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.
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.
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.
While that steams, rinse
and drain the chickpeas
and place them on a baking tray with the paprika, cumin, chilli flakes,
salt and pepper
and drizzle a little
olive oil at the end.
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
Drizle with
olive oil and sea
salt — then roast
at 375 for about 20 minutes.
I brushed a couple boneless, skinless chicken breasts with
olive oil,
salt and peppered them
and baked them
at 350 for about 20 - 25 minutes.
paired with a big salad that had local lettuce, shredded carrots, tomatoes, green onions,
and a delish red wine vinaigrette recipe we always make
at Alchemy (1/2 cup
olive oil, 6 tbsp red wine vinegar, 1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp
salt, pinch pepper all blended up in the Nutribullet).
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
Add grated
and diced tomatoes to the garlic then add the
olive oil, sea
salt and add the basil a little
at a time.
I particularly love vegetables that have been gingerly tossed with a green - as - grass
olive oil, sprinkled with flake
salt and roasted
at a high heat in order to achieve a crisp, bitter caramelization while still maintaining a light crisp bite.
The fish: Halibut or Alaskan True Cod / The halibut is thick
and should be cooked over low — medium heat for a longer period of time / The cod will cook quickly
and will benefit from high heat / Either way,
salt and pepper uncooked fish / Drizzle 2 T
olive oil and 1 T butter into a non-stick sauté pan / When
oil is hot, add the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut
at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down,
and let it cook along with the fish / When done the fish flakes apart easily
and has lost its translucence.
Roasted garlic
and summer herb
salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble
at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of
olive oil When cool, remove from the skin
and finely chop, it will be sticky
at first Mix the roasted garlic with a few teaspoons of
salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic
and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar
and keep close to brighten any meal all winter long
Working with one type of vegetable
at a time, toss chips to coat lightly in
olive oil,
and season with
salt and pepper.
Roast the 3 pounds of golden beets (with some
olive oil and sea
salt) covered, bake
at 400 degrees for an hour until tender.
I picked up some new crop California Asparagus
at the local grocer to grill with a drizzle of
olive oil, cracked pepper,
and a small amount of coarse
salt.
Instead of cooking the squash in the microwave, I decided to roast it
at 400 for 40 minutes, upside down with a little
olive oil and salt and pepper.
For the squash, I peeled it cut it into 3/4 ″ dice, tossed with
olive oil,
salt and pepper,
and roasted
at 400.
Action step: Treat yourself to a great big salad
at least once a day, drizzled with extra virgin
olive oil, coconut
oil, or ghee for better vitamin absorption
and sprinkled with mineral - rich sea
salt for iodine
and more.
Simply drizzle 1 - 2 tsp of
olive oil and a couple pinches of
salt on top of some dry, torn beet greens, toss,
and spread on a baking sheet
and bake
at 300F until crispy, rotating every 10 minutes.
3 tablespoons
olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon
salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth
at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed
and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed
and drained) 1 tablespoon fresh lemon juice
This recipe for roasted Brussels sprouts is about as simple as it gets — toss with
olive oil,
salt and pepper,
and roast
at 400.
1) Peel
and slice the onions thinly 2) De-seed red bell pepper
and cut into small cubes 3) Saute red bell pepper cubes
and sliced onions until onions turn slightly soft
and transparent 4) Mix sauteed red bell pepper, onions,
and corn together with eggs, milk cream
and cream cheese 5) Season with
salt, pepper
and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with
olive oil 8) Stretch a tart shell
and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell,
and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven
at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)
For The Briny Caesar Dressing: 1/2 cup cashews, soaked for
at least 2 hours
and drained 1 head roasted garlic (about 10 cloves, see tip) 2 cloves fresh garlic 1/4 cup capers, with some brine 3/4 cup water Several dashes fresh black pepper 1/2 teaspoon
salt 2 tablespoons nutritional yeast 2 tablespoons grapeseed or
olive oil 1/4 cup fresh lemon juice
9 ounces frozen green beans, thawed in colander, drained
and patted dry 1 tablespoon
olive oil 4 green onions, thinly sliced 3 - 4 stalks celery, halved lengthwise,
and thinly sliced 2 - 3 medium - large cloves garlic, thinly sliced 4 ounces sliced mushrooms 2 tablespoon nutritional yeast (available
at health food stores
and some grocery stores near the flour) 4 tablespoons all purpose flour 1 1/2 cups unsweetened soy milk Coarse sea or kosher
salt to taste White pepper to taste Optional garlic
salt or powder to taste Optional onion powder to taste 1 2/3 cups French's Fried Onion Rings in a can, divided into 2/3 cup
and 1 cup
Ingredients: 4 fillets fresh black cod cut
at least 3/4 inch tick (approx 1 1/2 pounds total)
salt and pepper 3 tablespoons
olive oil 1/2 cup chicken stock 1/2 cup coconut milk, well - stirred (preferably Mae Ploy brand) 1/2 cup laksa paste (recipe follows) 4 baby bok choy, steamed until crisp tender
and halved daikon sprouts for garnish
1 spaghetti squash (bake 30 - 35 minutes
at 350) 1 package chicken sausage, cut into chunks 1 onion, chopped 3 cloves garlic, chopped extra virgin
olive oil salt and pepper 1/2 teaspoon crushed red pepper 1 teaspoon garlic powder 1 teaspoon basil 1 cup crushed tomatoes 1/4 cup heavy cream grated pecorino romano cheese
The finished plate is a bed of roasted sweet potato slices (slice the sweet potatoes into rounds, toss them in
olive oil,
salt,
and pepper,
and roast them for 45 minutes
at 400 degrees F) topped with sauteed spinach
and portobello mushrooms (with onions
and garlic, in
olive oil,
salt, pepper, cumin,
and aleppo pepper), a piece of marinated
and seared tempeh,
and drizzled with a super garlicky tahini sauce.
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
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 them with
olive oil,
salt and pepper
and roast on a sheet tray
at 400 °F until brown
and cooked through.
I simply drizzled them with
olive oil, placed on foil (for easy clean - up) sprinkled with more of the smoked paprika
salt (but you could use simple kosher
salt and freshly ground pepper)
and roasted
at 400 degrees F for about 20 minutes or until they got browned
and crisped.
It's just a couple slices of some seed bread a tablespoon or so of
olive oil,
and some
salt and pepper, baked
at 350 for about 10 min.
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.
Break apart a head of cauliflower, toss in
olive oil and salt / pepper
and roast in a baking dish
at 400 degrees for 20 minutes or until tender.
7 grams
salt 10 grams malt powder (available
at health food stores
and brewing supply houses) 150 grams water 5 grams Light
Olive oil 30 grams active Sourdough Starter All the measurements are given in grams because the bagel dough is very dense
and using cups would be significantly less accurate.
You're looking
at a recipe which is very simple to prepare
and requires just 5 ingredients: chicken breast fillets, a can of pineapples, grated cheese (Parmesan or Cheddar), garlic powder
and olive oil (also,
salt and pepper of course).
Dash the zucchini
and eggplant with
olive oil and salt and grill them in the oven
at 400 °F for about 10 minutes.
Tip: To roast the garlic, slather the bulbs in
olive oil, season them with
salt and pepper, wrap them in aluminum foil
and roast them in the oven
at 350 F (175 C) for 20 - 30 minutes.
Tip into a roasting tin, drizzle with 2 tablespoons of
olive oil, season with
salt and freshly ground black pepper,
and roast in the oven for about 20 — 25 minutes or until the sweet potato is tender
and starting to caramelise
at the edges.
I make my own vegan butter
at home using refined coconut
oil,
olive oil, soya milk, cider vinegar,
salt, soya lecithin
and xantham gum.
Ingredients: 4 cups Red cooking wine 3 cups Lamb or veal stock (
at your local butcher shop) 4 # Lamb Ribblets (SuDan Farms) 1/4 cup NW Elixirs Hott Sauce # 1 1/4 cup Oak Barrel aged honey
Salt and Pepper to taste 1T
Olive oil Instructions: In large sauce pan heat
oil to a medium high heat.
Our other go - to weeknight meal
at my house is to saute some chicken thighs — mostly just with
olive oil,
salt,
and pepper — warm some corn tortillas directly on another burner, smash some fresh avocado onto the tortillas, squeeze a little fresh lime juice over the avocado,
and top with the chicken, for the easiest, basic - est chicken avocado tacos.
Vegetables are almost always roasted
at a blistering high heat with only
olive oil,
salt and pepper, so that's not a lot of work.
Then, thinking of my love affair with brussels sprouts, I decided to chop the cabbage into wedges
and roast it
at 450 F with
olive oil,
salt,
and pepper until they were soft in the middle with crunchy outer leaves.
Then my go - to meal
at the end of a long day in the stacks is a piping hot bowl of beans lovingly topped with a little fruity
olive oil and some sea
salt, accompanied by whatever greens or green veggies are handy
and some buttered toast, all in one bowl.
When I'm really in need of comfort (hard day
at work, cold, rainy night, general cloudy mood), I will make a big bowl of penne pasta tossed with some butter
and olive oil, sea
salt, black pepper,
and freshly grated Pecorino.
2 tablespoons
olive oil 1 large onion diced 1 lb ground chorizo sausage or 1 dried spanish chorizo chopped (I recommend Palacios but
at $ 11 for 12 oz I compromised for cheaper ground chorizo) 2 - 3 russet potatoes peeled
and diced 3 carrots peeled
and chopped 1 1/2 cup brown or green lentils Water
Salt to taste
Method: Roughly chop all veggies Combine with
oil,
salt and pepper in a large mixing bowl Massage each piece to coat evenly in
olive oil Roast
at 400 degrees for 40 - 50 minutes Serve, smile
and enjoy the favorites of fall.
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons
olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed
oil 1 teaspoon honey or agave nectar zest
and juice of 1 lime pinch of
salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe
and directions here
at Tastes Lovely)-LSB-...]