I use it in my Solar Sun Protect moisturizer, a sultry and sensual blend for creating a gorgeous glow all over your face and body — since it's high in vitamin A from
the organic carrot oil base, it protects you from skin damage.
Not exact matches
Ingredients:
Organic pasta (
organic semolina flour,
organic whole wheat flour, water),
organic tomato puree,
organic diced tomatoes,
organic zucchini, filtered water, part - skim mozzarella and parmesan cheeses (pasteurized part - skim milk, culture, salt, enzymes [without animal enzymes or rennet]-RRB-, ricotta cheese (pasteurized whey, pasteurized milk, vinegar, salt),
organic spinach, cottage cheese (Fresh cultured milk, cream, nonfat dry milk, salt guar gum, carrageenan, locust bean gum, citric acid),
organic onions,
organic carrots,
organic mushrooms,
organic green onions, extra virgin olive
oil,
organic cane sugar,
organic red wine vinegar, balsamic vinegar,
organic garlic, grain vinegar, ground mustard seeds, spices, black pepper
1 medium sized hokkaido pumpkin 2 - 3
carrots 1/3 of a medium sized celeriac (if you use the small
organic ones, use 1/2 instead) 1 apple 4 - 5 cups / 1 -1,25 l chicken broth (vegetable if vegetarian) 1 chilli, red, hot and fresh 3 sprigs of fresh thyme 2 onions 5 cloves of garlic 3 Tbsp apple cider vinegar 1/2 cup / 125 ml cream, fat 8 - 12 %
Oil Salt & pepper
* 1 tablespoons olive
oil * 1 large onion, peeled and chopped * 4 garlic cloves, peeled and minced * 2
organic carrots, chopped * 2
organic celery ribs, chopped * one 28 ounce can
organic plum tomatoes, with liquid * 2 cups red lentils, rinsed, picked over, and drained * 1/2 cup
organic raisins * 4 cups vegetable broth or water * 1 teaspoons ground cumin * 2 teaspoons ground cinnamon * 1 1/2 teaspoons ground tumeric * 2 teaspoons paprika * 2 teaspoons ground ginger
Ingredients: water, soy protein isolate *, vital wheat gluten *, expeller pressed / canola
oil,
organic ancient grain flour (kamut ®, amaranth, millet, quinoa), natural flavors (from plant sources), modified vegetable gum, yeast extract, sea salt, potato starch,
organic cane sugar, onion powder, garlic powder, pea protein,
carrot fiber, beetroot fiber, extractives of paprika and turmeric.
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.
2 pounds
organic carrots with tops on 1 pound sliced blanched almonds 1 c 2 % Greek yogurt, strained 1 tsp curry powder 1/2 pound mushrooms, hon shemigi, maitake or shitake 1 c unseasoned rice wine vinegar 1 garlic clove, smashed 1 Tbsp sugar 1 pound arugula 2 tsp canola
oil Extra virgin olive
oil Salt and pepper
extra virgin olive
oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups
organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded
carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive
oil in a large soup pot on medium heat.
Aside from this great Pumpkin Hummus that we've enjoyed on crackers, a base for sandwiches and dip for
carrots... I am making sure we are increasing our snacking on
organic pumpkin seeds and enjoying the European - produced pumpkin
oil such as this one from Gea.
Olive
oil 3 large
organic chicken breasts (cut into 3 or 4 pieces each) 1 large piece of ham (leftover)-- about 3/4 lb 1 medium sized yellow onion, diced 2 potatoes, peeled and diced 1 cup of kale, washed and the hard stem removed — chopped 3 large
carrots, peeled and diced 2 cloves of garlic, minced 1 cup of white wine 1 cup of chicken broth (I used low sodium) Salt and pepper
Water, Mixed Beans (Cannellini, Pinto and Haricot)(25 %) *, Onion (19 %),
Carrots (8 %) *, Celery (6 %) *, Chopped Tomatoes (5 %) *, Tomato Puree (5 %) *, Vegetable Bouillon, (Sea Salt, Yeast Extract (Gluten Free), Rice Flour *, Palm
Oil *, Celery *, Parsley *, Tumeric *), Sea Salt, Garlic *, Thyme *, Bay *, Black Pepper *, The production of our organic palm oil does not endanger natural rainforest and habitats., * Organically grown and process
Oil *, Celery *, Parsley *, Tumeric *), Sea Salt, Garlic *, Thyme *, Bay *, Black Pepper *, The production of our
organic palm
oil does not endanger natural rainforest and habitats., * Organically grown and process
oil does not endanger natural rainforest and habitats., * Organically grown and processed.
Bean Cassoulet Ingredients Water, Mixed Beans (Cannellini, Pinto and Haricot)(25 %) *, Onion (19 %),
Carrots (8 %) *, Celery (6 %) *, Chopped Tomatoes (5 %) *, Tomato Puree (5 %) *, Vegetable Bouillon, (Sea Salt, Yeast Extract (Gluten Free), Rice Flour *, Palm
Oil *, Celery *, Parsley *, Tumeric *), Sea Salt, Garlic *, Thyme *, Bay *, Black Pepper *, The production of our organic palm oil does not endanger natural rainforest and habitats., * Organically grown and process
Oil *, Celery *, Parsley *, Tumeric *), Sea Salt, Garlic *, Thyme *, Bay *, Black Pepper *, The production of our
organic palm
oil does not endanger natural rainforest and habitats., * Organically grown and process
oil does not endanger natural rainforest and habitats., * Organically grown and processed.
Pumpkin,
carrot, strawberry, water,
organic coconut
oil, limestone (natural source of calcium) psyllium husk
4 large
carrots 1/2 finely diced onions 1/2 cup white wine 1/4 cup finely chopped kale (about one leaf) 2 teaspoons olive
oil, optional 1 teaspoon minced garlic 1 teaspoon salt, optional Trim the ends off of the
carrots then scrub the
carrots (peel if not
organic).
1 medium savoy cabbage (
organic) Butter for pan 1 tbspoon coconut
oil (or olive
oil) 1 onion finely chopped (
organic) 2
carrots cut into small pieces (
organic) 1 clove garlic 300g chicken breast (
organic) 1 bay leaf 1 sprig of lemon thyme (
organic) 1/2 tspoon Rabelais spice (or cumin and nutmeg) 200 gr diced tomato (
organic) 1 egg (
organic)
* 2 tablespoons olive
oil * 1 onion, peeled and chopped * 3 large garlic cloves, peeled and minced * 3
carrots, preferably
organic, cleaned and chopped * 3 celery ribs, preferably
organic, chopped * 6 cups stock (I used defrosted homemade turkey stock; you could also use homemade or store bought chicken or vegetable stock, or use part stock and part water, or all water) * 2 cups green (French) lentils * fresh rosemary from 1 - 2 sprigs * 2 Tb.
Ingredients: 1 Tbsp olive
oil 1 tsp ginger, minsed 1 clove garlic, minced 6 cups baby bok choy, bottom part removed 1/2
carrot, julienned 7 oz baked
organic tofu, sliced 1/2 -LSB-...]
2
organic baby bok choy cleaned and sliced 1 stalk of
organic celery sliced thin on angle 1
organic onion sliced 1
organic carrot julienned 1 tsp lemon grass 1 tsp black sesame seeds 1 tsp sesame seeds 1 tsp Wheat Free Soy Sauce 1 TB Virgin Coconut
Oil 2 tsp canola
Oil 2 tsp canola
oiloil
Olive
oil One large onion, diced 4
carrots, diced 3 celery, diced 8 ounces of black lentils 1 package of vegan chorizo (from Trader Joe's)-- skin removed and crumbled 28 ounce can of crushed tomatoes (I used
organic, fire roasted) 6 cups of low sodium vegetable broth Salt and pepper
Healthy Food Processor Carrot Cake 300 g (about 3)
carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1 cup walnut halves 3/4 cup packed light brown sugar 1 cup quick - cooking rolled oats 1 cup unbleached
organic all - purpose flour 1/2 cup miller's bran (not cereal) 2 teaspoons baking soda 1/8 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoons pumpkin spice or 1/2 tsp ground ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2 cup milk (I used unsweetened almond milk) 1/2 cup neutral
oil (I used avocado
oil) or olive
oil, more for pan 2 large eggs 2 teaspoons vanilla extract 1/2 cup raisins
Vegan
Carrot Raisin Muffins 1 1/2 cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2 teaspoons ground cinnamon 1/4 teaspoon ground ginger 1/2 cup unsweetened soymilk or almond milk 1 teaspoon apple cider vinegar 1/2 cup sucanat or
organic evaporated cane sugar 1 cup finely shredded
carrot 1/4 cup
organic canola or safflower
oil 1/4 cup unsweetened applesauce 1 teaspoon pure vanilla 1/4 cup golden or dark raisins 1/4 cup shelled raw sunflower seeds
teaspoon of raw molasses an envelope of the fizzy vitamins half a cup of
organic «probiotic» yogurt a squirt of flaxseed
oil half a cup of
carrot juice some very clean spinach leaves a splash of kombucha, if you have it
Ingredients: 1 Tbsp olive
oil 1/2 large onion, chopped 2 cups shiitake mushrooms, chopped 1/3 cup shelled edamame, cooked 1 small
carrot, chopped 1/2 tsp Italian herbs 5
organic eggs 2 Tbsp almond milk or other milk Salt and pepper to taste 1 green onion, sliced (optional)
RECIPE Potatoes (about 3 pounds, washed and scrubbed, peeled if not
organic) 1 large onion 1/2 cup potato flour (all purpose flour, wheat or gluten - free may be substituted) 2 Tablespoons olive
oil (optional — if you are on an
oil - free diet leave this out) 3/4 teaspoon salt (optional — if you are on a salt - free diet leave this out) 1 cup frozen spinach 1
carrot (washed and scrubbed, peeled if not
organic) 1/2 cup roasted buckwheat groats 1 cup water Tofu Sour Cream
Buy
organic fruit and veg when they are cheap and in season and preserve peaches, roast peppers and keep in
oil, research ways of storing
carrots and root veg...
750g
carrots, preferably
organic 1 tablespoon olive
oil 1 large onion, chopped 2 cloves garlic, finely chopped 1 tablespoon cumin seeds 1 litre vegetable stock 100g light feta, cut into very small dice A small bunch of mint, leaves finely shredded Black pepper Sea salt Sumac (optional)
ingredients CHICKEN SOUP: 2 pounds chicken thighs (boneless, skinless, cut into 1 - inch chunks) 2 tablespoons olive
oil 1 cup cremini mushrooms (stems removed, thinly sliced) 1 yellow onion (peeled, small dice) 1 leek (white and light green parts only, root end removed, thinly sliced into rounds) 4 cloves garlic (peeled, smashed) 2
carrots (peeled, small dice) 1 cup white wine 2 cups
organic chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (leaves only, roughly chopped) 1 tablespoon fresh chives (roughly chopped) 1/2 tablespoon thyme (leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut into cubes) 2/3 cup plain yogurt
Organic tofu (filtered water, sprouted
organic soybeans, calcium sulfate, glucono delta lactone, nigari [magnesium chloride]-RRB-,
organic wheat flour, water,
organic potato starch,
organic whole eggs,
organic crimini mushroom,
organic boo chou,
organic carrot, sea salt,
organic green onion,
organic rice vinegar,
organic sesame
oil,
organic ginger,
organic crushed garlic,
organic canola
oil,
organic cane sugar, cultured sugar (cultured cane sugar, vinegar),
organic tamari powder (
organic tamari soy sauce [
organic soybeans, salt],
organic maltodextrin and salt),
organic whole milk (Grade A milk, vitamin D3),
organic chili peppers,
organic white pepper
ingredients BRAISED CHICKEN THIGHS WITH CARAMELIZED ONIONS AND EGG NOODLES 8 chicken thighs (bone in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive
oil (plus more if needed) 2 large yellow onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large
carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups
organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to taste)
2 cans 13.5 oz coconut milk 6
organic chicken breasts 2 tablespoons coconut
oil (to sauté chicken in) 8 oz frozen peas 4 peeled
carrots 3 cups frozen broccoli 1/4 teaspoon garlic powder 1 - 2 tablespoons green curry paste 1 - 2 tablespoons ground ginger root 1/4 teaspoon Herbamere 8 - 14oz bamboo shoots (drained) 8oz can water chestnuts (drained) 1/4 teaspoon pink salt 1 tablespoon crushed garlic 4 bay leaves 1 teaspoon ground turmeric powder
ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive
oil 1 yellow onion (peeled, small dice) 2
carrots (peeled, small dice) 1 red bell pepper (seeded, small dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried green lentils (picked over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (diced) 6 cups
organic chicken stock 1/4 cup cilantro (roughly chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and freshly ground black pepper (to taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1 cup frozen kernels (thawed)
Ingredients 2 cans 13.5 oz coconut milk 6
organic chicken breasts 2 tablespoons coconut
oil (to sauté chicken in) 8 oz frozen peas 4 peeled
carrots 3 cups frozen broccoli 1/4 teaspoon garlic powder 1 - 2 tablespoons green curry paste 1 - 2 tablespoons ground...
Well I really altered this recipe to fit my ingredients and was looking for a way to cook the turnip greens Used 4 boneless chicken thighs that were browned in olive
oil, butter, pressed fresh garlic, salt, pepper, basil and fresh parsley and then added 2 cup water to brought to boil then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor
carrots,
organic coconut sugar,
organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorful.
Ingredients 3 - 4 cups variety of
organic root vegetables (beets,
carrots, parsnips, kohlrabi, rutabaga, etc.), chopped 1
organic red onion, sliced into eighths olive
oil salt and pepper
Blend of
organic white quinoa,
organic carrots,
organic butternut squash,
organic kale,
organic red quinoa,
organic onions,
organic sweet potato,
organic extra virgin olive
oil,
organic garlic, and
organic pilaf seasoning in a steamable bag.
sweet potato vermicelli noodles) * 2 tablespoons
organic coconut
oil (or olive
oil) * 2 tablespoons toasted sesame
oil, divided * 1 medium onion, peeled and sliced thin * 2 cloves garlic, peeled and minced * 2 cups baby spinach * 3
carrots, peeled and julienned * 3 scallions (green parts only), sliced * 5 mushrooms, trimmed and sliced (I used
organic button mushrooms) * 1/2 medium zucchini, peeled and julienned * 1/2 package (4 oz.)
Ingredients: 1 Tbsp olive
oil 1 tsp ginger, minsed 1 clove garlic, minced 6 cups baby bok choy, bottom part removed 1/2
carrot, julienned 7 oz baked
organic tofu, sliced 1/2 Tbsp tamari 1 Tbsp gluten - free oyster sauce or extra tamari Crushed red pepper (optional) Cooked quinoa or brown rice (optional)
* 3 1/2 pounds (about 10 cups, diced) mixed winter squash / root vegetables (I used a combination of butternut squash,
carrots, turnips and parsnips), peeled and diced * 3 tablespoons olive
oil * course salt * 2 tablespoons unsalted butter, preferably
organic * 3 tablespoons maple syrup generous pinch of red pepper flakes or cayenne pepper * 5 cardamom seeds / pods (the original recipe calls for 1/8 tsp.
4 lb (ish)
organic whole chicken 10 - 12 cups of water (filtered preferably) 2 tablespoons of sea salt 1 tablespoon of whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay leaves 3 tablespoons of ghee or olive
oil 1 large yellow onion, diced 5 large
carrots, diced 5 + oz (about 25 mushroom caps) of shiitake mushrooms, sliced 8 - 10 cloves of garlic, sliced 1 tablespoon of minced (fresh) turmeric 1 tablespoon of minced (fresh) ginger optional add - ins: a couple handfuls of spinach or kale, rice or quinoa, chopped fresh herbs such as dill or cilantro
2
carrots, about 300g, peeled and grated 300g celeriac, peeled and grated 2 large raw beetroot, peeled and grated 50g pumpkin seeds Juice of 1
organic lemon, 1 tsp raw honey 3 tbsp cold pressed extra virgin
organic olive
oil 20g flat - leaf parsley, leaves Himalayan salt & black pepper
Top - pesto The green soft top from the
carrots 50 g kale / spinach 1 spring onion 30 g salty or roasted almonds 125 ml olive
oil 30 g parmesan Juice and zest from 1
organic lemon 1 tsp salt Fresh pepper
Full of deluxe ingredients like
organic carrot seed
oil,
organic red raspberry seed
oil,
organic blueberry seed
oil and, of course, chia seed
oil, it has a delicious mixture of healing herbs, antioxidants and moisturizing oils.
Then, I moisturize with Solar Sun Protect, a skin protectant from my own
organic beauty apothecary, Ajai Alchemy, made from all
organic essential oils in a base of
carrot oil and coconut
oil to protect my skin.
Ingredients: 1/2 medium sized butternut squash, peeled and cubed 1 medium
carrot, scrubbed & cut into 1 inch pieces 1 small onion, diced 1 tbsp of coconut
oil or ghee 1 clove of garlic, minced 1 inch piece of ginger, peeled & minced 1 - 2 tsp ground turmeric sea salt and pepper to taste 2 - 3 cups
organic bone broth / vegetable broth 8 oz buckwheat noodles (or noodle of choice)
3
organic onions, peeled and chopped 3
carrots, peeled and sliced 2 TBL butter 2 TBL extra virgin olive
oil 2 quarts homemade stock (beef or chicken broth, turkey bone broth, pork broth or rabbit broth (half stock, half filtered water may be substituted) 1/2 tsp green peppercorns, ground 1/8 — 1/4 cup fresh lemon juice Sea salt to taste
Simply scramble 2 - 3
organic pastured chicken or duck eggs in coconut
oil or grass - fed butter, while steaming 4 - 5 chopped vegetables of choice on the side (such as spinach, kale,
carrots, mushrooms and tomatoes).
Try combining leafy greens in a salad with extra-virgin olive
oil dressing,
organic butter or ghee on your
carrots, coconut
oil combined with mashed sweet potatoes or mix cantaloupe and mango chunks in some Greek yogurt.
Ingredients:
organic stone ground white corn, sunflower
oil or corn
oil, sesame seeds, tomato powder, garlic powder, onion powder,
carrot powder, spinach powder, red beet powder, salt, water, and trace of lime
Ocimum tenuiflorum (holy basil *) water, aqua (water), olea europaea (olive) fruit
oil bo, cera alba (beeswax *), glycerin *, salvia officinalis (sage *) extract, echinacea purpurea (coneflower *) extract, galega officinalis (French lilac *) extract, salvia haenkei (prawn sage) extract bo, daucus carota sativa (
carrot) flower / seed extract bo, salix alba (willow bark *) extract, vetiveria zizaniodes (vetiver) root
oil *, cananga odorata (ylang ylang) flower
oil *, boswellia carteri (frankincense)
oil *, pogostemon cablin (patchouli)
oil *, linalool eo, farnesol eo, benzyl benzoate eo, geraniol eo [* certified
organic herbs flowers and fruits; (bo) harvested by Bottega Organica]
4 lb (ish)
organic whole chicken 10 - 12 cups of water (filtered preferably) 2 tablespoons of sea salt 1 tablespoon of whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay leaves 3 tablespoons of ghee or olive
oil 1 large yellow onion, diced 5 large
carrots, diced 5 + oz (about 25 mushroom caps) of shiitake mushrooms, sliced 8 - 10 cloves of garlic, sliced 1 tablespoon of minced (fresh) turmeric 1 tablespoon of minced (fresh) ginger optional add - ins: a couple handfuls of spinach or kale, rice or quinoa, chopped fresh herbs such as dill or cilantro