Season each breast with a sprinkle
of sea salt and black pepper.
Then season with a generous pinch
of sea salt and black pepper.
Add several pinches
of sea salt and black pepper, and pour over your choice of a head of Romaine lettuce or several large handfuls mixed greens.
To serve, season with pinch
of sea salt and black pepper, and a drizzle of olive oil.
Toss in a teaspoon of olive oil, and a few pinches
of sea salt and black pepper.
Scatter with paprika, cumin and a huge pinch
of sea salt and black pepper, and using your hands, massage the oil and spices into the cauliflower.
1 aubergine (eggplant), diced 2 courgettes (zuchinni), diced 1 red pepper, diced 1 yellow pepper, diced 6 shallots, diced 20 cherry tomatoes 2 tbsp olive oil 3 tbsp balsamic vinegar 1 tbsp tomato puree (tomato paste) 2 garlic cloves, crushed 2 tbsp dried oregano A good pinch
of sea salt and black pepper 280g wholewheat spaghetti 4 tbsp fresh basil, chopped
To make the dressing, mix together the olive oil, balsamic vinegar and Dijon mustard, and season with a pinch
of sea salt and some black pepper to taste.
It's just a sandwich, on plain old whole wheat bread, piled just high enough (but not too high) with just the basics — peppery fresh basil, perfectly ripe end - of - summer tomatoes, creamy avocado, just a few ever - so - thinly sliced onions, a thin swipe of mayo and a few generous grinds
of sea salt and black pepper.
-- 500g diced Welsh lamb (fat trimmed off)-- 1 red onion, cut in to chunks — 2 tbsp olive oil — 1 tbsp tomato puree — Juice and zest of half a lemon — Half a tsp each of paprika, cumin, tumeric, chilli powder, ground coriander, garlic powder — 2 tbsp fresh mint, chopped — A pinch
of sea salt and black pepper
Not exact matches
Though the food I love is not particularly exotic: mashed potatoes with fresh - milled
black pepper,
sea salt and a dob
of real butter; bananas...
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
2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup
of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled
and cut into 1 - inch cubes 3 potatoes, peeled
and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground
sea salt Freshly ground
black pepper
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle
of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary
sea salt &
black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale /
black kale or regular kale, remove stems
and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico)
sea salt &
black pepper 1 cup milk
of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
Next add 4 ounces
of low - fat cream cheese
and shred in about 1/2 cup
of low - fat queso manchego, season again with
sea salt and freshly cracked
black pepper and mix everything together until well mixed
and the cheeses have melted, then turn off the heat
Line a baking tray with parchment paper
and drizzle a little extra virgin Spanish olive oil on top
of the parchment paper, then start adding the slices
of potatoes on top
of the parchment paper in a single layer, drizzle a little bit more
of extra virgin Spanish olive oil on top
of the potatoes, season them with
sea salt and a hint
of freshly cracked
black pepper and them to the oven
Spread the vegetables out on a baking sheet, drizzle or spray with olive oil, scatter lots
of minced garlic all over
and freshly crack some
black pepper and sea salt all over everything.
To make the tartar sauce, finely mince 1 clove
of garlic
and add it to a mortar, then add 1 tablespoon
of capers
and using a pestle mash down on the garlic
and capers until you form a paste, next add 1/2 cup
of Greek yogurt, 1/2 tablespoon
of dijon mustard, 1/2 teaspoon
of white wine vinegar, season with
sea salt and freshly cracked
black pepper,
and mix everything until it's well mixed, then cover the mortar with seran wrap
and add it to the fridge
* 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
Then I made a rub
of sea salt,
black pepper, sugar, rosemary,
and parsley
and rubbed it all over the roast.
2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled
and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs
Sea salt and freshly ground
black pepper to taste Pinch
of cayenne
pepper (optional)
In the bowl
of a high powered blender, combine the walnuts, pine nuts, nutritional yeast, basil, olive oil, lemon, dried mushrooms,
sea salt,
black pepper, red chili
pepper flakes
and 3 tablespoons water.
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
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell
pepper, core
and seeds removed, finely diced 1 yellow bell
pepper, core
and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic
sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground,
black pepper pinch
of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
To make the salad add 2 cups
of bagged spinach into a shallow bowl, thinly slice 1 small red onion
and add to bowl, thinly slice 1 ripe tomato
and add to the bowl, crumble about 4 ounces
of goat cheese on top
and toss in 10 walnuts, season everything with
sea salt and freshly cracked
black pepper and drizzle in the honey mustard vinaigrette
Turn the heat down a bit
and add six cloves
of minced garlic, half a tablespoon each
of cardamom, turmeric,
and sea salt; one teaspoon each
of black pepper, allspice,
and cinnamon;
and half a teaspoon
of nutmeg, cumin,
and cayenne
pepper.
Chop the reserved squash pulp
and add it to the meat along with a few grinds
of black pepper a few pinches
of sea salt, the oregano,
and the tomato sauce.
sunflower seed butter a few dashes each
of cinnamon, ginger, turmeric, cloves,
and black pepper a pinch
of sea salt
1 lb penne or your favourite shaped pasta like bowties, long pastas like spaghetti don't work as well 1 cup room temperature cream cheese 1 bunch
of fresh dill, chopped 4 green onions, sliced 1 lemon, juiced
and zested 1 heaping spoonful
of Dijon mustard 1/4 cup capers 8 ounces smoked salmon, or more sprinkled
sea salt and freshly ground
black pepper, to taste
2 cups pineapple cut into small chunky wedges 1/2 small red onion thinly sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs
of mint, use just the leaves
and torn with your fingers 3 - 4 good drizzles
of a grassy
and peppery Extra Virgin Olive Oil the juice
of one large lime the juice
of half an orange
Sea Salt and black pepper to taste
Sprinkle with plenty
of sea salt (I am obsessed with
sea salt now)
and a dash
of cracker
black pepper.
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
A sprinkling
of sea salt (none other will do)
and cracked
black pepper (again none other will do) is a MUST as it helps brings out the slight charness (yes I am aware that is not a real word!)
In a small dish, combine 2 tablespoons
of extra virgin olive oil with a teaspoon
of thyme leaves, parsley
and crushed rosemary leaves, 1/2 teaspoon each
of rubbed sage,
black pepper and sea salt.
I add garlic powder, onion powder,
sea salt,
black pepper, paprika
and an herb
of choice (herbs de provence, parsley, etc.).
1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours
and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable
of choice (see headnote) 4 cups chopped greens
of choice (roughly one bunch — I used a mixture
of lacinato kale
and dandelion) 1 teaspoon red wine vinegar
sea salt & ground
black pepper, to taste
Toss the beets, cauliflower
and shallots in a small drizzle
of extra virgin olive oil, then sprinkle with
sea salt and black pepper.
1 medium onion 2 carrots, peeled
and chopped 1 parsnip root, peeled
and chopped 1/4 celeriac root, peeled
and chopped 2 medium potatoes, peeled
and chopped 1/2 cup dried red split lentils 1/2 head
of cauliflower, chopped 1 tablespoon dried garlic flakes 1 tablespoon
sea salt fresh cracked
black pepper fresh parsley grape seed oil for frying 2 L hot water
1 cup fusilli (or any tight spiral pasta) 2 tbsp olive oil 1 small brown onion, chopped finely 2 garlic cloves, crushed 1 x 400g can chopped tomatoes 2 - 3 tbsp tomato paste a few handsful
of spinach, stems removed
and chopped roughly 1/2 tsp dried oregano 1/2 tsp raw sugar 1/2 tsp
sea salt fresh
black pepper to taste
1 bag spinach (washed
and dried) 8 ounces pine nuts (soaked) 2 cloves garlic 2 teaspoons nutritional yeast (optional)
Sea salt Black pepper Dash
of cayenne
pepper (optional) 1/8 cup lemon juice 1/4 cup hemp oil or olive oil 2/3 cup apple cider or red wine vinegar 1 to 2 cups fresh basil
Simple drain
and rinse a tin
of chickpeas, mix them with your favourite spices, a drizzle
of olive oil,
sea salt and black pepper, spread them on a baking tray
and roast for 20 - 30 minutes at 180 degrees Celcius, stirring occasionally.
Other than swapping out the cheese for my delicious vegan version
and adding a sprinkling
of sea salt and freshly ground
black pepper, the only other change I made to the directions was to soak the red onion in unsweetened soymilk for a few hours to temper some
of that peppery bite
and strong aroma.
4 cloves
of garlic, peeled 4 small shallots, peeled 1 small bunch
of kale - 1/2 lb / 8 oz, stalks removed, washed well 1/3 cup / 80 ml extra virgin olive oil 1/3 cup / 2 oz goat cheese, plus more for topping 2 tablespoons + hot pasta water fine grain
sea salt & freshly ground
black pepper fresh lemon juice - optional 12 oz / 340 g dried penne pasta fresh thyme -
and thyme flowers
INGREDIENTS
Sea salt and rashly ground
black pepper 1 cup basmati or wild rice 3/4 pound salmon fillet, skin off
and bones removed A handful
of raw shelled peanuts 1 clove
of garlic A thumb - sized piece
of fresh root ginger 1 fresh red chile A small bunch
of fresh cilantro Peanut or vegetable oil 1 heaped tablespoon tandoori or mild curry paste A handful
of snow peas 1/2 can
of coconut milk A handful
of bean sprouts 1 lime
In a mixing bowl, mix together the flour, garlic powder,
sea salt and lots
of black pepper.
Tofu with Honey
and Herbs 1, 12 - 14 ounce, package tofu 1 2 - inch piece
of ginger 4 cloves garlic, peeled 2 tablespoons honey A few sprigs
of fresh thyme A few sprigs
of fresh rosemary, chopped 1/4 teaspoon cinnamon 1/4 teaspoon ground nutmeg
Sea salt and freshly ground
black pepper 3 - 4 tablespoons extra-virgin olive oil 2 teaspoons ground coriander 2 teaspoons fennel seed 1 - 2 cups vegetable stock 1 - 2 lemons, cut in wedges (save a few wedges for garnish)
Add
sea salt and freshly ground
black pepper to taste to your cooked or sprouted beans, add a small amount
of minced garlic
and plenty
of fresh herbs, such as dil, parsley, cilantro, mint, basil — whatever you prefer.
Filling (adapted from Raw Food / Real World) 3 medium onions — sliced thinly juice
of 1 lemon 1/4 cup nama shoyu 1/2 cup brown rice vinegar 1/4 cup Jerusalem artichoke syrup OR raw agave syrup 3 cups walnuts — soaked for about 2 hours 1 clove garlic — coarsely chopped
sea salt and freshly ground
black pepper — to taste 1 small red chili
pepper
5 large lettuce leaves 4 raw beetroots 2 raw carrots 1/2 cucumber 1/2 red onion 3 avocados 5 cherry tomatoes 1 handful
of cilantro (coriander) or flat - leaf parsley 2 tbsp olive oil 2 limes, juice (start with the juice from 1 lime
and adjust to your taste)
sea salt &
black pepper
White Crab Mushrooms
and Bok Choy 1 bunch
of baby bock choy or several leaves
of regular bock choy — thinly sliced 1 package
of White Crab mushrooms or any other kind you like — separated 1 tablespoon olive oil
sea salt and freshly ground
black pepper to taste