Not exact matches
* 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 medium sized hokkaido pumpkin 2 - 3 carrots 1/3 of a medium sized celeriac (if you use the
small organic ones, use 1/2 instead) 1 apple 4 - 5 cups / 1 -1,25 l chicken broth (vegetable if vegetarian) 1 chilli, red, hot and fresh 3 sprigs of fresh thyme 2
onions 5 cloves of garlic 3 Tbsp apple cider vinegar 1/2 cup / 125 ml cream, fat 8 - 12 % Oil Salt & pepper
I make a similar meatless chili in a crockpot (I make a LOT at once and freeze for a quick lunch or dinner for 1 or 2)- and I think you'll like this idea: along with carrots, celery,
onions and garlic, I usually use 3 - 4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I like black and
small white or pink beans), 3 - 4 red / yellow / orange sweet peppers (I but at the farmer's market when fresh and cut up and freeze the extras for making chili in the fall / winter); 1 or 2 zucchini and / or yellow squash, and (drum roll) 1 can of
organic PUMPKIN PUREE!
1 - inch piece ginger, peeled and roughly chopped 2 cups cooked black chickpeas ** 6 - 8 ounces firm
organic tofu, crumpled 1/4 cup quinoa flour 1
small onion, finely minced 2 Thai chiles, finely chopped 2 tablespoons kasoori methi (dried fenugreek leaves), slightly crushed ** 1 tablespoon tandoori masala 2 teaspoons coriander powder 1 teaspoon red chile power or cayenne 1 - 2 teaspoons salt 2 tablespoons oil (optional)
1 tbsp coconut oil 1
onion, chopped 900g butternut squash, peeled, deseeded and cut into
small chunks 1/2 tsp dried chilli flakes 600 ml vegetable stock 100g
organic watercress, roughly chopped Celtic or Himalayan salt and black pepper, to taste
Tomato Sweet Basil Sauce 2 tablespoons extra virgin olive oil 1
small onion, diced 6 garlic cloves, minced 2 bay leaves pinch red chili flakes 2 teaspoons salt 1/2 teaspoon cracked pepper 2 tablespoons full - bodied red wine 2 (796 mL) cans
organic diced tomatoes (or 12 - 15 diced fresh tomatoes) 1 oz (handful) fresh basil, chopped 1 teaspoon brown sugar
1 tbsp coconut oil 1
small onion, finely chopped 2
small organic sweet potatoes, scrubbed and diced 1 litre / 35oz vegetable stock 225g / 8oz fresh watercress, Celtic or Himalayan salt and black pepper, to taste Bunch of fresh chives (approx 75gms / 2.6 oz, optional)
While the cashews were soaking in coconut cream, I steamed a one - pound bag of
organic baby carrots, a
small purple
onion (peeled and cut up), and about 8 cloves of garlic (peeled) for about 30 minutes in my George Foreman electric steamer.
Ingredients 1 tbs olive oil 1
onion, finely chopped 1
organic free - range chicken, cut into at least 8 pieces 1 tin of tomatoes 1
small bag of prunes 4 cloves of garlic, crushed A couple of handfuls of pine nuts 1 tbs ground almonds 1 tsp Cinnamon 25g dark
organic cooking chocolate
1 can
organic black beans rinsed or 1 1/2 cup cooked beans from dried 1/4 - 1/2 red
onion diced 1/4 - 1/2 white
onion diced 1/2 anaheim pepper diced 1
small red or orange pepper diced Handful fresh cilantro chopped Sea Salt and pepper to taste 1 tsp ground cumin 1 tsp epazote 1 tsp ground chipotle 1 TB tapioca flour to mix into cakes
can
organic coconut cream unsweetened 1/2
small onion 2 garlic clove 6 large, fresh basil leaves 1/2 teaspoon grated fresh ginger 1/2 teaspoon Lemon Zest 1 teaspoon kosher salt 4 - 6 Cranks of fresh ground Black Pepper
1 yellow
onion, peeled and diced, or sliced in crescents 4 carrots, cleaned and chopped, peel if not
organic 1/4 green cabbage, shredded 6 cups water 3 - 4 Tablespoons miso (we like South River miso, Barley for a deep flavor, Chickpea for a mellower flavor, some of the other brands are too salty) 1
small piece...
Yukon Gold potatoes, or other waxy type potatoes, peeled, rough diced * 1 1/2 cups carrots (about 5
small carrots), chopped (I left mine in fairly large pieces) * 3 1/2 cups
onion (about 4 medium
onions), chopped * 2 cups fresh corn kernels, cut from the cob (I used frozen corn from last summer's garden) * 3 cups butterbeans / lima beans preferably fresh (1 1/4 lbs) or defrosted frozen (I used frozen
organic peas instead) * one 35 oz.
1 package (16 oz) frozen corn or 3 cups corn kernels 2 medium
onions, chopped 2 cloves garlic, minced 2 medium potatoes, cut in
small cubes (peel if not
organic) 1 carrot, cut in
small chunks...
* 2 slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1
small red
onion, peeled and thinly sliced * 1/2 pound clean and dry
organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze of fresh lemon or drizzle of balsamic vinegar - optional
Dark green tops from 2 leek, chopped into 1/3 inch pieces (I steam the white and light green parts to make Leeks with Vinaigrette) 3 carrots, cut into
small squares, 1/4 inch 1
onion chopped 1/2 bulb of fresh garlic, minced 4 medium
organic potatoes with the skin, cut into 1/2 inch cubes.
1 cup of
small white beans (soaked for 24 hours) 4 cups of water Drizzle of olive oil 1 yellow
onion, minced 4 cloves of garlic, peeled and finely chopped 1 — 28 oz can of fire roasted diced tomatoes 4 cup container of vegetable broth — low sodium,
organic 5 large leaves of fresh Tuscan aka Dinosaur kale (washed, stem removed and chopped) 1 handful of fresh parsley or 2 tablespoons of dried 1 tablespoon of fresh oregano or 1 tsp of dried 1 teaspoon smoked paprika Salt and pepper
1 bunch Red Frill mustard greens 1 bunch cilantro 3/4 cup chopped scallions (about one
small bunch), or red
onion 3 tablespoon capers, rinsed Juice and zest of one
organic lemon 1 cup extra-virgin olive oil 3 cloves garlic, minced 1/2 teaspoon unrefined sea salt (or to taste) 1/2 teaspoon crushed red chile flakes — optional
1 medium savoy cabbage (
organic) Butter for pan 1 tbspoon coconut oil (or olive oil) 1
onion finely chopped (
organic) 2 carrots cut into
small pieces (
organic) 1 clove garlic 300g chicken breast (
organic) 1 bay leaf 1 sprig of lemon thyme (
organic) 1/2 tspoon Rabelais spice (or cumin and nutmeg) 200 gr diced tomato (
organic) 1 egg (
organic)
1 16 oz bag of Wild caught bay scallops 1 16 oz bag of 26 count shrimp, peeled and deveined 7 oz cooked lobster meat (optional) 1 sweet
organic onion sliced 1/2 package Mini corn — I cut mine into
smaller bite size pieces on angle A handful of Snow peas sliced on diagonal 1 1/2 oz Beech mushrooms (or your favorite light mushroom) 1 celery stalk sliced very thin 1 carrot sliced very thin 2 baby bok choy, whites chopped and greens sliced 1/2 — 1 cup white wine (Chardonnay worked well.
Ingredients: 1 Tbsp olive oil 1/2 large
onion, chopped 2 cups shiitake mushrooms, chopped 1/3 cup shelled edamame, cooked 1
small carrot, chopped 1/2 tsp Italian herbs 5
organic eggs 2 Tbsp almond milk or other milk Salt and pepper to taste 1 green
onion, sliced (optional)
Navy Beans (
small white beans) or 4 cans of Navy Beans 1 cup
organic, salt - free tomatoes 3 tablespoons Herbes de Provence (thyme, rosemary, basil, oregano, lavender) 3 cloves garlic 4 carrots, cut in 1 inch chunks 3
onions, cut in 1 inch chunks 3 tablespoons Dijon mustard salt to taste 1 cup water or white wine
1 head of
organic tatsoi 1
organic spring
onion, thinly sliced 2
organic avocados, sliced 1 cup sugarsnap peas, chopped 1 cup
organic mung bean sprouts 1/2
organic cucumber, cut into sticks 8 sheets nori seaweed, cut into
small squares 1 handful roasted
organic sesame seeds 1 handful
organic cilantro, chopped
Organic wasabi
Organic soy sauce / tamari
Ingredients 1
small onion, chopped 5 cloves garlic 1 teaspoon orange zest 1 tablespoon rosemary, chopped 1/4 cup fresh squeezed orange juice 1/4 cup olive oil 2 tablespoons tomato paste (I prefer this one because it is
organic and comes in a glass jar) 1 teaspoon sea salt 1/2 teaspoon black pepper
ingredients BACON LATTICE WRAPPED TURKEY: 1 turkey (12 - 15 pounds) 1
small red
onion (peeled, quartered) 1 orange (quartered) 1/2 bunch thyme 3 sprigs sage 2 pounds thick cut bacon (about 25 slices) 1 and 1/2 cups
organic chicken stock (plus more if needed) MAPLE HERB BUTTER: 1 stick unsalted butter (softened) 2 tablespoons maple syrup 1 tablespoon thyme (leaves only, finely chopped) 4 sage leaves (finely chopped) BACON INFUSED PAN GRAVY: 1/4 cup all - purpose flour 1/4 cup turkey drippings 3 cups
organic chicken stock 1 tablespoon thyme (leaves only) Kosher salt and freshly ground black pepper
750g carrots, preferably
organic 1 tablespoon olive oil 1 large
onion, chopped 2 cloves garlic, finely chopped 1 tablespoon cumin seeds 1 litre vegetable stock 100g light feta, cut into very
small dice A
small bunch of mint, leaves finely shredded Black pepper Sea salt Sumac (optional)
ingredients CHICKEN SOUP: 2 pounds chicken thighs (boneless, skinless, cut into 1 - inch chunks) 2 tablespoons olive oil 1 cup cremini mushrooms (stems removed, thinly sliced) 1 yellow
onion (peeled,
small dice) 1 leek (white and light green parts only, root end removed, thinly sliced into rounds) 4 cloves garlic (peeled, smashed) 2 carrots (peeled,
small dice) 1 cup white wine 2 cups
organic chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (leaves only, roughly chopped) 1 tablespoon fresh chives (roughly chopped) 1/2 tablespoon thyme (leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut into cubes) 2/3 cup plain yogurt
12 ounces
organic vegetable broth 1/2 cup water 1 8 - ounce package Twin Oaks extra-firm Italian herb tofu (or other firm tofu of your choice), cubed 1 red pepper, chopped 1
small white
onion, sliced 1/2 cup fresh cilantro, chopped 1/4 cup fresh basil, chopped 1/4 cup fresh chives, minced 1 tablespoon Sriracha hot sauce * (optional) 1 tablespoon red pepper flakes (optional) 2 jalapeños 1 teaspoon salt 2 teaspoons white pepper 1 cup cooked brown rice
Ingredients 1/2 head of green cabbage 1/2 head of red cabbage 1/2 of
small red
onion, sliced thin 1 pink lady apple, cored and sliced thin 1 tablespoon of red wine vinegar Sea salt Fresh ground pepper 1/4 cup of
organic mayonnaise (or 4 tablespoons of olive oil) 1/4 cup dried
organic cranberries
Taco ingredients 2 large portobello mushroom caps, cleaned and diced 2 tablespoons
organic tamari 1 tablespoon olive oil 1 green pepper, diced 1/2
small red
onion, diced 1/4 cup
organic corn (fresh, canned or frozen) Cilantro cream sauce (recipe above) 12 four - inch corn tortillas (
organic if available) 1/2 bunch of cilantro, coarsely chopped Pico de gallo
ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive oil 1 yellow
onion (peeled,
small dice) 2 carrots (peeled,
small dice) 1 red bell pepper (seeded,
small dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried green lentils (picked over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (diced) 6 cups
organic chicken stock 1/4 cup cilantro (roughly chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and freshly ground black pepper (to taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1 cup frozen kernels (thawed)
1 pound dried Goat's Eye beans (or substitute another bean such as Great Northern, Jacob's Cattle, Yellow Indian Woman or Yellow Eye) 2
small dried pasilla chiles (or substitute ancho chiles) 2 tablespoons olive or
organic canola oil 1 large yellow
onion, diced 2 cloves garlic, minced 2 chipotle chiles in adobo sauce, finely chopped 4 to 6 fresh ripe plum tomatoes, peeled and chopped — about 1 cup (or substitute 1 cup canned tomatoes, well chopped) 1 tablespoon Dijon mustard 1/4 cup dark brown sugar 1/4 cup molasses 1/4 cup cider vinegar 3 shakes Tabasco sauce 1/2 teaspoon salt, more to taste
For the sauce: 1
small organic butternut squash olive oil 1
organic yellow
onion, diced 1
organic jalapeño, seeded and diced 2 tsp
organic ground cumin 1/3 c
organic cashews or sunflower seeds, soaked for a few hours 2 cloves
organic garlic, peeled 2 tbsp nutritional yeast 2 tsp
organic yellow mustard 3 tsp
organic tamari combination of enough
organic lime juice and vinegar to get the blender going
Our products are made in
small batches with all
organic ingredients including Italian whole plum tomatoes, fresh garlic,
onions, basil and real extra virgin olive oil.
Beef brisket, or stew meat, grass - fed — or use a combination of beef and pork butt (2 - 3 lbs)-- where to buy meat Butter, grass - fed,
organic (2 - 3 TBS)-- where to buy butter
Onion, yellow or white,
small (1) Garlic cloves (2) Chicken or beef stock, ideally homemade, or store - bought
organic / free - range (3 cups) Sea salt (1 TBS)-- where to buy sea salt Poblano chiles, fresh, green (6)
1 large
onion 2 Tablespoons Olive Oil 1 cup Red Wine 1 cup Strong Smoked Russian Caravan Black Tea (it has a smokey flavor, a combination of Chinese Keemun and Lapsang Souchong teas) or 1 Cup Black Tea with 1 Tablespoon Liquid Smoke 3 cloves Garlic (minced) 1 Tablespoon chopped Parsley or 1 teaspoon dried 1 teaspoon Smoked Paprika 1 teaspoon Red Pepper Flakes (or less if you like it mild) 1/2 cup Maple Syrup (more if you like it sweet; less if you like it tart) 1/2 cup Apple Cider Vinegar 1/4 cup Black Strap Molasses 1 chunk of fresh ginger (about 1 to 1 1/2 inches) 1
small can tomato paste (7 oz) 1 large can of
organic diced tomatoes (28 oz)
* 3 tablespoons coarse sea salt * 1 tablespoon dried rubbed sage * 1 whole
organic, pastured turkey (approximately 14 pounds), neck and giblets removed * 1/4 cup
organic butter * 1/4 cup chopped fresh sage * 1
small apple, halved * 1
onion, quartered * 4 fresh thyme sprigs * 2 medium yellow
onions, chopped * 4 - 5 large carrots, chopped * 3 ribs celery, chopped * 5 cups vegetable or chicken stock, preferably homemade * 3/4 cup apple cider * sea salt and fresh pepper - to taste
1 yellow
onion, diced 4 garlic cloves, minced 3 cups sauerkraut 8
small potatoes or 4 - 6 medium / large potatoes, scrubbed, (peeled only if not
organic) and cut in quarters.
14 oz extra firm sprouted tofu 3 tbsp natural peanut butter 2 tbsp filtered water 1 1/2 tsp ground cumin 1/2 tsp ground turmeric Dash of ground cinnamon 1 tbsp
organic canola oil 2
small garlic cloves, minced 1/4 cup finely chopped
onion 1/2 cup chopped spinach 1/4 cup chopped red cabbage Salt and pepper, to taste
INGREDIENTS 1 1/2 cup
organic red lentils (uncooked) 2 3/4 cups
organic vegetable broth 1 can
organic full - fat coconut milk (13.5 ounce can) 3
Small organic roma tomatoes (diced) 1/2 Large
organic onion (diced) 1 cup
organic kale (chopped) 2 tablespoons
organic tomato sauce (I used tomato paste) 1 1/2 teaspoon
organic ground cumin powder 1 teaspoon pink himalayan salt 1 — 2 pinch
organic cayenne pepper
8 tbsp Ancient
Organics Ghee 1
small yellow
onion, cut into 1 inch dice 2 shallots, cut into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile pepper, thinly sliced with seeds and stem removed 1 orange bell pepper, 1 inch dice 1 red bell pepper, 1 inch dice 1 green bell pepper, 1 inch dice 1 kabocha squash, peeled 1 inch dice 1
small parsnip, peeled 1/2 inch dice 2 cups French beans, trimmed 2 cups crimini mushrooms, caps left whole stems removed 1 head of lacinato kale, center vein removed and rough chopped 1 medium zucchini, 1 inch dice 2
small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp
organic maple syrup (grade B) 2 tbsp tomato paste salt and black pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated
1/2 tsp cumin seeds 200mL extra virgin olive oil — use the good stuff because you will really taste it 2 yellow
onions, sliced 5 cloves garlic, minced 2 red bell peppers, seeded and sliced into 1 cm wide strips 1 yellow and 1 orange bell pepper, prepared as above 2 jalapenos, roughly chopped 2 tbsp
organic raw sugar 2 bay leaves 1.5 tbsp dried coriander Handful fresh parsley (be generous) 4 large or 6
small tomatoes, roughly chopped Salt and pepper to taste
Ingredients: 1 Tablespoon olive oil 1 medium yellow
onion 1 tsp dried marjoram 1 tsp ground cumin 3/4 lb ground buffalo (I've also used ground dark turkey meat, it's great too) 1 1/2 Tablespoons chili powder 1 bay leaf 1/2 Tablespoon unsweetened cacao powder 1/2 tsp salt 1/8 tsp (or a few shakes) cinnamon 14 - oz can whole tomatoes with their juice 1 1/2 cups beef stock (low sodium or no salt added) 4 oz tomato sauce (I used some
organic canned) 1 - 2 cans
small white beans, rinsed and drained
1 yellow
onion, chopped 2 carrots, chopped 1 celery stalk, chopped 1 bunch Swiss chard or kale, chopped 2 cups chopped canned tomatoes with juices 1 can of cannellini beans, drained and rinsed 1 zucchini, chopped 1 cup of spring peas 1 cup of string beans, chopped 1/2 head of cauliflower, florets chopped 1
small piece pecorino romano cheese rind Sea salt and freshly ground pepper, to taste Grated pecorino romano cheese for serving 1 pat of
organic butter Filtered water
● 4 pounds buffalo or grass - fed beef bones, with the marrow, cut ● 1 (750 ml) bottle
organic dry red wine ● 6 garlic cloves, peeled and chopped ● 1 pound game meat (venison, elk, buffalo), cubed ● 2 cups
small purple potatoes ● 2 medium carrots, peeled and chopped ● 1 medium yellow
onion, sliced ● 1 tablespoon sea salt ● 1 teaspoon black pepper ● 3 bay leaves Directions:
Ingredients: 1/2 medium sized butternut squash, peeled and cubed 1 medium carrot, scrubbed & cut into 1 inch pieces 1
small onion, diced 1 tbsp of coconut oil or ghee 1 clove of garlic, minced 1 inch piece of ginger, peeled & minced 1 - 2 tsp ground turmeric sea salt and pepper to taste 2 - 3 cups
organic bone broth / vegetable broth 8 oz buckwheat noodles (or noodle of choice)
Navy Beans (
small white beans) or 4 cans of Navy Beans 1 cup
organic, salt - free tomatoes 3 tablespoons Herbes de Provence (thyme, rosemary, basil, oregano, lavender) 3 cloves garlic 4 carrots, cut in 1 inch chunks 3
onions, cut in 1 inch chunks 3 tablespoons Dijon mustard salt to taste 1 cup water or white wine
1 package (16 oz) frozen corn or 3 cups corn kernels 2 medium
onions, chopped 2 cloves garlic, minced 2 medium potatoes, cut in
small cubes (peel if not
organic) 1 carrot, cut in
small chunks...
Mixed Veggies Stir Fry Makes 2 - 3 Servings 2
organic carrots, sliced 1 bunch of
organic kale, deveined and chopped 2
small organic zucchinis, sliced 1 medium
organic yellow squash, peeled and chopped 1
organic red bell pepper, diced 1 medium
onion, chopped 2 cloves garlic, minced 1 avocado, sliced 1 free - range egg per person 1...
1 pound
organic chicken breast, cut into
small chunks 1
small onion, chopped 3 large carrots, chopped 2 cups shredded chard or other greens 1 bunch green
onions, chopped 1 lemon or lime, juiced 1/2 cup cilantro, chopped 1 tablespoon chopped garlic 1 tablespoon chopped ginger 1/2 tablespoon of red pepper flakes (more or less depending on your heat tolerance) 1 can
organic coconut milk 1 quart
organic chicken broth sea salt to taste