For the nectarine dressing 1 ripe nectarine, peeled, stoned and roughly chopped 4 tbsp extra virgin olive oil 1 1⁄2 tbsp sherry vinegar 1⁄2
tsp coarse mustard 1 tsp honey
1 large ripe avocado 1 cup flaked coconut (or coconut milk) 1 cup plain yogurt, as tart as possible 1 large clove garlic 2 hot green chilies 2 tbsp lemon juice 1
tsp coarse salt, or to taste 3 cups water 2 tbsp finely chopped coriander
In a separate bowl, combine the egg, egg white and 1/2
tsp coarse sea salt.
Mix in the remaining 1/4
tsp coarse sea salt and press into the dish of your choice.
3/4 cup unsweetened shredded coconut plus 1/4 cup for garnish 1 cups raw cashews toasted 2 tablespoons coconut sugar 1/2 cup almond meal 1 1/2 teaspoons vanilla extract 2 tablespoons coconut oil 3/4
tsp coarse salt
1 (15 or 24 - ounce) can garbanzo beans, drained and rinsed or 1 1/2 cup cooked beans 1 TBS olive oil, plus 3 tablespoons 1 cup shelled hazelnuts, macadamia nuts or whatever you have raw 1 cup raw almonds 3/4 tsp agave 1 TB chopped fresh rosemary leaves 1 TB chopped fresh thyme leaves 1
tsp coarse sea salt like Celtic Sea Salt 1/2 — 1 tsp cayenne
2 pieces of gluten free bread, toasted (I used Anna B's, a local Richmond, VA brand) 1 tsp ghee or coconut oil 1 large hass avocado 3 tbsp fresh chèvre 1/8
tsp coarse sea salt, or more to taste 1/8 tsp maple syrup 1/8 tsp hot paprika, or more to taste
filling 1/4 cup dark brown sugar, packed 2 tbsps granulated sugar 1 tsp ground cinnamon 1/8
tsp coarse or kosher salt 1 1/2 tbsps unsalted butter, melted 1 1/2 cups pecans, toasted and chopped
1 lb ground beef 1 white onion 1/2 tsp garlic powder 1/2 tsp salt 1/4 -1 / 2
tsp coarse black pepper (if you're not sensitive) 1/4 tsp oregano
Dry ingredients 1 scant cup / 240 ml / 150 g whole grain rye flour 1 cup / 240 ml / 125 g fine spelt flour 6 tbsp cacao powder 2 tsp baking powder 1 tsp baking soda 1
tsp coarse sea salt
1 tbsp cold pressed coconut oil, ghee or olive oil 1 yellow onion, finely chopped 2 cloves garlic, finely chopped 2 tbsp fresh ginger, finely chopped or 1 tsp ground 2 tbsp fresh turmeric, finely chopped or 1 tsp ground 1 pinch ground cayenne pepper or more to taste 3,5 cups / 800 ml canned plum tomatoes 1/2 cup / 125 ml uncooked red lentils, rinsed 2 cups / 500 ml water 1
tsp coarse sea salt 1 broccoli, cut into bite - size pieces 1 fennel, thinly sliced 1 zucchini, cut into bite - size pieces 1 handful green beans 1 cup / 400 ml cooked butter beans
filling: 1 cup red potatoes, sliced thinly into rounds 1 medium onion, halved and sliced into half - moons 3 cloves garlic 3 tbsp olive oil (or coconut oil, or ghee) 3 tbsp fresh rosemary 1/2 tsp pepper 1
tsp coarse sea salt 8 free range eggs
1 Tbsp sesame seeds 2 Tbsp dried thyme 2 Tbsp dried marjoram 2 Tbsp dried oregano 4 Tbsp ground sumac 1
tsp coarse salt
Not exact matches
2 cups cherry or grape tomatoes 1/3 cup almonds, lightly toasted 1 clove garlic 12 basil leaves 1 - 2 anchovies filets (or to taste) 2
tsp capers 1 pinch crushed red pepper 1/4 cup freshly grated Parmesan cheese 3 Tbsp extra-virgin olive oil 1 pound whole wheat penne pasta
Coarse salt and freshly ground pepper
1 cup flour 1/2
tsp salt 1/2 cup fresh Parmesan cheese, grated 4 slices bacon, cooked and finely crumbled 4 tbsps unsalted butter 1/4 cup cream (plus a little more in case the dough isn't moist enough)
coarse salt (I sprinkled with Parmesan cheese)
1 medium cauliflower (about 2 pounds) 1/4 c extra virgin olive oil 1 medium white onion, cut into 1/4 - inch dice 3 garlic cloves, smashed and peeled Maldon or other flaky sea salt 1 1/2 to 2
tsp hot red pepper flakes 6 Tbsp unsalted butter, cut into 6 pieces Kosher salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra for serving 1/2 c
coarse fresh bread crumbs, fried in olive oil until golden brown 1 1/2
tsp minced fresh rosemary
Country Bread: Makes 2 8 - inch loaves 1 1/2 cups (360 grams) water, body temperature 2 cups (280 grams) unbleached all - purpose flour, plus extra for baking 2 cups (300 grams) bread flour 12 oz (340 grams) bread sponge pinch of active dry yeast 2
tsp kosher salt 1
tsp sugar a handful of medium -
coarse yellow cornmeal for the baking sheet
2 cups One Degree Organics Sprouted Spelt Flour 1/3 cup One Degree Organics Quick Oats 1 1/2
tsp double acting baking powder 1/2
tsp salt 1/4 cup + 2 Tbsp raw cane sugar 1/2 cup cold coconut butter or coconut oil 3/4 to 1 cup almond or soy milk 1/2 cup raspberries
Coarse sugar for sprinkling
I didn't have any Adobo seasoning, so I made my own using equal parts garlic salt,
coarse black pepper, Mexican oregano and turmeric and used 2
tsp of that mixture.
Dressing 4 tbsp Dijon mustard, preferably
coarse grained 3
tsp honey juice from 1 medium sized lemon 3 tbsp apple cider vinegar 4 tbsp olive oil sea salt & black pepper
Dry mixture 2 cups old - fashioned rolled oats (or any rolled flakes), choose gluten free if you are celiac 1
tsp baking powder 1/4
tsp ground ginger 1/4
tsp ground nutmeg 1/2
tsp ground cinnamon 1/4
tsp ground cardamom 1/4
tsp ground vanilla or 1/2
tsp vanilla extract 1 pinch
coarse sea salt 1 1/3 cups / 200 g / 7 oz grated raw carrot (about 4) a handful raisins
dark brown) 1
tsp vanilla extract 1 large egg 3/4 cup butterscotch chips 3/4 cup semisweet chocolate chips 3/4 cup pecans, chopped (fine or course, your call)
coarse salt, optional for sprinkling (I forgot)
Cumin Lime Roasted Veggies (serves 2 - 3) 4 cups of your fav veggies chopped into bite - sized pieces (I used mushrooms, zucchini & bell pepper) 1 - 2 tbsp of olive oil (I used 1 tbsp olive oil + 1 tbsp of water) 1 large clove of garlic, minced 1
tsp of cumin a sprinkle of
coarse sea salt & pepper the juice of half a lime
2 cups all purpose flour 1/2
tsp baking powder 1/2
tsp baking soda 1/4
tsp salt 1/4 cup vegetable oil 1/2 cup sugar 1/2 cup brown sugar 1 egg 1/2
tsp ground cardamom 1/2
tsp ground ginger 1
tsp vanilla extract 1/2 cup buttermilk 1/2 cup orange juice 1 1/2 cups fresh cranberries
coarse sugar, for topping
Ingredients 1 medium butternut squash (1 1/2 pounds) 2 medium shallots, finally chopped 1/3 cup shelled natural pistachios, coarsely chopped 3 large prunes, coarsely chopped 2 tbsp preferred cooking oil 2
tsp mint (finely shredded fresh or dried) 1 to 1 1/2 tbsp fresh lemon juice Kosher /
coarse salt Cayenne pepper
Last couple times, I've also mixed 1 or 2
tsp freshly ground
coarse black pepper into the flour mixture at the beginning.
Pulse to a
coarse meal, transfer to a small bowl, and stir in dried oregano and 1
tsp lemon zest.
Ingredients Overnight salt mix: 6 Tbsp
coarse kosher salt (4 tablespoons if finer - grained kosher salt) 1 Tbsp fresh rosemary, minced 1 Tbsp fresh sage, minced 1 Tbsp fresh thyme leaves 3 small bay leaves, coarsely torn 1
tsp black peppercorns, crushed 1
tsp finely grated lemon peel
Hariyali Marinade 2 - 3 small green chilies, chopped 1/2 bunch cilantro, washed and finely chopped 1 - inch piece of fresh ginger 2 cloves garlic, chopped Salt
Coarse black pepper 1
tsp.
Coconut Curry Sauce Ingredients: 1 onion, peeled and chopped 2 cloves garlic 1/2 (2 1/2 gm)
tsp cumin, ground 3/4 (3 3/4 gm)
tsp sea salt (
coarse) 3 Tb.
1 1/2 cups warm water 2 1/4
tsp instant yeast 1
tsp salt 1 TBsp light brown sugar, packed 1 Tbsp butter, melted 3 3/4 — 4 1/4 cups all - purpose flour + additional for dusting 1/2 cup baking soda 1 large egg, beaten
coarse sea salt for sprinkling
Toppings for everything bagels: In a bowl I mixed 1
tsp of each: caraway seeds,
coarse salt, fennel seeds, cracked pepper corns, poppy seeds, toasted sesame seeds.
Polenta with mushroom and artichoke For the polenta 150g
coarse ground polenta (see tip) 2
tsp salt, or to taste4 tbsp olive oil or ghee (clarified butter), or 50g butter For the topping 2 garlic cloves, crushed250g button mushrooms, sliced150g marinated artichoke hearts, drained4 fresh thyme sprigs, leaves picked, plus extra to serve100g goat's cheese (4 - 8 slices, depending on the shape of the cheese) Extra-virgin olive oil for drizzling 01.
Makes about 18 muffins: 100 g walnuts 85 g rolled oats 130 g buckwheat flour, spelt flour or whole grain flour 1 1/2
tsp baking powder 1/2
tsp baking soda 1 tbsp cinnamon 1 tbsp freshly ground cardamom 1/2
tsp sea salt 160 ml buttermilk or plant yogurt 80 ml oil or butter 2 ripe bananas, mashed 5 fresh dates, mashed 3 large eggs Raspberries, frozen or fresh For the granola topping: 1/3 cup rolled oats 1/3 cup chopped walnuts 2 tbsp olive oil 1 tbsp runny honey 1) Using a food processor or a blender, mix walnuts and oats into a
coarse flour.
1/2 cup dried lentils, rinsed (I used small black beluga lentils but green ones would work well too) 1/2 cup uncooked
coarse bulgur 1/4 cup tahini 3 garlic cloves, minced or pressed 1/2 cup fresh lemon juice (from 2 large lemons) zest from 2 lemons 1/4 cup nutritional yeast 2 tbsp extra virgin olive oil 1/2
tsp sea salt + freshly ground black pepper, or to taste 2 tbsp water, or as needed 1 tbsp coconut oil 3 cups chopped leek, white and green parts (1 large leek) 4 garlic cloves, minced 3 cups chopped red bell pepper (2 red peppers) 1 cup chopped snow peas 1 cup chopped tomato (2 small Roma tomatoes) 3 cups spinach, destemmed and roughly chopped
2 cloves garlic 3 cups bread flour 2 1/2
tsp active dry yeast -LRB-.25 oz) 2
tsp sugar 1
tsp salt 2 tbsp olive oil 1 cup water 1 tbsp fresh rosemary, chopped additional olive oil and
coarse salt
For pickled beets: 3 large beets (1 1/2 lb / 670 g), skin on and scrubbed clean 2 cloves garlic, crushed 1 bay leaf 1/3 oz (10 g) thyme sprigs 1/2
tsp black peppercorns 1/4 cup (50 g) superfine sugar 2 cups (500 mL) red wine vinegar
coarse sea salt
3 tbsp Dijon mustard, preferably
coarse grained 2
tsp honey juice from 1 small / medium sized lemon 2 tbsp apple cider vinegar 3 tbsp olive oil sea salt & black pepper
I used 1 3/4 C Sprouted Spelt Flour, 1/2 C honey to replace all sugar, browned butter, 1/2 C raw cocoa powder, 1/2
tsp vanilla, 1/2
tsp almond extract and replaced buttermilk with raw soured milk... pre-bake, topped with
coarse Celtic Sea Salt and handful of uber dark chocolate chips ~ cus that is just how I do things... EXCELLENT!
coarse salt 1 head garlic, separated into cloves and peeled 1 cup packed fresh flat - leaf parsley leaves 1 cup fresh oregano leaves 2
tsp.
- Buttermilk - Green Garlic Dressing 1/4 cup sour cream or plain yogurt 1/4 cup buttermilk 1/4 cup mayonnaise 1
tsp Champagne vinegar (or white - wine vinegar) 1 stalk green garlic, minced, or 1T minced chives
coarse - ground black pepper, to taste salt, to taste
Rub Ingredients 3 tbsp chili powder 1 tbsp
coarse salt 2
tsp black pepper 1 1/2
tsp brown sugar 1 1/2
tsp garlic salt 1 1/2
tsp onion powder 1
tsp ground cumin 1
tsp dried oregano 1/2 to 1
tsp cayenne pepper
A bunch of kale on the stalk) 2 tbsp olive oil, divided 1
tsp granulated garlic, divided
coarse salt black pepper caesar dressing croutons 1 tbsp grated asiago cheese
3 - 4
tsp Organic Cold Milled Flax Seeds 2 - 3
tsp Coconut Aminos (thinned with a little water to reduce salty flavor if desired) Sea Salt crystals as topping (
coarse grind)
Ingredients: 1
tsp olive oil 2 cloves garlic, minced 1 cup chopped crimini mushrooms 1/2 cup chopped shiitake mushrooms 1 small onion, finely chopped 3/4 cup walnuts 1 cup almond meal (directions to make your own found at the bottom of the link) or organic gluten free flour 1 egg, beaten
Coarse salt from our recommended sources and... Read More»
1 can of garbanzo beans 1 can of black beans 1 medium size sweet potato, large if you're really hungry 2 cups of asparagus chopped Vinaigrette 1 tbsp
coarse grain mustard 2 tbsp olive oil Roughly 2 tbsp of rice wine vinegar 1 tbsp of agave 1/4
tsp salt 1/4
tsp pepper 1
tsp garlic powder
1/3 c fresh lemon juice 1/2 c fresh watermelon puree, strained through a
coarse strainer to remove seeds 3
tsp stevia powder (or to taste) 3/4 c filtered cold water
Ingredients: 3/4 Cup Butter (softened) 1 cup Sugar 1 Large Egg 1/4 Cup Molasses 2 1/4 cups all purpose flour 2 teaspoons ground ginger 1
tsp baking soda 3/4 ground cloves 1/4
tsp salt * additional
coarse turbinado sugar, for dusting
Ingredients you'll need: 3 cup granulated sugar 3/4 cup butter [1 1/2 sticks] 1/2
tsp salt 1 [5] oz evaporated milk 1/2 cup pumpkin puree 1 [10] oz package cinnamon chips 1 [7] oz jar marshmallow cream 1
tsp pure vanilla extract 1 cup walnut pieces, toasted 1/3 cup English toffee bits
coarse sea salt