2 tbsp mustard (I used a spicy grainy one, but consider reducing if not a mustard fan) 2 tbsp extra virgin olive
oil juice from 1/2 a lemon (2 tbsp) 1 tsp Old Bay seasoning 1/4 tsp turmeric
Ingredients 1/2 cup millet 1 cup water 1 bunch asparagus 2 tablespoons olive
oil juice from 1 lemon 2 teaspoons dried thyme 2 teaspoons dried basil 1 large garlic clove salt & pepper to taste 1 bunch fresh parsley raw pistachios
Ingredients: 2 cups raw, unsalted cashews 3 - 4 tablespoons olive or canola
oil Juice from one lemon pinch of salt pinch of sugar or splash of agave nectar 1.
Parmesan Roasted Chickpeas Inspired by Woman's Day magazine 2 (15 ounce) cans of chickpeas (garbanzo beans), drained and rinsed 2 tablespoons olive
oil juice from 1/2 a lemon (~ 1 1/2 tablespoons) 1 tablespoon dried oregano 1 teaspoon dried rosemary, crushed 1/2 teaspoon garlic powder 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 1/2 cup grated parmesan After you have rinsed and drained your chickpeas, spread them out on a paper towel to dry.
Chicken & chickpea salad 400 g chicken filets + butter oil to fry 3 tbsp tahini 3 Tbsp olive
oil Juice from 1 lemon Salt and fresh pepper 1/2 tsk ground cumin 2 sweet red apples, grated 3/4 cup edamame beans or sweet peas (2 dl) 50 g fresh spinach
For the Marinade: 1 pound Shrimp, peeled and deveined (we used a combo of shrimp and talapia) Olive
Oil Juice from half of a Lime Handful of Penzey's Jerk Seasoning
olive
oil Juice from 1 lime 1 tsp.
Magic Green Sauce 1 large handful (30 g / 1 tightly packed cup) mixed fresh herbs (we used parsley, cilantro and mint) 1/2 cup / 120 ml olive
oil Juice from 1 lime 1 tbsp capers 1 tsp maple syrup 1 clove garlic 1 small chili 1/2 avocado 1/2 tsp sea salt flakes
Not exact matches
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.
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut
oil or ghee — divided 1 cup millet — soaked overnight
juice of 2 lemons — divided 2 tablespoons olive
oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated
from stems, stems chopped, leaves torn into bite - size pieces
Unfortunately I didn't have any fresh lemon, herbs or tahini so used lemon
juice (
from concentrate), dried mixed herbs and sesame
oil — turned out really well, will definitely try with fresh ingredients next time
Yerba Mate Infused Sunchoke Soup (adapted
from GKS) 2 lbs Jerusalem artichoke / sunchoke 1 leek (white part only, if you want to keep the soup white in colour)-- chopped 3 cloves garlic — chopped olive
oil juice of 1 lemon 2 sprigs fresh rosemary salt and pepper — to taste 6 cups steeped Yerba mate tea
Lately I've been eating a lot of salad turnips
from the local farm — they are great raw, with a squeeze of lemon
juice, some salt, pepper and light drizzle of olive
oil.
This creative and completely raw meal will fill you up and satisfy you differently
from the sweeter recipes, with tomatoes, dates, lime
juice, olive
oil, fresh basil, lots of herbs, spiralized zucchini, and raw cashew cheese.
Mix together adding the
juice from 1 1/2 limes, a healthy glug of olive
oil, and a handful of crumbled queso fresco (about half a cup).
If you're not familiar with hummus, Wikipedia tells us that hummus is a Middle Eastern and Arabic food dip or spread made
from cooked, mashed chickpeas blended with tahini, olive
oil, lemon
juice, salt and garlic.
1 teaspoon olive
oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar
Juice from about 1/2 a lime
Here's the list:
Juice from concentrate, corn syrup, dried corn syrup, sugar and partially hydrogenated cottonseed
oil.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive
oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk
Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
* 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
Ingredients: 6 lemons / 2/3 cup kosher salt (my lemons were on the small side so I only used about 1/3 cup) /
Juice from 4 - 5 additional lemons / 2 T olive
oil
* 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
• 1 can chick peas (no salt added) • 1/2 cup Yellowbird Serrano Sauce • 1/4 cup tahini • pinch of salt •
juice from one small lemon • 2 tablespoons olive
oil + extra for garnish • chopped cilantro for garnish • chopped green serrano for garnish
We've tried just about everything,
from smoothies, to miralax, prune
juice, flax
oil, and coconut milk with no success.
This easy recipe is very filling and made with nutrient - dense ingredients like healthy fat
from the avocado
oil, fiber - rich organic cauliflower, detoxifying cilantro and alkalizing lime
juice.
Add the lemon zest
from one lemon, lemon
juice, maple syrup, coconut
oil, and almond milk and blend on a high setting for 90 seconds.
3 Tablespoons reduced sodium soy sauce 2 Tablespoon peanut or canola
oil 1 teaspoon grated lemon zest (
from 1 lemon) 2 Tablespoons fresh lemon
juice (
from 1 lemon) 1 Tablespoon minced fresh ginger root 1 Tablespoon minced garlic (about 2 cloves) 1 Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes Salt, Pepper to taste Vegetables for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes in water
For the avocado pesto: 1 ripe avocado
Juice from 1 - 2 lemons 2 small or 1 large garlic clove 1 cup packed basil leaves 1 jalapeno, seeded (optional) 2 tablespoons olive
oil 1/4 cup water (more as needed to thin sauce) Salt and pepper to taste
Ingredients 1 - lb skinless salmon fillet dash of salt freshly ground pepper to taste 1 teaspoon extra virgin olive
oil 1/2 cup plain fat free yogurt 1 tablespoon Dijon mustard 1 tablespoon honey 3 - 4 tablespoons chopped fresh dill 1 clove of garlic, finely minced
Juice from 1/2 lemon
Drizzle asparagus with olive
oil and
juice from half the lemon, and turn with tongs to coat evenly.
The Vanilla Bean Cheesecake layer is made
from a simple mixture of Cashews, Refined Coconut
Oil (always use refined unless you want to impart a coconut - ty flavor to your desserts), Agave Nectar, Vanilla Bean Paste, Lemon
Juice and Soy Milk.
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime
juice, plus extra 1 1/2 teaspoons toasted sesame
oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets,
from roughly 1 bunch of broccoli 2 tablespoons coconut
oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!)
Combine 4 tblsp olive
oil,
juice from 1 medium lemon, 2 tablespoons of pomegranate molasses, S&P.
--
Juice from an orange —
Juice from a lemon — Olive
oil — Sumac — Cumin — Balsamic vinegar — Pomegranate Molasses — Salt & cracked black pepper
It is not too much
oil or too much
juice from the mandarin oranges.
The olive
oil is fruity and delightful with the freshly squeezed lemon
juice and grated lemon rind
from my Myer lemon tree.
Ingredients: ROAST: Water, vital wheat gluten, organic tofu (filtered water, organic whole soybeans, magnesium chloride, calcium chloride), expeller pressed non-genetically engineered canola
oil, natural vegetarian flavors, shoyu soy sauce (water, non-genetically engineered soybeans, wheat, salt, culture), non-genetically engineered corn starch, white bean flour, garbanzo bean flour, lemon
juice from concentrate, onion, carrots, celery, salt, calcium lactate
from beets.
Go get: 2 large sweet potatoes 1 can chickpeas
Juice from one lemon 1/3 cup tahini 2 T olive
oil 1 T ground cumin 2 garlic cloves 1/2 t salt paprika for garnish Let's do this:
1 cup black beluga lentil 2 1/2 cups vegetable broth 1 avocado, cubed
juice from 1 lemon 2 TS olive
oil 2 TS balsamic vinegar 1 TS agave nectar
I made some a salsa dressing
from salsa, lime
juice and some olive
oil and it really complimented it well.
2 tablespoons canola
oil 2 cups mushrooms (shiitake or cremini work well) 4 scallions, greens separated
from whites and sliced 3 garlic cloves, minced 1 1 - inch piece ginger, peeled Kosher salt, to taste 5 cups reduced sodium chicken broth 2 cups water 4 oz soba noodles 2 cups shredded chicken 12 oz baby bok choy, ends trimmed
juice of 1 small lime 1 tablespoons low sodium soy sauce
Kumato Avocado Salad — This juicy, tasty kumato tomato salad is full of healthy essential fats
from the avocado and argan
oil, as well as vitamins, minerals and antioxidants
from the tomatoes, white wine vinegar and lemon
juice.
Today I served a warm salad with a thick slice of grilled pecorino cheese, with an interesting slightly smoked flavour, and used some fresh herbs
from the garden to season it all, along extra virgin olive
oil and lemon
juices... filling and delicious salad!
For the Middle: 3 cups raw cashews, soaked overnight in cold water 3/4 cup (185 ml) coconut
oil 1/2 cup raw honey or maple syrup, for pure vegan
Juice from 1 lemon 1/2 vanilla bean, seeded Optional: 100g smooth peanut butter
Wednesday 12/11/13 Soft Tacos — using leftover brisket
from chili (sauté with a bit grapeseed
oil, add a splash of lemon
juice and 1/4 cup of chicken stock, let liquid simmer down by three quarters).
These are the ingredients you'll need to make this spinach artichoke dip recipe
from scratch: fresh garlic, olive
oil, a one - pound package of fresh spinach leaves, 1/2 teaspoon of red pepper flakes, salt and pepper to taste, marinated artichoke hearts, one 8 - ounce block of cream cheese, mozzarella cheese, sour cream, Parmesan cheese, and lemon
juice.
Squeeze in the
juice from the charred lemon halves and add the olive
oil.
1 medium onion, finely chopped 1 tablespoons vegetable
oil 1 tablespoon finely chopped peeled fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs
Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
The dressing was made
from the
juice of two limes, low sodium soy sauce, toasted sesame seeds, scallions, ginger, Melinda's extra hot sauce and a touch of sesame
oil.
For tomato and avocado salad: Gently combine tomatoes, diced avocado, 2 tbsp olive
oil, and the
juice from half a lemon.