Kale Breakfast Bowl Ingredients Kale Mad river grain roll Fage Total Greek yogurt Farro, Buckwheat, Quinoa Almonds Blueberries Roasted pumpkin seeds, flaxseed, hemp hearts, chia seed Lemon
Juice Olive oil Salt
can diced tomatoes 6 - 10 garlic cloves minced (I like lots of garlic) 1 teaspoon lemon
juice olive oil salt and pepper to taste
1 cup of fresh cilantro 1/2 cup of baby spinach leaves 3/4 cup of raw almonds (pistachios would work well too) 1/4 cup of grated parmesan cheese 4 garlic cloves 1/4 cup of fresh lime
juice Olive oil Salt Pepper
Not exact matches
Researchers looked at aspects of previously agreed - upon standards for healthy eating, including high intakes of vegetables, fruit, nuts, whole grains; healthy fats like those from fish and
olive oil; and low intakes of red and processed meats, sugary beverages like soda and
juice, and trans fats and
salt.
In a blender or food processor, combine all the dressing ingredients together including the cooled shallot, chives, apple cider vinegar, 1/2 cup of
olive or walnut
oil, Dijon mustard, lemon
juice, honey and
salt / pepper.
Orange - Kissed Seed Crackers 1/2 cup sunflower seeds 1/2 cup sesame seeds 1/3 cup flax seeds — ground 1/2 cup hemp seeds scant 1 cup amaranth, quinoa or almond flour 1 1/2 teaspoon sea
salt 1/4 cup
olive oil 1 tablespoon honey or maple syrup 2 tablespoons freshly squeezed orange
juice
Cheese Base 1 cup nuts — cashews, almonds, or macadamia 2 tablespoons
olive oil 3 tablespoon freshly squeezed lemon
juice 3 - 4 tablespoon non-dairy acidophilus 1 teaspoon raw honey 1 garlic clove pinch of
salt
A few hours before you make this dish cut the fennel into thin strips, place these in a bowl with the
juice of 1 squeezed lemon,
salt and two tablespoons of
olive oil.
Add half the peas to a food processor with 4 tablespoons of
olive oil,
juice of 1 lime, some
salt and pepper to taste and blend to a puree
Add in the
juice of half a lime,
olive oil, chopped fresh red chilli (to taste), chopped coriander and a pinch of
salt, then mix it all together.
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea
salt — to taste 2 tablespoons neutral coconut
oil or ghee — divided 1 cup millet — soaked overnight
juice of 2 lemons — divided 2 tablespoons
olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
Once cooled; add the fennel to the deep bottom dish, along with the
juice of one lemon, drained raisins, a drizzling of
olive oil, the cooked quinoa and a sprinkling of
salt — give the whole lot a big mix to ensure all of the delicious flavours coat everything.
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
1 head cauliflower 2 medium onions 1 head garlic (about 6 - 8 cloves) 3 cups cooked lima beans (about 2 cans) 2 cups water 2 cups vegetable stock
juice of 1 lemon sea
salt to taste
olive oil smoked paprika
2 tsp cumin seeds (optional) 1 bunch (20 g / 1 cup) fresh parsley 1 bunch (20 g / 1 cup) fresh coriander / cilantro 1/3 cup / 80 ml
olive oil 1/2 lemon,
juice 1 tiny clove garlic 2 tsp maple syrup 6 - 8 slices pickled jalapeño (or other green chili) sea
salt
Yerba Mate Infused Sunchoke Soup (adapted from GKS) 2 lbs Jerusalem artichoke / sunchoke 1 leek (white part only, if you want to keep the soup white in colour)-- chopped 3 cloves garlic — chopped
olive oil juice of 1 lemon 2 sprigs fresh rosemary
salt and pepper — to taste 6 cups steeped Yerba mate tea
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head
Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon
salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp crou
salt 1 tablespoon
olive oil 1 teaspoon oregano 7 cups water 1 teaspoon
salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp crou
salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable
oil 2 tablespoons
olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped
Salt and pepper to taste Garnish: 2 cups crisp crou
Salt and pepper to taste Garnish: 2 cups crisp croutons
Place the fish pieces in a shallow glass pan and toss with the lemon
juice, garlic, habanero,
salt,
olive oil, and oregano.
Magic Green Sauce 1 large handful (30 g / 1 tightly packed cup) mixed fresh herbs (we used parsley, cilantro and mint) 1/2 cup / 120 ml
olive oil Juice from 1 lime 1 tbsp capers 1 tsp maple syrup 1 clove garlic 1 small chili 1/2 avocado 1/2 tsp sea
salt flakes
Lately I've been eating a lot of salad turnips from the local farm — they are great raw, with a squeeze of lemon
juice, some
salt, pepper and light drizzle of
olive oil.
Yogurt sauce 1 cup natural yogurt 1 tbsp
olive oil 2 tbsp lemon
juice 2 tbsp finely chopped mint leaves 1 small clove garlic, peeled and finely chopped
salt and black pepper
3/4 cup unsweetened almond milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon
salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4 cup coconut sugar 1 cup
olive oil 2 teaspoons vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange
juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped
Peel and de-stone the avocados, then add the flesh to a food processor with the lemon
juice,
olive oil and lots of
salt and pepper.
Then stir in the lime
juice, herbs, nutritional yeast,
olive oil,
salt and pepper.
1 tablespoon unsalted butter 1 tablespoon
olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick
Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with
juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green
olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
Whisk together the lime
juice,
olive oil, garlic, chili powder, and
salt.
If you're not familiar with hummus, Wikipedia tells us that hummus is a Middle Eastern and Arabic food dip or spread made from cooked, mashed chickpeas blended with tahini,
olive oil, lemon
juice,
salt and garlic.
In a separate mixing bowl, whisk together extra virgin
olive oil, cranberry
juice, pomegranate
juice, vinegar,
salt and pepper; whisk until thoroughly incorporated.
2 cups cooked chickpeas 5 tbsp tahini 1 tsp sea
salt 1/3 cup lemon
juice (1 1/2 — 2 lemons) 2 - 3 cloves garlic 3 tbsp extra virgin
olive oil 1/4 cup water or cooking liquid chopped parsley and paprika for garnish
Make salad dressing: Combine 1/4 cup lemon
juice, 1/2 cup
olive oil, mashed garlic pulp (use one or two cloves) and
salt and pepper to taste.
2T Lemon
juice 1t Maple syrup 1 1/2 T
Olive oil 1 / 2t
Salt 1 1/2 t Mild curry powder 1 / 2t Ground cumin Several grinds of black pepper
In a medium - sized bowl, mix the lemon (or lime)
juice,
olive oil, and
salt.
1 teaspoon
olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems of fresh thyme 1/2 teaspoon
salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar
Juice from about 1/2 a lime
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons
olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk
Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional
Salt and pepper to taste
5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin
olive oil two big pinches of
salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon
juice, freshly squeezed a bit of freshly ground black pepper
Combine chickpeas, tahini, garlic, lemon
juice, sea
salt and
olive oil in a blender or food processor.
* 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
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon
juice 2 Tbsp
olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea
salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
Prepare the herb sauce by finely chopping the mint, dill, and chive, whisking together in a bowl with the
olive oil, sea
salt, and lemon
juice.
It contains Spanish peppers 45 %, onion, tomato,
salt, tomato
juice,
olive oil, tomato puree, garlic, herbs and spices.
2 tbsp
olive oil 10 cloves garlic, peeled, coarsely chopped, smashed 2 bunches collard greens, rinsed, cut into thin strips 1/4 tsp each
salt and pepper, more to taste
juice of 1/2 lime
Add the spinach, garlic, paprika, cumin, cinnamon, nutmeg,
salt, black pepper, cayenne pepper, lemon
juice and
olive oil to a blender or food processor.
Ingredients: 6 lemons / 2/3 cup kosher
salt (my lemons were on the small side so I only used about 1/3 cup) /
Juice from 4 - 5 additional lemons / 2 T
olive oil
4 to 6 big handfuls of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2 teaspoons fine - grain sea
salt 1 medium orange, zest and
juice 1 shallot, chopped 1/3 cup Parmesan, freshly shredded 1 tablespoon white wine vinegar 1/2 cup good quality
olive oil a couple big pinches of
salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumbled
olive oil, fresh
juice of 1 lemon,
salt (not that much, the grana is quite salty itself), black pepper and here you go!
* 1 tablespoon
olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic *
juice from 1/2 lemon * pinch or two of red pepper flakes * course sea
salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
• 1 can chick peas (no
salt added) • 1/2 cup Yellowbird Serrano Sauce • 1/4 cup tahini • pinch of
salt •
juice from one small lemon • 2 tablespoons
olive oil + extra for garnish • chopped cilantro for garnish • chopped green serrano for garnish
Add the lemon
juice, drizzle with the
olive oil, sesame
oil and rice vinegar, then sprinkle with whole sea
salt and fresh black pepper to taste.
I roasted them with extra virgin
olive oil,
salt, and fresh lemon
juice, and I couldn't srop eating them!
To make dressing, whisk garlic,
olive oil, balsamic vinegar, maple syrup, lemon
juice,
salt and pepper in a small bowl until smooth.