Not exact matches
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
To the 2/3 cups almond
milk I used
in place of yogurt, I added 2
tsp apple cider vinegar for a «yogurt» - like quality.
1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours
in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond
milk 1 egg or 1
tsp chia seeds soaked
in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2
tsp ground vanilla 1
tsp baking powder 1/2
tsp cinnamon zest of 1 lemon
In the bowl of a stand mixer fitted with a paddle, combine
milk, sugar, 3
tsp.
I whisked
in the lime zest and coconut
milk, 1
tsp.
If you're going to add the vanilla glaze, mix the three ingredients together
in a bowl (add small amounts of the almond
milk at a time, you may not need the full
tsp) and wait until muffins are fully cooled to drizzle it on or else it'll just drip off.
Add 1 Tbsp of raw cacao powder to a mug, pour
in 1c of warmed plant - based
milk, and add 1 - 2
tsp of natural organic unprocessed sweetener such as yacon syrup, agave syrup, coconut nectar, coconut sugar, or maple syrup.
In a high - speed blender, blend cashews, coconut
milk, and 1/2
tsp.
so tips on when to mix up this recipe appreciated too and not sure if running blender at night would wake him... Also some wholesome food website (that is opposed to goat
milk for babies) states the proper dilution is 2/3 and when I plug
in the info to my fitness pal, using 1 tbs and 1
tsp of the meyenburg powder plus other ingredients does yield the macros that dr stout says
in his comparison chart on his first post about this formula.
For the Cream Cheese Icing...
In the same bowl that you used for the cinnamon filling, mix together, using the hand mixer again: 2 cups powdered sugar 2 ounces cream cheese 1
tsp vanilla 4 T.
milk
I combined your versions: used the blended dates
in unsweetened coconut
milk, added the 1/4
tsp cardamom, and left
in the raisins.
15 tbsp (200g) butter 1/2
tsp (0.5 g) of saffron (usually sold
in 1 gram packages use 1/2 of that) 1
tsp sugar 2 eggs 1 1/3 cups (3 dl) sugar 1 cup (2.5 dl)
milk 1 3/2 cups (4 dl) flour 2
tsp baking powder Confection sugar for decoration
I'm thinking maybe 2
tsp of maple syrup
in place of the sugar and then reduce the
milk by just a tiny amount.
1 can full fat coconut
milk, chilled
in the fridge overnight so that the cream rises to the top 1/2 cup powdered sugar (optional) 1
tsp matcha dissolved
in 1
tsp boiling water
Ingredients & Directions:
In the blender: 1 clove garlic, 1 C mayo (can be a combination of mayo, sour cream and / or yogurt), 1/2 C
milk or half & half, 1/2
tsp.
Mix the eggs, almond
milk, 1
tsp cinnamon, vanilla, and 1/4 tspn salt
in a bowl.
What's
in it: 2 tablespoons coconut oil 1 onion (yellow or vidalia), chopped 1 - 2 teaspoons (depending on preference) grated fresh ginger 4 garlic cloves, minced 3 cups low sodium vegetable broth 1 butternut squash, peeled and cubed (about 5 cups) 1 14 - oz can light coconut
milk 1/4 cup red curry paste 1/4
tsp.
extra virgin olive oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut
milk (almond
milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1
tsp all spice 1/2
tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil
in a large soup pot on medium heat.
Dark Chocolate Hotcakes Ingredients: For the dark chocolate hotcakes: 1 cup all purpose flour 1/4 cup cocoa powder 1/2 cup sugar 2 tbsp melted butter 1 egg 1/4
tsp salt 1
tsp baking soda 1 cup
milk Directions:
In a microwave safe bowl, melt butter.
Combine 2 cups powdered sugar, 3 tablespoons
milk, 1 tablespoon melted butter, 1
tsp vanilla
in small bowl until smooth.
1/2 frozen banana (
in slices or chunks) or 1/2 banana plus a few ice cubes 1 large sweet potato 5 tbsp full fat Greek yoghurt 300 ml
milk of choice 1
tsp cinnamon 2 tbsp dessicated coconut 2 tbsp flaxseed powder (optional) 2 tbsp chia seeds (optional)
2 regular sized Butterfingers (or 8 fun sized ones) 3/4 cup unsalted butter, at room temperature 1/4 cup creamy peanut butter 1/2
tsp vanilla extract 1 tbsp
milk 3 cups powdered sugar 12 fun size Butterfingers for decoration, cut
in half
25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked
in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1
tsp tumeric 1 tbsp cinnamon 1
tsp chilli powder 1/4
tsp Himalayan pink salt 1 tbsp coconut sugar Half a bulb of garlic (cloves peeled) 3 ″ piece of root ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1
tsp tamarind paste (optional) Juice of 1 lemon 1 white onion 4 tbsp coconut
milk 4 spring onions
Put 1 1/2
tsp of vinegar
in a measuring cup then top it up to the half cup mark with
milk.
Prepare yeast:
In a small bowl, add the warm the
milk and 1/2
tsp.
For the cupcakes: 1 1/2 c coconut
milk 1/3 c canola oil 3/4 c sugar 1
tsp vanilla extract 1
tsp almond extract 4 oz semi-sweet baking chocolate, melted 1/8 c tapioca starch 2 tbsp ground flax seed 1/4 c cocoa powder 1/2 c rice flour 1/2 c quinoa flour (I milled regular quinoa
in my coffee grinder) 1/4 c millet flour (I milled whole millet kernels
in my coffee grinder) 1
tsp baking powder 1/2
tsp baking soda 1/4
tsp salt 1
tsp cinnamon 1/2
tsp cayenne pepper
1/2 cup quinoa 1 1/2 cups unsweetened coconut or almond
milk in carton 2 Tbsp unsweetened cocoa powder 2
tsp natural sugar, such as coconut sugar, erythritol, or xylitol Toppings of your choice (I used cinnamon, walnuts, coconut flakes, and raspberries)
I used 1 / 3rd cup of cream and 1 cup of 2 %
milk, 1
tsp thyme and 1
tsp of tarragon, 2 garlic cloves minced
in the small saucepan.
Easy Vegan Chocolate Cupcakes What you need: 3/4 cup rice
milk 1
tsp apple cider vinegar * 1/2 cup brown sugar (a very full half cup — pack it
in real good!)
FODMAP FRIENDLY WAFFLES: — 2 cups rice
milk — 2 cups gluten free flour — 1
tsp baking powder — 1 egg — dash of stevia Mix all ingredients together by hand or
in blender, adding water if mixture is too think.
When pancakes are almost about through, place microwave safe ramekin
in microwave with 1/2 TBS dark chocolate chips and 1
tsp almond
milk for 15 - 20 seconds.
I also cut my recipe
in half as it makes quite a lot, this is the whole recipe: 3 1/4 - 4 cups plain flour 1 1/2 cups chilled unsalted butter 2 packages active dry yeast (4 1/2
tsp) 1/2 cup warm water 1/2 cup heavy cream or undiluted evaporated
milk 1/2
tsp freshly crushed cardamom seed (optional) 1/2
tsp salt 2 eggs, room temperature 1/4 cup sugar Directions would be the same as mine but start off with 3 1/2 cups of flour and add the eggs with the cream.
1.5 flax eggs (1.5 tablespoon of flax or flax and chia (ground) meal mixed with 4 tablespoons of water) 1 very ripe banana 1/4 cup coconut oil 1/4 cup maple syrup (agave would work as well) 1 medium pear (grated with skin on) and place
in a small colander and remove most of the water 1/2
tsp sea salt 1.5
tsp baking soda 1
tsp ground cinnamon 1/2 c + 2 tablespoons almond or cashew
milk 2 carrots, grated 2/3 cup gluten free rolled oats 1/2 cup almond meal 1 cup gluten free flour (I used Bob's Redmill) Walnuts for topping (optional)
Bittersweet matcha latte: froth culinary - grade Encha with a
tsp of honey or other natural sweetener
in your choice of
milk (non-dairy
milk is recommended)
Creamy Chia Popsicles Recipe: 2 1/2 cups almond
milk 1/4
tsp vanilla extract 1/2 cup sucanat 1/2 cup chia seeds Recipe Directions:
In a small pot on low heat add sucanat and almond
milk until sucanat dissolves, add vanilla extract and let cool.
10 dates (soaked
in warm water for a few minutes, pitted) 1 tbsp cocoa powder 1 tbsp of almond butter 1
tsp of coconut
milk 1/4
tsp of lacuma powder (optional) a pinch of salt
In a blender, combine the
milk, and the chopped asparagus pieces with 1/2
tsp of salt, 1 Tbs of chopped tarragon, the nutmeg, black pepper, and the Parmesan cheese.
Yields: one 9 × 5 loaf for the dough: 2 tbsp extra-virgin, unrefined coconut butter 1/3 cup unsweetened almond
milk 1/3 cup pumpkin puree 1/4 cup brown sugar 1 package instant dry yeast 1 cup all - purpose white flour 1 cup white whole wheat flour 1
tsp pumpkin spice mix 1/2
tsp salt for the filling: 2 tbsp extra-virgin, unrefined coconut butter 1/4 cup brown sugar 1/4 cup roughly chopped walnuts 1/2 cup sweetened shredded coconut
In a medium cup, microwave the almond
milk and coconut butter -LCB- for the dough -RCB- until warm to the touch.
I did it
in the microwave too and just added about 1
tsp of
milk in with the caramels to help them melt smoother.
3 tins of full - fat coconut
milk, chilled
in the fridge overnight (700g total, or 24.5 oz) 4 tbsp icing sugar 2
tsp coffee extract a drop of vanilla extract
2 pkgs Nasoya ® TofuBaked, Chipotle 1 lb box cellentani (or any hearty pasta) 1/2 cup butter 1/2 cup flour 2 chipotles
in adobo, minced 4 cups shredded three - cheddar blend 4 cups whole
milk 1 small can diced green chilies, drained 1/2 can fire - roasted diced tomatoes, drained 1
tsp salt 1/2
tsp pepper
1 cup ice cubes 1 cup coconut
milk (I like Silk unsweetened coconut
milk) 1/4 cup So Delicious soy and dairy free cultured coconut
milk (yogurt with live & active cultures) 1
tsp lemon juice 1/2 whole orange with skin removed 1 cup diced pineapple (canned pineapple okay
in juice) 1 cup packed, raw spinach leaves 1
tsp Madagascar vanilla Few dashes of nutmeg or pumpkin pie spice Few dashes of cinnamon (I like Vietnamese cinnamon)
Filling 1 can of full fat coconut
milk, stashed
in the fridge overnight 1 tbsp of agave 1/4
tsp of spirulina powder a few drops of peppermint extract
Carnation's Famous Pumpkin Pie from 1959 (hint: leave out the cloves
in the recipe) Notes: — I made the crust
in the food processor and it still came out amazing — I didn't have buttermilk on hand, so I made my own with 1/3 c whole
milk and 1/3
tsp cider vinegar — I had extra pie crust & filling since I used recyclable pie tins for my lucky pie recipients, so I made a mini pie for Kate & I
150g oats 115g blueberries + 50g mixed
in at the end + a few for topping 110 ml almond / coconut
milk 2
tsp vanilla extract 75 ml maple syrup 2 tbsp raw honey (if desired for extra sweetner)
3 eggs (bringing eggs to room temperature is a generally accepted practice
in baking) 1 cup oil (I used canola oil) 1/2 cup
milk 1/2
tsp.
Separately, I heated a can of full fat coconut
milk in a pan until it reached a slight boil, then I added the gelatin (1 and 1/2
tsp) and stirred it well.
3 x 11.7 grams packets of powdered gelatin 1 cup hot water 1 cup water 2 cups
milk 3/4 cup caster sugar (superfine) 2
tsp almond essence 1 can of mixed fruit cocktail
in syrup
1 tbsp olive oil 2 cloves garlic, minced 1 large onion, chopped 1/2 cup uncooked quinoa, rinsed 1/2
tsp Aleppo chili flakes, or to taste (this was not spicy at all) 1 1/2
tsp dried oregano 1 1/2
tsp dried basil 1
tsp ground cumin 1/2
tsp sweet paprika 1/2 pound waxy red potatoes (ie New potatoes)-- around 4 small ones, cleaned and cut
in small dice 2 - 3 cups corn kernels 1.5 cups cooked baby lima beans, drained and rinsed if canned 4 cups water or vegetable broth 2 plum tomatoes, chopped
in small dice 1/3 cup unsweetened almond
milk (or dairy substitute of choice) 1 tbsp red wine vinegar 1/2
tsp salt, or to taste