Heat 1/3
cup oil from chicken confit in a large skillet over medium.
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
Yerba Mate Infused Sunchoke Soup (adapted
from GKS) 2 lbs Jerusalem artichoke / sunchoke 1 leek (white part only, if you want to keep the soup white in colour)-- chopped 3 cloves garlic — chopped olive
oil juice of 1 lemon 2 sprigs fresh rosemary salt and pepper — to taste 6
cups steeped Yerba mate tea
Magic Green Sauce 1 large handful (30 g / 1 tightly packed
cup) mixed fresh herbs (we used parsley, cilantro and mint) 1/2
cup / 120 ml olive
oil Juice
from 1 lime 1 tbsp capers 1 tsp maple syrup 1 clove garlic 1 small chili 1/2 avocado 1/2 tsp sea salt flakes
Panna Cotta (adapted
from Living Raw Food) 4
cups coconut milk (see below) 1/2
cup Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1
cup meat of fresh young coconut 1/2
cup raw agave syrup OR another sweetener of choice seeds
from 2 vanilla beans 1/2
cup coconut
oil
3 medium striped beets 1 pie crust recipe (this one is
from my book and it has quinoa flour and almond flour) 2 tablespoons olive
oil 1 medium yellow onion, peeled and sliced 1/2 teaspoon fine sea salt 2 eggs 1/2
cup (125 ml) whole milk 1/2
cup (125 ml) unsweetened coconut milk 2 tablespoons finely grated parmesan 1 tablespoon cornstarch 2 ounces (60 g) goat cheese, crumbled
Mix together adding the juice
from 1 1/2 limes, a healthy glug of olive
oil, and a handful of crumbled queso fresco (about half a
cup).
• 1 1/2 pounds very thinly sliced beef sirloin (I get mine
from Trader Joe's), or ribeye • Salt • Cracked black pepper • 1/4 teaspoon onion powder • 4 tablespoons all - purpose flour, divided use • Olive
oil • 2 onions, quartered and thinly sliced • 10 ounces white mushrooms, sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4
cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4 slices provolone cheese
1 teaspoon olive
oil 1/4
cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems of fresh thyme 1/2 teaspoon salt 3/4
cup light coconut milk 3/4
cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice
from about 1/2 a lime
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
* 2
cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4
cups water * 2
cups fresh corn (cut
from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado
oil or extra-virgin olive
oil * Coarse sea salt and finely ground black pepper
The spinach: Wash and rinse a big pile of spinach, 6 - 8
cups or more — it cooks way down / In a large pan let a clove of finely chopped garlic sizzle in a couple of tablespoons of olive
oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove
from heat, salt lightly and set aside.
Mine didn't work, one fresh egg
from my chickens and a
cup of
oil.
Chocolate - Chocolate Chip Cherry Pancakes Adapted
from Chocolate - Chocolate Chip Pancakes
from Vegan With A Vengeance 1
Cup Plus 4 Tablespoons Whole Wheat Flour 1
Cup All - Purpose Flour 4 Teaspoons Baking Powder 1 Teaspoon Salt 2/3
Cup Water 2 Cups Coconut Milk (not canned) 3 1/2 Tablespoons Canola
Oil 5 Tablespoons Maple Syrup 2 Teaspoons Vanilla Extract -LSB-...]
Ingredients: 6 lemons / 2/3
cup kosher salt (my lemons were on the small side so I only used about 1/3
cup) / Juice
from 4 - 5 additional lemons / 2 T olive
oil
Place about 1/3
cup of the batter into the waffle iron and sprinkle a bit of the remaining coconut sugar on top of the batter in the waffle iron (you may want to grease the iron with coconut
oil or butter to keep sugar
from sticking), then close the iron and cook according to your iron's directions.
* 1 tablespoon olive
oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2
cups kale, chopped fine * 1/2
cup tomato sauce, preferably organic * juice
from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
• 1 can chick peas (no salt added) • 1/2
cup Yellowbird Serrano Sauce • 1/4
cup tahini • pinch of salt • juice
from one small lemon • 2 tablespoons olive
oil + extra for garnish • chopped cilantro for garnish • chopped green serrano for garnish
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
Ingredients Pasta Dough (Recipe
from All Recipes) Double the below recipe if cooking for more than 2 -1
cup (128 g) all purpose flour -1
cup (128 g) semolina flour -3 large eggs -1 tablespoon of olive
oil Mushroom Filling - olive
oil -8 oz of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2
cup (250 ml) of heavy cream - salt & pepper to taste - 1
cup (128g) of ricotta Carbonara - 2 chicken breasts -1
cup of blanched peas -4-6 slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2
cup heavy cream 2/3
cup (75g) parmesan cheese, finely grated
oil from jar 1/2 small onion, sliced (1/2
cup) 1 jarred roasted red pepper, drained and cut into strips (1/4
cup) 1/2 tsp.
5 large eggs 1
cup egg whites 3/4 teaspoon kosher salt 1/2 teaspoon black pepper 2 tablespoons chopped oregano 2 tablespoons olive
oil, divided 8 ounces turkey sausage, removed
from the casing and crumbled 1 pound (about 4) red potatoes, sliced thin 3
cups chopped kale 3/4
cup cherry tomatoes, halved 1 clove garlic, crushed Salt and pepper to taste
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:
1 tablespoon coconut
oil 1/2
cup popcorn kernels 1 tablespoon butter 1/4
cup honey 1 - 2 tablespoons Sriracha Zest
from 1 lime Salt, to taste
GOLDEN SOUP Adapted
from Pinch of Yum Ingredients: 2 TB Trio Carmel extra virgin olive
oil half of onion, chopped 2 cloves garlic, chopped 1 head of cauliflower, chopped into about 5
cups of florets 1
cup raw cashews 1 TB turmeric 7
cups...
for the cake: ○ 3/4
cup brown rice flour ○ 1/4
cup hazelnut meal (ground
from whole toasted and shelled hazelnuts) ○ 2 tbsp arrowroot powder ○ 1/4 tsp salt ○ 1 1/2 tsp baking powder ○ 3/4
cup granulated sugar ○ 1/4
cup coconut
oil (soft, not melted) ○ 2 eggs, room temperature ○ 1 tsp vanilla extract ○ 1/2
cup unsweetened almond milk ○ * 1
cup fresh blackberries *
1/2
cup cherry tomatoes, chopped 1/4
cup kalamata olives, chopped 1/2
cup canned artichoke hearts, chopped Lemon zest
from 1 lemon Basil leaves, for garnish Drizzle of olive
oil, for garnish
-3
cups vegetable glycerin soap (melt - and - pour soap)-- you can either buy this in cubes or in bars -2 T coconut
oil, melted -1 / 3
cup coffee grounds of choice -1 vanilla bean, beans scraped
from pod — rubbing alcohol — helps to prevent bubbles.
Heat a non-stick frying pan with a medium heat and add 1 tablespoon of extra virgin Spanish olive
oil, once the
oil get's hot, add 2
cups of tightly packed bagged spinach to the pan, mix with the
oil and add a lid on top, after about 3 minutes, remove the lid, mix all the spinach and remove
from the heat
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive
oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4
cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles
from the market or 2 - 12 oz packages
from Trader Joes) 1/4
cup water Croutons or parmesan cheese for serving
YOU»LL NEED: 1 Tbsp finely grated carrot; 1/4 tsp finely grated ginger; 2 tsp rice wine vinegar; 1/2 tsp honey; 1/2 tsp soy sauce; 1/8 tsp toasted sesame
oil; 1 Tbsp canola
oil; 1/2
cup purple cabbage; 3/4
cup cooked soba noodles or whole - wheat spaghetti (
from 1 oz dry); 1/2
cup broccoli florets; 1/4
cup shredded carrots.
* 2 pounds duck legs (~ 4 duck legs) * leaves
from large bunch cilantro * 2
cups water * 1 Tablespoon olive or vegetable
oil * 4 cloves garlic, minced * 1 large or 2 small onions, chopped * 2 red bell peppers (or rough equivalent in mini bell peppers), seeded and sliced * 1 teaspoon cumin * 2-1/2 +
cups chicken or vegetable broth * 1 red or green Jalapeno pepper * 1/4
cup Pisco * 2
cups frozen peas * 3
cups long grain rice * salt and pepper to taste
I got the idea for the sauce
from Lindsay's new cookbook — her almond sauce though (for 2 servings) calls for 1/2 a
cup of sesame
oil (I need to ask her if that is right, because that's a lot of
oil and sesame
oil can be very overpowering) which would have meant the sauce in her dish would be 17 points per serving, without the food included.
For the avocado pesto: 1 ripe avocado Juice
from 1 - 2 lemons 2 small or 1 large garlic clove 1
cup packed basil leaves 1 jalapeno, seeded (optional) 2 tablespoons olive
oil 1/4
cup water (more as needed to thin sauce) Salt and pepper to taste
Ingredients 1 - lb skinless salmon fillet dash of salt freshly ground pepper to taste 1 teaspoon extra virgin olive
oil 1/2
cup plain fat free yogurt 1 tablespoon Dijon mustard 1 tablespoon honey 3 - 4 tablespoons chopped fresh dill 1 clove of garlic, finely minced Juice
from 1/2 lemon
so I followed the recipe as per the comments
from dina (https://detoxinista.com/2015/04/chewy-vegan-paleo-brownies/#comment-1238236) though I only used 1/4
cup water and 2 tbsp coconut
oil.
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted
from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive
oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3
cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
SESAME GARLIC SAUCE INGREDIENTS: 1/4
cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame
oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4
cups small broccoli florets,
from roughly 1 bunch of broccoli 2 tablespoons coconut
oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!)
:) Linguine with porcini and vegetable bolognese slightly adapted
from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive
oil handful of fresh basil leaves, chopped 2 tablespoons fresh oregano leaves 1/2
cup tomato sauce — I used homemade 1/2
cup (120 ml) red wine 3 tablespoons water 1/2
cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2
cup (120 ml) boiling water for 10 minutes.
Go get: 2 large sweet potatoes 1 can chickpeas Juice
from one lemon 1/3
cup tahini 2 T olive
oil 1 T ground cumin 2 garlic cloves 1/2 t salt paprika for garnish Let's do this:
6 oz chorizo, removed
from its casing 1 shallot, chopped 1 tsp olive
oil 2 Tbsp all - purpose flour 4
cups 2 % milk 3
cups fresh corn kernels 1/2 lb new potatoes, quartered 1/4
cup chives, chopped
Pfeffernüsse Spiced Cookies Three Ways - Glazed, Dusted and Dipped Adapted
from Saveur Makes 3 dozen cookies For the Cookies: 1/2
cup honey 1/3
cup molasses 2 tablespoons butter 2 eggs, at room temperature 2
cups whole wheat pastry flour (or your favorite gluten free pastry flour) 1/3
cup almonds, finely ground 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly ground black pepper 3/4 teaspoon ground cloves 3/4 teaspoon ground cardamom 1/2 teaspoon baking powder 2 tablespoons vegetable
oil For the Rum Glaze: 1
cup confectioners» sugar, sifted 1 - 2 tbsp.
In large bowl, place cake mix, piña colada mix,
oil, eggs and 1/2
cup reserved rum
from pineapple.
1/2
cup coconut
oil, melted (I get Nutiva brand
from my local Costco.
1
cup black beluga lentil 2 1/2
cups vegetable broth 1 avocado, cubed juice
from 1 lemon 2 TS olive
oil 2 TS balsamic vinegar 1 TS agave nectar
2 fresh corn cobs, corn sliced off before cooking 4
cups fresh kale with stem removed (tear leaves away
from the center stem) 1 tablespoon olive
oil 1/4
cup garlic butter (see below) Sea salt and fresh ground black pepper
2 tablespoons canola
oil 2
cups mushrooms (shiitake or cremini work well) 4 scallions, greens separated
from whites and sliced 3 garlic cloves, minced 1 1 - inch piece ginger, peeled Kosher salt, to taste 5
cups reduced sodium chicken broth 2
cups water 4 oz soba noodles 2
cups shredded chicken 12 oz baby bok choy, ends trimmed juice of 1 small lime 1 tablespoons low sodium soy sauce
Boneless Beef Short Rib Ragu 1 pound boneless beef short ribs 1/2 teaspoon salt 1/2 teaspoon black pepper 1tablespoon olive
oil 1 1/2
cups diced yellow onions 1 tablespoon freshly minced garlic 1 tablespoon fresh thyme, removed
from the stem tablespoons tomato paste 1/4
cup flour 1/2
cup beef broth 1
cup pinot noir wine One 14.5 ounce can stewed tomatoes, Italian style
2
cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes of a box grater (2
cups packed) salt, as needed 4 teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive
oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2
cup finely chopped parsley finely grated zest
from 1 large lemon 1 large egg 1
cup (120 g) chickpea flour 1 1/4
cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4
cup (60 ml) mild vegetable
oil for frying, such as sunflower
:D Christmas muffins slightly adapted
from here 2
cups (280g) all - purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon pinch of salt 1/2
cup + 1 tablespoon (112g) caster (superfine) sugar 1 1/2
cups (390g) plain yogurt 1 egg * 3 tablespoons vegetable
oil 1
cup (110g) dried sweetened cranberries 1
cup (150g) fresh pitted cherries, quartered demerara sugar, for sprinkling Preheat oven to 190 °C / 375 °F; line twelve 1/3
cup (80 ml) capacity muffin pans with paper liners.