Filling: 1 2/3 cup cashew nuts 1/2 cup full fat coconut milk 2/3 cup lemon juice (you'll need 2 to 3 lemons) 2
tbsp organic lemon zest, grated 2 tbsp honey or maple syrup 1 tbsp coconut oil 1/2 tsp vanilla powder
Glorious Green Dressing 2 cloves garlic 2 Tbsp maple syrup 2 Tbsp apple cider vinegar 2
Tbsp organic lemon juice 1 cup baby spinach 1 tsp onion powder 1/4 cup fresh dill 1/4 cup fresh Italian parsley 1/2 cup olive oil 1/2 tsp sea salt In a blender, blend all ingredients until smooth.
Raw lemon cream 1/2 «generous» cup heavy cream (1,5 dl) 1 tsp organic lemon zest 2
tbsp organic lemon juice 1/2 tsp ground vanilla 1 Tbsp sugar or sweetener of your choice
Filling: 1 2/3 cup cashew nuts 1/2 cup full fat coconut milk 2/3 cup lemon juice (you'll need 2 to 3 lemons) 2
tbsp organic lemon zest, grated 2 tbsp honey or maple syrup 1 tbsp coconut oil 1/2 tsp vanilla powder
Not exact matches
1 tsp Celtic sea salt or Himalayan salt 1
TBSP ground cinnamon Juice from one real
lemon, not from concentrate 2
TBSP fermented tea from a SCOBY OR if you do not have a scoby use 1/2 tsp of this starter culture 3 - 4 cups chopped
organic sweet apples (ex: honey crisp) Water
Vegan option: use chia «eggs» instead of hen's eggs; use 1 x 200g pack of
organic tofu, 2
tbsp nutritional yeast, 2 tsp
lemon juice and 1 tsp fine
lemon zest in place of the cheese OR use cashew «ricotta».
• 5 gala apples • 2/3 cup instant oats (I used instant toasted oats) • 1/8 cup dried blueberry (or naturally dried fruit of your choice) • 1/2 cup raw walnut halves • 2
tbsp Kelapo coconut oil • 1/8 cup raw,
organic honey • 1
tbsp cinnamon •
lemon wedge (NOT for the recipe)
1 cup (2,5 dl) spelt flakes 2 medium size
organic lemons (juice and zest) 3 cups (7,5 dl) ice cold water 1
tbsp sea salt 1 oz (30 g) fresh yeast 2 - 3
tbsp olive oil 7 cups (1 kg) spelt flour (whole or light or both)
Dressing 2
tbsp cold - pressed olive oil or cold - pressed rapeseed oil 2
tbsp lemon juice and zest from half an
organic lemon 2
tbsp honey, preferable unheated a pinch sea salt & black pepper
2 cups / 500 ml / 200 g almond flour 1/2 cup / 125 ml / 75 g buckwheat flour 1 tsp baking powder 2 - 3
tbsp poppy seeds 1/2 tsp sea salt 100 g butter 1/2 cup / 125 ml honey or maple syrup 2
organic lemons, zest 3 eggs, separated 1 cup / 250 ml full - fat yogurt (we use Greek or Turkish yogurt)
-- Raw cashews, soaked in water overnight (drained and rinsed)-- Sun dried tomatoes, soaked overnight (drained and rinsed)-- White / yellow
organic miso, 1
tbsp — Nutritional Yeast, 2
tbsp — Garlic, 2 cloves —
Lemon, juice from 1
lemon — Maple syrup, 1 tsp — Black pepper to taste — Water to loosen
1/2 cup desiccated coconut 1/2 cup raw brazil nuts pinch pink Himalayan salt 5 medjool dates, pitted zest of 1
organic lemon (see note above) 1
Tbsp coconut oil, gently melted (see note below)
1 cup cashew, soaked (see note below) 2
organic lemons, juiced (plus zest of 1) 1/4 cup drinking coconut milk (or nut milk of choice) 1/3 cup pure maple syrup, rice syrup or raw honey pinch himalayan pink salt 1/4 cup coconut oil, gently melted (see note below) 1
Tbsp cacao butter, gently melted (see note below)
2
organic eggs, hard or soft boiled 2 large handfuls of arugula 3/4 cup quinoa 1 avocado, diced Sea salt and pepper to season 1/2 cup tahini 2 - 4
Tbsp water, to thin 4
Tbsp lemon juice 1/2 cup parsley 1/4 cup mint 3
Tbsp dill 3
Tbsp cilantro 2 cloves garlic 1/4 tsp cumin 1/4 tsp sea salt
1/2 cup tahini — note that oil / solid contents vary in tahinis, which could affect the end result of your UGD 1/2 cup apple cider vinegar — I like the
organic unfiltered kind with the mother 1/4 cup soy sauce — for a gluten - free UGD, use GF tamari 1
tbsp lemon juice, about half a
lemon's worth 1/2 tsp salt — use more if you're using kosher salt 3 cloves garlic, minced 2
tbsp — 1/2 cup water — depends on the liquid content of your tahini.
Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1
tbsp chia or flax seed in 3
tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4 cup toasted coconut flakes (45 g) 1/2 cup almonds / hazelnuts, chopped (75 g) 1/2 cup chopped pistachio (50 g) hold back 1/3 of it to top with 1/2 cup cranberries (50 g) 2
tbsp sesame seeds / poppy seeds Zest from 1
organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2 cup white chocolate (50 g) if vegan use a vegan chocolate or leave out 1 tsp coconut oil A generous pinch of flaky sea salt
Icing: 1 can chilled coconut milk, (use thickened top portion) 1/2 tsp vanilla bean paste 2
Tbsp organic blond cane sugar 1
lemon, zest
I made another batch without the
lemon zest and poppy seeds and instead put about 1
tbsp of
organic cocoa powder as well as about 1
tbsp of
organic peanut butter!
1/2 lb dried spaghetti 1 large onion, finely chopped 4 garlic cloves, finely sliced 2
tbsp Ancient
Organics Ghee 2 fresh red chiles, finely chopped 16 anchovy fillets 2 fennel bulbs, finely chopped, tops reserved for garnish 1 tsp crushed red pepper 1/2 cup raisins 1/3 cup capers 1/2 cup pine nuts, toasted 1 cup flat leaf parsley, chopped zest & juice 2
lemons
Dry: 2 cups One Degree
Organics Sprouted Spelt Flour 2 tsp cinnamon 1/2 tsp ginger 1/4 tsp nutmeg 1/8 tsp cloves 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt Wet: 1 can (15 oz)
organic pumpkin puree 1/3 cup coconut oil, melted 3/4 cup maple syrup 1/2 cup vegan milk (coconut, almond, soy) 2 tsp
lemon or lime juice 1 tsp vanilla Frosting: 1 cup full - fat coconut cream, chilled 3
Tbsp maple syrup 1 tsp vanilla bean paste
Black Quinoa & Kale Salad Serves 4 1 1/2 cup black quinoa (cooked) Dressing: 4
tbsp olive oil 1/2
organic lemon (peal and juice) 2
tbsp hot english mustard salt and pepper
1/4 cup (35g) sunflower seeds 1/2 cup (60g) desiccated coconut 1/2 cup (85g) almonds pinch pink Himalayan salt 5 (75g) medjool dates, pitted zest of 1
organic lemon (if can't get
organic can leave this out) 1
Tbsp coconut oil, gently melted (see note below)
2 carrots, about 300g, peeled and grated 300g celeriac, peeled and grated 2 large raw beetroot, peeled and grated 50g pumpkin seeds Juice of 1
organic lemon, 1 tsp raw honey 3
tbsp cold pressed extra virgin
organic olive oil 20g flat - leaf parsley, leaves Himalayan salt & black pepper
Blackberry Tarts Yield: 16 mini tarts Filling 1 cup raw cashews (soaked for min 1 hr) 5
tbsp lemon juice 1
tbsp lemon zest 5
tbsp filtered water + one
tbsp 6 drops liquid stevia or 2 tsp agave syrup Tart Shell 1 cup raw almonds, optionally soaked over night 1 1/4 cup dried
organic dates 1
tbsp filtered water, if needed for combining the above Toppings fresh blackberries, raspberries or strawberries fresh stevia leaves or mint leaves for garnish Method For the Filling; Combine cashews,
lemon juice, zest, 5
tbsp water and stevia or agave and blend in food processor with S blade until smooth and creamy, adding last
tbsp of water for consistency if needed.
sliced raw turkey cutlets 2 garlic cloves, sliced 1/2 cup
organic chicken broth 1
TBSP lemon juice 2
TBSP capers 1 cup artichoke hearts, drained 2 large turnips, peeled 1/4 cup fresh parsley, chopped 1/2 teaspoon Wright Salt Ground black pepper, to taste Instructions: Preheat... Read More»
1 - 2
Tbsp coconut oil 1/2 c onion, chopped 3 cloves garlic, minced 1 bunch
organic kale, destemmed & chopped 3
Tbsp Bragg apple cider vinegar 1 tsp fresh
lemon juice Sea salt and pepper to taste
Simple Kale 1 - 2
Tbsp coconut oil 1/2 c onion, chopped3 cloves garlic, minced1 bunch
organic kale, destemmed & chopped3
Tbsp Bragg apple cider vinegar1 tsp fresh
lemon juiceSea salt and pepper to taste In a medium skillet, heat coconut oil over Medium heat.
1/2 cup cashews, soaked in hot water 1 clove garlic Juice of one
lemon (about 2 - 3
tbsp) 1
tbsp raw
organic apple cider vinegar 1/2 tsp mustard 1
tbsp sweet white miso 1/8 tsp sea salt 1/4 tsp pepper 1/4 cup water 2 1/2
tbsp extra virgin olive oil 2 Tbl finely chopped dill 1 Tbl finely chopped basil 1 Tbl finely chopped tarragon
1 can (á 290 g)
organic chickpeas 1 avocado 1 clove of garlic 1
tbsp tahini 1/2
lemon, juiced 1/4 cup olive oil a handful of fresh basil a handful of fresh spinach salt & black pepper
SALAD 2 15 - oz cans
organic garbanzo beans, drained and rinsed 1
organic English cucumbers, sliced 2 celery stalks, thinly sliced 2
Tbsp fresh
lemon juice Sea salt and fresh pepper, to taste
1 can
organic full fat coconut milk 1 cup strawberries, fresh or frozen 2
Tbsp raw honey 2
Tbsp lemon juice A few pinches of Celtic sea salt
2 bunches
organic kale, destemed, rinsed, and dried 1/2 cup shredded
organic carrot 2
Tbsp extra virgin olive oil 2
Tbsp fresh
lemon juice 3/4 tsp sea salt 1/4 tsp fresh black pepper
12 oz
organic sodium free garbanzo beans, drained and rinsed 1
organic red bell pepper, roasted, peeled and seeded 1
Tbsp chopped red onion 1 clove of garlic, minced 1
Tbsp tahini Juice of 1
lemon 2
Tbsp olive oil 1/4 tsp cayenne pepper (to taste) 1/2 tsp ground cumin 1/2 tsp sea salt (to taste)
Easy Paleo, Low Carb Strawberry Panna Cotta Pudding with Healing Gelatin Ingredients: 1 15 oz can of full fat coconut milk 1 lb package of
organic strawberries (strawberries are on the EWG dirty dozen for pesticides and fungicides) 1
tbsp of lemon juice 2 Tbsp of grass fed gelatin 8 - 10 drops of liquid stevia o
tbsp of
lemon juice 2
Tbsp of grass fed gelatin 8 - 10 drops of liquid stevia o
Tbsp of grass fed gelatin 8 - 10 drops of liquid stevia or...
DRESSING 1/3 cup olive oil 1
Tbsp Bragg's apple cider vinegar Juice of half a
lemon 1/2 tsp dried basil 1 tsp
organic unsweetened mustard Sea salt and fresh pepper, to taste
Roasted Red Pepper HummusMakes About 6 Servings (multiplied by 5 for the party) 12 oz
organic sodium free garbanzo beans, drained and rinsed1
organic red bell pepper, roasted, peeled and seeded1
Tbsp chopped red onion 1 clove of garlic, minced 1
Tbsp tahini Juice of 1
lemon 2
Tbsp olive oil1 / 4 tsp cayenne pepper (to taste) 1/2 tsp ground...
1 cup buttermilk (use
organic raw milk and add a couple drops of
lemon essential oil to curdle it, or use genuien
organic raw buttermilk) 1
Tbsp coconut oil 1/2 cup
organic oats 1/2 cup
organic brown rice (or wheat berries, or millet, or barley)
1 tsp coconut oil 1
tbsp of of
organic tamari 1 cup of cremini mushrooms, chopped 2 cups of kale, and chopped 2 cloves of garlic, minced 1/4 cup raw cashews 1/4 cup water 1 cup of cooked chickpeas 2
tbsp of fresh thyme of 1 tsp of dried 3
tbsp nutritional yeast 1
tbsp of quinoa flour (or flour of your choice) 1 tsp raw tahini 1 tsp fresh
lemon juice
1 large shallot, finely chopped 2
Tbsp coconut oil 1/2 cup almond meal 1/4 cup
organic, unsalted butter 2 lbs
organic asparagus, prepped 2 tsp olive oil 1 tsp sea salt 1/4 cup raw Parmesan cheese, freshly grated 1
Tbsp fresh parsley, chopped 1
Tbsp fresh
lemon juice
Roasted Asparagus with Feta Makes 6 Servings 2 lbs
organic asparagus, prepped 1/4 cup olive oil 4 cloves garlic, minced 1 tsp fresh
lemon zest 1/2 tsp dried oregano 1/4 tsp red pepper flakes Sea salt, to taste Fresh pepper, to taste 2
Tbsp fresh flat leaf parsley, chopped 4 ounces
organic feta cheese, crumbled Juice of 1
organic lemon
Ingredients: 1 cup Rolled Oats,
organic 1 cup Warm Water 2
Tbsp Whey, plain
organic yogurt, cultured
organic buttermilk, kefir,
lemon juice or apple cider vinegar Directions: Mix all together and let sit on the counter 12 - 24 hours (or more!)
1/2 c sifted coconut flour (see notes above about brands of coconut flour) 1 tsp baking soda pinch of sea salt 5 eggs at room temperature 1/2 c maple syrup (or honey if on GAPS) 4
Tbsp organic, grass - fed butter 1/4 c fresh squeezed
lemon juice zest of two
lemons 1/4 c homemade cultured cream (or high quality yogurt — see notes in post) 2
Tbsp Raw Apple Cider Vinegar 1
Tbsp poppy seeds
Fresh Carrot Dill Slaw Makes 5 Servings 2
Tbsp fresh
lemon juice 2 tsp fresh
lemon zest 3
Tbsp olive oil 1 clove garlic, minced Sea salt, to taste Fresh ground pepper, to taste 2 cups
organic carrot, grated 3
Tbsp fresh...
1 1/2 cups full - fat
organic Greek yogurt 1/2 cup full - fat
organic coconut milk 1/4 cup
organic unsweetened almond milk 1/4 cup fresh
lemon juice 1 tsp fresh
lemon zest 1
Tbsp fresh ginger root 12 drops pure liquid stevia 2 scoops unflavored or vanilla protein powder 1 cup ice Pinch of cayenne (optional)