Sentences with phrase «tsp maple syrup»

I wanted to cut some of the sugar so I did 3/4 tsp maple syrup with 12 drops stevia and that seemed to work.

I wanted to cut some of the sugar so I did 3/4 tsp maple syrup with 12 drops stevia and that seemed to work.

2 tsp extra virgin olive oil 1 Tbsp apple cider vinegar 2 tsp maple syrup Salt Pepper 4 salad turnips (small), refrigerated for a few hours 3 kiwi fruits, refrigerated for a few hours Several grape tomatoes, sliced (optional)

Simmer the raspberries, lemon juice and 1 tsp maple syrup for around 5 minutes until they are soft and mushy, then leave them to cool.

3 tbsp Peanut Butter 1/2 tbsp CHOC Chick Cacao Powder 1/2 tbsp Tamari 1 tsp CHOC Chick Cacao Butter, Melted 1/4 tsp Miso Paste 1 tsp Maple Syrup Half a lime, Juiced 1 - 2 tbsp Water Chilli Flakes to taste

Green layer ♥ 1/3 cup plant milk of choice ♥ 1/2 tbsp green matcha powder ♥ 1/4 tsp pure vanilla extract ♥ 2 tsp maple syrup ♥ 1 tbsp coconut sugar ♥ pinch freshly grated nutmeg ♥ 1.5 cup ice cubes, slightly crushed by hand or by using «pulse» on a blender

1/4 cup chopped onion or scallion 3 tbsp minced fresh parsley 2 tbsp chopped pimento 1 1/2 tsp maple syrup (or 3 drops of liquid stevia) 1 tsp sea salt 1/2 tsp cayenne pepper 1/2 tsp drained capers (optional) 1/3 cup apple cider vinegar 3/4 cup olive oil

1/4 cup panko crumbs 1/2 tsp Herbes de Provence (or equal amounts of thyme & rosemary) 1/2 tsp Organic Matcha No. 3 Sprinkle 2 shiso leaves, slivered and finely chopped A dash of salt 1 tsp maple syrup Olive oil for drizzling 2 salmon fillets

2 cloves garlic 1/2 cup tahini 2 tsp maple syrup 1T brown rice or apple cider vinegat 1/2 cup kukicha tea or any plain tea 1 tsp chili oil 3 scallions

Dressing: 1/4 cup water 1/4 cup tahini 1/4 cup fresh lemon juice 1 clove garlic, minced 1 tsp maple syrup Salt and pepper, to taste

* If * you're not really jazzed about them, there are a couple ways to trouble shoot so nothing is wasted: just melt them back down and add (1) 1 - 2 tsp maple syrup for a little sweetness as I suggest as an option in the post, and / or (2) a layer of melted (I suggest organic and dark — with a cacao content of 70 % +) chocolate on top of the coconut mints after they've been in the freezer and so are solid.

2 tsp cumin seeds (optional) 1 bunch (20 g / 1 cup) fresh parsley 1 bunch (20 g / 1 cup) fresh coriander / cilantro 1/3 cup / 80 ml olive oil 1/2 lemon, juice 1 tiny clove garlic 2 tsp maple syrup 6 - 8 slices pickled jalapeño (or other green chili) sea salt

Magic Green Sauce 1 large handful (30 g / 1 tightly packed cup) mixed fresh herbs (we used parsley, cilantro and mint) 1/2 cup / 120 ml olive oil Juice from 1 lime 1 tbsp capers 1 tsp maple syrup 1 clove garlic 1 small chili 1/2 avocado 1/2 tsp sea salt flakes

Serves: 1 Nutrition: 245 calories, 4.4 g fat, 0.8 g sat fat, 6 mg sodium, 48.1 g carbs, 7.5 g fiber, 11.6 g sugar, 7.2 g protein (calculated with 1 tsp maple syrup)

I'll try them again and instead of 2 tsp water I will use 1.5 tsp water and 1.5 tsp maple syrup and also add 1/4 tsp salt.

Pomegranate Blueberry Breakfast Bowl 1 C Basic Chia Pudding 2 - 3 tsp maple syrup (or to taste)- sliced almonds - finely shredded coconut - blueberries - pomegranate molasses *

1 l vegetable stock 3 cm piece of ginger 2 cloves of garlic 1 fresh green chilli 1 cup of shredded cabbage 1 large carrot 1 kolhrabi 2 tablespoons barley miso paste natural soy sauce — shoyu 100 g tofu 1 cup button mushrooms for marinade: 1 tbsp shoyu, 1 tsp maple syrup, 1 tsp ume su, 1 tbsp olive oil, powdered chilli, ginger and garlic toasted sesame seeds, spring onion and fresh parsley for garinish

Drizzle evenly with 3 teaspoons oil, 2 tablespoons tamari and 1 tsp maple syrup.

I would try 1 egg, 1/2 tsp maple syrup or coconut sugar (or leave out), dash of salt, 1/4 tsp.

tempeh olive oil (to sautee) 2 cloves garlic, minced 1 rib celery, diced 1/2 of a red onion, diced 1 small jalapeno pepper, seeded, diced 2 tb tomato paste 1 tb apple cider vinegar 1 tsp maple syrup 1/4 to 1/2 tsp ancho chili powder (to taste for spice level) 1/8 tsp cayenne pepper 1 tsp ground cumin 1/2 tsp dried oregano freshly ground pepper & salt, to taste

Print Blackberry, hazelnut and pear baked oatmeal Serves: Serves 1 Ingredients 1/2 cup gluten free oats 1 cup Alpro oat milk 1 + 1/2 - 2 tsp maple syrup 1 tsp crunchy hazelnut butter 1 tsp chopped hazelnuts ⅛ tsp mixed spice Pinch cinnamon 1/2 small pear cut into small chunks 7 blackberries Instructions Combine the oats, milk, hazelnut butter, maple... [Read more...]

Blueberry Bliss Smoothie 1 cup frozen blueberries 1 cup almond milk 1/2 cup lactose free yoghurt 1 tsp maple syrup or rice malt syrup sprinkle of cinnamon Blend all ingredients and serve chilled, serves -LSB-...]

If you don't have kecap manis replace with 1 tbs regular soy sauce and 1 tsp maple syrup or brown rice syrup.

Not sure how that happened: / Anyway, for the topping, you'll need 2 — 3 tsp chopped walnuts, 1 tbsp quick cooking oats, 1/2 tsp cinnamon, 2 tsp maple syrup.

Vinaigrette: 2 tsp apple cider vinegar or brown rice vinegar 2 tsp maple syrup 2 tsp olive oil 1 tsp ginger, grated 1 tsp ketchup 1/4 — 1/2 tsp hot chili pepper, crushed

Mug full of almond milk 1 tsp turmeric Quarter sachet of masala chai spice mix from RawSpiceBar or other masala chai spice mix 1 tsp maple syrup

for the cakes: 2 medium sweet potatoes (1 1/2 pounds total), peeled and cut into 1 / 2 - inch cubes (about 5 cups) 1/4 cup raw, hulled pumpkin seeds 1/4 cup raw, shelled pistachios 1/2 tsp fine sea salt, plus more as needed 1/4 tsp freshly ground black pepper, plus more as needed 1 to 2 tbsp virgin coconut oil for the sauce: 2 tbsp tahini 4 tsp fresh lemon juice 2 tsp maple syrup (preferably grade B) pinch fine sea salt pinch freshly ground black pepper

1/4 cup tahini 2 tbsp lemon juice 2 tbsp apple cider vinegar 1/4 cup water 1 tbsp Bragg's or soy sauce (I used Bragg's) 1 tbsp + 1 tsp maple syrup, or to taste 2 tsp curry powder (I used Penzey's sweet blend)

2 pieces of gluten free bread, toasted (I used Anna B's, a local Richmond, VA brand) 1 tsp ghee or coconut oil 1 large hass avocado 3 tbsp fresh chèvre 1/8 tsp coarse sea salt, or more to taste 1/8 tsp maple syrup 1/8 tsp hot paprika, or more to taste

2 oz (1/4 package) Neufchatel cheese or regular cream cheese, softened 1/2 tbsp butter, room temperature 1/2 to 3/4 cup confectioners» sugar (you may need to adjust depending on resulting thickness of the frosting) 1 tsp maple syrup

2 tsp maple syrup (I finally found grade B maple syrup!

1 Tbsp unsalted butter from grassfed cows (I use this) 2 Tbsp coconut oil 1 tsp maple syrup (I use grade B) or a few drops of stevia (sweetener is optional) 2 Tbsp collagen hydrolysate (this is just gelatin that doesn't «gel»)

1 tbsp miso 1 - 2 tbsp lemon juice 1/4 -1 / 2 cup warm water (depends on how runny you want it) 1/4 nutritional yeast (optional) 1 - 2 tsp maple syrup (optional although I found it really brought out the flavour)

Chocolate Avocado Smoothie 1.5 tsp cacao powder 1 tsp maple syrup or rice malt syrup 1/2 sliced avocado 1 tbsp lactose free yoghurt 1 cup baby spinach Disclaimer: all serving thresholds are based on single -LSB-...]

white chili seasoning (I used 1/4 tsp ground cloves, 1 tbs chili powder, 2 Tbs Cumin, 2 tsp garlic powder and 2 tsp maple syrup)

1 red cabbage (approx. 1 3/4 lb), halved 4 fat or 6 skinny scallions, trimmed 2 red bell peppers, membranes and seeds removed 1 yellow bell pepper, membranes and seeds removed 1 orange bell pepper, membranes and seeds removed 1 fresh red chile, seeded large bunch (approx. 4 oz) fresh cilantro 1 cup pineapple juice, from a carton 2 limes, preferably unwaxed 1 1/2 tbsp sea salt flakes or kosher salt, or to taste 2 tsp Asian sesame oil 2 tsp maple syrup

2 lbs carrots, peeled and sliced thin on the diagonal 1 bunch kale, chopped 1 lemon or orange 1 clove of garlic chopped 2 tsp maple syrup, date paste or agave syrup 2 green onions, sliced thin

For the granola 4 3/4 dl (2 cups; weight varies from 310 to 340 g) buckwheat crispies (see instructions above) OR 400 g (4 3/4 dl; 2 cups) raw buckwheat groats 70 g (1 dl + 1 heaping tbsp; 1/2 cup) cacao nibs 1 tbsp raw cacao powder 2 tbsp + 1 tsp maple syrup 3 tbsp coconut oil, melted

I'm going to try two tsp maple syrup and some cinnamon in lieu of the garlic / onion combo.

3 tbs tahini Juice of 1 lemon (or 2 drops YL lemon essential oil if you don't have a lemon) 2 tsp garlic 1 tsp maple syrup Salt and pepper to taste

for the crust 1/2 cup + 1 tbsp teff flour (135 ml / 90g) 2/3 cup almond flour (180 ml / 60g) 1/4 cup arrowroot starch (60 ml / 30g) 1/4 cup — 1 tsp salted ghee (55 ml / 55g) 1 tbsp + 1 tsp maple syrup (20 ml / 25g) 2 tbsp + 1 tsp chilled water (35 ml / 35g)

3 Eggs 3/4 cup pumpkin purée 4 T flax seed meal 1/2 tsp baking powder 3/4 tsp cinnamon 1/2 tsp ground cloves 1/2 tsp ginger 1 T Demerara sugar or coconut sugar or other natural sugar 2 - 3 tsp maple syrup (taste the batter til it's just sweet enough to balance the pumpkins and spice) 2 T almond milk sprinkle sea salt

2 tsp maple syrup or 3 - 5 drops stevia to taste (I like my dark chocolate on the less - sweet end, so this is a great place to start — you can add increments until you hit * your * perfect sweet spot)

Sometimes we add a 1/2 tsp maple syrup to balance it a little.

Ingredients 1 cup unsweetened Almond milk or Soy milk 1 serving Vanilla Vega ® Protein & Greens 1/3 cup rolled oats 1 tsp vanilla extract 1 tsp maple syrup A pinch of sea salt -LSB-...]

3 Tbsp olive oil 1 Tbsp + 1 tsp maple syrup (can use agave or honey instead but the maple flavor is great) 1/4 tsp kosher salt 1/4 tsp cayenne pepper