Not exact matches
1 tablespoon unsalted butter 1 tablespoon
olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green
olives (Aida
recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro
leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste)
Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't
recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped
Left over grains (optional)
1 cup quinoa (I prefer red, but any type will do) 1.5 cups vegetable broth 1/4 cup fresh lemon juice 1/4 cup extra-virgin
olive oil 1 cup of cooked black soybeans, rinsed (if using canned,
recommend BPA - free Eden brand) 1/4 cup chopped kalamata
olives 1 red bell pepper, roasted, peeled and diced 2 tablespoons minced flat -
leaf parsley Salt and freshly ground black pepper to taste 2 tablespoons fat - free feta cheese
Pesto 25g flat
leaf parsley Juice of 1 lemon 1 tbsp
olive oil 1 - 2 tsp of truffle oil (optional but
recommended) Pinch of salt
1 tablespoon extra-virgin
olive oil 6 cloves garlic, roughly chopped 2 leeks, white and light green parts cleaned and chopped 1 medium red onion, chopped 1 medium - large zucchini, roughly chopped 1 medium - large yellow squash, roughly chopped Two medium heads cauliflower, cut into florets (8 - 10 cups) 2 bunches collard greens, stems removed,
leaves chopped (about 10 - 12 cups) 1 teaspoon fresh thyme
leaves 1/4 cup chopped fresh dill 4 cups vegetable broth (I
recommend Imagine's No Chicken Broth) 5 cups water 1/2 to 1 teaspoon salt Freshly ground black pepper 1 tablespoon fresh lemon juice, preferably Meyer lemon juice Roasted chickpeas, for garnish (optional)
2 tablespoons extra-virgin
olive oil 1 cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2 cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme
leaves 1 tablespoon chopped fresh flat -
leaf parsley 2 cups vegetable broth (I
recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste
1 cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin
olive oil 2 - 3 leeks, white and light green parts sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4 cups chopped kale
leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (
recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay
leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2 cup flat -
leaf Italian parsley
leaves
2 lbs beef chuck roast, trimmed of large sections of fat and cut into 1 inch chunks
olive, canola, or vegetable oil salt and pepper 1 large onion, diced 3 large carrots 3 large white potatoes 2 large sweet potatoes 1 tsp dried thyme or 1 large sprig fresh thyme 1 large sprig fresh rosemary (dried tends to be to tough in the stew so I don't
recommend it) 2 (14 oz) cans good quality beef broth, preferably low fat / low salt 1/2 of a 6 oz can of tomato paste, about 2 rounded T 2 bay
leaves
Ingredients: 3 tablespoons extra virgin
olive oil, divided 6 portobello mushroom caps, stems and gills removed, and finely chopped 1/2 cup minced carrot 1/2 cup minced celery 1/2 cup minced yellow onion 3 large cloves garlic, minced Kosher salt Fresh ground pepper 1 tablespoon tomato paste 1 28 - ounce can crushed tomatoes (I strongly
recommend San Marzano) 2 teaspoons dried oregano 1/4 teaspoon crushed red pepper (optional) 1/2 cup fresh basil
leaves, finely chopped (plus extra for serving) 4 medium zucchini
12 ounce dried cannellini beans, picked over and rinsed 2 tablespoons extra-virgin
olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly sliced, plus any
leaves from the head of celery 3 leeks, white and light green part thinly sliced (about 3 cups) Pinch of red pepper flakes 2 large heads escarole, well - washed and chopped 4 cups vegetable stock (
recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground black pepper 3 tablespoons chopped fresh basil (optional) 2 tablespoons chopped flat -
leaf parsley (optional)
1 package (17.3 ounces / 2 sheets) puff pastry, defrosted Good
olive oil 4 cups thinly sliced yellow onions (2 large onions) 3 large garlic cloves, cut into thin slivers Kosher salt and freshly ground black pepper 3 tablespoons dry white wine 2 teaspoons minced fresh thyme
leaves 4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler 4 ounces garlic - and - herb goat cheese (
recommended: Montrachet) 1 large tomato, cut into 4 (1 / 4 - inch - thick) slices 3 tablespoons julienned basil
leaves
For a nutrient - packed alternative to potato chips, Haas
recommends coating the kale
leaves with a little
olive oil and baking them into kale chips.
1 1/2 cups cherry tomatoes 2 tablespoons
olive oil, plus extra for drizzling salt and pepper 1 lb new potatoes 1 large onion, thinly sliced 3 tablespoons sugar 2 teaspoons butter big pinch of oregano
leaves 5 oz goat cheese, sliced or crumbled 1 puff pastry sheet, defrosted, rolled thinly (highly
recommend Dufour brand)
I
recommend this lemon / tahini dressing:
olive oil, a spoonful of tahini paste and fresh lemon juice; pour over the finely chopped green
leaves and let sit for 15 to 20 minutes.
(In fact,
olive leaf extracts are so effective at lowering blood pressure that experts
recommend that people who already take blood pressure medication speak to their doctor before supplementing!)
Remember that while
olive leaf extract was
recommended by British doctors as far back as the 1600s, oleuropein itself was only discovered in 1908.
For stress and acne,
olive leaf extract is interesting, but I can not
recommend it.
Olive leaf was
recommended by British doctors for treating malaria patients; a handful of
leaves were boiled down into a tea and administered in a wine glass every 4 hours.
To eliminate intestinal parasites, canine herbalist Rita Hogan
recommends using
olive leaf extract containing at least 12 % oleuropein.
Another
recommended herbal supplement, Olimune, by the company Animal Apothecary, is an
olive leaf - based extract that is highly effective against most causative agents of kennel cough.