Not exact matches
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves —
crushed with a knife 6 cups water sea
salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice
of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced
pinch of cayenne pepper 1 teaspoon cumin 1
large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
20 ounce can
crushed pineapple 1/3 cup coconut rum (or any rum you have on hand) 3/4 cup coconut milk 2 teaspoons vanilla extract 1 1/2 cups all - purpose flour 1 teaspoon baking soda
Pinch of salt 1/2 cup unsalted butter, room temperature 2/3 cup sugar 3
large eggs 1 cup sweetened shredded baker's coconut (if using unsweetened, increase the sugar by 1/4 cup)
Place the
crushed garlic and a
large pinch of salt into a mortar, and partially
crush the garlic with a pestle.
Makes 2 Delicious Servings Ingredients: 1 Cup Pasta (I use rice pasta) 1/2 Jar
of Crushed Tomatoes (I use edens organic) 1/2 Cup Arugula 2
Large Lemon Wedges Handful
of Fresh Basil 1 Tsp Dried Oregano 1/4 Sweet Onion 1 Clove Garlic
Pinch of Sea
Salt Pinch of Nutritional Yeast
2
large garlic cloves 1/2 teaspoon kosher
salt Pinch of saffron threads 2 teaspoons roughly chopped fresh ginger 2 teaspoons sweet paprika 1 teaspoon smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 1 cup canned
crushed tomatoes (BPA - free brand) 2 tablespoons extra virgin olive oil 1
large onion, halved lengthwise and thinly sliced 1/2 cup dry white wine or dry vermouth 3 cups cooked chickpeas 2 cups chickpea cooking liquid 12 ounces baby spinach (or chopped spinach) 1/4 cup raisins 2 tablespoons sliced Spanish green olives (optional) Sherry vinegar and olive oil, for drizzling
3 pounds fresh plum tomatoes, peeled and seeded 1/4 cup olive oil 2
large garlic cloves,
crushed Pinch of red pepper flakes Sea
salt, to taste 4 fresh basil leaves, torn into bits
* 3 tablespoons olive oil * 1 teaspoon cumin seeds * 1
large onion, halved and thinly sliced * 1 clove garlic,
crushed * 1 red bell pepper, cored, seeded, and thinly sliced * 1 yellow bell pepper, cored, seeded, and thinly sliced * 1/2 teaspoon hot smoked paprika * A
pinch of saffron strands * 1 (14 - ounce / 400g) can plum tomatoes (I used an equivalent amount
of frozen roasted tomatoes from my garden last summer instead) * Sea
salt and freshly ground black pepper * 4
large eggs, preferably farm - fresh, pastured eggs * Crumbled feta cheese, for serving (optional... this was my addition to the recipe)
Chipotle - tomato sauce: 2 tablespoons extra-virgin olive oil 2 big
pinches of red pepper flakes 2
pinches of salt 1
large clove garlic, chopped 1 14 - ounce can
crushed tomatoes 1 tablespoon fresh oregano leaves 1 1/2 tablespoons adobo sauce from a can
of chipotle peppers
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
1 pound spaghetti or linguine
Salt Extra-vrigin olive oil
Crushed red pepper flakes 3/4 pound broccolini, ends trimmed, cut into 1 - inch pieces 3/4 pound medium shrimp, peeled and deveined, with tails intact 1
large garlic clove, minced 1 (28 - ounce) can Italian plum tomatoes
Pinch of sugar 1/2 cup whole basil leaves, torn if
large Freshly ground black pepper
2
large zucchini 2 small yellow squash 1 beet 2
large red onions 1/2 cup pitted Kalamata olives 1 pint orange grape tomatoes 2
large cloves
of garlic
large handful
of fresh basil a few tablespoons
of olive oil 1/2 cup dry white wine 1/2 teaspoon
crushed red pepper flakes Good
pinch Kosher
salt Lots
of fresh black pepper 5 ounces baby spinach (about 2 cups) Feta, for serving
Roughly chop the mushrooms, slice the olives,
crush the garlic and combine with the herbs, oil and a
pinch of salt and pepper in a
large bowl.
Add onion, garlic,
crushed red pepper and cilantro, along with a
large pinch of salt, and cook, stirring, until onions are softened and just barely beginning to brown, about 10 minutes.
Ingredients: 2 tsp coconut oil 1/2 medium yellow onion, diced 2 garlic cloves, minced
Pinch of crushed red pepper flakes 1 tsp ground cumin 1 tsp turmeric powder
Pinch of ground coriander
Pinch of ground cardamom
Pinch of Wright
salt or other recommended
salt Dash
of ground black pepper 1/2
large head cauliflower, roughly chopped 2 cup unsweetened, full - fat... Read More»
INGREDIENTS 8 firm, ripe medium - small tomatoes 1/2 small green bell pepper, seeded, pith removed, and coarsely chopped 4 garlic cloves, peeled and
crushed large pinch of dried chili flakes handful
of Italian parsley leaves 1 teaspoon Spanish paprika 1 teaspoon saffron threads, steeped in 1 tablespoon boiling water 1/2 cup olive oil, plus a little more, if liked 1/3 cup carnaroli rice Maldon sea
salt
Crush in a pestle and mortar with the garlic and a
large pinch of salt; bruising the herbs thoroughly will bring out their oils.