100 g starter 360 g water 11 g salt 130-150 g of raisins (optional and you can soak them in water/rum if needed) 500 g flour —————————————— Mix all together. Let rise 30 minutes, then fold and turn. Repeat 3 more times. Cover bowl and let double in warm place.
1 - small head green cabbage 4 TBSP - EVOO 1/2 tsp - salt 1/2 tsp - pepper 1 (8 oz) pkg - mushrooms 4 - cloves of garlic, minced 2 tsp - chopped fresh thyme 1 tsp - Italian seasoning 1 cup - half and half 1
1 - 28oz Italian canned tomatoes 6 - cloves fresh garlic 2 tsp - minced ginger 2 tsp - turmeric 1/2 tsp - cayenne pepper 2 tsp - smoked paprika 1 1/2 tsp - salt 2 tsp - garam masala 2 tsp - ground cumin 1 pkg -
Ingredients NOTE: Best if made the night before Dry Ingredients * 1 1/2 cups (190 g) all purpose flour, spooned and leveled * 2 tbsp. (24 g) sugar * 1/2 tsp. fine sea salt * 2 tsp. baking powder * 1 tsp. baking soda Wet Ingredients * 1 cup (240 g) sourdough starter (sourdough
Bread
1/2 cup plus 2 TBSP whole milk (I use goat milk) 693 g (650 g for the dough, 43 g for the tangzhong) 5 g active dry yeast 1 cup sour cream (I use yogurt) 50 g sugar 12 g salt 3 eggs (one to whisk, brush top of
* 2 cups - King Arthur Keto Wheat flour * 2 TBSP - baking powder * 1 tsp - baking soda * 1/2 tsp - salt * 1 1/2 cups - heavy whipping cream Preheat oven to 450 degrees. Mix flour, baking powder, baking soda and salt in bowl. Add heavy whipping cream.
* 100g sourdough starter * 345g warm water * 15g EVOO * 500g bread flour * 10g salt Mix sourdough starter, water and olive oil in a mixing bowl. Whisk to combine throughly. Add flour and salt, mix until no dry flour remains. Cover the bowl and let sit for 30 minutes. Perform 3 sets
-3 or 4 bananas (overripe will work) -1/3 cup maple syrup, sugar or dates -1/2 cup water, oat, cashew or almond milk -1/3 cup cocoa powder -1/2 tsp baking soda -1/2 tsp salt -2 Tbsp whole coffee beans -1 cup whole wheat, spelt or oat
Prep 30 min - Cook 4 hr + (Serves 8-10) INGREDIENTS: -454g dry black urad dal or dry Camellia black beans (soaked overnight in 3-4 liters cold water or cook with InstantPot bean setting) -30g garlic cloves -10g fresh ginger -70g tomato paste -8g fine sea salt -1 tsp chili powder
Bread
Ingredients * Warm Water - 300 ml (1 + 1/4 cup) * Flour - 550g (4 and 1/4 cups (loosely packed)) * Dough conditioner - 15g (2 tsp) * Honey or sugar - 50g (1/4 cup sugar or 1/6 cup honey) *I use 30g of monkfruit * Salt - 10g (1 + 1/
INGREDIENTS * 1 1/2 cups all purpose flour * 1 tsp fresh or dried thyme * 1 tsp fresh or dried rosemary * 1 tsp ground black pepper (more or less to taste – as written, it will be pretty peppery) * 1 tsp salt * 1 tsp sugar * 2 TBSP olive oil * 1/2 cup
INGREDIENTS: * almond milk* - 1 cup (240 mL) (I used oat milk) * nutritional yeast - 1/4 cup (20 g) * raw almonds - 1/2 cup (70 g) * raw, unsalted cashews - 1/2 cup (65 g) * red bell pepper (de-seeded) - 1 whole * salt - 1.5 tsp (8
1 cup dates 2 cups oats 2 large baked sweet potatoes 1/3 cup of water (or milk, almond milk, coconut milk) 3/4 cup coco powder 1 cup almond flour or meal Start with soaking the dates in boiling hot water. Set aside while combining the rest of the
Open faced Crust * 1 1/2 cups All Purpose Flour, sifted * Pinch of kosher salt * Pinch of sugar * 1/2 cup salted butter, cubed or shredded * 1/3 cup chilled ice water Filling * 1 tablespoon olive oil * 4 shallots, sliced thin (sub red or white onion if you don’t
Ingredients: * 1 avocado * 2 cloves garlic * 1 cup of fresh parsley * 1 cup of fresh cilantro * 1 squeezed lemon or lime * 5 slices of pickled Jalapeños * ½ cup cashews * 1 tsp salt * ¾ cup water Instructions: 1. In a blender, add avocado, garlic, parsley, cilantro, lemon or lime juice, jalapeños, ½ cup of
Ingredients: * Firm Tofu (7 oz) * 2 Garlic Clove * 1 tbs of Whole Grain Mustard * 1 tsp Liquid Smoke or Smoked Paprika * 1 tbs Apple Cider Vinegar * Herb Salt * ½ a cup of Water Instructions: 1. Drain the tofu, then break it down into smaller pieces and add it to the blender.