-- 2 tablespoons witch - hazel -2
tablespoons grape seed oil - 1/2 teaspoon vodka as preservative -50 drops lemon eucalyptus essential oil -15 drops cedar wood essential oil -20 drops lavender angustafolia essential oil -15 drops rosemary essential oil
for the pancakes 1 cup sourdough starter 1 1/2 cup warm purified water 2 1/2 cups spelt flour (I used sprouted spelt, this brand is amazing) 2/3 cup almond milk 2 tablespoons coconut sugar 1 teaspoon sea salt 1 teaspoon baking soda 2
tablespoons grape seed oil (or other vegetable oil), plus more for frying the pancakes
1/3 cup Popcorn Kernels 3/4 cup Natural Peanut Butter (creamy or crunchy) 4 Tablespoons Raw Honey 3
Tablespoons Grape seed Oil Dash of Sea Salt 1/2 teaspoon Pure Vanilla Extract 1/2 cup Chopped Sugar Free Dark Chocolate or Chips 1/2 cup Roughly Chopped Pretzels (we use gluten free)
CORN CAKES: 2 cups Organic Frozen Corn, slightly thawed but still damp 1 cup Organic Fine Corn Meal 1 cup Brown Rice Flour 2 Large Organic Eggs 1/2 teaspoon Liquid Stevia 1/3 cup Grape Seed Oil or Melted Butter 1 Tablespoon Water 1/4 teaspoon Garlic Salt 2
Tablespoons Grape Seed Oil or Olive Oil, for cooking
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
Heat 1
tablespoon grape seed oil in a frying pan over medium low heat.
Not exact matches
1 pan Cracked Pepper Cornbread, crumbled 8 slices bacon 2
tablespoons olive
oil or
grape seed oil, divided 2 1/2 cups yellow onions, chopped 4 stalks celery, chopped 3
tablespoons fresh sage, chopped, or 2 teaspoons dried sage 1
tablespoon fresh thyme, chopped, or 1 teaspoon dried thyme 1 1/4 cups dried cranberries 3 cups tart apples (Granny Smith, Pink Lady, McIntosh), peeled and chopped 1 cup gluten - free, dairy - free turkey or chicken broth 1 teaspoon salt - Pepper, to taste, optional 1 egg, beaten - Pan drippings, to finish
Toss vegetables in 2
tablespoons of
grape seed oil and cook for 15 - 20 minutes or until sunchokes can be easily pierced with a fork.
1 pound ground dark turkey (or chicken, pork, beef or a combination) 1 1/2 teaspoons marjoram or 1/2 teaspoon rubbed sage 1/2 teaspoon thyme 1/2 teaspoon salt 1/2 teaspoon white pepper 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground fennel
seeds ⅛ teaspoon cayenne pepper, to taste 1 small pear or apple, cored and finely diced, optional (may leave skin on) 2
tablespoons dried cranberries or cherries, chopped, optional - Olive
oil,
grape seed oil or coconut
oil, for sautéing
1 medium onion 2 carrots, peeled and chopped 1 parsnip root, peeled and chopped 1/4 celeriac root, peeled and chopped 2 medium potatoes, peeled and chopped 1/2 cup dried red split lentils 1/2 head of cauliflower, chopped 1
tablespoon dried garlic flakes 1
tablespoon sea salt fresh cracked black pepper fresh parsley
grape seed oil for frying 2 L hot water
1/4 cup poppy
seeds 1/2 cup non-dairy milk 2
tablespoons white chia
seed powder 1 1/2 cups gluten - free all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 cup powdered stevia * 1/4 cup raw cane sugar * 1/3 cup melted coconut
oil or
grape seed oil 1 teaspoon vanilla extract 1 teaspoon almond extract freshly squeezed juice of 1 lemon zest of 1 organic lemon
Chop fresh tomatoes (
grape, roma or cherry tomatoes) remove
seeds, toss with 1 teaspoon oregano, 1 teaspoon basil (or even fresh) salt and a
tablespoon or 2 or olive
oil.
I like Trader Joe's or Costco's or grind my own) 1
Tablespoon Dried Lavender 6
Tablespoons Olive
Oil or
Grape Seed Oil, or more for a softer texture Optional: 1 - 2 drops Lavender Essential
Oil
What's in it: GREENZ - 2 cups (like arugula, kale, mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples,
grapes, pears, pomegranate
seeds) NUTS - 1 - 2
tablespoons chopped, bonus flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1
tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp
seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive
oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think of!
Crepes 3 Eggs 2
Tablespoons Honey 2 cups Milk of choice 3
Tablespoons Grape Seed or Coconut
Oil 1 teaspoon Sea Salt 1/2 teaspoon Pure Vanilla Extract 1 3/4 cup White Spelt Flour
1/3 cup plus 1
Tablespoon Neutral
Oil of choice, like
Grape Seed Oil 1/3 cup Fresh Mint Leaves, lightly packed 1/4 cup Fresh Lemon Juice 1/2 cup Plain Organic Yogurt 3/4 cup Honey or Maple Syrup 2 generous
Tablespoons Fresh Lemon Zest 1/2 teaspoon Sea Salt 1 teaspoon Baking Powder 1 teaspoon Baking Soda 1 cup White Wheat Flour 1/2 cup White Spelt Flour
In a large bowl, beat together: 3 Large Organic Eggs 1/2 cup
Grape seed Oil 1/2 cup Unsweetened Applesauce 2 cups Coconut Sugar * Heaping 1
Tablespoon Pure Vanilla Extract
3
Tablespoons Raw Honey 3
Tablespoons Natural Mayonnaise 2
Tablespoons Prepared Mustard 1 teaspoon Lemon Juice 1/2 teaspoon Sea Salt 1/2 -1 teaspoon
Grape Seed Oil, as needed
* 1 cup organic or raw sugar * 2
tablespoons cocoa powder, preferably fair - trade * 1/4 -1 / 2 cup almond
oil (or avocado,
grape seed, or jojoba
oil) * 1 - 2 drops all - natural peppermint essential
oil * a drop or two of Vitamin E
oil - optional
Substitutions • Chipotle: fresh jalapeño,
seeded and chopped, or 1 teaspoon chili powder • Agave nectar: coconut nectar or any other liquid sweetener • Tomato: 1 1/2 cups
grape or cherry tomatoes, halved • Hempseeds: sesame
seeds Chef's Tip: Feel free to reduce the
oil to 2
tablespoons, adding a splash more water as necessary to get the desired consistency.
2
tablespoons canola
oil 4 six - inch corn tortillas 1/4 teaspoon salt (plus additional to taste) 2 ripe avocados (peeled, pitted, and mashed) 1 cup cherry tomatoes (quartered) or
grape tomatoes (halved) 1/4 cup chopped, fresh cilantro 1/4 cup chopped red onion 1 to 2 jalapeño chilies,
seeded and finely chopped 1
tablespoon fresh lime juice (or more to taste) 2 large cloves garlic, finely chopped Freshly ground black pepper, to taste Salsa or taco sauce for garnish (optional)
In a medium size pan heat up about 4 - 6
tablespoons of
grape seed oil, peanut
oil or coconut
oil.
2
Tablespoons Coconut Butter 2
Tablespoons Neutral
Oil of choice (like a neutral coconut oil or grape seed oil) 2/3 cup Coconut Sugar 2 Tablespoons Xylitol 1/4 cup Applesauce 1 teaspoon Pure Vanilla Extract 1/2 teaspoon Natural Butter Extract 1/4 teaspoon Pink or Sea Salt 1/2 teaspoon Baking Soda 1/4 teaspoon Baking Powder Heaping 1/2 cup * Sugar Free Chocolate Chips 1 cup plus 3 Tablespoons White Spelt Fl
Oil of choice (like a neutral coconut
oil or grape seed oil) 2/3 cup Coconut Sugar 2 Tablespoons Xylitol 1/4 cup Applesauce 1 teaspoon Pure Vanilla Extract 1/2 teaspoon Natural Butter Extract 1/4 teaspoon Pink or Sea Salt 1/2 teaspoon Baking Soda 1/4 teaspoon Baking Powder Heaping 1/2 cup * Sugar Free Chocolate Chips 1 cup plus 3 Tablespoons White Spelt Fl
oil or
grape seed oil) 2/3 cup Coconut Sugar 2 Tablespoons Xylitol 1/4 cup Applesauce 1 teaspoon Pure Vanilla Extract 1/2 teaspoon Natural Butter Extract 1/4 teaspoon Pink or Sea Salt 1/2 teaspoon Baking Soda 1/4 teaspoon Baking Powder Heaping 1/2 cup * Sugar Free Chocolate Chips 1 cup plus 3 Tablespoons White Spelt Fl
oil) 2/3 cup Coconut Sugar 2
Tablespoons Xylitol 1/4 cup Applesauce 1 teaspoon Pure Vanilla Extract 1/2 teaspoon Natural Butter Extract 1/4 teaspoon Pink or Sea Salt 1/2 teaspoon Baking Soda 1/4 teaspoon Baking Powder Heaping 1/2 cup * Sugar Free Chocolate Chips 1 cup plus 3
Tablespoons White Spelt Flour
Chocolate Fudge Filling: 2 Large Ripe Avocado 1/2 cup Coconut Shreds 2/3 cup plus 2
Tablespoons Cocoa 1/2 cup Maple Syrup 3
Tablespoon Coconut
Oil or
Grape seed Oil 1/4 teaspoon Xanthan Gum 1
Tablespoon Peppermint Extract Dash of Stevia
50
grape (vine) leaves 1 cup (7 oz / 200g) long - grain rice, rinsed 2 small tomatoes, diced 1 onion, finely chopped 1/2 yellow bell pepper,
seeded and finely chopped 14oz / 400g canned chickpeas, drained and rinsed 1
tablespoon finely chopped fresh mint 1
tablespoon finely chopped fresh parsley 1 teaspoon seven spices seasoning olive
oil, for drizzling salt and black pepper
In a blender, add: 3 to 4 cloves garlic 2
tablespoons chopped red onion 1 teaspoon whole - grain Dijon mustard 2
tablespoons honey 1/4 cup hibiscus concentrate 1/2 neutral flavored
oil (
grape seed or canola)
1 Large Egg White 1
Tablespoon Coconut
Oil or Grape Seed oil 3 cups Pecans 3/4 cup Coconut Sugar 1/2 teaspoon Pink Sea Salt 1/2 teaspoon Cinna
Oil or
Grape Seed oil 3 cups Pecans 3/4 cup Coconut Sugar 1/2 teaspoon Pink Sea Salt 1/2 teaspoon Cinna
oil 3 cups Pecans 3/4 cup Coconut Sugar 1/2 teaspoon Pink Sea Salt 1/2 teaspoon Cinnamon
CHICKEN: 4 boneless, skinless, boneless, Chicken Breasts, cut into 1 inch pieces 1 1/4 cups White Wheat Flour 1
Tablespoon Cornstarch or Arrowroot 1 teaspoon Pink Sea Salt 1/2 teaspoon Ground Pepper 1/3 cup Olive
Oil, Grape Seed Oil or Coconut
Oil,
Grape Seed Oil or Coconut
Oil or Coconut
oiloil
2
tablespoons olive
oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and
seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1
tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold
grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
1 cup + 2
Tablespoons Whole Almonds 2
Tablespoons Xylitol or Erythritol 2/3 cup unsweetened Almond Milk 2
Tablespoons Oil, Olive
Oil or
Grape Seed Oil are great ones!
Next, to help the tahini come to an extra smooth paste, we add a few
tablespoons of neutral - flavored
oil — we go for
grape seed oil, vegetable,
oil, canola
oil or a light olive
oil.
Warm Salad of Roasted Cauliflower,
Grapes and Black Rice for the salad 1 cup black forbidden rice (I use this brand) sea salt 1 cauliflower head — cut into florets 2 tablespoons olive oil 1 garlic clove — minced 1 teaspoon cumin — preferably freshly ground 2 cups seedless grapes — cut into quarters (optionally, use a variety of grapes) 1 small chili pepper — seeded and minced (optional) bunch cilantro
Grapes and Black Rice for the salad 1 cup black forbidden rice (I use this brand) sea salt 1 cauliflower head — cut into florets 2
tablespoons olive
oil 1 garlic clove — minced 1 teaspoon cumin — preferably freshly ground 2 cups seedless
grapes — cut into quarters (optionally, use a variety of grapes) 1 small chili pepper — seeded and minced (optional) bunch cilantro
grapes — cut into quarters (optionally, use a variety of
grapes) 1 small chili pepper — seeded and minced (optional) bunch cilantro
grapes) 1 small chili pepper —
seeded and minced (optional) bunch cilantro leaves
6
Tablespoons mild sunflower,
grape seed, or vegetable
oil 6
Tablespoons rice vinegar 3
Tablespoons tamari soy sauce, (a little more if using light tamari) 3
Tablespoons water 3 teaspoons lemon juice 1 teaspoon coconut sugar, or more to taste
sunflower tuna 1 cup raw sunflower
seeds, soaked overnight 1 teaspoon dulse granules 1
tablespoon lemon juice 1
tablespoon cold pressed flax
oil 1 teaspoon apple cider vinegar 1 teaspoon pure maple syrup 1/2 teaspoon sea salt 1 shallot, diced 1
tablespoon fresh, minced chives 1 stalk of celery, small dice 2 teaspoons capers 1/2 cup quartered red
grapes 1/3 cup fresh, minced parsley
What's in it: GREENZ - 2 cups (like arugula, kale, mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples,
grapes, pears, pomegranate
seeds) NUTS - 1 - 2
tablespoons chopped, bonus flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1
tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp
seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive
oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think of!
3 pounds beef (90 % lean) 8 ounces beef heart 5 ounces beef liver 20 ounces chicken gizzards 3 cans sardines in water, minus the juice 6 ounces mussels (3 teaspoons kelp could replace the mussels for trace minerals) 2 teaspoons ground fresh ginger 5 eggs with shell 3 ounces red pepper 5 ounces mixed dark leafy greens (kale, chard, spinach) 4 ounces broccoli 6 ounces butternut squash 3
tablespoons flax
seed or
grape seed oil 4 ounces cranberries 4 ounces shiitake mushrooms