Sentences with phrase «tsp coarse sea salt»

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.

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

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

Not exact matches

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

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

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

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

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

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!

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 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