For leafy greens I went with spinach and sauteed it in a non-stick pan and then added in
some minced organic garlic to cut the flavor.
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)
Not exact matches
* 1 tablespoon olive oil * 1 tablespoon
organic butter * 2 large
garlic cloves, peeled and
minced (use more if you really like
garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably
organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
Ingredients: 4 - 6 small to medium size fresh, raw artichokes 1
organic lemon, zested and halved 1/2 - 3/4 cup chopped fresh
organic mint leaves About 4 cloves
organic garlic, pressed or
minced 2 tsp.
1 cup of cannellini beans (soaked, cooked + drain, or
organic, low sodium canned) 1 cup of cooked quinoa 1 shallot,
minced 2
garlic cloves,
minced 1 green onion, green parts only,
minced a handful of cilantro, roughly chopped 1/4 teaspoon of
garlic powder a pinch or two of cayenne 1/2 teaspoon of chili powder 2 teaspoons of tamari (or low sodium soy sauce, if you prefer) 1/4 teaspoon of salt fresh ground pepper 1/2 teaspoon of baking powder 2 eggs, lightly beaten
* 1 tablespoons olive oil * 1 large onion, peeled and chopped * 4
garlic cloves, peeled and
minced * 2
organic carrots, chopped * 2
organic celery ribs, chopped * one 28 ounce can
organic plum tomatoes, with liquid * 2 cups red lentils, rinsed, picked over, and drained * 1/2 cup
organic raisins * 4 cups vegetable broth or water * 1 teaspoons ground cumin * 2 teaspoons ground cinnamon * 1 1/2 teaspoons ground tumeric * 2 teaspoons paprika * 2 teaspoons ground ginger
1.5 cups of
organic low - sodium vegetable or chicken broth 1/2 teaspoon of turmeric 1/4 teaspoon of cumin 2 cloves of
garlic,
minced salt & pepper olive oil * toasted whole grain buns or bread for serving
Tomato Sweet Basil Sauce 2 tablespoons extra virgin olive oil 1 small onion, diced 6
garlic cloves,
minced 2 bay leaves pinch red chili flakes 2 teaspoons salt 1/2 teaspoon cracked pepper 2 tablespoons full - bodied red wine 2 (796 mL) cans
organic diced tomatoes (or 12 - 15 diced fresh tomatoes) 1 oz (handful) fresh basil, chopped 1 teaspoon brown sugar
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 medium zucchini, chopped — 1 medium yellow squash, chopped — 1 pack fresh white mushrooms, sliced — 1 pack fresh baby spinach — 1 can crushed tomatoes — 1 can cannellini beans, drained — 1 quart vegetable broth — 2 links
organic spicy turkey Italian sausage, casings removed — 2
garlic cloves,
minced — 2 tablespoons extra virgin olive oil — salt and pepper to taste
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)
1 large head of cauliflower, washed and cut into florets 1 quart of purple potatoes, washed and quartered Salt 1 yellow onion, diced 6 cloves of
garlic,
minced 2 inch nub of ginger, peeled and grated 1 tablespoon of ground cumin 2 teaspoons of curry powder (yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon red pepper flakes 1 -28 ounce can of crushed tomatoes (I used
organic, fire roasted) 4 cups of vegetable stock 1 can of chickpeas, drained 1 can (14 oz.)
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
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...
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.
Italian dressing made with raw apple cider vinegar (with the mother) and unfiltered cold pressed (imported from Italy made from
organic Italian olives) olive oil, a little water, freshly chopped
garlic,
minced dried onion, fresh ginger root grated, one bay leaf, Italian seasoning.
1 pound of
organic lean (95 % lean) ground turkey 4
garlic cloves,
minced 1/4 of a yellow onion, finely diced 1 tablespoon of dried parsley or 10 - 12 fresh leaves,
minced 1 teaspoon of salt 1 teaspoon of ground pepper 1/2 teaspoon of dried oregano or I used a handful of fresh lemon oregano
minced 1 egg 1/2 cup of Panko bread crumbs
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
1 cup of small white beans (soaked for 24 hours) 4 cups of water Drizzle of olive oil 1 yellow onion,
minced 4 cloves of
garlic, peeled and finely chopped 1 — 28 oz can of fire roasted diced tomatoes 4 cup container of vegetable broth — low sodium,
organic 5 large leaves of fresh Tuscan aka Dinosaur kale (washed, stem removed and chopped) 1 handful of fresh parsley or 2 tablespoons of dried 1 tablespoon of fresh oregano or 1 tsp of dried 1 teaspoon smoked paprika Salt and pepper
2 Tablespoons
organic dark roast chili powder 1 Tablespoon
organic apple cider vinegar 1 Tablespoon water 1 Tablespoon
organic agave nectar 2 teaspoons
organic red pepper flakes 2 teaspoons
organic minced garlic or 1 teaspoon
garlic powder 1/2 teaspoon
organic chipotle powder 1/2 teaspoon salt Mix together all the ingredients and store in a jar, refrigerated.
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.
4 large carrots 1/2 finely diced onions 1/2 cup white wine 1/4 cup finely chopped kale (about one leaf) 2 teaspoons olive oil, optional 1 teaspoon
minced garlic 1 teaspoon salt, optional Trim the ends off of the carrots then scrub the carrots (peel if not
organic).
1 bunch Red Frill mustard greens 1 bunch cilantro 3/4 cup chopped scallions (about one small bunch), or red onion 3 tablespoon capers, rinsed Juice and zest of one
organic lemon 1 cup extra-virgin olive oil 3 cloves
garlic,
minced 1/2 teaspoon unrefined sea salt (or to taste) 1/2 teaspoon crushed red chile flakes — optional
What's in it: 1 can black beans, rinsed and drained * 2 teaspoon olive oil * 1 clove
garlic,
minced * 1/4 cup finely chopped onion * Hot sauce to taste * 4 corn tortillas 4 large
organic eggs 1/2 cup ranchero sauce or non-chunky salsa optional: 1/4 cup low fat shredded mexican cheese Garnishes: Cherry tomatoes, avocado, cilantro
2 large zucchinis 2 tomatoes, sliced 2 cloves
garlic,
minced 1 tbsp Ellyndale olive oil 1/4 cup grated
organic Parmesan or shredded
organic mozzarella cheese, optional Sea salt and freshly groundpepper, to taste Read more about eating gluten - free
* 2 tablespoons olive oil * 1 onion, peeled and chopped * 3 large
garlic cloves, peeled and
minced * 3 carrots, preferably
organic, cleaned and chopped * 3 celery ribs, preferably
organic, chopped * 6 cups stock (I used defrosted homemade turkey stock; you could also use homemade or store bought chicken or vegetable stock, or use part stock and part water, or all water) * 2 cups green (French) lentils * fresh rosemary from 1 - 2 sprigs * 2 Tb.
Ingredients: 1 Tbsp olive oil 1 tsp ginger, minsed 1 clove
garlic,
minced 6 cups baby bok choy, bottom part removed 1/2 carrot, julienned 7 oz baked
organic tofu, sliced 1/2 -LSB-...]
1 lb of 92 % lean ground beef 2 handfuls of
organic baby spinach 5 cloves of
garlic,
minced Olive oil for the bottom of the pan
For the chicken: * 1 pound chicken breasts (I used
organic), cut into cubes * 2 tablespoons olive oil * 1 tablespoons fresh lemon juice * 1 tablespoon
minced fresh
garlic * 1/2 teaspoon crushed red pepper flakes
* 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)
To make the batter add 1/2 cup of all - purpose flour into a bowl, make a well in the middle and crack 1
organic egg into the well, lightly beat the egg without mixing it with the flour, then add 2 tablespoons of water and mix everything together, finely
mince 1 clove of
garlic and finely dice 1/2 of an onion and add them to the batter, then add a 1/4 teaspoon of smoked paprika, 1/2 teaspoon of sea salt, some freshly cracked black pepper and the
minced spinach, mix everything together until well mixed
* 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
1 white onion, peeled and halved 1 jalapeno pepper 1 serrano pepper 45 ounces unsalted cooked white beans, drained and rinsed (about 5 cups) 1 chipotle chili pepper, canned in adobo sauce + 2 teaspoons sauce 2 tablespoons all - purpose flour 4 cups
organic, unsalted chicken stock 6 teaspoons olive oil (or other oil) 10
garlic cloves,
minced 1 teaspoon dried oregano 1 teaspoon ground coriander 1 tablespoon ground cumin 1 lb.
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
1/2 block tofu (7.5 oz or 200 g)(I used
organic sprouted tofu) 12 oz (350 g) green beans, trimmed 2 Tbsp tamari soy sauce 1 Tbsp sake or water 1 - 2 tsp hot chili paste 2 tsp natural sugar 1 Tbsp sesame oil 1 clove
garlic,
minced 1 Tbsp ginger,
minced Salt Pepper
8 oz firm
organic tofu 1 cup chopped leek tops 1 handful sunflower sprouts 3 cloves
garlic,
minced 1 teaspoon cumin 1 teaspoon turmeric 1 teaspoon coriander 4 dried black mushrooms, soaked in hot water water
1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or
organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves
garlic,
minced 2 tablespoons ancho chile powder 2 tablespoons hot or mild New Mexico chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)
Ingredients 6
organic medium heirloom tomatoes 6
organic free range eggs 3 cups
organic arugula 1/2 cup mixed
organic herbs (e.g. basil, thyme, chives, and rosemary) without stems 3 tablespoons
organic pine nuts (or any nut of choice) 2 cloves
organic garlic,
minced 4 tablespoons
organic extra virgin olive oil 2 tablespoons nutritional yeast salt and pepper to taste
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 taste)
Leigh Beisch Ingredients 6 cups (1 - inch) cubed peeled acorn squash (about 2 medium squash) 1/4 cup water 1 tablespoon olive oil 2
garlic cloves,
minced 8 cups (about 5 ounces) coarsely chopped trimmed kale 1 cup
organic vegetable broth 1/4 teaspoon salt 1/4 teaspoon crushed red pepper 1/4 teaspoon grated nutmeg 4 cups hot cooked penne 2/3 cup shredded Parmesan cheese Preparation.
1 pound dried Goat's Eye beans (or substitute another bean such as Great Northern, Jacob's Cattle, Yellow Indian Woman or Yellow Eye) 2 small dried pasilla chiles (or substitute ancho chiles) 2 tablespoons olive or
organic canola oil 1 large yellow onion, diced 2 cloves
garlic,
minced 2 chipotle chiles in adobo sauce, finely chopped 4 to 6 fresh ripe plum tomatoes, peeled and chopped — about 1 cup (or substitute 1 cup canned tomatoes, well chopped) 1 tablespoon Dijon mustard 1/4 cup dark brown sugar 1/4 cup molasses 1/4 cup cider vinegar 3 shakes Tabasco sauce 1/2 teaspoon salt, more to taste
Ingredients 1 loaf of bread 1 large clove of
garlic,
minced 2 to 3 tbsp Extra Virgin Olive Oil Nutritional Yeast, to taste Pink Himalayan Salt, to taste (use
organic ingredients) Instructions.
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)
1/2 cup tahini — note that oil / solid contents vary in tahinis, which could affect the end result of your UGD 1/2 cup apple cider vinegar — I like the
organic unfiltered kind with the mother 1/4 cup soy sauce — for a gluten - free UGD, use GF tamari 1 tbsp lemon juice, about half a lemon's worth 1/2 tsp salt — use more if you're using kosher salt 3 cloves
garlic,
minced 2 tbsp — 1/2 cup water — depends on the liquid content of your tahini.
1 T. olive oil 2 c. onion, red, chopped (1 onion) 1 c. bell pepper, green, diced 1 c. bell pepper, red, diced 3 T. jalapeño, finely chopped (2 jalapeño peppers) 1 whole
garlic head, peeled and
minced 1/4 c. tomato paste, no - salt - added 4 c. vegetable broth,
organic, divided 1 tsp.
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
1 large onion 2 Tablespoons Olive Oil 1 cup Red Wine 1 cup Strong Smoked Russian Caravan Black Tea (it has a smokey flavor, a combination of Chinese Keemun and Lapsang Souchong teas) or 1 Cup Black Tea with 1 Tablespoon Liquid Smoke 3 cloves
Garlic (
minced) 1 Tablespoon chopped Parsley or 1 teaspoon dried 1 teaspoon Smoked Paprika 1 teaspoon Red Pepper Flakes (or less if you like it mild) 1/2 cup Maple Syrup (more if you like it sweet; less if you like it tart) 1/2 cup Apple Cider Vinegar 1/4 cup Black Strap Molasses 1 chunk of fresh ginger (about 1 to 1 1/2 inches) 1 small can tomato paste (7 oz) 1 large can of
organic diced tomatoes (28 oz)
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.