Not exact matches
1 teaspoon cayenne
powder 1 teaspoon cumin
powder 1 teaspoon coriander
powder 1/4 teaspoon cardamom
powder 1/4 teaspoon cinnamon
powder 1 teaspoon freshly ground black pepper 1 teaspoon sugar 1/4 teaspoon salt 1 3 - pound chicken, boned, and coarsely
chopped (1 1/2 to 2 pounds of meat) 1/3 cup peanut or vegetable oil 2 cups sweet potatoes, peeled and cut
into 1?
6 cloves garlic, minced 1/2 teaspoon turmeric
powder 1 teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up
into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and
chopped 1 small piece galangal, peeled and
chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin
powder 1/2 teaspoon coriander
powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
2 pounds goat meat, cut
into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon salt 1/2 teaspoon
powdered cardamom 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 2 onions, sliced 2 tomatoes,
chopped 2 green onions,
chopped 2 fresh habanero chiles, seeds and stems removed,
chopped 2 tablespoons butter 1/4 cup vegetable oil 3 cups water
Add 1/4 cup dates
into high
powdered food processor and pulse to coarsely
chop.
1 kg pumpkin, cut
into large cubes 2 — 3 carrots (about 250g), cut
into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon
powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely
chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
olive oil 1 green pepper 1 red pepper 3 ears of corn, kernels removed from the cobs (or 2 cups of frozen corn) 2 tbsp salted butter 2 strip of bacon
chopped 1 onion,
chopped 2 carrots,
chopped 2 celery stalks,
chopped 2 cloves of garlic 1 cup chicken stock 2 medium potatoes, peeled and cut
into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard
powder salt and pepper 2 cups half and half hot sauce, optional 1/2 tsp parsley
Burgers -1 pound of ground beef (I bought 83 % lean, 17 % fat)-1 large chipotle pepper, finely
chopped, about a tablespoon of reserved adobo sauce -1 / 2 tsp cumin -1 / 2 tsp garlic
powder -1 / 2 tsp each salt & pepper - Pepper jack cheese - Red onion, thinly sliced
into rings -3 jalapeños, sliced - honey - Slider buns
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut
into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root
Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconu
Chopped onions 3 tsp curry
powder 1 tsp chipotle pepper
powder 3 - 4 celery stalks — diagonally
chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconu
chopped 1 big carrot — diagonally
chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconu
chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut milk)
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli,
chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic
powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro,
chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
For the salad: 2 pounds chicken, cooked and diced
into bite - sized pieces 2 cups red seedless grapes 1/2 cup cashews,
chopped 1 cup red onion,
chopped 1 cup radishes,
chopped 2 tablespoons curry
powder salt & pepper, to taste cayenne pepper, to taste 1 cup mayonnaise 1 tablespoon hot mustard 1/2 cup cilantro,
chopped 2 tablespoons of water
1 small red or yellow onion, peeled and cut
into 4 pieces 1 2 - inch piece ginger, peeled and coarsely
chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and
chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile
powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric
powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
1)
Chop onions and garlic 2) Cut beef livers
into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute
chopped onions until softened but are still white in colour 5) Add garlic and
chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard
powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté
into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with
chopped parsley
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
Mexico: Mexican chocolate shortbread cookies — dark chocolate, spiced with cinnamon and cayenne pepper Mexican Wedding Cakes — these are known by many names — snowballs cookies, Russian tea cakes, or polvorones — made with lots of butter, flour,
powdered sugar and finely
chopped nuts, rolled
into balls, and profusely dusted with sugar, they do resemble snow balls indeed.
Place the oats,
chopped nuts, pumpkin seeds, buckwheat groats, coconut chips, turmeric and ginger
powder into a mixing bowl.
Mix
chopped tomatoes, garlic
powder, lemon juice, salt, cayenne pepper and cumin
into the saucepan with crushed tomatoes.
1) 200g of butter 2) 2 medium onions,
chopped 3) 2 cloves of garlic, roughly
chopped 4) 750g of beef livers, cut
into small pieces (you can replace beef livers with chicken or goose livers) 5) 1 tablespoon of white wine (make sure its dry white wine, not sweet or dessert wine) 6) 1 teaspoon of mustard
powder 7) Salt & freshly ground black pepper to taste 8) Parsley to garnish (optional)
3/4 cup flour 3 tablespoons garlic
powder 2 teaspoons cayenne pepper 1 teaspoon salt 1/2 teaspoon black pepper 1 pork tenderloin, thinly sliced
into medallions 1/4 cup extra virgin olive oil 1 cup chicken broth 1/2 cup buttermilk 1 package (8 ounce) sliced mushrooms 2 yellow onions, sliced
chopped fresh parsley, for garnish
1 spaghetti squash (bake 30 - 35 minutes at 350) 1 package chicken sausage, cut
into chunks 1 onion,
chopped 3 cloves garlic,
chopped extra virgin olive oil salt and pepper 1/2 teaspoon crushed red pepper 1 teaspoon garlic
powder 1 teaspoon basil 1 cup crushed tomatoes 1/4 cup heavy cream grated pecorino romano cheese
Once ready, roll mixture
into balls and coat with
chopped pistachio or more Lucuma
powder.
Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch),
chopped Fresh dill (1/2 bunch),
chopped Fresh chives (1 bunch), finely
chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2), sliced
into sticks Carrots (1 bunch), sliced
into stick — about the same size as zucchini Red onion (1 medium), sliced
into wedges Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean chili
powder to season the veggies — to taste (not seen here but used.
Directions: Sift together and set aside 1 C all - purpose white flour, 1 1/2 t baking
powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T sugar
into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T
chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely
chopped green onion and 4 T melted butter / Pour
into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pan.
-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking
powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds —
Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold
into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)
1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated garlic or garlic
powder 1/2 teaspoon onion
powder 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, cut
into bite - size chunks 2 medium sweet potatoes (about 2 pounds), peeled (optional) and cut
into bite - size pieces 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons finely
chopped parsley
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili
powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced
into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon
chopped fresh cilantro 4 green onions,
chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut
into 5 - cm [2 - inch] pieces 1 tablespoon curry
powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely
chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
250 g peeled potatoes 1 large zucchini, cleaned and cut
into pieces 1 clove of garlic, peeled and cut
into halves 2 - 3 cm fresh ginger root, peeled and
chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch of Himalayan salt freshly ground white pepper, to taste 1 teaspoon vegetable stock
powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry
powder a handful of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar
powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham,
chopped
Ingredients: 1 roma tomatoes — seeded &
chopped into cubes 1/2 red bell peppers —
chopped and diced 1/2 cucumber — seeded & diced 1/2 ripe mango — cut
into cubes 1/2 white onions -
chopped into small pieces 2 - 3 lime wedges 1 - 3 pieces of canned pineapple —
chopped into cubes 1 - 2 Tbsp canned pineapple juice 1 - 2 cilantro -
chopped (I didn't have any so I skipped this one) Salt, black pepper, dash of cumin, dash of garlic
powder according to taste (I didn't quite measure these).
Serves 2 Organic Vegan Ice Cream 2 Tablespoons organic walnuts,
chopped 4 fresh or frozen organic strawberries, sliced 1 banana, sliced length-wise
into 4 pieces, then cut all pieces in half 2 Tablespoons organic cocoa
powder 1...
5 ounces semisweet or bittersweet chocolate,
chopped 2 ounces unsweetened chocolate,
chopped 8 tablespoons (1 stick) unsalted butter, cut
into quarters 3 tablespoons cocoa
powder (either Dutch - processed or natural cocoa works well in this recipe) 3 large eggs 1 1/4 cups granulated sugar 2 teaspoons vanilla extract 1/2 teaspoon salt 1 cup unbleached all - purpose flour
2 tablespoons extra virgin olive oil 1 medium onion,
chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry
powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut
into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup
chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely
chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup
chopped scallions, for garnish.
1 TB of unrefined coconut oil half of a bunch of collard greens or kale, torn
into pieces (I like using a bit of both) 1/2 cup of frozen vegetables (I used frozen carrots) 1/2 tsp of ground turmeric 1/4 tsp of garlic
powder 1/4 tsp of onion
powder 1/4 tsp of fine sea salt 1/2 cup of leftover roasted vegetables (I used parsnips and brussels sprouts) 1 Epic bar (I used the Uncured Bacon flavor, which is AIP Paleo),
chopped into pieces
1 frozen banana, broken
into pieces 1 apple, cored and
chopped 1/2 to 1 cup nondairy milk 4 to 6 lettuces leaves or other leafy greens, torn 1 can (4 ounces) pineapple chunks packed in juice, or 2 fresh pineapple rings 1/4 cup raisins or goji berries 4 to 8 pitted soft dates 4 to 6 ice cubes Cocoa
powder or vegan mini chocolate chips, for garnish
1/2 teaspoon turmeric 3/4 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon garlic
powder 1 teaspoon cumin 1 teaspoon paprika pinch of salt 1 1/2 tablespoons olive oil 4 gluten free tortillas 2 sweet potato, peeled and cut
into small cubes 1 can chickpeas 1 cup spinach, washed and roughly
chopped 1/4 cup fat free Greek Yogurt 1 lime 1/2 cup diced tomatoes 1/4 cup
chopped cilantro
500 gm chicken, cut
into medium pieces 1 tsp ghee 400 gm onions, thinly sliced (almost 6 medium onions) 2 medium tomatoes,
chopped 2 green chillies,
chopped 1 1/2 tsp ginger paste 1 1/2 tsp garlic paste 1 tbsp coriander
powder 1/2 tsp turmeric
powder 1/2 tsp red chilli
powder 2 tbsp cashew nuts, soaked in 1/4 cup of water for 30 minutes and ground to paste 1/2 tsp garam masala Coriander leaves for garnish Salt to taste
Ingredients (serve 2) 2 small carrots, cut
into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated
into small clumps (or other mushrooms of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry
powder (of choice) 1 teaspoon turmeric
powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional)
Chopped scallions or spring onions for garnish
4 tablespoons Earth Balance 1 ounce bittersweet chocolate,
chopped, plus 1 ounce broken
into 4 equal pieces 6 packets Stevia 2 large eggs 2 tablespoons unsweetened cocoa
powder 1 teaspoon vanilla extract 1/4 teaspoon salt 1/4 cup almond flour 1 scoop (23.5 grams) chocolate DailyBurn Fuel - 6 protein
powder 1 teaspoon baking
powder Powdered sugar for garnish (optional)
Brownies: 1/2 cup unsalted butter, cut
into small pieces 2 ounces unsweetened chocolate,
chopped 3/4 cup granulated sugar 1/4 cup light brown sugar, packed 2 large eggs, room temperature 1 teaspoon pure vanilla extract 1/4 cup cocoa
powder (natural or dutch process) 1/4 teaspoon Kosher or sea salt
Cake: 7 ounces bittersweet chocolate,
chopped 7 ounces unsalted European - style butter, cut
into small pieces 1 1/3 cups granulated sugar 5 large eggs, room temperature 1/2 teaspoon pure vanilla extract 1 tablespoon cocoa
powder (natural or Dutch process) 1/2 teaspoon Kosher or sea salt
1 teaspoon thin slices peeled galangal 1 clove garlic, peeled 1 1/2 tablespoons finely julienned kaffir lime leaves 1/4 teaspoon turmeric
powder 1/4 cup minced lemongrass 5 dried piquin chiles, seeded and soaked 10 minutes in lukewarm water,
chopped fine 2 tablespoons fish sauce (Nam Pla) 1 egg, well beaten 2 tablespoons granulated sugar 2 cups coconut milk (not coconut cream) 1 1/2 pounds snapper (or catfish or trout) fillets, sliced
into strips 1 / 2 - inch thick 8 banana leaves, cut 14 inches by 10 inches 1/2 pound fresh spinach, stems removed
3 oz dried ancho chiles, stemmed, seeded, coarsely torn 6 ounces beef bacon, diced 1 large vidalia onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut
into 2 inch cubes and seasoned with salt and pepper 6 large garlic cloves 3 - 4 canned chipotle chilies in adobo (& 1 tbsp juice) 2 tbsp chili
powder 1 tbsp ground cumin 1 tsp dried oregano 1 tsp ground coriander 2 tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can diced roasted green chiles 3 10oz cans fire - roasted diced tomatoes with chipotle 1/2 cup finely
chopped fresh cilantro stems 4 cups seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut
into 1 1/2 inch chunks
ingredients THAI FRIED SHRIMP CAKES WITH SWEET CHILI SAUCE 2 pounds shrimp (peeled, deveined, tails removed, roughly
chopped into chunks, chilled) 4 cloves garlic (peeled, minced) 1 teaspoon Kosher salt 1 teaspoon freshly black ground pepper 1 and 1/2 teaspoons baking
powder 1/4 cup cilantro leaves and stems (finely
chopped) 2 scallions (root ends trimmed, finely sliced) 3 cups panko breadcrumbs vegetable oil (for frying) store - bought sweet chili sauce (to serve) 1 lime (cut
into wedges, to serve)
8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five - spice
powder 1/2 teaspoon hot chili flakes 1/2 teaspoon salt Half a 14 - ounce can light coconut milk 1/2 tablespoon olive oil 2 cloves garlic, peeled and minced or crushed 1 tablespoon grated peeled fresh ginger 1 cup vegetable stock 1 head bok choy, rinsed, trimmed and cut
into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato,
chopped 1/4 cup sliced scallions 1 tablespoon lime juice 2 tablespoons fresh cilantro leaves
3 tablespoons Ceylon Dark Curry
Powder, recipe here, or less for a milder curry 1/2 cup water 1 pound lamb, cut
into 1 - inch cubes 4 yellow wax hot chiles, stems and seeds removed, finely
chopped 1 onion,
chopped 2 tablespoons vegetable oil 2 cups water
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili
powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa
powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely
chopped 2 celery stalks, cut
into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves,
chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced
into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
Soup Ingredients: 1 ButterCUP squash,
chopped into bite - sized pieces 2 Bosc pears,
chopped into bite - sized pieces 3 carrots,
chopped 1 red onion,
chopped 1 tbsp fennel seeds 1 tbsp Turmeric
powder 1 tbsp minced ginger 3 cloves of garlic, minced 1 sprig of fresh rosemary, finely
chopped 2 tbsp olive oil TIP: Leave the buttercup -LSB-...]
Lately I have been living off of bean salad (I made a huge batch and scoop out 1 cup portions
into a tupperware each day for lunch) consisting of 1 can garbanzo beans, 1 can dark red kidney beans, about 1/2 c
chopped onion, 1/2 cup diced green pepper, 1 roma tomato diced, and a couple generous shakes of garlic
powder.
1 Tblsp olive oil 1 green pepper, diced 1 large or 2 small onions,
chopped 3 small or 2 med / lrg zucchini, cut
into 1/2» pieces 1 - 2 garlic cloves, minced 2 tsp chili
powder 1 tsp oregano or Mexican oregano 28 oz.
25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut
into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala
powder 1 tbsp ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli
powder 1/4 tsp Himalayan pink salt 1 tbsp coconut sugar Half a bulb of garlic (cloves peeled) 3 ″ piece of root ginger (peeled) 1 tbsp tomato paste 1 tin
chopped tomatoes (or 400g
chopped tomatoes) 1 tsp tamarind paste (optional) Juice of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring onions
Upside down pear chocolate cake slightly adapted from the gorgeous Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More Fruit topping: 1 cup (200g) superfine sugar 1/4 cup (60 ml) water 3 ripe but firm pears, peeled, cored and each cut
into 12 wedges (450g / 1 pound prepped) Cake: 1/4 cup (56g) unsalted butter 112g (4oz) dark chocolate,
chopped 1 cup (140g) all purpose flour 1/3 cup (30g) unsweetened Dutch cocoa
powder 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (150g) superfine sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup (120 ml) whole milk, room temperature Butter a 23 cm (9in) round cake pan.