~ zucchini ribbons + avocado + kale microgreens + crispy roasted chickpeas (coconut oil + ground cumin + coriander + ginger + nutmeg + cinnamon + cayenne pepper + himalayan pink sea salt + black pepper) + garlic - herb sauce (tahini
+ fresh lemon juice + fresh cilantro and parsley + fresh garlic + apple cider vinegar + pink salt + black pepper + filtered water to thin) + hemp hearts + fresh parsley #feedyourglow
sorry I ment «Hi, I read that we should not be drinking warm water
+ fresh lemon juice more than 3 weeks at the time as it can put too much stress on the body.
Not exact matches
Author: Reeni Recipe type: Dessert Cuisine: American Ingredients 1/4 cup
fresh - squeezed
lemon juice 3/4 cup milk 2 cups all - purpose flour 1/2 cup sugar 2
+ 1/2 teaspoons baking...
2 cups raw almonds 1 cup raw or roasted sunflower seeds 1/2 cup red onion, chopped 2 cups celery, chopped 1/2 cup water 1/3 cup (packed)
fresh parsley 1/4 cup
+ 1 tablespoon
fresh lemon juice 1/2 teaspoon salt, or to taste
1 clove garlic 1/2 packed cup
fresh italian flat leaf parsley 1/4 packed cup
fresh mint leaves 1/2 teaspoon
lemon juice 1/8 teaspoon salt, plus more to taste 2 teaspoons nutritional yeast pinch pepper 1/4 cup
+ 2 tablespoons extra virgin olive oil 1/4 cup salted pistachio nutmeats
1/2 cup butter or Earth Balance Buttery Sticks 2 cups sugar 3 large eggs
+ 1 yolk 3 tablespoons
fresh lemon juice (about 1
lemon) 3 cups Jules» Homemade All - Purpose Flour Blend 1 tablespoon baking powder 1/4 cup powdered milk of choice or almond meal 1/4 teaspoon salt 3/4 cup milk of choice (not skim or lite) 1 tablespoon grated
lemon zest
1/3 cup almond flour 1/2 cup certified gluten - free oats 1/2 cup raw buckwheat groats 3/4 cup dates, pitted 3/4 cup unsweetened coconut flakes
+ extra for topping 2 tablespoon agave nectar, honey (not vegan) or maple syrup
fresh lemon zest of 1
lemon + extra for topping pinch himalayan pink salt (optional)
Paleo Mayonnaise Print This Recipe Serves 1 - Multiply by -
+ RECIPES > CONDIMENTS, DRESSINGS, & DIPS Save to Favorites Ingredients: 1 pasture raised egg (room temperature) 1/2 tsp mustard powder 1/2 cups walnut oil or other nut oil 1 tsp
fresh squeeze
lemon juice Sea Salt and pepper to taste Step: Preparation: 1 Combine egg, mustard powder, and
lemon juice in a food processor until it reaches a thick, creamy consistency.
4 cloves of garlic, peeled 4 small shallots, peeled 1 small bunch of kale - 1/2 lb / 8 oz, stalks removed, washed well 1/3 cup / 80 ml extra virgin olive oil 1/3 cup / 2 oz goat cheese, plus more for topping 2 tablespoons
+ hot pasta water fine grain sea salt & freshly ground black pepper
fresh lemon juice - optional 12 oz / 340 g dried penne pasta
fresh thyme - and thyme flowers
I love
lemon + butter over pasta, and I'm crossing my fingers to find asparagus or fiddleheads or something
fresh and springy at the market this weekend.
Just a matter of cooking up your pasta and spinach and combining with some
fresh herbs - I went for basil as that's what I had on hand - and the quick almond feta which is simply: blended ground almonds,
lemon juice, garlic, salt, water
+ a little olive oil, then baking it in the oven for 30 mins.
2 cups
fresh wild berries
+ 1/2 cup for after baking (we used blueberries, raspberries, gooseberries and red currants) 1 - 2 tbsp maple syrup or honey 1 tbsp
lemon juice
+ freshly grated zest from 1/2
lemon 2 tbsp
fresh mint leaves, finely chopped
1 1/2 cups
fresh - squeezed ruby red grapefruit juice, from about 2 large grapefruits 2 tablespoons grapefruit zest, from about 2 large grapefruits 1/2 cup granulated sugar pinch of salt 1 tablespoon
fresh - squeezed
lemon juice, from about 1/2 medium
lemon 1 large egg
+ 3 large egg yolks, room temperature 6 tablespoons unsalted butter, room temperature, cut into 24 small cubes
Chicken & chickpea salad 400 g chicken filets
+ butter oil to fry 3 tbsp tahini 3 Tbsp olive oil Juice from 1
lemon Salt and
fresh pepper 1/2 tsk ground cumin 2 sweet red apples, grated 3/4 cup edamame beans or sweet peas (2 dl) 50 g
fresh spinach
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes
+ more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz
fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1
lemon or lime, adjust to taste coriander leaves for serving
Monday 12/2/13: Simple Grilled Citrus Chicken (place boneless chicken w / skin in a large bowl with 3 tablespoons olive oil, equal parts (1 of each citrus)
fresh squeezed
lemon juice, lime juice,
+ grapefruit juice.
1/2 cup extra-virgin olive oil 1 teaspoon
fresh rosemary leaves 1 teaspoon
fresh thyme leaves 1 teaspoon
fresh oregano leaves 2 teaspoons sweet paprika 2 medium cloves of garlic, smashed into a paste 1 well - crumbled bay leaf pinch of red pepper flakes 1/4 teaspoon
+ fine grain sea salt 1 tablespoon
fresh lemon juice
Hemp Seed
+ Flax Oil Basil Pesto 2 packed cups of
fresh basil leaves 3 tablespoons hemp seeds hulled 2 tablespoons cold pressed flax oil 2 tablespoons olive oil * juice of one large
lemon 2 small, or 1 large clove of garlic 1/4 teaspoon salt
This recipe had 3 cups of kale
+ 1/2 of an english cucumber
+ 2 celery stalks
+ 1/2 of a
lemon with peel
+ 1 fuji apple
+ a 2 - inch piece of
fresh ginger
+ a handful of ice and about 2 cups of water.
1 cup all - purpose flour 1/2 cup yellow cornmeal 1/4 cup sugar 1 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 1/4 cups buttermilk 4 tablespoons unsalted butter, melted 2 large egg yolks 1 1/2 teaspoons grated
lemon zest 2 large egg whites 1 cup
+ fresh or frozen blueberries
2 cups spelt flour plus more for dusting One envelope dry active yeast 1 teaspoon kosher salt 1 tablespoon honey 2 tablespoons
+ 2 teaspoons olive oil plus more for oiling bowl 1 cup warm water 1 teaspoon chopped
fresh rosemary 1/4 teaspoon sea salt 1 acorn squash, halved, seeded and cut lengthwise into 1 / 2 - inch - thick slices 2 cups finely shredded, stemmed Lacinato kale 1 tablespoon
fresh lemon juice Pinch of crushed red pepper flakes 1 ounce shaved pecorino cheese (about 1/2 cup)
Obsessed with the unusual brown sugar
+ fresh fruit
+ lemon combo
150 grams plain
+ unsweetened plant based yogurt 1 large garlic clove, grated 1/3 cup finely diced cucumber 2 teaspoons
fresh lemon juice 2 tablespoons
fresh mint, finely chopped sea salt &
fresh ground pepper to taste
3/4 cup all - purpose flour 3/4 cup spelt flour 3/4 cup stoneground medium grind cornmeal 2 1/4 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 3/4 cup
+ 2 tablespoons granulated cane sugar 1 vanilla bean scraped 1 cup
+ 2 tablespoons salted butter 3 tablespoons maple syrup 1 1/2 tablespoons vanilla extract 2 large eggs 1 cup plain whole milk yogurt 1/2 cup ricotta cheese 5 small apricots, sliced lengthwise and pitted 4 cups
fresh blueberries 1 tablespoon freshly squeezed
lemon juice
Tomato
+ Fern: Tangy
lemon, pineapple juice, garden
fresh basil, wild lily, green tomato leaves, oakmoss and woodland fern.
Cream filling 2 cups raw cashews, soaked 4
+ hours 1/4 cup Grade B maple syrup 2 tablespoons
fresh squeezed
lemon juice 2 tablespoons raw almond milk 1 1/2 teaspoons nutritional yeast Pinch of fine sea salt
1 1/2 cups
fresh basil 3 small cloves garlic (peeled) 2 tablespoons pine nuts 1/4 teaspoon pink salt dash pepper 1/3 cup
+ 2 tablespoons raw cashews 1/2 teaspoon
lemon juice 1/2 cup olive oil
Earlier in the summer I posted a recipe for this Crunchy Brown Rice Salad with a Trio of Dried Fruits that has a super
fresh, flavorful olive oil
+ lemon juice dressing.
These
lemon blueberry cornbread muffins with
fresh basil are super flavorful, totally gluten - free, light
+ airy, fluffy, sweet, and delish.
the dressing:
+ 1 anchovy filet
+ 2 cloves garlic
+ 1/4 avocado
+ 1/4 preserved
lemon, meat only
+ 1 t dijon mustard
+ 1/4 cup
fresh lemon juice
+ 1/4 cup algae oil or olive oil
1/2 cup cashews (soaked 4 hours or longer) 1 tablespoon apple cider vinegar 1/2 cup plain, unsweetened almond milk 1 teaspoon
lemon zest (from an organic
lemon) 1 tablespoon
lemon juice 2 tablespoons
fresh oregano leaves (or 1 tablespoon dried) 1/2 teaspoon paprika salt
+ pepper to taste 1 medium radicchio, shredded (about 5 to 6 cups)
Variety: eight ball (l.) Topping:
fresh sliced Fresno chiles
+ crumbled chèvre
+ arugula
+ lemon vinaigrette
I used her sunflower seed
+ lemon juice
+ olive oil base and then added some salt, pepper,
fresh dill, and diced cucumber to change it from an aioli to a mediterranean tzatziki.
1/2 cup dried lentils, rinsed (I used small black beluga lentils but green ones would work well too) 1/2 cup uncooked coarse bulgur 1/4 cup tahini 3 garlic cloves, minced or pressed 1/2 cup
fresh lemon juice (from 2 large
lemons) zest from 2
lemons 1/4 cup nutritional yeast 2 tbsp extra virgin olive oil 1/2 tsp sea salt
+ freshly ground black pepper, or to taste 2 tbsp water, or as needed 1 tbsp coconut oil 3 cups chopped leek, white and green parts (1 large leek) 4 garlic cloves, minced 3 cups chopped red bell pepper (2 red peppers) 1 cup chopped snow peas 1 cup chopped tomato (2 small Roma tomatoes) 3 cups spinach, destemmed and roughly chopped
Make your garlic sauce with Califia Original Almondmilk, vegan mayo,
lemon juice
+ garlic powder (you can also use
fresh minced garlic as well)
1 TBS chopped
fresh rosemary instead of basil Juice
+ zest from one
lemon 1/2 tsp pure
lemon extract 1/4 tsp Penzy's pure powdered
lemon zest increased celtic salt to 1/2 tsp
3 cups
+ 1 tablespoon all - purpose flour plus more for dusting 1/4 cup granulated sugar 1/4 teaspoon salt 3 teaspoons baking powder 6 ounces (1-1/2 sticks) unsalted butter, chilled, cut into cubes 1 egg 3/4 cup milk plus more for brushing scones 1/2 teaspoon vanilla extract Zest of 1
lemon 1 cup
fresh or frozen blueberries Sanding sugar, optional
about 1 cup pineapple, frozen (~ 200g) 1 banana 1 banana, frozen a squeeze of
fresh lemon juice 1 tsp flax seeds 1 tsp hemp seeds 2 handfuls of
fresh baby spinach 1 cup oat milk
+ a splash of water (~ 250 ml)
PINK TAHINI SAUCE 1 cup unhulled sesame seeds (or 1 cup sesame seed butter) 1/4 cup
fresh lemon juice 2 small garlic cloves, or 1/4 teaspoon garlic powder 1 teaspoon sea salt (or to taste) 2 cups
+ more if needed, filtered water 1 small beet that has been boiled and cooled
Extra Virgin Olive Oil 3 medium leeks, white and light green parts only 3 1/2 cups potatoes, peeled
+ chopped Sea salt
+ pepper 6 cups low sodium organic vegetable stock, or homemade 1 bunch curly kale, about 6 stalks 2 handfuls each
fresh flat leaf parsley
+ chervil Zest
+ juice of one organic
lemon
LEMON TAHINI: 1/4 cup tahini 1/4 cup filtered water 1/2 teaspoon lemon zest 1 tablespoon + 1 teaspoon lemon juice 1 clove of garlic, finely minced (or grated with a Microplane) 1 teaspoon olive oil sea salt and ground black pepper, to taste POTATOES: 1 1/2 lbs new potatoes, scrubbed 1 tablespoon heat - tolerant oil, like avocado 1 teaspoon za'atar HARISSA CHICKPEAS: 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon caraway seeds 1 teaspoon chili flakes 1 tablespoon heat - tolerant oil, like avocado 1 shallot, fine dice (about 1/3 cup diced shallot) 1 clove of garlic, finely minced 1 1/2 cups cooked chickpeas (or 1 15 - ounce can, drained) 1 cup crushed canned tomatoes (I like fire - roasted here) 1/4 cup filtered water (+ extra if necessary) TO SERVE: 4 big handfuls of chopped mixed greens olive oil fresh lemon juice extra za'atar 1/3 cup chopped flat leaf parsley Make the lemon - y ta
LEMON TAHINI: 1/4 cup tahini 1/4 cup filtered water 1/2 teaspoon
lemon zest 1 tablespoon + 1 teaspoon lemon juice 1 clove of garlic, finely minced (or grated with a Microplane) 1 teaspoon olive oil sea salt and ground black pepper, to taste POTATOES: 1 1/2 lbs new potatoes, scrubbed 1 tablespoon heat - tolerant oil, like avocado 1 teaspoon za'atar HARISSA CHICKPEAS: 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon caraway seeds 1 teaspoon chili flakes 1 tablespoon heat - tolerant oil, like avocado 1 shallot, fine dice (about 1/3 cup diced shallot) 1 clove of garlic, finely minced 1 1/2 cups cooked chickpeas (or 1 15 - ounce can, drained) 1 cup crushed canned tomatoes (I like fire - roasted here) 1/4 cup filtered water (+ extra if necessary) TO SERVE: 4 big handfuls of chopped mixed greens olive oil fresh lemon juice extra za'atar 1/3 cup chopped flat leaf parsley Make the lemon - y ta
lemon zest 1 tablespoon
+ 1 teaspoon
lemon juice 1 clove of garlic, finely minced (or grated with a Microplane) 1 teaspoon olive oil sea salt and ground black pepper, to taste POTATOES: 1 1/2 lbs new potatoes, scrubbed 1 tablespoon heat - tolerant oil, like avocado 1 teaspoon za'atar HARISSA CHICKPEAS: 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon caraway seeds 1 teaspoon chili flakes 1 tablespoon heat - tolerant oil, like avocado 1 shallot, fine dice (about 1/3 cup diced shallot) 1 clove of garlic, finely minced 1 1/2 cups cooked chickpeas (or 1 15 - ounce can, drained) 1 cup crushed canned tomatoes (I like fire - roasted here) 1/4 cup filtered water (+ extra if necessary) TO SERVE: 4 big handfuls of chopped mixed greens olive oil fresh lemon juice extra za'atar 1/3 cup chopped flat leaf parsley Make the lemon - y ta
lemon juice 1 clove of garlic, finely minced (or grated with a Microplane) 1 teaspoon olive oil sea salt and ground black pepper, to taste POTATOES: 1 1/2 lbs new potatoes, scrubbed 1 tablespoon heat - tolerant oil, like avocado 1 teaspoon za'atar HARISSA CHICKPEAS: 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon caraway seeds 1 teaspoon chili flakes 1 tablespoon heat - tolerant oil, like avocado 1 shallot, fine dice (about 1/3 cup diced shallot) 1 clove of garlic, finely minced 1 1/2 cups cooked chickpeas (or 1 15 - ounce can, drained) 1 cup crushed canned tomatoes (I like fire - roasted here) 1/4 cup filtered water (
+ extra if necessary) TO SERVE: 4 big handfuls of chopped mixed greens olive oil
fresh lemon juice extra za'atar 1/3 cup chopped flat leaf parsley Make the lemon - y ta
lemon juice extra za'atar 1/3 cup chopped flat leaf parsley Make the
lemon - y ta
lemon - y tahini.
3 cups chopped seedless watermelon 1 teaspoon finely grated
lemon zest 1
lemon, peeled (white pith removed)
+ chopped 1 1/2 teaspoons finely chopped
fresh rosemary 1/2 cup frozen pineapple 1/4 cup frozen strawberries (about 4 - 5 whole berries) 5 drops liquid stevia or other sweetener of choice (optional)
Creamy bean hummus 1 can white beans or 240 g cooked white beans 2 tbsp plain yoghurt, creme fraiche or greek yoghurt 1 tbsp tahnini Juice from 1
lemon 1 clove of garlic 1/2 tsp ground cumin 1/2 tsp salt
+ fresh ground pepper
6 baby new potatoes, washed
+ quartered 2 tablespoons quality olive oil salt
+ pepper to taste 1 garlic clove, grated or minced juice from 1/2 a
lemon a handful of
fresh parsley, minced 2 tablespoons raw pine nuts
Wet 1/2 cup melted coconut oil 1 cup agave syrup (or less if you prefer less sweet cakes) 3 tbsp ground flax
+ 9 tbsp water = 3 flax eggs 1 tbsp
fresh lemon juice
2 Tablespoons olive oil
+ more for garnish 1 cup finely diced onion 3 cloves garlic, minced 1 cup finely chopped mushrooms 1 1/2 cups long - grain white rice, rinsed Warm water 1 (16 - ounce) jar grape leaves 3 Tablespoons tomato paste 2 Tablespoons Zante currants 3 Tablespoons pine nuts 1/2 teaspoon cinnamon 1/4 teaspoon cumin 1/4 cup minced
fresh mint 1/4 cup
lemon juice
+ more for garnish Salt and pepper to taste 1 (32 - ounce) package vegetable broth
+ water
pesto ingredients: 1 cup pumpkin seeds, toasted in a dry pan over medium heat (or not, as discussed above) 1 cup packed
fresh basil leaves 3 tbsp extra virgin olive oil splash of water 1 tbsp
lemon juice small clove of garlic, peeled
+ crushed salt
+ pepper
1 heaped cup mixed red berries (I did
fresh strawberries
+ frozen cherries) 1 small beet, peeled
+ chopped small 1/2 ripe banana (preferably frozen) 1 pitted Medjool date 1 tablespoon raw cacao powder 2 teaspoons coconut butter (note: this is a product that contains both the oil and flesh) 1/2 teaspoon
fresh lemon juice 1/4 teaspoon vanilla extract 1 cup plant - based milk (almond, coconut, hemp etc)
Lemon Filling 1 1/4 cups raw pine nuts, soaked for at least 4 hours 1/3 cup almond milk (or water) 1/3 cup
fresh lemon juice 1/2 cup raw agave nectar (
+ more if you prefer it a bit sweeter) 1/2 tbsp vanilla extract 1/4 cup melted coconut oil 1 tbsp
lemon zest
Blackberry Tarts Yield: 16 mini tarts Filling 1 cup raw cashews (soaked for min 1 hr) 5 tbsp
lemon juice 1 tbsp
lemon zest 5 tbsp filtered water
+ one tbsp 6 drops liquid stevia or 2 tsp agave syrup Tart Shell 1 cup raw almonds, optionally soaked over night 1 1/4 cup dried organic dates 1 tbsp filtered water, if needed for combining the above Toppings
fresh blackberries, raspberries or strawberries
fresh stevia leaves or mint leaves for garnish Method For the Filling; Combine cashews,
lemon juice, zest, 5 tbsp water and stevia or agave and blend in food processor with S blade until smooth and creamy, adding last tbsp of water for consistency if needed.