Not exact matches
The Peanut Butter bar,
for example, contains only five ingredients: dates, egg whites, peanuts, peanut
oil, and sea
salt.
On the night in question, the steaks were prepared as they show best: rare
for strip loins, medium - rare
for rib steaks, and no seasonings save
for olive
oil,
salt and pepper.
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.
Heat vegetable
oil in saucepan, over medium heat,
for 30 seconds, then add onion mixture and 1.5 teaspoons
salt (reserve 1/2 teaspoon
salt for later).
With the roasted carrot hummus, you also need to pre-heat the oven to 180C, then cut the carrots into sticks and roast them on a baking tray with olive
oil,
salt and pepper
for about 45 minutes so that they're really tender.
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.
for the tomato sauce (makes about 2 cups) 1/2 tablespoon olive
oil 1 - 2 garlic cloves — minced 1/2 teaspoon dried oregano about 1 lb diced plum tomatoes 1/2 teaspoon coconut sugar pinch red pepper flakes sea
salt and freshly ground black pepper
Sprinkle with
salt and pepper, drizzle with
oil and place under the broiler, on the low setting,
for another 10 minutes.
Yogurt Cream 1 cup macadamia nuts - soaked overnight 1 cup cashews — soaked overnight 2 tablespoons light agave syrup 1/2 cup water 2 tablespoons vanilla extract 2 tablespoons raw honey zest of 2 lemons 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast pinch of
salt 8 tablespoons Bio-k acidophilus 1 cup coconut
oil 2 tablespoons sunflower lecithin (optional)-- really good
for you
for the crust (gluten free and vegan)(makes one large pizza crust) 1/3 cup plus 4 tablespoon almond milk — divided 1/2 teaspoon coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea
salt 2 tablespoons olive
oil, plus more
for brushing the blossoms 1 small zucchini — finely shredded (optional)
2 tablespoons butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2 cups cooked whole kernel corn 1 teaspoon dried oregano 1/3 cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted and peeled, stems left on Flour
for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon
salt Vegetable
oil for frying
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.
Ant Hill Cake Dough Crumbles 2 cups quinoa flakes 1 cup any gluten free flour of choice — quinoa, millet, amaranth 1/2 cup coconut flour 1 1/2 cups pecans or walnuts seeds of 1 vanilla bean 1/4 cup honey 1/2 cup coconut
oil pinch of sea
salt 4 tablespoons poppy seeds, plus more
for sprinkling
Soak the dates in a bowl of hot water
for 20 minutes, then drain and put them into a blender with the coconut milk, coconut
oil,
salt and vanilla powder.
4 large or 8 small, New Mexican green chiles, roasted peeled and seeded, with the stems on 1/3 to 1/2 pound cheddar or Monterey Jack cheese, cut into sticks All - purpose flour 3 eggs 3 tablespoons flour 1 tablespoon water 1/4 teaspoon
salt Vegetable
oil for frying
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.
Once the sweet potatoes have cooked put the tomato puree, vinegar, garlic, spices and
salt in a pot with some olive
oil, heat
for a minute or two until they're bubbling
They fry the pods in
oil for just 2 - 3 minutes, drain and sprinkle them with coarse
salt.
Plus they're really easy to make, you just need seven ingredients: dates, hazelnuts, cacao powder, maple syrup, coconut
oil, almond milk and a pinch of sea
salt, which you whizz up
for a few minutes to create these.
for the crust 2 1/2 cups sunflower seeds 2 tablespoons hemp seeds — optional 12 fresh medjool dates — pitted 2 tablespoons coconut
oil 1/2 teaspoon sea
salt
2 cups dried mung beans, soaked in water
for 8 - 12 hours 1 tbsp coconut
oil, ghee or olive
oil 1 onion, finely chopped 4 garlic cloves, finely chopped 1 tsp ground cumin 400 g frozen spinach, thawed 6 cups water 1 tsp sea
salt 1 x 400 ml can full fat coconut milk
Warm the
oil or ghee in a large saucepan over medium heat, add red pepper flakes, onion and a pinch of
salt and cook
for 7 minutes, until translucent.
4 cups Oat Flour 1 cup Maple Syrup Powder 1/2 teaspoon Sea
Salt 1/2 cup Coconut
Oil 1/2 cup Date Paste 2 tablespoons Vanilla Extract 3 tablespoons Filtered Water 1 1/2 cup Raisins (plumped in warm water
for 30 minutes and drained)
Once the sweet potatoes have cooked
for fifteen minutes add the beets and sprouts to the baking tray, add a little more olive
oil,
salt, pepper and the chilli flakes.
4 ounces fresh coconut, grated Vegetable
oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon
salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon
salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here
Place both in a baking tray with the fennel seeds, cumin seeds, a good glug of olive
oil and lots of
salt and pepper, then roast in the oven
for 30 minutes.
for the dough 1 cup whole spelt flour or sprouted spelt flour (I use this amazing sprouted spelt) 2 cups light spelt flour 1 teaspoon sea
salt 3 tablespoons coconut or olive
oil 1 1/4 cups boiling water
1 yellow wax hot pepper, seeds and stem removed, chopped 6 cloves garlic 2 cups split pea flour 1 cup water 1 teaspoon
salt 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme 1 teaspoon commercial West Indian masala 1 teaspoon baking powder Soy or canola
oil for frying (about 1 inch deep in a frying pan)
1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked
for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut
oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch of
salt 1.
Start by cutting up all of your vegetables into bit sized chunks, then place them in a baking tray along with the drained chick peas and a good drizzle of olive
oil,
salt and pepper — give everything a really good mix to ensure all of the vegetables are coated then bake in the oven
for 35 - 40 minutes.
Rose and Lavender Parfait 6.5 oz (about1 1/2 cups) meat of young Thai coconut 1 1/4 cup coconut water 1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water
for at least 10 minutes 1/4 cup cashews — soaked
for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener of choice 1 teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon juice pinch of sea
salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3 cup coconut
oil — melted
Pastry and Assembly: 2 cups flour Pinch of
salt 1/2 teaspoon baking powder 1 tablespoon butter 1 egg, beaten slightly Water Vegetable
oil for deep - frying
Thank you so much
for your wonderful recipes I can't believe how simple it was — the dressing was literally just
salt, pepper, basil and olive
oil, but it was filled with flavour honestly.
Place the sprouts on a baking tray with olive
oil,
salt, pepper and chilli flakes and bake
for 30 minutes — until they being to crisp and the very edges turn ever so slightly brown.
First place one cup each of the almonds, pumpkin seeds, ground flaxseed and sunflowers seeds in a food processor and blend
for a minute or so until smooth, then transfer the mix to a bowl and stir in the remaining half a cup each of pumpkin seeds and sunflower seeds along with the
salt, coconut
oil and water.
Place the squares on a baking dish drizzled with olive
oil, dried herbs, a teaspoon of paprika and a sprinkling of
salt and then bake in a 190C oven
for about 15 - 20 minutes, until deliciously soft.
Grease the bottom of a baking tray with olive
oil and place the aubergine slices onto it, drizzle a little more olive
oil onto them plus some
salt and pepper and then put the tray into the oven
for fifteen to twenty minutes until they are starting to go crispy — but not burnt!
Ingredients
for Crunchy Sugar Crisp Cookies: Flour Mix (White Rice Flour, Buckwheat Flour, Millet Flour), Evaporated Cane Juice, Palm
Oil, Brown Pure Cane Sugar, Natural Flavor, Vanilla,
Salt, Baking Soda, Sodium Acid Pyrophosphate, Xanthan Gum, Rosemary Extract.
While the risotto is cooking, heat the remaining 1/2 Tbsp of
oil in a large frying pan, add the chopped mushrooms, sprinkle with a pinch of
salt and cook, stirring occasionally,
for 5 - 10 minutes, until soft.
1) Sift the flour into a mixing bowl 2) Add the
salt to the flour, mixing together 3) Add the olive
oil, mixing as you add to ensure the flour envelopes the
oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat
for gas ovens)
for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool
for 5 minutes before serving
1 tablespoon unsalted butter 1 tablespoon olive
oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick
Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous,
for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped,
for garnish Toasted slivered almonds,
for garnish Plain yogurt,
for garnish Hot sauce of your choice (
for serving)
Saute broccoli in a few sprays of
oil and a pinch of
salt for about 7 minutes.
For the vinaigrette: 1/4 cup grapeseed
oil Juice of 2 lemons 1 tablespoon Dijon mustard 1/4 teaspoon cayenne pepper, or to taste Pinch of dried oregano
Salt and pepper to taste
Ingredients 2 cloves garlic 3 scallions, white and light green part, cut in 1» pieces 5 medium vine - ripened tomatoes, quartered 1 teaspoon
salt 2 - 3 large (or 5 small) basil leaves, cut chiffonade 1 Tablespoon Extra Virgin Olive
oil Baguette, cut into slices on the diagonal Garlic, peeled and cut in half Olive
oil for drizzling
Coat with the olive
oil, add the
salt and pepper and roast in an oven safe dish
for an hour or until golden brown.
You start with with squash and cauliflower first — it gets tossed in a generous dose of garam masala,
salt and
oil then roasted
for 30 minutes.
Drizle with olive
oil and sea
salt — then roast at 375
for about 20 minutes.