Not exact matches
* 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
Tonight I made quinoa tacos by using 1
cup quinoa, 1
cup corn, 1
cup organic vegetable stock, 1/2 of a jalapeno, diced
onion, 3 garlic cloves, 1 can
organic black beans, 1 can fire roasted tomatoes, and cumin / chili powder / salt / pepper / turmeric to taste.
2 cloves garlic 1
cup white or yellow
onion, large dice 1
cup organic chicken stock 1 tsp kosher salt 1.5 tsp curry powder 1/2 tsp ground coriander 10 grinds fresh black pepper Lard or your preferred Paleo - approved fat Optional: 1/4
cup flaxseed meal
1
cup of cannellini beans (soaked, cooked + drain, or
organic, low sodium canned) 1
cup of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green
onion, green parts only, minced a handful of cilantro, roughly chopped 1/4 teaspoon of garlic powder a pinch or two of cayenne 1/2 teaspoon of chili powder 2 teaspoons of tamari (or low sodium soy sauce, if you prefer) 1/4 teaspoon of salt fresh ground pepper 1/2 teaspoon of baking powder 2 eggs, lightly beaten
1 medium sized hokkaido pumpkin 2 - 3 carrots 1/3 of a medium sized celeriac (if you use the small
organic ones, use 1/2 instead) 1 apple 4 - 5
cups / 1 -1,25 l chicken broth (vegetable if vegetarian) 1 chilli, red, hot and fresh 3 sprigs of fresh thyme 2
onions 5 cloves of garlic 3 Tbsp apple cider vinegar 1/2
cup / 125 ml cream, fat 8 - 12 % Oil Salt & pepper
* 1 tablespoons olive oil * 1 large
onion, peeled and chopped * 4 garlic cloves, peeled and minced * 2
organic carrots, chopped * 2
organic celery ribs, chopped * one 28 ounce can
organic plum tomatoes, with liquid * 2
cups red lentils, rinsed, picked over, and drained * 1/2
cup organic raisins * 4
cups vegetable broth or water * 1 teaspoons ground cumin * 2 teaspoons ground cinnamon * 1 1/2 teaspoons ground tumeric * 2 teaspoons paprika * 2 teaspoons ground ginger
1 1/2 pounds ground pork 1/4
cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated
onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil (EVOO) 2
cups whole almonds 4 large free - range
organic eggs 1 1/2
cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2
cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto
1 - inch piece ginger, peeled and roughly chopped 2
cups cooked black chickpeas ** 6 - 8 ounces firm
organic tofu, crumpled 1/4
cup quinoa flour 1 small
onion, finely minced 2 Thai chiles, finely chopped 2 tablespoons kasoori methi (dried fenugreek leaves), slightly crushed ** 1 tablespoon tandoori masala 2 teaspoons coriander powder 1 teaspoon red chile power or cayenne 1 - 2 teaspoons salt 2 tablespoons oil (optional)
organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL
organic, grassfed butter or pure coconut oil 1 pound pasture - raised,
organic chicken breasts, cut into 1/2» chunks 1 large
organic onion, diced 1 medium
organic red bell pepper, diced 3 - 4 ribs
organic celery, diced 1/2
cup mushrooms, diced 2 - 3 cloves
organic garlic, minced 1 TBL arrowroot powder (or non-GMO cornstarch) 1 tsp (or more, to taste) unrefined sea salt Freshly ground black pepper, to taste 1/8 tsp ground white pepper Dash cayenne powder 1 1/2
cups organic, grassfed cream 2
cups shredded
organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional)
1 large head of cauliflower, washed and cut into florets 1 quart of purple potatoes, washed and quartered Salt 1 yellow
onion, diced 6 cloves of garlic, minced 2 inch nub of ginger, peeled and grated 1 tablespoon of ground cumin 2 teaspoons of curry powder (yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon red pepper flakes 1 -28 ounce can of crushed tomatoes (I used
organic, fire roasted) 4
cups of vegetable stock 1 can of chickpeas, drained 1 can (14 oz.)
1 can
organic black beans rinsed or 1 1/2
cup cooked beans from dried 1/4 - 1/2 red
onion diced 1/4 - 1/2 white
onion diced 1/2 anaheim pepper diced 1 small red or orange pepper diced Handful fresh cilantro chopped Sea Salt and pepper to taste 1 tsp ground cumin 1 tsp epazote 1 tsp ground chipotle 1 TB tapioca flour to mix into cakes
2
cups dry red lentils 1
onion diced 6 carrots sliced in one inch chunks (peel if not
organic) 8
cups water 1 Tablespoon Herbes de...
1 yellow
onion, peeled and diced, or sliced in crescents 4 carrots, cleaned and chopped, peel if not
organic 1/4 green cabbage, shredded 6
cups water 3 - 4 Tablespoons miso (we like South River miso, Barley for a deep flavor, Chickpea for a mellower flavor, some of the other brands are too salty) 1 small piece...
Yukon Gold potatoes, or other waxy type potatoes, peeled, rough diced * 1 1/2
cups carrots (about 5 small carrots), chopped (I left mine in fairly large pieces) * 3 1/2
cups onion (about 4 medium
onions), chopped * 2
cups fresh corn kernels, cut from the cob (I used frozen corn from last summer's garden) * 3
cups butterbeans / lima beans preferably fresh (1 1/4 lbs) or defrosted frozen (I used frozen
organic peas instead) * one 35 oz.
2
cups dry red lentils 1
onion diced 6 carrots sliced in one inch chunks (peel if not
organic) 8
cups water 1 Tablespoon Herbes de Provence
2
cups of dried chickpeas, soaked in water for at least 5 hours 1
onion, chopped 5 carrots, chopped 6 celery stalks, chopped 1 Tablespoon ground turmeric 1 Tablespoon dried Herbes de Provence 1 teaspoon fennel 1 teaspoon red pepper flakes 1 teaspoon ground black pepper 1 — 2 teaspoons salt (optional) 1 pound
organic...
Olive oil 3 large
organic chicken breasts (cut into 3 or 4 pieces each) 1 large piece of ham (leftover)-- about 3/4 lb 1 medium sized yellow
onion, diced 2 potatoes, peeled and diced 1
cup of kale, washed and the hard stem removed — chopped 3 large carrots, peeled and diced 2 cloves of garlic, minced 1
cup of white wine 1
cup of chicken broth (I used low sodium) Salt and pepper
1 package (16 oz) frozen corn or 3
cups corn kernels 2 medium
onions, chopped 2 cloves garlic, minced 2 medium potatoes, cut in small cubes (peel if not
organic) 1 carrot, cut in small chunks...
1 pound Jerusalem Artichokes, peeled, rinsed and chopped 2 1/2
cups water 2 medium russett potatoes, scrubbed and quartered (peel if not
organic) 1/2
onion, chopped 1 Tablespoon dried sage 1/4 teaspoon black pepper Place all the ingredients in a large saucepan and bring to a boil.
* 2 slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1 small red
onion, peeled and thinly sliced * 1/2 pound clean and dry
organic baby spinach * 1
cup coarsely chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4
cup crumbled blue cheese, or more / less to taste * 1/4
cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze of fresh lemon or drizzle of balsamic vinegar - optional
* 8
cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not
organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably
organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green
onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.
1 pound of
organic lean (95 % lean) ground turkey 4 garlic cloves, minced 1/4 of a yellow
onion, finely diced 1 tablespoon of dried parsley or 10 - 12 fresh leaves, minced 1 teaspoon of salt 1 teaspoon of ground pepper 1/2 teaspoon of dried oregano or I used a handful of fresh lemon oregano minced 1 egg 1/2
cup of Panko bread crumbs
1 pound black beans, soaked overnight (or use the quick soak method) 2 tablespoons
organic canola oil or high - oleic safflower oil 2 medium - large yellow
onions, chopped 4 cloves garlic, minced 1 poblano pepper, chopped 1 red bell pepper, chopped 4 jalapeno peppers, minced 8 ounces minced seitan, or a 12 - ounce package of vegetarian ground beef (see note above) 3 tablespoons chili powder (I used 2 tablespoons of ancho and 1 New Mexican) 1 teaspoon cayenne pepper 1 tablespoon ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 28 - ounce can diced tomatoes 3
cups chopped butternut squash (1 / 2 - inch cubes) 1/3
cup chopped fresh cilantro
1
cup of small white beans (soaked for 24 hours) 4
cups of water Drizzle of olive oil 1 yellow
onion, minced 4 cloves of garlic, peeled and finely chopped 1 — 28 oz can of fire roasted diced tomatoes 4
cup container of vegetable broth — low sodium,
organic 5 large leaves of fresh Tuscan aka Dinosaur kale (washed, stem removed and chopped) 1 handful of fresh parsley or 2 tablespoons of dried 1 tablespoon of fresh oregano or 1 tsp of dried 1 teaspoon smoked paprika Salt and pepper
6 medium
organic sweet potatoes (diced) 1 large
organic onion (diced) 1
cup frozen
organic corn 1 Tablespoon minced
organic garlic 1 teaspoon paprika 1 teaspoon whole fennel seed (coarsely ground) 1 teaspoon whole caraway seed (coarsely ground) 1/2 teaspoon ground black pepper 1/4 teaspoon ground cloves salt to taste (optional)
1 large
onion 1
cup of red or white wine (or water) 2
cups water 3 garlic cloves 1 bunch parsley (about 1/2
cup chopped) 1 stalk rosemary (just leaves) 4 cans (15 ounce) whole
ORGANIC tomatoes, salt - free 2 cans (6 ounces)
ORGANIC tomato paste pepper to taste (no salt is necessary)
Then, with the leftovers, I made a quick and easy hash by combining 1
cup of chopped corned beef with 1/2
cup chopped red
onion, 1
cup of chopped cooked potatoes, and a couple of handfuls of
organic baby spinach in my cast - iron skillet.
2 tbsp of lard, coconut oil, or tallow 2 medium
onions, chopped 3 slices of bacon, chopped (optional) 4 garlic cloves, minced 1 pound of ground meat, I used
organic ground chicken 1 teaspoon ground coriander 2 - 3 teaspoons ground cumin 1 tsp of smoked paprika 3
cups of crushed tomatoes or plain roasted tomatoes, if using my homemade recipe, avoid the spices 3
cups of chopped vegetables.
4 large carrots 1/2 finely diced
onions 1/2
cup white wine 1/4
cup finely chopped kale (about one leaf) 2 teaspoons olive oil, optional 1 teaspoon minced garlic 1 teaspoon salt, optional Trim the ends off of the carrots then scrub the carrots (peel if not
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
What's in it: 1 can black beans, rinsed and drained * 2 teaspoon olive oil * 1 clove garlic, minced * 1/4
cup finely chopped
onion * Hot sauce to taste * 4 corn tortillas 4 large
organic eggs 1/2
cup ranchero sauce or non-chunky salsa optional: 1/4
cup low fat shredded mexican cheese Garnishes: Cherry tomatoes, avocado, cilantro
Ingredients 1 russet potato, spiralized 1 tablespoon of olive oil 1/4 teaspoon paprika 1/2 teaspoon garlic powder 1/4 teaspoon chili powder 1/2
cup yellow
onion sliced 5
cups of chopped kale, washed well 1
cup of chopped bell pepper 2
organic, cage - free eggs 1/2 avocado (optional) salt and pepper to taste
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
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
* 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
* 2 tablespoons olive oil * 1
onion, peeled and chopped * 3 large garlic cloves, peeled and minced * 3 carrots, preferably
organic, cleaned and chopped * 3 celery ribs, preferably
organic, chopped * 6
cups stock (I used defrosted homemade turkey stock; you could also use homemade or store bought chicken or vegetable stock, or use part stock and part water, or all water) * 2
cups green (French) lentils * fresh rosemary from 1 - 2 sprigs * 2 Tb.
1 can
organic pinto beans rinsed 1
cup vegetable or chicken stock (I make mine in the crockpot and freeze it in 1
cup containers) 1/4
organic onion diced 1/2 -1 tsp Cumin 1 tsp Ancho Chili Pepper 1/2 -1 tsp Aleppo Pepper 1/2 tsp Expote 1 tsp Cilantro 1 tsp Virgin Coconut Oil Salt and Pepper to taste
1 16 oz bag of Wild caught bay scallops 1 16 oz bag of 26 count shrimp, peeled and deveined 7 oz cooked lobster meat (optional) 1 sweet
organic onion sliced 1/2 package Mini corn — I cut mine into smaller bite size pieces on angle A handful of Snow peas sliced on diagonal 1 1/2 oz Beech mushrooms (or your favorite light mushroom) 1 celery stalk sliced very thin 1 carrot sliced very thin 2 baby bok choy, whites chopped and greens sliced 1/2 — 1
cup white wine (Chardonnay worked well.
Olive oil One large
onion, diced 4 carrots, diced 3 celery, diced 8 ounces of black lentils 1 package of vegan chorizo (from Trader Joe's)-- skin removed and crumbled 28 ounce can of crushed tomatoes (I used
organic, fire roasted) 6
cups of low sodium vegetable broth Salt and pepper
* 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)
4 lbs roasted butternut squash 4 tablespoons olive oil 4 garlic cloves Coarse kosher salt 1
cup heavy whipping cream 4 - 5 sage leaves roughly chopped 1/4
cup (1/2 stick) butter 1
cup of diced
onion 7
cups low - salt
organic chicken broth, or homemade chicken stock is the best!
To make the batter add 1/2
cup of all - purpose flour into a bowl, make a well in the middle and crack 1
organic egg into the well, lightly beat the egg without mixing it with the flour, then add 2 tablespoons of water and mix everything together, finely mince 1 clove of garlic and finely dice 1/2 of an
onion and add them to the batter, then add a 1/4 teaspoon of smoked paprika, 1/2 teaspoon of sea salt, some freshly cracked black pepper and the minced spinach, mix everything together until well mixed
1 white
onion, peeled and halved 1 jalapeno pepper 1 serrano pepper 45 ounces unsalted cooked white beans, drained and rinsed (about 5
cups) 1 chipotle chili pepper, canned in adobo sauce + 2 teaspoons sauce 2 tablespoons all - purpose flour 4
cups organic, unsalted chicken stock 6 teaspoons olive oil (or other oil) 10 garlic cloves, minced 1 teaspoon dried oregano 1 teaspoon ground coriander 1 tablespoon ground cumin 1 lb.
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
12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed 6 ounces cream cheese, let it set out to soften 1 1/2
cups grated Monterey Jack or mozzarella cheese 1/2 teaspoon ground cumin 1/2 teaspoon cayenne, or less, to taste 2 large cage free eggs 2 tablespoons
organic milk 8 teaspoons of a mix of the following seasonings: 1 TB paprika (smoked will add a nice flavor) 1 TB Salt 1/2 TB black pepper 1/2 TB cayenne pepper 1/2 TB dried leaf oregano 1/2 TB dried thyme 1/2 TB
onion powder 1 TB garlic powder
Ingredients: 1 Tbsp olive oil 1/2 large
onion, chopped 2
cups shiitake mushrooms, chopped 1/3
cup shelled edamame, cooked 1 small carrot, chopped 1/2 tsp Italian herbs 5
organic eggs 2 Tbsp almond milk or other milk Salt and pepper to taste 1 green
onion, sliced (optional)
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
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 -LSB-...]
Navy Beans (small white beans) or 4 cans of Navy Beans 1
cup organic, salt - free tomatoes 3 tablespoons Herbes de Provence (thyme, rosemary, basil, oregano, lavender) 3 cloves garlic 4 carrots, cut in 1 inch chunks 3
onions, cut in 1 inch chunks 3 tablespoons Dijon mustard salt to taste 1
cup water or white wine
RECIPE Potatoes (about 3 pounds, washed and scrubbed, peeled if not
organic) 1 large
onion 1/2
cup potato flour (all purpose flour, wheat or gluten - free may be substituted) 2 Tablespoons olive oil (optional — if you are on an oil - free diet leave this out) 3/4 teaspoon salt (optional — if you are on a salt - free diet leave this out) 1
cup frozen spinach 1 carrot (washed and scrubbed, peeled if not
organic) 1/2
cup roasted buckwheat groats 1
cup water Tofu Sour Cream