Not exact matches
Just before the carrots and lentils finish cooking, place the olive
oil in a frying pan
with the turmeric,
cumin and mustard
seeds and let them cook until the mustard
seeds start popping.
It's really hearty and bursting
with warming, spicy flavours from the sesame
oil to the
cumin, turmeric, ginger, mustard
seeds and chilli, plus there are subtle hints of tangy apple cider vinegar and garlic too, which help to really bring it all together.
Place both in a baking tray
with the fennel
seeds,
cumin seeds, a good glug of olive
oil and lots of salt and pepper, then roast in the oven for 30 minutes.
Heat a pan
with oil and season
with cumin seeds.
Measure coriander
seeds and pulse in a coffee grinder a few time to just crack the
seeds up a bit (you can also leave them whole if desired), add to a sauté pan along
with the
cumin seeds, garam masala and 1/4 cup
oil.
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)
Great for dipping
with olive
oil, this dukkah recipe is a crumbly nut and spice blend typically associated
with Egypt - hazelnuts, cariander
seeds, sesame
seeds,
cumin seeds, black peppercorns, fennel
seeds, dried mint leaves, and salt.
In Southern parts of India, an everyday staple in most homes goes like this: prepare seasoning in ghee / clarified butter or
oil, a bit of mustard
seeds,
cumin, dried red chillis (can be substituted
with paprika), crushed garlic or asafoetida and a sprig of curry leaves.
Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut
oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of
oil to medium hot, add
cumin and mustard
seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated
with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle
with chives.
2 tbsp olive
oil 1 medium yellow onion, diced 1 red pepper, diced (without
seeds) 1 small zucchini, diced 3 cloves garlic, minced 1 14 oz can diced tomatoes
with green chilis 1 14 oz can tomato sauce 1 14 oz can black beans, drained and rinsed 1 cup dry green lentils 14 oz water 4 oz salsa 1 tbsp chili powder 1 tsp
cumin
The raw rice is stired in the hot
oil together
with some
cumin seeds until the rice turns golden.
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp
cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed
with olive
oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame
seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp
cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
Coconut - Marinated Short Rib Kebabs
with Peanut - Chile
Oil Soy - Basted Chicken Kebabs
with Sesame - Citrus Sprinkle Sweet and Spicy Bacon Kebabs
with Scallion - Ginger Relish
Cumin - Chile Lamb Kebabs
with Garlic Yogurt Barbecue Pork
with Blistered Chile — Pumpkin
Seed Salsa
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive
oil; once the
oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up
with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the
cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower
seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
Ingredients
Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper,
seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground
cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed
with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish
When the
oil begins to smoke add the mustard
seeds and
cumin seeds and immediately cover
with a lid or splatter screen.
I didn't have the butternut squash so instead I peeled and cubed sweet potatoes and tossed them in
oil with about a tbsp of
cumin seed.
Place the sweet potato in a small bowl and toss
with the olive
oil,
cumin seeds and salt.
2 cans of garbanzo beans (one drained, one
with liquid) 1/4 cup raw sesame
seeds 1 tablespoon olive
oil 1/4 cup fresh lemon juice 1/2 teaspoon salt 1 teaspoon
cumin Smoked paprika and parsley for garnish Optional: 1 clove of garlic
Roast three olive
oiled red peppers in a 450º oven for about 20 minutes / Remove from the oven when skins are becoming charred / Cover immediately
with a piece of foil and let sit for 20 minutes longer / Remove charred skins from peppers along
with seeds and place in a blender or food processor / Add a couple of tablespoons of olive
oil, 1/4 teaspoon red pepper flakes, 1/2 teaspoon or so of
cumin and turmeric, salt & pepper to taste / Process and adjust flavorings to suit yourself.
1 large butternut squash, peeled,
seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive
oil 1 large yellow onion, finely chopped 1 large red bell pepper,
seeded and cut into 1 - inch long slices 2 serrano peppers,
seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground
cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes
with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
1 tablespoon Coriander
Seeds 1/2 tablespoon
Cumin Seeds Pinch Dried Pepper Flakes 1/2 cup Black Beans,
with liquids 1 Avocado 1 teaspoon Olive
Oil Juice and Zest from 1/2 Lime 2 teaspoons Honey (I used agave nectar) 1/4 cup Goat Cheese 4 Corn or Flour Tortillas
ingredients TURKEY CHILI
WITH KALE 2 tablespoons olive
oil 1 pound ground turkey (50 % dark meat, 50 % white meat) 1 yellow onion (peeled, medium dice) 1 red bell pepper (top removed,
seeded, medium dice) 2 tablespoons chili powder 2 teaspoons chipotle powder 2 teaspoons
cumin 1 tablespoon fresh thyme (finely chopped) 1 (28 - ounce) can crushed tomatoes 1 (15.5 - ounce) can kidney beans (drained, rinsed) 1 (15.5 - ounce) can black beans (drained, rinsed) 2 cups water 2 cups Lacinato kale (ribs removed, thinly sliced) Kosher salt and freshly ground black pepper (to taste) TOPPINGS: 1 cup sour cream (to serve, optional) cheddar cheese (shredded, to serve, optional) jalapenos (sliced, to serve, optional) scallions (sliced, to serve, optional) cilantro (leaves only, optional) tortilla chips (to serve, optional) rolls (toasted, to serve, optional)
Place in a bowl, sprinkle a few whole chickpeas in the middle, drizzle
with olive
oil, fresh parsley and
cumin seeds.
Filed Under: Dairy - Free, Egg - Free, Entree, Gluten Free, Grain - Free, No Nightshades, Nut - Free,
Oil Free, Refined Sugar - Free, Soy - Free, Sugar - Free, Vegan, Vegetarian Tagged
With: bean, cherry tomato, chickpea, cilantro, cucumber,
cumin, flax
seed, garbanzo bean, garbanzo bean flour, garlic, hummus, olive, onion, parsley, tahini, tomato
Heated 1 t
cumin seeds in
oil, added 1 large chopped onion sautéed until golden, then added squash,
with a little water.
For the dressing: Combine toasted
cumin seeds, lime juice, avocado
oil, salt and pepper in a large bowl; stir well
with a whisk and set aside.
ingredients POMEGRANATE GLAZE: 1 and 3/4 cups pomegranate juice (divided) 1/3 cup organic chicken stock 8 sprigs thyme (tied together
with Butcher's twine) 2 tablespoons Dijon mustard Kosher salt and freshly ground black pepper (to taste) CHICKEN THIGHS: 8 chicken thighs (bone - in, skin on) 1 tablespoon Kosher salt 2 teaspoons ground
cumin 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne 1 tablespoon olive
oil 1/2 cup pomegranate
seeds 1/4 cup parsley (chopped) ARUGULA SALAD: 1 5 - ounce package baby arugula 1/2 red onion (peeled, thinly shaved) 2 tablespoons lemon juice 3 tablespoons olive
oil 1/4 cup Parmigiano Reggiano (shaved into strips) Kosher salt and freshly ground black pepper (to taste)
1 large butternut squash, peeled,
seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive
oil 1 large yellow onion, finely chopped 1 large red bell pepper,
seeded and cut into 1 - inch long slices 2 serrano peppers,
seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons sweet marjoram or oregano 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground
cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes
with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
Asparagus, Mushroom, Brioche «Hole in One» Salad
with Truffle Cream Vinaigrette Asparagus and Tomato Salad
with Warm Ham Vinaigrette Beet, Red Cabbage & Carrot Salad
with Seeds, Currants and Orange Pomegranate Molasses Dressing Black Rice, Butternut Squash, Orange & Cashew Salad Blue Baby Potato Salad Butternut & Quinoa
with Lemon & Honey Caesar Salad
with Parmesan Croutons Carrot Salad
with Moroccan Spices Cauliflower Steak
with Mushroom Ragout & Hee Hee Chicken and Potato Crisp Salad
with Watercress and Dijon Vinaigrette Confetti Salad
with Carrot Juice Vinaigrette Crispy California Avocado Taco
with Chipotle Corn Relish
Cumin Garlic Roasted Carrots and Avocado Salad
with Citrus Dressing, Arugula and Sesame
Seeds Fennel Romano Coins & Salad Greens
with Buttermilk Sriracha Dressing Flageolet, Nectarine & Tomato Salad
with Ginger, Lime & Pistachios Fried Tomatillo Wedges
with Apple Ham Vinaigrette & Cilantro Lime Aioli Goat Cheese Buttermilk Dressing
with Orange - Chili Croutons Grilled Corn, Zucchini, Red Pepper and Potato Salad
with Red Wine Vinaigrette Grilled Halloumi Cheese & Watermelon Salad
with Basil Mint Sauce Grilled Zucchini
with Anchovy Garlic Caper Sauce Italian Chopped Salad Mango & Banana Salsa
with Talapia Nectarine & Corn Salad
with Lime Ginger Cilantro Vinaigrette Orange, Pea and Leek Salad Orange Slices Salad
with Avocado Green Olive Salsa Papaya, Pineapple and Avocado Salad Pear, Blue Cheese & Watercress Salad Poached Egg, Prosciutto and Asparagus Salad
with Romesco Sauce Quinoa Salad
with Pistchios and Dried Apricots, Orange, Rice Vinegar and Sesame
Oil Red Lentil, Carrot & Avocado Salad Red Potato and Green Bean Salad
with Goat Cheese Buttermilk Dressing Rice, Chicken, Asparagus, Avocado Salad
with Cilantro Puree Vinaigrette Roasted Shrimp and Pineapple Salad Shrimp Salad Sandwich
with Spicy Lime Aioli Shrimp Salad Thai Style
with Gula Jawa Sliced Chicken Salad
with Zucchini Ribbons, Avocado, Oranges & Dijon vinaigrette Smoked Salmon Tomato Cups Soba Noodle Salad
with Ginger Peanut Dressing Spring Rolls
with 8 Dipping Sauces Thai Beef Salad Thousand Island Dressing, Homemade by Lynne Tofu & Soba Salad
with Peanut Sauce Valencia Salad
with Oranges, Serrano Ham and Manchego Cheese Waldorf Turkey Salad Wheat Berry, Green Olive and Roasted Pepper Salad
with Lemon Zest Vinaigrette
Kashmiri - Style Kidney Beans
with Parsnips 4 parsnips, peeled and cubed 1 cup water 1/2 tsp salt 1 14.5 - oz can kidney beans, drained 2 tbsp vegetable
oil 1/2 tsp whole
cumin seeds 1/2 tsp whole fennel
seeds 1 cup finely chopped red onion 1/2 tsp minced fresh ginger root 3 garlic cloves, crushed 1 cup chopped tomatoes 1/2 tsp salt 1 tsp paprika 1/2 tsp turmeric 1/2 tsp ground ginger 2 tbsp water 1/2 tsp garam masala cilantro, to garnish
Optional: 1/2 - 1 teaspoon
Cumin Seeds To bulk this meal out, add 1 cup of cooked wild rice or quinoa to the salad assembly, along
with an extra drizzle of extra virgin olive
oil.
1 tablespoon saffron strands 4 tablespoons warm milk 1 tablespoon each of almonds, walnuts, cashews, peanuts, and raisins 1 teaspoon poppy
seeds 1 cup coconut milk (see recipe, here) 1 1 - inch piece of ginger, peeled and minced 10 cloves garlic 1 small green papaya, peeled,
seeds removed, and diced 1/2 teaspoon each powdered nutmeg and mace 1 tablespoon coriander powder 1 tablespoon
cumin powder 6 fresh red chiles, such as serranos, stems removed 2 cups yogurt Salt to taste 4 pounds lamb shanks, chopped
with a cleaver into 1 - inch long sections 4 teaspoons ghee (recipe here) or vegetable
oil 2 large onions, finely chopped
Easy Vegan Lentil Soup Recipe
with Sweet Potatoes 1 cup French green lentils 2 tablespoons olive
oil 1 medium onion, chopped 1 serrano or jalapeno chile pepper,
seeded and chopped 2 cloves garlic, finely chopped 4 cups water 1 pound sweet potatoes, peeled and cut into chunks 2 teaspoons kosher salt or fine sea salt 3 teaspoons smoked paprika or bittersweet paprika 2 teaspoons ground coriander 1 teaspoon ground
cumin 1 can (14.5 ounces) organic fire roasted diced tomatoes (I used Muir Glen) 1 tablespoon tamari (gluten free soy sauce)
LEMON TAHINI: 1/4 cup tahini 1/4 cup filtered water 1/2 teaspoon lemon zest 1 tablespoon + 1 teaspoon lemon juice 1 clove of garlic, finely minced (or grated
with a Microplane) 1 teaspoon olive
oil sea salt and ground black pepper, to taste POTATOES: 1 1/2 lbs new potatoes, scrubbed 1 tablespoon heat - tolerant
oil, like avocado 1 teaspoon za'atar HARISSA CHICKPEAS: 1 teaspoon
cumin seeds 1 teaspoon coriander
seeds 1 teaspoon caraway
seeds 1 teaspoon chili flakes 1 tablespoon heat - tolerant
oil, like avocado 1 shallot, fine dice (about 1/3 cup diced shallot) 1 clove of garlic, finely minced 1 1/2 cups cooked chickpeas (or 1 15 - ounce can, drained) 1 cup crushed canned tomatoes (I like fire - roasted here) 1/4 cup filtered water (+ extra if necessary) TO SERVE: 4 big handfuls of chopped mixed greens olive
oil fresh lemon juice extra za'atar 1/3 cup chopped flat leaf parsley Make the lemon - y tahini.
for the beans 1 onion / 120 g 1 - 2 garlic cloves 1/2 or 1 fresh red chili — depending on your taste 1 heaping tsp smoked paprika 1 tsp
cumin seeds 1 + 1/2 tsp olive
oil 1 x 400 g can kidney beans 1 x 400 g can cannellini beans 2 x 400 g cans whole canned tomatoes
with their sauce — crushed
with a fork 1 tbsp / 27 g molasses 1 tsp / 3.5 g coconut sugar 1 + 1/2 tsp brown rice vinegar salt and pepper a few springs of rosemary — brushed
with oil
Finely slice onion, garlic and chili, add them in a wide baking pan
with olive
oil,
cumin seeds, and paprika and stir well.
For the Cemitas: 2 large boneless, skinless chicken breasts Salt and freshly ground black pepper 1 teaspoon
cumin 1 ripe Haas avocado Juice of 1 lime 4 cemita rolls or hamburger rolls
with sesame
seeds Olive
oil 1 cup refried beans, warmed (from 1 15 - ounce can) 8 ounces Oaxaca or mozzarella cheese, grated Sliced ripe tomato Thinly sliced lettuce Fresh cilantro leaves
Place chopped beetroot in the roasting tray, and toss
with cumin seeds and rapeseed
oil.
There are now over 600 studies showing the effects of black
cumin seed oil and there is promising research on the use of black
cumin seed oil for dealing
with autoimmune disease (which is why I've been experimenting
with it).
There can be problems
with any vegetable or
seed oil, including black
cumin seed oil if it isn't extracted, processed or packaged correctly.
This scientific research concludes that the
oil of Black
Cumin Seed, taken alone or combined
with other botanicals, may have remarkable health benefits.
Yesterday I had super sprout mix (alfalfa, lentil, garbanzo and sunflower sprouts) plus shredded cabbage, shredded carrots and shredded broccoli
with Vegenaise (my only
oil intake at all anymore) on lavash sheet for breakfast a sumo Mandarin as a snack while they are in season (I've eaten 4 in my lifetime), and for lunch a big carrot dipped in homemade hummus (my own sesame
seeds, no
oil, home boiled chick peas boiled in water
with hibiscus leaves, and I use this broth for the hummus) and I add 1/4 the salt it calls for, lemon juice add spirulina powder, fresh squeezed lemon juice, hemp, chia, turmeric, garlic,
cumin smoked paprika and Cayenne) it's my «green hummus»;) Anyway I had nothing for dinner.
Millet Salad
with Sweet Corn and Avocado Ingredients 1 cup uncooked millet, rinsed and drained 4 cups water 1 teaspoon sea salt, divided 4 cups fresh corn kernels (about 8 ears) 1/3 cup chopped fresh cilantro 1/3 cup fresh lime juice 2 tablespoons chopped green onions 1 tablespoon extra-virgin olive
oil 1 1/2 teaspoons ground
cumin 3 to 4 jalapeño peppers,
seeded and finely chopped -LSB-...]
• Heat
oil in a large pan on a medium heat • Add mustard
seeds,
cumin seeds, coriander, cloves, onion and garlic and cook for 3 minutes • Remove from heat and add to a blender,
with tomato • Meanwhile, heat potatoes in pan
with a splash of water for 5 minutes • Add coconut milk, bay leaf, chili, ginger, tumeric and tomato mixture, and cook for a further 5 minutes
with a cover • Add carrots and peas, and leave to simmer for 5 - 10 minutes, depending on how runny you like the liquid • Remove from heat and serve
with quinoa or rice
Castor
Seed Oil *, Argan Kernel
Oil *, Jojoba
Seed Oil * [infused
with Coffee *, Burdock Root *, Calendula flower *, Horsetail *], Broccoli
Seed Oil, Black
Cumin Seed Oil, Vitamin E, Rosemary Leaf Extract +
Oil *, Lavender *, Geranium
Oil *, Bay
Oil.
This especially caught my eye, because over the holidays my partner and I were gifted
with a set of Perfect Press Oils from Activation Products, which included a bottle of Black
Cumin Seed Oil and The 5
Seed Oil Blend (which also includes Black
Cumin Seed Oil).
I'm taking some probiotics as well, and plan on eating lots of broccoli sprouts and herb salads
with Black
Cumin Seed Oil to keep the H Pylori at bay.
• Anti-Aging Facial
Oil Organic jojoba oil infused with wild - crafted & organic herbs: milk thistle seed, rosemary leaves, green tea leaves, roobibos, life everlasting flowers, licorice root, gingko leaves, ginseng leaves, gotu kola leaves, calendula flowers, lavender flowers, hibiscus flowers, echinacea purpurea, plantain leaves, shavegrass, chamomile flowers, malva flowers; organic oleic sunflower oil; hempseed oil; organic rosehip seed oil; organic red raspberry seed oil; organic cranberry seed oil; organic blueberry seed oil; chia seed oil; organic carrot seed oil; organic broccoli seed oil; organic pumpkin seed oil; organic pomegranate seed oil; organic black cumin seed oil; organic acai berry oil; wild - crafted buriti fruit oil; organic seabuckthornberry oil, vitamin E tocopherols (non-GMO) essential oils of sandalwood, jasmine sambac, vetiver, rose absolute, sweet fennel, frankince
Oil Organic jojoba
oil infused with wild - crafted & organic herbs: milk thistle seed, rosemary leaves, green tea leaves, roobibos, life everlasting flowers, licorice root, gingko leaves, ginseng leaves, gotu kola leaves, calendula flowers, lavender flowers, hibiscus flowers, echinacea purpurea, plantain leaves, shavegrass, chamomile flowers, malva flowers; organic oleic sunflower oil; hempseed oil; organic rosehip seed oil; organic red raspberry seed oil; organic cranberry seed oil; organic blueberry seed oil; chia seed oil; organic carrot seed oil; organic broccoli seed oil; organic pumpkin seed oil; organic pomegranate seed oil; organic black cumin seed oil; organic acai berry oil; wild - crafted buriti fruit oil; organic seabuckthornberry oil, vitamin E tocopherols (non-GMO) essential oils of sandalwood, jasmine sambac, vetiver, rose absolute, sweet fennel, frankince
oil infused
with wild - crafted & organic herbs: milk thistle
seed, rosemary leaves, green tea leaves, roobibos, life everlasting flowers, licorice root, gingko leaves, ginseng leaves, gotu kola leaves, calendula flowers, lavender flowers, hibiscus flowers, echinacea purpurea, plantain leaves, shavegrass, chamomile flowers, malva flowers; organic oleic sunflower
oil; hempseed oil; organic rosehip seed oil; organic red raspberry seed oil; organic cranberry seed oil; organic blueberry seed oil; chia seed oil; organic carrot seed oil; organic broccoli seed oil; organic pumpkin seed oil; organic pomegranate seed oil; organic black cumin seed oil; organic acai berry oil; wild - crafted buriti fruit oil; organic seabuckthornberry oil, vitamin E tocopherols (non-GMO) essential oils of sandalwood, jasmine sambac, vetiver, rose absolute, sweet fennel, frankince
oil; hempseed
oil; organic rosehip seed oil; organic red raspberry seed oil; organic cranberry seed oil; organic blueberry seed oil; chia seed oil; organic carrot seed oil; organic broccoli seed oil; organic pumpkin seed oil; organic pomegranate seed oil; organic black cumin seed oil; organic acai berry oil; wild - crafted buriti fruit oil; organic seabuckthornberry oil, vitamin E tocopherols (non-GMO) essential oils of sandalwood, jasmine sambac, vetiver, rose absolute, sweet fennel, frankince
oil; organic rosehip
seed oil; organic red raspberry seed oil; organic cranberry seed oil; organic blueberry seed oil; chia seed oil; organic carrot seed oil; organic broccoli seed oil; organic pumpkin seed oil; organic pomegranate seed oil; organic black cumin seed oil; organic acai berry oil; wild - crafted buriti fruit oil; organic seabuckthornberry oil, vitamin E tocopherols (non-GMO) essential oils of sandalwood, jasmine sambac, vetiver, rose absolute, sweet fennel, frankince
oil; organic red raspberry
seed oil; organic cranberry seed oil; organic blueberry seed oil; chia seed oil; organic carrot seed oil; organic broccoli seed oil; organic pumpkin seed oil; organic pomegranate seed oil; organic black cumin seed oil; organic acai berry oil; wild - crafted buriti fruit oil; organic seabuckthornberry oil, vitamin E tocopherols (non-GMO) essential oils of sandalwood, jasmine sambac, vetiver, rose absolute, sweet fennel, frankince
oil; organic cranberry
seed oil; organic blueberry seed oil; chia seed oil; organic carrot seed oil; organic broccoli seed oil; organic pumpkin seed oil; organic pomegranate seed oil; organic black cumin seed oil; organic acai berry oil; wild - crafted buriti fruit oil; organic seabuckthornberry oil, vitamin E tocopherols (non-GMO) essential oils of sandalwood, jasmine sambac, vetiver, rose absolute, sweet fennel, frankince
oil; organic blueberry
seed oil; chia seed oil; organic carrot seed oil; organic broccoli seed oil; organic pumpkin seed oil; organic pomegranate seed oil; organic black cumin seed oil; organic acai berry oil; wild - crafted buriti fruit oil; organic seabuckthornberry oil, vitamin E tocopherols (non-GMO) essential oils of sandalwood, jasmine sambac, vetiver, rose absolute, sweet fennel, frankince
oil; chia
seed oil; organic carrot seed oil; organic broccoli seed oil; organic pumpkin seed oil; organic pomegranate seed oil; organic black cumin seed oil; organic acai berry oil; wild - crafted buriti fruit oil; organic seabuckthornberry oil, vitamin E tocopherols (non-GMO) essential oils of sandalwood, jasmine sambac, vetiver, rose absolute, sweet fennel, frankince
oil; organic carrot
seed oil; organic broccoli seed oil; organic pumpkin seed oil; organic pomegranate seed oil; organic black cumin seed oil; organic acai berry oil; wild - crafted buriti fruit oil; organic seabuckthornberry oil, vitamin E tocopherols (non-GMO) essential oils of sandalwood, jasmine sambac, vetiver, rose absolute, sweet fennel, frankince
oil; organic broccoli
seed oil; organic pumpkin seed oil; organic pomegranate seed oil; organic black cumin seed oil; organic acai berry oil; wild - crafted buriti fruit oil; organic seabuckthornberry oil, vitamin E tocopherols (non-GMO) essential oils of sandalwood, jasmine sambac, vetiver, rose absolute, sweet fennel, frankince
oil; organic pumpkin
seed oil; organic pomegranate seed oil; organic black cumin seed oil; organic acai berry oil; wild - crafted buriti fruit oil; organic seabuckthornberry oil, vitamin E tocopherols (non-GMO) essential oils of sandalwood, jasmine sambac, vetiver, rose absolute, sweet fennel, frankince
oil; organic pomegranate
seed oil; organic black cumin seed oil; organic acai berry oil; wild - crafted buriti fruit oil; organic seabuckthornberry oil, vitamin E tocopherols (non-GMO) essential oils of sandalwood, jasmine sambac, vetiver, rose absolute, sweet fennel, frankince
oil; organic black
cumin seed oil; organic acai berry oil; wild - crafted buriti fruit oil; organic seabuckthornberry oil, vitamin E tocopherols (non-GMO) essential oils of sandalwood, jasmine sambac, vetiver, rose absolute, sweet fennel, frankince
oil; organic acai berry
oil; wild - crafted buriti fruit oil; organic seabuckthornberry oil, vitamin E tocopherols (non-GMO) essential oils of sandalwood, jasmine sambac, vetiver, rose absolute, sweet fennel, frankince
oil; wild - crafted buriti fruit
oil; organic seabuckthornberry oil, vitamin E tocopherols (non-GMO) essential oils of sandalwood, jasmine sambac, vetiver, rose absolute, sweet fennel, frankince
oil; organic seabuckthornberry
oil, vitamin E tocopherols (non-GMO) essential oils of sandalwood, jasmine sambac, vetiver, rose absolute, sweet fennel, frankince
oil, vitamin E tocopherols (non-GMO) essential oils of sandalwood, jasmine sambac, vetiver, rose absolute, sweet fennel, frankincense
2 tablespoons olive
oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon
cumin 1/2 teaspoon cinnamon 1 jalapeño pepper,
seeded and diced 2 - 3 cloves garlic, chopped 3 large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis, chopped 1 large red or orange bell pepper,
seeded and diced 1 large sweet potato, peeled and cubed in small pieces 2 cups fresh tomatoes
with juice, diced 1 cup vegetable broth 1 cup water (add more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce jar tomato paste (choose glass over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea salt Salt & fresh ground pepper to taste