8 oz plain, full fat yogurt 3 tablespoons fresh mint, finely chopped 1 - 2 teaspoons lemon juice (depending on the tartness of the yogurt) 1 clove garlic,
minced Pinch of sea salt
1 bunch radishes — tops removed 2 tablespoons ghee (I've also tried unrefined neutral coconut oil here, it works well) 2 garlic cloves —
minced pinch of sea salt 2 teaspoons apple cider vinegar 2 teaspoons raw honey or pure maple syrup about 3 cups arugula or other salad greens (the original recipe calls for dandelion) smoked sea salt — for sprinkling over the salad sunflower sprouts or other microgreens for garnish — optional
Not exact matches
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water
sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice
of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove —
minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic,
minced 4 eggs
Sea salt and freshly ground black pepper to taste
Pinch of cayenne pepper (optional)
* 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
Marinade: 1/2 cup soy sauce 1/4 cup lime juice 2 tablespoons rice wine vinegar 1/4 cup orange juice 1 tablespoon brown sugar 1 tablespoon honey 1 teaspoon
minced garlic 1/4 cup chopped scallions 1/2 teaspoon fresh ground ginger 1 teaspoon olive oil
pinch of nutmeg
sea salt to taste citrus pepper to taste
4 ounces extra-firm tofu cut into tiny - inch cubes (see photo) a couple
pinches of fine - grain
sea salt a couple splashes
of olive oil 2 medium cloves garlic,
minced a scant tablespoon
of maple syrup 1/3 cup pine nuts, toasted and chopped
2 - 3 small to medium beets — peeled and cubed 2 garlic cloves —
minced sea salt 2 small to medium red onions — peeled and quartered or cut into eighths, depending on size grape seed oil 1 head
of broccoli — cut into bite - sized florets 2 cans Thai coconut milk
pinch of chili powder or a dash
of cayenne 1/2 lemon — juiced 1 - 2 ripe but firm avocados freshly ground black pepper arugula leaves for garnish
1 garlic clove,
minced 1 1/2 teaspoon Dijon mustard
Pinch of salt 1 1/2 teaspoons
minced, fresh thyme 1 teaspoon each
minced fresh oregano, basil, mint 1 tablespoon champagne vinegar 1 1/2 teaspoons fresh lemon juice 3/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper
Ingredients 280 g whole wheat linguine 4 - 5 tablespoons extra virgin olive oil half a onion, peeled and finely chopped 1 carrot, cleaned and finely chopped a
pinch of whole
sea salt a small head
of radicchio, chopped 250 g seitan,
minced a handful
of fresh parsley, cleaned and finely chopped freshly ground black pepper, to -LSB-...]
1 tbsp extra virgin olive oil + more for garnish 1 small onion, diced (~ 1 cup diced onion) 2 garlic cloves,
minced 2 tbsp fresh ginger, grated 1 large apple, peeled & chopped 1.5 pounds carrots, peeled and chopped (~ 5 cups) 4 cups vegetable broth
pinch of nutmeg
Sea salt & black pepper, to taste
1 1/2 tablespoons olive oil 1 cup leek, sliced thin 1/2 fennel bulb, chopped 2 tablespoons garlic,
minced 6 cups water or vegetable stock 2 medium potatoes, rinsed and chopped (2 1/2 cups) 1 cup soy milk, rice milk, or almond milk 2 tablespoons Italian parsley,
minced 2 teaspoons
sea salt, or to taste 1/2 teaspoon ground pepper, or to taste
pinch cayenne pepper Splash
of wheat - free tamari, optional
To make the spicy tomato sauce finely
mince 2 cloves
of garlic, finely
mince 1 small dried cayenne pepper and finely dice 1/2
of an onion, then heat a frying pan with a medium heat and add 2 tablespoons
of extra virgin Spanish olive oil, once the oil get's hot add the
minced garlic and
minced cayenne pepper, mix with the oil and immediately add the diced onions, cook for about 3 minutes, then add 1 1/2 cups
of tomato puree, season with
sea salt, freshly cracked black pepper, a
pinch of white sugar and 1 bay leaf, mix everything together, after about 5 minutes add a 1/4 cup
of white wine, mix it all together and lower the fire to a LOW heat
To make the yogurt aioli, finely
mince 1 clove
of garlic, add it to a mortar and using a pestle pound down on the garlic until you form a paste, then add 1 cup
of Greek yogurt, 1/2 teaspoon
of lemon juice, 1/2 teaspoon
of dried parsley, season with a generous
pinch of sea salt and freshly cracked black pepper, and mix everything together, then slowly pour in about 1 tablespoon
of extra virgin Spanish olive oil while you continue to mix, cover with seran wrap and add to the fridge
12 ounces mushrooms, brushed clean 1 tablespoon unsalted butter a few
pinches fine grain
sea salt 1 small bulb
of fennel, trimmed and sliced very thinly 1 - 2 tablespoons creme fraiche 2 tablespoons fresh dill, chopped a small bunch
of chives,
minced freshly ground black pepper a small bunch
of watercress, sorrel, or arugula 1 teaspoon
of olive oil
PASTA 3/4 lb linguine
of choice 2 tablespoons olive oil 4 cups small cauliflower florets (from about 1/2 a large head
of cauliflower) 4 - 5 cloves
of garlic,
minced pinch of chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option)
sea salt and ground black pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green onions, sliced 1 cup quickie vegan parmesan, divided
Once the oil get's hot, add the
minced garlic and the
minced cayenne pepper to the pan, mix, and after 15 seconds add 1 cup
of tomato puree, 1/2 teaspoon
of smoked paprika, a
pinch of white sugar, season with
sea salt and freshly cracked black pepper, mix everything together, and lower the fire to a LOW heat
Once the oil get's hot add the
minced garlic and the diced onions, mix with the oil and cook for about 3 minutes, then add the diced bell peppers and continue to mix, after about 5 minutes add the chopped shrimp, season with 1/2 teaspoon
of dried thyme, 1/2 teaspoon
of smoked paprika, a generous
pinch of sea salt and freshly cracked black pepper, mix everything together and cook for another minute and a half, then add 1/2 cup
of water, once the water begins to boil add 1/2 cup
of couscous, mix everything together, place a lid on the sauce pan and turn off the heat, after 5 minutes
of steaming remove the lid and fluff up the couscous with a fork
To make the garlic aioli, finely
mince 2 cloves
of garlic and add them to a mortar, using a pestle pound down on the garlic until your form a paste, then add 1 egg yolk, 1/2 teaspoon
of lemon juice and a
pinch of sea salt, start SLOWLY pouring in about a 1/4 cup
of extra virgin Spanish olive oil while you mix everything together (without stopping), once you reach a mayonnaise like consistency, the garlic aioli is done, cover with seran wrap and add to the fridge
Finely
mince 2 cloves
of garlic and add them to the pan, mix with the oil and then add 1 cup
of tomato puree, 1/2 teaspoon
of dried oregano, 1/2 teaspoon
of dried parsley, 1/2 teaspoon
of sea salt, a
pinch of white sugar and some freshly cracked black pepper, mix everthing together and lower the fire to a LOW heat
Ingredients For the seitan balls 130 g red lentils 300 ml filtered water 250 seitan sausage,
minced 100 g plain seitan,
minced 1 garlic clove, peeled and
minced 3 tablespoons extra virgin olive oil 2 tablespoons flax seeds 2 tablespoons breadcrumbs (from wholemeal bread) a
pinch of whole
sea salt a few fresh thyme sprigs, -LSB-...]
For the peppers: 6 - 8 large peppers (poblano, banana peppers, etc.) 1 tbsp neutral oil 1 small onion, chopped 2 cloves garlic,
minced 1 c (240 ml) grated carrot 1 8 oz block tempeh, crumbled 1 medium tomato, chopped 1/2 tsp cumin 1/4 tsp cinnamon
pinch cloves
pinch nutmeg 1/2 tsp
sea salt 2 Tbsp Bragg's Liquid Aminos, tamari or soy sauce 1-1/2 c vegetable broth, divided 2 tbsp tomato paste 1 large apple, cored and chopped 2 tbsp dried raisins or fruit (I used a mix
of cranberries, blueberries, and cherries) zest
of one orange
1 tablespoon roasted peanut oil 3 garlic cloves,
minced 1 cup creamy natural peanut butter 1 cup coconut almondmilk blend 1/4 cup tamari (or soy sauce) 2 tablespoons rice vinegar 1 heaping teaspoon red pepper flakes 1/4 teaspoon dried cilantro, optional
Pinch of fine
sea salt
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
for the filling 1/2 small yellow onion — diced 1 inch piece
of fresh ginger root — peeled and
minced couple sprigs fresh thyme — optional 1/8 rutabaga — peeled and diced
pinch of sea salt freshly ground black pepper — optional 1 ripe but firm pear — cored and diced coconut sugar for sprinkling
1 cup lentils (I used puy, but green or black would work just as well) 1 teaspoon black mustard seeds 1/2 teaspoon black peppercorns 1 teaspoon
sea salt pinch of cayenne pepper juice
of 2 small or 1 large lemon 3 tablespoons olive oil 1 chile or jalapeno — seeded and
minced
1/4 cup chopped flat leaf parsley 2 tablespoons chopped cilantro 2 tablespoons chopped fennel fronds 3 tablespoons red wine vinegar 3 teaspoons capers, rinsed and chopped 1/2 teaspoon anchovy paste 2 cloves garlic,
minced Pinch of chili flakes 1/2 teaspoon good quality
sea salt, plus extra 3/4 cup extra virgin olive oil, plus 2 tablespoons 1 1/2 pounds grass - fed beef flap meat, trimmed and cut into four portions Fresh black pepper
Ingredients 1 tablespoon olive oil 1/2 cup thinly sliced yellow onion 4 cloves garlic, pressed or
minced, optional 8 ounces cubed packaged seitan 8 ounces crimini mushrooms, quartered or halved, very bottom
of stem removed 1/2 teaspoon ground nutmeg, optional 1/2 cup vegan mayonnaise such as vegenaise 1 1/2 tablespoons freshly squeezed lemon juice 2 teaspoons wheat - free tamari
Pinch crushed red pepper flakes, optional 2 tablespoons finely chopped flat - leaf parsley
Sea salt and ground black pepper to taste 2 tablespoons nutritional yeast 1 teaspoon smoked paprika Parsley sprigs for garnish
ground grass - fed beef 1 clove garlic, grated 1/4 teaspoon
minced rosemary leaves 1/4 teaspoon
minced thyme leaves 3/4 teaspoon fine ground
sea salt 1/4 + 1/8 teaspoon ground black pepper 1 tablespoon extra virgin olive oil 1 1/2 cups shredded Brussels sprouts
Pinch of poultry seasoning 3 sliced heritage breed pork bacon, cooked 3 burger buns
1/2 Teaspoon
sea salt 3 Tablespoons extra virgin olive oil, plus more for garnish 1/2 Cup chopped onion 1 Tablespoon chopped prosciutto 1 Tablespoon
of minced celery 1 Quart
of chicken broth 1 Teaspoon dried marjoram 2
Pinches freshly grated nutmeg
ground grass - fed beef 1 clove garlic, grated 1/4 teaspoon
minced rosemary leaves 1/4 teaspoon
minced thyme leaves 3/4 teaspoon fine ground
sea salt 1/4 + 1/8 teaspoon ground black pepper 1 tablespoon extra virgin olive oil 1 1/2 cups shredded Brussels sprouts
Pinch of poultry seasoning 3 sliced heritage breed pork bacon, cooked 3 burger buns
2 - 4 large tomatoes, seeded and chopped 1 red bell pepper, chopped 1 c sundried tomatoes 1/2 tsp liquid stevia 1/4 c extra virgin olive oil 2 cloves garlic 3/4 tsp
sea salt 1/4 tsp fresh ground black pepper
pinch of cayenne pepper (more if you're up for it) 2 Tbsp
minced fresh basil 1 Tbsp ground oregano
-1 1/2 cups barley * -3 cups water / homemade vegetable broth -1 red onion, chopped (http://nutritionfacts.org/video/carrots-vs-baby-carrots-2/)-2 cloves garlic,
minced (http://nutritionfacts.org/video/1-anticancer-vegetable/)- 1/2 inch piece
of fresh gingerroot,
minced -4 carrots, diced -1 large sweet potato, cubed - jar strained tomatoes -1 tsp cumin -
pinch cayenne pepper -2 tbsp unsalted peanut or almond butter - chopped peanuts / almonds for garnish -
sea salt and black pepper to taste
1/3 cup pumpkin puree 1/3 cup coconut - based yogurt 2/3 cup unsweetened almond / coconut or other non-dairy milk 1 teaspoon lemon juice 1 1/2 teaspoons maple syrup (or a soft date) 1 frozen banana 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/2 teaspoon
minced fresh ginger couple drops
of vanilla extract tiny
pinch of sea salt
Add just a
pinch of dried thyme and a thimble
of minced parsley, and a little
sea salt.
INGREDIENTS 6 ripe avocados 2 large handfuls cilantro leaves, coarsely chopped 1 large handful parsley leaves, coarsely chopped 1/4 cup plus 1 tablespoon freshly squeezed lime juice 1 jalapeño pepper, seeded and finely
minced 2 teaspoons plus one
pinch sea salt 2 cups julienned jicama 1/2 teaspoon cayenne pepper 3 heads
of romaine hearts Additional parsley or cilantro, for garnish PREPARATION In a large bowl, mash the avocados well with a fork.
Ingredients 4 ounces red Swiss chard, stemmed and chopped (about 3 cups packed) 3 cups low -
salt chicken broth (you may not use all
of it) 3 tablespoons butter 1 tablespoon olive oil Large
pinch of sea salt 3/4 cup thinly sliced leek (white and pale green parts only) 1 cup Arborio rice 1/4 cup dry white wine 2 ounces prosciutto,
minced (about 1/4 cup) 1 1/2 tablespoons mascarpone cheese 1 tablespoon chopped fresh Italian parsley Pepper Preparation Cook Swiss chard in a pot
of boiling
salted water until crisp - tender, about a minute.
Lamb kebab ingredients: 1 small red onion,
pinch of ground cloves, 1/2 tsp ground fennel, 1 tsp tumeric, large handful
of mint leaves,
sea salt, 500g lamb
mince, 1 egg, 200g natural yoghurt, finely grated zest and juice
of 1 lime, vegetable oil.