CHICKPEA FLATBREADS 1 1/2 cups cooked chickpeas, rinsed & drained 1 tablespoon ground flaxseed 3 tablespoons
water few pinches of salt 1 small garlic clove
Not exact matches
Add celery root, parsnip, fennel,
water, bay leaves, if using, and a
few generous
pinches of salt to the pot, bring to a boil over medium high heat.
3/4 cup rolled oats (quick - cooking or old - fashioned will work; instant might get a little dusty) 1/4 cup shredded or flaked unsweetened coconut 2 tablespoons pepitas, or another nut or seed
of your choice 1/4 cup dark or light brown sugar (for low - to - moderate sweetness) 1/8 teaspoon ground cinnamon
Few pinches sea
salt 1 large egg white 2 teaspoons
water (adjusted from 1 T) 2 cups (approximately 1/2 pound) walnuts, pecans or nuts that you prefer
These soft pancakes are made using just a
few basic ingredients, like eggs, heavy cream, butter, baking powder, coconut flour,
water, sweetener and a
pinch of salt.
Fill a large Dutch oven with
water (and a
few pinches of salt).
10 dates (soaked in warm
water for a
few minutes, pitted) 1 tbsp cocoa powder 1 tbsp
of almond butter 1 tsp
of coconut milk 1/4 tsp
of lacuma powder (optional) a
pinch of salt
4 tablespoons ground flax seeds 150 ml filtered
water a large zucchini, cleaned and cut into pieces 2 handfuls
of arugula, cleaned a tablespoon extra virgin olive oil 2 garlic cloves, peeled 4 - 5 tablespoons sesame seeds dried thyme, to taste whole sea
salt, just enough to taste freshly ground white pepper, to taste a
few pinches of chili powder
I make a raw pumpkin smoohtie with a
few chunks
of raw pumpkin, 1 medium carrot, pumpkin pie spice (cinnamon, nutmeg, cloves, etc), the
water and meat from one thai coconut and 1 Medjool date (or stevia for lower sugar), and a
pinch of sea
salt.
Ingredients For the seitan balls 130 g red lentils 300 ml filtered
water 250 seitan sausage, minced 100 g plain seitan, minced 1 garlic clove, peeled and minced 3 tablespoons extra virgin olive oil 2 tablespoons flax seeds 2 tablespoons breadcrumbs (from wholemeal bread) a
pinch of whole sea
salt a
few fresh thyme sprigs, -LSB-...]
In a blender add the cooked tomatillos strained, 1/4 cup
of water in which the tomatillos where cooked, charred onion, chiles, fresh cilantro, raw garlic, and
few healthy
pinches of sea
salt.
* To cook millet: Combine 1/2 cup / 100 g millet with a
few generous
pinches of salt and 1 cup / 240 ml
water in a small saucepan.
for the socca pizza crust: 1 cup
of chickpea flour 1 cup
of water 3 tablespoons
of extra virgin olive oil a couple
pinches of sea
salt freshly cracked black pepper a handful
of chopped chives (optional) a couple tablespoons
of ghee for the toppings: 6 - 8 squash blossoms, stems and pistol removed a
few tablespoons
of pesto (either homemade or store - bought) several dollops
of goat's cheese, or your favorite non-dairy cheese
for the chocolate chia mousse: 3/4 cup
of chia seeds 1/3 cup + 1 tablespoon
of cocoa powder 2
pinches of sea
salt 2 1/4 cups
of nut milk
of your choice 1/4 cup + 1 tablespoon
of maple syrup 1/2 teaspoon
of pure vanilla extract 1 1/2 cups
of semisweet chocolate chips 1 teaspoon
of orange zest 1/8 teaspoon
of ground cardamom for the cardamom rose coco whip: 1 (13.5 oz) can
of full - fat coconut milk, refrigerated upside down for a
few hours 2 tablespoons
of confectioners» sugar 1/4 teaspoon
of rose
water 1/4 teaspoon
of cardamom some (optional) toppings: 1 / 4 cup
of cacao nibs 1 tablespoon
of dried edible rose petals METHOD
Toss cucumbers with a
few generous
pinches of salt in a small bowl; firmly squeeze several times with your hands to release excess
water.
Throw in a
few lightly crushed cardamom pods, a
pinch of kosher
salt, and 4 cups
water to the blender jar.
Black beans 1/2 pound (about 1 1/4 cups) dried black beans, rinsed and checked for debris 4 - 6 cloves
of garlic, peeled and smashed 1 medium yellow onion, peeled and cut in half 1 - 2 spicy peppers, split and seeded 1/2 lime (make sure you check for seeds) 1 tablespoon refined coconut oil Filtered
water A
few heavy
pinches of sea
salt
~ 20 - 30 prune plums (about 2 pounds) 1/4 cup + 2 tablespoons coconut sugar zest
of 2 clementines (or one large orange) 1 tablespoons clementine or orange juice 1 teaspoon vanilla extract 1/2 teaspoon orange flower
water or 1 teaspoon Grand Marnier 1 - inch piece fresh ginger, grated a
few tablespoons flour
pinch of salt
1 cup black rice, preferably soaked overnight 1 knob fresh ginger, about the size
of your thumb, peeled 1 cinnamon stick or 1/2 teaspoon ground cinnamon A
few large pieces
of organic orange zest
Pinch of salt 2 cups
water Handful each flat leaf parsley + cilantro, roughly chopped 1/3 cup toasted slivered almonds 3 tablespoons toasted sesame seeds 3 - 4 dates, pitted and chopped
Ingredients 1 block
of ramen noodles 2 cups boiling
water 1/4 cup canned full fat coconut milk sriracha to taste (I used about 2 tablespoons)
salt to taste half a block
of firm tofu a handful
of chopped peanuts (roasted and unsalted) 1 scallion, chopped
few pinches of fresh cilantro leaves fresh lime wedges
1.5 cups almond milk or
water (see note) 1/2 — 1 cup mashed sweet potato (see notes) 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon clove 1/8 teaspoon nutmeg
pinch of salt 1/2 tsp vanilla (optional) sweetener, to taste (maple, sugar, etc., — probably a
few tablespoons)
Pour in
water to cover and add a
few generous
pinches of salt.
Rinse the quinoa, and place in a saucepan with 1 cup
of water and a
few pinches of salt.
Add a
few pinches of salt and place soba in the
water.
I frequently make cashew or almond milk using 1 cup
of soaked nuts or seeds (soak for a
few hours), 3 cups
of water, 2 dates, 1/2 vanilla bean or 1/2 teaspoon vanilla extract, a
pinch of sea
salt, and 1/2 teaspoon
of cinnamon.
Note: soak for a
few hours in warm
water, or cover with boiling
water and soak 15 - 20 minutes if you don't care for the recipe to remain raw) 3/4 cup cocoa powder 1/4 cup maple syrup 1 TBSP lemon juice
pinch of salt 1 TBSP vanilla extract ⅛ tsp... Read More»
2 cups (spring)
water 1/2 cup raw almonds
Pinch of salt Few drops or half stick vanilla (optional)
Few drops stevia to taste (optional) Nut milk bag or cheese cloth
for the chocolate chia mousse: 3/4 cup
of chia seeds 1/3 cup + 1 tablespoon
of cocoa powder 2
pinches of sea
salt 2 1/4 cups
of nut milk
of your choice 1/4 cup + 1 tablespoon
of maple syrup 1/2 teaspoon
of pure vanilla extract 1 1/2 cups
of semisweet chocolate chips 1 teaspoon
of orange zest 1/8 teaspoon
of ground cardamom for the cardamom rose coco whip: 1 (13.5 oz) can
of full - fat coconut milk, refrigerated upside down for a
few hours 2 tablespoons
of confectioners» sugar 1/4 teaspoon
of rose
water 1/4 teaspoon
of cardamom some (optional) toppings: 1 / 4 cup
of cacao nibs 1 tablespoon
of dried edible rose petals METHOD
for the socca pizza crust: 1 cup
of chickpea flour 1 cup
of water 3 tablespoons
of extra virgin olive oil a couple
pinches of sea
salt freshly cracked black pepper a handful
of chopped chives (optional) a couple tablespoons
of ghee for the toppings: 6 - 8 squash blossoms, stems and pistol removed a
few tablespoons
of pesto (either homemade or store - bought) several dollops
of goat's cheese, or your favorite non-dairy cheese
My main reason for upping my carbs was to try and address the dehydration issues I seem to keep having (I wake up with dried lips and really need a drink) and have basically been dealing with it by having a
few pinches of himalayan
salt with a glass
of water or two every morning when I wake up, and taking a magnesium supplement every day.