Not exact matches
* 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)
(if not
organic, peel off the skin) 1/2 cauliflower, cut
into small pieces 1 1/2 cups dry white wine 1 tablespoon dried
parsley 1 tablespoon dried sage 1 tablespoon fresh rosemary, minced 1 tablespoon dried basil 1 teaspoon dried oregano 1 tablespoon dried leeks /
parsley / fennel mix 1/4 teaspoon ground black pepper 1/4 teaspoon kelp powder 8 cups water
* 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
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
Ingredients: 2 cans
organic chick peas drained and washed 1 clove garlic 1/4 cup tapioca flour Celtic Sea Salt to taste Pepper to taste 1/2 - 1 1/2 tsp Cayanne Pepper depending how hot you want it 1 tsp Cumin 1/2 tsp Coriander 1 tsp
Parsley Water Directions: Add all ingredients except water
into the food -LSB-...]
ingredients CHICKEN SOUP: 2 pounds chicken thighs (boneless, skinless, cut
into 1 - inch chunks) 2 tablespoons olive oil 1 cup cremini mushrooms (stems removed, thinly sliced) 1 yellow onion (peeled, small dice) 1 leek (white and light green parts only, root end removed, thinly sliced
into rounds) 4 cloves garlic (peeled, smashed) 2 carrots (peeled, small dice) 1 cup white wine 2 cups
organic chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup
parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (leaves only, roughly chopped) 1 tablespoon fresh chives (roughly chopped) 1/2 tablespoon thyme (leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut
into cubes) 2/3 cup plain yogurt
Add 1/2 cup of all - purpose flour to a bowl, add 1 cup of plain breadcrumbs
into a seperate bowl and season with a 1/4 teaspoon of sea salt and a 1/4 teaspoon dried
parsley, and mix it all together until well mixed, finally crack 1
organic egg
into another bowl, season with sea salt and mix the egg, then add 1 tablespoon of
organic milk and mix with the egg until well mixed
Well I really altered this recipe to fit my ingredients and was looking for a way to cook the turnip greens Used 4 boneless chicken thighs that were browned in olive oil, butter, pressed fresh garlic, salt, pepper, basil and fresh
parsley and then added 2 cup water to brought to boil then removed chicken and cut
into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots,
organic coconut sugar,
organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorful.
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
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)
6
organic tomatillos, chopped 2 cloves
organic garlic, minced 2 medium
organic cucumbers, sliced, seeded and coarsely chopped 2
organic green bell or poblano peppers, seeded and coarsely chopped 1 medium
organic white onion, chopped 1
organic green Anaheim chile, roasted, seeded and chopped 2
organic jalapenos, roasted, seeded and chopped 1/4 cup fresh
organic parsley or cilantro, chopped 2 tablespoons
organic white wine vinegar 1 tablespoon
organic lime juice 1/2 teaspoon Worcestershire sauce 1/8 teaspoon
organic hot sauce (or more to taste) 1 teaspoon
organic cumin, ground 1/2 teaspoon salt 1/4 teaspoon freshly ground
organic black pepper 4
organic ripe tomatoes, cut
into thick slices
organic sour cream (optional garnish)
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: 1 1/3 c cooked bulgur (or quinoa or millet to make it gluten - free) 1/2 c
parsley, chopped 5 c curly kale (about 4 - 5 leaves), cut
into thin ribbons 3/4 c
organic, non-GMO edamame without the pods 1/2 - 3/4 c pomegranate arils
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
The green juice (Romaine, celery, cucumber, apple, spinach, kale,
parsley, and lemon) tastes like that refreshing smell that hits you in the face when you walk
into an
organic food store or juice bar.
Ingredients 3 onions, peeled and diced Olive oil 1 3/4 lbs skinless turkey breast, preferably free - range or
organic, cut
into 1/2 - inch slices 1 1/4 quarts chicken broth, preferably
organic 1/2 lb small white or crimini mushrooms, thinly sliced 2/3 cup heavy cream A small bunch of fresh flat - leaf
parsley 1 lemon 1/2 clove garlic, peeled