickpea flour (or more rice flour) 1 tablespoon melted coconut
oil (optional, can use other
oil of choice) 1⁄2 cup [120 ml] canned coconut milk * (or other non-dairy milk, see note) 1 1/4 cup [300 ml] water * (see note) 2
teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1 pinch salt
oil,
for pan frying
2
teaspoons olive
oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2
teaspoon salt Big pinch dried thyme Lots
of fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra
for garnish
1 tablespoon dark sesame
oil 1 3.5 lb bone in pork shoulder (Boston butt), trimmed 1/2
teaspoon kosher salt 1 tablespoon peeled fresh ginger 6 cloves garlic, minced 2 cups cherry cola 1/2 cup
of hoisin sauce (click here
for a recipe to make your own!)
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 unifo
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 unifo
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.
3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut
oil, warmed until it liquefies, or olive
oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less
for less sweetness,
of course) 1
teaspoon (5 ml) vanilla extract 1
teaspoon (5 grams) baking soda 1/4
teaspoon table salt 1
teaspoon ground cinnamon 1/4
teaspoon freshly grated nutmeg Pinch
of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture
of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet
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
MAKES 4 - 6 tacos INGREDIENTS
for the tangy cashew cream: 1/2 cup
of cashews, soaked
for a min
of 2 hours 1/4 cup
of water 1 tablespoon
of white wine vinegar 3 green onions, white parts only (green parts reserve
for garnish) 1/2
teaspoon of kosher salt 1 head
of broccoli, chopped into florets 1/2 cup
of garbanzo bean flour 1/2 cup
of water 1
teaspoon of garlic powder 1/2
teaspoon of kosher salt 1
teaspoon +
of TABASCO chipotle, original red, or reserve about 1/3 cup
of sunflower
oil (or another neutral high - heat
oil)
for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes
of TABASCO (
of your choice, optional) a handful
of cilantro, chopped the green part
of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
1 pound kale, washed, stemmed, and cut into small pieces 2 tablespoons butter 2 tablespoons flour (I used all purpose) 1 1/5 cups milk (I used whole) 1 cup extra sharp cheddar cheese, grated salt & pepper 1/2
teaspoon turmeric (optional,
for color) a pinch
of freshly grated nutmeg a tablespoon
of olive
oil,
for greasing the baking pan
Brush garlic
oil (warm 2/3 cup olive
oil, 1 minced shallot, 1 minced garlic clove, and 1 sprig fresh thyme in a pot set over medium - low heat
for 10 minutes) over baked flatbread and top with goat cheese, baby kale, and heirloom baby tomatoes that have been tossed with a
teaspoon of the garlic
oil.
My standard recipe
for a batch
of plain popcorn is: 1 1/2 tablespoons coconut
oil + 1/2 cup popcorn kernels + 1/2 - 1
teaspoon kosher salt.
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm water Pinch of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon salt 1 tablespoon olive oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped ba
For the pizza dough: 2 1/4
teaspoons rapid rise yeast 1 cup warm water Pinch
of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1
teaspoon salt 1 tablespoon olive
oil Corn meal -
for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped ba
for spreading on pizza peel
For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped ba
For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive
oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped basil
give your cats a
teaspoon of coconut
oil it is good
for them too!!
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
Ingredients: 1 tablespoon olive
oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1
teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1
teaspoon Worcestershire sauce Generous dash
of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2
teaspoons drained capers 1 jalapeño pepper, minced (remove seeds
for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels
for garnish
1/2 cup canola or other vegetable
oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1
teaspoon pure almond extract 2
teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4
teaspoons baking powder 1
teaspoon baking soda 1/2
teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle
for a couple
of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)
for the ramp + chili pesto: 3 ramps, frilly bottoms discarded, white + green parts roughly chopped 2 small green chilies (such as a jalapeno, or serrano), seeded and chopped 5 - 7 basil leaves, chopped a handful
of arugula 1/4
teaspoon of salt (or more to taste) pepper 1/4 cup
of extra virgin olive
oil
I just made these heavenly brownies and did the following substitutions:
For every ounce
of chocolate I used 3 tablespoons
of cacao powder I added 4 tablespoons water and 2 extra
teaspoons coconut
oil since I used cacao powder Instead
of arrowroot starch or flour, I used one egg (sorry vegans!)
Coconut
Oil for Hair: Make your own coconut oil hair mask by warming one teaspoon of coconut oil between your pal
Oil for Hair: Make your own coconut
oil hair mask by warming one teaspoon of coconut oil between your pal
oil hair mask by warming one
teaspoon of coconut
oil between your pal
oil between your palms.
Olive
oil (1
teaspoon to 2 tablespoons, however much you want to use) 1 medium yellow onion, thinly sliced 2 cloves garlic, minced 1
teaspoon dry thyme 1
teaspoon salt Fresh black pepper 1/2 cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4
of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3 tablespoons fresh chopped dill, plus extra
for garnish
Add about 2 tablespoons
of soy sauce (I use Ponzu
for its lemony flavor), 1/2
teaspoon of ginger - garlic paste, 1/4 cup
of hoisin sauce, 1/2 cup
of creamy peanut butter and a drizzle
of toasted sesame
oil.
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!)
1.1 lbs (500g)
of fresh spinach 2 1/4 cups (56 cl)
of vegetable stock 2 1/4 cups (56 cl)
of coconut milk 2 garlic cloves 1 onion 1/2 lemon 1/2 red scotch bonnet chili pepper (optional) 2 tablespoons
of olive
oil 2
teaspoons of cumin powder 1/2
teaspoon of turmeric powder 1/2
teaspoon of grated ginger 4 tablespoons
of grated coconut
for decoration Salt
1 1/2 cups sliced okra rounds 1 jalapeno, minced 1/2 cup diced red pepper 1 clove garlic, minced 1 cup yellow cornmeal 1
teaspoon baking powder 1/2
teaspoon salt 1 egg 1/2 cup water Salt and pepper 1/4 cup
oil for frying (coconut, canola, etc.) 1/2 cup Cabot Plain Greek Yogurt Juice
of 1 lime 2 tablespoons chopped cilantro
For the mint + pistachio chutney: 1/4 cup
of pistachios, shelled 1/2
teaspoon of coriander seeds 1 1/2 cups
of mint (loosely packed) 1 clove
of garlic 1/4 cup
of onions, diced 1/2
teaspoon of lemon zest 1 small, mild green chili (seeds removed) 1/2
teaspoon of salt 2 - 3 tablespoons
of grapeseed
oil (or any neutral
oil)
Directions
for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves
of garlic / Saute quietly in 3 T olive
oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms
of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1
teaspoon) and pepper to taste / Cook together
for another 10 minutes / Good stuff.
1 cup dried white beans 2 tablespoons vegetable
oil 2 pounds lamb stew meat or boneless leg
of lamb cubed into 1 - inch pieces (fat and sinew removed) 1 large onion, chopped 1 green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2
teaspoons ground cumin 1
teaspoon ground coriander 1
teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro,
for garnish
Place the streaky bacon rashers on a lightly greased (a
teaspoon vegetable
oil, spread evenly with kitchen towel) griddle pan, chargriller or baking sheet
for a couple
of minutes, then turn around and cook on the other side.
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
1.5 cups
of organic low - sodium vegetable or chicken broth 1/2
teaspoon of turmeric 1/4
teaspoon of cumin 2 cloves
of garlic, minced salt & pepper olive
oil * toasted whole grain buns or bread
for serving
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4
teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1
teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable)
oil 4 — 5 bunches
of fresh coriander (cilantro)
for garnish
1/3 cup almond flour 1 banana 1/8 cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2
teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2 tablespoons coconut sugar) 1
teaspoon pure vanilla extract coconut
oil — use
for frying in skillet and instead
of butter to serve raw honey — instead
of syrup raw pecans — shelled
170gr
of silken tofu 1/4 cup
of chickpea flour also called gram flour 1/4 cup
of water 1 tablespoon
of nutritional yeast 1
teaspoon of corn flour 1/2
teaspoon of garlic powder 1/2
teaspoon of turmeric powder salt and pepper to season 1 tablespoon
of coconut
oil for cooking
for the filling: 120 grams (1/2 cup) cream
of coconut 100 grams (1/2 cup) granulated sugar 100 grams (1/2 cup) brown sugar heaping 1/2
teaspoon kosher salt 3 eggs 2 egg yolks 30 grams (2 tablespoons) coconut
oil 85 grams (6 tablespoons) butter 2 tablespoons desiccated coconut 1 tablespoon cornmeal scant cup (approximately 225 mL, or 7/8 cup) buttermilk, well - shaken
for the spicy mayo: 1/4 cup
of Veganese (or regular mayo) 1/2
teaspoon (or more if you like) or siracha 1/2
teaspoon of sesame
oil a dash
of brown rice vinegar some sesame seeds, or gomacio
for garnish
1 1/2 pounds ground pork 1/4 cup dry white or red wine 1
teaspoon fennel seeds 1
teaspoon granulated garlic 1
teaspoon granulated onion 1
teaspoon ground sage 2
teaspoons coarsely ground black pepper 1 1/2
teaspoons kosher salt 2 tablespoons extra-virgin olive
oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1
teaspoon vanilla extract 1
teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey,
for drizzling Fresh berries
of any type,
for garnish A splash
of Amaretto
Prepare the dressing by mixing 3 tablespoons
of oil with 1 tablespoon
of vinegar, salt and pepper (may add 1
teaspoon of mustard or cottage cheese
for something more creamy).
What's in it:
For the french toast --- 1/2 large loaf
of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1
teaspoons cinnamon — 1
teaspoon vanilla extract — 1/4
teaspoon salt
For the apples --- 3 - 4 apples, thinly sliced — 1/2
teaspoon cinnamon — 1 tablespoon coconut
oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4
teaspoon salt