1/2 cup whole buckwheat groats 1 cup water pinch of sea salt 2 - 3 cinnamon sticks or 1 tsp of cinnamon powder 1
tsp cardamom seeds 1 vanilla stick or 1 tsp of vanilla bean paste
If you don't really feel like lazing it out, like me, and you want to create your own Old Bay - style spice mix, do the following: Mix 2 tablespoons celery seed, 1 teaspoon salt, 1/2 tsp dried yellow mustard seed, 1/2 tsp red pepper, 1/2 tsp black pepper, 2 dried bay leaves, 6 whole cloves, 6 allspice seeds, & 1/8
tsp cardamom seeds in a spice mill.
2 cups apple juice, around 6 apples 1 cinnamon stick 2 star anises 2 allspice seeds 1/2
tsp cardamom seeds 1 sprig fresh rosemary 2 carrots 1 inch (2,5 cm) fresh ginger or more to taste 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg
1 lb (1/2 kg) red organic apples 250 g rhubarb, cut into slices 1 cup (2 dl) water 1 tbsp fresh ginger, finely chopped 1
tsp cardamom seeds 1 tsp cinnamon grounded
Here is my recipe (Makes enough for two soup sessions) 1
tsp cardamom seeds 1 tsp fenugreek seeds 2 tsp coriander seeds 1 tsp cumin seeds 1/2 tsp oregano seeds or oregano powder 1/2 tsp dried ginger powder 1/2 tsp turmeric powder 2 dried red chillies
Not exact matches
4 Tbsp flax meal / ground flax
seeds, divided 3 Tbsp sesame
seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4
tsp red pepper flakes 1 1/2
tsp sea salt, or more to taste 1/2 Tbsp cumin
seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2
cardamom pods, crushed, green shells discarded (optional) 1/2
tsp mustard
seeds (optional)
1
tsp black peppercorns 1
tsp coriander
seeds 1 small cinnamon stick 1/2
tsp cloves 1/2
tsp ground allspice 2
tsp cumin
seeds 1
tsp ground
cardamom 1/2 whole nutmeg, finely grated
Passover Substitutions: For Ashkenazi Passover, you may omit the
cardamom and caraway, then substitute the following non-kitniyot spices: pinch of cinnamon, pinch of nutmeg, 1/2
tsp anise
seeds.
In autumn / winter, this is my fave cozy bowl - of - goodness mix; 2 tbs organic hemp
seeds 2 tbs organic chia
seeds 1
tsp organic toasted almond meal 2
tsp organic ground flaxseed for sweet, sprinkle a dash of ground cinnamon and
cardamom for savory, pinch of salt and pepper Add boiling water to desired consistency, and finish with a bit of coconut oil or ghee The add in options to customize the bowl are endless, and the dry mix portion packs beautifully in small bags for travel for a great bkfst or snack... hot water is easy to source anywhere!ReplyCancel
2 tbsp ghee, coconut or olive oil 1
tsp cumin
seeds 1/2
tsp ground turmeric 1/2
tsp ground
cardamom 1/2
tsp ground cilantro 1 pinch ground cayenne 1 inch fresh ginger, minced 4 garlic cloves 1 large red onion, diced 2 medium size sweet potatoes, cut into bite - size pieces 1 fennel bulb, halved and thinly sliced 1 cup lentils, rinsed 2 cups water 2 — 4 tbsp sauerkraut, more for serving 1 -2 tbsp honey salt & pepper, to taste
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy
seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2
tsp cinnamon 1 heaped
tsp turmeric 8 dried curry leaves 4 green
cardamom pods,
seeds crushed 1
tsp ground coriander 1/4
tsp ground fennel
seeds 1/8
tsp ground cloves 1/2
tsp ground cumin 1 heaped
tsp garam masala 1/8
tsp grated nutmeg 1/4 - 1/2
tsp hot chilli flakes, adjust to taste about 1/2
tsp fine sea salt, adjust to taste 1 - 2
tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
super healthy whole foods granola 250 ml / 1 cup dates, soaked 100 ml / 1/2 cup tahini date soaking water 750 ml / 3 cups oats 250 ml / 1 cup mixed nuts (i used cashews, almonds, and hazelnuts), very roughly chopped 100 ml / 1/2 cup prunes, chopped 100 ml / 1/2 cup organic raisins 100 ml / 1/2 cup sunflower
seeds 50 ml / 1/4 shredded coconut 1/2
tsp cinnamon a pinch of
cardamom (optional)
I also cut my recipe in half as it makes quite a lot, this is the whole recipe: 3 1/4 - 4 cups plain flour 1 1/2 cups chilled unsalted butter 2 packages active dry yeast (4 1/2
tsp) 1/2 cup warm water 1/2 cup heavy cream or undiluted evaporated milk 1/2
tsp freshly crushed
cardamom seed (optional) 1/2
tsp salt 2 eggs, room temperature 1/4 cup sugar Directions would be the same as mine but start off with 3 1/2 cups of flour and add the eggs with the cream.
Pin It 2 big or 4 small portions Ingredients: Chia pudding 1,25 cups oatmilk or almondmilk or any other plant based milk 1/4 cup of chia
seeds 1
tsp cardamom 1/2
tsp cinnamon Strawberry chia jam 9 ounces of defrosted... Continue Reading →
rhubarb, cleaned and cut into 2 - inch pieces 1 cup fresh - squeezed orange juice 1/4 cup honey 1/2
tsp kosher salt 8 pods green
cardamom 2 whole star anise 1 vanilla bean, split,
seeds scraped 1 / 2 - inch piece of fresh ginger, peeled and thickly sliced
350 grams whole - grain flour mix (about 1 1/4 cup) 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1 teaspoon sea salt 1
tsp cinnamon 1
tsp cardamom 1/4 cup honey 2 eggs (or whisk together 2 tbsp ground flax
seed + 6 tbsp water = 2 eggs) 300 grams milk (cow, almond, rice, soy... your choice) 1/2 cup applesauce 50 grams coconut oil, melted 1 apple, peeled and diced small
1,25 cups oatmilk or almondmilk or any other plant based milk 1/4 cup of chia
seeds 1
tsp cardamom 1/2
tsp cinnamon
Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp chia or flax
seed in 3 tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4 cup toasted coconut flakes (45 g) 1/2 cup almonds / hazelnuts, chopped (75 g) 1/2 cup chopped pistachio (50 g) hold back 1/3 of it to top with 1/2 cup cranberries (50 g) 2 tbsp sesame
seeds / poppy
seeds Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2
tsp cardamom 1/2 cup white chocolate (50 g) if vegan use a vegan chocolate or leave out 1
tsp coconut oil A generous pinch of flaky sea salt
* 3 1/2 pounds (about 10 cups, diced) mixed winter squash / root vegetables (I used a combination of butternut squash, carrots, turnips and parsnips), peeled and diced * 3 tablespoons olive oil * course salt * 2 tablespoons unsalted butter, preferably organic * 3 tablespoons maple syrup generous pinch of red pepper flakes or cayenne pepper * 5
cardamom seeds / pods (the original recipe calls for 1/8
tsp.
Pin It dairy - free strawberry & pistachio chia - oat bars yields 9 medium - sized bars Ingredients: the crust 1 tbsp chia
seeds 3 tbsp water 1 cup rolled oats 1 - 1/2 cup oat flour 1/2 cup almond meal / flour 1/2
tsp ground
cardamom 1/2
tsp... Continue Reading →
200 g whole wheat flour 100 g dark rye flour 40 g corn grits 45 g steel cut oats 1/4 cup mixed nuts and
seeds + more for the topping (1/4 cup coconut sugar — 35 g) * 1
tsp salt 1
tsp baking soda 1 tbsp coriander
seeds seeds from 5
cardamom pods, freshly grounded 1/2
tsp ground cinnamon 1 1/3 cup kefir or yogurt **
1 cup ground poppy
seeds = 100 grams 1 cup ground almonds or walnuts = 100 grams 1 cup chopped nuts = 85 grams 1 cup oatmeal = 100 grams 1 cup ground coconut = 100 grams 1 tablespoon ground cinnamon = 10 grams 1 teaspoon = 5 grams 1
tsp cardamom powder = 5 grams 1 teaspoon instant coffee = 5 grams
I added 1
tsp each cumin
seed, coriander, 1/4 -1 / 2
tsp cayenne,
seeds from 4
cardamom pods & a thumb sized piece of ginger & a red chili.
2 very ripe bananas 2 organic eggs 8 large soft date (approx. 100 g) 2 Tbsp nut butter 1 cup rolled oats, or other flakes (2,5 dl) 1/2 cup whole buckwheat (1,25 dl) 1/2 cup
seeds (I used pumpkin & sunflower
seeds)--(1,25 dl) 50 g nuts (I used hazel) Zest from 1/2 organic orange (optional) 1/4
tsp cardamom 1/2
tsp ground vanilla A generous pinch of salt
1/2 cup fresh or frozen mango flesh 1/2 avocado 1/2 cup milk of choice 1 - 2 scoops protein powder Handful of baby spinach, washed 1/2
tsp vanilla powder or paste
Seeds of 2 - 3
cardamom pods or 1/4
tsp cardamom powder (optional)
For the apple compote 4 sweet apples, peeled, cored and diced 4 tbsp water 2
tsp sugar 1
tsp cinnamon 1/2
tsp ground
cardamom Seeds of 1/2 vanilla pod (keep the empty pod)
Ingredients: 1/2 cup goji berries 1/4 cup chia
seeds 2 cups purified water 1/4
tsp cinnamon 1/4
tsp ginger powder 1/8 t
cardamom powder 1/8
tsp Himalayan...
1/4
tsp turmeric powder 2 - 3 green
cardamom seed cinnamon pieces
Ingredients: 1 1/2 cups unsweetened coconut milk (can use almond milk) 4
tsp pure maple syrup 2 vanilla beans (can sub pure vanilla extract if necessary, but I love the fresh taste of real vanilla bean) 1/8
tsp cardamom 1/2
tsp cinnamon 5 Tbsp chia
seeds
1/3 t loose not packed saffron (or 2/3
tsp turmeric) 1/2 t anise
seed or
cardamom powder
4 cups gluten free oats 1 cup brown rice flakes (or 1 more cup oats) 1 cup pumpkin
seeds (or other nut /
seed) 1 cup hemp
seeds (or other nut /
seed) 1/2 cup shredded coconut 2 Tbsp ground chia
seeds or flax
seeds 1 1/4 cup apple juice 2 heaping tablespoons melted coconut oil 1
tsp gluten - free vanilla extract (Simply Organic is GF) or vanilla flavoring 1
tsp cardamom 1
tsp cinnamon, 1/2
tsp allspice, or 1 - 2 Tbsp mesquite flour 1/4
tsp salt 1/4 -1 / 2
tsp stevia liquid, to taste (I used SweetLeaf's English Toffee flavor, yum!)
For the cake 2 large free range eggs 1
tsp vanilla bean paste 100g Greek yoghurt 35g unsalted butter, melted & cooled 85 ml runny honey 180g ground almonds 35g wholemeal spelt flour 3/4
tsp baking powder 1/2
tsp baking soda Small pinch sea salt 1
cardamom pod,
seeds removed & ground 1/4
tsp nutmeg, freshly grated Handful flaked almonds
3 cups dried, unsweetened coconut flakes 2 tbsp chia
seeds 1 cup cocoa powder (I used raw cacao, but any type would be fine) 1/2 cup almond meal 1/2
tsp fine sea salt 1
tsp ground cinnamon 1/2
tsp ground ginger 1/2
tsp ground
cardamom tiniest pinch of ground cloves couple twists of black pepper 1/4 cup water 3/4 cup maple syrup 1/3 cup extra virgin coconut oil, lightly warmed to liquify 1 tbsp vanilla extract
1/2 cup coconut flour 1/2
tsp baking soda 1 1/2
tsp cinnamon dash of
cardamom 1/4
tsp salt 2/3 cup unsweetened applesauce 1/3 cup palm shortening 1/4 cup full fat coconut milk 3 TBS chia
seeds with 9 TBS water, sit for 15 minutes
1/4
tsp allspice 1/4
tsp fennel
seed 3 green
cardamom pods 2 black peppercorns 1 bay leaf, torn into pieces 1 (3 - inch) sprig fresh rosemary 1 (2 - inch - long) fresh lemon or lime peel 1 (1 - inch) sprig fresh lavender