Inviting squalane, candelilla wax, vitamin A, and sunflower
seed oil into its velvety finish, this lipstick highlights your eloquence with a posh pop!
You would also be wise to add grape
seed oil into your diet, so that you are getting those antioxidants internally.
We simply put fresh raw organic low temperature processed hemp seeds into our raw oil press, then immediately put the resulting hemp
seed oil into jars and refrigerate.
If using it as a salad / wrap dressing try adding 1 Tbls of toasted sesame
seed oil into the mix as well!
I've begun massaging flax
seed oil into my scalp too.
Not exact matches
Tile Flatbreads 2 cups gluten free rolled oats 1/2 cup walnuts or pecans — ground in a food processor
into tiny pieces 1/3 cup chia or flax
seeds pinch of salt 1 cup boiling purified water 2 tablespoons olive
oil
Start by washing, deseeding and cutting the acorn squash
into slices — you can keep the
seeds and roast them with olive
oil for a nice snack.
Virgin coconut
oil is on high rotation in my kitchen, so I'm covered there, but I've recently been adding more variety to my fats by mindfully incorporating things like avocado, flax / other
seeds and nuts, and ghee
into everyday meals.
6 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up
into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and
seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable
oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
4 large or 8 small, New Mexican green chiles, roasted peeled and
seeded, with the stems on 1/3 to 1/2 pound cheddar or Monterey Jack cheese, cut
into sticks All - purpose flour 3 eggs 3 tablespoons flour 1 tablespoon water 1/4 teaspoon salt Vegetable
oil for frying
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
While the apple cooks, place the almond flakes, ground almonds, pumpkin
seeds, chia
seeds, coconut sugar, melted coconut
oil, maple syrup and cinnamon
into a bowl and give it a good mix with your hands.
While these cook slice the mushrooms
into pieces and gently stir fry them with olive
oil, salt, two teaspoons of apple cider vinegar and the chopped jalapeño pepper (remember to discard the
seeds before chopping).
I use the powder in my morning smoothie, mix the
seeds into my granola as well as sprinkling them onto salads and toast, and then I use the
oil as a cold dressing in salads and dips so it is so easy to add it
into your diet.
2 pounds goat meat, cut
into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon salt 1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 2 onions, sliced 2 tomatoes, chopped 2 green onions, chopped 2 fresh habanero chiles,
seeds and stems removed, chopped 2 tablespoons butter 1/4 cup vegetable
oil 3 cups water
Put
into a jar or bottle with an airtight seal, and cover with olive, grape
seed, peanut, or any
oil that you like.
Cut mini peppers
into halves, remove
seeds, and sprinkle with olive
oil.
Directions: Wash lemons, then blanch them in boiling water for 5 minutes / Drain / Cut each lemon
into about 8 wedges, removing
seeds, ends and extra pith / Toss lemons with salt in bowl / Pack lemons tightly in jar and cover with extra lemon juice / Seal jar and let lemons stand at room temperature for 5 days / Shake gently once a day / Add
oil to the jar and refrigerate (if covered in juice, lemons should keep for up to one year)
250g (about 1 / 2 lb or 4 small - medium) red onions, peeled and quartered lengthwise 250g (about 1 / 2 lb or 6 medium) shallots (eschalots), peeled and halved lengthwise 90 ml (6 Tbsp) olive
oil, divided Salt and black pepper 1 Tbsp dried oregano 450g (1 lb or 2 cups) uncooked puy (French green) lentils 1litre (4 cups) vegetable stock 2 garlic cloves, peeled and crushed 2 Tbsp za'atar, divided 1 tsp ground cumin 1 Tbsp cider vinegar 200g (7oz) young spinach leaves 300g (10 1/2 oz) soft goat's cheese, cut or broken
into 2 - 3 cm (1 ″) pieces 2 Tbsp pumpkin
seeds, toasted
Ingredients: 1 t toasted sesame
seeds / 1 T rice vinegar / 1 T mirin / 1 t soy sauce / 1 t sesame
oil / 2 green onions, thinly sliced / several sprigs of chopped fresh cilantro / 1 large ripe avocado, peeled and chopped
into cubes / wedge of fresh lime
1 tablespoon vegetable
oil (hs note: I used clarified butter) 1 1/2 teaspoons black mustard
seeds 1/2 teaspoon cumin
seeds 1/2 teaspoon turmeric 1 large or 2 medium scallions, trimmed, sliced lengthwise in half and then crosswise
into 1 - inch lengths 1 green cayenne chile, minced (hs note: the serrano I had on hand was a reasonable substitute) 1/4 water, if using yogurt
Used as crushed
seed, flour,
oil or protein powder, hemp
seeds can easily be incorporated
into a variety of recipes to reap the nutritional benefits.
Place the jalapeños, garlic, salt, cardamom
seeds (or powder), caraway
seeds, cumin, pepper and olive
oil into the food processor.
1 small red or yellow onion, peeled and cut
into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons
oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin
seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
Ingredients 1 small pumpkin a pinch of whole sea salt filtered water (to cook the pumpkin) 2 apples (I used Red Delicious), peeled and cut
into cubes or slices 4 tablespoons extra virgin olive
oil, and some more to serve juice of 3 cm fresh ginger root a large handful of pumpkin
seeds half a -LSB-...]
3 acorn squash (3 3/4 lb total), halved,
seeded, and each cut lengthwise
into 12 wedges 2 Tbsp maple syrup 2 Tbsp red wine vinegar 1 Tbsp extra virgin olive
oil 2 tsp Dijon mustard 2 bunches watercress, tough stems discarded 1/2 c pomegranate
seeds (with juice)
Ingredients: 1 tablespoon olive
oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled,
seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove
seeds for mild heat) 1 cup
seeded, chopped red tomatoes 1 cup
seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise
into 1 / 4 - inch wheels for garnish
Stew 12 ounces eggplant, peeled and cut
into 1 / 2 - inch pieces (about 1 medium eggplant) Salt 4 Tbsp extra-virgin olive
oil 1 large onion, chopped 1 pound russet potatoes, peeled and chopped
into 1 / 2 - inch pieces 2 Tbsp tomato paste 2 1/4 cups water 1 28 - ounce can whole peeled tomatoes, drained with juice reserved and chopped coarse 2 zucchini, 8 ounces each, cut
into 1 / 2 - inch pieces 2 red or yellow bell peppers, stemmed,
seeded, and cut
into 1 / 2 - inch pieces 1 cup shredded fresh basil
3 tablespoons apple cider vinegar 2 tablespoons honey 2 teaspoons Dijon mustard 1 1/2 teaspoons poppy
seeds 1/4 teaspoon salt freshly ground black pepper 1 tablespoon olive
oil 1/4 red onion, cut
into a small dice 2 bunches kale (about 1 pound) 2 medium honey crisp apples
* 2 tablespoons butter * 2 tablespoons olive
oil * 2 leeks, bottom parts only, cleaned well and coarsely chopped * 2 fat garlic cloves, peeled and minced * about 6 cups peeled and
seeded butternut squash, cut
into 1 - 2 inch cubes * 2 large parsnips, peeled and coarsely chopped (or use carrots) * 1 cup dry white wine (ex.
Put flour and
seeds into a bowl or a mixer and add in the yeast mixture and alternate with the egg /
oil mixture.
1 cup dried white beans 2 tablespoons vegetable
oil 2 pounds lamb stew meat or boneless leg of lamb cubed
into 1 - inch pieces (fat and sinew removed) 1 large onion, chopped 1 green bell pepper, stemmed,
seeded, and chopped 2 jalapeños, stemmed and chopped,
seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for garnish
Throw 1 cup of raw pumpkin
seeds into a frying pan, no extra
oil needed).
1 Cup Bluebird Grain Farms Organic Rye Heirloom Berries 2 lbs fresh asparagus, rinsed and tough ends removed 1 Tablespoon olive
oil 1/4 Cup sour cream 1 Teaspoon Dijon mustard 1/4 Cup minced chives 1 Tablespoon chopped capers 1/2 Teaspoon caraway
seeds, coarsely ground in mortar & pestle or coffee grinder (or substitute fresh chopped dill) 1 Teaspoon cider vinegar 4 ounces smoked salmon or salmon lox, chopped or flaked
into bite sized pieces.
Ingredients: 2 tablespoons extra virgin olive
oil 1 yellow onion, roughly chopped 1 3/4 pound butternut squash, peeled, halved,
seeded, and cut
into 1 - inch chunks (about 5 cups) 2 apples (like Fuji), halved, cored, and roughly chopped 4 cups low - sodium chicken broth or veggie stock 1 cup unsweetened almond milk 1 teaspoon pumpkin pie spice plus extra for serving Coconut yogurt for topping, optional
5 scallions, finely chopped 5 cloves garlic, minced 2 tsp sesame
seeds, toasted 3 Tbsp reduced sodium soy sauce 2 Tbsp sugar 1 Tbsp water 2 tsp toasted sesame
oil 1 tsp rice wine vinegar 1 lb beef tenderloin, trimmed and sliced
into 1/4» thick medallions
1 small kabocha squash, halved,
seeded, peeled, and cut
into 1 - inch wedges 2 cloves garlic, peeled and lightly crushed 1 tablespoon olive
oil 1/2 teaspoon salt 3 tablespoons soft unsalted butter, plus more for ramekins 1/3 cup (20 g) gluten - free breadcrumbs 1 cup (250 ml) whole milk 3 tablespoons (45 g) sweet rice flour 3 ounces (90 g) Idiazabal, grated 3 tablespoons finely chopped herbs (parsley, sage, thyme, chives) 1/4 teaspoon ground cumin 1/4 teaspoon ground black pepper 4 eggs, separated
The
seeds are used for making
oil, hemp milk, consumed like any other
seeds and are also ground
into a powder or flour.
* about 1 pound zucchini, cut
into small, 1 / 2 - inch cubes * 1 teaspoon salt * 1 Tablespoon butter * 1 Tablespoon olive
oil, plus extra if needed * 1/2 large onion, thinly sliced * 1 cup frozen corn, defrosted * 1 poblano or green bell pepper, roasted, peeled,
seeded and cut
into thin strips * * 2/3 cup Mexican - style sour cream ** * salt and pepper to taste
• Olive
oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored,
seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced
into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut
into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek
seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable)
oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
canola
oil 3 medium jalapeño peppers,
seeded and minced, divided 3 medium anaheim peppers, stemmed,
seeded, and coarsely chopped 3 medium poblano peppers, stemmed,
seeded, and coarsely chopped 2 medium onions, cut
into large pieces 6 cloves garlic, minced 1 Tbsp.
It's basically steamed kale, squeezed dry and torn
into bite - sized pieces with a dressing of tamari, ginger, sesame
oil, garlic and toasted sesame
seeds.
• 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
Lime Vinaigrette 1/4 cup vegetable
oil of choice 1 tablespoon fresh lime juice 1 tablespoon rice wine vinegar ⅛ - 1/4 teaspoon red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds green papayas, peeled,
seeded and grated 1 carrot, peeled and grated 1 ripe tomato, cut
into wedges 1/4 cup mung bean sprouts 4 bib or butter lettuce leaves, washed
I get
into healthy eating a lot with what I do, but adding more omega 3 fatty acids that are found in wild salmon, healthy fats, hemp
seeds, walnuts, flax
oil — lots of food help the brain in repairing itself.
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 lb bite sized pasta cooked according to package directions 2 sweet Italian turkey sausage links 1 small butternut squash or 1/2 large, peeled,
seeded and cut
into bite sized chunks 1 large onions, sliced
into half circles 2 medium zucchini, cut
into bite sized chunks 8 oz portabello mushrooms, sliced (feel free to use any mushrooms available) 1/2 c grated Parmesan cheese extra virgin olive
oil
Sofrito 4 + tablespoons Spanish extra virgin olive
oil 1 cup onions, diced small 1 large red bell pepper, cored,
seeded & cut
into thin strips 1 large green bell pepper, cored,
seeded & cut
into thin strips 2 tablespoons garlic, minced 1 15 oz.
3 cups mixed shredded kale & red cabbage 1 carrot cut
into very small matchstick size pieces 2 tbsp diced red onion 3 tbsp sunflower
seeds 1/4 cup parsley leaves 1 tbsp extra virgin olive
oil 1 tsp apple cider vinegar 1 tbsp Dijon mustard Black pepper to taste A little celtic salt to taste