I like to add a little garlic and onion to enhance the pumpkin and then sprinkle on a tiny bit of
sea salt and pepper for flavor.
Not exact matches
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
Heirloom Tomato Tart Taken directly from Chez Cherie Cooking School in La Canada CA Pie Dough
for a 9 ″ tart 2 t. Dijon mustard 1 c. grated Gruyere cheese 2 - 3 heirloom tomatoes, sliced (I used 5 small ones) sprinkle of
sea salt,
pepper and dried thyme, or Provencal
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
* 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
Sprinkle with 2 teaspoons of
sea salt and the
pepper, cover the dish tightly with plastic wrap,
and refrigerate
for 24 to 48 hours.
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
2 tablespoons extra virgin olive oil 1 medium onion, thinly sliced 2 cloves garlic, peeled
and smashed 1/2 teaspoon fine grain
sea salt 1 teaspoon sweet paprika 1 teaspoon garlic powder 1 chipotle
pepper in adobo sauce, chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked
for an hour 1 cup water, if needed 2 tablespoons fresh lemon juice, or 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.
for Salsa Fresco 500g tomatoes (diced) 1 small onion (diced)-- in this case optional 1 red bell
pepper and 1 yellow bell
pepper (deseeded
and diced) 2 small handfuls of chopped coriander 1 lime / 1/2 lemon juice
sea salt to taste — in this case optional
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 medium cauliflower (about 2 pounds) 1/4 c extra virgin olive oil 1 medium white onion, cut into 1/4 - inch dice 3 garlic cloves, smashed
and peeled Maldon or other flaky
sea salt 1 1/2 to 2 tsp hot red
pepper flakes 6 Tbsp unsalted butter, cut into 6 pieces Kosher
salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra
for serving 1/2 c coarse fresh bread crumbs, fried in olive oil until golden brown 1 1/2 tsp minced fresh rosemary
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
Sprinkle with
sea salt and pepper and place back in the oven
for another 5 - 6 minutes or until the cheese is melted.
1/2 cup of raw cashews soaked in water
for at least 3 hours 1/4 cup of soy or unsweetened almond milk 1 tablespoon of lemon juice 2 tablespoon of nutritional yeast + extra
for sprinkling 1/2 teaspoon of garlic powder 1 teaspoon of apple cider vinegar a pinch of
sea salt and pepper
• 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
Ingredients 3 - 4 tablespoons extra virgin olive oil half a shallot, peeled
and minced 350 g raw pumpkin pulp, cut into cubes 350 - 400 ml filtered water whole
sea salt, just enough to taste freshly ground white
pepper, to taste 1 yellow
pepper, cleaned, peeled
and diced fresh, cleaned oregano,
for garnish dehydrated red
peppers,
for garnish -LSB-...]
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
12
sea scallops
Salt and pepper 1 clove garlic, minced All - purpose flour
for dusting 2 tablespoons white or medium miso paste 1 tablespoon mirin 1 teaspoon soy sauce 1 teaspoon superfine sugar Small bunch watercress, thick stems removed 2 tablespoons vegetable oil 2 tablespoons dry white wine 1/2 tablespoon whole grain mustard 2 tablespoons heavy cream 1/4 cup finely grated Parmesan cheese.
For these I lightly rolled the edges of the scallops in some
sea salt and freshly cracked
pepper.
1 1/2 pounds fresh tomatillos, * husked
and rinsed 1 - 2 fresh jalapeño
peppers, stems removed 1/2 medium white onion, peeled 2 cloves garlic, not peeled olive oil,
for drizzling 1/3 -1 / 2 cup fresh cilantro, washed juice of 1 lime 1/2 -3 / 4 teaspoon Kosher or
sea salt
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
cayenne
sea salt and fresh ground
pepper 7 ounces feta cheese (nearly a cup), crumbled 1 unwaxed lemon handful of chopped parsley
and cilantro olive or grapeseed oil,
for cooking
3 cups filtered water, plus more
for mixing 3 1/4 ounces
sea salt 24 ounces rice bran 1 bread slice 4 garlic cloves 2 - inch piece ginger 4 - inch square dashi kombu (dried kelp), cut into thin strips 4 dried red chile
peppers, split in half
and seeds discarded Assorted starter vegetables
1 tablespoon coconut oil 1 large carrot, shredded 1 shallot, mined 1 bulb of fennel, finely chopped 1 acorn squash 4 oz grass fed ground beef or bison 1 soy free egg or (1/4 cup applesauce
for egg allergies) 2 tsp cinnamon
Sea Salt and pepper
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
Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob of coconut oil, ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed
and finely chopped 3 tbsp white wine or water 1 tsp dried thyme
sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (use pumpkin seeds
for a nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little
for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little
for serving
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
Travis likes to use the no - knead parmesan rosemary garlic bread
for sandwiches but I love to toast slices
and slather it with mashed avocado,
sea salt,
pepper and cayenne.
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
3/4 cup whole wheat flour 1/2 cup all - purpose flour 3/4 teaspoon baking powder 1/2 teaspoon
salt 1 teaspoon fresh rosemary, chopped 3 tablespoons butter, cold 1 egg 1/4 cup milk Coarse
sea salt and cracked
pepper,
for sprinkling
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)
16 ounces (454 g) gluten - free pasta (or pasta of choice) 1/4 cup (40 g) plus 1 tablespoon cashews, soaked overnight
and drained 1 tablespoon extra virgin olive oil 1 tablespoon plus 1 1/2 teaspoons nutritional yeast 2 teaspoons apple cider vinegar 1 1/2 teaspoons lemon juice 2 garlic cloves, roughly chopped 1/2 teaspoon
sea salt, plus more to taste Freshly ground
pepper 1 cup (240 ml) water 1/4 cup (30 g) chickpea flour 2 tablespoons chopped chives, plus chive flowers
for garnish 1 cup (34 g) packed watercress Freshly ground nutmeg, to taste
You can add them to salads, or combine with lemon juice, olive oil, Celtic
sea salt and cracked
pepper on a gluten free cracker
for a tasty, nutrient dense snack.
Season 2 fillets of hake (you can substitute
for cod or halibut) with
sea salt and freshly cracked black
pepper on both sides