Bring together 1 chopped apple, 1 peeled and chopped cucumber, fistful of boiled fresh green peas, 1 grated carrot, 1/4 cup paneer cubes (sauteed in
a tsp of oil for 2 - 3 mts), salt and pepper to taste, 1/2 tbsp honey, 1 1/2 tbsps coarsely ground roasted peanuts.
I use 1
tsp of oil for whole family to saute vegetables or spices for the indian curry for whole family that is 3 people.
Meanwhile, peel the onion and chop it in half, thinly slice into rings and fry off in
a tsp of oil for a few minutes, then add the sugar, balsamic vinegar, salt and pepper and leave to caramelize, stirring every couple of minutes.
Not exact matches
Filling 1/3 cup virgin coconut
oil 1/3 cup agave syrup (nectar) 2 cups raw cashews, soaked
for at least 2 hours and up to 8 hours Zest and juice
of 1 large lemon Zest and juice
of 1 orange 2
tsp.
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
Ingredients 50g soy protein pieces 1 leek 1/2 red onion 6 stalks
of cilantro (4
for cooking, 2
for decoration) 1 green pepper 2
tsp corn starch 1 tbsp white vinegar 2
tsp sugar 1
tsp chilli
oil 2 tbsp soy sauce 1 tbsp olive
oil 1
tsp white sesame seeds
2 large onions
Oil for frying — I use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten f
Oil for frying — I use a
tsp of coconut
oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten f
oil 3 cloves garlic 1 - 2 chillies 1
tsp cumin — seeds or powder 1/2
tsp coriander powder 1/2
tsp smoked paprika 1/2 -1
tsp hot / sweet Spanish paprika Sprinkle
of dried oregano — optional Sprinkle
of fennel seeds — optional Handful
of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight
of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice
of 1 lime Fresh coriander — optional Salt / black pepper Flour
for rolling / shaping — use rice or chickpea flour if you are gluten free
But if you really want to make it free
of refined sugar, you can omit the Oreo - based crust and use the following recipe
for a 9 - inch fluted tart pan: 1 1/2 cups almond flour, 1/3 cup unsweetened cocoa powder, 1/4 cup raw agave syrup or coconut sugar, 3 tablespoons coconut
oil, and 1/4
tsp sea salt.
Roughly 1/2 cup each
of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2
tsp dry or 2 inches fresh grated ginger 2 Tbs sesame
oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive
oil - enough
for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block
of firm tofu chopped Left over grains (optional)
1 cup whole wheat flour 1 cup all - purpose flour 1
tsp baking powder 1/2
tsp baking soda 1
tsp salt 2 large eggs 1/2 cup buttermilk 1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups
of apple cider) 4 tbsps butter, melted vegetable
oil or butter
for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancakes
I added another 1/4 cup
of shredded coconut, some cacao nibs, 1/4
tsp espresso, about 1 Tbsp honey (used fewer dates since they are so expensive), and 1
tsp of coconut
oil for extra flavor.
In a big pan, add and mix all
of the ingredients
for the sauce: 2 Tbsp soy sauce, 2 Tbsp red pepper powder, 2 Tbsp corn syrup, 2 Tbsp cooking wine, 1
tsp sesame
oil, 2 pinches black pepper, 1
tsp minced garlic, and 1
tsp sesame seeds (to garnish).
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
Vermont sharp cheddar
For the Dressing: 1/2 cup mayonnaise juice
of 1/2 lemon 1/4 cup or so extra virgin olive
oil salt / pepper to taste 1 garlic clove, minced 1
tsp.
shoot
for 15 leaves 1 lb ground pork 1/2 lb sausage, we used spicy italian olive
oil 1 small onion, chopped 3 cloves
of garlic, minced 1
tsp minced ginger 1
tsp cinnamon 1/2
tsp nutmeg salt & pepper 1 jar
of dice tomatoes (our local grocery store has them now!)
Lentils 1 cup green lentils, rinsed (make sure to pick through
for little rocks) 3 cups water 1 tbsp olive
oil 1/2 white onion, minced 1 carrot, grated 2 tbsp brown sugar 1 1/2
tsp paprika 1
tsp garlic powder salt and pepper 3/4 cup
of the bbq sauce
I saute a diced onion & a cup or so
of celery, incl leaves, in grape seed
oil, add garlic (quite a bit) 1/4
tsp cayenne pepper, two bay leaves, two
tsp balsamic vinegar, one scant
tsp sugar, 1/2 c chicken stock, 1/2 c water, one cup diced ham, & the greens and cook it slow in the oven and eat it over rice,
for two days.
For each of the 3 rubs, we marinated 1/2 pound of chicken tenders with 3 tsp of rub, and 2 tsp of olive oil in zip top baggies for about 3 hou
For each
of the 3 rubs, we marinated 1/2 pound
of chicken tenders with 3
tsp of rub, and 2
tsp of olive
oil in zip top baggies
for about 3 hou
for about 3 hours.
Smashed Avo on Golden Gut Loaf Serves two Two slices Golden Gut Pumpkin and Nut Loaf 4 cloves garlic sliced 1 tbs olive
oil 1 avocado 1 tbs lemon juice Pinch
of cumin 2
tsp olive
oil 1/2 cup feta (cubed) Extra olive
oil for drizzling Coriander or flat leaf parsley to serve In a small frying pan place olive
oil and fry garlic til golden.
250g / 9oz cooked chickpeas 1 tbsp Truffle
oil, or 1 heaping
tsp truffle paste * 1 fat garlic clove, crushed 1 generous tbsp rosemary, finely chopped A squeeze
of lemon Salt & pepper 1/4 cup + 1 tbsp olive
oil (possibly extra virgin), and extra
for garnish 1/4 cup (more or less) water or stock 1/2
tsp pepper 1/2
tsp salt, or to taste
Serves 2 1 large sweet potato 1
tsp smoked paprika A dash
of salt Olive
Oil 2 - 3 cloves
of garlic Preheat oven to 450 degree f or 230 degree C (200 degree C
for...
The rub (good
for 10 lbs
of ribs): 1 bulk
of garlic 1 tbsp
of Sea salt 1
tsp of cayenne 2
tsp of paprika 2
tsp of black peppar 2
tsp of onion power 2
tsp of thyme 2
tsp of majoram 2
tsp of celery seed 1/3 cup olive
oil
1 quart lobster stock tail meat and claws
of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter, ghee, or olive
oil 4 cloves garlic, minced 1 small onion, diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh parsley, chopped 1 pinch (~ 10 strands) saffron 1/4
tsp cayenne pepper 1 6.5 oz can chopped clams salt and pepper to taste 2 tbsp chopped chives to garnish lemon slices
for serving
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
1/2 cup short grain brown rice, cooked according to package directions 1/2 lb sushi grade tuna or salmon (or a mix), diced 2
tsp soy sauce 1
tsp rice vinegar 1/2
tsp sesame
oil squirt
of sriracha 1/2
tsp toasted sesame seeds 1/2 avocado, thinly sliced 1/4 cup edamame, thawed 1 radish, thinly sliced 1/2 cucumber, thinly sliced 1 jalapeno, thinly sliced 1 scallion, chopped spicy mayonnaise,
for serving sweet sauce or teriyaki sauce,
for serving
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.
Let's start baking... Ooey - Gooey Chocolate Peanut Butter Cookie Dumplings Ingredients: 1 cup (8oz) cream cheese, softened 1 1/2 cups Oreo crumbs 1 cup Nutter Butter cookie crumbs 1
tsp pure vanilla extract 3/4 cup powdered sugar 32 wonton wrappers (found in produce section
of grocer) water
for sealing wonton edges Vegetable
oil for frying Garnishes: Powdered sugar and chocolate ganache Directions: 1.
Drizzle 1/2
tsp of sun - dried tomato
oil on each chicken breast and bake at 400 degrees F
for approximately 30 minutes or until the coating is golden brown and the chicken is no longer pink if you cut into it.
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 1/2 cups spelt flour scant 1 cup sugar 1
tsp baking powder 1/4
tsp baking soda 1/4
tsp salt 2 large eggs 2/3 cup fresh squeezed orange juice (about 2 oranges) zest
of 2 oranges 2/3 cup light olive
oil 1/4 cup chopped candied orange peel powdered sugar, optional,
for dusting
Active Dry Yeast 1/2 cup warm water 2 large beaten eggs 1/4 cup white granulated sugar 1 1/2
tsp salt 1
tsp nutmeg 4 2/3 cup all purpose flour + extra
for dusting surface Canola
Oil (3» of oil in your p
Oil (3»
of oil in your p
oil in your pan)
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
Let's start baking... Smores Cheesecake Eggrolls Yields: 10 full size eggrolls Ingredients: 1 cup softened cream cheese 1/3 cup granulated sugar 2 1/2 cups
of graham cracker crumbs 1
tsp pure vanilla extract 1/2
tsp cinnamon semi sweet chocolate chips 1 bag
of regular size marshamllows 1 package
of store bought eggroll wrappers powdered sugar Melted chocolate
for drizzling water to seal the eggroll vegetable
oil for frying Directions: 1.
Let's start baking... Decadent Chocolate Cream Cheese Cupcakes Yields: 32 standard size cupcakes Ingredients:
For the cake: 2 cups granulated sugar 3/4 cup cocoa powder 1/2 cup instant chocolate pudding mix (one box) 1/2 cup vegetable
oil 1 cup chocolate milk 2 eggs 1
tsp pure vanilla extract 2 cups all purpose flour 2
tsp baking soda 1
tsp baking powder 1
tsp salt 1 cup
of hot water 1/2
tsp of instant coffee (I use Starbucks VIA Italian Roast) Directions: 1.
Ingredients
For the cookie dough: 1 cup
of margarine, softened (must be made with 80 % vegetable
oil, I use Land O Lakes) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 box
of french vanilla instant pudding mix, dry 2 eggs 1
tsp pure vanilla extract 1
tsp baking soda 1
tsp salt 2 1/4 cups
of all purpose flour Directions: 1.
Let's not even get into how many I have already consumed Let's start baking... Peppermint Red Velvet Whoopie Pies Yields: 18 - 3 ″ whoopie pies
For The Cake Part Ingredients: 1 cup vegetable oil 1 cup granulated sugar 2 eggs, must be room temperature 1 tsp vinegar 1/4 cup cocoa powder 1/4 cup liquid red food color 1 tsp pure vanilla extract 1/2 cup buttermilk, must be room temperature 1 cup all purpose flour 1 tsp baking soda 1 tsp salt 1 1/2 cups of peppermint baking chips (found in the baking isle) Plus one full bag of peppermint baking chips for garnish Directions:
For The Cake Part Ingredients: 1 cup vegetable
oil 1 cup granulated sugar 2 eggs, must be room temperature 1
tsp vinegar 1/4 cup cocoa powder 1/4 cup liquid red food color 1
tsp pure vanilla extract 1/2 cup buttermilk, must be room temperature 1 cup all purpose flour 1
tsp baking soda 1
tsp salt 1 1/2 cups
of peppermint baking chips (found in the baking isle) Plus one full bag
of peppermint baking chips
for garnish Directions:
for garnish Directions: 1.
It is a cookie labor
of love, but positive cookie addict results are guaranteed Let's start baking... Brownie Batter Stuffed Cookies Yields: 18 - 3 ″ cookies Ingredients
For the brownie batter filling: 1/2 cup margarine, melted (this MUST be the margarine that contains 80 % vegetable
oil or your cookies and filling will be FLAT and SPREAD) 1 cup granulated sugar 1/3 cup cocoa powder 1
tsp pure vanilla extract 1/4
tsp salt 1/4 cup milk (this is taking the place
of our eggs) 1/2 cup all purpose flour Directions: 1.
Add in the carrots (I found I needed to add another
tsp or so
of olive
oil at this point) and cook
for another couple
of minutes.
Cookie Butter Lover's Stuffed Cupcakes Yields: 24 standard size cupcakes
For The Cake Ingredients: 1 cup packed brown sugar 1/2 cup vegetable oil 1/2 cup instant vanilla pudding (1 box) 2 eggs 1 tbsp cinnamon 1 tsp pure vanilla extract 1/3 cup Biscoff * cookie spread 1 1/4 cups buttermilk 1 1/2 cups all purpose flour (no presifting, just measure out of bag) 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt FOR THESE CUPCAKES YOU WILL NEED 2 JARS OF BISCOFF COOKIE SPREAD AND 12 WHOLE BISCOFF COOKIES (FOR THE GARNISH) Directions:
For The Cake Ingredients: 1 cup packed brown sugar 1/2 cup vegetable
oil 1/2 cup instant vanilla pudding (1 box) 2 eggs 1 tbsp cinnamon 1
tsp pure vanilla extract 1/3 cup Biscoff * cookie spread 1 1/4 cups buttermilk 1 1/2 cups all purpose flour (no presifting, just measure out
of bag) 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt FOR THESE CUPCAKES YOU WILL NEED 2 JARS OF BISCOFF COOKIE SPREAD AND 12 WHOLE BISCOFF COOKIES (FOR THE GARNISH) Directions:
of bag) 1 1/2
tsp baking powder 1/2
tsp baking soda 1/2
tsp salt
FOR THESE CUPCAKES YOU WILL NEED 2 JARS OF BISCOFF COOKIE SPREAD AND 12 WHOLE BISCOFF COOKIES (FOR THE GARNISH) Directions:
FOR THESE CUPCAKES YOU WILL NEED 2 JARS
OF BISCOFF COOKIE SPREAD AND 12 WHOLE BISCOFF COOKIES (FOR THE GARNISH) Directions:
OF BISCOFF COOKIE SPREAD AND 12 WHOLE BISCOFF COOKIES (
FOR THE GARNISH) Directions:
FOR THE GARNISH) Directions: 1.
1 tablespoon coconut
oil 1 large carrot, shredded 1 shallot, mined 1 bulb
of fennel, finely chopped 1 acorn squash 4 oz grass fed ground beef or bison 1 soy free egg or (1/4 cup applesauce
for egg allergies) 2
tsp cinnamon Sea Salt and pepper
It's a couple
of dollars
for a lil bottle), use 1
tsp sesame
oil mixed with a pinch or two
of chilli powder.
Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob
of coconut
oil, ghee or olive
oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3 tbsp white wine or water 1
tsp dried thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (use pumpkin seeds
for a nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little
for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little
for serving
4 oz fresh pasta or 1 serving dry noodles (linguine or spaghetti are good choices, use eggless
for vegan) 1 - 2
tsp toasted sesame
oil (or use olive or canola as an alternative) 1 Tablespoon natural peanut butter, smooth or better yet, crunchy 1 Tablespoon Low Sodium Soy Sauce 2 teaspoons Chili paste, such as sriracha juice
of a lime sesame seeds scallions (chopped green onion)
Ingredients: 1 Tbsp olive
oil 1 clove garlic, minced 1 Tbsp sake or white wine (optional) 1 cup quinoa 4 cups assortment
of mushrooms, sliced 1 Tbsp tamari 1/2
tsp salt Fresh parsley
for garnish, chopped
1
tsp neutral
oil (olive
oil or refined coconut
oil) 1 package
of extra firm tofu, drained and crumbled (no need to press) 3 shallots diced or 1/4 cup
of a yellow onion, diced 2 - 3 cloves
of garlic, minced 1 small zucchini, cubed or 1/3
of a medium zucchini 1 small bell pepper or 1/2
of a large, diced 1 cup
of black beans, drained and rinsed 1/2 jalapeno, diced (seeded
for less heat if you prefer) 1/2
tsp of turmeric powder 1/3
tsp of smoked paprika 1/4
tsp chili powder 1 tbl
of water
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
I've added 1/4
tsp peppermint
oil and sprinkled some chocolate chips on top
for a sort
of frosting.
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