Puree it in a blender or food processor with garlic,
sea salt and black pepper for a creamy mashed potato substitute.
I sprinkled on more herbs, flaky
sea salt and black pepper for this simple late August meal.
Not exact matches
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
* 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
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
Add the quinoa, mushroom,
and walnut mixture, thyme, rosemary,
sea salt, cayenne,
black pepper, sun - dried tomatoes,
and saute
for about 4 minutes.
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
1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked
for at least 8 hours
and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale
and dandelion) 1 teaspoon red wine vinegar
sea salt & ground
black pepper, to taste
• 2 tablespoons olive oil • 1 medium yellow onion, chopped • 2 garlic cloves, minced • 1 pound large carrots, peeled
and cut • into 1 - inch pieces (about 2 1/2 cups) • 2 1/2 cups vegetable broth • 1/2 teaspoon ground cumin • 1/4 teaspoon ground coriander • 1/2 teaspoon
sea salt • Freshly ground
black pepper • 1 teaspoon freshly squeezed lemon juice • 1/2 cup plain Greek yogurt • 2 tablespoons toasted cumin seeds,
for garnish
1 medium onion 2 carrots, peeled
and chopped 1 parsnip root, peeled
and chopped 1/4 celeriac root, peeled
and chopped 2 medium potatoes, peeled
and chopped 1/2 cup dried red split lentils 1/2 head of cauliflower, chopped 1 tablespoon dried garlic flakes 1 tablespoon
sea salt fresh cracked
black pepper fresh parsley grape seed oil
for frying 2 L hot water
Simple drain
and rinse a tin of chickpeas, mix them with your favourite spices, a drizzle of olive oil,
sea salt and black pepper, spread them on a baking tray
and roast
for 20 - 30 minutes at 180 degrees Celcius, stirring occasionally.
Other than swapping out the cheese
for my delicious vegan version
and adding a sprinkling of
sea salt and freshly ground
black pepper, the only other change I made to the directions was to soak the red onion in unsweetened soymilk
for a few hours to temper some of that peppery bite
and strong aroma.
4 cloves of garlic, peeled 4 small shallots, peeled 1 small bunch of kale - 1/2 lb / 8 oz, stalks removed, washed well 1/3 cup / 80 ml extra virgin olive oil 1/3 cup / 2 oz goat cheese, plus more
for topping 2 tablespoons + hot pasta water fine grain
sea salt & freshly ground
black pepper fresh lemon juice - optional 12 oz / 340 g dried penne pasta fresh thyme -
and thyme flowers
Tofu with Honey
and Herbs 1, 12 - 14 ounce, package tofu 1 2 - inch piece of ginger 4 cloves garlic, peeled 2 tablespoons honey A few sprigs of fresh thyme A few sprigs of fresh rosemary, chopped 1/4 teaspoon cinnamon 1/4 teaspoon ground nutmeg
Sea salt and freshly ground
black pepper 3 - 4 tablespoons extra-virgin olive oil 2 teaspoons ground coriander 2 teaspoons fennel seed 1 - 2 cups vegetable stock 1 - 2 lemons, cut in wedges (save a few wedges
for garnish)
2 lb Yukon gold potatoes (or you can mix it up, I used Yukon
and purple potatoes) 1 small yellow onion 1 egg 1/3 cup oat flour (grind rolled oats in a blender or food processor)
sea salt and freshly ground
black pepper — to taste olive oil
for brushing
Tart Crust 120 g (1 1/4 cup) chickpea flour 90 g (2/3 cup) almond flour 40 g (4 tbsp) potato, tapioca or corn starch 2 tbsp fresh thyme, chopped 1 tsp
sea salt and black pepper 6 tbsp coconut oil (a little extra
for the tart pan) 6 tbsp ice cold water
Filling (adapted from Raw Food / Real World) 3 medium onions — sliced thinly juice of 1 lemon 1/4 cup nama shoyu 1/2 cup brown rice vinegar 1/4 cup Jerusalem artichoke syrup OR raw agave syrup 3 cups walnuts — soaked
for about 2 hours 1 clove garlic — coarsely chopped
sea salt and freshly ground
black pepper — to taste 1 small red chili
pepper
Barley Tomato Salad 1 lb tomatoes on the vine 1/4 cup olive oil, plus more
for drizzling cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon
sea salt, plus more
for cherry tomatoes 3 garlic cloves — minced 2 cups yellow or red cherry tomatoes — cut in half freshly ground
black pepper 1 cup pearled barley — soaked overnight
and cooked
for about 20 minutes, until soft, drained
and cooled 1/2 cup heirloom forbidden
black rice or other
black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes — sliced 3 tablespoons chopped mint leaves handful basil leaves — torn about 2 tablespoons each minced dill
and parsley — optional
ingredients FILLING: 1 tablespoon olive oil 1/2 pound ground beef 3 cloves garlic (peeled, minced) 1/2 teaspoon dried thyme 1/2 teaspoon paprika Kosher
salt and freshly ground
black pepper (to taste) ONION SAUCE: 1 tablespoon olive oil 1/2 cup yellow onion (peeled, small dice) 1/2 cup dill pickle chips (minced) 1/2 cup yellow mustard TO BUILD: all - purpose flour (
for dusting) 1 pound store - bought pizza dough (room temperature) olive oil (
for brushing) 1/2 cup cheddar cheese (shredded) 1/2 cup Hidden Valley ® Jalapeno Bancon Ranch flaky
sea salt
1 pound linguine 1 bunch fresh basil (reserve some leaves
for garnish) 1/2 cup pine nuts 2 avocados, pitted
and peeled 2 tablespoons lemon juice 3 cloves garlic 1/2 cup olive oil
Sea salt Freshly ground
black pepper 1 cup halved cherry tomatoes or sliced sun - dried tomatoes (optional)
Ingredients
for the flour base: all - purpose flour,
sea salt,
black pepper, garlic powder, onion powder, paprika, dried parsley,
and dried basil.
These are the ingredients you'll need to make incredible homemade meat sauce
for lasagna: lean ground beef, Italian sausage, olive oil, yellow onion, celery, green bell
pepper, cloves of garlic, Italian parsley, crushed tomatoes, tomato sauce, tomato paste, beef broth, organic apple cider vinegar or red wine, granulated sugar,
sea salt, freshly - ground
black pepper, dried oregano, dried basil, dried thyme, ground cloves,
and bay leaves.
for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups coconut
black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted
and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest
and juice of 1 lime 1 small red chili — seeded
and minced 1/4 teaspoon red
pepper flakes Large handful fresh mint leaves — chopped
sea salt to taste
2 - 3 small to medium beets — peeled
and cubed 2 garlic cloves — minced
sea salt 2 small to medium red onions — peeled
and quartered or cut into eighths, depending on size grape seed oil 1 head of broccoli — cut into bite - sized florets 2 cans Thai coconut milk pinch of chili powder or a dash of cayenne 1/2 lemon — juiced 1 - 2 ripe but firm avocados freshly ground
black pepper arugula leaves
for garnish
olive oil 1/2 white onion, chopped 4 cloves garlic, minced 3 ribs celery, chopped 2 carrots, chopped * 1 bunch kale, chopped * 2 cups sugar or cheese pumpkin or winter squash, chopped * 6 cups water or vegetable stock * 2 tablespoons butter * 1 shallot, minced * 1 cup dry red wine * Himalayan or
sea salt and black pepper to taste * a little crème fraîche
for garnish - optional * minced fresh herbs such as parsley, dill,
and thyme
for garnish - optional
2 tablespoons coconut oil or olive oil 2 garlic cloves, minced 1 cup finely chopped onion 8 — 10 medium mushrooms, finely chopped 1/2 cup finely chopped green bell
pepper 1/2 cup finely chopped red bell
pepper 1/2 cup finely chopped carrots 1 jalapeño
pepper or other hot
pepper, seeded
and minced (optional) 1 cup frozen corn kernels 1 teaspoon ground cumin 1/2 teaspoon ground coriander 2 tablespoons chili powder, or to taste 2 teaspoons
sea salt, or to taste 1/2 teaspoon
black pepper 1 28 - ounce can diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney beans, drained 1 15 - ounce can
black beans, drained 1 15 - ounce can red beans, drained 2 1/2 cups water 1/2 cup dry bulgur wheat Hot sauce or cayenne
pepper (optional) 1/4 cup minced fresh cilantro,
for garnish Tofutti sour cream,
for garnish (optional)
After cooking the onions
for a total of 20 minutes, add 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried parsley, season with
sea salt and freshly cracked
black pepper,
and add 1/2 cup of white wine, turn the heat to a medium - high
and mix everything together
and cook
for about 2 minutes, then add the 3 1/2 cups of vegetable stock into the stock pot
and mix it all together, once the stock begins to boil lower the heat to a LOW
and let it simmer
for exactly 15 minutes
For the stuffing: 1 recipe Southern - Style Cornbread, cut into cubes, stale 8 tablespoons (1 stick) unsalted butter, divided 1 medium white onion, small diced 2 - 3 stalks celery, small diced 1 bulb fennel, trimmed
and small diced 2 large baking apples, peeled
and small diced 3 large cloves garlic, minced 1 tablespoon minced fresh sage 1 tablespoon minced fresh thyme leaves 1/4 cup chopped fresh parsley 2 - 2 1/2 cups vegetable broth, divided 1/2 -3 / 4 teaspoon Kosher or
sea salt 1/2 teaspoon freshly cracked
black pepper
1.5 pounds lamb stew meat, cut into 2 - inch chunks 3 cloves garlic, peeled
and mashed 1/4 cup extra virgin olive oil 2 teaspoons ground cumin 1 1/2 teaspoons freshly grated ginger 1/2 teaspoon
sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon
black pepper 2 teaspoons lemon juice 1 cup stock (beef or lamb) 2 small / medium potatoes, cut into bite - size pieces (substitute with carrots
for GAPS) Grated rind of 1 lemon 8 - 10
black or kalmata olives, pitted
and sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro
for garnish (optional)
Season 2 fillets of hake (you can substitute
for cod or halibut) with
sea salt and freshly cracked
black pepper on both sides
INGREDIENTS 1/4 cup tomato juice 2 ounces vodka 1 tablespoon lemon juice 1/2 teaspoon Sriracha sauce 1/2 teaspoon prepared horseradish 1/4 teaspoon
salt - free herbal seasoning mix 1 dash shoyu
Sea salt and black pepper,
for serving Lemon wedges,
for serving Cherry tomatoes,
for serving
* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off,
and sliced lengthwise in half * 1 tbsp butter, preferably organic
and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs
for scattering over the finished dish * Small handful of fresh parsley, chopped, plus more
for garnish (optional) * About 10 (feel free to use a few more if they are very small
and you love them) anchovy fillets (optional) *
Sea salt and freshly ground
black pepper
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-...]
Golden - Crusted Brussels Sprouts --------------------- 24 small brussels sprouts 1 tablespoon extra-virgin olive oil, plus more
for rubbing
sea salt and freshly ground
black pepper 1/4 cup grated gouda
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
* 1/2 cup walnuts, lightly toasted in a 350 degree F. oven
for 5 to 10 minutes (until they are fragrant
and starting to brown), then cooled
and coarsely chopped * 1/2 cup green olives, coarsely chopped * 1/4 cup chopped cilantro (or parsley) * 1/8 teaspoon Aleppo
pepper * 1/2 cup fresh pomegranate seeds * 2 teaspoons fresh lemon juice * 1 1/2 tablespoons extra-virgin olive oil *
sea salt and fresh - ground
black pepper
1 onion 5 cloves of garlic (mmm I LOVE Garlic, so good
for you especially in cold
and flu season) 1 bunch of washed trimmed fresh parsley 1T fresh oregano (or 2tsp dried)
sea salt to taste (usually about 1/2 tsp) 1/2 -3 / 4 tsp red
pepper flakes (depending how spicy you like it) 1/2 tsp ground
black pepper 1/3 — 1/2 cup olive oil (add slowly till you get the right texture) 1/2 cup red wine vinegar water a needed
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
Season with granulated garlic
and cracked
black pepper (I'm liberal with both of these) +
sea salt (adjust based on the saltiness of your bacon)
and crushed red
pepper for a hint of heat.
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka
black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls
for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon
sea salt * 1/4 teaspoon
black pepper * 1/2 teaspoon cayenne
pepper (I omitted this in favor of using a fresh chile
pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out
and added a minced hot chile
pepper instead)
Alton Brown Horseradish Cream Sauce (not AIP but is SCD, GAPS
and PALEO): Whisk together until smooth
and creamy: 1 cup of SCD 24 hour dripped yogurt (or Greek yogurt), 1/4 cup grated fresh horseradish, 1 Tbsp Dijon mustard (see my Pinterest Condiment board
for SCD recipe), 1 tsp white wine vinegar, 1/2 tsp
sea salt, 1/4 tsp freshly ground
black pepper,
and a dash of cayenne.
Begin by making the marinara sauce first, finely mince 2 cloves of garlic, then heat a small sauce pan with a medium heat
and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot, add the minced garlics, mix with the oil
and cook
for about 30 seconds, then add 1 cup of tomato puree, 1/2 teaspoon on dried parsley, 1/2 teaspoon of dried oregano, 1/4 teaspoon of white sugar, season with
sea salt and freshly cracked
black pepper, mix everything together
and lower the fire to a LOW heat
1 tablespoon olive oil 1 medium fennel bulb, chopped (stalks
and core discarded, roughly 1-1/2 - 2 cups) 1⁄8 teaspoon
sea salt freshly ground
black pepper to taste 1/2 cup red bell
pepper, chopped 2 cups cooked chickpeas (garbanzo beans) 1 medium clove garlic, chopped 1-1/2 tablespoon apple cider vinegar 2 tablespoons olive oil
for purée 2 teaspoon freshly grated ginger 1⁄2 teaspoon
sea salt 1⁄4 teaspoon cumin 3⁄4 teaspoon paprika 1⁄8 teaspoon cinnamon 1⁄3 - 1/2 cup sliced green onions 1/2 cup good quality breadcrumbs (see note) 3 tablespoons sesame seeds 1⁄8 teaspoon
sea salt 1 tablespoon olive oil
for frying patties
* 3 tablespoons olive oil * 1 teaspoon cumin seeds * 1 large onion, halved
and thinly sliced * 1 clove garlic, crushed * 1 red bell
pepper, cored, seeded,
and thinly sliced * 1 yellow bell
pepper, cored, seeded,
and thinly sliced * 1/2 teaspoon hot smoked paprika * A pinch of saffron strands * 1 (14 - ounce / 400g) can plum tomatoes (I used an equivalent amount of frozen roasted tomatoes from my garden last summer instead) *
Sea salt and freshly ground
black pepper * 4 large eggs, preferably farm - fresh, pastured eggs * Crumbled feta cheese,
for serving (optional... this was my addition to the recipe)
To make the spicy tomato sauce finely mince 2 cloves of garlic, finely mince 1 small dried cayenne
pepper and finely dice 1/2 of an onion, then heat a frying pan with a medium heat
and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot add the minced garlic
and minced cayenne
pepper, mix with the oil
and immediately add the diced onions, cook
for about 3 minutes, then add 1 1/2 cups of tomato puree, season with
sea salt, freshly cracked
black pepper, a pinch of white sugar
and 1 bay leaf, mix everything together, after about 5 minutes add a 1/4 cup of white wine, mix it all together
and lower the fire to a LOW heat
After cooking the pumpkin
for 20 minutes, add 1/2 teaspoon of dried thyme, 1/4 teaspoon of smoked paprika, season with
sea salt and freshly cracked
black pepper,
and mix everything together
Ingredients 1 ball pizza dough Olive oil Kosher
salt 10 ounces grated mozzarella cheese (I used a mix of part - skim
and whole milk) 3/4 pound asparagus, tough ends trimmed Freshly ground
black pepper Parmesan cheese,
for grating
and shaving 1 1/2 ripe California Avocados, peel
and pit removed Juice of 1/2 lemon plus 1 teaspoon, divided 2 cups (1 1/2 ounces) baby arugula Flaky
sea salt,
for finishing Instructions Preheat an oven to 500 °F,
and set an oven rack in the lowest possible position.
100g giant couscous 250g kale — preferably purple
and green
for colour contrast 2 ripe tomatoes 1 lemon 1 tablespoon very good extra virgin olive oil Pinch of
sea salt Black pepper 1 tablespoon sumac 1 garlic clove, crushed
2 large chopped onions 2 — 4 teaspoons chopped fresh garlic olive oil 1 - 1 1/2 pounds ground beef 2 eggs 1/2 cup matzoh meal or bread crumbs 1 squirt of hot chili sauce to taste 1/2 cup chopped fresh parsley Fresh chopped tarragon, basil, oregano, thyme
and lots of mint or whatever you can find in the garden 2 teaspoons
sea salt 2 teaspoons cumin 1/2 teaspoon cardamom 1/2 teaspoon allspice
black pepper to taste 1 cup sundried tomatoes or oven roasted tomatoes Fresh parsley
for garnish
Kale dust (aka kale chips ground into a powder) mixed with plenty of olive oil,
sea salt,
black pepper,
and Pecorino Romano turns into a — dare we say it — magically addictive seasoning
for popcorn.