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
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
Not exact matches
1/2 lb strawberries, trimmed and hulled (about 1 3/4 c) 6 oz raspberries (about 1 c) 3/4 c fresh orange
juice 1/2 c 2 % plain Greek - style yogurt 2 Tbsp
honey 2 Tbsp hulled hemp seeds 2 Tbsp ground flaxseed 1
tsp freshly grated ginger
I drink very warm water with lemon
juice and zest, a touch of raw
honey, and 2
tsp coconut oil in the morning.
1 c mango chunks 1/2 banana, chopped 1
tsp fresh lime
juice 1/4
tsp finely grated fresh ginger 1 ice cube 2
tsp honey 2 c seedless watermelon chunks
1 plum, halved, pitted, and quartered 1 nectarine, halved, pitted, and quartered 1 peach, halved, pitted, and quartered 1/2 c brewed white tea, chilled 1/2 c ice cubes 2 Tbsp fresh lime
juice 2 - 3 Tbsp
honey ⅛
tsp cardamom (optional)
1
tsp Celtic sea salt or Himalayan salt 1 TBSP ground cinnamon
Juice from one real lemon, not from concentrate 2 TBSP fermented tea from a SCOBY OR if you do not have a scoby use 1/2
tsp of this starter culture 3 - 4 cups chopped organic sweet apples (ex:
honey crisp) Water
Lemon
Honey Yogurt: Spoon a tbsp of
honey into jar, add 1/2
tsp of lemon
juice.
WHISK together lime
juice, oil,
honey, cumin, and 1/2
tsp salt in medium bowl.
Whisk lemon
juice,
honey, pepper, and 3/4
tsp.
Ingredients: For Dressing: 1/2 cup fresh or frozen blueberries 4 Tbsp extra virgin olive oil 3 Tbsp apple cider vinegar or white balsamic vinegar 2 Tbsp lemon
juice 1/2 Tbsp liquid sweetener of your choice, such as coconut nectar, agave, raw
honey and maple syrup 1/8
tsp salt
2 carrots (about 300gms) peeled & grated 300 gms celeriac (celery root) peeled & grated 2 large raw beets (beetroot) peeled & grated 50 gms pumpkin seeds
juice of 1 lemon 1
tsp raw
honey or agave syrup (optional) 3 tbsp extra virgin olive oil 20 gms flat leaf parsley, chopped
6 long stalks of rhubarb, cut into chunks 100g raw sugar 1/2 a vanilla bean 2
tsp cinnamon 3/4 cup (185 ml) coconut oil, melted if hard 1/3 cup lemon
juice 1/2 cup (170g) raw
honey or maple syrup for pure vegan pinch of sea salt Line a 23 cm baking tin with baking paper.
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2
tsp cumin 1
tsp garlic 1 chipotle pepper diced salt to taste 1 - 2
tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp
honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno
juice from jar 1/4 cup chopped pickled jalapenos 1
tsp cumin 1/2
tsp garlic powder 1/2
tsp onion powder Preheat grill to medium heat.
1 head of kale, washed, dried and torn into large pieces 1/4 cup raw almonds (or almond butter) 1 Tbsp fresh lemon
juice 1 Tbsp tamari 1
tsp raw
honey 1 inch fresh ginger, grated dash cayenne
Combine the 1/4 cup lime
juice, 1/2
tsp of the zest, 1/4 cup
honey, 1/2 Tbsp soy sauce, and 1
tsp corn starch in a bowl.
1/3 cup lime
juice (2 limes) 2 TB olive oil 1/2
tsp salt 1/2
tsp celery seeds 1/8
tsp black pepper Few drops hot pepper sauce 4 salmon steaks (1 1/2 lbs total) 1/4 cup chopped green onion 1 TB water 2
tsp honey (recipe calls for 1/4
tsp but I didn't think that was enough)
Combine the
juice with 1/2
tsp of the zest,
honey, soy sauce, and corn starch in a bowl.
Lemon
Honey Mustard Mint Tahini Sauce INGREDIENTS 1/4 cup tahini (ground sesame paste) 3/4 of small lemon,
juiced 2
tsp Dijon or stone ground mustard 2
tsp honey 2
tsp fresh mint leaves, chopped 1 tbsp extra virgin olive oil 2 — 4 tbsp water, as needed * Salt and black pepper to taste
Fruit filling 8 thin red rhubarbs (around 500 g / 1 lb) 2 handfuls (225 g / 8 oz) fresh or frozen strawberries 1 apple 1
tsp ground vanilla
juice from 1/2 orange or lemon 2 tbsp unheated
honey or maple syrup
Super-infused mint layer 2.5 cup shredded coconut 1 handful fresh spinach,
juiced 20 drops of peppermint essence 2
tsp firm
honey 2 bananas 1 tblsp nettle powder
Dressing 1/3 cup extra virgin olive oil 1/2 lemon,
juice 2
tsp honey or more to taste sea salt & pepper 1 large handful mixed fresh dill, parsley and mint
1 level
tsp bicarbonate of soda, sieved (baking soda) 1 egg 1 tbsp sunflower oil (I used canola oil) 1 teaspoon
honey (or treacle or soft brown sugar) 425 ml (3/4 pint) buttermilk (or add 2 tbsp of lemon
juice to 600 ml (1 pint) milk)
-LSB-...] cup of broth or water 1 tbsp or arrowroot powder 1 tbsp of lemon
juice 1/2
tsp of pepper 2 tbsp of date paste or 1/2 of
honey Salt and red pepper flakes to taste Toasted Sesame seeds -LSB-...]
1 c frozen unsweetened raspberries 3/4 c chilled unsweetened almond or rice milk 1/4 c frozen pitted unsweetened cherries or raspberries 1 1/2 Tbsp
honey 2
tsp finely grated fresh ginger 1
tsp ground flaxseed 2
tsp fresh lemon
juice
Grated zest and
juice of 1 orange 3/4 cup buttermilk 2 large eggs 3 Tbsp
honey 1 stick (8 Tbsp) unsalted butter, melted and cooled 1/3 cup apple sauce 2 cups all - purpose flour 2-1/2
tsp baking powder 1/4
tsp baking soda 1/4
tsp salt 1 cup raspberries — fresh, preferably, or frozen (not thawed) Additional — 1/3 cup sliced almonds, for topping (optional)
1 1/2 c chopped strawberries 1 c blueberries 1/2 c raspberries 2 Tbsp
honey 1
tsp fresh lemon
juice 1/2 c ice cubes
1/2 c lime
juice + 3
tsp honey + 2
tsp olive oil + 2
tsp kosher salt + 3 c jicama, cut into 2 1/2 - inch matchsticks (1 jicama) + 1 c radish, julienned + 1/4 c chopped cilantro + 2
tsp lime zest
1/2 of an avocado, pitted, flesh removed 1/2 c of almond milk, or orange
juice 1/3 c of vanilla Chobani 1 c of frozen berries 1
tsp of chia seeds 1 tbl of
honey
Ingredients: 4.5 - 5 kg leg of Australian ham 3/4 cup orange
juice 1/2
tsp nutmeg 1 cup
honey 1 cup orange marmalade, sieved 1/4 cup grand marnier or whisky 60 cloves to stud ham To serve: Roasted vegetables Mustard.
1 tbsp cashew butter the
juice of 1/2 lemon 2 tbsp extra virgin olive oil a pinch of salt 1 garlic clove 1
tsp honey 2 tbsp almond milk
INGREDIENTS 250g firm tofu 500g daikon or zucchini or carrot (you can use regular noodles as well if, use soba or rice noodles for a gluten free meal) 1 tbsp maple syrup or agave syrup or
honey 2 tbsp tamari or shoyu sauce 1 tbsp toasted sesame oil 1
tsp shichimi togarashi or other chilli flakes 150 g romaine lettuce, shredded 4 scallions, thinly sliced 2 avocados 2 handfuls coriander, chopped 2 handfuls beansprouts 1 tbsp toasted sesame seeds salt to taste PEANUT DRESSING 100 ml natural peanut butter 2 - 4 tbsp tamari soy (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 - 4 tbsp fresh lime
juice (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 tbsp rape seed oil 1/2 -1 tbsp fresh ginger grated (use 1/2 tbsp for a milder sauce and 1 for a stronger punch) 2 tbsp palm sugar or brown sugar water to thin
rhubarb, cleaned and cut into 2 - inch pieces 1 cup fresh - squeezed orange
juice 1/4 cup
honey 1/2
tsp kosher salt 8 pods green cardamom 2 whole star anise 1 vanilla bean, split, seeds scraped 1 / 2 - inch piece of fresh ginger, peeled and thickly sliced
1 tbsp olive oil 1 cup cooked chickpeas 2 tbsp Thai red curry paste 1 yellow onion 4 garlic cloves, minced 1/4 cup unsweetened coconut milk 2
tsp tamari or soy sauce 1 medium tomato, diced
juice from half a lime 1 tbsp natural sweetener like
honey or agave nectar cilantro, chopped
1 tbsp extra-virgin olive oil 2 cups cooked chickpeas (or 1 can) 3 tbsp Thai green curry paste 1 yellow onion, chopped 3 garlic cloves, minced 1 bunch kale, stems removed and leaves torn 3/4 cup unsweetened coconut milk 3
tsp tamari or soy sauce
juice from half a lime 1 tbsp
honey cilantro, chopped (optional)
What you need: 2 cups raw macadamia nuts 1/2 cup dates, pitted 1/4 cup dried coconut, shredded 3 cups chopped cashews, soaked for at least 1 hour 3/4 cup lemon or lime
juice 3/4 cup raw
honey 3/4 cup coconut oil 1
tsp vanilla 1/2
tsp sea salt 1 pint strawberries, finely sliced 3 tbsp lemon
juice 1/2 tbsp agave nectar water
Raspberry Cheesecake Frosting 1 cup cashews, soaked 1 cup raspberries (fresh or frozen) 1/4 cup coconut milk (or nut milk of choice) 2 Tbsp pure maple syrup, rice syrup or raw
honey 1 Tbsp lemon
juice pinch Himalayan pink salt 1
tsp vanilla powder 1
tsp pink pitaya (dragon fruit) or beetroot powder (optional) 4 Tbsp coconut oil
1/2 cup walnuts 4 Tbsp yogurt 2
tsp mustard 2
tsp honey 1 apple, cored and chopped 1 Tbsp lemon
juice 3 Belgian endive hearts, roughly chopped 2 oz goat cheese (or blue cheese), crumbled Salt and pepper to taste
Just mix a pinch of turmeric in your favorite homemade face mask:)[my favorite is 2 tbsp yogurt mixed with 1
tsp lemon
juice, 1
tsp honey, and a tiny pinch of turmeric]
Immune Boosting Smoothie Serves 1 1/2 cup of filtered water or coconut water 2 whole oranges peeled 1/2 lime peeled or squeezed into a
juice 1 large handful of washed spinach leaves (or your choice of greens) 1
tsp of raw pumpkin seeds that have been soaked over night and drained 1 - 2
tsp of raw
honey Optional to add in: * Antibacterial, antiviral Manuka
honey or energy boosting bee pollen (1
tsp) * Anti-inflammatory Ginger (1
tsp) * Anti viral turmeric (high in curcumin - a powerful antioxidant)(1
tsp) **** Pumpkin seeds are a great source of Zinc which helps strengthen your immune system.
For filling: 1 x 400 mL (14 fl oz) can coconut milk 1 ⅛ cup (150 g) cashew nuts Scant 2 1/4 cups (325 g) blueberries Finely grated zest of 2 lemons 1/3 cup plus 1 tbsp (100 mL) lemon
juice 1/3 cup (110 g) raw clear
honey 1/4
tsp (1 mL) Himalayan pink salt 1/3 cup (75 g) coconut oil
My next batch I used my «Swerve» blend instead of
honey, along with 1/2
tsp lemon
juice & double baking soda.
For vanilla cashew «yogurt»: 1 x recipe cashew cream (recipe follows) 1/2 vanilla pod (bean), cut in half lengthways and seeds scraped out Finely grated zest and 4
tsp juice of 1/2 lemon 2 tbsp (40 g) raw clear
honey or blonde coconut nectar 1 1/2
tsp vanilla extract
Filling: 1 2/3 cup cashew nuts 1/2 cup full fat coconut milk 2/3 cup lemon
juice (you'll need 2 to 3 lemons) 2 tbsp organic lemon zest, grated 2 tbsp
honey or maple syrup 1 tbsp coconut oil 1/2
tsp vanilla powder
2 carrots, about 300g, peeled and grated 300g celeriac, peeled and grated 2 large raw beetroot, peeled and grated 50g pumpkin seeds
Juice of 1 organic lemon, 1
tsp raw
honey 3 tbsp cold pressed extra virgin organic olive oil 20g flat - leaf parsley, leaves Himalayan salt & black pepper
for the compote 4 stalks / 225 g rhubarb 225 g raspberries 2 tbsp / 15 g coconut sugar 1 tbsp / 20 g raw white
honey 1
tsp vanilla extract 1/2 lemon,
juiced — meyer for me
4 tbsp raw cacao butter (break off small pieces) 3 tbsp raw coconut oil 4 tbsp raw
honey 3/4 cup / 60 g cacao powder + more for rolling 4 tbsp orange
juice 1 tbsp fresh grated ginger (or less if you prefer it milder) 1/2
tsp flaky sea salt
3/4 lb precut butternut squash cubes (3/4») or 1/2 med butternut squash, peeled, seeded, and cubed (2 c) 1 lg red bell pepper, cut into 3/4» pieces 2 Tbsp extra virgin olive oil, divided 1
tsp chopped fresh thyme or 1/2
tsp dried thyme 1/2
tsp salt, divided 1/4
tsp freshly ground black pepper, divided 2 Tbsp freshly squeezed lemon
juice (about 1 lemon) 2
tsp honey 1/4 sm red onion, chopped, about 1/4 c 4 c loosely packed baby spinach, 4 oz 1 sm Gala or Golden Delicious apple, cored and thinly sliced 1 c thinly sliced radicchio 1/2 c unsalted sunflower seed kernels
1/2 cup ketchup 1/2 cup hard packed brown sugar 1/4 cup adobo sauce 2 tbsp yellow mustard 2 tbsp Worcestershire sauce 2 tbsp
honey 1/2 chipotle pepper, seeds removed and diced 2 tbsp cider vinegar 1 tbsp lemon
juice 2 cloves garlic, minced 1 tbsp ginger 1/4
tsp salt 1/8
tsp black pepper 1/8
tsp white pepper 1/4 cup syrup 1 tbsp Andria's steak sauce (if unavailable, use 1 an extra tbsp Worcestershire Sauce and an an extra clove of garlic)
1/2 cup local raw
honey 1/2 cup freshly made / gently melted coconut butter or coconut oil 4 eggs at room temperature
Juice and rind of one large lemon 1/2
tsp vanilla 3 cups cashew meal 2 tbsp coconut flour 2 tbsp arrowroot starch 2 tbsp poppy seeds 3
tsp baking powder Pinch salt