I used Hawaiian
red sea salt for the top.
Not exact matches
No ONE (BAR NONE) has ever seen any God (outside of the occasional burring bush and always alone), parted the
Red Sea or the Jewish
Sea of Reeds or even a damn pond or have they ever turned anyone to stone, pillar of
salt or into your favorite color.
Not to mention the parting of the
Red Sea and a woman turning to a pillar of
salt!!
10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small bell pepper — seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3 cup soft sun - dried tomatoes juice of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4 small
red chili pepper or more to taste — seeded, or 1/4 teaspoon
red pepper flakes dash of cayenne pepper — optional 1/2 teaspoon
sea salt large handful fresh basil leaves, plus more for garnish
for the tomato sauce (makes about 2 cups) 1/2 tablespoon olive oil 1 - 2 garlic cloves — minced 1/2 teaspoon dried oregano about 1 lb diced plum tomatoes 1/2 teaspoon coconut sugar pinch
red pepper flakes
sea salt and freshly ground black pepper
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons
red wine vinegar 2 tablespoons olive oil 1 teaspoon
sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
6 fresh New Mexican
red chiles, unpeeled, cut open along one side to remove the seeds 9 ounces feta cheese, crumbled 2 tablespoons extra-virgin olive oil 2 tablespoons Greek yogurt 1 tablespoon minced Italian parsley 1⁄2 teaspoon lemon zest 1⁄4 teaspoon dried oregano 2 egg yolks
Sea salt and freshly ground black pepper, to taste 1⁄4 cup grated Parmesan cheese
shallot vinaigrette 1/3 cup minced shallots 1/3 cup
red wine vinegar 1/4 teaspoon fine grain
sea salt 4 tablespoons extra virgin olive oil
-- one jar or resealable tupperware container — a bunch of beets, — 1 cup vinegar (I recommend
red wine or white)-- 1 tbsp sugar -1 tbsp diced / minced or crushed garlic (less if you're a vampire or still have tastebuds)-- some fresh cracked pepper and some
sea salt.
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)
2 tablespoons olive oil 1 medium leek, diced 2 cloves garlic, minced 1 pound (450 g)
red kuri squash, seeded, peeled and diced 1 medium Bartlett pear, peeled, cored and diced 1 medium Yukon gold potato, peeled and diced 1/2 teaspoon ground coriander 2 cups (500 ml) chicken stock 1/3 cup (85 ml) unsweetened coconut milk 1 1/4 teaspoon fine
sea salt (or to taste)
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup diced sweet onion 4 medium garlic cloves, minced 3 diced fresh tomatoes 1 teaspoon chili powder 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine
sea salt, or to taste 1 cup canned crushed tomatoes 2 small
red & / or green bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinsed
Other accompaniments included baked sweet potatoes, avocado crema (blend two avocados in the food processor with a big handful of cilantro leaves, lime juice,
salt, and garlic to taste plus a bit of water to blend), Frog Ranch salsa, and
red cabbage slaw (thinly slice a head of
red cabbage and add a handful of cilantro, about 3 tbsp apple cider vinegar, a drizzle of honey, and
sea salt).
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small
red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a
red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse
sea salt and finely ground black pepper
Half a large cabbage (
red, green or both) 1.5 tbls pickling or
sea salt (non-iodinised) 1 tbls caraway seeds (or other whole spice, optional)
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp
red pepper flakes 1 1/2 tsp
sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
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)
30 ml 1.5 tbls olive oil (+ more to serve, if desired) 300g 2
red onions, thinly sliced 500g 4 small potatoes (I use dutch cream and midnight blue), thinly sliced 5g 1 tsp fresh rosemary leaves, chopped 1/2 tsp
sea salt Ground black pepper, to taste 1 tsp plant - based milk 1 tbls toasted pine nuts (optional) Flaky
sea salt to serve, optional.
Red Velvet Base: 1 3/4 cups all - purpose flour 1/4 cup natural unsweetened cocoa powder (not Dutch process) 1 teaspoon Kosher or sea salt 1 cup unsalted butter, melted 2 cups granulated sugar 3 large eggs, room temperature 1 1/2 teaspoons white vinegar 2 teaspoons pure vanilla extract 1 tablespoon liquid red food color
Red Velvet Base: 1 3/4 cups all - purpose flour 1/4 cup natural unsweetened cocoa powder (not Dutch process) 1 teaspoon Kosher or
sea salt 1 cup unsalted butter, melted 2 cups granulated sugar 3 large eggs, room temperature 1 1/2 teaspoons white vinegar 2 teaspoons pure vanilla extract 1 tablespoon liquid
red food color
red food coloring
* 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
1 1/2 cup water 2 1/2 Tbsp
sea salt 1/2 cup apple cider vinegar 1 lb turnips, spiralized or peeled and sliced into sticks or any other way you prefer 1/2 small beet, peeled and sliced 1 bay leaf 1 garlic clove, thinly sliced a few sprigs of fresh dill or dill flower (optional) dash of
red pepper flakes (optional)
My «Simply balanced» «chili powder» includes: organic
red chili, organic cumin,
sea salt, organic oregano, and tri-calcium phosphate (anti-caking agent).
In the bowl of a high powered blender, combine the walnuts, pine nuts, nutritional yeast, basil, olive oil, lemon, dried mushrooms,
sea salt, black pepper,
red chili pepper flakes and 3 tablespoons water.
Ingredients half a very small head celeriac, peeled and shaved thin 1
red apple (I used Red Delicious), cleaned, quartered and cut into very thin slices 1 very small lemon, cleaned and cut into thin slices lemon juice, to taste extra virgin olive oil, to taste whole sea salt, just enough to taste rice malt -LSB-.
red apple (I used
Red Delicious), cleaned, quartered and cut into very thin slices 1 very small lemon, cleaned and cut into thin slices lemon juice, to taste extra virgin olive oil, to taste whole sea salt, just enough to taste rice malt -LSB-.
Red Delicious), cleaned, quartered and cut into very thin slices 1 very small lemon, cleaned and cut into thin slices lemon juice, to taste extra virgin olive oil, to taste whole
sea salt, just enough to taste rice malt -LSB-...]
My latest variety is a dehydrated
Red Bell Pepper, ground and mixed at a 50 X 50 ratio with some Himalayan
Sea Salt.
In a medium bowl, combine chili powder, garlic powder, onion powder, crushed
red pepper flakes, cayenne pepper, oregano, paprika, ground cumin,
sea salt, and black pepper.
3 tablespoons butter 1 teaspoon
red pepper flakes 1 cup whole wheat pastry flour 3/4 cup instant cornmeal (or instant polenta) or fine - grain cornmeal 1/4 cup natural cane sugar (or brown sugar) 1 tablespoon aluminum - free baking powder 1 1/2 teaspoons fine grain
sea salt 1 cup buttermilk 1 large egg 2 1/2 cups corn, fresh (or at room temperature if previously frozen)
sea salt 1 bunch carrots, julienne peeled 1/2 a
red onion, shaved thin
Ingredients: High Oleic Sunflower Seed Oil, Olive Oil, Aged
Red Peppers, Distilled Vinegar,
Sea Salt, Lemon Juice, Spices, Garlic, Organic Mustard (Organic Vinegar, Water, Organic Mustard Seed,
Salt, Organic Turmeric, Organic Spices)
2 ripe avocados juice of 1 lime 3 tablespoons of avocado oil or EVOO 2 tablespoons finely chopped
red onion or shallots 1/2 teaspoon
sea salt freshly ground pepper to taste
Cocoa,
Red Pepper and a touch of Coarse
Sea Salt tops of the full spectrum of love your tongue will appreciate each time you pop one of these in your mouth.
The ingredients in my chimichurri sauce are cilantro, parsley, garlic,
red onion, olive oil, apple cider vinegar,
red pepper flakes,
sea salt, and black pepper.
Pour the olive oil onto a serving plate and sprinkle with
red pepper flakes and
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
1 pound mustard greens, trimmed and washed (8 packed cups chopped) 1 pound spinach, trimmed and washed (4 packed cups chopped) 1 large yellow or
red onion, peeled and roughly chopped (1 1/2 cups) 1 2 - inch piece ginger, peeled and chopped 10 - 15 cloves garlic, peeled 6 - 8 green Thai, serrano, or cayenne chiles, stems removed 1 tablespoon coriander powder 2 tablespoons cornmeal 1 tablespoon coarse
sea salt 2 cups water 1 teaspoon garam masala
2 acorn squash, pumpkins, or other smallish winter squash 3 tablespoons unsalted butter, room temperature 1 14 - ounce can coconut milk 1 teaspoon (or more)
red Thai curry paste water 2 teaspoons fine grain
sea salt (or to taste)
To make the salad add 2 cups of bagged spinach into a shallow bowl, thinly slice 1 small
red onion and add to bowl, thinly slice 1 ripe tomato and add to the bowl, crumble about 4 ounces of goat cheese on top and toss in 10 walnuts, season everything with
sea salt and freshly cracked black pepper and drizzle in the honey mustard vinaigrette
Ingredients: Fresh Tomato, Fresh
Red Habanero Chilli (30 %), Onion, Sugar, Vinegar, Garlic, Citric Acid (330),
Sea Salt, Spices.
1 small
red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse
sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon
red chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
3 - 4 pounds GARNET YAMS (
red - skinned sweet potatoes) 4 tablespoons extra virgin COCONUT OIL, liquified 2 teaspoons each CORIANDER, CARDAMOM and TURMERIC 3/4 teaspoon
SEA SALT (or to taste) 1/2 teaspoon GRANULATED ONION Dash CAYENNE
1 piece whole wheat bread 1 tablespoon vegan butter 1 medium sized onion (about 2 cups), chopped 1 tablespoon extra virgin olive oil 1 - 15 ounce can white beans, drained and rinsed 3 tablespoons nutritional yeast 1/4 cup water 1 teaspoon
sea salt ⅛ teaspoon dried basil 1 teaspoon
red pepper flakes 6 cloves garlic, minced 4 cups packed fresh spinach, roughly chopped 1 can artichoke hearts, drained and chopped 1/4 cup vegan mozzarella cheese
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-...]
Mash the ripe avocado with lime juice and season to taste with celtic
sea salt and
red pepper flakes.
170 - 180 g
red onions, cleaned and chopped 3 tablespoons extra virgin olive oil 2 zucchini, cleaned and cut into cubes whole
sea salt, just enough to taste 100 ml filtered water a handful of capers, soaked in filtered water for about 20 minutes then rinsed and drained a handful of shelled pine nuts dried mint leaves, to taste
I've been spending most of my afternoons snacking on raw ruby
reds with a touch of honey and a pinch
sea salt.
A generous amount of smashed avocado, sprinkle on some nutritional yeast and
red pepper flakes and finish with
sea salt.
Roasted Pistachios,
Sea Salt, Black Pepper, Tapioca Dextrin, * Extractives of
Red Pepper, * Extractives of Black Pepper.
Sprinkle with Parmesan (optional),
sea salt and
red pepper flakes if desired.
1 Heirloom Oaxacan Jewels 1 Heirloom Cherokee purple 1 Big
Red super fantastic 2 Green Zebra 10 - 12 Cherry tomatoes Arugula Fresh Goat cheese Fresh sprig of Thyme Extra Virgin Olive Oil to drizzle about 1/2 teaspoon per plate of Rice Vinegar
Sea salt and fresh ground pepper to taste.
Red diamond
sea salt, many
sea salts appear stark white because they have undergone a harsh refining process.