1 cup lentils (I used puy, but green or black would work just as well) 1 teaspoon black mustard seeds 1/2 teaspoon black peppercorns 1 teaspoon sea salt
pinch of cayenne pepper juice of 2 small or 1 large lemon 3 tablespoons olive oil 1 chile or jalapeno — seeded and minced
Not exact matches
That's likely due to the fact that the cleanse drink consists
of two tablespoons
of lemon
juice, the same amount
of grade B maple syrup, and a generous
pinch of cayenne pepper, all for a glass
of water.
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
For the vinaigrette: 1/4 cup grapeseed oil
Juice of 2 lemons 1 tablespoon Dijon mustard 1/4 teaspoon
cayenne pepper, or to taste
Pinch of dried oregano Salt and
pepper to taste
1/2 pound russet potatoes, peeled and cut into chunks 2 garlic cloves peeled Coarse salt 1 tin sardines in olive oil 2 tbsp olive oil, plus more for brushing Finely grated zest
of 1 lemon, plus 1 tbsp lemon
juice Pinch cayenne pepper 1 small loaf crust bread, sliced
Finely dice the onion and mango and add to the bowl along with lime
juice, coriander, salt and a
pinch of cayenne pepper.
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
1/4 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
3 oz cream cheese, softened (I used reduced fat) 1/3 cup salsa
juice of 1/2 a lime 1 tsp chile powder 1/2 tsp ground cumin
pinch cayenne pepper 1/2 tsp onion powder 3 cloves garlic, minced 1/4 cup chopped fresh cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped green onions 2 cups cooked and shredded chicken (boiled, roasted, left over, anything works) 1/2 cup shredded extra sharp cheddar cheese 1/2 cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or flour tortillas kosher salt and freshly ground black
pepper cooking spray
chili powder (I used ancho chili powder because I love the flavor)
pinch of cayenne pepper (more to taste, if wanted) 1/4 cup pineapple
juice 3 cups diced pineapple (fresh or frozen preferred to canned) 3 Tbsp.
1 x 400g tin chickpeas, rinsed well and drained 1/2 a fresh beetroot (approximately 120 - 150g), peeled and grated 2 Tbsp extra virgin olive oil 1 clove garlic, minced
Juice of 1 lemon 1/4 tsp paprika
pinch cayenne pepper himalayan pink salt &
pepper to taste
Give the tomatoes, spring onions and garlic to the bowl together with a
pinch of lime zest, the
juice of half a lime, pure chili powder or
cayenne pepper to taste, ground coriander, ground cumin, salt and
pepper to taste as well.
«For a fruitier spin, substitute pineapple or orange
juice for the honey and use a
pinch of cayenne or red
pepper flakes instead
of the 5 - spice powder,» he suggests.
12 oz salmon, cut into 2 - 3 strips Salt Black
Pepper Pinch of cayenne pepper 2 tablespoons honey 1 tablespoon warm water 1 1/2 teaspoons apple cider vinegar or lemon
juice 1 tablespoon olive oil 3 cloves garlic, minced 1/2 lemon, sliced into wedges
1 egg yolk, room temperature 1 teaspoon lemon
juice 1 teaspoon dijon mustard
Pinch of cayenne pepper 1/2 teaspoon kosher salt Freshly cracked
pepper 2 tablespoons fresh tarragon 1/4 cup extra virgin olive oil 1/2 cup vegetable oil
BBQ Baked Tempeh 1 8oz block
of tofu, cut into triangles (or whatever shape your heart desires) 2 tbsp tomato paste 1 tbsp
of molasses (or maple syrup) 3 tbsp coconut aminos a few dashes
of liquid smoke the
juice of half
of a lime 1/2 tsp
of garlic powder 1/2 tsp
of paprika 1/4 tsp
of dried coriander a
pinch of cayenne & chili powder salt &
pepper to taste
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
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
For the Smoked Paprika Almond Cream 1 cup raw almonds 1 1/4 tsp smoked paprika 1 clove garlic crushed 3 tbsp fresh squeezed lemon
juice 1/2 cup filtered water 2 tbsp olive oil 1/2 tsp celtic sea salt optional;
pinch of cayenne pepper Method Combine above ingredients in blender and combine til creamy and smooth, adding 1 - 2 tbsp additional water for consistency only if needed.
Corn and Mango Filling 2 ears
of corn 2 2/3 cups cooked black beans 1 small green onion, finely chopped 1 mango, peeled and sliced 1/2 cup dried coconut flakes grated zest and
juice of 1 lime 1 Tablespoon extra virgin olive oil 1 teaspoon ground cumin 1
pinch each
cayenne pepper, paprika, and dried oregano Sea salt
4 tablespoons (1/2 stick) butter, at room temperature 1/4 chopped fresh thyme 1/2 garlic clove, minced Squeeze
of lemon
juice Kosher salt and freshly ground black
pepper, to taste
Pinch of cayenne pepper
lemon
juice and a
pinch of cayenne pepper; season with salt and
pepper.
Add the
juice of one lemon, a
pinch of turmeric, a
pinch of ginger powder or slices
of fresh ginger and a
pinch of cayenne pepper and let infuse.
1 medium beet, peeled and chopped 3 medium carrots, well scrubbed and chopped 1 medium blood orange (or any
juice orange), rind, pith and seeds removed 1/2 a lemon, rind, pith and seeds removed 2 inch piece / 10g turmeric root 1 inch piece / 10g fresh ginger
Pinch of cayenne pepper Pinch of freshly ground black
pepper
Ingredients: 1 pound cooked and cooled chicken breasts, diced (about 2 cups diced chicken) 3 scallions, finely chopped 1/3 cup fresh cilantro leaves, chopped 1/3 cup diced dried apricots 1/3 cup chopped roasted cashews 1 1/2 tablespoons hemp seeds (optional) For the dressing: 1 cup plain nonfat plain Greek yogurt 2 tablespoons curry powder
Juice of 1/2 lemon 1 teaspoon honey
Pinch of cayenne pepper (optional) Salt Freshly ground black
pepper
INGREDIENTS 6 ripe avocados 2 large handfuls cilantro leaves, coarsely chopped 1 large handful parsley leaves, coarsely chopped 1/4 cup plus 1 tablespoon freshly squeezed lime
juice 1 jalapeño
pepper, seeded and finely minced 2 teaspoons plus one
pinch sea salt 2 cups julienned jicama 1/2 teaspoon
cayenne pepper 3 heads
of romaine hearts Additional parsley or cilantro, for garnish PREPARATION In a large bowl, mash the avocados well with a fork.