Not exact matches
Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut or coconut milk 6
tablespoons cacao powder 4
tablespoons cocoa nibs 2
tablespoons vanilla extract 2
tablespoons coconut flakes
1/2 cup coconut oil 1 cup sprouted pecan butter or almond butter 3/4 cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional
1/2 cup coconut
oil 1 cup sprouted pecan butter or almond butter 3/4 cup sweetener
of your choice (I used Jerusalem artichoke syrup)
1/2 cup almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional
1/2 cup almond flour
1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional
1/2 cups ground flax seeds 3
tablespoons maca powder (optional) 2
tablespoons lucuma powder (optional)
10 small dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small onions
1 teaspoon black peppercorns
1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece of galangal, peeled 1 tablespoon chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon lime zest 1/4 cup wate
1/2 cup fresh cilantro
1/4 cup fresh basil or mint leaves
1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb
1 1 - inch piece
of galangal, peeled
1 tablespoon chopped garlic
1 tablespoon shrimp paste
1 tablespoon corn or peanut
oil 1 tablespoon lime zest
1/4 cup water
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 yo
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 yo
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 oi
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
2
tablespoons peanut or vegetable
oil 1 large yellow onion, diced 3 cloves garlic, minced
1 (
14 - ounce) container extra firm tofu, cut into
1 - inch cubes 2 cups vegetable stock
1 (
14 - ounce) can light coconut milk
1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black peppe
1/2 cup
of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into
1 - inch cubes 3 potatoes, peeled and cut into
1 - inch cubes
1 cup frozen peas 3
tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
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 piece
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
Ant Hill Cake Dough Crumbles 2 cups quinoa flakes
1 cup any gluten free flour
of choice — quinoa, millet, amaranth
1/2 cup coconut flour 1 1/2 cups pecans or walnuts seeds of 1 vanilla bean 1/4 cup honey 1/2 cup coconut oil pinch of sea salt 4 tablespoons poppy seeds, plus more for sprinklin
1/2 cup coconut flour
1 1/2 cups pecans or walnuts seeds of 1 vanilla bean 1/4 cup honey 1/2 cup coconut oil pinch of sea salt 4 tablespoons poppy seeds, plus more for sprinklin
1/2 cups pecans or walnuts seeds
of 1 vanilla bean
1/4 cup honey
1/2 cup coconut oil pinch of sea salt 4 tablespoons poppy seeds, plus more for sprinklin
1/2 cup coconut
oil pinch
of sea salt 4
tablespoons poppy seeds, plus more for sprinkling
Icing
1 cup macadamia nuts
1/2 cup cashews 3/4 cup meat of young Thai coconut 2 tablespoons each light agave syrup 2 tablespoons raw honey 3/4 cup coconut oi
1/2 cup cashews 3/4 cup meat
of young Thai coconut 2
tablespoons each light agave syrup 2
tablespoons raw honey 3/4 cup coconut
oil
for the filling
1 tablespoon olive
oil 1 - 2 shallots or
1 small yellow onion — diced
1 - inch piece fresh ginger root — peeled and minced
1 - 2 garlic clove — minced about
10 asparagus spears — diced 2 handfuls snow peas
1 cup green peas — fresh or frozen and thawed sea salt to taste
1/2 lemon — juice handful of fresh basil — torn, optiona
1/2 lemon — juice handful
of fresh basil — torn, optional
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice
of 2 fresh lemons 2 cloves garlic, minced 2
tablespoons minced habanero chile
1 teaspoon salt
1 tablespoon olive
oil 1 teaspoon oregano 7 cups water
1 teaspoon salt 4 cloves garlic, chopped Bay leaf
1 teaspoon thyme 6 whole black peppercorns
1 habanero chile, seeds and stems removed, and chopped 3
tablespoons vegetable
oil 2
tablespoons olive
oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion
1 cup sliced carrots
1 cup cubed potatoes
1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp crouton
1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
4
tablespoons Coconut
Oil 4
tablespoons Almond Butter
1/2 cup Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water + 2 tablespoons Maple Syrup 1 teaspoon Vanilla Extract 1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam of your choice (we used Raspberry
1/2 cup Coconut Sugar 2
tablespoons Chia Seeds 4
tablespoons water + 2
tablespoons Maple Syrup
1 teaspoon Vanilla Extract
1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam of your choice (we used Raspberry
1/2 cup Oat Flour
1 teaspoon Baking Soda
1/4 teaspoon Sea Salt Jam
of your choice (we used Raspberry)
Rose and Lavender Parfait 6.5 oz (about
1 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 — melte
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 — melte
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 - fryin
1/2 teaspoon baking powder
1 tablespoon butter
1 egg, beaten slightly Water Vegetable
oil for deep - frying
1 tablespoon unsalted butter
1 tablespoon olive
oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin
1 (3 - inch) cinnamon stick Salt and freshly ground black pepper
1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained
1 (
14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional)
1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving
1/2 preserved lemon, finely chopped
1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
1 1/4 cups freshly ground or soaked spelt, kamut or whole wheat flour 3/4 cup water mixed with
1 tablespoon of yogurt
1 cup blueberries, fresh or frozen
1 egg, lightly beaten
1/4 teaspoon fine Celtic sea salt
1/2 cup extra virgin coconut oil 1/3 cup honey 2 teaspoons baking powder 1 teaspoon vanill
1/2 cup extra virgin coconut
oil 1/3 cup honey 2 teaspoons baking powder
1 teaspoon vanilla
1) 2 cans
of chickpeas 2)
1 large clove
of garlic, roughly chopped 3) 2 -3
tablespoons of olive
oil 4)
1/2 cup of water 5) 1/2 teaspoon of salt 6) 1/2 teaspoon paprika powde
1/2 cup
of water 5)
1/2 teaspoon of salt 6) 1/2 teaspoon paprika powde
1/2 teaspoon
of salt 6)
1/2 teaspoon paprika powde
1/2 teaspoon paprika powder
2
tablespoons olive
oil 1 large sweet onion diced 6 mini sweet peppers or
1 large red pepper diced 3 cloves
of garlic diced
1 lb ground beef 3 small logs
of chorizo or
1 large log (about
1/2 a lb) 1/2 teaspoon garlic powder 2 teaspoons Mrs. dash 1 1/2 teaspoons cumin 1 teaspoon salt 1/2 tablespoon paprika 1/2 teaspoon cayenne * omit if sensitive to heat 1/2 teaspoon tomato past
1/2 a lb)
1/2 teaspoon garlic powder 2 teaspoons Mrs. dash 1 1/2 teaspoons cumin 1 teaspoon salt 1/2 tablespoon paprika 1/2 teaspoon cayenne * omit if sensitive to heat 1/2 teaspoon tomato past
1/2 teaspoon garlic powder 2 teaspoons Mrs. dash
1 1/2 teaspoons cumin 1 teaspoon salt 1/2 tablespoon paprika 1/2 teaspoon cayenne * omit if sensitive to heat 1/2 teaspoon tomato past
1/2 teaspoons cumin
1 teaspoon salt
1/2 tablespoon paprika 1/2 teaspoon cayenne * omit if sensitive to heat 1/2 teaspoon tomato past
1/2 tablespoon paprika
1/2 teaspoon cayenne * omit if sensitive to heat 1/2 teaspoon tomato past
1/2 teaspoon cayenne * omit if sensitive to heat
1/2 teaspoon tomato past
1/2 teaspoon tomato paste
8 ounces extra firm tofu, cut into
1 / 4 - inch cubes 8 ounces small pasta 6
tablespoons ponzu sauce 3 garlic cloves, minced scant
1/2 teaspoon chile flakes, or to taste 1/4 teaspoon toasted sesame oil 8 ounces green beans, chopped 8 ounces broccoli florets a small bunch of cilantro (or basil), choppe
1/2 teaspoon chile flakes, or to taste
1/4 teaspoon toasted sesame
oil 8 ounces green beans, chopped 8 ounces broccoli florets a small bunch
of cilantro (or basil), chopped
All I changed was the miso — I only had a rich red barley one (which might explain the richer colour I got in my sauce) so only used
1 heaped
tablespoon, I omitted the olive
oil, and just the
1/2 tsp of rubbed sage leaves and I added a cup of frozen peas to the pasta cooking water a couple of minutes before the end
1/2 tsp
of rubbed sage leaves and I added a cup
of frozen peas to the pasta cooking water a couple
of minutes before the end.
2 teaspoons olive
oil 3 cloves garlic, minced
1 small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided
1/2 teaspoon salt Big pinch dried thyme Lots of fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra for garnis
1/2 teaspoon salt Big pinch dried thyme Lots
of fresh black pepper
1 tablespoon arrowroot or cornstarch
1 cup loosely packed basil leaves, plus a little extra for garnish
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into
10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled
1 — 2
tablespoons olive
oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to tast
1/2 teaspoon ground cumin
1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to tast
1/2 cup [200g] cooked rice (equals to about
1/3 cup uncooked)
1 teaspoon vegetable bouillon powder or
1 cube (or use vegetable stock instead
of water)
1 tablespoon minced ginger (make your own at home) 3 — 4 cups water
1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to tast
1/2 cup canned coconut milk Juice from
1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
1 cup (7 oz / 220 g) black rice Salt and freshly ground pepper
1/2 cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions and chile flakes for sprinklin
1/2 cup (3
1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions and chile flakes for sprinklin
1/2 oz /
105 g) black lentils 2
tablespoons extra-virgin olive
oil 8 oz (250 g) baby shiitake mushrooms
1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (
155 g) baby spinach leaves 4 portions
of salmon fillet (about
1 lb / 500 g total), preferably wild Sliced green onions and chile flakes for sprinkling
1 tablespoon dark sesame
oil 1 3.5 lb bone in pork shoulder (Boston butt), trimmed
1/2 teaspoon kosher salt 1 tablespoon peeled fresh ginger 6 cloves garlic, minced 2 cups cherry cola 1/2 cup of hoisin sauce (click here for a recipe to make your own!
1/2 teaspoon kosher salt
1 tablespoon peeled fresh ginger 6 cloves garlic, minced 2 cups cherry cola
1/2 cup of hoisin sauce (click here for a recipe to make your own!
1/2 cup
of hoisin sauce (click here for a recipe to make your own!)
2
tablespoons olive
oil 1/2 large sweet onion, chopped 1/2 yellow bell pepper, chopped 2 garlic cloves, chopped One 14 oz can of black beans, rinsed and drained 2 cups prepared mild salsa 2 cups cooked brown rice 1 tbsp of Cajun seasoning (depending on the kick you'd like less or more
1/2 large sweet onion, chopped
1/2 yellow bell pepper, chopped 2 garlic cloves, chopped One 14 oz can of black beans, rinsed and drained 2 cups prepared mild salsa 2 cups cooked brown rice 1 tbsp of Cajun seasoning (depending on the kick you'd like less or more
1/2 yellow bell pepper, chopped 2 garlic cloves, chopped One
14 oz can
of black beans, rinsed and drained 2 cups prepared mild salsa 2 cups cooked brown rice
1 tbsp
of Cajun seasoning (depending on the kick you'd like less or more)
2
tablespoons ghee or coconut
oil, divided
1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped)
1 small red onion, finely chopped
1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste Pinch of cayenne pepper (optional
1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste Pinch
of cayenne pepper (optional)
For the topping I roasted in a skillet about
1/2 cup chopped pistachios and 1/4 cup chopped mint with about 1 - 2 tablespoons coconut oil until fragrant and just spread it over the top of the quinoa to serve
1/2 cup chopped pistachios and
1/4 cup chopped mint with about
1 - 2
tablespoons coconut
oil until fragrant and just spread it over the top
of the quinoa to serve.
1 onion, peeled and halved (if using slow cooker) or chopped (if using stove top) 3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons fresh ground black pepper 1/2 teaspoon ground cumin, optional 9 cups water 1/4 teaspoon of paprika 1 tbsp olive oil freshly squeezed lemon, to tast
1/2 fresh jalapeno pepper, seeded and chopped 2
tablespoons minced garlic 5 teaspoons braggs
1 1/2 teaspoons fresh ground black pepper 1/2 teaspoon ground cumin, optional 9 cups water 1/4 teaspoon of paprika 1 tbsp olive oil freshly squeezed lemon, to tast
1/2 teaspoons fresh ground black pepper
1/2 teaspoon ground cumin, optional 9 cups water 1/4 teaspoon of paprika 1 tbsp olive oil freshly squeezed lemon, to tast
1/2 teaspoon ground cumin, optional 9 cups water
1/4 teaspoon
of paprika
1 tbsp olive
oil freshly squeezed lemon, to taste
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, crumble
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, crumble
1/2 cup Spanish almonds, or toasted regular almonds
1/2 cup goat cheese, crumble
1/2 cup goat cheese, crumbled
Ingredients
1 small head cauliflower, cut into florets
1 tablespoon oil 1 clove
of garlic, minced (optional)
1/2 teaspoon salt..
1/2 teaspoon salt...
*
1 tablespoon olive
oil *
1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) *
1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optiona
1/2 pound wild caught shrimp, preferably sustainably harvested *
1 - 2 cups kale, chopped fine *
1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optiona
1/2 cup tomato sauce, preferably organic * juice from
1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optiona
1/2 lemon * pinch or two
of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
•
1 can chick peas (no salt added) •
1/2 cup Yellowbird Serrano Sauce • 1/4 cup tahini • pinch of salt • juice from one small lemon • 2 tablespoons olive oil + extra for garnish • chopped cilantro for garnish • chopped green serrano for garnis
1/2 cup Yellowbird Serrano Sauce •
1/4 cup tahini • pinch
of salt • juice from one small lemon • 2
tablespoons olive
oil + extra for garnish • chopped cilantro for garnish • chopped green serrano for garnish
2 anchovy fillets
1 garlic clove, finely minced 2
tablespoons olive
oil 1/4 cup plain nonfat Greek yogurt 2
tablespoons Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon lemon juice
1/2 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 5 cups chopped kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly sliced 1/2 cup roasted chickpeas 1/4 cup grated Parmesan cheese 12 ounces grilled or baked chicken breast, slice
1/2 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt 5 cups chopped kale
1 (
14 - ounce) can hearts
of palm, rinsed and thinly cut crosswise
1 apple, cored and thinly sliced
1/2 cup roasted chickpeas 1/4 cup grated Parmesan cheese 12 ounces grilled or baked chicken breast, slice
1/2 cup roasted chickpeas
1/4 cup grated Parmesan cheese
12 ounces grilled or baked chicken breast, sliced
Blueberry Chipotle Barbecue Sauce Makes about 4 cups
1 tablespoon peanut
oil 1 small onion, finely chopped 3 cloves garlic, minced
1 inch chunk
of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too)
1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat
1/2 cup veggie broth or water 2
tablespoons ketchup 2
tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too)
1/4 cup molasses 2
tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.
1 tablespoon extra virgin olive
oil 2 large onions, chopped
1/2 teaspoon fine - grain sea salt 2 cups dried split green peas, picked over and rinsed 5 cups water juice of 1/2 lemon (reserve the zest
1/2 teaspoon fine - grain sea salt 2 cups dried split green peas, picked over and rinsed 5 cups water juice
of 1/2 lemon (reserve the zest
1/2 lemon (reserve the zest)
2 medium leeks
1 tablespoon butter 2
tablespoons olive
oil 1 tablespoon water
1/2 teaspoon salt, or more according to your taste few twists of freshly ground pepper large stem of thyme, left intact 1/2 teaspoon fresh thyme leaves 1 large stem fresh sage (about 8 to 10 leaves), left intac
1/2 teaspoon salt, or more according to your taste few twists
of freshly ground pepper large stem
of thyme, left intact
1/2 teaspoon fresh thyme leaves 1 large stem fresh sage (about 8 to 10 leaves), left intac
1/2 teaspoon fresh thyme leaves
1 large stem fresh sage (about 8 to
10 leaves), left intact
Mexican Spiced Tomato Sauce:
1 tablespoon olive
oil 1 small onion, finely chopped 3 garlic cloves, minced 2
tablespoons chili powder (I used a mix
of chipotle and regular chili powder) 2 teaspoons ground cumin 2 teaspoons dried oregano
1/2 teaspoon salt 1 15 - ounce can tomato sauce 3/4 cup wate
1/2 teaspoon salt
1 15 - ounce can tomato sauce 3/4 cup water
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream:
1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream
1/2 cup
of cashews, soaked for a min
of 2 hours
1/4 cup
of water
1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish)
1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream
1/2 teaspoon
of kosher salt
1 head
of broccoli, chopped into florets
1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream
1/2 cup
of garbanzo bean flour
1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream
1/2 cup
of water
1 teaspoon
of garlic powder
1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream
1/2 teaspoon
of kosher salt
1 teaspoon +
of TABASCO chipotle, original red, or reserve about
1/3 cup
of sunflower
oil (or another neutral high - heat
oil) for the tacos: 4 - 6 tortillas OR 8 -
12 bibb lettuce leaves
1 avocado, sliced some thinly sliced red chilies (optional) a few dashes
of TABASCO (
of your choice, optional) a handful
of cilantro, chopped the green part
of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
2 ripe avocados juice
of 1 lime 3
tablespoons of avocado
oil or EVOO 2
tablespoons finely chopped red onion or shallots
1/2 teaspoon sea salt freshly ground pepper to tast
1/2 teaspoon sea salt freshly ground pepper to taste
Made this with a honey ginger glaze:
1 tablespoon each soy sauce, honey, melted butter and grated ginger,
1/2 tablespoon each olive oil and toasted sesame oil and 1large clove of minced garlic
1/2 tablespoon each olive
oil and toasted sesame
oil and
1large clove
of minced garlic.
2
tablespoons olive
oil 2
tablespoons unsalted butter 2 large sweet onions, peeled and sliced thinly into half moons
1/2 teaspoon salt Cracked pepper 4 sprigs of fresh thyme (or about 1/2 teaspoon dried thyme — more to taste) 3 cloves of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff
1/2 teaspoon salt Cracked pepper 4 sprigs
of fresh thyme (or about
1/2 teaspoon dried thyme — more to taste) 3 cloves of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff
1/2 teaspoon dried thyme — more to taste) 3 cloves
of garlic, minced
1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff
1/2 cup heavy cream
1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)
In a small bowl, whisk together the
oil,
1 tablespoon chipotle, half
of the lime zest, half
of the lime juice,
1 teaspoon salt,
1/2 teaspoon black pepper, oregano, onion powder, cumin, garlic powder, and cayenne
1/2 teaspoon black pepper, oregano, onion powder, cumin, garlic powder, and cayenne.
3 cups cashews, soaked for
1 hour 3/4 cups coconut
oil, melted fresh squeezed lemon juice
of 1 lemon
1/2 cup agave nectar (or raw honey if not strict vegan) 1 tablespoon pure vanilla extract 1/4 cup filtered wate
1/2 cup agave nectar (or raw honey if not strict vegan)
1 tablespoon pure vanilla extract
1/4 cup filtered water
1 pound kale, washed, stemmed, and cut into small pieces 2
tablespoons butter 2
tablespoons flour (I used all purpose)
1 1/5 cups milk (I used whole)
1 cup extra sharp cheddar cheese, grated salt & pepper
1/2 teaspoon turmeric (optional, for color) a pinch of freshly grated nutmeg a tablespoon of olive oil, for greasing the baking pa
1/2 teaspoon turmeric (optional, for color) a pinch
of freshly grated nutmeg a
tablespoon of olive
oil, for greasing the baking pan
ingredients: 3
1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drai
1/2 pounds ground sirloin (I use the lowest in fat) 5
tablespoons unsalted butter 3 cups yellow onion, finely diced
1 red bell pepper, core and seeds removed, finely diced
1 yellow bell pepper, core and seeds removed, finely diced 2
tablespoons grape seed
oil 3 garlic cloves, chopped or pressed through a garlic press
1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drai
1/2 cup Italian parsley, chopped
1/3 cup chili powder (I use Gebhardt)
1 tablespoon Celtic sea salt
1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drai
1/2 teaspoons ground cumin
1/2 teaspoon ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drai
1/2 teaspoon ground, black pepper pinch
of cayenne (optional)
1 (28 ounce) cans crushed tomatoes, don't drain
My standard recipe for a batch
of plain popcorn is:
1 1/2 tablespoons coconut oil + 1/2 cup popcorn kernels + 1/2 - 1 teaspoon kosher salt
1/2 tablespoons coconut
oil +
1/2 cup popcorn kernels + 1/2 - 1 teaspoon kosher salt
1/2 cup popcorn kernels +
1/2 - 1 teaspoon kosher salt
1/2 -
1 teaspoon kosher salt.
1 cup
of rice flour scant
1/2 teaspoon fine grain sea salt 8 ounces mushrooms, sliced 1 / 3 - inch thick 1 cup of sake 1 tablespoon extra virgin olive oil 1 tablespoon unsalted butte
1/2 teaspoon fine grain sea salt 8 ounces mushrooms, sliced
1 / 3 - inch thick
1 cup
of sake
1 tablespoon extra virgin olive
oil 1 tablespoon unsalted butter
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 basi
1/2 cup freshly chopped basil
1 pound carrots, scrubbed or peeled and cut into two - inch segments (angled if you're feeling fancy) 3
tablespoons olive
oil, divided
1/4 teaspoon ground cumin Coarse salt and freshly ground black pepper
1/2 an avocado, pitted and sliced (we had a mega - «cado and only used 1/4 of it) Juice of half a lemo
1/2 an avocado, pitted and sliced (we had a mega - «cado and only used
1/4
of it) Juice
of half a lemon
1 clove garlic, peeled
1 medium jalapeno (or serrano) chile, deseeded and chopped
1/2 teaspoon fine grain sea salt, plus more to taste 1 tablespoons sunflower oil 1 small bunch of scallions, thinly sliced (~ 8 scallions) 1/2 cup finely chopped cilantro 1 14 - ounce can of coconut milk (full fat) 3 tablespoons freshly squeezed lemon juice, plus more to tast
1/2 teaspoon fine grain sea salt, plus more to taste
1 tablespoons sunflower
oil 1 small bunch
of scallions, thinly sliced (~ 8 scallions)
1/2 cup finely chopped cilantro 1 14 - ounce can of coconut milk (full fat) 3 tablespoons freshly squeezed lemon juice, plus more to tast
1/2 cup finely chopped cilantro
1 14 - ounce can
of coconut milk (full fat) 3
tablespoons freshly squeezed lemon juice, plus more to taste
2 large eggs
1/2 cup oil (I use a mild flavored olive oil) 1/2 cup mild - flavored honey 1 tablespoon pure vanilla extract 1 1/2 teaspoons apple cider vinegar 1 cup milk of your choice (I used So — Delicious Unsweetened Coconut Milk) 2 cups blueberries (fresh or frozen
1/2 cup
oil (I use a mild flavored olive
oil)
1/2 cup mild - flavored honey 1 tablespoon pure vanilla extract 1 1/2 teaspoons apple cider vinegar 1 cup milk of your choice (I used So — Delicious Unsweetened Coconut Milk) 2 cups blueberries (fresh or frozen
1/2 cup mild - flavored honey
1 tablespoon pure vanilla extract
1 1/2 teaspoons apple cider vinegar 1 cup milk of your choice (I used So — Delicious Unsweetened Coconut Milk) 2 cups blueberries (fresh or frozen
1/2 teaspoons apple cider vinegar
1 cup milk
of your choice (I used So — Delicious Unsweetened Coconut Milk) 2 cups blueberries (fresh or frozen)