can
organic diced tomatoes 6 cups purified water 2 cups baby spinach 1/2 tsp Wright Salt Instructions: In... Read More»
Soup Olive oil cooking spray 1 cup diced yellow onion 1/2 cup finely chopped carrots 2 28oz cans
organic diced tomatoes, divided 2 cups low - sodium vegetable broth 1 cup water 1 teaspoon crushed red pepper 1 tablespoon Italian seasoning blend 3/4 cup (about half batch) roasted garlic cashew cream 16oz package frozen chopped kale or spinach, thawed kosher salt, to taste, if using salt - free tomatoes
1 1/2 cups chopped carrots 2 cups chopped sweet bell peppers (a mixture of yellow, red and orange — no green) 1 large onion, diced (yields about 2 cups) 5 - 6 cloves garlic, chopped or sliced 1 pound ground beef 1 pound beef, cubed (use steak, roast, stew meat, etc) 3 - 4 chipotles in adobo, chopped 1 — 28oz can organic crushed tomatoes 2 — 14.5 cans
organic diced tomatoes 1 cup of beef stock (or use water if you have to) 1 tsp Celtic sea salt 1 tsp garlic powder 1/2 tsp onion powder 1 tsp ground coriander 1/2 tsp cumin Paleo - friendly fat of choice Optional: fresh diced tomatoes, avocados and cilantro to top the stew with.
I subbed chicken thighs for the breasts and used 2 cans of
organic diced tomatoes to sub for the fresh.
1 large onion 2 Tablespoons Olive Oil 1 cup Red Wine 1 cup Strong Smoked Russian Caravan Black Tea (it has a smokey flavor, a combination of Chinese Keemun and Lapsang Souchong teas) or 1 Cup Black Tea with 1 Tablespoon Liquid Smoke 3 cloves Garlic (minced) 1 Tablespoon chopped Parsley or 1 teaspoon dried 1 teaspoon Smoked Paprika 1 teaspoon Red Pepper Flakes (or less if you like it mild) 1/2 cup Maple Syrup (more if you like it sweet; less if you like it tart) 1/2 cup Apple Cider Vinegar 1/4 cup Black Strap Molasses 1 chunk of fresh ginger (about 1 to 1 1/2 inches) 1 small can tomato paste (7 oz) 1 large can of
organic diced tomatoes (28 oz)
Peel, seed, and chop (or use 1 28 - ounce can
organic diced tomatoes.)
I let most of the broth boil off, but if you want a thicker more liquidy consistency add another can of
organic diced tomatoes or more vegetable broth.
* organic corn --(used in this muffin recipe) * organic black beans --(used in this appetizer recipe) * organic white beans --(used in this soup recipe) * organic chickpeas --(used in this hummus recipe) *
organic diced tomatoes --(used in this chili recipe) * coconut milk --(used in this sauce recipe)
Basic Wheat Crust (or use your own favorite recipe) 3/4 cup white flour and 3/4 cup whole wheat or 1 / 1/2 cups white flour 1 stick (1/2 cup) vegan butter (We use Earth Balance) Ice Water, 6 - 8 tablespoons Filling One cup
organic diced tomatoes (one half...
Tomato Sweet Basil Sauce 2 tablespoons extra virgin olive oil 1 small onion, diced 6 garlic cloves, minced 2 bay leaves pinch red chili flakes 2 teaspoons salt 1/2 teaspoon cracked pepper 2 tablespoons full - bodied red wine 2 (796 mL) cans
organic diced tomatoes (or 12 - 15 diced fresh tomatoes) 1 oz (handful) fresh basil, chopped 1 teaspoon brown sugar
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
Not exact matches
Tonight I made quinoa tacos by using 1 cup quinoa, 1 cup corn, 1 cup
organic vegetable stock, 1/2 of a jalapeno,
diced onion, 3 garlic cloves, 1 can
organic black beans, 1 can fire roasted
tomatoes, and cumin / chili powder / salt / pepper / turmeric to taste.
2
organic corn tortillas 1/2 cup
organic beans, black or pinto, cooked & mashed 1 radish, sliced 1/4
tomato,
diced 1/2 avocado 1/2 cup kale,
diced
SIMPLE INGREDIENTS: Whole
tomatoes are fire roasted over an open flame to accentuate their sweet flavor and
diced with
organic green chilies for a zesty new twist
1 large head of cauliflower, washed and cut into florets 1 quart of purple potatoes, washed and quartered Salt 1 yellow onion,
diced 6 cloves of garlic, minced 2 inch nub of ginger, peeled and grated 1 tablespoon of ground cumin 2 teaspoons of curry powder (yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon red pepper flakes 1 -28 ounce can of crushed
tomatoes (I used
organic, fire roasted) 4 cups of vegetable stock 1 can of chickpeas, drained 1 can (14 oz.)
1 pound
organic ground turkey or chicken breast 1/2 pound
organic ground pork 1
organic egg beaten 1/4 red onion
diced 1/2 -1 tsp minced garlic 1 - 2 tsp Boquet Garni — savory, rosemary, thyme, oregano, basil, dill weed, marjoram, sage, and tarragon 1 tsp paprika 1 tsp Course Sea Salt 1/2 tsp Cracked black pepper Haas Avocado slices
Tomato slices or salsa Romaine lettuce leaves Cooked Uncured
Organic Bacon Slices
Organic virgin coconut oil OVCO
* 1 cup millet * 3 cups water * 3 cups minced parsley (I used curly, but flat is fine, too) * 4 medium
tomatoes,
diced (about 1 cup) * 4 Cara Cara or blood oranges, peeled with a sharp knife so there is no pith, then
diced * 2 cup
diced cucumber * 2 cup
diced pitted green olives (I used Divina
Organics brand) * 2 large shallots, peeled and minced * 1 1/2 teaspoons ground cinnamon * 1/2 cup olive oil, plus 2 tablespoons
1 pound black beans, soaked overnight (or use the quick soak method) 2 tablespoons
organic canola oil or high - oleic safflower oil 2 medium - large yellow onions, chopped 4 cloves garlic, minced 1 poblano pepper, chopped 1 red bell pepper, chopped 4 jalapeno peppers, minced 8 ounces minced seitan, or a 12 - ounce package of vegetarian ground beef (see note above) 3 tablespoons chili powder (I used 2 tablespoons of ancho and 1 New Mexican) 1 teaspoon cayenne pepper 1 tablespoon ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 28 - ounce can
diced tomatoes 3 cups chopped butternut squash (1 / 2 - inch cubes) 1/3 cup chopped fresh cilantro
Organic brown rice, tamari & olive oil,
organic tofu scramble with red & green peppers, black beans,
diced tomato, salsa, fresh cilantro, and avocado
1 cup of small white beans (soaked for 24 hours) 4 cups of water Drizzle of olive oil 1 yellow onion, minced 4 cloves of garlic, peeled and finely chopped 1 — 28 oz can of fire roasted
diced tomatoes 4 cup container of vegetable broth — low sodium,
organic 5 large leaves of fresh Tuscan aka Dinosaur kale (washed, stem removed and chopped) 1 handful of fresh parsley or 2 tablespoons of dried 1 tablespoon of fresh oregano or 1 tsp of dried 1 teaspoon smoked paprika Salt and pepper
All
organic greens that we'd ordered from a local farm — including lettuce, broccoli sprouts, shredded carrots,
diced tomatoes, and also threw in two hard - boiled eggs forprotein and some chia seeds for fun (I like my salads with as many ingredients as I have on hand).
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)
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
can
diced tomatoes 1 can chickpeas, rinsed and drained 1 - 2 cups vegetable stock salt and pepper, to taste 8
organic sweet potatoes
1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or
organic canola oil 1 large green bell pepper
diced 1 large yellow or white onion,
diced 3 large cloves garlic, minced 2 tablespoons ancho chile powder 2 tablespoons hot or mild New Mexico chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons
tomato paste 1 26 - oz carton Pomi chopped
tomatoes or Bionaturae chopped
tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)
Cool Summer Salad (Semi-Raw) Ingredients: 3 cups spinach leaves, shredded 1 cup Romaine lettuce, shredded 1/2 cup shredded
organic carrots 2 zucchini, shredded 1 cup of alfalfa sprouts 1 cup of broccoli florets 1/2 cup
diced yellow bell pepper 1 cup red cabbage (chopped) 2 hard - boiled omega - 3 eggs (sliced) 2 ounces shredded
organic cheese Dressing Blend together 2
organic tomatoes, one peeled and pitted avocado, 1 celery stalk, and 2 carrots, 2 tablespoons mayonnaise, and a dash of Herbamare.
6 ounces
organic mozzarella cheese * 1 cup fresh sliced spinach 2 tablespoons
organic feta cheese 1 can (2.25 ounces) sliced black olives 1/3
diced onion 1/2 cup quartered artichoke hearts 1 large mushroom (sliced) 1 cooked chicken breast (Optional, non keto - friendly ingredient: 5 sliced sun - dried
tomatoes)
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)
I like to cover the base with
organic tomato paste, add cooked
diced pumpkin, onion and garlic, rocket leaves, cooked
diced chicken, and top with grated firm goats cheese.
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)
1
organic eggplant,
diced into 1/4 - inch cubes 1 15 - ounce can
organic white navy beans 1 15 - ounce can
organic garbanzo beans, drained and rinsed 1 teaspoon
organic chili powder 1 1/2 teaspoons
organic smoked paprika 1 tablespoon
organic tomato paste 2 cans
organic chopped
tomatoes 1 tablespoon
organic tahini 1 tablespoon
organic olive oil Salt and pepper to taste 1 tablespoon chopped parsley
1 pound dried Goat's Eye beans (or substitute another bean such as Great Northern, Jacob's Cattle, Yellow Indian Woman or Yellow Eye) 2 small dried pasilla chiles (or substitute ancho chiles) 2 tablespoons olive or
organic canola oil 1 large yellow onion,
diced 2 cloves garlic, minced 2 chipotle chiles in adobo sauce, finely chopped 4 to 6 fresh ripe plum
tomatoes, peeled and chopped — about 1 cup (or substitute 1 cup canned
tomatoes, well chopped) 1 tablespoon Dijon mustard 1/4 cup dark brown sugar 1/4 cup molasses 1/4 cup cider vinegar 3 shakes Tabasco sauce 1/2 teaspoon salt, more to taste
1 T. olive oil 2 c. onion, red, chopped (1 onion) 1 c. bell pepper, green,
diced 1 c. bell pepper, red,
diced 3 T. jalapeño, finely chopped (2 jalapeño peppers) 1 whole garlic head, peeled and minced 1/4 c.
tomato paste, no - salt - added 4 c. vegetable broth,
organic, divided 1 tsp.
Ingredients: 1
organic tomato,
diced 1 1/4 cup
organic fresh strawberries,
diced 1 mini cucumber sliced, then cut each slice into quarters 1 Tb fresh basil, chiffonade 1 small white
organic nectarine,
diced 1/2 avocado,
diced 1/4 cup crumbled feta cheese 1 tsp olive oil Balsamic reduction (link to easy recipe here) Pepper to taste 1 large French baguette
Ingredients: 1 package (8 ounces)
organic tempeh 1 onion 1 teaspoon cumin 1/2 teaspoon turmeric 1/2 teaspoon medium - hot chipotle chili powder (optional) 1 teaspoon parsley flakes 1 cup water 1 can (15 ounces)
diced,
organic tomatoes, no - salt - added 1 cup frozen
organic corn salt to taste (I don't add salt)
INGREDIENTS 1 1/2 cup
organic red lentils (uncooked) 2 3/4 cups
organic vegetable broth 1 can
organic full - fat coconut milk (13.5 ounce can) 3 Small
organic roma
tomatoes (
diced) 1/2 Large
organic onion (
diced) 1 cup
organic kale (chopped) 2 tablespoons
organic tomato sauce (I used
tomato paste) 1 1/2 teaspoon
organic ground cumin powder 1 teaspoon pink himalayan salt 1 — 2 pinch
organic cayenne pepper
Easy Vegan Lentil Soup Recipe with Sweet Potatoes 1 cup French green lentils 2 tablespoons olive oil 1 medium onion, chopped 1 serrano or jalapeno chile pepper, seeded and chopped 2 cloves garlic, finely chopped 4 cups water 1 pound sweet potatoes, peeled and cut into chunks 2 teaspoons kosher salt or fine sea salt 3 teaspoons smoked paprika or bittersweet paprika 2 teaspoons ground coriander 1 teaspoon ground cumin 1 can (14.5 ounces)
organic fire roasted
diced tomatoes (I used Muir Glen) 1 tablespoon tamari (gluten free soy sauce)
8 tbsp Ancient
Organics Ghee 1 small yellow onion, cut into 1 inch
dice 2 shallots, cut into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile pepper, thinly sliced with seeds and stem removed 1 orange bell pepper, 1 inch
dice 1 red bell pepper, 1 inch
dice 1 green bell pepper, 1 inch
dice 1 kabocha squash, peeled 1 inch
dice 1 small parsnip, peeled 1/2 inch
dice 2 cups French beans, trimmed 2 cups crimini mushrooms, caps left whole stems removed 1 head of lacinato kale, center vein removed and rough chopped 1 medium zucchini, 1 inch
dice 2 small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp
organic maple syrup (grade B) 2 tbsp
tomato paste salt and black pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated
2 - 3 cups chopped romaine lettuce 1/4 cup cooked quinoa (feel free to substitute freekeh or other grain if you have it on hand) 1/4 cup black beans (cooked and drained, or canned and drained) 1/4 cup chopped
organic mango (fresh preferred, or frozen is fine) 1 fresh
tomato,
diced 1 green onion, sliced on the bias 10
organic blue corn chips, crushed 1/2
organic avocado,
diced 1/4 cup chopped cilantro 2 tablespoons fresh salsa
If you don't have any
organic or homemade salsa or don't like the flavor of salsa in guacamole, substitute: 1 medium size ripe
tomato,
diced1 / 4 cup very finely
diced red onion2 tablespoons minced fresh cilantro
1 TBL pastured butter (raw from grass fed cows preferred) 1 large
organic onion,
diced 2 - 3 cloves
organic garlic, peeled, smashed and minced 2 lbs grass fed ground beef 3 TBL chili powder (non-irradiated,
organic preferred) 1 tsp garlic powder (non-irradiated,
organic preferred) 2 TBL cumin (non-irradiated,
organic preferred) 1 tsp smoked paprika (non-irradiated,
organic preferred) 1 TBL cocoa powder (
organic, fair - trade, not processed with alkali preferred) 1 TBL unrefined sea salt 1 tsp freshly ground pepper (mixed peppercorns preferred) 1 TBL arrowroot powder (optional, for thickening) 2 cups filtered water or broth / stock 1 — 28 oz can of
organic crushed
tomatoes (BPA free can - like Eden
Organic or in glass jar like Bionaturae)
BEST: If we can
dice up our own
organic tomatoes, even better!
Garden Eggplant Ratatouille 4 tablespoons extra-virgin olive oil, divided 1 medium eggplant, peeled and cubed in 1 / 2 - inch
dice 1 sweet onion, thinly sliced half moon 2 snall zucchini,
diced 1 red bell pepper, seeded and
diced 3 Roma plum
tomatoes,
diced 4 - 5 cloves garlic, chopped 1 - 14.5 ounce can
diced fire roasted
organic tomatoes 1/4 teaspoon sea salt and fresh cracked pepper to taste Pinch of crushed red chili flakes 1 tablespoon aged balsamic vinegar 10 fresh basil leaves, chiffonade cut 2 oz.
Ingredients: 1 package (8 ounces)
organic tempeh 1 onion 1 teaspoon cumin 1/2 teaspoon turmeric 1/2 teaspoon medium - hot chipotle chili powder (optional) 1 teaspoon parsley flakes 1 cup water 1 can (15 ounces)
diced,
organic tomatoes, no - salt - added 1 cup frozen...
Firm tofu (15 - 16 ounces) 1 onion,
diced 8 ounces of frozen spinach (1 cup tightly packed fresh spinach) 1 large Roma
tomato,
diced 2 teaspoons
organic canola oil (optional) salt and pepper to taste (optional) Preheat oven to 350oF.
2 medium
organic zuccchinis 2 medium
organic yellow squash 1
organic tomato,
diced 1 cup black olives,
diced (preservative free) 1 lb free - range chicken, cooked and shredded 1/4 cup fresh parsley, chopped
Add the following ingredients into a bowl: 1 cup
diced tomatoes 0.5 cups of finely chopped parsley 0.5 cups of chopped sweet onion 1 chopped yellow bell pepper 1 cup of cooked
organic lentils
8 (6 - inch) pita breads, cut into quarters 1 (15 - ounce) can
organic chickpeas, drained and rinsed 1 avocado, peeled and pitted 2 roma
tomatoes, finely chopped (about 2 cups) 4 stalks scallions, white and green parts, finely
diced (about 1 cup) 1/2 cup finely chopped fresh cilantro 3?
-3 cloves garlic, minced -1 small onion,
diced -1 cucumber,
diced -1 small yellow squash,
diced -1 small zucchini,
diced -1
tomato,
diced -1 hot pepper, minced -1 cup uncooked wheat berries -2 cups water / homemade vegetable broth -2 tsp oregano - 1/2 tbsp chili powder - 1/2 tsp white pepper -2
organic * apples,
diced
THE LAYERS: 1 can
organic refried black beans 8oz
organic cream cheese, softened 16oz
organic sour cream 16oz
organic salsa 1 large
organic tomato, chopped 1
organic green bell pepper, chopped 1 bunch
organic green onions, chopped 1 heart
organic romaine lettuce, shredded 6oz sliced black olives 2 avocados,
diced Squeeze of lime juice 2 cups raw cheddar cheese, shredded