Not exact matches
Orange - Kissed
Seed Crackers 1/2 cup sunflower
seeds 1/2 cup sesame
seeds 1/3 cup flax
seeds — ground 1/2 cup hemp
seeds scant 1 cup amaranth, quinoa or almond flour 1 1/2 teaspoon sea salt 1/4 cup olive
oil 1 tablespoon honey or maple syrup 2 tablespoons freshly squeezed orange
juice
1/4 cup whole Jamaican pimento berries (or 1/8 cup ground allspice) 3 Scotch bonnet chiles (or habaneros),
seeds and stems removed, chopped 10 scallions (green onions), chopped 1/2 cup chopped onion 4 cloves garlic, chopped 4 bay leaves, crushed 1 3 - inch piece ginger, peeled and chopped 1/3 cup fresh thyme 1 teaspoon freshly ground nutmeg 1 teaspoon freshly ground cinnamon 1 teaspoon salt (or more, to taste) 1 tablespoon freshly ground black pepper 1/4 cup vegetable
oil 1/4 cup lime
juice Water
2 tsp cumin
seeds (optional) 1 bunch (20 g / 1 cup) fresh parsley 1 bunch (20 g / 1 cup) fresh coriander / cilantro 1/3 cup / 80 ml olive
oil 1/2 lemon,
juice 1 tiny clove garlic 2 tsp maple syrup 6 - 8 slices pickled jalapeño (or other green chili) sea salt
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head
Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive
oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile,
seeds and stems removed, and chopped 3 tablespoons vegetable
oil 2 tablespoons olive
oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
3/4 cup unsweetened almond milk 1/4 cup ground chia
seeds or flax
seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive
oil 2 teaspoons vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange
juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped
In a small bowl, combine the cucumber & kiwi slices, pumpkin
seeds, orange
juice, olive
oil and shrimp.
2 large onions
Oil for frying — I use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten f
Oil for frying — I use a tsp of coconut
oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten f
oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin —
seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel
seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest &
juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free
3/4 cup raw cashews 1/3 cup pumpkin
seeds 6 medjool dates 1/4 cup coconut 1 tbsp hemp
seeds 1 tbsp coconut
oil 2 tsp moringa powder 1 tsp chia
seeds 1/2 tsp vanilla extract zest of 1 large lemon
juice of half a lemon pinch of salt extra shredded coconut and lemon zest to roll balls in
1 teaspoon olive
oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper,
seeded and minced 3 cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar
Juice from about 1/2 a lime
4 Tbsp flax meal / ground flax
seeds, divided 3 Tbsp sesame
seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon
juice 2 Tbsp olive
oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin
seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard
seeds (optional)
water 1/4 cup fresh lime
juice 3 garlic cloves, finely minced 1 serrano chili, finely minced,
seeds and ribs removed salt and pepper to taste 1/4 cup vegetable
oil
vegetable
oil 1 large white onion, roughly chopped 1 medium red bell pepper, roughly chopped 1 medium green bell pepper, roughly chopped 2 serrano chiles, chopped,
seeds and ribs removed (optional) 1 cup beef broth 1 can diced tomatoes with
juice 1/2 tsp.
For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water for at least 2 and up to 8 hours zest and
juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom
seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut
oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut
oil together until liquid and uniform.
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)
Ingredients: 10 slices of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon
juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery
seeds / 1/4 t freshly ground black pepper / 5 T olive
oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each,
seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
Ingredients: High Oleic Sunflower
Seed Oil, Olive
Oil, Aged Red Peppers, Distilled Vinegar, Sea Salt, Lemon
Juice, Spices, Garlic, Organic Mustard (Organic Vinegar, Water, Organic Mustard
Seed, Salt, Organic Turmeric, Organic Spices)
beans, black pepper, cauliflower, cloves, coriander, cumin, garlic, lemon, lemon
juice, parsley, pumpkin, pumpkin
seeds, salt, sea salt, tahini, olive
oil,
oil, finely, water, yogurt, extra virgin olive
oil, pepper, ground cumin, clove garlic, cloves garlic, herbs, olive, hummus, seasoning,
seeds, spices,
juice, leaves, clove, butternut, ground coriander
Toss cabbage, apple, kale, and caraway
seeds with lemon
juice and
oil in a large bowl; season with salt and pepper.
The salad includes kale, red cabbage, broccoli, carrots, red bell pepper, avocados, parsley, walnuts and sesame
seeds, and the dressing includes grapeseed
oil, lemon
juice, ginger, wholegrain mustard, maple syrup and salt.
1 cup gluten - free flour mix (see above) 1/4 teaspoon salt 1/2 tablespoon baking powder 1/4 cup sugar 2 tablespoons crushed poppy
seed 1 T soy flour [you can use chickpea flour] 7 T soy milk 2 T lemon
juice 1/2 t grated lemon zest 2 T coconut
oil, melted [you can use margarine]
Pulse cilantro leaves, cashews, garlic, fresh ginger, lime
juice, lime zest, diced Thai chili pepper, and soy sauce or coconut aminos in a food processor; drizzle in toasted sesame
seed oil or neutral tasting
oil while the motor is running.
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
Toss with olive
oil, lemon
juice, fennel
seeds, thyme, and salt and pepper to taste.
Meanwhile, in a small bowl or glass measuring cup, whisk together the vinegar, lime
juice, honey, sesame
oil, red pepper flakes, and sesame
seeds.
For the avocado pesto: 1 ripe avocado
Juice from 1 - 2 lemons 2 small or 1 large garlic clove 1 cup packed basil leaves 1 jalapeno,
seeded (optional) 2 tablespoons olive
oil 1/4 cup water (more as needed to thin sauce) Salt and pepper to taste
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
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime
juice, plus extra 1 1/2 teaspoons toasted sesame
oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame
seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut
oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!)
Fresh onions (40.3 %), brown sugar, vinegar, fresh chilli (10.2 %), red capsicum, extra virgin olive
oil, lemon
juice, mustard
seeds, pectin, spices.
2 whole roasted red peppers,
seeds removed 6 dried guaijillo chiles 1/2 cup boiling water 1 garlic clove 1/2 teaspoon cayenne powder 1 teaspoon cumin 1/2 teaspoon coriander
Juice of half a lemon Salt, to taste 4 to 5 tablespoons canola
oil
Cilantro pesto is a delicious variation on traditional pesto with garlic, lime
juice, olive
oil and pumpkin
seeds for added nutrition.
2 1/2 tablespoons ground flax
seeds 1/4 cup beet
juice 2 1/4 cups almond milk 1 1/2 teaspoons (apple cider) vinegar 1 1/2 cups / 6 ounces whole wheat pastry flour 1/3 cup / 1 1/2 ounces quick - cooking oatmeal 3 tablespoons cornstarch or rice flour 2 teaspoons baking powder 3 tablespoons natural cane sugar / fine coconut sugar 1/4 teaspoon salt 1 cup blueberries, frozen is ok
oil for cooking
Ingredients: Organic High Oleic Sunflower
Oil, Organic Lemon
Juice, Organic Extra Virgin Olive
Oil, Organic Black Pepper, Organic Garlic, Organic Mustard (Organic Vinegar, Water, Organic Mustard
Seed, Sea Salt, Organic Turmeric, Organic Spices), Organic Spices, Organic Onion Powder, Sea Salt
The granola contains rolled oats, evaporated cane
juice, soy
oil, brown rice flour, flax
seeds, hemp
seeds, oat syrup solids, sea salt, and molasses.
packages cherry tomatoes, washed and cut in half crosswise 1 small shallot, peeled and finely diced 1/2 bunch mint leaves, roughly chopped 3 chipotle chiles in adobo, stemmed,
seeded and minced 2 1/2 Tbsp freshly squeezed lime
juice 2 Tbsp extra virgin olive
oil 2 ripe fresh California avocados, peeled,
seeded and diced
• 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
I've made this a real super food salad by adding in pomegranate
seeds, pumpkin
seed oil, fresh herbs and lime
juice.
Make the dressing: In a small bowl mix the avocado
oil, lemon
juice, champagne vinegar, poppy
seeds, 1/4 teaspoon of Himalayan salt and ⅛ teaspoon of fresh ground pepper.
Add the sunflower
seeds, pumpkin
seed oil, salt, pepper and lime
juice and puree until chunky.
• 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
3 bunches scallions, trimmed and thinly sliced 1 small serrano chile pepper, deveined,
seeded and minced (opt) 1/2 cup / 120 ml extra virgin olive
oil fine grain sea salt 3 big handfuls of big, rustic croutons a squeeze of fresh lemon
juice.
2 carrots (about 300gms) peeled & grated 300 gms celeriac (celery root) peeled & grated 2 large raw beets (beetroot) peeled & grated 50 gms pumpkin
seeds juice of 1 lemon 1 tsp raw honey or agave syrup (optional) 3 tbsp extra virgin olive
oil 20 gms flat leaf parsley, chopped
For the Middle: 3 cups raw cashews, soaked overnight in cold water 3/4 cup (185 ml) coconut
oil 1/2 cup raw honey or maple syrup, for pure vegan
Juice from 1 lemon 1/2 vanilla bean,
seeded Optional: 100g smooth peanut butter
roasted chili mango dressing 1 mango,
seeded, peeled and cubed 1/4 teaspoon chili powder 1 teaspoon olive
oil 1/2 cup olive
oil the
juice of 2 limes 1 tablespoon white vinegar a pinch of salt and pepper
1 1/2 teaspoons dried mint 1/2 teaspoon red chile pepper flakes 1/2 teaspoon cumin
seeds 1/2 teaspoon fine grain sea salt 1 teaspoon ground cumin 1/2 teaspoon cinnamon 1 teaspoon ground ginger 4 tablespoons extra virgin olive
oil a squeeze of fresh lemon
juice
1/4 cup poppy
seeds 1/2 cup non-dairy milk 2 tablespoons white chia
seed powder 1 1/2 cups gluten - free all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 cup powdered stevia * 1/4 cup raw cane sugar * 1/3 cup melted coconut
oil or grape
seed oil 1 teaspoon vanilla extract 1 teaspoon almond extract freshly squeezed
juice of 1 lemon zest of 1 organic lemon
For the Orange Sponge Cake: 2 3/4 cup cake flour 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 cup unsalted butter, softened 2 cups granulated sugar zest of one orange 1/2 vanilla bean,
seeds scraped out 2 teaspoons vanilla extract 2 tablespoons canola
oil 4 eggs 1/3 cup orange
juice 1 1/4 cup milk
1 medium onion, finely chopped 1 tablespoons vegetable
oil 1 tablespoon finely chopped peeled fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including
seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs
Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan