1 cup raw almonds 1/2 cup raw cashews 1 1/2 cups raw walnuts 12 - 14 medjool dates, pitted and divided 1/2 cup raw nut milk (or water) 1 vanilla bean, split and scraped 1/2
tsp ground cardamom Pinch of fine sea salt 2 - 3 nectarines, halved, pitted and sliced
Not exact matches
Apple Oatmeal 1 cup rolled oats 1 cup unfiltered and unsweetened apple juice / cider (or milk of choice or water) 1 1/2 cup water 2 tbsp almonds, finely chopped 1/2
tsp ground cinnamon 1/2
tsp freshly
ground cardamom 1/4
tsp ground vanilla 3 tbsp butter (or coconut oil) 10 - 15 almonds, chopped a large
pinch salt
2 ripe bananas 3 organic eggs (or three flax / chia eggs for a vegan version) 3/4 cup organic gluten - free rolled oats 1/2 cup organic buckwheat flakes 1
tsp baking powder a
pinch salt 1/2
tsp ground cardamom 1/2
tsp vanilla powder 1 cup oat milk (or other plant - based milk) + coconut oil for frying
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
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
Ingredients 4 - 5 green
cardamom pods 3 Tbs unsalted butter 2
pinches of saffron 3 cups unsweetened finely shredded coconut 1/4
tsp ground cardamom 3 Tbs dry milk powder 14 oz sweetened condensed milk chopped pistachios for garnish gold shimmering sugar for garnish
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 cup of buckwheat flour 1/2 cup of brown rice flour 1 teaspoon psyllium husk powder (optional) 2 teaspoons baking powder 1 tssp
ground cinnamon 1/2
tsp ground vanilla 1/2
tsp ground ginger 1/2
tsp ground cardamom 1/4 teaspoon
ground nutmeg 1/4
tsp ground cloves 1 medium zucchini 2 - 3 very ripe bananas (approximately 200 g) 100 g walnuts, chopped 4 tbsp coconut sugar or sweetener of your choice 1 heaping tbsp virgin coconut oil or butter, soft 2 organic eggs A generous
pinch of salt
Starbucks Blueberry Muffins Recipe Ingredients 150 g cold unsalted butter 3/4 cup sugar 3/4 cup sour cream 2 eggs 2 cups all purpose flour Zest of one lemon 1 1/2
tsp baking powder 1/3
tsp cinnamon 1/4
tsp ground cloves 1
tsp vanilla extract 1 pack of blueberries
Pinch of
ground cardamom 1/4
tsp salt -LSB-...]
Ingredients — Makes 3 mini loaves 1 1/2 cups (195gms) all - purpose flour, spooned into measuring cup, then leveled off with a knife 1/2
tsp baking powder 1/8
tsp baking soda 1 1/4
tsp finely
ground cardamom pods (from about 10 - 12 whole
cardamoms)
Pinch of salt 1 1/2 sticks (170gms) butter, at room temperature 1/2 cup (115gms) cream cheese, at room temperature 1 cup granulated sugar 3 large eggs, at room temperature
2 small parsnips, peeled 2 small carrots, peeled 1/2 swede / rutabaga, cut into small chunks 2
tsp olive oil
pinch ground cardamom (optional)
Ingredients: 2
tsp coconut oil 1/2 medium yellow onion, diced 2 garlic cloves, minced
Pinch of crushed red pepper flakes 1
tsp ground cumin 1
tsp turmeric powder
Pinch of
ground coriander
Pinch of
ground cardamom Pinch of Wright salt or other recommended salt Dash of
ground black pepper 1/2 large head cauliflower, roughly chopped 2 cup unsweetened, full - fat... Read More»
1/2 cup gluten - free rolled oats 1/2 cup buckwheat flakes 2/3 cup wild blueberries 2 cups cashew milk (or other plant - based milk) a
pinch of salt 1/2
tsp vanilla powder 1/2
tsp ground cardamom 1 - 2
tsp organic honey (or maple syrup for a vegan alternative) + berries and cashew milk, for serving
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