Not exact matches
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary
sea salt &
black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale /
black kale or regular kale, remove stems
and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico)
sea salt &
black pepper 1 cup milk of
choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
I add garlic powder, onion powder,
sea salt,
black pepper, paprika
and an herb of
choice (herbs de provence, parsley, etc.).
1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours
and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of
choice (see headnote) 4 cups chopped greens of
choice (roughly one bunch — I used a mixture of lacinato kale
and dandelion) 1 teaspoon red wine vinegar
sea salt & ground
black pepper, to taste
Preheat your oven to 220 C. Toss your prepped veggies in a large roasting pan with the coconut oil, some
sea salt,
black pepper and dried herbs of
choice.
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka
black cod that I purchased from Vital
Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon
sea salt * 1/4 teaspoon
black pepper * 1/2 teaspoon cayenne
pepper (I omitted this in favor of using a fresh chile
pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out
and added a minced hot chile
pepper instead)
2 pounds frozen / defrosted medium shrimp 2 tablespoons extra virgin olive oil To season: Emeril's Cajun Seasoning (optional), or spice blend of
choice To season: kosher or
sea salt and ground
black pepper
PASTA 3/4 lb linguine of
choice 2 tablespoons olive oil 4 cups small cauliflower florets (from about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced pinch of chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option)
sea salt and ground
black pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green onions, sliced 1 cup quickie vegan parmesan, divided
1 pound of small brussels sprouts 2 tablespoons extra-virgin olive oil fine - grain
sea salt and freshly ground
black pepper 1/4 cup grated cheese or chopped nuts - your
choice!
In large mixing bowl combine: eggs, egg whites, milk of
choice, ground mustard,
sea salt,
and black pepper.
1 large round eggplant, sliced into 1/2 - inch rounds
Sea salt as needed 1 cup unsweetened almond milk 3/4 cup brown rice flour 1 teaspoon apple cider vinegar Freshly ground
black pepper to taste 2 cups breadcrumbs 1 Tablespoon each oregano, basil,
and dried parsley Olive oil spray 6 - 8 slices cheese or vegan cheese (optional) Pasta sauce of your
choice, warmed 4 cups thinly sliced fresh spinach 16 - ounce pasta of
choice, cooked according to directions
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
Preheat your oven to 220 C. Toss your prepped veggies in a large roasting pan with the coconut oil, some
sea salt,
black pepper and dried herbs of
choice.
Add several pinches of
sea salt and black pepper,
and pour over your
choice of a head of Romaine lettuce or several large handfuls mixed greens.
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.
Divide into bowls
and season with
sea salt and black pepper to taste
and add some protein of your
choice with it; chicken, salmon, tofu, tuna whatever you feel like.
Ingredients 4 Organic Beef Tenderloins (a
choice filet mignon works well) Coarse
Sea Salt Coarse Black Pepper 1/2 cup Port 1/3 cup Water 1 tablespoon butter Directions Rub pepper and coarse sea salt on all sides of the be
Sea Salt Coarse Black Pepper 1/2 cup Port 1/3 cup Water 1 tablespoon butter Directions Rub pepper and coarse sea salt on all sides of the b
Salt Coarse
Black Pepper 1/2 cup Port 1/3 cup Water 1 tablespoon butter Directions Rub
pepper and coarse
sea salt on all sides of the be
sea salt on all sides of the b
salt on all sides of the beef.