1/4 cup EV olive oil 1/2 lemon, freshly
squeezed pinch of cayenne pepper pinch sea salt freshly cracked black pepper
Not exact matches
Turn out onto platter and crown with a couple
pinches of cayenne and a
squeeze of lemon juice.
1/2 cup raw pepitas 3 cups fairly tightly packed chopped kale 2 1/2 cups water 3 tablespoons freshly
squeezed lemon juice 1/4 cup apple juice 1/2 cup mashed avocado 1 tablespoon peeled and minced fresh ginger 1 teaspoon seeded and diced hot pepper 1 1/2 teaspoons sea salt, or to taste ¹ ⁄ 8 teaspoon ground black pepper
Pinch of cayenne pepper 1/4 teaspoon chipotle chile powder, or 1/2 teaspoon chili powder (optional) 1 tablespoon coconut oil or olive oil (optional) 2 teaspoons wheat - free tamari or other soy sauce, or to taste (optional) 1 tablespoon minced fresh cilantro 1/4 cup seeded and minced red bell pepper, for garnish
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.
4 tablespoons (1/2 stick) butter, at room temperature 1/4 chopped fresh thyme 1/2 garlic clove, minced
Squeeze of lemon juice Kosher salt and freshly ground black pepper, to taste
Pinch of cayenne pepper
INGREDIENTS 6 ripe avocados 2 large handfuls cilantro leaves, coarsely chopped 1 large handful parsley leaves, coarsely chopped 1/4 cup plus 1 tablespoon freshly
squeezed lime juice 1 jalapeño pepper, seeded and finely minced 2 teaspoons plus one
pinch sea salt 2 cups julienned jicama 1/2 teaspoon
cayenne pepper 3 heads
of romaine hearts Additional parsley or cilantro, for garnish PREPARATION In a large bowl, mash the avocados well with a fork.