How - To: Make a roll - on blend for work by adding 6 drops rosemary oil, 3 drops
sweet basil oil, and 2 drops peppermint oil into an ounce of sunflower oil.
Not exact matches
I played with so many different flavours and decided that this batch was my favourite — I love the subtle blend of spicy cumin, tangy lemon,
sweet basil leaves and creamy tahini blended with chickpeas, olive
oil and water until perfectly smooth.
This creative and completely raw meal will fill you up and satisfy you differently from the
sweeter recipes, with tomatoes, dates, lime juice, olive
oil, fresh
basil, lots of herbs, spiralized zucchini, and raw cashew cheese.
8 ounces cavatappi pasta 2 ears corn, shucked 1 red bell pepper, deseeded and cut into 2 - inch - wide strips 1 zucchini, halved lengthwise 1/4 cup plus 1 tablespoon olive
oil 1 teaspoon kosher salt 1/2 teaspoon black pepper 4 3 - ounce
sweet Italian chicken sausages 1 cup cherry tomatoes, halved 1 garlic clove, finely grated 2 tablespoons thinly sliced fresh
basil 1/4 cup shredded Italian cheese blend
It consists of Roma and sun - dried tomatoes tossed with fresh
basil, pungent garlic, fruity olive
oil, and
sweet balsamic vinegar, piled on top of toasted slices of baguette, and finished with a blanket of melted fresh mozzarella.
Omelet With Za'atar
Sweet Potato Noodles & Tahini — This beautiful - looking and tasty omelet is packed full of nutrient - rich ingredients, including
sweet potato (peeled and spiralized), olive
oil, za - atar, protein, eggs, tahini,
basil and salt and pepper.
And to make this pizza extra special and amazingly delish, we are topping it off with loads of roasted garlic gloves,
sweet cherry tomatoes, fragrant fresh
basil, and then giving it a nice drizzle of balsamic glaze and extra virgin olive
oil.
ingredients POMODORO: 2 tablespoons olive
oil 1 small yellow onion (peeled, grated) 2 cloves garlic (peeled, thinly sliced) 1/4 teaspoon chili flakes 1 (28 - ounce) can San Marzano crushed tomatoes 1 bunch fresh oregano 1 bunch fresh thyme butcher's twine Kosher salt and freshly ground black pepper (to taste) MEATBALLS: 1 pound
sweet Italian sausage (removed from casings) 1 cup whole milk ricotta cheese 1/4 cup parmesan 1/2 cup panko breadcrumbs 1 large egg 1/4 cup parsley (finely chopped) 1/4 cup olive
oil SANDWICH: 2 loaves prepared garlic bread 8 slices provolone
basil leaves (thinly sliced, to serve)
* 1 head of cauliflower, preferably organic, bottom trimmed off and separated / chopped into florets * 6 cloves of garlic, unpeeled * 4 tablespoons olive
oil - I used blood orange olive
oil, but you could use any fruity olive
oil * 2 tablespoons balsamic vinegar - I used a dark chocolate balsamic vinegar, but you can use regular or aged balsamic, or your favorite mild /
sweet vinegar or Meyer lemon juice instead * 1 - 2 tablespoons chopped fresh mint (or use fresh tarragon, parsley or
basil)
Toss sliced
sweet potatoes in olive
oil and sprinkle with
basil.
1 - 2 tablespoons olive
oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large
sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh
basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
Drizzle the fruit and cheese with honey and olive
oil, then garnish with thyme leaves or torn
basil for a
sweet - spicy - fresh combination that has mind - blowing complexity in every bite.
1 (8 ounce) can tomato sauce (without sugar) 1 (6 ounce) can tomato paste 1 teaspoon dried oregano 1 teaspoon dried
basil 1 teaspoon garlic powder 1/2 teaspoon onion powder 1 teaspoon ground
sweet paprika 1 teaspoon sugar 1/4 teaspoon salt Fresh cracked pepper to taste 2 Tablespoons olive
oil 1 teaspoon white vinegar Place all the ingredients in a medium sized bowl and stir together.
1 teaspoon extra-virgin olive
oil 3 spicy or
sweet Italian chicken sausage links, thinly sliced 1/2 cup sun - dried tomatoes olive
oil, drained, patted dry, and thinly sliced For the pesto: 3 packed cups baby arugula 1/3 cup fresh
basil leaves 1/3 cup raw walnuts 3 garlic cloves, peeled and smashed Juice of 1/2 lemon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 ounces goat cheese 2 tablespoons extra-virgin olive
oil (You can also use the
oil from the sun - dried tomato jar if you're feeling fancy.)
4 teaspoons extra virgin olive
oil, divided 1 1/2 cups small cherry tomatoes (the fresher and
sweeter the better) 2 medium zucchini, julienned (see note above) 1 medium yellow onion, halved lengthwise and thinly sliced 2 cloves garlic, minced 2 tablespoons
basil chiffonade 2 tablespoons Meyer lemon juice 2 tablespoons slivered (not sliced) almonds, toasted Salt and freshly ground black pepper to taste
1-1/2 tablespoons olive
oil 2 large onions, quartered and thinly sliced 3 to 4 cloves garlic, thinly sliced 1 portobello mushroom, stemmed and thinly sliced, optional 1 large
sweet potato One 12.3 - ounce package firm silken tofu 1 teaspoon salt One good - quality 12 - to 14 - ounce pizza crust Dried
basil
Ingredients 4 ounces dry chorizo, sliced 1/4 inch thick 2 tablespoons extra-virgin olive
oil 6 whole chicken legs, split (3 1/2 pounds) Salt and freshly ground pepper 2 medium red bell peppers, cut into 1 / 2 - inch - thick strips 2 medium red onions, thinly sliced 6 large garlic cloves, thinly sliced 2 large thyme sprigs 1 cup cherry tomatoes, halved 3/4 cup dry sherry 2 teaspoons
sweet paprika 3/4 teaspoon crushed red pepper One 9 - ounce package frozen artichoke hearts, thawed and pressed dry 2 tablespoons shredded
basil Crusty French bread, for serving.
ingredients SAUSAGE RAGU: 2 tablespoons olive
oil 1 pound
sweet Italian sausage (removed from casing) 1/2 yellow onion (peeled, small dice) 4 cloves garlic (peeled, minced) 1 cup San Marzano tomatoes (chopped) 2 large fresh bay leaves Kosher salt and freshly ground black pepper (to taste) POLENTA: 2 tablespoons olive
oil 7 cups water Kosher salt (to taste) 2 cups instant polenta 1/2 cup mascarpone 1/2 cup Parmigiano Reggiano (freshly grated, plus more to garnish) 2 tablespoons unsalted butter TO ASSEMBLE: 1 pound fresh mozzarella (grated) 1 cup fresh
basil leaves (thinly sliced)
Don't be stingy with the fresh
basil, and use the best extra-virgin olive
oil and the
sweetest balsamic vinegar you can find for this unforgettable way to relish peak summer tomatoes.
PASTA 3/4 lb linguine of choice 2 tablespoons olive
oil 4 cups small cauliflower florets (from about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced pinch of chili flakes 1/2 teaspoon
sweet paprika 1/2 cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option) sea salt and ground black pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh
basil, sliced 2 green onions, sliced 1 cup quickie vegan parmesan, divided
1 tablespoon olive
oil 1 tablespoon balsamic vinegar (or sub red wine vinegar, if you prefer) 1/2 teaspoon dried
sweet basil (or fresh, finely chopped) 2 medium onions, thinly sliced into quarters or half moons 4 portabella mushroom caps, stems removed 8 whole wheat flour tortillas salt and pepper to taste avocado lime crema (recipe below)
Chicken Milanese — pounded cutlet, sage lemon / butter sauce, arugula, lemon vinaigrette, shaved grana padano — 20 Shrimp & Grits — jumbo shrimp, corn grits, gouda cheese,
basil oil, lemon
oil, chili
oil, baby arugula — 26 Chimichurri Skirt Steak — 96 hour marinated skirt steak, creamed
sweet corn, onion rings, chimichurri sauce — 24 Seared Salmon — purple peruvian mash, crispy brussels sprouts leaves — 22 Hand - Battered Fish & Chips — fresh cod, herb fries, lemon, malt vinegar, roasted jalepenos tartar sauce — 17
Your palate will enjoy the tenderness of the peas and
sweet potatoes, followed by the lingering aroma of garlic and leek sautéed in
basil infused
oil.
ingredients SPICY
SWEET POTATO HAM «HASH» 2 tablespoons apple cider vinegar 1/4 cup hot sauce 1/2 cup + 3 tablespoons olive oil (divided) 1 clove garlic (peeled, smashed) 4 large sweet potatoes 1/4 cup yellow onion (peeled, small dice) 1 (8 - ounce) ham steak (cut into 1 / 4 - inch cubes) 4 large eggs 1 avocado (peeled, pitted, diced) 4 - 5 basil leaves (roughly chopped) Kosher salt and freshly ground pepper (to t
SWEET POTATO HAM «HASH» 2 tablespoons apple cider vinegar 1/4 cup hot sauce 1/2 cup + 3 tablespoons olive
oil (divided) 1 clove garlic (peeled, smashed) 4 large
sweet potatoes 1/4 cup yellow onion (peeled, small dice) 1 (8 - ounce) ham steak (cut into 1 / 4 - inch cubes) 4 large eggs 1 avocado (peeled, pitted, diced) 4 - 5 basil leaves (roughly chopped) Kosher salt and freshly ground pepper (to t
sweet potatoes 1/4 cup yellow onion (peeled, small dice) 1 (8 - ounce) ham steak (cut into 1 / 4 - inch cubes) 4 large eggs 1 avocado (peeled, pitted, diced) 4 - 5
basil leaves (roughly chopped) Kosher salt and freshly ground pepper (to taste)
1.8 lbs (800 g) of duck magret (2 big duck breasts) 1.4 oz (40g) of red curry paste 1.4 oz (40g) of galangal 1 oz (30g) of sugar (I used coconut sugar for more flavor) 2 cups (50 cl) of water 1.7 cups (40 cl) of coconut milk 18
sweet basil leaves 12 cherry tomatoes 10 lime kaffir leaves 1 small pineapple (Victoria type) 4 tablespoons of olive
oil 3 tablespoons of fish sauce (or nuoc - mâm) 1 teaspoon of salt
1 tbsp olive
oil 2 cloves garlic, minced 1 large onion, chopped 1/2 cup uncooked quinoa, rinsed 1/2 tsp Aleppo chili flakes, or to taste (this was not spicy at all) 1 1/2 tsp dried oregano 1 1/2 tsp dried
basil 1 tsp ground cumin 1/2 tsp
sweet paprika 1/2 pound waxy red potatoes (ie New potatoes)-- around 4 small ones, cleaned and cut in small dice 2 - 3 cups corn kernels 1.5 cups cooked baby lima beans, drained and rinsed if canned 4 cups water or vegetable broth 2 plum tomatoes, chopped in small dice 1/3 cup unsweetened almond milk (or dairy substitute of choice) 1 tbsp red wine vinegar 1/2 tsp salt, or to taste
Ingredients: 1 1/2 pounds fresh spinach 2 tablespoons finely chopped or grated
sweet onion 1 small clove garlic, minced 2 tablespoons olive
oil 1 cup plain yogurt salt and freshly ground black pepper, to taste 2 teaspoons minced fresh
basil
2 tablespoons
oil (ghee / olive
oil) 5 - 6 chicken pieces — drums or thighs (with skin and bone) 2 uncooked sausages (such as bratwurst,
sweet or spicy Italian), cut into chunks 1 onion, sliced 3 garlic cloves, finely chopped 2 - 3 celery stalks, chopped 1 teaspoon dried
basil 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon sea salt (approx) 1/2 teaspoon black pepper 1 14oz can tomatoes 4 tablespoons tomate paste 1 - 2 cups homemade chicken stock 1/2 teaspoon unrefined sugar (Sucanat or palm sugar) 1 green bell pepper, seeded and chopped 10 - 12 black or kalmata olives, pitted and cut into quarters
1 tablespoon vegetable
oil 2 teaspoons sesame seed
oil 1 shallot, finely diced 1 scant tablespoon red curry paste 1 tablespoon freshly grated ginger 1/2 teaspoon ground coriander 400g tin coconut milk 1 heaped teaspoon brown sugar or grated palm sugar 2 tablespoons fish sauce 1 tablespoon soy sauce 3 - 4 whole lime leaves juice of 1 lime 1 red and yellow
sweet pepper, deseeded and roughly chopped 500g salmon fillets, cut into chunks salt, to taste several stems Thai
basil or baby
basil leaves blanched green beans 2 - 3 scallions, julienned steamed jasmine rice, to serve
Blend
sweet, salty sun - dried tomatoes with
basil, garlic and
oil to form the sauce — a lighter cheese - and nut - free pesto sauce — for this simple pasta.
Accompany this roast with Mexican rice and a salad of avocados, tomatoes, onions, and
sweet and hot peppers dressed with olive
oil, wine vinegar, squeezed garlic, and a mix - and - match collection of minced fresh herbs such as cilantro, Mexican oregano, mint,
basil, tarragon, parsley, sage, rosemary, and thyme.
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium
sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut
oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro,
basil and mint leaves 1 tablespoon sesame seeds
4 (5 - ounce) red snapper fillets or 4 (8 - ounce) cod or halibut fillets 2 teaspoons fresh lemon juice Coarse smoked kosher salt Freshly ground black pepper Ground cayenne chile 1 teaspoon ground allspice 2 tablespoons vegetable
oil 1/2 cup finely chopped
sweet bell pepper 1/2 cup finely chopped red onion 1 Scotch Bonnet chile, seeded and finely diced 1/2 cup dry white wine 1 tablespoon minced fresh parsley 1/2 teaspoon dried
basil 1/2 teaspoon ground cayenne pepper 1 teaspoon hot pepper sauce such as Walkerswood Jamaican Scotch Bonnet Pepper Sauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for serving
Renate and I purchased a jar of «Sugo Habanero», a cooking sauce made from tomatoes,
sweet peppers, habaneros, olive
oil,
basil, garlic and capers.
Main Dishes Aubergines baked in the oven with ajvar and
basil oil Pizza with figs & blue cheese Galette w. bakes tomatoes & goats cheese Zucchini spaghetti w. spicy meatballs & tomato sauce Speltotto with baked chestnuts Vegan veggie loaf Portobello burgers w. green bean fritters Mushroom stew w. celeriac mash Leek, lentil and cabbage pot Pizza with cauliflower crust Crispy chicken nuggets w. hot &
sweet potato fries Japanese rice bowl w. teriyaki salmon and wakame Stuffed plaice on roasted aubergine Rye galette with caramelized fennel Poached egg on toast and roasted asparagus Grilled zucchini rolls with creamy spelt pearls Pita pizzas with potato, tuna and avocado topping Beetroot and quinoa pot with horseradish and bacon Meatballs in spicy curry with cauliflower rice Broccoli pizza with green and groovy topping Zucchini spaghetti with walnut and chili pesto Cheesy cauliflower fritters with semi-dried tomatoes Slow roasted carrots w. lentils, nuts and goats cheese Melanzane alla parmigiana di nuovo Shaved broccoli and fennel salad with roasted salt almonds Vegan veggie falafels in lettuce wraps w. apple and cabbage slaw Open faced crispy chicken burger w. portobello bun Greek Kleftiko with gruyere and veggies Zucchini Fritters with feta Grain free hotdogs with homemade remoulade Vegetarian summer squash spaghetti w. corn, lentils and halloumi Stuffed hokkaido pumpkin with a golden cheese layer Middel eastern meatballs with creamy bean hummus and grain free turkish flatbreads Cauliflower couscous with grilled apricots & vanilla, honey dressing + serrano wrapped chicken Green and grain free pancakes with creamy tahini and chicken salad Fish and chips Organic stuffed chicken on celeriac and lentils Stuffed hokkaido pumpkin with a golden cheese layer Middel eastern meatballs with creamy bean hummus and grain free turkish flatbreads Magical Maki rolls with cauliflower rice — sushi A danish classic «Burning Love» Open face rye sandwich with creamy chicken & apple salad + fried mushrooms
A simple, yet robust combination of
sweet tomatoes and olive
oil, infused with garlic, garnished with sea salt, oregano and
sweet basil.
Kale, baked
sweet potato, quinoa and mushroom mix 3 - 4 kale leaves 1 baked
sweet potato 1 ts cinnamon 1 dl quinoa 1 handful mushrooms 1/2 avokado salt coconut
oil lemon fresh
basil Heat up the oven to 190 degrees celsius.
1 lbs of hot or
sweet Italian sausage and option is also to use meatballs 1 medium onion diced 2 celery stalks chopped 2 carrots chopped 4 slices of pancetta chopped 2 cloves of garlic 1 2/3 cup (1 can / 16 oz) cooked Great Northern beans 1 2/3 cup (1 can / 16 oz) black beans 1 2/3 cups (1 can / 16 oz) of diced tomatoes and their juices 4 cups of chicken stock 1 tsp dried
basil 1 tsp of paprika 2 tbsp of olive
oil / coconut
oil Salt and Pepper to taste
2 Tablespoons of chopped garlic 3 Tablespoons of olive
oil 8 cups chopped tomatoes (fresh or canned) 1 cup onions, chopped 1/2 cup of fresh chopped parsley 1 teaspoon oregano 1 teaspoon of crushed red pepper 1/8 cup of fresh chopped
sweet basil Pinch of thyme Pinch of rosemary One teaspoon salt One teaspoon black pepper
For longevity, Katz spotlights the Super 16, foods rich in antioxidants and sources of omega - 3 fats, probiotics, phytochemicals, vitamins and minerals, including asparagus, avocado,
basil, blueberries, coffee, dark chocolate, garlic, green tea, kale, olive
oil, pomegranate,
sweet potato, thyme, walnuts, wild salmon and yogurt.
It's bursting with fresh flavour from the
basil, a
sweet nuttiness from the toasted walnuts and nutrition from the spinach, lemon and extra virgin olive
oil.
Garden Eggplant Ratatouille 4 tablespoons extra-virgin olive
oil, divided 1 medium eggplant, peeled and cubed in 1 / 2 - inch dice 1
sweet onion, thinly sliced half moon 2 snall zucchini, diced 1 red bell pepper, seeded and diced 3 Roma plum tomatoes, diced 4 - 5 cloves garlic, chopped 1 - 14.5 ounce can diced fire roasted organic tomatoes 1/4 teaspoon sea salt and fresh cracked pepper to taste Pinch of crushed red chili flakes 1 tablespoon aged balsamic vinegar 10 fresh
basil leaves, chiffonade cut 2 oz.
1/2 cup cashews, soaked in hot water 1 clove garlic Juice of one lemon (about 2 - 3 tbsp) 1 tbsp raw organic apple cider vinegar 1/2 tsp mustard 1 tbsp
sweet white miso 1/8 tsp sea salt 1/4 tsp pepper 1/4 cup water 2 1/2 tbsp extra virgin olive
oil 2 Tbl finely chopped dill 1 Tbl finely chopped
basil 1 Tbl finely chopped tarragon
2 medium, ripe tomatoes, diced 1/4
sweet or yellow onion, diced 3 - 5 tablespoons Balsamic vinegar 1/4 cup olive
oil 1/4 teaspoon fresh
basil, finely chopped salt and pepper to taste
Ingredients: A medium sized
sweet potato, a cup of water, 1/2 cup quinoa, a tablespoon olive
oil, two tablespoons fresh
basil, salt and pepper to taste, 1/4 cup feta.
Combine the roasted
sweet potatoes with the quinoa and mix in the feta and julienned
basil with an additional half tablespoon olive
oil.
This creative and completely raw meal will fill you up and satisfy you differently from the
sweeter recipes, with tomatoes, dates, lime juice, olive
oil, fresh
basil, lots of herbs, spiralized zucchini, and raw cashew cheese.
2 1/2 pounds oxtail, cut into pieces Salt and pepper to taste 2 tablespoons olive
oil 2 to 3 pounds pork neck bones 2 pounds
sweet or hot pork sausage links 1 large or 2 medium white or yellow onions, peeled and finely chopped 5 garlic cloves, peeled and crushed 3 tablespoons tomato paste 1 teaspoon dried oregano 1 teaspoon red pepper flakes, or to taste 2 cups dry red wine 2 cups Dark Universal Stock (page 260) 2 (28 - ounce) cans crushed Tomatoes 2 bay leaves 2 sprigs fresh thyme or rosemary 1 sprig fresh
basil 1 pound dry rigatoni 4 to 6 ounces Parmigiano - Reggiano cheese, for grating
3 pounds meat and dairy (see «meat / protein source» section above) 1/3 pound vegetables and fruits (see «vegetable» list above) 1/2 tablespoon of olive
oil or flaxseed
oil 1/4 pound
sweet potatoes (or grains and beans, cooked weight) 1/4 pound white rice (or grains and beans, cooked weight) Optional: 1/2 teaspoon
basil, 1/2 teaspoon clove
3 - 4 pounds cut - up chicken 1/2 — 3/4 c Marsala dessert wine 1 c boiling water 1 T salt 1 t thyme, crushed not ground 1/2 t
sweet basil and a sprinkle of Italian seasoning 1 t garlic salt 1 T
sweet butter 1/4 c corn
oil