Dressing 2 Tablespoon peanut butter (if allergic to peanuts use Sesame Butter, Tahini) 2 Tablespoons agave, optional 1 Tablespoon Tamari or Soy Sauce, optional 1
Tablespoon water Juice of 1 large lemon 1 teaspoon shredded fresh ginger or 1 teaspoon dry powder 1/8 teaspoon mustard powder, optional
1 medium sweet potato, peeled 1 medium beet, peeled 1 small granny smith apple 2 tablespoons extra virgin olive oil 1/2 teaspoon ground turmeric 3 ounces fresh spinach 1 cup quinoa, cooked 1 ripe avocado, halved and pit removed 1/2 cup chickpeas 2 teaspoons chia seeds 1/4 cup sesame tahini 1 tablespoon apple cider vinegar 1
tablespoon water Juice from one lemon
Not exact matches
Yogurt Cream 1 cup macadamia nuts - soaked overnight 1 cup cashews — soaked overnight 2
tablespoons light agave syrup 1/2 cup
water 2
tablespoons vanilla extract 2
tablespoons raw honey zest of 2 lemons 2
tablespoons freshly squeezed lemon
juice 1/2 teaspoon nutritional yeast pinch of salt 8
tablespoons Bio-k acidophilus 1 cup coconut oil 2
tablespoons sunflower lecithin (optional)-- really good for you
Orange Honey Glaze 1/2 cup freshly squeezed orange
juice about 1/4 cup (1/4 ounce) Irish moss — thoroughly washed and soaked in hot
water for at least 10 minutes 1
tablespoon honey or agave syrup
1/4 cup whole Jamaican pimento berries (or 1/8 cup ground allspice) 3 Scotch bonnet chiles (or habaneros), seeds and stems removed, chopped 10 scallions (green onions), chopped 1/2 cup chopped onion 4 cloves garlic, chopped 4 bay leaves, crushed 1 3 - inch piece ginger, peeled and chopped 1/3 cup fresh thyme 1 teaspoon freshly ground nutmeg 1 teaspoon freshly ground cinnamon 1 teaspoon salt (or more, to taste) 1
tablespoon freshly ground black pepper 1/4 cup vegetable oil 1/4 cup lime
juice Water
Grapefruit Carrot Sorbet 4 grapefruits — pulp and
juice (about 3 cups) 1 cup fresh carrot
juice 1/4 cup raw honey or agave 1 cup purified
water 3
tablespoons vodka
That's likely due to the fact that the cleanse drink consists of two
tablespoons of lemon
juice, the same amount of grade B maple syrup, and a generous pinch of cayenne pepper, all for a glass of
water.
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
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified
water juice and zest of 1 lemon 1/2
tablespoon chopped fresh ginger 1
tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flakes
Peach and Fresh Herb Sorbet 6 small or 4 large peaches 2/3 cup
water 3 - 4
tablespoons raw agave nectar
juice of half a lemon 1 - 2 packed
tablespoons fresh basil and lemon thyme leaves
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head
Juice of 2 fresh lemons 2 cloves garlic, minced 2
tablespoons minced habanero chile 1 teaspoon salt 1
tablespoon olive oil 1 teaspoon oregano 7 cups
water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3
tablespoons vegetable oil 2
tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
Pumpkinseed Cheese 1 cup pumpkin seeds — soaked overnight 1/4 cup purified
water 1/8 cup lemon or lime
juice 1
tablespoon nutritional yeast 1/4 teaspoon sea salt
Rose and Lavender Parfait 6.5 oz (about1 1/2 cups) meat of young Thai coconut 1 1/4 cup coconut
water 1/4 cup purified
water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot
water for at least 10 minutes 1/4 cup cashews — soaked for 2 hours 4 - 5
tablespoons light agave syrup or another sweetener of choice 1 teaspoon vanilla extract 1/2
tablespoon freshly squeezed lemon
juice pinch of sea salt 3 - 5
tablespoons dairy - free acidophilus (optional) 1/3 cup coconut oil — melted
Cranberry Jam 1 1/2 cups fresh cranberries 3
tablespoons agave syrup, honey, or another sweetener of choice
juice of 1/2 lemon 1/2 cup Irish moss gelTo make Irish moss gel, rinse Irish moss thoroughly and soak in hot
water for at least 10 minutes.
Seeds like quinoa are best digested when soakedin some warm
water with a
tablespoon of something acidic (like apple cider vinegar or lemon
juice)-LSB-...]
For the Avocado - Lime Sauce 2 - 3 large garlic cloves 2 large avocado, pitted
Juice of 1 fresh lime, more to create the desired consistency 2 — 4
tablespoons water 1/4 teaspoon fine sea salt, or to taste
Make the caramel by placing the orange
juice, 1/4 cup
water, 2
tablespoons sugar and all spice into a small pan.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2
tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of
water) 1
tablespoon minced ginger (make your own at home) 3 — 4 cups
water 1/2 cup canned coconut milk
Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups
water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced *
juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2
tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6
tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
for the lemon curd: 3 medium egg yolks (or 2 extra-large) 240 grams (1 cups)
water 100 grams (1/2 cup) sugar 28 grams (1/4 cup) cornstarch 27 grams (1/8 cup, 2
tablespoons) butter zest of 1 lemons
juice of 1 1/2 lemons (approximately 1/4 cup) 1/2 teaspoon vanilla extract
4 to 6 big handfuls of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups
water (or stock) 2 teaspoons fine - grain sea salt 1 medium orange, zest and
juice 1 shallot, chopped 1/3 cup Parmesan, freshly shredded 1
tablespoon white wine vinegar 1/2 cup good quality olive oil a couple big pinches of salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumbled
For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in
water for at least 2 and up to 8 hours zest and
juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2
tablespoons plus 2 teaspoons coconut oil 2
tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and uniform.
For the filling: 1 cup granulated sugar 1/2 cup cornstarch 2 cups
water 5 egg yolks, beaten 1/4 cup butter 1
tablespoon lemon zest 1 teaspoon vanilla extract 3/4 -1 cup fresh lemon
juice
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2
tablespoons sugar 3/4 teaspoon kosher salt 16
tablespoons butter, cubed and cold ice
water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh)
juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3
tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.
3 cups soaked cashews (soaked for 3 hours in
water) don't soak any longer 1 1/2 cups almond milk I cup fresh lime
juice 2 teaspoon packed lime zest 3/4 cup agave or maple syrup 1 teaspoon vanilla A pinch or two of salt 3
tablespoons lecithin 3/4 cup coconut oil or coconut butter
12 small or 8 medium tomatillos, husked, rinsed and quartered 1 large garlic clove, peeled and quartered 1/2 jalapeno (you can remove the seeds or not) 1/3 cup cilantro, roughly chopped 2
Tablespoons chopped onion 1/2 teaspoon Kosher salt 1 lime,
juiced 1
Tablespoon water, or more if needed
1
tablespoon extra virgin olive oil 2 large onions, chopped 1/2 teaspoon fine - grain sea salt 2 cups dried split green peas, picked over and rinsed 5 cups
water juice of 1/2 lemon (reserve the zest)
Add cilantro, lime
juice, brown sugar, and 2
tablespoons water and blend until smooth.
Pin It Ingredients: 2 cups
water 1 cup sugar 1
tablespoon grated lemon peel 1 cup fresh lemon
juice 1 pint fresh strawberries, hulled and halved 2 cups cold sparkling
water or club soda Ice Mint sprigs, garnish Whole strawberries,... Continue Reading →
3 cups cashews, soaked for 1 hour 3/4 cups coconut oil, melted fresh squeezed lemon
juice of 1 lemon 1/2 cup agave nectar (or raw honey if not strict vegan) 1
tablespoon pure vanilla extract 1/4 cup filtered
water
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 of soaked cashews (take one cup of raw cashews and cover with
water and refrigerate overnight), drained and rinsed 2
tablespoons of Sriracha sauce 2
tablespoons of Chipotle Hot Sauce 1 cup of
water 1/4 cup of nutritional yeast 1/2 of a lime squeezed for
juice 1 teaspoon chili powder 1 - 2 teaspoons of smoked paprika (depending on your taste) 1/2 -1 teaspoon of salt
Deconstructed Hummus Salad 1 garlic clove, minced 3
tablespoons extra virgin olive oil 3
tablespoons tahini 1 - 2
tablespoon lemon
juice (start with a
tablespoon, add more to taste if needed) 1
tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of mixed greens (note: I also had about 2 cups of leftover red kale and used that as well) 2
tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)
For more oval shaped beans and other legumes, soak for 12 - 24 hours in filtered
water to cover plus 1
tablespoon of cider vinegar or lemon
juice for every cup of dried beans / legumes used.
In a small saucepan, combine the raspberries, sugar, lemon
juice, and 1
tablespoon of
water.
Ingredients 1 small pumpkin a pinch of whole sea salt filtered
water (to cook the pumpkin) 2 apples (I used Red Delicious), peeled and cut into cubes or slices 4
tablespoons extra virgin olive oil, and some more to serve
juice of 3 cm fresh ginger root a large handful of pumpkin seeds half a -LSB-...]
For ease of digestion, I recommend soaking split peas at room temperature for 6 - 8 hours in a generous amount of
water and a
tablespoon of vinegar or lemon
juice.
3/4 cup (150g) powdered sugar 1
tablespoon freshly - squeezed Meyer lemon
juice 2
tablespoons water 1.
For The Briny Caesar Dressing: 1/2 cup cashews, soaked for at least 2 hours and drained 1 head roasted garlic (about 10 cloves, see tip) 2 cloves fresh garlic 1/4 cup capers, with some brine 3/4 cup
water Several dashes fresh black pepper 1/2 teaspoon salt 2
tablespoons nutritional yeast 2
tablespoons grapeseed or olive oil 1/4 cup fresh lemon
juice
Puree 1/4 a honeydew melon and 1 kiwi (peeled), the
juice from 1 lime, simple syrup (mix 1 shot honey with 2
tablespoons warm
water), and 1/2 cup sake.
3
Tablespoons reduced sodium soy sauce 2
Tablespoon peanut or canola oil 1 teaspoon grated lemon zest (from 1 lemon) 2
Tablespoons fresh lemon
juice (from 1 lemon) 1
Tablespoon minced fresh ginger root 1
Tablespoon minced garlic (about 2 cloves) 1
Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes Salt, Pepper to taste Vegetables for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes in
water
For the avocado pesto: 1 ripe avocado
Juice from 1 - 2 lemons 2 small or 1 large garlic clove 1 cup packed basil leaves 1 jalapeno, seeded (optional) 2
tablespoons olive oil 1/4 cup
water (more as needed to thin sauce) Salt and pepper to taste
Ingredients 4 cups of crushed fresh berries 1/2 cup refined sugar 1/2 cup raw turbinado sugar 1/2 cup stevia 3/4 cup
water or strawberry
juice 6
tablespoons fruit pectin for low / no sugar recipe 1 teaspoon butter, optional 3 16 - oz canning jars with lids
For the dipping sauce: 2
tablespoons soy sauce 2
tablespoons water 2 teaspoons rice vinegar 2 teaspoons lemon
juice 2 teaspoosn honey 2 generous pinches of korean chili powder to sprinkle on the baby eggplants when serving.
6 ounces extra firm tofu, drained, and gently pressed (you don't need to do any extensive pressing, just between your two hands over the sink so a little of the
water comes out will suffice) zest of 1 lemon 1 teaspoon extra virgin olive oil 1 heaping
tablespoon nutritional yeast 4 teaspoons lemon
juice 1 1/2 teaspoons fresh cracked pepper 1/2 teaspoon dried oregano 1/4 teaspoon salt, plus more to taste
2 cups raw almonds 1 cup raw or roasted sunflower seeds 1/2 cup red onion, chopped 2 cups celery, chopped 1/2 cup
water 1/3 cup (packed) fresh parsley 1/4 cup + 1
tablespoon fresh lemon
juice 1/2 teaspoon salt, or to taste
2 whole roasted red peppers, seeds removed 6 dried guaijillo chiles 1/2 cup boiling
water 1 garlic clove 1/2 teaspoon cayenne powder 1 teaspoon cumin 1/2 teaspoon coriander
Juice of half a lemon Salt, to taste 4 to 5
tablespoons canola oil
1 1/2 cups sliced okra rounds 1 jalapeno, minced 1/2 cup diced red pepper 1 clove garlic, minced 1 cup yellow cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 1 egg 1/2 cup
water Salt and pepper 1/4 cup oil for frying (coconut, canola, etc.) 1/2 cup Cabot Plain Greek Yogurt
Juice of 1 lime 2
tablespoons chopped cilantro
Whisk together tahini,
water, remaining 4
tablespoons lemon
juice, 2
tablespoons olive oil, and 1/4 teaspoon each salt and pepper in a medium bowl.
Step 2: Put the egg yolk, lemon
juice, mustard, a couple of decent pinches of salt and 1
tablespoon water into the bowl of a food processor along with the garlic cloves.