Not exact matches
3 tbsp extra virgin coconut oil 4
garlic cloves, finely chopped
1 inch (2,
1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2 tsp dried chili flakes 2 tsp turmeric 1 tsp mustard seeds, ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp sea sal
1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped
1/2 tsp dried chili flakes 2 tsp turmeric 1 tsp mustard seeds, ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp sea sal
1/2 tsp dried chili flakes 2
tsp turmeric
1 tsp mustard seeds, ground in a mortar
1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices
1 cup (240 ml) water
1 tbsp apple cider vinegar
1 can (
1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves
1 - 2
tsp sea salt
2
tsp cumin seeds (optional)
1 bunch (20 g /
1 cup) fresh parsley
1 bunch (20 g /
1 cup) fresh coriander / cilantro
1/3 cup / 80 ml olive oil
1/2 lemon, juice 1 tiny clove garlic 2 tsp maple syrup 6 - 8 slices pickled jalapeño (or other green chili) sea sal
1/2 lemon, juice
1 tiny clove
garlic 2
tsp maple syrup 6 - 8 slices pickled jalapeño (or other green chili) sea salt
Magic Green Sauce
1 large handful (30 g /
1 tightly packed cup) mixed fresh herbs (we used parsley, cilantro and mint)
1/2 cup / 120 ml olive oil Juice from 1 lime 1 tbsp capers 1 tsp maple syrup 1 clove garlic 1 small chili 1/2 avocado 1/2 tsp sea salt flake
1/2 cup /
120 ml olive oil Juice from
1 lime
1 tbsp capers
1 tsp maple syrup
1 clove
garlic 1 small chili
1/2 avocado 1/2 tsp sea salt flake
1/2 avocado
1/2 tsp sea salt flake
1/2 tsp sea salt flakes
Butternut & Kale Filling
1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or
1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumble
1/2 tsp dried rosemary sea salt & black pepper
1 onion 2 cloves
garlic 2 large handfuls (
100 g / 3
1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumble
1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper
1 cup milk of choice (we use oat milk or almond milk) 2 eggs
150 g /
1 block feta cheese, crumbled
powdered
garlic or 2 cloves minced fine
1 Tbs powdered BBQ seasoning (omit for raw)
1/2 tsp sea salt Instructions Combine the flax seeds (unground) with the pizza sauce and set aside for 10 minutes
1/2 tsp sea salt Instructions Combine the flax seeds (unground) with the pizza sauce and set aside for
10 minutes.
1 avocado cubed,
1 garlic clove,
1/2 of a limes juice, 1/4 tsp of salt and pepper, 1 cup of sour cream - combine in a food processor until creamy)
1/2 of a limes juice,
1/4
tsp of salt and pepper,
1 cup of sour cream - combine in a food processor until creamy).
2 large onions Oil for frying — I use a
tsp of coconut oil 3 cloves
garlic 1 - 2 chillies
1 tsp cumin — seeds or powder
1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten fre
1/2 tsp coriander powder
1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten fre
1/2 tsp smoked paprika
1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten fre
1/2 -
1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of
1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free
paired with a big salad that had local lettuce, shredded carrots, tomatoes, green onions, and a delish red wine vinaigrette recipe we always make at Alchemy (
1/2 cup olive oil, 6 tbsp red wine vinegar, 1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet)
1/2 cup olive oil, 6 tbsp red wine vinegar,
1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet)
1/2 tbsp pure maple syrup,
1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet)
1/2 tbsp oregano,
1 clove
garlic,
1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet)
1/2 tbsp Dijon,
1/4
tsp salt, pinch pepper all blended up in the Nutribullet).
Roughly
1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional
1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves
garlic 2
tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil
1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans)
1 Tbs turmeric sea salt + cayenne to taste 4 eggs or
1/2 block of firm tofu chopped Left over grains (optional
1/2 block of firm tofu chopped Left over grains (optional)
Easy Slow Cooker Bean Soup Print Prep time 5 mins Cook time 30 mins Total time 35 mins Author: A. N. Flitter Recipe type: Soup Cuisine: Vegan Serves: 8 Ingredients
1 clove
Garlic, minced 1 Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow c
Garlic, minced
1 Onion, diced
1 tbsp Yellow Mustard
1 tbsp Hot Sauce
1 tbsp Chili Powder
1 tsp Cumin
1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow cooker
1/2 tsp Salt
1/4
tsp Pepper 3
15 oz cans of Beans (variety), undrained
1 can Diced Tomatoes with Chilis
1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow cooker
1/2 cups Vegetable Broth Instructions Add the
garlic, onion, mustard, hot sauce, and spices to the slow c
garlic, onion, mustard, hot sauce, and spices to the slow cooker.
1/2 cup bread crumbs 4 cloves garlic minced 1/4 cup white onion, minced 1 tsp
1/2 cup bread crumbs 4 cloves
garlic minced
1/4 cup white onion, minced
1 tsp.
INGREDIENTS 3 egg yolks
1/2 clove garlic 1/2 tsp chipotle powder 1 / 2T maple (optional) 1 / 2T dijon Juice half lemon 3 tablespoons roasted red peppers S and P 2/3 cup avocado..
1/2 clove
garlic 1/2 tsp chipotle powder 1 / 2T maple (optional) 1 / 2T dijon Juice half lemon 3 tablespoons roasted red peppers S and P 2/3 cup avocado..
1/2 tsp chipotle powder
1 / 2T maple (optional)
1 / 2T dijon Juice half lemon 3 tablespoons roasted red peppers S and P 2/3 cup avocado...
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil
1 cup diced sweet onion 4 medium
garlic cloves, minced 3 diced fresh tomatoes
1 teaspoon chili powder
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinse
1/2 tsp plus
1/8
tsp fine sea salt, or to taste
1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped
1 (
14 - ounce) can or 2 cups black beans, drained & rinsed
Ingredients 200 g / 7oz • baby spinach
1 • small cauliflower head [cut into florets — about 350g /
12oz]
1 • small onion [diced]
1 • minced
garlic clove
1/2 cup • shredded mozzarella [plus a little more for on top] 2 tbsp • heavy cream 1 tbsp • butter [for the cauliflower] 1/2 tsp • nutmeg pinch of ground cloves to taste • salt and peppe
1/2 cup • shredded mozzarella [plus a little more for on top] 2 tbsp • heavy cream
1 tbsp • butter [for the cauliflower]
1/2 tsp • nutmeg pinch of ground cloves to taste • salt and peppe
1/2 tsp • nutmeg pinch of ground cloves to taste • salt and pepper
Garlic Parmesan Bubble Buns Ingredients Dough: 4 cups carbalose flour (a special high - fiber, low carb flour) 2/3 cup vital wheat gluten 1 tsp salt 1 cup whole milk, lukewarm (about 110F) 1 cup water, lukewarm (abut 110F) 2 packages rapid rise yeast 2 large eggs, lightly beaten Coating: 6 tbsp butter, melted 3 cloves garlic, minced 2 tbsp dried parsley flakes 1/2 cup grated Parmesan cheese Directions Preheat oven to 200F for 10 minutes and then turn ove
Garlic Parmesan Bubble Buns Ingredients Dough: 4 cups carbalose flour (a special high - fiber, low carb flour) 2/3 cup vital wheat gluten
1 tsp salt
1 cup whole milk, lukewarm (about
110F)
1 cup water, lukewarm (abut
110F) 2 packages rapid rise yeast 2 large eggs, lightly beaten Coating: 6 tbsp butter, melted 3 cloves
garlic, minced 2 tbsp dried parsley flakes 1/2 cup grated Parmesan cheese Directions Preheat oven to 200F for 10 minutes and then turn ove
garlic, minced 2 tbsp dried parsley flakes
1/2 cup grated Parmesan cheese Directions Preheat oven to 200F for 10 minutes and then turn oven off
1/2 cup grated Parmesan cheese Directions Preheat oven to 200F for
10 minutes and then turn oven off.
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds
1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional
1/2 cup pecans
1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar
1 garlic clove, minced
1/4
tsp red pepper flakes
1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional
1/2 tsp sea salt, or more to taste
1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional
1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves
1 small or
1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional
1/2 medium sweet potato, peeled and finely shredded
1 small or
1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional
1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional)
1/2 tsp mustard seeds (optional
1/2 tsp mustard seeds (optional)
(
1/2 cup olive oil, 1/4 cup, 2 tbsp red wine vinegar, 1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet)
1/2 cup olive oil,
1/4 cup, 2 tbsp red wine vinegar,
1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet)
1/2 tbsp pure maple syrup,
1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet)
1/2 tbsp oregano,
1 clove
garlic,
1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet)
1/2 tbsp Dijon,
1/4
tsp salt, pinch pepper all blended up in the Nutribullet).
olive oil
1 green pepper
1 red pepper 3 ears of corn, kernels removed from the cobs (or 2 cups of frozen corn) 2 tbsp salted butter 2 strip of bacon chopped
1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves of
garlic 1 cup chicken stock 2 medium potatoes, peeled and cut into
1» cubes
1 tsp oregano
1 bay leaf
1 tsp celery salt
1 tsp paprika 2
tsp curry
1 tsp mustard powder salt and pepper 2 cups half and half hot sauce, optional
1/2 tsp parsle
1/2 tsp parsley
Garlic and Yam Roasted Chicken You will need: 1 whole chicken (skinned if it's not pastured raised like mine) 1 tsp garlic powder 1 - 2 tsp salt 1 tsp white pepper powder 1 - 2 tsp five spice powder 2 medium size yams 1/2 garlic cloves (separated but unpeeled) 1/2 tsp nutmeg powder (or 1/2 nutmeg - grated) A pinch of whole cloves 1 Tbsp cocon
Garlic and Yam Roasted Chicken You will need:
1 whole chicken (skinned if it's not pastured raised like mine)
1 tsp garlic powder 1 - 2 tsp salt 1 tsp white pepper powder 1 - 2 tsp five spice powder 2 medium size yams 1/2 garlic cloves (separated but unpeeled) 1/2 tsp nutmeg powder (or 1/2 nutmeg - grated) A pinch of whole cloves 1 Tbsp cocon
garlic powder
1 - 2
tsp salt
1 tsp white pepper powder
1 - 2
tsp five spice powder 2 medium size yams
1/2 garlic cloves (separated but unpeeled) 1/2 tsp nutmeg powder (or 1/2 nutmeg - grated) A pinch of whole cloves 1 Tbsp coconut oi
1/2 garlic cloves (separated but unpeeled) 1/2 tsp nutmeg powder (or 1/2 nutmeg - grated) A pinch of whole cloves 1 Tbsp cocon
garlic cloves (separated but unpeeled)
1/2 tsp nutmeg powder (or 1/2 nutmeg - grated) A pinch of whole cloves 1 Tbsp coconut oi
1/2 tsp nutmeg powder (or
1/2 nutmeg - grated) A pinch of whole cloves 1 Tbsp coconut oi
1/2 nutmeg - grated) A pinch of whole cloves
1 Tbsp coconut oil
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat
1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut milk
1/2 garlic cloves
1 ″ ginger knob
1 ″ galangal root Chopped onions 3
tsp curry powder
1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped
1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About
1 cup homemade Tomato Sauce or you can use
1 small can tomato paste
1 Tbsp Red Boat Fish Sauce
1 Tbsp coconut oil 4 cubes of frozen coconut milk (about
1/2 cup coconut milk
1/2 cup coconut milk)
Ingredients: 4 - 6 small to medium size fresh, raw artichokes
1 organic lemon, zested and halved
1/2 - 3/4 cup chopped fresh organic mint leaves About 4 cloves organic garlic, pressed or minced 2 tsp
1/2 - 3/4 cup chopped fresh organic mint leaves About 4 cloves organic
garlic, pressed or minced 2
tsp.
--
1/2 cup grated raw mangoes - 2 tbsp chopped garlic - 1/4 cup thinly sliced onions - 1/2 cup besan (bengal gram flour)- 1 tbsp chopped green chili - 2 tbsp finely chopped coriander leaves - 1 egg - 1 tsp turmeric Pwd - 1 tsp cumin - 1 tsp baking Pwd - Salt to taste - Oil to fr
1/2 cup grated raw mangoes - 2 tbsp chopped
garlic -
1/4 cup thinly sliced onions -
1/2 cup besan (bengal gram flour)- 1 tbsp chopped green chili - 2 tbsp finely chopped coriander leaves - 1 egg - 1 tsp turmeric Pwd - 1 tsp cumin - 1 tsp baking Pwd - Salt to taste - Oil to fr
1/2 cup besan (bengal gram flour)-
1 tbsp chopped green chili - 2 tbsp finely chopped coriander leaves -
1 egg -
1 tsp turmeric Pwd -
1 tsp cumin -
1 tsp baking Pwd - Salt to taste - Oil to fry
1 garlic clove juice of one lime
1 small jalapeno, seeded and stemmed
1 small bunch basil
1 small bunch cilantro, some saved for garnish
1 cup good quality mayonnaise
1/2 tsp
1/2 tsp.
Shrimp 2 Tbsp olive oil 6 slices Canadian bacon (3 oz), sliced into
1 1/2» strips 1 lb lg shrimp, peeled and deveined 1 med onion, chopped 1 red bell pepper, chopped 1 clove garlic, minced 1 1/2 tsp chopped fresh thyme or 1/4 tsp dried 3/4 tsp paprika 2 tsp all - purpose flour 1 c low - sodium chicken broth 1/2 c 1 % mil
1/2» strips
1 lb lg shrimp, peeled and deveined
1 med onion, chopped
1 red bell pepper, chopped
1 clove
garlic, minced
1 1/2 tsp chopped fresh thyme or 1/4 tsp dried 3/4 tsp paprika 2 tsp all - purpose flour 1 c low - sodium chicken broth 1/2 c 1 % mil
1/2 tsp chopped fresh thyme or
1/4
tsp dried 3/4
tsp paprika 2
tsp all - purpose flour
1 c low - sodium chicken broth
1/2 c 1 % mil
1/2 c
1 % milk
1/2 cup tahini 2 T. extra virgin olive oil 2 T. orange juice 2 T. water 1 clove of garlic, grated on a microplane 1 tsp
1/2 cup tahini 2 T. extra virgin olive oil 2 T. orange juice 2 T. water
1 clove of
garlic, grated on a microplane
1 tsp.
cans pinto beans that have been drained and rinsed
1 c. chopped sweet onion 2 c. chopped tomatoes
1 1/4 c. mayonnaise
1/4 c. sweet pickle juice
1/2 tsp garlic powder 1/2 tsp black pepper 1/2 tsp sal
1/2 tsp garlic powder
1/2 tsp black pepper 1/2 tsp sal
1/2 tsp black pepper
1/2 tsp sal
1/2 tsp salt
1 lb ground beef (or vegetarian crumble) 3 cups of beef broth (or vegetable broth to make vegetarian) 4 - 5 cloves of
garlic, minced
1 TB dried parsley
1 TB dried basil
1/2 cup chopped onion 1 — 28 oz can of diced tomatoes 1 — 6 oz can of tomato paste 1 cup V8 (or any vegetable drink) 2 cups uncooked shell pasta 1/4 tsp pepper 1/4 tsp sal
1/2 cup chopped onion
1 — 28 oz can of diced tomatoes
1 — 6 oz can of tomato paste
1 cup V8 (or any vegetable drink) 2 cups uncooked shell pasta
1/4
tsp pepper
1/4
tsp salt
Perfect Summer Pasta
1 lbs Angle Hair Pasta 2 Pints Cherry Tomatoes 5 — 6 Cloves of
Garlic, finely chopped
1/2 tsp Red Chili Flakes 15 — 20 Basil Leaves, Julienned 1/4 Cup of Good Quality Extra Virgin Olive Oil 1 Cup Freshly Grated Parmesan Cheese 1 tsp Kosher Sal
1/2 tsp Red Chili Flakes
15 — 20 Basil Leaves, Julienned
1/4 Cup of Good Quality Extra Virgin Olive Oil
1 Cup Freshly Grated Parmesan Cheese
1 tsp Kosher Salt
Ingredients
1 cup fresh parsley
1 cup fresh cilantro
1 tsp dried oregano
1/2 cup mild Trio Carmel EVOO 1/3 cup Trio Carmel White Balsamic (such as Sicilian Lemon, Cranberry Pear, Apricot, Grapefruit, or Mango) 3 cloves garlic 3/4 teaspoon ground red..
1/2 cup mild Trio Carmel EVOO
1/3 cup Trio Carmel White Balsamic (such as Sicilian Lemon, Cranberry Pear, Apricot, Grapefruit, or Mango) 3 cloves
garlic 3/4 teaspoon ground red...
2 cloves
garlic 1 cup white or yellow onion, large dice
1 cup organic chicken stock
1 tsp kosher salt
1.5
tsp curry powder
1/2 tsp ground coriander 10 grinds fresh black pepper Lard or your preferred Paleo - approved fat Optional: 1/4 cup flaxseed mea
1/2 tsp ground coriander
10 grinds fresh black pepper Lard or your preferred Paleo - approved fat Optional:
1/4 cup flaxseed meal
Ingredients: — 4
1/2 cups spinach, fresh, chopped — 1/4 cup green onions, chopped — 1/2 cup reduced fat cream cheese — 1/2 cup fat - free sour cream — 1 tsp dried dill — 2 cloves garlic, minced — 1/3 cup crumbled fat free feta cheese — 2 tbsp fresh chives, minced — 2 tsp fresh lemon juice — salt and pepper to tast
1/2 cups spinach, fresh, chopped —
1/4 cup green onions, chopped —
1/2 cup reduced fat cream cheese — 1/2 cup fat - free sour cream — 1 tsp dried dill — 2 cloves garlic, minced — 1/3 cup crumbled fat free feta cheese — 2 tbsp fresh chives, minced — 2 tsp fresh lemon juice — salt and pepper to tast
1/2 cup reduced fat cream cheese —
1/2 cup fat - free sour cream — 1 tsp dried dill — 2 cloves garlic, minced — 1/3 cup crumbled fat free feta cheese — 2 tbsp fresh chives, minced — 2 tsp fresh lemon juice — salt and pepper to tast
1/2 cup fat - free sour cream —
1 tsp dried dill — 2 cloves
garlic, minced —
1/3 cup crumbled fat free feta cheese — 2 tbsp fresh chives, minced — 2
tsp fresh lemon juice — salt and pepper to taste
2 cups water
1 cup quinoa 2 cup chopped Italian parsley
1/2 cup chopped scallions 2 medium tomatoes chopped 2 tbsp chopped fresh mint 1 minced garlic clove 1 tbsp chopped fresh basil 1/2 cup fresh lemon juice, about 2 medium lemons 1/4 cup olive oil 1/4 tsp kosher salt 1/4 tsp freshly ground white peppe
1/2 cup chopped scallions 2 medium tomatoes chopped 2 tbsp chopped fresh mint
1 minced
garlic clove
1 tbsp chopped fresh basil
1/2 cup fresh lemon juice, about 2 medium lemons 1/4 cup olive oil 1/4 tsp kosher salt 1/4 tsp freshly ground white peppe
1/2 cup fresh lemon juice, about 2 medium lemons
1/4 cup olive oil
1/4
tsp kosher salt
1/4
tsp freshly ground white pepper
1 Sweet Onion - Diced Oil for sauté 3 Cloves
Garlic — Crushed
1 lb Ground Turkey
16oz Jar Marinara Sauce or make your own Marinara 2 Tbs Tomato Puree — Use the tube and save the rest
1/2 Cup wine — Optional 1/2 Cup Spinach — Frozen 1 tsp Hot sauce 2 Bay Leaves 2 Cubes Chicken Stock Freshly Ground Sea Salt and Pepper Fresh Basil to Serve — Optiona
1/2 Cup wine — Optional
1/2 Cup Spinach — Frozen 1 tsp Hot sauce 2 Bay Leaves 2 Cubes Chicken Stock Freshly Ground Sea Salt and Pepper Fresh Basil to Serve — Optiona
1/2 Cup Spinach — Frozen
1 tsp Hot sauce 2 Bay Leaves 2 Cubes Chicken Stock Freshly Ground Sea Salt and Pepper Fresh Basil to Serve — Optional
Fajita Marinade
1 tsp chili powder
1/2 tsp cumin 1/2 tsp chipotle chili powder (reduce or omit this if you don't like it too hot) 1/2 tsp onion powder 1/4 tsp garlic powder dash of salt 1 1/2 tsp lime juice 1 tsp vegetable oi
1/2 tsp cumin
1/2 tsp chipotle chili powder (reduce or omit this if you don't like it too hot) 1/2 tsp onion powder 1/4 tsp garlic powder dash of salt 1 1/2 tsp lime juice 1 tsp vegetable oi
1/2 tsp chipotle chili powder (reduce or omit this if you don't like it too hot)
1/2 tsp onion powder 1/4 tsp garlic powder dash of salt 1 1/2 tsp lime juice 1 tsp vegetable oi
1/2 tsp onion powder
1/4
tsp garlic powder dash of salt
1 1/2 tsp lime juice 1 tsp vegetable oi
1/2 tsp lime juice
1 tsp vegetable oil
sausage, ham, etc)--
1/2 cup onions — diced — 3 cups cheddar cheese — shredded — 1/4 teaspoon dry mustard — 1/4 teaspoon garlic powder — 1 tsp salt & 1/2 tsp of pepper (I am recommending an additional pinch of salt and pepper for each layer of hash browns
1/2 cup onions — diced — 3 cups cheddar cheese — shredded —
1/4 teaspoon dry mustard —
1/4 teaspoon
garlic powder —
1 tsp salt &
1/2 tsp of pepper (I am recommending an additional pinch of salt and pepper for each layer of hash browns
1/2 tsp of pepper (I am recommending an additional pinch of salt and pepper for each layer of hash browns)
1 pound dried black beans 8 cups water 2 Tbsp olive oil 6 slices of good - quality bacon, chopped into
1 inch pieces
1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking sod
1/2 cups chopped onion
1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking sod
1/2 cups chopped green bell pepper 4 cloves
garlic, minced Olive oil for sautéing
1 Tbsp Sazon completa
1 Tbsp ground cumin 2 bay leaf
1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking sod
1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste
1/2 tsp baking sod
1/2 tsp baking soda
Vermont sharp cheddar For the Dressing:
1/2 cup mayonnaise juice of 1/2 lemon 1/4 cup or so extra virgin olive oil salt / pepper to taste 1 garlic clove, minced 1 tsp
1/2 cup mayonnaise juice of
1/2 lemon 1/4 cup or so extra virgin olive oil salt / pepper to taste 1 garlic clove, minced 1 tsp
1/2 lemon
1/4 cup or so extra virgin olive oil salt / pepper to taste
1 garlic clove, minced
1 tsp.
1 large jicama, peeled and cut into strips
1/2 tsp minced garlic 1/4 cup mayonnaise 1/3 cup coconut milk cream (Try So Delicious Culinary Coconut Milk) 1 tsp lemon juice 1 tsp sea salt 1 tsp parsley, chopped or drie
1/2 tsp minced
garlic 1/4 cup mayonnaise
1/3 cup coconut milk cream (Try So Delicious Culinary Coconut Milk)
1 tsp lemon juice
1 tsp sea salt
1 tsp parsley, chopped or dried
1/2 shallot, minced 1 garlic clove, minced 2 tsp Dijon mustard Pinch kosher salt Pinch freshly ground black pepper 3 tbsp plus 1 tsp balsamic vinegar 1/2 cup plus 2 tbsp extra-virgin olive oi
1/2 shallot, minced
1 garlic clove, minced 2
tsp Dijon mustard Pinch kosher salt Pinch freshly ground black pepper 3 tbsp plus
1 tsp balsamic vinegar
1/2 cup plus 2 tbsp extra-virgin olive oi
1/2 cup plus 2 tbsp extra-virgin olive oil
We did this...
12 oz black plum tomatoes
1/2 cup Vidalllia onion 1/4 fresh cilantro 3 cloves garlic 1/2 tsp sea salt 1/4 cup Guajillo chile sauce (we made some and we used store bought - both were good) 1 tbsp lime juice We gave it a few pulses in the food processor and it provided us with fruity, moderately spicy, and very smoky salsa
1/2 cup Vidalllia onion
1/4 fresh cilantro 3 cloves
garlic 1/2 tsp sea salt 1/4 cup Guajillo chile sauce (we made some and we used store bought - both were good) 1 tbsp lime juice We gave it a few pulses in the food processor and it provided us with fruity, moderately spicy, and very smoky salsa
1/2 tsp sea salt
1/4 cup Guajillo chile sauce (we made some and we used store bought - both were good)
1 tbsp lime juice We gave it a few pulses in the food processor and it provided us with fruity, moderately spicy, and very smoky salsa.
Asian eggplant, cut into 3 x
1 / 2 - inch pieces 2 tbsps vegetable oil
1 medium onion, quartered lengthwise and sliced thinly 2
tsps garlic, minced
1/4 cup Chinese cooking wine, sake, or water
1/2 cup Vietnamese stir - fry sauce (see below) 1/2 cup + 2 tbsps water 1/4 cup unsweetened coconut milk, stirred 2 tsps Asian chili paste 4 green onions, green parts only — cut into 3 / 4 - inch piece
1/2 cup Vietnamese stir - fry sauce (see below)
1/2 cup + 2 tbsps water 1/4 cup unsweetened coconut milk, stirred 2 tsps Asian chili paste 4 green onions, green parts only — cut into 3 / 4 - inch piece
1/2 cup + 2 tbsps water
1/4 cup unsweetened coconut milk, stirred 2
tsps Asian chili paste 4 green onions, green parts only — cut into 3 / 4 - inch pieces
shoot for
15 leaves
1 lb ground pork
1/2 lb sausage, we used spicy italian olive oil 1 small onion, chopped 3 cloves of garlic, minced 1 tsp minced ginger 1 tsp cinnamon 1/2 tsp nutmeg salt & pepper 1 jar of dice tomatoes (our local grocery store has them now!
1/2 lb sausage, we used spicy italian olive oil
1 small onion, chopped 3 cloves of
garlic, minced
1 tsp minced ginger
1 tsp cinnamon
1/2 tsp nutmeg salt & pepper 1 jar of dice tomatoes (our local grocery store has them now!
1/2 tsp nutmeg salt & pepper
1 jar of dice tomatoes (our local grocery store has them now!)
, peeled, seeded, and cut into
1 1/2 - inch pieces 1 medium garlic clove, pressed 1/2 tsp
1/2 - inch pieces
1 medium
garlic clove, pressed
1/2 tsp
1/2 tsp.
1)
1 pkg pork meat substitute (I like Gardein's porkless bites, sauce package discarded), chopped 2 tbsp sugar
1 tsp salt
1/2 tsp five spice powder 1 tsp paprika 1/4 tsp white pepper 1 tbsp sherry or Chinese plum wine 1 tbsp soy sauce 1/2 tsp sesame oil 2 tsp hoisin sauce 1 tsp tomato paste 2 tsp molasses 1 tbsp oil 3 cloves minced garli
1/2 tsp five spice powder
1 tsp paprika
1/4
tsp white pepper
1 tbsp sherry or Chinese plum wine
1 tbsp soy sauce
1/2 tsp sesame oil 2 tsp hoisin sauce 1 tsp tomato paste 2 tsp molasses 1 tbsp oil 3 cloves minced garli
1/2 tsp sesame oil 2
tsp hoisin sauce
1 tsp tomato paste 2
tsp molasses
1 tbsp oil 3 cloves minced
garlic
2 tbsp sweet pickle relish
1 cup mayo
1 TBSP dijon mustard
1 tsp white cooking wine
1 tsp salt and pepper each
1/2 tsp cajun seasoning 1/2 tsp garlic powde
1/2 tsp cajun seasoning
1/2 tsp garlic powde
1/2 tsp garlic powder
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
1/2 cup dried buttermilk 2 TBS dried parsley flakes 1 TB onion powder 1 TB garlic powder 1 TB dried chopped onion 2 tsp dried chives 2 tsp dried dill weed 2 tsp salt 2 tsp peppe
1/2 cup dried buttermilk 2 TBS dried parsley flakes
1 TB onion powder
1 TB
garlic powder
1 TB dried chopped onion 2
tsp dried chives 2
tsp dried dill weed 2
tsp salt 2
tsp pepper
Sweet and Hot Pepper Tofu, Asian - Style
1 Tbsp soy sauce
1 1/2 tsp dark soy sauce 1 1/2 tsp cornstarch 1 # tofu, drained, pressed, cut in cubes 1/2 cup ketchup 1/4 cup broth 1 Tbsp chili garlic sauce 2 tsp sugar 1 Tbsp oil 1 Tbsp ginger, minced 1 Tbsp garlic, minced 1 Tbsp green onions, sliced 3 dried red chilis 1/2 red pepper, thinly sliced 1 jalapeno, stemmed, seeded and minced 1/2 yellow onion, sliced thinly 2 tsp toasted sesame seeds 1 tsp sesame oil 3 Tbsp thai basil, choppe
1/2 tsp dark soy sauce
1 1/2 tsp cornstarch 1 # tofu, drained, pressed, cut in cubes 1/2 cup ketchup 1/4 cup broth 1 Tbsp chili garlic sauce 2 tsp sugar 1 Tbsp oil 1 Tbsp ginger, minced 1 Tbsp garlic, minced 1 Tbsp green onions, sliced 3 dried red chilis 1/2 red pepper, thinly sliced 1 jalapeno, stemmed, seeded and minced 1/2 yellow onion, sliced thinly 2 tsp toasted sesame seeds 1 tsp sesame oil 3 Tbsp thai basil, choppe
1/2 tsp cornstarch
1 # tofu, drained, pressed, cut in cubes
1/2 cup ketchup 1/4 cup broth 1 Tbsp chili garlic sauce 2 tsp sugar 1 Tbsp oil 1 Tbsp ginger, minced 1 Tbsp garlic, minced 1 Tbsp green onions, sliced 3 dried red chilis 1/2 red pepper, thinly sliced 1 jalapeno, stemmed, seeded and minced 1/2 yellow onion, sliced thinly 2 tsp toasted sesame seeds 1 tsp sesame oil 3 Tbsp thai basil, choppe
1/2 cup ketchup
1/4 cup broth
1 Tbsp chili
garlic sauce 2
tsp sugar
1 Tbsp oil
1 Tbsp ginger, minced
1 Tbsp
garlic, minced
1 Tbsp green onions, sliced 3 dried red chilis
1/2 red pepper, thinly sliced 1 jalapeno, stemmed, seeded and minced 1/2 yellow onion, sliced thinly 2 tsp toasted sesame seeds 1 tsp sesame oil 3 Tbsp thai basil, choppe
1/2 red pepper, thinly sliced
1 jalapeno, stemmed, seeded and minced
1/2 yellow onion, sliced thinly 2 tsp toasted sesame seeds 1 tsp sesame oil 3 Tbsp thai basil, choppe
1/2 yellow onion, sliced thinly 2
tsp toasted sesame seeds
1 tsp sesame oil 3 Tbsp thai basil, chopped
Ingredients: Shrimp (I used 7 jumbo shrimp)
1 cup fresh spinach
1/4 onion (sliced)
1 cup sliced mushrooms
1 clove
garlic (roughly chopped) Olive oil Seasoning:
1/2 tsp white pepper, 1/2 tsp salt, 1 tsp cumin, 1/2 tsp turmeric, 1/2 -1 tsp garlic powder, 1/2 tsp cayenne peppe
1/2 tsp white pepper,
1/2 tsp salt, 1 tsp cumin, 1/2 tsp turmeric, 1/2 -1 tsp garlic powder, 1/2 tsp cayenne peppe
1/2 tsp salt,
1 tsp cumin,
1/2 tsp turmeric, 1/2 -1 tsp garlic powder, 1/2 tsp cayenne peppe
1/2 tsp turmeric,
1/2 -1 tsp garlic powder, 1/2 tsp cayenne peppe
1/2 -
1 tsp garlic powder,
1/2 tsp cayenne peppe
1/2 tsp cayenne pepper
3 lb sweet potatoes 2 Tbsp unsalted butter, melted
1 1/2 tsp finely grated orange zest 2 Tbsp lemon juice 2 Tbsp orange juice 1 Tbsp minced garlic 1/2 tsp allspice 1/2 c whole wheat bread crumbs 1/3 c pecan halves, coarsely chopped 1/4 c chopped scallion greens 2 Tbsp finely grated Parmesa
1/2 tsp finely grated orange zest 2 Tbsp lemon juice 2 Tbsp orange juice
1 Tbsp minced
garlic 1/2 tsp allspice 1/2 c whole wheat bread crumbs 1/3 c pecan halves, coarsely chopped 1/4 c chopped scallion greens 2 Tbsp finely grated Parmesa
1/2 tsp allspice
1/2 c whole wheat bread crumbs 1/3 c pecan halves, coarsely chopped 1/4 c chopped scallion greens 2 Tbsp finely grated Parmesa
1/2 c whole wheat bread crumbs
1/3 c pecan halves, coarsely chopped
1/4 c chopped scallion greens 2 Tbsp finely grated Parmesan