Not exact matches
10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small bell pepper — seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3 cup soft sun - dried tomatoes juice
of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4 small red chili pepper or more to taste — seeded, or 1/4 teaspoon red pepper flakes dash
of cayenne pepper — optional 1/2 teaspoon sea salt large
handful fresh basil leaves, plus more for garnish
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
half a garlic clove, peeled a
handful of fresh basil, cleaned 2
handfuls of shelled hazelnuts 2 tablespoons nutritional yeast flakes 2 tablespoons wholemeal breadcrumbs 1 tablespoon extra virgin olive oil
1 cup
of fresh of frozen peas a
handful of basil (about 1/4 cup) chopped 1/4 cup
of pine nuts 1 clove
of garlic 1/4 teaspoon
of salt pepper 1/4 cup
of olive oil 1/4 cup
of water
Chop up a
handful of fresh basil and any other herbs you may have on hand.
1 cup whole barley (hulled) 3 cups filtered water a pinch
of whole sea salt a piece
of kombu (2 cm long), soaked pumpkin seeds (a good
handful), lightly toasted 1 cup daikon sprouts
fresh basil leaves for garnish (optional)
I usually further enhance this taste thrill
of a soup by adding a good
handful of frozen prawns / shrimps or whatever you call them in your neck
of the woods and garnish each yummy bowl with a sprig
of either
fresh basil or coriander (cilantro?)
Ingredients: 1 package gluten free pasta shells 1/2 package (for the small shells) Punk Rawk Labs herb or original cheese Homemade red sauce or your go to jar with minimal ingredients
Handful of fresh basil Sprinkle
of nutritional yeast Optional: Sprinkle
of breadcrumbs, gluten free option
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons
fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove
of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles
of choice 4 cups small broccoli florets, from roughly 1 bunch
of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick
handful of Thai
basil leaves, sliced (or regular
basil, no big deal!)
:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive oil
handful of fresh basil leaves, chopped 2 tablespoons
fresh oregano leaves 1/2 cup tomato sauce — I used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes.
200 g black chickpeas, soaked in cold filtered water for at least 9 hours, or overnight, then washed and drained 150 g quinoa, washed under cold running water half a red pepper, cleaned and cut into cubes half a yellow pepper, cleaned and cuto into cubes 8 - 10 cherry tomatoes, cleaned and cut into quarters 1 carrot, cleaned and cut into cubes 2 hanfuld black pitted olives, chopped a
handful of fresh parsley, cleaned and finely chopped a
handful of fresh basil, cleaned and finely chopped extra virgin olive oil, to taste whole sea salt, just enought to taste
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove
of garlic, peeled and cut into halves 2 - 3 cm
fresh ginger root, peeled and chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch
of Himalayan salt freshly ground white pepper, to taste 1 teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a
handful of fresh basil, cleaned a few
fresh thyme sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
We added one more tsp
of lemon juice because a
handful of fresh = picked
basil is really pungent!
Lemon - ricotta 500 g ricotta cheese 1 organic mediun size lemon (juice & zest) 1 small
handful of fresh basil (chopped) a pinch
of sea salt a pinch
of lemon pepper
* 3/4 cup crème fraîche (I used my homemade version) * 3 - 4 tablespoons raw apple cider vinegar * 2 tablespoons cultured buttermilk * 1
handful of fresh basil leaves * 1
handful of fresh cilantro leaves * 1
handful of fresh parsley leaves * 2 medium cloves
of garlic, sliced in half, plus more to taste (if you love garlic) * pinch
of ground cayenne pepper — optional * sea salt and freshly ground pepper to taste
Ingredients: 300 g kamut short pasta 1 large cup
fresh fava beans 1 large bunch asparagus 1 garlic clove For the creamed zucchini 3 medium zucchini, peeled and stems removed a large
handful of peeled almonds a
handful of fresh basil grated zest
of 1 lemon 4 tablespoons extra virgin olive -LSB-...]
cans whole plum tomatoes * 2 cups cooked chickpeas * 1 tablespoons chopped or dried oregano * 2
handfuls chopped
fresh parsley * 4 sprigs
of thyme, leaves removed * 2 tablespoons honey * 6 - 8 cups vegetable stock * 2 -LRB-- ish) cups sourdough bread, cubed * salt and pepper to taste *
Basil Pesto (1/2 cup lemon
basil, 1/2 cup parsley, 1/4 cup olive oil, 2 cloves garlic)
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)
Pomodoro Sauce 1 onion 2 cloves
of garlic 2 tbsp olive oil 3 x 400 g / 14 oz cans
of chopped tomatoes 1
handful fresh basil or 2 tsp dried sea salt freshly ground black pepper
1 tbsp vegetable oil 2 cloves garlic, chopped 1/2 lb ground chicken or turkey 1 tbsp sugar 1 tbsp soy sauce 1/2 tbsp fish sauce juice
of one lime 1/2 red bell pepper, chopped 1 cup broccoli
handful of fresh basil leaves
handful of bean sprouts
Ingredients For the salad 1 cup whole barley (hulled) 3 cups filtered water a pinch
of whole sea salt a piece
of kombu (2 cm long), soaked pumpkin seeds (a good
handful), lightly toasted 1 cup daikon sprouts
fresh basil leaves for garnish (optional) For the dressing 3 tablespoons extra virgin olive oil 2 tablespoons -LSB-...]
For the sauce: 1 cup
of cooked peas 1/2 avocado 1/4 cup
of basil leaves a small
handful of fresh mint leaves 2 tablespoons
of olive oil The juice
of 1/2 lemon 1 teaspoon
of One Earth Green Goddess 2 tablespoons
of nutritional yeast 1 clove
of garlic Salt & pepper to taste
Ingredients 6 - 7 tomatoes, cleaned and seeds removed then cut into small pieces 6 sundried tomatoes, soaked in filtered water for about 10 minutes then rinsed, pat - dried and cut into pieces a
handful of fresh rocket, cleaned and chopped a
handful of fresh basil, cleaned and chopped 1 garlic clove, peeled and cut into slivers extra -LSB-...]
Kids love it too ☺ Ingredients: 3 large red bell peppers 2 medium onions 1 - 3 cloves
of garlic 10 ripe tomatoes Olive oil Salt and pepper Smoked salt Vegetable or chicken broth to cover, about 5 dl (2 cups) A large
handful fresh basil Directions: Wash...
I added few
handful of fresh basil leaves which may not be very authentic but I could not resist the
fresh produce from our own kitchen garden.
2 cups
of rice Water 1 tablespoon turmeric 1 teaspoon cumin 1 teaspoon coriander 4 medium vine - ripened tomatoes 1/6 diced Spanish onion 30 grams pumpkin seeds 30 grams pine nuts 40 grams sultanas 50 grams diced apricot pieces 4 spring onions, finely diced 1
handful fresh herbs e.g.
basil, parsley and mint 3 tablespoons garlic infused olive oil 2 teaspoons red wine vinegar 1 teaspoon honey 1 - 2 tablespoons freshly squeezed lemon juice Salt & pepper
2 cups all - purpose flour 1/4 teaspoon sea salt 1 tablespoon baking powder 6 ounces cold butter, cut into small pieces 1/4 cup parmesan cheese, grated 1/4 cup provolone cheese, shredded A few
fresh basil leaves (1/4 cup chopped) A small
handful of scallions or chives (1/4 cup chopped) 1 cup plus 3 tablespoons heavy whipping cream, divided 1/8 teaspoon cayenne pepper 2 - 3 grinds freshly ground black pepper
* 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)
4 - 5
handfuls of fava beans 1 and a half
handfuls of hijiki seaweeds, soaked in filtered water for 15 - 20 minutes, then cooked in boiling water for another 15 minutes, drained, rinsed under cold running water and drained again 1 cucumber, cleaned and cut into small sticks 4 - 5 tablespoons extra virgin olive oil 2 tablespoons tamari juice
of half a lemon 1 tablespoon rice vinegar a pinch
of whole sea salt a pinch
of chili powder
fresh basil, cleaned and chopped, to taste
* 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 tub ricotta 250g cherry tomatoes 1 teaspoon olive oil Good quality balsamic vinegar — the type that tastes so good you can drink it A few
handfuls of fresh basil leaves Black pepper
I also added a
handful of chopped honey roasted peanuts as a garnish and some
fresh cut
basil.
It's easy — I just sautee a quarter garlic clove, chopped finely, with a teaspoon
of chopped onion in virgin olive oil, then I add a
handful of fresh watercress, (washed and picked over) chopped coarsely; just sautee it enough to warm it, adding a shredded
basil leaf.
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
Ingredients 1 red pepper, cleaned and diced 1 yellow pepper, cleaned and diced 1 garlic clove, peeled a
handful of fresh basil, cleaned and chopped a
handful of fresh mint, cleaned and chopped 180 g spelt fusilli (I used Monograno Felicetti pasta)(optional) 1 small red onion, peeled and thinly sliced 200 g smoked tofu, -LSB-...]
Ingredients 1 large ripe avocado, peeled 1 zucchini, cleaned half a medium cucumber, cleaned a
handful of fresh basil, cleaned 250 - 300 ml almond milk, unsweetened and unflavoured juice
of half a lemon whole sea salt, just enough to taste a few pinches
of dried, powdered ginger 2 tablespoons extra virgin olive oil 1 - 2 teaspoons coriander -LSB-...]
Ingredients For the salad 200 g green beans 2 medium - large potatoes, peeled and sliced a large
handful of fresh rocket, cleaned a
handful of capers, soaked in cold filtered water for about 15 minutes then rinsed For the pesto a large
handful of fresh, cleaned
basil (and some for garnish) 2 small zucchini, cleaned a -LSB-...]
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
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
Ingredients For the lasagne 1 pack
of «tofu leaves» or equivalent (you can also use regular wheat lasagna squares) For the rocket,
basil and almond pesto a large bunch
of arugula, cleaned and blanched in boiling water for 1 minute then drained a large
handful of fresh basil, cleaned 1 garlic clove, peeled 5 tablespoons -LSB-...]
Noodle, chicken and aubergine coconut laksa 1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice
of 1 lime, plus extra lime wedges to serveGood
handful fresh basil leaves 1.
Ingredients 1 box large pasta shells 1 15oz container part - skim ricotta cheese 1 egg, lightly beaten 1/4 cup grated Parmesan cheese 1/4 cup shredded Italian Cheese (mix
of Mozzarella and Provolone) Small
handful of fresh basil leaves, chopped 1/2 cup thawed frozen spinach * 1 chicken breast, cooked and shredded / chopped 1/2 tsp salt 1/4 tsp pepper 2 cups marinara sauce, divided 1/2 -3 / 4 cup shredded Italian cheese (mix
of Mozzarella and Provolone) * First squeeze all
of the extra liquid out
of the thawed spinach, then measure.
1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice
of 1 lime, plus extra lime wedges to serveGood
handful fresh basil leaves 1.
Ingredients: 1 Cup Spinach 1/4 Cup Pumpkin Seeds 2 - 3 Tbsp Dried
Basil (or a
handful of fresh basil leaves) 1/4 Cup Olive Oil 1 Lemon Wedge 2 Cloves Garlic Pinch
of Salt & Onion Powder
* 1 quart strawberries, preferably local (when trimmed and sliced, you should have about 3 heaping cups
of strawberries; use more for an even fruitier drink, or consider using both roasted and
fresh strawberries in this recipe) * 4 tablespoons organic sugar, plus more to taste * 2 teaspoons pure vanilla extract * pinch
of fine or coarse sea salt * juice
of 1 - 2 limes (or lemons)- I suggest trying it with the smaller amount before adding more *
handful of fresh basil (I used Thai
basil from my garden) or mint * ice cubes: about 10, or to taste
Now, add the pesto ingredients (2 - 3 big
handfuls of fresh basil leaves and about 1/4 cup
of toasted pine nuts) and pulse for another minute or so, until no large pieces
of basil remain and the whole mixture has turned slightly green.
Ingredients 10 - 12 mushrooms (champignons) the juice
of 1 lemon 1 zucchini, cleaned 1 garlic clove, peeled 2 tablespoons flax seeds, finely ground a large
handful of fresh basil, cleaned 5
handfuls hazelnuts (and some more for garnish) 2 tablespoons extra virgin olive oil (and some more for garnish) freshly ground green pepper, to taste (and -LSB-...]
3 tbsp reduced fat creme fraiche 1
handful of fresh basil, torn roughly Seasalt & black pepper
Thai Pesto 2/3 cup unsalted dry roasted peanuts 2 garlic cloves, sliced 2 teaspoons finely grated
fresh ginger with the juice 2 long green Thai chiles, seeded and chopped (I used
fresh cayenne chiles) 1 small bunch
fresh cilantro leaves (about 1 packed cup), stems discarded 1 large
handful of fresh mint leaves 1 large
handful of fresh basil leaves (rough chop) 1 - 2 tablespoons soy sauce or Thai fish sauce (to taste) 2 tablespoons freshly squeezed lime juice (2 limes) 1 tablespoon brown sugar or palm sugar