2 tablespoons extra virgin olive oil 2 cloves garlic, minced 1 medium onion, diced 1 medium red bell pepper, diced 1 sweet potato, peeled and chopped into bite sized chunks 2 tablespoons red curry paste 1 (14 ounce) can unsweetened coconut milk 4 cups vegetable broth 1 (13 ounce) package Ling Ling Asian Kitchen Potstickers 2
heaping cups fresh spinach Juice from one lime Fresh cilantro, for garnish
Cilantro Lime Dressing: 1
heaping cup fresh cilantro 1/2 cup Extra Virgin Olive Oil 2 Tbsp rice vinegar Juice of one lime 1/4 tsp salt 2 cloves garlic 1 scoop BIOHM Super Greens To Prepare The Dressing: In a medium mixing bowl, whisk ingredients together.
Not exact matches
2 (14 ounce / 414 mL) cans full fat coconut milk, refrigerated overnight 1
heaping cup (265 to 280 mL) blueberries 1 mango, pitted and diced 5 to 7
fresh mint leaves 1 1/2 tablespoons arrowroot starch 1/3
cup (75 mL) maple sugar Sea salt
The inspiration: 1/4
cup crème fraiche + 1
heaped tsp brown sugar + 1
cup or more of
fresh strawberries = an amazing dessert
For a sore throat gargle a
heaping tbs of good quality salt (like himalayan or celtic) and a
heaping tsp of ground tumeric (or
fresh grated if you have it) dissolved in very warm water, maybe a half
cup or so.
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
3 tablespoons olive oil 1/4
cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1
heaping cup sweet red peppers, diced large (or one red bell pepper) 2
cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt
Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon
Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs
fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon
fresh thyme (plus extra for garnish) 2 1/2 to 3
cups vegetable broth at room temperature 2
cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2
cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2
cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon
fresh lemon
fresh lemon juice
1 large yellow onion 2 celery stalks 1 large carrot 2 tablespoons olive oil 1
heaping cup red lentils, well rinsed and drained 1 can (850 ml) whole roasted tomatoes 3
cups low sodium vegetable stock
Fresh lemon juice and cracked black pepper to serve
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
5
cups sliced pears 1 1/2
heaping cups whole cranberries,
fresh or frozen (if frozen, do not thaw) 3 tablespoons honey, or more to taste 1 teaspoon ground cinnamon 1 teaspoon cornstarch
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
1/3
cup cooked chickpeas 1/3
cup cooked brown rice 1
heaping tablespoon
fresh dill, roughly chopped 1/4
cup fenugreek sprouts 1 teaspoon cold pressed flax oil 1 teaspoon dijon mustard 1 teaspoon pure maple syrup salt to taste
20 g / 1/4
cup desiccated coconut 20 g / 1/4
cup blanched almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz
fresh ginger, finely chopped 1/2 tsp cinnamon 1
heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1
heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
Caesar dressing: 1/3
cup slivered or sliced almonds 3 - 4 cloves garlic, peeled and crushed 3/4
cup silken tofu 1/4
cup olive oil 3 tablespoons
fresh lemon juice 1
heaping tablespoon capers 4 teaspoons caper brine 1 teaspoon sugar 1/2 teaspoon mustard powder Salt
1
cup of raw cashews (soaked overnight or at least 8 hours) in
fresh filtered water 1/3
cup of
fresh filtered water 3 tablespoons of maple syrup 3 tablespoons of cacao powder 1 small or 1/2 of a very ripe banana 1
heaping tablespoon of almond butter (I melted Justin's) Pinch of salt
1) 1 1/2
cups of tapioca flour (also known as «cassava» in Brazil) + a little more if batter is too liquid 2) 1/2 teaspoon of salt 3) 1/3
cup olive oil (I prefer the non-extra virgin type so the taste is less strong) 4) 1/3
cup whole milk 5) 1/3
cup water 6)
heaping 1/3
cup fresh Parmesan cheese, finely grated 7) 2 small eggs (or 1 large egg)
2 green tea bags 2
cups boiled water 1
cup raw almonds, soaked 8 hours in water, drained and rinsed OR 4 tablespoons raw almond butter 2
cups filtered water 1
heaping tablespoon raw
fresh ginger, chopped 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 1/8 teaspoon ground cloves 2 - 3 tablespoons maple syrup, to taste 2 - 3 tablespoons honey, to taste pinch of sea salt pinch of freshly ground black pepper
Teriyaki Dressing 1/4
cup Liquid Amino Acids 3 Tablespoons Rice Wine Vinegar or Apple Cider Vinegar 1 Tablespoon
Fresh Orange Juice 3 Tablespoons Grape or Olive Oil 1/4 cup Coconut Sugar + 1 Tablespoon Raw Honey 2 heaping teaspoons grated Fresh Ginger (please use fr
Fresh Orange Juice 3 Tablespoons Grape or Olive Oil 1/4
cup Coconut Sugar + 1 Tablespoon Raw Honey 2
heaping teaspoons grated
Fresh Ginger (please use fr
Fresh Ginger (please use
freshfresh!)
2
heaping cups Oregon Berries Frozen Blackberries 1 Frozen Banana 1
heaping cup unsweetened Almond Milk 1/4
cup Oats 2 teaspoons Vanilla Extract 1 teaspoon
Fresh Lemon Juice 1 teaspoon Liquid Stevia 1/4 teaspoon Ground Cinnamon
I used a
heaping 1/2
cup of
fresh cranberries (rough chopped) and added a Tablespoon or so of my Almond Milk, to loosen it up a bit.
3/4
cup plus 2 Tablespoons Coconut Sugar 1.5 Tablespoons Raw Honey or Maple Syrup 1/2
cup Unsalted Butter, softened (can use vegan butter) 2 Large Eggs, room temperature (please use 3 eggs if smaller) 2
cups White Wheat Flour 1/2 teaspoon Sea Salt 1/2 teaspoon Baking Soda 1 1/2 teaspoons Baking Powder 1 1/2 teaspoons Cinnamon 1/2 teaspoon Nutmeg 1/4 teaspoon Cloves
heaping 1/4 teaspoon Allspice 1
cup Almond or Coconut Milk with 2 teaspoons
Fresh Lemon Juice 1 teaspoon Lemon Zest 1/2 teaspoon Vanilla Extract 1/2
cup Sugar - Free Powdered Sugar
1/2
cup Raw or Local Honey 2
Heaping Tablespoons Lemon Zest 1/2
cup Fresh Lemon Juice (about 4 lemons) 1 teaspoon cornstarch 6 Tablespoons Organic Butter
Lemon Ginger Date Bites (makes 12 bites) 1
cup of pecans 1
cup of dates, pitted 2 tbsp of dried mango (roughly chopped) 1/4 tsp of turmeric 1 tsp of poppy seeds 1/2 tsp of minced,
fresh ginger (or 1/4 tsp dried) 1
heaping tbsp of large flake coconut (shredded should work fine if you don't have large flake) 2 tbsp of coconut water 1 tbsp of maple syrup the juice and zest of half a lemon
1 chicken, quartered (skin - on) 1 tbsp grapeseed or other neutral flavored oil salt and pepper, to taste 2 fuji apples, cut into eights 2
cup fresh or frozen cranberries 1
cup port or sweet red wine
heaping 1/3
cup honey a few sprigs of thyme
* 1 quart strawberries, preferably local (when trimmed and sliced, you should have about 3
heaping cups of strawberries; use more for an even fruitier drink, or consider using both roasted and
fresh strawberries in this recipe) * 4 tablespoons organic sugar, plus more to taste * 2 teaspoons pure vanilla extract * pinch of fine or coarse sea salt * juice of 1 - 2 limes (or lemons)- I suggest trying it with the smaller amount before adding more * handful of
fresh basil (I used Thai basil from my garden) or mint * ice cubes: about 10, or to taste
Pesto Sauce: 3 Tablespoons Walnuts
Heaping 1
cup Fresh Basil
Heaping 1
cup Parsley (or 1/2 Parsley and 1/2 Basil) 1 Tablespoon Lemon Juice 2 Garlic Cloves 3 - 5 Tablespoons Olive Oil Salt and Pepper, to taste
Green Apple Smoothie 1 green apple, cored & roughly chopped 1
heaping handful of spinach 1 small handful of
fresh mint (a drop of mint extract works) 1
cup of frozen strawberries the juice of half of a lime 1 tbsp of chia seeds 3/4
cup of hemp milk (or whatever dairy free milk you have on hand) 1/4
cup of coconut water
Sunflower Seed Tzatziki Adapted from Jodi's Aioli 1/2
cup sunflower seeds * 1/4
cup fresh lemon juice 1/4
cup olive oil 1/4 to 1/2 teaspoon salt to taste few dashes of pepper 2
heaping tablespoons
fresh dill 1/4 to 1/3
cup diced cucumber
Heaping 1/2 - 3/4
cup fresh fruit (usually mixed berries, but depends on what I have on hand — pineapple is awesome or I'll use
fresh banana)
1/3
cup blanched, slivered almonds 3 - 4 cloves garlic, peeled and crushed 3/4 pound package silken tofu (preferably
fresh, not vacuum packed) 1/4
cup olive oil 3 tablespoons lemon juice 1
heaping tablespoon capers 4 teaspoons caper brine 1 teaspoon sugar 1/2 teaspoon dry mustard powder Salt, to taste
Cannellini Bean Stew with
Fresh Herbs 1 pound large cannellini beans, soaked overnight and drained (I used Rancho Gordo Runner Cannellini beans) 4 tablespoons extra virgin olive oil One head garlic, cloves peeled and lightly crushed 1 large stalk celery, chopped 1 large onion, chopped 1 heaping tablespoon chopped fresh sage 1 teaspoon chopped fresh rosemary 2 teaspoons chopped fresh thyme 4 cups vegetable stock (I recommend Imagine No - Chicken stock; other
Fresh Herbs 1 pound large cannellini beans, soaked overnight and drained (I used Rancho Gordo Runner Cannellini beans) 4 tablespoons extra virgin olive oil One head garlic, cloves peeled and lightly crushed 1 large stalk celery, chopped 1 large onion, chopped 1
heaping tablespoon chopped
fresh sage 1 teaspoon chopped fresh rosemary 2 teaspoons chopped fresh thyme 4 cups vegetable stock (I recommend Imagine No - Chicken stock; other
fresh sage 1 teaspoon chopped
fresh rosemary 2 teaspoons chopped fresh thyme 4 cups vegetable stock (I recommend Imagine No - Chicken stock; other
fresh rosemary 2 teaspoons chopped
fresh thyme 4 cups vegetable stock (I recommend Imagine No - Chicken stock; other
fresh thyme 4
cups vegetable stock (I recommend Imagine No - Chicken stock; otherwise.
1 large sweet potato, peeled & cooked (great to use leftovers) 1 stalk of celery, chopped fine 1 large carrot, peeled and chopped 1/4
cup capers + 1 Tablespoon vinegar water from the caper jar (preservative free) 1
heaped Tablespoon organic vegan mayo (or regular real - food mayo) 1/4
cup flat - leaf parsley, chopped fine 1/2 teaspoon sea salt or himalayan pink salt
fresh ground black pepper
Ingredients 1
cup millet 2
cups water 2 large shallots about 1/3
cup chopped 4 large cloves of garlic minced 1 1/2
cups chopped brown mushroom 1
heaping tablespoon
fresh rosemary Salt & pepper 1
cup fresh parsley chopped
To the bowl of a high powered blender, combine the ingredients: coconut cream, Pacific Foods Organic Almond Original Non-Diary Beverage,
fresh banana, cashew butter, vanilla bean powder or extract, 1
heaping cup pitted sweet cherries, almond extract, 3 pitted medjool dates, tiny pinch sea salt and (optional) dragonfruit powder.
3
cups chickpeas, rinsed & drained 1
cup raw pecan halves 2 cloves garlic 3 tablespoons
fresh lemon juice 1
heaping teaspoon smoked hot paprika 1/8 teaspoon cayenne pepper sea salt, to taste 1/4 to 1/2
cup filtered water
1
heaped cup mixed red berries (I did
fresh strawberries + frozen cherries) 1 small beet, peeled + chopped small 1/2 ripe banana (preferably frozen) 1 pitted Medjool date 1 tablespoon raw cacao powder 2 teaspoons coconut butter (note: this is a product that contains both the oil and flesh) 1/2 teaspoon
fresh lemon juice 1/4 teaspoon vanilla extract 1
cup plant - based milk (almond, coconut, hemp etc)
Ingredients2 scoops chocolate protein powder 1/2
cup fresh or frozen cherries, pitted 1/2 frozen, ripe banana1
heaped tbsp Well Naturally Rich Dark Chocolate, roughly chopped 3/4
cup coconut or almond milk 4 ice cubes1 tsp Natvia, or... read more
Try this fantastic green smoothie recipe: 1
heaping scoop of vanilla protein powder, 1/2 a lemon, 1/2
cup of
fresh or frozen mixed berries, 1/2
cup almond milk, some raw spinach, 1 tablespoon of flax seeds, ice and a bit of Stevia!
What you'll need» 500g walnuts» 2
heaped tbsp cacao or cocoa powder» 1/2 tsp cinnamon powder» 1/4 tsp salt» 20 pitted
fresh dates» 1 orange (zest and juice)» 1 tsp vanilla extract or 1/2 tsp of paste» 3 tbsp Healthy Chef Protein (organic chocolate + maca or chocolate WPI)» 2
cups coconut, flaked for rolling
RAW LEMON PESTO ZUCHINNI PASTA 2
cups packed
fresh basil 2 medium cloves of garlic 1/4
cup extra virgin olive oil 1/4
cup raw pine nuts 2 tbl of
fresh lemon juice 1 tbl of
fresh lemon zest 2
heaping tablespoons nutritional yeast 1/2 teaspoons sea salt 4 medium zucchini
Ingredients, Serves 2 2 cucumbers 1/4 lemon, skin cut off 1 pear 1 handful
fresh mint 1
heaping cup spinach Preparation Run all ingredients through a juicer.
1 large carrot, spiralized with Blade D, noodles coarsely chopped (or 1
heaping cup shredded carrots) 2 scallions, chopped 1 red bell pepper, spiralized with Blade A, noodles chopped into 2 - inch pieces OR thinly sliced 1 yellow bell pepper, spiralized with Blade A, noodles chopped into 2 - inch pieces OR thinly sliced 2
cups spiralized or thinly sliced red cabbage 1/2
cup fresh cilantro, coarsely chopped 1/2
cup cooked red quinoa, preferably chilled 1 tablespoon sesame seeds for garnish (optional) For the dressing: 2 tablespoons avocado oil or extra-virgin olive oil 3 tablespoons sesame oil 3 tablespoons low - sodium soy sauce or tamari 2 tablespoons rice vinegar 1 teaspoon
fresh lime juice 2 tablespoons honey 1 tablespoon grated
fresh ginger 3 garlic cloves, chopped
3
heaping cups frozen honeydew chunks (I cut up a
fresh honeydew and froze it for a few hours) 1
heaping cup frozen blueberries 1 tsp matcha green tea powder 1 tsp honey 6 mint leaves 1.5
cups of coconut milk or water
1/2
cup sliced almonds 3
cups arugula 2 teaspoons olive oil 1 teaspoon balsamic vinegar Pinch of sea salt 1
heaping cup blackberries 4 ounces
fresh mozzarella, roughly cubed
6
cups cooked pasta 2 tablespoons olive oil 1
cup diced tomatoes -LCB- canned or
fresh -RCB- 1/2
cup thinly sliced red pepper 1/2
cup sliced black olives 1/2
cup feta cheese 1
heaping tablespoon Patak's Mild Curry Paste Salt & Pepper to taste Garnish with finely chopped cilantro, if desired
For the pomegranate sauce 1/4
cup seedless raspberry preserves 1
cup pomegranate juice (store - bought or
fresh) Juice of 1 lime 1
heaping tablespoon arrowroot powder, mixed with 2 tablespoons cold water Seeds of 2 pomegranates
of ground turkey, 2 cans of kidney beans, 1 bag of frozen peas, 1/2 bag of
fresh little carrots and a
heaping cup of brown rice... it comes out to a total of 2870 carolies for the batch.