I used this recipe with one small add -
a large pinch of cayenne pepper.
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
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)
3 Tablespoons olive oil 1
Large onion, chopped 2 Cloves garlic, minced or pressed through garlic press 1 Tablespoon tomato paste 1 Teaspoon ground cumin 1/4 Teaspoon kosher salt, more to taste 1/4 Teaspoon ground black
pepper Pinch of chili powder or
cayenne pepper, more to taste 1 Quart chicken or vegetable broth 1 Cup red lentils 1
Large carrot, peeled and diced Chopped fresh cilantro for garnish
In a
large bowl, toss the butternut squash with 3 tablespoons olive oil, the thinly sliced shallot, cinnamon, nutmeg,
cayenne pepper, 1 tablespoon maple syrup, a
pinch of salt, and
pepper.
2 cups
of cooked brown rice (or quinoa) 1 tablespoon
of olive oil 1 small Vidalia onion, diced or 1/2
of a
larger onion 3 cloves garlic, minced 1 bell
pepper, any color, diced 1 jalapeno, diced (seeded or not depending on your preference) 2 cans
of dark red kidney beans, drained and rinsed 1 - 15 oz can
of diced tomatoes or 2 medium fresh tomatoes, diced 2 tsp garlic powder 1 tsp smoked paprika 1 tsp oregano 1 tsp liquid smoke 1/2 -1 tsp
of red
pepper flakes 1/2 -1 tsp
cayenne pepper Fresh cracked
pepper A few
pinches of salt (around 1/2 tsp)
1 cup lentils (I used puy, but green or black would work just as well) 1 teaspoon black mustard seeds 1/2 teaspoon black peppercorns 1 teaspoon sea salt
pinch of cayenne pepper juice
of 2 small or 1
large lemon 3 tablespoons olive oil 1 chile or jalapeno — seeded and minced
2 - 4
large tomatoes, seeded and chopped 1 red bell
pepper, chopped 1 c sundried tomatoes 1/2 tsp liquid stevia 1/4 c extra virgin olive oil 2 cloves garlic 3/4 tsp sea salt 1/4 tsp fresh ground black
pepper pinch of cayenne pepper (more if you're up for it) 2 Tbsp minced fresh basil 1 Tbsp ground oregano
-1 1/2 cups barley * -3 cups water / homemade vegetable broth -1 red onion, chopped (http://nutritionfacts.org/video/carrots-vs-baby-carrots-2/)-2 cloves garlic, minced (http://nutritionfacts.org/video/1-anticancer-vegetable/)- 1/2 inch piece
of fresh gingerroot, minced -4 carrots, diced -1
large sweet potato, cubed - jar strained tomatoes -1 tsp cumin -
pinch cayenne pepper -2 tbsp unsalted peanut or almond butter - chopped peanuts / almonds for garnish - sea salt and black
pepper to taste
INGREDIENTS 6 ripe avocados 2
large handfuls cilantro leaves, coarsely chopped 1
large handful parsley leaves, coarsely chopped 1/4 cup plus 1 tablespoon freshly squeezed lime juice 1 jalapeño
pepper, seeded and finely minced 2 teaspoons plus one
pinch sea salt 2 cups julienned jicama 1/2 teaspoon
cayenne pepper 3 heads
of romaine hearts Additional parsley or cilantro, for garnish PREPARATION In a
large bowl, mash the avocados well with a fork.