Not exact matches
1⁄2 cup [75g] buckwheat flour 1⁄4 cup [35g] brown rice flour (or chickpea flour) 1⁄4 cup [35g] chickpea flour (or more rice flour) 1 tablespoon melted coconut
oil (optional, can use
other oil of choice) 1⁄2 cup [120 ml] canned coconut milk * (or
other non-dairy milk, see note) 1 1/4 cup [300 ml] water * (see note) 2
teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1 pinch salt
oil, for pan frying
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive
oil 1/2
teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1
teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead
of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2
teaspoons sugar (or maple syrup /
other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to
other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped
Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to
Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
1/2 cup canola or
other vegetable
oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1
teaspoon pure almond extract 2
teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4
teaspoons baking powder 1
teaspoon baking soda 1/2
teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple
of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)
Place the streaky bacon rashers on a lightly greased (a
teaspoon vegetable
oil, spread evenly with kitchen towel) griddle pan, chargriller or baking sheet for a couple
of minutes, then turn around and cook on the
other side.
Toss the almonds with 1/2
teaspoon olive
oil and spread out on
other side
of the baking sheet.
Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or
other mushrooms
of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (
of choice) 1
teaspoon turmeric powder 200 ml coconut milk 2
teaspoons coconut
oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish
2 tablespoons extra virgin olive
oil 2 medium onions, diced 4 cloves garlic, minced 5 stalks
of celery, diced 2 medium carrots, diced 2 chopped chipotle pepper in adobo sauce (1/4 c.) 1 - 2 tablespoons chili powder 1 1/2
teaspoons fine grain sea salt, or to taste 1 pound
of black beans, soaked 4 - 6 hours or overnight 1 28 - ounce can
of whole tomatoes in juice 3 1/2 cups water / broth 1/3 cup Kahlua or
other coffee liqueur
1/2 cup olive
oil (or
other oil) 1/4 cup white wine vinegar juice
of two limes (lemons also work) 2 tablespoons water 1 tablespoon honey 1/2
teaspoon salt (be easy on salt, as cooked quinoa is already salted)
Coconut - Cilantro Cream Cheese 1 cup meat
of fresh young Thai coconut 1/2 cup water
of fresh young Thai coconut 1/3 cup coconut
oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1
teaspoon salt 3 tablespoons water zest
of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or
other herbs
of your choice — chopped
1/2 cup brine - cured black olives, rinsed, drained, and pitted 2
teaspoons drained capers 1 small garlic clove, chopped 1/2
teaspoon finely grated fresh lemon zest 2 (6 1/2 - ounce) jars marinated artichokes, drained, reserving marinade, and chopped 1/3 cup mayonnaise 2 (6 - ounce) cans tuna in olive
oil, drained and any large chunks broken into smaller pieces 4 (7 - inch - long) ciabatta rolls or
other crusty rolls with soft, chewy crumb - or two mini loaves
of crusty bread 3/4 cup fresh flat - leaf parsley leaves
5 ears
of corn in husks 5 tablespoons diced morels (or
other wild mushrooms, rehydrated if dried) 1/4 cup olive
oil 2 poblano chiles, roasted, peeled, stems and seeds removed, diced 1/4 cup sundried tomatoes, minced 1 small onion, chopped and sauteed 2 tablespoons minced cilantro 1 tablespoon minced chipotles in adobo 2
teaspoons fresh marjoram, minced 1
teaspoon freshly squuezed lime juice Salt to taste
1 1/2 cups water 1 cup Bhutanese or
other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛ cup olive
oil, plus extra for brushing 1/4
teaspoon salt, plus more to taste Freshly ground black pepper, to taste 1/2 cup fresh flat - leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries, chopped 1
teaspoon fennel seeds 1
teaspoon fresh ginger, peeled and minced Zest
of 1/2 lemon or orange, plus 1 or 2 squeezes
of the juice ⅛
teaspoon ground chili pepper
of choice
Ingredients 2 tablespoons olive
oil 1 onion 4 cloves garlic, diced 2 jalepenos, cut into slivers (I removed the seeds from one but left the
others in) 1 small carrot, diced 4 oz white mushrooms, cut in half and then sliced 4
teaspoons chili powder 1
teaspoon cumin 1
teaspoon oregano 1
teaspoon salt 3/4 cup brown lentils 1/2 cup black lentils 1 14 - oz can
of diced tomatoes 1/4 cup quinoa 1/2 cup bulgur wheat avocado, cheddar, and / or sour cream for serving
Increase heat to high hat and add the
other teaspoon of coconut
oil and the cooked quinoa.
Push the mushrooms to one side, and add an additional
teaspoon olive
oil to the
other side
of the pan and fry the garlic until golden brown, less than a minute.
1/2 cup diced toasted hazelnuts (or
other favorite nuts) 1 pound beets, peeled 1 pound butternut squash, peeled Tops (greens only)
of 3 or 4 green onions 1/4 cup diced cilantro, plus more for garnish 2 tablespoons extra virgin olive
oil 2 tablespoons balsamic vinegar 1 tablespoon honey maple syrup 2
teaspoons spicy brown mustard Dash
of cinnamon Salt and pepper to taste
While you're waiting, heat up the
other teaspoon coconut
oil in a separate pan and add in the chopped banana with a pinch
of cinnamon and sautee for a minute until soft and «caramelly.»
3 tablespoons olive
oil, divided 2 medium onions, cut into 3/8 ″ / 1 cm slices (3 cups total) 1 tablespoon coriander seeds 2 peppers (1 red and 1 yellow), halved lengthwise, seeded, and cut into strips 3/8 ″ / 1 cm wide (3 cups total) 2 cloves garlic, crushed 3 bay leaves 1 1/2 tablespoons curry powder 3 tomatoes chopped (2 cups total) 2 1/2 tablespoons sugar 5 tablespoons cide vinegar 1 1/2
teaspoons salt, plus more for seasoning Freshly ground pepper 1 lb
of pollock, cod, halibut, haddock, or
other white fish fillets, divided into 4 equal pieces All purpose flour, for dusting (you can substitute gluten free flour) 2 extra large eggs, beaten 1/3 cup chopped cilantro
8 cups cauliflower florets, chopped into bite - size pieces 2 heads
of garlic, broken into cloves, skin left on and root end trimmed 6 tablespoons good olive
oil plus 1 - 2 extra
teaspoons finishing olive
oil, divided 2
teaspoons freshly squeezed lemon juice [about 1/2 lemon] 1/2
teaspoon freshly grated nutmeg 6 tablespoons pepitas [buy them already roasted and salted at Whole Foods or
other high - end grocery store] 2 - 3 tablespoons fresh parsley, minced Sea salt Finishing salt [your choice — I used my homemade meyer lemon infused salt] Cayenne pepper, to taste Whole - grain pita chips for serving
Ingredients Extra virgin olive
oil, for cooking2 red onions, roughly chopped2
teaspoons chopped lemon thyme2
teaspoons chopped rosemary4 large ripe figs, halved4 large Barossa or
other corn - fed chicken marylands (thigh and drumstick joints), thighs and drumsticks separatedSea salt1 cinnamon stick 1/2 cup (125 ml) Golden Chicken Stock (page 132
of book) 1/2 cup (125 ml) verjuice (page 141
of book) 2 tablespoons sherry vinegar (page 141
of book) Zest
of 1 lemon, removed in thin strips with a vegetable peeler, leaving the bitter pith2 tablespoons honeyChopped flat - leaf parsley (optional) Grilled Semolina (optional - page 139
of book), to serve Method.
For Potstickers: Heat a large skillet on medium, drizzle 1
teaspoon of sunflower
oil (or
other neutral
oil) and, once hot, place a few dumplings to the skillet, making sure to space them out so they don't stick together.
3/4 cup whole wheat pastry flour 3/4 cup white whole wheat flour 3/4 cup oat flour 1 tablespoon baking powder 1/2
teaspoon baking soda 1/2
teaspoon salt Pinch cinnamon 1/3 cup pecan halves, toasted and ground 1/4 cup organic canola
oil or
other neutral
oil 2/3 cup soymilk + 1
teaspoon cider vinegar 1/2
teaspoon vanilla extract 1/4 cup light brown sugar grated zest
of one small orange 1/2 cup dried blueberries
- Broccoli florets, mushrooms, asparagus spears or
other vegetables
of choice 1/2 cup + 2 tablespoons gluten - free all purpose flour blend
of choice 1/2
teaspoon xanthan gum (if not in flour blend)- Salt and pepper, to taste 5 ounces light - bodied gluten - free beer -
Oil of choice, for frying
Adapted from Marie Simmons» cookbook, «The Amazing World
of Rice» 1
teaspoon olive or
other vegetable
oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or
other vegetable
oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2
teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directions.
Red Rice and Broccoli Salad with Lemon Dressing and Tamari Walnuts Adapted from Marie Simmons» cookbook, «The Amazing World
of Rice» 1
teaspoon olive or
other vegetable
oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or
other vegetable
oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2
teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directions.
4 large portobello mushroom caps (5 to 6 inches across) 2 tablespoons olive
oil, plus more to
oil the pan 1 tablespoon Japanese soy sauce (shoyu or tamari) 2
teaspoons balsamic vinegar Salt and freshly ground pepper, to taste 4 slices focaccia or
other bread 4 tablespoons dressing
of your choice Lettuce, tomato slices, avocado slices (optional)
200 grams
of spaghettini, or
other long, thin pasta that you have on hand 3 tablespoons
of olive
oil 3 medium cloves garlic, thinly sliced 6 anchovy fillets, minced 2 large red, orange and / or yellow bell peppers, stemmed, seeded and thinly sliced lengthwise 4 - 5 pepperoncini (the chartreuse - colored, jarred peppers you find in the grocery), sliced horizontally 1 jalapeno, stemmed, seeded and minced 1/4 cup panko, or dried bread crumbs 1/4 cup grated Parmiggiano Pinch crushed red pepper flakes (about 1/8
teaspoon) Handful chopped parsley 1/2 lemon
Raw pumpkin seeds 1 tablespoon olive
oil sprinkle
of cayenne pepper 1/2
teaspoon ground cumin (or any
other spices that you like Kosher salt and black pepper
Ingredients: 4 tablespoons cup peanut, grapeseed or
other high - heat
oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1
teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2
of a fresh lemon extra sea salt, as needed for seasoning
Makes 4 servings Ingredients 2 medium carrots, peeled and sliced into very thin rounds 1 medium zucchini, cut into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced 1 tablespoon unseasoned rice vinegar 1 1/4
teaspoons fine grain sea salt, divided 1
teaspoon maple syrup Few drops
of toasted sesame
oil 1/2 cup kimchi, drained and coarsely chopped 1 ripe California Avocado, peeled and sliced 5 cups cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4
teaspoons toasted sesame seeds Additional Toppings (if desired): strips
of steak or chicken, stir - fried tofu, fried egg,
other stir - fried vegetables, etc..
Toss tomatoes with 1
teaspoon olive
oil and arrange on
other side
of sheet.
1/2 cup raw pepitas 3 cups fairly tightly packed chopped kale 2 1/2 cups water 3 tablespoons freshly squeezed lemon juice 1/4 cup apple juice 1/2 cup mashed avocado 1 tablespoon peeled and minced fresh ginger 1
teaspoon seeded and diced hot pepper 1 1/2
teaspoons sea salt, or to taste ¹ ⁄ 8
teaspoon ground black pepper Pinch
of cayenne pepper 1/4
teaspoon chipotle chile powder, or 1/2
teaspoon chili powder (optional) 1 tablespoon coconut
oil or olive
oil (optional) 2
teaspoons wheat - free tamari or
other soy sauce, or to taste (optional) 1 tablespoon minced fresh cilantro 1/4 cup seeded and minced red bell pepper, for garnish
250 puy or beluga lentils 1 tablespoon coconut or olive
oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1
teaspoon salt 11/2
teaspoons ground cumin 1
teaspoon ground turmeric 1
teaspoon ground cinnamon 1
teaspoon paprika 1
teaspoon ground coriander 1 red pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut squash, cooked and chopped into small pieces 400 ml coconut milk 1 tablespoon tahini 1 tablespoons honey or agave syrup juice
of 1 lime 3 tablespoons soy sauce 2 tablespoons extra virgin olive
oil salt and pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or coconut yogurt) 1
teaspoon honey or agave syrup drizzle
of extra virgin olive
oil quickest cucumber salad 1/2 cucumber, shaved into ribbons 4 tablespoons rice vinegar to serve: fresh coriander hot sauce, like sriracha cooked brown rice or
other whole grain lime wedges
1 bunch radishes — tops removed 2 tablespoons ghee (I've also tried unrefined neutral coconut
oil here, it works well) 2 garlic cloves — minced pinch
of sea salt 2
teaspoons apple cider vinegar 2
teaspoons raw honey or pure maple syrup about 3 cups arugula or
other salad greens (the original recipe calls for dandelion) smoked sea salt — for sprinkling over the salad sunflower sprouts or
other microgreens for garnish — optional
Pair with Juniper Jasmine Viognier cocktail
of choice 1 tablespoon chopped fresh tarragon 1
teaspoon dijon mustard juice
of 1 mandarin orange 1 tablespoon minced chives 2
teaspoons rice vinegar 1/4 cup peanut
oil pinch
of salt and pepper meat from one dungeness crab, or
other crabmeat (1 1/2 - 2 cups picked) shaved fennel bulb, thinly sliced 4 mandarin oranges, peeled and sectioned 1 cucumber, thinly sliced 4 cups frisee, washed and trimmed 2 belgium endives, in 1» slices 1 small radicchio, thinly sliced
1/4 cup buttermilk 2/3 cups greek yogurt 1 tablespoon white wine or champagne vinegar 3 tablespoons minced Vidalia or
other sweet onion 1 small clove garlic, minced and mashed with a pinch
of salt 2
teaspoons fresh dill, minced 1/4 cup extra virgin olive
oil salt and freshly ground pepper to taste.
Scone ingredients • 1/2 cup unsweetened almond milk • 1/2 tablespoon apple cider vinegar • 1/2 cup plus 2 tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top • 2
teaspoons baking powder • pinch
of sea salt • zest
of 2 organic lemons, divided • 1/4 cup neutral coconut
oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can
of chickpeas or
other beans) • 1
teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4
teaspoon turmeric — for colour • juice
of 1 lemon
Use it: for curries heat 1 tbsp
of coconut
oil in a pan, add some
teaspoons of paste, let it sizzle, add your veggies — and tofu, if you like it — and some coconut milk after few minutes; to flavor some simple grain + veggies bowl, stir 1 or more
teaspoon in some coconut milk or cream and pour it over the
other ingredients before serving.
approx 1/2 lb
of grenadier fillet (or
other white fish would also work) 1/2 tablespoon olive
oil 1/2 white onion 3 cloves garlic 1 15 - oz can
of diced tomatoes 1 tablespoon capers 4 - 6 kalamata olives 1
teaspoon crushed red pepper 2 anchovies (optional) handful
of basil leaves (or
other green herb would be good, too)
1 cup quick oats (you may also use
other types
of flake oats; it will result in a different texture) 1 roma tomato 1/3 cup frozen edamame 1/2 cup mushrooms (sliced) 1
teaspoon ginger (minced or grated) 1 tablespoon shoyu soy sauce 1 tablespoon nutritional yeast (optional) 1/2 cup non-dairy milk (optional) 1
teaspoon coconut
oil Water as needed Curled parsley or herbs
of choice for garnish
For the sauce: 3 tablespoons safflower or
other neutral
oil 1 onion, sliced 3 garlic cloves, left whole 1 jalapeño, halved and seeds scooped out (you can leave in the seeds if you like a lot
of spice) 1 28 - ounce can whole tomatoes 1
teaspoon sugar Salt to taste
Add the
other teaspoon of garlic spread to the
oil.
Raisin and Walnut Oatmeal Cookies adapted from The Kind Diet 1 cup
of quick - cooking rolled oats 3/4 cup all - purpose flour 1/3 cup sugar 2
teaspoons baking powder 1
teaspoon baking soda 1/4
teaspoon fine sea salt 1/3 cup real maple syrup 1/2 cup canola
oil 1
teaspoon vanilla extract 1/2
teaspoon molasses 1/4 cup finely chopped walnuts 1/4 cup raisins or
other dried fruit Preheat oven to 350 F. Line a baking sheet with parchment paper.
Hi Kez, it's good to begin with one tablespoon
of coconut
oil a day (1/2 in the morning and the
other half at night) to treat constipation rather than 1
teaspoon because that could be too mild for most people.
Try this simple recipe: 1 cup
of buckwheat flour, 2 tablespoons
of olive (or
other oil) if required, 1/4
teaspoon of Celtic sea salt, soy milk, rice milk, almond milk or
other milk alternative.
What's in them: 1 1/2 lb ground turkey meat (I used half ground turkey and half sweet turkey sausage for extra flavor) 1 1/4 cup
of herb stuffing cubes 1/2 cup dried cranberries 1 large egg plus 1 egg white 1/4 cup finely chopped sweet onion 1 tablespoon chopped fresh sage 1
teaspoon salt 1 tablespoon olive
oil Other add in ideas: shredded carrots or chopped mushrooms to make these a little healthier
Roast Vegetables 1 pound cauliflower florets 3 large carrots 1 celery root, peeled and chopped (optional) 3 stalks
of celery, chopped 1 pound asparagus, chopped (if in season) 1/4 cup olive
oil 1/2
teaspoon sea salt 2 tablespoons dried basil or
other seasoning blend Toss veggies with sea salt, olive
oil, and seasoning.
2 cups coarse sea salt 1 Tablespoon olive
oil (or
other carrier
oil) 1
teaspoon essential
oil of choice
One
teaspoon of flaxseed
oil or one and a half tablespoons
of ground flaxseed, plus your usual intake
of vegetables, walnuts and
other foods provides plenty
of omega - 3 fatty acids for most people.»
Adding just a
teaspoon of ghee while you sauté meats or veggies will highlight the flavor profiles better than any
other cooking
oil.