Not exact matches
I made this to use as a Noodle - and - Cheeze sauce, omitting the jalapeño, cumin,
ground pepper, and
additional salt.
Season to taste with
additional salt and freshly
ground black pepper, if needed.
12.5 ounce canned chicken, drained 4 green onions, diced 1/4 cup diced orange pepper 1/3 cup
salted cashew pieces 1/4 cup diced water chestnut 1/2 cup mayonnaise 1 tablespoon soy sauce 1/2 tablespoon rice vinegar 1 teaspoon
ground ginger 4 large, ripe avocados Crispy rice noodles (optional)
Additional cashews (optional)
For the soup: 1 t oil of your choice 3 large cloves garlic, chopped 1 onion, chopped 1 red bell pepper, chopped 850 g (~ 7 1/2 cups 1 inch cubes) chopped pumpkin 1 cup white wine (or vegetable broth) 4 cups vegetable broth 1 T curry powder of your choice (I used a mild version) 1 t smoked sweet paprika freshly
ground pepper and
additional salt to taste
2 portobello mushrooms (8 oz), stems removed 1 sm zucchini 2 Tbsp olive oil, divided 1/4 c shallots, minced 1/4 tsp red pepper flakes 1/3 c Parmesan cheese 3/4 c quinoa, rinsed and cooked according to package directions 3/4 tsp
salt 1 lg egg, beaten 1 c fresh whole - wheat breadcrumbs 1/2 c oats, pulsed in a food processor until
ground, or an
additional 1/2 c whole - wheat breadcrumbs 15 hamburger buns or rolls, toasted
ingredients SPAGHETTI POMODORO 1/4 cup olive oil (plus
additional, to garnish) 1 small onion (peeled, finely diced) 2 cloves garlic (peeled, minced) 1/4 teaspoon chili flakes (optional) 1 (28 - ounce) can whole peeled tomatoes (hand crushed) bundle fresh oregano 1 pound spaghetti 2 tablespoons unsalted butter (softened) 1/4 cup whole basil leaves (to garnish) parmesan (to serve) Kosher
salt and freshly
ground pepper (to taste) butcher's twine
1 cup onion, cut into thin 2 - inch strips 6 cups green cabbage, shredded or cut into thin 1 - 2 inch strips
Salt and fresh
ground pepper to taste
Additional butter for topping, optional Optional — if you have access to a good Irish cheddar cheese, like Kerrygold, try adding 1/2 -1 cup (shredded)
Taste and season with
additional salt and fresh
ground pepper to taste.
1 pound large beans (Christmas limas, gigantes, etc.), soaked overnight 1/4 cup extra virgin olive oil 2 medium onions, halved lengthwise and thinly sliced 8 cloves garlic, roughly chopped 6 ounces portobello mushrooms, chopped 8 ounces shiitake mushrooms, thickly sliced 3 springs fresh thyme 1 28 - ounce can whole plum tomatoes in puree 1/2 cup red or white wine 1/2 cup reserved bean cooking liquid, or
additional wine 1/2 cup chopped flat - leaf parsley 1 teaspoon
salt 1/2 teaspoon freshly
ground black pepper
1/3 of a hokkaido pumpkin 1 banana 3 eggs (you can substitute one of the eggs with 2
additional egg whites) 3 egg whites 2/3 cup / 70 g oats / rye flakes 6 dates, pitted 2 Tbsp honey or maple syrup 1/3 cup / 80 g plain yoghurt 2 tsp baking soda 1/2 tsp
salt 1/2 tsp nutmeg 1 tsp cardamom 1 Tbsp cinnamon 1/2 tsp cloves 1/2 tsp
ground ginger Butter for frying
Add freshly
ground black pepper and
additional salt, if needed.
Season to taste with
additional sea
salt, if needed, and freshly
ground black pepper.
1 cup whole - wheat orzo pasta 3 ears corn, shucked and kernels removed from cob (about 1 1/2 cups) 2 tablespoons fresh lime juice 1 avocado, diced 1/4 cup olive oil 2 tablespoons cider vinegar 2 tablespoons sugar 3/4 teaspoon
ground cumin 1/2 teaspoon
salt 1 pint grape tomatoes, halved 1/4 cup chopped flat leaf parsley Pepper and
additional salt to taste
1 Cup White Farro Flour 1 Cup Whole Grain Farro Flour 1 Cup Coconut Palm Sugar 1 Teaspoon
Ground Flax Seed 1 Teaspoon Baking Powder 1/2 Teaspoon
Salt 1/2 Teaspoon Baking Soda 1 Teaspoon
Ground Cinnamon 1 Cup Granola of Choice (I Used Peanut Butter Granola 1 Teaspoon Vanilla Extract 1/3 Cup Olive Oil (Or Organic Virgin Coconut Oil) 1 1/2 Cups Light Buttermilk Topping:
Additional Granola
2 tablespoons canola oil 4 six - inch corn tortillas 1/4 teaspoon
salt (plus
additional to taste) 2 ripe avocados (peeled, pitted, and mashed) 1 cup cherry tomatoes (quartered) or grape tomatoes (halved) 1/4 cup chopped, fresh cilantro 1/4 cup chopped red onion 1 to 2 jalapeño chilies, seeded and finely chopped 1 tablespoon fresh lime juice (or more to taste) 2 large cloves garlic, finely chopped Freshly
ground black pepper, to taste Salsa or taco sauce for garnish (optional)
Season with
additional salt, freshly
ground black pepper and red pepper flakes and remove from heat.
It was quite thick so I also added some water and
additional spices, which were a mix of
ground cumin and coriander, and added
salt to taste.
ingredients TRAP MAC 1 box small macaroni noodles 1/2 stick unsalted butter 1 1/2 teaspoons onion powder 1 teaspoon seasoned
salt 3 teaspoons freshly
ground pepper (plus
additional for garnish) 1 teaspoon Cajun seasoning 1 1/2 teaspoons dried parsley flakes (plus
additional for garnish) 2 dollops sour cream 2 cans roasted garlic mushroom soup (10.75 - ounces each) 2 cans cheddar cheese soup (10.75 - ounces each) 1 cup Sharp cheddar cheese (grated) 1 cup Colby Jack cheese (grated) 1 cup Monterey Jack cheese (grated) 1 cup Mild cheddar cheese (grated) 1 can evaporated milk (12 - ounces) 1/2 cup jarred cheese dip
ingredients POTATOES: 4 - 5 medium Russet potatoes (scrubbed and dried) olive oil cooking spray PUMPKIN HUMMUS: 1 cup pumpkin puree 1 15 - ounce can garbanzo beans (drained, rinsed) 2 tablespoons tahini 1 teaspoon sea
salt (plus
additional to garnish) 2 large garlic cloves (peeled, roughly chopped) 1/4 teaspoon
ground nutmeg 1/2 teaspoon
ground cinnamon 1/4 teaspoon freshly
ground black pepper SAGE BROWN BUTTER: 1/4 cup unsalted butter 1/2 cup fresh sage leaves (plus more for garnish, optional)
1/3 cup ricotta or creamed cottage cheese 3 tablespoons grated Parmesan cheese 2 cups (1 pound) cooked drained
ground beef 1 cup shredded mozzarella cheese (4 ounces) 1/2 cup spaghetti sauce 1/2 teaspoon
salt 1/2 cup baking mix 1 cup milk 2 large eggs
Additional spaghetti sauce, heated, if desired
ingredients SAUSAGE - STUFFED MUSHROOMS 16 extra-large white mushrooms (caps and stems separated) 5 tablespoons olive oil (divided) 3/4 pound hot Italian sausage (casings removed) 1/2 yellow onion (peeled, minced) 2 garlic cloves (minced) 1/4 cup red wine 2/3 cup panko bread crumbs 1/2 cup cream cheese (softened) 1/3 cup Parmigiano - Reggiano (grated, plus
additional to garnish) Kosher
salt and freshly
ground black pepper
1 Tablespoon
ground flaxseed meal + 3 Tablespoons water (mix and set aside) 1/2 cup white whole wheat flour (can also use spelt, whole wheat or white all - purpose) 1/2 cup buckwheat flour 1 1/2 teaspoons baking powder 1/4 teaspoon
salt 1 Tablespoon sugar (can use white, raw cane, brown — whatever you prefer) 1 cup soy milk (or any non-dairy like almond milk or rice milk) 1 teaspoon canola oil (or olive oil)
Additional water, about 1/4 — 1/3 cup Canola oil for the pan Banana, Blueberries, other fruit, optional
ingredients PIE CRUST: 1 tablespoon light brown sugar 1 teaspoon Kosher
salt 1 1/2 cups all - purpose flour (plus
additional for dusting) 1 stick unsalted butter (chilled, cut into 1 / 2 - inch cubes) 1/4 cup ice water FRESH GINGER JUICE: 1 2 inch piece fresh ginger PUMPKIN PIE FILLING: 1 sugar pumpkin (top removed, halved, seeded, cut into 8 wedges)(makes 2 cups) 2 large eggs 1 teaspoon fresh ginger juice 1/2 cup light brown sugar 1/4 cup granulated sugar 1 teaspoon Kosher
salt 1 teaspoon
ground cinnamon 1/4 teaspoon
ground cloves 1 12 - ounce can evaporated milk WHIPPED CREAM: 1 cup heavy cream 1 tablespoon confectioner's sugar 1 teaspoon vanilla extract
Adjust seasonings to taste, adding
additional vinegar, kosher
salt or fresh
ground pepper if desired.
FRIED MEATBALLS STUFFED WITH MOZZARELLA 1/3 cup olive oil 1 clove garlic (peeled, minced) 1 shallot (peeled, minced) 1 1/2 cups day - old wheat bread (diced, pullman loaf) 1/4 cup whole milk 1 1/2 pounds
ground beef (80/20) 3/4 cup whole milk ricotta 1/4 cup fresh basil leaves (chopped) 1/4 cup parsley (chopped) 1/4 cup Parmigiano - Reggiano (grated, plus
additional to garnish) 1 egg 3/4 pound fresh mozzarella (cut into slightly smaller 1 / 2 - inch cubes) Kosher
salt and freshly
ground black pepper (to taste)
Add
additional salt and freshly
ground black pepper to taste.
Dough — dry: 2 cups whole wheat flour 1/4 cup vital wheat gluten 1 tb barley malt powder 3 tb nutritional yeast 2 tsp dried oregano 1 tsp dried thyme, chopped 1 tsp dried rosemary, chopped 1 tsp fennel seeds, chopped 1/8 tsp
ground nutmeg 1 tb garlic powder 1/4 tsp freshly
ground black pepper 1 tsp
salt additional whole wheat flour as needed
Place the
ground beef, eggs, finely chopped onion, rice, water,
additional 1 1/2 teaspoons
salt, and 1/4 teaspoon pepper in a mixing bowl.
3 1/4 cups spelt flour (also some
additional flour for rolling out the dough) 2/3 cups cacao powder (or regular cocoa powder) 1 T ginger 1 tsp cinnamon 1/2 tsp
ground cloves 1 tsp baking soda 1/2 tsp baking powder 1 tsp
salt 2/3 cup Earth Balance Buttery Spread (I got it at Whole Foods) 1/2 cup dark brown sugar 1 large egg 3/4 cup molasses
INGREDIENTS 4 cups gluten - free rolled oats 1 cup raw sliced almonds 1/2 cup coconut sugar 1 tablespoon raw cacao powder 1 teaspoon
ground flaxseed 1/4 teaspoon sea
salt 1/2 teaspoon
ground cinnamon 1 tablespoon cacao nibs 1/3 cup coconut oil 1/3 cup Philosophie cacao bee honey or Philosophie green bee honey 4 teaspoons pure vanilla extract Serve with:
additional cacao nibs, strawberries + coconut yogurt
Basic ingredients: 1/3 cup fresh squeezed orange or tangerine juice (see variations below) 2 teaspoons unflavored gelatin or 3/4 teaspooon agar agar powder (not the flakes) 3 tablespoons honey;
additional 1 to 2 tablespoons as needed 1/4 teaspoon pure stevia extract powder * or clear stevia extract liquid;
additional 1/4 teaspoon as needed (Nu Naturals or Wisdom Natural Brands) 1/8 teaspoon finely
ground, unrefined sea
salt (Celtic, Redmond Real Salt, or Himalayan Sea Salt) 2 large or 3 medium - size ripe mangoes 2 cups unsweetened, preservative - free coconut milk (regular, not lite) 1 tablespoon coconut rum or dark rum, opti
salt (Celtic, Redmond Real
Salt, or Himalayan Sea Salt) 2 large or 3 medium - size ripe mangoes 2 cups unsweetened, preservative - free coconut milk (regular, not lite) 1 tablespoon coconut rum or dark rum, opti
Salt, or Himalayan Sea
Salt) 2 large or 3 medium - size ripe mangoes 2 cups unsweetened, preservative - free coconut milk (regular, not lite) 1 tablespoon coconut rum or dark rum, opti
Salt) 2 large or 3 medium - size ripe mangoes 2 cups unsweetened, preservative - free coconut milk (regular, not lite) 1 tablespoon coconut rum or dark rum, optional
1 gallon beef stock 4 — 12 ounce packages brown rice pasta (Tinkyada is a good brand) 4 pounds
ground beef (or a mixture of
ground beef and
ground organ meats) 1 tablespoon
salt 4 onions, finely chopped 6 — 8 carrots, peeled and sliced small 3 — 4 heads of broccoli or cauliflower
Additional vegetables may be added or substituted, as desired Clarified butter or beef fat, if desired
4 sweet potatoes, cut lengthwise 1 lb
ground beef (grass - fed if possible) 1 red bell pepper, diced 1 Tablespoon Chili Powder 1 teaspoon
ground Cumin 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1/4 teaspoon
salt Additional salt and pepper to taste fresh lettuce, shredded (optional) Avocado, chopped (optional) Tomatoes, chopped (optional) Salsa (optional) Cilantro (optional)
Combine three tablespoons of
ground ocean growth (easily accessible at wellbeing stores), one - fourth container of ocean
salt and
additional extra virgin olive oil, and a couple of drops of any sort of essential oil.
Ingredients: 3/4 Cup Butter (softened) 1 cup Sugar 1 Large Egg 1/4 Cup Molasses 2 1/4 cups all purpose flour 2 teaspoons
ground ginger 1 tsp baking soda 3/4
ground cloves 1/4 tsp
salt *
additional coarse turbinado sugar, for dusting
Season with the
additional salt and freshly
ground black pepper to taste.