Not exact matches
Though the food I love is not particularly exotic: mashed potatoes with fresh - milled
black pepper,
sea salt and a dob of real butter; bananas...
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
Mushroom Soup 2 tbsp coconut oil, olive oil butter or ghee 2 garlic cloves 2 sprigs thyme 2 sprigs rosemary 4 (250 g) portobello mushroom, cleaned 8 (250 g) brown button mushroom or champignon, cleaned a large glug of white wine, optional 4 cups / 1 liter water 1 tbsp (or 1 cube) vegetable bouillon
sea salt and black pepper
2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled
and cut into 1 - inch cubes 3 potatoes, peeled
and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground
sea salt Freshly ground
black pepper
3 large parsnips — scrubbed clean, cored, cut lengthwise into long wedges coconut oil
sea salt and freshly ground
black pepper 1/4 teaspoon to 1 teaspoon paprika, depending on how hot your paprika is 2 handfulls walnuts — roughly chopped 2 handful raisins 1 pomelo — segmented 4 cups baby spinach
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
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary
sea salt &
black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale /
black kale or regular kale, remove stems
and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico)
sea salt &
black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
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
Next add 4 ounces of low - fat cream cheese
and shred in about 1/2 cup of low - fat queso manchego, season again with
sea salt and freshly cracked
black pepper and mix everything together until well mixed
and the cheeses have melted, then turn off the heat
Drizzle with olive or coconut oil
and sprinkle with
sea salt and cracked
black pepper.
Season with (marinara sauce - optional), garlic, cumin, paprika, cilantro
and freshly ground
sea salt and black pepper.
Then season the roast lightly with
black pepper and sea salt lightly.
Line a baking tray with parchment paper
and drizzle a little extra virgin Spanish olive oil on top of the parchment paper, then start adding the slices of potatoes on top of the parchment paper in a single layer, drizzle a little bit more of extra virgin Spanish olive oil on top of the potatoes, season them with
sea salt and a hint of freshly cracked
black pepper and them to the oven
Spread the vegetables out on a baking sheet, drizzle or spray with olive oil, scatter lots of minced garlic all over
and freshly crack some
black pepper and sea salt all over everything.
To make the tartar sauce, finely mince 1 clove of garlic
and add it to a mortar, then add 1 tablespoon of capers
and using a pestle mash down on the garlic
and capers until you form a paste, next add 1/2 cup of Greek yogurt, 1/2 tablespoon of dijon mustard, 1/2 teaspoon of white wine vinegar, season with
sea salt and freshly cracked
black pepper,
and mix everything until it's well mixed, then cover the mortar with seran wrap
and add it to the fridge
sea salt 1/8 teaspoon
black pepper 4 whole cloves 1/2 teaspoon dried thyme 3 large carrots, peeled
and sliced 1 large turnip, peeled
and diced 1 large parsnip, peeled
and diced 3 - 4 cups water 1 tablespoon apple cider vinegar 1 - 2 sprigs rosemary 3 - 4 cups chopped greens (I used swiss chard)
* 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
Then I made a rub of
sea salt,
black pepper, sugar, rosemary,
and parsley
and rubbed it all over the roast.
Dust the chicken with
sea salt and black pepper.
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.
Add the lemon juice, drizzle with the olive oil, sesame oil
and rice vinegar, then sprinkle with whole
sea salt and fresh
black pepper to taste.
In a small bowl combine the rosemary,
black pepper,
sea salt, sugar,
and parsley.
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.
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.
I get my other kitchen pantry supplies like
sea salt,
black pepper, spices, coconut oil,
and other essentials either on Amazon or my local health food store usually.
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
To the butter add cleaned, shrimp
and season the shrimp with
sea salt and ground
black pepper, to taste.
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.
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
When ready, add the diced tomatoes with juice (not drained), crushed tomatoes,
sea salt, ground
black pepper,
and cayenne to this.
Sprinkle the meat lightly all over with
sea salt and freshly ground
black pepper.
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
2 tablespoons OLIVE OIL 2 cups thinly sliced LEEKS (white part only) 2 roughly chopped ONION 4 cloves GARLIC, smashed 1/2 teaspoon dried DILL 1/2 teaspoon dried ROSEMARY 1/2 teaspoon dried THYME 4 cups RUSSET POTATOES, peeled
and 1/2» cubed 5 cups chicken or vegetable BROTH 2 tablespoons NUTRITIONAL YEAST (such as Bragg's — adds cheesy flavor) 1/4 cup dairy - free DAIYA CHEDDAR STYLE CHEESE SHREDS or cheddar cheese 1/2 teaspoon
SEA SALT or to taste
BLACK PEPPER to taste
In a small dish, combine the reserved broth with the smoked paprika, garlic powder, chili powder, ground cumin, chipotle chili powder, fine
sea salt, freshly ground
black pepper and onion powder.
Turn the heat down a bit
and add six cloves of minced garlic, half a tablespoon each of cardamom, turmeric,
and sea salt; one teaspoon each of
black pepper, allspice,
and cinnamon;
and half a teaspoon of nutmeg, cumin,
and cayenne
pepper.
Add 1 teaspoon fine
sea salt,
and 1 teaspoon fresh ground
black pepper, stir to combine.
Filling: 3 medium sweet potatoes, baked or microwaved until tender I - 14 ounce can cannellini beans, rinsed
and drained 2 tablespoons orange or apricot marmalade 1 tablespoon nutritional yeast (available at health food stores
and some grocery stores near the flour) 1 tablespoon dry or 3 tablespoons fresh minced parsley Garlic
salt or powder to taste Onion powder to taste Coarse
sea or kosher
salt to taste Freshly ground
black pepper to taste
Chop the reserved squash pulp
and add it to the meat along with a few grinds of
black pepper a few pinches of
sea salt, the oregano,
and the tomato sauce.
sunflower seed butter a few dashes each of cinnamon, ginger, turmeric, cloves,
and black pepper a pinch of
sea salt
1 Serrano thinly sliced 1 Habbanero thinly siced optional 3 Juicy limes = 1/3 cup fresh lime juice approx. 1 lemon, the juice
and the zest 1 glug Extra Virgin Olive Oil
Sea salt Fresh cracked
black pepper to taste, optional
above soup, minus the farro
and cornstarch thickener if desired 2 cups cream fine
sea salt, to taste freshly grated
black pepper, to taste
Add the quinoa, mushroom,
and walnut mixture, thyme, rosemary,
sea salt, cayenne,
black pepper, sun - dried tomatoes,
and saute for about 4 minutes.
Easy Roasted Brussels Sprouts
and Squash Recipe 1 pound fresh Brussels sprouts 2 tablespoons olive oil, divided 1 medium delicata squash Fine
sea salt or kosher
salt Freshly ground
black pepper
1 lb penne or your favourite shaped pasta like bowties, long pastas like spaghetti don't work as well 1 cup room temperature cream cheese 1 bunch of fresh dill, chopped 4 green onions, sliced 1 lemon, juiced
and zested 1 heaping spoonful of Dijon mustard 1/4 cup capers 8 ounces smoked salmon, or more sprinkled
sea salt and freshly ground
black pepper, to taste
2 cups pineapple cut into small chunky wedges 1/2 small red onion thinly sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs of mint, use just the leaves
and torn with your fingers 3 - 4 good drizzles of a grassy
and peppery Extra Virgin Olive Oil the juice of one large lime the juice of half an orange
Sea Salt and black pepper to taste
Sprinkle with plenty of
sea salt (I am obsessed with
sea salt now)
and a dash of cracker
black pepper.
1 tbsp olive oil 1 onion, peeled
and chopped 3 cloves garlic, minced 2 carrots, peeled
and chopped 2 tsp dried basil 1 tsp dried oregano 1 tsp dried parsley 1 cup white wine 3 tomatoes, chopped 2 cans white beans, drained
and rinsed 4 cups vegetable stock 1 tsp
sea salt cracked
black pepper 2 cups kale, roughly chopped 6 tsp basil pesto
Mix 1 tablespoon cajun seasoning into the flour,
and the other tablespoon into the breadcrumbs along with the
sea salt and black pepper.
200 g
black chickpeas, soaked in cold filtered water for at least 9 hours, or overnight, then washed
and drained 150 g quinoa, washed under cold running water half a red
pepper, cleaned
and cut into cubes half a yellow
pepper, cleaned
and cuto into cubes 8 - 10 cherry tomatoes, cleaned
and cut into quarters 1 carrot, cleaned
and cut into cubes 2 hanfuld
black pitted olives, chopped a handful of fresh parsley, cleaned
and finely chopped a handful of fresh basil, cleaned
and finely chopped extra virgin olive oil, to taste whole
sea salt, just enought to taste