Ingredients 2 crowns broccoli 1 1/2 tbsp flax + 1/4 cup
water pinch salt 3 tbsp nutritional yeast 1 tsp dried oregano 1 tsp dried basil 3 cloves minced garlic 1 tbsp cornstarch
For the onion rings: 1 large onion, skinned and cut into fat rings 1/2 cup Bob's All Purpose GF Flour 1/2 cup
water pinch salt 1 ″ oil for frying
Not exact matches
Yogurt Cream 1 cup macadamia nuts - soaked overnight 1 cup cashews — soaked overnight 2 tablespoons light agave syrup 1/2 cup
water 2 tablespoons vanilla extract 2 tablespoons raw honey zest of 2 lemons 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast
pinch of
salt 8 tablespoons Bio-k acidophilus 1 cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good for you
Tile Flatbreads 2 cups gluten free rolled oats 1/2 cup walnuts or pecans — ground in a food processor into tiny pieces 1/3 cup chia or flax seeds
pinch of
salt 1 cup boiling purified
water 2 tablespoons olive oil
Mix the oats, nut milk, 1/2 a cup of
water and a
pinch of
salt in a saucepan and start to warm it over a medium heat.
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.
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups
water sea
salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced
pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
Half or quarter any of the larger potatoes, then place them all in a pan of cold
water with a
pinch of
salt.
Whilst reducing that mixture add a
pinch of
salt to boiling
water and cook the bok choy, baby spinach and kale until tender, for about five minutes.
Start by cooking the rice, simply place the rice in a sauce pan with the boiling
water a
pinch of
salt.
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
Quick - cooked quinoa: Place 1/2 cup rinsed quinoa, 1 cup
water and a
pinch of
salt in a medium - size saucepan.
Rose and Lavender Parfait 6.5 oz (about1 1/2 cups) meat of young Thai coconut 1 1/4 cup coconut
water 1/4 cup purified
water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot
water for at least 10 minutes 1/4 cup cashews — soaked for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener of choice 1 teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon juice
pinch of sea
salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3 cup coconut oil — melted
Pastry and Assembly: 2 cups flour
Pinch of
salt 1/2 teaspoon baking powder 1 tablespoon butter 1 egg, beaten slightly
Water Vegetable oil for deep - frying
1 1/2 tbsp hemp seeds (or soaked almonds, cashews, sunflower seeds etc) 3 tbsp raw cacao powder 1 tbsp raw cacao nibs 1 avocado 1 very large frozen banana (not completely frozen if you're afraid that it will ruin your blender) 5 fresh strawberries 2 tbsp agave, raw honey or maple syrup a
pinch of sea
salt 1 cup
water 4 ice cubes
Apple Oatmeal 1 cup rolled oats 1 cup unfiltered and unsweetened apple juice / cider (or milk of choice or
water) 1 1/2 cup
water 2 tbsp almonds, finely chopped 1/2 tsp ground cinnamon 1/2 tsp freshly ground cardamom 1/4 tsp ground vanilla 3 tbsp butter (or coconut oil) 10 - 15 almonds, chopped a large
pinch salt
Mix the flour,
water, and
pinch of
salt in the bowl of a stand mixer or a food processor.
1⁄2 cup [75g] buckwheat flour 1⁄4 cup [35g] brown rice flour (or chickpea flour) 1⁄4 cup [35g] chickpea flour (or more rice flour) 1 tablespoon melted coconut oil (optional, can use other oil of choice) 1⁄2 cup [120 ml] canned coconut milk * (or other non-dairy milk, see note) 1 1/4 cup [300 ml]
water * (see note) 2 teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1
pinch salt oil, for pan frying
Rinse and drain cashews and add to blender along with dates, vanilla extract, lemon juice,
pinch of
salt, and
water.
1 teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder
Pinch cinnamon About 3 stems of fresh thyme 1/2 teaspoon
salt 3/4 cup light coconut milk 3/4 cup
water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lime
I regularly make almond milk and other nut milks at home and I can assure you all you need are almonds (activated is my preference),
water, a
pinch of
salt and maybe a sweetener like dates, honey, maple syrup, rice malt syrup or stevia if you feel like it.
For the arepas: 7 1/2 cups lukewarm
water 2 tablespoons
salt Pinch of sugar 6 cups pre-cooked white cornmeal, or harina pan Vegetable oil for pan frying
5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin olive oil two big
pinches of
salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon
water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black pepper
1) Remove the chickpea skins by
pinching chickpeas softly until their skins come off 2) Add de-skinned chickpeas, peeled and chopped garlic, olive oil,
water and
salt and blend in a blender 3) Garnish with paprika powder and serve with pita bread, tortilla chips, toast, etc..
4 to 6 big handfuls of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups
water (or stock) 2 teaspoons fine - grain sea
salt 1 medium orange, zest and juice 1 shallot, chopped 1/3 cup Parmesan, freshly shredded 1 tablespoon white wine vinegar 1/2 cup good quality olive oil a couple big
pinches of
salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumbled
Meanwhile, put the rice in a pan with 240 ml
water and a
pinch of
salt.
4 - 5 apples, cored, peeled, and chopped into 1/2 - inch pieces [I used 2 Granny Smith, 1 Gala, and 1 Honeycrisp] 1/2 cup dried cherries 1/3 cup chopped walnuts 1/3 cup chopped pecans 1/3 cup packed dark brown sugar 1/3 cup
water 2 t. cinnamon 1/2 t. ground ginger
Pinch nutmeg 1/4 t.
salt
The chopped choy sum are heated up in a dry wok, stir to release any
water, add chopped chillies and a
pinch of
salt, and stir till the wok is no longer moist.
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher
salt 16 tablespoons butter, cubed and cold ice
water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch
pinch of
salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and
salt in a large bowl.
Add the onions, 1 tablespoon
water and a
pinch of
salt to the saucepan and cook until just starting to soften, 3 to 4 minutes, scraping up any browned bits with the wooden spoon.
1/2 cup of almonds 1/2 cup of walnuts 1/2 cup of cashews 1 tbl maple syrup or 1 pitted Medjool dat 1 tbl of raw cacao powder (you can add up to 2 for a more intense flavor) 1 tsp of ground cinnamon 1
pinch of
salt (I used pink Himalayan) 3 cups of purified
water
3 cups soaked cashews (soaked for 3 hours in
water) don't soak any longer 1 1/2 cups almond milk I cup fresh lime juice 2 teaspoon packed lime zest 3/4 cup agave or maple syrup 1 teaspoon vanilla A
pinch or two of
salt 3 tablespoons lecithin 3/4 cup coconut oil or coconut butter
1 cup whole barley (hulled) 3 cups filtered
water a
pinch of whole sea
salt a piece of kombu (2 cm long), soaked pumpkin seeds (a good handful), lightly toasted 1 cup daikon sprouts fresh basil leaves for garnish (optional)
To make the dressing, blend the sunflower seeds with the juice of half a lemon, garlic,
water, nutritional yeast and a
pinch of
salt.
for the meringue mushrooms: 3 egg whites small
pinch cream of tartar 3/4 cup (300 grams) sugar
pinch of
salt 1/4 cup (60 mL)
water cocoa powder, for dusting
4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated sugar (we used the latter but use less if you're sensitive to sugar) 1/2 cup
water Juice of 2 limes 1/4 to 1/2 teaspoon freshly ground black pepper (use less for a barely detectable bite, more if you'd like it more present)
Pinch of sea
salt
MAKE THE DRESSING: Pit and peel avocado, add
water, olive oil, lime juice, cumin, a
pinch of
salt and freshly ground black pepper and process with an immersion blender until smooth.
You can buy dry beans and soak them overnight in cold
water with a
pinch of baking soda, remembering not to add any
salt at this stage.
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm
water Pinch of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon
salt 1 tablespoon olive oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped basil
For the dressing, pit and peel avocado, add a
pinch of cumin,
salt, black pepper, lime juice, extra virgin olive oil and
water and process with an immersion blender until smooth.
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of
water) 1/3 cup of nut butter (I used creamy cashew) 2 tablespoons of coconut sugar 1 tsp baking powder 1/2 tsp baking soda
Pinch of sea
salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup of chocolate chips as well
Ingredients 1 small pumpkin a
pinch of whole sea
salt filtered
water (to cook the pumpkin) 2 apples (I used Red Delicious), peeled and cut into cubes or slices 4 tablespoons extra virgin olive oil, and some more to serve juice of 3 cm fresh ginger root a large handful of pumpkin seeds half a -LSB-...]
Omit to make nut - free) a
pinch of
salt Sugar Syrup: 1/2 cup ground raw sugar 3 Tablespoons
water ⅛ -1 / 4 teaspoon cardamom powder Instructions In a large pan, dry roast the semolina on medium - low heat for 6 - 8 minutes until the color changes and it gets fragrant.
(Or, if you don't have that much time, you can instead use a quick - soak method: put the beans, lots of cold
water, and a generous
pinch of
salt in a pot, bring it to a boil, turn off the heat, cover the pot, and let stand for 1 hour.
For the filling: Butter — 1 tbsp + 1/2 cup Apples thinly sliced — 4 Sugar — 3 tsp + 1/2 cup All purpose flour — 6 tbsp Brown sugar — 1/2 cup
Water — 1/4 cup Lemon juice — 1 tsp Cinnamon powder — 1 tsp Ground nutmeg — 1/4 tsp Vanilla extract — 2 tsp
Salt —
pinch Blackberries — 6 oz
On a large pot filled with
water, and 2 good
pinches of
salt, add Farro, bring to a boil and cook for 20 - 25 minutes.
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
Add the kale, a splash of
water, and a big
pinch of
salt, and cook until wilted, 5 more minutes, stirring occasionally.
turmeric and curry paste with 500 ml
water, add a
pinch of
salt.
* 1/2 cup very hot
water 1/4 cup chia seeds * handful of pecans, chopped * handful of organic raisins * several small pieces of crystallized ginger (I used homemade), chopped * 1/2 apple or pear, chopped - optional * drizzle of pure maple syrup or your favorite all natural sweetener to taste - optional * tiny
pinch of sea
salt - optional