Not exact matches
She gave the traditional rice bowl a healthy makeover by laying a bed
of super
greens (a mix
of baby red chard, baby tat soi, baby spinach, baby
green Swiss chard, and baby arugula) and topping it with cooked Della rice, vine - ripened
organic tomatoes,
organic avocados,
organic roasted red and
green peppers, roasted
onions, and grass - fed cooked ground beef flavored with taco seasoning.
For example, a bottle
of Sir Kensington's Ketchup contains tomatoes, tomato paste,
organic cane sugar,
onions, distilled vinegar, water, salt, lime juice concentrate,
green bell peppers, and allspice — a very similar list to Heinz's.
1 cup
of cannellini beans (soaked, cooked + drain, or
organic, low sodium canned) 1 cup
of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1
green onion,
green parts only, minced a handful
of cilantro, roughly chopped 1/4 teaspoon
of garlic powder a pinch or two
of cayenne 1/2 teaspoon
of chili powder 2 teaspoons
of tamari (or low sodium soy sauce, if you prefer) 1/4 teaspoon
of salt fresh ground pepper 1/2 teaspoon
of baking powder 2 eggs, lightly beaten
Then start from the ground up and learn how to cook using nutrient dense
organic whole foods including: all manner
of vegetables,
greens, beans,
onions, mushrooms, fruits, berries, seeds, nuts, herbs and spices.
This classic Southern - Style Tomato Mac and Beef Recipes are one
of the most delicious, easy to make, flavorful meals from Southern - American childhoods, made with hearty ground beef,
organic tomatoes,
green bell peppers, sweet
onions, a -LSB-...]
These are the ingredients you'll need to make incredible homemade meat sauce for lasagna: lean ground beef, Italian sausage, olive oil, yellow
onion, celery,
green bell pepper, cloves
of garlic, Italian parsley, crushed tomatoes, tomato sauce, tomato paste, beef broth,
organic apple cider vinegar or red wine, granulated sugar, sea salt, freshly - ground black pepper, dried oregano, dried basil, dried thyme, ground cloves, and bay leaves.
I usually make my big trip for the week on Sunday and typically pick up the same staples — a whole
organic chicken, a bag
of lemons,
greens,
onions, etc..
1 yellow
onion, peeled and diced, or sliced in crescents 4 carrots, cleaned and chopped, peel if not
organic 1/4
green cabbage, shredded 6 cups water 3 - 4 Tablespoons miso (we like South River miso, Barley for a deep flavor, Chickpea for a mellower flavor, some
of the other brands are too salty) 1 small piece...
Dark
green tops from 2 leek, chopped into 1/3 inch pieces (I steam the white and light
green parts to make Leeks with Vinaigrette) 3 carrots, cut into small squares, 1/4 inch 1
onion chopped 1/2 bulb
of fresh garlic, minced 4 medium
organic potatoes with the skin, cut into 1/2 inch cubes.
* 8 cups
organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk
of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination
of sweet and spicy; if you can't find it, I would add a tablespoon or two
of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not
organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably
organic, seeded and thinly sliced lengthwise *
green tops from 1 bunch
of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.
1 bunch Red Frill mustard
greens 1 bunch cilantro 3/4 cup chopped scallions (about one small bunch), or red
onion 3 tablespoon capers, rinsed Juice and zest
of one
organic lemon 1 cup extra-virgin olive oil 3 cloves garlic, minced 1/2 teaspoon unrefined sea salt (or to taste) 1/2 teaspoon crushed red chile flakes — optional
any seasonal
greens that you enjoy will work beautifully) * 1 bunch
of ramps (wild leeks only available in the Spring; if unavailable, you can substitute a combination
of some garlic and
green onion instead), chopped * 1 bunch
of cilantro, chopped * 2 eggs, preferably
organic and free - range
1 16 oz bag
of Wild caught bay scallops 1 16 oz bag
of 26 count shrimp, peeled and deveined 7 oz cooked lobster meat (optional) 1 sweet
organic onion sliced 1/2 package Mini corn — I cut mine into smaller bite size pieces on angle A handful
of Snow peas sliced on diagonal 1 1/2 oz Beech mushrooms (or your favorite light mushroom) 1 celery stalk sliced very thin 1 carrot sliced very thin 2 baby bok choy, whites chopped and
greens sliced 1/2 — 1 cup white wine (Chardonnay worked well.
3 large slices
of Turkey breast 1 - 2 peppers sliced (I used pablano tonight but red or
green peppers work too) 1 large
organic onion sliced 1 - 2 tsp
Organic Virgin Coconut Oil 1/2 — 1 tsp Cumin 1/2 -1 tsp Aleppo Pepper 1 tsp Ancho Chili Pepper Salt and Pepper to taste
1 can
organic black beans, rinsed Equivalent amount
of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red
onion diced 2
green onions sliced (white and
green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Salt and pepper to taste Juice
of 1 large lime 1/3 cup
Organic unrefined and unfiltered extra virgin olive oil
1 can
organic black beans, rinsed or 1 1/2 cups cooked beans from dried Equivalent amount
of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red
onion diced 2
green onions sliced (white and
green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Celtic Sea Salt and pepper to taste Juice
of 1 large lime 1/3 cup
Organic unrefined and unfiltered extra virgin olive oil
1 can
organic black beans, rinsed Equivalent amount
of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red
onion diced 2
green onions sliced (white and
green parts) 1 cup cooked red quinoa Handful -LSB-...]
Made with
organic Roasted
green chilies, our Oven Roasted Tomatoes with the perfect blend
of onions, cumin, and Habanera peppers.
Ingredients 1/2 head
of green cabbage 1/2 head
of red cabbage 1/2
of small red
onion, sliced thin 1 pink lady apple, cored and sliced thin 1 tablespoon
of red wine vinegar Sea salt Fresh ground pepper 1/4 cup
of organic mayonnaise (or 4 tablespoons
of olive oil) 1/4 cup dried
organic cranberries
Taco ingredients 2 large portobello mushroom caps, cleaned and diced 2 tablespoons
organic tamari 1 tablespoon olive oil 1
green pepper, diced 1/2 small red
onion, diced 1/4 cup
organic corn (fresh, canned or frozen) Cilantro cream sauce (recipe above) 12 four - inch corn tortillas (
organic if available) 1/2 bunch
of cilantro, coarsely chopped Pico de gallo
1 can yellowfin tuna in olive oil thin slices
of cucumber, sliced in half crosswise slivers
of red
onion, to taste salad
greens of your choice, preferably
organic plain chevre, or soft goat cheese, crumbled
1 strip
of kombu 1/2 cup wakame 1 cup bonito flakes 1 cup enoki mushrooms (or shiitake, maitake, or combination
of choice), roughly chopped 4
green onions, finely chopped 6 kale leaves, roughly chopped (video) 1/2 cup
organic miso (I use this brown rice miso from Westbrae Natural — for a soy - free version, use chickpea or adzuki miso)
Beef brisket, or stew meat, grass - fed — or use a combination
of beef and pork butt (2 - 3 lbs)-- where to buy meat Butter, grass - fed,
organic (2 - 3 TBS)-- where to buy butter
Onion, yellow or white, small (1) Garlic cloves (2) Chicken or beef stock, ideally homemade, or store - bought
organic / free - range (3 cups) Sea salt (1 TBS)-- where to buy sea salt Poblano chiles, fresh,
green (6)
Visitors can also grab a meaty burger to go along with their brew at local eateries including 1909, with their famous 1909 Burger or Bison Burger made with a free - range patty, smoked applewood bacon, horseradish havarti, red
onion, tomato, wild baby arugula, and garlic aioli; Cork Fire Kitchen's Chef's Grilled Burger with tomato, lettuce, pickles,
onions, mayonnaise, choice
of aged cheddar, swiss, or pepper jack cheese; Creekside Grille at Wilson Creek Winery serving the Creekside Burger made with natural ground chuck, lettuce,
onion, cabernet vinegar pickles, fiscalini white cheddar, and house thousand island on a brioche bun; Crush & Brew, offering three varieties
of sliders and full - size burgers (paired with must - indulge French fries) including the Crush Burger with red
onion marmalade, brie, and Canadian bacon; E.A.T. Marketplace, serving burgers on Fridays including the EAT Burger made with grass - fed California beef,
organic farm
greens, fontina cheese,
organic salad
greens, and house pesto aioli; and the Tilted Kilt Pub & Eatery, serving up The Double D Burger, made with two deep - fried patties, applewood smoked bacon, cheddar cheese, Lilt Burner mayo, lettuce, and tomato.
The restaurant boasts stunning views
of the golf course's rolling terrain both inside and on the outdoor patio where they serve up a variety
of appetizers, salads (including The
Greens Seared Ahi Salad on organic field greens, bean sprouts, red onions, toasted sesame seeds, and crispy wontons with ginger wasabi soy dressing), seasonal soup, artisan sandwiches (including a the hearty Corned Beef Sandwich and Ribeye Steak sandwich), and main dishes including fresh fish tacos, daily fish specials, grilled NY Strip steak, and
Greens Seared Ahi Salad on
organic field
greens, bean sprouts, red onions, toasted sesame seeds, and crispy wontons with ginger wasabi soy dressing), seasonal soup, artisan sandwiches (including a the hearty Corned Beef Sandwich and Ribeye Steak sandwich), and main dishes including fresh fish tacos, daily fish specials, grilled NY Strip steak, and
greens, bean sprouts, red
onions, toasted sesame seeds, and crispy wontons with ginger wasabi soy dressing), seasonal soup, artisan sandwiches (including a the hearty Corned Beef Sandwich and Ribeye Steak sandwich), and main dishes including fresh fish tacos, daily fish specials, grilled NY Strip steak, and pasta.
8 tbsp Ancient
Organics Ghee 1 small yellow
onion, cut into 1 inch dice 2 shallots, cut into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile pepper, thinly sliced with seeds and stem removed 1 orange bell pepper, 1 inch dice 1 red bell pepper, 1 inch dice 1
green bell pepper, 1 inch dice 1 kabocha squash, peeled 1 inch dice 1 small parsnip, peeled 1/2 inch dice 2 cups French beans, trimmed 2 cups crimini mushrooms, caps left whole stems removed 1 head
of lacinato kale, center vein removed and rough chopped 1 medium zucchini, 1 inch dice 2 small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp
organic maple syrup (grade B) 2 tbsp tomato paste salt and black pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated
1 1/2 cups chopped carrots 2 cups chopped sweet bell peppers (a mixture
of yellow, red and orange — no
green) 1 large
onion, diced (yields about 2 cups) 5 - 6 cloves garlic, chopped or sliced 1 pound ground beef 1 pound beef, cubed (use steak, roast, stew meat, etc) 3 - 4 chipotles in adobo, chopped 1 — 28oz can
organic crushed tomatoes 2 — 14.5 cans
organic diced tomatoes 1 cup
of beef stock (or use water if you have to) 1 tsp Celtic sea salt 1 tsp garlic powder 1/2 tsp
onion powder 1 tsp ground coriander 1/2 tsp cumin Paleo - friendly fat
of choice Optional: fresh diced tomatoes, avocados and cilantro to top the stew with.
Ingredients: 1 cup diced
green cabbage 1/2 cup diced red cabbage 1
green apple — sliced 1 TBSP diced white
onion 2 TBSP chopped walnuts 2 TBSP Goji Berries For the dressing: 1 TBSP Mustard 1 tsp Manuka honey or local, raw
organic honey 1 TBSP apple cider vinegar 1 TBSP flax oil 1/2 tsp fennel seeds Pinch
of ground cayenne pepper Pinch
of sea salt Instructions: Mix... Read More»
A couple
of time - saving tricks I used to cut back on prep included using prewashed and trimmed
organic green beans from Taylor Farms and buying pre-made vegan fried
onions.
1 pound
organic chicken breast, cut into small chunks 1 small
onion, chopped 3 large carrots, chopped 2 cups shredded chard or other
greens 1 bunch
green onions, chopped 1 lemon or lime, juiced 1/2 cup cilantro, chopped 1 tablespoon chopped garlic 1 tablespoon chopped ginger 1/2 tablespoon
of red pepper flakes (more or less depending on your heat tolerance) 1 can
organic coconut milk 1 quart
organic chicken broth sea salt to taste
Best carbohydrate sources for healthy meals are: vegetables and fruits (preferably low glycemic and
organic: spinach, kale, collard
greens, broccoli, cabbage, Brussels sprouts, rocket, Romanian lettuce, pack choi, watercress, radish, tomatoes, celery, leek,
onion, garlic, all types
of berries etc) as well as grains, like quinoa, millet, amaranth, buckwheat, rice, sprouted or sourdough bread.
3 whole eggs (yes, including the super-healthy egg yolks) scrambled with TONS
of veggies (
onions, mushrooms, peppers, diced squash, and chopped spinach) 1 large chicken sausage (
organic free range chicken with NO nitrates, nitrites, or preservatives... only chicken and spices) Half
of a red grapefruit 1 large cup
of yerba mate /
green / mint tea (this is my new favorite tea I found at Whole Foods... it's a mix
of yerba mate,
green tea, and mint tea, and it's freakin amazing!)
Asian Almond Chicken SaladServes 10 (I quadrupled this recipe for the party
of 100) 4
organic green onions, thinly sliced1 large
organic carrot, shredded (omit if Advanced Plan) 1
organic red bell pepper, chopped1
organic orange or yellow bell pepper, chopped 1/2 pound...
2 cups
organic yellow or
green zucchini / squash, diced 2 cups crumbled coconut bread 1/2 cup coconut oil or raw butter, melted 2 tsp dried sage 2 tsp garlic powder 1 1/2 cups cream
of mushroom soup 2 eggs, beaten 1
onion, chopped 1/4 cup
organic unsweetened almond milk Sea salt and fresh pepper to taste
6 whole
organic, free - range eggs 6
organic, free - rage egg whites 1/2 teaspoon salt 1/4 teaspoon each black pepper, oregano, basil, garlic power A couple
of drops
of hot sauce (optional) 1 cup mushrooms, finely diced 1 medium
green pepper, diced 1 medium red pepper, diced 1 medium
onion, diced 2 cups spinach, roughly chopped 2 cloves garlic, minced
bison 1 large sweet potato 2 TBS coconut oil 2 TBS cilantro 1 glove
of garlic 1 lime 2
green onions 1 TBS black olives 1 cup cashews 1 cup coconut milk 2 TBS nutritional yeast flakes 2 TBS
organic fajita seasoning Pico Sea salt Black pepper Directions: -LCB- Sweet Potato Chips -RCB- Pre-heat oven to 375 degrees.
KWP Bowl Ingredients: 1/4 cup
organic veggie broth 1 cup
of cooked
organic brown rice 3 stalks
of organic kale, diced 1 cup
of organic mushrooms 1 TBS
organic green onions, diced 2 TBS
organic red cabbage, diced 1/4 cup cooked adzuki beans (I like Eden
Organic) 2 TBS pico de gallo 2 TBS sea veggies 1 - 2 TBS Parma (vegan parmesan) Sea salt and black pepper to taste Directions: Pour
organic veggie broth into a glass saucepan.
THE LAYERS: 1 can
organic refried black beans 8oz
organic cream cheese, softened 16oz
organic sour cream 16oz
organic salsa 1 large
organic tomato, chopped 1
organic green bell pepper, chopped 1 bunch
organic green onions, chopped 1 heart
organic romaine lettuce, shredded 6oz sliced black olives 2 avocados, diced Squeeze
of lime juice 2 cups raw cheddar cheese, shredded
Kyle Kwong's Chicken with soy and ginger Bring to a boil together these ingredients to make a stock: 750 ml Xiaoshing wine 8
green (spring)
onions 12 cloves
of garlic, peeled and crushed 1.25 cups
of sliced ginger 1/3 cup
of salt 6Litres water Reduce heat and simmer for 15 minutes 1.6 kg
organic chicken: rinse, removing excess fat and place in simmering stock breast down Simmer for 14 minutes making sure it doesn't start boiling again (but it is important that is simmers!)
Ingredients 1 egg 1/3 cup
of organic black beans, drained, and rinsed A pinch
of cumin Salt and fresh ground pepper For garnish:
green onions, diced tomatoes, fresh cilantro, and avocado Optional: Salsa, pinto beans, and shredded or grated cheese
Chef's signature selections include Alaskan king crab with wakame and bonito jelly; steamed abalone with soy liver sauce; futomaki roll with shrimp, crab leg, egg, cucumber and pickled ginger; wagyu roll
of Japanese beef with cream cheese and
green onion; toro steak with wasabi salt and
organic garlic chips; fresh abalone with eringi mushroom and spring
onion; and a plate
of assorted tempura including prawns, squid, asparagus, shiitake mushroom and eggplant.