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Recipes
Quinoa and Cacao Crispy Treats
By tinathorn
Place the coconut oil, cacao powder, maple syrup and almond butter into a saucepan and gently heat it for a few min...
- – 1 and a 1/2 cups of popped/puffed quinoa (60g)
- – 1/3 of a cup of raw cacao powder (80g)
- – 6 tablespoons of pure maple syrup
- – 5 tablespoons of coconut oil
- – 2 tablespoons almond butter (or an other nut butter)
- – small/bite-sized cupcake cases
candy - cashew nuggets
By tinathorn
In a mixing bowl, combine ingredients above ( Once thoroughly mixed, stir in the cashews Spoon in mixture to form
- 1/4 cup of sunflower seed butter (we used Trader Joe's brand)
- 2 tbs of coconut oil, softened
- 2 tbs of coconut butter
- 1 tbs of honey
- 1/2 tsp of pure vanilla
- 1/8 tsp of salt (taste mixture without salt first to be sure it needs it)
- 1 cup of cashew pieces
parsnips - Roasted Parsnip Mash With Caramelized Onions and Herbs
By tinathorn
Preheat your oven to 400 degress F
- 10 cups (about 5 large) peeled and roughly chopped parsnips
- 2 medium red onions roughly chopped
- 3 cups vegetable broth (I use Massel when I can't make my own)
- 5 Tbsp cold pressed extra virgin olive oil
- 2 1/4 tsp Celtic sea salt or Himalayan salt
- 1 1/2 tsp finely minced garlic
- 2 tsp finely chopped fresh Italian flat-leaf parsley
- 2 tsp finely chopped fresh chives
- 1/2 tsp finely chopped fresh thyme
- 1/2 tsp finely chopped rosemary
- 1/4 tsp ground cumin
- 1/4 tsp finely grated lemon zest
pudding - mango chia pudding
By tinathorn
Blend the mango with 1 c. of water on high until you have a thick sauce
- 1 1/2 c. frozen mango
- 1 c. water
- 1 c. hemp milk (1 c. water blended with 2 Tbsp. hemp seeds, no need to strain)
- 2 pitted dates
- 1/4 c. chia seeds
- 1/4 tsp. ground vanilla
- 1/2 c. raw macadamia nuts
pudding - Creamy cashew custard
By tinathorn
Ground the cashews to get a fine meal
- 100 g raw cashews
- 400-600 g water (depending on whether you want thick spooning or thin pouring custard)
- 2 tsp vanilla paste or powder (best quality)
- 1/2 tsp ground nutmeg
- 1 tbs ground chia
- 70 g agave (plus a pinch of stevia is you require additional sweetness to taste)
- 30 g cornflour
Ricotta Pie
By tinathorn
Preheat oven to 350° Mix all dough ingredients together
- Pasta Frolla (double recipe if you want to make lattice)
- 2 cups flour
- 1 cup sugar
- 1 stick butter, at room temp
- 2 eggs
- 1/2 teaspoon lemon rind, grated
- Pie Ingredients
- 3 lbs ricotta cheese (whole milk or part skim according to your dietary needs)
- 1 cup sugar (or to your taste)
- 1 1/2 tablespoon vanilla extract
- 1.5 oz anisette (or to your taste)
- 1 orange rind, grated
- 8 eggs, beaten (if you are using part skim ricotta, 8 eggs should be enough. If you are using whole milk ricotta, you may need to add one or two more eggs if the filling appears to be too thick)
- Citron (if you like candied fruits in your baked products)
- maraschino cherries, halved
pizza - potato crust
By tinathorn
In bowl, toss together potatoes, onion and oil
- 5 potatoes, (unpeeled), thinly sliced
- 1 onion, thinly sliced
- 2 tbsp (30 mL) olive oil
- 1/2 sweet red pepper, slivered
- 2 cloves garlic, minced
- 1 tbsp (15 mL) minced fresh parsley
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) dried rosemary
- 1/4 tsp (1 mL) pepper
- 1/2 cup (125 mL) shredded provolone cheese or mozzarella cheese
- 1/4 cup (60 mL) freshly grated Parmesan cheese
cookie - No-Bake Pumpkin Oatmeal
By tinathorn
Combine all dry ingredients and stir very well
- 3/4 cup quick oats (60g)
- 1/2 cup oat flour (or make your own by blending oats in a food processor until they become powder. Measure after blending.) (75g)
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 cup xylitol or sugar (or coconut sugar or sucanat) (55g)
- 1/4 tsp cinnamon (optional: a pinch pumpkin pie spice as well)
- optional: handful mini chocolate chips
- 1/3 cup canned pumpkin (or sweet potato puree) (80g)
- 2 to 2 1/2 tablespoons milk of choice, as needed
- 1 tablespoon oil (omit if you desire, but I can’t vouch for the results)
- 1/2 tsp pure vanilla extract
Pan Fried Lemon Ricotta Gnocchi
By tinathorn
Homemade ricotta gnocchi with a touch of lemon zest is fresh and flavorful! Serve plain, or toss with a light crea...
- 1 cup whole milk ricotta
- 1/2 cup freshly grated parmegiano reggiano, plus extra reserved for garnishing
- 1 large egg yolk
- 1 teaspoon lemon zest, plus extra reserved for garnishing
- 1 teaspoon kosher salt, or 1/2 teaspoon table salt
- 3/4 cup all purpose flour, sifted, plus more for dusting
- 1 tablespoon chopped parsley, plus extra reserved for garnishing
- 1/2 teaspoon finely minced chilli (or red pepper flakes), adjust chilli based on your tastes
- 2 tablespoons clarified butter, or just regular butter, but the clarified butter works much better
- 1 tablespoon olive oil
Taco seasoning
By tinathorn
Taco Seasoning: 1/2 cup chili powder 1/4 cup onion powder 1/8 cup ground cumin 1 tablespoon garlic powder 1 tables...
- Taco Seasoning:
- 1/2 cup chili powder
- 1/4 cup onion powder
- 1/8 cup ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon sea salt
- Put ingredients into a jar and shake.