1/2 cup olive oil 1
medium organic onion minced fine 2 organic garlic cloves, minced 2 cups organic Aborio rice 1 cup dry organic white wine 2 tablespoons of organic butter 1/2 pound wild mushrooms, cut into bite size pieces Salt 3 oz of chilled black truffle butter 1/2 cup grated parmesan 1 bunch of organic marjoram leaves chopped Fresh ground pepper Truffle oil if desired
Not exact matches
1 tbsp dried oregano, Mexican oregano preferred (more to taste and to garnish) 1 tsp dried cilantro 2 16oz cans
organic (non-GMO) hominy (optional) salt and pepper to taste juice of 2 limes 1/2
medium white
onion, diced (garnish) crushed red pepper (garnish for additional spiciness)
Ingredients: 3 c. green cabbage finely sliced 2 c. purple cabbage, finely sliced 3
medium sized carrots, julienned 1 parsnip, julienned 1
organic Fuji apple, sliced in thin wedges 1/4 c. green
onions, cut into thin slices 1/4 c. unhulled sesame seed
1
medium sized hokkaido pumpkin 2 - 3 carrots 1/3 of a
medium sized celeriac (if you use the small
organic ones, use 1/2 instead) 1 apple 4 - 5 cups / 1 -1,25 l chicken broth (vegetable if vegetarian) 1 chilli, red, hot and fresh 3 sprigs of fresh thyme 2
onions 5 cloves of garlic 3 Tbsp apple cider vinegar 1/2 cup / 125 ml cream, fat 8 - 12 % Oil Salt & pepper
organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL
organic, grassfed butter or pure coconut oil 1 pound pasture - raised,
organic chicken breasts, cut into 1/2» chunks 1 large
organic onion, diced 1
medium organic red bell pepper, diced 3 - 4 ribs
organic celery, diced 1/2 cup mushrooms, diced 2 - 3 cloves
organic garlic, minced 1 TBL arrowroot powder (or non-GMO cornstarch) 1 tsp (or more, to taste) unrefined sea salt Freshly ground black pepper, to taste 1/8 tsp ground white pepper Dash cayenne powder 1 1/2 cups
organic, grassfed cream 2 cups shredded
organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional)
Yukon Gold potatoes, or other waxy type potatoes, peeled, rough diced * 1 1/2 cups carrots (about 5 small carrots), chopped (I left mine in fairly large pieces) * 3 1/2 cups
onion (about 4
medium onions), chopped * 2 cups fresh corn kernels, cut from the cob (I used frozen corn from last summer's garden) * 3 cups butterbeans / lima beans preferably fresh (1 1/4 lbs) or defrosted frozen (I used frozen
organic peas instead) * one 35 oz.
Olive oil 3 large
organic chicken breasts (cut into 3 or 4 pieces each) 1 large piece of ham (leftover)-- about 3/4 lb 1
medium sized yellow
onion, diced 2 potatoes, peeled and diced 1 cup of kale, washed and the hard stem removed — chopped 3 large carrots, peeled and diced 2 cloves of garlic, minced 1 cup of white wine 1 cup of chicken broth (I used low sodium) Salt and pepper
1 package (16 oz) frozen corn or 3 cups corn kernels 2
medium onions, chopped 2 cloves garlic, minced 2
medium potatoes, cut in small cubes (peel if not
organic) 1 carrot, cut in small chunks...
1 pound Jerusalem Artichokes, peeled, rinsed and chopped 2 1/2 cups water 2
medium russett potatoes, scrubbed and quartered (peel if not
organic) 1/2
onion, chopped 1 Tablespoon dried sage 1/4 teaspoon black pepper Place all the ingredients in a large saucepan and bring to a boil.
Dark green tops from 2 leek, chopped into 1/3 inch pieces (I steam the white and light green parts to make Leeks with Vinaigrette) 3 carrots, cut into small squares, 1/4 inch 1
onion chopped 1/2 bulb of fresh garlic, minced 4
medium organic potatoes with the skin, cut into 1/2 inch cubes.
* 8 cups
organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3
medium carrots, peeled if not
organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably
organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green
onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.
1 pound black beans, soaked overnight (or use the quick soak method) 2 tablespoons
organic canola oil or high - oleic safflower oil 2
medium - large yellow
onions, chopped 4 cloves garlic, minced 1 poblano pepper, chopped 1 red bell pepper, chopped 4 jalapeno peppers, minced 8 ounces minced seitan, or a 12 - ounce package of vegetarian ground beef (see note above) 3 tablespoons chili powder (I used 2 tablespoons of ancho and 1 New Mexican) 1 teaspoon cayenne pepper 1 tablespoon ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 28 - ounce can diced tomatoes 3 cups chopped butternut squash (1 / 2 - inch cubes) 1/3 cup chopped fresh cilantro
6
medium organic sweet potatoes (diced) 1 large
organic onion (diced) 1 cup frozen
organic corn 1 Tablespoon minced
organic garlic 1 teaspoon paprika 1 teaspoon whole fennel seed (coarsely ground) 1 teaspoon whole caraway seed (coarsely ground) 1/2 teaspoon ground black pepper 1/4 teaspoon ground cloves salt to taste (optional)
2 tbsp of lard, coconut oil, or tallow 2
medium onions, chopped 3 slices of bacon, chopped (optional) 4 garlic cloves, minced 1 pound of ground meat, I used
organic ground chicken 1 teaspoon ground coriander 2 - 3 teaspoons ground cumin 1 tsp of smoked paprika 3 cups of crushed tomatoes or plain roasted tomatoes, if using my homemade recipe, avoid the spices 3 cups of chopped vegetables.
1
medium savoy cabbage (
organic) Butter for pan 1 tbspoon coconut oil (or olive oil) 1
onion finely chopped (
organic) 2 carrots cut into small pieces (
organic) 1 clove garlic 300g chicken breast (
organic) 1 bay leaf 1 sprig of lemon thyme (
organic) 1/2 tspoon Rabelais spice (or cumin and nutmeg) 200 gr diced tomato (
organic) 1 egg (
organic)
* 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)
Heat a non-stick frying pan with a
medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot add the diced
onions and minced garlic to the pan and cook for about 3 minutes, then add 1 tablespoon of all - purpose flour and mix until well mixed, then add 1/2 cup of low - fat
organic milk and continue to mix
ingredients BRAISED CHICKEN THIGHS WITH CARAMELIZED
ONIONS AND EGG NOODLES 8 chicken thighs (bone in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to
ONIONS AND EGG NOODLES 8 chicken thighs (bone in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow
onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to
onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (
medium dice) 2 large carrots (peeled,
medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups
organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to taste)
Red
onion,
medium (1/2) Carrot,
medium (1) Zucchini,
medium (1) Garlic clove (1) Olive oil, extra-virgin,
organic (2 TBS)-- where to buy olive oil Sea salt Black pepper, freshly ground — where to buy black pepper Sole, hake, flounder, or other white fish fillets, wild (4 - 4 oz) Lemon (1) Thyme sprigs (8) Butter, grass - fed,
organic (2 TBS)-- where to buy grass - fed butter White wine,
organic if possible (1/4 cup)
6
organic tomatillos, chopped 2 cloves
organic garlic, minced 2
medium organic cucumbers, sliced, seeded and coarsely chopped 2
organic green bell or poblano peppers, seeded and coarsely chopped 1
medium organic white
onion, chopped 1
organic green Anaheim chile, roasted, seeded and chopped 2
organic jalapenos, roasted, seeded and chopped 1/4 cup fresh
organic parsley or cilantro, chopped 2 tablespoons
organic white wine vinegar 1 tablespoon
organic lime juice 1/2 teaspoon Worcestershire sauce 1/8 teaspoon
organic hot sauce (or more to taste) 1 teaspoon
organic cumin, ground 1/2 teaspoon salt 1/4 teaspoon freshly ground
organic black pepper 4
organic ripe tomatoes, cut into thick slices
organic sour cream (optional garnish)
Navy beans, dried (1 lb) Filtered water Chicken stock, homemade (5 cups) Butter, ghee, lard, tallow, grass - fed, duck fat, or expeller - pressed coconut oil (4 tablespoons)-- where to buy butter; where to buy ghee; where to buy coconut oil Garlic (2 cloves)
Onion, yellow or white,
medium (1) Green chiles, canned (8 oz) Chicken breasts and / or thighs, pastured or free range
organic, skinless & boneless (1 lb) Cumin, ground (1 TBS) Oregano, dried (1 TBS) Red pepper flakes (1 pinch) Sea salt (to taste) Freshly ground black pepper (to taste)-- where to buy black pepper Sour cream or coconut milk kefir — where to buy starters Garnish: Cheese, cheddar, or Parmesan, from grass - fed cows (2 oz)-- where to buy cheese
1/2 cup plus 1 teaspoon
organic high - oleic safflower oil 1/2 cup white whole wheat flour 3
medium onions, chopped (about 3 cups) 3 stalks celery, chopped (about 2 cups) 3
medium green peppers, chopped (about 3 cups) 3 portobello mushroom caps, gills scraped off, chopped (about 2 cups) 3 large cloves garlic, minced 1/2 cup dry sherry 4 cups chicken - style vegetable broth (recommend Imagine's No - Chicken Broth) 1 tablespoon vegetarian Worcestershire sauce (use regular if you're not a veg) 3 bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano leaves 1 teaspoon dried sage leaves 1 teaspoon white pepper 1/2 teaspoon cayenne pepper, or more to taste 1/2 teaspoon salt 1/4 teaspoon smoked paprika, or a bit more to taste 4 vegetarian sausages, sliced (I used Field Roast smoked apple sausage) 1 16 - ounce package chicken - style seitan
* 3 tablespoons coarse sea salt * 1 tablespoon dried rubbed sage * 1 whole
organic, pastured turkey (approximately 14 pounds), neck and giblets removed * 1/4 cup
organic butter * 1/4 cup chopped fresh sage * 1 small apple, halved * 1
onion, quartered * 4 fresh thyme sprigs * 2
medium yellow
onions, chopped * 4 - 5 large carrots, chopped * 3 ribs celery, chopped * 5 cups vegetable or chicken stock, preferably homemade * 3/4 cup apple cider * sea salt and fresh pepper - to taste
Ingredients: 1 package (8 ounces)
organic tempeh 1
onion 1 teaspoon cumin 1/2 teaspoon turmeric 1/2 teaspoon
medium - hot chipotle chili powder (optional) 1 teaspoon parsley flakes 1 cup water 1 can (15 ounces) diced,
organic tomatoes, no - salt - added 1 cup frozen
organic corn salt to taste (I don't add salt)
sweet potato vermicelli noodles) * 2 tablespoons
organic coconut oil (or olive oil) * 2 tablespoons toasted sesame oil, divided * 1
medium onion, peeled and sliced thin * 2 cloves garlic, peeled and minced * 2 cups baby spinach * 3 carrots, peeled and julienned * 3 scallions (green parts only), sliced * 5 mushrooms, trimmed and sliced (I used
organic button mushrooms) * 1/2
medium zucchini, peeled and julienned * 1/2 package (4 oz.)
1 yellow
onion, diced 4 garlic cloves, minced 3 cups sauerkraut 8 small potatoes or 4 - 6
medium / large potatoes, scrubbed, (peeled only if not
organic) and cut in quarters.
* 2 ripe avocados, cut in half and pits removed * juice of 1/2 lime * 1/2 teaspoon fine sea salt * 1/2 cup chopped cilantro * 1 tablespoon
organic, extra virgin coconut oil * 1 teaspoon black mustard seeds * 1/2 teaspoon fennel seeds * 1/2 teaspoon cumin seeds * 1/2
medium yellow
onion, minced * 2 cloves garlic, minced * 1/2 teaspoon curry powder * 1 tablespoon minced jalapeno chile (or more to taste) * 1
medium tomato, chopped
1 kabocha or large butternut squash 4 - 5 tbsp Ancient
Organics Ghee 1 tsp ground turmeric 1 - 2 leaves fresh sage or 1 tsp dried 1
medium yellow
onion, chopped salt and pepper to taste
Slow Cooker Vegetable Broth Recipe 1
medium or large white or yellow
onion, peeled and cut - up 1
organic celery heart or about 6 stalks celery, trimmed and cut into chunks 4 big
organic carrots, peeled and cut into chunks 4 big cloves garlic, peeled and thickly sliced 2 bay leaves 2 teaspoons sea salt (I use Celtic sea salt) 1 teaspoon whole black peppercorns 1/8 teaspoon dried thyme or a few fresh thyme sprigs 6 cups fresh cold water
Easy Vegan Lentil Soup Recipe with Sweet Potatoes 1 cup French green lentils 2 tablespoons olive oil 1
medium onion, chopped 1 serrano or jalapeno chile pepper, seeded and chopped 2 cloves garlic, finely chopped 4 cups water 1 pound sweet potatoes, peeled and cut into chunks 2 teaspoons kosher salt or fine sea salt 3 teaspoons smoked paprika or bittersweet paprika 2 teaspoons ground coriander 1 teaspoon ground cumin 1 can (14.5 ounces)
organic fire roasted diced tomatoes (I used Muir Glen) 1 tablespoon tamari (gluten free soy sauce)
8 tbsp Ancient
Organics Ghee 1 small yellow
onion, cut into 1 inch dice 2 shallots, cut into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile pepper, thinly sliced with seeds and stem removed 1 orange bell pepper, 1 inch dice 1 red bell pepper, 1 inch dice 1 green bell pepper, 1 inch dice 1 kabocha squash, peeled 1 inch dice 1 small parsnip, peeled 1/2 inch dice 2 cups French beans, trimmed 2 cups crimini mushrooms, caps left whole stems removed 1 head of lacinato kale, center vein removed and rough chopped 1
medium zucchini, 1 inch dice 2 small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp
organic maple syrup (grade B) 2 tbsp tomato paste salt and black pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated
· 1 tablespoon olive oil · 1
medium onion, finely chopped · 1 (28 - ounce) can
organic tomato puree · 1 tablespoon tomato paste · 1/2 cup cider vinegar · 1/4 cup packed dark brown sugar or sugar in the raw · 3/4 teaspoon salt
To use it in a meal, sauté sliced
onions and bell peppers in low sodium
organic vegetable broth over
medium heat.
Ingredients: 1
medium yellow
onion, diced 3 ribs celery, diced 2
medium carrots, peeled and diced 4 cloves garlic, smashed, peeled and minced 1 TBSP grated fresh ginger 1 pound red lentils, sorted and rinsed 1 tsp turmeric 1 tsp coriander 2 quarts
organic vegetable broth 1 bay leaf 1/2 (5 - ounce) box baby spinach, roughly chopped (about 2 cups, chopped) Freshly... Read More»
Ingredients: 1 Tablespoon olive oil 1
medium yellow
onion 1 tsp dried marjoram 1 tsp ground cumin 3/4 lb ground buffalo (I've also used ground dark turkey meat, it's great too) 1 1/2 Tablespoons chili powder 1 bay leaf 1/2 Tablespoon unsweetened cacao powder 1/2 tsp salt 1/8 tsp (or a few shakes) cinnamon 14 - oz can whole tomatoes with their juice 1 1/2 cups beef stock (low sodium or no salt added) 4 oz tomato sauce (I used some
organic canned) 1 - 2 cans small white beans, rinsed and drained
● 4 pounds buffalo or grass - fed beef bones, with the marrow, cut ● 1 (750 ml) bottle
organic dry red wine ● 6 garlic cloves, peeled and chopped ● 1 pound game meat (venison, elk, buffalo), cubed ● 2 cups small purple potatoes ● 2
medium carrots, peeled and chopped ● 1
medium yellow
onion, sliced ● 1 tablespoon sea salt ● 1 teaspoon black pepper ● 3 bay leaves Directions:
Ingredients: 1/2
medium sized butternut squash, peeled and cubed 1
medium carrot, scrubbed & cut into 1 inch pieces 1 small
onion, diced 1 tbsp of coconut oil or ghee 1 clove of garlic, minced 1 inch piece of ginger, peeled & minced 1 - 2 tsp ground turmeric sea salt and pepper to taste 2 - 3 cups
organic bone broth / vegetable broth 8 oz buckwheat noodles (or noodle of choice)
Garden Eggplant Ratatouille 4 tablespoons extra-virgin olive oil, divided 1
medium eggplant, peeled and cubed in 1 / 2 - inch dice 1 sweet
onion, thinly sliced half moon 2 snall zucchini, diced 1 red bell pepper, seeded and diced 3 Roma plum tomatoes, diced 4 - 5 cloves garlic, chopped 1 - 14.5 ounce can diced fire roasted
organic tomatoes 1/4 teaspoon sea salt and fresh cracked pepper to taste Pinch of crushed red chili flakes 1 tablespoon aged balsamic vinegar 10 fresh basil leaves, chiffonade cut 2 oz.
1 package (16 oz) frozen corn or 3 cups corn kernels 2
medium onions, chopped 2 cloves garlic, minced 2
medium potatoes, cut in small cubes (peel if not
organic) 1 carrot, cut in small chunks...
Ingredients: 1 package (8 ounces)
organic tempeh 1
onion 1 teaspoon cumin 1/2 teaspoon turmeric 1/2 teaspoon
medium - hot chipotle chili powder (optional) 1 teaspoon parsley flakes 1 cup water 1 can (15 ounces) diced,
organic tomatoes, no - salt - added 1 cup frozen...
1 pound Jerusalem Artichokes, peeled, rinsed and chopped 2 1/2 cups water 2
medium russett potatoes, scrubbed and quartered (peel if not
organic) 1/2
onion, chopped 1 Tablespoon dried sage 1/4 teaspoon black pepper Place all the ingredients in a large saucepan and bring to a boil.
Simple Kale 1 - 2 Tbsp coconut oil 1/2 c
onion, chopped3 cloves garlic, minced1 bunch
organic kale, destemmed & chopped3 Tbsp Bragg apple cider vinegar1 tsp fresh lemon juiceSea salt and pepper to taste In a
medium skillet, heat coconut oil over Medium
medium skillet, heat coconut oil over
MediumMedium heat.
Mixed Veggies Stir Fry Makes 2 - 3 Servings 2
organic carrots, sliced 1 bunch of
organic kale, deveined and chopped 2 small
organic zucchinis, sliced 1
medium organic yellow squash, peeled and chopped 1
organic red bell pepper, diced 1
medium onion, chopped 2 cloves garlic, minced 1 avocado, sliced 1 free - range egg per person 1...
Turkey & Veggies Lettuce Wraps Recipe Ingredients: 1 lb
organic ground turkey 3 leaves
organic romaine lettuce 2 TBS diced red
onion 1 small
organic zucchini, diced 1 small
organic red bell pepper, diced 1 small
organic yellow bell pepper, diced 2 TBS
organic cold pressed coconut oil sea salt & pepper to taste Directions: On
medium heat, add 2 TBS coconut oil to a sauté pan and melt.
Vegelicious Chili 2 Tbsp coconut or grape seed oil 1 1/2 cups chopped yellow
onions 2 celery stalks, chopped 1 cup crimini mushrooms, sliced 1 cup red bell pepper, chopped (try to use
organic) 1 cup of carrots, chopped 2 Tbsp minced garlic 2
medium zucchini, diced 2 Tbsp chili powder 1 Tbsp ground cumin 1 -LSB-...]
1
medium organic white
onion, chopped 2 tablespoons fresh lemon juice 2 teaspoons minced fresh gingerroot 1/2 teaspoon each ground cinnamon & nutmeg 2
organic garlic cloves, minced 1/2 teaspoon sea salt (optional)
Finally, I top it all off with some sauteed
organic vidalia
onions and baby portobella mushrooms, both sauteed in a little virgin coconut oil (a great source of healthy
medium chain triglycerides (MCTs) and immune - boosting lauric acid) and / or a little pasture - raised butter.
15 oz
organic pumpkin (or any other winter squash), either canned (unsweetened) or fresh roasted 1 cup
organic lima beans, drained and rinsed 8 cups
organic sodium - free vegetable or chicken stock 1 large
organic carrot, peeled and chopped 1
medium onion, peeled and chopped 4 large cloves garlic, sliced 2 c full - fat
organic coconut milk 1 Tbsp
organic coconut oil Sea salt and pepper to taste
Cucumber SaladMakes 4 servings (I multiplied this recipe 10 times for the party) 2
organic English cucumbers, thinly sliced1 / 2
organic red
onion, thinly sliced1 large
organic tomato, halved and sliced (optional) 1 Tbsp fresh chopped dill 3 Tbsp Healing Cuisine Mayonnaise1 Tbsp white vinegar1 / 4 tsp sea salt1 / 2 tsp fresh black pepper In a
medium bowl, toss...
-3 cups cooked black beans -1 large red
onion, chopped -4 cloves garlic, minced -2 large
organic red delicious apples, chopped -4
medium tomatoes, chopped or jar of tomatoes - 1/2 cup water / homemade vegetable broth -1-2 tbsp chili powder -1 tsp oregano -1 tbsp cinnamon - 1/2 tsp cayenne pepper - black pepper and sea salt - maple syrup to taste (optional)