Not exact matches
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
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
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
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) 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
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
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)
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
*
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
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
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)
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
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
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)
4 parsnips, peeled, ends trimmed, and cut into
1/2» thick slices Unsweetened soy milk 1 tablespoon olive oil 1 small onion, peeled, and diced 2 medium - large cloves garlic, thinly sliced 1 tablespoon vegan butter 1 tablespoon vegan sour cream Zest of one lemon Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste Optional Garnish: parsley and additional lemon zes
1/2» thick slices Unsweetened soy milk
1 tablespoon olive oil 1 small onion, peeled, and diced 2 medium - large cloves garlic, thinly sliced
1 tablespoon vegan butter
1 tablespoon vegan sour cream Zest
of one lemon Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste Optional Garnish: parsley and additional lemon zest
My sister's mother - in - law swears by this recipe:
1 apple (green or red) peeled, 2
tablespoons of chopped fresh celery,
1/2 teaspoon of chopped fresh ginger, 1 tablespoon of olive oil, 1 tablespoon of fresh lime juice
1/2 teaspoon
of chopped fresh ginger,
1 tablespoon of olive oil,
1 tablespoon of fresh lime juice.
Ingredients
1 tablespoon butter (or
olive oil if you prefer)
1/2 to 1 cup cubed, toasted bread (multi-grain or other... your call) 2 large eggs 1/4 cup (or a little less) jarred salsa (your favorite) or other condiment of your choice) 1/4 cup grated (or shredded) cheddar cheese (or other cheese of your choice
1/2 to
1 cup cubed, toasted bread (multi-grain or other... your call) 2 large eggs
1/4 cup (or a little less) jarred salsa (your favorite) or other condiment
of your choice)
1/4 cup grated (or shredded) cheddar cheese (or other cheese
of your choice)
In a mixing bowl add the potatoes, carrots, broccoli, cauliflower,
1 tablespoon of olive oil,
1/2 teaspoon of salt and 1/4 teaspoon of black pepper
1/2 teaspoon
of salt and
1/4 teaspoon
of black pepper.
Ingredients:
1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnis
1/2 pound (26/30 count) fresh shrimp, peeled, deveined
1 teaspoon minced garlic, about
1 large
1-
1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnis
1/2 cups tomato juice
1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnis
1/2 cup V - 8 ® juice (regular or low - sodium) 2
tablespoons red wine vinegar
1 teaspoon Worcestershire sauce Generous dash
of hot sauce
1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnis
1/2 cup peeled, seeded, and chopped cucumber
1/4 cup finely chopped red onion 2
tablespoons chopped fresh cilantro 2 teaspoons drained capers
1 jalapeño pepper, minced (remove seeds for mild heat)
1 cup seeded, chopped red tomatoes
1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper
1 avocado, peeled and chopped
1 lime, cut crosswise into
1 / 4 - inch wheels for garnish
1 lb linguini 4
tablespoon olive oil 1 garlic clove, minced
1 tin (2 oz) anchovies
1/2 tsp crushed red pepper chili flakes 2 boxes Gorton's Maryland Style Crab Cakes (4 crab cakes total) juice and zest of hakf a lemon 1/2 cup chopped flat leaf parsley salt and pepper to tast
1/2 tsp crushed red pepper chili flakes 2 boxes Gorton's Maryland Style Crab Cakes (4 crab cakes total) juice and zest
of hakf a lemon
1/2 cup chopped flat leaf parsley salt and pepper to tast
1/2 cup chopped flat leaf parsley salt and pepper to taste
1 lb dry mayocoba beans 6 cups chicken stock
14 ounce can
of hearts
of palm, drained and chopped
1 lb vine - riped tomatoes, destemmed and chopped
1/2 cup olive oil 1/4 cup white vinegar 4 tablespoons basil stir in paste 1/2 teaspoon salt 1/2 cup grated pecorino Romano chees
1/2 cup
olive oil 1/4 cup white vinegar 4
tablespoons basil stir in paste
1/2 teaspoon salt 1/2 cup grated pecorino Romano chees
1/2 teaspoon salt
1/2 cup grated pecorino Romano chees
1/2 cup grated pecorino Romano cheese
INGREDIENTS — per person 2 eggs (free range, grass fed, if possible) 2
tablespoons of milk (coconut or almond)
1/2 tablespoon olive oil 1 sprig..
1/2 tablespoon olive oil 1 sprig...
Ingredients
1 - lb skinless salmon fillet dash
of salt freshly ground pepper to taste
1 teaspoon extra virgin
olive oil 1/2 cup plain fat free yogurt 1 tablespoon Dijon mustard 1 tablespoon honey 3 - 4 tablespoons chopped fresh dill 1 clove of garlic, finely minced Juice from 1/2 lemo
1/2 cup plain fat free yogurt
1 tablespoon Dijon mustard
1 tablespoon honey 3 - 4
tablespoons chopped fresh dill
1 clove
of garlic, finely minced Juice from
1/2 lemo
1/2 lemon
Olive oil (
1 teaspoon to 2
tablespoons, however much you want to use)
1 medium yellow onion, thinly sliced 2 cloves garlic, minced
1 teaspoon dry thyme
1 teaspoon salt Fresh black pepper
1/2 cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4 of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3 tablespoons fresh chopped dill, plus extra for garnis
1/2 cup jasmine rice, rinsed
1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4 of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3 tablespoons fresh chopped dill, plus extra for garnis
1/2 lb baby carrots (see comment above)
1 lb cabbage, shredded (about
1/4
of a big head) 6 cups broth
1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3
tablespoons fresh chopped dill, plus extra for garnish
6 ounces extra firm tofu, drained, and gently pressed (you don't need to do any extensive pressing, just between your two hands over the sink so a little
of the water comes out will suffice) zest
of 1 lemon
1 teaspoon extra virgin
olive oil 1 heaping
tablespoon nutritional yeast 4 teaspoons lemon juice
1 1/2 teaspoons fresh cracked pepper 1/2 teaspoon dried oregano 1/4 teaspoon salt, plus more to tast
1/2 teaspoons fresh cracked pepper
1/2 teaspoon dried oregano 1/4 teaspoon salt, plus more to tast
1/2 teaspoon dried oregano
1/4 teaspoon salt, plus more to taste
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy
1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F
1/2 large onion
1 medium carrot, peeled
1 small stick
of celery 2 garlic cloves, peeled
olive oil 70g bacon in small cubes 500g round steak in bite sized pieces
1 tablespoon all purpose flour salt and freshly ground black pepper
1 tablespoon unsalted butter 2
tablespoons crushed canned tomatoes 2/3 cup (
160 ml) red wine — not your cheapest, not your best 2
tablespoons water
1 bay leaf 3 sprigs
of fresh thyme
1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to
150 °C / 300 °F.
1 mango, peeled (or a peach or equal amt
of pineapple)
1 avocado, pitted, peeled and cubed
1/2 red onion, finely chopped Juice of 1 lime, plus wedges for garnish chopped fresh cilantro salt and pepper canola or olive oil for coating fish 1.5 lbs mahi mahi fillets 1 Tablespoon blackening spice 8 corn tortillas 1 - 2 cups finely shredded red cabbage (optional
1/2 red onion, finely chopped Juice
of 1 lime, plus wedges for garnish chopped fresh cilantro salt and pepper canola or
olive oil for coating fish
1.5 lbs mahi mahi fillets
1 Tablespoon blackening spice 8 corn tortillas
1 - 2 cups finely shredded red cabbage (optional)
1.
1 lbs (500g)
of fresh spinach 2
1/4 cups (56 cl)
of vegetable stock 2
1/4 cups (56 cl)
of coconut milk 2 garlic cloves
1 onion
1/2 lemon 1/2 red scotch bonnet chili pepper (optional) 2 tablespoons of olive oil 2 teaspoons of cumin powder 1/2 teaspoon of turmeric powder 1/2 teaspoon of grated ginger 4 tablespoons of grated coconut for decoration Sal
1/2 lemon
1/2 red scotch bonnet chili pepper (optional) 2 tablespoons of olive oil 2 teaspoons of cumin powder 1/2 teaspoon of turmeric powder 1/2 teaspoon of grated ginger 4 tablespoons of grated coconut for decoration Sal
1/2 red scotch bonnet chili pepper (optional) 2
tablespoons of olive oil 2 teaspoons
of cumin powder
1/2 teaspoon of turmeric powder 1/2 teaspoon of grated ginger 4 tablespoons of grated coconut for decoration Sal
1/2 teaspoon
of turmeric powder
1/2 teaspoon of grated ginger 4 tablespoons of grated coconut for decoration Sal
1/2 teaspoon
of grated ginger 4
tablespoons of grated coconut for decoration Salt
:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia
15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped
1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2
tablespoons olive oil handful
of fresh basil leaves, chopped 2
tablespoons fresh oregano leaves
1/2 cup tomato sauce — I used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes
1/2 cup tomato sauce — I used homemade
1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes
1/2 cup (
120 ml) red wine 3
tablespoons water
1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes
1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in
1/2 cup (120 ml) boiling water for 10 minutes
1/2 cup (
120 ml) boiling water for
10 minutes.
2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant
1 cup fresh pumpkin puree (canned will also work)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional
1/2 teaspoon salt
1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional
1/2 cup grapeseed
oil (
olive oil, melted coconut
oil or ghee would also work)
1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional
1/2 cup organic local honey (maple syrup would be great here, too)
1 large farm fresh brown egg (or egg replacement
of your choice)
1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional
1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious)
1 1/2 tablespoons flaxseed (optional
1/2 tablespoons flaxseed (optional)
Coconut Bacon: 2
tablespoons olive oil 1 tablespoon maple syrup or coconut nectar
1 tablespoon tamari, soy sauce, or coconut aminos
1 1/4 teaspoon smoked paprika scant
1/2 teaspoon smoked salt a few drops of liquid smoke, optional *, to taste 2 cups unsweetened large - flake coconut 8 ounces tempeh, crumble
1/2 teaspoon smoked salt a few drops
of liquid smoke, optional *, to taste 2 cups unsweetened large - flake coconut 8 ounces tempeh, crumbled
Ingredients
1 medium red cabbage 3 carrots
1/4 leek 6 - 8 pitted dried plums, finely chopped 3
tablespoons extra virgin
olive oil 1/2 teaspoon whole sea salt a pinch of ground black pepper 1/2 teaspoon yellow mustard powder 3 tablespoons balsamic vinegar 2 tablespoons apple juice concentrate 1/2 teaspoon dried thyme 2 - 3 handfuls walnuts, coarsely chopped -LSB-...
1/2 teaspoon whole sea salt a pinch
of ground black pepper
1/2 teaspoon yellow mustard powder 3 tablespoons balsamic vinegar 2 tablespoons apple juice concentrate 1/2 teaspoon dried thyme 2 - 3 handfuls walnuts, coarsely chopped -LSB-...
1/2 teaspoon yellow mustard powder 3
tablespoons balsamic vinegar 2
tablespoons apple juice concentrate
1/2 teaspoon dried thyme 2 - 3 handfuls walnuts, coarsely chopped -LSB-...
1/2 teaspoon dried thyme 2 - 3 handfuls walnuts, coarsely chopped -LSB-...]
2
Tablespoons olive oil 3 cloves
of garlic, minced
1 medium onion, thinly sliced 2 green bell peppers, medium diced pinch
of red pepper flakes 3 seitan cutlets, thinly sliced (or 2 packages
of store bought seitan, sliced)
1/2 of a 15 oz can of diced tomatoes w. juice 1 cup water 1 beefless bouillon cube 1/4 cup agave syrup 1/2 cup tamari (or soy sauce) 1 Tablespoon arrowroot powder (or cornstarch) 1 bunch of scallions, thinly sliced, approx. 3/4 cu
1/2 of a
15 oz can
of diced tomatoes w. juice
1 cup water
1 beefless bouillon cube
1/4 cup agave syrup
1/2 cup tamari (or soy sauce) 1 Tablespoon arrowroot powder (or cornstarch) 1 bunch of scallions, thinly sliced, approx. 3/4 cu
1/2 cup tamari (or soy sauce)
1 Tablespoon arrowroot powder (or cornstarch)
1 bunch
of scallions, thinly sliced, approx. 3/4 cup
Chickpea and chorizo warm salad own creation, inspired by several recipes
1 teaspoon
olive oil 70g diced chorizo
1/2 large onion, thinly sliced in half - moons 2 garlic cloves, minced 200g cooked chickpeas, rinsed and drained salt and freshly ground black pepper 2 tablespoons sherry handful of fresh parsley leaves Heat the oil in a large nonstick frying pan over high heat
1/2 large onion, thinly sliced in half - moons 2 garlic cloves, minced 200g cooked chickpeas, rinsed and drained salt and freshly ground black pepper 2
tablespoons sherry handful
of fresh parsley leaves Heat the
oil in a large nonstick frying pan over high heat.
3 Cup Water
1 Cup whole grain Emmer Farro
1/2 Cup Olive Oil to taste 1/4 Cup Red Wine Vinegar to taste 1/2 Cup Chopped Red Onion 1/2 Cup Chopped Celery or Fennel 1/2 Cup Chopped Carrot 1/2 Cup Peeled & Seeded Cucumber 1/2 CupTomatoes, Seeded & Chopped Handfuls of Chopped Arugula 2 Cloves Finely Chopped Garlic 1 Small Fresh Red Chili Pepper 2 Tablespoons of Capers, drained 1/4 Cup Flat Leaf Parsley 1/4 Cup Basil or Min
1/2 Cup
Olive Oil to taste
1/4 Cup Red Wine Vinegar to taste
1/2 Cup Chopped Red Onion 1/2 Cup Chopped Celery or Fennel 1/2 Cup Chopped Carrot 1/2 Cup Peeled & Seeded Cucumber 1/2 CupTomatoes, Seeded & Chopped Handfuls of Chopped Arugula 2 Cloves Finely Chopped Garlic 1 Small Fresh Red Chili Pepper 2 Tablespoons of Capers, drained 1/4 Cup Flat Leaf Parsley 1/4 Cup Basil or Min
1/2 Cup Chopped Red Onion
1/2 Cup Chopped Celery or Fennel 1/2 Cup Chopped Carrot 1/2 Cup Peeled & Seeded Cucumber 1/2 CupTomatoes, Seeded & Chopped Handfuls of Chopped Arugula 2 Cloves Finely Chopped Garlic 1 Small Fresh Red Chili Pepper 2 Tablespoons of Capers, drained 1/4 Cup Flat Leaf Parsley 1/4 Cup Basil or Min
1/2 Cup Chopped Celery or Fennel
1/2 Cup Chopped Carrot 1/2 Cup Peeled & Seeded Cucumber 1/2 CupTomatoes, Seeded & Chopped Handfuls of Chopped Arugula 2 Cloves Finely Chopped Garlic 1 Small Fresh Red Chili Pepper 2 Tablespoons of Capers, drained 1/4 Cup Flat Leaf Parsley 1/4 Cup Basil or Min
1/2 Cup Chopped Carrot
1/2 Cup Peeled & Seeded Cucumber 1/2 CupTomatoes, Seeded & Chopped Handfuls of Chopped Arugula 2 Cloves Finely Chopped Garlic 1 Small Fresh Red Chili Pepper 2 Tablespoons of Capers, drained 1/4 Cup Flat Leaf Parsley 1/4 Cup Basil or Min
1/2 Cup Peeled & Seeded Cucumber
1/2 CupTomatoes, Seeded & Chopped Handfuls of Chopped Arugula 2 Cloves Finely Chopped Garlic 1 Small Fresh Red Chili Pepper 2 Tablespoons of Capers, drained 1/4 Cup Flat Leaf Parsley 1/4 Cup Basil or Min
1/2 CupTomatoes, Seeded & Chopped Handfuls
of Chopped Arugula 2 Cloves Finely Chopped Garlic
1 Small Fresh Red Chili Pepper 2
Tablespoons of Capers, drained
1/4 Cup Flat Leaf Parsley
1/4 Cup Basil or Mint
Easy fish stew own creation
1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced
1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them
1/2 onion, finely diced 2 garlic cloves, minced
1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper
1 x 400g can chopped tomatoes
1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them
1/2 can
of water 350g white fish, cut into large chunks handful
of fresh cilantro leaves Heat the
olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
1 tablespoon olive oil 1 small yellow onion, small dice
1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to tast
1/2 teaspoon chili flakes
1/4 cup tomato paste
1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to tast
1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock
1 heaped cup small - diced vegetable
of choice (see headnote) 4 cups chopped greens
of choice (roughly one bunch — I used a mixture
of lacinato kale and dandelion)
1 teaspoon red wine vinegar sea salt & ground black pepper, to taste