Blend until smooth and creamy, adding more
sea salt and pepper if desired.
Not exact matches
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
-- 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.
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.
* 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
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
Sprinkle with Parmesan (optional),
sea salt and red
pepper flakes
if desired.
above soup, minus the farro
and cornstarch thickener
if desired 2 cups cream fine
sea salt, to taste freshly grated black
pepper, to taste
• 8 slices toasted Ezekiel bread (
if you want increase slight sweetness of stuffing, try Ezekiel raisin bread) • 2 cups low sodium chicken broth • 2/3 shallot (chopped) • 1 tbsp minced garlic • 2 celery stalks (chopped) • 1 (red) bell
pepper (chopped) • fresh rosemary twig • Seasonings: 1 tsp sage, 1 tsp cumin,
sea salt and pepper to taste
2 boneless, skinless chicken breasts 1/2 cup Italian style bread crumbs 1/2 cup Parmesan cheese, shredded 1/2 tsp garlic powder 1/2 tsp dried basil Pinch of crushed red
pepper flakes
Sea salt and fresh cracked
pepper to taste 1 - 2 eggs, mixed thoroughly 1 tbsp olive oil, more
if needed
Top with freshly ground black
pepper,
sea salt,
and a little nutritional yeast
if desired.
* 2 tablespoons organic butter * 1 tablespoon olive oil * 1 fennel bulb, trimmed
and sliced * 3 - 4 large mushrooms, sliced * 2 cups defrosted slow roasted tomatoes or chopped tomatoes * 1 large handful of herbs, chopped (
if not using slow roasted tomatoes) * 6 eggs, preferably organic
and free - range * 2 tablespoons ricotta cheese - optional * Coarse
sea salt and freshly ground
pepper
* 3/4 cup crème fraîche (I used my homemade version) * 3 - 4 tablespoons raw apple cider vinegar * 2 tablespoons cultured buttermilk * 1 handful of fresh basil leaves * 1 handful of fresh cilantro leaves * 1 handful of fresh parsley leaves * 2 medium cloves of garlic, sliced in half, plus more to taste (
if you love garlic) * pinch of ground cayenne
pepper — optional *
sea salt and freshly ground
pepper to taste
Garlic cloves (5 - 10, or more, to taste) Butter, grass - fed or expeller - pressed coconut oil (2 TBS) Tomato puree, organic
if possible (1 container, 26 ounces) Fish stock (64 ounces) or 1/2 chicken stock
and 1/2 clam juice, bottled
Sea salt and freshly ground black pepper — where to buy sea salt Mussels (1/2 pound) Clams, littleneck (1/2 pound) Shrimp, wild, deveined (1/2 pound) Bay scallops, wild (1/2 pound) Optional: Saffron (2 - 3 pinches) Optional: Lobster tails
Sea salt and freshly ground black
pepper — where to buy
sea salt Mussels (1/2 pound) Clams, littleneck (1/2 pound) Shrimp, wild, deveined (1/2 pound) Bay scallops, wild (1/2 pound) Optional: Saffron (2 - 3 pinches) Optional: Lobster tails
sea salt Mussels (1/2 pound) Clams, littleneck (1/2 pound) Shrimp, wild, deveined (1/2 pound) Bay scallops, wild (1/2 pound) Optional: Saffron (2 - 3 pinches) Optional: Lobster tails (2)
* 2 tablespoons olive oil * 1 tablespoon minced garlic * 1 cup chopped squash (I used pattypan from my garden, but feel free to use yellow squash or green zucchini) * 2 cups chopped tomatoes (I used San Marzanos but any tomatoes will do) * 1 cup chopped greens (I used chard; you can use any dark leafy greens that you like) * 1 cup chopped herbs (I used a combination of basil
and parsley) * Himalayan or
sea salt and freshly ground
pepper to taste * 6 eggs or 12 egg whites * 1/2 cup mild cheese (crumbled
if very soft, like feta, or roughly chopped
if harder, like provolone or fresh mozzarella)
Season to taste with
sea salt,
pepper,
and Tabasco sauce
if desired.
2 tablespoons olive oil 3 garlic cloves, minced (about 1 tablespoon) 2 cups dry bread, coarsely crumbled (a few slices) 2 cups kale or collards, sliced into skinny ribbons, or, okay,
if you must, blitzed in a food processor 1 to 2 tablespoons water or vegetable broth, plus more to taste
sea salt and pepper to taste
* 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
1/2 cup peas (optional) 2 bay leaves 2 Tbsp chopped parsley 2 Tbsp apple cider vinegar 2 - 3 cups green beans (
if desired)
Sea Salt and pepper as desired
Mix in oats (cheese
if desired), bread crumbs, parsley, «eggs,»
sea salt, black
pepper, cayenne
pepper,
and oregano.
Season to taste with additional
sea salt,
if needed,
and freshly ground black
pepper.
* 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)
can of peeled whole tomatoes, undrained * 1 onion, peeled
and roughly chopped * 1 cup cilantro, chopped * 2 garlic cloves, cut in half * 1 Serrano chile
pepper, stemmed
and cut in half (use the seeds, too,
if you want your stew to be pretty spicy) * 1/4 cup lime juice (or brown rice vinegar) * 1 tablespoon olive oil * 1 teaspoon Himalayan or
sea salt
If I'm in a hurry, I just toast two slices of bread, top it with one whole mashed avocado,
and sprinkle a pinch of
sea salt, black
pepper,
and cayenne
pepper on top.
2 tablespoons oil (butter / ghee / coconut oil) 1 small / medium onion 1 clove garlic, chopped 3 medium / large golden beets, peeled
and diced small (no more than 1/2 inch) 2 medium / large carrots, peeled
and sliced 1 teaspoon fresh grated ginger 1 teaspoon curry powder (more
if you like it spicier) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 3/4 teaspoon
sea salt (or to taste) 1/8 teaspoon black
pepper 4 cups chicken stock or vegetable stock 1 cup coconut milk
* 2 large egg yolks, preferably organic
and free - range * 1 whole egg, preferably organic
and free - range * 1 tablespoon mascarpone cheese * 2 teaspoons organic butter * 1/3 cup defrosted organic frozen peas (I used Woodstock Farms «petite» peas; you could also use freshly shelled spring peas) * 1 tablespoon chopped fresh mint, plus more for a garnish,
if desired * course
sea salt and freshly ground black
pepper
Butternut squash, organic (1) Onion, yellow or white, organic (1) Butter, grass - fed
if possible (2 TBS)-- Chicken stock, homemade or organic (6 cups)--(click here to see my recipe)
Sea salt and freshly ground black
pepper to taste Optional: Nutmeg, whole or ground Sour cream, grass - fed
if possible
Creamy Basil Pesto Dressing 1/2 cup plain (unsweetened) yogurt 4 - 5 teaspoons basil pesto (taste as you go
and add more
if needed) 1 teaspoon mayo
Sea salt (to taste) Black
pepper (to taste)
Chicken livers, ideally pastured but at least free range organic (1 pound) Chicken fat (schmaltz), duck fat or refined, expeller - pressed coconut oil, (2 - 3 TBS)-- don't use butter or lard — Jews don't mix meat & dairy,
and they don't use pork products — where to buy fats Large yellow or white onion (1/2) Hardboiled egg (1) Loaf sprouted or real sourdough bread (1)--
if you are gluten - free, use gluten - free bread --(click here for recipe)
Sea salt — where to buy sea salt Freshly ground black pepper — where to buy black pep
Sea salt — where to buy
sea salt Freshly ground black pepper — where to buy black pep
sea salt Freshly ground black
pepper — where to buy black
pepper
1 (15 - ounce) can chickpeas, drained
and rinsed 1 clove garlic, roughly chopped 2 tablespoons tahini 1/4 cup fresh cilantro, thick stems removed 6 — 8 fresh basil leaves (6
if large or 8 smaller) 1 medium scallion, light
and dark green parts only, roughly chopped 2 tablespoons fresh dill, roughly chopped 1 tablespoon honey 1 tablespoon fresh lemon juice 1/2 teaspoon lemon zest 1 pinch cayenne
pepper 1 teaspoon
sea salt 2 tablespoons white wine vinegar 1 tablespoon water 1/4 — 1/3 cup extra virgin olive oil
Ingredients 250 g brown lentils, soaked for at least six hours then cooked in natural mineral or filtered water with a pinch of whole
sea salt (used canned lentils,
if you really have to) water
and whole
sea salt, to cook the lentils 2 cucumbers, ends cut off, washed, peeled
and diced 1 red
pepper, -LSB-...]
1 cup gluten - free flour (prefer Bob's Redmill gluten free flour) *
if the dough is too wet, feel free to add additional flour 2 medium russet potatoes, peeled
and chopped 2 cloves of garlic 6 tablespoons of corn starch 1 teaspoon
sea salt 1 teaspoon baking powder 1 tablespoon Italian seasoning 1/2 teaspoon red
pepper flakes
In a large sauce pot over medium - high heat, whisk together water, chickpea flour,
sea salt, black
pepper if using,
and oil until mixture thickens to a porridge or polenta consistency.
Ingredients: 1 cup uncooked red quinoa, rinsed
and drained 1/2 tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup diced sweet onion (about 1/2 large) 1 jalapeno, seeded
if preferred
and diced 1 large sweet potato (350 g), peeled
and chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp chili powder 1/2 tsp ground coriander 6 cups vegetable broth 1.5 cups cooked black beans (one (15 - oz) can rinsed
and drained) fine grain
sea salt and black
pepper, to taste (I used 1/2 tsp
salt or a bit more) 1/4 tsp cayenne
pepper (or red
pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion
Sprinkle with a tiny pinch of
sea salt and a few grinds of
pepper if using.
LEMON TAHINI: 1/4 cup tahini 1/4 cup filtered water 1/2 teaspoon lemon zest 1 tablespoon + 1 teaspoon lemon juice 1 clove of garlic, finely minced (or grated with a Microplane) 1 teaspoon olive oil
sea salt and ground black
pepper, to taste POTATOES: 1 1/2 lbs new potatoes, scrubbed 1 tablespoon heat - tolerant oil, like avocado 1 teaspoon za'atar HARISSA CHICKPEAS: 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon caraway seeds 1 teaspoon chili flakes 1 tablespoon heat - tolerant oil, like avocado 1 shallot, fine dice (about 1/3 cup diced shallot) 1 clove of garlic, finely minced 1 1/2 cups cooked chickpeas (or 1 15 - ounce can, drained) 1 cup crushed canned tomatoes (I like fire - roasted here) 1/4 cup filtered water (+ extra
if necessary) TO SERVE: 4 big handfuls of chopped mixed greens olive oil fresh lemon juice extra za'atar 1/3 cup chopped flat leaf parsley Make the lemon - y tahini.
DRESSING Grated zest
and juice of 2 limes or 1 lemon 2 tablespoons toasted sesame oil 5 tablespoons extra-virgin olive oil 1 garlic clove, grated 1 1/2 - inch piece of fresh root ginger (unpeeled
if organic), finely grated 2 teaspoons tamari A pinch of cayenne
pepper or chili flakes (optional)
Sea salt and black
pepper
* about 15 fresh hot red chile
peppers (I used all different types of chiles that I grew in my garden;
if you don't want it to be super hot, you can include a few mild
peppers,
if you like), cleaned, stems trimmed off
and roughly chopped * 1 teaspoon
sea salt * 4 garlic cloves, or more to taste, peeled
and roughly chopped * 2 tablespoons palm sugar or dark brown sugar * 1/4 cup brown rice vinegar
For the Smoked Paprika Almond Cream 1 cup raw almonds 1 1/4 tsp smoked paprika 1 clove garlic crushed 3 tbsp fresh squeezed lemon juice 1/2 cup filtered water 2 tbsp olive oil 1/2 tsp celtic
sea salt optional; pinch of cayenne
pepper Method Combine above ingredients in blender
and combine til creamy
and smooth, adding 1 - 2 tbsp additional water for consistency only
if needed.
One favorite for us is to add grilled chicken (cubed), fresh spinach, any kind of tomato, but I prefer sundried
if I have it in the pantry
and toss in a few bell
peppers (red or yellow are our favs) touch of
sea salt to taste
and EVOO.
Use a slotted spoon (to avoid adding extra water) to add the beans to the vegetables
and rice, sprinkle on the remaining teaspoon of chili powder
and 1/2 teaspoon of cumin,
and grind more
sea salt and black
pepper on top
if desired.
Place onion in heavy deep fry pan with garlic
and red
pepper and olive oil
and cook on medium until translucentNow add the tomatoes, tomato paste, stevia
and sea salt to the pan Bring to the boil then cover
and simmer for 20 minutes until thick or
if you prefer thinner let cool
and strain through a sieve Stir in the fresh herbs
and enjoy
1 1/2 cups chopped carrots 2 cups chopped sweet bell
peppers (a mixture of yellow, red
and orange — no green) 1 large onion, diced (yields about 2 cups) 5 - 6 cloves garlic, chopped or sliced 1 pound ground beef 1 pound beef, cubed (use steak, roast, stew meat, etc) 3 - 4 chipotles in adobo, chopped 1 — 28oz can organic crushed tomatoes 2 — 14.5 cans organic diced tomatoes 1 cup of beef stock (or use water
if you have to) 1 tsp Celtic
sea salt 1 tsp garlic powder 1/2 tsp onion powder 1 tsp ground coriander 1/2 tsp cumin Paleo - friendly fat of choice Optional: fresh diced tomatoes, avocados
and cilantro to top the stew with.
1 cup Arborio rice 4 eggs 1/3 cup sliced kalamata olives 1/3 cup Parmesan cheese, freshly grated
if possible
Sea salt and pepper to taste 1/4 cup dry white wine 4 cups chicken broth or stock 1.5 tbsp extra virgin olive oil
1 cup celery, cut in thick matchsticks 1-1/2 cups peeled (
if desired) firm, tart, sweet apples such as Fuji or Gala, cut in thick matchsticks 3/4 cup walnut halves or large pieces, lightly toasted
and slivered 1/2 cup seedless grapes, halved 1/2 cup aged Gouda cheese cut in thick matchsticks Walnut oil dressing (recipe follows) Fresh lemon juice
Sea salt and freshly ground
pepper Lettuce or radicchio cups
Add a little
sea salt and freshly ground black
pepper if you'd like,
and you're good to go.
If you're new, stick to the basic three:
sea salt, black
pepper,
and garlic.
Put all ingredients for the pesto in a blender
and blend until smooth (season with
sea salt and pepper to taste,
and can add more olive oil
if desired consistency is to be thinner).