Vanilla Bean Malt Cake 8 tablespoons (113 grams) unsalted butter, room temperature 1 1/4 cups (280 grams) granulated sugar 3 large eggs 1/2 cup (120 grams) sour cream (or plain, non-fat yogurt) 1/3 cup (75 grams)
vegetable oil Seeds from 1 vanilla bean (or 1 teaspoon vanilla bean paste) 1 teaspoon vanilla extract 2 1/3 cups (265 grams) cake flour 1/3 cup malt powder 2 teaspoons baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1 cup (240 ml) milk
Not exact matches
2 tablespoons butter 2 tablespoons
vegetable oil 1/4 pound bacon, chopped 1 onion, chopped 1 bell pepper,
seeds and stem removed, chopped 2 tomatoes, chopped 2 cloves garlic, minced 1 pound calabaza, peeled and diced 2 tablespoons Ceylon Dark Curry Powder, recipe here 1/4 teaspoon ground cloves 1/2 cup water 2 cups half and half Chopped Italian parsley for garnish
1/4 cup whole Jamaican pimento berries (or 1/8 cup ground allspice) 3 Scotch bonnet chiles (or habaneros),
seeds and stems removed, chopped 10 scallions (green onions), chopped 1/2 cup chopped onion 4 cloves garlic, chopped 4 bay leaves, crushed 1 3 - inch piece ginger, peeled and chopped 1/3 cup fresh thyme 1 teaspoon freshly ground nutmeg 1 teaspoon freshly ground cinnamon 1 teaspoon salt (or more, to taste) 1 tablespoon freshly ground black pepper 1/4 cup
vegetable oil 1/4 cup lime juice Water
I made these today but had to substitute a few ingredients as I didn't have everything — I used dried prunes instead of dates, chopped almonds and hazelnuts instead of the sunflower
seeds and
vegetable oil instead of coconut
oil.
1/4 cup
vegetable oil 1 onion, chopped 4 cloves garlic, minced 1/4 habanero chile,
seeds and stem removed, minced 1 chicken, cut up 6 tablespoons Trinidadian Curry Paste, recipe here 4 cups water Roti Bread (see recipe, following)
6 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and
seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or
vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
4 large or 8 small, New Mexican green chiles, roasted peeled and
seeded, with the stems on 1/3 to 1/2 pound cheddar or Monterey Jack cheese, cut into sticks All - purpose flour 3 eggs 3 tablespoons flour 1 tablespoon water 1/4 teaspoon salt
Vegetable oil for frying
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive
oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile,
seeds and stems removed, and chopped 3 tablespoons
vegetable oil 2 tablespoons olive
oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
Smooth
Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and
seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled,
seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste —
seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive
oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
2 pounds goat meat, cut into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon salt 1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 2 onions, sliced 2 tomatoes, chopped 2 green onions, chopped 2 fresh habanero chiles,
seeds and stems removed, chopped 2 tablespoons butter 1/4 cup
vegetable oil 3 cups water
It is food - grade and not a cannabis extract made from the leaves and flowers; but rather a
vegetable oil pressed from the
seed.
The flavor is prominent, so if you don't want to commit to adding this type of
oil you can either use half pumpkin
seed and half
vegetable oil so that you get some of that nutty flavor.
water 1/4 cup fresh lime juice 3 garlic cloves, finely minced 1 serrano chili, finely minced,
seeds and ribs removed salt and pepper to taste 1/4 cup
vegetable oil
vegetable oil 1 large white onion, roughly chopped 1 medium red bell pepper, roughly chopped 1 medium green bell pepper, roughly chopped 2 serrano chiles, chopped,
seeds and ribs removed (optional) 1 cup beef broth 1 can diced tomatoes with juice 1/2 tsp.
Or, you can omit the pumpkin
seed oil all together and use all
vegetable oil — the choice is yours.
250g (about 1 / 2 lb or 4 small - medium) red onions, peeled and quartered lengthwise 250g (about 1 / 2 lb or 6 medium) shallots (eschalots), peeled and halved lengthwise 90 ml (6 Tbsp) olive
oil, divided Salt and black pepper 1 Tbsp dried oregano 450g (1 lb or 2 cups) uncooked puy (French green) lentils 1litre (4 cups)
vegetable stock 2 garlic cloves, peeled and crushed 2 Tbsp za'atar, divided 1 tsp ground cumin 1 Tbsp cider vinegar 200g (7oz) young spinach leaves 300g (10 1/2 oz) soft goat's cheese, cut or broken into 2 - 3 cm (1 ″) pieces 2 Tbsp pumpkin
seeds, toasted
Those
seeds contain
vegetable protein and
oil that I will not lose.
1 tablespoon
vegetable oil (hs note: I used clarified butter) 1 1/2 teaspoons black mustard
seeds 1/2 teaspoon cumin
seeds 1/2 teaspoon turmeric 1 large or 2 medium scallions, trimmed, sliced lengthwise in half and then crosswise into 1 - inch lengths 1 green cayenne chile, minced (hs note: the serrano I had on hand was a reasonable substitute) 1/4 water, if using yogurt
Add the 2 tablespoons of the
oil, 1 1/2 teaspoons of the orange zest, and 1 teaspoon of the fennel
seeds and toss to coat the
vegetables.
1 package white cake mix 1 3 oz package blackberry gelatin 1 cup of pureed blackberries, strained if you don't want
seeds in your cake 4 eggs, room temperature 1 cup
vegetable oil 1/2 cup milk
* 2 pounds duck legs (~ 4 duck legs) * leaves from large bunch cilantro * 2 cups water * 1 Tablespoon olive or
vegetable oil * 4 cloves garlic, minced * 1 large or 2 small onions, chopped * 2 red bell peppers (or rough equivalent in mini bell peppers),
seeded and sliced * 1 teaspoon cumin * 2-1/2 + cups chicken or
vegetable broth * 1 red or green Jalapeno pepper * 1/4 cup Pisco * 2 cups frozen peas * 3 cups long grain rice * salt and pepper to taste
Toss
vegetables in 2 tablespoons of grape
seed oil and cook for 15 - 20 minutes or until sunchokes can be easily pierced with a fork.
Extra virgin olive
oil 1 red onion 2 cloves garlic, crushed 1 small red chili 3 medium carrots 1 red bell pepper 1 head brocoli 2 medium zucchinis 3 - 4 fresh, large tomatoes Salt & Pepper, to taste 2 teaspoons chili powder 1/2 teaspoon each ground cumin, paprika and coriander 1 can (400 ml) kidney beans, rinsed and drained 1 can (400 ml) crush tomatoes about 2 1/2 cups low sodium
vegetable stock 1 cup uncooked quinoa + 1 1/2 cup water 2 avocados 2 limes Spring onion, chives, and a few radishes to garnish
Seeded buckwheat crisps (recipe below) or tortillas for serving and dipping
1/3 cup
vegetable oil 3/4 cup sugar 1 teaspoon vanilla 1/4 teaspoon nutmeg 1/4 teaspoon allspice 1/4 teaspoon cinnamon pinch salt 1 1/3 teaspoons baking soda 1 cup all - purpose flour 1/2 cup whole wheat flour 1/4 to 2/3 cup nuts (raw unsalted is best, I like mixing 1/2 sunflower
seeds, 1/2 chopped walnuts) 1/4 cup
seeds / nuts to top loaf
Ingredients: Seitan (water, wheat gluten, whole wheat flour), unbleached white, oat, rye, soy flour, millet, poppy & sesame
seeds, soy sauce (water, wheat, soybeans, salt),
vegetable seasoning, yuba (soybeans, water), organic sugar, salt, olive
oil, spices, yeast
Indian Spiced
Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive
oil 1 medium onion, chopped (1 cup) 1 medium red bell pepper, chopped 1 medium jalapeno pepper,
seeded and finely chopped 2 cloves garlic, finely chopped 4 cups water 3 cups butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces) diced fire roasted tomatoes 1 1/2 teaspoons kosher or fine sea salt 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon ground turmeric Dash cayenne pepper 3 cups small cauliflower florets 1 tablespoon tamari (soy sauce) Fresh cilantro leaves
1 cup dried white beans 2 tablespoons
vegetable oil 2 pounds lamb stew meat or boneless leg of lamb cubed into 1 - inch pieces (fat and sinew removed) 1 large onion, chopped 1 green bell pepper, stemmed,
seeded, and chopped 2 jalapeños, stemmed and chopped,
seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for garnish
Fruit & Veggie Packed Mini Muffins makes 4 1/2 dozen mini muffins 2 eggs 1 C sugar 1/2 C
vegetable oil 1 C applesauce (unsweetened / no sugar added kind) 1 C steamed and pureed winter squash (butternut or acorn work well) 3 C flour 1 Tbsp pumpkin pie spice 1 tsp baking soda 1/2 tsp salt 1 1/2 Tbsp ground flax
seeds 1 C shredded carrots 1 large Granny Smith apple, peeled and shredded 2/3 C raisins
Five Spice Apple Braised Whole Chicken (inspired by Fit Daffy's Chinese Poached Chicken recipe) Ingredients: 1 whole chicken - skinned and trimmed excess fat as much as possible without tearing the meat 1 Tbsp avocado
oil or coconut
oil (or any high heat cooking
oil of your choice — just don't use
vegetable /
seed oils!)
Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut
oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of
oil to medium hot, add cumin and mustard
seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that
vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until
vegetables are tender / Remove lid and simmer for another 5 minutes / If
vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.
To keep the skin as clear as possible, it's essential to eat lots of
vegetables, fruit, as well as higher fibre complex carbohydrates like sweet potatoes, brown rice and quinoa, lean proteins like chicken, fish, eggs and beans, and healthy fats from things like nuts,
seeds, olive
oil, avocado, and fatty fish.
2/3 cup warm milk 1 tablespoon honey 1/2 tablespoon active dry yeast 2 tablespoons
vegetable oil 1 large egg 2 cups bread flour 1 teaspoon salt 1/3 cup sunflower
seeds
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek
seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or
vegetable)
oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
In general, a healthy ketogenic diet consists of lots of green leafy
vegetables, fish and seafood, meats and organ meats, healthy fats (like olive
oil, coconut
oil, avocado
oil, tallow, & lard), and small amounts of nuts and
seeds and berries.
7 to 8 pound roasting chicken whole Fresh thyme (small bunch) 4 to 5 fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste Sea salt and fresh ground black pepper to taste Extra virgin olive
oil (enough to coat the entire chicken and
vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with
seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide slices
For the black sesame paste: 65g roasted black sesame
seeds + 2 tbsp each of maple syrup and sesame or
vegetable oil
• 2 tablespoons olive
oil • 1 medium yellow onion, chopped • 2 garlic cloves, minced • 1 pound large carrots, peeled and cut • into 1 - inch pieces (about 2 1/2 cups) • 2 1/2 cups
vegetable broth • 1/2 teaspoon ground cumin • 1/4 teaspoon ground coriander • 1/2 teaspoon sea salt • Freshly ground black pepper • 1 teaspoon freshly squeezed lemon juice • 1/2 cup plain Greek yogurt • 2 tablespoons toasted cumin
seeds, for garnish
vegetable oil 1 onions (peeled and chopped) 2 red and yellow or green peppers (cored and chopped) 1 clove garlic (peeled and chopped) 3 large tomatoes peeled,
seeded and chopped or 3/4 tin of ready peeled and chopped tomatoes Dried Chilli flakes (traditionally they use a regional piment called Piment D'esplettes which is delicious but any chilli flakes are fine to add to your taste) 1 sprig of thyme salt and pepper Method: Heat the
oil in a fying pan and add the onions, cooking them on a low to medium heat until softened.
I have found organic coconut
oil, steel cut oats, granola, ground flax
seed and tons of frozen fruits and
vegetables.
Lime Vinaigrette 1/4 cup
vegetable oil of choice 1 tablespoon fresh lime juice 1 tablespoon rice wine vinegar ⅛ - 1/4 teaspoon red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds green papayas, peeled,
seeded and grated 1 carrot, peeled and grated 1 ripe tomato, cut into wedges 1/4 cup mung bean sprouts 4 bib or butter lettuce leaves, washed
What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the cooked latkes 1/4 teaspoon black pepper
Vegetable oil (I used sunflower
seed oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon
2 cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes of a box grater (2 cups packed) salt, as needed 4 teaspoons coriander
seed 1 tablespoon cumin
seed 2 tablespoons olive
oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2 cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4 cup (60 ml) mild
vegetable oil for frying, such as sunflower
Aqua, Cetearyl Alcohol, Glycerin (
Vegetable), Polyglyceryl - 3 Dicitrate / Stearate, Cocos Nucifera (Virgin Coconut)
Oil, Argania Spinosa (Argan)
Oil, Benzyl Alcohol, Distearoylethyl Dimonium Chloride, Hydroxypropyltrimonium Honey, Methylcellulose, Linum Usitatissimum (Linseed)
Seed, Guar Hydroxypropyltrimonium Chloride, Hydroxymethylcellulose, Dehydroacetic Acid, Punica Granatum (Pomegranate) Extract, Aloe Barbadensis (Aloe Vera) Leaf Extract, Propanediol, * Litsea Cubeba (May Chang) Flower
Oil, * Citrus Grandis (Grapefruit) Peel
Oil, * Citrus Reticulata (Mandarin Red) Peel
Oil, * Citrus Aurantium Dulcis (Sweet Orange) Peel
Oil, * Citrus Aurantium Bergamia (Bergamot) Fruit
Oil, * Origanum Majorana (Marjoram Sweet) Leaf
Oil, * Rosmarinus Officinalis (Rosemary) Leaf
Oil, * Mentha Viridis (Spearmint) Leaf
Oil, * Pogostemon Cablin (Patchouli) Leaf
Oil, * Michelia Alba (Magnolia) Flower
Oil, * Michelia Alba (Magnolia) Leaf
Oil, * Cymbopogon Martini (Palmarosa) Leaf
Oil, Styrax Tonkinensis (Benzoin) Resin Extract, * Tilia Cordata (Linden) Flower
Oil, ** Limonene ** Linalool ** Geraniol * natural pure essential oils ** potential allergens
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive
oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored,
seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker)
Vegetable oil spray
3 3/4 teaspoons active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams) 1 tablespoon (13 grams) granulated sugar 1 3/4 cups lukewarm water 1/2 cup (118 ml) olive or
vegetable oil, plus more for greasing the bowl 5 large eggs 1/2 cup (100 grams) granulated sugar 1 tablespoon (14 grams) table salt 8 to 8 1/2 cups (1000 to 1063 grams) all - purpose flour 1/2 cup raisins (about 70 grams) per challah, if using, plumped in hot water and drained Poppy or sesame
seeds for sprinkling.
3 3/4 teaspoons active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams) Sugar: — 1 tablespoon (13 grams) for reactivating the yeast — plus 1/2 cup (100 grams) for adding to the dough 1 3/4 cups lukewarm water 1/2 cup (118 ml) olive or
vegetable oil, plus more for greasing the bowl 5 large eggs 1 tablespoon (14 grams) table salt 8 to 8 1/2 cups (1000 to 1063 grams) all - purpose flour 1/2 cup raisins (about 70 grams) per challah, if using, plumped in hot water and drained Poppy or sesame
seeds for sprinkling.
1 medium onion, finely chopped 1 tablespoons
vegetable oil 1 tablespoon finely chopped peeled fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including
seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium
vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
Broth: 2 tablespoons whole coriander
seeds 1 tablespoon peanut
oil (or canola
oil) 2 inch nub ginger, thinly sliced (no need to peel) 6 cloves garlic, smashed 1 large white onion, roughly chopped 3 tablespoons sliced lemongrass 1 teaspoon salt 4 cups
vegetable broth (or equivalent bullion) 6 cups water Juice of one lime
Organic Brown Rice Flour, Filtered Water, Organic Raisins, Organic White Rice Flour, Organic Agave, Pecan Meal, Organic Tapioca Flour, Safflower
Oil, Organic Chia
Seeds and / or Organic Flax
Seeds, Fresh Yeast,
Vegetable Gum (Xanthan, Cellulose), Rice Bran, Arrow Root, Herbs
Organic Brown Rice Flour, Filtered Water, Organic Millet Flour (A blend of coarse and fine), Organic Agave, Organic Tapioca Flour, Fresh Yeast, Safflower
Oil, Organic Chia
Seeds,
Vegetable Gum (Xanthan, Cellulose), Sea Salt.