Give them a bit of a bash in a mortar and pestle, add about a tablespoon of finely grated lemon zest and
a tablespoon of sea salt flakes.
Not exact matches
Ant Hill Cake Dough Crumbles 2 cups quinoa
flakes 1 cup any gluten free flour
of choice — quinoa, millet, amaranth 1/2 cup coconut flour 1 1/2 cups pecans or walnuts seeds
of 1 vanilla bean 1/4 cup honey 1/2 cup coconut oil pinch
of sea salt 4
tablespoons poppy seeds, plus more for sprinkling
* 1
tablespoon olive oil * 1
tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two
of red pepper
flakes * course
sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
In the bowl
of a high powered blender, combine the walnuts, pine nuts, nutritional yeast, basil, olive oil, lemon, dried mushrooms,
sea salt, black pepper, red chili pepper
flakes and 3
tablespoons water.
3/4 cup rolled oats (quick - cooking or old - fashioned will work; instant might get a little dusty) 1/4 cup shredded or
flaked unsweetened coconut 2
tablespoons pepitas, or another nut or seed
of your choice 1/4 cup dark or light brown sugar (for low - to - moderate sweetness) 1/8 teaspoon ground cinnamon Few pinches
sea salt 1 large egg white 2 teaspoons water (adjusted from 1 T) 2 cups (approximately 1/2 pound) walnuts, pecans or nuts that you prefer
200 g semi-whole wheat flour 100 g fine cornmeal half a teaspoon whole
sea salt 2 teaspoons cornstarch 1 teaspoon baking soda 1 teaspoon cream
of tartar 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon dried chives 1 teaspoon dried marjoram 2
tablespoons nutritional yeast (
flakes) 80 ml extra virgin olive oil 200 - 250 ml oat milk, unsweetend and unflavoured
1 bunch organic kale, washed and dried and torn into large pieces 3
tablespoons coconut oil 3
tablespoons cocoa powder 1
tablespoon raw honey 1 teaspoon cinnamon pinch
of sea salt 1/3 cup coconut
flakes
1
tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili
flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable
of choice (see headnote) 4 cups chopped greens
of choice (roughly one bunch — I used a mixture
of lacinato kale and dandelion) 1 teaspoon red wine vinegar
sea salt & ground black pepper, to taste
1 medium onion 2 carrots, peeled and chopped 1 parsnip root, peeled and chopped 1/4 celeriac root, peeled and chopped 2 medium potatoes, peeled and chopped 1/2 cup dried red split lentils 1/2 head
of cauliflower, chopped 1
tablespoon dried garlic
flakes 1
tablespoon sea salt fresh cracked black pepper fresh parsley grape seed oil for frying 2 L hot water
1 1/2 teaspoons dried mint 1/2 teaspoon red chile pepper
flakes 1/2 teaspoon cumin seeds 1/2 teaspoon fine grain
sea salt 1 teaspoon ground cumin 1/2 teaspoon cinnamon 1 teaspoon ground ginger 4
tablespoons extra virgin olive oil a squeeze
of fresh lemon juice
Pink Pickled Turnips 1 1/2 cup water 2 1/2
tablespoons sea salt 1/2 cup apple cider vinegar 1 lb turnips — spiralized or peeled and sliced into sticks or any other way you prefer 1/2 small beet — peeled and sliced 1 bay leaf 1 garlic clove — thinly sliced a few sprigs
of fresh dill or dill flower (optional) dash
of red pepper
flakes (optional)
1 cup mung beans — soaked overnight 1/2 cup pumpkin seeds juice
of 1 lemon 2
tablespoons sesame tahini 2
tablespoons melted neutral coconut oil or olive oil 1/2
tablespoon cumin seeds — freshly ground 1/4 teaspoon red pepper
flakes sea salt — to taste freshly ground black pepper — to taste
* 1 cup organic, full - fat coconut milk (I like Native Forest brand): please see directions for how to properly use the coconut milk in this recipe * 2
tablespoons unrefined sugar (I used Madhava blonde coconut sugar) * pinch
of fine
sea salt * 1 heaping cup 60 % bittersweet chocolate chips (or chopped bittersweet chocolate), preferably fair trade * 1 large egg, preferably organic / free range, beaten * coarse
sea salt or smoked
sea salt - optional (I used large
flake smoked
sea salt)
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
INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces)
of crushed tomatoes 12 ounces tomato paste 2 cups red wine 1 large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup chopped parsley (fresh) 1/2 cup chopped basil (fresh) 2
tablespoons chopped rosemary (fresh) 1 bay leaf 2
tablespoon cold pressed olive oil 1 teaspoon
sea salt (kosher) 1/2 teaspoon pepper (freshly ground) 1 teaspoon red pepper
flakes 3 Japanese eggplant (large dice) 4 oz porcini mushrooms (sliced) 1 cup peas (fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese Sauce DIRECTIONS In a heavy stainless steel sauce pan sauté the onions and garlic in 1
tablespoon olive oil until soft and translucent.
1 pound grass - fed ground beef 1/4 pound beef heart, minced or finely chopped 1 medium onion, finely chopped 2 cloves garlic, minced 2
tablespoons chopped fresh parsley 1 medium carrot, peeled and grated 1 teaspoon Dijon mustard 1/2 teaspoon thyme 1/2 teaspoon sage 1 teaspoon
sea salt 1/4 teaspoon black pepper Couple shakes red chili
flakes or dash
of chili powder 1 egg
You'll also need 8 ounces brown rice pasta, cooked 2 cups spinach, roughly chopped Grape tomatoes, halved Sautéed mushrooms 2
tablespoons hemp seeds Pinch
of sea salt flakes Cracked 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
1/2 cup extra-virgin olive oil 1 cup diced red onion (about 1 medium onion) 1/2 teaspoon coarse
sea salt or kosher
salt 1 cup thinly sliced, peeled carrots (about 2 medium carrots) 1 cup thinly sliced celery stalks (or about 2 medium celery sticks) 2 garlic cloves 2
tablespoons minced rosemary 1/2 teaspoon crushed red pepper
flakes 1 15 - ounce can
of white beans, drained 1/2 cup firmly packed sun - dried tomatoes 1/4 cup red wine vinegar 4 cups arugula leaves 2
tablespoons finely chopped, fresh, flat - leaf parsley for garnish
3 red bell peppers cut in half 2
tablespoons oil (butter / ghee / lard) 1 medium onion, finely diced 4 cloves
of garlic, minced 1 lb
of grass fed beef (or bison) 1 medium tomato, diced 2
tablespoons tomato paste 1 teaspoon
sea salt 1 teaspoon paprika 1/4 teaspoon basil 1/4 teaspoon oregano 1/4 teaspoon marjoram 1/4 teaspoon thyme Red pepper
flakes (to taste) Grated cheese
Ingredients: 1/2 cup amaranth 1/2 cup arborio rice 1 (14 ounce) can coconut milk 3 cups water 2
tablespoons honey or maple syrup 1/2 teaspoon
sea salt Toppings
of choice, for serving (I used cacao nibs, dried currants, and coconut
flakes)
1/2 cup extra-virgin olive oil 1 teaspoon fresh rosemary leaves 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 2 teaspoons sweet paprika 2 medium cloves
of garlic, smashed into a paste 1 well - crumbled bay leaf pinch
of red pepper
flakes 1/4 teaspoon + fine grain
sea salt 1
tablespoon fresh lemon juice
2 cups / 10 oz / 280 g cooked chickpeas (see page 215), or 1 (15 - ounce / 425g) can chickpeas, rinsed and drained 3
tablespoons extra-virgin olive oil 4 cloves garlic, finely chopped 1/2 teaspoon red pepper
flakes Fine - grain
sea salt 3 or 4 handfuls
of young dandelion leaves, stems trimmed Grated zest
of 1 lemon
2 cups spelt flour plus more for dusting One envelope dry active yeast 1 teaspoon kosher
salt 1
tablespoon honey 2
tablespoons + 2 teaspoons olive oil plus more for oiling bowl 1 cup warm water 1 teaspoon chopped fresh rosemary 1/4 teaspoon
sea salt 1 acorn squash, halved, seeded and cut lengthwise into 1 / 2 - inch - thick slices 2 cups finely shredded, stemmed Lacinato kale 1
tablespoon fresh lemon juice Pinch
of crushed red pepper
flakes 1 ounce shaved pecorino cheese (about 1/2 cup)
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
1 15 ounce can garbanzo beans, drained and rinsed 1/2 cup Blue Moose
of Boulder original hummus 1
tablespoon extra virgin olive oil 1 small yellow onion, quartered 2 - 3 garlic cloves, peeled Zest
of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper Heavy pinch
of sea salt flakes 1/2 cup garbanzo bean flour
You'll also need 1/2 bar (45g) good quality dark chocolate, chopped 1
tablespoon cacao nibs Heavy pinch
of sea salt flakes
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 pound ground beef 1/2 pound ground pork (replace with ground beef if you don't eat pork) 1 medium onion, finely chopped 2 cloves garlic, minced 1 1/4 teaspoons
sea salt 1/4 teaspoon black pepper 1/2 teaspoon dried thyme 1/2 teaspoon dried sage 2 - 3
tablespoons tomato paste Red pepper
flakes (optional, for a bit
of spice) 1 egg
2 teaspoons melted coconut oil 1
tablespoon honey (use pure maple syrup to keep this vegan) 1 teaspoon pure vanilla extract pinch
of sea salt 1/2 cup uncooked quinoa, rinsed and drained well 1/4 cup sliced almonds 1/4 cup unsweetened coconut
flakes
2
tablespoons extra virgin olive oil 1 medium onion, diced 3 carrots, cut into 1 / 4 - inch coins 3 celery stalks, diced 2 medium cloves garlic, minced 1 teaspoon crushed red chile
flakes 1 1/2 cups dried cannellini beans 5 medium waxy potatoes (the size
of an egg), halved 1 3 - inch chunk
of Parmesan rind, (optional) 8 cups
of water 1 medium bunch kale or chard, de-stemmed and chopped 1 1/4 cup crushed tomatoes (from can) 1 teaspoon fine grain
sea salt
Increase heat to medium - high; add one more
tablespoon of oil then add shrimp, red pepper
flakes, Old Bay seasoning and
sea salt; sauté together stirring constantly until shrimp are opaque, about 2 - 3 minutes.
2
tablespoons oil (ghee / coconut oil) 1 medium onion, diced 1 lb carrots (about 5 medium carrots), peeled and sliced 1/2 head
of small / medium cauliflower, chopped * 2 cloves garlic, chopped 1 teaspoon fresh grated ginger 1 teaspoon ground cardamom (green, not black) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin Red pepper
flakes (to taste) 1/2 — 3/4 teaspoon
sea salt (depending on taste) 3 - 4 cups chicken stock or vegetable stock (depending on how thick you like the soup) 1 cup coconut milk
ingredients APPLES: 4 Granny Smith apples (cored, sliced) 3
tablespoons ghee (melted) 1 teaspoon pure vanilla extract 1
tablespoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup coconut sugar CRUMBLE: 3/4 cup almond flour 1/2 cup unsweetened coconut
flakes 3/4 cup chopped walnuts 1/2 cup chopped pecans 2
tablespoons chia seeds 1
tablespoon ground cinnamon 2
tablespoons melted coconut oil 2
tablespoons honey Pinch
of sea salt
1 cup gluten - free flour (prefer Bob's Redmill gluten free flour) * if the dough is too wet, feel free to add additional flour 2 medium russet potatoes, peeled and chopped 2 cloves
of garlic 6
tablespoons of corn starch 1 teaspoon
sea salt 1 teaspoon baking powder 1
tablespoon Italian seasoning 1/2 teaspoon red pepper
flakes
3/4 cup
of smooth nut or seed butter (almond, hazelnut, sunflower, or peanut butter) 1/4 cup + 2
tablespoons of maple syrup 3/4 cup
of unsweetened apple sauce 2 teaspoons
of vanilla extract 1/2 cup (1 bar)
of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2 cup
of unsweetened cocoa powder 3
tablespoons of coconut flour 3/4 teaspoon
of baking soda 1/2 teaspoon
of sea salt 3
tablespoons of nuts or seeds (I used a mixture
of almonds, and added some coconut
flakes) METHOD
1
tablespoon roasted peanut oil 3 garlic cloves, minced 1 cup creamy natural peanut butter 1 cup coconut almondmilk blend 1/4 cup tamari (or soy sauce) 2
tablespoons rice vinegar 1 heaping teaspoon red pepper
flakes 1/4 teaspoon dried cilantro, optional Pinch
of fine
sea salt
for the filling 3 cups homemade almond milk 1/3 cup maple syrup pinch
sea salt 3
tablespoons agar - agar
flakes (I like these) 2 1/2 oz raw cocoa butter — shredded zest
of 2 blood oranges 1 cup blood orange juice 1/2
tablespoon vanilla extract — optional
1/4 cup chopped flat leaf parsley 2
tablespoons chopped cilantro 2
tablespoons chopped fennel fronds 3
tablespoons red wine vinegar 3 teaspoons capers, rinsed and chopped 1/2 teaspoon anchovy paste 2 cloves garlic, minced Pinch
of chili
flakes 1/2 teaspoon good quality
sea salt, plus extra 3/4 cup extra virgin olive oil, plus 2
tablespoons 1 1/2 pounds grass - fed beef flap meat, trimmed and cut into four portions Fresh black pepper
Ingredients 1
tablespoon olive oil 1/2 cup thinly sliced yellow onion 4 cloves garlic, pressed or minced, optional 8 ounces cubed packaged seitan 8 ounces crimini mushrooms, quartered or halved, very bottom
of stem removed 1/2 teaspoon ground nutmeg, optional 1/2 cup vegan mayonnaise such as vegenaise 1 1/2
tablespoons freshly squeezed lemon juice 2 teaspoons wheat - free tamari Pinch crushed red pepper
flakes, optional 2
tablespoons finely chopped flat - leaf parsley
Sea salt and ground black pepper to taste 2
tablespoons nutritional yeast 1 teaspoon smoked paprika Parsley sprigs for garnish
LEMON TAHINI: 1/4 cup tahini 1/4 cup filtered water 1/2 teaspoon lemon zest 1
tablespoon + 1 teaspoon lemon juice 1 clove
of garlic, finely minced (or grated with a Microplane) 1 teaspoon olive oil
sea salt and ground black pepper, to taste POTATOES: 1 1/2 lbs new potatoes, scrubbed 1
tablespoon heat - tolerant oil, like avocado 1 teaspoon za'atar HARISSA CHICKPEAS: 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon caraway seeds 1 teaspoon chili
flakes 1
tablespoon heat - tolerant oil, like avocado 1 shallot, fine dice (about 1/3 cup diced shallot) 1 clove
of garlic, finely minced 1 1/2 cups cooked chickpeas (or 1 15 - ounce can, drained) 1 cup crushed canned tomatoes (I like fire - roasted here) 1/4 cup filtered water (+ extra if necessary) TO SERVE: 4 big handfuls
of chopped mixed greens olive oil fresh lemon juice extra za'atar 1/3 cup chopped flat leaf parsley Make the lemon - y tahini.
INGREDIENTS for the panna cotta: 4 cups
of rhubarb (5 - 8 stalks depending on how big they are), green tops discarded, red - ish parts diced 1/2 cup
of granulated coconut sugar (maple syrup works as well if you prefer) 1/4 teaspoon
of sea salt 1 vanilla bean, scraped (or 1
tablespoon of vanilla extract) 14oz can
of full fat coconut milk 2
tablespoons of agar
flakes for the strawberry coconut crunch: 3/4 cup
of frozen strawberries 1 teaspoon
of vanilla 1/4 teaspoon
of sea salt 2
tablespoons of maple syrup 2
tablespoons of brown rice syrup 1 cup
of thick coconut
flakes 1/2 cup
of rolled oats garnish: several mint leaves (chopped or whole)
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
Take 3 1 15 ounce can garbanzo beans 2
tablespoons olive oil 1 small yellow onion, cut in half 1 - 2 garlic cloves, peeled Zest
of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1/4 cup garbanzo bean flour 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper Heavy pinch
of sea salt flakes
Take 4 1 15 ounce can garbanzo beans 1/2 cup plain hummus 1
tablespoon extra virgin olive oil 1 small yellow onion, quartered 2 - 3 garlic cloves, peeled Zest
of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1/2 cup garbanzo bean flour 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper Heavy pinch
of sea salt flakes
1/4 cup (45g) melted cacao butter 1/3 cup (106g) pure maple syrup 3/4 cup (184g) creamy peanut butter 6 - 7 (36 - 42g)
tablespoons cacao powder 1 cup (98g) rolled oats Heavy pinch
of sea salt flakes
Take 2 1 15 ounce can garbanzo beans 2
tablespoons olive oil 1 small yellow onion, cut in half 1 - 2 garlic cloves, peeled Zest
of one lemon 1/4 cup packed fresh parsley (stems and all) 1/4 cup packed fresh cilantro (stems and all) 2
tablespoons garbanzo bean flour 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper 1 teaspoon baking powder Heavy pinch
of sea salt flakes
Using a 1/4 cup stainless steel scoop (or a 1 1/2
tablespoon scoop for smaller cookies), drop the mixture onto the prepared baking sheet, flatten with the back
of a spoon then sprinkle with chopped peanuts and
sea salt flakes, if desired.
Handful
of baby spinach leaves (or kale, romaine, etc.) 1 pack frozen dragon fruit (see note below) 1/2 zucchini (frozen slices are best) 1 scoop vanilla protein powder 1/4 cup powdered peanut butter, optional 1/4 cup Califia Farms Unsweetened Almondmilk Creamer 3/4 cup Califia Farms Unsweetened Almondmilk Handful
of ice cubes Pinch
of sea salt flakes 1
tablespoon unrefined coconut oil, melted (but not hot)
Tomato Sauce 1 cup sun dried tomatoes — soaked for 2 hours 1/2 medium tomato — roughly chopped 1/8 small onion — chopped 1
tablespoon lemon juice 1/8 cup olive oil 1 - 2 dates — pitted 1 teaspoon
sea salt pinch
of chili pepper
flakes (optional)