1 cucumber (diced) 1/4 cup parsley (chopped) 1 avocado (diced) 1 punnet of Cherry Tomatoes (chopped) 1 lime (juiced) 1/2 lemon (juiced) 2 tablespoons extra virgin olive
oil sea salt and black pepper (to taste)
Coarse Herb Vinaigrette 3 tbsp pickled capers 2 spring onions or green onions 2 cups loosely packed herbs (a mix of chives, parsley, basil and top greens from the celery) 2 tbsp white wine vinegar or apple cider vinegar 1/3 cup cold pressed
oil sea salt and black pepper, to taste
Not exact matches
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
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
3 large parsnips — scrubbed clean, cored, cut lengthwise into long wedges coconut
oil sea salt and freshly ground
black pepper 1/4 teaspoon to 1 teaspoon paprika, depending on how hot your paprika is 2 handfulls walnuts — roughly chopped 2 handful raisins 1 pomelo — segmented 4 cups baby spinach
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin
and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry
pepper or another hot
pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive
oil 1 teaspoon
sea salt freshly ground
black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
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
6 fresh New Mexican red chiles, unpeeled, cut open along one side to remove the seeds 9 ounces feta cheese, crumbled 2 tablespoons extra-virgin olive
oil 2 tablespoons Greek yogurt 1 tablespoon minced Italian parsley 1⁄2 teaspoon lemon zest 1⁄4 teaspoon dried oregano 2 egg yolks
Sea salt and freshly ground
black pepper, to taste 1⁄4 cup grated Parmesan cheese
Drizzle with olive or coconut
oil and sprinkle with
sea salt and cracked
black pepper.
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.
* 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
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)
30 ml 1.5 tbls olive
oil (+ more to serve, if desired) 300g 2 red onions, thinly sliced 500g 4 small potatoes (I use dutch cream
and midnight blue), thinly sliced 5g 1 tsp fresh rosemary leaves, chopped 1/2 tsp
sea salt Ground
black pepper, to taste 1 tsp plant - based milk 1 tbls toasted pine nuts (optional) Flaky
sea salt to serve, optional.
Add the lemon juice, drizzle with the olive
oil, sesame
oil and rice vinegar, then sprinkle with whole
sea salt and fresh
black pepper to taste.
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.
I get my other kitchen pantry supplies like
sea salt,
black pepper, spices, coconut
oil,
and other essentials either on Amazon or my local health food store usually.
The ingredients in my chimichurri sauce are cilantro, parsley, garlic, red onion, olive
oil, apple cider vinegar, red
pepper flakes,
sea salt,
and black pepper.
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
1 Serrano thinly sliced 1 Habbanero thinly siced optional 3 Juicy limes = 1/3 cup fresh lime juice approx. 1 lemon, the juice
and the zest 1 glug Extra Virgin Olive
Oil Sea salt Fresh cracked
black pepper to taste, optional
Easy Roasted Brussels Sprouts
and Squash Recipe 1 pound fresh Brussels sprouts 2 tablespoons olive
oil, divided 1 medium delicata squash Fine
sea salt or kosher
salt Freshly ground
black pepper
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
1 tbsp olive
oil 1 onion, peeled
and chopped 3 cloves garlic, minced 2 carrots, peeled
and chopped 2 tsp dried basil 1 tsp dried oregano 1 tsp dried parsley 1 cup white wine 3 tomatoes, chopped 2 cans white beans, drained
and rinsed 4 cups vegetable stock 1 tsp
sea salt cracked
black pepper 2 cups kale, roughly chopped 6 tsp basil pesto
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
Lentil Filling: 2 tbsp olive
oil 3 cloves garlic, crushed 1 brown onion, finely diced 2 - 3 tbsp curry powder 2 small potatoes, peeled
and diced 1 cup diced carrot 2 cups bite - sized cauliflower florets 3 cups cooked brown lentils 1/2 cup vege stock 1 x 400g can chopped tomatoes 1 tbsp tomato paste 1 tsp coriander flakes 2 - 3 tsp pure maple syrup
sea salt & fresh
black pepper
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.
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
I then put extra virgin olive
oil on all my vegetables which I seasoned with garlic, onion,
sea salt,
and ground
black pepper to taste.
While cooking prepare the cut up vegetables by coating them with olive
oil,
and then seasoning them with garlic powder, onion powder,
sea salt,
and black pepper to taste.
Place the parsnips in a lightly
oiled baking dish, sprinkle with ground rock or
sea salt and fresh ground white
and black pepper corns.
7 to 8 pound roasting chicken whole Fresh thyme (small bunch) 4 to 5 fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste
Sea salt and fresh ground
black pepper to taste Extra virgin olive
oil (enough to coat the entire chicken
and vegetables) 2 bell
peppers (orange
and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed
and sliced with skin on in half in wide slices
2 fresh corn cobs, corn sliced off before cooking 4 cups fresh kale with stem removed (tear leaves away from the center stem) 1 tablespoon olive
oil 1/4 cup garlic butter (see below)
Sea salt and fresh ground
black pepper
• 2 tablespoons olive
oil • 1 medium yellow onion, chopped • 2 garlic cloves, minced • 1 pound large carrots, peeled
and cut • into 1 - inch pieces (about 2 1/2 cups) • 2 1/2 cups vegetable broth • 1/2 teaspoon ground cumin • 1/4 teaspoon ground coriander • 1/2 teaspoon
sea salt • Freshly ground
black pepper • 1 teaspoon freshly squeezed lemon juice • 1/2 cup plain Greek yogurt • 2 tablespoons toasted cumin seeds, for garnish
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
3 tablespoons extra virgin olive
oil, divided 1/4 cup shallots, sliced thinly 1 cup seasonal wild mushrooms, sliced (I used white
and baby portobello) 1 1/2 cups frozen pearl onions 1 cup baby carrots 2 cups chicken stock 1/4 teaspoon fresh rosemary, chopped 1/4 teaspoon fresh oregano, chopped 1 teaspoon
sea salt 1/4 teaspoon freshly ground
black pepper 4 cups cooked pasta 1/4 teaspoon
sea salt 1/4 teaspoon freshly ground
black pepper 4 4 - ounce boneless, skinless chicken breasts
Portlock smoked pink salmon (the large fish on the board in the center) Ruby Bay smoked salmon in sriracha, lemon
pepper and pastrami Ruby Bay hot smoked keta salmon Blue Hill Bay herb smoked salmon Ruby Bay teriyaki salmon jerky Milas oloves in chili oregano, basil garlic, chili garlic
and lemon rosemary Lucini Itali lemon flavored olive
oil Brooklyn Brine Pickles in spicy maple bourbon Kozlowski Farms jalapeno jam Eden stone ground brown mustard Altius
black sea salt Baked in Brooklyn honey mustard breadsticks Absolutely gluten free crackers
-- 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
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.
Toss with 1 T olive
oil,
sea salt,
black pepper,
and Italian seasoning.
In a Vitamix or other blender, blend together garlic, 1/4 cup pine nuts, egg yolks, olive
oil, water, lemon juice,
sea salt,
and black pepper.
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
2 pounds Yukon Gold potatoes 2 tablespoons olive
oil 1 fresh rosemary sprig, leaves only 2 fresh thyme sprigs, leaves only 1 Meyer lemon, cut into quarters
Sea salt and freshly ground
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)
In a small bowl whisk together the onion, miso, lemon juice, olive
oil,
sea salt and freshly ground
black pepper.
2 lb Yukon gold potatoes (or you can mix it up, I used Yukon
and purple potatoes) 1 small yellow onion 1 egg 1/3 cup oat flour (grind rolled oats in a blender or food processor)
sea salt and freshly ground
black pepper — to taste olive
oil for brushing