One large head of organic cauliflower, washed and cut into bite - sized florets One pound or more of small red potatoes, skin on — washed and quartered Spray coconut or
olive oil Salt Olive oil 1 inch piece of fresh ginger, peeled and then grated 1 tablespoon of ground cumin 1/2 teaspoon of ground turmeric powder 1/4 teaspoon or less of ground cayenne 1/4 teaspoon of salt 1/4 cup of water Handful of fresh cilantro leaves — washed and stems removed
Not exact matches
Eating one - half an avocado with a drizzle of
olive oil and sea
salt is not only tasty but will squash the afternoon energy crash.
I can't use previously purchased food besides essentials like butter,
salt, pepper, garlic, and
olive oil.
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.
According to a press release, they're made to order and are tossed with a garlic puree that's made up of chopped garlic,
olive oil, parmesan cheese, parsley, and
salt.
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.
On a large rimmed baking tray, toss the butternut squash cubes with the
olive oil,
salt, smoked paprika and cinnamon to coat.
In a blender or food processor, combine all the dressing ingredients together including the cooled shallot, chives, apple cider vinegar, 1/2 cup of
olive or walnut
oil, Dijon mustard, lemon juice, honey and
salt / pepper.
Orange - Kissed Seed Crackers 1/2 cup sunflower seeds 1/2 cup sesame seeds 1/3 cup flax seeds — ground 1/2 cup hemp seeds scant 1 cup amaranth, quinoa or almond flour 1 1/2 teaspoon sea
salt 1/4 cup
olive oil 1 tablespoon honey or maple syrup 2 tablespoons freshly squeezed orange juice
Drizzle them in
olive oil,
salt and 2 teaspoons of cinnamon.
2 tablespoons vegetable or
olive oil 2 large onions, chopped 6 cloves garlic, chopped 2 tablespoons bafat (Hurry Curry, see recipe here) 4 large tomatoes, chopped 2 cups coconut milk, recipe here 16 large shrimp, shelled and deveined 1 cup fresh or canned crab meat 1/2 teaspoon turmeric powder 1 teaspoon rice vinegar 1/4 cup bay or curry leaves
Salt to taste
My favourite way to do it is to chop 3 large tomatoes, one red pepper and half a jalapeño pepper into really small pieces and simmer them down to a sauce in a saucepan with a little
olive oil, 3 tablespoons of tomato puree,
salt, dried herbs and a squeeze of lime.
100 g fresh pea sprouts 5 small roman tomatoes, sliced 5 small spring onions, sliced fresh thyme
olive oil salt & pepper
20 soft dates (approx 230 g / 8 oz) 1 1/2 cup / 185 g cooked black beans (rinsed) 1/2 cup / 125 ml
olive oil or other neutral
oil 1/2 cup / 125 ml plant milk or regular milk 3 eggs 1/2 cup / 50 g oat flour (or same amount rolled oats, mixed into a flour) 1/2 cup / 50 g almond flour 6 tbsp cacao powder 1 tsp baking powder 1 pinch
salt 1 handful crushed walnuts (optional)
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.
Tomato sauce: 1 tbsp
olive oil 1 onion, chopped 1 clove garlic 2 tbsp capers (drained) a pinch of dried chili 1 1/2 cup / 3, 6 dl of canned tomatoes 1 tbsp fresh or 1 tsp dried oregano
salt & black pepper
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
I added some fresh cherry tomatoes on the side as well as a baked sweet potato, which I drizzled with
olive oil, sprinkled on some pumpkin seeds and put a touch of
salt and pepper over the top.
Cheese Base 1 cup nuts — cashews, almonds, or macadamia 2 tablespoons
olive oil 3 tablespoon freshly squeezed lemon juice 3 - 4 tablespoon non-dairy acidophilus 1 teaspoon raw honey 1 garlic clove pinch of
salt
Once the aubergines have sweated and been rinsed, place them in a baking tray with
olive oil,
salt and a sprinkling of dried herbs — I like oregano and rosemary.
The pesto is made with pistachios, basil,
olive oil, and
salt, all to taste.
Place them in a baking tray with a good drizzle of
olive oil,
salt and pepper.
Drizzle with
olive oil,
salt, paprika and cinnamon.
3/4 cup almond milk 1 teaspoon coconut sugar 1 tablespoon active dry yeast 3 tablespoons ground chia seeds 6 tablespoons almond milk 1 cup (140 g) buckwheat flour 1 cup (120 g) tapioca flour 1/2 cup (70 g) millet flour 1 1/2 teaspoon
salt 1/4 cup
olive oil 1 tablespoon nigella seeds
Tile Flatbreads 2 cups gluten free rolled oats 1/2 cup walnuts or pecans — ground in a food processor into tiny pieces 1/3 cup chia or flax seeds pinch of
salt 1 cup boiling purified water 2 tablespoons
olive oil
Stir together the
olive oil, balsamic vinegar, mixed herbs, garlic,
salt and pepper — and using your hands, mix through the vegetables to ensure they all get a good coating.
Then place all the veg with the basil leaves into a sauce pan, adding the
olive oil,
salt and pepper.
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)
To make the croutons, heat 2 tablespoons of
olive oil in a frying pan along with the garlic and
salt and pepper.
Drizzle
olive oil,
salt and thyme over them and put in the oven.
A few hours before you make this dish cut the fennel into thin strips, place these in a bowl with the juice of 1 squeezed lemon,
salt and two tablespoons of
olive oil.
Keeping the tomatoes on the vine (it gives a nice effect when cooked), wash them and place into the same skillet pan — drizzle them with a little
olive oil,
salt and pepper.
Add half the peas to a food processor with 4 tablespoons of
olive oil, juice of 1 lime, some
salt and pepper to taste and blend to a puree
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
If you want to make the potato croutons then chop the remaining potatoes (you don't need to peel these ones) into small pieces and place them in a tray with lots of
olive oil plus the chilli flakes,
salt and pepper.
Add in the juice of half a lime,
olive oil, chopped fresh red chilli (to taste), chopped coriander and a pinch of
salt, then mix it all together.
Place these in a deep baking dish with a sprinkling of
olive oil,
salt, cinnamon and rosemary — stirring everything well with your hands to ensure that all sides of each cube is coated in deliciousness.
Then add in the avocado,
olive oil, lime, mint leaves and
salt — blend again.
Start by cutting your sweet potatoes into cubes (about 1 cm wide); place them in a baking tray along with the drained chickpeas and drizzle in
olive oil, a pinch of cumin,
salt and pepper — using your hands to ensure they all get a good coating.
Peel the garlic and crush it into a pan with a glug of
olive oil,
salt and pepper.
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.
Wheat + rye, yeast,
salt, water and
olive oil.
Add flour,
salt and
olive oil to the bowl together with 1 1/4 cups cups of water.
Drizzle with 2 tbsp
olive oil, lemon and
salt and massage the flavor into the leaves.
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
Lightly coat each side of the chicken with
olive oil and sprinkle it with
salt and pepper.
Ingredients: Cherry peppers, green
olives, tuna fish (the one canned with extra virgin
olive oil), garlic, parsley, capers,
salt, and anchovies.