I made them even more virtuous by replacing some of the oil with prune purée, but you can just use 6
Tbsp oil if you'd rather.
Not exact matches
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive
oil or coconut
oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (
if you can't get kale use spinach instead) 2
tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free
if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2
tbsp melted extra virgin coconut
oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon
1
tbsp coconut
oil 2 shallots, chopped 1.5 cups chicken broth 1.5 cups beef broth 3 cups water, more
if needed 2» galangal or ginger, peeled, sliced and crushed, wrapped in cheesecloth or put in a tea ball 1 lb carrots, coarsely chopped 1 lb tomatoes, coarsely chopped 1 lb spinach, washed and coarsely chopped 2 tsp fish sauce salt and white pepper to taste
1 1/2 cups (375 ml) hazelnuts 1/4 cup (60 ml) coconut
oil 10 fresh dates 2
tbsp cocoa powder 1/4 cup (60 ml) water or more
if desired
1 onion, peeled and halved (
if using slow cooker) or chopped (
if using stove top) 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons fresh ground black pepper 1/2 teaspoon ground cumin, optional 9 cups water 1/4 teaspoon of paprika 1
tbsp olive
oil freshly squeezed lemon, to taste
Garlic and Yam Roasted Chicken You will need: 1 whole chicken (skinned
if it's not pastured raised like mine) 1 tsp garlic powder 1 - 2 tsp salt 1 tsp white pepper powder 1 - 2 tsp five spice powder 2 medium size yams 1/2 garlic cloves (separated but unpeeled) 1/2 tsp nutmeg powder (or 1/2 nutmeg - grated) A pinch of whole cloves 1
Tbsp coconut
oil
Add in the reserved 1
Tbsp of flax meal, chickpeas, tahini, lemon juice, olive
oil, coconut sugar, garlic, red pepper flakes, salt and herbs (
if using).
He also suggests beginning slowly (1 tsp of coconut
oil daily, working up to several
Tbsp)
if you suspect candida, as the coconut
oil causes yeast die - off.
or indulging in a fancy olive
oil), so I figured
if I do 3
Tbsp coconut
oil in frosting in the morning, I'll probably end up with about 4 by the end of the day.
1 medium sized hokkaido pumpkin 2 - 3 carrots 1/3 of a medium sized celeriac (
if you use the small organic ones, use 1/2 instead) 1 apple 4 - 5 cups / 1 -1,25 l chicken broth (vegetable
if vegetarian) 1 chilli, red, hot and fresh 3 sprigs of fresh thyme 2 onions 5 cloves of garlic 3
Tbsp apple cider vinegar 1/2 cup / 125 ml cream, fat 8 - 12 %
Oil Salt & pepper
1 2/3 cup of coconut milk 1
tbsp of apple cider vinegar 1/2 cup of coconut
oil 1 1/4 cup of agave or maple syrup 1
tbsp of vanilla extract (or
if you have a vanilla bean, crack that baby open!)
If you can not find truffle of any sort, don't like it or do not want to use it, flavor up this hummus with 4 - 5 halves of dried tomatoes in olive
oil, and use a
tbsp of the tomato
oil instead of the truffle
oil.
1 Steak Salt and pepper 1 cup lightly packed flat leaf parsley, chopped 3 cloves garlic, minced 1/2 tsp freshly ground pepper 1/2 tsp chili pepper flakes 2
tbsp fresh oregano leaves, chopped 1
tbsp fresh cilantro, chopped 2
tbsp shallot or onion, minced 3/4 cup vegetable or olive
oil 3
tbsp sherry wine vinegar, or red wine vinegar 3
tbsp lemon juice 1/2 tsp salt 1 stick unsalted butter 2
tbsp chili powder 1/2
tbsp fresh ground cinnamon (up the cinnamon
if using already grated or ground)
If you have the time, toss the pork chops in a plastic bag with a 1/4 cup of orange juice and 1
Tbsp of olive
oil for a quick marinade while you prepare all the other ingredients.
I also only added 2
tbsp of shea butter to 1/2 cup coconut
oil, wondering
if I should add more to thicken it up.
1
tbsp olive
oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (
if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
2 boneless, skinless chicken breasts 1/2 cup Italian style bread crumbs 1/2 cup Parmesan cheese, shredded 1/2 tsp garlic powder 1/2 tsp dried basil Pinch of crushed red pepper flakes Sea salt and fresh cracked pepper to taste 1 - 2 eggs, mixed thoroughly 1
tbsp olive
oil, more
if needed
The only non-fructose one I use is rice syrup,
if you add more than a few
Tbsp of it I'd up the coconut
oil a touch to account for the extra liquid (the coconut
oil is what makes it firm up in the fridge) but a granulated stevia - based product (or simply stevia drops) shouldn't change the consistency at all!
Dressing: 2
tbsp olive or pumpkin
oil 1 - 2 tsp shoyu (naturally fermented soy sauce or you can use liquid aminos) 1
tbsp ume seasoning (umeboshi, ume su) 1 tsp coconut sugar 1 tsp lemon or lime juice pinch of chili powder Note:
if using regular vinegar, you have to add some salt to taste
1 large onion 2 cloves garlic 2 scotch bonnet peppers (
if you can't find this at your grocery use a fresh jalapeño) ** 1
tbsp allspice 1 1/2 tsp ginger 1 tsp pepper 1 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg 1 tsp dried thyme 1
tbsp brown sugar 1/2 cup white wine vinegar 1/4 cup soy sauce 1/4 cup olive
oil 1/4 cup dark rum juice from one fresh lime juice from one fresh orange
If desired, melt 2 - 3
Tbsp chocolate chips with 1 - 2 tsp coconut
oil.
Ingredients 1 cup lukewarm water 1
tbsp sugar 1 pkg yeast (or 2 1/4 tsp
if using the yeast in a jar) 1 tsp fine sea salt 1
tbsp olive
oil 2 cups Hard Whole Wheat Stone Ground Flour (whole wheat bread flour) plus more for kneading 1/4 cup PC Organics Milled Flaxseed
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
Finish the pasta with the remaining 1
tbsp olive
oil and season with more salt and pepper
if needed.
Add 3 tablespoons rice vinegar, 1
Tbsp sesame
oil and 1 tsp sugar with a pinch of crushed red pepper flakes (or more
if you want them spicier!).
1 chia egg (1
tbsp chia seeds + 3
tbsp water) 1 cup / 240 ml / 120 g finely chopped sunflower seeds 1 cup / 240 ml / 90 g rolled oats (or oat flour), choose gluten free
if intolerant 1/2 cup / 120 ml / 60 g buckwheat flour 1 1/2
tbsp arrowroot (or corn starch or potato starch) 1 tsp baking powder 1 tsp vanilla extract 1/3 tsp salt 5
tbsp (75 g) coconut
oil, room tempered 5
tbsp maple syrup 1/2 cup plant milk
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)
Extra Virgin Olive
Oil 1 Yellow Onion, finely chopped, divided — Sea Salt 2 cloves Garlic 1/2 tsp Paprika 1/4 tsp Ground Cumin 1/4 tsp Chili Powder — Black Pepper, freshly ground 1 1/2 cups Canned or Cooked Pinto Beans 2 Jalapeño Peppers, chopped, seeds removed
if you don't want the heat 2 Plum Tomatoes, finely chopped 1/4 bunch Fresh Cilantro, chopped 1/2 Lime, juiced 8 Eggs, beaten 2
tbsp Unsalted Butter 8 Soft Corn or Flour Tortillas, our favorite are the Hand Made Style by La Tortilla Factory Optional: Shredded cheese or queso fresco would be a delicious addition.
Once hot, add 1
Tbsp cooking
oil and tilt the skillet to make sure the surface
if completely covered.
* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive
oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and sliced lengthwise in half * 1
tbsp butter, preferably organic and pastured * 1
tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more
if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper
If you are sensitive to eggs than I would recommend adding in 2 additional
tbsps of butter / ghee or coconut
oil.
3
tbsp of butter (use olive
oil with a little bit of garlic powder
if you are dairy intolerant) 1
tbsp of olive
oil 1
tbsp of fresh minced garlic 1/2 to 1
tbsp of lemon juice A pinch of paprika Salt to taste Fresh chopped parsley to sprinkle on top (optional)
2
tbsp of lard, coconut
oil, or tallow 2 medium onions, chopped 3 slices of bacon, chopped (optional) 4 garlic cloves, minced 1 pound of ground meat, I used organic ground chicken 1 teaspoon ground coriander 2 - 3 teaspoons ground cumin 1 tsp of smoked paprika 3 cups of crushed tomatoes or plain roasted tomatoes,
if using my homemade recipe, avoid the spices 3 cups of chopped vegetables.
Wet ingredients: 3 Large Eggs (beaten) 1 1/2 Cups Warm Water (add up to 1/4 more
if too dry) 6
Tbsp (3 oz) Organic melted butter, canola, olive, or coconut
oil 2
Tbsp Honey (optional)
2
tbsp olive
oil 1/2 large yellow onion, chopped 4 cloves garlic, minced 1 - 2 jalapeno peppers, deseeded and chopped (add the 2nd pepper
if you like it hot) 2 c brown basmati rice 1/2 pint pickled cherry tomatoes 1 pint whole tomatoes canned in their own juice 2 c vegetable broth 1 tsp cumin 1/2 tsp salt Fresh parsley (or cilantro), chopped
If the mix is a little dry, you may need to add a little more
oil — about 1 - 2
tbsp.
Wild Rice: 1 & 1/2 cups Onions: 1 medium chopped Ginger: 1 inch piece chopped finely Spinach: 1/2 cup
if frozen or 1 cup
if fresh, chopped finely Mixed Vegetables: 1 cup frozen or fresh (frozen is always handy) Raisins or Craisins: a handful Cooking
Oil: 1
tbsp Salt: 2 tsp or to taste Garam Masala: 3/4 tsp Lemon Juice: 1 - 2 tsp Water: 2 to 2 & 1/4 cups (read the instructions on the wild rice box for water ratio and adjust).
To the bowl of a stand mixer (or a large bowl
if you don't have a stand mixer) add warm water, yeast, sugar and 3
tbsp olive
oil.
for the cupcakes: 1 cup organic cane sugar 3/4 cups + 2
Tbsp all - purpose flour 1/4 cups + 2
Tbsp natural unsweetened cocoa powder, sifted
if needed 3/4 tsp baking powder 3/4 tsp baking soda 1/2 tsp espresso powder (optional) ¹ 1/2 tsp fine grain sea salt 1 large egg 1/2 cup whole milk 1/4 cup olive
oil 1 tsp pure vanilla extract 1/2 cup boiling water
4 dark meat chicken cutlets (pargiot) 1
tbsp olive
oil 1
tbsp Jerusalem grill or shawarma spice (store - bought or make your own) kosher salt, to taste (
if spice mix does not have salt added)
You can use 4
Tbsp of olive
oil instead of the olive
oil / flax
oil combination, but the dressing solidifies
if you store it in the refrigerator.
Begin by heating on medium, 1
tbsp of olive
oil in a frying pan and add shredded tofu, zucchini, bell pepper and mushrooms
if using.
can quartered artichoke hearts, drained (in water, not
oil) 1/2 cup dry white wine 1/2 cup chicken broth 1
Tbsp dijon mustard 1/2 cup half and half 1/4 cup grated Parmesan cheese Minced fresh parsley, for serving (or dry
if you don't have fresh on hand)
Ingredients 2 chicken breasts, cut in half horizontally then cut again into chunks * 1 egg, beaten 1 1/4 cups panko bread crumbs heaping 1/4 tsp onion powder heaping 1/4 tsp garlic powder heaping 1/4 tsp paprika salt and freshly ground pepper 3
Tbsp vegetable or canola
oil, divided, plus more
if needed (alternatively you can reduce the oild to 1
Tbsp and oven bake the chicken) Slider buns Buffalo sauce Ranch dressing Blue Cheese crumbles Thinly sliced red onion
Ingredients 1 (4 - pound) boneless pork loin, with fat left on 1
Tbsp kosher salt (scant 1/2 tsp
if using table salt) 2
Tbsp olive
oil 4 cloves garlic, minced or crushed 2 - 3
Tbsp freshly grated Parmesan cheese 2 tsp minced fresh thyme leaves (1 tsp dried thyme) 2 tsp chopped fresh basil leaves (1 tsp dried basil) 2 tsp minced fresh rosemary (1 tsp dried rosemary)
Remove lid and add melted coconut
oil, starting with 5
Tbsp and adding more
if it's too dry.
Ingredients 3
Tbsp olive
oil 1 small onion, diced 1 small zucchini, diced (about 1/2 cup) 1 small yellow squash, diced (about 1/2 cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima beans 4 cloves garlic, minced 1 tsp dried parsley 1 tsp dried oregano 1 tsp dried basil 1/4 tsp black pepper 1/4 tsp dried thyme pinch of red pepper flakes 2 bay leaves 2
Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape Pinch of kosher salt,
if needed
if you do need to use other dates, I recommend making a thick paste with them — put them in a bowl with a bit of hot water to soften them up; soak for half hour in the hot water, drain (but not completely) them and then blend with 1
TBSP coconut
oil; use this paste for the filling
Stovetop Instructions: Tear open pouch, Squeeze, mix in a 2
tbsp of cooking
oil if desired, Heat over medium heat, stir beans occasionally until heated.