Smashed Avo on Golden Gut Loaf Serves two Two slices Golden Gut Pumpkin and Nut Loaf 4 cloves garlic sliced 1 tbs olive oil 1 avocado 1 tbs lemon
juice Pinch of cumin 2 tsp olive oil 1/2 cup feta (cubed) Extra olive oil for drizzling Coriander or flat leaf parsley to serve In a small frying pan place olive oil and fry garlic til golden.
Not exact matches
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
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)
Dressing:
Juice and zest of one organic orange (about 1/4 to 1/3 cup juice) 3 tablespoons argan oil 2 teaspoons cinnamon 1 teaspoon cumin 3 tablespoons chopped fresh mint pinch of sea
Juice and zest
of one organic orange (about 1/4 to 1/3 cup
juice) 3 tablespoons argan oil 2 teaspoons cinnamon 1 teaspoon cumin 3 tablespoons chopped fresh mint pinch of sea
juice) 3 tablespoons argan oil 2 teaspoons cinnamon 1 teaspoon
cumin 3 tablespoons chopped fresh mint
pinch of sea salt
MAKE THE DRESSING: Pit and peel avocado, add water, olive oil, lime
juice,
cumin, a
pinch of salt and freshly ground black pepper and process with an immersion blender until smooth.
For the dressing, pit and peel avocado, add a
pinch of cumin, salt, black pepper, lime
juice, extra virgin olive oil and water and process with an immersion blender until smooth.
Add generous
pinch of salt, the ground
cumin, chilli flakes, lemon
juice and chopped coriander.
-- 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
In a medium sauce pot combine the orange
juice, balsamic vinegar, honey, tomato paste, minced chipotle chiles + 1 tablespoon
of the adobo sauce,
cumin, olive oil and a
pinch of salt and pepper.
Orange Chile Oil Marinade: 6 cascabel chiles, stems and seeds removed, or substitute 2
of the chiles above 1/4 cup chopped onions 1/2 cup vegetable oil 2 cloves garlic, minced 1 teaspoon
cumin seeds 1 cup orange
juice 1 tablespoon lime
juice 2 teaspoons achiote paste (available in Hispanic markets) 1 teaspoon dried oregano, Mexican preferred
Pinch ground cloves Salt and freshly ground black pepper
Season sweet potato with
cumin, cinnamon, a
pinch of sea salt and
juice of half the lime.
3 oz cream cheese, softened (I used reduced fat) 1/3 cup salsa
juice of 1/2 a lime 1 tsp chile powder 1/2 tsp ground
cumin pinch cayenne pepper 1/2 tsp onion powder 3 cloves garlic, minced 1/4 cup chopped fresh cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped green onions 2 cups cooked and shredded chicken (boiled, roasted, left over, anything works) 1/2 cup shredded extra sharp cheddar cheese 1/2 cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or flour tortillas kosher salt and freshly ground black pepper cooking spray
For vinaigrette
Juice of 1 lemon 1 garlic clove, minced 1/2 teaspoon ground
cumin 1/4 teaspoon kosher salt
Pinch black pepper 1/4 cup olive oil
While vegetables are roasting, whisk together the remaining 2 tablespoons olive oil, 1 teaspoon
cumin, lime
juice, cilantro, apple cider vinegar and a generous
pinch of salt.
Give the tomatoes, spring onions and garlic to the bowl together with a
pinch of lime zest, the
juice of half a lime, pure chili powder or cayenne pepper to taste, ground coriander, ground
cumin, salt and pepper to taste as well.
11/2 cups red split lentils (masoor dal), picked over, washed and drained 5 cups water 3 tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1 tablespoon minced fresh ginger 3 cloves garlic, finely minced 3 small dried red chili peppers 1 medium onion, peeled and thinly sliced 1/2 small head
of green cabbage, cored and thinly sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground
cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala
Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime
juice, optional
2 tablespoons olive oil 2 cups
of fresh or frozen corn kernels 1/4 cup red bell pepper, diced 1/4 cup green bell pepper, diced 1/4 cup red onion, diced 1/2 teaspoon salt 1/2 teaspoon pepper a
pinch of cumin 1 teaspoon lime
juice 3 tablespoons fresh cilantro, chopped
4 garlic cloves, halved 1 pound
of greens, such as Swiss chard, arugula, spinach 1 cup packed flat - leaf parsley leaves 1 cup packed mint leaves 1/2 cup packed cilantro leaves 1/2 cup packed tarragon leaves 1/4 cup extra-virgin olive oil 1/4 cup black olives, such as Nicoise, pitted and roughly chopped 1/2 teaspoon ground
cumin Pinch of cayenne Salt, to taste 1 tablespoon fresh lemon
juice, plus more to taste
4 large raw beetroots 400g tin chickpeas the grated zest
of 1 orange the
juice of 1 lime a
pinch of ground
cumin 1 tsp rapeseed oil shredded orange zest or chopped fresh coriander, to garnish (optional) lime wedges, to serve Preheat your oven to 200C / gas mark 6.
To make the vinaigrette, whisk together the lemon zest and
juice, oil,
cumin, and a
pinch of salt.
1 can
of chickpeas, rinsed & drained 1 red pepper, finely diced 3 scallions, finely chopped 1 large carrot, julienned 1 handful
of mint leaves, finely chopped 2 handfuls
of parsley, finely chopped 1 lemon, zested &
juiced 1 T cider vinegar 1 t dijon mustard 3 T olive oil 3 cloves garlic, minced 1 t honey or agave syrup 1 t
cumin 1/2 t aleppo pepper a large
pinch of kosher salt
2/3 cup dried mung beans (green) 4 Tbsp olive oil 2 cloves garlic 1 tsp
cumin 1 tsp coriander 1 tsp crushed red pepper 2 Tbsp white wine vinegar 3 large carrots a
pinch of sugar 1 1/2 cups cilantro lemon
juice / lemon zest small handful
of feta cheese, crumbled
4 cups
of grated carrots (from about 6 carrots) 2 cup
of grated fresh beets (from about 2 medium sized peeled beets) 1/4 cup dried cranberries or raisins 1 teaspoon sweet paprika 1/2 teaspoon ground
cumin 1/2 teaspoon cinnamon Small
pinch of cayenne 4 Tbsp lemon
juice 4 tsp date paste
Ingredients 1 1/2 pound acorn squash 2 teaspoons mild - flavored oil such as canola 1 can coconut milk (13.5 ounces or 1 3/4 cup) 2 teaspoons rasam powder (MTR or 777) 1 - 2 cups vegetable broth or water 1 1/2 tablespoons coconut oil 1/2 teaspoon black mustard seeds
pinch of asafetida (hing) 1/2 teaspoon
cumin seeds
pinch of cinnamon powder 1 sprig
of curry leaves 1/4 teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can substitute Serrano chili pepper 1 - 2 teaspoons jaggery or brown sugar — optional
juice of half a lemon mixed herbs such as cilantro, parsley or basil, chopped for garnish salt to taste plain yogurt, for serving
Ingredients 1/2 cup red lentils 1/4 teaspoon turmeric powder 1 tablespoon sunflower oil 1/2 teaspoon
cumin seeds
pinch of asafetida (hing) 1/2 red onion, sliced in half circles 1 beet, peeled & diced 2 teaspoons rasam powder 2 - 3 tablespoons lemon
juice parsley or cilantro leaves, chopped salt to taste
Ingredients 2 delicata squash 1/4 cup rice flour 1/4 teaspoon turmeric powder 1 teaspoon red chili powder or cayenne or to taste 1/2 teaspoon
cumin powder 1/2 teaspoon coriander powder big
pinch of asafetida (hing) powder 1/2 teaspoon salt
juice of 1/2 a lemon (~ 1 1/2 tablespoons) 3 - 4 tablespoons sunflower oil
Corn and Mango Filling 2 ears
of corn 2 2/3 cups cooked black beans 1 small green onion, finely chopped 1 mango, peeled and sliced 1/2 cup dried coconut flakes grated zest and
juice of 1 lime 1 Tablespoon extra virgin olive oil 1 teaspoon ground
cumin 1
pinch each cayenne pepper, paprika, and dried oregano Sea salt
for the turmeric spiced carrots: 2 cloves
of garlic 1 teaspoon
of turmeric 1 teaspoon
of cumin 1/2 teaspoon
of cinnamon 1/2 teaspoon
of kosher salt a
pinch of cayenne 1/4 cup
of olive oil about 10 carrots, trimmed 1 large yellow onion, sliced into thick chunks 5 cups
of water (or a chicken or vegetable broth) * If you're using water, you will likely need additional salt, about 1/4 -1 / 2 a teaspoon
juice from 1/2 a lemon
2 peppers (I used red and yellow), very finely chopped About 4 sweet potatoes, cooked and mashed 2 tin / carton organic kidney beans 1 cup tomatoes, blended
Juice of half a lime Handful coriander, chopped Handful parsley, chopped
Pinch of ground black pepper
Pinch of paprika
Pinch of Himalayan salt (omit for young babies or if you don't want any salt in there) Tbsp ground
cumin Tsp turmeric Tsp nutritional yeast 1/4 cup cornmeal
1 very ripe plantain 2 teaspoons butter or canola oil 1/2 cup (4oz) canned black beans, rinsed and drained 1/2 cup (4oz) cooked white rice
pinch of cinnamon
pinch or
cumin pinch of salt (unsuitable for younger babies — read more here)
juice of half a lemon (optional)
Add in tahini, lemon
juice, olive oil,
cumin, paprika, and a
pinch of s & p to the food processor and pulse until smooth in consistency.
For the Guacamole 1 Avocado 1 Jalapeno Chilli, Finely Chopped 1/2 Tomato Cored, Deseeded and Finely Diced 1/2 Clove Garlic, Finely Chopped 1 Tbsp Coriander, Finely Chopped A
Pinch of Cumin A
Pinch of Salt Couple
of Good Cracks
of Pepper Generous Squeeze
of Lime
Juice
Ingredients (serves 4): 4 medium sweet potatoes 1 15 - ounce can chickpeas, rinsed and drained 1/2 Tbsp olive oil 1/2 tsp each
cumin, coriander, cinnamon, smoked (or regular) paprika Optional:
Pinch of sea salt or lemon
juice
1 medium sweet potato 1 cup chickpeas 2 Tbsp Tahini 1 Tbsp Olive Oil 1 Tbsp Lemon
Juice 2 - 3 tsp Coconut Aminos 1 small clove Garlic 1 tsp
Cumin 1/2 tsp Cinnamon 1/2 tsp Coriander
Pinch of Sea Salt Black Pepper, to taste Toasted Almonds, for topping
For the avocado sauce 2 avocados 2 tablespoons cilantro, finely chopped 1/2 teaspoon
cumin 1 lime,
juiced 1/2 clove garlic, finely chopped 3 tablespoons water (or more to desired thinness) 1 tablespoon olive oil 1/2 teaspoon sea salt
Pinch of crushed red pepper flakes (optional)
For the dressing, pit and peel avocado, add a
pinch of cumin, salt, black pepper, lime
juice, extra virgin olive oil and water and process with an immersion blender until smooth.
MAKE THE DRESSING: Pit and peel avocado, add water, olive oil, lime
juice,
cumin, a
pinch of salt and freshly ground black pepper and process with an immersion blender until smooth.
1 1/2 cups water 1/2 avocado 1/2 cup broccoli sprouts 1/2 cup freshly chopped cilantro 4 Brazil nuts 3 tablespoons lemon
juice 2 tablespoons flax seed 1 teaspoon maca root powder 1/2 teaspoon camu camu powder (get it on Amazon) 1/2 teaspoon ground fennel seed 1/2 teaspoon ground
cumin a generous
pinch of salt