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
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
Ingredients200 g GMO - free, plain tofu 1 large handful
fresh parsley 1 tablespoon apple vinegar 1 tablespoon capers 2 garlic cloves 1 teaspoon rice malt syrup 1
pinch whole
sea salt roughly 120 ml extra virgin olive oil Makes 2 servings (16 - 20 cubes).
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
For the Crepe Batter 2 large eggs 1 1/4 cups whole milk 1 cup flour 1 tablespoon + 2 teaspoons Trio Carmel Extra Virgin Olive Oil
Pinch sea salt 1 tablespoon minced
fresh herbs, such as parsley and / or basil In a blender add the wet ingredients...
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-...]
1/4 cup unrefined coconut oil, liquid 3 tbsp coconut milk, warmed 1/2 tsp
fresh ground cinnamon 1/2 cup powdered cane sugar 1/2 cup whole wheat pastry flour 6 tbsp coconut flour 1/3 cup almond meal Small
pinch fine
sea salt
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
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
1/4 cup citrus balsamic vinaigrette 1/3 cup grapeseed oil 1 tsp Dijon mustard 1 tsp Herbes de Provence 1 garlic clove, finely minced good
pinch sea salt and
fresh ground pepper
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.
Crumble topping 1 cup (110 g) rolled quinoa flakes (can be subbed for rolled oats or rolled millet) 1 cup (110 g) rolled buckwheat flakes (can be subbed for rolled oats or rolled millet) 1
pinch sea salt 6 tbsp cold - pressed coconut oil (room temperature) + more for greasing the dish 15
fresh soft dates, stoned
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
1 tbsp cold pressed coconut oil, ghee or olive oil 1 yellow onion, finely chopped 2 cloves garlic, finely chopped 2 tbsp
fresh ginger, finely chopped or 1 tsp ground 2 tbsp
fresh turmeric, finely chopped or 1 tsp ground 1
pinch ground cayenne pepper or more to taste 3,5 cups / 800 ml canned plum tomatoes 1/2 cup / 125 ml uncooked red lentils, rinsed 2 cups / 500 ml water 1 tsp coarse
sea salt 1 broccoli, cut into bite - size pieces 1 fennel, thinly sliced 1 zucchini, cut into bite - size pieces 1 handful green beans 1 cup / 400 ml cooked butter beans
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
Ingredients 2 cups short - grain brown rice 6 cups water Generous
pinch sea salt 1 small acorn squash, halved horizontally 4 cloves garlic, whole and unpeeled Splash apple cider vinegar Freshly grated black pepper, to taste 1/4 cup shaved parmesan cheese, plus more for serving Chopped
fresh parsley or basil, for serving
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