To the kefir water I'm adding 1/2
cup organic juice and also about a 1/4 cup of organic fruit.
Not exact matches
Dressing:
Juice and zest of one organic orange (about 1/4 to 1/3 cup juice) 3 tablespoons argan oil 2 teaspoons cinnamon 1 teaspoon cumin 3 tablespoons chopped fresh mint pinch of sea
Juice and zest of one
organic orange (about 1/4 to 1/3
cup juice) 3 tablespoons argan oil 2 teaspoons cinnamon 1 teaspoon cumin 3 tablespoons chopped fresh mint pinch of sea
juice) 3 tablespoons argan oil 2 teaspoons cinnamon 1 teaspoon cumin 3 tablespoons chopped fresh mint pinch of sea salt
* 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
2 Meyer lemons, sliced very thin 2 1/2 tablespoons sea salt 3 cinnamon sticks 4 star anise 5 whole cardamom pods
juice of 1 Meyer lemon 1/4
cup organic sugar 1/4
cup vodka
* 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
Ingredients 3 eggs 3/4
cup sour milk 3/4
cup plain
organic yogurt 1/4
cup oil 1 tsp vanilla 1
cup each Bluebird Grain Farm Emmer flour and unbleached white flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt Make sour milk by adding 1 Tablespoon lemon
juice to whole milk and let sit for... Continued
Cashew Bread Ingredients (makes 1 large loaf, or two small loaves) • 3
cups of raw cashews (
organic if possible; unsalted) • 3/4 teaspoon of baking soda • 1/2 teaspoon of sea salt • 3 eggs, separated • 1/2 tablespoon of apple cider vinegar (or lemon
juice) • 1
cup of greek yogurt (or non dairy yogurt for vegan) • 1/2
cup of almond milk (applesauce or apple
juice will work) • 1/2 teaspoon stevia • 2 tablespoons agave nectar
Then pour into a serving pitcher, add 1
cup organic pear
juice, stir well, and serve.
1 tsp Celtic sea salt or Himalayan salt 1 TBSP ground cinnamon
Juice from one real lemon, not from concentrate 2 TBSP fermented tea from a SCOBY OR if you do not have a scoby use 1/2 tsp of this starter culture 3 - 4
cups chopped
organic sweet apples (ex: honey crisp) Water
2 1/2
cups One Degree
Organics Sprouted Spelt flour 3/4
cup sugar 2 1/2 tsp double - acting baking powder 1/2 tsp salt 1
cup almond milk 1 tsp pure vanilla extract 1/2
cup oil 2 Tbsp orange zest 1/4
cup fresh orange
juice 1 1/2
cups fresh cranberries
WET INGREDIENTS 6 ripe bananas 1
cup coconut oil (cold pressed, non-refined) 2/3
cup organic coconut milk 3 eggs, hormone free, omega 3 enriched 2 tablespoons lemon
juice DRY INGREDIENTS 1
cup coconut sugar 2 teaspoons raw
organic stevia (green powder) 1 3/4
cups organic almond flour (this is cheaper when purchased in bulk) 1 3/4
cups organic tapioca starch 1 1/2 teaspoons
organic baking powder - gluten & aluminum free 1 teaspoon natural baking soda 1 teaspoon Pink Himalayan sea salt 1
cup chopped Raw Live Walnuts (optional)
3
cups strained (or Greek - style)
organic whole milk yogurt, preferably from grass - fed cows 1/4
cup organic lime
juice (about 2 limes) 1/3
cup honey or other natural sweetener (adjust as necessary — I prefer it more tart) zest of 1
organic lime
6
cups water 1/2
cup sugar, slightly over 4 star anise 1 cinnamon stick palm full of whole cloves
juice of one lime, if
organic, a strip of the zest would be nice 2 bosc pears, peeled
7 to 8
organic apples 1/4 — 1/2
cup sugar (evaporated cane
juice) 1/4
cup water 2 Tablespoons potato or corn starch Gluten - Free Pie Crust Dough for 2 crusts Preheat oven to 350oF Core...
1/4
cup poppy seeds 1/2
cup non-dairy milk 2 tablespoons white chia seed powder 1 1/2
cups gluten - free all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2
cup powdered stevia * 1/4
cup raw cane sugar * 1/3
cup melted coconut oil or grape seed oil 1 teaspoon vanilla extract 1 teaspoon almond extract freshly squeezed
juice of 1 lemon zest of 1
organic lemon
2
organic, ripe peaches, sliced in 1/4 inch pieces 1
cup rice flour 1 teaspoon sugar / evaporated cane
juice 1 teaspoon baking powder 1 teaspoon Xanthan gum 1/2...
In a small mixing bowl, add 1/4
cup organic confectioners sugar and 1/2 -1 teaspoon fresh orange
juice.
Tip # 1: I used a bag of
organic frozen raspberries that I let thaw out and I had a
cup full of
juice and raspberries.
I substituted expeller pressed
organic coconut oil for the grapeseed oil and added 1/3
cup crushed pineapple with
juice.
1
cup (2,5 dl) spelt flakes 2 medium size
organic lemons (
juice and zest) 3
cups (7,5 dl) ice cold water 1 tbsp sea salt 1 oz (30 g) fresh yeast 2 - 3 tbsp olive oil 7
cups (1 kg) spelt flour (whole or light or both)
6 diced
organic apples, without peels 1
cup organic apple
juice handful
organic raisins 1 - 2 tsp cinnamon
Wild Blueberry Smoothie Bowl Ingredients 1/2 banana, chopped and frozen 1/2
cup frozen wild blueberries 1/4
cup organic grape
juice -LSB-...]
2
cups fresh blueberries,
organic is preferred 2 teaspoons fresh orange
juice 1 teaspoon fresh lemon
juice 1/2 teaspoon fresh orange zest, plus extra julienned for garnish, if desired (or you could use a sprig of fresh mint) 1/4 teaspoon vanilla extract 4 teaspoons brown sugar Canola oil cooking spray 2/3
cup raw almonds (I used 1/3
cup almonds and 1/3
cup pecans, and walnuts would also work) 1/2
cup packed pitted dates 1 1/2 teaspoons water Sprinkle of cinnamon for tartlets and on fruit, just before serving Whipped cream, optional
Laska, Baker's Cocoa 4 tablespoons soy milk Westsoy,
Organic, Unsweetened Plain 1 tablespoon vanilla extract Simply
Organic 2 1/4
cups confectioners» sugar (Trader Joe's
organic, cane
juice and tapioca) 1/2
cup Let's Do
Organic, Creamed Coconut 3 Tablespoons water To make the cake: 1.
Frosting: Two packages Vegan Cream Cheese 1/4
cup Maple syrup or 1/4 to 1/2
cup confectioner's sugar 1 tsp vanilla
Juice of 1/2 lemon 1/4
cup organic coconut
1 small cucumber, cut into 1/4 ″ squares (peel first if not
organic) 1 block of baked tofu, cut into 1/4 ″ squares 2 carrots, grated (peel first if not
organic 1 oz sunflower seeds 1
cup garbanzo beans 1 small avocado cut into small squares 2 Tablespoons sesame butter (tahini)
Juice from one lemon 1 Tablespoon walnuts 1 1/2 teaspoons nutritional yeast water
FOR THE CAKE 1 1/4
cups sorghum flour Bob's Red Mill 1
cup brown rice flour Bob's Red Mill 1/2
cup tapioca flour Bob's Red Mill 1/4
cup potato starch Bob's Red Mill 2 teaspoons baking powder Bob's Red Mill 1 1/2 teaspoons xanthan gum 1 teaspoon baking soda Bob's Red Mill 1 3/4
cups sugar: evaporated cane
juice (Trader Joe's
organic) 2/3
cup coconut oil (Trader Joe's
organic) 1 tablespoon ground golden flaxseeds (Nuts.com,
organic) 1 tablespoon soy lecithin granules (optional — makes a richer cake) 1
cup water 2 teaspoons vanilla extract Simply
Organic 1
cup non dairy milk Westsoy,
Organic, Unsweetened Plain 2 tablespoons apple cider vinegar (Trader Joe's
Organic)
1 bunch Red Frill mustard greens 1 bunch cilantro 3/4
cup chopped scallions (about one small bunch), or red onion 3 tablespoon capers, rinsed
Juice and zest of one
organic lemon 1
cup extra-virgin olive oil 3 cloves garlic, minced 1/2 teaspoon unrefined sea salt (or to taste) 1/2 teaspoon crushed red chile flakes — optional
3 tablespoons butter 1 pound
organic chicken livers, coarsely chopped 1/2 pound mushrooms (I use white button), washed, dried and coarsely chopped 1 bunch green onions, chopped 2/3
cup dry white wine 1 clove garlic, mashed 1/2 teaspoon dry mustard 1/4 teaspoon dried thyme 1/4 teaspoon dried marjoram 1 tablespoon lemon
juice 1/2 stick (2 oz) butter, softened 1/2 teaspoon sea salt
* 1
cup organic quinoa * 1 1/2
cups water * 1/2
cup slivered almonds * 1
cup seedless red grapes, preferably
organic, sliced in half if large * 1 avocado, diced * brie cheese, cut into chunks - to taste (I used about 1/2
cup) * 2 - 3 tablespoons diced red onion * 1 handful of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive oil, plus more to taste * 1 tablespoon brown rice vinegar (or white wine vinegar or fresh lemon
juice), plus more to taste
1
cup raw cashews, soaked for at least 2 hours 1/2
cup organic vegan margarine (I used Earth Balance Coconut Spread) 1/3
cup organic powdered sugar 1/3
cup powdered stevia 1/2 teaspoon vanilla extract 1 tablespoon lemon
juice
Ingredients: 1 banana / 5 or 6 strawberries, preferably frozen / 1/4
cup orange
juice more or less, depending on how thick or thin you want it / 3 tablespoons Carrington Farms Coconut Oil - liquefied / 3 tablespoons
organic whole milk vanilla yogurt / 3 ice cubes.
1 1/2
cups well - mashed very ripe bananas (about 3 large) 1/2
cup nonfat yogurt — if using Greek yogurt, use a bit less and thin with milk 1 tsp baking soda 2 egg whites 2 tablespoons freshly squeezed orange
juice 2/3
cup coconut sugar 1/4
cup organic high - oleic, expeller - pressed safflower oil 1 1/4 teaspoons vanilla 2
cups whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 2/3
cup chopped walnuts 1/3
cup chopped pecans
For salad: 1 medium bunch of lacinato kale, stems removed, chopped well 2 tablespoons extra virgin olive oil Zest and
juice of one large
organic lemon 1 tablespoon pomegranate molasses (or substitute balsamic vinegar plus a touch of honey) 3
cups cooked chickpeas 1 1/2
cups cooked barley or farro (see note below) 1/2
cup roasted, salted cashews, roughly chopped (or substitute chopped tamari almonds) Salt and freshly ground black pepper to taste
2 tablespoons extra-virgin olive oil 1
cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2
cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2
cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1
organic lemon 1 tablespoon fresh lemon
juice Salt and freshly ground black pepper to taste
1 3/4
cups whole wheat pastry flour 1/4
cup unsweetened shredded coconut 1 stick of butter, at room temperature 1
organic egg 1/4
cup olive oil 3/4
cup unrefined sugar 1/2 teaspoon aluminum free baking powder Zest two limes
Juice of two limes
1 can
organic black beans, rinsed Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1
cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Salt and pepper to taste
Juice of 1 large lime 1/3
cup Organic unrefined and unfiltered extra virgin olive oil
teaspoon of raw molasses an envelope of the fizzy vitamins half a
cup of
organic «probiotic» yogurt a squirt of flaxseed oil half a
cup of carrot
juice some very clean spinach leaves a splash of kombucha, if you have it
1/2
cup soy milk 1 Tablespoon apple cider vinegar 1 3/4
cup whole - wheat flour 4 teaspoons baking powder 3 Tablespoons evaporated cane
juice 1
organic orange, zested and sliced Pinch of salt 5 Tablespoons of cold vegan margarine, cut into chunks 1 teaspoon vanilla extract
1 can
organic black beans, rinsed or 1 1/2
cups cooked beans from dried Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1
cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Celtic Sea Salt and pepper to taste
Juice of 1 large lime 1/3
cup Organic unrefined and unfiltered extra virgin olive oil
* 2 pounds red plums * 1/4
cup organic sugar, plus another 2
cups * 2 teaspoons pure vanilla extract * peel from 1 small lemon, coarsely chopped *
juice from 1 small lemon
Ingredients 1 small onion, chopped 5 cloves garlic 1 teaspoon orange zest 1 tablespoon rosemary, chopped 1/4
cup fresh squeezed orange
juice 1/4
cup olive oil 2 tablespoons tomato paste (I prefer this one because it is
organic and comes in a glass jar) 1 teaspoon sea salt 1/2 teaspoon black pepper
1
cup of butternut squash roasted 1 can of
organic black beans rinsed and drained 1
cup of farro cooked 1/2 lime
juiced 1 clove of garlic crushed 1 shallot finely chopped 2 teaspoons of chili powder 1 tablespoon of braggs amino acid whole grain burger bun sliced avocado In a large bowl combine squash and black beans.
1 1/2
cups cooked black beans, rinsed & drained 1 8 - ounce package
organic tempeh 1/2
cup vegetable broth 1/2 teaspoon ground cumin 3/4 teaspoon chili powder 1/8 teaspoon chipotle powder few dashes cayenne pepper 1 teaspoon dried oregano salt & pepper to taste
juice from 1 lime
3 ripe avocados 1/4
cup honey, more or less if you like, you can also use unrefined sugar if you prefer 3 tablespoons dark cocoa powder zest of two
organic oranges
Juice of two oranges, you can use more if you like 2 - 3 tablespoons triple sec or Cointreau, optional 2 teaspoons real orange extract, optional
1 3/4
cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or
organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho chile powder 2 tablespoons hot or mild New Mexico chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime
juice Cooked brown rice (optional)
2 1/2 pounds apples (about 7), peeled and thinly sliced 2 tablespoons sugar 2 tablespoons brown sugar 2 teaspoons flour 1/4 teaspoon cinnamon 1/8 teaspoon freshly grated nutmeg Small pinch cloves 2 teaspoons lemon
juice 2/3
cup rolled oats (old fashioned, not quick cooking) 2/3
cup whole wheat pastry flour 2/3
cup light brown sugar 1/2
cup chopped walnuts 1/2 teaspoon baking powder 1 teaspoon cinnamon 1/4 teaspoon salt 1/4
cup organic canola oil 2 tablespoons water
1
cup cashew, soaked (see note below) 2
organic lemons,
juiced (plus zest of 1) 1/4
cup drinking coconut milk (or nut milk of choice) 1/3
cup pure maple syrup, rice syrup or raw honey pinch himalayan pink salt 1/4
cup coconut oil, gently melted (see note below) 1 Tbsp cacao butter, gently melted (see note below)
3 tablespoons non-dairy butter (e.g., Earth Balance) 3 tablespoons
organic, unbleached, all - purpose flour 1
cup of crimini mushrooms, diced 2 cloves garlic, finely chopped 1⁄2 teaspoon sea salt 1⁄2 teaspoon finely ground black pepper 1 teaspoon sugar 1 tablespoon fresh lemon
juice 2
cups unsweetened almond or soymilk 3
cups green beans, trimmed and cut into 1 - inch pieces 2 shallots, finely sliced 2 tablespoons neutral - tasting oil (for sautéeing shallots)
lime or lemon
juice 1/2
cup organic cane sugar 1/3
cup real maple syrup 1
cup (approx 4) mashed bananas 2 tsp.