Combining equal parts of grapeseed oil with
black walnut oil, and adding in 10 drops of tea tree oil, you can stir up your fungal treatment in a matter of minutes.
Not exact matches
20 soft dates (approx 230 g / 8 oz) 1 1/2 cup / 185 g cooked
black beans (rinsed) 1/2 cup / 125 ml olive
oil or other neutral
oil 1/2 cup / 125 ml plant milk or regular milk 3 eggs 1/2 cup / 50 g oat flour (or same amount rolled oats, mixed into a flour) 1/2 cup / 50 g almond flour 6 tbsp cacao powder 1 tsp baking powder 1 pinch salt 1 handful crushed
walnuts (optional)
3 large parsnips — scrubbed clean, cored, cut lengthwise into long wedges coconut
oil sea salt and freshly ground
black pepper 1/4 teaspoon to 1 teaspoon paprika, depending on how hot your paprika is 2 handfulls
walnuts — roughly chopped 2 handful raisins 1 pomelo — segmented 4 cups baby spinach
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.
In the bowl of a high powered blender, combine the
walnuts, pine nuts, nutritional yeast, basil, olive
oil, lemon, dried mushrooms, sea salt,
black pepper, red chili pepper flakes and 3 tablespoons water.
1/2 cup toasted
walnut pieces 3 tablespoons all - purpose flour, chickpea flour, or fine cornmeal 2 tablespoons cornstarch 1 teaspoon very fine lemon zest, optional 1/2 teaspoon salt 1/4 teaspoon
black pepper 1/2 cup nondairy milk Neutral vegetable
oil, for frying 1 1/2 cups cooked frozen or canned artichoke hearts, well drained and quartered Lemon wedges, to serve
Ingredients 1 medium red cabbage 3 carrots 1/4 leek 6 - 8 pitted dried plums, finely chopped 3 tablespoons extra virgin olive
oil 1/2 teaspoon whole sea salt a pinch of ground
black pepper 1/2 teaspoon yellow mustard powder 3 tablespoons balsamic vinegar 2 tablespoons apple juice concentrate 1/2 teaspoon dried thyme 2 - 3 handfuls
walnuts, coarsely chopped -LSB-...]
2 Tbsp olive or canola
oil 1 med onion, chopped (about 1 c) 1 tsp curry powder 1/2 tsp ground coriander 1/2 tsp crushed fennel seeds 1 1/2 c white button mushrooms, chopped 1 1/2 c cooked and drained chickpeas 1 med carrot, grated (about 1 c) 1/4 c chopped
walnuts 3 Tbsp chopped cilantro 1/2 tsp salt 1/4 tsp ground
black pepper Flour
1/3 cup Naosap Wild Rice (1 cup cooked) 1 carrot, chopped fine 1 small onion, chopped fine 3/4 cups chopped mushrooms, chopped 3 cloves of garlic 1/2 cup
walnuts 1/3 cup fresh parsley 1/2 teaspoon cayenne pepper 1 teaspoon dried thyme 1 - 2 teaspoons fine sea salt 1/2 — 1 teaspoon fresh cracked
black pepper grape seed
oil for cooking about 1/3 cup chickpea flour for coating
1 egg, beaten 2 tablespoons finely chopped
walnuts 1 tablespoon finely chopped fresh mint 2 teaspoons all - purpose flour 2 teaspoons Baharat Seasoning, commercial or see recipe, below 1 teaspoon ground cayenne or piquin chile 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1 teaspoon salt 1/2 teaspoon freshly ground
black pepper 1 bell pepper, stem and seeds removed, cut in wedges 1 small onion, cut in wedges and separated 4 Italian frying chiles, cut in half, stems and seeds removed Extra-virgin olive
oil 2 to 3 pieces of pita bread, cut in half, optional
Kale pesto 4 cups water 1 - 1 1/2 teaspoons salt 4 cups lacinato (aka dinosaur or Tuscan) kale, stemmed and coarsely chopped 1/4 cup unsalted
walnuts, chopped 2 cloves garlic, minced 1 1/2 cup olive
oil Freshly ground
black pepper
4 ears corn, shucked Canola
oil for corn 3 garlic cloves, peeled 1/3 cup
walnuts 1 ounce grated Parmesan, plus more for garnish 1 teaspoon kosher salt 1/2 teaspoon
black pepper 1/2 cup olive
oil 1 pound dried rotelle pasta 1 cup slow - roasted cherry tomatoes 2 tablespoons chopped fresh basil
1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛ cup olive
oil, plus extra for brushing 1/4 teaspoon salt, plus more to taste Freshly ground
black pepper, to taste 1/2 cup fresh flat - leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or
walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon fresh ginger, peeled and minced Zest of 1/2 lemon or orange, plus 1 or 2 squeezes of the juice ⅛ teaspoon ground chili pepper of choice
For arugula pesto 2 garlic cloves, peeled 2 cups arugula 1/4 cup
walnuts 1 ounce grated Parmesan 1 tablespoon lemon juice 1/2 teaspoon kosher salt 1/4 teaspoon
black pepper 1/3 cup olive
oil
10
oil - cured
black olives, pitted and chopped 3 garlic cloves, peeled 1/2 cup extra-virgin olive
oil 1 1/4 cup toasted
walnuts, roughly chopped 1 1/2 teaspoons miso 1 tablespoon tahini 1/4 teaspoon oregano juice of 1/2 a lemon
2 T. white wine vinegar (make sure your vinegar is gluten free if you are gluten - sensitive) 1/4 c. olive
oil Salt and
black pepper to taste 3/4 c. white vinegar 3 T. sugar A few each: peppercorns, coriander seeds, cloves (optional) 1 small red onion, halved and thinly sliced 2 T. chopped fresh mint 1/2 c.
walnuts, toasted (optional)
2 Chioggia beets 1 pound heirloom tomatoes, sliced 2 tablespoons plus 1 teaspoon olive
oil 3/4 teaspoon kosher salt 3/4 teaspoon
black pepper 1 tablespoon fresh lemon juice 1/4 teaspoon Dijon mustard 1/4 cup crumbled feta 1/4 cup roughly chopped
walnuts 1 tablespoon fresh chives
Berkeley Olive Grove, California Mission Blood Orange Olive
Oil, California Fattoria Muia, Fattoria Muia Extra Virgin Olive
Oil, California Frantoio Grove, Frantoio Grove Extra Virgin Olive
Oil, California Glashoff Farms, Roasted Walnut
Oil, California Hammons
Black Walnuts,
Black Walnut
Oil, Missouri Jovia Groves Olive
Oil, Arbequina, California MoonShadow Grove, Ascolano, California Stony Brook WholeHeartedFoods, Delicata Squash Seed
Oil & Butternut Squash Seed
Oil, New York Tallgrass Ranch, Tallgrass Ranch Estate Blend, California Tiber Canyon Ranch, Tiber Canyon Ranch California Extra Virgin Olive
Oil, California
1/2 cup pearl barley 1 cup water 2 garlic cloves, peeled 1/2 cup
walnuts plus more for garnish 1/2 ounce Parmesan, grated, plus more shaved for serving 1-1/2 cups basil leaves 1/4 teaspoon salt 1/4 teaspoon
black pepper 1/4 cup olive
oil 1 - 15 ounce can cannellini beans, drained and rinsed 1 handful baby arugula 2 scallions, thinly sliced 2 tablespoons minced chives 1/4 cup chopped
walnuts
* 1/2 cup
walnuts, lightly toasted in a 350 degree F. oven for 5 to 10 minutes (until they are fragrant and starting to brown), then cooled and coarsely chopped * 1/2 cup green olives, coarsely chopped * 1/4 cup chopped cilantro (or parsley) * 1/8 teaspoon Aleppo pepper * 1/2 cup fresh pomegranate seeds * 2 teaspoons fresh lemon juice * 1 1/2 tablespoons extra-virgin olive
oil * sea salt and fresh - ground
black pepper
1 teaspoon extra-virgin olive
oil 3 spicy or sweet Italian chicken sausage links, thinly sliced 1/2 cup sun - dried tomatoes olive
oil, drained, patted dry, and thinly sliced For the pesto: 3 packed cups baby arugula 1/3 cup fresh basil leaves 1/3 cup raw
walnuts 3 garlic cloves, peeled and smashed Juice of 1/2 lemon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground
black pepper 2 ounces goat cheese 2 tablespoons extra-virgin olive
oil (You can also use the
oil from the sun - dried tomato jar if you're feeling fancy.)
1 Tbsp coconut butter (
oil), melted 1/2 cup shaved cacao butter 1/4 cup shaved cacao paste 1/4 to 1/2 cup cacao powder (more powder used, the darker the chocolate) 2 Tbsp maple syrup 3 Tbsp Rapidura (I used Succanat and it was too grainy even with grinding it) 2 drops Medicine Flower
Black Cherry extract 1/2 tsp vanilla extract (or 2 drops Medicine Flower Vanilla extract) 1/2 tsp sunflower lecithin 2 Tbsp sunflower seeds (soaked 2 hours and dehydrated) 1 Tbsp hemp seeds 1/8 cup raisins 1/4 cup dried cherries (optional) 2 Tbsp coconut, shredded (optional) 1/4 cup combined almonds and
walnuts, smashed (soaked overnight and dehydrated first) 1/8 tsp sea salt
For pesto 1 garlic clove, peeled 1 generous handful parsley leaves 1/4 cup
walnuts 1/2 ounce grated Parmesan Juice of 1/2 lemon 1/4 teaspoon kosher salt 1/4 teaspoon
black pepper 1/4 cup olive
oil
For pesto 2 garlic cloves, peeled 1/4 cup
walnuts plus more for garnish 1/2 ounce Parmesan, grated, plus more for garnish 1 handful basil leaves 1/4 teaspoon salt 1/4 teaspoon
black pepper 1/4 cup olive
oil
4 garlic cloves, peeled 1 bunch beet greens (about 4 ounces), thick stems removed 1/2 cup
walnuts 1 ounce Parmesan, grated 1/2 teaspoon salt 1/4 teaspoon
black pepper 1/2 cup olive
oil
6 large or 8 medium celery stalks 1/3 cup
walnuts, roughly chopped 2 tablespoons freshly squeezed lemon juice 2 tablespoons Dijon - style mustard 1 garlic clove, crushed 2 teaspoons agave nectar 1/2 teaspoon coarse sea salt or kosher salt 5 tablespoons extra-virgin olive
oil Freshly milled
black pepper 1 large Granny Smith apple 1/4 cup celery leaves, minced
4 slices rye bread, torn into small pieces 3 tablespoons olive
oil 1/2 teaspoon kosher salt plus more to taste 1/2 teaspoon
black pepper plus more to taste 1/2 cup
walnut halves 2 Pink Lady apples, cored and sliced into rings 1 ounce shaved white cheddar 3 scallions, thinly sliced 1 tablespoon parsley, roughly chopped 1 tablespoon minced chives juice of 1 lime
12 ounces short pasta (farfalle, rotelle, fusilli, orecchiette, penne) 1/4 cup olive
oil 4 garlic cloves, peeled and thinly sliced 1 - 15 ounce can cannellini beans, drained and rinsed 1/3 cup roughly chopped toasted
walnuts 1 ounce grated Parmesan plus shaved Parmesan for serving Zest of half a lemon 1 teaspoon kosher salt 1/2 teaspoon
black pepper
Walnut Pesto Ingredients: 2 cups
walnuts 1/4 cup extra virgin olive
oil Kosher salt Freshly ground
black pepper
1 tablespoon olive
oil or 1/4 cup water 1 medium - size red onion, minced 3 garlic cloves, minced 3/4 cup dried brown or green lentils 4 cups vegetable broth 1 small butternut squash, peeled, seeded, and diced (about 3 cups) 3/4 cup uncooked quinoa, rinsed and drained 1/2 teaspoon dried thyme 1/2 teaspoon red pepper flakes (optional) Salt and freshly ground
black pepper 8 ounces rapini (broccoli raab), thick stems removed, coarsely chopped 1/4 cup toasted
walnut pieces
Swap out the
black beans for white beans, sub the
walnuts for pecans, tahini for PB or coconut
oil, ditch the coffee altogether + sweeten as you like.
1 tablespoon plus 2 tablespoons olive
oil 1 cup whole - wheat pearl (Israeli) couscous 1 cup plus 2 tablespoons water 1 tablespoon fresh lemon juice 1 tablespoon minced shallots 1/2 teaspoon kosher salt 1/4 teaspoon
black pepper 2 handfuls baby arugula 12 fresh Mission figs, quartered 1/4 cup chopped
walnuts 1/4 cup goat cheese crumbles
2 bunches lacinato kale 3 Pink Lady Apples, cored and thinly sliced 3/4 cup halved red grapes 1/4 cup chopped toasted
walnuts 1 ounce Manchego cheese, shaved 1 tablespoon minced chives 1/4 cup olive
oil 2 tablespoons champagne vinegar 1 teaspoon Dijon mustard 1 shallot, minced 1 teaspoon kosher salt 1/2 teaspoon
black pepper
Red and white quinoa mix — about 150 — 200g 1/2 lemon 1 teaspoon extra virgin olive
oil Bunch of flat leaf parsley
Black pepper 150g mix of watercress, spinach and rocket 12 spears purple sprouting broccoli Handful of
walnut pieces, chopped
3/4 pound green and / or yellow string beans, trimmed 3 tablespoons extra-virgin olive
oil 2 cloves garlic, peeled and pressed 2 cups baby or regular arugula 1/2 cup
walnuts, toasted and coarsely chopped 1 teaspoon finely grated lemon zest Salt and freshly ground
black pepper to taste
With the heat on low, add the roasted pumpkin, herbed olive
oil (without the garlic and herbs), nutritional yeast, nutmeg, salt,
black pepper,
walnuts, and parsley.
2 bunches organic celery, chopped 1 organic red onion, chopped 1/4 cup extra virgin olive
oil 1 cup vegan margarine 2 tablespoons salt 6 cups vegan chicken stock 2 tablespoons
black pepper 1/2 cup agave nectar 1 cup chopped organic
walnuts 1 cup dried organic cranberries (or any dried fruit) 16 ounces dry stuffing mix
1 4 - pound chicken 4 slices of bread with the crusts trimmed 1/2 cup of
oil 1 large onion, finely chopped 2 teaspoons ground garlic 3 rocotos, or 6 serrano chiles, seeds and stems removed, pureed Salt and freshly ground
black pepper, to taste 1/2 pound chopped
walnuts and / or pecans 4 ounces grated Parmesan cheese 1 large tin of evaporated milk 6 yellow potatoes, cooked and halved Green olives and hardboiled eggs, for garnish Cooked rice
-- 1,5 kg butternut squash, cut in half lengthways and scoop out the seeds and soft fibres — 1 small handful dried porcini mushroom — 1 red onion, finely chopped — 2 cloves garlic, finely chopped — 5 pieces sun - dried tomatoes, chopped — 100 g couscous — 2 sprigs of fresh rosemary, leaves picked and finely chopped — 1/4 teaspoon chili powder — 1/4 teaspoon ground coriander seeds — 1/2 handful
walnuts, very coarsely chopped — olive
oil — salt,
black pepper
for the vinaigrette 3 tbsp
walnut oil 1 tbsp dark balsamic vinegar 1 tsp dijon mustard a drizzle of agave nectar or honey fine sea salt & freshly ground
black pepper
1 large onion, sliced 1/4 cup olive
oil 2 pounds lamb, cut into 1 - inch cubes 1/4 cup pomegranate syrup 1 1/2 cup chicken stock 2 cups
walnuts, crushed 1 tablespoon plus 1 teaspoon sugar 1 teaspoon
black pepper 1/2 teaspoon cayenne 1 teaspoon kosher salt 1/2 teaspoon cinnamon 1/4 teaspoon turmeric 1/2 teaspoon cardamom, ground 2 tablespoons lemon juice
1.5 can
black beans (drained) 1/2 cup cacao 3 eggs 4 tablespoons Stevia in the raw (or 1/3 cup to 1/2 cup honey) 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon cayenne pepper (optional) 1 tablespoon vanilla extract 1 tablespoon almond milk (unsweetened) 1 tablespoon coconut
oil 3/4 cup chopped
walnuts 1 cup dark chocolate chunks (at least 60 % cacao)
* 1 cup packed brown sugar * 1/2 cup butter or margarine * 1/4 cup whipping cream * 3/4 cup chopped pecans * 2 cups all - purpose flour * 2 teaspoons baking powder * 2 teaspoons pumpkin pie spice * 1 teaspoon baking soda * 1 teaspoon salt * 1-2/3 cups granulated sugar * 1 cup cooking
oil * 4 eggs * 2 cups canned pumpkin * 1/4 teaspoon
black walnut flavoring (optional) * Whipped Cream Topping (see recipe below)
Ingredients: Whole - grain brown and wild rice mix, kosher salt,
black pepper, pork tenderloin, grapeseed
oil, cremini mushrooms, green apple, fresh sage, baby spinach,
walnuts, cider vinegar
Ingredients: Extra-virgin olive
oil, white balsamic, shallot, Dijon mustard, honey, sea salt,
black pepper, baby spinach and spring mix blend, fresh strawberries, blue cheese,
walnuts
1 cup lentils 3 cups vegetable stock or broth 1 large yellow onion 1 large carrot 1 stalk celery 2 tablespoons olive
oil 2 teaspoons minced garlic 1 cup breadcrumbs 3/4 cup chopped
walnuts 3 tablespoons ground flax mixed 1 teaspoon oregano 1 teaspoon sea salt 1/2 teaspoon ground
black pepper 2 tablespoons ketchup 1 tablespoon pure maple syrup 1 tablespoon balsamic vinegar
Dinner: — ~ 2 cups of boiled mung dalas beans (with some ginger, curry spices mix and onions sautéed in a table spoon o virgin olive
oil); — 2 cups of greens: lettuce, baby spinach, ruccola; — a handful of
walnuts and almonds; — a cup of green tea; — a little piece of
black chocolate;
Common herbal anti-fungals (this is a comprehensive formula I use in my practice) used in yeast overgrowth treatment such as oregano
oil,
black walnut, uva ursi, berberine and olive leaf can be great options, but these alone won't do the trick.
I have also tried every remedy such peppermint
oil,
black walnut, wormwood, iodine, eliminating artificial sweeteners and sugar alcohols, coffee enemas, you name it.
Anchovies, salmon, sardines, brown rice, whole wheat pasta, flaxseeds,
black sesame seeds,
walnuts,
black beans, red beans, kale, spinach, blueberries, acai, plums, grapes, eggplant, red pepper, tomato, soy milk, low - fat yogurt, goat cheese, turkey, chicken, egg whites, grass - fed beef, olive
oil, garlic, turmeric, green tea.