Sentences with phrase «larger rice seeds»

Even with machines to separate out the larger rice seeds during harvest, it makes the process difficult and timely.

Not exact matches

2 large onions Oil for frying — I use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free

Ingredients: 1 t toasted sesame seeds / 1 T rice vinegar / 1 T mirin / 1 t soy sauce / 1 t sesame oil / 2 green onions, thinly sliced / several sprigs of chopped fresh cilantro / 1 large ripe avocado, peeled and chopped into cubes / wedge of fresh lime

My current batch is a play on my Maple Pecan Granola, made with pecans and almonds, large flaked coconut, chia seeds, and brown rice syrup to encourage a little clustering.

* 2 pounds duck legs (~ 4 duck legs) * leaves from large bunch cilantro * 2 cups water * 1 Tablespoon olive or vegetable oil * 4 cloves garlic, minced * 1 large or 2 small onions, chopped * 2 red bell peppers (or rough equivalent in mini bell peppers), seeded and sliced * 1 teaspoon cumin * 2-1/2 + cups chicken or vegetable broth * 1 red or green Jalapeno pepper * 1/4 cup Pisco * 2 cups frozen peas * 3 cups long grain rice * salt and pepper to taste

4 tablespoons olive oil 16 ounces sliced mushrooms 3 garlic cloves, minced 1/2 teaspoon freshly grated ginger 2 large eggs, lightly beaten 1 1/2 cups cooked + cooled brown rice 2 1/2 tablespoons low sodium soy sauce 1 tablespoon toasted sesame oil 2 teaspoons toasted sesame seeds 4 green onions, thinly sliced

1 onion, fine diced 5 cloves of garlic, minced olive oil 6 slices of smoky bacon 1 lb pork shoulder, large cubes 1 cup dried black beans, soaked overnight chorizo sausage links, sliced 3 bay leaves dried chili flake to taste, optional 1 TBL coriander seeds, toasted and then finely ground enough water or stock to cover rice vinegar to serve

Butterscotch Cake Batter 1/2 cup (90 g) teff flour 1/2 cup (90 g) potato starch 1/2 cup (70 g) sweet rice (sometimes called glutinous rice) flour 1/4 cup (30 g) white rice flour 1/4 cup (30 g) tapioca starch 2 tablespoons (20 g) ground white chia seeds or ground golden flax meal 1 teaspoon sea salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 cup (115 g or 1 stick) unsalted butter 1 1/4 cup (275 g) dark brown sugar 1/2 cup (100 g) white granulated sugar 1/2 cup (100 g) shortening 4 large eggs 1 teaspoon vanilla extract 3/4 cup buttermilk

In a large bowl, combine the bean paste, sauteed onion, all the dried fruit, nuts, 2/3 of the wild rice (reserve 1/3 for top), and 1/2 of the flax seed mixture, gluten - free breadcrumbs, spices, salt and pepper plus fresh oregano — mix well.

The puffed rice adds volume to allow for large servings, while hemp hearts and chia seeds make sure you're getting in quality, cancer - combatting alpha - linolenic fatty acids.

I grew up in Dearborn, Michigan, which has a large Arabic population; take out the mustard seed and don't worry about the spinach or the extra carbs (rice, whatever), add a little garlic, and you have a very basic and VERY good typical Arabic - carryout soup staple.

Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, aRice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, arice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above

ginger marinated tofu, recipe below quick pickled cucumber, recipe below 2 cups (500 ml) black rice 2 carrots, cut into thin sticks 1/2 daikon radish, cut into thin sticks 1 ripe mango, thinly sliced 2 nori sheets, cut into thin strips 200 g oyster or shitake mushroom, sliced 200 g fresh spinach 4 eggs, fried sunny - side - up 1 large handful mung bean sprouts 1/2 cup kimchi, store - bought or homemade (spicy fermented cabbage) 1 tbsp sesame seeds, black or white 1/4 cup (1/2 dl) gochujang (Korean chili & soy bean sauce)

for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups coconut black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1 lime 1 small red chili — seeded and minced 1/4 teaspoon red pepper flakes Large handful fresh mint leaves — chopped sea salt to taste

Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish

In a large bowl, add your rice, tofu, edamame, green onions, seeds and your liquid aminos.

CORN CAKES: 2 cups Organic Frozen Corn, slightly thawed but still damp 1 cup Organic Fine Corn Meal 1 cup Brown Rice Flour 2 Large Organic Eggs 1/2 teaspoon Liquid Stevia 1/3 cup Grape Seed Oil or Melted Butter 1 Tablespoon Water 1/4 teaspoon Garlic Salt 2 Tablespoons Grape Seed Oil or Olive Oil, for cooking

In a large bowl whisk together rice flour, tapioca, starch, baking soda, flax seeds, spices and 1/4 cup pumpkin seeds.

In a large bowl mix together the rice flour, tapioca, garbanzo flour, flax seeds, baking soda.

Firecracker Shrimp Jambalaya -------------------- 1 1/4 cups long - grain white rice 1 tbsp canola oil 1 large yellow onion, diced 1 green bell pepper, seeded, diced 2 stalks celery, diced 4 cloves garlic, minced 1 fresh cayenne chili, seeded and minced 1 lb medium shrimp, peeled 1 28 oz can crushed tomatoes 2 tbsp fresh chopped parsley 2 tsp oregano 1 tsp cumin 1/2 tsp black pepper 1/2 tsp cayenne pepper 1/2 tsp salt 2 - 3 tsp bottled red hot sauce

1 cup of black rice 1 small butternut, acorn (or any type of squash), peeled, seeds removed, and diced (about 2 cups) extra virgin olive oil salt + pepper 2 large handfuls of spinach 1 small red onion, sliced grapeseed (or a neural high heat oil) salt 2 tablespoons of sesames seeds 1/4 cup of pumpkin seeds for the sesame ginger dressing: 1/2 inch piece of ginger, peeled 1 small shallot 1 garlic clove, peeled 1 teaspoon of honey 1 tablespoon of lime juice 2 tablespoons of toasted sesame oil 1 teaspoon of tamari (OR 1/2 teaspoon of salt) 3 - 4 tablespoons of grapeseed or sunflower oil

Combine three tablespoons of the sesame oil, the rice wine, soy sauce, honey, sesame seeds, chile sauce, and five - spice powder in a large bowl and whisk to blend.

In a large bowl, combine the brown rice cereal, almonds, pistachios and chia seeds.

Ingredients 1 large cucumber, cleaned and cut into sticks 1 teaspoon pink peppercorns 1 teaspoon juniper berries 1 teaspoon wild fennel seeds 2 garlic cloves, peeled and cut into pieces half a small chili pepper, cleaned and cut into pieces 2 teaspoons rice malt syrup 120 ml cold, filtered water half a teaspoon whole sea -LSB-...]

1 large cucumber (or 2 medium) 4 pink radishes 1 large handful snow peas 5 cm knob fresh ginger 1 large handful fresh coriander 2 Tbsp rice wine vinegar 1 Tbsp rice syrup 1 Tbsp lemon or lime juice 1/2 tsp chilli flakes (or to taste) pink Himalayan salt to taste 1 Tbsp black sesame seeds

Recipes include: Breakfast and Snacks: Green Smoothie, Green Juice, Cherry Ricotta Bake, Brazil Nut Oat Yogurt, Cocoa Buckwheat Granola, Apple and Carrot Breakfast Salad, Chestnut and Buckwheat Crepes with Leeks and Mushrooms, Strawberry Oat Milk Smoothie, Amaranth Pumpkin Porridge, Key Lime Breakfast Parfait; Zucchini, Chocolate and Blueberry Pancakes; Matcha Kiwi Smoothie, Carrot Orange Muffins, Turmeric Ginger Tea, Fig Bars, Kale and Mustard Muffins, Chocolate Hemp Bars with Prune Caramel Savories: Fava Bean, Quinoa and Mint Salad, Miso and Raspberry Forbidden Rice Salad, Strawberry Soba Salad, Large Autumn Salad, Summer Bounty Salad, Roasted Kala Chana Hummus, Chunky Beet Sauerkraut, Cranberry Chutney, Marinated Stuffed Poblano Peppers, Peach and Avocado Summer Rolls Soups: Black Lentil and Butternut Squash Chili, Avocado Cilantro Soup, Roasted Chestnut Soup, Golden Gazpacho, Pappa al Pomodoro, Lazy Sweet Potato Dumplings in Broth, Creamy French Bean Soup, Apple Anise Soup Mains: Fingerling Potato and Rosemary Flatbread Pizza, Beet and Buckwheat Gnocchi, Squash Blossom Quiche, Fava Bean Quinoa Cakes, Tarragon Millet and Pear Stuffed Squash, Coconut Black Rice with Grilled Peaches, Colorful Tacos, Citrus Broccolini with Cardamom Tofu, Cauliflower Pie, Broccoli Rabe Focaccia, Tarragon Pistachio Falafel with Grilled Peach Salsa, Black Bean Pasta with Cherries and Dandelion, Chickpea Crepes with Mango Salsa, Asparagus and Kohlrabi Tart, Butternut Squash Fritters, Heirloom Tomato, Olive and Basil Tofu Souffle, Chanterelle Mushroom and Rutabaga Tartlets, Zucchini Spaghetti with Nectarines and Pumpkin Seed Pesto, Caramelized Fennel and Fig Pizza, Celeriac Garbanzo Stew with Slow - Roasted Tomatoes, Mediterranean Dolma Tea Time: Mango Lime Tartlets, Roasted Plum Ice Cream, Rum and Raisin Bundt Cakes, Rhubarb and Rosemary Tart, Lemongrass Raspberry Trifle, Berry and Chocolate Crisp, Lemon Bars, Persimmon and Chocolate Loaf, Apple and Blackberry Cobbler, Thumbprint Cookies, Pink Salt Chocolate Mousse Tart, Earl Grey Poached Pears with Hazelnut Panna Cotta, Swirled Acai and White Chocolate Cheesecake, Fall Sorbet Trio, Blood Orange Chocolate Cakes, Apricot and Lavender Tart, Cocoa Nib Cookies, Peach and Raspberry Tartlets, Fig Cupcakes, Black and White Chocolate Cups Play Time: Avocado and Strawberry Popsicles, Everything Halva, Vegetable Miso Soup, Thunderstorm Cookies, Spinach and Quinoa Blinchiki, Garbanzo Chocolate Pops, Animal Cookies, Whole Grain Crust Mini Pizzas, Sweet Potato and Apple Doughnuts, Chocolate Milkshake, Flower Vegetable Tartlets, Pink Lemon Coconut Bonbons, Apple and Vegetable Chips, Beet and Chocolate Pudding, Quick Spelt Bread with Concord Grape Jelly

ingredients RICE JOLLOF WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to taRICE JOLLOF WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to tarice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)

Combine the rice, beans, and pumpkin seeds in a large bowl.

ingredients PINEAPPLE BOWLS 8 cups cooked jasmine rice 2 pineapples SALMON: 4 tablespoons unsalted butter 2 6 - ounce salmon fillets 2 teaspoons dried parsley 2 tablespoons seafood seasoning 1 1/2 tablespoons cajun seasoning CHICKEN: 1 1/2 teaspoon onion powder 1/4 teaspoon freshly ground pepper 1 teaspoon Mexican - style pollo seasoning 2 teaspoons Worcestershire sauce 2/3 cup store - bought teriyaki sauce (divided, plus extra for finishing) 1/3 cup pineapple - ginger marinade 1/2 pound boneless, skinless chicken thighs Shrimp: 2 tablespoons unsalted butter 1/2 pound large shrimp (peeled, deveined, tails on) 1/4 cup store - bought sweet chili sauce 1/8 teaspoon freshly ground pepper 1/2 teaspoon seafood seasoning TO GARNISH: 1 cup green onions (chopped) 1/2 cup toasted sesame seeds store - bought chili sauce

In a large bowl, mix the above liquid mixture with flours, baking powder, brown rice syrup, seeds, groats, coconut oil and vanilla bean.

2 large (or 3 small) apples, sliced 2 1/2 tablespoons brown sugar 1 tablespoon dairy free butter (I like Earth Balance), cut into pieces 1 teaspoon cinnamon 2 cups oatmeal (certified gluten - free if you're gluten intolerant) 1 tablespoon vanilla extract 1/4 cup slivered or chopped almonds 2 tablespoons flax seed 2 cups water 2 cups dairy free milk (I've used almond or rice with equal success)

1 tablespoon olive oil 2 onions, chopped 3 cloves garlic, chopped 1 -2 large red peppers, seeds removed, cut into quarters lengthways and then cut each quarter in two 12 skinned, boneless chicken thighs 300g brown short grain rice 2 l chicken stock — made with boiling water 150g frozen peas 12 large tiger prawns — raw or ready cooked

2 teaspoons sunflower oil 1/2 teaspoon toasted sesame oil 1 tablespoon plus 2 teaspoons runny honey fine grain sea salt, to taste one small bunch of cilantro (leaves and stems), chopped 1/2 cup peanuts, toasted 1 bunch of scallions, shredded 2 cups finely shredded cabbage 1/2 cup mung bean sprouts 1/2 cup broccoli or pea sprouts 3 large stalks celery, thinly sliced on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown) rice vinegar toasted sesame seeds, black or white

1 large onion (about 2 cups), diced 1 1/4 cups pumpkin seeds 3/4 cups of buckwheat flour 1/2 cup of brown rice flour 1/2 cup of almond flour 1/3 cup of manchego cheese (optional) 1 teaspoon of baking powder 1/2 teaspoon of baking soda 1 teaspoon of mustard powder 1/4 teaspoon of salt 1 1/2 cups of full - fat canned coconut milk 1/4 cup of grapeseed oil or another vegetable oil (plus a little more for greasing + for cooking the onion) 2 tablespoons of dijon mustard (plus more for serving + smearing) 2 tablespoons of worcestershire sauce 2 cups of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed) 1/4 cup of sunflower seeds (or more pumpkin seeds if you prefer) for sprinkling on top

In a large bowl, mix together lentils, rice, herbs and spices, miso, almonds and flax seeds.

On the contrary, this rice would contribute to the undermining of traditional food systems and increase large - scale monocultural production, corporate control over seeds and genetic uniformity.

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)

2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro

2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds

1/2 cup olive oil 4 medium onions, chopped medium - fine 1 large green bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large red bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian paprika or New Mexico chile powder 1 teaspoon hot Hungarian paprika, New Mexico chile powder, or ground cayenne pepper 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon dried thyme, crumbled 2-1/2 cups raw medium - grain rice 3 to 4 medium zucchini, cut in half lengthwise, then sliced crosswise into 1 / 4 - inch - thick pieces 1 cup frozen green peas, thawed but not cooked (optional) 2 cups chicken stock 1 cup white wine Juice of 1 large lemon 1 bay leaf 3 medium tomatoes, sliced crosswise into 1 / 4 - inch - thick rounds Garnish (optional): Crumbled feta cheese

1 4 - pound chicken 4 slices of bread with the crusts trimmed 1/2 cup of oil 1 large onion, finely chopped 2 teaspoons ground garlic 3 rocotos, or 6 serrano chiles, seeds and stems removed, pureed Salt and freshly ground black pepper, to taste 1/2 pound chopped walnuts and / or pecans 4 ounces grated Parmesan cheese 1 large tin of evaporated milk 6 yellow potatoes, cooked and halved Green olives and hardboiled eggs, for garnish Cooked rice

Combine almond milk, rice, sugar, salt, and 4 cups water in a large saucepan; scrape in vanilla seeds and add pod.

3 cups dried sprouted sunflower seeds (or just raw sunflower seeds) 3/4 cup cocoa nibs 1/2 cup raw buckwheat groats — soaked in water for a minimum of 1 hour, rinsed and dried completely, or quinoa puffs 1/2 cup pumpkin seeds 1/4 cup mini dark chocolate chips (I use vegan Enjoy Life)-- optional 1/4 cup plus 1 tablespoon honey or maple syrup 2 tablespoons brown rice syrup 6 tablespoons coconut oil large pinch of sea salt 1 teaspoon vanilla extract — optional

1 tablespoon saffron strands 4 teaspoons warm milk 2 fresh green chiles, such as serranos, stems removed 2 fresh red chiles, such as serranos, stems removed 2 large onions, chopped 1 2 - inch piece of ginger, peeled 8 cloves garlic 8 peppercorns 1/2 teaspoon cardamom seeds 1 1 - inch piece of cinnamon, crushed 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1/4 teaspoon powdered nutmeg 1/4 teaspoon powdered mace 1/2 cup mint or cilantro leaves 1/4 cup lemon juice 2 cups plain yogurt 3 pounds of boneless chicken, cut into 1 - inch cubes Salt to taste 2 tablespoons olive or vegetable oil 1 tablespoon ghee, recipe here 1 onion, finely chopped 8 large tomatoes, chopped 2 cups basmati or long grain rice 1/3 cup each raisins, cashews, and almonds 6 hard boiled eggs, halved

1 tablespoon coconut oil 2 tablespoons toasted sesame oil 2 stalks lemongrass — bruised with the back of a chef's knife and chopped finely 1 tablespoon grated ginger root 2 cups sprouted or cooked mung beans 2 teaspoons sriracha 1 tablespoon lime juice 2 teaspoons brown rice vinegar sea salt 2 cups broccoli florets 2 large carrots — julienned 3/4 cup coconut milk 2 tablespoons tamari toasted sesame seeds 1/4 cup chopped green onions basil or cilantro leaves

1 cup black rice, preferably soaked overnight 1 knob fresh ginger, about the size of your thumb, peeled 1 cinnamon stick or 1/2 teaspoon ground cinnamon A few large pieces of organic orange zest Pinch of salt 2 cups water Handful each flat leaf parsley + cilantro, roughly chopped 1/3 cup toasted slivered almonds 3 tablespoons toasted sesame seeds 3 - 4 dates, pitted and chopped

1 3/4 cups to 2 cups water 1 cup red rice 2 tablespoons oil 4 large shallots, chopped 3 cloves garlic, chopped 1 large red chile, seeded and chopped 1 - inch piece ginger root, chopped (hs note: I grated it) 1 teaspoon ground coriander 1 large carrot, thinly sliced 8 ounces green beans, trimmed and chopped 1/2 cup coconut milk (hs note: lite is fine) 1/4 cup soy sauce 1/2 teaspoon molasses 4 large eggs, boiled and peeled 1 large lime, quartered 1/2 cup julienned fresh basil 1/4 cup macadamia nuts, toasted and chopped

4 lb (ish) organic whole chicken 10 - 12 cups of water (filtered preferably) 2 tablespoons of sea salt 1 tablespoon of whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay leaves 3 tablespoons of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps) of shiitake mushrooms, sliced 8 - 10 cloves of garlic, sliced 1 tablespoon of minced (fresh) turmeric 1 tablespoon of minced (fresh) ginger optional add - ins: a couple handfuls of spinach or kale, rice or quinoa, chopped fresh herbs such as dill or cilantro

5 — 6 large leaves of rainbow Swiss chard 1/4 kabocha squash or 2 medium sweet potatoes (see note below), peeled and cubed Sea salt 3 tablespoons coconut oil 1/4 cup pine nuts or sunflower seeds 2 large garlic cloves, crushed 2 teaspoons curry powder 2 teaspoons cumin seeds 1 cup cooked chickpeas 1 1/2 cups cooked black rice 2 tablespoons minced flat parsley leaves (optional) Freshly ground black pepper (optional)

140g unsalted butter, plus more for the moulds 90g white rice flour 120g ground almonds, sifted 120g icing sugar, sifted A large pinch of sea salt 1/2 tsp baking powder Scraped seeds of 2 vanilla pods 1 large lemongrass stalk, finely chopped 4 egg whites, lightly beaten until foamy 200g blackberries