Ingredients: 1 cup diced green cabbage 1/2 cup diced red cabbage 1 green apple — sliced 1 TBSP diced white onion 2 TBSP chopped walnuts 2 TBSP Goji Berries For the dressing: 1 TBSP Mustard 1 tsp Manuka honey or local, raw organic honey 1 TBSP apple cider vinegar 1 TBSP flax oil 1/2 tsp fennel seeds Pinch of ground cayenne
pepper Pinch of sea salt Instructions: Mix... Read More»
16 — 20 asparagus spears 200g Jersey Royal potatoes, scrubbed 4 large, eggs — preferably organic A pinch of za'atar Black
pepper A pinch of sea salt (optional)
1/4 cup EVOO (extra virgin olive oil) fresh juice of 1/2 lemon 1 teaspoon of lemon zest 1 teaspoon seedy mustard pinch of cayenne
pepper pinch of sea salt freshly cracked black pepper
sunflower seed butter a few dashes each of cinnamon, ginger, turmeric, cloves, and black
pepper a pinch of sea salt
Not exact matches
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water
sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice
of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced
pinch of cayenne
pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs
Sea salt and freshly ground black
pepper to taste
Pinch of cayenne
pepper (optional)
* 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
4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated sugar (we used the latter but use less if you're sensitive to sugar) 1/2 cup water Juice
of 2 limes 1/4 to 1/2 teaspoon freshly ground black
pepper (use less for a barely detectable bite, more if you'd like it more present)
Pinch of sea salt
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell
pepper, core and seeds removed, finely diced 1 yellow bell
pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic
sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black
pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
Chop the reserved squash pulp and add it to the meat along with a few grinds
of black
pepper a few
pinches of sea salt, the oregano, and the tomato sauce.
Ingredients 1 medium red cabbage 3 carrots 1/4 leek 6 - 8 pitted dried plums, finely chopped 3 tablespoons extra virgin olive oil 1/2 teaspoon whole
sea salt a
pinch of ground black
pepper 1/2 teaspoon yellow mustard powder 3 tablespoons balsamic vinegar 2 tablespoons apple juice concentrate 1/2 teaspoon dried thyme 2 - 3 handfuls walnuts, coarsely chopped -LSB-...]
sea salt pinch of fresh ground
pepper 3 Tbsp.
1/2 cup
of raw cashews soaked in water for at least 3 hours 1/4 cup
of soy or unsweetened almond milk 1 tablespoon
of lemon juice 2 tablespoon
of nutritional yeast + extra for sprinkling 1/2 teaspoon
of garlic powder 1 teaspoon
of apple cider vinegar a
pinch of sea salt and
pepper
In a medium bowl toss the potato wedges with the olive oil, a few big
pinches of sea salt and five or six cranks
of the
pepper grinder.
2 boneless, skinless chicken breasts 1/2 cup Italian style bread crumbs 1/2 cup Parmesan cheese, shredded 1/2 tsp garlic powder 1/2 tsp dried basil
Pinch of crushed red
pepper flakes
Sea salt and fresh cracked
pepper to taste 1 - 2 eggs, mixed thoroughly 1 tbsp olive oil, more if needed
-- 500g diced Welsh lamb (fat trimmed off)-- 1 red onion, cut in to chunks — 2 tbsp olive oil — 1 tbsp tomato puree — Juice and zest
of half a lemon — Half a tsp each
of paprika, cumin, tumeric, chilli powder, ground coriander, garlic powder — 2 tbsp fresh mint, chopped — A
pinch of sea salt and black
pepper
6 cups chopped watermelon (1 - inch cubes) 1/2 cup water or coconut water 1/4 cup freshly squeezed lime juice 1/2 teaspoon seeded and diced jalapeño
pepper 1/2 teaspoon chili powder or Mexican spice Mix (page xx) 1/4 teaspoon chipotle chile powder
Pinch of sea salt 3/4 cup seeded and diced cucumber 3/4 cup peeled and diced jicama 1 tablespoon plus 1 teaspoon finely chopped fresh cilantro
For the Salad: 3 servings
of mixed greens Roasted beets 3/4 cup fresh blueberries Mustard dressing 3
pinches sea salt Fresh ground
pepper to taste
I love slow roasting veggies and letting their natural flavor come through by adding just a tad
of olive oil and a
pinch of sea salt and
pepper....
Add onion, bell
pepper, celery, and a
pinch of sea salt.
Tahini Sauce 1/4 cup sesame tahini 1/4 cup purified water juice
of 1 lemon 1 garlic clove — chopped
sea salt — to taste tiny
pinch red
pepper flakes (optional)
Lemon - ricotta 500 g ricotta cheese 1 organic mediun size lemon (juice & zest) 1 small handful
of fresh basil (chopped) a
pinch of sea salt a
pinch of lemon
pepper
Marinade: 1/2 cup soy sauce 1/4 cup lime juice 2 tablespoons rice wine vinegar 1/4 cup orange juice 1 tablespoon brown sugar 1 tablespoon honey 1 teaspoon minced garlic 1/4 cup chopped scallions 1/2 teaspoon fresh ground ginger 1 teaspoon olive oil
pinch of nutmeg
sea salt to taste citrus
pepper to taste
* 3/4 cup crème fraîche (I used my homemade version) * 3 - 4 tablespoons raw apple cider vinegar * 2 tablespoons cultured buttermilk * 1 handful
of fresh basil leaves * 1 handful
of fresh cilantro leaves * 1 handful
of fresh parsley leaves * 2 medium cloves
of garlic, sliced in half, plus more to taste (if you love garlic) *
pinch of ground cayenne
pepper — optional *
sea salt and freshly ground
pepper to taste
2 - 3 small to medium beets — peeled and cubed 2 garlic cloves — minced
sea salt 2 small to medium red onions — peeled and quartered or cut into eighths, depending on size grape seed oil 1 head
of broccoli — cut into bite - sized florets 2 cans Thai coconut milk
pinch of chili powder or a dash
of cayenne 1/2 lemon — juiced 1 - 2 ripe but firm avocados freshly ground black
pepper arugula leaves for garnish
1 garlic clove, minced 1 1/2 teaspoon Dijon mustard
Pinch of salt 1 1/2 teaspoons minced, fresh thyme 1 teaspoon each minced fresh oregano, basil, mint 1 tablespoon champagne vinegar 1 1/2 teaspoons fresh lemon juice 3/4 cup extra-virgin olive oil
Sea salt and freshly ground black
pepper
Sprinkle with a small
pinch of sea salt and
pepper and gently toss to combine.
You'll also need 8 ounces brown rice pasta, cooked 2 cups spinach, roughly chopped Grape tomatoes, halved Sautéed mushrooms 2 tablespoons hemp seeds
Pinch of sea salt flakes Cracked
pepper
Once hot, add oil, bell
pepper and onion and a
pinch of sea salt.
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-...]
Ingredients 280 g whole wheat linguine 4 - 5 tablespoons extra virgin olive oil half a onion, peeled and finely chopped 1 carrot, cleaned and finely chopped a
pinch of whole
sea salt a small head
of radicchio, chopped 250 g seitan, minced a handful
of fresh parsley, cleaned and finely chopped freshly ground black
pepper, to -LSB-...]
1 tbsp extra virgin olive oil + more for garnish 1 small onion, diced (~ 1 cup diced onion) 2 garlic cloves, minced 2 tbsp fresh ginger, grated 1 large apple, peeled & chopped 1.5 pounds carrots, peeled and chopped (~ 5 cups) 4 cups vegetable broth
pinch of nutmeg
Sea salt & black
pepper, to taste
1/4 cup EV olive oil 1/2 lemon, freshly squeezed
pinch of cayenne
pepper pinch sea salt freshly cracked black
pepper
sea salt, to taste
pinch of red
pepper flakes 1/2 cup extra virgin olive oil
1 1/2 tablespoons olive oil 1 cup leek, sliced thin 1/2 fennel bulb, chopped 2 tablespoons garlic, minced 6 cups water or vegetable stock 2 medium potatoes, rinsed and chopped (2 1/2 cups) 1 cup soy milk, rice milk, or almond milk 2 tablespoons Italian parsley, minced 2 teaspoons
sea salt, or to taste 1/2 teaspoon ground
pepper, or to taste
pinch cayenne
pepper Splash
of wheat - free tamari, optional
In a mixing bowl, add the chicken, white wine vinegar, lime juice, 1/2 teaspoon rosemary (or 1 sprig
of rosemary leaves), 2
pinches dried thyme, 2
pinches dried sage, 4 - 5 cloves
of garlic (place the garlic pod on a clean surface, place the blade
of a knife over it and hit the blade with the heel
of your palm, crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2 teaspoon
sea salt, 1 tablespoon olive oil, and 1/2 teaspoon
pepper powder, and mix them all up.
Line a baking sheet with parchment, lay tomatoes flat and spread hot
peppers and garlic around, drizzle with olive oil and a few
pinches of sea salt.
Toasted gluten - free bread, avocado sliced on top,
pinch of sea salt, squeeze
of lime + sprinkle
of crushed red
pepper flakes.
In a small pot, combine the coconut milk / nut milk, coconut sugar, cinnamon, cardamom, allspice, clove, ginger, black
pepper, and
pinch of sea salt.
Season 12 jumbo shrimp that have been peeled and deveined with
sea salt, freshly cracked black
pepper and a
pinch of smoked paprika
Sprinkle with a
pinch of sea salt and
pepper.
* 2 tablespoons olive oil * 1 onion, peeled and finely chopped * 1 1/2 cups Arborio rice *
pinch of sea salt and fresh
pepper * 1/2 cup white wine * 8 cups chicken stock * 1 cup roasted tomato halves (plus any herbs, garlic, etc. they were roasted with) * 1 tablespoon butter * 1/4 cup grated Parmigiano - Reggiano
3 pounds fresh plum tomatoes, peeled and seeded 1/4 cup olive oil 2 large garlic cloves, crushed
Pinch of red
pepper flakes
Sea salt, to taste 4 fresh basil leaves, torn into bits
2 green tea bags 2 cups boiled water 1 cup raw almonds, soaked 8 hours in water, drained and rinsed OR 4 tablespoons raw almond butter 2 cups filtered water 1 heaping tablespoon raw fresh ginger, chopped 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 1/8 teaspoon ground cloves 2 - 3 tablespoons maple syrup, to taste 2 - 3 tablespoons honey, to taste
pinch of sea salt pinch of freshly ground black
pepper
Add 1/2 teaspoon
of dried thyme, 1/2 teaspoon
of dried oregano, a
pinch of sea salt, some freshly cracked black
pepper, and mash together with the olive mixture
1/2 cup extra-virgin olive oil 1 teaspoon fresh rosemary leaves 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 2 teaspoons sweet paprika 2 medium cloves
of garlic, smashed into a paste 1 well - crumbled bay leaf
pinch of red
pepper flakes 1/4 teaspoon + fine grain
sea salt 1 tablespoon fresh lemon juice
To make the dressing, mix together the olive oil, balsamic vinegar and Dijon mustard, and season with a
pinch of sea salt and some black
pepper to taste.
Add juice from 1 lime, along with about 1/4 cup chopped cilantro, and a
pinch of sea salt and
pepper.
* 3 tablespoons olive oil * 1 teaspoon cumin seeds * 1 large onion, halved and thinly sliced * 1 clove garlic, crushed * 1 red bell
pepper, cored, seeded, and thinly sliced * 1 yellow bell
pepper, cored, seeded, and thinly sliced * 1/2 teaspoon hot smoked paprika * A
pinch of saffron strands * 1 (14 - ounce / 400g) can plum tomatoes (I used an equivalent amount
of frozen roasted tomatoes from my garden last summer instead) *
Sea salt and freshly ground black
pepper * 4 large eggs, preferably farm - fresh, pastured eggs * Crumbled feta cheese, for serving (optional... this was my addition to the recipe)
Whisk together white or apple cider vinegar, a
pinch of sugar and
sea salt, and black
pepper — along with a small splash
of olive oil.