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
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)
Red Apple Sauce 1 kg / 2 lb red apples (use local produce if available) 250 ml / 1 cup water 1 tbsp fresh ginger, grated 1/2
tsp ground vanilla powder 1
tsp ground cinnamon (or
cardamom) 1 tbsp lemon
juice
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
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
Lamb and Spinach Fatta (Fattet Sabanikh)--------------------------- 2 bunches of spinach (about 2 lbs) 2 tbsp olive oil 2 medium onions, finely chopped 1 lb lean boneless lamb, cut into 1 ″ cubes 1/2
tsp Mixed Spices (4 parts
ground cinnamon, 1 part each
ground nutmeg, cloves, and
cardamom) salt and freshly
ground pepper 1 1/2 cups water
juice of 1/2 lemon, more to taste 2 tbsp unsalted butter 1/3 cup pine nuts 1/2
tsp Middle Eastern red pepper 2 6 ″ pita breads, toasted and broken into bite - sized pieces Minted Garlic Yogurt Sauce (1 1/2 cups low - fat yogurt, crushed garlic, 1
tsp crushed dried mint)
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
4 Cups chopped rhubarb (chopped into approx. 1/2 inch chunks) 3 Cups natural cane sugar (divided) 1 1/3 Cups + 4 Tb Bluebird Grain Farms Emmer Flour or Hard White Whole Wheat Flour (divided) 1/4
Tsp fresh grated nutmeg (or 1/2 tsp pre-ground nutmeg) 1/2 Tsp ground cardamom 1 Tsp baking powder 1/2 Tsp baking soda 1/2 Tsp kosher salt 1 Cup unsalted butter or coconut oil 4 eggs (or use ener - g egg replacer for a vegan cake) 1/2 Tsp vanilla Zest and juice from 1 le
Tsp fresh grated nutmeg (or 1/2
tsp pre-ground nutmeg) 1/2 Tsp ground cardamom 1 Tsp baking powder 1/2 Tsp baking soda 1/2 Tsp kosher salt 1 Cup unsalted butter or coconut oil 4 eggs (or use ener - g egg replacer for a vegan cake) 1/2 Tsp vanilla Zest and juice from 1 le
tsp pre-
ground nutmeg) 1/2
Tsp ground cardamom 1 Tsp baking powder 1/2 Tsp baking soda 1/2 Tsp kosher salt 1 Cup unsalted butter or coconut oil 4 eggs (or use ener - g egg replacer for a vegan cake) 1/2 Tsp vanilla Zest and juice from 1 le
Tsp ground cardamom 1
Tsp baking powder 1/2 Tsp baking soda 1/2 Tsp kosher salt 1 Cup unsalted butter or coconut oil 4 eggs (or use ener - g egg replacer for a vegan cake) 1/2 Tsp vanilla Zest and juice from 1 le
Tsp baking powder 1/2
Tsp baking soda 1/2 Tsp kosher salt 1 Cup unsalted butter or coconut oil 4 eggs (or use ener - g egg replacer for a vegan cake) 1/2 Tsp vanilla Zest and juice from 1 le
Tsp baking soda 1/2
Tsp kosher salt 1 Cup unsalted butter or coconut oil 4 eggs (or use ener - g egg replacer for a vegan cake) 1/2 Tsp vanilla Zest and juice from 1 le
Tsp kosher salt 1 Cup unsalted butter or coconut oil 4 eggs (or use ener - g egg replacer for a vegan cake) 1/2
Tsp vanilla Zest and juice from 1 le
Tsp vanilla Zest and
juice from 1 lemon
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!)
1 3/4 cups All - Purpose Flour 1 1/2 cup unrefined sugar 1
tsp kosher salt 1
tsp ground cardamom 1
tsp baking powder 1/2
tsp baking soda 1 1/4 cup coconut milk 3 large eggs 1 1/4 cup extra virgin olive oil 2 tablespoons grated orange zest 1 tablespoon lemon zest 1/4 cup plus 2 tablespoons fresh orange
juice
2 - 20 ounce cans chickpeas with their liquid or 4 cups cooked chickpeas with 1 cup liquid 1/4 cup vegetable oil 2 cups finely chopped onions 2
tsp finely chopped garlic 2 tbsp finely shredded fresh ginger root 2
tsp ground coriander 1/3
tsp ground cardamom 1/2
tsp mango powder or 1 1/2
tsp lemon
juice 1/4
tsp each red and black pepper 1 medium sized tomato, finely chopped or 1/2 cup canned, chopped 1
tsp kosher salt, or to taste