Sentences with phrase «tsp sea»

If the juices don't cover the mixture, add more salted water (1 tsp sea salt for 1 cup of water).

Add maple syrup, vanilla extract, and 1/4 tsp sea salt and blend again until a thick dough begins to form, wiping down the sides of the food processor as needed.

2 lbs skinless, boneless, hormone - free / organic chicken2 Tbsp coconut oil1 organic green bell pepper1 organic red bell pepper1 white onion2 cloves garlic1 tsp sea salt1 tsp cumin1 tsp chili powder1 pkg organic whole wheat tortillas (these will be hard to find at a regular grocery store, so save yourself the trouble and just go to your...

2 15 - oz cans coconut milk (set 1/2 cup aside) 3/4 cup organic sugar 2 1/2 tablespoons cornstarch 2 tablespoons unsweetened cocoa powder ⅛ tsp sea salt shredded, unsweetened coconut for garnish

Ingredients: 1 cup green lentils or Du Puy lentils 1 bulb fennel, cored and thinly sliced; fronds finely chopped and set aside 1 onion, thinly sliced 2 small sweet potatoes, peeled and diced into 1 / 4 - inch cubes 3 tbsp extra-virgin olive oil, divided 1 1/2 tsp sea ground black pepper, to taste 1 tsp dried thyme 2 tbsp balsamic vinegar 1 clove garlic, minced 1 (approx. 250g) package halloumi, cut crosswise into 1 / 2 - inch slabs

1/4 cup sun - dried tomatoes (dry, not packed in oil) 1 cup warm water 1/4 -1 / 2 cup chopped onion 1 (15 oz) can cannellini beans (any white bean is fine) 1 clove garlic 2 T olive oil 1 T lemon juice 2 tsp red wine vinegar 1 tsp dried basil 1 tsp dried oregano 1/2 -1 tsp sea salt

-LSB-...] 1/2 cup almonds 1 cup quick oats 1/2 cup pinole (or corn meal) 1/2 cup millet flour 1/2 cup Plant - Based Protein Blend 2 tsp sea -LSB-...]

Smashed Chickpea Salad 2 cups chickpeas, rinsed2 Tbsp organic black olives, pitted, halved thinly sliced1 Tbsp red onion, minced1 Tbsp fresh parsley, choppedFresh zest and juice of 1 lemon1 / 2 tsp sea saltFresh black pepper to taste2 Tbsp olive oil Mix everything but the olive oil in a medium bowl.

:) Quinoa Apple SaladServes 4 1/4 cup raw almonds1 cup quinoa2 cups filtered water1 Tbsp shallot, minced1 tsp curry powder1 / 4 tsp sea salt2 Tbsp fresh lemon juiceFreshly ground pepper, to taste2 Tbsp olive oil1 Granny Smith apple, diced thin1 / 4 cup loosely packed fresh mint leaves, chopped 1.)

Chicken Breast with Cranberry - Thyme SauceMakes 4 servings 4 boneless, skinless free - range chicken breasts 1 Tbsp coconut flour1 / 2 tsp sea salt1 / 4...

2 cups heavy cream 1 cup milk (whole preferred for a richer mouthfeel) 2/3 organic sugar ⅛ tsp sea salt 6 egg yolks 1 vanilla bean sliced in half * in place of vanilla bean, use 1 tsp of pure vanilla extract

1/4 cup / 50 g buckwheat groats 1/4 cup / 35 g hazelnuts, roughly chopped 1/2 tsp sea salt 1 cup / 250 g cottage cheese 1/2 cup / 125 ml plain thick yogurt (turkish or greek style yogurt) 1 large apple 1 1/2 -2 tbsp honey 1 tbsp tahini 1/2 — 1 tsp freshly grated ginger 1/2 tsp ground cardamom

3 tbsp butter, ghee or coconut oil 3 cloves garlic, peeled and minced 1 yellow onion, peeled and finely chopped 4 dried apricots, roughly chopped 1 tbsp fresh ginger, grated 1 tbsp organic turmeric 2 tsp organic cardamom 1/2 tsp organic chili flakes 2 carrots, sliced 1 2/3 cups / 400 ml / red lentils 4 cups / 1 liter water 1 tsp sea salt flakes 2 fresh tomatoes, cut in boats 70 g spinach or baby spinach

Pastry 3/4 cup / 100 g oat flour (or 1 cup / 100 g rolled oats mixed into flour in a food processor) 1/3 cup / 50 g rice flour 1/2 cup / 50 g almond flour 2 tbsp potato starch or arrowroot 1/2 tsp sea salt 90 g / 3 oz chilled butter or solid coconut oil, cut into dices 3 - 4 tbsp ice - cold water

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

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

2 tbsp cold - pressed coconut oil (or just extra coconut milk) 1/2 cup full - fat coconut milk 1/3 cup raw honey (or yacon syrup or maple) 1/2 vanilla pod, seeds scraped or 1/2 tsp ground vanilla powder 2 cups desiccated coconut, unsweetened 3 tbsp almond meal / flour (or other flour if nut allergic) 1/3 tsp sea salt 3 passion fruits 1 lime, juice

powdered garlic or 2 cloves minced fine 1 Tbs powdered BBQ seasoning (omit for raw) 1/2 tsp sea salt Instructions Combine the flax seeds (unground) with the pizza sauce and set aside for 10 minutes.

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.

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

Grind plantain chips into a fine powder in the food processor and then transfer them to one shallow bowl with remaining 1/2 tsp sea salt, then pour the remaining 1/4 cup of olive oil in a second shallow bowl.

1 hass avocado 3/4 cup unsweetened applesauce 3/4 cup maple syrup 1 tsp vanilla extract 4 large eggs 1/2 cup coconut flour 1/2 cup unsweetened cocoa powder 1/4 tsp sea salt 2 tsp baking soda Baked for 35 mins

30 ml 1.5 tbls olive oil (+ more to serve, if desired) 300g 2 red onions, thinly sliced 500g 4 small potatoes (I use dutch cream and midnight blue), thinly sliced 5g 1 tsp fresh rosemary leaves, chopped 1/2 tsp sea salt Ground black pepper, to taste 1 tsp plant - based milk 1 tbls toasted pine nuts (optional) Flaky sea salt to serve, optional.

1/4 cup coconut flour (where to buy coconut flour) 1/3 cup pumpkin puree 1 tsp pumpkin pie spice (non irradiated, like this one) 1/4 tsp sea salt 1/4 tsp vanilla 3 eggs 1/2 tsp baking soda 1/4 tsp apple cider vinegar 2 tbsp full fat coconut milk (where to buy bpa - free, no additives) 1 tbsp coconut sugar 1/3 -1 / 2 cup chocolate chips (I like this brand)

2 c flour 1 1/2 tsp baking soda 1/4 tsp sea salt 3/4 c raw sugar 1 cup + 2 tbsp soy milk 1 tbsp apple cider vinegar 1/3 c rice bran oil 1 tsp vanilla extract 1 cup raspberries

170 ml 2/3 cup coconut oil (liquid) 75g 1/2 cup sorghum flour 75g 1/2 cup brown rice flour (+ more to flour workspace) 30g 1/4 cup almond meal 45g 1/4 cup potato flour (starch) 5g 2 tsp psyllium husk 1/2 tsp sea salt 170 ml 2/3 cup iced cold water

Pizza dough 175 ml lukewarm whole milk 25 g active yeast 250 - 300 g durum flour 250 g whole wheat flour (I prefer Kamut flour) 1 tsp sea salt 2 Tbsp olive oil 1 egg 1 (tsp honey) 1/2 medium zucchini (150 g) finely grated

2 cups basil, packed 1/2 cup pistachios 1/3 cup olive oil 1 tbsp lemon juice 1 tsp sea salt A pinch of black pepper

I found it a little too salty (used 1/4 tsp sea salt) so I will greatly reduce or possibly omit for next time.

1.3 kg butternut pumpkin (cut into 1 cm slices) 2 x 400g chickpeas, rinsed and drained (or 3 c cooked chickpeas) 4 tbsp melted coconut oil 4 red onions (quartered) 16 cloves garlic (chopped) 2 tsp cumin 2 tsp turmeric 2 tsp smoked paprika 2 tsp sea salt 1/4 tsp cayenne pepper Cashew Aioli Dressing 1c cashews (soaked overnight)(or use 1/2 sunflower seeds) 1c water 2 small cloves garlic 1/2 lemon (juice, flesh and rind) 2 tsp apple cider vinegar 1/2 tsp sea salt 2 tsp dijon mustard

1/2 cup unsalted butter (slightly cooler than room temperature) 1/3 cup sugar 1/2 tsp sea salt 1 tsp lemon zest half the contents of one Earl Grey tea bag 1 cup all purpose flour

Raspberry - Lime Vinaigrette: 3 cups frozen raspberries, thawed 1/4 cup flaxseed oil (I use an avo / olive / flax blend) 2 tbsp lime juice 1/2 tsp lime zest 2 tbsp pure maple syrup 1/4 tsp sea salt Fresh black pepper

1 cup oat flour (You can make your own by finely grinding oats in a food processor) 1/4 cup ground flax seed 1 - 1.5 tsp sea salt * see notes above 1 tbsp finely chopped, fresh rosemary 1/4 cup olive oil 1/2 cup water

1 large jicama, peeled and cut into strips 1/2 tsp minced garlic 1/4 cup mayonnaise 1/3 cup coconut milk cream (Try So Delicious Culinary Coconut Milk) 1 tsp lemon juice 1 tsp sea salt 1 tsp parsley, chopped or dried

We did this... 12 oz black plum tomatoes 1/2 cup Vidalllia onion 1/4 fresh cilantro 3 cloves garlic 1/2 tsp sea salt 1/4 cup Guajillo chile sauce (we made some and we used store bought - both were good) 1 tbsp lime juice We gave it a few pulses in the food processor and it provided us with fruity, moderately spicy, and very smoky salsa.

1 cup oat flour (You can make your own by finely grinding oats in a food processor) 1/4 cup ground flax seed 1 - 1.5 tsp sea salt * see notes above 1/4 cup olive oil 1/2 cup water 1 tsp each sesame seeds, hemp seeds, sunflower seeds, and chia seeds (or other seeds of your choice)

2 tbsp coconut oil or olive oil 2 onions, peeled 3 garlic cloves, peeled 1 large chunk fresh ginger 1 aubergine, cut into large chunks (splash water) 2 tsp ground cinnamon 1 tsp ground cumin 1 tsp ground paprika 1 tsp sea salt 3 tbsp tomato paste 1 x 14 oz / 400 g tin crushed tomatoes 3 cups vegetable stock 1 x 14 oz / 400 g tin chickpeas / garbanzo beans (or 200 g cooked chickpeas) 3/4 cup / 100 g yellow or brown raisins 1 lemon, zest (save the rest of the lemon for the salad)

3/4 c sorghum flour (3/4 c brown rice flour) 1/4 c millet flour (1/4 c teff flour) 1/2 c potato starch 1/2 c tapioca starch 1 tbsp psyllium husk 1/2 tsp xanthan gum 2 tbsp cinnamon 2 tsp baking soda 1 tsp baking powder 1/2 tsp sea salt

In a small bowl, combine the garlic, ginger, turmeric, garam masala, coriander, cumin, and 1/2 tsp sea salt.

Ingredients: 1 c sorghum flour 1 c potato starch 1/2 c millet flour / millet 2 tsp guar / xanthum gum 1 / 1/4 tsp sea salt 1 tbsp instant dry yeast 1 1/4 c warm water (at 110 to 115 degrees F) 4 tbsp olive oil 2 tbsp agave nectar 1/2 tsp apple cider vinegar 1/4 c soy yogurt