Not exact matches
2 tablespoons coconut
oil or olive
oil 2 garlic cloves, minced 1 cup finely chopped onion 8 — 10 medium mushrooms, finely chopped 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped red bell pepper 1/2 cup finely chopped carrots 1 jalapeño pepper or other hot pepper, seeded
and minced (optional) 1 cup frozen corn
kernels 1 teaspoon ground cumin 1/2 teaspoon ground coriander 2 tablespoons chili powder, or to taste 2 teaspoons
sea salt, or to taste 1/2 teaspoon black pepper 1 28 - ounce can diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney beans, drained 1 15 - ounce can black beans, drained 1 15 - ounce can red beans, drained 2 1/2 cups water 1/2 cup dry bulgur wheat Hot sauce or cayenne pepper (optional) 1/4 cup minced fresh cilantro, for garnish Tofutti sour cream, for garnish (optional)
Sweet Corn
and Radish Saute 2 tablespoons extra virgin olive
oil 1 small sweet onion, chopped (1 cup) 1 medium green or red bell pepper, chopped (1 cup) 1 jalapeno chile pepper, seeded
and finely chopped 8 large radishes, halved
and thinly sliced (1 1/4 cups)
Kernels cut from 2 ears fresh sweet corn (1 1/2 cups) Fresh thyme sprigs Fine
sea salt Freshly ground black pepper
Just air pop your popcorn
kernels, drizzle on melted coconut
oil,
and sprinkle with fine
sea salt.
Ingredients, Lemon Cookie Collagen Protein Bar: Organic cashew butter, grass - fed collagen protein, chicory root fiber, Bulletproof XCT ®
oil powder (caprylic
and capric acid triglycerides from highly refined coconut
and / or palm
kernel oil, tapioca dextrin, tapioca), organic cashews, Bulletproof Brain Octane ®
oil (caprylic acid triglycerides from highly refined coconut
oil), organic coconut
oil, lab - tested vanilla beans,
sea salt, organic lemon
oil, stevia.
1 pound U / 15 shrimp (your preference on size) 1 cup corn (fresh or frozen
and I like the tiny
kernels) 1 cup Mango diced 1/2 -1 cup Papaya diced 1 cup red onion diced Handful fresh cilantro chopped 1 tsp Jalapeno chopped (I used dried but fresh is great too) 1 tsp Olive
Oil 1 tsp Organic Virgin Coconut
Oil 1/2 -1 tsp Chili Powder 1/2 -1 tsp Smoked Paprika 1/2 tsp Onion Powder 1/2 -1 cup white wine
Sea Salt & Pepper to taste
Ingredients 200 g cooked lentils 200 g pomegranate
kernels whole
sea salt, just enough to taste extra virgin olive
oil, to taste the juice of half a lemon 2 tablespoons apple vinegar 1 tablespoon rice malt syrup 1 teaspoon cumin powder 1 teaspoon coriander powder a large handful of fresh parsley, cleaned
and chopped Makes -LSB-...]
acorn squash, cut in half lengthwise
and seeded 1 tablespoon clarified butter or olive
oil 1 cup milk 1 egg plus 2 egg whites 1/2 cup fresh corn
kernels (or more if you like) 1/4 teaspoon anise seed, chopped 1/2 cup chopped scallions a tiny pinch of freshly grated nutmeg 1/4 teaspoon fine grain
sea salt 1/3 cup grated white cheddar cheese
for the filling 2 tablespoons ghee, coconut
oil or grapeseed
oil, plus more for brushing the rolls 1 shallot — minced 1 inch piece of ginger — peeled
and minced 5 green onions — sliced 1/2 red bell pepper — cubed 1 - 2 ear of corn —
kernels sliced off 1/2 small green cabbage — finely shredded 1/2 lime — juiced
sea salt
and freshly ground black pepper 2 tablespoons sesame seeds — optional
Vegetarian Chili about 2 cups of dry beans of any kind you prefer — I like to have a variety 1 tbsp olive
oil 1/2 onion — chopped 2 carrots
and 2 stalks of celery — thinly sliced 1 jalapeno pepper — seeded
and chopped 4 garlic cloves — sliced, 3 — chopped finely
kernels from 3 or more ears of corn 2 or more portobello mushrooms — sliced in cubes 3 - 4 medium tomatoes — shredded or pulsed in the food processor chili powder
and / or flakes, ground cumin, ground coriander,
and ground oregano — all to taste dash of cayenne pepper vegetable broth Celtic
sea salt lime or lemon cilantro for garnishing
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-...]
I make my popcorn on the stove with either avocado or coconut
oil, organic non-GMO popcorn (I prefer mini popcorn
kernels because they have less of a hull that gets stuck in your teeth),
and pink himalayan
sea salt.