When you're feeling under the weather, or when it's cold out and you want to stave off sickness, you can make this simple «tea»: Boil water, fill your favorite mug with your hot water, and do five or six grinds of
fresh organic black pepper.
Not exact matches
Ingredients:
Organic pasta (
organic semolina flour,
organic whole wheat flour, water),
organic tomato puree,
organic diced tomatoes,
organic zucchini, filtered water, part - skim mozzarella and parmesan cheeses (pasteurized part - skim milk, culture, salt, enzymes [without animal enzymes or rennet]-RRB-, ricotta cheese (pasteurized whey, pasteurized milk, vinegar, salt),
organic spinach, cottage cheese (
Fresh cultured milk, cream, nonfat dry milk, salt guar gum, carrageenan, locust bean gum, citric acid),
organic onions,
organic carrots,
organic mushrooms,
organic green onions, extra virgin olive oil,
organic cane sugar,
organic red wine vinegar, balsamic vinegar,
organic garlic, grain vinegar, ground mustard seeds, spices,
black pepper
* 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 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
I make a similar meatless chili in a crockpot (I make a LOT at once and freeze for a quick lunch or dinner for 1 or 2)- and I think you'll like this idea: along with carrots, celery, onions and garlic, I usually use 3 - 4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I like
black and small white or pink beans), 3 - 4 red / yellow / orange sweet
peppers (I but at the farmer's market when
fresh and cut up and freeze the extras for making chili in the fall / winter); 1 or 2 zucchini and / or yellow squash, and (drum roll) 1 can of
organic PUMPKIN PUREE!
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 tbsp coconut oil 1 small onion, finely chopped 2 small
organic sweet potatoes, scrubbed and diced 1 litre / 35oz vegetable stock 225g / 8oz
fresh watercress, Celtic or Himalayan salt and
black pepper, to taste Bunch of
fresh chives (approx 75gms / 2.6 oz, optional)
1 package extra firm
organic tofu 2 tablespoons neutral - tasting oil like safflower or refined coconut oil, divided 2 tablespoons lemon juice 2 tablespoons brown rice syrup 1 teaspoon herbes de Provence 6 leaves
fresh basil, thinly sliced, plus extra for garnish 1/2 teaspoon sea salt 1/4 teaspoon finely ground
black pepper
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
Use only
organic spices 1/4 — 1/2 tsp
fresh ground
black pepper Blend and enjoy.
(if not
organic, peel off the skin) 1/2 cauliflower, cut into small pieces 1 1/2 cups dry white wine 1 tablespoon dried parsley 1 tablespoon dried sage 1 tablespoon
fresh rosemary, minced 1 tablespoon dried basil 1 teaspoon dried oregano 1 tablespoon dried leeks / parsley / fennel mix 1/4 teaspoon ground
black pepper 1/4 teaspoon kelp powder 8 cups water
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
Organic brown rice, tamari & olive oil,
organic tofu scramble with red & green
peppers,
black beans, diced tomato, salsa,
fresh cilantro, and avocado
* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and sliced lengthwise in half * 1 tbsp butter, preferably
organic and pastured * 1 tbsp
fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful of
fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground
black pepper
Ingredients 2 beets, cleaned and cut into pieces the juice of 2 oranges a few pinches of whole sea salt julienned orange zest, to taste (choose
organic oranges)
fresh thyme leaves, to taste (keep some for garnish) 1 - 2 tablespoons rice malt syrup extra virgin olive oil balsamic vinegar, to taste freshly ground
black pepper, to -LSB-...]
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 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)
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
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-...]
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
* 2 large egg yolks, preferably
organic and free - range * 1 whole egg, preferably
organic and free - range * 1 tablespoon mascarpone cheese * 2 teaspoons
organic butter * 1/3 cup defrosted
organic frozen peas (I used Woodstock Farms «petite» peas; you could also use freshly shelled spring peas) * 1 tablespoon chopped
fresh mint, plus more for a garnish, if desired * course sea salt and freshly ground
black pepper
ingredients CHICKEN SOUP: 2 pounds chicken thighs (boneless, skinless, cut into 1 - inch chunks) 2 tablespoons olive oil 1 cup cremini mushrooms (stems removed, thinly sliced) 1 yellow onion (peeled, small dice) 1 leek (white and light green parts only, root end removed, thinly sliced into rounds) 4 cloves garlic (peeled, smashed) 2 carrots (peeled, small dice) 1 cup white wine 2 cups
organic chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay leaves Kosher salt and freshly ground
black pepper (to taste) 1/4 cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon
fresh tarragon (leaves only, roughly chopped) 1 tablespoon
fresh chives (roughly chopped) 1/2 tablespoon thyme (leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut into cubes) 2/3 cup plain yogurt
* 1 sugar pumpkin, or other sweet variety (not a carving pumpkin), about 5 pounds (I used an
organic sugar pumpkin) * Sea salt * Freshly ground
black pepper * 1 tablespoon olive oil * 1/4 pound mild Italian pork sausage (I used
organic sausage) * 4 ounces elbow macaroni (I chose a different pasta shape, and used
organic pasta) * 5 ounces Fontina, cut into 1/4 - inch cubes * 2 ounces Gruyère, cut into 1/4 - inch cubes (I used Provolone instead) * 3 scallions, diced * 1 teaspoon chopped
fresh rosemary (I omitted this) * 1 teaspoon chopped
fresh thyme * 1 teaspoon chopped
fresh sage * 1 cup heavy cream (I used raw milk instead)
ingredients BRAISED CHICKEN THIGHS WITH CARAMELIZED ONIONS AND EGG NOODLES 8 chicken thighs (bone in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups
organic chicken stock 8 sprigs
fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground
black pepper (to taste)
* 2 cups all - purpose flour (I used Jovial Einkhorn flour) or 280 grams all - purpose gluten - free flour mix * 2 tablespoons baking powder * 1 1/2 tablespoons minced
fresh rosemary or 1/2 tablespoon dried (I used minced
fresh basil instead) * 1/2 teaspoon sugar (I used
organic sugar) * 3/4 teaspoon kosher salt (I used fine sea salt) * 1/4 teaspoon
black pepper * 6 tablespoon (3/4 stick) unsalted butter, chilled and cut into one - inch cubes * 1/2 cup crumbled feta * 3/4 cup buttermilk, plus more for topping
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)
Filtered water
Organic pasta, bow - tie or fusilli (1/2 pound)-- or gluten - free brown rice pasta Sea salt or kosher salt (generous handful, plus extra to taste) Brussels sprouts,
organic (1 pound) Broccoli,
organic (1 big stalk) Olive oil (enough to cover vegetables) Mozzarella cheese,
organic (8 ounces) Kalamata olives, pitted (1 jar) Pomegranate,
fresh (1) Sea salt Freshly ground
black pepper
6
organic tomatillos, chopped 2 cloves
organic garlic, minced 2 medium
organic cucumbers, sliced, seeded and coarsely chopped 2
organic green bell or poblano
peppers, seeded and coarsely chopped 1 medium
organic white onion, chopped 1
organic green Anaheim chile, roasted, seeded and chopped 2
organic jalapenos, roasted, seeded and chopped 1/4 cup
fresh organic parsley or cilantro, chopped 2 tablespoons
organic white wine vinegar 1 tablespoon
organic lime juice 1/2 teaspoon Worcestershire sauce 1/8 teaspoon
organic hot sauce (or more to taste) 1 teaspoon
organic cumin, ground 1/2 teaspoon salt 1/4 teaspoon freshly ground
organic black pepper 4
organic ripe tomatoes, cut into thick slices
organic sour cream (optional garnish)
1 large sweet potato, peeled & cooked (great to use leftovers) 1 stalk of celery, chopped fine 1 large carrot, peeled and chopped 1/4 cup capers + 1 Tablespoon vinegar water from the caper jar (preservative free) 1 heaped Tablespoon
organic vegan mayo (or regular real - food mayo) 1/4 cup flat - leaf parsley, chopped fine 1/2 teaspoon sea salt or himalayan pink salt
fresh ground
black pepper
1/2 cup olive oil 1 medium
organic onion minced fine 2
organic garlic cloves, minced 2 cups
organic Aborio rice 1 cup dry
organic white wine 2 tablespoons of
organic butter 1/2 pound wild mushrooms, cut into bite size pieces Salt 3 oz of chilled
black truffle butter 1/2 cup grated parmesan 1 bunch of
organic marjoram leaves chopped
Fresh ground
pepper Truffle oil if desired
1 - 2 sweet potatoes 2 - 3 tbsp olive oil a few handfuls of baby spinach (or other leafy greens) Avocado Pea Mash, for serving sheep feta cheese, crumbled 4
organic eggs salt &
black pepper fresh herbs or sprouts
1 head cauliflower 2 sweet potatoes (yams, regular potatoes of any variety or carrots may be substituted) 4 - 5 tbsp Ancient
Organics Ghee (enough to coat veggies) handful of
fresh herbs (ie parsley, thyme, basil, oregano), chopped sea salt, to taste
fresh ground
black pepper, to taste
1 tb dried oregano pinch of sea salt and crack of freshly ground
black pepper 3
organic eggs, beaten (or for vegans measure 1/4 cup of chia seeds into a bowl and add 3/4 cup of
fresh filtered water.
1 cup beluga lentils, soaked in cold water overnight 2 large onions 2 cloves garlic 1 head kale, rinsed thoroughly Ancient
Organics ghee 1/2 lb dried farro spaghetti, cooked according to the package extra virgin olive oil Maldon sea salt
fresh ground
black pepper
Asparagus with Sesame Citrus Dressing 1 pound
fresh asparagus 2 teaspoons
organic safflower oil 1/8 teaspoon fine sea salt Freshly ground
black pepper 2 tablespoons
fresh tangerine or orange juice 1 teaspoon tamari or soy sauce 1 teaspoon toasted sesame oil 1/2 teaspoon pure maple syrup 1 teaspoon toasted sesame seeds or gomasio
1 1/2 pounds small or new
organic potatoes, with skin 1 garlic clove, minced 2 tablespoons extra-virgin olive oil, plus extra for serving Fine sea salt and freshly ground
black pepper 3 to 4 thyme sprigs Sea salt flakes for garnish
Fresh thyme leaves for garnish
DRESSING Grated zest and juice of 2 limes or 1 lemon 2 tablespoons toasted sesame oil 5 tablespoons extra-virgin olive oil 1 garlic clove, grated 1 1/2 - inch piece of
fresh root ginger (unpeeled if
organic), finely grated 2 teaspoons tamari A pinch of cayenne
pepper or chili flakes (optional) Sea salt and
black pepper
One 14 oz block extra firm tofu 1/2 cup thinly sliced red onion 1/2 cup sliced green onions 3 cloves garlic, minced 1 Tablespoon
fresh grated ginger 1/2 — 2/3 cup wheat free tamari or soy sauce 1 pear, cored and shredded 1/4 cup toasted sesame oil 1/4 cup
organic sugar 1/4 cup mirin 2 Tablespoons rice vinegar 1 teaspoon
black pepper 1 teaspoon Korean red chili flakes (gochugaru)(more to taste) High heat oil, for grilling
Ingredients: 1 1⁄2 pounds sugar snap peas, trimmed 4 (4 - ounce) skinless, boneless, free - range,
organic chicken breast halves 1⁄2 teaspoon salt, divided 1⁄4 teaspoon freshly ground
black pepper 1 tablespoon olive oil 1⁄2 cup thinly sliced shallots 1 tablespoon extra-virgin olive oil 1 teaspoon Dijon mustard 1⁄2 teaspoon grated lemon zest 3 tablespoons
fresh lemon juice 2 tablespoons chopped
fresh parsley 1 tablespoon chopped
fresh tarragon 1⁄2 teaspoon chopped
fresh thyme
sliced raw turkey cutlets 2 garlic cloves, sliced 1/2 cup
organic chicken broth 1 TBSP lemon juice 2 TBSP capers 1 cup artichoke hearts, drained 2 large turnips, peeled 1/4 cup
fresh parsley, chopped 1/2 teaspoon Wright Salt Ground
black pepper, to taste Instructions: Preheat... Read More»
Gingered Chicken or Salmon Makes 4 Servings 2 Tbsp coconut oil 3 Tbsp grated
fresh ginger root 2 Tbsp freshly ground
black pepper Sea salt to taste 4 wild caught salmon fillets or 4 free range chicken breasts Side Dish: 1 bunch
organic kale, deveined and chopped 1 medium
organic zucchini, chopped 1
organic red...
2
organic cucumbers 1 cup
organic chickpeas, drained and rinsed 1 inch of
fresh ginger root, finely grated 3 scallions, finely chopped 1 garlic clove, finely chopped 1 Tbsp Bragg's liquid aminos a dash of hot sauce or cayenne pepper (optional) 1 Tbsp white miso paste OR Healing Cuisine Mayonnaise Fresh black pepper to
fresh ginger root, finely grated 3 scallions, finely chopped 1 garlic clove, finely chopped 1 Tbsp Bragg's liquid aminos a dash of hot sauce or cayenne
pepper (optional) 1 Tbsp white miso paste OR Healing Cuisine Mayonnaise
Fresh black pepper to
Fresh black pepper to taste
2 lbs 100 % grass fed beef tenderloin, stew meat, chuck roast or chuck eye, cubed 1 onion, sliced 2 cups
organic mushrooms, sliced 1 1/2 cups homemade cream of mushroom soup 1/3 cup arrowroot powder, whisked into 3 Tbsp cold water 3 cups
organic sodium - free beef stock 1/2 tsp onion powder 1 tsp garlic powder 1/4 tsp
fresh black pepper 1/4 tsp paprika 1/3 cup homemade dry onion soup mix 3 Tbsp Worcestershire sauce
2
organic English cucumbers, thinly sliced 1/2
organic red onion, thinly sliced 1 large
organic tomato, halved and sliced (optional) 1 Tbsp
fresh chopped dill 3 Tbsp Healing Cuisine Mayonnaise 1 Tbsp white vinegar 1/4 tsp sea salt 1/2 tsp
fresh black pepper
2 cans (á 285 g)
organic white beans 1 - 2 garlic cloves 5 bis sun - dried tomatoes (in oil) 1/2 lemon, juiced 1/3 cup olive oil a handful of
fresh basil 1 tsp cumin salt &
black pepper
1 can (á 290 g)
organic chickpeas 1 avocado 1 clove of garlic 1 tbsp tahini 1/2 lemon, juiced 1/4 cup olive oil a handful of
fresh basil a handful of
fresh spinach salt &
black pepper
Use only
organic spices 1/4 — 1/2 tsp
fresh ground
black pepper Blend and enjoy.
2 bunches
organic kale, destemed, rinsed, and dried 1/2 cup shredded
organic carrot 2 Tbsp extra virgin olive oil 2 Tbsp
fresh lemon juice 3/4 tsp sea salt 1/4 tsp
fresh black pepper