And I love that they're not loaded with butter substitute or
cups of oil like a lot of recipes I see.
To Cleanse: castor oil is the more drying oil in oil cleansing, usually only a tiny amount is needed (about a teaspoon of castor oil in 1/4
cup of another oil like olive or almond).
Not exact matches
1/4
cup raw pumpkin seeds or any nuts
like almonds, walnuts, pecans, etc. 1/4
cup dark chopped chocolate — chilled 1
cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4
cups — rinsed and drained well, or the same amount
of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut
oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch
of salt 1.
2 tablespoons olive
oil 1/2 large sweet onion, chopped 1/2 yellow bell pepper, chopped 2 garlic cloves, chopped One 14 oz can
of black beans, rinsed and drained 2
cups prepared mild salsa 2
cups cooked brown rice 1 tbsp
of Cajun seasoning (depending on the kick you'd
like less or more)
Ingredients Crust -1 large head
of cauliflower -1 / 2
cup almond meal -1 / 2
cup gluten free all purpose flour -1 tablespoon extra virgin olive
oil -1 1/2 teaspoons baking powder -1 tsp salt -1 / 4 teaspoon black pepper (it would be great to add in herbs into the crust
like fresh rosemary and thyme!
* 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
Dressing - 1/2
cup sour cream - 1/2
cup Greek yogurt -1 / 2
cup olive
oil -1 ripe avocado -1 / 3
cup lime juice -2 cloves
of garlic - handful
of cilantro (we
like a lot!)
I
like using four bananas, olive
oil instead
of butter, 1/2
cup of brown sugar with a couple swirls
of honey, and subbing 1/2
cup of the flour with whole wheat flour.
If you
like a tart dressing then only use 1/3
cup of olive
oil.
1/2
cup kernels (organic arrowhead mills) 2 TBL canola
oil (or anything neutral with high smoke point,
like grapeseed or sunflower seed) generous pinch
of saera's seasoning salt, regular salt is fine but this seasoning has bite to it
I should add that I thought that 1/3
cup of olive
oil seemed
like a lot so I just added it until I felt it was right.
1 tablespoon vegetable
oil 1 1/4
cups rolled oats 1 1/4
cups chopped toasted walnuts 1/2
cup oat bran 1 1/2
cups puffed cereal you
like, pounded into smallish bits (I used Barbara's Peanut Butter Puffins and Shredded wheat, both with success) 1
cup dried cranberries, coarsely chopped 3 pieces
of dried crystallized ginger, finely chopped 1
cup brown rice syrup 1 teaspoon pure vanilla extract 1/2 teaspoon salt
1/4
Cup of any vinegar you
like, 1 T mustard, 2 T finely minced shallots, salt & pepper to taste, and 1/2 — 2/3 C olive
oil.
1
cup dried white beans 2 tablespoons vegetable
oil 2 pounds lamb stew meat or boneless leg
of lamb cubed into 1 - inch pieces (fat and sinew removed) 1 large onion, chopped 1 green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd
like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2
cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for garnish
Stream in the 1/4
cup of oil while whisking until a dressing forms, and you
like how it tastes.
for the spicy mayo: 1/4
cup of Veganese (or regular mayo) 1/2 teaspoon (or more if you
like) or siracha 1/2 teaspoon
of sesame
oil a dash
of brown rice vinegar some sesame seeds, or gomacio for garnish
1 small onion, chopped 1 clove garlic, minced 1 rib celery, chopped 2 Tbsp olive
oil 1 box Chicken Broth (I used College Inn) 3 cubes chicken Boullion 1/2 bag frozen mixed vegetables (I used Hanover brand) 3
Cups water 2 handfuls
of wide egg noodles (about 2
cups) more or less to your
liking.
3 frozen chicken breasts on bottom, 1
cup uncooked quinoa, 2
cups water, I just used
like a coleslaw mix (white and purple cabbage and carrots) 1.5
cups of it, 1
cup fresh cut up broccoli, 2 stalks green onions, and then the sauce on top (1/3
cup olive
oil, 1/2
cup franks hot sauce, 1 tsp seasoned salt whisked together)
What's in it: 2 Tablespoons olive
oil 5 cloves
of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1
cup) 2 large carrots, finely chopped (about 1
cup) 1 stalk
of celery, finely chopped (about 1/2
cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2
cups) 1
cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you
like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2
cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one
of those empty tomato cans to measure) Salt and Pepper to taste
Now when I have my occasional
cup of coffee, virgin coconut
oil makes it taste
like a dream.
I really
like a sweet challah, so I decreased the
oil to 4 tbsp and instead used 1/2
cup of honey.
Double Chocolate Cookies Yields: 24 cookies Ingredients: 1
cup margarine, softened (2 sticks that must be made
of 80 % vegetable
oil) 3/4
cup granulated sugar 3/4
cup packed brown sugar 1/2
cup instant chocolate pudding (1 box and I
like chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2
cups all purpose flour 1
cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor
of your choice, I had sweet dark chocolate and cookie bits on hand) Directions: 1.
lamb or pork tenderloin, cut into chunks peppers, onions, or any other vegetables you would
like, cut into chunks Juice
of 1 - 2 lemons 1/4
cup olive
oil 2 tablespoons red wine vinegar 3 cloves garlic, smashed 1 Tbsp.
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
Separate the cloves first but don't peel, then roast until soft and the cloves pop right out
of the skin) 1 16 oz can
of chickpeas or garbanzo beans 1/4
cup liquid from can
of chickpeas 3 - 5 tablespoons lemon juice (depending on taste) 1/2 teaspoon salt 2 tablespoons
of oil used to roast the garlic And then whatever you
like for seasonings.
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive
oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't
like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2
cups of cooked quinoa - 1
cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head
of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice
of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4
cup cup of yellow mustard - 1/4
cup of grainy dijon mustard - 2 tablespoons
of honey - 1 tablespoon
of apple cider vinegar - salt to taste
I didn't use any heat, I put 1/2
cup of coconut
oil in a freezer bag and played with it
like a stress ball until it went more runny but was still white, added 3 table spoons
of runny honey to the bag and massaged it outside the bag to mix it again, added 1/2
cup of coco powder and massaged the bag again, added 1/2 teaspoon
of vanilla flavouring and repeated mixing then I put half the mixture in a chocolate mould in the freezer and half in the fridge.
healthy splash
of olive
oil 1/2 large onion, diced 1 clove garlic, minced 1/4
cup spelt flour 2
cups veggie stock 1 can
of full fat coconut milk 2 TBL green curry paste, i've been using this brand and it's spicy AF, i
like this brand too.
1
cup of coconut
oil does seem
like a lot but it does make a huge batch
of cookies;)
Filling 1 1/2
cups / 200 g cooked black beans (equivalent to 1 can drained and rinsed beans) 5 dates, pitted 1 tbsp coconut
oil 2 shots / 1/4
cup / 60 ml strong coffee 1/3
cup / 80 ml plant milk
of choice (
like rice, oat, soy or almond milk) 3,5 oz / 100 g dark chocolate (70 %)
* 2
cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut
oil (or use a different neutral
oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4
cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two
of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely chopped dark chocolate
* 2 tablespoons olive
oil * 1 tablespoon minced garlic * 1
cup chopped squash (I used pattypan from my garden, but feel free to use yellow squash or green zucchini) * 2
cups chopped tomatoes (I used San Marzanos but any tomatoes will do) * 1
cup chopped greens (I used chard; you can use any dark leafy greens that you
like) * 1
cup chopped herbs (I used a combination
of basil and parsley) * Himalayan or sea salt and freshly ground pepper to taste * 6 eggs or 12 egg whites * 1/2
cup mild cheese (crumbled if very soft,
like feta, or roughly chopped if harder,
like provolone or fresh mozzarella)
Ingredients
Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2
cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I
like lacinato, but use whatever you
like) 1
cup frozen peas, left to defrost on the counter while you make the rest
of the meal 2 tablespoons chopped cilantro Juice
of half a lemon, plus lemon wedges for garnish
I was thinking that 1/2
cup seems
like a lot
of coconut
oil.
INGREDIENTS 1 tbsp olive
oil 1 lb mild Italian sausages, casing removed 1 lrg onion, chopped 2 cloves garlic, minced 6
cups of water 3 beef stock cubes (
like Knorr)(or 6
cups of beef broth) 1/2
cup red wine 2 tomatoes, chopped 1
cup carrots, sliced thin 1 tbsp fresh basil (or 1 tsp dried) 1/2 tsp dried oregano 1 can (8 oz) tomato sauce 1 zucchini, quartered 8 oz fresh tortellini pasta (about 1/2 large pkg)
I find this also works with chocolate cakes, instead
of soy milk use water the same ammount
of water as you would've used soy and half a
cup — a whole
cup of rice - bran
oil depending on how moist you
like it!
1/2
cup of wheat berries (cook according to package directions — I used Bob's Red Mill) Olive
oil 2 small or 1 medium zucchini, diced 1 small yellow onion, finely diced 1 - 14 oz can
of dark red kidney beans, drained and rinsed well 4 large kale leaves, stem removed, washed and chopped 4 large bell peppers, halved lengthwise, seeded and membrane removed Protein
of choice — I used about 1 lb
of turkey sausage, casing removed 1 teaspoon
of fennel seeds (I
like the pairing with the sausage) Salt and pepper
for the polenta: 6
cups of stock (vegetable or chicken, preferably homemade) 1
cup of polenta 1 - 2 tablespoons
of olive
oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls
of green beans (tips removed) olive
oil salt + pepper about 1 - 2 teaspoons
of za'atar some additional sesame seeds (there should be some in the za'atar, but I
like a little extra)
* 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
Adding either
of these ingredients will give the cake added flavor and moisture so, if you
like, add 1/2
cup (120 ml)
of either crushed pineapple or applesauce to the batter, right along with the
oil and vanilla extract.
1 - 2 tablespoons olive
oil 1 tablespoon red curry paste (or more if you
like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length
of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4
cup chopped fresh cilantro 1/4
cup chopped fresh basil leaves 1 can coconut milk 1 1/4
cups chicken broth 1 teaspoon sugar (or to taste) zest
of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
1
cup of cooked quinoa 3 ripe bananas 1/4
cup of melted coconut
oil 1/4 maple syrup 2 teaspoons
of vanilla extract 1
cup of gluten free flour (I love Bob's Redmill 1 to 1 GF flour) 1
cup of gluten free rolled oats (again Bob's Redmill) 1/2
cup of toasted coconut flakes 3 tablespoons
of flax seed meal 1 tablespoon
of ground cinnamon 1 teaspoon baking soda 1/8 teaspoon salt 1/4
cup of cashew milk — I
like Silk (coconut, almond, or whatever type
of milk you prefer)
What's in it: GREENZ - 2
cups (
like arugula, kale, mixed greens) FRUIT — 1/2
cup (
like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons chopped, bonus flavor points for toasted (
like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (
like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4
cup (
like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle
of olive
oil and / or honey and a sprinkle
of salt Other fun options — 1/4 avocado, 1/4
cup whole grains (
like cooked quinoa or farro), 1/4
cup cooked beets, anything else you can think
of!
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable
oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2
cups carrots, cut into matchsticks 2
cups bean sprouts 6 scallions, sliced Other optional veggies: I added a
cup of sliced white mushrooms, but broccoli, peapods, or any others you
like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3
cup peanuts, chopped 1/4
cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
1
cup steamed edamame beans (steam the whole pod and then extract the little beans - a great job for someone in your house other than you -
like a child or lover) 1
cup sprouted chickpeas, lentils, mung beans or cooked / sprouted bean
of choice 1/3
cup sundried tomatoes 1/2 lemon, peeled 1/4 sesame seeds 2 Tbs olive
oil 2 tsp dill seeds or 1 Tbs cumin seeds 1 - 2 cloves garlic 1/2
cup water (or more as needed until desired consistency is achieved) sea salt and cayenne to taste
I used 1
cup of virgin coconut
oil and I am using my mixer with the whisk attachment and my coconut
oil is not looking
like yours in your photo... mine is thinner & runnier.
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3
cups 1 tablespoon olive
oil 1 tablespoon vegan butter (I
like Earth Balance) pinch
of salt 1/2 teaspoon
of Liquid Smoke 3/4
cup chopped onion (medium fine) 1/2
cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3
cups vegetable broth, warmed in the microwave or in a saucepan 2
cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1
cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive
oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place
of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon
of fresh minced parsley and a tiny pinch
of Old Bay seasoning per bowl
Cobbler Portion: 1/4
cup + 2 tablespoons all purpose flour 1 tablespoon sugar 1 teaspoon baking powder pinch
of salt 1/4
cup whole milk 2 tablespoons neutral
oil like grapeseed or vegetable 1 large egg yolk
* 1
cup raw hazelnuts * 2
cups (12 ounces) bittersweet chocolate chips (or a mixture
of half bittersweet chocolate and half milk chocolate) * 2 + Tablespoons mild vegetable
oil like canola or grapeseed (or be super fancy and use hazelnut
oil!)
1 onion 5 cloves
of garlic (mmm I LOVE Garlic, so good for you especially in cold and flu season) 1 bunch
of washed trimmed fresh parsley 1T fresh oregano (or 2tsp dried) sea salt to taste (usually about 1/2 tsp) 1/2 -3 / 4 tsp red pepper flakes (depending how spicy you
like it) 1/2 tsp ground black pepper 1/3 — 1/2
cup olive
oil (add slowly till you get the right texture) 1/2
cup red wine vinegar water a needed