Repeat with additional 1
tsp oil for the second quesadilla.
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.
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
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)
In a deep saucepan over medium heat, stir dry grains with 1
tsp oil (optional)
for five minutes, until quinoa starts to pop and brown, Carefully add water or broth.
2 cups cooked chickpeas 5 tbsp tahini 1
tsp sea salt 1/3 cup lemon juice (1 1/2 — 2 lemons) 2 - 3 cloves garlic 3 tbsp extra virgin olive
oil 1/4 cup water or cooking liquid chopped parsley and paprika
for garnish
olive
oil, plus more
for the bowl 1
tsp.
for the cake: 3 overripe bananas, mashed 3/4 cup granulated sugar 1/2 C light brown sugar 1/2 C vegetable
oil 2 eggs, at room temp 1/2 C sour cream or full fat Greek yogurt 1
tsp vanilla extract 2 C all - purpose flour 1
tsp baking soda 1/2
tsp kosher salt
for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees.
for the cupcakes: 1 box (18.25 oz) yellow cake mix 1/2 cup buttermilk 1/2 cup molasses 1/3 cup vegetable
oil 4 large eggs 1-1/2
tsp ground ginger 1/2
tsp cinnamon 1/4
tsp nutmeg
Here's my revamp: 2 tbsp unsalted butter, cubed, at room temperature 1
tsp bacon fat 2 tbsp sugar 1 1/2
tsp kosher salt - 3 eggs - 1/2 cup canola
oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary,
for garnish Preheat oven to 400 ° with rack near top.
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
Ingredients
For Dhokla Gram Flour (Besan)-- 1 cup Ginger paste — 1/4
tsp Turmeric powder (haldi)-- 1/4
tsp Lemon juice — 2
tsp (optional)
Oil -2
tsp Salt...
For the cake: 4 tbsp all purpose flour 1/4
tsp baking powder 2 tbsp sugar 2 tbsp milk or cream 1/2 tbsp coconut
oil 2 tbsp pure pumpkin puree 1/4
tsp vanilla extract 1 / 4
tsp pumpkin pie spice
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.
1 cup pumpkin puree 1 egg, lightly beaten 1 cup all - purpose flour 1/4 cup sugar 1
tsp baking powder 1
tsp cinnamon 1
tsp pumpkin spice 1
tsp salt 4 cups canola
oil for frying confectionery sugar
for topping
Ingredients 3 eggs 3/4 cup sour milk 3/4 cup plain organic yogurt 1/4 cup
oil 1
tsp vanilla 1 cup each Bluebird Grain Farm Emmer flour and unbleached white flour 1
tsp baking powder 1/2
tsp baking soda 1/4
tsp salt Make sour milk by adding 1 Tablespoon lemon juice to whole milk and let sit
for... Continued
for the cake 4 tbsp (1/2 stick) unsalted butter, room temperature 1/3 cup vegetable shortening 1 1/4 cups granulated sugar 3 tbsp light brown sugar, packed 3 eggs 1/2 cup buttermilk 1/3 cup grapeseed
oil 2
tsp clear vanilla extract 2 cups cake flour 1 1/2
tsp baking powder 3/4
tsp salt 1/4 cup + 2 tbsp white sprinkles, separated
Recipe Developed
for Bluebird Grain Farms by: Acacia Larson MPH, RD, CD 1 Cup Bluebird Emmer Pancake & Waffle Mix 1 1/4 Cups Silk creamer (or other soy - based creamer) 1/2
tsp apple cider vinegar 1 1/2
tsp Ener - G Egg Replacer (a dry mix found in baking aisle) 2 Tb warm water Vegetable
oil for cooking... Continued
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).
for the cake: ○ 3/4 cup brown rice flour ○ 1/4 cup hazelnut meal (ground from whole toasted and shelled hazelnuts) ○ 2 tbsp arrowroot powder ○ 1/4
tsp salt ○ 1 1/2
tsp baking powder ○ 3/4 cup granulated sugar ○ 1/4 cup coconut
oil (soft, not melted) ○ 2 eggs, room temperature ○ 1
tsp vanilla extract ○ 1/2 cup unsweetened almond milk ○ * 1 cup fresh blackberries *
Tacos: Butter, lard, duck fat, or refined, expeller pressed coconut
oil (2 - 3 TBS)-- where to buy coconut
oil Cumin (1
tsp) Cayenne pepper (1/4
tsp) Oregano, dried (1
tsp) Brisket, grass - fed (3 lbs)-- where to buy brisket Sea salt Black pepper, freshly ground — where to buy black pepper Beef or chicken stock, ideally homemade, or store bought organic (4 cups)-- click here
for my beef stock recipe; click here
for my chicken stock recipe Arrowroot or corn starch (2 - 3 TBS)-- where to buy cornstach Sprouted corn tortillas, organic, homemade or store bought (1 package) Cheese, grass - fed, organic (4 oz)-- where to buy cheese Sour cream, grass - fed, organic (1 container)
1 Sweet Onion - Diced
Oil for sauté 3 Cloves Garlic — Crushed 1 lb Ground Turkey 16oz Jar Marinara Sauce or make your own Marinara 2 Tbs Tomato Puree — Use the tube and save the rest 1/2 Cup wine — Optional 1/2 Cup Spinach — Frozen 1
tsp Hot sauce 2 Bay Leaves 2 Cubes Chicken Stock Freshly Ground Sea Salt and Pepper Fresh Basil to Serve — Optional
for the crumb 1/2 cup granulated sugar 1 1/2 tbsp light brown sugar, packed 3/4 cup cake flour 1/2
tsp baking powder 1/2
tsp salt 2 tbsp white sprinkles 1/4 cup grapeseed
oil 1 tbsp clear vanilla extract
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!)
1/2 cup whole wheat flour 3/4 cup warm water (about 100 °F) 1
tsp honey 2 1/4
tsps (1 pkt) active dry yeast 1 1/2 cups all - purpose flour 3 tbsps olive
oil 1 1/2
tsps salt vegetable
oil for greasing the bowl
for the dough 1
tsp active dry yeast 3/4 cup warm water (104 - 110 °F) 2 cups all purpose flour 1 cup cornstarch 5 tbsp white granulated sugar 1/4 cup canola or vegetable
oil 2 1/2
tsp baking powder
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.
Onion chopped — 1 Ginger grated — 1 inch Garlic cloves chopped — 3 Soya sauce — 1
tsp Worcestershire sauce — 1
tsp Sriracha hot chili sauce — 3 tbsp Honey — 2 tbsp Garlic salt / salt to taste Vegetable
oil — 3
tsp for sauce and
oil for frying potatoes.
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.
3 cups fine ground blanched almond flour (What I recommend) 1/2
tsp salt (or just slightly under that amount) 1/4
tsp baking soda 1/4 cup coconut
oil / palm shortening, softened or liquid 2 Tbls honey 2 large US size eggs, room temp eggs Note:
For best results use a high quality very fine ground almond flour like THESE brands.
18 - 24 fresh chicken wings and / or sections 2 tbsp Ancho chile powder 2 tbsp sweet paprika (use spicy variety
for more kick) 1
tsp ground cumin 1 tbsp garlic powder 1
tsp salt 1
tsp cayenne pepper 3 - 4
tsp grapeseed
oil (olive
oil will suffice)
For the Dough 2 cups whole milk 1/2 cup vegetable
oil 1/2 cup sugar 2 1/4
tsp active dry yeast 4 cup flour 1/2 cup flour 1/2 heaping
tsp baking powder 1/2 scant
tsp baking soda 1/2 tbsp salt
If you replace the 2
tsp olive
oil used
for frying with a calorie - controlled cooking spray, there are:
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...
Quinoa
Oil for frying 1 large white onion (optional but recommended) 200 - 250g quinoa 1 lemon — juiced 1
tsp apple cider vinegar 1
tsp tahini paste Salt & black pepper
for casserole: 1 tbsp olive
oil 1 medium onion, chopped 2 garlic cloves, minced 1/2
tsp onion powder 1/2
tsp garlic powder 1
tsp dry mustard 1/4
tsp crushed red pepper flakes 1
tsp paprika 1/3 cup nutritional yeast flakes 1 medium baking potato, peeled, diced finely 3/4 cup cooked white (navy) beans 3/4 cup raw cashews 1 cup water 1 tbsp apple cider vinegar salt and freshly ground pepper 450 to 500 g short, dry pasta 1 cup fresh or frozen green peas
Korean Style Tacos
For the Roast 2 - 3 lb bear (or beef) roast 1/2 C soy sauce 4 green onions, chopped 1/2 granny smith apple, julienned 5 cloves garlic, minced 2
tsp ginger 1/2 C honey 1/4 C rice wine vinegar 1 Tbsp sesame
oil black pepper 3 - 5 C water
For the Tacos small taco size tortillas, warmed 1 C cabbage, shredded or chopped to coleslaw - like sized pieces 1/2 -1 granny smith apple, julienned 3/4 C matchstick or julienned carrots 4 - 5 radishes, julienned 2 Tbsp cilantro, chopped 2 Tbsp lime juice 1 Tbsp olive
oil 1/2
tsp cumin pinch kosher salt
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 c canned hominy, drained 3 Tbsp cornstarch 1/2 c grated Cotija cheese (or Parmesan) 4 scallions, white and light green parts only, finely chopped 1 bunch cilantro, chopped 1/2
tsp salt 1 pinch freshly ground black pepper 1 c whole black beans, drained 1/2 c corn kernels 1 large egg Vegetable
oil,
for frying 4 eggs, fried,
for serving
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.