I personally, in most of my foods,
I avoid oil and salt.
Not exact matches
That's OK; just
avoid any almonds that have been roasted, especially with added
oil and salt.
I had been trying to
avoid salt,
oil and sugar but had never heard of the term SOS free.
Fab flavour combos, orange white choc
and cranberry always go great together — I also used raw honey in place of agave as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think — read up about it) As for those of you who wanted to know about the white choc chips, well I
avoid all dairy
and refined sugars so I simply made my own, its dead easy — simply combine pure raw cacao butter (gently melted) with a pinch of celtic
salt, a little extract of vanilla
and some raw cashew butter, then freeze in a suitable container before breaking into chunks!!!!! yummy You can make dark chocolate chips even easier by melting pure coconut
oil and stirring in a little vanilla, honey
and raw cacao powder before freezing!!!
When you make your own veggie chips at home you can
avoid a lot of
oil and salt compared to store bought varieties.
Ingredients 2 tbsp olive
oil 3 large leeks (white
and pale green parts only), cut into 1 - inch pieces (4 cups) 1 1/4 cups chopped celery 1 tablespoon minced garlic 2 Granny Smith apples, peeled
and cut into 1 / 2 - inch cubes 10 ounces pitted prunes, chopped into 1 / 2 - inch pieces 1/2 cup sherry or vermouth (or warm water to
avoid alcohol) 6 cups (1 / 2 - inch) white bread cubes (soft Italian or French bread) 2 large eggs, beaten to blend 2 tsp crumbled dried sage 1 tsp chopped thyme 1/2 cup chopped flat - leaf parsley Large pinch ground cloves Large pinch grated nutmeg 1 cup (+ / --RRB- either beef, chicken or vegetable stock Kosher
salt to taste Freshly ground black pepper to taste
Also I used half the broth to
avoid runniness, upped the
salt a bit, used 2 serrano peppers seeds
and all, maybe 1/2 cup of cilantro, bacon fat instead of olive
oil and some fresh garlic
and when it was done
and still in the pan gave it an additional squeeze of lime juice.
for the sage + walnut pesto: 1/4 cup of sage leaves, stems removed
and loosely packed 1 cup of spinach leaves 1 small clove of garlic, sliced 1/3 cup of walnuts, lightly toasted about 1/2 teaspoon of
salt pepper 1/3 cup of extra virgin olive
oil for the oatmeal: 1 cup of regular rolled oats (make sure they are gluten - free, if you are
avoiding gluten) 3 cups of water a pinch of
salt a drizzle of olive
oil
Place the sliced aubergine, courgette, peppers
and tenderstem broccoli in a baking tray drizzled in olive
oil,
salt and pepper
and grill for 15 - 20 minutes (this removes excess moisture to
avoid a watery pizza).
If using a hand held mixer, beat the softened coconut
oil, vanilla
and salt first
and then carefully mix in the icing sugar to
avoid it flying everywhere.
Season the beef with
salt and brown the beef in 3Tbsp olive
oil, in batches if necessary to
avoid crowding the pot
and steaming the meat.
250 grams fresh tofu (1,5 to 2 cups) 3 tbsp extra virgin olive
oil 1, 5 tbsp Shoyu (naturally fermented soy sauce or if you're
avoiding soy, sub with liquid aminos) 1 tbsp Umeboshi seasoning 3 - 4 tbsp roasted sesame or sunflower seeds 1 clove fresh garlic or a pinch of dehydrated garlic 1/3 tsp dried dill
and 1/4 tsp dried basil Or 1/4 tsp dried thyme
and pinch of chili pinch Himalayan
salt a splash of water if needed
I made it without the
salt or coconut
oil because I
avoid both
and it doesn't taste like anything is missing.
Ingredients: 2 tablespoons extra-virgin olive
oil (1 turn of the pan) 1 medium onion, finely chopped 3 cups canned vegetable stock, found on soup aisle (I use a few cups of water
and a few teaspoons of vegetarian chicken base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained
and rinsed 2 (15 ounce) cans pumpkin puree (
avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain
and rinse if canned) 1 cup heavy cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse
salt 20 sprigs fresh chives, chopped or snipped, for garnish
I skip the bottled dressings
and make my own, allowing me to
avoid the additives, sweeteners, or excess
salt and oil that are typically added to store - bought dressings.
I usually eat raw nuts, because I prefer to
avoid added
oil and salt.
Avoid nuts, large amount of any
oil, cucumbers, sweet potatoes, tomatoes
and salt for it increases Kapha, according to the Ayurvedic diet.
(For the record, I've been doing the
salted OJ with eggs for breakfast, eating more smaller meals to keep blood sugar balanced, drinking the balanced coffee, adding in fruits for carbs, trying to use coconut
oil,
and avoiding PUFAs as much as possible.)
Ideally a * whole food plant based diet *
avoids the animals
and any processed foods too, including
oil,
salt, etc.,
and what is recommended as a healthy diet.
When eating soy or peanuts, choose dry - roasted
and unsalted varieties to
avoid the high fat
and sodium content of
oil - roasted,
salted nuts.
You'll also need to
avoid all dairy products,
salt, beans
and legumes, refined vegetable oils like canola
oil, processed foods
and anything containing refined sugar.
Avoid sugar,
salt,
oil,
and other processed foods
and seasonings.
Here are some foods that physicians tell their patients to
avoid when trying to limit their iodine intake: iodized
salt, sea
salt, aged cheeses, egg yolk, sea - products, including kelp, cured meats, bread
and pasta that contain iodated dough conditioners or iodized
salt, foods
and medications that contain dyes (e.g. FD&C red dye # 3, erythrosine etc.), molasses, soy sauce, soy milk, meats injected with flavor enhancers, fish oils — including cod liver
oil.