Glorious Green Dressing 2 cloves garlic 2 Tbsp maple syrup 2 Tbsp apple cider vinegar 2 Tbsp organic lemon juice 1 cup baby spinach 1 tsp onion powder 1/4 cup fresh dill 1/4 cup fresh Italian parsley 1/2 cup olive oil 1/2
tsp sea salt In a blender, blend all ingredients until smooth.
Not exact matches
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
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
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.
Make the sauce by whisking 1/4 cup olive oil, minced cucumber, dill, green onion, and 1/2
tsp of
sea salt together
in a bowl.
Bone Broth
sea salt to taste 1
tsp garlic powder (optional)(I use garlic
in everything)(any herbs, fresh or dried, that you would like) optional (I like this one) Tools Needed: Food Processor or hand grater Large Pan Directions:...
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
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)
In a small bowl, combine the garlic, ginger, turmeric, garam masala, coriander, cumin, and 1/2
tsp sea salt.
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
Boil the potatoes
in a large pot of water along with 1
tsp sea salt for 10 - 12 minutes.
Oh, one quick addition to my earlier comment, since there's been some discussion of saltiness
in the comments above — I used fine
sea salt instead of the flaky kind — and used just under half the recommended amount (so for the double - batch of caramels I was making, instead of using 4
tsp of flaky
sea salt, I probably used between 1 1/2
tsp and 1 3/4
tsp of fine
sea salt).
Saute the thawed spinach
in the olive oil along with the garlic, red peppers, white wine, 1/2
tsp sea salt, 1/2
tsp pepper and the roasted red peppers.
Put the slices
in and sprinkle lightly with Accent,
Sea salt, and Pepper and fry till done nice and crispy or Golden brown on both sides... then take 1/4 cup of Mrs. Buttersworth syrup, I use sugar free... add 1/2 to 1
tsp of cinnamon - sugar mix stir and then dip the fried squash
in it!
Paleo Mayonnaise Print This Recipe Serves 1 - Multiply by - + RECIPES > CONDIMENTS, DRESSINGS, & DIPS Save to Favorites Ingredients: 1 pasture raised egg (room temperature) 1/2
tsp mustard powder 1/2 cups walnut oil or other nut oil 1
tsp fresh squeeze lemon juice
Sea Salt and pepper to taste Step: Preparation: 1 Combine egg, mustard powder, and lemon juice
in a food processor until it reaches a thick, creamy consistency.
-- 500g diced Welsh lamb (fat trimmed off)-- 1 red onion, cut
in to chunks — 2 tbsp olive oil — 1 tbsp tomato puree — Juice and zest of half a lemon — Half a
tsp each of paprika, cumin, tumeric, chilli powder, ground coriander, garlic powder — 2 tbsp fresh mint, chopped — A pinch of
sea salt and black pepper
Ingredients 1 cup lukewarm water 1 tbsp sugar 1 pkg yeast (or 2 1/4
tsp if using the yeast
in a jar) 1
tsp fine
sea salt 1 tbsp olive oil 2 cups Hard Whole Wheat Stone Ground Flour (whole wheat bread flour) plus more for kneading 1/4 cup PC Organics Milled Flaxseed
1 head of kale 1/2 cup sesame seeds or tahini 1 whole apple + 1 apple grated or spiralled on your spiral slicer 1/4 cup coconut nectar 1/2 water or more
in order to blend smooth 1
tsp cinnamon pinch of
sea salt
To make:
In a large mixing bowl, add 1 bag of baby carrots (16 ounces), 1.5 tbsp olive oil, 1 tbsp maple syrup, and 1/2
tsp sea salt.
In a small bowl, combine broth (or) water, remaining 1
tsp sea salt, cinnamon, maple syrup, and apple cider vinegar.
Season lamb shank all over with 1/2
tsp sea salt and then place
in the pan, searing on all sides until crispy and brown (about 5 - 7 minutes per side).
Place collard chips
in a single layer onto lined baking sheets, sprinkling each tray with 1
tsp of
sea salt.
1 cup pitted dates, soaked
in warm water for 15 minutes and drained (water reserved) 1 pound carrots, peeled if desired, shredded 1 large or 2 small red apples, peeled if desired, cored, and chopped (I had 250g prepped Fuji apples) 1/4 cup date soaking liquid 1 tbsp lemon juice 1
tsp vanilla extract 1
tsp ground cinnamon (consider also adding nutmeg and ground ginger) 1/4 teaspoon
sea salt 3/4 cup coconut flour Stevia to taste (optional, did not use)
Take off heat and stir
in 1/2
tsp of the
sea salt, set aside.
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.
(6)
In the caramel layer, I substituted 2 teaspoons of
sea salt for the 1/4
tsp salt so I would have a «
salted caramel» layer.
1 cup steamed edamame beans (steam the whole pod and then extract the little beans - a great job for someone
in your house other than you - like a child or lover) 1 cup sprouted chickpeas, lentils, mung beans or cooked / sprouted bean of choice 1/3 cup sundried tomatoes 1/2 lemon, peeled 1/4 sesame seeds 2 Tbs olive oil 2
tsp dill seeds or 1 Tbs cumin seeds 1 - 2 cloves garlic 1/2 cup water (or more as needed until desired consistency is achieved)
sea salt and cayenne to taste
1 onion 5 cloves of garlic (mmm I LOVE Garlic, so good for you especially
in cold and flu season) 1 bunch of washed trimmed fresh parsley 1T fresh oregano (or 2
tsp dried)
sea salt to taste (usually about 1/2
tsp) 1/2 -3 / 4
tsp red pepper flakes (depending how spicy you like it) 1/2
tsp ground black pepper 1/3 — 1/2 cup olive oil (add slowly till you get the right texture) 1/2 cup red wine vinegar water a needed
In a small bowl whisk together the olive oil, smoked paprika and 1
tsp of the smoked
sea salt.
12 oz Unsalted Macadamia nuts (available
in my store and I found some locally at Trader Joes) 1/4 cup Gluten free & sugar free tortilla crumbs (use your favorite bread crumbs) 1
tsp basil
Sea salt and Pepper to taste
In a large mixing bowl, combine the crab, celery, green onion, 1/2 cup almond meal, 1
tsp hot paprika, 1
tsp sea salt, and 1
tsp black cracked pepper.
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)
-- Almonds, 2 cups (if allergic to nuts, use a mix of lightly toasted sunflower & pumpkin seeds)-- Dates, 2 cups (soaked
in earl grey tea)-- Cacao, 2 tablespoons — Cinnamon, 1
tsp —
Sea salt, a pinch — Zest from 1 large orange (if not buying organic, make sure it's well washed)
Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp chia or flax seed
in 3 tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4 cup toasted coconut flakes (45 g) 1/2 cup almonds / hazelnuts, chopped (75 g) 1/2 cup chopped pistachio (50 g) hold back 1/3 of it to top with 1/2 cup cranberries (50 g) 2 tbsp sesame seeds / poppy seeds Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2
tsp cardamom 1/2 cup white chocolate (50 g) if vegan use a vegan chocolate or leave out 1
tsp coconut oil A generous pinch of flaky
sea salt
SUBSTITUTION OPTIONS: - Coconut milk, soymilk, or another unsweetened nondairy milk
in place of almond milk - Vegetable broth
in place of filtered water (if using broth, decrease
sea salt to 1/2
tsp)- 1/4 cup chopped red onion
in place of shallot - Yellow or orange bell peppers
in place of red - Any small, hot pepper
in place of serrano - Additional cashews
in place of pistachios (
in the bisque)- Walnuts or almonds
in place of pistachios (
in the pistou)- Fresh cilantro
in place of flat - leaf parsley
but later,
in the directions you say 1 1/2
tsp sea salt.
you state
in the ingredients that it is 1/2
tsp of
sea salt.
PMS Bites (makes 6 bites) 6 dates, soaked
in warm water for 5 - 10 minutes (reserve the soaking water) 2
tsp of date soaking water 1
tsp of coconut oil 1
tsp of cacao or cocoa powder 1 heaping tbsp of almond butter (or nut butter of your choice) a pinch of
sea salt cacao nibs for rolling the balls
in (or shredded coconut, hemp seeds, chocolate chips, etc
Ingredients 2 cups raw almonds 20g butter 2
tsp olive oil 1 tbsp cinnamon 1 - 2 tbsp coconut sugar OR honey 1
tsp paprika 1
tsp cumin 1
tsp sea salt Chilli flakes (optional) Method Melt butter
in large frypan over medium heat.
For daikon: 2/3 cup (150 mL) rice vinegar 2 tbsp superfine sugar 2
tsp pink peppercorns 3 whole cloves, gently crushed 1 red chili, seeded and finely chopped 1/2 daikon, peeled and julienned (5 1/2 oz / 160 g) Doarse
sea salt and black pepper 1 Granny Smith apple, cored, very thinly sliced lengthwise (5 oz / 140 g) and soaked
in water with 1
tsp lemon juice 6 round red radishes, thinly sliced (1 3/4 oz / 50 g) 1 oz (30 g) red baby chard leaves (or mâche) 3 tbsp olive oil 12 jumbo
sea scallops (1 lb 3 oz / 540 g)
3 heads organic kale 2
tsp cold - pressed virgin coconut oil or olive oil Handful of Organic Almond Flour (or finely ground almonds made
in the food processor) Pinch fine ground
sea salt (don't over
salt, the flavor intensifies once baked / dehydrated)
Dry Ingredients 100 g / 1 cup oat flour (or the same amount rolled oats, blitzed into flour
in a food processor) 100 g / 3/4 cup rice flour (or buckwheat flour or spelt flour) 1 1/2
tsp baking powder 1
tsp sea salt flakes
For the crust 1/2 cup (65 g) gluten - free oat flour (buy or simply ground rolled oats
in a mortar or food processor) 1/3 cup (45 g) ground almond flour 2 tbsp corn starch 1/2
tsp sea salt 3 tbsp cold - pressed coconut oil or organic butter 3 tbsp ice - cold water
2 tbsp olive oil 1 yellow onion, chopped 4 cloves garlic, minced 8 small beets, peeled & quartered (we used Chioggia beets) 4 medium sized carrots, sliced
in large pieces 2 sprigs thyme
sea salt & pepper to taste 2 tbsp tomato paste 1 cup red wine 2 cups vegetable stock 3 bay leaves 2
tsp arrowroot powder, solved
in 2 tbsp water (optional)
For the porridge: 2 Tbsp chia seeds 1 cup plus 6 Tbsp almond milk or coconut milk, divided 3 cups purified water 1/2 cup pearled barley, rinsed
in a strainer
sea salt 1 Tbsp coconut sugar 1
tsp vanilla extract (optional) 1 1/2
tsp ghee (optional)
Pear, Burnt Honey and Fennel Seed Galette 3 Beurre bosc pears 1/4 cup verjuice 80g butter 1/4 cup honey 1
tsp fennel seeds, lightly crushed
in mortar and pestle 1 tbsp demerara sugar
Sea salt Harry's Ice Cream Co..
Veggie Quinoa Croquettes w / Smoked Paprika Almond Cream Yield: Approx 16 croquettes For the Croquettes 1 cup dry quinoa, cooked
in 2 cups water, yielding 3 cups cooked quinoa, cooled - see method here if needed 1 very large sweet potato, peeled, diced, steamed, mashed: yielding 2 cups mashed sweet potato 1 cup finely diced red onion 1/2 cup finely diced red pepper 4 cloves garlic, crushed 2 tbsp olive oil + 1 tbsp to brown the croquettes 1/3 cup chopped fresh cilantro 1 — 14oz tin pinto beans, drained & rinsed 1/2 cup hemp seeds 1 tsp dried oregano 1 tsp ground cumin juice of one lime 1 tsp celtic sea salt Method In large mixing bowl place cooked quinoa & mashed sweet potat
in 2 cups water, yielding 3 cups cooked quinoa, cooled - see method here if needed 1 very large sweet potato, peeled, diced, steamed, mashed: yielding 2 cups mashed sweet potato 1 cup finely diced red onion 1/2 cup finely diced red pepper 4 cloves garlic, crushed 2 tbsp olive oil + 1 tbsp to brown the croquettes 1/3 cup chopped fresh cilantro 1 — 14oz tin pinto beans, drained & rinsed 1/2 cup hemp seeds 1
tsp dried oregano 1
tsp ground cumin juice of one lime 1
tsp celtic
sea salt Method
In large mixing bowl place cooked quinoa & mashed sweet potat
In large mixing bowl place cooked quinoa & mashed sweet potato.
Raspberry Chocolate Raw Tart Yield: approx 18 tarts For the Tart shell 1 cup raw organic almonds, soaked 2 - 3 hours or over night 1 1/4 cup dried organic soft dates, chopped, soaked for 30 mins only if not soft 3/4 cups raw cacao powder 1/2
tsp pure vanilla - alcohol free pinch
sea salt 2 - 3 tbsp filtered water Method Combine above ingredients
in bowl of food processor fitted with S blade and blend until the mass begins to clump together adding the water bit by bit only if needed to combine the mixture.