For the smoky seitan: 2 tablespoons olive oil 8 ounces ground seitan 1 teaspoon chili powder 1 teaspoon smoked paprika
Pinch of cayenne pepper Sea salt
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)
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
* 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
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
1/4 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
1/4 cup EV olive oil 1/2 lemon, freshly squeezed
pinch of cayenne pepper pinch sea salt freshly cracked black
pepper
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
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
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.
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
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
1/2 cup raw pepitas 3 cups fairly tightly packed chopped kale 2 1/2 cups water 3 tablespoons freshly squeezed lemon juice 1/4 cup apple juice 1/2 cup mashed avocado 1 tablespoon peeled and minced fresh ginger 1 teaspoon seeded and diced hot
pepper 1 1/2 teaspoons
sea salt, or to taste ¹ ⁄ 8 teaspoon ground black
pepper Pinch of cayenne pepper 1/4 teaspoon chipotle chile powder, or 1/2 teaspoon chili powder (optional) 1 tablespoon coconut oil or olive oil (optional) 2 teaspoons wheat - free tamari or other soy sauce, or to taste (optional) 1 tablespoon minced fresh cilantro 1/4 cup seeded and minced red bell
pepper, for garnish
1 cup lentils (I used puy, but green or black would work just as well) 1 teaspoon black mustard seeds 1/2 teaspoon black peppercorns 1 teaspoon
sea salt
pinch of cayenne pepper juice
of 2 small or 1 large lemon 3 tablespoons olive oil 1 chile or jalapeno — seeded and minced
1 1/2 teaspoons roasted peanut oil 1/2 teaspoon ground
cayenne pepper 1/4 teaspoon ground cumin 1/8 teaspoon garlic powder Heavy
pinch of fine
sea salt 1 cup dry roasted unsalted peanuts
DRESSING Grated zest and juice
of 2 limes or 1 lemon 2 tablespoons toasted sesame oil 5 tablespoons extra-virgin olive oil 1 garlic clove, grated 1 1/2 - inch piece
of fresh root ginger (unpeeled if organic), finely grated 2 teaspoons tamari A
pinch of cayenne pepper or chili flakes (optional)
Sea salt and black
pepper
Take 3 1 15 ounce can garbanzo beans 2 tablespoons olive oil 1 small yellow onion, cut in half 1 - 2 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) 1/4 cup garbanzo bean flour 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground
cayenne pepper Heavy
pinch of sea salt flakes
Take 4 1 15 ounce can garbanzo beans 1/2 cup plain 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) 1/2 cup garbanzo bean flour 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground
cayenne pepper Heavy
pinch of sea salt flakes
Take 2 1 15 ounce can garbanzo beans 2 tablespoons olive oil 1 small yellow onion, cut in half 1 - 2 garlic cloves, peeled Zest
of one lemon 1/4 cup packed fresh parsley (stems and all) 1/4 cup packed fresh cilantro (stems and all) 2 tablespoons garbanzo bean flour 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground
cayenne pepper 1 teaspoon baking powder Heavy
pinch of sea salt flakes
For the Smoked Paprika Almond Cream 1 cup raw almonds 1 1/4 tsp smoked paprika 1 clove garlic crushed 3 tbsp fresh squeezed lemon juice 1/2 cup filtered water 2 tbsp olive oil 1/2 tsp celtic
sea salt optional;
pinch of cayenne pepper Method Combine above ingredients in blender and combine til creamy and smooth, adding 1 - 2 tbsp additional water for consistency only if needed.
Corn and Mango Filling 2 ears
of corn 2 2/3 cups cooked black beans 1 small green onion, finely chopped 1 mango, peeled and sliced 1/2 cup dried coconut flakes grated zest and juice
of 1 lime 1 Tablespoon extra virgin olive oil 1 teaspoon ground cumin 1
pinch each
cayenne pepper, paprika, and dried oregano
Sea salt
I cook my eggs with turmeric,
cayenne pepper, black
pepper, and a
pinch of Himalayan
sea salt.
Ingredients: 1 cup diced green cabbage 1/2 cup diced red cabbage 1 green apple — sliced 1 TBSP diced white onion 2 TBSP chopped walnuts 2 TBSP Goji Berries For the dressing: 1 TBSP Mustard 1 tsp Manuka honey or local, raw organic honey 1 TBSP apple cider vinegar 1 TBSP flax oil 1/2 tsp fennel seeds
Pinch of ground
cayenne pepper Pinch of sea salt Instructions: Mix... Read More»
Swiss Chard with Sweet Potato and Quinoa 2 cups water 1 cup quinoa, rinsed 2 tablespoons avocado olive oil 1 cup finely diced cooked sweet potatoes 2 cloves garlic, chopped 1 bunch Swiss chard, about 5 or 6 leaves, trimmed and shredded 1/8 teaspoon
sea salt Fresh cracked black
pepper to taste
Pinch of cayenne pepper 1/4 cup crumbled goat cheese (optional)
2 - 4 large tomatoes, seeded and chopped 1 red bell
pepper, chopped 1 c sundried tomatoes 1/2 tsp liquid stevia 1/4 c extra virgin olive oil 2 cloves garlic 3/4 tsp
sea salt 1/4 tsp fresh ground black
pepper pinch of cayenne pepper (more if you're up for it) 2 Tbsp minced fresh basil 1 Tbsp ground oregano
Melt a bar in a saucepan with a big dash
of cayenne pepper, a generous
pinch of oregano or marjoram, a touch
of olive oil, and a decent sprinkle
of sea salt.
-1 1/2 cups barley * -3 cups water / homemade vegetable broth -1 red onion, chopped (http://nutritionfacts.org/video/carrots-vs-baby-carrots-2/)-2 cloves garlic, minced (http://nutritionfacts.org/video/1-anticancer-vegetable/)- 1/2 inch piece
of fresh gingerroot, minced -4 carrots, diced -1 large sweet potato, cubed - jar strained tomatoes -1 tsp cumin -
pinch cayenne pepper -2 tbsp unsalted peanut or almond butter - chopped peanuts / almonds for garnish -
sea salt and black
pepper to taste
Take 4 1 15 ounce can garbanzo beans 1/2 cup plain 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) 1/2 cup garbanzo bean flour 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground
cayenne pepper Heavy
pinch of sea salt flakes
Take 1 3/4 cup dry chickpeas, soaked overnight 2 tablespoons olive oil 1 small yellow onion, cut in half 1 - 2 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) 2 tablespoons garbanzo bean flour 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground
cayenne pepper 1 teaspoon baking powder Heavy
pinch of sea salt flakes
INGREDIENTS 6 ripe avocados 2 large handfuls cilantro leaves, coarsely chopped 1 large handful parsley leaves, coarsely chopped 1/4 cup plus 1 tablespoon freshly squeezed lime juice 1 jalapeño
pepper, seeded and finely minced 2 teaspoons plus one
pinch sea salt 2 cups julienned jicama 1/2 teaspoon
cayenne pepper 3 heads
of romaine hearts Additional parsley or cilantro, for garnish PREPARATION In a large bowl, mash the avocados well with a fork.