INGREDIENTS 8 oz unsweetened almond milk 1/2 cup organic pumpkin puree 1 small frozen banana (or 1/2 large) 2 tbsp ground flaxseeds 1 tsp vanilla extract 1/2 tsp ground cinnamon 1/2
tsp ground ginger pinch of nutmeg
100g coconut oil 1 cup coconut sugar 1/2 cup desiccated coconut 1/2 cup thread coconut 1/2 cup buckwheat flour 1/2 cup brown rice flour 2
tsp ground ginger pinch himalayan rock salt 1Tbsp pure maple syrup 1 tsp baking soda 2 Tbsp boiling water
1/2 can pumpkin puree 1/3 cup virgin coconut oil, melted 1/2 cup applesauce 1 tsp vanilla extract 2 tbsp cinnamon 1 tbsp nutmetg 1/8 tsp ground cloves 1/4
tsp ground ginger pinch of salt 1 cup almonds, chopped 1 cup pecans, chopped 3/4 cup pumpkin seeds 1 cup unsweetened dried coconut flakes
for the batter: 1 c all - purpose flour 1 tsp baking powder 1/4
tsp ground ginger pinch salt 6 tbsp vegan margarine, softened 1/4 c sugar 1/8 c agave nectar 1 tsp vanilla extract 1/4 c soy yogurt 1/4 c soy milk (or any nondairy milk) 1 lb apples — peeled, cored and cut into 1 / 2 - inch dice (preferably Granny Smith, although I used Rome)
1 cup Medjool dates 1 cup pecans 1/4 cup pepitas (pumpkin seeds) 1/2 heaping cup shredded unsweetened coconut flakes 2 T hemp seeds 1/2 cup pumpkin puree 1 tsp cinnadipmon 1/4 tsp nutmeg 1/4 tsp cloves 1/8
tsp ground ginger Pinch of sea salt
Not exact matches
1/2 cup uncooked quinoa + 1 cup water (or 1 cup leftover cooked quinoa / millet / buckwheat) 1
pinch sea salt 1 cup rolled oats or jumbo oats 2 cups unsweetened creamy greek yogurt or non-dairy «yogurt» 1/4
tsp ground vanilla or 1/2
tsp pure vanilla extract 1/2
tsp freshly grated
ginger
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
For the marinade: 1 cup vege stock 2 tbsp rice wine vinegar 3 tbsp tamari 3
tsp fresh
ginger, minced 4 cloves garlic, minced 2 1/2 tbsp curry powder 1/4
tsp cumin
pinch of
ground coriander
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
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
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
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
220g Sukrin almond flour or
ground almonds 1
tsp cinnamon 1
tsp allspice 1
tsp ground ginger (dependant on how
ginger like you want it) 1/2
tsp nutmeg A tiny
pinch of sea salt 1
tsp baking soda 8 fresh chopped cherries 5 tbsp fruit syrup (I use Sweet Freedom's syrup) 2 tbsp water
Ingredients 250g plain flour 75g
ground almonds 2
tsp ground ginger 1 1/2
tsp ground cinnamon
pinch of
ground cloves
pinch of
ground nutmeg 2
tsp cocoa powder 1
tsp baking powder 1/2
tsp bicarbonate of soda 200g honey 75g butter 150g plain chocolate Method 1.
· 1.5 tbsp golden flax meal + 3 tbsp water · 3/4 cup spelt flour · 1/4 cup Vega One Vanilla Chai Protein Powder · 2
tsp baking powder · 1/2
tsp baking soda · 1/4
tsp stevia (or equivalent sweetener of choice) ** see note ** · 2 medium bananas, mashed · 1/4 cup unsweetened applesauce · 1/4
tsp vanilla extract · 3/4
tsp ground cinnamon · 1/8
tsp nutmeg · 1/8
tsp ginger ·
Pinch of cloves ·
Pinch of salt · Chopped hazelnuts and / or toasted coconut chips (I used Dang)
1/4 cup unpopped kernels 1 Tbsp butter or Earth Balance, melted 1/4
tsp salt 1
tsp brown sugar 1
tsp ground ginger 1/2
tsp cinnamon 1/4
tsp allspice
pinch ground cloves
2 tbsp olive oil 1 medium yellow onion, thinly sliced 1
tsp salt, plus a
pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh
ginger 1/2
tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2
tsp sweet paprika (note: I used sweet smoked paprika) 1/4
tsp ground cinnamon 1
tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
5 cups filtered water 1/2 cup raw cane sugar (or sweetener of choice e.g. raw honey) 10 cm piece fresh
ginger, sliced thinly 2 cinnamon sticks 2 star anise 6 cardamon pods, cracked open 2
tsp whole cloves 2
tsp freshly
ground black pepper 2
tsp ground cinnamon 1
tsp ground nutmeg 1/2
tsp pink Himalayan salt 1/4
tsp vanilla powder
pinch cayenne pepper
150g cooked orange sweet potato (1 large) 2 eggs, separated 1/4 cup almond milk 1/4 cup
ground almonds 1/2
tsp baking powder 1
tsp ground cinnamon 1
tsp ground ginger 1/4
tsp ground cardamon
pinch pink Himalayan salt
1/4 cup pure maple syrup OR coconut sugar (see above for the difference) 1/4 cup coconut oil 1 cup
ground almonds 1 cup coconut thread 1
tsp cinnamon 1
tsp ginger 1
tsp vanilla essence or powder
pinch of Himalayan pink salt
90g (3/4 cup) rolled oats (gluten free) 50g (1/2 cup) thread coconut 40g (1/4 cup) buckwheat flour
pinch himalayan pink salt 70g (1/2 cup) coconut sugar (or 70g rice syrup — but cookies will look lighter) 1/2
tsp cinnamon (optional) 1/2
tsp ground ginger (optional) 50g (1/4 cup) coconut oil, melted 1
tsp baking soda 40g (2 Tbsp) hot water 50g (heaped 1/3 cup) raisins
Ingredients 100g oats 75g sukrin almond flour 1
tsp baking powder 1
tsp ground cinnamon 1
tsp ground ginger 1 tbsp and a
pinch chilli flakes 2 tbsp extra virgin olive oil 2 tbsp twochicks egg whites 2 tbsp Sweet Freedom fruit syrup 1
tsp vanilla extract 1 large grated carrot 1
tsp Pip & Nut almond butter
Turmeric latte (1 person, 5 minutes) 1 cup plant - based milk 1/2 tbs
grounded turmeric 1 tbs grated
ginger root 1/2
tsp cinnamon 1
pinch black pepper How to Heat up the milk in a casserole, but make sure it doesn't boil.
1/3 cup apple cider vinegar 1/3 cup extra virgin olive oil 1Tbsp grated fresh
ginger 4
tsp dijon mustard 2
tsp raw honey 1
tsp chilli powder
pinch himalayan pink salt
ground black pepper to taste
2 cups of buckwheat groats, soaked 2 - 4 hours 1 cup raw almonds (dried & activated if you have time — see note below) 1 cup pumpkin seeds 1/4 cup whole flaxseed 1 cup desiccated coconut 1
tsp ground cinnamon 1
tsp ground ginger 1
tsp vanilla powder
pinch himalayan pink salt 1/4 cup pure maple syrup (see note below) 100g dried super fruits such as cherries, cranberries & blueberries
Dressing: 3 Tbsp raw apple cider vinegar 3 Tbsp extra virgin olive, hemp, macadamia or avocado oil 3 Tbsp water 1
tsp raw honey 1 clove garlic 2 cm piece
ginger 1
tsp ground turmeric 1/4
tsp pink Himalayan salt 1/4
tsp ground black pepper
pinch cayenne pepper
150g cooked pumpkin or butternut squash 1/4 cup coconut milk (or nut milk of choice) 2 eggs
pinch Himalayan pink salt 1
tsp ground ginger 1
tsp ground cinnamon 1
tsp baking powder 1/4 cup
ground almonds (almond meal)
100 g
ground almonds 100g rice flour 150g coconut sugar 2
tsp ground cinnamon 2
tsp ground ginger 1
tsp ground cloves 1/2
tsp baking powder
pinch Himalayan pink salt 100g coconut oil, gently melted 1 egg, lightly whisked with a fork
Turmeric Vinaigrette Dressing: 3 Tbsp extra virgin olive oil 2 Tbsp lemon juice (approximately 1 lemon) 1 Tbsp apple cider vinegar 1/4
tsp turmeric powder 1 small red chilli, finely chopped 2 cm piece fresh
ginger, finely grated
pinch of pink Himalayan salt freshly
ground black pepper
3/4 cup (120 g) rice flour 1 cup (90 g) oat flour 2 tbsp arrow root powder or potato starch 2
tsp baking powder 1
tsp cinnamon 1/2
tsp vanilla powder 1/2
tsp ground ginger 1
pinch clove 1
pinch salt 225 g / 1/2 lb (3 small / medium) parsnips 1 orange, zest 4 eggs 3/4 cup / 160 ml honey or maple syrup 3/4 cup / 160 ml cold - pressed rapeseed oil or cold - pressed olive oil
Yoats 2 cups / 500 ml plain thick yogurt, Greek or Turkish (vegans can use Coconut Yogurt) 1 cup / 90 g rolled oats 1/4 cup / 35 g sunflower seeds 1 small apple, cored and roughly grated on a box grater 1
pinch ground vanilla or vanilla extract 1
tsp freshly grated
ginger or
ground ginger
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
2 dl jasmine rice half a medium - sized aubergine two carrots a handful of kale leaves a handful of spinach leaves 2 dl coconut milk one onion two cloves of garlic 5 cm of fresh
ginger 2
tsp cumin seeds 2
tsp ground turmeric 1
tsp cinnamon a
pinch of salt
1 cup / 200g buckwheat groats, soaked 1/2 cup / 85g almonds or hazelnuts 1/2 cup / 75g sunflower seeds 1/2 cup / 75g pumpkin seeds 1/2 cup / 85g flaxseeds 4 Tbsp psyllium husks (or 3 Tbsp psyllium powder) 3 Tbsp coconut oil, melted 2 Tbsp rice syrup (optional) 2 Tbsp
ground cinnamon 2 Tbsp
ground ginger 2
tsp nutmeg 1
tsp ground cardamon 1/2
tsp ground cloves
pinch pink Himalayan salt 1 cup sultanas (optional) 1 1/2 cup / 350 ml filtered water
** If you don't have pumpkin pie spice use 1
tsp cinnamon and 1/4
tsp each nutmeg, allspice and
ground ginger and a
pinch of cloves.
8 chicken thighs skinned 2 large onions, coarsely chopped 3 garlic cloves, split and chopped 3/4
tsp ground ginger 3/4
tsp ground coriander 3/4
tsp ground cinnamon Big
pinch of saffron threads 2 1/2 cups of chicken broth Salt 3 tbsp.
2
tsp flour 2
tsp unsalted butter 6 fl oz (3/4 cup) low sodium or homemade chicken broth 2
tsp applesauce (use our recipe above) 6 oz (3/4 cup) sweet potatoes (cooked)
pinch ground ginger (optional)
pinch ground cinnamon (optional) 4 fl oz (1/2 cup) milk (use breast milk or formula if you prefer)
1
tsp olive oil 1/2 small onion, chopped 1 small carrot, peeled and diced 2 oz (1/4 cup) cauliflower, diced 2 oz (1/4 cup) peas, fresh or frozen 1 small white potato, peeled and diced 2
tsp unsweetened dessicated coconut 2
tsp tomato puree 4 fl oz (1/2 cup) water
pinch ground ginger pinch cumin
pinch turmeric
pinch coriander
What you'll need: • 2 cups baked sweet potato (skin removed) • 3 eggs • 1/4 cup coconut oil (melted) • 1/4 cup agave • 1/4
tsp vanilla • 3 tbsp coconut flour • 4 tbsp cocoa powder • 2
tsp cinnamon • 1/2
tsp fresh
ground ginger • 1/4
tsp pumpkin pie spice • 1/4
tsp baking powder •
Pinch sea salt • Chocolate chunks (as many as you'd like)
Ingredients (serves 4) • 2 cups amaranth seeds, soaked overnight • 4 tbsp chia seeds • 500 ml coconut milk •
Pinch of sea salt •
Pinch of nutmeg •
Pinch of
ground ginger •
Pinch of cinnamon • 1 vanilla bean, scraped, or 1
tsp vanilla extract • Rice malt syrup (optional) • Freshly toasted shredded coconut, to garnish • 2 fresh figs, quartered
3 large carrots, unpeeled and grated 2 cups shredded coconut 1
tsp ground cinnamon powder 1 tbsp freshly grated
ginger 2 cups soaked almonds (soaked overnight in 2 cups of water, then rinsed well and drained) 10 dried dates 1/2 cup currants 2 tbsp psyllium husk 2 tbsp chia seeds 1/4 cup maple syrup 30 g turmeric, freshly grated
Pinch of salt
1 cup soaked raw cashews 1 cup organic unsweetened almond milk 1 cup organic pumpkin puree, chilled stevia, to taste 1 Tbsp
ground cinnamon 1 1/2
tsp ground nutmeg 1
tsp ground ginger 1
pinch ground cloves 1
pinch sea salt
-- 1 cup millet — 3 cups water — 1 heaping tbsp Ceylon cinnamon http://nutritionfacts.org/video/the-safer-cinnamon/ — 1 heaping
tsp ground ginger — 1/4
tsp ground cloves — 1/4
tsp nutmeg — 2 handfuls raisins — 1 tbsp date sugar — 1
tsp pure vanilla extract —
Pinch sea salt
Ingredients 1/2 c oats 1 TBSP chia or hemp seeds 10 dates, soaked to soften 2 TBSP almond butter 1/2
tsp ground ginger 1/4
tsp cinnamon ⅛
tsp nutmeg
Pinch sea salt
Then add 1
tsp ground or raw turmeric, 1
tsp of vanilla extract, 1/2
tsp of
ground cinnamon, 1/4
tsp of
ground ginger, 2 - 3 tbsp of a natural sweetener such as honey (optional), and a
pinch of black pepper to help absorption.
2
tsp cinnamon 1/2
tsp ground ginger 1/4
tsp ground or freshly
ground nutmeg 1/2
tsp baking soda
Pinch of sea salt
1 handful frozen strawberries 1 raw beetroot, peeled (shredded if you don't have a high - speed blender) 3 tbsp pomegranate seeds 2 tbsp dried goji berries, optional 2 fresh dates, pitted 2 tbsp chia seeds or flax seeds 1 inch fresh
ginger or 1/2
tsp ground ginger 1
pinch ground vanilla or extract 1 cup almond milk or plant milk of your choice
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