Not exact matches
* 6 medium onions * 2 tablespoons olive oil * 1 fat clove garlic, peeled and minced * 1/4 cup finely chopped
red pepper * 1 cup quinoa (I used black quinoa), rinsed thoroughly in a fine mesh strainer * 1 1/2 cups water * 2 heaping tablespoons tomato paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or
more to taste), plus
more for garnish * 1 teaspoon curry
powder, or to taste * pinch or two of cayenne
pepper, or to taste
2 boneless, skinless chicken breasts 1/2 cup Italian style bread crumbs 1/2 cup Parmesan cheese, shredded 1/2 tsp garlic
powder 1/2 tsp dried basil Pinch of crushed
red pepper flakes Sea salt and fresh cracked
pepper to taste 1 - 2 eggs, mixed thoroughly 1 tbsp olive oil,
more if needed
I did change it a little: I used much
more chilli
powder and fried a bit of onion with the chicken, salted the avocado, made my own roasted
pepper (just put a whole
red bell
pepper on an oiled baking tray at 200C for 30 min) and added some creme fraiche on top!
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)
Would I solve that by adding
more curry
powder or
more red pepper flakes?
The Sauce: 3/4 cup water 30 plum tomatoes, halved 1 medium onion 1 large potato, peeled and quartered 1 large chayote squash, peeled and quartered 4 medium tomatillos, husked and chopped 6
red bell
peppers, stemmed and seeded 2 cayenne chiles, seeds and stems removed 1 pasilla chile, seeds and stem removed 1 chile piquin, seeds and stem removed 1 guajillo chile, seeds and stem removed 3 chiltepin chiles (add
more for extra heat) 3 bay leaves 2 sprigs fresh thyme 1/3 teaspoon
powdered annatto seeds (achiote) Salt and
pepper to taste
Asparagus Fries 2 tablespoons ground chia or flax seeds 4 tablespoons freshly squeezed lemon juice 2 tablespoons purified water 1 asparagus bunch — about 25 - 30 pieces 1/4 cup ground pistachio or other nuts, or pumpkin seeds 1/4 cup sesame seeds 1/4 cup nutritional yeast 2 teaspoons garlic
powder 1 teaspoon salt, plus
more for sprinkling (optional) 1 teaspoon coconut sugar 1/2 tablespoon cumin seeds — ground 1/4 teaspoon
red pepper flakes
2 pounds tomatoes, halved and seeded 10 cloves garlic 1 medium onion 2 teaspoons
red chile
powder Salt and freshly ground black
pepper, to taste 1 teaspoon ground cumin, or
more, to taste 1/4 teaspoon ground allspice 1/4 teaspoon oregano White vinegar, to taste 6 pork chops or beef steaks
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1
red bell
pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili
powder 1 teaspoon ground cumin 1/4 teaspoon cayenne
pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus
more as needed 1 tablespoon unsweetened cocoa
powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup
red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon
red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
1 lb chicken breasts / thighs, cut into 1 inch cubes 3/4 cup yoghurt (full / lowfat) 1 tbsp ginger, minced 2 cloves garlic, minced 1/2 tsp cumin
powder 1 tsp coriander
powder 1/2 tsp garam masala pinch (or
more) of
red chilli
powder (optional) pinch of
red food coloring (optional) salt and
pepper to taste
Ingredients - 2 tablespoons coconut oil - 1
red bell
pepper chopped - 4 cloves of garlic, minced - 4 cups butternut squash peeled + cubed - 1 teaspoon spicy curry
powder - 1 teaspoon smoked paprika - 1/2 teaspoon cumin - 1/2 teaspoon cinnamon - 1/2 teaspoon cayenne
pepper - 1 (14 ounce) can coconut milk - 2 cups veggie broth - salt and
pepper to taste - 4 ounces goat cheese softened +
more for topping - roughly chopped cilantro for topping - pomegranate seeds for topping
Ingredients: 2 lbs grass - fed beef tongue 3 cups water 1 - 2 Tbsp
Red Boat Fish Sauce 4 garlic cloves 2 ″ galangal root (or subbed with ginger root) 1 tsp salt 1 tsp turmeric
powder 1 tsp coriander
powder 1 tsp cumin
powder 1 tsp aleppo chili
pepper 1 tsp cloves
powder 1 tsp black
pepper powder 1 Tbsp coconut oil 1/2... Read
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3 Tablespoons olive oil 1 Large onion, chopped 2 Cloves garlic, minced or pressed through garlic press 1 Tablespoon tomato paste 1 Teaspoon ground cumin 1/4 Teaspoon kosher salt,
more to taste 1/4 Teaspoon ground black
pepper Pinch of chili
powder or cayenne
pepper,
more to taste 1 Quart chicken or vegetable broth 1 Cup
red lentils 1 Large carrot, peeled and diced Chopped fresh cilantro for garnish
Add the garlic, ginger,
red pepper flakes, curry
powder, turmeric, and salt and
pepper and cook for 2 minutes
more, making sure the spices coat the aromatics.
Measure in the tomato paste,
more salt and
pepper, garlic
powder, onion
powder and crushed
red pepper, to taste.
Taste the soup and add
more salt,
pepper, garlic
powder, onion
powder or crushed
red pepper, if necessary.
Ingredients 2 chicken breasts, cut in half horizontally then cut again into chunks * 1 egg, beaten 1 1/4 cups panko bread crumbs heaping 1/4 tsp onion
powder heaping 1/4 tsp garlic
powder heaping 1/4 tsp paprika salt and freshly ground
pepper 3 Tbsp vegetable or canola oil, divided, plus
more if needed (alternatively you can reduce the oild to 1 Tbsp and oven bake the chicken) Slider buns Buffalo sauce Ranch dressing Blue Cheese crumbles Thinly sliced
red onion
3 tablespoons olive oil, divided 2 medium onions, cut into 3/8 ″ / 1 cm slices (3 cups total) 1 tablespoon coriander seeds 2
peppers (1
red and 1 yellow), halved lengthwise, seeded, and cut into strips 3/8 ″ / 1 cm wide (3 cups total) 2 cloves garlic, crushed 3 bay leaves 1 1/2 tablespoons curry
powder 3 tomatoes chopped (2 cups total) 2 1/2 tablespoons sugar 5 tablespoons cide vinegar 1 1/2 teaspoons salt, plus
more for seasoning Freshly ground
pepper 1 lb of pollock, cod, halibut, haddock, or other white fish fillets, divided into 4 equal pieces All purpose flour, for dusting (you can substitute gluten free flour) 2 extra large eggs, beaten 1/3 cup chopped cilantro
Another way to personalize this versatile recipe is to change up the vegetables used (zucchini instead of broccoli, or green peas instead of snow peas, for example) and you can adjust the seasoning as well, adding
more red pepper flakes (or a drizzle or sriracha) for
more heat, or using
more or less curry
powder to taste.
1 1⁄2 cups dried black beans, rinsed and picked over (* see note below for quick version) 1 - inch piece of kombu 2 cups chopped yellow onion 1 teaspoon chipotle chile
powder 3 bay leaves 2 teaspoons salt Pinch of freshly ground
pepper 1 1⁄2 cups brown rice 3 cups water 1 tablespoon extra-virgin olive oil (plus
more as needed) 1 cup raw pumpkin seeds 1 tablespoon smoked paprika 6 to 8 burger rolls 1
red onion, thinly sliced (optional) Avocado slices, for serving (optional)
This reminds me of my
Red Curry
Powder — which has more peppers (chili powder & paprika)... ho
Powder — which has
more peppers (chili
powder & paprika)... ho
powder & paprika)... how fun!
~ 2 tablespoons olive oil ~ 1 large clove garlic, sliced ~ pinch
red pepper flakes or
more to taste ~ 1 teaspoon each turmeric and curry spice blend ~ 1 teaspoon salt ~ 1/4 cup peanut butter
powder ~ 1/2 cup water, stock or unsweetened tea ~ 1 each zucchini and summer squash, sliced thin with a vegetable peeler or spiralized ~ 1/2 cup bell
peppers of choice (I used four mini sweet bell
peppers)
ingredients SAUCE: 1/4 cup cilantro (chopped) 2 tablespoons olive oil 3 tablespoons mayonnaise 1 head garlic (peeled, roasted) BURGERS: 3 and 3/4 cup
red kidney beans (drained, rinsed) 3 tablespoons olive oil (divided) 1 teaspoon garlic (peeled, minced) 1 shallot (peeled, finely diced) 1 cup green bell
pepper (stemmed, seeded, finely chopped) 2 teaspoons chili
powder 1/4 teaspoon cayenne 1 large egg (beaten) 1/2 cup bread crumbs 4 slices Monterey Jack cheese TO ASSEMBLE: 1 tablespoon olive oil (divided, plus
more if needed) 4 whole wheat burger buns 1 head green lettuce (leaves picked) 1
red onion (peeled, thinly shaved) 1 avocado (peeled, pitted, thinly sliced)
ingredients SUPER-SASSY SEASONING: 2 tablespoons onion
powder 2 tablespoons garlic
powder 2 teaspoons celery seeds 2 teaspoons dried ground thyme 2 teaspoons dried ground parsley 1 teaspoon dried ground marjoram 1 teaspoon freshly ground black
pepper GREENS: 1 smoked or plain turkey leg 1 tablespoon extra-virgin olive oil 1 large onion (finely chopped) 3 garlic cloves (minced) 1/2 teaspoon freshly ground black
pepper 1/2 teaspoon
red pepper flakes (optional) 1/2 teaspoon mustard
powder 1 teaspoon sea salt, plus
more to taste 1 tablespoon smooth natural no - sugar - added - peanut butter 1 tablespoon tamari or soy sauce 2 teaspoons white wine vinegar 1 bunch mustard greens (stemmed, leaves chopped) 1 bunch collard greens (stemmed, leaves chopped) 1 bunch kale, preferable curly kale (stemmed, leaves chopped)
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell
pepper, seeded and cored, diced small 1 large
red bell
pepper, seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano
pepper, roasted and diced small 1 jalapeno
pepper, finely diced (NOTE: Omit for a milder chili) 2 chipotle
peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili
powder (
more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne
pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two limes (
more or less to taste) kosher salt and freshly ground black
pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish
Ingredients: 1 cup uncooked
red quinoa, rinsed and drained 1/2 tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup diced sweet onion (about 1/2 large) 1 jalapeno, seeded if preferred and diced 1 large sweet potato (350 g), peeled and chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp chili
powder 1/2 tsp ground coriander 6 cups vegetable broth 1.5 cups cooked black beans (one (15 - oz) can rinsed and drained) fine grain sea salt and black
pepper, to taste (I used 1/2 tsp salt or a bit
more) 1/4 tsp cayenne
pepper (or
red pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion
2 onions, finely chopped 5 cloves of garlic, finely chopped 4
peppers, I used one each green,
red, yellow and orange cut into 1 inch chunks 4 medium zucchinis cut into cubes 6 - 8 cups of fresh button mushrooms, sliced 1 cup frozen peas 1 cup almond milk 1 cup water 1/4 cup dessicated coconut, NOT SWEETENED 1/4 cup raw cashews 1 - 2 Tbsp curry
powder (start slow then add
more to taste) a few dashes of cayenne
pepper
• 3/4 cup water • 30 plum tomatoes, halved • 1 medium onion • 1 large potato, peeled and quartered • 1 large chayote squash, peeled and quartered • 4 medium tomatillos, husked and chopped • 6
red bell
peppers, stemmed and seeded • 2 cayenne chiles, seeds and stems removed • 1 pasilla chile, seeds and stem removed • 1 chile piquin, seeds and stem removed • 1 guajillo chile, seeds and stem removed • 3 chiltepin chiles (add
more for extra heat) • 3 bay leaves • 2 sprigs fresh thyme • 1/3 teaspoon
powdered annatto seeds (achiote) • Salt and
pepper to taste
1/3 pound of bacon (about 5 slices), cut into 1 / 4 - inch strips 1 medium onion, chopped 2 large carrots, peeled and diced 3 large celery stalks, diced 1 teaspoon cumin
powder 2 cloves garlic, minced 1/2 fresh habanero chile, stem and seeds removed, finely chopped (add
more if you love it hot) 1 pound dry split
red lentils, rinsed and cleaned 2 cups water 4 cups vegetable stock 1 tablespoon fresh thyme leaves, chopped (or substitute 1/2 teaspoon dry) 1 bay leaf 1 teaspoon salt 1/4 teaspoon black
pepper 1/2 pound Mulay's Killer Hot Italian Sausage (or substitute the Italian sausage of your choice, though it won't be nearly as good) 1 teaspoon
red wine vinegar 1/4 cup chopped fresh cilantro
1 small head cauliflower (1 pound florets, i.e. stems and leaves removed), cut into generous 1 to 2 inch chunks 1 large egg 1 garlic clove, minced Few gratings of fresh lemon zest 3 ounces crumbled feta (about 1/2 cup) 1/2 cup all - purpose flour 1/4 teaspoon Aleppo
pepper flakes; less if using regular
red pepper flakes, which are hotter 3/4 teaspoon table salt or
more to taste 1/2 teaspoon baking
powder Olive oil for frying
I made a few minor changes to the sauce:
more honey to taste, added chili
pepper flakes, used rice wine vinegar instead of
red wine vinegar, and used
powdered ginger rather than fresh.
Ingredients: 2 tsp coconut oil 1/2 medium yellow onion, diced 2 garlic cloves, minced Pinch of crushed
red pepper flakes 1 tsp ground cumin 1 tsp turmeric
powder Pinch of ground coriander Pinch of ground cardamom Pinch of Wright salt or other recommended salt Dash of ground black
pepper 1/2 large head cauliflower, roughly chopped 2 cup unsweetened, full - fat... Read
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Collard Wraps with Cashew Honey Mustard by Allyson Meyler For the wraps: — 3 - 4 purple sweet potatoes — 6 large collard leaves — 3/4 tsp chili
powder — 1/4 tsp garlic
powder —
red pepper flakes (optional)-- salt /
pepper — olive oil — 2 large carrots, shredded — sliced
red onion — sprouts — roasted
red pepper, sliced — 1 - 2 ripe avocados, sliced — chopped cashews For the cashew honey mustard: — 1 cup cashews (soaked for 4 hours prior) Read
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Rainbow Quinoa Bowl by Erin Yeschin INGREDIENTS: Roasted Sweet & Purple Potatoes: 1 large sweet potato, peel and diced 6 small purple potatoes, peeled and diced 2 tsp extra virgin olive oil 1/2 tsp chili
powder 1/4 tsp cumin 1/4 tsp kosher salt 1/4 tsp
red pepper flakes Quinoa: 1 cup quinoa 2 cups veggie broth 1/2 tsp kosher salt, divided 1/2 tsp chili
powder 1/2 tsp cumin 1/4 tsp garlic
powder Juice of half a lime 2 tablespoon cilantro, chopped Raw Additions: 1 cup black beans, rinsed and drainedRead
more
Heat seekers can consume
more capsaicin by exploring a wide range of spicy
peppers (from jalapeños to habaneros), or simply stick with the
more standard
red cayenne
powder that you can find on the shelves of any grocery store.
2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili
powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño
pepper, seeded and diced 2 - 3 cloves garlic, chopped 3 large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis, chopped 1 large
red or orange bell
pepper, seeded and diced 1 large sweet potato, peeled and cubed in small pieces 2 cups fresh tomatoes with juice, diced 1 cup vegetable broth 1 cup water (add
more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce jar tomato paste (choose glass over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea salt Salt & fresh ground
pepper to taste
1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon chili
powder 1/2 jalapeño
pepper, finely chopped 1/4 teaspoon sea salt 2 tablespoons olive or avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped into 1 - inch cubes 1 small
red onion, sliced in 1/4 - inch slices 1 medium zucchini, sliced into small cubes 1 medium yellow squash, sliced into small cubes 1 medium
red pepper, sliced into strips or 1/2 - inch cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup of cooked black beans, rinsed, drained, and dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed
red pepper flakes (or
more depending on level of desired spiciness)
2 (15 - ounce) cans chickpeas, rinsed and drained 2 tablespoons water, plus
more if needed 3/4 cup chopped onion 1 cup minced zucchini and / or bell
pepper 2 teaspoons chili
powder 2 teaspoons ground cumin 2 teaspoons smoked paprika 1 teaspoon garlic
powder 1 teaspoon dried oregano 1/4 teaspoon allspice 1/4 teaspoon crushed
red pepper flakes (or fresh minced chili
pepper, to taste, see Note) 3/4 teaspoon sea salt 3 tablespoons freshly squeezed lime juice 1 teaspoon molasses
2 medium acorn squash 1/2 cup wild rice medley 1 cup low - sodium vegetable broth, plus
more as needed 1/2 medium
red onion, finely chopped 1 teaspoon garlic
powder 1 teaspoon ground ginger 1 1/2 teaspoons dried rosemary 1/2 cup finely chopped carrot 1/2 cup finely chopped
red bell
pepper 1/2 cup small broccoli florets 1/2 cup small cauliflower florets 1/4 teaspoon freshly ground black
pepper Sea salt 3 tablespoons pine nuts (optional)