Soak pepper slices in the lime water, in refrigerator, for 18 hours, stirring occasionally (12 to 24 hours may be used).
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
Slide a cube of pineapple onto a
soaked toothpick, then secure the ham
slice around the stuffed
pepper with that toothpick.
2 tablespoons extra virgin olive oil 1 medium onion, thinly
sliced 2 cloves garlic, peeled and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon garlic powder 1 chipotle
pepper in adobo sauce, chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews,
soaked for an hour 1 cup water, if needed 2 tablespoons fresh lemon juice, or to taste
1 cup quinoa (
soak overnight in warm water, then drain and rinse thoroughly) 1/2 medium cucumber (semi-peeled, quartered lengthwise and
sliced) 1/2 cup cranberries 3/4 cup cherry or grape tomatoes,
sliced in half 3 - 4 scallions,
sliced 1 red
pepper, seeds removed and diced Salt and
pepper (to taste)
1 cup green lentils,
soaked overnight, drained and rinsed 1 bunch asparagus,
sliced into bite - sized pieces 1 can coconut milk 1 cup vegetable stock 1 small yellow onion, thinly
sliced 2 tbsp fresh ginger, minced 2 tbsp green curry powder salt and
pepper, to taste 1 cup basmati rice
-- 125 g rolled oats,
soaked in lukewarm salty water for 30 minutes — 1 can of beans, drained and puréed — 80 - 100 g whole wheat bread crumbs — 1 onion, chopped — 3 cloves garlic, chopped — 1 medium carrot, chopped — 1/2 a medium sized celery root, chopped — small bunch of parsley, chopped — 1 tablespoon fresh lemon juice — 2 teaspoons Dijon mustard — 1 teaspoon oregano — salt,
pepper — olive oil — serving: salad, mustard, ketchup,
sliced red onion, sprouts, ciabatta or rolls
Filling (adapted from Raw Food / Real World) 3 medium onions —
sliced thinly juice of 1 lemon 1/4 cup nama shoyu 1/2 cup brown rice vinegar 1/4 cup Jerusalem artichoke syrup OR raw agave syrup 3 cups walnuts —
soaked for about 2 hours 1 clove garlic — coarsely chopped sea salt and freshly ground black
pepper — to taste 1 small red chili
pepper
10 dried red chillis, such as Piquins, stems and seeds removed,
soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white
pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots,
sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste
Barley Tomato Salad 1 lb tomatoes on the vine 1/4 cup olive oil, plus more for drizzling cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon sea salt, plus more for cherry tomatoes 3 garlic cloves — minced 2 cups yellow or red cherry tomatoes — cut in half freshly ground black
pepper 1 cup pearled barley —
soaked overnight and cooked for about 20 minutes, until soft, drained and cooled 1/2 cup heirloom forbidden black rice or other black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes —
sliced 3 tablespoons chopped mint leaves handful basil leaves — torn about 2 tablespoons each minced dill and parsley — optional
1 pound large beans (Christmas limas, gigantes, etc.),
soaked overnight 1/4 cup extra virgin olive oil 2 medium onions, halved lengthwise and thinly
sliced 8 cloves garlic, roughly chopped 6 ounces portobello mushrooms, chopped 8 ounces shiitake mushrooms, thickly
sliced 3 springs fresh thyme 1 28 - ounce can whole plum tomatoes in puree 1/2 cup red or white wine 1/2 cup reserved bean cooking liquid, or additional wine 1/2 cup chopped flat - leaf parsley 1 teaspoon salt 1/2 teaspoon freshly ground black
pepper
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly
sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews,
soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black
pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)
Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4
slices of bacon, cut into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground black
pepper 2 tablespoons capers —
soak them in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisp.
Cellophane Noodle Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb ground pork 1/2 tsp salt 1/8 tsp freshly ground white
pepper 3 oz cellophane noodles,
soaked in warm water for 30 minutes 3 tbsp fresh lime juice 2 tbsp fish sauce 1 tsp sugar 1 tbsp water 3 tbsp canola oil 1 cup peeled, seeded and julienned cucumber 1/2 cup seeded and julienned red bell
pepper 3 shallots, thinly
sliced 8 red - leaf lettuce leaves 2 tbsp minced unsalted peanuts, toasted 1 tbsp shredded fresh mint 1 tbsp shredded fresh cilantro
1 cup dried white beans, such as cannellini or great northern,
soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts
sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red
pepper flakes 4 cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black
pepper to taste 1/2 cup flat - leaf Italian parsley leaves
Ingredients • 10 jalapeño
peppers • 10 ounces cream cheese • 10
slices bacon, chopped • 10 toothpicks,
soaked in water for 10 minutes
1 cup of cashews —
soaked in water for at least 3 hours or overnight 1 small white onion or 1/2 a regular one — finely
sliced 1 clove of garlic — crushed 2 tablespoons of nutritional yeast The juice of 1/2 lemon 1/4 cup of unsweetened almond milk 1/2 teaspoon of yellow mustard Salt &
pepper About 5 - 8 asparagus spears - chopped into pieces 1 cup of frozen peas
1 cup cannellini beans,
soaked overnight 2 garlic cloves, crushed 2 tbsp Ancient Organics Ghee 1 large bunch dandelion greens 1/2 pint sungold cherry tomatoes,
sliced lengthwise salt and
pepper to taste extra virgin 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
1L Organic free range chicken broth (no sugar added / low sodium) 1L filtered water 2 brown onions, peeled and
sliced 2 cloves garlic 1 x 10 cm piece ginger, finely
sliced or grated with a microplane 2 free range chicken breasts, thinly
sliced himalayan pink salt and freshly ground
pepper, to taste 2 large zucchini, spiralised into noodles (or 1 packet bean thread / glass noodles,
soaked in water for 15 minutes)
1 pound yellow split peas * (
soaked overnight in warm water, then rinsed) 6 cups stock / water (I used 3 cups homemade chicken stock, 3 cups water) 1 ham bone 1 onion, diced 1 small strip of kombu / kelp 1 bay leaf 2 cloves garlic, minced 2 medium large carrot, finely diced 2 celery stalks, finely
sliced 1 teaspoon sea salt 1/4 teaspoon
pepper 2 tablespoons butter (optional) 1 cup diced cooked ham (optional)
For daikon: 2/3 cup (150 mL) rice vinegar 2 tbsp superfine sugar 2 tsp pink peppercorns 3 whole cloves, gently crushed 1 red chili, seeded and finely chopped 1/2 daikon, peeled and julienned (5 1/2 oz / 160 g) Doarse sea salt and black
pepper 1 Granny Smith apple, cored, very thinly
sliced lengthwise (5 oz / 140 g) and
soaked in water with 1 tsp lemon juice 6 round red radishes, thinly
sliced (1 3/4 oz / 50 g) 1 oz (30 g) red baby chard leaves (or mâche) 3 tbsp olive oil 12 jumbo sea scallops (1 lb 3 oz / 540 g)
1 tablespoon chopped or minced fresh green or red chile, such as serrano or New Mexican 1 pound very lean boneless beef or lamb, cubed 1/2 cup shortening 1 medium onion,
sliced 1 clove garlic, minced 1/4 teaspoon black
pepper 1 cup water 1/4 cup dried peas or beans,
soaked overnight
Falafel (Adapted from Living Raw Food) 2 portobello mushroom caps — cubed 2 medium carrots — peeled and
sliced 1/2 small onion — diced 1 garlic clove —
sliced 3 tablespoons olive oil 1 teaspoon sea salt 1 cup raw pistachios 3/4 cup raw almonds 3/4 cup sunflower seeds —
soaked for at least 30 minutes 1/4 cup chopped parsley or cilantro 3/4 teaspoon ground cumin 1 teaspoon fresh lemon juice freshly ground black
pepper 1/2 cup ground flax seeds 1/4 cup sesame seeds
Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2 leeks,
sliced in half lenghtwise for easier washing, then
sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils,
soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black
pepper 100g (3 1/2 oz) salami
slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oil.
4 cups shredded red and green cabbage 1 cup arame seaweed,
soaked one hour and drained 2 cups
sliced cucumber 2 cups
sliced carrot 1 cup
sliced red
pepper 1 cup corn Creamy Sesame Dressing: 1/4 cup toasted sesame seeds 3 Tablespoons toasted sesame oil 3 Tablespoons tahini 2 Tablespoons brown rice vinegar 1 Tablespoon soy sauce 2 teaspoons agave
2 dozen cherry tomatoes
sliced in half lengthwise olive oil drizzle celtic sea salt 1 c quinoa
soaked in 2 cups of water for 15 mins 1 c chopped broad flat green beans blanched 2 - 3 mins 1 c
sliced baby carrots blanched for 2 - 3 mins 2 lg sage leaves chopped 1 4 - 6 ″ stem rosemary, needles removed and chopped finely 10 chives chopped 10 basil leaves chopped 3 tbsp olive oil 1 1/2 tbsp fresh squeezed lemon juice salt &
pepper 1 tsp agave syrup or alternative sweetener such as stevia sparingly
INGREDIENTS 300g skinless and boneless saltfish / salt fish (
soaked overnight or at least 8 hours, rinsed, drained and flaked or chopped) 1 - 2 red / yellow bell
peppers (
sliced) or some tomatoes (cut into wedges) large onion (chopped) Caribbean curry powder black peppercorns (freshly cracked) oil to fry (we used grapeseed oil) large English cucumber (
sliced on -LSB-...]
8 ounces of elbow macaroni (check your box, because mine was 12 ounces), or your favorite shaped pasta 2 ounces of sundried tomatoes (if dried:
soak in hot water till tender, and
slice; but you may find them chopped in oil, which is delicious and with no need to
soak) Fresh diced onion to taste, sauteed in olive oil, or I used dried minced onion 1 clove of garlic, chopped (I always buy the jarred chopped garlic from the produce section) 1 pound of ground beef, browned (I cook mine in bulk ahead of time in the crockpot) 12 ounces of tomato sauce (if you have leftover pasta sauce, I would use that) 1 teaspoon of dried basil Salt and
pepper to taste
Collard Wraps with Cashew Honey Mustard by Allyson Meyler For the wraps: — 3 - 4 purple sweet potatoes — 6 large collard leaves — 3/4 tsp chili powder — 1/4 tsp garlic powder — red
pepper flakes (optional)-- salt /
pepper — olive oil — 2 large carrots, shredded —
sliced red onion — sprouts — roasted red
pepper,
sliced — 1 - 2 ripe avocados,
sliced — chopped cashews For the cashew honey mustard: — 1 cup cashews (
soaked for 4 hours prior) Read more
2 cups black - eyed peas,
soaked overnight, drained and rinsed 2 thick - cut
slices pastured Heritage - breed bacon 2 stalks celery, chopped 1 small onion, diced 3 cloves garlic, minced 2 tsp dried oregano 1 tsp ground cumin 1 tsp chili powder 1/2 tsp smoked paprika 1 tsp salt 1/2 tsp black
pepper 1 bay leaf 1 1/2 cups dry brown rice, cooked according to package directions Chives for garnish
On any given day, my fridge is filled with bowls of pre-
sliced apples (
soaked in a little citric acid to prevent browning), grapes,
sliced strawberries, cut up cantaloupe and watermelon, pre-torn salad greens,
sliced cucumbers, green
peppers, hard boiled eggs, pre-baked bacon, black olives and even a nice big bowl of brown rice.