To toast your own pumpkin seeds, heat
a generous teaspoon of oil in a hot frying pan.
Not exact matches
Ingredients: 1 tablespoon olive
oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1
teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1
teaspoon Worcestershire sauce
Generous dash
of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2
teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish
200 ml Almond Breeze ® Unsweetened Almond Milk 1 tablespoon Chia seeds — see info below 1 tablespoon Golden Linseeds — rich in Omega 3 a good dollop
of 0 % Natural Greek Yogurt (for extra protein) 1
generous teaspoon of Coconut
oil — see info below half a small Avocado — see info below Blueberries and Strawberries - antioxidant rich half
teaspoon Cinnamon — lowers blood sugar levels Almond milk ice cubes Add all
of the ingredients except the ice to a smoothie maker or blender and whizz up for a couple
of minutes till smooth.
Ingredients (makes 2 pizza crusts) 2 cups
of white flour sea salt 1/2
teaspoon of sugar 1/2
teaspoon of dried yeast 1/2
teaspoon of olive
oil 175 ml
of lukewarm water Instructions In large bowl, add the flour, a
generous pinch... continue reading...
1/3 cup
of walnuts 2 cups or raw kale destemmed 2 tablespoons
of nutritional yeast + extra to sprinkle on top 2 tablespoons
of lemon juice 1 clove
of garlic - crushed a
generous glug
of extra virgin olive
oil 1
teaspoon of white miso paste (optional but adds a bang
of flavour) salt to season
To make the dough add 1 cup
of all - purpose flour into a bowl, also add 1
teaspoon of baking powder, 1/4
teaspoon of white sugar, 1/2
teaspoon of sea salt, 1/2
teaspoon of garlic powder and 1/2
teaspoon of dried oregano, mix all the dried ingredients until well mixed, then add 1 tablespoon
of extra virgin Spanish olive
oil and a
generous 1/3 cup
of water, mix everything together until you form a dough, then knead the dough inside
of the bowl for 2 - 3 minutes and shape into a ball
1/3 cup plus 1 Tablespoon Neutral
Oil of choice, like Grape Seed
Oil 1/3 cup Fresh Mint Leaves, lightly packed 1/4 cup Fresh Lemon Juice 1/2 cup Plain Organic Yogurt 3/4 cup Honey or Maple Syrup 2
generous Tablespoons Fresh Lemon Zest 1/2
teaspoon Sea Salt 1
teaspoon Baking Powder 1
teaspoon Baking Soda 1 cup White Wheat Flour 1/2 cup White Spelt Flour
While vegetables are roasting, whisk together the remaining 2 tablespoons olive
oil, 1
teaspoon cumin, lime juice, cilantro, apple cider vinegar and a
generous pinch
of salt.
To make the yogurt aioli, finely mince 1 clove
of garlic, add it to a mortar and using a pestle pound down on the garlic until you form a paste, then add 1 cup
of Greek yogurt, 1/2
teaspoon of lemon juice, 1/2
teaspoon of dried parsley, season with a
generous pinch
of sea salt and freshly cracked black pepper, and mix everything together, then slowly pour in about 1 tablespoon
of extra virgin Spanish olive
oil while you continue to mix, cover with seran wrap and add to the fridge
For pesto 1 garlic clove, peeled 1
generous handful parsley leaves 1/4 cup walnuts 1/2 ounce grated Parmesan Juice
of 1/2 lemon 1/4
teaspoon kosher salt 1/4
teaspoon black pepper 1/4 cup olive
oil
Add the potato cubes to a medium sized bowl, the finely diced shallots, a
generous pinch
of freshly chopped parsley, 1
teaspoon of sherry vinegar, 3 tablespoons
of extra virgin Spanish olive
oil, season with sea salt and freshly cracked pepper, and toss everything together
Once the
oil get's hot add the minced garlic and the diced onions, mix with the
oil and cook for about 3 minutes, then add the diced bell peppers and continue to mix, after about 5 minutes add the chopped shrimp, season with 1/2
teaspoon of dried thyme, 1/2
teaspoon of smoked paprika, a
generous pinch
of sea salt and freshly cracked black pepper, mix everything together and cook for another minute and a half, then add 1/2 cup
of water, once the water begins to boil add 1/2 cup
of couscous, mix everything together, place a lid on the sauce pan and turn off the heat, after 5 minutes
of steaming remove the lid and fluff up the couscous with a fork
Add the bread cubes to a bowl, drizzle a
generous tablespoon
of extra virgin Spanish olive
oil, 1/2
teaspoon of dried parsley, 1/2
teaspoon of garic powder and a hint
of sea salt and toss everything together
2 medium butternut squash, halved and seeded (or 8 cups, chopped) 3 tablespoons olive
oil Kosher salt Freshly ground black pepper 5 - 6 cups
of vegetable stock 3
teaspoons olive
oil Generous pinch
of saffron threads 1/4 cup hot water 1/2
teaspoon cumin 1/4
teaspoon ground coriander 1/2
teaspoon ground cinnamon 1/4
teaspoon ground or grated nutmeg 1/4
teaspoon ground cloves 1/2 cup plain soy yogurt or soy sour cream 2
teaspoons harissa Finely chopped chives
Heat a paella pan or large frying pan with a medium - high heat and add 1/3 cup
of extra virgin Spanish olive
oil, once the
oil get's hot season it with sea salt and add the cut squid into the pan, mix it around and cook for 2 minutes, then remove the squid from the pan and set it aside, add the onions and garlic into the pan and mix with the
oil, after 1 minute add the red bell pepper, mix and cook for 3 minutes, then add 1/2 cup
of tomato puree, season everything with a
generous 1/2
teaspoon of smoked paprika, a
generous pinch
of sea salt and a hint
of freshly cracked black pepper, continue to cook for 2 minutes, then add the squid back into the pan, add 2 1/2 cups
of fish broth and the saffron, gently mix everything together
Add 3/4 cup
of cream cheese to a bowl, add the garlic paste from the mortar, some freshly chopped chives, 1
teaspoon of fresh lemon juice, 1 tablespoon
of extra virgin Spanish olive
oil, season it with sea salt and a
generous portion
of freshly cracked black pepper, and mix everything together, then cover with seran wrap and set aside
1 pound Brussels sprouts, thinly sliced
Generous pinch
of salt 2
teaspoons Dijon mustard 2
teaspoons maple syrup 2 tablespoons lemon juice or apple cider vinegar 1/4 cup extra-virgin olive
oil Salt and pepper, to taste 1/2 cup dried cranberries, chopped 1/2 cup almonds, toasted and chopped 1/2 pomegranate, seeded 1 small apple, finely chopped (optional, but delicious!)
1 cup
of buckwheat flour 1/2 cup
of brown rice flour 1
teaspoon psyllium husk powder (optional) 2
teaspoons baking powder 1 tssp ground cinnamon 1/2 tsp ground vanilla 1/2 tsp ground ginger 1/2 tsp ground cardamom 1/4
teaspoon ground nutmeg 1/4 tsp ground cloves 1 medium zucchini 2 - 3 very ripe bananas (approximately 200 g) 100 g walnuts, chopped 4 tbsp coconut sugar or sweetener
of your choice 1 heaping tbsp virgin coconut
oil or butter, soft 2 organic eggs A
generous pinch
of salt
4 sustainably caught salmon fillets 1
teaspoon chili powder 1
teaspoon ground cumin 1/2
teaspoon smoked paprika 2
teaspoons honey or maple syrup 1
teaspoon olive
oil generous pinch
of sea salt
1 small head cauliflower (1 pound florets, i.e. stems and leaves removed), cut into
generous 1 to 2 inch chunks 1 large egg 1 garlic clove, minced Few gratings
of fresh lemon zest 3 ounces crumbled feta (about 1/2 cup) 1/2 cup all - purpose flour 1/4
teaspoon Aleppo pepper flakes; less if using regular red pepper flakes, which are hotter 3/4
teaspoon table salt or more to taste 1/2
teaspoon baking powder Olive
oil for frying
1/2 cup packed brown sugar (I used coconut palm sugar) 1/3 cup cane sugar 1 (
generous) cup low fat vanilla yogurt 1 egg, lightly beaten 2 tablespoons canola
oil 2 tablespoons 1 % milk 2
teaspoons vanilla bean paste 2/3 + 1/4 cup whole wheat white flour 1/3 + 1/4 cup wheat germ 2
teaspoons cinnamon 1
teaspoon baking soda 1/2
teaspoon sea salt 3 cups old fashioned rolled oats 1/2 cup mini cinnamon chips (or chips
of your choice) cinnamon sugar, for sprinkling
1
teaspoon olive
oil 1 scant cup thinly sliced shallots 6 cloves garlic, thinly sliced 2 tablespoons breadcrumbs 2 cups vegetable broth 1/3 cup dry white wine A few dashes fresh black pepper
Generous pinch
of dried thyme 1 16 oz can chickpeas, drained and rinsed 1/4 cup capers with a little brine 3 tablespoons fresh lemon juice 4 cups arugula