-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
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.
Makes 2 drinks * 280g of frozen pineapple chunks * 3 oz of rum (Don Q) * 6 mint leaves * club soda 1. Combine 1st 3 ingredients in your Vitamix blender 2. Start on 1 and slowly increase speed until smooth 3. Pour into 2 glasses 4. Add 2 oz of club soda
* 3 tablespoons organic ketchup * 1 tablespoon apple cider vinegar or balsamic (see notes) * 1 tablespoon pure maple syrup Combine
3 cloves garlic, peeled and chopped 3 egg yolks 1 TBSP Dijon mustard 2 TBSP Worcestershire sauce 1 TBSP fish sauce 2 anchovy fillets 1/4 cup grated Parmesan cheese 2 TBSP lime or lemon juice 1/2 tsp salt 1 tsp pepper 1 TBSP water 1 cup light olive
290g all purpose flour 30g sugar (or substitute monk fruit) 4 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 450g or 1 3/4 cups milk (or substitute oat milk) 60g butter (slightly melted) 2 tsp vanilla 1 egg Mix all dry ingredients together in a
1 sweet apple, pear or a cup of frozen fruit 1 1/2 cup milk (oat, almond or barley milk) 1 TBSP honey or maple syrup 1 TBSP cinnamon 3/4 cup rolled oats 1/4 cup hemp hearts (shelled hemp seeds) 1/4 cup chopped walnuts (or other nuts)
1 lb dry cannellini beans, rinsed (I use Camellia brand) 2 cups vegetable or chicken broth salt and pepper to taste 2 TBSP olive oil 1/2 small fennel bulb, trimmed, cored and small diced 1 small leek, diced and rinsed (or a small onion) 2 tsp minced fresh rosemary
Ingredients -1 c butter, softened -2/3 c sugar -1/2 tsp almond extract -2 c flour -1/2 c raspberry jam Glaze -1 c powdered sugar -1 1/2 tsp almond extract -2-3 tsp milk or whipping cream Instructions Combine butter, sugar and 1/2 tsp almond extract in
-2000g (1/2 gallon) whole milk -200g (3/4 c + 2 Tbsp) heavy whipping cream -15g (2 1/4 tsp) salt -100g (1/3 c _ 1 Tbsp) white distilled vinegar Place 4 layers of cheesecloth in a colander with a bowl underneath (or in the sink). Or you can use
Soup
-2 lbs dried navy beans soaded in water for 24-hours -12-14 slices of smoked bacon -2 stalks of chopped celery -1 large white or yellow onion (minced) -5 cloves of garlicpeeled (whole) -2 stems of fresh thyme -1 gallon chicken stock -1/4 lb butter -1 cup of heavy cream
Sauce
-1 qt vinegar -1 pint peanut oil -2 1/2 TBSP poultry seasoning -4 TBSP pepper -1/2 cup salt -2 1/2 TBSP paprika -3 eggs Mix all ingredients above in order in a 2 quart container with lid. Blend in eggs. Store leftover sauce in refrigerator for several
Soup
for chowder -2 qts water -shells from 1 lb large shrimp (or crab claws) -2 cups chopped onion (or 1 large onion) -3 carrots, chopped -3 stalks of celery, chopped -2 garlic cloves, minced (or sprinkled granulated garlic) -1/2 cup white wine -2 TBSP salt -1 1/2 tsp
Breakfast
-2 lbs maple-flavored sausage -2 Tbsp chopped onion -5 cups Rice Krispies cereal (put aside 1 cup for topping) -2 cups cooked rice -20 oz grated cheddar cheese (or 5 cups) -6 eggs -2 cans cream of mushroom soup -1/2 cup milk Brown sausage and onion. Drain grease. Spray
6 lb whole Pekin Duck salt 5 garlic cloves chopped 1 lemon small or medium, chopped GLAZE- 1/2 cup balsamic vinegar 1 lemon, freshly squeezed juice 1/4 cup honey Prepping the duck- 1. Preheat oven to 350 degrees. (You will be roasting the duck for a total of
▪350g or 1bag of frozen mixed berries ▪Splash of water ▪25g or 1 heaping Tbsp maple syrup ▪25g or 1 3/4 Tbsp lemon juice Preheat medium nonstick pan (I like a cast iron pan) over high heat and add mixed berries and a splash of water. Once berries have
Great for Waffle or Pancake topping: ▪225g or 8oz cream cheese ▪150g or 3/4c heavy cream ▪Pinch of salt ▪20g or 2 1/2Tbsp powdered sugar Using mixer, whip cream cheese, heavy cream, and salt until well combined and thickened. Add powdered sugar and whip until sugar is dissolved
POOLISH ▪200g or 3/4c water, room temp ▪Instant yeast (small pinch) ▪200g or 1 1/4c AP flour (11.7% protein) To make your poolish, measure water, yeast, and flour into a high sided glass container. Stir to combine. Allow to sit, covered, at room temp for 12-24 hours.
1lb ground turkey 1/4 cup sun-dried tomatoes chopped 1/2 cup crumbled feta cheese or goat cheese 1/2 cup kale, minced 4 burger buns 2 avocados, sliced 1large tomato, sliced 1red onion, sliced and rinsed lettuce leaves Prehead grill to 450F (or you can fry in iron skillet
RECIPE - ▪1 red onion, medium diced and rinsed ▪1 poblano pepper, medium diced ▪4 large garlic cloves, chopped ▪35g or 2Tbsp olive oil ▪20g or 2 1/2Tbsp chili powder ▪5g or 1 3/4tsp paprika ▪5g or 1 3/4tsp ground cumin ▪2g or 2tsp dried oregano ▪1500g
▪125g or 1/2c warm water ▪3g or 1 tsp instant yeast ▪35g or 2 1/3 Tbsp sugar ▪75g or 1/2cup russet potato (roasted & mashed) ▪50g or 3 1/2Tbsp butter, melted and cooled ▪300g or 1 3/4c AP flour (11.7% protein) ▪5g or 3/
1/4 cup olive or avocado oil 6 med green zucchni 4 oz spaghetti 2-Tbsp olive oil 1/4 tsp salt basil leaves, torn into small pieces 2-Tbsp unsalted butter 8-Tbsp grate parmigiano cheese Slice zucchine into thin slices (1/8 inch rounds) either by hand or using a mandoline
w/ Honey Mustard Sauce 1.5 lbs chicken tenders 1-egg 1-Tbsp water 6-Tbsp melted butter 3-cup crushed pretzels salt and pepper Sauce: 1/2 cup Dijon Mustard, 1/2 cup sour cream, 1 Tbsp honey Heat the oven to 425˚ F. Line a baking sheet with foil and lightly oil
MILK PASTE OR TANGZHONG STARTER - 45g Milk (or rough 1/4 cup) -45g Water (or rough 1/4 cup) -15g Bread Flour (2 Tbsp) DOUGH - 325g Bread Flour (or 2 2/3 cups) -50g Sugar (or 1/3 cup) -5g Yeast (or 1 tsp) -110g Warm Milk (about
FOR THE TANGZHONG STARTER 45g - milk (or 3 tbsp) 45g - water (or 3 tbsp) 15g - flour (or 2 tbsp) Using a small pot, stir these ingredients over a medium setting until they thicken making a paste or rue. Set aside to cool. In a Kitchen Aid add: