1 large butternut squash, peeled and cubed 1.5 tbsp extra virgin olive oil 1 onion, chopped 4 cups chicken
broth Sea salt and pepper to taste 4 organic chicken sausages, sliced and heated
Not exact matches
2 tablespoons OLIVE OIL 2 cups thinly sliced LEEKS (white part only) 2 roughly chopped ONION 4 cloves GARLIC, smashed 1/2 teaspoon dried DILL 1/2 teaspoon dried ROSEMARY 1/2 teaspoon dried THYME 4 cups RUSSET POTATOES, peeled
and 1/2» cubed 5 cups chicken or vegetable
BROTH 2 tablespoons NUTRITIONAL YEAST (such as Bragg's — adds cheesy flavor) 1/4 cup dairy - free DAIYA CHEDDAR STYLE CHEESE SHREDS or cheddar cheese 1/2 teaspoon
SEA SALT or to taste BLACK
PEPPER to taste
In a small dish, combine the reserved
broth with the smoked paprika, garlic powder, chili powder, ground cumin, chipotle chili powder, fine
sea salt, freshly ground black
pepper and onion powder.
• 8 slices toasted Ezekiel bread (if you want increase slight sweetness of stuffing, try Ezekiel raisin bread) • 2 cups low sodium chicken
broth • 2/3 shallot (chopped) • 1 tbsp minced garlic • 2 celery stalks (chopped) • 1 (red) bell
pepper (chopped) • fresh rosemary twig • Seasonings: 1 tsp sage, 1 tsp cumin,
sea salt and pepper to taste
• 2 tablespoons olive oil • 1 medium yellow onion, chopped • 2 garlic cloves, minced • 1 pound large carrots, peeled
and cut • into 1 - inch pieces (about 2 1/2 cups) • 2 1/2 cups vegetable
broth • 1/2 teaspoon ground cumin • 1/4 teaspoon ground coriander • 1/2 teaspoon
sea salt • Freshly ground black
pepper • 1 teaspoon freshly squeezed lemon juice • 1/2 cup plain Greek yogurt • 2 tablespoons toasted cumin seeds, for garnish
I added 4 cups of chicken
broth (either homemade or organic, free range from a box),
sea salt,
pepper,
and about a 1 1/2 to 2 inch piece of fresh ginger (peeled
and chopped) to the Vitamix with the cashews
and coconut cream.
This highly nutritious certified organic
sea vegetable can be used in soups, bone
broths, chowders, fish dishes, salads, when baking or steaming vegetables, miso soups
and added to other seasonings such as
salt and pepper grinders, to add valuable
and important extra nutrition
and flavour.
Easy Crock Pot Bone
Broth — Easy Crock Pot Bone
Broth Ingredients: 1 lb - 2 lbs bones from pastured animals (chicken feet / necks or beef bones knuckles are best) 4 cloves organic garlic 1 - 2 gallons filtered water
Sea salt and pepper to taste 2 tbsp apple cider vinegar other of choice vegetables (optional, can make it...
These are the ingredients you'll need to make incredible homemade meat sauce for lasagna: lean ground beef, Italian sausage, olive oil, yellow onion, celery, green bell
pepper, cloves of garlic, Italian parsley, crushed tomatoes, tomato sauce, tomato paste, beef
broth, organic apple cider vinegar or red wine, granulated sugar,
sea salt, freshly - ground black
pepper, dried oregano, dried basil, dried thyme, ground cloves,
and bay leaves.
For the stuffing: 1 recipe Southern - Style Cornbread, cut into cubes, stale 8 tablespoons (1 stick) unsalted butter, divided 1 medium white onion, small diced 2 - 3 stalks celery, small diced 1 bulb fennel, trimmed
and small diced 2 large baking apples, peeled
and small diced 3 large cloves garlic, minced 1 tablespoon minced fresh sage 1 tablespoon minced fresh thyme leaves 1/4 cup chopped fresh parsley 2 - 2 1/2 cups vegetable
broth, divided 1/2 -3 / 4 teaspoon Kosher or
sea salt 1/2 teaspoon freshly cracked black
pepper
2 tablespoons olive oil 3 garlic cloves, minced (about 1 tablespoon) 2 cups dry bread, coarsely crumbled (a few slices) 2 cups kale or collards, sliced into skinny ribbons, or, okay, if you must, blitzed in a food processor 1 to 2 tablespoons water or vegetable
broth, plus more to taste
sea salt and pepper to taste
1 tbsp extra virgin olive oil + more for garnish 1 small onion, diced (~ 1 cup diced onion) 2 garlic cloves, minced 2 tbsp fresh ginger, grated 1 large apple, peeled & chopped 1.5 pounds carrots, peeled
and chopped (~ 5 cups) 4 cups vegetable
broth pinch of nutmeg
Sea salt & black
pepper, to taste
Combine the potatoes, garlic confit, chicken
broth, onion,
sea salt,
and pepper in a large pot.
2 lb ground beef (or bison, turkey or chicken)(or sub drained
and rinsed black beans) 1 onion, diced 2 cloves garlic, minced 2 sweet potatoes, chopped 2 zucchinis, chopped 2 tsp ground ginger 3 tbsp chili powder 1 tbsp cumin 1 1/2 tsp basil 1 tsp oregano 1 tsp
salt 1/2 tsp black
pepper 1 tbsp cacao powder (optional) 1/4 tsp red
pepper flake bay leaf 1 cup chicken or vegetable
broth 1 can (15 oz) diced tomatoes 1 can (15 oz) tomato sauce
sea salt black
pepper
Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell
pepper, seeded
and diced 1 green bell
pepper, seeded
and diced 1 handful sugar snap peas, strings
and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon
sea salt 1 large pinch saffron threads, crumbled 2 cups
broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined
and peeled 1/2 pound bay scallops, rinsed
and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra
sea salt, as needed for seasoning
Heat a paella pan or large frying pan with a medium - high heat
and add 1/3 cup of extra virgin Spanish olive oil, once the oil get's hot season it with
sea salt and add the cut squid into the pan, mix it around
and cook for 2 minutes, then remove the squid from the pan
and set it aside, add the onions
and garlic into the pan
and mix with the oil, after 1 minute add the red bell
pepper, mix
and cook for 3 minutes, then add 1/2 cup of tomato puree, season everything with a generous 1/2 teaspoon of smoked paprika, a generous pinch of
sea salt and a hint of freshly cracked black
pepper, continue to cook for 2 minutes, then add the squid back into the pan, add 2 1/2 cups of fish
broth and the saffron, gently mix everything together
For the
peppers: 6 - 8 large
peppers (poblano, banana
peppers, etc.) 1 tbsp neutral oil 1 small onion, chopped 2 cloves garlic, minced 1 c (240 ml) grated carrot 1 8 oz block tempeh, crumbled 1 medium tomato, chopped 1/2 tsp cumin 1/4 tsp cinnamon pinch cloves pinch nutmeg 1/2 tsp
sea salt 2 Tbsp Bragg's Liquid Aminos, tamari or soy sauce 1-1/2 c vegetable
broth, divided 2 tbsp tomato paste 1 large apple, cored
and chopped 2 tbsp dried raisins or fruit (I used a mix of cranberries, blueberries,
and cherries) zest of one orange
Ingredients: 1/4 cup extra virgin olive oil 1/2 medium yellow onion, finely chopped 2 medium carrots, diced 1 celery stalk, diced
Sea salt Fresh ground
pepper 8 red, yellow
and / or orange bell
peppers, diced 1 large sweet potato, diced 4 cups low - sodium vegetable
broth 1 tablespoon finely chopped marjoram For serving: (optional) Avocado (sliced or diced) Freshly chopped cilantro Seeded crackers of your choice
Ingredients: 1 cup uncooked red quinoa, rinsed
and drained 1/2 tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup diced sweet onion (about 1/2 large) 1 jalapeno, seeded if preferred
and diced 1 large sweet potato (350 g), peeled
and chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp chili powder 1/2 tsp ground coriander 6 cups vegetable
broth 1.5 cups cooked black beans (one (15 - oz) can rinsed
and drained) fine grain
sea salt and black
pepper, to taste (I used 1/2 tsp
salt or a bit more) 1/4 tsp cayenne
pepper (or red
pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion
For the risotto: 2 quarts chicken
broth (can substitute vegetable
broth) 1/2 cup coarsely chopped applewood smoked bacon 2 tablespoons olive oil 1 medium Vidalia onion, finely chopped 1 clove garlic, minced 1 1/2 teaspoon ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground ginger 2 cups arborio rice (risotto) 1 teaspoon finely chopped fresh sage 1/2 cup white wine (Riesling works well here, though a Chardonnay is fine) 4 tablespoons butter 1 tablespoon finely chopped fresh flat leaf parsley, or more to taste
Sea salt and freshly ground
pepper Asiago cheese shavings, for garnish Fresh sage leaves, for garnish
Slow Cooker Vegetable Soup Recipe (vegetarian) 1/2 cup chopped onion 1 medium green or red bell
pepper, chopped 2 cloves garlic, finely chopped 12 ounces small white new potatoes, halved or quartered into bite - size chunks 1 can (15 ounces) chickpeas, rinsed
and drained 1 can (14.5 ounces) diced tomatoes or fire - roasted diced tomatoes 4 cups vegetable
broth (homemade or purchased) 3 teaspoons smoked paprika 1 teaspoon ground coriander 1/2 teaspoon kosher
salt or fine
sea salt 1/2 teaspoon ground cumin 1 tablespoon tamari (gluten free soy sauce) 1 package (5 ounces) fresh baby spinach leaves
Vegetarian Chili about 2 cups of dry beans of any kind you prefer — I like to have a variety 1 tbsp olive oil 1/2 onion — chopped 2 carrots
and 2 stalks of celery — thinly sliced 1 jalapeno
pepper — seeded
and chopped 4 garlic cloves — sliced, 3 — chopped finely kernels from 3 or more ears of corn 2 or more portobello mushrooms — sliced in cubes 3 - 4 medium tomatoes — shredded or pulsed in the food processor chili powder
and / or flakes, ground cumin, ground coriander,
and ground oregano — all to taste dash of cayenne
pepper vegetable
broth Celtic
sea salt lime or lemon cilantro for garnishing
I've been finagling them into dinner by pairing them with french lentils — which I cook in a vegetable
broth with some olive oil, lemon juice,
sea salt, rosemary
and pepper.
4 slices stale or lightly toasted rye bread, cubed 3 tablespoons olive oil 1 cup thinly sliced red onion 2 cups sliced mushrooms 3 cloves garlic, minced 2 teaspoons thyme 1 teaspoon each oregano, basil,
and mustard powder Black
pepper and sea salt to taste 6 cups chopped spinach 1 (14 - ounce) package soft tofu 1/4 cup vegetable
broth or water 1/4 cup nutritional yeast 3 tablespoons lemon juice 1 tablespoon cornstarch 1 teaspoon ground turmeric
Eat more: For an easy slow - cooker meal, combine brewed coffee with chicken breast, veggies (like sweet potatoes, bell
peppers and tomatoes), low - sodium
broth and a little molasses, olive oil, garlic,
pepper,
sea salt and chili powder.
1 cup Arborio rice 4 eggs 1/3 cup sliced kalamata olives 1/3 cup Parmesan cheese, freshly grated if possible
Sea salt and pepper to taste 1/4 cup dry white wine 4 cups chicken
broth or stock 1.5 tbsp extra virgin olive oil
2 cups green split peas 6 cups vegetable
broth 2 yellow onions, chopped 1 tbsp extra virgin olive oil 1/2 tsp
sea salt 1 tsp paprika 1/2 tsp cumin 1/4 — 1/2 tsp cayenne
pepper 2 large carrots, chopped 4 eggs, hard boiled
and roughly chopped
1 TBL pastured butter (raw from grass fed cows preferred) 1 large organic onion, diced 2 - 3 cloves organic garlic, peeled, smashed
and minced 2 lbs grass fed ground beef 3 TBL chili powder (non-irradiated, organic preferred) 1 tsp garlic powder (non-irradiated, organic preferred) 2 TBL cumin (non-irradiated, organic preferred) 1 tsp smoked paprika (non-irradiated, organic preferred) 1 TBL cocoa powder (organic, fair - trade, not processed with alkali preferred) 1 TBL unrefined
sea salt 1 tsp freshly ground
pepper (mixed peppercorns preferred) 1 TBL arrowroot powder (optional, for thickening) 2 cups filtered water or
broth / stock 1 — 28 oz can of organic crushed tomatoes (BPA free can - like Eden Organic or in glass jar like Bionaturae)
Ingredients: 1/2 medium sized butternut squash, peeled
and cubed 1 medium carrot, scrubbed & cut into 1 inch pieces 1 small onion, diced 1 tbsp of coconut oil or ghee 1 clove of garlic, minced 1 inch piece of ginger, peeled & minced 1 - 2 tsp ground turmeric
sea salt and pepper to taste 2 - 3 cups organic bone
broth / vegetable
broth 8 oz buckwheat noodles (or noodle of choice)
Ingredients: 1 head cauliflower, chopped 1 lb carrots, chopped Water Spices Directions: - In a large pot, add in cauliflower
and carrots, cover with water (I usually use 6 - 8 cups)- Add in spices such as cumin,
sea salt,
and pepper - Allow to simmer on medium heat for 45 min to an hour - Transfer to a high powered blender, like a Vitamix - Mix on high for 45 seconds - Enjoy Veggie
Broth: This is a great way to get in all of the veggies!
Ingredients, Serves 4 - 6 11 Yukon potatoes, peeled
and sliced 20 carrots, peeled
and cut into bite - sized pieces 1 yellow onion, cut into rings 1 - 2 roasted garlic heads 4 - 5 cups vegetable
broth 1 tbsp poultry seasoning 1/2 -1 tbsp bouquet garni fresh ground
pepper sea salt
Pear & Parsnip Soup Ingredients: 1 1/2 pound of parsnip, peeled
and chopped 2 tablespoons of olive oil Nutmeg 3 leeks (white part only), sliced
and cleaned 3 French shallots, finely diced 4 cups of organic, low - sodium vegetable
broth 3 pears, peeled,
and cored,
and chopped 1 bay leaf 1 teaspoon of maple syrup 1/2 cup of milk alternate, like almond, coconut, or rice milk
sea salt and pepper Directions: 1.
-3 cups cooked black beans -1 large red onion, chopped -4 cloves garlic, minced -2 large organic red delicious apples, chopped -4 medium tomatoes, chopped or jar of tomatoes - 1/2 cup water / homemade vegetable
broth -1-2 tbsp chili powder -1 tsp oregano -1 tbsp cinnamon - 1/2 tsp cayenne
pepper - black
pepper and sea salt - maple syrup to taste (optional)
KWP Bowl Ingredients: 1/4 cup organic veggie
broth 1 cup of cooked organic brown rice 3 stalks of organic kale, diced 1 cup of organic mushrooms 1 TBS organic green onions, diced 2 TBS organic red cabbage, diced 1/4 cup cooked adzuki beans (I like Eden Organic) 2 TBS pico de gallo 2 TBS
sea veggies 1 - 2 TBS Parma (vegan parmesan) Sea salt and black pepper to taste Directions: Pour organic veggie broth into a glass saucep
sea veggies 1 - 2 TBS Parma (vegan parmesan)
Sea salt and black pepper to taste Directions: Pour organic veggie broth into a glass saucep
Sea salt and black
pepper to taste Directions: Pour organic veggie
broth into a glass saucepan.
Preparation Time: 20 - 25 minutes Cooking Time: 1 hour Ingredients, Serves 4 - 6 11 Yukon potatoes, peeled
and sliced 20 carrots, peeled
and cut into bite - sized pieces 1 yellow onion, cut into rings 1 - 2 roasted garlic heads 4 - 5 cups vegetable
broth 1 tbsp poultry seasoning 1/2 -1 tbsp bouquet garni fresh ground
pepper sea salt Directions Preheat oven to 400 degrees.
-1 1/2 cups barley * -3 cups water / homemade vegetable
broth -1 red onion, chopped (http://nutritionfacts.org/video/carrots-vs-baby-carrots-2/)-2 cloves garlic, minced (http://nutritionfacts.org/video/1-anticancer-vegetable/)- 1/2 inch piece of fresh gingerroot, minced -4 carrots, diced -1 large sweet potato, cubed - jar strained tomatoes -1 tsp cumin - pinch cayenne
pepper -2 tbsp unsalted peanut or almond butter - chopped peanuts / almonds for garnish -
sea salt and black
pepper to taste
Ingredients: 1 large onion, chopped 2 - 3 cloves garlic, chopped 3 Tablespoons coconut oil, olive oil, butter, or lard 2 rounded Tablespoons coriander seeds 1 inch of ginger, finely chopped 1 1/2 teaspoons thyme 1 teaspoon oregano 1 teaspoon basil 1/4 teaspoon cayenne
pepper 2 cups roasted pumpkin 1 small yam, roasted 1 - 14.5 ounce can whole fat coconut milk (get it here) * 2 - 4 cups chicken or vegetable
broth Unrefined
sea salt and pepper to taste
Ingredients: chicken, virgin coconut oil, paprika, bone
broth, dried thyme, ground black
pepper, lemon juice,
sea salt,
and garlic -LSB-...]
One of my favorite ways of using it is to warm up some homemade bone
broth on the stove with a tablespoon of coconut oil, a teaspoon of turmeric, black
pepper and a touch of
sea salt.
2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño
pepper, seeded
and diced 2 - 3 cloves garlic, chopped 3 large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis, chopped 1 large red or orange bell
pepper, seeded
and diced 1 large sweet potato, peeled
and cubed in small pieces 2 cups fresh tomatoes with juice, diced 1 cup vegetable
broth 1 cup water (add more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce jar tomato paste (choose glass over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon
sea salt Salt & fresh ground pepper to t
salt Salt & fresh ground pepper to t
Salt & fresh ground
pepper to taste
2 - 3 tablespoons olive oil 1 medium onion, chopped 3 large celery stalks, chopped 3 large carrots, peeled
and chopped 2 garlic cloves, chopped 1/2 teaspoon ground cumin (optional) 1 1/2 teaspoons dried oregano 3 cups tomatoes, chopped & undrained (28 - ounce can or carton if fresh not available) 8 cups low sodium, organic vegetable
broth 2 cups red lentils, rinsed 1 teaspoon
sea salt 3 tablespoons fresh parsley, chopped Sea salt & freshly ground pepper 3 tablespoons lemon juice (or juice from one large lem
sea salt 3 tablespoons fresh parsley, chopped
Sea salt & freshly ground pepper 3 tablespoons lemon juice (or juice from one large lem
Sea salt & freshly ground
pepper 3 tablespoons lemon juice (or juice from one large lemon)
1/4 cup water 1 medium yellow onion, minced 2 garlic cloves, minced 1 1/2 tsp dried basil 1 cup uncooked long - grain brown rice 2 1/2 cups hot vegetable
broth 3 cups small broccoli florets 1 can (15 oz) Great Northern Beans, rinsed
and drained 2 tbsp freshly squeezed lemon juice Freshly ground
pepper and sea salt to taste Garnish with flat leaf parsley (optional)
Our Roast Chicken Bone
Broth combines hydrolyzed collagen, himalayan
sea salt and turmeric with savory notes of garlic, onion, celery & black
pepper to deliver 14g of protein & less than 1g of carbs per serving!
The typical way to rescue bone
broth with not much taste is to add
sea salt and pepper.