For this experiment, I use 1.5
teaspoons of salt for half a pound of red cabbage (this contains about 3 % of the salt content).
Q. Hi Doc, I would to make some North Carolina Vinegar Sauce, but the recipe that I found calls for four
teaspoons of salt for about two cups of vinegar.
* Notes: I used sodium - free vegetable broth and I needed 1
teaspoon of salt for this soup.
To give yourself a saline soak, put 1
teaspoon of salt for every cup of water in a large basin.
Use 1/4
teaspoon of salt for every quart of water that you drink.
Not exact matches
10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small bell pepper — seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3 cup soft sun - dried tomatoes juice
of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4 small red chili pepper or more to taste — seeded, or 1/4
teaspoon red pepper flakes dash
of cayenne pepper — optional 1/2
teaspoon sea
salt large handful fresh basil leaves, plus more
for garnish
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
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
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
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 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8
teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all
of the following: thyme, rosemary, red pepper flakes, marjoram, parsley)
salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more
for a thinner soup)
7 cups mini marshmallows (12.5 oz if you want to make it easier) 2 cups crushed (roughly the same size as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2 cups
of whatever your heart tells you 1 14 oz can condensed milk, look
for one that's just milk and sugar, like Nestle's La Lachera (also #notsp) 2 tablespoons unsalted butter pinch
of salt (or use
salted butter and leave this out) 12 oz bag
of semi-sweet chocolate chips 1/4
teaspoon peppermint extract 3 - 4 tablespoons crushed up peppermint candies, optional, really not the most necessary thing
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)
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
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.
For the Avocado - Lime Sauce 2 - 3 large garlic cloves 2 large avocado, pitted Juice
of 1 fresh lime, more to create the desired consistency 2 — 4 tablespoons water 1/4
teaspoon fine sea
salt, or to taste
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
For the filling 4 salmon fillets 1 bag (250g)
of spinach or used frozen spinach as I did to make this quicker 1
teaspoon wasabi powder or paste 1 tablespoon
of rice wine 1 tablespoon or sweet chilli sauce 1 tablespoon
of soy sauce
Salt and pepper to taste
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 icing though I used my favorite: 1 cup
of powdered sugar, 2 - 3 tablespoons heavy cream, 1/4
teaspoon vanilla, and a pinch
of salt.
for the cake: 1/2 pint strawberries, hulled and chopped 1/4 cup sour cream (I used light) 6 tablespoons butter, at room temperature 1/2 cup sugar 1 egg 1/2
teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1
teaspoon baking powder 1/4
teaspoon baking soda pinch
of salt
Heat a large pot
of water to boiling, add 2
teaspoons salt, and cook the pasta
for 5 minutes.
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 mi
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 mi
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
FOR THE TZATZIKI SAUCE 1 cup plain yogurt 2 tablespoons chopped fresh mint (I subbed parsley) 1
teaspoon minced garlic 1/2
teaspoon salt Squeeze
of fresh lemon juice
Ingredients (Adapted from Joy
of Baking): 1/2 cup (1 stick) unsalted butter, room temp 3/4 cup creamy peanut butter 1/3 cup brown sugar 1/3 cup granulated sugar 1 egg 2
teaspoons vanilla 2 tablespoons milk 1
teaspoon baking soda 1/2
teaspoon salt 1 1/2 cup all purpose flour 1/3 cup granulated sugar
for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eyes
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.
Sprinkle with 2
teaspoons of sea
salt and the pepper, cover the dish tightly with plastic wrap, and refrigerate
for 24 to 48 hours.
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
1 recipe
for 9 - inch pie crust dough (such as this Pâte Brisée pie dough recipe) 1/2 cup granulated sugar 3 tablespoons cornstarch 1/2
teaspoon cinnamon 1
teaspoon lemon zest 1 tablespoon fresh lemon juice 2 cups (1 pint) fresh blueberries Pinch
of salt 1 egg yolk Sanding or crystal sugar,
for garnish
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:
For the Galette: 2 cups all - purpose flour 1 tablespoon granulated sugar 1/8
teaspoon course
salt 1 1/2 stick cold, unsalted butter, diced 1/4 cup ice water 1 - 2 cups
of Cranberry Wine Sauce 1/2 cup candied walnuts 6 oz good quality brie 2 tablespoons heavy cream or half and half
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
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
Pour 2 cups
of raspberries, 1/2
teaspoon of lemon juice and 3 tablespoons
of Xylitol sugar or coconut sugar (both low - glycemic index foods), and a dash
of Himalayan
salt in a medium saucepan and heat covered on medium - low
for about 2 minutes.
Add 1/2 cup
of spelt flour and 1/2 cup
of all - purpose flour to a bowl, also add 1/2
teaspoon of sea
salt and the minced spinach mixture, add 2 tablespoons
of extra virgin Spanish olive, 3 tablespoons
of luke warm water and mix everything together until you form a dough, knead it inside
of the bowl
for about 30 seconds and then form it into a ball
5 medium beets (or enough
for 2 cups pureed beets) 1 cup butter, softened 1 1/2 cups dark brown sugar 3 large eggs 1
teaspoon vanilla extract 1/2 cup cocoa powder 1 1/2 cups all - purpose flour 2
teaspoons baking soda 1
teaspoon cinnamon Pinch
of salt Confectioner's sugar,
for dusting
For the Cheesecake: 2 8oz bricks
of FULL FAT cream cheese, very soft, very room temp, this helps with a smooth cheesecake 1/2 cup white granulated sugar 1/4
teaspoon coarse kosher
salt 1/2
teaspoon vanilla extract 2 large eggs
1 cup
of soaked cashews (take one cup
of raw cashews and cover with water and refrigerate overnight), drained and rinsed 2 tablespoons
of Sriracha sauce 2 tablespoons
of Chipotle Hot Sauce 1 cup
of water 1/4 cup
of nutritional yeast 1/2
of a lime squeezed
for juice 1
teaspoon chili powder 1 - 2
teaspoons of smoked paprika (depending on your taste) 1/2 -1
teaspoon of salt
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.
ingredients:
for the cake: 4 tablespoons (55 grams) unsalted butter, softened 3/4 cup (150 grams) granulated sugar 1
teaspoon cinnamon 1/2
teaspoon ginger 1/4
teaspoon nutmeg zest
of 1 orange 2 eggs 1 cup (120 grams) flour 1 1/2
teaspoons baking powder 1/4
teaspoon salt 1/3 cup (32 grams) almond flour or finely ground almonds 1/2 cup (120 grams) milk
Add the tomatoes and 2
teaspoons of the celery
salt and cook
for another few minutes.
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
For the fruit sauce I pour 2 cups of raspberries, 1/2 teaspoon of lemon juice and 3 tablespoons of Xyilitol sugar or coconut sugar (both low — glycemic index foods), and a dash of Himalayan salt in a medium saucepan and heat covered on medium - low for about 2 minut
For the fruit sauce I pour 2 cups
of raspberries, 1/2
teaspoon of lemon juice and 3 tablespoons
of Xyilitol sugar or coconut sugar (both low — glycemic index foods), and a dash
of Himalayan
salt in a medium saucepan and heat covered on medium - low
for about 2 minut
for about 2 minutes.
Ingredients 1 1/4 cup finely chopped
salted peanuts (
for the filling, crunch, and topping) 2
teaspoons sugar 1/2
teaspoon instant espresso powder (or finely ground instant coffee) 1/4
teaspoon ground cinnamon Pinch
of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch
of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup
salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
Cashew Bread Ingredients (makes 1 large loaf, or two small loaves) • 3 cups
of raw cashews (organic if possible; unsalted) • 3/4
teaspoon of baking soda • 1/2
teaspoon of sea
salt • 3 eggs, separated • 1/2 tablespoon
of apple cider vinegar (or lemon juice) • 1 cup
of greek yogurt (or non dairy yogurt
for vegan) • 1/2 cup
of almond milk (applesauce or apple juice will work) • 1/2
teaspoon stevia • 2 tablespoons agave nectar
sausage, ham, etc)-- 1/2 cup onions — diced — 3 cups cheddar cheese — shredded — 1/4
teaspoon dry mustard — 1/4
teaspoon garlic powder — 1 tsp
salt & 1/2 tsp
of pepper (I am recommending an additional pinch
of salt and pepper
for each layer
of hash browns)
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