Not exact matches
3
tbsp extra virgin coconut oil 4 garlic cloves, finely chopped 1 inch (2, 1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2 tsp dried chili flakes 2 tsp turmeric 1 tsp
mustard seeds,
ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1 cup (240 ml) water 1
tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp sea salt
4
Tbsp flax meal /
ground flax seeds, divided 3
Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3
Tbsp sesame tahini 3
Tbsp freshly squeezed lemon juice 2
Tbsp olive oil 2
Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2
Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp
mustard seeds (optional)
1/2 shallot, minced 1 garlic clove, minced 2 tsp Dijon
mustard Pinch kosher salt Pinch freshly
ground black pepper 3
tbsp plus 1 tsp balsamic vinegar 1/2 cup plus 2
tbsp extra-virgin olive oil
for casserole: 1
tbsp olive oil 1 medium onion, chopped 2 garlic cloves, minced 1/2 tsp onion powder 1/2 tsp garlic powder 1 tsp dry
mustard 1/4 tsp crushed red pepper flakes 1 tsp paprika 1/3 cup nutritional yeast flakes 1 medium baking potato, peeled, diced finely 3/4 cup cooked white (navy) beans 3/4 cup raw cashews 1 cup water 1
tbsp apple cider vinegar salt and freshly
ground pepper 450 to 500 g short, dry pasta 1 cup fresh or frozen green peas
1 lb skinless salmon fillet, cut into 1» cubes 1
Tbsp dijon
mustard 1
Tbsp grated lime peel 1
Tbsp peeled, minced fresh ginger 1
Tbsp chopped fresh cilantro 1 tsp low - sodium soy sauce 1/2 tsp
ground coriander Salt and pepper to taste Fresh lime wedges and cilantro leaves
1/4 c water or low - sodium beef broth or chicken broth 1/4 c balsamic vinegar 1
Tbsp chopped garlic 1
Tbsp chopped fresh basil or 1 tsp dried 1
Tbsp chopped fresh thyme or 1 tsp dried 1 tsp
mustard powder 1/2 tsp
ground black pepper 1 1/4 lbs flank steak, trimmed of all visible fat 8 roma tomatoes, halved crosswise
ground pork 2
tbsps preserved
mustard green, chopped 2 oz.
Lemon Honey
Mustard Mint Tahini Sauce INGREDIENTS 1/4 cup tahini (ground sesame paste) 3/4 of small lemon, juiced 2 tsp Dijon or stone ground mustard 2 tsp honey 2 tsp fresh mint leaves, chopped 1 tbsp extra virgin olive oil 2 — 4 tbsp water, as needed * Salt and black pepper t
Mustard Mint Tahini Sauce INGREDIENTS 1/4 cup tahini (
ground sesame paste) 3/4 of small lemon, juiced 2 tsp Dijon or stone
ground mustard 2 tsp honey 2 tsp fresh mint leaves, chopped 1 tbsp extra virgin olive oil 2 — 4 tbsp water, as needed * Salt and black pepper t
mustard 2 tsp honey 2 tsp fresh mint leaves, chopped 1
tbsp extra virgin olive oil 2 — 4
tbsp water, as needed * Salt and black pepper to taste
ground chicken 1/4 c. cornmeal 1 scallion, minced 1 T. minced fresh cilantro 2 t. brown sugar 1 t. dry
mustard 1/2 t. kosher salt 1/2 t. paprika 1/4 t. garlic powder Pinch of cayenne pepper 5
tbsp.
Ingredients: 8 oz Elbow Macaroni 1/4 cup of butter 3
tbsp AP flour 1/4 tsp dry
mustard 1/8 tsp black
ground pepper 1/8 tsp salt 2 cups milk 4 cups shredded sharp cheddar cheese 3/4 cup of Cheez - It ® brand crackers 1/2 tsp paprika
1
tbsp canola oil 12 oz button mushrooms, sliced 4 oz fresh shiitake or oyster mushrooms, sliced 4 oz cremini mushrooms, sliced 1 medium yellow onion, diced 2 stalks celery, chopped 2
tbsp chopped shallots 6 cups hot water (or chicken broth) 1/2 cup pearl barley 1/4 cup dry white wine 2 tsp Dijon
mustard 2
tbsp dried parsley 1 tsp dried thyme 1/2 tsp salt 1/2 tsp
ground white pepper 1/3 lb green beans, trimmed and cut into 1 - inch pieces
2
tbsp mayo + 1 tsp Creole
mustard + 1 tsp chopped dill + 1/2 tsp chopped thyme + 1/4 tsp celery seeds + kosher salt and freshly
ground black pepper, to taste + 2 slices white bread, toasted + 3 oz smoked city ham + 1/4 c baby arugula leaves + 2 slices canned jellied cranberry sauce + 2 slices aged cheddar
Summer Veggie Salad with Wheat Berries 2 cobs of corn, kernels shaved off (or 1 1/2 C corn) 1 medium zucchini, cubed 10 - 15 cherry tomatoes, halved 2
Tbsp fresh basil, chopped 2 oz feta, crumbled 1/2 C wheat berries, cooked 2
Tbsp red wine vinegar 2
Tbsp olive oil 1
Tbsp stone
ground mustard salt to taste
Tangy
Mustard Coleslaw Ingredients 7 cups finely shredded cabbage, about 1/2 head (I like to use a combination of green and purple) 1/3 cup thinly vertically sliced red onion 1/2 cup grated carrot 1/4 cup apple cider vinegar 2 Tbsp sugar 2 Tbsp whole - grain mustard 2 Tbsp Greek yogurt, sour cream, or reduced - fat mayonnaise 1/4 tsp celery seed 1/8 teaspoon black pepper 1/8 teaspoon ground red pepper Salt t
Mustard Coleslaw Ingredients 7 cups finely shredded cabbage, about 1/2 head (I like to use a combination of green and purple) 1/3 cup thinly vertically sliced red onion 1/2 cup grated carrot 1/4 cup apple cider vinegar 2
Tbsp sugar 2
Tbsp whole - grain
mustard 2 Tbsp Greek yogurt, sour cream, or reduced - fat mayonnaise 1/4 tsp celery seed 1/8 teaspoon black pepper 1/8 teaspoon ground red pepper Salt t
mustard 2
Tbsp Greek yogurt, sour cream, or reduced - fat mayonnaise 1/4 tsp celery seed 1/8 teaspoon black pepper 1/8 teaspoon
ground red pepper Salt to taste
2 - 3
Tbsp ground flax seed 1/3 cup Balsamic vinegar 1/2 cup water 1/2 tsp dried parsley 1/2 tsp Dijon
mustard (optional) 2
Tbsp diced red onion (optional) Place all ingredients in a small glass jar with a lid and shake.
Alton Brown Horseradish Cream Sauce (not AIP but is SCD, GAPS and PALEO): Whisk together until smooth and creamy: 1 cup of SCD 24 hour dripped yogurt (or Greek yogurt), 1/4 cup grated fresh horseradish, 1
Tbsp Dijon
mustard (see my Pinterest Condiment board for SCD recipe), 1 tsp white wine vinegar, 1/2 tsp sea salt, 1/4 tsp freshly
ground black pepper, and a dash of cayenne.
4 Chicken of the Woods Mushrooms, cleaned and sliced in half 3/4 tsp salt 1/4 tsp fresh -
ground black pepper 1/2 onion, chopped 1 carrot, chopped 1 Granny Smith apple, peeled, cored, and chopped 1 1/2 c drained and rinsed sauerkraut 1/2 c vegetable broth 1 tsp spicy brown
mustard 5 juniper berries, lightly crushed 1 bay leaf 2
tbsp olive oil
1
tbsp coconut oil 2 tsp
mustard seeds 1 tsp cumin seeds 1 white or yellow onion, diced 3 carrots, peeled and diced 1 tablespoon finely grated or minced fresh ginger, or 1 teaspoon
ground ginger 3⁄4 cup (140 g) white basmati or jasmine rice, rinsed 1 cup (200 g) dried moong dal, toor dal, urad dal, or red lentils 1 tsp
ground turmeric 1⁄4 tsp
ground cloves 1 tsp salt 1⁄4 tsp freshly
ground black pepper 4 cups (950 ml) low - sodium vegetable broth 2 cups (475 ml) water
For the sauce: 1 small organic butternut squash olive oil 1 organic yellow onion, diced 1 organic jalapeño, seeded and diced 2 tsp organic
ground cumin 1/3 c organic cashews or sunflower seeds, soaked for a few hours 2 cloves organic garlic, peeled 2
tbsp nutritional yeast 2 tsp organic yellow
mustard 3 tsp organic tamari combination of enough organic lime juice and vinegar to get the blender going
Ingredients 1
Tbsp Butter 1-1/2 lbs
Ground Beef 1/2 medium Onion, Diced 1 Green Bell Pepper, Diced 1/2 cup Carrot, Grated 3 cloves Garlic, Minced 1 cup Ketchup 3/4 cup Water 1
Tbsp Brown Sugar 1 1/2 tsp Chili Powder 3/4 tsp Dry
Mustard 1/2 tsp Paprika Pinch Red Pepper Flakes, to taste Worcestershire Sauce, to taste (optional) Dash of Tabasco Sauce (optional) Salt and Pepper, to taste Brioche Buns (Hamburger Buns)
If not, I will post it here in case: 1 cup raw cashew nuts soaked overnight in water 1/2 cup nutritional yeast flakes if using powder, you can use slightly less * 1
tbsp white miso (Optional) ** 1 tsp garlic powder or fresh minced garlic 1 tsp onion powder or fresh minced onion 0.5 tsp
mustard powder 0.18 tsp
ground nutmeg Salt and pepper to taste 1 cup dairy - free milk (unsweetened)
Ingredients 1 8 - ounce can reduced - sodium tomato sauce 1 4 - ounce can chopped green chiles, drained 3
Tbsp cider vinegar 2
Tbsp honey 1
Tbsp sweet paprika 2
Tbsp tomato paste 1
Tbsp Worcestershire sauce 2 tsp dry
mustard 1 tsp
ground chipotle chile powder 1 tsp Kosher salt (only use 1/2 if using regular table salt) 1/4 cup brown sugar 3 cloves garlic, minced 2 pounds boneless, skinless chicken breasts 1 small onion, roughly chopped
1 lb (2 1/3 cups) soldier beans (or navy or yellow - eye or pinto, etc), soaked overnight 1 medium onion, finely chopped 1 can tomato paste (~ 1/2 cup)(optional, but I used it) 1/4 cup blackstrap molasses (substitute molasses for a sweeter taste) 1/4 cup pumpkin seed butter sweetener, to taste (Jae recommends 2
tbsp brown sugar but I did not add anything else) 1 tsp salt, or to taste 1 tsp
ground mustard 1 tsp minced ginger 1/2 tsp Ancho chile powder (optional, but highly recommended) freshly
ground black pepper, to taste
1
tbsp coconut oil 1 onion, finely sliced 1 large or 2 small garlic cloves, finely chopped, grated or crushed 4 cm piece of fresh ginger, peeled and finely grated 1 red chilli, finely sliced 1 tsp black
mustard seeds 1/4 tsp
ground turmeric 1 x 400 ml tin coconut milk 100g yellow mung dal lentils, rinsed in a sieve 1 tsp coriander seeds, toasted and
ground 1 tsp cumin seeds, toasted and
ground 200g spring or summer greens, tough ribs removed, leaves finely shredded handful of coriander leaves a squeeze of lime or lemon juice toasted coconut chips or toasted desiccated coconut, to garnish salt.
For the vinaigrette 5
tbsp extra-virgin olive oil 2
tbsp white wine vinegar 1 tsp dijon
mustard a drizzle of honey or agave nectar fine sea salt & freshly
ground black pepper
for the vinaigrette 3
tbsp walnut oil 1
tbsp dark balsamic vinegar 1 tsp dijon
mustard a drizzle of agave nectar or honey fine sea salt & freshly
ground black pepper
juice of 1/2 lemon juice of 2 limes 1 / 3c sunflower oil fresh very finely grated ginger 1 / 2tsp honey dijon
mustard pinch salt pinch of fresh
ground pepper sweeten with agave til desired - approx 1 - 2
tbsp.
2
tbsp Liquid Honey 2
tbsp Grainy Dijon
Mustard 2
tbsp Balsamic Vinegar 1
tbsp Olive Oil 1
tbsp Club House Garlic Plus Seasoning (or, 1 tsp minced garlic + 1 tsp salt + 1/2 tsp
ground black pepper) 1 large or 2 small pork tenderloins Large ziplock bag
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»
4 boneless skinless chicken breasts 3
Tbsp olive oil 1 tsp dry
mustard 1 tsp paprika 2
Tbsp lemon juice 2 minced garlic cloves Fresh
ground pepper
Ingredients: 2 cups apple cider vinegar 1/2 cup Coconut Aminos or Ojio Organic Soy Sauce Alternative or Coconut Secret Garlic Sauce 1 tsp
ground ginger 1
TBSP mustard 1 tsp onion powder 1 clove of garlic, crushed 1/2 tsp cinnamon 1/2 tsp
ground pepper Liquid Stevia to taste (optional) Instructions: Place all ingredients in a saucepan and bring to... Read More»
1/2 cup Coconut Aminos (dilute with water to decrease saltiness if desired) 1
Tbsp Arrowroot mixed with 1
Tbsp Water 1/2 tsp
ground dried Ginger 1/2 tsp
ground yellow
Mustard Powder 1/2 tsp Black Pepper 1/2 tsp Coconut Vinegar
Ingredients: 2 zucchini julienned 2 cucumbers julienned 4 cups spinach chopped 1/3 small red cabbage 1 - 2 yellow bell peppers 2 - 3 cups cherry tomatoes halved 1/2 cup dark skinned berries 2 sliced Easter egg radishes edible flowers for garnish (optional) 2
TBSP black sesame seeds (optional) Spicy
Mustard Dressing: 4 tablespoons Dijon or stone
ground... Read More»
-- 1 large red onion, thinly sliced — 1 small yellow onion, thinly sliced — 3 cloves garlic, crushed and minced — 1/2 tsp
ground ginger — 2 tsp brown
mustard seeds — 1
tbsp cilantro — 2
tbsp curry powder — 1/4 tsp black pepper — 3 cups water / homemade vegetable broth — 1 cup red lentils — 2 cups snap peas, de-string and chopped — 1 lb fresh organic * spinach, chopped — 1 - 2 organic * apples, diced
● 2 large beets, roasted ● 12 oz potatoes ● 1 celery rib, chopped ● 1/2 small red onion, minced ● 2 hard - boiled eggs, peeled and finely chopped ● 2
tbsp chives, chopped ● 2
tbsp fresh dill, chopped ● 2
tbsp sherry vinegar ● 2 tsp Dijon
mustard ● Salt to taste ● 1/4 cup extra-virgin olive oil ● 1/4 cup plain Greek yogurt ● Freshly
ground pepper to taste
1 lb organic asparagus, prepped and sliced on the diagonal into 2 inch pieces 1/4 cup organic, unsalted butter 1
Tbsp olive oil 2 cups fresh mushrooms, sliced 2
Tbsp unsweetened organic Dijon
mustard 1/4 tsp fresh
ground black pepper 2 cloves garlic, minced Sea salt, to taste
Alton Brown Horseradish Cream Sauce (not AIP but is SCD, GAPS and PALEO): Whisk together until smooth and creamy: 1 cup of SCD 24 hour dripped yogurt (or Greek yogurt), 1/4 cup grated fresh horseradish, 1
Tbsp Dijon
mustard (see my Pinterest Condiment board for SCD recipe), 1 tsp white wine vinegar, 1/2 tsp sea salt, 1/4 tsp freshly
ground black pepper, and a dash of cayenne.
Serving size 2 muffins for women 2 lbs
ground turkey (or chicken) 3 egg whites 1 cup quick cooking oats 1/2 tsp
ground cumin 1/2 tsp dried thyme 2 tsp dry yellow
mustard 2 tsp black pepper 2 tsp chipotle pepper spice 1 tsp salt 2
tbsp garlic powder (2 cloves minced) 1 small onion (finely chopped) 2 celery stalks (finely chopped)
Ingredients 1 tsp Dijon
mustard 1 clove garlic, minced 1
tbsp chopped fresh basil, or 1 tsp dried 2
tbsp red wine vinegar 1/2 cup olive oil salt and freshly
ground pepper 2 large artichokes 1/2 lemon Preparation Whisk together
mustard, garlic, basil and red wine vinegar.
For the pickled
mustard seeds: 200g yellow
mustard seeds 350 ml cider vinegar, plus extra to taste 3
tbsp golden caster sugar 1 tsp sea - salt flakes 2 tsp
ground turmeric 1 heaped tsp finely grated fresh ginger