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 chop the
almonds and pistachios, either with a knife or in a mortar and pestle, and dry
toast in a pan on the stove top for just a few minutes.
3/4 cup of Greek yogurt (I used plain Chobani) 1/3 cup of maple syrup or honey 1/4 cup of sugar 3 room temperature eggs 1 teaspoon of vanilla extract 1.5 cups of all - purpose flour (I used King Arthur) 2 teaspoons of baking powder 1 teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4 teaspoon salt 1/2 cup of unsweetened applesauce (I used a peach / apple) 1 3/4 cup of pitted,
chopped (
roughly) fresh cherries 1/4 cup of
toasted slivered or sliced
almonds.
What's in it: For the french
toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla
almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3 cup
roughly chopped raw nuts and seeds (I used
almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
1/2 cup quinoa 3 cups green beans (haricots vert) Large handful fresh tarragon,
roughly chopped 1/2 cup fresh cherries, pitted and halved A few handfuls
roughly chopped marcona
almonds (or
toasted slivered
almonds) 2 - 3 tablespoons extra virgin olive oil 1 tablespoon red or white wine vinegar Pinch flaky salt, such as fleur de sel or maldon
Meatball ingredients: 2 teaspoons olive oil 1 medium eggplant, small dice (about 3 cups - worth of diced eggplant) salt + pepper 1/2 cup cooked chickpeas 1/4 cup
almond meal / flour 1 tablespoon za'atar spice blend 2 garlic cloves, peeled +
chopped 1/4 cup
chopped flatleaf parsley 1 - 2 teaspoons lemon zest big squeeze of lemon juice 1/4 cup chickpea canning liquid (aka chickpea brine / aquafaba) 2 slices of bread,
toasted and
roughly cut Preheat the oven to 350 degrees F.
1 cup cooked quinoa *, any colour 1/4 cup
toasted almonds,
roughly chopped a handful each of fresh mint leaves, flat leaf parsley, coriander (cilantro),
roughly torn
2 cups
roughly chopped chives 1 cup
roughly chopped flat - leaf parsley 1/2 cup extra virgin olive oil 1/4 cup sliced
almonds,
toasted 2 cloves garlic, peeled 1 tablespoon fresh lemon juice 2 tablespoons nutritional yeast (optional) 1/4 teaspoon salt, or more to taste Black pepper to taste
2 cups cooked quinoa 1 can organic chickpeas, drained and rinsed 1 large head radicchio, cored and thinly sliced 3 scallions, sliced 6 - 8 large pitted green or black olives, sliced 2 carrots, thinly sliced, preferably with a mandoline 1 stalk celery, halved lengthwise and thinly sliced 3 large roasted red peppers,
chopped (homemade better but jarred ok, too) 2 - 3 tablespoons
roughly chopped flat - leaf parsley 1/4 cup pine nuts,
toasted (can substitute
chopped toasted almonds)
Grab 6 fresh figs, cut off both ends from each fig,
roughly chop each one and add to a mortar, then add a 1/4 cup of raw walnuts and 3 cloves to the mortar, add the
toasted almonds and using a pestle, start mashing everything together until you form a thick puree
Next,
roughly chop a small handful of
almonds, and
toast them in a dry skillet on the stove over medium low heat.
Apricot, Kale, and Quinoa Salad Ingredients 1 cup quinoa 1.5 cups water 2 small or 1 large clove of garlic, minced 1 tablespoon course - grain Dijon mustard 1 tablespoon apricot preserves 2 tablespoons olive oil 2 tablespoons balsamic vinegar 4 cups finely
chopped, washed kale 4 - 6 pitted and sliced fresh apricots 1/4 red onion, coarsely
chopped 1/3 cup
roughly chopped or whole
almonds,
toasted Salt and Pepper to taste
1 cup black rice, preferably soaked overnight 1 knob fresh ginger, about the size of your thumb, peeled 1 cinnamon stick or 1/2 teaspoon ground cinnamon A few large pieces of organic orange zest Pinch of salt 2 cups water Handful each flat leaf parsley + cilantro,
roughly chopped 1/3 cup
toasted slivered
almonds 3 tablespoons
toasted sesame seeds 3 - 4 dates, pitted and
chopped
Lightly
toasted and
roughly chopped almonds or hazelnuts would be a lovely change from the cacao nibs, if they too are a tad pricey for you.
For the boats 4 medium chicken thighs 4 black peppercorns 2 large garlic cloves, peeled 2 tsp ghee or coconut oil 2 medium onions, finely
chopped 1/4 tsp fresh ginger,
chopped 1 tsp tomato puree 7 whole dried unsulphured apricots 4 tbsp full - fat probiotic yoghurt 1/4 tsp fresh lemon juice 1 small handful fresh coriander,
roughly chopped (save a little for garnishing) 2 tbsp flaked
almonds,
toasted 6 baby gem lettuces, washed and dried Salt and black pepper
Apricot, Kale, and Quinoa Salad Ingredients 1 cup quinoa 1.5 cups water 2 small or 1 large clove of garlic, minced 1 tablespoon course - grain Dijon mustard 1 tablespoon apricot preserves 2 tablespoons olive oil 2 tablespoons balsamic vinegar 4 cups finely
chopped, washed kale 4 - 6 pitted and sliced fresh apricots 1/4 red onion, coarsely
chopped 1/3 cup
roughly chopped or whole
almonds,
toasted Salt and Pepper to taste
What's in it: For the french
toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla
almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3 cup
roughly chopped raw nuts and seeds (I used
almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
1 1 / 2 Tbsps unsalted butter or oil, if you prefer 1 large or 2 small shallot bulbs, minced 1/2 cup dried cherries
roughly chopped 1/4 cup red wine zest of 2 oranges 1/4 cup
chopped,
toasted pecans or
almonds