for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons
of olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)
1 cup / 250 ml cooked green lentils (any color works) 2 avocados 1/2 cucumber 10 sugar peas 1/4 red onion, peeled a few sprigs parsley, leaves picked a few sprigs mint, leaves picked a squeeze of lemon juice a tiny drizzle
of olive oil salt
2 tablespoons white Balsamic vinegar 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh cilantro 6 tablespoons
of olive oil salt and pepper to taste
For the dressing: a squeeze of lemon a teaspoon
of olive oil salt & pepper, to taste red pepper flakes, to taste
for the squash: 1 small butternut squash, peeled, de-seeded and diced a drizzle
of olive oil salt + pepper
Sauce: 1 Sausage 1 cup of chopped White Mushrooms 1/2 chopped onion Chopped garlic 1 Parsley branch chopped 100g of cottage cheese 2 tbsp
of Olive Oil Salt and pepper 1 egg yolk per ravioli 1 tbsp of butter Sage leaves
2 tablespoons white wine vinegar 1 tablespoon Dijon mustard or stone ground mustard 1 tablespoon honey 6 tablespoons
of olive oil salt and pepper to taste
Juice of 2 limes 1/4 cup white wine vinegar 2 tablespoons cumin 1 heaping tablespoon dijon mustard Drizzle
of olive oil Salt and pepper, to taste
Roasted Veggies 4 to 5 cups of raw veggies I used: 1 red bell pepper 1 yellow bell pepper 1 zuchinni 1/2 yellow onion about 12 cherry tomatoes light drizzle
of olive oil salt & pepper
for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons
of olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)
Ingredients: For the pesto: 1 small avocado 1/2 a lemon 1 clove of garlic 2 Tablespoons of nutritional yeast 2 Tablespoons
of olive oil Salt to taste
a pint (about 2 cups) of cherry tomatoes 2 yellow zucchini, shredded with a julienne peeler or by hand 2 green zucchini, shredded with a julienne peeler or by hand a drizzle
of olive oil salt + pepper
Not exact matches
Eating one - half an avocado with a drizzle
of olive oil and sea
salt is not only tasty but will squash the afternoon energy crash.
According to a press release, they're made to order and are tossed with a garlic puree that's made up
of chopped garlic,
olive oil, parmesan cheese, parsley, and
salt.
Researchers looked at aspects
of previously agreed - upon standards for healthy eating, including high intakes
of vegetables, fruit, nuts, whole grains; healthy fats like those from fish and
olive oil; and low intakes
of red and processed meats, sugary beverages like soda and juice, and trans fats and
salt.
In a blender or food processor, combine all the dressing ingredients together including the cooled shallot, chives, apple cider vinegar, 1/2 cup
of olive or walnut
oil, Dijon mustard, lemon juice, honey and
salt / pepper.
Drizzle them in
olive oil,
salt and 2 teaspoons
of cinnamon.
My favourite way to do it is to chop 3 large tomatoes, one red pepper and half a jalapeño pepper into really small pieces and simmer them down to a sauce in a saucepan with a little
olive oil, 3 tablespoons
of tomato puree,
salt, dried herbs and a squeeze
of lime.
I cut them all into small cubes, place them on a baking tray and bake at 180C for an hour with a generous sprinkling
of paprika, dried herbs, cinnamon and pink
salt plus a drizzling
of olive oil.
Toss in
olive oil,
salt and pepper, mixing with your hands for a couple
of minutes.
Tomato sauce: 1 tbsp
olive oil 1 onion, chopped 1 clove garlic 2 tbsp capers (drained) a pinch
of dried chili 1 1/2 cup / 3, 6 dl
of canned tomatoes 1 tbsp fresh or 1 tsp dried oregano
salt & black pepper
I added some fresh cherry tomatoes on the side as well as a baked sweet potato, which I drizzled with
olive oil, sprinkled on some pumpkin seeds and put a touch
of salt and pepper over the top.
Cheese Base 1 cup nuts — cashews, almonds, or macadamia 2 tablespoons
olive oil 3 tablespoon freshly squeezed lemon juice 3 - 4 tablespoon non-dairy acidophilus 1 teaspoon raw honey 1 garlic clove pinch
of salt
Once the aubergines have sweated and been rinsed, place them in a baking tray with
olive oil,
salt and a sprinkling
of dried herbs — I like oregano and rosemary.
Place them in a baking tray with a good drizzle
of olive oil,
salt and pepper.
Tile Flatbreads 2 cups gluten free rolled oats 1/2 cup walnuts or pecans — ground in a food processor into tiny pieces 1/3 cup chia or flax seeds pinch
of salt 1 cup boiling purified water 2 tablespoons
olive oil
To make the croutons, heat 2 tablespoons
of olive oil in a frying pan along with the garlic and
salt and pepper.
A few hours before you make this dish cut the fennel into thin strips, place these in a bowl with the juice
of 1 squeezed lemon,
salt and two tablespoons
of olive oil.
Add half the peas to a food processor with 4 tablespoons
of olive oil, juice
of 1 lime, some
salt and pepper to taste and blend to a puree
Mushroom Soup 2 tbsp coconut
oil,
olive oil butter or ghee 2 garlic cloves 2 sprigs thyme 2 sprigs rosemary 4 (250 g) portobello mushroom, cleaned 8 (250 g) brown button mushroom or champignon, cleaned a large glug
of white wine, optional 4 cups / 1 liter water 1 tbsp (or 1 cube) vegetable bouillon sea
salt and black pepper
If you want to make the potato croutons then chop the remaining potatoes (you don't need to peel these ones) into small pieces and place them in a tray with lots
of olive oil plus the chilli flakes,
salt and pepper.
Add in the juice
of half a lime,
olive oil, chopped fresh red chilli (to taste), chopped coriander and a pinch
of salt, then mix it all together.
Place these in a deep baking dish with a sprinkling
of olive oil,
salt, cinnamon and rosemary — stirring everything well with your hands to ensure that all sides
of each cube is coated in deliciousness.
Start by cutting your sweet potatoes into cubes (about 1 cm wide); place them in a baking tray along with the drained chickpeas and drizzle in
olive oil, a pinch
of cumin,
salt and pepper — using your hands to ensure they all get a good coating.
Peel the garlic and crush it into a pan with a glug
of olive oil,
salt and pepper.
Just made this for dinner — I'm eating semi raw at the moment so cooked the sweet potato (and added some parsnip too), then marinated the mushrooms in
olive oil and balsamic vinegar, wilted the spinach with
salt and a bit
of chilli before adding to the cooked veggies.
Start by peeling and chopping the beetroot into small chunks, place in a baking tray with a drizzle
of olive oil,
salt and pepper, then cook in the oven for 40 - 45 minutes until soft.
Add flour,
salt and
olive oil to the bowl together with 1 1/4 cups cups
of water.
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
Lightly coat each side
of the chicken with
olive oil and sprinkle it with
salt and pepper.
Once cooled; add the fennel to the deep bottom dish, along with the juice
of one lemon, drained raisins, a drizzling
of olive oil, the cooked quinoa and a sprinkling
of salt — give the whole lot a big mix to ensure all
of the delicious flavours coat everything.
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
Then place all the halves on a baking tray, cover with
olive oil, a sprinkling
of chilli
salt and some dried herbs and put in the oven to bake for about 30 minutes along with the carrots and sweet potatoes.
1 head cauliflower 2 medium onions 1 head garlic (about 6 - 8 cloves) 3 cups cooked lima beans (about 2 cans) 2 cups water 2 cups vegetable stock juice
of 1 lemon sea
salt to taste
olive oil smoked paprika
Drizzle over some
olive oil, a sprinkle
of cumin,
salt and pepper and give it all a really good mix to make sure everything is coated.
Next prepare your sweet corn and pine nuts by spreading them out on a baking tray and mixing with a good drizzle
of olive oil and a sprinkle
of salt.
Place the wedges on a baking tray with the cinnamon, paprika and dried herbs plus a sprinkling
of salt and a drizzling
of olive oil and mix well so that everything is coated.
Yerba Mate Infused Sunchoke Soup (adapted from GKS) 2 lbs Jerusalem artichoke / sunchoke 1 leek (white part only, if you want to keep the soup white in colour)-- chopped 3 cloves garlic — chopped
olive oil juice
of 1 lemon 2 sprigs fresh rosemary
salt and pepper — to taste 6 cups steeped Yerba mate tea
Cover the bottom
of a roasting pan or baking tray in
olive oil and place the tomatoes, peppers with the garlic, fresh rosemary, dried thyme, bay leaves,
salt and a drizzle more
olive oil on top.
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice
of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon
salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp crou
salt 1 tablespoon
olive oil 1 teaspoon oregano 7 cups water 1 teaspoon
salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp crou
salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable
oil 2 tablespoons
olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped
Salt and pepper to taste Garnish: 2 cups crisp crou
Salt and pepper to taste Garnish: 2 cups crisp croutons