1 - 2 medium avocados, diced 4 medium tomatoes, diced 3 medium cucumbers, peeled and diced 1 small red onion, diced 2 tablespoons fresh cilantro, chopped 2 teaspoons fresh garlic, minced 2 tablespoons lime juice 1/4 cup olive oil or sunflower
seed oil salt to taste fresh black pepper to taste
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
I added some fresh cherry tomatoes on the side as well as a baked sweet potato, which I drizzled with olive
oil, sprinkled on some pumpkin
seeds and put a touch of
salt and pepper over the top.
Dinner: Vegan chili or a Buddha bowl (quinoa, avocado, a kitchen sink's worth of veggies, tempeh, hemp
seeds, flax
oil + sea
salt = yum), gluten - free pasta, salads, stir fried veggies with baked tofu, falafel, veggie dumplings, pad thai, Asian noodle bowls, veggie burgers — basically everything that's simple, delicious and plant - based.
3/4 cup almond milk 1 teaspoon coconut sugar 1 tablespoon active dry yeast 3 tablespoons ground chia
seeds 6 tablespoons almond milk 1 cup (140 g) buckwheat flour 1 cup (120 g) tapioca flour 1/2 cup (70 g) millet flour 1 1/2 teaspoon
salt 1/4 cup olive
oil 1 tablespoon nigella
seeds
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
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
for the crust (gluten free and vegan)(makes one large pizza crust) 1/3 cup plus 4 tablespoon almond milk — divided 1/2 teaspoon coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax
seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea
salt 2 tablespoons olive
oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional)
3 tbsp extra virgin coconut
oil 4 garlic cloves, finely chopped 1 inch (2, 1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2 tsp dried chili flakes 2 tsp turmeric 1 tsp mustard
seeds, ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp sea
salt
Ant Hill Cake Dough Crumbles 2 cups quinoa flakes 1 cup any gluten free flour of choice — quinoa, millet, amaranth 1/2 cup coconut flour 1 1/2 cups pecans or walnuts
seeds of 1 vanilla bean 1/4 cup honey 1/2 cup coconut
oil pinch of sea
salt 4 tablespoons poppy
seeds, plus more for sprinkling
Stir together sunflower
seeds, 1 tbsp olive
oil,
salt and sumac and toss over the pizza along with the chickpeas.
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 tomatoes, roasted and peeled and chopped 1 cup chopped onion 1/2 cup chicken broth 1/2 cup water 3 chipotle chiles in adobo sauce, diced 1/2 teaspoon
salt 1/4 teaspoon freshly ground black pepper 8 green chiles (poblanos or New Mexican), roasted, peeled,
seeds removed 2 cups cooked, shredded crab 1/2 cup minced onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2 cups corn
oil
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
for the crust 2 1/2 cups sunflower
seeds 2 tablespoons hemp
seeds — optional 12 fresh medjool dates — pitted 2 tablespoons coconut
oil 1/2 teaspoon sea
salt
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
Watermelon & Halloumi Salad 1 kg / 2 lb watermelon 200 g / 7 oz halloumi 150 g / 1 cup good quality cherry tomatoes 1 can / 200 g / 1 cup cooked chickpeas 60 g / 1/2 cup pumpkin
seeds / pepitas 2 large handfuls Mâche lettuce (or any tender lettuce) 2 tbsp olive
oil 1 lime
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 crou
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 crou
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 crou
Salt and pepper to taste Garnish: 2 cups crisp croutons
1 tablespoon chia
seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea
salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut
oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin
seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
Sauté them in a frying pan with olive
oil, dried mixed herbs, chilli flakes and
salt, adding in the pumpkin
seeds as they begin to brown.
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
Place both in a baking tray with the fennel
seeds, cumin
seeds, a good glug of olive
oil and lots of
salt and pepper, then roast in the oven for 30 minutes.
1 yellow wax hot pepper,
seeds and stem removed, chopped 6 cloves garlic 2 cups split pea flour 1 cup water 1 teaspoon
salt 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme 1 teaspoon commercial West Indian masala 1 teaspoon baking powder Soy or canola
oil for frying (about 1 inch deep in a frying pan)
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).
4 tablespoons Coconut
Oil 4 tablespoons Almond Butter 1/2 cup Coconut Sugar 2 tablespoons Chia
Seeds 4 tablespoons water + 2 tablespoons Maple Syrup 1 teaspoon Vanilla Extract 1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea
Salt Jam of your choice (we used Raspberry)
1/4 cup raw pumpkin
seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut
oil — melted 1 tablespoon chia
seeds 1 teaspoon vanilla extract pinch of
salt 1.
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
6 fresh New Mexican red chiles, unpeeled, cut open along one side to remove the
seeds 9 ounces feta cheese, crumbled 2 tablespoons extra-virgin olive
oil 2 tablespoons Greek yogurt 1 tablespoon minced Italian parsley 1⁄2 teaspoon lemon zest 1⁄4 teaspoon dried oregano 2 egg yolks Sea
salt and freshly ground black pepper, to taste 1⁄4 cup grated Parmesan cheese
Drain the figs, reserve about 1/3 of them, chop and combine the rest with the beans, dates, cocoa powder, coconut
oil, chia
seeds, vanilla extract and
salt in a food processor.
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
First place one cup each of the almonds, pumpkin
seeds, ground flaxseed and sunflowers
seeds in a food processor and blend for a minute or so until smooth, then transfer the mix to a bowl and stir in the remaining half a cup each of pumpkin
seeds and sunflower
seeds along with the
salt, coconut
oil and water.
, Pumpkin
seed oil drizzle, basil, thyme,
salt and sheep feta.
These were a bit weird, and I wasn't originally planning to make them so I had roasted the beets with garlic,
salt, pepper, and grape
seed oil — oops!
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
2 tablespoons olive
oil 1 medium leek, diced 2 cloves garlic, minced 1 pound (450 g) red kuri squash,
seeded, peeled and diced 1 medium Bartlett pear, peeled, cored and diced 1 medium Yukon gold potato, peeled and diced 1/2 teaspoon ground coriander 2 cups (500 ml) chicken stock 1/3 cup (85 ml) unsweetened coconut milk 1 1/4 teaspoon fine sea
salt (or to taste)
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 tbsp ground flax (or chia)
seed 1/4 cup hot water 1 1/2 cups oat bran 1/2 cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea
salt 1 tbsp whole flax
seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower
oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.
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
Ingredients: Organic pasta (organic semolina flour, organic whole wheat flour, water), organic tomato puree, organic diced tomatoes, organic zucchini, filtered water, part - skim mozzarella and parmesan cheeses (pasteurized part - skim milk, culture,
salt, enzymes [without animal enzymes or rennet]-RRB-, ricotta cheese (pasteurized whey, pasteurized milk, vinegar,
salt), organic spinach, cottage cheese (Fresh cultured milk, cream, nonfat dry milk,
salt guar gum, carrageenan, locust bean gum, citric acid), organic onions, organic carrots, organic mushrooms, organic green onions, extra virgin olive
oil, organic cane sugar, organic red wine vinegar, balsamic vinegar, organic garlic, grain vinegar, ground mustard
seeds, spices, black pepper
For the cupcakes, you'll need walnuts, pumpkin
seeds, medjool dates, coconut
oil, raw cacao powder, cinnamon, and sea
salt.
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
I know my «fake tahini» with unroasted sesame
seeds mixed with
oil and sea
salt works well as spread and cheese substitute in warm sandwiches.
1 cup tapioca flour 1 cup almond flour 1/2 cup coconut flour 1 tbsp milled chia
seeds 1/2 tsp Himalayan pink
salt 1.5 tbsp baking powder 50g raw grass - fed unsalted butter (coconut
oil can be used but will give a different taste) 3 eggs 1 tsp bicarbonate of soda 1 tsp apple cider vinegar (with the mother)
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
2 cups old - fashioned oats (use certified gluten - free oats for gluten - free granola) 1/2 cup chopped pecans 1/4 cup raw pepitas 1/4 cup raw sunflower
seeds 3 tablespoons coconut
oil 3 tablespoons dark brown sugar, packed 3 tablespoons pure maple syrup 1/2 teaspoon fine sea
salt 1/2 cup chopped dates (I used deglet noor)
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
canola
oil, divided 1 bell pepper,
seeds and stems removed and thinly sliced 1 onion, thinly sliced
salt, to taste 6 - 8 flour tortillas, warmed Guacamole Pico de gallo or salsa Sour cream Cheese Lime wedges