Not exact matches
1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups
water 3 russet potatoes, cut into large chunks 1/8
teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all
of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add
more for a thinner soup)
1⁄2 cup [75g] buckwheat flour 1⁄4 cup [35g] brown rice flour (or chickpea flour) 1⁄4 cup [35g] chickpea flour (or
more rice flour) 1 tablespoon melted coconut oil (optional, can use other oil
of choice) 1⁄2 cup [120 ml] canned coconut milk * (or other non-dairy milk, see note) 1 1/4 cup [300 ml]
water * (see note) 2
teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1 pinch salt oil, for pan frying
For the Avocado - Lime Sauce 2 - 3 large garlic cloves 2 large avocado, pitted Juice
of 1 fresh lime,
more to create the desired consistency 2 — 4 tablespoons
water 1/4
teaspoon fine sea salt, or to taste
Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk
of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or
water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3
teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or
more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.
2 medium leeks 1 tablespoon butter 2 tablespoons olive oil 1 tablespoon
water 1/2
teaspoon salt, or
more according to your taste few twists
of freshly ground pepper large stem
of thyme, left intact 1/2
teaspoon fresh thyme leaves 1 large stem fresh sage (about 8 to 10 leaves), left intact
4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated sugar (we used the latter but use less if you're sensitive to sugar) 1/2 cup
water Juice
of 2 limes 1/4 to 1/2
teaspoon freshly ground black pepper (use less for a barely detectable bite,
more if you'd like it
more present) Pinch
of sea salt
Cover with plenty
of water again, add 1
teaspoon bicarbonate
of soda, bring to a boil and cook, covered, until the chickpeas are really really soft, it will take
more than one hour, depending on size and age
of the chickpeas.
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1
teaspoon kosher salt or
more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs
of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup
water Croutons or parmesan cheese for serving
* 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
Add a
teaspoon more of water at a time if the icing is too thick to pipe.
1/2
teaspoon ground cinnamon 1/4
teaspoon ground cardamom 1/4
teaspoon ground nutmeg Dash
of chipotle chili pepper 1 3/4 cups raw pepitas 2 cups sugar 1/3 cup light corn syrup 1/2 cup
water 1
teaspoon baking soda 4 tablespoons butter 1 1/4
teaspoons sea salt, plus
more for sprinkling
6 ounces extra firm tofu, drained, and gently pressed (you don't need to do any extensive pressing, just between your two hands over the sink so a little
of the
water comes out will suffice) zest
of 1 lemon 1
teaspoon extra virgin olive oil 1 heaping tablespoon nutritional yeast 4
teaspoons lemon juice 1 1/2
teaspoons fresh cracked pepper 1/2
teaspoon dried oregano 1/4
teaspoon salt, plus
more to taste
I put a
teaspoon or so
of spirulina powder in smoothies, but if your tastebuds are
more daring, you can just mix it with
water and drink as is.
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2
teaspoons cinnamon, 1/2
teaspoon ground ginger, 1/2
teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add
more if you like a sweeter oatmeal) 3 1/2 cups
water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination
of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
I used this recipe (which I've made before), minus the shallots, using 1
teaspoon of ground caraway and 1/8 t
of ground fennel for half a recipe, and adding a bit
more water (I use KAF, which has a high protein, and I find it easier to work with a wetter dough anyway).
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons
of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few
more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so
of seasoned, simmering
water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1
teaspoon salt & 1/2
teaspoon pepper / Measure 6 oz.
Add 1
teaspoon of water and pulse a couple
more times.
Ingredients 1/2 cup unsalted raw cashew pieces 2 1/2 cups filtered
water 2 - 3 tablespoons maple syrup (plus
more to your liking) 1
teaspoon vanilla extract 1
teaspoon maca powder 2 ounces dark chocolate (70 % or higher), chopped Instructions Combine the cashew pieces and the filtered
water in the bowl
of a high powered blender.
2 pounds mussels 1 clove garlic, minced 4 shallots, minced 2 sprigs fresh thyme 3 tablespoons olive oil 2 tablespoons butter 2/3 cup dry white wine 1/3 cup
water 1/4 cup minced celery 1/4 cup chopped carrot 5 tablespoons minced fresh parsley, plus
more for garnish 1 bay leaf 1/2
teaspoon freshly ground black pepper Pinch
of cayenne paper 3/4 cup fresh cream 1 lemon, cut into quarters, for garnish
10 dried red New Mexican chiles, stems removed, seeds removed and saved 10 chiltepíns (or
more to taste), seeds removed and saved 4 pounds pork tenderloin, sliced into strips 1/4 to 1/2 inch thin * 3 large cloves garlic 1
teaspoon Mexican oregan 1
teaspoon salt 1/2 cup cider vinegar 1/2 cup
water Corn or flour tortillas 1 small cabbage, chopped Juice
of 4 limes * For easier slicing, freeze the pork slightly, then slice
1 1/2 cups
water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛ cup olive oil, plus extra for brushing 1/4
teaspoon salt, plus
more to taste Freshly ground black pepper, to taste 1/2 cup fresh flat - leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries, chopped 1
teaspoon fennel seeds 1
teaspoon fresh ginger, peeled and minced Zest
of 1/2 lemon or orange, plus 1 or 2 squeezes
of the juice ⅛
teaspoon ground chili pepper
of choice
1 cup organic brown rice, soaked one hour or
more 1 1/2 cups
water Pinch
of salt 2
Teaspoons chopped, fresh thyme or dill (or both!)
16 ounces (454 g) gluten - free pasta (or pasta
of choice) 1/4 cup (40 g) plus 1 tablespoon cashews, soaked overnight and drained 1 tablespoon extra virgin olive oil 1 tablespoon plus 1 1/2
teaspoons nutritional yeast 2
teaspoons apple cider vinegar 1 1/2
teaspoons lemon juice 2 garlic cloves, roughly chopped 1/2
teaspoon sea salt, plus
more to taste Freshly ground pepper 1 cup (240 ml)
water 1/4 cup (30 g) chickpea flour 2 tablespoons chopped chives, plus chive flowers for garnish 1 cup (34 g) packed watercress Freshly ground nutmeg, to taste
With all the ingredients in one pack, simply add 7
teaspoons to 250mls
of hot
water (or
more non - dairy / dairy milk
of your choice if you prefer it creamier) for a creamy hot chocolate.
12 ounces dried orechiette 1 - 15 ounce can chickpeas, rinsed and drained 1/2 cup pitted kalamata olives 2 tablespoons tomato paste 2 sprigs fresh rosemary Pinch
of red pepper flakes 1/2
teaspoon kosher salt 1/2
teaspoon black pepper 3 tablespoons olive oil 5 cups
water 1/2 cup grated Parmesan plus
more for serving 1 handful baby arugula 1 cup roasted tomatoes 1 tablespoon fresh chives
1/2 cup raw cashews, soaked in
water for at least 1 hour, then rinsed and drained 1/4 apple, coarsely chopped 1
teaspoon ume plum vinegar (may sub with lemon juice or apple cider vinegar with a bit
of salt perhaps)
water to thin to desired consistency (I used around 1/2 cup but start with less since it will be
more saucy initially.
Ingredients 1 poblano chile 1 small onion, peeled and halved 1 large, ripe California Avocado, peeled, pitted and quartered 2 cups vegetable stock (or chicken stock or
water) 3 tablespoons chopped cilantro 1
teaspoon ground coriander Zest
of 1 lime Juice
of 1 lime, plus
more to taste Kosher salt 1/2 cup Mexican crema (or sour cream) Toppings: cilantro leaves, salted and roasted pepitas (shelled pumpkin seeds) Instructions
1 cup
of sunflower seeds (soaked for at least four hours in 2 cups
of water, drained and rinsed) 1 cup
of water Juice
of 2 lemons 1/4 cup nutritional yeast 3 Tablespoons unsweetened dairy - free yogurt (optional) 3 Tablespoons unsweetened nondairy milk (
more if you desire a thinner dressing) 2 Tablespoons apricot butter or fruit sweetened jam (optional) 2 Tablespoons miso (we use South River Chickpea or White Miso) 1 large clove garlic 1/2
teaspoon freshly ground pepper
* 1 cup organic quinoa * 1 1/2 cups
water * 1/2 cup slivered almonds * 1 cup seedless red grapes, preferably organic, sliced in half if large * 1 avocado, diced * brie cheese, cut into chunks - to taste (I used about 1/2 cup) * 2 - 3 tablespoons diced red onion * 1 handful
of fresh parsley, finely chopped * 1
teaspoon plus 2 tablespoons olive oil, plus
more to taste * 1 tablespoon brown rice vinegar (or white wine vinegar or fresh lemon juice), plus
more to taste
1/2 cup Xylitol 4 1/2 cups
Water Juice
of 8 Large Lemons 1/4 cup Fresh Mint Leaves, plus
more for garnish 1/4
teaspoon Stevia Extract
1) 1 1/2 cups
of tapioca flour (also known as «cassava» in Brazil) + a little
more if batter is too liquid 2) 1/2
teaspoon of salt 3) 1/3 cup olive oil (I prefer the non-extra virgin type so the taste is less strong) 4) 1/3 cup whole milk 5) 1/3 cup
water 6) heaping 1/3 cup fresh Parmesan cheese, finely grated 7) 2 small eggs (or 1 large egg)
2 cups fresh squeezed tangerine juice 1 1/4 cups sugar (plus 1/4 cup
more if needed, adjust to your taste
of sweetness) 2 cinnamon sticks, broken in half 2 12 oz bags fresh unsweetened cranberries, rinsed zest from 2 tangerines 2 Jonagold or Gala apples, peeled and diced 2 tablespoons
water 2
teaspoons corn starch
You shouldn't need to add
more than 1/2
teaspoon of water to reach this consistency.
1 1/2 cups all - purpose unbleached flour 1/2
teaspoon salt 4 oz (1 stick) unsalted butter, cubed and chilled (or popped in freezer for 15 minutes after cut into cubes) 1/4 cup
water, ice cold, or
more if necessary OR 1 large egg with 2
teaspoons of water, or
more if necessary Egg Wash 1 egg mixed with 1 tablespoon
of water Heat oven to 400 ° F. Gingered Lemon Bars Recipe.
For the pizza dough: 1) 1 1/2 cup tapioca flour (or
more if dough is too sticky +
more for rolling dough) 2) 1/3 cup + 2 - 3 tablespoons
of coconut flour, separated 3) 1
teaspoon salt 4) 1/2 cup olive oil 5) 1/2 cup warm
water 6) 1 large egg, whisked
Add 1
more tablespoon
of soy sauce, a chopped red chilli, 3 chopped spring onions, a
teaspoon of grated ginger and a glass
of water.
Raw Chocolate Chunk Cheesecake with Peanut Butter and Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or
more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1
teaspoon vanilla extract)
Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom
of a spring form pan and put in the fridge.
2 cans chickpeas, well drained 1/4 cup Jamaican jerk sauce 1 tablespoon ground flax seed whisked with 1 tablespoon
water and 1 tablespoon fresh lime juice 2 medium cooked beets, grated on the large holes
of a box grater and squeezed dry (about 1/2 cup) 1/2 medium yellow onion, finely chopped (about 1/2 cup) 1 medium carrot, grated on the large holes
of a box grater (about 1/2 cup) 1 fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4 cup tamari almonds, well chopped (I pulsed in food processor) 2 tablespoons chopped fresh cilantro 1/4
teaspoon salt or
more to taste Generous amount
of freshly ground black pepper Whole wheat buns, red onions and romaine lettuce, for serving
1 tablespoon coconut oil 1 yellow onion 3 carrots 3 celery stalks 4 cloves garlic 1 1/2
teaspoon ground cumin 1/2
teaspoon ground ginger 1/2
teaspoon ground turmeric 2
teaspoon salt, plus
more to taste 1 cup red lentils 1/2 cup dry quinoa 5 cups
water 26.5 oz box
of chopped tomatoes 2 cups chopped kale, tough stems removed
2 cups spelt flour plus
more for dusting One envelope dry active yeast 1
teaspoon kosher salt 1 tablespoon honey 2 tablespoons + 2
teaspoons olive oil plus
more for oiling bowl 1 cup warm
water 1
teaspoon chopped fresh rosemary 1/4
teaspoon sea salt 1 acorn squash, halved, seeded and cut lengthwise into 1 / 2 - inch - thick slices 2 cups finely shredded, stemmed Lacinato kale 1 tablespoon fresh lemon juice Pinch
of crushed red pepper flakes 1 ounce shaved pecorino cheese (about 1/2 cup)
1 tablespoon extra-virgin olive oil 1
teaspoon red pepper flakes 1/2
teaspoon pimenton (smoked Spanish paprika) 2 cups cooked chickpeas, preferably homemade (page 45), rinsed and drained 1/2 cup chickpea cooking liquid or
water, plus
more as needed 2 tablespoons tahini, plus
more as needed Juice
of 1 lemon 1 plump clove garlic, peeled 1/2
teaspoon salt, plus
more to taste
Add 5 tablespoons
of ice
water and mix with a fork until dough begins to clump together, adding
more water by
teaspoons if dry.
1 medium tomato, cored and cut into quarters 1 small cucumber, peeled and cut into large chunks Flesh from 1/2 avocado, cut into large chunks 3 large basil leaves 1/2 jalapeño (optional) 3/4 cup lightly packed watercress or baby spinach leaves 1 small celery stalk (optional) 1 clove garlic, crushed 1 tablespoon red wine vinegar (or
more to taste) 1 tablespoon agave syrup 2 ice cubes Filtered
water (optional) Kosher or sea salt Freshly ground black pepper 1
teaspoon extra-virgin olive oil Reserve one - quarter
of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf.
Ingredients: 1 cup
water 3 carrots, chopped 3 stalks celery, chopped 1 large onion, chopped 2 cloves
of garlic, chopped 3 cups
of shredded cabbage 2
teaspoons Garam Masala 2
teaspoons of Madras Curry 2
teaspoons of garlic powder 2
teaspoons of turmeric 2
teaspoons of paprika 1
teaspoon of smoky paprika 1/2
teaspoon of medium hot smoky chipotle powder (
more if you like it hot, less if not) 2 cups baked butternut squash 12 dried apricots (stewed or cooked) 1 cup coconut milk 2 cups
water or vegetable stock (
more for thinner sauce) 1 pound marinated tempeh *, cubed 1 large potato, cubed 1 package (12 ounces) frozen peas or 12 ounces fresh peas.
If they seem like they aren't soft enough after adding them to the wok, add a
teaspoon of water to let them soften a bit
more.
Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons
of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped
teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups
of stock or plain
water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a
teaspoon of salt and
more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding
more.
2 cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2
teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount
of Aleppo) 1/2 cup dry white wine or vermouth 2
teaspoons chopped fresh oregano 1/2
teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups
water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1
teaspoon smoked paprika 1
teaspoon sweet Hungarian paprika 1/2
teaspoon salt, or
more to taste 1/2
teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente
* 2 lb ground beef * 2 bags
of frozen cauliflower florets * 1 bag
of frozen onion and pepper blend * 4 slices cooked bacon, chopped * 1 tablespoon Italian seasoning * 1⁄2
teaspoon salt * 1⁄4
teaspoon black pepper * 1⁄2
teaspoon red pepper flakes * 2 garlic cloves, minced or 1 tablespoon
of minced garlic from jar * 1.5 quarts
of beef broth * 2
teaspoons arrowroot mixed with enough
water to make a paste * 1 cup heavy whipping cream read
more
pinch saffron threads 1 cup freshly boiled
water 4
teaspoons garlic flavored oil (I used olive oil and sauteed a smashed clove
of garlic) 6 scallions (didn't have it — sprinkled about 2
teaspoons dried onion flakes and sauteed lightly w garlic) 1/2
teaspoon dried tarragon (or dill or dried basil) 1/2 cup vermouth or dry white wine 14 - ounce diced tomatoes (fire - roasted adds
more depth
of flavor) 1
teaspoon kosher salt or 1/2
teaspoon table salt, or to taste 1 pound frozen mixed seafood (I used 5 - 6 oz.
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)