1/2 cup hemp seed 1/2 cup lemon juice 1/4 cup honey or a few drops of stevia (2 - 3) 1 1/2 tablespoon chopped ginger 1/2 tablespoon red chili 1 tablespoon soy sauce 1 cup raw almond butter 1/2 head savoy cabbage, shredded 6 very large wild spinach leafs 1 carrot 1 ripe mango 1 handful cilantro leafs 1
handful torn basil leafs Himalaya sea salt
Not exact matches
for the filling 1 tablespoon olive oil 1 - 2 shallots or 1 small yellow onion — diced 1 - inch piece fresh ginger root — peeled and minced 1 - 2 garlic clove — minced about 10 asparagus spears — diced 2
handfuls snow peas 1 cup green peas — fresh or frozen and thawed sea salt to taste 1/2 lemon — juice
handful of fresh
basil —
torn, optional
Then, slice the tomatoes into eighths and the zucchini into thin half moons, placing them into a sauce pan with a
handful of
torn of
basil leaves, the sun dried tomatoes, jalapeño pepper, a drizzle of olive oil and a sprinkling of salt.
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
2T extra virgin olive oil 2 medium zucchini 1T lemon juice small
handful basil, leaves picked and
torn small
handful flaked almonds, toasted 4 ounces of tin sardines in olive oil, drained
3 cups vegetable stock or water 2 cups raw Israeli couscous 2 — 3 tablespoons extra-virgin olive oil, divided 1 fennel bulb, shaved thin, fronds reserved 1 shallot, minced 1 tablespoon lemon zest juice of 1/2 to 1 lemon 1 tablespoon sherry vinegar small
handful of
basil, hand -
torn salt and freshly ground black pepper, to taste
Ingredients 2 small heads broccoli, with stems (2 cups) 2 cloves garlic Salt 1 - 4 small thai chili, depending on your feelings towards spice, sliced about 2 tablespoons sugar about 3 tablespoon fish sauce about 3 tablespoons lime juice 1/3 cup roasted unsalted peanuts, chopped Small
handful basil leaves,
torn (optional) Small
handful mint leaves,
torn (optional)
1 medium head of radicchio, romaine, or structured lettuce, trimmed and
torn 3 cups of brown rice, room temperature or slightly warmed 1/2 cup peanuts 2 oranges (or blood oranges), peeled and segmented 1/2 cup crispy, fried shallots * 1 - 2 big
handfuls of chopped herbs (
basil, cilantro, or combination) 4 scallions, thinly sliced
3 tbsp reduced fat creme fraiche 1
handful of fresh
basil,
torn roughly Seasalt & black pepper
Filling (adapted from Raw Food / Real World) 1/2 cup chopped raw cashews 1 tablespoon sesame oil 1/2 teaspoon sea salt 1/4 cup agave syrup 1/2 cup lemon juice 2 tablespoon chopped ginger 1 small chili — seeded and chopped 11/2 tablespoon nama shoyu 1 cup raw almond butter 1/2 head savoy cabbage — shredded 1
handful cilantro 1
handful basil —
torn 1
handful mint leaves 1 large carrot — cut into thin strips 1 large mango — cut into strips 1 cucumber — seeded and cut into strips
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
Combine shredded chicken, slivers of sweet onion, coarsely chopped radicchio, and a
handful of
torn fresh
basil leaves in a bowl; drizzle with balsamic vinaigrette and toss well to coat.
1 zucchini, chopped 1 yellow squash, chopped 1 large ripe tomato, chopped
Handful of fresh
torn herbs (
basil, parsley, marjoram)...
2 bunches radishes 1
handful fresh
basil torn into small pieces 1 T olive oil 2 T fresh squeezed lemon juice 2 cups arugula sea salt
Around 2 tbsp coarse polenta or cornmeal Extra virgin olive oil 1 dough ball at room temperature and 2 - 3 tbsp tomato sauce Half a 125g ball buffalo mozzarella, drained and
torn into pieces 3 pieces marinated artichoke heart antipasti in oil, drained Small
handful pitted black olives Pinch of fresh or dried oregano leaves Fresh free - range egg A few
basil leaves 2 slices Parma ham,
torn