Not exact matches
The
sauce is made of a delicious blend of spices, from curry powder to garam masala, cinnamon and cayenne, which are mixed with
lemon juice, tamari and
coconut.
If you're dairy - free, sub the pastured butter needed for the «
lemon butter
sauce» with some
coconut butter.
I whipped up an easy
lemon dressing that also contains
coconut aminos (or use soy
sauce) to give the salad a perfect balance of salt.
I marinated halibut in the
sauce (adding turmeric for color, and cutting the
lemon juice and
coconut from this state) for a couple hours.
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4
lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple
sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut
sauce About 1 cup homemade Tomato
Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut
Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish
Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut
Sauce 1 Tbsp
coconut oil 4 cubes of frozen
coconut milk (about 1/2 cup
coconut milk)
For the fruit
sauce I pour 2 cups of raspberries, 1/2 teaspoon of
lemon juice and 3 tablespoons of Xyilitol sugar or
coconut sugar (both low — glycemic index foods), and a dash of Himalayan salt in a medium saucepan and heat covered on medium - low for about 2 minutes.
Then add in the ground peanuts,
lemon juice, dark brown sugar, light soy
sauce and lastly the
coconut milk or milk, making sure they are well mixed.
CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri
Sauce 14 Yogurt
Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date
Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco
Sauce 29 Quick Tomato
Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved
Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax -
Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri
Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt
Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219 Chopped Salad of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive Butter
Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream
Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork Chops in Mustard
Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg of Lamb over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee
Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358
2 tbsp extra virgin olive oil 2 tsp red curry paste 3 cups cubed pumpkin 2 cups cooked chickpeas 1 cup
coconut milk 1/2 cup leaks chopped sideways 2 spring onions Spices: curry, chili, ground coriander Himalayan salt 1 tbsp Tamari or Shoyu soy
sauce small bunch of parsley bunch of swiss chard mung bean or rice noodles
lemon juice, or lime juice
Melt the butter in the saucepan and then add the apples along with the
lemon juice, apple
sauce,
coconut, raisins, sugar and cinnamon.
Layered with fresh blackberry
sauce and a tangy homemade
lemon curd, this twist on
coconut cream pie is a gorgeous dessert for any occasion and the... View Post
Dressing: 2 tbsp olive or pumpkin oil 1 - 2 tsp shoyu (naturally fermented soy
sauce or you can use liquid aminos) 1 tbsp ume seasoning (umeboshi, ume su) 1 tsp
coconut sugar 1 tsp
lemon or lime juice pinch of chili powder Note: if using regular vinegar, you have to add some salt to taste
White fish is marinated in lime and
lemon juice and herbs then served with a
coconut sauce.
also, the yogurt in the tahini
sauce can be substituted with plain soy or
coconut yogurt, just be mindful these yogurts do not have as much punchiness as greek yogurt so you may want to add more
lemon juice.
10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated
coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks
lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons soy
sauce 3 teaspoons sugar Salt to taste
1 stalk
lemon grass 2 — 3 birds eye chilli's 1 teaspoon of fresh ginger 1 — 2 kaffir lime leaves 1 lime 1 tomato 2 — 3 oyster mushrooms (or any variety you have) 1/2 onion 1 can of
coconut milk 1 1/2 tablespoons of fish
sauce Juice of half lime 100 grams of chicken Spring onions & coriander
OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with
coconut oil, chili flakes, garlic, [
lemon grass], soy
sauce,
lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish
sauce, rice wine vinegar, jalepeno / chili, soy
sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic,
lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast
chicken, chicken broth, cilantro,
coconut milk, fish
sauce, garlic, ginger,
lemon grass, serrano pepper
Sometimes I add lime juice, or leave out
lemon grass if we don't have it, or use
coconut milk instead of veggie stock to thin the
sauce, and it -LSB-...]
1 lb of sea bass, cut into 2 or 3 pieces 2 tbsp of
coconut aminos (soy
sauce replacement) 1 tbsp of sesame oil 2 tsp of fresh ground ginger 3 - 4
lemon slices salt to taste red pepper flakes to taste (optional)
-LSB-...] fresh ground ginger 2 tbsp of sesame oil 2 tbsp of
coconut aminos (soy
sauce replacement) 2 tbsp of date paste 2 tbsp of
lemon juice A pinch of salt Red pepper flakes to taste -LSB-...]
Caryn Hartglass: The
sauce has
coconut milk, vegan yogurt, tomato paste,
lemon juice, cardamom, cinnamon, a little salt, and fresh cilantro... yum!
These thighs are coated in a scrumptious
sauce that consists of ghee,
coconut cream, garlic,
lemon zest and juice, and fresh rosemary.
2 organic baby bok choy cleaned and sliced 1 stalk of organic celery sliced thin on angle 1 organic onion sliced 1 organic carrot julienned 1 tsp
lemon grass 1 tsp black sesame seeds 1 tsp sesame seeds 1 tsp Wheat Free Soy
Sauce 1 TB Virgin
Coconut Oil 2 tsp canola oil
To make the berry
sauce: Melt
coconut oil and add the berries, berry powders and
lemon.
Cut the chicken breast in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all over, heat a non stick frying pan, add the
coconut oil and when melted place your chicken in the pan, on a moderate high heat slightly sear the chicken then finish cooking on a medium heat, once the chicken is almost cooked add the orange,
lemon and lime juice and the honey and bring to a rapid bubbling simmer until the
sauce thickens to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning over the glaze, return the pan to the heat and add the
coconut milk using a spatula scrap the
coconut milk around the pan so that it picks up the left over cooking juices, take of the heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle of the
coconut dressing.
Some of my favorite healthy condiments are mustard (just about any type except honey mustard), low - sodium salsa, plain tomato
sauce, unsweetened ketchup,
coconut vinegar,
coconut aminos (a soy - free teriyaki style
sauce),
lemon juice and as of the last few months, miso.
DINNER: acorn squash and black bean quesidillas baked basil zucchini baked macaroni and cheese baked salmon baked squash baked turkey burgers balsamic grilled summer vegetables with basil quinoa salad bbq lime and mango turkey bbq rosemary sweet potato black bean burrito black beans and rice black bean veggie burgers broccoli and sundried tomato pasta chicken, avocado salad chicken nuggets chick pea burgers citrus grilled chicken dinner rolls farmers market salad farro salad with roasted mushrooms and parmesan fried rice with cashews garlic and lime shrimp garlic and parmesan turkey meatballs garlic and rosemary chicken garlic roasted red potato wedges gnocchi grilled shrimp with garlic and cilantro grilled tuna and couscous salad healthy chicken parmesan wraps healthy stuffed mushrooms mexican twice baked potatoes moroccan apricot chicken tenders mushroom pizza with caramalised onions oven fried eggplant peanut noodle stir fry pecan crusted dover sole pineapple pork kebobs pork fried rice portobello musroom pizzas red lentil cauliflower burger roasted rosemary root vegetables roasted vegetable salad with feta and chickpeas sauteed garlic and tomato lentil salad seasoned potato wedges slow cooker meatloaf slow cooker pineapple chicken verde slow cooker pulled pork sandwiches slow cooker rosemary chicken slow cooker two bean chicken slow roasted vegetables southwestern quinoa pasta salad spicy veggie bean burger sticky rice sweetcorn garlic and tomato soup thai spiced bbq shrimp tuna stuffed zucchini vegan chick pea casserole vegan corn bread vegan lasagna vegan mac and cheese vegetable spaghetti with tomato
sauce and nut balls veggie lasagna zucchini sticks DESERT: 3 ingredient peanut butter ice cream 5 minute banana ice cream apple pie baked apple banana almond and chocolate ice cream banana berry soft serve banana chocolate caramel ice cream cake banana ice cream floats banana peanut butter cups banana split cheesecake bites blueberries and cream popsicle blueberry - pomegranate ice lollies blueberry strawberry banana ice cream cake caramel apples caramel chocolate apples carob caramel tarts with
coconut cashew coffee vanilla creme cake chocolate banana
coconut cream pie chocolate banana pie with whipped
coconut cream chocolate caramel orange tart with seasalt chocolate covered bananas with walnuts chocolate hazelnut ice cream chocolate maca truffles chocolate mint cookie dough bites chocolate molten lava cakes with goji berries chocolate mousse chocolate peanut butter cake chocolate peanut butter cream pie chocolate protein truffles chocolate pudding chocolate tahini caramel delights cinnamon vanilla almond butter banana pops clean eating nutella ice cream
coconut almond fudge
coconut truffles cookie dough ice cream cranberry bliss bars creamy baked pears dairy - free fudgesicles double chocolate cake durian ice cream fruit tartlets with cashew cream fruity popsicles greek yogurt cupcakes greek yogurt thin mint cupcakes grilled peaches with gingersnaps healthy banana foster healthy brownie healthy key lime tarts honey wholewheat chocolate chip banana bread layered banana ice cream cake
lemon lime and
coconut cheesecake mini protein cheesecake mocha banana ice cream no bake cookie dough bites no bake peanut butter nuggets nutella fudge pops paleo brownie cupcakes pecan pie peanut butter and chocolate ice cream peanut butter
coconut cups with dark chocolate peppermint meringues pina colada ice cream premium poached peaches raspberry nutella tarts raw carrot cake raw chocolate cupcakes with vanilla frosting raw chocolate with goji berries raw fudge brownies raw snickers bar raw tropical ice cream raw vegan smores roasted maple papaya strawberry ice cream sweet potato pie thick and fudgey brownies vanilla bean cheesecake vanilla bean ice cream vanilla chocolate cake vanilla chocolate chunk cheesecake vanilla ice cream vegan and gluten free, peanut butter, caramel cheesecake vegan and gluten free, peanut butter and chocolate chip banana vegan nutella bites vegan strawberry scone tarts bread watermelon tart
What you'll taste is a lovely tangy
lemon flavor, a sweet
coconut cream
sauce and the naturally sweetened fruit.
Hearty Fresh Vegetable Soup Recipe 1 tablespoon olive oil or virgin
coconut oil 1 medium onion, chopped 1 medium red bell pepper, coarsely chopped 2 medium carrots, peeled and thickly sliced 1 pound parsnips, peeled and thickly sliced 1/2 pound small new potatoes, quartered 4 cups Vegetable Stock (recipe follows) 1 1/2 teaspoons fine sea salt 1 1/2 teaspoons ground coriander 1 1/2 teaspoons bittersweet paprika Dash cayenne pepper 1 large fresh tomato, chopped 3 cups fresh baby kale or spinach 1 tablespoon fresh
lemon juice 1 to 2 tablespoons tamari or soy
sauce
-LSB-...] southwestern kale power salad with sweet potato, quinoa, and avocado
sauce,
coconut curried soup, maple dijon baked salmon, butternut squash, kale, and quinoa stew,
coconut oil apple crisp, and
lemon -LSB-...]
The
sauce is made from soaked (aka activated) cashew nuts,
coconut milk, fresh ginger, chilli, turmeric and
lemon or lime.
Substitution Options: Canned
coconut milk: you can experiment with using any unsweetened nondairy milk, but you may then want to double the cornstarch to make up for the lost thickness Peanut butter: try almond or cashew butter Tamari / soy sauce: Bragg or coconut aminos Brown rice vinegar: regular rice vinegar, coconut vinegar, apple cider vinegar, or even lime or lemon juice Coconut palm sugar: any granulated or liquid sweetener of your choice Cornstarch: you could experiment with arrowroot powder or tapioca starch, though I have not tried
coconut milk: you can experiment with using any unsweetened nondairy milk, but you may then want to double the cornstarch to make up for the lost thickness Peanut butter: try almond or cashew butter Tamari / soy
sauce: Bragg or
coconut aminos Brown rice vinegar: regular rice vinegar, coconut vinegar, apple cider vinegar, or even lime or lemon juice Coconut palm sugar: any granulated or liquid sweetener of your choice Cornstarch: you could experiment with arrowroot powder or tapioca starch, though I have not tried
coconut aminos Brown rice vinegar: regular rice vinegar,
coconut vinegar, apple cider vinegar, or even lime or lemon juice Coconut palm sugar: any granulated or liquid sweetener of your choice Cornstarch: you could experiment with arrowroot powder or tapioca starch, though I have not tried
coconut vinegar, apple cider vinegar, or even lime or
lemon juice
Coconut palm sugar: any granulated or liquid sweetener of your choice Cornstarch: you could experiment with arrowroot powder or tapioca starch, though I have not tried
Coconut palm sugar: any granulated or liquid sweetener of your choice Cornstarch: you could experiment with arrowroot powder or tapioca starch, though I have not tried either
In a bowl, mix together
coconut milk, fish
sauce, brown sugar, ginger paste and juice of 1
lemon.
1/2 cup raw pepitas 3 cups fairly tightly packed chopped kale 2 1/2 cups water 3 tablespoons freshly squeezed
lemon juice 1/4 cup apple juice 1/2 cup mashed avocado 1 tablespoon peeled and minced fresh ginger 1 teaspoon seeded and diced hot pepper 1 1/2 teaspoons sea salt, or to taste ¹ ⁄ 8 teaspoon ground black pepper Pinch of cayenne pepper 1/4 teaspoon chipotle chile powder, or 1/2 teaspoon chili powder (optional) 1 tablespoon
coconut oil or olive oil (optional) 2 teaspoons wheat - free tamari or other soy
sauce, or to taste (optional) 1 tablespoon minced fresh cilantro 1/4 cup seeded and minced red bell pepper, for garnish
4 (5 - ounce) red snapper fillets or 4 (8 - ounce) cod or halibut fillets 2 teaspoons fresh
lemon juice Coarse smoked kosher salt Freshly ground black pepper Ground cayenne chile 1 teaspoon ground allspice 2 tablespoons vegetable oil 1/2 cup finely chopped sweet bell pepper 1/2 cup finely chopped red onion 1 Scotch Bonnet chile, seeded and finely diced 1/2 cup dry white wine 1 tablespoon minced fresh parsley 1/2 teaspoon dried basil 1/2 teaspoon ground cayenne pepper 1 teaspoon hot pepper
sauce such as Walkerswood Jamaican Scotch Bonnet Pepper Sauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for se
sauce such as Walkerswood Jamaican Scotch Bonnet Pepper
Sauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for se
Sauce 2 cups peeled, diced and drained tomatoes Lime or
lemon wedges, for serving Fried plantains, for serving
Coconut rice, for serving
Combine
coconut milk,
lemon juice, maple syrup, corn starch, turmeric and salt in a small
sauce pan and whisk well.
FOR THE CHICKEN MARINATE • 8 chicken thighs • 3 tablespoons olive oil • 1/2 teaspoon cayenne • 1/2 teaspoon black pepper • salt to taste • 1/2 teaspoon paprika • 1 teaspoon tomato paste • 3 tablespoons fresh
lemon juice • zest of a
lemon • 1 teaspoon minced garlic • 1 teaspoon herb de Provence (mixed herb, Optional) FOR THE
SAUCE • 4 medium sweet peppers, sliced thinly • 1 large green pepper, sliced thinly • 2 cups
coconut milk • 1/4 cup chicken broth or water (optional) • 1 small yellow onion, chopped • 2 garlic cloves, chopped • 1 teaspoon fresh grated ginger • 2 - 3 tablespoons almond butter, packed • 2 teaspoons
coconut oil (any oil will do) • 2 tablespoons tomato paste • 1/2 teaspoon cumin • 1/2 teaspoon cayenne • salt and black pepper to taste
Crust: 1 cup pecans 1/2 cup pitted Medjool dates Pinch of salt Filling: 3 cups cashews, soaked one hour 1/2 cup fresh
lemon juice 1 cup raw agave nectar 1 cup
coconut oil 1 1/2 teaspoons vanilla extract 1/2 teaspoon salt Caramel
Sauce: 1/2 cup pitted Medjool dates, soaked for 20 minutes 1 Tablespoon raw vanilla powder 1 Tablespoon maca powder 1 teaspoon psyllium husk Pinch of salt 2 pears, thinly sliced 2 apples thinly sliced
5 - spice black bean salad w / rocket greens + citrus dressing gf + v avocado, kale & arugula chop w / roasted poblano & lime dressing gf + v apple salad with tahini dressing gf + v balsamic roasted asparagus salad with fried capers + 7 - minute eggs gf brussels sprout, honeycrisp & cabbage slaw w / spicy almond
sauce gf + v buckwheat + shaved brussels sprout bowl gf + v cauliflower couscous w / cherries + a sumac -
lemon vinaigrette gf + v charred broccoli + red onion salad w / shaved apple + arugula gf + v charred corn salad with spicy cilantro vinaigrette gf + v chickpea & avocado tzatziki salad gf + v chickpea bean bowl w / toasted breadcrumbs + dill tahini gf + v chipotle black beans w / collard greens, avocado & chipotle - lime vinaigrette gf + v chopped tahini salad w / crushed pine nuts + mint gf + v cilantro black rice w / roasted garlic scapes + asparagus gf + v cilantro & hemp salad on tahini - yogurt toast gf + v citrus salad gf + v cooling summer salad w / za'atar pesto v cranberry bean + ribboned zucchini salad gf + v fattoush salad w / a creamy sumac - pine nut
sauce gf + v fennel - roasted carrot + shallot salad w / shaved apples gf + v fruity shredded kale salad, for a crowd gf + v garlic + spice market carrots w / tahini yogurt gf + v garlicky tamari roasted chickpea salad gf + v grilled panzanella salad w / peaches & fennel gf + v herbed black beluga lentils w / garlic scapes + yogurt
sauce v + gf lemony fennel, radish, and kale salad gf + df mellow melon salad gf + v midsummer cherry & amaranth panzanella salad gf + v moroccan harissa salad gf + v pickled corn succotash salad gf + v pulled salmon salad gf + df quinoa salad w / beets, blood orange + chimichurri gf + v raw veggie + ginger rice bowl w / sriracha tahini gf + v roasted turmeric - chili chickpeas + pear salad gf + v roasted radish + garlic salad with
coconut milk dressing gf + v sautéed grapes, autumn kale + edamame salad w / shiso vinaigrette gf + v shaved carrot & avocado salad w / tahini gf + v spring garlic + yam salad gf + v squash, parsnip, + kale salad w / pomegranate dressing gf + v strawberry
coconut kale slaw v summer socca salad w / burst tomatoes + roasted zucchini gf + v summer salad w / za'atar pesto gf + v thai slaw gf + v vegan caesar pasta salad gf + v vegan caprese salad gf + v warm fingerling potatoes w / garlic - turmeric
sauce gf + v
1 3/4 cups almond or soy milk 1 tablespoon apple cider vinegar 1/4 cup of water 2 teaspoons vanilla extract 1/4 cup unsweetened apple
sauce (or sunflower oil) juice and zest of 1
lemon 1 cup
coconut sugar, plus 1 teaspoon for the pan 1 cup of sifted spelt flour (white) 3/4 cup whole spelt flour 1/4 cup whole rye flour 1/3 cup potato starch 1 heaping teaspoon baking soda 1 heaping teaspoon baking powder 1 teaspoon ground cinnamon pinch of salt 15 small pears 1/3 cup chopped raw walnuts 1/3 cup chopped dark chocolate
Butternut Squash
Sauce 4.5 lbs (2 medium or 3 small) butternut squash 4 cloves garlic 1 Tablespoon olive / safflower /
coconut oil 1 teaspoon
lemon juice salt to taste
6 Tablespoons mild sunflower, grape seed, or vegetable oil 6 Tablespoons rice vinegar 3 Tablespoons tamari soy
sauce, (a little more if using light tamari) 3 Tablespoons water 3 teaspoons
lemon juice 1 teaspoon
coconut sugar, or more to taste
Example: BBQ Tofu (simply Amy's BBQ
sauce + Tofu), baked potatoes, massage kale salad (kale + olive oil +
lemon juice +
coconut aminos), chive cashew cream (chives + soaked cashews +
lemon juice + ACV + S&P) and grapes for the kids.
Instead of roasting a chicken in milk and aromatics, like cinnamon,
lemon and sage, I've used a basting
sauce that is composed of traditional Thai curry ingredients —
coconut milk, fish
sauce, green curry paste, chiles and kaffir lime leaves.
about 200 g of left over chicken meat 1 liter of chicken stock 200 ml
coconut milk a large piece of fresh ginger, sliced and cut into small pieces 1 red chili, cut in tiny pieces and seeds removed 2 tablespoons fish
sauce 1 teaspoon tumeric powder 1 tablespoon tamarind chutney 1 teaspoon brown sugar 2 carrots, cut into planks 1 can of bamboo shots 1 red pepper, diced juice from one
lemon 100 g vermicelli noodles or other thin rice noodles a large bunch of coriander, chopped
Bring the chicken stock to a boil and add chicken,
coconut milk, ginger, chili, fish
sauce, turmeric, tamarind, brown sugar and
lemon juice.
Blend cashews,
lemon juice, nutritional yeast, full fat
coconut milk, gelatin, hot
sauce, mayo and spices in a blender or food processor until smooth.
Slow - Cooker Barley and Chickpea Risotto from Foxes Love
Lemons Stuffed Portobello Mushrooms With Feta from Real Simple (with Bulgur) Spicy Thai
Coconut Quinoa from Chow (gluten - free) Edamame & Veggie Fried Brown Rice from Poor Girl Eats Well (gluten - free if using Tamari or gf soy
sauce) Savory Kasha Bowl: Toasted Hazelnuts, Bitter Greens, and Parmesan from Food for my Family (with Buckwheat, gluten - free) Roasted Cauliflower, Freekeh and Garlicky Tahini Sauce from Cookie and
sauce) Savory Kasha Bowl: Toasted Hazelnuts, Bitter Greens, and Parmesan from Food for my Family (with Buckwheat, gluten - free) Roasted Cauliflower, Freekeh and Garlicky Tahini
Sauce from Cookie and
Sauce from Cookie and Kate
After the 5 - 7 minutes when chicken is mostly cooked, add the
lemon juice,
coconut aminos, fish
sauce and apple cider vinegar and cook an additional 4 - 5 minutes until pieces are cooked in center.