If you're using a more mild buffalo sauce, but you like a ton of heat, you may add a little
bit of ground cayenne to the lentils as they're absorbing the buffalo sauce.
Not exact matches
2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into
bite size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly
ground black pepper to taste Pinch
of cayenne pepper (optional)
1 pound
of carrots, chopped 1 pound
of sweet potatoes, peeled and chopped into
bite - sized pieces 1 cup red lentils 1 onion, chopped 2 tablespoons fresh ginger, peeled and chopped 4 cups stock, vegetable or chicken 3 cups water 1 teaspoon curry powder 1 teaspoon
ground coriander 1 tablespoon honey
cayenne pepper, to taste salt & pepper, to taste
I made the following alterations: — substituted nonfat yogurt for coconut milk — used a ton more spices — lots
of coriander, ginger, a
bit of cayenne and red pepper flakes, a
bit of curry, and
of course lots
of freshly
ground pepper — skipped the rice.
2 - 3 small to medium beets — peeled and cubed 2 garlic cloves — minced sea salt 2 small to medium red onions — peeled and quartered or cut into eighths, depending on size grape seed oil 1 head
of broccoli — cut into
bite - sized florets 2 cans Thai coconut milk pinch
of chili powder or a dash
of cayenne 1/2 lemon — juiced 1 - 2 ripe but firm avocados freshly
ground black pepper arugula leaves for garnish
One large head
of organic cauliflower, washed and cut into
bite - sized florets One pound or more
of small red potatoes, skin on — washed and quartered Spray coconut or olive oil Salt Olive oil 1 inch piece
of fresh ginger, peeled and then grated 1 tablespoon
of ground cumin 1/2 teaspoon
of ground turmeric powder 1/4 teaspoon or less
of ground cayenne 1/4 teaspoon
of salt 1/4 cup
of water Handful
of fresh cilantro leaves — washed and stems removed