Also — and this may sound a little strange —
a light organic olive oil can work, too.
Not exact matches
extra virgin
olive oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup
light coconut milk (almond milk will also work) 2 cups
organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin
olive oil in a large soup pot on medium heat.
1 cup (2,5 dl) spelt flakes 2 medium size
organic lemons (juice and zest) 3 cups (7,5 dl) ice cold water 1 tbsp sea salt 1 oz (30 g) fresh yeast 2 - 3 tbsp
olive oil 7 cups (1 kg) spelt flour (whole or
light or both)
2 tablespoons extra-virgin
olive oil 1 cup thinly sliced leeks (white and
light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2 cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2 cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1
organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste
Healthy Food Processor Carrot Cake 300 g (about 3) carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1 cup walnut halves 3/4 cup packed
light brown sugar 1 cup quick - cooking rolled oats 1 cup unbleached
organic all - purpose flour 1/2 cup miller's bran (not cereal) 2 teaspoons baking soda 1/8 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoons pumpkin spice or 1/2 tsp ground ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2 cup milk (I used unsweetened almond milk) 1/2 cup neutral oil (I used avocado oil) or
olive oil, more for pan 2 large eggs 2 teaspoons vanilla extract 1/2 cup raisins
biscuits 1 cup spelt flour (
light or whole) 1/4 cup
organic yellow corn flour 1/2 teaspoon baking soda 1 teaspoon sea salt 2 tablespoons fresh sage leaves, finely chopped 1 garlic clove, grated (or 1/4 teaspoon garlic powder) 1/4 cup quality
olive oil 1/4 cup plain plant milk 1 teaspoon apple cider vinegar
750g carrots, preferably
organic 1 tablespoon
olive oil 1 large onion, chopped 2 cloves garlic, finely chopped 1 tablespoon cumin seeds 1 litre vegetable stock 100g
light feta, cut into very small dice A small bunch of mint, leaves finely shredded Black pepper Sea salt Sumac (optional)
ingredients CHICKEN SOUP: 2 pounds chicken thighs (boneless, skinless, cut into 1 - inch chunks) 2 tablespoons
olive oil 1 cup cremini mushrooms (stems removed, thinly sliced) 1 yellow onion (peeled, small dice) 1 leek (white and
light green parts only, root end removed, thinly sliced into rounds) 4 cloves garlic (peeled, smashed) 2 carrots (peeled, small dice) 1 cup white wine 2 cups
organic chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (leaves only, roughly chopped) 1 tablespoon fresh chives (roughly chopped) 1/2 tablespoon thyme (leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut into cubes) 2/3 cup plain yogurt
Add the tossing ingredients:
light drizzle of
olive oil, juice and zest from the orange, the
organic raisins, and chopped herbs.
Ingredients 150 g whole rice, washed in cold water, well drained then cooked in water until very tender 160 g rice malt syrup 3 tablespoons
light and fruity extra virgin
olive oil zest of 1
organic lemon, grated 3 tablespoons whole rice flour 80 g corn flour (GMO - free) a pinch of whole sea salt a -LSB-...]
Extra-virgin
olive oil Raw coconut oil and expeller pressed coconut oil Macadamia nut oil Raw apple cider vinegar Raw coconut vinegar Coconut butter Coconut milk (not
light) Sustainably caught canned sardines, tuna, and salmon Wild - caught anchovies Marinara sauce —
organic, no - sugar added, in glass jars
Organic grape juice (fruit juice is not a healthy drink option and should be limited - we only drink if for the weekly Friday night / Saturday lunch Shabbat or holiday blessings)
Organic herbal teas Capers
Olives Organic fruit spread — no added sugars.
Extra Virgin
Olive Oil 3 medium leeks, white and
light green parts only 3 1/2 cups potatoes, peeled + chopped Sea salt + pepper 6 cups low sodium
organic vegetable stock, or homemade 1 bunch curly kale, about 6 stalks 2 handfuls each fresh flat leaf parsley + chervil Zest + juice of one
organic lemon
I used 1 room temp egg, 3/4 c.
light olive oil, 1/4 cup
organic coconut oil, squeeze of half a lemon, clove of garlic, s & p, a couple of torn basil leaves, and some crushed (bread dipping) Italian seasoning and it is so tasty!!!