8 slices whole - wheat bread 8 eggs, hard boiled 1/3 cup canola oil mayonnaise 3 tbsp sweet relish 4 stalks celery, chopped 4 large
carrots Sea salt and black pepper to taste
Not exact matches
2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is On 4
carrots, peeled
and cut into 1 - inch cubes 3 potatoes, peeled
and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground
sea salt Freshly ground
black pepper
sea salt 1/8 teaspoon
black pepper 4 whole cloves 1/2 teaspoon dried thyme 3 large
carrots, peeled
and sliced 1 large turnip, peeled
and diced 1 large parsnip, peeled
and diced 3 - 4 cups water 1 tablespoon apple cider vinegar 1 - 2 sprigs rosemary 3 - 4 cups chopped greens (I used swiss chard)
1 tbsp olive oil 1 onion, peeled
and chopped 3 cloves garlic, minced 2
carrots, peeled
and chopped 2 tsp dried basil 1 tsp dried oregano 1 tsp dried parsley 1 cup white wine 3 tomatoes, chopped 2 cans white beans, drained
and rinsed 4 cups vegetable stock 1 tsp
sea salt cracked
black pepper 2 cups kale, roughly chopped 6 tsp basil pesto
200 g
black chickpeas, soaked in cold filtered water for at least 9 hours, or overnight, then washed
and drained 150 g quinoa, washed under cold running water half a red
pepper, cleaned
and cut into cubes half a yellow
pepper, cleaned
and cuto into cubes 8 - 10 cherry tomatoes, cleaned
and cut into quarters 1
carrot, cleaned
and cut into cubes 2 hanfuld
black pitted olives, chopped a handful of fresh parsley, cleaned
and finely chopped a handful of fresh basil, cleaned
and finely chopped extra virgin olive oil, to taste whole
sea salt, just enought to taste
Lentil Filling: 2 tbsp olive oil 3 cloves garlic, crushed 1 brown onion, finely diced 2 - 3 tbsp curry powder 2 small potatoes, peeled
and diced 1 cup diced
carrot 2 cups bite - sized cauliflower florets 3 cups cooked brown lentils 1/2 cup vege stock 1 x 400g can chopped tomatoes 1 tbsp tomato paste 1 tsp coriander flakes 2 - 3 tsp pure maple syrup
sea salt & fresh
black pepper
• 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
1 medium onion 2
carrots, peeled
and chopped 1 parsnip root, peeled
and chopped 1/4 celeriac root, peeled
and chopped 2 medium potatoes, peeled
and chopped 1/2 cup dried red split lentils 1/2 head of cauliflower, chopped 1 tablespoon dried garlic flakes 1 tablespoon
sea salt fresh cracked
black pepper fresh parsley grape seed oil for frying 2 L hot water
3 tablespoons extra virgin olive oil, divided 1/4 cup shallots, sliced thinly 1 cup seasonal wild mushrooms, sliced (I used white
and baby portobello) 1 1/2 cups frozen pearl onions 1 cup baby
carrots 2 cups chicken stock 1/4 teaspoon fresh rosemary, chopped 1/4 teaspoon fresh oregano, chopped 1 teaspoon
sea salt 1/4 teaspoon freshly ground
black pepper 4 cups cooked pasta 1/4 teaspoon
sea salt 1/4 teaspoon freshly ground
black pepper 4 4 - ounce boneless, skinless chicken breasts
5 large lettuce leaves 4 raw beetroots 2 raw
carrots 1/2 cucumber 1/2 red onion 3 avocados 5 cherry tomatoes 1 handful of cilantro (coriander) or flat - leaf parsley 2 tbsp olive oil 2 limes, juice (start with the juice from 1 lime
and adjust to your taste)
sea salt &
black pepper
olive oil 1/2 white onion, chopped 4 cloves garlic, minced 3 ribs celery, chopped 2
carrots, chopped * 1 bunch kale, chopped * 2 cups sugar or cheese pumpkin or winter squash, chopped * 6 cups water or vegetable stock * 2 tablespoons butter * 1 shallot, minced * 1 cup dry red wine * Himalayan or
sea salt and black pepper to taste * a little crème fraîche for garnish - optional * minced fresh herbs such as parsley, dill,
and thyme for garnish - optional
2 tablespoons coconut oil or olive oil 2 garlic cloves, minced 1 cup finely chopped onion 8 — 10 medium mushrooms, finely chopped 1/2 cup finely chopped green bell
pepper 1/2 cup finely chopped red bell
pepper 1/2 cup finely chopped
carrots 1 jalapeño
pepper or other hot
pepper, seeded
and minced (optional) 1 cup frozen corn kernels 1 teaspoon ground cumin 1/2 teaspoon ground coriander 2 tablespoons chili powder, or to taste 2 teaspoons
sea salt, or to taste 1/2 teaspoon
black pepper 1 28 - ounce can diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney beans, drained 1 15 - ounce can
black beans, drained 1 15 - ounce can red beans, drained 2 1/2 cups water 1/2 cup dry bulgur wheat Hot sauce or cayenne
pepper (optional) 1/4 cup minced fresh cilantro, for garnish Tofutti sour cream, for garnish (optional)
1.5 pounds lamb stew meat, cut into 2 - inch chunks 3 cloves garlic, peeled
and mashed 1/4 cup extra virgin olive oil 2 teaspoons ground cumin 1 1/2 teaspoons freshly grated ginger 1/2 teaspoon
sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon
black pepper 2 teaspoons lemon juice 1 cup stock (beef or lamb) 2 small / medium potatoes, cut into bite - size pieces (substitute with
carrots for GAPS) Grated rind of 1 lemon 8 - 10
black or kalmata olives, pitted
and sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (optional)
1 pound grass - fed ground beef 1/4 pound beef heart, minced or finely chopped 1 medium onion, finely chopped 2 cloves garlic, minced 2 tablespoons chopped fresh parsley 1 medium
carrot, peeled
and grated 1 teaspoon Dijon mustard 1/2 teaspoon thyme 1/2 teaspoon sage 1 teaspoon
sea salt 1/4 teaspoon
black pepper Couple shakes red chili flakes or dash of chili powder 1 egg
Serves 6 - 8 Recipe by Barefoot Contessa / Heavily Adapted by Winner Dinners / Inspired by Cravings Bistro 3 pounds Roma / plum tomatoes, cut in half lengthwise 1/2 pound
carrots, peeled
and cut into 1 - inch pieces 1/4 cup plus 2 tablespoons olive oil 1 tablespoon
sea salt 1-1/2 teaspoons
black pepper 2 cups onions, chopped 6 garlic cloves, chopped 2 tablespoons butter 1/4 teaspoon crushed red
pepper flakes 1 (28 - ounce can) plum tomatoes, with their juice 2 ounces fresh basil, chopped 1-1/2 teaspoons dried crushed rosemary 1/2 teaspoon dried thyme 1 (32 - ounce container) chicken stock 2/3 cup brown sugar, packed
Worcestershire sauce 2 tablespoons tomato paste 1 pair lamb's kidneys, sliced 3 cloves garlic, finely chopped 1 teaspoon
sea salt 1/4 teaspoon
black pepper 1/2 teaspoon paprika 2 bay leaves 2 - 3
carrots, peeled
and sliced 2 stalks celery, sliced Mushrooms, sliced (optional)
1 tablespoon olive oil 1/2 of a medium onion, peeled
and slivered 2 large cloves garlic, sliced 2 generous cups baby
carrots 3/4 pound seedless cucumbers (3 very small cucumbers) 1 cup cashew pieces
and halves 1 - 14.5 ounce can coconut milk 1 scant tablespoon vegan fish sauce 1/4 cup very lightly packed fresh cilantro leaves 1/4 cup very lightly packed fresh Thai basil leaves Coarse
sea or kosher
salt to taste Freshly ground
black pepper to taste zest of one lime
Ingredients 280 g whole wheat linguine 4 - 5 tablespoons extra virgin olive oil half a onion, peeled
and finely chopped 1
carrot, cleaned
and finely chopped a pinch of whole
sea salt a small head of radicchio, chopped 250 g seitan, minced a handful of fresh parsley, cleaned
and finely chopped freshly ground
black pepper, to -LSB-...]
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
2 tablespoons coconut oil 1/2 large onion, diced 1 large
carrot, diced 1 celery stalk, diced 1 can coconut milk (not low - fat) 3 cups homemade fish stock 1 - 2 dried chipotle
pepper or 2 tablespoons paprika (or to taste) 1 sweet potato, coarsely chopped (about 2 cups) 1 small butternut squash, peeled, seeded,
and coarsely chopped (about 4 cups) 1 1/2 pounds skinless salmon fillets, cut into 1 - inch cubes 2 tablespoons fresh dill, minced
Sea salt and freshly ground
black pepper to taste
Once the oil is hot add the
peppers, cauliflower, broccoli, radishes,
carrots, ginger,
black pepper and sea salt.
2 tablespoons oil (butter / ghee / coconut oil) 1 small / medium onion 1 clove garlic, chopped 3 medium / large golden beets, peeled
and diced small (no more than 1/2 inch) 2 medium / large
carrots, peeled
and sliced 1 teaspoon fresh grated ginger 1 teaspoon curry powder (more if you like it spicier) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 3/4 teaspoon
sea salt (or to taste) 1/8 teaspoon
black pepper 4 cups chicken stock or vegetable stock 1 cup coconut milk
Roasted Parsnips
and Carrots with Hazelnuts 1 pound parsnips 1 pound carrots 2 tablespoons virgin unrefined coconut oil, melted (liquid) or olive oil 1 teaspoon garam masala 1/2 teaspoon fine sea salt Freshly ground black pepper 1/4 cup chopped toasted hazelnuts Meyer lemon or orange
Carrots with Hazelnuts 1 pound parsnips 1 pound
carrots 2 tablespoons virgin unrefined coconut oil, melted (liquid) or olive oil 1 teaspoon garam masala 1/2 teaspoon fine sea salt Freshly ground black pepper 1/4 cup chopped toasted hazelnuts Meyer lemon or orange
carrots 2 tablespoons virgin unrefined coconut oil, melted (liquid) or olive oil 1 teaspoon garam masala 1/2 teaspoon fine
sea salt Freshly ground
black pepper 1/4 cup chopped toasted hazelnuts Meyer lemon or orange wedges
INGREDIENTS 2 lbs baby
carrots 3 tablespoons extra-virgin olive oil 5 cloves of garlic, peeled
and sliced thinly 2 tablespoons fresh marjoram 2 tablespoons fresh Italian parsley
Sea salt and black pepper to taste
2 large avocados (about 12 ounces), peeled
and, pitted,
and diced into 3⁄4 - inch chunks 1 1⁄2 tablespoons freshly squeezed lime juice 1⁄4 teaspoon
sea salt Freshly ground
black pepper 2 1⁄2 tablespoons nutritional yeast 1 red bell
pepper, seeded
and chopped 1 large
carrot, grated (about 1⁄2 cup) 1⁄3 cup diced red onion 1⁄2 cup minced fresh parsley 1 cup cooked
black beans 8 lettuce or cabbage leaves 4 slices sprouted - grain bread (optional) 1.
2 tablespoons oil (ghee / coconut oil) 1 medium onion, diced 1 lb
carrots (about 5 medium
carrots), peeled
and sliced 1/2 head of small / medium cauliflower, chopped * 2 cloves garlic, chopped 1 teaspoon fresh grated ginger 1 teaspoon ground cardamom (green, not
black) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin Red
pepper flakes (to taste) 1/2 — 3/4 teaspoon
sea salt (depending on taste) 3 - 4 cups chicken stock or vegetable stock (depending on how thick you like the soup) 1 cup coconut milk
Wild Rice Salad with Broccoli Recipe 2 cups cooked wild rice 2 cups broccoli florets, blanched
and cooled 2 cups sugar snap peas, blanched
and cooled 1/2 cup coarsely shredded
carrot 2 tablespoons extra virgin olive oil 2 tablespoons orange juice 1 tablespoon sherry vinegar 1 tablespoon tamari or soy sauce 1 teaspoon pure maple syrup 1/4 cup dried sweet cherries, halved 1/2 cup coarsely chopped toasted pecans Fine
sea salt and freshly ground
black pepper
1 large sweet potato, peeled & cooked (great to use leftovers) 1 stalk of celery, chopped fine 1 large
carrot, peeled
and chopped 1/4 cup capers + 1 Tablespoon vinegar water from the caper jar (preservative free) 1 heaped Tablespoon organic vegan mayo (or regular real - food mayo) 1/4 cup flat - leaf parsley, chopped fine 1/2 teaspoon
sea salt or himalayan pink
salt fresh ground
black pepper
Octopus 2 cups full - bodied red wine, such as Chianti or Sangiovese 1/2 cup finely chopped onion 1/4 cup finely chopped
carrot 1/4 cup finely chopped celery 2 sprigs fresh thyme 1 bay leaf 4 cloves unpeeled garlic, crushed 3 tablespoons extra-virgin olive oil lime, juiced Salad: 3/4 cup extra-virgin olive oil 1/2 cup red wine vinegar 2 limes, juiced bunch mint, stems removed, leaves torn into pieces 1/2 cup chopped green olives, preferably Cerignola (available at specialty olive bars)
Sea salt and freshly ground
black pepper 2 endives with core removed, julienned 3 cups julienned radicchio leaves 2 cups cooked chickpeas or gigante beans
1/2 cup uncooked quinoa (any color works), rinsed 2
carrots 4 radishes 1/2 fennel bulb 2 avocados, stone removed 2 small kale leaves, stems removed 1 handful mixed baby lettuce 2 tsp olive oil 2 tsp lemon juice 1 pinch
sea salt and black pepper 2 tbsp tahini (sesame paste) 4 tbsp golden sauerkraut (see recipe here) 2 fried eggs 2 tsp hemp seeds
Falafel (Adapted from Living Raw Food) 2 portobello mushroom caps — cubed 2 medium
carrots — peeled
and sliced 1/2 small onion — diced 1 garlic clove — sliced 3 tablespoons olive oil 1 teaspoon
sea salt 1 cup raw pistachios 3/4 cup raw almonds 3/4 cup sunflower seeds — soaked for at least 30 minutes 1/4 cup chopped parsley or cilantro 3/4 teaspoon ground cumin 1 teaspoon fresh lemon juice freshly ground
black pepper 1/2 cup ground flax seeds 1/4 cup sesame seeds
3 tablespoons ground flax 1/3 cup warm water 1 (14 - ounce) can
black beans, drained
and rinsed 1 tablespoon extra-virgin olive oil 3/4 cup finely chopped red onion or yellow onion 2 large garlic cloves, minced 1 cup grated
carrots 1/3 cup finely chopped fresh parsley or cilantro 1/2 cup sunflower seeds, toasted 1 to 2 tablespoons tamari, to taste 1 teaspoon chili powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 cup rolled oats, processed into a coarse meal * 1/2 cup spelt bread crumbs (or bread crumbs of choice) 1 to 2 tablespoons oat flour (or flour of choice), as needed 1/2 to 3/4 teaspoon fine
sea salt, to taste Freshly ground
black pepper, to taste
2 TBSP butter 1/2 cup extra virgin olive oil 4 lbs tomatoes, peeled *
and sliced in half with stems removed 3/4 tsp
sea salt 1/2 tsp fresh ground
black pepper (optional) fresh sprigs of thyme, oregano or rosemary 1 medium sized yellow onion, diced 2 stalks celery, diced 5 medium sized
carrots, diced 3 cloves garlic, minced 2 cups chicken (or vegetable) stock 1/3 cup fresh basil leaves, chopped 3/4 cup heavy cream
So we went into the kitchen,
and I had him grab some lettuce,
carrots, cucumbers, green
peppers, onions, avocados, olive oil, plus a mix of vinegar,
sea salt,
and black pepper.
And they're made with real food ingredients: hydrated pea protein (pea protein, water, and black beans), carrot, sweet potato, butternut squash, expeller pressed canola oil, onions, brown rice flour, natural flavors, sesame oil, roasted garlic, sea salt, garlic powder, onion powder, and black pepp
And they're made with real food ingredients: hydrated pea protein (pea protein, water,
and black beans), carrot, sweet potato, butternut squash, expeller pressed canola oil, onions, brown rice flour, natural flavors, sesame oil, roasted garlic, sea salt, garlic powder, onion powder, and black pepp
and black beans),
carrot, sweet potato, butternut squash, expeller pressed canola oil, onions, brown rice flour, natural flavors, sesame oil, roasted garlic,
sea salt, garlic powder, onion powder,
and black pepp
and black pepper.
● 4 pounds buffalo or grass - fed beef bones, with the marrow, cut ● 1 (750 ml) bottle organic dry red wine ● 6 garlic cloves, peeled
and chopped ● 1 pound game meat (venison, elk, buffalo), cubed ● 2 cups small purple potatoes ● 2 medium
carrots, peeled
and chopped ● 1 medium yellow onion, sliced ● 1 tablespoon
sea salt ● 1 teaspoon
black pepper ● 3 bay leaves Directions:
4 ounces fresh tomato juice 2 ounces fresh
carrot juice 2 tablespoons lemon or lime juice 1/2 tablespoon cracked
black pepper 1 - 2 teaspoon turmeric, to taste 1 tablespoon finely chopped basil, parsley or cilantro (optional) 1/2 tablespoon worcestershire sauce 3 - 4 drops olive oil Lime or lemon wedge,
sea salt (or celery
salt)
and black pepper, for rimming the glass Garnish of choice 2 ounces vodka, if making with alcohol.
2 large avocados (about 12 ounces), peeled
and, pitted,
and diced into 3⁄4 - inch chunks 1 1⁄2 tablespoons freshly squeezed lime juice 1⁄4 teaspoon
sea salt Freshly ground
black pepper 2 1⁄2 tablespoons nutritional yeast 1 red bell
pepper, seeded
and chopped 1 large
carrot, grated (about 1⁄2 cup) 1⁄3 cup diced red onion 1⁄2 cup minced fresh parsley 1 cup cooked
black beans 8 lettuce or cabbage leaves 4 slices sprouted - grain bread (optional) 1.
Once the oil is hot add the
peppers, cauliflower, broccoli, radishes,
carrots, ginger,
black pepper and sea salt.
2 bunches organic kale, destemed, rinsed,
and dried 1/2 cup shredded organic
carrot 2 Tbsp extra virgin olive oil 2 Tbsp fresh lemon juice 3/4 tsp
sea salt 1/4 tsp fresh
black pepper
-1 large yellow onion, quartered -4 medium
carrots, cut into 1/4 inch thick rounds -4 medium parsnips, cut into 1/4 inch thick rounds -1 large red onion, chopped -4 cloves garlic, minced -2 cups strained tomatoes -1 cup water -4 cups cooked pinto beans -2 tbsp chili powder - cayenne
pepper to taste -1 tbsp basil -1 tbsp oregano -
sea salt and black pepper
1 9x9x2
salt block 1/4 cup fresh lime juice 1/4 cup Thai fish sauce 1 tablespoon rice wine vinegar 2 tablespoons toasted sesame oil 1 garlic clove, minced 1 hot chile
pepper, such as bird chile, habanero, cayenne or Scotch bonnet, stem
and seeds removed, minced 1/4 cup finely shredded
carrot 1 1/4 pounds large, wild - caught
sea scallops (about 16) 1/2 teaspoon freshly ground
black pepper
-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