Not exact matches
* 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 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
Ingredients:
Organic coconut
oil saponified,
organic olive oil saponified,
organic jojoba
oil saponified, vegetable glycerin,
organic guar gum,
organic aloe vera leaf
juice, rosemary extract.
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 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)
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
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-...]
* 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
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
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
Bone Suckin» Yaki, 13.25 fl. oz Similar to teriyaki sauce but richer in flavor & lower in sodium, Bone Suckin» Yaki is made with
organic cane
juice, soy sauce, sesame
oil &
olive oil.
1 3/4 cups whole wheat pastry flour 1/4 cup unsweetened shredded coconut 1 stick of butter, at room temperature 1
organic egg 1/4 cup
olive oil 3/4 cup unrefined sugar 1/2 teaspoon aluminum free baking powder Zest two limes
Juice of two limes
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
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-...]
Ingredients 1 small onion, chopped 5 cloves garlic 1 teaspoon orange zest 1 tablespoon rosemary, chopped 1/4 cup fresh squeezed orange
juice 1/4 cup
olive oil 2 tablespoons tomato paste (I prefer this one because it is
organic and comes in a glass jar) 1 teaspoon sea salt 1/2 teaspoon black pepper
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)
Add in sweet potato chunks roasted in lime
juice and paprika, cooked tri-color quinoa, cilantro,
organic tomatoes, avocado,
olive oil, and spices... and voila, a superfood spinach salad is born.
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)
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
Add the tossing ingredients: light drizzle of
olive oil,
juice and zest from the orange, the
organic raisins, and chopped herbs.
For the sauce: 1 small
organic butternut squash
olive oil 1
organic yellow onion, diced 1
organic jalapeño, seeded and diced 2 tsp
organic ground cumin 1/3 c
organic cashews or sunflower seeds, soaked for a few hours 2 cloves
organic garlic, peeled 2 tbsp nutritional yeast 2 tsp
organic yellow mustard 3 tsp
organic tamari combination of enough
organic lime
juice and vinegar to get the blender going
1/2 Cup Dried Cranberries (I buy
organic fruit sweetened) 2 Teaspoons Stone Ground Mustard 1/8 Cup Apple Cider Vinegar 1 Teaspoon Salt 1/4 Cup Beet
Juice (reserved from roasting the beets) 1 Tablespoon Fresh Ginger 1/4 Cup EV
Olive Oil
Extra-virgin
olive oil Raw coconut
oil and expeller pressed coconut
oil Macadamia nut
oil Raw apple cider vinegar Raw coconut vinegar Coconut butter Coconut milk (not light) Sustainably caught canned sardines, tuna, and salmon Wild - caught anchovies Marinara sauce —
organic, no - sugar added, in glass jars
Organic grape
juice (fruit
juice is not a healthy drink option and should be limited - we only drink if for the weekly Friday night / Saturday lunch Shabbat or holiday blessings)
Organic herbal teas Capers
Olives Organic fruit spread — no added sugars.
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.
Black Quinoa & Kale Salad Serves 4 1 1/2 cup black quinoa (cooked) Dressing: 4 tbsp
olive oil 1/2
organic lemon (peal and
juice) 2 tbsp hot english mustard salt and pepper
Ingredients:
Organic coconut
oil saponified,
organic olive oil saponified,
organic jojoba
oil saponified, vegetable glycerin,
organic guar gum,
organic aloe vera leaf
juice,
organic sweet orange essential
oil, rosemary extract.
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
Ingredients: 5 cups
organic baby spinach leaves, coarsely chopped 2 large red bell peppers, diced 2 cups celery, diced ¬ Ω cup red onion, chopped 1 Tablespoon fresh oregano 2 Tablespoons fresh lime
juice 3 Tablespoons
organic extra-virgin
olive oil 1 cup fresh goat cheese, crumbled ¬ º cup slivered almonds sea salt and fresh - ground pepper to taste
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
DRESSING Grated zest and
juice of 2 limes or 1 lemon 2 tablespoons toasted sesame
oil 5 tablespoons extra-virgin
olive oil 1 garlic clove, grated 1 1/2 - inch piece of fresh root ginger (unpeeled if
organic), finely grated 2 teaspoons tamari A pinch of cayenne pepper or chili flakes (optional) Sea salt and black pepper
Sprouted Almonds (
organic and / or transitional),
Organic Raw Cashews,
Organic Wheat Free Tamari,
Organic Sesame Seeds,
Organic Coconut Palm Sugar,
Organic Ginger,
Organic Garlic,
Organic Lemon
Juice,
Organic Olive Oil and
Organic Spices.
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
Fresh tomatoes topped with grape seed
oil, kalamata
olives and their
juice, and raw Swiss cheese, lightly grilled
organic red onions (SO much flavor in the
organic... decent price at Trader Joe's) and baby portobellos, about 3 ounces of baked chicken, and brown rice cooked in chicken broth, all topped off with Italian parsley made for a very tasty dinner!
Aloe barbadensis (
organic aloe) leaf
juice, Olea europaea (
organic olive)
oil, Aspalathus linearis (
organic rooibos) extract, Calendula officinalis (
organic calendula) flower extract, Kosher vegetable glycerin, Butyrospermum parkii (
organic shea) butter, Olivoyl hydrolyzed oat protein, Cetearyl alcohol, Glyceryl oleate, Glyceryl stearate, Vanilla planifolia (
organic vanilla) fruit extract, Citrus sinensis (
organic sweet orange), Xanthan gum
Aloe barbadensis (
organic aloe) leaf
juice, Olea europaea (
organic olive) fruit
oil, Aspalathus linearis (
organic rooibos) extract, Calendula officinalis (
organic calendula) flower extract, Butyrospermum parkii (
organic shea) butter, Olivoyl hydrolyzed oat protein, Cetearyl Alcohol, Glyceryl oleate, Glyceryl stearate, Kosher vegetable glycerin, Lavandula
Ingredients: 1 1⁄2 pounds sugar snap peas, trimmed 4 (4 - ounce) skinless, boneless, free - range,
organic chicken breast halves 1⁄2 teaspoon salt, divided 1⁄4 teaspoon freshly ground black pepper 1 tablespoon
olive oil 1⁄2 cup thinly sliced shallots 1 tablespoon extra-virgin
olive oil 1 teaspoon Dijon mustard 1⁄2 teaspoon grated lemon zest 3 tablespoons fresh lemon
juice 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh tarragon 1⁄2 teaspoon chopped fresh thyme
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
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
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
2 cans (á 285 g)
organic white beans 1 - 2 garlic cloves 5 bis sun - dried tomatoes (in
oil) 1/2 lemon,
juiced 1/3 cup
olive oil a handful of fresh basil 1 tsp cumin salt & black pepper
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
1 can (á 290 g)
organic chickpeas 1 avocado 1 clove of garlic 1 tbsp tahini 1/2 lemon,
juiced 1/4 cup
olive oil a handful of fresh basil a handful of fresh spinach salt & black pepper