Not exact matches
10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small bell
pepper — seeded
and roughly chopped 1 medium cucumber — peeled
and roughly chopped 1/3 cup soft sun - dried tomatoes juice of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4 small red chili
pepper or more to taste — seeded, or 1/4 teaspoon red
pepper flakes dash of cayenne
pepper — optional 1/2 teaspoon
sea salt large handful fresh basil
leaves, plus more for garnish
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
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin
and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil
leaves or more to taste 1 cherry
pepper or another hot
pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon
sea salt freshly ground black
pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
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)
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)
30 ml 1.5 tbls olive oil (+ more to serve, if desired) 300g 2 red onions, thinly sliced 500g 4 small potatoes (I use dutch cream
and midnight blue), thinly sliced 5g 1 tsp fresh rosemary
leaves, chopped 1/2 tsp
sea salt Ground black
pepper, to taste 1 tsp plant - based milk 1 tbls toasted pine nuts (optional) Flaky
sea salt to serve, optional.
1 1/2 cup water 2 1/2 Tbsp
sea salt 1/2 cup apple cider vinegar 1 lb turnips, spiralized or peeled
and sliced into sticks or any other way you prefer 1/2 small beet, peeled
and sliced 1 bay
leaf 1 garlic clove, thinly sliced a few sprigs of fresh dill or dill flower (optional) dash of red
pepper flakes (optional)
Sprinkle it with the rest of the goat cheese, chopped mint
leaves and a sprinkle of
sea salt and pepper before serving warm.
1 small red or yellow onion, peeled
and cut into 4 pieces 1 2 - inch piece ginger, peeled
and coarsely chopped 5 cloves garlic, peeled
and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile
peppers, stem removed
and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse
sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek
leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
2 cups pineapple cut into small chunky wedges 1/2 small red onion thinly sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs of mint, use just the
leaves and torn with your fingers 3 - 4 good drizzles of a grassy
and peppery Extra Virgin Olive Oil the juice of one large lime the juice of half an orange
Sea Salt and black
pepper to taste
Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive oil 1 medium onion, chopped (1 cup) 1 medium red bell
pepper, chopped 1 medium jalapeno
pepper, seeded
and finely chopped 2 cloves garlic, finely chopped 4 cups water 3 cups butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces) diced fire roasted tomatoes 1 1/2 teaspoons kosher or fine
sea salt 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon ground turmeric Dash cayenne
pepper 3 cups small cauliflower florets 1 tablespoon tamari (soy sauce) Fresh cilantro
leaves
In a small dish, combine 2 tablespoons of extra virgin olive oil with a teaspoon of thyme
leaves, parsley
and crushed rosemary
leaves, 1/2 teaspoon each of rubbed sage, black
pepper and sea salt.
Sprinkle rosemary
leaves,
sea salt,
and pepper over the vegetables, then drizzle liberally with olive oil.
2 fresh corn cobs, corn sliced off before cooking 4 cups fresh kale with stem removed (tear
leaves away from the center stem) 1 tablespoon olive oil 1/4 cup garlic butter (see below)
Sea salt and fresh ground black
pepper
1 cup dry white wine 1 shallot, minced 6 - 8 pink peppercorns 1 fresh bay
leaf 1/2 teaspoon
sea salt 1 stick unsalted butter Sea salt and freshly ground black pepper Preheat the oven to 400 degr
sea salt 1 stick unsalted butter
Sea salt and freshly ground black pepper Preheat the oven to 400 degr
Sea salt and freshly ground black
pepper Preheat the oven to 400 degrees
2 pounds Yukon Gold potatoes 2 tablespoons olive oil 1 fresh rosemary sprig,
leaves only 2 fresh thyme sprigs,
leaves only 1 Meyer lemon, cut into quarters
Sea salt and freshly ground black
pepper
1 tablespoon unsalted butter 1 1/4 pounds / 20 ounces / 570 g Yukon Gold potatoes 1/2 cup / 120 ml heavy cream 2 pounds / 32 oz / 910 g ripe tomatoes a small handful of basil
leaves, slivered
sea salt and freshly ground
pepper
Pink Pickled Turnips 1 1/2 cup water 2 1/2 tablespoons
sea salt 1/2 cup apple cider vinegar 1 lb turnips — spiralized or peeled
and sliced into sticks or any other way you prefer 1/2 small beet — peeled
and sliced 1 bay
leaf 1 garlic clove — thinly sliced a few sprigs of fresh dill or dill flower (optional) dash of red
pepper flakes (optional)
1 tablespoon vegetable oil 1 small onion, peeled
and thinly sliced 2 cups coconut milk 1 teaspoon dried Mexican oregano 1/4 teaspoon ground achiote (annatto) 1 medium red bell
pepper, cut into 1/4 inch strips 1 1/2 pound fish filets (red snapper,
sea bass or tilefish) cut in 2 - inch pieces 1 pound medium shrimp, shelled
and deveined 1/2 teaspoon
salt 1/4 teaspoon fresh ground black pepper 1 medium plantain, peeled and chopped 1 medium tomato, diced Salt and freshly ground black pepper 3 tablespoons minced cilantro leaves Freshly grated coc
salt 1/4 teaspoon fresh ground black
pepper 1 medium plantain, peeled
and chopped 1 medium tomato, diced
Salt and freshly ground black pepper 3 tablespoons minced cilantro leaves Freshly grated coc
Salt and freshly ground black
pepper 3 tablespoons minced cilantro
leaves Freshly grated coconut
5 large lettuce
leaves 4 raw beetroots 2 raw carrots 1/2 cucumber 1/2 red onion 3 avocados 5 cherry tomatoes 1 handful of cilantro (coriander) or flat -
leaf parsley 2 tbsp olive oil 2 limes, juice (start with the juice from 1 lime
and adjust to your taste)
sea salt & black
pepper
White Crab Mushrooms
and Bok Choy 1 bunch of baby bock choy or several
leaves of regular bock choy — thinly sliced 1 package of White Crab mushrooms or any other kind you like — separated 1 tablespoon olive oil
sea salt and freshly ground black
pepper to taste
Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob of coconut oil, ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed
and finely chopped 3 tbsp white wine or water 1 tsp dried thyme
sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (use pumpkin seeds for a nut free alternative) 2 stems flat -
leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving
Barley Tomato Salad 1 lb tomatoes on the vine 1/4 cup olive oil, plus more for drizzling cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon
sea salt, plus more for cherry tomatoes 3 garlic cloves — minced 2 cups yellow or red cherry tomatoes — cut in half freshly ground black
pepper 1 cup pearled barley — soaked overnight
and cooked for about 20 minutes, until soft, drained
and cooled 1/2 cup heirloom forbidden black rice or other black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes — sliced 3 tablespoons chopped mint
leaves handful basil
leaves — torn about 2 tablespoons each minced dill
and parsley — optional
* 3/4 cup crème fraîche (I used my homemade version) * 3 - 4 tablespoons raw apple cider vinegar * 2 tablespoons cultured buttermilk * 1 handful of fresh basil
leaves * 1 handful of fresh cilantro
leaves * 1 handful of fresh parsley
leaves * 2 medium cloves of garlic, sliced in half, plus more to taste (if you love garlic) * pinch of ground cayenne
pepper — optional *
sea salt and freshly ground
pepper to taste
1 pound organic ground turkey or chicken breast 1/2 pound organic ground pork 1 organic egg beaten 1/4 red onion diced 1/2 -1 tsp minced garlic 1 - 2 tsp Boquet Garni — savory, rosemary, thyme, oregano, basil, dill weed, marjoram, sage,
and tarragon 1 tsp paprika 1 tsp Course
Sea Salt 1/2 tsp Cracked black
pepper Haas Avocado slices Tomato slices or salsa Romaine lettuce
leaves Cooked Uncured Organic Bacon Slices Organic virgin coconut oil OVCO
1 pound linguine 1 bunch fresh basil (reserve some
leaves for garnish) 1/2 cup pine nuts 2 avocados, pitted
and peeled 2 tablespoons lemon juice 3 cloves garlic 1/2 cup olive oil
Sea salt Freshly ground black
pepper 1 cup halved cherry tomatoes or sliced sun - dried tomatoes (optional)
These are the ingredients you'll need to make incredible homemade meat sauce for lasagna: lean ground beef, Italian sausage, olive oil, yellow onion, celery, green bell
pepper, cloves of garlic, Italian parsley, crushed tomatoes, tomato sauce, tomato paste, beef broth, organic apple cider vinegar or red wine, granulated sugar,
sea salt, freshly - ground black
pepper, dried oregano, dried basil, dried thyme, ground cloves,
and bay
leaves.
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
2 - 3 small to medium beets — peeled
and cubed 2 garlic cloves — minced
sea salt 2 small to medium red onions — peeled
and quartered or cut into eighths, depending on size grape seed oil 1 head of broccoli — cut into bite - sized florets 2 cans Thai coconut milk pinch of chili powder or a dash of cayenne 1/2 lemon — juiced 1 - 2 ripe but firm avocados freshly ground black
pepper arugula
leaves for garnish
For the stuffing: 1 recipe Southern - Style Cornbread, cut into cubes, stale 8 tablespoons (1 stick) unsalted butter, divided 1 medium white onion, small diced 2 - 3 stalks celery, small diced 1 bulb fennel, trimmed
and small diced 2 large baking apples, peeled
and small diced 3 large cloves garlic, minced 1 tablespoon minced fresh sage 1 tablespoon minced fresh thyme
leaves 1/4 cup chopped fresh parsley 2 - 2 1/2 cups vegetable broth, divided 1/2 -3 / 4 teaspoon Kosher or
sea salt 1/2 teaspoon freshly cracked black
pepper
Remove bay
leaf and season generously with
sea salt, fresh ground
pepper and optional cumin.
• 1 pound assorted fingerling potatoes • 1/2 cup freshly shelled green peas or frozen peas (no need to thaw) • 1/2 cup finely chopped red onion • 2 tablespoons mustard oil, mustard canola blended oil, or canola oil • 1 tablespoon coriander seeds • 1 teaspoon cumin seeds • 1 teaspoon fenugreek seeds • 1/2 teaspoon cayenne
pepper • 1/4 teaspoon ground turmeric • 1 cup plain Greek yogurt, whisked until smooth • 1/4 cup finely chopped fresh cilantro
leaves and tender stems • 1 teaspoon coarse
sea or kosher
salt
INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces) of crushed tomatoes 12 ounces tomato paste 2 cups red wine 1 large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup chopped parsley (fresh) 1/2 cup chopped basil (fresh) 2 tablespoons chopped rosemary (fresh) 1 bay
leaf 2 tablespoon cold pressed olive oil 1 teaspoon
sea salt (kosher) 1/2 teaspoon
pepper (freshly ground) 1 teaspoon red
pepper flakes 3 Japanese eggplant (large dice) 4 oz porcini mushrooms (sliced) 1 cup peas (fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese Sauce DIRECTIONS In a heavy stainless steel sauce pan sauté the onions
and garlic in 1 tablespoon olive oil until soft
and translucent.
* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off,
and sliced lengthwise in half * 1 tbsp butter, preferably organic
and pastured * 1 tbsp fresh thyme
leaves, plus a few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small
and you love them) anchovy fillets (optional) *
Sea salt and freshly ground black
pepper
Worcestershire sauce 2 tablespoons tomato paste 1 pair lamb's kidneys, sliced 3 cloves garlic, finely chopped 1 teaspoon
sea salt 1/4 teaspoon black
pepper 1/2 teaspoon paprika 2 bay
leaves 2 - 3 carrots, peeled
and sliced 2 stalks celery, sliced Mushrooms, sliced (optional)
1 tablespoon olive oil 1/2 of a medium onion, peeled
and slivered 2 large cloves garlic, sliced 2 generous cups baby carrots 3/4 pound seedless cucumbers (3 very small cucumbers) 1 cup cashew pieces
and halves 1 - 14.5 ounce can coconut milk 1 scant tablespoon vegan fish sauce 1/4 cup very lightly packed fresh cilantro
leaves 1/4 cup very lightly packed fresh Thai basil
leaves Coarse
sea or kosher
salt to taste Freshly ground black
pepper to taste zest of one lime
Ingredients 2 beets, cleaned
and cut into pieces the juice of 2 oranges a few pinches of whole
sea salt julienned orange zest, to taste (choose organic oranges) fresh thyme
leaves, to taste (keep some for garnish) 1 - 2 tablespoons rice malt syrup extra virgin olive oil balsamic vinegar, to taste freshly ground black
pepper, to -LSB-...]
1/2 cup peas (optional) 2 bay
leaves 2 Tbsp chopped parsley 2 Tbsp apple cider vinegar 2 - 3 cups green beans (if desired)
Sea Salt and pepper as desired
In a mixing bowl, add the chicken, white wine vinegar, lime juice, 1/2 teaspoon rosemary (or 1 sprig of rosemary
leaves), 2 pinches dried thyme, 2 pinches dried sage, 4 - 5 cloves of garlic (place the garlic pod on a clean surface, place the blade of a knife over it
and hit the blade with the heel of your palm, crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2 teaspoon
sea salt, 1 tablespoon olive oil,
and 1/2 teaspoon
pepper powder,
and mix them all up.
Finely dice 10 fresh basil
leaves and add them to the bowl with the diced tomatoes, season with 1/2 teaspoon of dried oregano,
sea salt and freshly cracked black
pepper, next add 1/2 teaspoon of balsamic glaze
and 2 tablespoons of extra virgin Spanish olive oil, mix everything together until it's well mixed, cover the bowl with seran wrap
and add it to the fridge
1 extra large
leaf of rainbow swiss chard 1/2 — 1 onion rough chop 2 carrots slice or cut small 1 bag of mung bean sprouts washed 2 tsp Sesame seeds 1 tsp lemon grass
Sea salt and pepper to taste 1 tsp Raw Organic Agave Virgin Coconut Oil
3 pounds fresh plum tomatoes, peeled
and seeded 1/4 cup olive oil 2 large garlic cloves, crushed Pinch of red
pepper flakes
Sea salt, to taste 4 fresh basil
leaves, torn into bits
extra-virgin olive oil 1 yellow onion, finely diced 3 garlic cloves, minced 1 bay
leaf 2 red bell
peppers, cored, seeded,
and finely diced 1/2 of a green bell
pepper, optional — adds a little more color
and another depth of flavor 2 tomatoes, halved, seeded,
and finely diced A handful of chopped fresh flat -
leaf parsley 1 (12 - ounce) bottle of chili sauce 1 tablespoon Worcestershire sauce
Sea salt and freshly ground black
pepper, to taste
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon
sea salt * 1/4 teaspoon black
pepper * 1/2 teaspoon cayenne
pepper (I omitted this in favor of using a fresh chile
pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I
left these out
and added a minced hot chile
pepper instead)
2 ounces Parmesan cheese (1/4 cup shredded) 2 ounces Provolone cheese (1/4 cup shredded) 1 1/2 cups ricotta cheese 1 egg
Sea salt and freshly ground
pepper A few fresh basil
leaves, torn
3 cups whole milk 1/4 cup dry sherry 1 tablespoon Worcestershire Sauce 1 teaspoon thyme
leaves, removed from stems 1/2 teaspoon ground nutmeg To season: kosher or
sea salt and ground black
pepper
Red Lentil Soup with Sweet Potatoes
and Kale 1 tablespoon olive oil 1 medium white or yellow onion, chopped 2 cloves garlic, finely chopped 5 cups water 1 cup red lentils, rinsed
and drained 2 teaspoons
sea salt 1 1/2 teaspoons ground coriander 1 1/2 teaspoons bittersweet paprika 3/4 teaspoon ground cumin 12 ounces fresh sweet potatoes, peeled
and cubed (2 cups) 4 cups chopped fresh kale
leaves (stems removed) Freshly ground black
pepper
Butter Lettuce Salad with Pomegranate
and Walnuts Toasted Thyme Walnuts: 1 cup raw walnut halves 1 teaspoon olive oil 1/4 teaspoon dried thyme
leaves 1/8 teaspoon fine
sea salt Dash cayenne
pepper
2 cups / 10 oz / 280 g cooked chickpeas (see page 215), or 1 (15 - ounce / 425g) can chickpeas, rinsed
and drained 3 tablespoons extra-virgin olive oil 4 cloves garlic, finely chopped 1/2 teaspoon red
pepper flakes Fine - grain
sea salt 3 or 4 handfuls of young dandelion
leaves, stems trimmed Grated zest of 1 lemon
To make the spicy tomato sauce finely mince 2 cloves of garlic, finely mince 1 small dried cayenne
pepper and finely dice 1/2 of an onion, then heat a frying pan with a medium heat
and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot add the minced garlic
and minced cayenne
pepper, mix with the oil
and immediately add the diced onions, cook for about 3 minutes, then add 1 1/2 cups of tomato puree, season with
sea salt, freshly cracked black
pepper, a pinch of white sugar
and 1 bay
leaf, mix everything together, after about 5 minutes add a 1/4 cup of white wine, mix it all together
and lower the fire to a LOW heat