Heat a pan on medium
add oil of choice and minced garlic.
If you have dry skin,
add your oil of choice (avocado, jojoba, sunflower, or olive oil).
Of course you are welcome to make your own cleaners based on the information above, however I thought I would also share some easy & affordable base recipes (just
add the oil of your choice) to help you get started!
Not exact matches
In a 12 - inch nonstick skillet with a lid, heat 1 tablespoon
of oil (I used coconut
oil, you can use the
oil of your
choice) over medium heat and
add the sweet potato and garlic, stirring together with the
oil to coat.
Top a piece
of matza with tomato sauce or vegan pesto,
add your
choice of thinly sliced veggies, olives and seasonings, and drizzle with olive
oil before baking for a few minutes in a hot oven.
Also a pasta sauce: saute scapes,
add some lemon zest and herbs
of your
choice, toss with pasta and some extra olive
oil and Parmesan.
sautéing chopped onion, garlic and jalapeno in a lug
of olive
oil,
add your spices (I used smoked paprika and cumin), veggies
of your
choice and sauté until the liquid evaporates.
Ingredients 3 - 5 cups greens
of choice (arugula, spring mix, spinach, etc.) 1/2 cup cooked grains (farro, quinoa, barley... whatever floats your boat) 1/2 cup red grapes, sliced in half 2 tablespoons roasted cashews 2 tablespoons crumbled feta cheese Optional protein: I
added pre-seasoned tofu, but you can
add whatever your heart desires 2 teaspoons olive
oil Squeeze
of fresh lemon juice Directions 1.
Ingredients: 2 tablespoons olive
oil for frying 1 small white onion, finely chopped 2 medium - sized carrots, finely chopped 1 pack
of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup
of cooked brown lentils 1 tin
of chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons fresh thyme leaves + extra for sprinkling 1 / 4teaspoon salt, or to taste 1 tablespoon
of dry basil 1 teaspoon
of miso paste (optional but
adds a depth
of flavour) Pasta
of your
choice — I have used linguine
I use that to start with (200g dry ingredients / 200g liquid / 100g eggs / 50g
oil), and then
add in about 30g
of orange juice, or maple syrup, or honey or < insert liquid
of choice here >, so mine are actually a little runnier when they go into the pan.
Courgette pasta: Lightly fry shredded courgette (do on a cheese grater) in some olive
oil,
adding minced garlic and chopped herbs
of your
choice.
Add in melted coconut
oil, lemon juice, liquid sweetener
of choice and continue processing on high until a very smooth mixture forms.
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital
Choice) * 1 tablespoon organic coconut
oil (the recipe calls for grapeseed
oil but I prefer coconut
oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor
of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can
of organic «whole» coconut milk) * handful
of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and
added a minced hot chile pepper instead)
Add some butter or coconut oil, so they won't be too dry, and add sweetener of your choice and that's a
Add some butter or coconut
oil, so they won't be too dry, and
add sweetener of your choice and that's a
add sweetener
of your
choice and that's all.
To make a flavored
oil, simply
add the spices
of your
choice to some olive
oil and let sit to absorb the flavors for a few days.
I found the BEST way to get these to look like yours & to have the thinnest texture is to
add almost double the water in the recipe & pan fry them in a very hot cast iron pan (or whatever your
choice of pan) w / a bit
of coconut
oil... & like you said, don't forget to push down on them after you slip them to get the pan marks;).
To
add extra goodness I have used Udo's
Choice Untimate
Oil which is a blend
of flax, sesame and sunflower seeds oils as well as oils from evening primrose, rice germ, oat germ and coconut.
3/4 cup organic pecans or walnuts 2 - 3 tablespoons organic nut butter
of choice (we like cashew butter) 1 tablespoon melted organic coconut
oil 2 cups pitted organic Medjool dates 1/4 cup organic cacao powder (or carob powder — you may want to
add a bit
of sweetener if using carob) 1 teaspoon organic vanilla extract 1 teaspoon organic cinnamon pinch
of salt 1/3 cup organic shredded coconut (optional)
for the buttermilk,
add 1 tsp
of lemon juice to a measuring cup, then top off with almond milk to equal one cup (or dairy free milk
of your
choice)... for your butter; substitute coconut
oil or Earth Balance buttery sticks.
Add some coconut
oil and desiccated coconut or seeds
of your
choice.
In a pre-heated boiling hot pan (very important)
add a dollop
of butter or
oil of choice and pre-heat it until you reach a high temperature.
Add additional melted coconut
oil or broth
of choice if necessary to make bean mixture smooth.
* Substitue nut butter
of choice for an
oil - free option ** You can also use pumpkin puree or yogurt instead *** If using nut butter instead
of oil and / or yogurt instead
of applesauce, the batter may be too dry and you will need to
add 1 - 2 tbsp
of non-dairy milk.
300 grams kamut spaghetti (or substitute with a similar fresh pasta
of your
choice) 1 litre
of unsalted chicken stock 30 grams sea salt 2 tbsp olive
oil 1 knob butter 50g pecorino finely grated 50g parmesan finely grated Freshly ground smoked white pepper (if you can't find smoked pepper you can use smoked sea salt to
add the smoky flavour) 200 g mussels (weight without shells) 200 g girolle mushrooms (you could substitute for cepes or chanterelles also) 2 cloves garlic - finely diced 2 tbsp finely diced flat leaf parsley
Heat some coconut
oil (or
oil of your
choice) in a large non - stick fry pan and when hot
add spoonfuls
of mixture, shaping them into pancakes.
Place potatoes back into the bowl and
add the olive
oil and seasoning (s)
of choice.
You can
add any veggies
of your
choice —
add some thinly sliced mushrooms after sautéing them in olive
oil until golden brown, or
add some sautéed assorted bell peppers to give a colorful kick.
Add 2 tablespoons
of nut
oil of choice and a small pinch
of sea salt, and continue to process until creamy,
adding more
oil if needed.
Assembly 1/2 cup chopped almonds — preferably soaked and dehydrated 1 tablespoon (any) nut
oil sea salt 1 head
of Boston lettuce or another wrapper
of choice 1 cup meat
of fresh young Thai coconut — sliced (can be omitted, just
add more avocado) 1 ripe avocado — peeled, pitted, and sliced 1 handful fresh basil and / or mint leaves 1 handful sunflower sprouts
Mix together 1 / 2 kg epsom salts with 1 / 2 kg fine sea salt as a base, for extra zest
add 3 drops
of eucalyptus
oil, lemon myrtle or essential
oil of choice, 1 - 2tablespoons
of ginger powder (herb section
of supermarket) a shake
of cayenne pepper & some dried basil..
An
added bonus
of flaxseed
oil: It makes an excellent seasoning
choice for your beloved cast - iron pans.
1 cup uncooked Pear Barley (boil it with 3.5 cups water, until all water is absorbed, make sure it is nice and soft for baby, if not
add more water) a little onion (a thin slice, chopped very fine).5 — 1 tsp minced garlic (adjust to personal taste, my baby loves garlic) 10 mushrooms, chopped fine a handful
of spinach or field greens, chopped a sprinkle
of cheese
of your
choice (more if you are trying to
add calories in diet) a splash
of olive
oil
Ingredients: • 1 pound pasta (
of your
choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive
oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp coconut
oil • 1 cup soft goat cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup
of heavy cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive
oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut
oil,
add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids m
add goat cheese and allow to melt — stirring consistently •
Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids m
Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly
add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids m
add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meal
Add a few drops
of essential
oil of choice for nice scent.
For scent, you can also
add up to 5 drops
of essential
oil of choice.
Add a bit
of high - heat
oil of choice (I love ghee and coconut
oil), and swirl around to cover, then wipe away excess.
How to do it: Mix equal parts
of white or brown sugar and olive or almond
oil and
add essential oils
of choice (optional).
Add melted
oil of your
choice (duck fat is my favorite though!)
Sauté vegetables
of your
choice (garlic, onion, broccoli, cabbage, peas, peppers) in your favorite
oil or fat until tender and
add leftover rice.
Better Butter Recipe: Blend 1/4 cup
of softened (or warmed) butter with 1/8 to 1/4 cup
of oil such as olive, canola, sunflower, safflower, or almond
oil Spice up «better butter» by
adding any spice
of your
choice: fresh garlic, hot chili pepper, tarragon, sage, rosemary, thyme, lemon, honey, vanilla, or bitter orange
oil
Over a bed
of mixed greens or spinach,
add 1/2 -1 sliced avocado, 1/2 -1 can sardines (with
oil), 1/2 -1 sliced tomatoes or handful cherry tomatoes, a squeeze
of lemon juice, and any other chopped vegetables
of choice (for
added crunch, use celery or carrots).
Take a good quality coffee, and blend with 2 tbsp
of grass - fed butter, 1 - 2 tbsp
of coconut
oil,
add some stevia if you need sweetening up or other zero - calorie sweeteners
of your
choice.
If desired,
add a fragrance or essential
oil of your
choice.
If you are just beginning to
add fats to your diet after many years
of lowfat foods, your best
choice in the start is coconut
oil.
Add the
oil, minced herb
of choice and onions to a pan and cook on medium, stirring every now and then, until translucent, about 2 minutes.
I would hate to recommend
added oil because there are such better
choices and sources
of essential fats.
Add the essential
oil of your
choice (just a drop!)
Then
add: 3 eggs 2 - 3tbsp fat
of choice: cream, coconut
oil, butter (I use cream unless it's warm enough to use coconut
oil) Blend a few seconds to incorporate all and
add: 6 ice cubes Blend till ice is crushed.
If desired
add 10 - 20 drops
of the essential
oil of your
choice.
Add the essential oils into the empty roller bottle and fill the bottle to the top with the carrier
oil of your
choice.