Drizzle
a few teaspoons of the oil on top of exposed garlic cloves.
Make some toasted almonds: Add some slivered or whole almonds to a small saucepan with
a few teaspoons of oil and stir constantly over medium heat until golden.
Heat a large cast iron to high heat (8/10) and add
a few teaspoons of oil.
While stirring constantly, toast the almonds in a small saucepan with
a few teaspoons of oil over medium heat until golden.
Not exact matches
Drizzle a
teaspoon of olive
oil and a tablespoon
of white wine over the camembert, add on a
few sprigs
of thyme.
Toss peppers and garlic with just a
few teaspoons of olive
oil and sprinkle with a little salt and pepper.
3 Cook the mushrooms, onions, and garlic: There should be a
few teaspoons of fat left in the pan from cooking the patties, but add additional
oil if needed.
Roasted garlic and summer herb salt blend: Harvest the last
of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves
of garlic with a drizzle
of olive
oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a
few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long
2 medium leeks 1 tablespoon butter 2 tablespoons olive
oil 1 tablespoon water 1/2
teaspoon salt, or more according to your taste
few twists
of freshly ground pepper large stem
of thyme, left intact 1/2
teaspoon fresh thyme leaves 1 large stem fresh sage (about 8 to 10 leaves), left intact
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:
**** 1/2
teaspoon anise seeds toasted 1/4
teaspoon cumin seeds toasted 6 peppercorns 1
teaspoon kosher salt A
few drizzles
of extra virgin olive
oil
Coconut Bacon: 2 tablespoons olive
oil 1 tablespoon maple syrup or coconut nectar 1 tablespoon tamari, soy sauce, or coconut aminos 1 1/4
teaspoon smoked paprika scant 1/2
teaspoon smoked salt a
few drops
of liquid smoke, optional *, to taste 2 cups unsweetened large - flake coconut 8 ounces tempeh, crumbled
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove
of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and chopped 2 tablespoons extra virgin olive
oil 2 tablespoons shoyu a pinch
of Himalayan salt freshly ground white pepper, to taste 1
teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3
teaspoons mild curry powder a handful
of fresh basil, cleaned a
few fresh thyme sprigs, cleaned 4
teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
What's in it: For the french toast --- 1/2 large loaf
of multigrain bread, ideally a
few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1
teaspoons cinnamon — 1
teaspoon vanilla extract — 1/4
teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2
teaspoon cinnamon — 1 tablespoon coconut
oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4
teaspoon salt
While couscous is cooking, Heat remaining
teaspoon of oil in a small nonstick skillet and saute pepper, onion, and edamame until just tender.Add ponzu sauce, toss together for a
few seconds, and then combine with cooked couscous.
Marinade: 1/4 cup chopped shallot 1 clove garlic 1
teaspoon agave syrup A
few dashes fresh black pepper 1 tablespoon soy sauce 1 tablespoon peanut
oil (or canola
oil) 2 tablespoons sliced lemon grass Juice
of one lime
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive
oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons
of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a
few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so
of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1
teaspoon salt & 1/2
teaspoon pepper / Measure 6 oz.
2 cans
of full fat coconut milk (like these) 2 tablespoon tapioca or arrowroot starch 2 tablespoons coconut
oil 8 tablespoons raw honey, divided (or maple syrup for a vegan option) 1
teaspoon vanilla extract or vanilla bean paste 4 - 6 drops
of liquid stevia, if extra sweetness is desired 8 - 10 fresh figs (reserve a
few for serving if desired)
Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms
of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (
of choice) 1
teaspoon turmeric powder 200 ml coconut milk 2
teaspoons coconut
oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish
Tofu with Honey and Herbs 1, 12 - 14 ounce, package tofu 1 2 - inch piece
of ginger 4 cloves garlic, peeled 2 tablespoons honey A
few sprigs
of fresh thyme A
few sprigs
of fresh rosemary, chopped 1/4
teaspoon cinnamon 1/4
teaspoon ground nutmeg Sea salt and freshly ground black pepper 3 - 4 tablespoons extra-virgin olive
oil 2
teaspoons ground coriander 2
teaspoons fennel seed 1 - 2 cups vegetable stock 1 - 2 lemons, cut in wedges (save a
few wedges for garnish)
When the
oil is shimmering, add the beef and sprinkle with the chili powder, cumin, oregano, 1
teaspoon salt and a
few grinds
of pepper.
2 tablespoons olive
oil 4 cloves minced garlic 1/4
teaspoon crushed red pepper 1 28 - ounce can crushed tomatoes 1/4 cup vodka 1/4
teaspoon dried thyme 1/4
teaspoon dried oregano 1/2
teaspoon salt A
few dashes
of fresh black pepper 1/2 cup sliced or slivered almonds 1/4 cup finely chopped fresh basil, plus extra for garnish 1/2 pound penne pasta
Melt some a a couple
of chunks
of 100 % cacao with a
teaspoon of coconut
oil and a
few drops
of stevia... drizzle it right on top.
zest
of half a lemon 1 large egg a
few drops
of lemon
oil or pure lemon extract 1/4
teaspoon baking powder pinch
of kosher salt
Toss veggies in a medium size bowl with a light drizzle
of a
teaspoon or two
of olive
oil, and give them a
few dashes
of salt and pepper.
1 tub ricotta 250g cherry tomatoes 1
teaspoon olive
oil Good quality balsamic vinegar — the type that tastes so good you can drink it A
few handfuls
of fresh basil leaves Black pepper
If you still want extra lemon flavor at that point, consider adding lemon
oil or a
few teaspoons of our Lemon Juice Powder.
stuffing 1/2 bunch
of Andy Boy broccoli rabe 1/2 cup dry quinoa (soaked for 6 to 8 hours) 1 cup filtered water 1 cup cooked cannellini beans 1 tablespoon extra virgin olive
oil 1 tablespoon fresh squeezed lemon juice 1 garlic glove, grated 1/2
teaspoon dried basil 1/2
teaspoon fine sea salt a
few dashes black pepper
To make it even creamier, you can add a
few teaspoons of olive
oil or Earth Balance (a non-dairy butter).
12 ounces mushrooms, brushed clean 1 tablespoon unsalted butter a
few pinches fine grain sea salt 1 small bulb
of fennel, trimmed and sliced very thinly 1 - 2 tablespoons creme fraiche 2 tablespoons fresh dill, chopped a small bunch
of chives, minced freshly ground black pepper a small bunch
of watercress, sorrel, or arugula 1
teaspoon of olive
oil
4 venison burgers 1
teaspoon olive
oil 4 ciabatta rolls or wholemeal rolls, halved A
few handfuls
of mixed salad leaves 1 small red onion, thinly sliced 2 ripe avocados, halved and each half sliced into 4 A full flavoured relish
Ingredients half a medium celeriac, peeled and julienned 2 tablespoons lemon juice 5 - 6 tablespoons vegetable cream (I used almond cream) a
few fresh parsley leaves, cleaned and chopped 1
teaspoon truffle paté (a paté
of black summer truffle in olive
oil, with no added ingredients) hazelnut
oil, to taste whole sea salt, just enough to -LSB-...]
Ingredients 1 large ripe avocado, peeled 1 zucchini, cleaned half a medium cucumber, cleaned a handful
of fresh basil, cleaned 250 - 300 ml almond milk, unsweetened and unflavoured juice
of half a lemon whole sea salt, just enough to taste a
few pinches
of dried, powdered ginger 2 tablespoons extra virgin olive
oil 1 - 2
teaspoons coriander -LSB-...]
For Potstickers: Heat a large skillet on medium, drizzle 1
teaspoon of sunflower
oil (or other neutral
oil) and, once hot, place a
few dumplings to the skillet, making sure to space them out so they don't stick together.
3 cups
of watermelon, small dice 1 cup
of sliced jicama sticks 1 ear
of corn a handful
of cilantro 1 serrano pepper 1 tablespoon lime juice 1 tablespoon quality olive
oil 1/4
teaspoon raw honey
few pinches
of salt 1 small garlic clove, minced 1 shallot, thinly sliced optional: nut based fresh mozzarella, or feta, to serve
2 cups shiitake mushrooms, stems removed + small chop 1 tablespoon coconut
oil 1/4
teaspoon sea salt
few pinches
of black pepper 1
teaspoon freshly grated ginger 1 scallion, thinly sliced 1 cup shredded carrot 1/3 cup master stir fry sauce (recipe follows) sesame seeds
make a bowl 1/3 cup spelt berries 1/3 cup chickpeas 1/4 cup corn a handful fresh parsley, chopped 1/4 cup diced cucumber 4 cherry tomatoes, quartered 2
teaspoons quality olive
oil 1
teaspoon cucumber balsamic (or white balsamic) 1/2
teaspoon pure maple syrup 1/4
teaspoon sea salt
few dashes
of black pepper 1/8 to 1/4
teaspoon chipotle powder
Ingredients a small fennel bulb, cleaned and cut into thin slices or shaved a
few endive leaves, cleaned 5 - 6 radishes, cleaned and cut into halves or quarters half a red beet, cleaned and cut into two halves and then into slices 5 - 6 tablespoons extra virgin olive
oil the guice
of half a lemon 2 - 3
teaspoons -LSB-...]
Assorted nuts — any blend
of peanuts, cashews, walnuts, pine nuts, hazelnuts, Macadamia nuts, pecans or whole almonds (1 pound) Sea salt (1 tablespoon + 2
teaspoons) Fresh rosemary (A
few sprigs) Cayenne (1/2
teaspoon) Organic cane sugar, sucanat or coconut sugar (2
teaspoon) Butter, grass - fed, or coconut
oil (1 - 2 tablespoons)
Sunflower Seed Tzatziki Adapted from Jodi's Aioli 1/2 cup sunflower seeds * 1/4 cup fresh lemon juice 1/4 cup olive
oil 1/4 to 1/2
teaspoon salt to taste
few dashes
of pepper 2 heaping tablespoons fresh dill 1/4 to 1/3 cup diced cucumber
Toss in a
teaspoon of olive
oil, and a
few pinches
of sea salt and black pepper.
Toss the diced onion with a
few teaspoons of avocado
oil.
chocolate hempseed 1 1/2 cups tigernut flour 1/2 cup hemp hearts (plus extra for rolling) 1/4 cup raw cacao powder
few dashes
of cinnamon 1/4
teaspoon ground vanilla bean seeds 1/2 cup organic raisins 2 tablespoons pure maple syrup 1 tablespoon virgin coconut
oil 1 tablespoon purified water
I did make a
few substitutions though — I used coconut
oil instead
of the palm
oil (i added about a
teaspoon more coconut
oil once I had mixed everything together because the mixture was a bit too crumbly and dry for my liking) and I also added a
teaspoon or so more
of honey due to the dryness
of the mixture... I didn't use any white chocolate chips, and used vegan dark chocolate that i chopped up because i didn't have «chips» as such....
Add a
few drops
of sesame
oil and the remaining 1/4
teaspoon of salt and stir everything to combine.
Makes 4 servings Ingredients 2 medium carrots, peeled and sliced into very thin rounds 1 medium zucchini, cut into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced 1 tablespoon unseasoned rice vinegar 1 1/4
teaspoons fine grain sea salt, divided 1
teaspoon maple syrup
Few drops
of toasted sesame
oil 1/2 cup kimchi, drained and coarsely chopped 1 ripe California Avocado, peeled and sliced 5 cups cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4
teaspoons toasted sesame seeds Additional Toppings (if desired): strips
of steak or chicken, stir - fried tofu, fried egg, other stir - fried vegetables, etc..
I just made this with a
few adjustments: a bit more
oil than the 1/4 cup called for; and because it was rather thicker than I expected AND I didn't have enough vanilla beans, I added about 2
teaspoons of vanilla extract.
Add the rosemary, olive
oil, 1/2
teaspoon salt, and a
few grinds
of pepper, and toss until the potatoes are evenly coated.
Warm a small skillet over medium heat, add a couple
of teaspoons oil and onion and cook for a
few minutes, add garlic and continue cooking until golden brown.
Form patties 1/3 cup at a time and fry over medium heat in a
few teaspoons of olive
oil, about 2 - 3 minutes on each side, or until browned.