Save Print Crockpot Beef Braciole Cook time: 10 hours Total time: 10 hours Ingredients 1 pound thinly sliced round steak 6 black olives 2 artichoke hearts 2 cloves of garlic 2 teaspoons
organic extra virgin olive oil juice of half a lemon toothpicks olive oil spray 1 32 - ounce can Muir Glen Chunky Tomato Sauce Instructions Place olives, garlic, artichoke hearts, juice of half a lemon and olive oil and Read More
Not exact matches
Ingredients 2 beets, cleaned and cut into pieces the
juice of 2 oranges a few pinches of whole sea salt julienned orange zest, to taste (choose
organic oranges) fresh thyme leaves, to taste (keep some for garnish) 1 - 2 tablespoons rice malt syrup
extra virgin olive oil balsamic vinegar, to taste freshly ground black pepper, to -LSB-...]
The new lineup includes: • Chili - Lime Vinaigrette:
organic green chilies star in this dressing and marinade, while tangy lime
juice,
extra virgin olive oil, apple cider vinegar, and peppery cumin balance the blend.
For salad: 1 medium bunch of lacinato kale, stems removed, chopped well 2 tablespoons
extra virgin olive oil Zest and
juice of one large
organic lemon 1 tablespoon pomegranate molasses (or substitute balsamic vinegar plus a touch of honey) 3 cups cooked chickpeas 1 1/2 cups cooked barley or farro (see note below) 1/2 cup roasted, salted cashews, roughly chopped (or substitute chopped tamari almonds) Salt and freshly ground black pepper to taste
1 can
organic black beans, rinsed 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 Salt and pepper to taste
Juice of 1 large lime 1/3 cup
Organic unrefined and unfiltered
extra virgin olive oil
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
Ingredients about 6 handfuls (or 250 g) of fresh spinach, cleaned 200 g cooked chickpeas the
juice and grated zest of 1
organic lemon 1 garlic clove, peeled 1 small handful of chives, cleaned and chopped 1 large tablespoon tahin 2 - 3 tablespoons
extra virgin olive oil 2 teaspoons cumin powder 1 teaspoon and a half -LSB-...]
about 6 handfuls (or 250 g) of fresh spinach, cleaned 200 g cooked chickpeas the
juice and grated zest of 1
organic lemon 1 garlic clove, peeled 1 small handful of chives, cleaned and chopped 1 large tablespoon tahin 2 - 3 tablespoons
extra virgin olive oil 2 teaspoons cumin powder 1 teaspoon and a half ginger powder whole sea salt, just enought to taste about 1 tablespoon poppy seeds 1 small red chili pepper, cleaned and sliced
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)
Ginger and Sesame seeds are blended into our smooth, zesty dressing, then combined with Bragg
Organic Apple Cider Vinegar, Bragg
Organic Extra Virgin Olive Oil, Bragg Liquid Aminos,
organic honey,
organic lemon
juice,
organic garlic,
organic ginger,
organic sesame seeds, and natural xanthan gum.
Ingredients: Bragg
Organic Apple Cider Vinegar, Bragg
Organic Extra Virgin Olive Oil, Bragg Liquid Aminos,
organic honey,
organic lemon
juice,
organic garlic,
organic ginger,
organic sesame seeds, natural xanthan gum.
Extra Virgin Olive Oil 3 medium leeks, white and light green parts only 3 1/2 cups potatoes, peeled + chopped Sea salt + pepper 6 cups low sodium
organic vegetable stock, or homemade 1 bunch curly kale, about 6 stalks 2 handfuls each fresh flat leaf parsley + chervil Zest +
juice of one
organic lemon
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
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
Aloe barbadensis (
organic aloe
juice) *,
organic plant oils of cocos nucifera (
organic coconut
oil) *, elaeis guineensis (sustainably sourced
organic palm
oil) *, olea europaea (
organic extra virgin olive oil) *, helianthus annuus (
organic sunflower seed
oil) *, sodium hydroxide, cinnamomum camphora (ho wood
oil), vitis vinifera (
organic grape
juice) *, citrus sinensis (orange
oil), cedrus deodara (cedar
oil), pelargonium graveolens (geranium
oil), tocopherol (Vitamin E), rosa centifolia (
organic rose petals) *.
1/2 cup cashews, soaked in hot water 1 clove garlic
Juice of one lemon (about 2 - 3 tbsp) 1 tbsp raw
organic apple cider vinegar 1/2 tsp mustard 1 tbsp sweet white miso 1/8 tsp sea salt 1/4 tsp pepper 1/4 cup water 2 1/2 tbsp
extra virgin olive oil 2 Tbl finely chopped dill 1 Tbl finely chopped basil 1 Tbl finely chopped tarragon
2 bunches
organic kale, destemed, rinsed, and dried 1/2 cup shredded
organic carrot 2 Tbsp
extra virgin olive oil 2 Tbsp fresh lemon
juice 3/4 tsp sea salt 1/4 tsp fresh black pepper
Plain English: Aloe vera
juice *,
Extra virgin olive oil *, Coconut
oil *, Essential oils of Lavender *, Lemon *, Patchouli * and Tea tree *, Mineral zinc (non-nano), Sugar - cane alcohol * (please note that we do not add any alcohol to the product - there is a very small amount of
organic alcohol residue contained in one of the ingredients; a biodynamic herbal tincture.
2 1/2 cups (600 ml) sprouted garbanzos 1 1/2 cups (360 ml) raw tahini 1/2 cup (120 ml) fresh lemon
juice 1/2 cup (120 ml) purified water 1/2 cup (120 ml) chopped parsley 2 tablespoons minced garlic 1/2 tablespoon sea salt 1 teaspoon ground cumin 3/4 cup (180 ml) Bariani's stone - pressed
organic extra virgin olive oil
Serves: 6 - 8 Ingredients: 1 cup whole wheat couscous, dry Dressing:
Juice of 1 large orange (about 1/2 cup)
Juice of 1 small lemon (about 1/4 cup) 1/2 cup
organic extra virgin olive oil 1/2 tsp turmeric 1/4 tsp salt Caramelized Cabbage: 1/4 cup
organic extra virgin olive oil 1 medium yellow onion (thinly sliced) 1 small curly cabbage (sliced or chopped finely) 1 small red cabbage (sliced or chopped finely)
Juice of 1 large orange (about 1/2 cup) 1 (15 oz) can (non-PBA lining) chickpeas (rinsed & drained) 1/2 tsp salt fresh ground pepper to taste Instructions: 1.
2 1/2 cups baby peas (substitute frozen
organic if you make this out of season) 1/2 tablespoon
olive oil + 1/4 cup
extra virgin olive oil 1/2 tablespoon butter 1 large, or 2 small, shallots, chopped fine 4 garlic cloves, smashed, skins removed and chopped fineSalt and pepper to taste 4 - 6 mint leaves Zest of 1 Meyer lemon (or substitute a regular lemon) 4 - 6 tablespoons lemon
juice 1/2 cup grated pecorino cheese + pecorino shavings for garnish