Water, cultured organic soybeans, soy sauce (water, organic soybeans, salt, organic wheat), organic cider vinegar, organic evaporated cane syrup, less than 2 % of: organic brown rice, sea salt, natural smoke flavor, beet powder (color), yeast extract,
organic dried onions, spices.
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 tbsp
dried oregano, Mexican oregano preferred (more to taste and to garnish) 1 tsp
dried cilantro 2 16oz cans
organic (non-GMO) hominy (optional) salt and pepper to taste juice of 2 limes 1/2 medium white
onion, diced (garnish) crushed red pepper (garnish for additional spiciness)
* 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
1 1/2 pounds ground pork 1/4 cup
dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated
onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil (EVOO) 2 cups whole almonds 4 large free - range
organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto
1 - inch piece ginger, peeled and roughly chopped 2 cups cooked black chickpeas ** 6 - 8 ounces firm
organic tofu, crumpled 1/4 cup quinoa flour 1 small
onion, finely minced 2 Thai chiles, finely chopped 2 tablespoons kasoori methi (
dried fenugreek leaves), slightly crushed ** 1 tablespoon tandoori masala 2 teaspoons coriander powder 1 teaspoon red chile power or cayenne 1 - 2 teaspoons salt 2 tablespoons oil (optional)
1 tbsp coconut oil 1
onion, chopped 900g butternut squash, peeled, deseeded and cut into small chunks 1/2 tsp
dried chilli flakes 600 ml vegetable stock 100g
organic watercress, roughly chopped Celtic or Himalayan salt and black pepper, to taste
1 can
organic black beans rinsed or 1 1/2 cup cooked beans from
dried 1/4 - 1/2 red
onion diced 1/4 - 1/2 white
onion diced 1/2 anaheim pepper diced 1 small red or orange pepper diced Handful fresh cilantro chopped Sea Salt and pepper to taste 1 tsp ground cumin 1 tsp epazote 1 tsp ground chipotle 1 TB tapioca flour to mix into cakes
These are the ingredients you'll need to make incredible homemade meat sauce for lasagna: lean ground beef, Italian sausage, olive oil, yellow
onion, celery, green bell pepper, cloves of garlic, Italian parsley, crushed tomatoes, tomato sauce, tomato paste, beef broth,
organic apple cider vinegar or red wine, granulated sugar, sea salt, freshly - ground black pepper,
dried oregano,
dried basil,
dried thyme, ground cloves, and bay leaves.
2 cups
dry red lentils 1
onion diced 6 carrots sliced in one inch chunks (peel if not
organic) 8 cups water 1 Tablespoon Herbes de...
2 cups
dry red lentils 1
onion diced 6 carrots sliced in one inch chunks (peel if not
organic) 8 cups water 1 Tablespoon Herbes de Provence
2 cups of
dried chickpeas, soaked in water for at least 5 hours 1
onion, chopped 5 carrots, chopped 6 celery stalks, chopped 1 Tablespoon ground turmeric 1 Tablespoon
dried Herbes de Provence 1 teaspoon fennel 1 teaspoon red pepper flakes 1 teaspoon ground black pepper 1 — 2 teaspoons salt (optional) 1 pound
organic...
1 pound Jerusalem Artichokes, peeled, rinsed and chopped 2 1/2 cups water 2 medium russett potatoes, scrubbed and quartered (peel if not
organic) 1/2
onion, chopped 1 Tablespoon
dried sage 1/4 teaspoon black pepper Place all the ingredients in a large saucepan and bring to a boil.
* 2 slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1 small red
onion, peeled and thinly sliced * 1/2 pound clean and
dry organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze of fresh lemon or drizzle of balsamic vinegar - optional
* 8 cups
organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper /
dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not
organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably
organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green
onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.
Italian dressing made with raw apple cider vinegar (with the mother) and unfiltered cold pressed (imported from Italy made from
organic Italian olives) olive oil, a little water, freshly chopped garlic, minced
dried onion, fresh ginger root grated, one bay leaf, Italian seasoning.
1 pound of
organic lean (95 % lean) ground turkey 4 garlic cloves, minced 1/4 of a yellow
onion, finely diced 1 tablespoon of
dried parsley or 10 - 12 fresh leaves, minced 1 teaspoon of salt 1 teaspoon of ground pepper 1/2 teaspoon of
dried oregano or I used a handful of fresh lemon oregano minced 1 egg 1/2 cup of Panko bread crumbs
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
3 tablespoons butter 1 pound
organic chicken livers, coarsely chopped 1/2 pound mushrooms (I use white button), washed,
dried and coarsely chopped 1 bunch green
onions, chopped 2/3 cup
dry white wine 1 clove garlic, mashed 1/2 teaspoon
dry mustard 1/4 teaspoon
dried thyme 1/4 teaspoon
dried marjoram 1 tablespoon lemon juice 1/2 stick (2 oz) butter, softened 1/2 teaspoon sea salt
Makes 2 Delicious Servings Ingredients: 1 Cup Pasta (I use rice pasta) 1/2 Jar of Crushed Tomatoes (I use edens
organic) 1/2 Cup Arugula 2 Large Lemon Wedges Handful of Fresh Basil 1 Tsp
Dried Oregano 1/4 Sweet
Onion 1 Clove Garlic Pinch of Sea Salt Pinch of Nutritional Yeast
1 white
onion, peeled and halved 1 jalapeno pepper 1 serrano pepper 45 ounces unsalted cooked white beans, drained and rinsed (about 5 cups) 1 chipotle chili pepper, canned in adobo sauce + 2 teaspoons sauce 2 tablespoons all - purpose flour 4 cups
organic, unsalted chicken stock 6 teaspoons olive oil (or other oil) 10 garlic cloves, minced 1 teaspoon
dried oregano 1 teaspoon ground coriander 1 tablespoon ground cumin 1 lb.
12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed 6 ounces cream cheese, let it set out to soften 1 1/2 cups grated Monterey Jack or mozzarella cheese 1/2 teaspoon ground cumin 1/2 teaspoon cayenne, or less, to taste 2 large cage free eggs 2 tablespoons
organic milk 8 teaspoons of a mix of the following seasonings: 1 TB paprika (smoked will add a nice flavor) 1 TB Salt 1/2 TB black pepper 1/2 TB cayenne pepper 1/2 TB
dried leaf oregano 1/2 TB
dried thyme 1/2 TB
onion powder 1 TB garlic powder
1 can
organic black beans, rinsed or 1 1/2 cups cooked beans from
dried Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red
onion diced 2 green
onions sliced (white and green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Celtic Sea Salt and pepper to taste Juice of 1 large lime 1/3 cup
Organic unrefined and unfiltered extra virgin olive oil
1 batch pizza dough 1/4 cup pesto 1
organic zucchini, thinly sliced 1 fennel bulb, thinly sliced 1 Japanese eggplant, thinly sliced 4 tablespoons olive oil Salt and pepper to taste 1 tablespoon fresh thyme, chopped 1 pound
organic chanterelle mushrooms, cleaned 1/2 cup red
onion, thinly sliced 4 Roma tomatoes, thinly sliced 6 sun -
dried tomatoes 1 tablespoon fresh parsley, chopped 1/4 teaspoon red chile flakes (optional)
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)
I just made some crockpot beans and substituted
dried tomatoes for the ketchup called for in the traditional
dry mustard, brown sugar, molasses mix, with some chicken and apple
organic sausage slices sauteed with
onion.
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 1/2 head of green cabbage 1/2 head of red cabbage 1/2 of small red
onion, sliced thin 1 pink lady apple, cored and sliced thin 1 tablespoon of red wine vinegar Sea salt Fresh ground pepper 1/4 cup of
organic mayonnaise (or 4 tablespoons of olive oil) 1/4 cup
dried organic cranberries
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
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
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)
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)
-LSB-...] Coconut flour bread or almond flour bread (1 loaf)-- where to buy coconut flour Butter, ghee or coconut oil (6 TBSP)-- where to buy coconut oil
Onion, white or yellow (1) Celery (2 stalks) Parsley, ideally fresh, but you can use
dried (3 tablespoons) Thyme, ideally fresh, but you can use dried (3 tablespoons) Sage, ideally fresh, but you can use dried (3 tablespoons) Chicken or beef stock, homemade (2 cups) Ground pork or beef sausage, from pastured animals (1 pound) Optional: Dried or fresh fruit, such as apples, cranberries or raisins, and / or soaked nuts, such as pecans or walnuts (4 cups)-- where to buy organic dried fruit -LSB
dried (3 tablespoons) Thyme, ideally fresh, but you can use
dried (3 tablespoons) Sage, ideally fresh, but you can use dried (3 tablespoons) Chicken or beef stock, homemade (2 cups) Ground pork or beef sausage, from pastured animals (1 pound) Optional: Dried or fresh fruit, such as apples, cranberries or raisins, and / or soaked nuts, such as pecans or walnuts (4 cups)-- where to buy organic dried fruit -LSB
dried (3 tablespoons) Sage, ideally fresh, but you can use
dried (3 tablespoons) Chicken or beef stock, homemade (2 cups) Ground pork or beef sausage, from pastured animals (1 pound) Optional: Dried or fresh fruit, such as apples, cranberries or raisins, and / or soaked nuts, such as pecans or walnuts (4 cups)-- where to buy organic dried fruit -LSB
dried (3 tablespoons) Chicken or beef stock, homemade (2 cups) Ground pork or beef sausage, from pastured animals (1 pound) Optional:
Dried or fresh fruit, such as apples, cranberries or raisins, and / or soaked nuts, such as pecans or walnuts (4 cups)-- where to buy organic dried fruit -LSB
Dried or fresh fruit, such as apples, cranberries or raisins, and / or soaked nuts, such as pecans or walnuts (4 cups)-- where to buy
organic dried fruit -LSB
dried fruit -LSB-...]
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
Navy beans,
dried (1 lb) Filtered water Chicken stock, homemade (5 cups) Butter, ghee, lard, tallow, grass - fed, duck fat, or expeller - pressed coconut oil (4 tablespoons)-- where to buy butter; where to buy ghee; where to buy coconut oil Garlic (2 cloves)
Onion, yellow or white, medium (1) Green chiles, canned (8 oz) Chicken breasts and / or thighs, pastured or free range
organic, skinless & boneless (1 lb) Cumin, ground (1 TBS) Oregano,
dried (1 TBS) Red pepper flakes (1 pinch) Sea salt (to taste) Freshly ground black pepper (to taste)-- where to buy black pepper Sour cream or coconut milk kefir — where to buy starters Garnish: Cheese, cheddar, or Parmesan, from grass - fed cows (2 oz)-- where to buy cheese
1/2 cup plus 1 teaspoon
organic high - oleic safflower oil 1/2 cup white whole wheat flour 3 medium
onions, chopped (about 3 cups) 3 stalks celery, chopped (about 2 cups) 3 medium green peppers, chopped (about 3 cups) 3 portobello mushroom caps, gills scraped off, chopped (about 2 cups) 3 large cloves garlic, minced 1/2 cup
dry sherry 4 cups chicken - style vegetable broth (recommend Imagine's No - Chicken Broth) 1 tablespoon vegetarian Worcestershire sauce (use regular if you're not a veg) 3 bay leaves 1 teaspoon
dried thyme 1 teaspoon
dried oregano leaves 1 teaspoon
dried sage leaves 1 teaspoon white pepper 1/2 teaspoon cayenne pepper, or more to taste 1/2 teaspoon salt 1/4 teaspoon smoked paprika, or a bit more to taste 4 vegetarian sausages, sliced (I used Field Roast smoked apple sausage) 1 16 - ounce package chicken - style seitan
* 2 large
onions, peeled and sliced * one 4 1/2 pound brisket, preferably local and grass - fed * 1/4 cup apple cider vinegar * 1/4 cup wheat - free tamari or soy sauce * 1/4 cup Worcestershire sauce (I used Annie's brand which is all natural / vegan) * 1/4 cup strong black coffee (I mixed 1 teaspoon
organic freeze -
dried coffee with 1/4 cup water) * 1/4 cup all natural barbeque sauce * 3 tablespoons pure maple syrup * 3 tablespoons favorite hot sauce
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)
* 3 tablespoons coarse sea salt * 1 tablespoon
dried rubbed sage * 1 whole
organic, pastured turkey (approximately 14 pounds), neck and giblets removed * 1/4 cup
organic butter * 1/4 cup chopped fresh sage * 1 small apple, halved * 1
onion, quartered * 4 fresh thyme sprigs * 2 medium yellow
onions, chopped * 4 - 5 large carrots, chopped * 3 ribs celery, chopped * 5 cups vegetable or chicken stock, preferably homemade * 3/4 cup apple cider * sea salt and fresh pepper - to taste
1/2 cup olive oil 1 medium
organic onion minced fine 2
organic garlic cloves, minced 2 cups
organic Aborio rice 1 cup
dry organic white wine 2 tablespoons of
organic butter 1/2 pound wild mushrooms, cut into bite size pieces Salt 3 oz of chilled black truffle butter 1/2 cup grated parmesan 1 bunch of
organic marjoram leaves chopped Fresh ground pepper Truffle oil if desired
1/2 lb
dried spaghetti 1 large
onion, finely chopped 4 garlic cloves, finely sliced 2 tbsp Ancient
Organics Ghee 2 fresh red chiles, finely chopped 16 anchovy fillets 2 fennel bulbs, finely chopped, tops reserved for garnish 1 tsp crushed red pepper 1/2 cup raisins 1/3 cup capers 1/2 cup pine nuts, toasted 1 cup flat leaf parsley, chopped zest & juice 2 lemons
2 bunches
organic celery, chopped 1
organic red
onion, chopped 1/4 cup extra virgin olive oil 1 cup vegan margarine 2 tablespoons salt 6 cups vegan chicken stock 2 tablespoons black pepper 1/2 cup agave nectar 1 cup chopped
organic walnuts 1 cup
dried organic cranberries (or any
dried fruit) 16 ounces
dry stuffing mix
1 kabocha or large butternut squash 4 - 5 tbsp Ancient
Organics Ghee 1 tsp ground turmeric 1 - 2 leaves fresh sage or 1 tsp
dried 1 medium yellow
onion, chopped salt and pepper to taste
Slow Cooker Vegetable Broth Recipe 1 medium or large white or yellow
onion, peeled and cut - up 1
organic celery heart or about 6 stalks celery, trimmed and cut into chunks 4 big
organic carrots, peeled and cut into chunks 4 big cloves garlic, peeled and thickly sliced 2 bay leaves 2 teaspoons sea salt (I use Celtic sea salt) 1 teaspoon whole black peppercorns 1/8 teaspoon
dried thyme or a few fresh thyme sprigs 6 cups fresh cold water
1 cup beluga lentils, soaked in cold water overnight 2 large
onions 2 cloves garlic 1 head kale, rinsed thoroughly Ancient
Organics ghee 1/2 lb
dried farro spaghetti, cooked according to the package extra virgin olive oil Maldon sea salt fresh ground black pepper
1/2 tsp cumin seeds 200mL extra virgin olive oil — use the good stuff because you will really taste it 2 yellow
onions, sliced 5 cloves garlic, minced 2 red bell peppers, seeded and sliced into 1 cm wide strips 1 yellow and 1 orange bell pepper, prepared as above 2 jalapenos, roughly chopped 2 tbsp
organic raw sugar 2 bay leaves 1.5 tbsp
dried coriander Handful fresh parsley (be generous) 4 large or 6 small tomatoes, roughly chopped Salt and pepper to taste
Ingredients 4
organic, skin free chicken pieces (breast or thigh) 1/2 cup green peas, shelled 1/2 cup sugar snap peas, trimmed and cut in half 1/2 cup snow peas, trimmed and finely sliced lengthwise 1/2 cup bean shoots 2 tablespoons fresh coriander, chopped 2 tablespoons Vietnamese mint, chopped 500 grams
dried rice noodles 1/2 red
onion, finely sliced 1/4 cup cashew nuts
1/2 cup chopped smoked salmon 2 tablespoons freshly squeezed lemon or lime juice 4 ounces cream cheese, preferably
organic or homemade 2 tablespoons minced red
onion or green
onion 1 to 2 tablespoons
dried fish roe Salt and pepper to taste
Ingredients: 1 Tablespoon olive oil 1 medium yellow
onion 1 tsp
dried marjoram 1 tsp ground cumin 3/4 lb ground buffalo (I've also used ground dark turkey meat, it's great too) 1 1/2 Tablespoons chili powder 1 bay leaf 1/2 Tablespoon unsweetened cacao powder 1/2 tsp salt 1/8 tsp (or a few shakes) cinnamon 14 - oz can whole tomatoes with their juice 1 1/2 cups beef stock (low sodium or no salt added) 4 oz tomato sauce (I used some
organic canned) 1 - 2 cans small white beans, rinsed and drained
● 4 pounds buffalo or grass - fed beef bones, with the marrow, cut ● 1 (750 ml) bottle
organic dry red wine ● 6 garlic cloves, peeled and chopped ● 1 pound game meat (venison, elk, buffalo), cubed ● 2 cups small purple potatoes ● 2 medium carrots, peeled and chopped ● 1 medium yellow
onion, sliced ● 1 tablespoon sea salt ● 1 teaspoon black pepper ● 3 bay leaves Directions:
2 cups
dry red lentils 1
onion diced 6 carrots sliced in one inch chunks (peel if not
organic) 8 cups water 1 Tablespoon Herbes de...
2 cups of
dried chickpeas, soaked in water for at least 5 hours 1
onion, chopped 5 carrots, chopped 6 celery stalks, chopped 1 Tablespoon ground turmeric 1 Tablespoon
dried Herbes de Provence 1 teaspoon fennel 1 teaspoon red pepper flakes 1 teaspoon ground black pepper 1 — 2 teaspoons salt (optional) 1 pound
organic...