1/2 cup Coconut Aminos (dilute with water to decrease saltiness if desired) 1 Tbsp Arrowroot mixed with 1 Tbsp Water 1/2
tsp ground dried Ginger 1/2 tsp ground yellow Mustard Powder 1/2 tsp Black Pepper 1/2 tsp Coconut Vinegar
3 cups peeled (if desired), cored, and diced pears, mixed varieties 1/2 cup peeled, cored, and diced tart apple 1/2 cup chopped onion 1/4 cup minced candied ginger 1/4 cup seedless sultanas or dried currants 5oz apple cider vinegar 1/2 cup raw sugar or light brown sugar 1 clove garlic, sliced 1/2 T grated fresh ginger 1/4 tsp salt 1/4 tsp red pepper flakes 1/4
tsp ground dried ginger
Not exact matches
Batter Ingredients: 1 cup chickpea flour 1/2
tsp salt 1/2
tsp fresh
ground black pepper 1/2
tsp turmeric,
dry ground 1
tsp chili flakes 1
tsp cumin seeds, crushed 1/2 cup water Mix all the batter ingredients very well, taste for salt.
3 tbsp extra virgin coconut oil 4 garlic cloves, finely chopped 1 inch (2, 1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2
tsp dried chili flakes 2
tsp turmeric 1
tsp mustard seeds,
ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2
tsp sea salt
2 cups
dried mung beans, soaked in water for 8 - 12 hours 1 tbsp coconut oil, ghee or olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 1
tsp ground cumin 400 g frozen spinach, thawed 6 cups water 1
tsp sea salt 1 x 400 ml can full fat coconut milk
Dry ingredients 1/2 cup (60 g) almond flour 1/2 cup (65 g) fine coconut flour 1/2 cup (70 g) buckwheat flour 1
tsp baking powder 1/2
tsp baking soda 1
tsp cinnamon 1/2
tsp freshly grated nutmeg 1/2
tsp ground ginger 1/2
tsp vanilla extract or
ground vanilla 1 pinch sea 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)
1 2/3 cups ruby Port 1/4 cup balsamic vinegar 1/4 cup brown sugar 8
dried black Mission figs, stemmed, chopped 1 6 - inch - long sprig fresh rosemary 1/4
tsp ground black pepper 1 12 - ounce bag fresh cranberries 3/4 cup sugar
1 Tbsp sesame seeds 2 Tbsp
dried thyme 2 Tbsp
dried marjoram 2 Tbsp
dried oregano 4 Tbsp
ground sumac 1
tsp coarse salt
250g (about 1 / 2 lb or 4 small - medium) red onions, peeled and quartered lengthwise 250g (about 1 / 2 lb or 6 medium) shallots (eschalots), peeled and halved lengthwise 90 ml (6 Tbsp) olive oil, divided Salt and black pepper 1 Tbsp
dried oregano 450g (1 lb or 2 cups) uncooked puy (French green) lentils 1litre (4 cups) vegetable stock 2 garlic cloves, peeled and crushed 2 Tbsp za'atar, divided 1
tsp ground cumin 1 Tbsp cider vinegar 200g (7oz) young spinach leaves 300g (10 1/2 oz) soft goat's cheese, cut or broken into 2 - 3 cm (1 ″) pieces 2 Tbsp pumpkin seeds, toasted
1 lb
ground beef (or vegetarian crumble) 3 cups of beef broth (or vegetable broth to make vegetarian) 4 - 5 cloves of garlic, minced 1 TB
dried parsley 1 TB
dried basil 1/2 cup chopped onion 1 — 28 oz can of diced tomatoes 1 — 6 oz can of tomato paste 1 cup V8 (or any vegetable drink) 2 cups uncooked shell pasta 1/4
tsp pepper 1/4
tsp salt
Ingredients 1 cup fresh parsley 1 cup fresh cilantro 1
tsp dried oregano 1/2 cup mild Trio Carmel EVOO 1/3 cup Trio Carmel White Balsamic (such as Sicilian Lemon, Cranberry Pear, Apricot, Grapefruit, or Mango) 3 cloves garlic 3/4 teaspoon
ground red...
Tacos: Butter, lard, duck fat, or refined, expeller pressed coconut oil (2 - 3 TBS)-- where to buy coconut oil Cumin (1
tsp) Cayenne pepper (1/4
tsp) Oregano,
dried (1
tsp) Brisket, grass - fed (3 lbs)-- where to buy brisket Sea salt Black pepper, freshly
ground — where to buy black pepper Beef or chicken stock, ideally homemade, or store bought organic (4 cups)-- click here for my beef stock recipe; click here for my chicken stock recipe Arrowroot or corn starch (2 - 3 TBS)-- where to buy cornstach Sprouted corn tortillas, organic, homemade or store bought (1 package) Cheese, grass - fed, organic (4 oz)-- where to buy cheese Sour cream, grass - fed, organic (1 container)
1 1/3 cups whole wheat pastry flour 1/2 cup sugar 2
tsp ground cinnamon 1/2
tsp nutmeg 1 1/2
tsp baking soda 1/2
tsp kosher salt 2 eggs 3/4 cup applesauce 1/2 cup vegetable oil 1
tsp vanilla extract 1 cup grated carrots 1 medium tart apple, peeled and grated 1/2 cup golden raisins 1/2 cup walnuts, finely chopped 1/4 cup plus 2 tbsp
dried flaked unsweetened coconut, divided
1 pound
dried black beans 8 cups water 2 Tbsp olive oil 6 slices of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp
ground cumin 2 bay leaf 1/2 cup
dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2
tsp baking soda
3 cups old - fashioned oats 1/3 cup (packed) brown sugar 1
tsp baking powder 1/2
tsp salt 1
tsp ground cinnamon 1 1/2
tsp ground ginger 1 1/2 cups skim milk 1 egg 3/4 cup unsweetened applesauce 3 tbsp unsalted butter, melted 1/2 cup chopped
dried apricots (about 8) 1/2 cup
dried cherries 1/3 cup slivered almonds
Copycat Recipe: 20 oz Extra Lean
Ground Turkey or chicken 1/4 c
Dry Italian Style Bread Crumbs 1 Tbs grated Parmesan Cheese 2 large egg whites 1
tsp Garlic 1
tsp minced onion 1 - 2
tsp red pepper flakes garlic salt, pepper, Oregano, Cayenne to taste
1 lb, curly, mini lasagna noodles, cooked according to package directions 1 lb
ground beef 1 clove garlic, minced 1/2 onion, diced 1 quart store - bought or homemade marinara sauce 2 c cottage cheese 2 c sour cream 1
tsp dried italian seasoning 2 c shredded mozzarella cheese
dried thyme (I use
ground thyme) 2
tsp.
for casserole: 1 tbsp olive oil 1 medium onion, chopped 2 garlic cloves, minced 1/2
tsp onion powder 1/2
tsp garlic powder 1
tsp dry mustard 1/4
tsp crushed red pepper flakes 1
tsp paprika 1/3 cup nutritional yeast flakes 1 medium baking potato, peeled, diced finely 3/4 cup cooked white (navy) beans 3/4 cup raw cashews 1 cup water 1 tbsp apple cider vinegar salt and freshly
ground pepper 450 to 500 g short,
dry pasta 1 cup fresh or frozen green peas
1/2 c olive oil 1 c dark beer 1/4 c lemon juice 4 cloves garlic, smashed 1 1/2
tsp sea salt 1
tsp freshly
ground black pepper 2 bay leaves 1
tsp dry mustard 1
tsp basil 1
tsp oregano 1
tsp thyme
1/4 c water or low - sodium beef broth or chicken broth 1/4 c balsamic vinegar 1 Tbsp chopped garlic 1 Tbsp chopped fresh basil or 1
tsp dried 1 Tbsp chopped fresh thyme or 1
tsp dried 1
tsp mustard powder 1/2
tsp ground black pepper 1 1/4 lbs flank steak, trimmed of all visible fat 8 roma tomatoes, halved crosswise
1/3 c med bulgur 1/3 lb
ground lamb 1/3 lb
ground 95 % lean beef 1/2 med onion, grated 4 cloves garlic, minced 1/4 c finely chopped mint 1 1/2
tsp red curry paste 3/4
tsp ground cumin 1/2
tsp ground allspice 1/4
tsp ground coriander 1/2 med cucumber, grated and spun
dry in salad spinner (about 1/2 cup) 1/3 c low fat plain greek style yogurt 1/4
tsp freshly
ground black pepper 12 lg lettuce leaves 1 med tomato, chopped (about 1/2 cup)
1/2 cup olive oil 1/4 shallots, minced 1 tbsp green onion, minced 2 tbsp garlic, minced 1 teaspoon
dried oregano 1/4
tsp ground cumin 1/4
tsp ancho powder juice of one lemon juice of one orange 1 chicken, cut into parts 2 tbsp butter
1 slice white bread, crust removed and cut into 1/4» pieces 2 tbsp milk 1/4 cup finely chopped shallots (1 shallot) 2 cloves garlic, minced 3 tbsp finely chopped fresh mint 3 tbsp finely chopped cilantro 1
tsp dried oregano 3/4
tsp salt 1/2
tsp freshly
ground black pepper 1 1/2 lbs
ground lamb
Some of my favorite combinations Cinnamon Apple [2 cups oats + 1/2 cup
dried apples + 1/4 cup
ground flax + 1/4 cup walnuts + 2 tbsp hemp seeds + 1/2
tsp cinnamon]
Spice Blend 2
tsp ground cumin 2 teaspoons hungarian paprika 1 teaspoon
ground fenugreek 1/2 teaspoon
dried thyme 1/4 teaspoon
ground cardomom 1/4 teaspoon
ground coriander 1/8 teaspoon
ground allspice 1/8 teaspoon
ground cloves 1/8 teaspoon
ground cinnamon 1/8 teaspoon cayenne pepper 1/2 teaspoon salt (or more to taste)
I am so flattered that Barnes & Noble recognized this recipe as a winner and chose me... White Chocolate Stuffed Cranberry Gingerbread Cookies Yields 26 - 28 cookies Ingredients: 1 cup margarine, softened and must have 80 % vegetable oil 3/4 cup packed dark brown sugar 1/2 cup packed light brown sugar 1/4 cup molasses 1/2 cup instant french vanilla pudding mix (1 box) 2 eggs 2
tsp ground ginger 2
tsp ground cinnamon 2
tsp vanilla extract 1
tsp baking soda 1
tsp salt 2 1/4 cup all purpose flour 1 1/2 cups
dried cranberries 1 package of white chocolate melting wafers (56 total circles) Directions: 1.
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
1 1/2 qt of chicken stock 2 lb butternut squash cut in small cubes 2 tart apples (peeled) cut into small cubes 2 shallots chopped 1
tsp fresh rosemary or 1/2
tsp dried 1
tsp fresh thyme or 1
tsp dried 1/2 cup half and half 1/2
tsp salt 1/2
tsp ground pepper
1 1/2 C plain Greek yogurt 1/3 C sour cream 1/2 large cucumber, finely diced 1/2 large carrot, finely grated 1
tsp dry dill 1
tsp garlic powder 1
tsp onion powder 1/2
tsp celery salt 1/2
tsp ground mustard 1/2
tsp table salt
1 1/2 cups spelt flour 1 1/2
tsp baking powder 1 1/2
tsp ground cinnamon 1/2
tsp ground nutmeg (nix if making peach lavender scones) 1/2
tsp salt 2 TBL butter, cold and cubed 1/2 cup plain, whole milk kefir 3 TBL maple syrup zest of one lemon (1 TBL
dried lavender) 1 cup shredded zucchini, wringed / squeezed
dry as much as possible (or cubed peach slices)
Salt 1 1/2 Cups White Flour 1 Cup Whole Wheat Flour 1/2 Cup Rye Flour 1/4 Cup * Rolled Oats 1/2 Cup nonfat
Dry Milk Powder 1/4 Cup Wheat Germ (optional) 1/4 Cup Cornmeal 1/4 Cup Millet (optional) 1/8 Cup
Ground Flax Seed (optional) 2 1/4
tsp Active
Dry Yeast
1.25 cups canned pumpkin (about one 15 oz can) 2 tbsp
dry whole wheat breadcrumbs 2 tbsp fresh grated Parmesan cheese 1/2
tsp salt 1/2
tsp minced fresh sage 1/4
tsp freshly
ground black pepper 1/8
tsp ground nutmeg 30 round wonton wrappers 1 tbsp cornstarch Cooking spray 1 cup fat - free milk 1 tbsp all - purpose flour 1.5 tbsp butter 1/2 cup (2 ounces) crumbled Gorgonzola cheese 3 tbsp chopped walnuts, toasted
1 head raw cauliflower 4 tbsp cold - pressed olive oil 1/4
tsp ground cumin 1/4
tsp ground cinnamon 1/4
tsp ground ginger 1 pinch
ground cayenne or more to taste 1 cup / 240 ml uncooked beluga lentils (or green lentils) 1 large handful (about 4 oz) raw almonds 10 fresh or
dried dates, pitted 1 small red onion 4 cups / 100 g loosely packed mache lettuce, rucola (rocket) or spinach leaves sprouts, for garnish
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
3 oz
dried ancho chiles, stemmed, seeded, coarsely torn 6 ounces beef bacon, diced 1 large vidalia onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and pepper 6 large garlic cloves 3 - 4 canned chipotle chilies in adobo (& 1 tbsp juice) 2 tbsp chili powder 1 tbsp
ground cumin 1
tsp dried oregano 1
tsp ground coriander 2
tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can diced roasted green chiles 3 10oz cans fire - roasted diced tomatoes with chipotle 1/2 cup finely chopped fresh cilantro stems 4 cups seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut into 1 1/2 inch chunks
Ingredients: 1/4 C mayonnaise 1 1/2
tsp steak seasoning 1/4 C Chipotle Barbecue Sauce 1 lb
ground beef 4 bacon strips, cooked and crumbled 4 slices cheese 1 1/2
tsp dried minced onion Directions: Mix together mayonnaise and barbecue sauce in a small bowl.
1 can organic black beans rinsed or 1 1/2 cup cooked beans from
dried 1/4 - 1/2 red onion diced 1/4 - 1/2 white onion diced 1/2 anaheim pepper diced 1 small red or orange pepper diced Handful fresh cilantro chopped Sea Salt and pepper to taste 1
tsp ground cumin 1
tsp epazote 1
tsp ground chipotle 1 TB tapioca flour to mix into cakes
Pomodoro Sauce 1 onion 2 cloves of garlic 2 tbsp olive oil 3 x 400 g / 14 oz cans of chopped tomatoes 1 handful fresh basil or 2
tsp dried sea salt freshly
ground black pepper
I also had no fresh ginger left so I added 3 small cloves of garlic (minced) and about 1.5
tsp of
ground dried ginger to the caramelized onions and gave them a quick stir around the pan for about a minute before removing the onions off the heat.
2 Cups White Beans — Washed 1 Cup Shallots — Peeled and Sliced 4 Carrots — Peeled and Sliced 1/2 Cup frozen Spinach (or more) 4 Cups Chicken Stock 1 not - beef Stock Cubes — Or regular if you eat meat Knob of Butter 1 Bay Leaf 1
Tsp Fresh or
Dried Thyme 4 Garlic Cloves — Peeled Freshly
Ground Sea Salt and Black Pepper
1/4 c olive oil + 1 lb (3 small) beef short ribs + kosher salt and freshly
ground black pepper + 1 finely chopped medium onion + 4 thinly sliced garlic cloves + 4 c chicken stock + one 8 - oz ham hock + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 2
tsp red wine vinegar + 1
tsp dried oregano + 1 small basil sprig + cooked fusilli, for serving + grated Pecorino Romano, for garnish
Turkey Picadillo ----------- 1 1/2 lbs
ground turkey breast 1/2
tsp cumin salt and
ground black pepper 1 tbsp olive oil 3 cloves garlic, minced 1 medium onion, finely chopped 1 red bell pepper, finely chopped 1 tomato, seeded and finely chopped 8 pimiento - stuffed green olives, finely chopped 1/4 cup dark raisins 3 tbsp capers, rinsed and drained 1 tbsp caper juice 3/4 cup
dry white wine 1 tbsp tomato paste
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
Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2 tbsp olive oil 1 large yellow onion, diced small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3
tsp ground cumin 1
tsp dried oregano 1
tsp salt 1 cup
dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice of 1 lime Avocado slices for garnish
16 oz gluten - free rolled oats (extra thick or regular)(half a bag) 1/4 cup and 2 Tbsp raw almonds, soaked overnight or for 10 - 12 hours 1/4 cup walnuts, soaked for 4 hours 1/4 cup raw pumpkin seeds, soaked for 6 hours 1/4 cup raw sunflower seeds, soaked for 6 hours 1/2 cup unsweetened coconut flakes 1/3 cup extra-virgin, cold - pressed olive oil 3 Tbsp liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 2 1/4
tsp ground cinnamon 3/4
tsp ground nutmeg 3/4
tsp ground cloves 2/3 — 1 1/2 cups
dried fruits / freeze -
dried fruits
Vegetable filling — 2 tbsp olive oil 1/2 zucchini, sliced 1/2 yellow squash, sliced 1/2 small onion, chopped 2 cloves garlic, sliced 4 baby bella mushrooms, sliced 1 (14 oz) can whole peeled tomatoes in juice 1/2
tsp dry basil 1/2
tsp dry oregano pinch of rosemary pinch of red pepper flakes 1/2
tsp kosher salt fresh
ground pepper to taste
Ingredients: 8 oz Elbow Macaroni 1/4 cup of butter 3 tbsp AP flour 1/4
tsp dry mustard 1/8
tsp black
ground pepper 1/8
tsp salt 2 cups milk 4 cups shredded sharp cheddar cheese 3/4 cup of Cheez - It ® brand crackers 1/2
tsp paprika
1 tbsp canola oil 12 oz button mushrooms, sliced 4 oz fresh shiitake or oyster mushrooms, sliced 4 oz cremini mushrooms, sliced 1 medium yellow onion, diced 2 stalks celery, chopped 2 tbsp chopped shallots 6 cups hot water (or chicken broth) 1/2 cup pearl barley 1/4 cup
dry white wine 2
tsp Dijon mustard 2 tbsp
dried parsley 1
tsp dried thyme 1/2
tsp salt 1/2
tsp ground white pepper 1/3 lb green beans, trimmed and cut into 1 - inch pieces