INGREDIENTS 3 - 4
tablespoon of extra virgin olive oil about 2 cups of spring onions, white parts (green parts reserved), diced 2 white potatoes, peeled and diced 3 cloves of garlic, thinly sliced 1 tablespoon of mellow white miso, dissolved into 1 cup of water + 3 additional cups of water
Not exact matches
1 1/4 — 1 1/2 pounds chicken tenders,
about 1 - inch thick 1 1/2 cups shredded, unsweetened, flaked coconut 1/3 cup sifted coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black pepper 1 teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon garlic powder (not garlic salt) 1/4 cup + 2
tablespoons cool water 1/4 cup + 2
tablespoons unsweetened lite coconut milk 6
tablespoons extra virgin coconut
oil, ghee, palm shortening or
olive oil or a combination
of two
of these
Deconstructed Hummus Salad 1 garlic clove, minced 3
tablespoons extra virgin olive oil 3
tablespoons tahini 1 - 2
tablespoon lemon juice (start with a
tablespoon, add more to taste if needed) 1
tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package
of mixed greens (note: I also had
about 2 cups
of leftover red kale and used that as well) 2
tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)
Juice and zest
of one orange,
about 6
tablespoons 2/3 cup
extra virgin olive oil 1 - 2 teaspoons freshly grated ginger 1 teaspoon cumin salt and pepper to taste
Heat a non-stick frying pan with a medium heat and add 1
tablespoon of extra virgin Spanish
olive oil, once the
oil get's hot, add 2 cups
of tightly packed bagged spinach to the pan, mix with the
oil and add a lid on top, after
about 3 minutes, remove the lid, mix all the spinach and remove from the heat
170 - 180 g red onions, cleaned and chopped 3
tablespoons extra virgin olive oil 2 zucchini, cleaned and cut into cubes whole sea salt, just enough to taste 100 ml filtered water a handful
of capers, soaked in filtered water for
about 20 minutes then rinsed and drained a handful
of shelled pine nuts dried mint leaves, to taste
We had
about 12 children and I made the passata by heating 2
tablespoons of extra virgin olive oil, adding finely chopped garlic and dried mixed herbs, letting it cook for a couple
of minutes then adding 2 tins
of chopped tomatoes.
2
tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (
about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest
of 1 lime Juice
of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
Shred
about 1/8 cup
of aged queso Manchego cheese into the mortar, season with sea salt and freshly cracked black pepper and mix everything together, now slowly drizzle in
about 2 - 3
tablespoons of extra virgin Spanish
olive oil while you continue to mix, cover with seran wrap and add to the fridge
A slice
of good - quality white bread (used Italian bread) 1/3 cup milk 1 pound ground beef, preferably ground chuck 1
Tablespoon onion, chopped very fine 1
Tablespoon chopped parsley 1 egg 1
Tablespoon extra virgin olive oil 3
Tablespoons freshly grated parmigiano - reggiano cheese Whole nutmeg (I used ground nutmeg) Salt Black pepper, freshly ground Fine, dry, unflavored bread crumbs, spread on a plate (processed
about 3 - 4 large Italian bread slices) Vegetable
oil
Salad with romaine or butter lettuce, sliced cucumbers and peppers and 1 red container (4 ounces)
of grilled / roasted chicken with 1 orange container (
about 2
tablespoons)
of homemade dressing (made with
extra virgin olive oil, white balsamic vinegar, garlic, onion, pepper and oregano)-- Sometimes I top with a little cheese and avocado and / or eat with WASA crackers or a piece
of fruit
1 cup
of black rice 1 small butternut, acorn (or any type
of squash), peeled, seeds removed, and diced (
about 2 cups)
extra virgin olive oil salt + pepper 2 large handfuls
of spinach 1 small red onion, sliced grapeseed (or a neural high heat
oil) salt 2
tablespoons of sesames seeds 1/4 cup
of pumpkin seeds for the sesame ginger dressing: 1/2 inch piece
of ginger, peeled 1 small shallot 1 garlic clove, peeled 1 teaspoon
of honey 1
tablespoon of lime juice 2
tablespoons of toasted sesame
oil 1 teaspoon
of tamari (OR 1/2 teaspoon
of salt) 3 - 4
tablespoons of grapeseed or sunflower
oil
For the cake 2 1/2 cups Pamela's Nut Flour Blend 3/4 cup tapioca flour 1/2 teaspoon baking soda 1/4 teaspoon salt 3 eggs 1/2 cup honey 1/2 cup
extra virgin olive oil 1/4 cup freshly squeezed orange juice Zest
of 1 orange (
about 1
tablespoon) 1 teaspoon vanilla extract
After
about 5 minutes add 1 cup
of spelt flour to the bowl, 3/4 cup all - purpose flour, 1/4 teaspoon
of white sugar, 1 teaspoon
of sea salt, 1 teaspoon
of dried rosemary, 1/2 teaspoon
of dried parsley, and 1
tablespoon of extra virgin Spanish
olive oil, and mix everything together for
about 3 minutes or until well mixed
To make the yogurt aioli, finely mince 2 cloves
of garlic and add them to a mortar, using a pestle pound the garlic until you form a paste, then add 1 cup
of greek yogurt, 1/2 teaspoon
of fresh lemon juice, 1/2 teaspoon
of dried parsley, season with sea salt and freshly cracked black pepper, mix it until it's well mixed, then slowly drizzle in
about 1
tablespoon of extra virgin Spanish
olive oil while you continue to mix, cover the mortar with seran wrap and add it to the fridge
1/2
of a 4 - pound spaghetti squash, with the seeds scraped out Water for the baking pan 2
tablespoons refined coconut
oil 2 cloves garlic, minced 1 - 2 canned chipotle chilies in adobo sauce, seeded and minced 1-1/2 bunches (
about 12 ounces) kale, chard, mustard greens, collard greens or a combination, cut into 1 / 2 - inch strips 1 to 1-1/2 cups low sodium vegetable stock 3/4 teaspoon fine sea salt 1/3 cup raisins 1/4 cup pine nuts 2
tablespoons extra virgin olive oil
Begin by making the marinara sauce first, finely mince 2 cloves
of garlic, then heat a small sauce pan with a medium heat and add 2
tablespoons of extra virgin Spanish
olive oil, once the
oil get's hot, add the minced garlics, mix with the
oil and cook for
about 30 seconds, then add 1 cup
of tomato puree, 1/2 teaspoon on dried parsley, 1/2 teaspoon
of dried oregano, 1/4 teaspoon
of white sugar, season with sea salt and freshly cracked black pepper, mix everything together and lower the fire to a LOW heat
Finely mince 1 clove
of garlic, add it to a mortar and pound it with a pestle until you form a paste, then add 1 cup
of Greek yogurt, 1/2 teaspoon
of balsamic glaze, 1/2 teaspoon
of fresh lemon juice, 1/2 teaspoon
of dried dill, season with sea salt and freshly cracked black pepper and mix everything together, then slowly pour in
about 1
tablespoon of extra virgin Spanish
olive oil while you continue to stir, once finished cover with seran wrap and add the sauce to the fridge
I added some lemon juice and
about a
tablespoon or two
of very good
extra virgin olive oil to spruce it up at the end, but it still needed something
extra.
Meanwhile, thinly slice 2 cloves
of garlic and thinly slice 2 large onions, heat a sauce pan with a medium heat and add 2
tablespoons of extra virgin Spanish
olive oil, once the
oil get's hot add the sliced garlic and onions to the pan, you want to mix this occasionally, after
about 15 minutes, add a 1/4 teaspoon
of white sugar (helps to caramelize the onions) and continue to mix occasionally, after 20 minutes season the onions with 1/2 teaspoon
of dried thyme, sea salt and freshly cracked black pepper, mix everything together and transfer the caramelized onions to a plate and set aside
Heat a non-stick frying pan with a medium heat and add 2
tablespoons of extra virgin Spanish
olive oil, once the
oil get's hot add the diced onions and minced garlic to the pan and cook for
about 3 minutes, then add 1
tablespoon of all - purpose flour and mix until well mixed, then add 1/2 cup
of low - fat organic milk and continue to mix
To make the spicy tomato sauce finely mince 2 cloves
of garlic, finely mince 1 small dried cayenne pepper and finely dice 1/2
of an onion, then heat a frying pan with a medium heat and add 2
tablespoons of extra virgin Spanish
olive oil, once the
oil get's hot add the minced garlic and minced cayenne pepper, mix with the
oil and immediately add the diced onions, cook for
about 3 minutes, then add 1 1/2 cups
of tomato puree, season with sea salt, freshly cracked black pepper, a pinch
of white sugar and 1 bay leaf, mix everything together, after
about 5 minutes add a 1/4 cup
of white wine, mix it all together and lower the fire to a LOW heat
To make the yogurt aioli, finely mince 1 clove
of garlic, add it to a mortar and using a pestle pound down on the garlic until you form a paste, then add 1 cup
of Greek yogurt, 1/2 teaspoon
of lemon juice, 1/2 teaspoon
of dried parsley, season with a generous pinch
of sea salt and freshly cracked black pepper, and mix everything together, then slowly pour in
about 1
tablespoon of extra virgin Spanish
olive oil while you continue to mix, cover with seran wrap and add to the fridge
Ingredients
about 6 handfuls (or 250 g)
of fresh spinach, cleaned 200 g cooked chickpeas the juice and grated zest
of 1 organic lemon 1 garlic clove, peeled 1 small handful
of chives, cleaned and chopped 1 large
tablespoon tahin 2 - 3
tablespoons extra virgin olive oil 2 teaspoons cumin powder 1 teaspoon and a half -LSB-...]
Ingredients 1/2 cup finely chopped onion 1 large garlic clove 1
tablespoon chopped fresh sage 1 dried arbol chile, or pinch
of red pepper flakes kosher or sea salt 2
tablespoons extra virgin olive oil 2 cups roasted winter squash
about 1/2 cup vegetable or beef stock 2 - 4
tablespoons Parmigiano Reggiano or Winchester Sharp Gouda Cheese, plus cheese for shaving 1
tablespoon pumpkin or
extra virgin olive oil
Squeeze
about 1/2 teaspoon
of fresh lemon juice on the salad and then drizzle 2
tablespoons of extra virgin Spanish
olive oil, season again with a kiss
of sea salt and freshly cracked black pepper and top
of the salad with some freshly chopped basil
Ingredients 3 - 4
tablespoons extra virgin olive oil a 4 - 5 cm piece
of leek, cleaned and cut into thin slices 3 - 4
tablespoons filtered water 20 g dried porcini mushrooms, to be soaked in filtered water for
about 10 minutes then drained and chopped 200 ml vegetable cream, unflavoured and unsweetened whole sea salt, just enough to -LSB-...]
about 6 handfuls (or 250 g)
of fresh spinach, cleaned 200 g cooked chickpeas the juice and grated zest
of 1 organic lemon 1 garlic clove, peeled 1 small handful
of chives, cleaned and chopped 1 large
tablespoon tahin 2 - 3
tablespoons extra virgin olive oil 2 teaspoons cumin powder 1 teaspoon and a half ginger powder whole sea salt, just enought to taste
about 1
tablespoon poppy seeds 1 small red chili pepper, cleaned and sliced
1 large ripe tomato, peeled seeded and chopped (
about 1 cup) 1 clove garlic Juice
of 1 lime 1 jalapeno pepper, seeded and roughly chopped 1/3 cup
extra virgin olive oil 1/2 teaspoon chili powder (ancho if you have it) 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 5 cups peeled, cubed sweet potatoes (
about 2 pounds
of sweet potatoes) 1 1/2
tablespoons extra virgin olive oil 3 cups black - eyed peas (cooked from 1 1/4 cups dried, or use two cans, rinsed and drained) 1/2 cup chopped cilantro 1/2 cup minced red onion 1 teaspoon lime zest
Thinly slice 2 cloves
of garlic and pan fry them on a small non-stick frying pan with
about 1
tablespoon of extra virgin Spanish
olive oil until the get a golden color, but there not burned, transfer the garlic chips on top
of the salad, and the drizzle the salad with some
extra virgin Spanish
olive oil
I use
about 1/2 to 1
tablespoon of Pompeian
Extra Virgin Olive Oil and a little salt or a favorite olive oil based vinaigrette, like Meyer Lemon Vinaigrette and rub the oil into the le
Olive Oil and a little salt or a favorite olive oil based vinaigrette, like Meyer Lemon Vinaigrette and rub the oil into the leav
Oil and a little salt or a favorite
olive oil based vinaigrette, like Meyer Lemon Vinaigrette and rub the oil into the le
olive oil based vinaigrette, like Meyer Lemon Vinaigrette and rub the oil into the leav
oil based vinaigrette, like Meyer Lemon Vinaigrette and rub the
oil into the leav
oil into the leaves.
Once the sauce has reduced in half (
about 5 minutes
of cooking), turn off the fire and add 1
tablespoon of extra virgin Spanish
olive oil to the pan, a pinch
of fresh parsley, and then season the sauce with sea salt and freshly cracked black pepper and mix everything together
Add the soup mixture to a tall plastic cylinder (or blender) add 1
tablespoon of extra virgin Spanish
olive oil and puree for
about 3 minutes or until smooth
-- 1 cup dates (
about 9 pieces), pitted, chopped — 2
tablespoons boiling water — 1 teaspoon baking soda — 1 and 1/2 cups brown rice flour — 1/2 cup millet flour — 2 teaspoons baking powder — 3 bananas, peeled and mashed with a fork — 1/2 cup
extra virgin olive oil — 2 organic or free - range eggs — 1 vanilla bean, split and seeded — grated zest
of 1 lemon — sunflower seeds, pumpkin seeds
1
tablespoon extra virgin olive oil 1 small bulb fennel 1 clove garlic, crushed and minced 1 small shallot, thinly sliced 4.5 — 5 cups mixed heirloom tomatoes Juice
of one large orange (
about 1/2 cup) 1/2 fine sea salt + pepper to taste Orange zest and reserved fennel fronds to garnish
Skinny Chicken & Broccoli Alfredo Ingredients 3 boneless, skinless chicken breasts, grilled and cut into chunks (
about 2 cups) 2 cups roasted broccoli florets 8 ounces fettuccine 2
tablespoons extra virgin olive oil 2 teaspoons minced garlic 2
tablespoons flour 1 cup fat - free, low sodium chicken broth > 1/4 cup plain FAGE Total 0 % greek yogurt 1/4 cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4 cup freshly grated Parmesan cheese Directions In a pot
of boiling, salted water, cook the pasta according to package directions.
Participants, average age 66, were randomly assigned to one
of three diets for a year: a traditional Mediterranean diet enriched with
virgin olive oil (
about 4
tablespoons) each day, a traditional Mediterranean diet enriched with
extra nuts (
about a fistful) each day, or a healthy «control» diet that reduced consumption
of red meat, processed food, high - fat dairy products and sweets.
2 ears [non-GMO] corn 1
tablespoon extra virgin olive oil 1/2 cup red onion, diced 1 small - medium yellow squash, diced 1 small - medium zucchini, diced 1/2 cup shelled and peeled fava [1 pound fava bean pods] or Lima beans 18 sun gold tomatoes or other variety
of cherry tomatoes, halved 1 jalapeno, minced large handful
of baby arugula (
about 1 1/2 ounces) 1/3 cup thinly sliced basil leaves Sea salt and fresh ground black pepper to taste
4 fillets
of salmon,
about 6 oz each 1 - 2
tablespoons of stone ground mustard - enough to sufficiently coat the salmon, do not coat the skin side Juice
of 1 lemon
Extra virgin olive oil for drizzling 1/4 teaspoon garlic powder Salt and pepper 2
tablespoons of fresh dill or 1
tablespoon dried dill