Give
it a garnish of sea salt and fresh ground pepper.
Even using salted caramels, I didn't find the final
garnish of sea salt too much.
Not exact matches
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
1 cup whole barley (hulled) 3 cups filtered water a pinch
of whole
sea salt a piece
of kombu (2 cm long), soaked pumpkin seeds (a good handful), lightly toasted 1 cup daikon sprouts fresh basil leaves for
garnish (optional)
To add even more benefits to your bowl,
garnish with detoxing coriander, omega - rich roasted pumpkin seeds, iodine rich seaweed sprinkles or
sea salt, calcium rich sesame seeds or a dash
of metabolism - kicking hot sauce.
Garnish with chunks
of chocolate covered caramels with
sea salt, if desired.
4 parsnips, peeled, ends trimmed, and cut into 1/2» thick slices Unsweetened soy milk 1 tablespoon olive oil 1 small onion, peeled, and diced 2 medium - large cloves garlic, thinly sliced 1 tablespoon vegan butter 1 tablespoon vegan sour cream Zest
of one lemon Coarse
sea or kosher
salt to taste White pepper to taste Optional garlic
salt or powder to taste Optional onion powder to taste Optional
Garnish: parsley and additional lemon zest
Five years ago,
sea salt as a must - have ingredient and
garnish for sweets wouldn't have registered on the radar
of many home bakers, but now it has become almost commonplace, in part because
of Ms. Greenspan's unwavering belief in its virtue.
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)
for the mung bean falafel bowl 1 cup rainbow quinoa or other grain
of choice — cooked
sea salt — to taste 1/2 tablespoon neutral coconut oil about 20 asparagus — tough ends removed freshly ground black pepper — to taste mung bean falafel — recipe below pickled rainbow chard — recipe below large hadful baby spiach / other salad greens handful cilantro leaves / pea shoots / other microgreens tahini sauce — recipe below sesame seeds — for
garnish (optional) chopped pistachios / other nuts — for
garnish (optional)
2 - 3 small to medium beets — peeled and cubed 2 garlic cloves — minced
sea salt 2 small to medium red onions — peeled and quartered or cut into eighths, depending on size grape seed oil 1 head
of broccoli — cut into bite - sized florets 2 cans Thai coconut milk pinch
of chili powder or a dash
of cayenne 1/2 lemon — juiced 1 - 2 ripe but firm avocados freshly ground black pepper arugula leaves for
garnish
1.5 pounds lamb stew meat, cut into 2 - inch chunks 3 cloves garlic, peeled and mashed 1/4 cup extra virgin olive oil 2 teaspoons ground cumin 1 1/2 teaspoons freshly grated ginger 1/2 teaspoon
sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon juice 1 cup stock (beef or lamb) 2 small / medium potatoes, cut into bite - size pieces (substitute with carrots for GAPS) Grated rind
of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro for
garnish (optional)
16 ounces (454 g) gluten - free pasta (or pasta
of choice) 1/4 cup (40 g) plus 1 tablespoon cashews, soaked overnight and drained 1 tablespoon extra virgin olive oil 1 tablespoon plus 1 1/2 teaspoons nutritional yeast 2 teaspoons apple cider vinegar 1 1/2 teaspoons lemon juice 2 garlic cloves, roughly chopped 1/2 teaspoon
sea salt, plus more to taste Freshly ground pepper 1 cup (240 ml) water 1/4 cup (30 g) chickpea flour 2 tablespoons chopped chives, plus chive flowers for
garnish 1 cup (34 g) packed watercress Freshly ground nutmeg, to taste
Garnish and Glaze: 1/2 cup slivered almonds 1 cup confectioner's sugar pinch
of Kosher or
sea salt 4 - 6 tablespoons heavy cream 1 teaspoon pure vanilla extract
* 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 For the salad 1 cup whole barley (hulled) 3 cups filtered water a pinch
of whole
sea salt a piece
of kombu (2 cm long), soaked pumpkin seeds (a good handful), lightly toasted 1 cup daikon sprouts fresh basil leaves for
garnish (optional) For the dressing 3 tablespoons extra virgin olive oil 2 tablespoons -LSB-...]
Evenly distribute the cream cheese and smoked salmon filling into the 4 lettuce wraps, top each one off with some diced tomatoes, a pinch
of sea salt and
garnish with a lemon wedge
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-...]
1 tbsp extra virgin olive oil + more for
garnish 1 small onion, diced (~ 1 cup diced onion) 2 garlic cloves, minced 2 tbsp fresh ginger, grated 1 large apple, peeled & chopped 1.5 pounds carrots, peeled and chopped (~ 5 cups) 4 cups vegetable broth pinch
of nutmeg
Sea salt & black pepper, to taste
Ingredients: 1/2 cup uncooked short grain brown rice 1 1/2 cups water, divided 2 apples, peel left intact, cored, and diced 1 cups plain unsweetened almond milk or milk
of choice 1/4 tsp
sea salt 1/3 cup plain Greek yogurt or plain non-dairy yogurt, plus more to
garnish 2 tbsp pure maple syrup 1/2 tsp ground cinnamon, plus more to
garnish 2 tbsp chopped roasted almonds or walnuts, to
garnish (optional)
1/2 cup extra-virgin olive oil 1 cup diced red onion (about 1 medium onion) 1/2 teaspoon coarse
sea salt or kosher
salt 1 cup thinly sliced, peeled carrots (about 2 medium carrots) 1 cup thinly sliced celery stalks (or about 2 medium celery sticks) 2 garlic cloves 2 tablespoons minced rosemary 1/2 teaspoon crushed red pepper flakes 1 15 - ounce can
of white beans, drained 1/2 cup firmly packed sun - dried tomatoes 1/4 cup red wine vinegar 4 cups arugula leaves 2 tablespoons finely chopped, fresh, flat - leaf parsley for
garnish
I love raw radishes in salsa,
garnishing a bowl
of posole or on rye crispbreads with a little butter and
sea salt, but I honestly never thought about cooking them.
2 large chopped onions 2 — 4 teaspoons chopped fresh garlic olive oil 1 - 1 1/2 pounds ground beef 2 eggs 1/2 cup matzoh meal or bread crumbs 1 squirt
of hot chili sauce to taste 1/2 cup chopped fresh parsley Fresh chopped tarragon, basil, oregano, thyme and lots
of mint or whatever you can find in the garden 2 teaspoons
sea salt 2 teaspoons cumin 1/2 teaspoon cardamom 1/2 teaspoon allspice black pepper to taste 1 cup sundried tomatoes or oven roasted tomatoes Fresh parsley for
garnish
Ingredients 100 g dark chocolate (70 % cacao), preferably Fairtrade 220 ml almond cream (or other vegetable cream) a pinch
of whole
sea salt 4 tablespoons rice malt syrup 3 tablespoons hazelnut butter chopped hazelnuts, for
garnish Makes 4 servings.
1/3 cup and 1 tbsp flour 1/8 teaspoon baking soda 3 tbsp unsalted butter, at room temperature 2 tablespoons white sugar 1 tablespoon egg, whisked (about 1/3 egg) 1/8 teaspoon
salt 1/2 teaspoon vanilla extract 1/3 cup dark chocolate chips (I used a mix
of chopped chocolate and peanut butter chips) pinch
of flaky
sea salt, for
garnishing
raw honey * pinch
of sea salt * filtered water * raw cacao nibs for
garnish - optional * fresh berries or sliced bananas for serving - optional
Italian sausage (mild or spicy) 6 pieces
of uncured bacon, chopped ** 10 large eggs 1/2 cup cream 3/4 cup milk 1 teaspoon Dijon mustard 1/2 teaspoon
sea salt 1/4 teaspoon freshly ground black pepper 2 teaspoons
of sweet basil Pinch
of red pepper flakes 10 ounces cheddar cheese, grated 5 - 6 small tomatoes on the vine Fresh basil leaves for
garnish
Cool, spread a circle
of Vegan Chocolate Ganache on top allowing caramel to show around hte perimeter,
garnish with a nut and a pinch
of sea salt, cover, and refrigerate.
100 g dark chocolate (70 % cacao), preferably Fairtrade 220 ml almond cream (or other vegetable cream) a pinch
of whole
sea salt 4 tablespoons rice malt syrup 3 tablespoons hazelnut butter chopped hazelnuts, for
garnish
1 tsp
of coconut oil 1 tbsp fresh, minced ginger 1 tbsp fresh, minced garlic 1/4 tsp fenugreek 1/4 tsp brown mustard seeds 1 tsp curry powder 1/4 tsp garlic powder 1/4 tsp ginger powder 1/4 tsp
of coriander 1/4 tsp
of garam masala
salt & pepper to taste 1 medium head
of cauliflower, de-stemmed and chopped into bite - sized pieces 2 cups
of small white button mushrooms, quartered 8 oz firm tofu, cubed 18 oz jar
of diced tomatoes 13 oz can
of full fat coconut milk 1/4 tsp each
of fenugreek, brown mustard seeds & curry powder 1/4 cup
of cilantro, roughly chopped, the juice
of a lime &
sea salt to
garnish
After 30 minutes take the bell peppers out
of the oven, lightly season them with
sea salt in the inside and place them in a dish, stuff each one with the couscous and place a seared shrimp on top
of each stuffed pepper,
garnish with fresh thyme
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece
of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper
Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups
of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest
of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar
Garnish: 1/4 cup chopped roasted and lightly
salted cashews and peanuts and sprigs
of basil or cilantro
1/2 cup raw pepitas 3 cups fairly tightly packed chopped kale 2 1/2 cups water 3 tablespoons freshly squeezed lemon juice 1/4 cup apple juice 1/2 cup mashed avocado 1 tablespoon peeled and minced fresh ginger 1 teaspoon seeded and diced hot pepper 1 1/2 teaspoons
sea salt, or to taste ¹ ⁄ 8 teaspoon ground black pepper Pinch
of cayenne pepper 1/4 teaspoon chipotle chile powder, or 1/2 teaspoon chili powder (optional) 1 tablespoon coconut oil or olive oil (optional) 2 teaspoons wheat - free tamari or other soy sauce, or to taste (optional) 1 tablespoon minced fresh cilantro 1/4 cup seeded and minced red bell pepper, for
garnish
1 bunch radishes — tops removed 2 tablespoons ghee (I've also tried unrefined neutral coconut oil here, it works well) 2 garlic cloves — minced pinch
of sea salt 2 teaspoons apple cider vinegar 2 teaspoons raw honey or pure maple syrup about 3 cups arugula or other salad greens (the original recipe calls for dandelion) smoked
sea salt — for sprinkling over the salad sunflower sprouts or other microgreens for
garnish — optional
Vegetarian Chili about 2 cups
of dry beans
of any kind you prefer — I like to have a variety 1 tbsp olive oil 1/2 onion — chopped 2 carrots and 2 stalks
of celery — thinly sliced 1 jalapeno pepper — seeded and chopped 4 garlic cloves — sliced, 3 — chopped finely kernels from 3 or more ears
of corn 2 or more portobello mushrooms — sliced in cubes 3 - 4 medium tomatoes — shredded or pulsed in the food processor chili powder and / or flakes, ground cumin, ground coriander, and ground oregano — all to taste dash
of cayenne pepper vegetable broth Celtic
sea salt lime or lemon cilantro for
garnishing
Dressing: 1 avocado — peeled and pitted 1 cup orange juice — freshly squeezed 1/4 cup plus 2 tablespoons lime juice — freshly squeezed 1 green onion 1 tablespoon chopped yellow onion 1/2 small jalapeno — seeded handful
of cilantro 1/2 teaspoon
sea salt 1/2 cup olive oil
garnish with freshly ground black pepper
I like to
garnish this salad with marinated mushrooms from another recipe in the same cookbook: 1/2 pound
of Shiitake and Crimini mushrooms (or any wild mushrooms)-- sliced 3 tablespoons olive oil 3 tablespoons lemon juice some fresh herbs (I used basil and cilantro) some
sea salt garnish with freshly ground black pepper
Garnish the top
of each chocolate with the remaining peppercorn and seed mixture and more flaky
sea salt if desired and serve!
1 tablespoon extra virgin olive oil 1 small bulb fennel 1 clove garlic, crushed and minced 1 small shallot, thinly sliced 4.5 — 5 cups mixed heirloom tomatoes Juice
of one large orange (about 1/2 cup) 1/2 fine
sea salt + pepper to taste Orange zest and reserved fennel fronds to
garnish
The green garlic tips were chopped and tumbled with lemon zest, oil and a pinch
of sea salt, for a bright gremolata
garnish — and no waste.
1 1/2 cups almonds (substitute walnuts or pecans) 1/2 cup pumpkin seeds Pinch
sea salt 1 cup pitted Medjool dates 2 - 3 Tablespoons fresh lemon juice 1 teaspoon vanilla powder (or vanilla extract) Zest
of 1 lemon 1 cup coconut butter, softened Shredded, unsweetened coconut for
garnish
Ingredients 1 tablespoon olive oil 1/2 cup thinly sliced yellow onion 4 cloves garlic, pressed or minced, optional 8 ounces cubed packaged seitan 8 ounces crimini mushrooms, quartered or halved, very bottom
of stem removed 1/2 teaspoon ground nutmeg, optional 1/2 cup vegan mayonnaise such as vegenaise 1 1/2 tablespoons freshly squeezed lemon juice 2 teaspoons wheat - free tamari Pinch crushed red pepper flakes, optional 2 tablespoons finely chopped flat - leaf parsley
Sea salt and ground black pepper to taste 2 tablespoons nutritional yeast 1 teaspoon smoked paprika Parsley sprigs for
garnish
INGREDIENTS for the panna cotta: 4 cups
of rhubarb (5 - 8 stalks depending on how big they are), green tops discarded, red - ish parts diced 1/2 cup
of granulated coconut sugar (maple syrup works as well if you prefer) 1/4 teaspoon
of sea salt 1 vanilla bean, scraped (or 1 tablespoon
of vanilla extract) 14oz can
of full fat coconut milk 2 tablespoons
of agar flakes for the strawberry coconut crunch: 3/4 cup
of frozen strawberries 1 teaspoon
of vanilla 1/4 teaspoon
of sea salt 2 tablespoons
of maple syrup 2 tablespoons
of brown rice syrup 1 cup
of thick coconut flakes 1/2 cup
of rolled oats
garnish: several mint leaves (chopped or whole)
A simple, yet robust combination
of sweet tomatoes and olive oil, infused with garlic,
garnished with
sea salt, oregano and sweet basil.
2 cups raw cashews 3/4 cup nonchlorinated water 1/2 teaspoon garlic powder 1 teaspoon fine
sea salt 1 tablespoon nutritional yeast grated zest
of 1/2 lemon 1 1/2 teaspoons freshly squeezed lemon juice 2 probiotic capsules, or enough to equal 40 billion active cells 3 tablespoons minced fresh dill fronds, plus more for
garnish 1 tablespoon minced fresh chives
Scone ingredients • 1/2 cup unsweetened almond milk • 1/2 tablespoon apple cider vinegar • 1/2 cup plus 2 tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top • 2 teaspoons baking powder • pinch
of sea salt • zest
of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more for
garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can
of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice
of 1 lemon
Avocado - Lentil sweet potato toast ingredients • 1 medium sweet potato • 1/2 tablespoon coconut oil — soft (if using the oven) • 1/3 cup cooked black or French lentils • 1 teaspoon olive oil • 1/2 teaspoon balsamic vinegar, plus more for drizzling • 1 small, ripe avocado • juice
of 1/2 small lemon •
sea salt — to taste • freshly ground black pepper — to taste • nutritional yeast for
garnish • mixed seeds for
garnish
Daikon Radish Pasta with Corn and Tomatoes in Creamy Coconut Sauce 1 medium to large daikon radish 2 ears
of corn 1 tablespoon coconut oil 1 tablespoon sesame oil 1 tablespoon minced ginger 2 teaspoons sriracha 1 tablespoon lime juice
sea salt 1 cup canned unsweetened coconut milk 2 tablespoons tamari 1 tablespoon smooth almond butter 1 - 2 handfulls heirloom cherry tomatoes — quartered handful
of basil leaves — torn microgreens to
garnish — optional
1/2 Teaspoon
sea salt 3 Tablespoons extra virgin olive oil, plus more for
garnish 1/2 Cup chopped onion 1 Tablespoon chopped prosciutto 1 Tablespoon
of minced celery 1 Quart
of chicken broth 1 Teaspoon dried marjoram 2 Pinches freshly grated nutmeg
Transfer to a small serving bowl and
garnish with chopped cilantro, flaky
sea salt and / or a drizzle
of olive oil (if desired).