Not exact matches
Orange - Kissed Seed Crackers
1/2
cup sunflower seeds
1/2
cup sesame seeds
1/3
cup flax seeds — ground
1/2
cup hemp seeds scant
1 cup amaranth, quinoa or almond flour
1 1/2 teaspoon sea salt
1/4 cup olive oil 1 tablespoon honey or maple syrup 2 tablespoons freshly squeezed orange juic
1/4 cup olive oil
1 tablespoon honey or maple syrup 2 tablespoons freshly squeezed orange juice
2 tablespoons vegetable or
olive oil 2 large onions, chopped 6 cloves garlic, chopped 2 tablespoons bafat (Hurry Curry, see recipe here) 4 large tomatoes, chopped 2
cups coconut milk, recipe here
16 large shrimp, shelled and deveined
1 cup fresh or canned crab meat
1/2 teaspoon turmeric powder
1 teaspoon rice vinegar
1/4 cup bay or curry leaves Salt to tast
1/4 cup bay or curry leaves Salt to taste
12 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed 3 onions, chopped 2 clove garlic finely chopped
1/2
cup vinegar 2 tablespoons ground allspice
1 tablespoon
olive oil
1/4 cup soy sauce 1/4 cup minced scallion
1/4 cup soy sauce
1/4 cup minced scallion
1/4 cup minced scallions
3/4
cup almond milk
1 teaspoon coconut sugar
1 tablespoon active dry yeast 3 tablespoons ground chia seeds 6 tablespoons almond milk
1 cup (
140 g) buckwheat flour
1 cup (
120 g) tapioca flour
1/2
cup (70 g) millet flour
1 1/2 teaspoon salt
1/4 cup olive oil 1 tablespoon nigella seed
1/4 cup olive oil
1 tablespoon nigella seeds
4 avocados, just turning soft, not fully ripe
1 medium mango, cut into
1 / 2 - inch cubes
1/2 pound strawberries, cut into
1 / 2 - inch cubes
1 tablespoon balsamic vinegar
1/3
cup orange juice 2 tablespoons lemon juice
1/4 cup honey mixed with 1/4 cup olive oi
1/4 cup honey mixed with
1/4 cup olive oi
1/4 cup olive oil
Raw Onion Bread
1/2 lb yellow onions — sliced
1 cup raw sunflower seeds — soaked for
1 hour
1/4 cup nama shoyu 1/4 cup olive oil 1 cup flax seeds — ground in a coffee grinde
1/4 cup nama shoyu
1/4 cup olive oil 1 cup flax seeds — ground in a coffee grinde
1/4 cup olive oil
1 cup flax seeds — ground in a coffee grinder
3/4
cup unsweetened almond milk
1/4 cup ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive oil 2 teaspoons vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — choppe
1/4 cup ground chia seeds or flax seeds 3/4
cup (
105 g) buckwheat flour 3/4
cup (90 g) millet flour 3/4
cup (90 g) tapioca flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt 2 teaspoons ground cinnamon
1/2 teaspoon nutmeg 3/4
cup coconut sugar
1 cup olive oil 2 teaspoons vanilla extract zest of
1 orange
1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — choppe
1/4 cup freshly squeezed orange juice about 3
cups grated parsnips
1 1/2
cups walnuts or pecans — chopped
1 tablespoon oil (butter / lard / coconut oil)
1 medium onion, finely chopped (I use a mini-prep food processor)
1 clove garlic, minced
1 pound ground beef or bison or lamb
1 1/2 teaspoons paprika
1 teaspoon cumin 3/4 teaspoon cinnamon
1/4 cup chopped kalamata olives (about 10 - 12) 1/4 cup golden raisins 1 teaspoon sea salt Scant 1/4 teaspoon black pepper 2 - 3 tablespoons chopped cilantro 1 teaspoon lemon zes
1/4 cup chopped kalamata
olives (about
10 -
12)
1/4 cup golden raisins 1 teaspoon sea salt Scant 1/4 teaspoon black pepper 2 - 3 tablespoons chopped cilantro 1 teaspoon lemon zes
1/4 cup golden raisins
1 teaspoon sea salt Scant
1/4 teaspoon black pepper 2 - 3 tablespoons chopped cilantro 1 teaspoon lemon zes
1/4 teaspoon black pepper 2 - 3 tablespoons chopped cilantro
1 teaspoon lemon zest
1/2
cup soft, pitted dates - Warm water, to cover dates
1/2
cup sifted coconut flour
1/4 cup gluten - free All - Purpose Flour Blend 1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chip
1/4 cup gluten - free All - Purpose Flour Blend
1/2 teaspoon baking soda
1/2 teaspoon guar gum or xanthan gum
1/4 teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chip
1/4 teaspoon salt
1/2
cup extra-virgin coconut oil or palm shortening or
olive oil 2 eggs
1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chip
1/4 cup + 2 tablespoons honey or agave nectar
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips
1/2
cup onion chopped
1/4 cup olive oil (I use less) 1 fresh garlic pod, chopped 1 t chili powder 1 t Gephardt Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tender
1/4 cup olive oil (I use less)
1 fresh garlic pod, chopped
1 t chili powder
1 t Gephardt Chili Quick Salt to taste 3 T Flour 2
cups Water 2 pounds ground meat (lean)
1/2
cup onion chopped Salt, pepper, and parsley to taste 4
cups cheddar cheese, shredded
1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in
olive oil until clear and tender.
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)
1/4 tsp salt, pinch pepper all blended up in the Nutribullet).
Fish:
1 cup flour
1 teaspoon garlic powder Salt and pepper 4 large eggs
1 lemon, zested and sliced
1/2
cup grated parmigiano - reggiano cheese 3 tablespoons extra-virgin
olive oil (EVOO) 4 (6 to 8 ounce) sole or tilapia fillets Sauce: 6 tablespoon butter
1/4 cup white wine Wondra flour, to thicke
1/4 cup white wine Wondra flour, to thicken
9
cups of baby spinach, washed 6 mandarins, peeled and segmented
1/2
cup diced green onion
1/2
cup shredded carrots
1/2
cup cashews 8oz can sliced water chestnuts, drained
1/2
cup olive oil
1/4 cup rice vinegar 1/4 cup ponzu sauce 1/2 teaspoon dried ginger 1 cup chow mein noodle
1/4 cup rice vinegar
1/4 cup ponzu sauce 1/2 teaspoon dried ginger 1 cup chow mein noodle
1/4 cup ponzu sauce
1/2 teaspoon dried ginger
1 cup chow mein noodles
1/2
cup dried navy beans
1 Tbsp
olive oil 3 oz pancetta, cut into
1/4 - inch pieces 1 stalk celery, cut into 1/4 - inch pieces 2 carrots, peeled and cut into 1/4 - inch pieces 1 onion, cut into 1/2 - inch pieces 2 leeks, cut into 1/2 - inch pieces 2 red potatoes, unpeeled, cut into 1/2 - inch pieces 1 Tbsp tomato paste 3 cups chicken stock 3 cups water 1 bunch kale, stems removed and discarded, leaves cut into 1/2 - inch ribbons, about 1 - inch long Salt and pepper to tast
1/4 - inch pieces
1 stalk celery, cut into
1/4 - inch pieces 2 carrots, peeled and cut into 1/4 - inch pieces 1 onion, cut into 1/2 - inch pieces 2 leeks, cut into 1/2 - inch pieces 2 red potatoes, unpeeled, cut into 1/2 - inch pieces 1 Tbsp tomato paste 3 cups chicken stock 3 cups water 1 bunch kale, stems removed and discarded, leaves cut into 1/2 - inch ribbons, about 1 - inch long Salt and pepper to tast
1/4 - inch pieces 2 carrots, peeled and cut into
1/4 - inch pieces 1 onion, cut into 1/2 - inch pieces 2 leeks, cut into 1/2 - inch pieces 2 red potatoes, unpeeled, cut into 1/2 - inch pieces 1 Tbsp tomato paste 3 cups chicken stock 3 cups water 1 bunch kale, stems removed and discarded, leaves cut into 1/2 - inch ribbons, about 1 - inch long Salt and pepper to tast
1/4 - inch pieces
1 onion, cut into
1/2 - inch pieces 2 leeks, cut into
1/2 - inch pieces 2 red potatoes, unpeeled, cut into
1/2 - inch pieces
1 Tbsp tomato paste 3
cups chicken stock 3
cups water
1 bunch kale, stems removed and discarded, leaves cut into
1/2 - inch ribbons, about
1 - inch long Salt and pepper to taste
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
1/4 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 & rinsed
2
cups cooked chickpeas 5 tbsp tahini
1 tsp sea salt
1/3
cup lemon juice (
1 1/2 — 2 lemons) 2 - 3 cloves garlic 3 tbsp extra virgin
olive oil
1/4 cup water or cooking liquid chopped parsley and paprika for garnis
1/4 cup water or cooking liquid chopped parsley and paprika for garnish
2 teaspoons
olive oil
1 small onion, diced small 2 stalks celery, tops removed, thinly sliced 2 cloves garlic, minced
1 cup baby carrots, in
1/2 inch slices 3/4 pounds yukon gold potatoes, in
1/2 inch dice
1 teaspoon dried thyme
1/4 teaspoon dried tarragon 6 cups vegetable broth 1/2 teaspoon salt 1 cup dried small pasta 1 teaspoon agave syrup 16 ounces tomato sauce 1 cup frozen pea
1/4 teaspoon dried tarragon 6
cups vegetable broth
1/2 teaspoon salt
1 cup dried small pasta
1 teaspoon agave syrup
16 ounces tomato sauce
1 cup frozen peas
1 teaspoon
olive oil
1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lim
1/4 cup finely chopped shallot
1 red pepper, finely diced
1/2 to
1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves
1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems of fresh thyme
1/2 teaspoon salt 3/4
cup light coconut milk 3/4
cup water
16 oz can black eyed peas, drained and rinsed
1 teaspoon light agave nectar Juice from about
1/2 a lime
2 vine - ripened tomatoes Salt
1/2
cup bread crumbs
1 clove garlic, minced
1/4 cup finely chopped fresh basil leaves Freshly ground black pepper 1/2 cup grated Parmesan 1/4 cup olive oil Directions Preheat oven to 400 degrees F
1/4 cup finely chopped fresh basil leaves Freshly ground black pepper
1/2
cup grated Parmesan
1/4 cup olive oil Directions Preheat oven to 400 degrees F
1/4 cup olive oil Directions Preheat oven to 400 degrees F.
2 chicken seitan cutlets
1/2 teaspoon smoked paprika
1/4 teaspoon dried thyme salt and pepper 1 tablespoon olive oil 1/2 large onion, chopped 3 — 4 ounces soyrizo 2 cloves garlic, minced 1 small carrot, minced 1 roasted red pepper, chopped 1/3 to 1/2 cup vegetable broth 1/2 cup frozen peas, run under hot water 2 tablespoons chopped parsley rice to serv
1/4 teaspoon dried thyme salt and pepper
1 tablespoon
olive oil
1/2 large onion, chopped 3 — 4 ounces soyrizo 2 cloves garlic, minced
1 small carrot, minced
1 roasted red pepper, chopped
1/3 to
1/2
cup vegetable broth
1/2
cup frozen peas, run under hot water 2 tablespoons chopped parsley rice to serve
5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin
olive oil two big pinches of salt
1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black peppe
1/4 cup apple, cut into
1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black peppe
1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4
cup zucchini, cut into
1 / 4 - inch dice
1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black pepper
8 ounces cavatappi pasta 2 ears corn, shucked
1 red bell pepper, deseeded and cut into 2 - inch - wide strips
1 zucchini, halved lengthwise
1/4 cup plus 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper 4 3 - ounce sweet Italian chicken sausages 1 cup cherry tomatoes, halved 1 garlic clove, finely grated 2 tablespoons thinly sliced fresh basil 1/4 cup shredded Italian cheese blen
1/4 cup plus
1 tablespoon
olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper 4 3 - ounce sweet Italian chicken sausages
1 cup cherry tomatoes, halved
1 garlic clove, finely grated 2 tablespoons thinly sliced fresh basil
1/4 cup shredded Italian cheese blen
1/4 cup shredded Italian cheese blend
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
1/4 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
1/4 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 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded, unsweetened, flaked coconut 1/3 cup sifted coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black pepper 1 teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon garlic powder (not garlic salt) 1/4 cup + 2 tablespoons cool water 1/4 cup + 2 tablespoons unsweetened lite coconut milk 6 tablespoons extra virgin coconut oil, ghee, palm shortening or olive oil or a combination of two of thes
1/4 —
1 1/2 pounds chicken tenders, about
1 - inch thick
1 1/2
cups shredded, unsweetened, flaked coconut
1/3
cup sifted coconut flour
1/3
cup cornstarch
1 1/2 teasoons salt 3/4 teaspoon ground black pepper
1 teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled
1 teaspoon garlic powder (not garlic salt)
1/4 cup + 2 tablespoons cool water 1/4 cup + 2 tablespoons unsweetened lite coconut milk 6 tablespoons extra virgin coconut oil, ghee, palm shortening or olive oil or a combination of two of thes
1/4 cup + 2 tablespoons cool water
1/4 cup + 2 tablespoons unsweetened lite coconut milk 6 tablespoons extra virgin coconut oil, ghee, palm shortening or olive oil or a combination of two of thes
1/4 cup + 2 tablespoons unsweetened lite coconut milk 6 tablespoons extra virgin coconut oil, ghee, palm shortening or
olive oil or a combination of two of these
Soup 2 tablespoons
olive oil 2 pounds carrots, peeled, thinly sliced
1 large onion, finely chopped 4 regular or 6 small garlic cloves, peeled and smashed
1 tablespoon finely chopped or grated ginger, or more to taste (it could easily be doubled) 4
cups vegetable broth
1/4 cup white miso paste, or more to tast
1/4 cup white miso paste, or more to taste
(
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)
1/4 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)
1/4 tsp salt, pinch pepper all blended up in the Nutribullet).
4
cups chicken broth or two
14.5 - ounce cans +
1/4 cup water 2 pounds carrots, peeled, ends trimmed, cut into 1/4 - inch rounds 1/2 cup extra virgin olive oil 1 large white onion, minced (I used my mini chopper) 2 tablespoons extra virgin olive oi
1/4 cup water 2 pounds carrots, peeled, ends trimmed, cut into
1/4 - inch rounds 1/2 cup extra virgin olive oil 1 large white onion, minced (I used my mini chopper) 2 tablespoons extra virgin olive oi
1/4 - inch rounds
1/2
cup extra virgin
olive oil
1 large white onion, minced (I used my mini chopper) 2 tablespoons extra virgin
olive oil
4
1/2
cups (20.25 ounces) unbleached high - gluten, bread, or all - purpose flour, chilled
1 3/4 -LRB-.44 ounce) teaspoons salt
1 teaspoon -LRB-.
11 ounce) instant yeast
1/4 cup (2 ounces) olive oil (optional) 1 3/4 cups (14 ounces) water, ice cold (40 °F) Semolina flour OR cornmeal for dustin
1/4 cup (2 ounces)
olive oil (optional)
1 3/4
cups (
14 ounces) water, ice cold (40 °F) Semolina flour OR cornmeal for dusting
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
1/4 teaspoon of paprika
1 tbsp
olive oil freshly squeezed lemon, to taste
2 chicken seitan cutlets pepper
1 Tbsp chili oil 2 cloves garlic, crushed
1/4 cup kalamata olives, pitted and coarsely chopped 1/4 cup green olives, pitted and coarsely chopped 2 Tbsp chopped fresh parsley 3/4 tsp capers 1/3 cup white win
1/4 cup kalamata
olives, pitted and coarsely chopped
1/4 cup green olives, pitted and coarsely chopped 2 Tbsp chopped fresh parsley 3/4 tsp capers 1/3 cup white win
1/4 cup green
olives, pitted and coarsely chopped 2 Tbsp chopped fresh parsley 3/4 tsp capers
1/3
cup white wine
•
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
1/4 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
cups cherry or grape tomatoes
1/3
cup almonds, lightly toasted
1 clove garlic
12 basil leaves
1 - 2 anchovies filets (or to taste) 2 tsp capers
1 pinch crushed red pepper
1/4 cup freshly grated Parmesan cheese 3 Tbsp extra-virgin olive oil 1 pound whole wheat penne pasta Coarse salt and freshly ground peppe
1/4 cup freshly grated Parmesan cheese 3 Tbsp extra-virgin
olive oil
1 pound whole wheat penne pasta Coarse salt and freshly ground pepper
1 cup of fresh of frozen peas a handful of basil (about
1/4 cup) chopped 1/4 cup of pine nuts 1 clove of garlic 1/4 teaspoon of salt pepper 1/4 cup of olive oil 1/4 cup of wate
1/4 cup) chopped
1/4 cup of pine nuts 1 clove of garlic 1/4 teaspoon of salt pepper 1/4 cup of olive oil 1/4 cup of wate
1/4 cup of pine nuts
1 clove of garlic
1/4 teaspoon of salt pepper 1/4 cup of olive oil 1/4 cup of wate
1/4 teaspoon of salt pepper
1/4 cup of olive oil 1/4 cup of wate
1/4 cup of
olive oil
1/4 cup of wate
1/4 cup of water
I measured out
1/4 cup olive oil, 1/4 cup balsamic vinegar, 4 - 5 sprigs of Rosemary (de-sprigged, using only the leaves), 1 tablespoon salt, and threw it all into a blender
1/4 cup olive oil,
1/4 cup balsamic vinegar, 4 - 5 sprigs of Rosemary (de-sprigged, using only the leaves), 1 tablespoon salt, and threw it all into a blender
1/4 cup balsamic vinegar, 4 - 5 sprigs of Rosemary (de-sprigged, using only the leaves),
1 tablespoon salt, and threw it all into a blender.
3 large ripe - to - over-ripe bananas
1 large egg
1/3
cup (80 ml) virgin coconut oil, warmed until it liquefies, or
olive oil
1/3
cup (65 grams) light brown sugar
1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked mille
1/4 to
1/3
cup (60 to 80 ml) maple syrup (less for less sweetness, of course)
1 teaspoon (5 ml) vanilla extract
1 teaspoon (5 grams) baking soda
1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked mille
1/4 teaspoon table salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked mille
1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt
1 1/2
cups (
180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top)
1/4 cup (50 grams) uncooked mille
1/4 cup (50 grams) uncooked millet
1 boneless skinless chicken breast 2 tablespoons
olive oil
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper 3 dashes salt 4 cups chopped romaine lettuce 2 tablespoons sliced black olives 2 tablespoons chopped pepperoncini 2 tablespoons grated parmesan cheese 3 tablespoons Caesar dressing (for the salad) 2 tablespoons Caesar dressing (for inside the wrap) 2 large flour tortilla
1/4 teaspoon ground black pepper 3 dashes salt 4
cups chopped romaine lettuce 2 tablespoons sliced black
olives 2 tablespoons chopped pepperoncini 2 tablespoons grated parmesan cheese 3 tablespoons Caesar dressing (for the salad) 2 tablespoons Caesar dressing (for inside the wrap) 2 large flour tortillas
Author: Reeni Recipe type: Entree Cuisine: Italian Serves: 4 - 5 servings Ingredients
1 pound boneless chicken cutlets or breasts coarse salt and fresh black pepper Marinade: zest and juice of one lemon
1/4 cup olive oil..
1/4 cup olive oil...
3 pounds small new potatoes, diced 2/3
cup olive oil
1/2
cup fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon kosher or sea salt 3/4 teaspoon pepper
1/4 cup green onions, thinly sliced 4 ounces crumbled feta cheese 1/4 cup chopped fresh parsle
1/4 cup green onions, thinly sliced 4 ounces crumbled feta cheese
1/4 cup chopped fresh parsle
1/4 cup chopped fresh parsley
Binding pommade:
1 whole egg 2 egg yolks
1/2
cup freshly grated Parmesan cheese, plus extra for garnish freshly ground black pepper
1/4 cup extra virgin olive oi
1/4 cup extra virgin
olive oil
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
1/4 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
1/4 cup grated Parmesan cheese
12 ounces grilled or baked chicken breast, sliced
FOR THE ZUCCHINI 3 tablespoons fresh lemon juice
1 teaspoon sugar
1/4 teaspoon salt 1/4 teaspoon black pepper 1/3 cup olive oil 2 medium zucchini (around 1 pound), cut crosswise into 1 / 2 - inch - thick slice
1/4 teaspoon salt
1/4 teaspoon black pepper 1/3 cup olive oil 2 medium zucchini (around 1 pound), cut crosswise into 1 / 2 - inch - thick slice
1/4 teaspoon black pepper
1/3
cup olive oil 2 medium zucchini (around
1 pound), cut crosswise into
1 / 2 - inch - thick slices
Tomato Basil Risotto Stuffed Heirloom Tomatoes vegetarian, vegan, dairy - free, peanut - free, seed - free, sugar - free, shellfish - oil, fish - free, bean & legume - free Ingredients
1 cup dry hulled barley
1 Tbsp
olive oil
1 Tbsp Italian seasoning
1/4 tsp garlic powder 2 large heirloom tomatoes 1 cup..
1/4 tsp garlic powder 2 large heirloom tomatoes
1 cup...
8 whole Beef Short Ribs Kosher Salt Pepper To Taste
1/4 cups All - purpose Flour 6 pieces Pancetta, diced 2 tbsp Olive Oil 1 whole Medium Onion, diced 2 whole Carrots, diced 2 whole Shallots, Peeled And Finely Minced 1 parsnip, diced 2 stalks of celery, diced 2 garlic cloves, chopped 2 cups Red Wine 2 cups Beef Broth (enough To Almost Cover Ribs) 2 sprigs Thyme or 1 tsp try thyme 2 sprigs Rosemary or 1 tsp dry rosemary 1 tsp paprika 1 tsp cayenne pepper 1 tsp allspic
1/4 cups All - purpose Flour 6 pieces Pancetta, diced 2 tbsp
Olive Oil
1 whole Medium Onion, diced 2 whole Carrots, diced 2 whole Shallots, Peeled And Finely Minced
1 parsnip, diced 2 stalks of celery, diced 2 garlic cloves, chopped 2
cups Red Wine 2
cups Beef Broth (enough To Almost Cover Ribs) 2 sprigs Thyme or
1 tsp try thyme 2 sprigs Rosemary or
1 tsp dry rosemary
1 tsp paprika
1 tsp cayenne pepper
1 tsp allspice
1 tablespoon
olive oil or melted butter 4 eggs 3 - 4 ounces shredded mozzarella cheese
1/4 cup roasted red pepper, chopped 1/4 cup sundried tomatoes 1/3 cup steamed kale or spinach, chopped a couple pinches of dried thyme 2 strips bacon, crumbled salt and pepper, to tast
1/4 cup roasted red pepper, chopped
1/4 cup sundried tomatoes 1/3 cup steamed kale or spinach, chopped a couple pinches of dried thyme 2 strips bacon, crumbled salt and pepper, to tast
1/4 cup sundried tomatoes
1/3
cup steamed kale or spinach, chopped a couple pinches of dried thyme 2 strips bacon, crumbled salt and pepper, to taste
3 - 4 boneless, skinless chicken breasts Salt and pepper
1 cup honey
1/2
cup soy sauce
1/2
cup diced onion
1/4 cup ketchup 2 tablespoons olive oil 2 cloves garlic, minced 1/4 teaspoon red pepper flakes 2 teaspoons cornstarch dissolved in 3 Tablespoons water Sesame seed
1/4 cup ketchup 2 tablespoons
olive oil 2 cloves garlic, minced
1/4 teaspoon red pepper flakes 2 teaspoons cornstarch dissolved in 3 Tablespoons water Sesame seed
1/4 teaspoon red pepper flakes 2 teaspoons cornstarch dissolved in 3 Tablespoons water Sesame seeds
Place zucchini in a large bowl and drizzle with
1 tablespoon
olive oil and remaining
1/4 cup lemon juice
1/4 cup lemon juice.
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
1/4 Cup of Good Quality Extra Virgin
Olive Oil
1 Cup Freshly Grated Parmesan Cheese
1 tsp Kosher Salt
2 Cups cooked farro
1/4 Cup basil, chopped 2 Tablespoons extra virgin olive oil 4 Ounces mozzarella cheese, chopped 1 Tablespoon balsamic vinegar 1/2 Teaspoon sea salt 1/4 Cup chopped onion or shallot Fresh ground pepper to taste 2 Medium tomatoes, choppe
1/4 Cup basil, chopped 2 Tablespoons extra virgin
olive oil 4 Ounces mozzarella cheese, chopped
1 Tablespoon balsamic vinegar
1/2 Teaspoon sea salt
1/4 Cup chopped onion or shallot Fresh ground pepper to taste 2 Medium tomatoes, choppe
1/4 Cup chopped onion or shallot Fresh ground pepper to taste 2 Medium tomatoes, chopped
1 sweet potato, very thinly sliced
1 teaspoon
Olive Oil Dash of cayenne pepper Dash of chili powder 3 mini sweet red and / or orange peppers, sliced
1/4 white onion, sliced 3 tablespoons store - bought salsa 1/4 cup canned black beans, drained and rinsed 2 tablespoons finely chopped jalapenos 1/3 avocado, cubed 1 teaspoon chopped fresh cilantr
1/4 white onion, sliced 3 tablespoons store - bought salsa
1/4 cup canned black beans, drained and rinsed 2 tablespoons finely chopped jalapenos 1/3 avocado, cubed 1 teaspoon chopped fresh cilantr
1/4 cup canned black beans, drained and rinsed 2 tablespoons finely chopped jalapenos
1/3 avocado, cubed
1 teaspoon chopped fresh cilantro
2 tablespoons
olive oil
1 medium red onion, chopped 2 medium carrots, peeled and diced
1 large celery stalk, diced
1/4 teaspoon red - pepper flakes 1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried Coarse salt and ground pepper 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped 1 cup cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned and diced 1 can (15 ounces) garbanzo beans, drained 7 cups water or stock 1 garlic clove, minced (optional) 3/4 cup grated Parmesan, for serving Optional: fresh bread for toasting Parsley for garnish
1/4 teaspoon red - pepper flakes
1 teaspoon minced fresh rosemary, or
1/4 teaspoon dried Coarse salt and ground pepper 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped 1 cup cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned and diced 1 can (15 ounces) garbanzo beans, drained 7 cups water or stock 1 garlic clove, minced (optional) 3/4 cup grated Parmesan, for serving Optional: fresh bread for toasting Parsley for garnish
1/4 teaspoon dried Coarse salt and ground pepper
1 can (
14.5 ounces) whole peeled tomatoes, drained and finely chopped
1 cup cooked Emmer Farro or Einkorn Farro
1 large zucchini, skinned and diced
1 can (
15 ounces) garbanzo beans, drained 7
cups water or stock
1 garlic clove, minced (optional) 3/4
cup grated Parmesan, for serving Optional: fresh bread for toasting Parsley for garnish.