12 cherry tomatoes (mix of red and yellow), halved 2 peppers, diced 1 medium red onion, diced 1 cup cup cooked quinoa 2 garlic cloves,
minced Handful of fresh basil 4 CHOC Chick Raw Cacao Butter beans
Not exact matches
for the filling 1 tablespoon olive oil 1 - 2 shallots or 1 small yellow onion — diced 1 - inch piece
fresh ginger root — peeled and
minced 1 - 2 garlic clove —
minced about 10 asparagus spears — diced 2
handfuls snow peas 1 cup green peas —
fresh or frozen and thawed sea salt to taste 1/2 lemon — juice
handful of fresh basil — torn, optional
9 oz hot Italian sausage, casing removed 1/2 medium onion, chopped 2 cloves garlic,
minced 1/2 cup water 1 15 - oz can cannellini beans, drained and rinsed 2 14.5 - oz cans diced tomatoes, undrained 2 cups chicken broth 1/2 cup small pasta (I used Gemelli) salt, to taste 2 cups baby spinach
handful of fresh basil, chopped freshly grated parmesan cheese (optional)
* 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)
* 1
handful of green leaf lettuce * 1
handful of red leaf lettuce * 1
handful of purple pak choi * 1
handful of spinach * 1
handful of basil * 10 - 15
fresh peas * rose petals * 1 tablespoon organic, plain yogurt * 1 tablespoon olive oil * 2 teaspoons honey * 1 garlic clove,
minced
Ingredients 2 - 3 Idaho baking potatoes (depending on their size, mine were HUGE so I just made 2) Olive oil and kosher salt for coating 1 Tbsp Olive oil 1/2 small onion, diced 2 garlic cloves,
minced 1/2 cup half and half 1/2 cup vegetable or chicken broth small
handful fresh basil 1/2 cup Parmesan cheese, divided Juice
of half a lemon salt and pepper to taste 1 chicken breast, cooked and shredded
5 medium and ripe plum tomatoes, cleaned and cut into halves 1 red bell pepper, cleaned and cut into quarters 50 g peeled almonds, chopped 1
handful of fresh basil, cleaned and chopped 1 garlic clove, peeled and
minced extra virgin olive oil, to taste whole sea salt, just enough to taste freshly ground black pepper, just enough to taste half a spoon
of muscovado sugar 200 g di semi-wholewheat spaghetti
280 g firm tofu, pressed and cut into triangles 2 lemons, juiced 1 garlic clove,
minced 1/2 cup water (1/4 cup for marinade, 1/4 for crust) 1/2 cup almonds
Handful of fresh basil 1/4 cup cornstarch 1/4 cup plain flour (gluten - free if necessary) 6 CHOC Chick Raw Cacao Butter beans Salt and pepper, to taste
2 ears [non-GMO] corn 1 tablespoon extra virgin olive oil 1/2 cup red onion, diced 1 small - medium yellow squash, diced 1 small - medium zucchini, diced 1/2 cup shelled and peeled fava [1 pound fava bean pods] or Lima beans 18 sun gold tomatoes or other variety
of cherry tomatoes, halved 1 jalapeno,
minced large
handful of baby arugula (about 1 1/2 ounces) 1/3 cup thinly sliced
basil leaves Sea salt and
fresh ground black pepper to taste