Daikon Radish Pasta with Corn and Tomatoes in Creamy Coconut Sauce 1 medium to large daikon radish 2 ears of corn 1 tablespoon coconut oil 1 tablespoon sesame oil 1 tablespoon minced ginger 2 teaspoons sriracha 1
tablespoon lime juice sea salt 1 cup canned unsweetened coconut milk 2 tablespoons tamari 1 tablespoon smooth almond butter 1 - 2 handfulls heirloom cherry tomatoes — quartered handful of basil leaves — torn microgreens to garnish — optional
INGREDIENTS 30 raw shrimp, shelled and deveined 1 tablespoon olive oil 1 tablespoon lemon juice 1/2 teaspoon cayenne pepper 1 tablespoon smoked paprika 1 tablespoon red chili powder 1 teaspoon Old Bay seasoning 1 teaspoon chipotle sea salt 1 tablespoon butter 2 ripe avocadoes 1
tablespoon lime juice Sea salt 2 large cucumbers, peeled and cut into round slices
Not exact matches
Pumpkinseed Cheese 1 cup pumpkin seeds — soaked overnight 1/4 cup purified water 1/8 cup lemon or
lime juice 1
tablespoon nutritional yeast 1/4 teaspoon
sea salt
Eight dry - packed
sea scallops, «catch» removed and rinsed Eight large (U-21) shrimp, peeled and deveined 3
tablespoons fresh
lime juice, divided 2
tablespoons fresh lemon
juice 1
tablespoon crushed Sichuan peppercorns (or more to taste)
For the Avocado -
Lime Sauce 2 - 3 large garlic cloves 2 large avocado, pitted
Juice of 1 fresh
lime, more to create the desired consistency 2 — 4
tablespoons water 1/4 teaspoon fine
sea salt, or to taste
* 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
2 ripe avocados
juice of 1
lime 3
tablespoons of avocado oil or EVOO 2
tablespoons finely chopped red onion or shallots 1/2 teaspoon
sea salt freshly ground pepper to taste
* 1 small garlic clove * 2 medium cucumbers (1 pound total), divided * 1 1/2 cups plain Greek - style yogurt * 2/3 cup chopped mint, divided * 1 (3 - pounds) piece watermelon, rind removed and fruit cut into 1 - inch chunks (6 cups) * 2
tablespoons fresh
lime juice * Flaky
sea salt such as Maldon
6 cups chopped watermelon (1 - inch cubes) 1/2 cup water or coconut water 1/4 cup freshly squeezed
lime juice 1/2 teaspoon seeded and diced jalapeño pepper 1/2 teaspoon chili powder or Mexican spice Mix (page xx) 1/4 teaspoon chipotle chile powder Pinch of
sea salt 3/4 cup seeded and diced cucumber 3/4 cup peeled and diced jicama 1
tablespoon plus 1 teaspoon finely chopped fresh cilantro
Glaze: 1/2 -3 / 4 cup confectioner's sugar pinch of Kosher or
sea salt 1 - 2
tablespoons fresh
lime juice (about one
lime)
1 recipe Cream Cheese Pie Dough 3 cups fresh blueberries 1 cup fresh raspberries 1/2 cup granulated sugar, plus extra for sprinkling 4
tablespoons cornstarch 1/4 teaspoon ground cinnamon pinch of Kosher or
sea salt
juice of 1/2
lime
Lemon Plum Salad Poppy seed dressing 3
tablespoons raw sesame tahini 1
tablespoon raw honey 1
tablespoon poppy seeds, or more to taste
Juice of 1/2
lime 1 ripe lemon plum — pitted 4
tablespoons fresh coconut water or purified water
sea salt to taste 1
tablespoon macadamia nut oil (optional)
Marinade: 1/2 cup soy sauce 1/4 cup
lime juice 2
tablespoons rice wine vinegar 1/4 cup orange
juice 1
tablespoon brown sugar 1
tablespoon honey 1 teaspoon minced garlic 1/4 cup chopped scallions 1/2 teaspoon fresh ground ginger 1 teaspoon olive oil pinch of nutmeg
sea salt to taste citrus pepper to taste
for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups coconut black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2
tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and
juice of 1
lime 1 small red chili — seeded and minced 1/4 teaspoon red pepper flakes Large handful fresh mint leaves — chopped
sea salt to taste
For the Tacos: 2 teaspoons chili powder 1 teaspoon ground cumin 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1 teaspoon
sea salt 1
tablespoon fresh
lime juice 1
tablespoon olive oil 1
tablespoon water 1 (15 oz.)
jalapeno
lime dressing 1 - 2 pickled jalapenos, finely chopped the
juice of 2 medium
limes 2 - 3
tablespoons extra virgin olive oil 2
tablespoons finely chopped chives fine
sea salt and freshly ground black pepper
In a mixing bowl, add the chicken, white wine vinegar,
lime juice, 1/2 teaspoon rosemary (or 1 sprig of rosemary leaves), 2 pinches dried thyme, 2 pinches dried sage, 4 - 5 cloves of garlic (place the garlic pod on a clean surface, place the blade of a knife over it and hit the blade with the heel of your palm, crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2 teaspoon
sea salt, 1
tablespoon olive oil, and 1/2 teaspoon pepper powder, and mix them all up.
16 corn tortillas 2
tablespoons safflower, sunflower, or grapeseed oil 1 teaspoon fine
sea salt, or more, to taste + 2
limes,
juiced (if you want to make them Hint Of Lime!)
can of peeled whole tomatoes, undrained * 1 onion, peeled and roughly chopped * 1 cup cilantro, chopped * 2 garlic cloves, cut in half * 1 Serrano chile pepper, stemmed and cut in half (use the seeds, too, if you want your stew to be pretty spicy) * 1/4 cup
lime juice (or brown rice vinegar) * 1
tablespoon olive oil * 1 teaspoon Himalayan or
sea salt
1 pound raw unsalted cashews or peanuts 8 fresh kaffir (makrut)
lime leaves 3
tablespoons fresh
lime juice 3
tablespoons coconut palm sugar or granulated sugar 1
tablespoon peanut or olive oil 1 teaspoon cayenne pepper 2 1/2 teaspoons Bali
sea salt or coarse
sea salt
DATE BBQ SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2
tablespoons fresh
lime juice (from 1
lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder
sea salt & ground black pepper, to taste water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2
tablespoons tahini 1/4 cup fresh
lime juice (from 2
limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water
sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater
sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ sauce.
8 ounces udon or rice noodles 2
tablespoons vegetable or coconut oil 6 cloves garlic, minced 1
tablespoon minced ginger 2
tablespoons red curry paste 1 teaspoon turmeric 1 (1 - pound) package Nasoya extra-firm tofu, drained and cubed 2 teaspoons
sea salt 2 (13.5 - ounce) cans coconut milk 1
tablespoon brown sugar 1
tablespoon lime juice Toppings: Chopped fresh basil or cilantro, toasted cashews,
lime wedge
Avocado Deviled Eggs with Chives Ingredients 6 hard - boiled eggs, peeled and halved 4
tablespoons KRAFT Avocado Oil Mayo 2 teaspoons
lime juice 1 avocado - peeled, pitted, and diced 1 slice cooked bacon, finely chopped
sea salt to taste Freshly chopped chives Instructions Remove the yolks and place them in a food processor.
By: Becky INGREDIENTS 1 large, ripe Haas avocado 1
tablespoon lime juice Pinch of
sea salt 2 teaspoons matcha 1 teaspoon ground ginger 1 1/2 cups whole milk or light coconut milk 1 1/2 cups heavy cream or full - fat coconut milk 1/4 cup honey 1/4 cup plus 2
tablespoons raw sugar or coconut sugar 2 teaspoons vanilla extract INSTRUCTIONS... Continue reading →
3
tablespoons extra-virgin olive oil 1/2 cup finely chopped red onion 1/4 teaspoon coarse
sea salt 1/8 teaspoon cayenne pepper 1 large clove garlic, minced 1 cup diced, peeled peaches 1 cup tomato sauce 1/4 cup water 1/4 cup red wine vinegar 1/4 cup pomegranate molasses 3
tablespoons freshly squeezed
lime juice 2
tablespoons tamari 2
tablespoons tomato paste 1 - 3
tablespoons chopped chipotle chili in adobo sauce 2 teaspoons minced fresh sage
Pin It Ingredients: ~ ~ For the honey
lime tequila shrimp tacos ~ ~ 2 pounds (454 g) raw shrimps, peeled and deveined 1 teaspoon coarse
sea salt 2
tablespoons raw honey
juice of 2
limes + 1
lime 1/2 cup tequila... Continue Reading →
* 1 quart strawberries, preferably local (when trimmed and sliced, you should have about 3 heaping cups of strawberries; use more for an even fruitier drink, or consider using both roasted and fresh strawberries in this recipe) * 4
tablespoons organic sugar, plus more to taste * 2 teaspoons pure vanilla extract * pinch of fine or coarse
sea salt *
juice of 1 - 2
limes (or lemons)- I suggest trying it with the smaller amount before adding more * handful of fresh basil (I used Thai basil from my garden) or mint * ice cubes: about 10, or to taste
2 large avocados (about 12 ounces), peeled and, pitted, and diced into 3⁄4 - inch chunks 1 1⁄2
tablespoons freshly squeezed
lime juice 1⁄4 teaspoon
sea salt Freshly ground black pepper 2 1⁄2
tablespoons nutritional yeast 1 red bell pepper, seeded and chopped 1 large carrot, grated (about 1⁄2 cup) 1⁄3 cup diced red onion 1⁄2 cup minced fresh parsley 1 cup cooked black beans 8 lettuce or cabbage leaves 4 slices sprouted - grain bread (optional) 1.
base: 1 cup shredded coconut 1 cup oats 1 cup dates 2
tablespoons melted coconut oil pinch of
sea salt filling: 1 cup soaked (at least 6 hours) cashews 1 cup coconut cream 1/4 cup melted coconut oil 1/4 cup maple syrup
juice + zest of 1
lime
2 garlic cloves 2
tablespoons salted toasted pumpkin seeds the
juice of two
limes the zest of one
lime 1/3 cup extra virgin olive oil 1/2 teaspoon
sea salt
2
Limes 1 Lemon The
juice and zest of 1/2 Orange 2
tablespoon apple cider vinegar 4
tablespoons Extra Virgin Olive Oil 1 teaspoon celery salt 1 teaspoon of
sea salt Black crushed pepper to taste.
1 cup vegan mayonnaise 2 teaspoons rice vinegar
Juice of 1
lime 1
tablespoon agave nectar (a sweetener found in the baking section of many grocery stores) 1 cup champagne grapes 3 stalks celery, diced 1/4 inch 2 pounds Gardein chicken - style strips (check the freezer section of your supermarket), thawed and coarsely pulsed in a food processor or chopped by hand 3/4 cup walnuts, toasted and coarsely chopped
Sea salt and freshly ground black pepper to taste
1 1/2 ounces Yucatecan mezcal or other mezcal 1 ounce seville orange
juice 1/2 ounce Cointreeau or Triple Sec 1
tablespoon sea salt 1
lime, halved
Lime slices or wedges for garnish
* 2 ripe avocados, cut in half and pits removed *
juice of 1/2
lime * 1/2 teaspoon fine
sea salt * 1/2 cup chopped cilantro * 1
tablespoon organic, extra virgin coconut oil * 1 teaspoon black mustard seeds * 1/2 teaspoon fennel seeds * 1/2 teaspoon cumin seeds * 1/2 medium yellow onion, minced * 2 cloves garlic, minced * 1/2 teaspoon curry powder * 1
tablespoon minced jalapeno chile (or more to taste) * 1 medium tomato, chopped
Ingredients: 1 1/4 pound
sea scallops (about 16 scallops) Kosher salt Fresh ground pepper 1
tablespoon butter 1
tablespoon extra virgin olive oil 8 - 10 corn tortillas For the Spring Mango Salsa: 1 ripe mango, pitted, peeled, and diced small 1 cup cherry or grape tomatoes, quartered 1/2 cup julienned (or finely chopped) radish 1/2 packed cup fresh cilantro leaves, chopped
Juice from 1
lime Kosher salt Fresh ground pepper For the Avocado - Coconut Cream: 1 ripe Haas avocado
Juice from 1
lime 1 jalapeño pepper, coarsely chopped 1/3 cup light coconut milk (the kind in the can) 1/2 teaspoon honey Kosher salt
For the green goddess dressing: 1/3 cup olive oil 1/4 cup
lime juice 1/2 cup chopped fresh cilantro 2
tablespoons agave nectar 1 jalapeño, seeded 1/4 teaspoon
sea salt 1/4 teaspoon freshly ground black pepper
for the filling 2
tablespoons ghee, coconut oil or grapeseed oil, plus more for brushing the rolls 1 shallot — minced 1 inch piece of ginger — peeled and minced 5 green onions — sliced 1/2 red bell pepper — cubed 1 - 2 ear of corn — kernels sliced off 1/2 small green cabbage — finely shredded 1/2
lime —
juiced sea salt and freshly ground black pepper 2
tablespoons sesame seeds — optional
Octopus 2 cups full - bodied red wine, such as Chianti or Sangiovese 1/2 cup finely chopped onion 1/4 cup finely chopped carrot 1/4 cup finely chopped celery 2 sprigs fresh thyme 1 bay leaf 4 cloves unpeeled garlic, crushed 3
tablespoons extra-virgin olive oil
lime,
juiced Salad: 3/4 cup extra-virgin olive oil 1/2 cup red wine vinegar 2
limes,
juiced bunch mint, stems removed, leaves torn into pieces 1/2 cup chopped green olives, preferably Cerignola (available at specialty olive bars)
Sea salt and freshly ground black pepper 2 endives with core removed, julienned 3 cups julienned radicchio leaves 2 cups cooked chickpeas or gigante beans
1 bunch kale — stems removed, leaves chopped into bite size pieces 1/2 medium kabocha squash or other winter squash — roughly chopped, skin removed 1
tablespoon coconut oil 1 large onion — finely chopped 1
tablespoon curry powder (I used homemade curry from this amazing book)
sea salt 1 1/2 cup warm good quality vegetable broth 1 cup unsweetened canned coconut milk, plus more if needed 1/2
lime —
juice Parmesan or sheep / goat milk feta — to taste, optional freshly ground black pepper 1 - 2
tablespoon finely chopped parsley
Dressing: 1 avocado — peeled and pitted 1 cup orange
juice — freshly squeezed 1/4 cup plus 2
tablespoons lime juice — freshly squeezed 1 green onion 1
tablespoon chopped yellow onion 1/2 small jalapeno — seeded handful of cilantro 1/2 teaspoon
sea salt 1/2 cup olive oil garnish with freshly ground black pepper
1
tablespoon coconut oil 2
tablespoons toasted sesame oil 2 stalks lemongrass — bruised with the back of a chef's knife and chopped finely 1
tablespoon grated ginger root 2 cups sprouted or cooked mung beans 2 teaspoons sriracha 1
tablespoon lime juice 2 teaspoons brown rice vinegar
sea salt 2 cups broccoli florets 2 large carrots — julienned 3/4 cup coconut milk 2
tablespoons tamari toasted sesame seeds 1/4 cup chopped green onions basil or cilantro leaves
Green Papaya and Mango Salad (Adapted from Raw Food / Real World) 1 medium green papaya OR 2 green mangoes — peeled and thinly julienned 2 teaspoons
sea salt 4 large ripe mangoes — 3 peeled and cut into thin strips, 1 peeled and chopped roughly 1 handful Thai basil leaves — cut thinly 1 small red chili — seeded and roughly chopped 2
tablespoons lime juice
Vanilla Balsamic Vinaigrette 4
tablespoons olive oil 1/2
tablespoon each balsamic and apple cider vinegar seeds of 1 vanilla bean 1
tablespoon freshly squeezed orange
juice 1/2
tablespoon freshly squeezed
lime juice drop of sesame oil (optional)
sea salt and pepper
Ingredients: 5 cups organic baby spinach leaves, coarsely chopped 2 large red bell peppers, diced 2 cups celery, diced ¬ Ω cup red onion, chopped 1
Tablespoon fresh oregano 2
Tablespoons fresh
lime juice 3
Tablespoons organic extra-virgin olive oil 1 cup fresh goat cheese, crumbled ¬ º cup slivered almonds
sea salt and fresh - ground pepper to taste
4 cups chicken or vegetable organic broth 3 cans coconut milk 1 cup fresh mushrooms — sliced 1/4 cup chopped fresh cilantro 1/4 cup fresh
lime juice 2 shallots, finely chopped 2
tablespoons minced ginger 2 teaspoons natural red curry paste 2 stalks lemon grass — bruised 2
tablespoons organic coconut sugar 1/4 teaspoon organic crushed red pepper Organic
sea salt to taste 1 lb.
for the topping: 1 cup of gluten - free flour 1/2 cup of quick cooking polenta 1/3 cup of sugar (coconut palm sugar or white sugar) 1/2 teaspoon of baking powder a pinch of
sea salt 1 egg 1/2 cup of extra virgin olive oil for the filling: 2 pints of blueberries 5 - 6 peaches, pitted and thinly sliced 1/3 cup of sugar (coconut palm or white sugar) 2
tablespoons of gluten - free flour the
juice of 1/2 a
lime a pinch of
sea salt
1/4 cup fish sauce 1/2 cup sugar, granulated or light brown 2
tablespoons distilled vinegar 1 whole garlic clove, finely minced 3 Thai chilies, finely minced 3
limes,
juiced 1 cup water 1 pound Tai snapper, gutted & scaled 2
tablespoons olive oil 1 teaspoon freshly ground black pepper 1 teaspoon
sea salt 1/2 bunch cilantro 2 stalks scallions, finely chopped 1
lime cut into wedges
DRESSING Grated zest and
juice of 2
limes or 1 lemon 2
tablespoons toasted sesame oil 5
tablespoons extra-virgin olive oil 1 garlic clove, grated 1 1/2 - inch piece of fresh root ginger (unpeeled if organic), finely grated 2 teaspoons tamari A pinch of cayenne pepper or chili flakes (optional)
Sea salt and black pepper
Marinated Mushrooms 2 cups shiitake or other mushrooms a few sage leaves (optional) 1/2 cup each orange,
lime, and lemon
juice — freshly squeezed 1/4 cup olive oil 1
tablespoon sea salt freshly ground black pepper
Corn and Mango Filling 2 ears of corn 2 2/3 cups cooked black beans 1 small green onion, finely chopped 1 mango, peeled and sliced 1/2 cup dried coconut flakes grated zest and
juice of 1
lime 1
Tablespoon extra virgin olive oil 1 teaspoon ground cumin 1 pinch each cayenne pepper, paprika, and dried oregano
Sea salt