2 -3 handfuls of rocket — try to get the wild rocket which is more peppery 1 small clove
garlic A pinch of sea salt 1/2 teaspoon extra virgin olive oil 1 tub quark
Makes 2 Delicious Servings Ingredients: 1 Cup Pasta (I use rice pasta) 1/2 Jar of Crushed Tomatoes (I use edens organic) 1/2 Cup Arugula 2 Large Lemon Wedges Handful of Fresh Basil 1 Tsp Dried Oregano 1/4 Sweet Onion 1 Clove
Garlic Pinch of Sea Salt Pinch of Nutritional Yeast
Not exact matches
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4
garlic cloves — crushed with a knife 6 cups water
sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice
of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1
garlic clove — minced
pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves
garlic, minced 4 eggs
Sea salt and freshly ground black pepper to taste
Pinch of cayenne pepper (optional)
* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large
garlic cloves, peeled and minced (use more if you really like
garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon *
pinch or two
of red pepper flakes * course
sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
Add the
garlic, onion, vinegar, olive oil, a
pinch of sea salt, and some torn fresh basil.
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3
garlic cloves, chopped or pressed through a
garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic
sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper
pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
1 28 - ounce can whole peeled tomatoes (with liquid) 1 - 5 canned whole chipotles in adobo * 1 small red onion, peeled and quartered 2 cloves
garlic 1/4 -1 / 3 cup fresh cilantro, washed juice
of 1 lime large
pinch Kosher or
sea salt
1/2 cup
of raw cashews soaked in water for at least 3 hours 1/4 cup
of soy or unsweetened almond milk 1 tablespoon
of lemon juice 2 tablespoon
of nutritional yeast + extra for sprinkling 1/2 teaspoon
of garlic powder 1 teaspoon
of apple cider vinegar a
pinch of sea salt and pepper
2 boneless, skinless chicken breasts 1/2 cup Italian style bread crumbs 1/2 cup Parmesan cheese, shredded 1/2 tsp
garlic powder 1/2 tsp dried basil
Pinch of crushed red pepper flakes
Sea salt and fresh cracked pepper to taste 1 - 2 eggs, mixed thoroughly 1 tbsp olive oil, more if needed
-- 500g diced Welsh lamb (fat trimmed off)-- 1 red onion, cut in to chunks — 2 tbsp olive oil — 1 tbsp tomato puree — Juice and zest
of half a lemon — Half a tsp each
of paprika, cumin, tumeric, chilli powder, ground coriander,
garlic powder — 2 tbsp fresh mint, chopped — A
pinch of sea salt and black pepper
In a high speed food processor, combine cashews, almond milk, nutritional yeast, lemon juice,
garlic powder, and a
pinch of sea salt.
Tahini Sauce 1/4 cup sesame tahini 1/4 cup purified water juice
of 1 lemon 1
garlic clove — chopped
sea salt — to taste tiny
pinch red pepper flakes (optional)
Marinade: 1/2 cup soy sauce 1/4 cup lime juice 2 tablespoons rice wine vinegar 1/4 cup orange juice 1 tablespoon brown sugar 1 tablespoon honey 1 teaspoon minced
garlic 1/4 cup chopped scallions 1/2 teaspoon fresh ground ginger 1 teaspoon olive oil
pinch of nutmeg
sea salt to taste citrus pepper to taste
* 3/4 cup crème fraîche (I used my homemade version) * 3 - 4 tablespoons raw apple cider vinegar * 2 tablespoons cultured buttermilk * 1 handful
of fresh basil leaves * 1 handful
of fresh cilantro leaves * 1 handful
of fresh parsley leaves * 2 medium cloves
of garlic, sliced in half, plus more to taste (if you love
garlic) *
pinch of ground cayenne pepper — optional *
sea salt and freshly ground pepper to taste
4 ounces extra-firm tofu cut into tiny - inch cubes (see photo) a couple
pinches of fine - grain
sea salt a couple splashes
of olive oil 2 medium cloves
garlic, minced a scant tablespoon
of maple syrup 1/3 cup pine nuts, toasted and chopped
2 - 3 small to medium beets — peeled and cubed 2
garlic cloves — minced
sea salt 2 small to medium red onions — peeled and quartered or cut into eighths, depending on size grape seed oil 1 head
of broccoli — cut into bite - sized florets 2 cans Thai coconut milk
pinch of chili powder or a dash
of cayenne 1/2 lemon — juiced 1 - 2 ripe but firm avocados freshly ground black pepper arugula leaves for garnish
1
garlic clove, minced 1 1/2 teaspoon Dijon mustard
Pinch of salt 1 1/2 teaspoons minced, fresh thyme 1 teaspoon each minced fresh oregano, basil, mint 1 tablespoon champagne vinegar 1 1/2 teaspoons fresh lemon juice 3/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper
Using a cylinder, add 2 tbsp
of extra virgin olive oil, the roasted
garlic, 1 raw
garlic, 2 tsp fresh lemon juice, a
pinch of sea salt and a generous
pinch of freshly chopped parsley
1 tbsp extra virgin olive oil + more for garnish 1 small onion, diced (~ 1 cup diced onion) 2
garlic cloves, minced 2 tbsp fresh ginger, grated 1 large apple, peeled & chopped 1.5 pounds carrots, peeled and chopped (~ 5 cups) 4 cups vegetable broth
pinch of nutmeg
Sea salt & black pepper, to taste
1 1/2 tablespoons olive oil 1 cup leek, sliced thin 1/2 fennel bulb, chopped 2 tablespoons
garlic, minced 6 cups water or vegetable stock 2 medium potatoes, rinsed and chopped (2 1/2 cups) 1 cup soy milk, rice milk, or almond milk 2 tablespoons Italian parsley, minced 2 teaspoons
sea salt, or to taste 1/2 teaspoon ground pepper, or to taste
pinch cayenne pepper Splash
of wheat - free tamari, optional
In a mixing bowl, add the chicken, white wine vinegar, lime juice, 1/2 teaspoon rosemary (or 1 sprig
of rosemary leaves), 2
pinches dried thyme, 2
pinches dried sage, 4 - 5 cloves
of garlic (place the
garlic pod on a clean surface, place the blade
of a knife over it and hit the blade with the heel
of your palm, crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2 teaspoon
sea salt, 1 tablespoon olive oil, and 1/2 teaspoon pepper powder, and mix them all up.
Line a baking sheet with parchment, lay tomatoes flat and spread hot peppers and
garlic around, drizzle with olive oil and a few
pinches of sea salt.
* 2 tablespoons olive oil * 1 onion, peeled and finely chopped * 1 1/2 cups Arborio rice *
pinch of sea salt and fresh pepper * 1/2 cup white wine * 8 cups chicken stock * 1 cup roasted tomato halves (plus any herbs,
garlic, etc. they were roasted with) * 1 tablespoon butter * 1/4 cup grated Parmigiano - Reggiano
3 pounds fresh plum tomatoes, peeled and seeded 1/4 cup olive oil 2 large
garlic cloves, crushed
Pinch of red pepper flakes
Sea salt, to taste 4 fresh basil leaves, torn into bits
1/2 cup extra-virgin olive oil 1 teaspoon fresh rosemary leaves 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 2 teaspoons sweet paprika 2 medium cloves
of garlic, smashed into a paste 1 well - crumbled bay leaf
pinch of red pepper flakes 1/4 teaspoon + fine grain
sea salt 1 tablespoon fresh lemon juice
* 3 tablespoons olive oil * 1 teaspoon cumin seeds * 1 large onion, halved and thinly sliced * 1 clove
garlic, crushed * 1 red bell pepper, cored, seeded, and thinly sliced * 1 yellow bell pepper, cored, seeded, and thinly sliced * 1/2 teaspoon hot smoked paprika * A
pinch of saffron strands * 1 (14 - ounce / 400g) can plum tomatoes (I used an equivalent amount
of frozen roasted tomatoes from my garden last summer instead) *
Sea salt and freshly ground black pepper * 4 large eggs, preferably farm - fresh, pastured eggs * Crumbled feta cheese, for serving (optional... this was my addition to the recipe)
To make the spicy tomato sauce finely mince 2 cloves
of garlic, finely mince 1 small dried cayenne pepper and finely dice 1/2
of an onion, then heat a frying pan with a medium heat and add 2 tablespoons
of extra virgin Spanish olive oil, once the oil get's hot add the minced
garlic and minced cayenne pepper, mix with the oil and immediately add the diced onions, cook for about 3 minutes, then add 1 1/2 cups
of tomato puree, season with
sea salt, freshly cracked black pepper, a
pinch of white sugar and 1 bay leaf, mix everything together, after about 5 minutes add a 1/4 cup
of white wine, mix it all together and lower the fire to a LOW heat
To make the yogurt aioli, finely mince 1 clove
of garlic, add it to a mortar and using a pestle pound down on the
garlic until you form a paste, then add 1 cup
of Greek yogurt, 1/2 teaspoon
of lemon juice, 1/2 teaspoon
of dried parsley, season with a generous
pinch of sea salt and freshly cracked black pepper, and mix everything together, then slowly pour in about 1 tablespoon
of extra virgin Spanish olive oil while you continue to mix, cover with seran wrap and add to the fridge
Ingredients 1/2 cup finely chopped onion 1 large
garlic clove 1 tablespoon chopped fresh sage 1 dried arbol chile, or
pinch of red pepper flakes kosher or
sea salt 2 tablespoons extra virgin olive oil 2 cups roasted winter squash about 1/2 cup vegetable or beef stock 2 - 4 tablespoons Parmigiano Reggiano or Winchester Sharp Gouda Cheese, plus cheese for shaving 1 tablespoon pumpkin or extra virgin olive oil
100g giant couscous 250g kale — preferably purple and green for colour contrast 2 ripe tomatoes 1 lemon 1 tablespoon very good extra virgin olive oil
Pinch of sea salt Black pepper 1 tablespoon sumac 1
garlic clove, crushed
Ingredients For the rocket pesto 4 - 6 handfuls
of fresh rocket, washed and pat dried 2 small handfuls
of fresh parsley, washed and pat dried 1
garlic clove, peeled 6 tablespoons extra virgin olive oil 1 teaspoon apple vinegar a
pinch of whole
sea salt a
pinch of chilli powder 2 - 3 handfuls
of hazelnuts (and a -LSB-...]
3 medium cloves
garlic, peeled a big
pinch of fine grain
sea salt 1/4 cup extra virgin olive oil 2 tablespoons harissa (paste)
1 15 ounce can garbanzo beans, drained and rinsed 1/2 cup Blue Moose
of Boulder original hummus 1 tablespoon extra virgin olive oil 1 small yellow onion, quartered 2 - 3
garlic cloves, peeled Zest
of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper Heavy
pinch of sea salt flakes 1/2 cup garbanzo bean flour
PASTA 3/4 lb linguine
of choice 2 tablespoons olive oil 4 cups small cauliflower florets (from about 1/2 a large head
of cauliflower) 4 - 5 cloves
of garlic, minced
pinch of chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option)
sea salt and ground black pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green onions, sliced 1 cup quickie vegan parmesan, divided
1 aubergine (eggplant), diced 2 courgettes (zuchinni), diced 1 red pepper, diced 1 yellow pepper, diced 6 shallots, diced 20 cherry tomatoes 2 tbsp olive oil 3 tbsp balsamic vinegar 1 tbsp tomato puree (tomato paste) 2
garlic cloves, crushed 2 tbsp dried oregano A good
pinch of sea salt and black pepper 280g wholewheat spaghetti 4 tbsp fresh basil, chopped
4 tablespoons ground flax seeds 150 ml filtered water a large zucchini, cleaned and cut into pieces 2 handfuls
of arugula, cleaned a tablespoon extra virgin olive oil 2
garlic cloves, peeled 4 - 5 tablespoons sesame seeds dried thyme, to taste whole
sea salt, just enough to taste freshly ground white pepper, to taste a few
pinches of chili powder
Ingredients 1
garlic clove, peeled a
pinch of whole
sea salt a
pinch of white pepper a
pinch of chili powder 6 - 8 tablespoons extra virgin olive oil juice
of 1 lemon fresh thyme leaves, to taste fresh oregano, to taste 250 - 300 g plain seitan, broken into small, bite - sized chunks Makes 2 servings (or more if -LSB-...]
Sauté the onion and jalapeño 4 - 5 minutes until translucent, adding a
pinch of sea salt and pepper, then stir in
garlic and cook 2 more minutes.
Ingredients 200 g fresh green beans, ends trimmed (plus natural mineral or filtered water and a
pinch of whole
sea salt, to cook them) 1 - 2 teaspoons poppy seeds For the dressing 2 cloves
of fresh
garlic, peel removed 2 - 3 cm
of fresh ginger root, skin removed 2 handfuls
of fresh parsley juice
of 1 lime -LSB-...]
Once the oil get's hot, add the minced
garlic and the minced cayenne pepper to the pan, mix, and after 15 seconds add 1 cup
of tomato puree, 1/2 teaspoon
of smoked paprika, a
pinch of white sugar, season with
sea salt and freshly cracked black pepper, mix everything together, and lower the fire to a LOW heat
Then add in a
pinch of sea salt,
garlic and 1 tablespoon red curry paste.
Savory: Sprinkle with a good
pinch of sea salt, cracked black pepper,
garlic powder, and dried herbs like basil.
Once the oil get's hot add the minced
garlic and the diced onions, mix with the oil and cook for about 3 minutes, then add the diced bell peppers and continue to mix, after about 5 minutes add the chopped shrimp, season with 1/2 teaspoon
of dried thyme, 1/2 teaspoon
of smoked paprika, a generous
pinch of sea salt and freshly cracked black pepper, mix everything together and cook for another minute and a half, then add 1/2 cup
of water, once the water begins to boil add 1/2 cup
of couscous, mix everything together, place a lid on the sauce pan and turn off the heat, after 5 minutes
of steaming remove the lid and fluff up the couscous with a fork
To make the
garlic aioli, finely mince 2 cloves
of garlic and add them to a mortar, using a pestle pound down on the
garlic until your form a paste, then add 1 egg yolk, 1/2 teaspoon
of lemon juice and a
pinch of sea salt, start SLOWLY pouring in about a 1/4 cup
of extra virgin Spanish olive oil while you mix everything together (without stopping), once you reach a mayonnaise like consistency, the
garlic aioli is done, cover with seran wrap and add to the fridge
Finely mince 2 cloves
of garlic and add them to the pan, mix with the oil and then add 1 cup
of tomato puree, 1/2 teaspoon
of dried oregano, 1/2 teaspoon
of dried parsley, 1/2 teaspoon
of sea salt, a
pinch of white sugar and some freshly cracked black pepper, mix everthing together and lower the fire to a LOW heat
Ingredients 180 g mezze maniche kamut pasta or other short pasta water and whole
sea salt, just enough to cook the pasta 3 tablespoons extra virgin olive oil 1 large carrot, peeled and more or less finely chopped 2 cloves
of garlic, peeled and more or less finely chopped a
pinch of whole
sea salt -LSB-...]
Heat a paella pan or large frying pan with a medium - high heat and add 1/3 cup
of extra virgin Spanish olive oil, once the oil get's hot season it with
sea salt and add the cut squid into the pan, mix it around and cook for 2 minutes, then remove the squid from the pan and set it aside, add the onions and
garlic into the pan and mix with the oil, after 1 minute add the red bell pepper, mix and cook for 3 minutes, then add 1/2 cup
of tomato puree, season everything with a generous 1/2 teaspoon
of smoked paprika, a generous
pinch of sea salt and a hint
of freshly cracked black pepper, continue to cook for 2 minutes, then add the squid back into the pan, add 2 1/2 cups
of fish broth and the saffron, gently mix everything together
2 large roma tomatoes, boiled and peeled * 2
garlic cloves 3 good
pinches of dry oregano 1
pinch of ground cloves 1/4 teaspoon
sea salt
Ingredients For the seitan balls 130 g red lentils 300 ml filtered water 250 seitan sausage, minced 100 g plain seitan, minced 1
garlic clove, peeled and minced 3 tablespoons extra virgin olive oil 2 tablespoons flax seeds 2 tablespoons breadcrumbs (from wholemeal bread) a
pinch of whole
sea salt a few fresh thyme sprigs, -LSB-...]