Season with (marinara sauce - optional), garlic, cumin, paprika, cilantro and freshly
ground sea salt and black pepper.
Not exact matches
for the tomato sauce (makes about 2 cups) 1/2 tablespoon olive oil 1 - 2 garlic cloves — minced 1/2 teaspoon dried oregano about 1 lb diced plum tomatoes 1/2 teaspoon coconut sugar pinch red
pepper flakes
sea salt and freshly
ground black pepper
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
3 large parsnips — scrubbed clean, cored, cut lengthwise into long wedges coconut oil
sea salt and freshly
ground black pepper 1/4 teaspoon to 1 teaspoon paprika, depending on how hot your paprika is 2 handfulls walnuts — roughly chopped 2 handful raisins 1 pomelo — segmented 4 cups baby spinach
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin
and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry
pepper or another hot
pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon
sea salt freshly
ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
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
* 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
2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled
and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs
Sea salt and freshly
ground black pepper to taste Pinch of cayenne
pepper (optional)
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.
In a medium bowl, combine chili powder, garlic powder, onion powder, crushed red
pepper flakes, cayenne
pepper, oregano, paprika,
ground cumin,
sea salt,
and black pepper.
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
To the butter add cleaned, shrimp
and season the shrimp with
sea salt and ground black pepper, to taste.
ingredients: 3 1/2 pounds
ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell
pepper, core
and seeds removed, finely diced 1 yellow bell
pepper, core
and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic
sea salt 1 1/2 teaspoons
ground cumin 1/2 teaspoon
ground,
black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
When ready, add the diced tomatoes with juice (not drained), crushed tomatoes,
sea salt,
ground black pepper,
and cayenne to this.
Sprinkle the meat lightly all over with
sea salt and freshly
ground black pepper.
In a small dish, combine the reserved broth with the smoked paprika, garlic powder, chili powder,
ground cumin, chipotle chili powder, fine
sea salt, freshly
ground black pepper and onion powder.
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
Chop the reserved squash pulp
and add it to the meat along with a few
grinds of
black pepper a few pinches of
sea salt, the oregano,
and the tomato sauce.
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
1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours
and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale
and dandelion) 1 teaspoon red wine vinegar
sea salt &
ground black pepper, to taste
I then put extra virgin olive oil on all my vegetables which I seasoned with garlic, onion,
sea salt,
and ground black pepper to taste.
Season the chicken breasts lightly with
sea salt and ground black pepper.
Place the parsnips in a lightly oiled baking dish, sprinkle with
ground rock or
sea salt and fresh
ground white
and black pepper corns.
Then sprinkle the chicken with garlic powder, onion powder,
sea salt,
ground black pepper,
and parsley to taste.
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 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
• 2 tablespoons olive oil • 1 medium yellow onion, chopped • 2 garlic cloves, minced • 1 pound large carrots, peeled
and cut • into 1 - inch pieces (about 2 1/2 cups) • 2 1/2 cups vegetable broth • 1/2 teaspoon
ground cumin • 1/4 teaspoon
ground coriander • 1/2 teaspoon
sea salt • Freshly
ground black pepper • 1 teaspoon freshly squeezed lemon juice • 1/2 cup plain Greek yogurt • 2 tablespoons toasted cumin seeds, for garnish
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
Portlock smoked pink salmon (the large fish on the board in the center) Ruby Bay smoked salmon in sriracha, lemon
pepper and pastrami Ruby Bay hot smoked keta salmon Blue Hill Bay herb smoked salmon Ruby Bay teriyaki salmon jerky Milas oloves in chili oregano, basil garlic, chili garlic
and lemon rosemary Lucini Itali lemon flavored olive oil Brooklyn Brine Pickles in spicy maple bourbon Kozlowski Farms jalapeno jam Eden stone
ground brown mustard Altius
black sea salt Baked in Brooklyn honey mustard breadsticks Absolutely gluten free crackers
-- 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
Top with freshly
ground black pepper,
sea salt,
and a little nutritional yeast if desired.
Other than swapping out the cheese for my delicious vegan version
and adding a sprinkling of
sea salt and freshly
ground black pepper, the only other change I made to the directions was to soak the red onion in unsweetened soymilk for a few hours to temper some of that peppery bite
and strong aroma.
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
INGREDIENTS
Sea salt and rashly
ground black pepper 1 cup basmati or wild rice 3/4 pound salmon fillet, skin off
and bones removed A handful of raw shelled peanuts 1 clove of garlic A thumb - sized piece of fresh root ginger 1 fresh red chile A small bunch of fresh cilantro Peanut or vegetable oil 1 heaped tablespoon tandoori or mild curry paste A handful of snow peas 1/2 can of coconut milk A handful of bean sprouts 1 lime
1 cup dry white wine 1 shallot, minced 6 - 8 pink peppercorns 1 fresh bay leaf 1/2 teaspoon
sea salt 1 stick unsalted butter Sea salt and freshly ground black pepper Preheat the oven to 400 degr
sea salt 1 stick unsalted butter
Sea salt and freshly ground black pepper Preheat the oven to 400 degr
Sea salt and freshly
ground black pepper Preheat the oven to 400 degrees
2 pounds Yukon Gold potatoes 2 tablespoons olive oil 1 fresh rosemary sprig, leaves only 2 fresh thyme sprigs, leaves only 1 Meyer lemon, cut into quarters
Sea salt and freshly
ground black pepper
Season to tasted with
sea salt and freshly
ground black pepper.
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)
In a small bowl whisk together the onion, miso, lemon juice, olive oil,
sea salt and freshly
ground black pepper.
2 lb Yukon gold potatoes (or you can mix it up, I used Yukon
and purple potatoes) 1 small yellow onion 1 egg 1/3 cup oat flour (
grind rolled oats in a blender or food processor)
sea salt and freshly
ground black pepper — to taste olive oil for brushing
Add
sea salt and freshly
ground black pepper to taste to your cooked or sprouted beans, add a small amount of minced garlic
and plenty of fresh herbs, such as dil, parsley, cilantro, mint, basil — whatever you prefer.
1 tablespoon vegetable oil 1 small onion, peeled
and thinly sliced 2 cups coconut milk 1 teaspoon dried Mexican oregano 1/4 teaspoon
ground achiote (annatto) 1 medium red bell
pepper, cut into 1/4 inch strips 1 1/2 pound fish filets (red snapper,
sea bass or tilefish) cut in 2 - inch pieces 1 pound medium shrimp, shelled
and deveined 1/2 teaspoon
salt 1/4 teaspoon fresh ground black pepper 1 medium plantain, peeled and chopped 1 medium tomato, diced Salt and freshly ground black pepper 3 tablespoons minced cilantro leaves Freshly grated coc
salt 1/4 teaspoon fresh
ground black pepper 1 medium plantain, peeled
and chopped 1 medium tomato, diced
Salt and freshly ground black pepper 3 tablespoons minced cilantro leaves Freshly grated coc
Salt and freshly
ground black pepper 3 tablespoons minced cilantro leaves Freshly grated coconut
Filling (adapted from Raw Food / Real World) 3 medium onions — sliced thinly juice of 1 lemon 1/4 cup nama shoyu 1/2 cup brown rice vinegar 1/4 cup Jerusalem artichoke syrup OR raw agave syrup 3 cups walnuts — soaked for about 2 hours 1 clove garlic — coarsely chopped
sea salt and freshly
ground black pepper — to taste 1 small red chili
pepper
White Crab Mushrooms
and Bok Choy 1 bunch of baby bock choy or several leaves of regular bock choy — thinly sliced 1 package of White Crab mushrooms or any other kind you like — separated 1 tablespoon olive oil
sea salt and freshly
ground black pepper to taste
Barley Tomato Salad 1 lb tomatoes on the vine 1/4 cup olive oil, plus more for drizzling cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon
sea salt, plus more for cherry tomatoes 3 garlic cloves — minced 2 cups yellow or red cherry tomatoes — cut in half freshly
ground black pepper 1 cup pearled barley — soaked overnight
and cooked for about 20 minutes, until soft, drained
and cooled 1/2 cup heirloom forbidden
black rice or other
black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes — sliced 3 tablespoons chopped mint leaves handful basil leaves — torn about 2 tablespoons each minced dill
and parsley — optional
1 cup rocotillo chiles, seeds
and stems removed, minced, or substitute 1 habanero plus 5 yellow wax chiles 1 small purple onion, diced 1 green bell
pepper, stemmed, seeded
and diced 1 red bell
pepper, stemmed, seeded
and diced 2 ripe mangos, peeled
and diced Juice of 3 oranges 1/2 cup pineapple juice Juice of 4 limes 1/4 cup chopped cilantro 2 pounds
sea scallops Water
Salt and freshly
ground black pepper to taste
ingredients FILLING: 1 tablespoon olive oil 1/2 pound
ground beef 3 cloves garlic (peeled, minced) 1/2 teaspoon dried thyme 1/2 teaspoon paprika Kosher
salt and freshly
ground black pepper (to taste) ONION SAUCE: 1 tablespoon olive oil 1/2 cup yellow onion (peeled, small dice) 1/2 cup dill pickle chips (minced) 1/2 cup yellow mustard TO BUILD: all - purpose flour (for dusting) 1 pound store - bought pizza dough (room temperature) olive oil (for brushing) 1/2 cup cheddar cheese (shredded) 1/2 cup Hidden Valley ® Jalapeno Bancon Ranch flaky
sea salt
Garlic cloves (5 - 10, or more, to taste) Butter, grass - fed or expeller - pressed coconut oil (2 TBS) Tomato puree, organic if possible (1 container, 26 ounces) Fish stock (64 ounces) or 1/2 chicken stock
and 1/2 clam juice, bottled
Sea salt and freshly ground black pepper — where to buy sea salt Mussels (1/2 pound) Clams, littleneck (1/2 pound) Shrimp, wild, deveined (1/2 pound) Bay scallops, wild (1/2 pound) Optional: Saffron (2 - 3 pinches) Optional: Lobster tails
Sea salt and freshly
ground black pepper — where to buy
sea salt Mussels (1/2 pound) Clams, littleneck (1/2 pound) Shrimp, wild, deveined (1/2 pound) Bay scallops, wild (1/2 pound) Optional: Saffron (2 - 3 pinches) Optional: Lobster tails
sea salt Mussels (1/2 pound) Clams, littleneck (1/2 pound) Shrimp, wild, deveined (1/2 pound) Bay scallops, wild (1/2 pound) Optional: Saffron (2 - 3 pinches) Optional: Lobster tails (2)