Sentences with phrase «tsp sea salt freshly»

Not exact matches

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

1/2 cup uncooked quinoa + 1 cup water (or 1 cup leftover cooked quinoa / millet / buckwheat) 1 pinch sea salt 1 cup rolled oats or jumbo oats 2 cups unsweetened creamy greek yogurt or non-dairy «yogurt» 1/4 tsp ground vanilla or 1/2 tsp pure vanilla extract 1/2 tsp freshly grated ginger

Dry ingredients 1/2 cup (60 g) almond flour 1/2 cup (65 g) fine coconut flour 1/2 cup (70 g) buckwheat flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp ground ginger 1/2 tsp vanilla extract or ground vanilla 1 pinch sea salt

4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)

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

1/2 c olive oil 1 c dark beer 1/4 c lemon juice 4 cloves garlic, smashed 1 1/2 tsp sea salt 1 tsp freshly ground black pepper 2 bay leaves 1 tsp dry mustard 1 tsp basil 1 tsp oregano 1 tsp thyme

1 medium cauliflower (about 2 pounds) 1/4 c extra virgin olive oil 1 medium white onion, cut into 1/4 - inch dice 3 garlic cloves, smashed and peeled Maldon or other flaky sea salt 1 1/2 to 2 tsp hot red pepper flakes 6 Tbsp unsalted butter, cut into 6 pieces Kosher salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra for serving 1/2 c coarse fresh bread crumbs, fried in olive oil until golden brown 1 1/2 tsp minced fresh rosemary

organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL organic, grassfed butter or pure coconut oil 1 pound pasture - raised, organic chicken breasts, cut into 1/2» chunks 1 large organic onion, diced 1 medium organic red bell pepper, diced 3 - 4 ribs organic celery, diced 1/2 cup mushrooms, diced 2 - 3 cloves organic garlic, minced 1 TBL arrowroot powder (or non-GMO cornstarch) 1 tsp (or more, to taste) unrefined sea salt Freshly ground black pepper, to taste 1/8 tsp ground white pepper Dash cayenne powder 1 1/2 cups organic, grassfed cream 2 cups shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional)

Pomodoro Sauce 1 onion 2 cloves of garlic 2 tbsp olive oil 3 x 400 g / 14 oz cans of chopped tomatoes 1 handful fresh basil or 2 tsp dried sea salt freshly ground black pepper

Extra Virgin Olive Oil 1 Yellow Onion, finely chopped, divided — Sea Salt 2 cloves Garlic 1/2 tsp Paprika 1/4 tsp Ground Cumin 1/4 tsp Chili Powder — Black Pepper, freshly ground 1 1/2 cups Canned or Cooked Pinto Beans 2 Jalapeño Peppers, chopped, seeds removed if you don't want the heat 2 Plum Tomatoes, finely chopped 1/4 bunch Fresh Cilantro, chopped 1/2 Lime, juiced 8 Eggs, beaten 2 tbsp Unsalted Butter 8 Soft Corn or Flour Tortillas, our favorite are the Hand Made Style by La Tortilla Factory Optional: Shredded cheese or queso fresco would be a delicious addition.

2 Cups White Beans — Washed 1 Cup Shallots — Peeled and Sliced 4 Carrots — Peeled and Sliced 1/2 Cup frozen Spinach (or more) 4 Cups Chicken Stock 1 not - beef Stock Cubes — Or regular if you eat meat Knob of Butter 1 Bay Leaf 1 Tsp Fresh or Dried Thyme 4 Garlic Cloves — Peeled Freshly Ground Sea Salt and Black Pepper

Oven - Roasted Coho Salmon with Leeks and Chanterelle Mushrooms 1 cup leeks, white and pale green parts only 2 6 - oz skinless coho salmon fillets, deboned Sea salt and freshly ground pepper 1 tbsp butter 1 clove garlic, minced 1 cup sliced chanterelle mushrooms 1/3 cup chicken sotck 1/3 cup white wine 1 tsp herbes de provence 1 tbsp olive oil

1 pkg Udi's gluten free french baguettes 2 cups finely chopped pumpkin 1/4 tsp cumin 1/2 Tbsp oil 1/4 tsp nutmeg and cinnamon 2 Spolumbo gluten free spicy italian sausages 1 large bunch kale 7 fresh sage leaves 1 cup toasted walnuts 1/2 -3 / 4 cup olive oil 1/4 cup freshly grated parmesan cheese 1 tsp Maldon sea salt Parmesan cheese to thinly slice for topping

4 tomatoes, seeded and diced 1/3 cup chopped fresh basil 1/4 cup shredded Parmesan cheese 2 cloves garlic, minced 1 Tbsp balsamic vinegar 1 Tbsp olive oil 1/4 tsp sea salt 1/4 tsp freshly ground black pepper 1 loaf French bread, toasted and sliced

1 1/4 cups raw cashews 1/2 cup nutritional yeast 2 tsp onion powder 2 tsp sea salt 1 tsp garlic powder 1/8 tsp ground white pepper 3 1/2 cups unsweetened soymilk 1 cup agar flakes (about 2 ounces) 1/2 cup canola oil 1/4 cup yellow miso 2 Tbsp freshly squeezed lemon juice (about 1 lemon) Using the pulse button, finely grind the cashews in a food processor; don't allow the cashews to turn into a paste.

Using a cylinder, add 2 tbsp of extra virgin olive oil, the roasted garlic, 1 raw garlic, 2 tsp fresh lemon juice, a pinch of sea salt and a generous pinch of freshly chopped parsley

1/2 c almond meal 3/4 c gluten - free flour blend 1/4 c sweet rice flour (white rice will work as well) 1/4 c cornstarch 1/4 tsp sea salt 1/2 tsp xanthan gum 1 1/2 sticks (3/4 cup) unsalted butter, softened 1 cup plus 2 tablespoons organic white sugar 1 large egg 1 1/2 tablespoons freshly grated lemon zest (use a microplane for this)

1c dripped SCD yogurt (or Greek yogurt or sour cream) 1/4 grated fresh horseradish (protect your fingers with plastic bag to grate this) 1Tbsp Dijon mustard 1tsp white wine vinegar 1/2 tsp sea salt 1/4 tsp freshly ground black pepper.

Alton Brown Horseradish Cream Sauce (not AIP but is SCD, GAPS and PALEO): Whisk together until smooth and creamy: 1 cup of SCD 24 hour dripped yogurt (or Greek yogurt), 1/4 cup grated fresh horseradish, 1 Tbsp Dijon mustard (see my Pinterest Condiment board for SCD recipe), 1 tsp white wine vinegar, 1/2 tsp sea salt, 1/4 tsp freshly ground black pepper, and a dash of cayenne.

140 g (10 tbsp) unsalted butter 140 g (2 1/2 dl minus 1 tbsp; 1 cup) brown rice flour 50 g (1 dl + 1 heaping tbsp; 1/2 cup) almond flour 70 g (3/4 dl; 1/3 cup) light muscovado sugar 2 tbsp tapioca starch 1 1/2 tsp baking powder 1/2 tsp fine sea salt 1/2 tsp cinnamon 1/4 tsp ground ginger ⅛ tsp ground nutmeg ⅛ tsp ground cardamom (preferably freshly ground) 2 eggs (M), at room temperature 80 ml (3/4 dl; 1/3 cup) maple syrup 1 tsp vanilla extract 200 g zucchini, coarsely grated

For the black bean hummus: 1 cup dried black beans, soaked overnight 2 bay leaves 1 cup torn fresh cilantro leaves and stems 1/2 ripe but not mushy avocado, peeled and pitted 1/2 jalapeño, seeded and roughly chopped 2 garlic cloves, roughly chopped 3 tbsp freshly squeezed lemon juice 1 tsp ground cumin seeds Sea salt Freshly ground blackfreshly squeezed lemon juice 1 tsp ground cumin seeds Sea salt Freshly ground blackFreshly ground black pepper

For the smoky cauliflower: 4 tbsp coconut oil, divided 1 large yellow onion, chopped Sea salt Freshly ground black pepper 1 large head cauliflower, cut into florets 1/2 jalapeño, finely chopped 1 tsp smoked paprika 1 tsp pure maple syrup 2 tbsp freshly squeezed lime or lemoFreshly ground black pepper 1 large head cauliflower, cut into florets 1/2 jalapeño, finely chopped 1 tsp smoked paprika 1 tsp pure maple syrup 2 tbsp freshly squeezed lime or lemofreshly squeezed lime or lemon juice

Makes about 18 muffins: 100 g walnuts 85 g rolled oats 130 g buckwheat flour, spelt flour or whole grain flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1 tbsp cinnamon 1 tbsp freshly ground cardamom 1/2 tsp sea salt 160 ml buttermilk or plant yogurt 80 ml oil or butter 2 ripe bananas, mashed 5 fresh dates, mashed 3 large eggs Raspberries, frozen or fresh For the granola topping: 1/3 cup rolled oats 1/3 cup chopped walnuts 2 tbsp olive oil 1 tbsp runny honey 1) Using a food processor or a blender, mix walnuts and oats into a coarse flour.

1/2 cup dried lentils, rinsed (I used small black beluga lentils but green ones would work well too) 1/2 cup uncooked coarse bulgur 1/4 cup tahini 3 garlic cloves, minced or pressed 1/2 cup fresh lemon juice (from 2 large lemons) zest from 2 lemons 1/4 cup nutritional yeast 2 tbsp extra virgin olive oil 1/2 tsp sea salt + freshly ground black pepper, or to taste 2 tbsp water, or as needed 1 tbsp coconut oil 3 cups chopped leek, white and green parts (1 large leek) 4 garlic cloves, minced 3 cups chopped red bell pepper (2 red peppers) 1 cup chopped snow peas 1 cup chopped tomato (2 small Roma tomatoes) 3 cups spinach, destemmed and roughly chopped

1 tbsp olive oil 1 garlic clove, crushed 1 large handful (1 lightly packed cup) spinach, washed 4 sun - dried tomatoes, diced 2 tbsp crème fraîche 2 eggs 4 tsp heavy cream fine sea salt freshly ground black pepper nutmeg a bit of finely sliced scallions

for mayo base: 1/2 cup (125 mL) unsweetened plain soy milk 1 cup (250 mL) sunflower oil 1/2 tsp (2 mL) dry mustard powder 1/2 tsp (2 mL) apple cider vinegar 1/2 tsp (2 mL) raw agave nectar 1 tsp (5 mL) sea salt 2 tsp (10 mL) freshly squeezed lemon juice for garlic mayo: 1 to 2 cloves garlic, minced

2 tbsp cold - pressed olive oil, raw butter, coconut oil or ghee 1 white onion, finely chopped 3 garlic cloves, finely chopped 1/2 tsp chili flakes 1 x 400 g (14 oz) can whole plum tomatoes handful of basil leaves (or 3 tb of frozen basil) sea salt and freshly ground pepper

1.5 medium sized Avocado 2 stalks of Celery, finely chopped 1 large handful of roughly chopped Cilantro 1 small handful of roughly chopped Mint 1.5 cup Coconut water 1 cup cold water 1 small tsp of Himalayan salt / Celtic sea salt 1 tsp freshly ground Black pepper Some fresh garden cress for decoration and final flavor touch

For the vinaigrette 5 tbsp extra-virgin olive oil 2 tbsp white wine vinegar 1 tsp dijon mustard a drizzle of honey or agave nectar fine sea salt & freshly ground black pepper

1 cup millet sea salt 4 tbsp Ancient Organics Ghee 2 eggs 2 yolks 1/4 cup milk 1 tsp freshly ground black pepper

for the vinaigrette 3 tbsp walnut oil 1 tbsp dark balsamic vinegar 1 tsp dijon mustard a drizzle of agave nectar or honey fine sea salt & freshly ground black pepper

1/4 cup tahini 2 tbsp olive oil 2 tbsp freshly squeezed lemon juice (from 1 lemon) 1/2 cup cilantro, chopped and loosely packed 1/2 tsp sea salt 1/2 cup water

2 cups brown rice flour 1 cup tapioca flour 2/3 cup of good quality Parmesan cheese, finely grated 3/4 cup walnuts, freshly chopped 1/2 cup dates, stones removed and chopped 1 tbs psyllium husks (or 1tsp xanthan gum) 1 tsp baking powder 1 tsp bicarbonate of soda 1 tsp freshly ground sea salt

Ingredients (serves 4) • 2 cups amaranth seeds, soaked overnight • 4 tbsp chia seeds • 500 ml coconut milk • Pinch of sea salt • Pinch of nutmeg • Pinch of ground ginger • Pinch of cinnamon • 1 vanilla bean, scraped, or 1 tsp vanilla extract • Rice malt syrup (optional) • Freshly toasted shredded coconut, to garnish • 2 fresh figs, quartered

1 TBL pastured butter (raw from grass fed cows preferred) 1 large organic onion, diced 2 - 3 cloves organic garlic, peeled, smashed and minced 2 lbs grass fed ground beef 3 TBL chili powder (non-irradiated, organic preferred) 1 tsp garlic powder (non-irradiated, organic preferred) 2 TBL cumin (non-irradiated, organic preferred) 1 tsp smoked paprika (non-irradiated, organic preferred) 1 TBL cocoa powder (organic, fair - trade, not processed with alkali preferred) 1 TBL unrefined sea salt 1 tsp freshly ground pepper (mixed peppercorns preferred) 1 TBL arrowroot powder (optional, for thickening) 2 cups filtered water or broth / stock 1 — 28 oz can of organic crushed tomatoes (BPA free can - like Eden Organic or in glass jar like Bionaturae)

1/2 cup cooked brown rice (short grain, long grain or basmati) 1 cup cooked black beans 2 zucchini, diced 6 scallions, chopped 2 cloves garlic, minced 1 tbsp chopped fresh oregano 2 tbsp Bragg's apple cider vinegar Juice of 1 lime 1/4 tsp sea salt 1/2 tsp freshly ground black pepper 1 red bell pepper, cored, seeded and cut in half 1 green bell pepper, cored, seeded and cut in half

Ingredients, Serves 2 as a main dish or 4 as a side 1/2 cup cooked brown rice (short grain, long grain or basmati) 1 cup cooked black beans 2 zucchini, diced 6 scallions, chopped 2 cloves garlic, minced 1 tbsp chopped fresh oregano 2 tbsp Bragg's apple cider vinegar Juice of 1 lime 1/4 tsp sea salt 1/2 tsp freshly -LSB-...]

1 large shallot, finely chopped 2 Tbsp coconut oil 1/2 cup almond meal 1/4 cup organic, unsalted butter 2 lbs organic asparagus, prepped 2 tsp olive oil 1 tsp sea salt 1/4 cup raw Parmesan cheese, freshly grated 1 Tbsp fresh parsley, chopped 1 Tbsp fresh lemon juice

1c dripped SCD yogurt (or Greek yogurt or sour cream) 1/4 grated fresh horseradish (protect your fingers with plastic bag to grate this) 1Tbsp Dijon mustard 1tsp white wine vinegar 1/2 tsp sea salt 1/4 tsp freshly ground black pepper.

Alton Brown Horseradish Cream Sauce (not AIP but is SCD, GAPS and PALEO): Whisk together until smooth and creamy: 1 cup of SCD 24 hour dripped yogurt (or Greek yogurt), 1/4 cup grated fresh horseradish, 1 Tbsp Dijon mustard (see my Pinterest Condiment board for SCD recipe), 1 tsp white wine vinegar, 1/2 tsp sea salt, 1/4 tsp freshly ground black pepper, and a dash of cayenne.

For the cake 2 large free range eggs 1 tsp vanilla bean paste 100g Greek yoghurt 35g unsalted butter, melted & cooled 85 ml runny honey 180g ground almonds 35g wholemeal spelt flour 3/4 tsp baking powder 1/2 tsp baking soda Small pinch sea salt 1 cardamom pod, seeds removed & ground 1/4 tsp nutmeg, freshly grated Handful flaked almonds

2 tsp cinnamon 1/2 tsp ground ginger 1/4 tsp ground or freshly ground nutmeg 1/2 tsp baking soda Pinch of sea salt

1/4 cup water 1 medium yellow onion, minced 2 garlic cloves, minced 1 1/2 tsp dried basil 1 cup uncooked long - grain brown rice 2 1/2 cups hot vegetable broth 3 cups small broccoli florets 1 can (15 oz) Great Northern Beans, rinsed and drained 2 tbsp freshly squeezed lemon juice Freshly ground pepper and sea salt to taste Garnish with flat leaf parsley (opfreshly squeezed lemon juice Freshly ground pepper and sea salt to taste Garnish with flat leaf parsley (opFreshly ground pepper and sea salt to taste Garnish with flat leaf parsley (optional)

INGREDIENTS: 5 medium potatoes, peeled and cubed; half a cauliflower, cut into florets; 100 ml long - life cream (I prefer mine lactose free); 1 cup grated cheddar cheese; knob of butter; sea salt and freshly ground pepper; olive oil; 2 red onions; sliced; few sprigs rosemary; 1 tablespoon cornflour; 1 tsp mustard powder; 200 ml water; 1/4 cup balsamic vinegar; 8 thick sausages (I like the organic lamb ones from Woolies).