Sentences with phrase «pinch of sea salt black»

1 medium sweet potato 1 cup chickpeas 2 Tbsp Tahini 1 Tbsp Olive Oil 1 Tbsp Lemon Juice 2 - 3 tsp Coconut Aminos 1 small clove Garlic 1 tsp Cumin 1/2 tsp Cinnamon 1/2 tsp Coriander Pinch of Sea Salt Black Pepper, to taste Toasted Almonds, for topping

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

Not exact matches

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)

4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated sugar (we used the latter but use less if you're sensitive to sugar) 1/2 cup water Juice of 2 limes 1/4 to 1/2 teaspoon freshly ground black pepper (use less for a barely detectable bite, more if you'd like it more present) Pinch of sea salt

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

Chop the reserved squash pulp and add it to the meat along with a few grinds of black pepper a few pinches of sea salt, the oregano, and the tomato sauce.

sunflower seed butter a few dashes each of cinnamon, ginger, turmeric, cloves, and black pepper a pinch of sea salt

Ingredients 1 medium red cabbage 3 carrots 1/4 leek 6 - 8 pitted dried plums, finely chopped 3 tablespoons extra virgin olive oil 1/2 teaspoon whole sea salt a pinch of ground black pepper 1/2 teaspoon yellow mustard powder 3 tablespoons balsamic vinegar 2 tablespoons apple juice concentrate 1/2 teaspoon dried thyme 2 - 3 handfuls walnuts, coarsely chopped -LSB-...]

-- 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

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

250 g organic polenta 1 1/2 litre filtered or mineral water a pinch of whole sea salt 30 g dried porcini mushrooms 2 handfuls fresh sage, finely chopped 2 tablespoons extra virgin olive oil 4 tablespoons tahin black and white sesame seeds, to taste chili powder, to taste

1/4 cup EVOO (extra virgin olive oil) fresh juice of 1/2 lemon 1 teaspoon of lemon zest 1 teaspoon seedy mustard pinch of cayenne pepper pinch of sea salt freshly cracked black pepper

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

Ingredients 250 g chickpeas, soaked for 8 - 10 hours then cooked in filtered water with a pinch of whole sea salt (use canned chickpeas only if you really have to) 8 - 10 cherry tomatoes (I used black cherry tomatoes), washed and cut into wedges 4 large handfuls of fresh parsley, rinsed, pat dried and more ore less -LSB-...]

Matcha Bread Star with a Sweet Black Sesame Filling and a Ginger Glaze Dough ingredients: 1 tbsp active dry yeast 1 cup vegan buttermilk, lukewarm * 3 1/4 cups all purpose flour 3 tbsp coconut sugar (you can use cane) 1/2 tsp baking soda 3 - 4 tsp matcha, depending on how intense you want the colour to be Pinch of pink himalayan sea salt (orrr just salt) 3 tbsp aquafaba 1/4 cup coconut oil ** 1 cup crystallised ginger, finely chopped (optional)

Ingredients 2 beets, cleaned and cut into pieces the juice of 2 oranges a few pinches of whole sea salt julienned orange zest, to taste (choose organic oranges) fresh thyme leaves, to taste (keep some for garnish) 1 - 2 tablespoons rice malt syrup extra virgin olive oil balsamic vinegar, to taste freshly ground black pepper, to -LSB-...]

Ingredients 280 g whole wheat linguine 4 - 5 tablespoons extra virgin olive oil half a onion, peeled and finely chopped 1 carrot, cleaned and finely chopped a pinch of whole sea salt a small head of radicchio, chopped 250 g seitan, minced a handful of fresh parsley, cleaned and finely chopped freshly ground black pepper, to -LSB-...]

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

1/4 cup EV olive oil 1/2 lemon, freshly squeezed pinch of cayenne pepper pinch sea salt freshly cracked black pepper

In a small pot, combine the coconut milk / nut milk, coconut sugar, cinnamon, cardamom, allspice, clove, ginger, black pepper, and pinch of sea salt.

Season 12 jumbo shrimp that have been peeled and deveined with sea salt, freshly cracked black pepper and a pinch of smoked paprika

2 green tea bags 2 cups boiled water 1 cup raw almonds, soaked 8 hours in water, drained and rinsed OR 4 tablespoons raw almond butter 2 cups filtered water 1 heaping tablespoon raw fresh ginger, chopped 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 1/8 teaspoon ground cloves 2 - 3 tablespoons maple syrup, to taste 2 - 3 tablespoons honey, to taste pinch of sea salt pinch of freshly ground black pepper

Add 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried oregano, a pinch of sea salt, some freshly cracked black pepper, and mash together with the olive mixture

To make the dressing, mix together the olive oil, balsamic vinegar and Dijon mustard, and season with a pinch of sea salt and some black pepper to taste.

* 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)

Whisk together white or apple cider vinegar, a pinch of sugar and sea salt, and black pepper — along with a small splash of olive oil.

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

If I'm in a hurry, I just toast two slices of bread, top it with one whole mashed avocado, and sprinkle a pinch of sea salt, black pepper, and cayenne pepper on top.

Season with a pinch of white sugar, a generous pinch of sea salt and some freshly cracked black pepper

12 ounces mushrooms, brushed clean 1 tablespoon unsalted butter a few pinches fine grain sea salt 1 small bulb of fennel, trimmed and sliced very thinly 1 - 2 tablespoons creme fraiche 2 tablespoons fresh dill, chopped a small bunch of chives, minced freshly ground black pepper a small bunch of watercress, sorrel, or arugula 1 teaspoon of olive oil

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

Lemon - Saffron Yogurt Pinch of saffron strands 1 1/2 cups Greek yogurt 2 tbsp extra-virgin olive oil Squeeze of lemon juice Sea salt and black pepper

Chia pudding 1 medium (115g) extra ripe banana, mashed (about 1/3 cup of puree) 3 tablespoons (30g) black chia seeds 1 teaspoon beet juice powder, optional 3/4 cup (164g) Califia Farms toasted coconut almondmilk Pinch of fine sea salt

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

Scatter with paprika, cumin and a huge pinch of sea salt and black pepper, and using your hands, massage the oil and spices into the cauliflower.

Italian sausage (mild or spicy) 6 pieces of uncured bacon, chopped ** 10 large eggs 1/2 cup cream 3/4 cup milk 1 teaspoon Dijon mustard 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 2 teaspoons of sweet basil Pinch of red pepper flakes 10 ounces cheddar cheese, grated 5 - 6 small tomatoes on the vine Fresh basil leaves for garnish

2 cups shiitake mushrooms, stems removed + small chop 1 tablespoon coconut oil 1/4 teaspoon sea salt few pinches of black pepper 1 teaspoon freshly grated ginger 1 scallion, thinly sliced 1 cup shredded carrot 1/3 cup master stir fry sauce (recipe follows) sesame seeds

Once the sauce has reduced in half (about 5 minutes of cooking), turn off the fire and add 1 tablespoon of extra virgin Spanish olive oil to the pan, a pinch of fresh parsley, and then season the sauce with sea salt and freshly cracked black pepper and mix everything together

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

Savory: Sprinkle with a good pinch of sea salt, cracked black pepper, garlic powder, and dried herbs like basil.

Toss in a teaspoon of olive oil, and a few pinches of sea salt and black pepper.

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

-- 70 % Dark chocolate, 2 bars (I used Green & Black's brand of fair trade & organic chocolate)-- Natural almonds, 1/2 cup (dry toasted)-- Pitted dates, about 3 cups (400 grams)-- Orange, zest from 1 medium fruit (wash the skin well)-- Pistachios, 1/2 cup — Sea salt, a tiny pinch

To serve, season with pinch of sea salt and black pepper, and a drizzle of olive oil.

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

Now add 1 cup of diced tomatoes to the pan, a pinch of white sugar, a generous pinch of sea salt, some freshly cracked black pepper and some fresh parsley, mix everything together, and lower the fire to a LOW heat

Next add 1 teaspoon of dried thyme, a generous pinch of freshly chopped chives, season with sea salt and freshly cracked black pepper, and mix it all together

16 — 20 asparagus spears 200g Jersey Royal potatoes, scrubbed 4 large, eggs — preferably organic A pinch of za'atar Black pepper A pinch of sea salt (optional)

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