• Aloe - Herb Cleanser Organic aloe vera juice infused with organic herbs (lavender flowers, calendula flowers, life everlasting flowers, hyssop, lemon balm, neem leaf, olive leaf, plantago leaf); organic coconut oil; cocoglucoside (coconut oil & glycerine); organic vegetable glycerine; aspen bark extract; organic ruby grapefruit oil;
organic lemon oil; organic green mandarin oil; xanthan gum; organic rosemary oleoresin
I used molasses instead of honey (what I have on hand), and coconut oil stead butter, and a few drops of
organic lemon oil and they are yummy!
Ingredients, Lemon Cookie Collagen Protein Bar: Organic cashew butter, grass - fed collagen protein, chicory root fiber, Bulletproof XCT ® oil powder (caprylic and capric acid triglycerides from highly refined coconut and / or palm kernel oil, tapioca dextrin, tapioca), organic cashews, Bulletproof Brain Octane ® oil (caprylic acid triglycerides from highly refined coconut oil), organic coconut oil, lab - tested vanilla beans, sea salt,
organic lemon oil, stevia.
Not exact matches
* 1 tablespoon olive
oil * 1 tablespoon
organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably
organic * juice from 1/2
lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
I combined ground almond flour, Meyer
lemon juice, a little maple syrup, a little
organic coconut
oil, some unsweetened shredded
organic coconut, and what I had left of my lavender sugared Meyer
lemon peel (ok, so they're not completely free of sugar, but almost).
Graceful Naturals (stand C24) is exhibiting its natural hair colour, made with
organic argan, flax seed
oil, and
organic lemon essential oils.
Ingredients 3 eggs 3/4 cup sour milk 3/4 cup plain
organic yogurt 1/4 cup
oil 1 tsp vanilla 1 cup each Bluebird Grain Farm Emmer flour and unbleached white flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt Make sour milk by adding 1 Tablespoon
lemon juice to whole milk and let sit for... Continued
You can mix the coconut
oil into
lemon water or plain
organic yogurt if you can't tolerate the
oil on its own.
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.
• 5 gala apples • 2/3 cup instant oats (I used instant toasted oats) • 1/8 cup dried blueberry (or naturally dried fruit of your choice) • 1/2 cup raw walnut halves • 2 tbsp Kelapo coconut
oil • 1/8 cup raw,
organic honey • 1 tbsp cinnamon •
lemon wedge (NOT for the recipe)
WET INGREDIENTS 6 ripe bananas 1 cup coconut
oil (cold pressed, non-refined) 2/3 cup
organic coconut milk 3 eggs, hormone free, omega 3 enriched 2 tablespoons
lemon juice DRY INGREDIENTS 1 cup coconut sugar 2 teaspoons raw
organic stevia (green powder) 1 3/4 cups
organic almond flour (this is cheaper when purchased in bulk) 1 3/4 cups
organic tapioca starch 1 1/2 teaspoons
organic baking powder - gluten & aluminum free 1 teaspoon natural baking soda 1 teaspoon Pink Himalayan sea salt 1 cup chopped Raw Live Walnuts (optional)
1/4 cup poppy seeds 1/2 cup non-dairy milk 2 tablespoons white chia seed powder 1 1/2 cups gluten - free all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 cup powdered stevia * 1/4 cup raw cane sugar * 1/3 cup melted coconut
oil or grape seed
oil 1 teaspoon vanilla extract 1 teaspoon almond extract freshly squeezed juice of 1
lemon zest of 1
organic lemon
50g unsalted butter, softened 150g natural golden caster sugar 2 large
organic free - range eggs 225g TOTAL Greek 0 % Yoghurt 80g ground almonds zest of 1
lemon 150g self - raising flour 1 tsp baking powder pinch of salt Pistachio nuts to decorate 7 ″ round baking tin, bottom line with baking paper and
oil
Wild - crafted,
organic ingredients of structured spring - water, virgin coconut
oil, orange wax, pomegranate CO2 extract, seaweed extract, spirulina, non-gluten oats, aloe vera, blue tansy, yarrow, German chamomile, frankincense, blood orange, vetiver,
lemon, lavender, bergamot and sage and rosemary super-critical antioxidants will caress your tresses with creamy - conditioning success.
Take the coconut
oil plain if you enjoy it that way, but those who can't tolerate swallowing the
oil straight can mix it with warm
lemon water or plain
organic yogurt if necessary.
I have learned that raw unpasteurized honey, turmeric, cinnamon,
organic lemon juice, ginger root, apple cider vinegar (from the mother), virgin coconut
oil and cayenne pepper are all fantastic for health issues and preventions.
1 cup (2,5 dl) spelt flakes 2 medium size
organic lemons (juice and zest) 3 cups (7,5 dl) ice cold water 1 tbsp sea salt 1 oz (30 g) fresh yeast 2 - 3 tbsp olive
oil 7 cups (1 kg) spelt flour (whole or light or both)
Dressing 2 tbsp cold - pressed olive
oil or cold - pressed rapeseed
oil 2 tbsp
lemon juice and zest from half an
organic lemon 2 tbsp honey, preferable unheated a pinch sea salt & black pepper
1 package extra firm
organic tofu 2 tablespoons neutral - tasting
oil like safflower or refined coconut
oil, divided 2 tablespoons
lemon juice 2 tablespoons brown rice syrup 1 teaspoon herbes de Provence 6 leaves fresh basil, thinly sliced, plus extra for garnish 1/2 teaspoon sea salt 1/4 teaspoon finely ground black pepper
* 1 head of cauliflower, preferably
organic, bottom trimmed off and separated / chopped into florets * 6 cloves of garlic, unpeeled * 4 tablespoons olive
oil - I used blood orange olive
oil, but you could use any fruity olive
oil * 2 tablespoons balsamic vinegar - I used a dark chocolate balsamic vinegar, but you can use regular or aged balsamic, or your favorite mild / sweet vinegar or Meyer
lemon juice instead * 1 - 2 tablespoons chopped fresh mint (or use fresh tarragon, parsley or basil)
Ingredients 150 g semi-wholemeal wheat flour 100 g cornmeal (OGM - free) 50 g almond flour a pinch of whole sea salt 3 tablespoons cream of tartar 150 ml agave syrup 50 ml extra virgin olive
oil 150 ml unsweetened, unflavoured soy milk (OGM - free) 1 tablespoon natural vanilla extract 1/2 teaspoon grated
lemon zest (
organic) 200 g -LSB-...]
2 meyer
lemons, sliced into 1/4 inch rounds (I prefer
organic when eating the rind) 2 cups sugar 2 cups water 2/3 cup seasoned bread crumbs 1/2 teaspoon garlic powder 1/4 teaspoon crushed red pepper flakes 1 (8 - ounce) goat cheese log, sliced into 1 / 2 - inch rounds 2 tablespoons olive
oil 1 large egg, lightly beaten 8 cups spring greens 1 pint grape tomatoes, quartered 1/2 cup walnuts, toasted
sea salt Zest from 1
organic lemon (use the juice in the tahini dressing) Butter or coconut
oil to fry in
2 cups fresh blueberries,
organic is preferred 2 teaspoons fresh orange juice 1 teaspoon fresh
lemon juice 1/2 teaspoon fresh orange zest, plus extra julienned for garnish, if desired (or you could use a sprig of fresh mint) 1/4 teaspoon vanilla extract 4 teaspoons brown sugar Canola
oil cooking spray 2/3 cup raw almonds (I used 1/3 cup almonds and 1/3 cup pecans, and walnuts would also work) 1/2 cup packed pitted dates 1 1/2 teaspoons water Sprinkle of cinnamon for tartlets and on fruit, just before serving Whipped cream, optional
* 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
1 bunch Red Frill mustard greens 1 bunch cilantro 3/4 cup chopped scallions (about one small bunch), or red onion 3 tablespoon capers, rinsed Juice and zest of one
organic lemon 1 cup extra-virgin olive
oil 3 cloves garlic, minced 1/2 teaspoon unrefined sea salt (or to taste) 1/2 teaspoon crushed red chile flakes — optional
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)
* 1 cup
organic quinoa * 1 1/2 cups water * 1/2 cup slivered almonds * 1 cup seedless red grapes, preferably
organic, sliced in half if large * 1 avocado, diced * brie cheese, cut into chunks - to taste (I used about 1/2 cup) * 2 - 3 tablespoons diced red onion * 1 handful of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive
oil, plus more to taste * 1 tablespoon brown rice vinegar (or white wine vinegar or fresh
lemon juice), plus more to taste
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
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
2 tablespoons extra-virgin olive
oil 1 cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2 cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2 cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1
organic lemon 1 tablespoon fresh
lemon juice Salt and freshly ground black pepper to taste
For the chicken: * 1 pound chicken breasts (I used
organic), cut into cubes * 2 tablespoons olive
oil * 1 tablespoons fresh
lemon juice * 1 tablespoon minced fresh garlic * 1/2 teaspoon crushed red pepper flakes
Pour the hazelnuts, dried apricots, sunflower seed, chia seeds,
organic honey, coconut
oil, and
lemon zest into a food processor.
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oil packs, chia seeds, clif bars, dublin, ecologic, foam roll, foot injury, foot pain, gels, green juice, green smoothie, iHerb, juicing,
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equal parts good quality
organic oil like olive, avocado or a nut
oil to a vinegar or
lemon juice.
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
Ingredients For the tofu the juice of half a
lemon 3 tablespoons shoyu 2 tablespoons apple vinegar half a teaspoon powdered ginger the juice of about 6 cm fresh ginger root, peeled and grated 50 ml sesame
oil 1 tablespoon toasted sesame
oil 2 tablespoons maple syrup 200 - 250 g
organic, firm tofu, cut into cubes -LSB-...]
• Three Herb Vinaigrette — an herbaceous red wine vinegar and
organic olive
oil blend • Roasted Reds — a creamy texture with sweet roasted red bell peppers, ripe tomatoes, and a kick of jalapeno that make for a spicy burst of flavor • Lemon Basil Vinaigrette — a balanced blend of zesty summer
lemons and herbs
2 1/2 cups all - purpose flour 1/2 cup almond flour 1 tablespoon baking powder 1 teaspoon baking soda 2 teaspoons salt — * the extra salt is key to this batter's awesome flavor 1 lb very ripe strawberries, hulled, halved and sliced thin 3 tablespoons honey 1 tablespoon + 1 teaspoon vanilla extract 1 vanilla bean pod, scraped 1 1/2 cups Chosen Foods avocado
oil 1 1/2 cups
organic granulated cane sugar, plus more for sprinkling Zest from 2
lemons 1 1/2 cups plain whole milk yogurt 4 large eggs 3 tablespoons poppyseeds
1/2 cup desiccated coconut 1/2 cup raw brazil nuts pinch pink Himalayan salt 5 medjool dates, pitted zest of 1
organic lemon (see note above) 1 Tbsp coconut
oil, gently melted (see note below)
2 1/2 pounds apples (about 7), peeled and thinly sliced 2 tablespoons sugar 2 tablespoons brown sugar 2 teaspoons flour 1/4 teaspoon cinnamon 1/8 teaspoon freshly grated nutmeg Small pinch cloves 2 teaspoons
lemon juice 2/3 cup rolled oats (old fashioned, not quick cooking) 2/3 cup whole wheat pastry flour 2/3 cup light brown sugar 1/2 cup chopped walnuts 1/2 teaspoon baking powder 1 teaspoon cinnamon 1/4 teaspoon salt 1/4 cup
organic canola
oil 2 tablespoons water
1 cup cashew, soaked (see note below) 2
organic lemons, juiced (plus zest of 1) 1/4 cup drinking coconut milk (or nut milk of choice) 1/3 cup pure maple syrup, rice syrup or raw honey pinch himalayan pink salt 1/4 cup coconut
oil, gently melted (see note below) 1 Tbsp cacao butter, gently melted (see note below)
3 tablespoons non-dairy butter (e.g., Earth Balance) 3 tablespoons
organic, unbleached, all - purpose flour 1 cup of crimini mushrooms, diced 2 cloves garlic, finely chopped 1⁄2 teaspoon sea salt 1⁄2 teaspoon finely ground black pepper 1 teaspoon sugar 1 tablespoon fresh
lemon juice 2 cups unsweetened almond or soymilk 3 cups green beans, trimmed and cut into 1 - inch pieces 2 shallots, finely sliced 2 tablespoons neutral - tasting
oil (for sautéeing shallots)
Our
organic Fairtrade vanilla extract is also one of the favourites when we bake at home as well as the
organic lemon extract — it's amazing in biscuits as because it's on an
oil base it makes them slightly chewier.
ingredients POMEGRANATE GLAZE: 1 and 3/4 cups pomegranate juice (divided) 1/3 cup
organic chicken stock 8 sprigs thyme (tied together with Butcher's twine) 2 tablespoons Dijon mustard Kosher salt and freshly ground black pepper (to taste) CHICKEN THIGHS: 8 chicken thighs (bone - in, skin on) 1 tablespoon Kosher salt 2 teaspoons ground cumin 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne 1 tablespoon olive
oil 1/2 cup pomegranate seeds 1/4 cup parsley (chopped) ARUGULA SALAD: 1 5 - ounce package baby arugula 1/2 red onion (peeled, thinly shaved) 2 tablespoons
lemon juice 3 tablespoons olive
oil 1/4 cup Parmigiano Reggiano (shaved into strips) Kosher salt and freshly ground black pepper (to taste)
1/2 cup tahini — note that
oil / solid contents vary in tahinis, which could affect the end result of your UGD 1/2 cup apple cider vinegar — I like the
organic unfiltered kind with the mother 1/4 cup soy sauce — for a gluten - free UGD, use GF tamari 1 tbsp
lemon juice, about half a
lemon's worth 1/2 tsp salt — use more if you're using kosher salt 3 cloves garlic, minced 2 tbsp — 1/2 cup water — depends on the liquid content of your tahini.
Ingredients 1 3 - 4 lb whole chicken, preferably
organic 1 1/2 pounds small waxy potatoes such as Yukon Gold 2 garlic cloves, cut into thin slices 1
lemon 1/4 teaspoon oregano 1 1/2 teaspoons thyme 1 - 2 tablespoons olive
oil 1 1/2 teaspoons salt freshly ground black pepper juice of 1
lemon
Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp chia or flax seed in 3 tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4 cup toasted coconut flakes (45 g) 1/2 cup almonds / hazelnuts, chopped (75 g) 1/2 cup chopped pistachio (50 g) hold back 1/3 of it to top with 1/2 cup cranberries (50 g) 2 tbsp sesame seeds / poppy seeds Zest from 1
organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2 cup white chocolate (50 g) if vegan use a vegan chocolate or leave out 1 tsp coconut
oil A generous pinch of flaky sea salt
Ingredients 150 g whole rice, washed in cold water, well drained then cooked in water until very tender 160 g rice malt syrup 3 tablespoons light and fruity extra virgin olive
oil zest of 1
organic lemon, grated 3 tablespoons whole rice flour 80 g corn flour (GMO - free) a pinch of whole sea salt a -LSB-...]