Not exact matches
Though the food I love is not particularly exotic: mashed potatoes with
fresh - milled black
pepper,
sea salt and a dob of real butter; bananas...
10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small bell
pepper — seeded
and roughly chopped 1 medium cucumber — peeled
and roughly chopped 1/3 cup soft sun - dried tomatoes juice of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4 small red chili
pepper or more to taste — seeded, or 1/4 teaspoon red
pepper flakes dash of cayenne
pepper — optional 1/2 teaspoon
sea salt large handful
fresh basil leaves, plus more for garnish
2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled
and cut into 1 - inch cubes 3 potatoes, peeled
and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped
fresh basil Finely ground
sea salt Freshly ground black
pepper
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs
fresh rosemary or 1/2 tsp dried rosemary
sea salt & black
pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems
and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico)
sea salt & black
pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
6
fresh New Mexican red chiles, unpeeled, cut open along one side to remove the seeds 9 ounces feta cheese, crumbled 2 tablespoons extra-virgin olive oil 2 tablespoons Greek yogurt 1 tablespoon minced Italian parsley 1⁄2 teaspoon lemon zest 1⁄4 teaspoon dried oregano 2 egg yolks
Sea salt and freshly ground black
pepper, to taste 1⁄4 cup grated Parmesan cheese
-- one jar or resealable tupperware container — a bunch of beets, — 1 cup vinegar (I recommend red wine or white)-- 1 tbsp sugar -1 tbsp diced / minced or crushed garlic (less if you're a vampire or still have tastebuds)-- some
fresh cracked
pepper and some
sea salt.
The bread is made with
fresh rosemary, coarse
sea salt, cracked
pepper,
and olive oil.
* 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
Put them in a food processor (or you can finely chop them with a knife) along with the
fresh rosemary, oregano, sage,
and sea salt and pepper, pulse until they're finely chopped.
30 ml 1.5 tbls olive oil (+ more to serve, if desired) 300g 2 red onions, thinly sliced 500g 4 small potatoes (I use dutch cream
and midnight blue), thinly sliced 5g 1 tsp
fresh rosemary leaves, chopped 1/2 tsp
sea salt Ground black
pepper, to taste 1 tsp plant - based milk 1 tbls toasted pine nuts (optional) Flaky
sea salt to serve, optional.
* 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
1 1/2 cup water 2 1/2 Tbsp
sea salt 1/2 cup apple cider vinegar 1 lb turnips, spiralized or peeled
and sliced into sticks or any other way you prefer 1/2 small beet, peeled
and sliced 1 bay leaf 1 garlic clove, thinly sliced a few sprigs of
fresh dill or dill flower (optional) dash of red
pepper flakes (optional)
Add the lemon juice, drizzle with the olive oil, sesame oil
and rice vinegar, then sprinkle with whole
sea salt and fresh black
pepper to taste.
Sprinkle with Celtic
sea salt,
fresh ground
pepper,
and a bit of shaved Parmesan.
4 slightly heaped cups (about 20 ounces)
fresh, ripe strawberries, hulled
and quartered 2/3 to 3/4 cup granulated sugar (we used the latter but use less if you're sensitive to sugar) 1/2 cup water Juice of 2 limes 1/4 to 1/2 teaspoon freshly ground black
pepper (use less for a barely detectable bite, more if you'd like it more present) Pinch of
sea salt
2 tablespoons extra virgin olive oil 1 medium onion, thinly sliced 2 cloves garlic, peeled
and smashed 1/2 teaspoon fine grain
sea salt 1 teaspoon sweet paprika 1 teaspoon garlic powder 1 chipotle
pepper in adobo sauce, chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked for an hour 1 cup water, if needed 2 tablespoons
fresh lemon juice, or to taste
1 piece whole wheat bread 1 tablespoon vegan butter 1 medium sized onion (about 2 cups), chopped 1 tablespoon extra virgin olive oil 1 - 15 ounce can white beans, drained
and rinsed 3 tablespoons nutritional yeast 1/4 cup water 1 teaspoon
sea salt ⅛ teaspoon dried basil 1 teaspoon red
pepper flakes 6 cloves garlic, minced 4 cups packed
fresh spinach, roughly chopped 1 can artichoke hearts, drained
and chopped 1/4 cup vegan mozzarella cheese
Add 1 teaspoon fine
sea salt,
and 1 teaspoon
fresh ground black
pepper, stir to combine.
Filling: 3 medium sweet potatoes, baked or microwaved until tender I - 14 ounce can cannellini beans, rinsed
and drained 2 tablespoons orange or apricot marmalade 1 tablespoon nutritional yeast (available at health food stores
and some grocery stores near the flour) 1 tablespoon dry or 3 tablespoons
fresh minced parsley Garlic
salt or powder to taste Onion powder to taste Coarse
sea or kosher
salt to taste Freshly ground black
pepper to taste
1 Serrano thinly sliced 1 Habbanero thinly siced optional 3 Juicy limes = 1/3 cup
fresh lime juice approx. 1 lemon, the juice and the zest 1 glug Extra Virgin Olive Oil Sea salt Fresh cracked black pepper to taste, opt
fresh lime juice approx. 1 lemon, the juice
and the zest 1 glug Extra Virgin Olive Oil
Sea salt Fresh cracked black pepper to taste, opt
Fresh cracked black
pepper to taste, optional
Then it's topped with a drizzle of balsamic glaze
and some
fresh thyme along with some
sea salt and freshly ground
pepper.
1 Heirloom Oaxacan Jewels 1 Heirloom Cherokee purple 1 Big Red super fantastic 2 Green Zebra 10 - 12 Cherry tomatoes Arugula
Fresh Goat cheese Fresh sprig of Thyme Extra Virgin Olive Oil to drizzle about 1/2 teaspoon per plate of Rice Vinegar Sea salt and fresh ground pepper to t
Fresh Goat cheese
Fresh sprig of Thyme Extra Virgin Olive Oil to drizzle about 1/2 teaspoon per plate of Rice Vinegar Sea salt and fresh ground pepper to t
Fresh sprig of Thyme Extra Virgin Olive Oil to drizzle about 1/2 teaspoon per plate of Rice Vinegar
Sea salt and fresh ground pepper to t
fresh ground
pepper to taste.
Easy Roasted Brussels Sprouts
and Squash Recipe 1 pound
fresh Brussels sprouts 2 tablespoons olive oil, divided 1 medium delicata squash Fine
sea salt or kosher
salt Freshly ground black
pepper
1 lb penne or your favourite shaped pasta like bowties, long pastas like spaghetti don't work as well 1 cup room temperature cream cheese 1 bunch of
fresh dill, chopped 4 green onions, sliced 1 lemon, juiced
and zested 1 heaping spoonful of Dijon mustard 1/4 cup capers 8 ounces smoked salmon, or more sprinkled
sea salt and freshly ground black
pepper, to taste
Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive oil 1 medium onion, chopped (1 cup) 1 medium red bell
pepper, chopped 1 medium jalapeno
pepper, seeded
and finely chopped 2 cloves garlic, finely chopped 4 cups water 3 cups butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces) diced fire roasted tomatoes 1 1/2 teaspoons kosher or fine
sea salt 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon ground turmeric Dash cayenne
pepper 3 cups small cauliflower florets 1 tablespoon tamari (soy sauce)
Fresh cilantro leaves
200 g black chickpeas, soaked in cold filtered water for at least 9 hours, or overnight, then washed
and drained 150 g quinoa, washed under cold running water half a red
pepper, cleaned
and cut into cubes half a yellow
pepper, cleaned
and cuto into cubes 8 - 10 cherry tomatoes, cleaned
and cut into quarters 1 carrot, cleaned
and cut into cubes 2 hanfuld black pitted olives, chopped a handful of
fresh parsley, cleaned
and finely chopped a handful of
fresh basil, cleaned
and finely chopped extra virgin olive oil, to taste whole
sea salt, just enought to taste
Lentil Filling: 2 tbsp olive oil 3 cloves garlic, crushed 1 brown onion, finely diced 2 - 3 tbsp curry powder 2 small potatoes, peeled
and diced 1 cup diced carrot 2 cups bite - sized cauliflower florets 3 cups cooked brown lentils 1/2 cup vege stock 1 x 400g can chopped tomatoes 1 tbsp tomato paste 1 tsp coriander flakes 2 - 3 tsp pure maple syrup
sea salt &
fresh black
pepper
1 medium cauliflower (about 2 pounds) 1/4 c extra virgin olive oil 1 medium white onion, cut into 1/4 - inch dice 3 garlic cloves, smashed
and peeled Maldon or other flaky
sea salt 1 1/2 to 2 tsp hot red
pepper flakes 6 Tbsp unsalted butter, cut into 6 pieces Kosher
salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra for serving 1/2 c coarse
fresh bread crumbs, fried in olive oil until golden brown 1 1/2 tsp minced
fresh rosemary
• 8 slices toasted Ezekiel bread (if you want increase slight sweetness of stuffing, try Ezekiel raisin bread) • 2 cups low sodium chicken broth • 2/3 shallot (chopped) • 1 tbsp minced garlic • 2 celery stalks (chopped) • 1 (red) bell
pepper (chopped) •
fresh rosemary twig • Seasonings: 1 tsp sage, 1 tsp cumin,
sea salt and pepper to taste
Place the parsnips in a lightly oiled baking dish, sprinkle with ground rock or
sea salt and fresh ground white
and black
pepper corns.
Start with a marinade — an easy spice rub of
fresh ginger,
sea salt and pepper — to infuse your meat with flavor.
7 to 8 pound roasting chicken whole
Fresh thyme (small bunch) 4 to 5 fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste Sea salt and fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide s
Fresh thyme (small bunch) 4 to 5
fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste Sea salt and fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide s
fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste
Sea salt and fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide s
fresh ground black
pepper to taste Extra virgin olive oil (enough to coat the entire chicken
and vegetables) 2 bell
peppers (orange
and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed
and sliced with skin on in half in wide slices
2
fresh corn cobs, corn sliced off before cooking 4 cups
fresh kale with stem removed (tear leaves away from the center stem) 1 tablespoon olive oil 1/4 cup garlic butter (see below)
Sea salt and fresh ground black
pepper
Ingredients 3 - 4 tablespoons extra virgin olive oil half a shallot, peeled
and minced 350 g raw pumpkin pulp, cut into cubes 350 - 400 ml filtered water whole
sea salt, just enough to taste freshly ground white
pepper, to taste 1 yellow
pepper, cleaned, peeled
and diced
fresh, cleaned oregano, for garnish dehydrated red
peppers, for garnish -LSB-...]
2 boneless, skinless chicken breasts 1/2 cup Italian style bread crumbs 1/2 cup Parmesan cheese, shredded 1/2 tsp garlic powder 1/2 tsp dried basil Pinch of crushed red
pepper flakes
Sea salt and fresh cracked
pepper to taste 1 - 2 eggs, mixed thoroughly 1 tbsp olive oil, more if needed
3 bunches scallions, trimmed
and thinly sliced 1 small serrano chile
pepper, deveined, seeded
and minced (opt) 1/2 cup / 120 ml extra virgin olive oil fine grain
sea salt 3 big handfuls of big, rustic croutons a squeeze of
fresh lemon juice.
1 medium onion 2 carrots, peeled
and chopped 1 parsnip root, peeled
and chopped 1/4 celeriac root, peeled
and chopped 2 medium potatoes, peeled
and chopped 1/2 cup dried red split lentils 1/2 head of cauliflower, chopped 1 tablespoon dried garlic flakes 1 tablespoon
sea salt fresh cracked black
pepper fresh parsley grape seed oil for frying 2 L hot water
1 cup fusilli (or any tight spiral pasta) 2 tbsp olive oil 1 small brown onion, chopped finely 2 garlic cloves, crushed 1 x 400g can chopped tomatoes 2 - 3 tbsp tomato paste a few handsful of spinach, stems removed
and chopped roughly 1/2 tsp dried oregano 1/2 tsp raw sugar 1/2 tsp
sea salt fresh black
pepper to taste
1 bag spinach (washed
and dried) 8 ounces pine nuts (soaked) 2 cloves garlic 2 teaspoons nutritional yeast (optional)
Sea salt Black
pepper Dash of cayenne
pepper (optional) 1/8 cup lemon juice 1/4 cup hemp oil or olive oil 2/3 cup apple cider or red wine vinegar 1 to 2 cups
fresh basil
3 tablespoons extra virgin olive oil, divided 1/4 cup shallots, sliced thinly 1 cup seasonal wild mushrooms, sliced (I used white
and baby portobello) 1 1/2 cups frozen pearl onions 1 cup baby carrots 2 cups chicken stock 1/4 teaspoon
fresh rosemary, chopped 1/4 teaspoon
fresh oregano, chopped 1 teaspoon
sea salt 1/4 teaspoon freshly ground black
pepper 4 cups cooked pasta 1/4 teaspoon
sea salt 1/4 teaspoon freshly ground black
pepper 4 4 - ounce boneless, skinless chicken breasts
Paleo Mayonnaise Print This Recipe Serves 1 - Multiply by - + RECIPES > CONDIMENTS, DRESSINGS, & DIPS Save to Favorites Ingredients: 1 pasture raised egg (room temperature) 1/2 tsp mustard powder 1/2 cups walnut oil or other nut oil 1 tsp
fresh squeeze lemon juice
Sea Salt and pepper to taste Step: Preparation: 1 Combine egg, mustard powder,
and lemon juice in a food processor until it reaches a thick, creamy consistency.
-- 500g diced Welsh lamb (fat trimmed off)-- 1 red onion, cut in to chunks — 2 tbsp olive oil — 1 tbsp tomato puree — Juice
and zest of half a lemon — Half a tsp each of paprika, cumin, tumeric, chilli powder, ground coriander, garlic powder — 2 tbsp
fresh mint, chopped — A pinch of
sea salt and black
pepper
1 1/2 pounds
fresh tomatillos, * husked
and rinsed 1 - 2
fresh jalapeño
peppers, stems removed 1/2 medium white onion, peeled 2 cloves garlic, not peeled olive oil, for drizzling 1/3 -1 / 2 cup
fresh cilantro, washed juice of 1 lime 1/2 -3 / 4 teaspoon Kosher or
sea salt
I added 4 cups of chicken broth (either homemade or organic, free range from a box),
sea salt,
pepper,
and about a 1 1/2 to 2 inch piece of
fresh ginger (peeled
and chopped) to the Vitamix with the cashews
and coconut cream.
4 cups fingerling, yukon gold,
and / or new potatoes, chopped into 1/2 inch pieces 1/4 cup extra virgin olive oil 2 teaspoons
sea salt or kosher
salt 1 teaspoon freshly ground
pepper 3 tablespoons
fresh rosemary, chopped
1 head of kale, washed, dried
and torn into large pieces 1/2 cup
fresh dill 1/4 cup nutritional yeast 2 Tbsp dill pickle juice (yep) 1 cup cashews 1/2 red bell
pepper 1 Tbsp Dijon mustard 1/2 cup water
Sea salt to taste Cayenne (optional)
Top with soft - boiled eggs,
sea salt,
and fresh - cracked
pepper.
6 cups chopped watermelon (1 - inch cubes) 1/2 cup water or coconut water 1/4 cup freshly squeezed lime juice 1/2 teaspoon seeded
and diced jalapeño
pepper 1/2 teaspoon chili powder or Mexican spice Mix (page xx) 1/4 teaspoon chipotle chile powder Pinch of
sea salt 3/4 cup seeded
and diced cucumber 3/4 cup peeled
and diced jicama 1 tablespoon plus 1 teaspoon finely chopped
fresh cilantro
4 cloves of garlic, peeled 4 small shallots, peeled 1 small bunch of kale - 1/2 lb / 8 oz, stalks removed, washed well 1/3 cup / 80 ml extra virgin olive oil 1/3 cup / 2 oz goat cheese, plus more for topping 2 tablespoons + hot pasta water fine grain
sea salt & freshly ground black
pepper fresh lemon juice - optional 12 oz / 340 g dried penne pasta
fresh thyme -
and thyme flowers
filling: 1 cup red potatoes, sliced thinly into rounds 1 medium onion, halved
and sliced into half - moons 3 cloves garlic 3 tbsp olive oil (or coconut oil, or ghee) 3 tbsp
fresh rosemary 1/2 tsp
pepper 1 tsp coarse
sea salt 8 free range eggs