Not exact matches
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
Melt a
generous bit of coconut
oil and butter and pour in the batter, in whatever shape or size you'd like.
One
of my favorite quick ways to use beet greens is simply sauteing them in a
bit of olive
oil with a
generous amount
of chopped garlic and some crushed red pepper flakes.
Traditionally, it is made with a
generous amount
of fresh parsley, some fresh mint, a
bit of bulgur wheat and tomatoes, and it is seasoned lightly with lemon juice, olive
oil and salt.
* 1 - 1/2 cups loosely packed organic greens, cleaned and torn into
bite - size pieces * 3 - 4 trimmed and sliced (preferably organic) strawberries * about 8 whole almonds, toasted (I used Marcona almonds with sea salt) * crumbled Boucheron (or other goat's) cheese * freshly ground black pepper * a
generous drizzle
of aged balsamic vinegar * about 1 tablespoon
of your best olive
oil
Massage a
generous amount
of Belly
Oil onto any
of your expanding
bits north to south.
Melt a
generous bit of coconut
oil and butter and pour in the batter, in whatever shape or size you'd like.
In a high - quality, heavy - bottom, large, low, stainless - steel skillet, using Mazola Corn
Oil (it's cholesterol free — and I'm aware
of the corn modification situation), and unsalted butter, a
generous sprinkle
of crushed dry thyme, a tiny
bit of salt and two or three whole garlic cloves (mash them when soft; they become so very mild)-- over medium heat, sweat the onions stirring gently so the mixture glazes, carefully scraping the bottom
of the skillet.