4 frozen bananas (about 4 cups sliced) 1/3 cup (80 ml) unsweetened almond milk 2 fresh dates, pitted 1 teaspoon vanilla extract 2 tablespoons raw cacao powder 2 tablespoons peanut butter, plus extra for serving
pinch of sea salt fresh berries, for serving
Not exact matches
1 1/2 tbsp hemp seeds (or soaked almonds, cashews, sunflower seeds etc) 3 tbsp raw cacao powder 1 tbsp raw cacao nibs 1 avocado 1 very large frozen banana (not completely frozen if you're afraid that it will ruin your blender) 5
fresh strawberries 2 tbsp agave, raw honey or maple syrup a
pinch of sea salt 1 cup water 4 ice cubes
Dressing: Juice and zest
of one organic orange (about 1/4 to 1/3 cup juice) 3 tablespoons argan oil 2 teaspoons cinnamon 1 teaspoon cumin 3 tablespoons chopped
fresh mint
pinch of sea salt
* 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
Add the garlic, onion, vinegar, olive oil, a
pinch of sea salt, and some torn
fresh basil.
1 cup whole barley (hulled) 3 cups filtered water a
pinch of whole
sea salt a piece
of kombu (2 cm long), soaked pumpkin seeds (a good handful), lightly toasted 1 cup daikon sprouts
fresh basil leaves for garnish (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 1 small pumpkin a
pinch of whole
sea salt filtered water (to cook the pumpkin) 2 apples (I used Red Delicious), peeled and cut into cubes or slices 4 tablespoons extra virgin olive oil, and some more to serve juice
of 3 cm
fresh ginger root a large handful
of pumpkin seeds half a -LSB-...]
2 1/2 -3 pounds whole
fresh yellow peaches (about 8 medium peaches) 1 recipe Whole Wheat Pie Dough, or other good crust 2/3 cup dark brown sugar, packed 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg
pinch of Kosher or
sea salt 3 - 4 tablespoons cornstarch, depending on juiciness
of peaches
1 28 - ounce can whole peeled tomatoes (with liquid) 1 - 5 canned whole chipotles in adobo * 1 small red onion, peeled and quartered 2 cloves garlic 1/4 -1 / 3 cup
fresh cilantro, washed juice
of 1 lime large
pinch Kosher or
sea salt
sea salt pinch of fresh ground pepper 3 Tbsp.
water) 2 cups / 500 ml non-dairy milk 1 cup / 250 ml water a
pinch of sea salt 1 1/2 cups
fresh spinach, rinsed 1 - 2 tsp.
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
fresh lime juice, or to taste 1/2 cup water, plus more if needed
Pinch of sea salt
-- 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
fresh blueberries Mustard dressing 3
pinches sea salt Fresh ground pepper to
Fresh ground pepper to taste
Filling: 12 ounces
fresh blueberries 1/3 cup granulated sugar 1 teaspoon ground cinnamon 4 1/2 teaspoons cornstarch or arrowroot powder
pinch of Kosher or
sea salt juice
of one lime
Glaze: 1/2 -3 / 4 cup confectioner's sugar
pinch of Kosher or
sea salt 1 - 2 tablespoons
fresh lime juice (about one lime)
1 very ripe banana 1/2 cup
of fresh blueberries + extra for decorating the cookies (optional) 2 tablespoons
of milled flaxseeds + 4 tablespoons
of water 1/2 cup
of almond butter (peanut butter will work as well) 1 1/2 cup
of jumbo oats 1/2 cup
of ground almonds 3 -4 tablespoons
of roughly chopped hazelnuts 3 tablespoons
of melted coconut oil 3 tablespoons
of maple syrup or date nectar a dash
of vanilla extract 1 teaspoon
of baking powder 3 tablespoon
of almond milk
pinch of sea salt
1 recipe Cream Cheese Pie Dough 3 cups
fresh blueberries 1 cup
fresh raspberries 1/2 cup granulated sugar, plus extra for sprinkling 4 tablespoons cornstarch 1/4 teaspoon ground cinnamon
pinch of Kosher or
sea salt juice
of 1/2 lime
To plate, I recommend heating up a couple grain - free tortillas (or corn, if you tolerate them), layering with a scoop
of Chunky Mexican Coleslaw, adding a few pieces
of blackened fish, and then topping with
fresh cilantro, jalapeno (if you like), maybe a sprinkle
of fresh lime, and just a small
pinch of sea salt.
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
Mix together 2 tablespoons tahini, 1 tablespoon apple cider vinegar, 1 tablespoon water,
pinch of sea salt, 1 teaspoon freshly grated ginger and 1 teaspoon ground or
fresh turmeric for a salad dressing.
250 g organic polenta 1 1/2 litre filtered or mineral water a
pinch of whole
sea salt 30 g dried porcini mushrooms 2 handfuls
fresh sage, finely chopped 2 tablespoons extra virgin olive oil 4 tablespoons tahin black and white sesame seeds, to taste chili powder, to taste
220g Sukrin almond flour or ground almonds 1 tsp cinnamon 1 tsp allspice 1 tsp ground ginger (dependant on how ginger like you want it) 1/2 tsp nutmeg A tiny
pinch of sea salt 1 tsp baking soda 8
fresh chopped cherries 5 tbsp fruit syrup (I use Sweet Freedom's syrup) 2 tbsp water
I have never ever had a Greek salad with lemon or vinegar on it — only olive oil,
salt (
sea salt preferably) and a good
pinch of dried (not
fresh) oregano — rubbing while you sprinkle to release the aroma....
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
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
Ingredients 200 g pearled or semi-pearled farro, rinsed under running water (plus natural mineral or filtered water, and a
pinch of whole
sea salt to cook it - use 1 part farro, 2 parts water) the juice
of 1 lemon 2 large handfuls
of fresh green beans, ends trimmed, washed and cut into pieces (plus natural mineral or -LSB-...]
Ingredients 250 g chickpeas, soaked for 8 - 10 hours then cooked in filtered water with a
pinch of whole
sea salt (use canned chickpeas only if you really have to) 8 - 10 cherry tomatoes (I used black cherry tomatoes), washed and cut into wedges 4 large handfuls
of fresh parsley, rinsed, pat dried and more ore less -LSB-...]
Ingredients For the salad 1 cup whole barley (hulled) 3 cups filtered water a
pinch of whole
sea salt a piece
of kombu (2 cm long), soaked pumpkin seeds (a good handful), lightly toasted 1 cup daikon sprouts
fresh basil leaves for garnish (optional) For the dressing 3 tablespoons extra virgin olive oil 2 tablespoons -LSB-...]
Using a cylinder, add 2 tbsp
of extra virgin olive oil, the roasted garlic, 1 raw garlic, 2 tsp
fresh lemon juice, a
pinch of sea salt and a generous
pinch of freshly chopped parsley
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
Makes 2 Delicious Servings Ingredients: 1 Cup Pasta (I use rice pasta) 1/2 Jar
of Crushed Tomatoes (I use edens organic) 1/2 Cup Arugula 2 Large Lemon Wedges Handful
of Fresh Basil 1 Tsp Dried Oregano 1/4 Sweet Onion 1 Clove Garlic
Pinch of Sea Salt Pinch of Nutritional Yeast
Add some
fresh rosemary to the batter and serve it with vanilla crème anglaise and a drizzle
of good olive oil and a
pinch of flaky
sea salt, if you want to get really fancy.
For the Raspberry - Almond Chia Seed Jam: Use 2 1/2 cups (625 mL / 10 ounces / 300 g) frozen or
fresh raspberries, 1/4 cup (60 mL) pure maple syrup, 2 tablespoons (30 mL) chia seeds, 1/4 teaspoon (1 mL) pure almond extract, and a
pinch of fine
sea salt.
* 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
Ingredients: 2 packed cups pitted Medjool dates 1 cup old fashioned rolled oats 1/2 cup unsweetened finely shredded coconut (plus extra for coating the bites) 2 tablespoons chia seeds Zest from 1 lemon 2 tablespoons
fresh lemon juice 3/4 teaspoon pure vanilla extract 1/4 teaspoon ground ginger (optional)
Pinch of sea salt
8 ounces frozen or
fresh raspberries 4 ounces heavy whipping cream 8 ounces granulated white sugar 2 ounces water 3 1/2 tablespoons unsalted butter
Pinch of sea salt
4 - 5 handfuls
of fava beans 1 and a half handfuls
of hijiki seaweeds, soaked in filtered water for 15 - 20 minutes, then cooked in boiling water for another 15 minutes, drained, rinsed under cold running water and drained again 1 cucumber, cleaned and cut into small sticks 4 - 5 tablespoons extra virgin olive oil 2 tablespoons tamari juice
of half a lemon 1 tablespoon rice vinegar a
pinch of whole
sea salt a
pinch of chili powder
fresh basil, cleaned and chopped, to taste
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
* 1 cup hulled organic strawberries, cut in half (if large) * 1 handful
of fresh, unsprayed rose petals * 1/2 cup plain, organic yogurt * 1/2 cup organic whole milk (I drink raw milk) * 1 - 2 teaspoons raw honey (optional) * Tiny
pinch of ground cardamom (optional) * A few drops
of rosewater, or to taste (optional) * Tiny
pinch of fine Himalayan or
sea salt
* 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)