Not exact matches
Magic Green Sauce 1 large handful (30 g / 1 tightly packed cup) mixed fresh herbs (we used parsley, cilantro and mint) 1/2 cup / 120 ml olive
oil Juice from 1 lime 1
tbsp capers 1 tsp maple syrup 1 clove garlic 1 small chili 1/2
avocado 1/2 tsp sea
salt flakes
Heat 1
tbsp of
avocado oil and sauté the mushrooms, chilli, garlic and thyme with a pinch of
salt for 10 minutes.
While this is cooking, heat another pan to a medium to high heat with 1
tbsp of
avocado oil and a pinch of
salt.
-2 medium beets, peeled and cut into paper thin slices -1 small red onion, thinly sliced -3
tbsp sherry or red wine vinegar -1 / 4 cup olive
oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium
avocados, pitted and thinly sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup of each roughly chopped -1 cup fresh or frozen peas, quickly blanched and refreshed -
salt and black pepper to season
Ingredients: 2 tsp olive
oil 1 cup fresh spinach 1 clove garlic, chopped 1/3 onion, chopped 6 orange cherry tomatoes, diced 2
tbsp corn 1/4
avocado, chopped 5 egg whites 1/4 cup shredded cheese (I used a Mexican blend) 2
tbsp grated parmasean cheese
salt and pepper, to taste
Kidney bean mix 1
tbsp coconut
oil 1 1/2 red onions, diced 2 cloves garlic, crushed 1 can kidney beans, drained 3
tbsp tomato paste 1 tsp cumin 1/2 tsp sea
salt 1/4 tsp chilli powder Veggie toppings 1 red capsicum, diced 1 yellow capsicum, diced 2 tomatoes, diced 1/2 red onion, diced 1 green chilli, sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1
avocado, diced Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg lettuce
1
Tbsp avocado oil 1 large carrot, finely chopped 1 medium onion, finely chopped 1 tsp grated fresh ginger 3 cloves garlic, minced 1 1/2 to 2 tsp red curry paste 1 (14.5 oz) can unsweetened coconut milk 4 1/2 cups vegetable broth 3 - 4 lb butternut squash (about 1 large or 2 medium) 1
Tbsp lime juice 1/2 tsp
salt 1/2 tsp white pepper
cans pinto beans 2
tbsp olive
oil 1 small onion, finely diced 2 cloves garlic, minced 1 tsp cumin 1 tsp chili powder 3/4 cup vegetable stock juice of 1/2 lime
salt and pepper, to taste 1 package soft corn tortillas 1
avocado, peeled and thinly sliced 2 plum tomatoes, diced 1 head lettuce, thinly sliced 8oz shredded cheddar cheese 8oz.
Serves 2 Ingredients 1 x 225g pack halloumi 2
tbsp clear honey 4
tbsp olive
oil 2 lemons 1
avocado 1tsp crushed chillies 1 x 220g pack piccolo tomatoes 2 spring onions 1 clove of garlic 3 tsp vegetable
oil 2 wholemeal pittas
Salt and black pepper Method In a bowl mix two...
Ingredients - 2 tsp instant yeast - 1 cup lukewarm water - 1/2
Tbsp sugar - 3 1/3 cups of all - purpose flour - 1 tsp
salt - 1 tsp of baking powder - 2 1/2
Tbsp of cooking
oil I used
avocado oil - it's neutral tasting - 4 cloves garlic grated - 1/2 cup of plain Greek yogurt
3
Tbsp coconut aminos or wheat free soy sauce (tamari)
Salt to taste (use more if not using any fish sauce) 1
Tbsp avocado oil / butter / lard / ghee — never use olive
oil for high heat cooking
5 large lettuce leaves 4 raw beetroots 2 raw carrots 1/2 cucumber 1/2 red onion 3
avocados 5 cherry tomatoes 1 handful of cilantro (coriander) or flat - leaf parsley 2
tbsp olive
oil 2 limes, juice (start with the juice from 1 lime and adjust to your taste) sea
salt & black pepper
Cheesy Nut Dust and Vegan Pesto 1/2 cup / 70 g almonds 1
tbsp nutritional yeast 1 large handful basil 1 large handful spinach 1/3 cup / 80 ml olive
oil 2
tbsp lemon juice a few pinches
salt 1 small
avocado (use half if you have a large and serve the rest on the side)
dry pasta 1 tsp olive
oil 1/2 cup red onion, chopped 1 medium jalapeno pepper, seeded and chopped 2 bell peppers, chopped (I used red and yellow) 1 clove garlic, minced 1 - 2
Tbsp taco seasoning mix * 1 (15 ounce) can black beans, drained and rinsed 2 cups Enchilada sauce, divided (recipe below) 1 cup cheese, divided (Cheddar, Mexican blend, or Monterey Jack) 1/2 cup chopped green onions, plus 1
Tbsp for garnish 2
Tbsp cilantro, plus 1
Tbsp for garnish
Salt & pepper, to taste 20 tortilla chips (about 2 handfuls), crushed Sour cream, salsa, and / or
avocado, for serving
Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2
tbsp olive
oil 1 large yellow onion, diced small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp
salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice of 1 lime
Avocado slices for garnish
Ingredients: 1 whole chicken — skinned and cut into 4 - 6 huge pieces or any bone - in chicken Handful of Thai basil leaves 1 ″ galangal root 1 tsp cumin powder 1 tsp chipotle powder Juice of 1 lime 1
Tbsp Red Boat Fish Sauce or 3 tsp of
salt 1 ″ ginger knob 3 garlic cloves 3 shallots 1 cup of chopped onions 1 - 2
Tbsp avocado oil or any high heat cooking
oil of your choice
Steamed Fish Fillet Ingredients: 2 wild caught Alaskan Fish Fillet or any fillet
salt and pepper for seasoning 1 - 2
Tbsp coconut aminos 1
Tbsp avocado oil Ginger — julienne 2 green onions — julienne (separate the green and white part)
Ingredients: 1 1/2 cups cooked chickpeas (or 1 15 - oz BPA - free can drained and rinsed) / 1 large
avocado / 1/4 cup fresh lime juice / 2 TBSP Carrington Farms Coconut & Avocado Cooking Oil Blend / 1 large clove garlic, chopped / 1/2 tsp sea salt / 1/4 tsp ground cumin / 1/8 ground cayenne
avocado / 1/4 cup fresh lime juice / 2
TBSP Carrington Farms Coconut &
Avocado Cooking Oil Blend / 1 large clove garlic, chopped / 1/2 tsp sea salt / 1/4 tsp ground cumin / 1/8 ground cayenne
Avocado Cooking
Oil Blend / 1 large clove garlic, chopped / 1/2 tsp sea
salt / 1/4 tsp ground cumin / 1/8 ground cayenne pepper.
Ingredients: 6 cups quick - cooking or old - fashioned rolled oats 2 cups raw walnuts, chopped 2
Tbsp ground cinnamon 1/2 tsp
salt 1 cup unsweetened apple cider or apple juice 1/2 cup neutral
oil such as
avocado or olive
oil (not extra-virgin) or melted coconut
oil 2
Tbsp maple syrup
Add 1/2 tsp
salt, 2
Tbsp avocado or another mild
oil, 3
Tbsp maple syrup or honey and stir well.
Toss with 1
tbsp of olive
oil or
avocado oil and a pinch of
salt and pepper.
Transfer leeks into a baking side, sprinkling with 1/2 tsp sea
salt, and tossing with 1
tbsp avocado oil.
In a bowl, combine the prawns, spring onion, mint,
avocado, lemon zest with 1
tbsp sesame
oil, 1 tsp lemon juice, 1/2 tsp
salt & pepper, and 1 tsp chili garlic paste.
olive
oil 1 level tsp ground cumin 1 level tsp ground coriander 1⁄2 tsp chilli powder 1 ciabatta loaf 1 ripe
avocado 1 lime
salt and pepper fresh chopped coriander Method In a medium size bowl mix together 2
tbsp.
1 pkg Nasoya ® TofuBaked, Sesame Ginger, diced into cubes 1/2 cup brown rice, cooked 1
tbsp olive
oil 1/4 cup onion, medium mince 1/2 cup red bell pepper, chopped 1 tsp paprika 1
tbsp chili powder 1/4 tsp cayenne pepper 1 can (15 oz) black beans, drained and rinsed 1/2
tbsp salt, kosher 1 can (15 oz) tomatoes, diced with juice 1/2 cup frozen corn 1
tbsp scallions, chopped 8 tortillas Sofrito sauce 8 oz
avocado, skinned and diced
1 large ripe
avocado 5
Tbsp raw cacao powder 5
Tbsp pure maple syrup, rice syrup, coconut nectar or raw honey 2
Tbsp almond milk (or milk of your choice) 1 tsp vanilla powder 2 pinches of himalayan pink
salt 3
Tbsp raw cacao butter (or cold pressed extra virgin coconut
oil) 1 punnet fresh cherries (raspberries or strawberries)
2 pieces of gluten free bread, toasted (I used Anna B's, a local Richmond, VA brand) 1 tsp ghee or coconut
oil 1 large hass
avocado 3
tbsp fresh chèvre 1/8 tsp coarse sea
salt, or more to taste 1/8 tsp maple syrup 1/8 tsp hot paprika, or more to taste
INGREDIENTS 250g firm tofu 500g daikon or zucchini or carrot (you can use regular noodles as well if, use soba or rice noodles for a gluten free meal) 1
tbsp maple syrup or agave syrup or honey 2
tbsp tamari or shoyu sauce 1
tbsp toasted sesame
oil 1 tsp shichimi togarashi or other chilli flakes 150 g romaine lettuce, shredded 4 scallions, thinly sliced 2
avocados 2 handfuls coriander, chopped 2 handfuls beansprouts 1
tbsp toasted sesame seeds
salt to taste PEANUT DRESSING 100 ml natural peanut butter 2 - 4
tbsp tamari soy (use 2
tbsp for a milder sauce - and up to 4
tbsp for a stronger punch) 2 - 4
tbsp fresh lime juice (use 2
tbsp for a milder sauce - and up to 4
tbsp for a stronger punch) 2
tbsp rape seed
oil 1/2 -1
tbsp fresh ginger grated (use 1/2
tbsp for a milder sauce and 1 for a stronger punch) 2
tbsp palm sugar or brown sugar water to thin
1 sweet potato 1/2 bunch kale, torn from stems and roughly chopped 1/2 yellow onion, thinly sliced 1 clove garlic, minced 1
tbsp extra virgin olive
oil or virgin coconut
oil 1/2
avocado, sliced
salt lemon
Gently mix together the
avocado, roasted capsicum, tomato, chilli, onion, preserved lemon, coriander, lemon juice, 2
tbsp of the lemon olive
oil, and
salt and pepper in a bowl.
Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2
tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable
oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2
tbsp caster sugarJuice 2 limes3
tbsp warm water2 tsp sea
salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried
avocado 2
tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2
tbsp olive or coconut
oil2 just ripe
avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3
tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive
oil for drizzlingSqueeze lemon juice (optional) 01.
Chocolate Mousse 2 ripe
avocado 10
Tbsp raw cacao powder 8 medjool dates 2
Tbsp smooth peanut butter (or nut butter of choice) 1/4 tsp pink Himalayan
salt 1/4 cup coconut
oil
400g Brussels sprouts 1 fresh red chilli, thinly sliced 1/4 cup pumpkin seeds 1
Tbsp sesame seeds (black or white) 2
Tbsp oil (
avocado, coconut, macadamia) pink Himalayan
salt & freshly ground black pepper
Dressing: 3
Tbsp raw apple cider vinegar 3
Tbsp extra virgin olive, hemp, macadamia or
avocado oil 3
Tbsp water 1 tsp raw honey 1 clove garlic 2 cm piece ginger 1 tsp ground turmeric 1/4 tsp pink Himalayan
salt 1/4 tsp ground black pepper pinch cayenne pepper
1
avocado (small), diced 1 tomato (medium), diced (I also added a tiny yellow tomato for color) 1/8 onion, chopped 1/4 cup cucumber, cored and sliced A few sprigs cilantro, chopped 1
Tbsp lemon juice 2 tsp olive
oil 1 tsp balsamic vinegar
Salt Pepper
1 - 2 sweet potatoes 2 - 3
tbsp olive
oil a few handfuls of baby spinach (or other leafy greens)
Avocado Pea Mash, for serving sheep feta cheese, crumbled 4 organic eggs
salt & black pepper fresh herbs or sprouts
1 large ripe
avocado 5
Tbsp raw cacao powder 5 - 7
Tbsp pure maple syrup 1
Tbsp almond milk (or milk of your choice) 1 tsp vanilla powder 2 pinches of himalayan pink
salt (or sea
salt) 2
Tbsp raw cacao butter (or cold pressed extra virgin coconut
oil)
Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2
tbsp coconut
oil (or other
oil) 3 garlic cloves, minced 2 cup diced sweet onion (about 1/2 large) 1 jalapeno, seeded if preferred and diced 1 large sweet potato (350 g), peeled and chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp chili powder 1/2 tsp ground coriander 6 cups vegetable broth 1.5 cups cooked black beans (one (15 - oz) can rinsed and drained) fine grain sea
salt and black pepper, to taste (I used 1/2 tsp
salt or a bit more) 1/4 tsp cayenne pepper (or red pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings:
avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion
The dressing 1/4 cup extra virgin olive
oil juice & zest of one fresh lime juice of 1/2 lemon 5 stems fresh mint, leaves and stems 1/2
avocado 2 tsp agave or as you may (I like to replace 1 tsp with 3 drops liquid stevia) pinch sea
salt 2 - 3
tbsp filtered water for consistency
1/2 cup uncooked quinoa (any color works), rinsed 2 carrots 4 radishes 1/2 fennel bulb 2
avocados, stone removed 2 small kale leaves, stems removed 1 handful mixed baby lettuce 2 tsp olive
oil 2 tsp lemon juice 1 pinch sea
salt and black pepper 2
tbsp tahini (sesame paste) 4
tbsp golden sauerkraut (see recipe here) 2 fried eggs 2 tsp hemp seeds
1 head of broccoli 4 handfuls of watercress or wild rocket 1 green capsicum 1 large handful snow peas 4 stalks of celery 1
Tbsp sumac Himalayan pink
salt & freshly ground black pepper 2
Tbsp avocado, coconut or macadamia nut
oil (for roasting)
1 cup rainbow quinoa, rinsed 2 cups filtered water Juice and zest of one lime 2
tbsp extra virgin olive
oil 1/2 small jalapeno, finely chopped 2 tsp minced garlic 1 tsp ground cumin 1/2 tsp smoked paprika 3/4 tsp fine sea
salt 15 slave - free grape tomatoes, quartered 1/4 cup chopped onion 1 cup fresh corn 1/2 cup cilantro sprigs, finely chopped 1
avocado, diced
1 large orange sweet potato (350 — 400g) 100g cashews 3 spring onions 3 sticks of celery 5 cm piece ginger 2 red chillies (optional) 1 handful fresh parsley 1 handful fresh coriander pink Himalayan
salt + black pepper 3
Tbsp coconut,
avocado or macadamia nut
oil (for cooking)
1 large ripe
avocado 4
Tbsp smooth peanut butter (or F&F's chocolate peanut butter) 6
Tbsp raw cacao powder 4 - 5
Tbsp rice syrup or pure maple syrup (to taste) 2
Tbsp nut or coconut milk (optional — for consistency) 2 pinches of Himalayan pink
salt 2
Tbsp raw cacao butter or cold pressed extra virgin coconut
oil
parsnip, sweet potatoes, celeriac or even pumpkin 150 g washed and chopped kale 1 pomegranate 150 g feta cheese 2
avocados 50 g pumpkin seeds 2
tbsp olive
oil 1 - 2 tsp honey 1 tsp fennel seeds, chopped
Salt & pepper
1
tbsp of
avocado oil 5 - 8 oz cremini mushrooms (60 - 85g) 1 pinch
salt 1 - 2
tbsp liquid smoke 2 - 3 oz whole wheat spaghetti (60 - 85) 1 egg 15 g pecorino romano
Yield: One Serving, about 1 cup 1
avocado 4 drops alcohol free stevia juice of one lime 1/2 cup cucumber, roughly chopped 18 - 24 fresh mint leaves 1/8 tsp lime zest teensy pinch of sea
salt 2
tbsp melted Extra Virgin coconut
oil chopped pistachios, optional wee bit more lime zest
Ingredients 1
Tbsp avocado oil (or other neutral - tasting
oil) 8 cups lacinato kale, stems removed and chopped 2
Tbsp water 3 cups shredded chicken (leftover or from a rotisserie chicken) 1.5 tsp cumin 1/4 tsp
salt ground pepper, to taste 10 oz can enchilada sauce 2 chipotle peppers in adobo sauce, finely chopped, seeds removed for less heat 1 - 4
Tbsp sour cream 12 corn tortillas 1/2 yellow onion, finely diced shredded cheese, cheddar and nondairy (I used Trader Joe's vegan shredded cheese)
Ingredients: 2 cups prepared roasted red bell peppers (16 oz jar, discard the liquid) 3 garlic cloves (stems trimmed off) 1 bunch cilantro 2
TBSP honey 2
TBSP avocado oil 1 tsp apple cider vinegar 1/2 tsp kosher
salt 1 tsp ancho chili powder 1 tsp garlic powder 1 tsp cayenne pepper, ground (or use a fresh hot chili pepper)
1/4 cup extra virgin olive
oil 1/4 tsp red pepper chile flakes plus extra for sprinkling 2 cloves garlic, smashed (skins removed) 1/2 loaf ciabatta or other crusty Italian bread, sliced on the bias (diagonally to maximize surface area), about 1/2 - inch thick 2 ripe
avocado, pitted, removed from skin, and cubed 1
tbsp fresh lime juice Kosher
salt and freshly ground black pepper