Handcrafted in an ISO 5 Certified Laboratory in the heart of London, we combine CO ² extracted Cannabidiol (CBD) oil from the Cannabis Sativa L. plant with organic CO ² extracted Curcuma Longa oil (Turmeric extract) in a base
of organic olive oil.
Instead, it is full
of organic olive oil, coconut oil, aloe vera, shea butter and other luxurious ingredients.
I experimented with baking one cookie with a top coating
of organic olive oil and one without.
The liquid inside the packaging is a combination
of the organic olive oil and the natural oils released from the salmon meat during the cooking process.
Top with torn fresh basil, drizzle
of organic olive oil, and salt and pepper.
Not exact matches
Imagine a wonderland
of the world's best chocolate, cheese,
olive oil, charcuterie, savory snacks, spices,
organic products and more.
The Black Bean and Sweet Corn is naturally gluten - free and vegan, containing
organic corn masa (
organic corn masa, trace
of lime), Water, Black Beans, Corn,
Olive Oil, Salt.
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or
organic frozen corn * 1 very small red onion, diced * juice
of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can)
of organic black beans, drained and rinsed (or soak and then cook an equivalent amount
of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado
oil or extra-virgin
olive oil * Coarse sea salt and finely ground black pepper
Includes a ziplock package
of twelve 3/8 oz
organic olive oil packets (a...
* 1 tablespoon
olive oil * 1 tablespoon
organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably
organic * juice from 1/2 lemon * pinch or two
of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
Ingredients: Fine durum flour,
olive oil, tofutti better than ricotta cheese ® (water, expeller blend
of natural oils: palm fruit, soybean and
olive, non-gmo (tofu, soy protein), maltodextrin, dairy free cheese cultures, dairy free romano cheese, vegetable lactic acid, natural blend
of gums: locust bean, guar, cellulose, xanthan and carrageenan, brown rice, agar agar, gum arabic,
organic apple cider vinegar, garlic powder, onion powder, white pepper, tomato flavor, oregano,
organic sugar, vegetable mono and diglycerides, citric acid, sea salt.)
I use an
organic extra virgin
olive oil as my fat (instead
of mayo) to bring it all together.
2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed
oil (
olive oil, melted coconut
oil or ghee would also work) 1/2 cup
organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement
of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
1.5 cups
of organic low - sodium vegetable or chicken broth 1/2 teaspoon
of turmeric 1/4 teaspoon
of cumin 2 cloves
of garlic, minced salt & pepper
olive oil * toasted whole grain buns or bread for serving
1 1/2 pounds ground pork 1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin
olive oil (EVOO) 2 cups whole almonds 4 large free - range
organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries
of any type, for garnish A splash
of Amaretto
My go to is a big bowl
of steamed
organic broccoli (doesn't take too long to cook as long as I've got it all chopped and prepped beforehand — I often chop veggies in the morning ready for dinner) dressed with
olive or macadamia
oil, turmeric, dulce, Himalayan salt and pepper.
Ingredients 1 tbs
olive oil 1 onion, finely chopped 1
organic free - range chicken, cut into at least 8 pieces 1 tin
of tomatoes 1 small bag
of prunes 4 cloves
of garlic, crushed A couple
of handfuls
of pine nuts 1 tbs ground almonds 1 tsp Cinnamon 25g dark
organic cooking chocolate
* 2 tablespoons
organic butter * 1 tablespoon
olive oil * 1 fennel bulb, trimmed and sliced * 3 - 4 large mushrooms, sliced * 2 cups defrosted slow roasted tomatoes or chopped tomatoes * 1 large handful
of herbs, chopped (if not using slow roasted tomatoes) * 6 eggs, preferably
organic and free - range * 2 tablespoons ricotta cheese - optional * Coarse sea salt and freshly ground pepper
* 1/4 cup
olive oil (I used
organic, extra virgin) * 3 tablespoons unrefined sugar (I used Madhava blonde coconut sugar) * 1 teaspoon pure vanilla extract (I use homemade) * pinch
of fine sea salt * 1/2 cup
organic, unbleached white flour * 1/2 cup white whole wheat flour (or whole wheat pastry flour)
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.
5 cups rolled oats, preferably thick - cut (if you're gluten - sensitive, be sure to use oats marked gluten - free) 1 cup whole raw almonds 1/3 cup roughly chopped pecans or walnuts 4 teaspoons cinnamon 1 teaspoon salt 1/4 teaspoon ground cardamom 2/3 cup unsweetened applesauce 1/3 cup extra virgin
olive oil 1/4 c maple syrup 1/4 cup coconut palm sugar (or increase maple syrup to 1/2 cup) Zest
of one
organic orange 2 teaspoons vanilla paste, or 1 tablespoon vanilla extract 1 cup dried fruit
of choice (raisins, cranberries, etc..)
If you think you would like to see how clean eating diet can make you feel better and brighter, here are some useful store cupboard essentials to help you: • Oats • Tins
of beans, chickpeas, lentils (in water) • Tinned tuna, salmon, mackerel (in
olive oil or water, NOT brine) • Whole - wheat pastas, brown rice, quinoa, bulgur wheat, freekeh and dried lentils • Natural (unsalted) nuts and nut butters, seeds, raisins, unsweetened dried fruit, rice cakes • Coconut
oil /
olive oil • Apple Cider vinegar •
Organic Tamari (soy) sauce • Plenty
of your favourite herbs and spices • Brown rice syrup or
organic maple syrup or local honey • Herbal teas and green tea • Wholegrain mustard
* 1 head
of cauliflower, preferably
organic, bottom trimmed off and separated / chopped into florets * 6 cloves
of garlic, unpeeled * 4 tablespoons
olive oil - I used blood orange
olive oil, but you could use any fruity
olive oil * 2 tablespoons balsamic vinegar - I used a dark chocolate balsamic vinegar, but you can use regular or aged balsamic, or your favorite mild / sweet vinegar or Meyer lemon juice instead * 1 - 2 tablespoons chopped fresh mint (or use fresh tarragon, parsley or basil)
250 g
organic polenta 1 1/2 litre filtered or mineral water a pinch
of whole sea salt 30 g dried porcini mushrooms 2 handfuls fresh sage, finely chopped 2 tablespoons extra virgin
olive oil 4 tablespoons tahin black and white sesame seeds, to taste chili powder, to taste
Ingredients 150 g semi-wholemeal wheat flour 100 g cornmeal (OGM - free) 50 g almond flour a pinch
of whole sea salt 3 tablespoons cream
of tartar 150 ml agave syrup 50 ml extra virgin
olive oil 150 ml unsweetened, unflavoured soy milk (OGM - free) 1 tablespoon natural vanilla extract 1/2 teaspoon grated lemon zest (
organic) 200 g -LSB-...]
Olive oil 3 large
organic chicken breasts (cut into 3 or 4 pieces each) 1 large piece
of ham (leftover)-- about 3/4 lb 1 medium sized yellow onion, diced 2 potatoes, peeled and diced 1 cup
of kale, washed and the hard stem removed — chopped 3 large carrots, peeled and diced 2 cloves
of garlic, minced 1 cup
of white wine 1 cup
of chicken broth (I used low sodium) Salt and pepper
* 2 slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1 small red onion, peeled and thinly sliced * 1/2 pound clean and dry
organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or
olive oil for drizzling on the salad * squeeze
of fresh lemon or drizzle
of balsamic vinegar - optional
On the other hand, if you sauté your dark leafy greens in a little coconut
oil,
organic butter, or
olive oil (some
of the best, natural fats), you will be better able to absorb the vitamin K it contains.
1 cup
of small white beans (soaked for 24 hours) 4 cups
of water Drizzle
of olive oil 1 yellow onion, minced 4 cloves
of garlic, peeled and finely chopped 1 — 28 oz can
of fire roasted diced tomatoes 4 cup container
of vegetable broth — low sodium,
organic 5 large leaves
of fresh Tuscan aka Dinosaur kale (washed, stem removed and chopped) 1 handful
of fresh parsley or 2 tablespoons
of dried 1 tablespoon
of fresh oregano or 1 tsp
of dried 1 teaspoon smoked paprika Salt and pepper
* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons
olive oil, divided * 6 white or red (or a combination
of the two) heads
of endive, root ends trimmed off, and sliced lengthwise in half * 1 tbsp butter, preferably
organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful
of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper
4 large carrots 1/2 finely diced onions 1/2 cup white wine 1/4 cup finely chopped kale (about one leaf) 2 teaspoons
olive oil, optional 1 teaspoon minced garlic 1 teaspoon salt, optional Trim the ends off
of the carrots then scrub the carrots (peel if not
organic).
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
Ingredients 2 beets, cleaned and cut into pieces the juice
of 2 oranges a few pinches
of whole sea salt julienned orange zest, to taste (choose
organic oranges) fresh thyme leaves, to taste (keep some for garnish) 1 - 2 tablespoons rice malt syrup extra virgin
olive oil balsamic vinegar, to taste freshly ground black pepper, to -LSB-...]
Ingredients 1 russet potato, spiralized 1 tablespoon
of olive oil 1/4 teaspoon paprika 1/2 teaspoon garlic powder 1/4 teaspoon chili powder 1/2 cup yellow onion sliced 5 cups
of chopped kale, washed well 1 cup
of chopped bell pepper 2
organic, cage - free eggs 1/2 avocado (optional) salt and pepper to taste
1 medium savoy cabbage (
organic) Butter for pan 1 tbspoon coconut
oil (or
olive oil) 1 onion finely chopped (
organic) 2 carrots cut into small pieces (
organic) 1 clove garlic 300g chicken breast (
organic) 1 bay leaf 1 sprig
of lemon thyme (
organic) 1/2 tspoon Rabelais spice (or cumin and nutmeg) 200 gr diced tomato (
organic) 1 egg (
organic)
* 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
The Chili - Lime Vinaigrette, Beet Vinaigrette, and Tomato Kalamata Dressing are all made with
organic extra virgin
olive oil and a touch
of organic sunflower
oil.
For salad: 1 medium bunch
of lacinato kale, stems removed, chopped well 2 tablespoons extra virgin
olive oil Zest and juice
of one large
organic lemon 1 tablespoon pomegranate molasses (or substitute balsamic vinegar plus a touch
of honey) 3 cups cooked chickpeas 1 1/2 cups cooked barley or farro (see note below) 1/2 cup roasted, salted cashews, roughly chopped (or substitute chopped tamari almonds) Salt and freshly ground black pepper to taste
1 lb
of 92 % lean ground beef 2 handfuls
of organic baby spinach 5 cloves
of garlic, minced
Olive oil for the bottom
of the pan
2 tablespoons extra-virgin
olive oil 1 cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2 cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2 cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest
of 1
organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste
1 bag
of fingerling potatoes 1 tsp
organic coconut
oil 1 tsp extra virgin
olive oil 1 tsp toasted onion flakes 1 tsp Hungarian paprika 1 tsp parsley Celtic Sea Salt and Corse Ground Pepper to taste
• Beet Vinaigrette: earthy
organic root vegetables, extra virgin
olive oil and balsamic vinegar anchor this dressing and marinade, while hints
of apple and dill keep it fresh.
Olive oil One large onion, diced 4 carrots, diced 3 celery, diced 8 ounces
of black lentils 1 package
of vegan chorizo (from Trader Joe's)-- skin removed and crumbled 28 ounce can
of crushed tomatoes (I used
organic, fire roasted) 6 cups
of low sodium vegetable broth Salt and pepper
4 lbs roasted butternut squash 4 tablespoons
olive oil 4 garlic cloves Coarse kosher salt 1 cup heavy whipping cream 4 - 5 sage leaves roughly chopped 1/4 cup (1/2 stick) butter 1 cup
of diced onion 7 cups low - salt
organic chicken broth, or homemade chicken stock is the best!
1 3/4 cups whole wheat pastry flour 1/4 cup unsweetened shredded coconut 1 stick
of butter, at room temperature 1
organic egg 1/4 cup
olive oil 3/4 cup unrefined sugar 1/2 teaspoon aluminum free baking powder Zest two limes Juice
of two limes
Before I went to a Barre3 class, I had a slice
of Aldi
organic honey oat toasted then drizzled with extra virgin
olive oil and seasoned with salt, pepper, and dried Italian herbs.
Kale is also great sauteed with garlic,
olive oil and a dash
of organic soy sauce.
* 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 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
Crumble some
organic feta cheese on top
of the salad and drizzle a kiss
of extra virgin Spanish
olive oil on top
of the salad