Not exact matches
1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black
beans, about 1 3/4 cups — rinsed and drained well, or the same amount
of cooked black
beans 1
small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract
pinch of salt 1.
3 cups butternut squash, cubed 2 cups green
beans, trimmed and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1
small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk
salt and pepper to taste
pinch of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon
of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into
small crumble; once the beef has slightly browned, add in a couple
of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black
beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another
pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice
of 1 lime
pinch of salt and pepper 1 teaspoon
of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful
of cilantro, chopped 1
small handful
of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame
beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
In a
small saucepan, combine black
beans, garlic clove, cilantro, and a
pinch of salt.
4 - 5 handfuls
of fava
beans 1 and a half handfuls
of hijiki seaweeds, soaked in filtered water for 15 - 20 minutes, then cooked in boiling water for another 15 minutes, drained, rinsed under cold running water and drained again 1 cucumber, cleaned and cut into
small sticks 4 - 5 tablespoons extra virgin olive oil 2 tablespoons tamari juice
of half a lemon 1 tablespoon rice vinegar a
pinch of whole sea
salt a
pinch of chili powder fresh basil, cleaned and chopped, to taste
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 n
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 n
Pinch of kosher
salt, if needed
1 15 ounce can garbanzo
beans, drained and rinsed 1/2 cup Blue Moose
of Boulder original hummus 1 tablespoon extra virgin olive oil 1
small yellow onion, quartered 2 - 3 garlic cloves, peeled Zest
of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper Heavy
pinch of sea
salt flakes 1/2 cup garbanzo
bean flour
Optional: 1 whole vanilla
bean *, chopped (or 1/2 -1 tsp vanilla extract or vanilla
bean paste)
small pinch of fine grain sea
salt, to enhance the flavour
To a
small bowl, add the remaining cilantro, the lime zest, juice from the remaining lime half, half the
beans (reserving half for the Socca Pizza recipe), and a
pinch of salt and pepper.
3 handfuls fresh green
beans, ends trimmed (plus natural mineral or filtered water and a
pinch of whole sea
salt, to cook them) 4 - 5 fresh, ripe but firm figs 4 handfuls
of rocket 2
small, ripe but firm white peaches
Ingredients For the salad 3 handfuls fresh green
beans, ends trimmed (plus natural mineral or filtered water and a
pinch of whole sea
salt, to cook them) 4 - 5 fresh, ripe but firm figs 4 handfuls
of rocket 2
small, ripe but firm white peaches For the dressing 8 tablespoons extra virgin olive oil 1 teaspoon ground -LSB-...]
While lima
beans cook, make Asian Cucumber - Carrot Slaw: in a
small, non-reactive bowl, combine julienned or grated cucumber and carrot with a
pinch of sea
salt, 1 tablespoon fish sauce and 1/2 teaspon rice wine vinegar and set aside.
2 cups
of cooked brown rice (or quinoa) 1 tablespoon
of olive oil 1
small Vidalia onion, diced or 1/2
of a larger onion 3 cloves garlic, minced 1 bell pepper, any color, diced 1 jalapeno, diced (seeded or not depending on your preference) 2 cans
of dark red kidney
beans, drained and rinsed 1 - 15 oz can
of diced tomatoes or 2 medium fresh tomatoes, diced 2 tsp garlic powder 1 tsp smoked paprika 1 tsp oregano 1 tsp liquid smoke 1/2 -1 tsp
of red pepper flakes 1/2 -1 tsp cayenne pepper Fresh cracked pepper A few
pinches of salt (around 1/2 tsp)
Place
small skillet over medium heat and add
beans, 1/4 cup water, cumin, and a
pinch of salt and pepper.
Take 3 1 15 ounce can garbanzo
beans 2 tablespoons olive oil 1
small yellow onion, cut in half 1 - 2 garlic cloves, peeled Zest
of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1/4 cup garbanzo
bean flour 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper Heavy
pinch of sea
salt flakes
Take 4 1 15 ounce can garbanzo
beans 1/2 cup plain hummus 1 tablespoon extra virgin olive oil 1
small yellow onion, quartered 2 - 3 garlic cloves, peeled Zest
of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1/2 cup garbanzo
bean flour 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper Heavy
pinch of sea
salt flakes
Take 2 1 15 ounce can garbanzo
beans 2 tablespoons olive oil 1
small yellow onion, cut in half 1 - 2 garlic cloves, peeled Zest
of one lemon 1/4 cup packed fresh parsley (stems and all) 1/4 cup packed fresh cilantro (stems and all) 2 tablespoons garbanzo
bean flour 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper 1 teaspoon baking powder Heavy
pinch of sea
salt flakes
Corn and Mango Filling 2 ears
of corn 2 2/3 cups cooked black
beans 1
small green onion, finely chopped 1 mango, peeled and sliced 1/2 cup dried coconut flakes grated zest and juice
of 1 lime 1 Tablespoon extra virgin olive oil 1 teaspoon ground cumin 1
pinch each cayenne pepper, paprika, and dried oregano Sea
salt
Mojito Chicken from Envious Edibles 1/2 onion, diced 2 cloves
of garlic, diced 2 chicken breasts, cut into bite sized pieces 1 jar
of Trader Joe's Mojito Simmer Sauce 1 can
of corn, drained (I used 8 oz frozen corn) 1 can
of black
beans, drained 1 tablespoon
of Caribbean seasoning (I used 1 tbsp
of Jamaican Jerk Seasoning) 1/3 cup
of Bacardi 151 Rum (or any rum
of your choice)(I used Jamaican Appleton Estate) 1
pinch of crush red red pepper (I omitted this)
Salt and pepper chicken, sprinkle with Caribbean seasoning, crush red red pepper and cook until brown in
small amount
of olive oil.
Heat the olive oil in a
small frying pan over a high heat, add the
beans, and fry with a
pinch of salt for 4 - 5 minutes until tender and starting to brown.
Take 4 1 15 ounce can garbanzo
beans 1/2 cup plain hummus 1 tablespoon extra virgin olive oil 1
small yellow onion, quartered 2 - 3 garlic cloves, peeled Zest
of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1/2 cup garbanzo
bean flour 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper Heavy
pinch of sea
salt flakes
Take 1 3/4 cup dry chickpeas, soaked overnight 2 tablespoons olive oil 1
small yellow onion, cut in half 1 - 2 garlic cloves, peeled Zest
of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 2 tablespoons garbanzo
bean flour 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper 1 teaspoon baking powder Heavy
pinch of sea
salt flakes