1 organic eggplant, diced into 1/4 - inch cubes 1 15 - ounce can organic white navy beans 1 15 - ounce can organic garbanzo beans, drained and rinsed 1 teaspoon organic chili powder 1 1/2 teaspoons organic smoked paprika 1 tablespoon organic tomato paste 2 cans organic chopped tomatoes 1 tablespoon organic tahini 1
tablespoon organic olive oil Salt and pepper to taste 1 tablespoon chopped parsley
Not exact matches
* 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
* 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
1/2 cup roasted, unsalted almonds 1 garlic clove 1/2 teaspoon coarse salt 1 teaspoon paprika (optional) 2 1/2
tablespoons extra virgin
olive oil 2
organic boneless, skinless chicken breasts, halved (4 pieces total)
1/2 cup
olive oil, or coconut
oil 2
organic eggs 1/2 cup strong brewed coffee 1/2 cup unrefined sugar (you can do 3/4 cups) 1 tsp vanilla extract (I sometimes use chocolate extract or amaretto liquor) 1 cup whole wheat pastry flour (minus 2
tablespoons) 1/2 teaspoon aluminum free baking powder 12 oz dark chocolate chips
* 1
tablespoons olive oil * 1 large onion, peeled and chopped * 4 garlic cloves, peeled and minced * 2
organic carrots, chopped * 2
organic celery ribs, chopped * one 28 ounce can
organic plum tomatoes, with liquid * 2 cups red lentils, rinsed, picked over, and drained * 1/2 cup
organic raisins * 4 cups vegetable broth or water * 1 teaspoons ground cumin * 2 teaspoons ground cinnamon * 1 1/2 teaspoons ground tumeric * 2 teaspoons paprika * 2 teaspoons ground ginger
2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed
oil (
olive oil, melted coconut
oil or ghee would also work) 1/2 cup
organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2
tablespoons flaxseed (optional)
500 g (about 4 cups) whole wheat flour (I used
organic King Arthur Flour), plus extra for the work surface and dusting 3 g (3/4 teaspoon) granulated yeast (I used instant (*)-RRB- 7 g (11/2 teaspoons) kosher salt (I used fine sea salt) 25 g (2
tablespoons) extra-virgin
olive oil 375 g (1 1/2 cups plus 1
tablespoon) lukewarm water
1 1/2 pounds ground pork 1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2
tablespoons extra-virgin
olive oil (EVOO) 2 cups whole almonds 4 large free - range
organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4
tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto
Tomato Sweet Basil Sauce 2
tablespoons extra virgin
olive oil 1 small onion, diced 6 garlic cloves, minced 2 bay leaves pinch red chili flakes 2 teaspoons salt 1/2 teaspoon cracked pepper 2
tablespoons full - bodied red wine 2 (796 mL) cans
organic diced tomatoes (or 12 - 15 diced fresh tomatoes) 1 oz (handful) fresh basil, chopped 1 teaspoon brown sugar
1/3 cup
olive oil 2
organic eggs 1/2 cup Irish cream liquor, I used my home made Irish cream version 1/3 cup unrefined sugar 1 tsp vanilla extract 1 cup whole wheat pastry flour, minus two
tablespoons 1/2 tsp aluminum free baking powder 12 oz dark chocolate chips
-- 1 medium zucchini, chopped — 1 medium yellow squash, chopped — 1 pack fresh white mushrooms, sliced — 1 pack fresh baby spinach — 1 can crushed tomatoes — 1 can cannellini beans, drained — 1 quart vegetable broth — 2 links
organic spicy turkey Italian sausage, casings removed — 2 garlic cloves, minced — 2
tablespoons extra virgin
olive oil — salt and pepper to taste
* 2
tablespoons organic butter * 1
tablespoon olive oil * 1 fennel bulb, trimmed and sliced * 3 - 4 large mushrooms, sliced * 2 cups defrosted slow roasted tomatoes or chopped tomatoes * 1 large handful of herbs, chopped (if not using slow roasted tomatoes) * 6 eggs, preferably
organic and free - range * 2
tablespoons ricotta cheese - optional * Coarse sea salt and freshly ground pepper
* 1/4 cup
olive oil (I used
organic, extra virgin) * 3
tablespoons unrefined sugar (I used Madhava blonde coconut sugar) * 1 teaspoon pure vanilla extract (I use homemade) * pinch of fine sea salt * 1/2 cup
organic, unbleached white flour * 1/2 cup white whole wheat flour (or whole wheat pastry flour)
5 cups rolled oats, preferably thick - cut (if you're gluten - sensitive, be sure to use oats marked gluten - free) 1 cup whole raw almonds 1/3 cup roughly chopped pecans or walnuts 4 teaspoons cinnamon 1 teaspoon salt 1/4 teaspoon ground cardamom 2/3 cup unsweetened applesauce 1/3 cup extra virgin
olive oil 1/4 c maple syrup 1/4 cup coconut palm sugar (or increase maple syrup to 1/2 cup) Zest of one
organic orange 2 teaspoons vanilla paste, or 1
tablespoon vanilla extract 1 cup dried fruit of choice (raisins, cranberries, etc..)
* 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)
250 g
organic polenta 1 1/2 litre filtered or mineral water a pinch of whole sea salt 30 g dried porcini mushrooms 2 handfuls fresh sage, finely chopped 2
tablespoons extra virgin
olive oil 4
tablespoons tahin black and white sesame seeds, to taste chili powder, to taste
Ingredients 150 g semi-wholemeal wheat flour 100 g cornmeal (OGM - free) 50 g almond flour a pinch of whole sea salt 3
tablespoons cream of tartar 150 ml agave syrup 50 ml extra virgin
olive oil 150 ml unsweetened, unflavoured soy milk (OGM - free) 1
tablespoon natural vanilla extract 1/2 teaspoon grated lemon zest (
organic) 200 g -LSB-...]
2 meyer lemons, sliced into 1/4 inch rounds (I prefer
organic when eating the rind) 2 cups sugar 2 cups water 2/3 cup seasoned bread crumbs 1/2 teaspoon garlic powder 1/4 teaspoon crushed red pepper flakes 1 (8 - ounce) goat cheese log, sliced into 1 / 2 - inch rounds 2
tablespoons olive oil 1 large egg, lightly beaten 8 cups spring greens 1 pint grape tomatoes, quartered 1/2 cup walnuts, toasted
* 1 cup millet * 3 cups water * 3 cups minced parsley (I used curly, but flat is fine, too) * 4 medium tomatoes, diced (about 1 cup) * 4 Cara Cara or blood oranges, peeled with a sharp knife so there is no pith, then diced * 2 cup diced cucumber * 2 cup diced pitted green
olives (I used Divina
Organics brand) * 2 large shallots, peeled and minced * 1 1/2 teaspoons ground cinnamon * 1/2 cup
olive oil, plus 2
tablespoons
1 cup of small white beans (soaked for 24 hours) 4 cups of water Drizzle of
olive oil 1 yellow onion, minced 4 cloves of garlic, peeled and finely chopped 1 — 28 oz can of fire roasted diced tomatoes 4 cup container of vegetable broth — low sodium,
organic 5 large leaves of fresh Tuscan aka Dinosaur kale (washed, stem removed and chopped) 1 handful of fresh parsley or 2
tablespoons of dried 1
tablespoon of fresh oregano or 1 tsp of dried 1 teaspoon smoked paprika Salt and pepper
* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5
tablespoons olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and sliced lengthwise in half * 1 tbsp butter, preferably
organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black 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
Ingredients 2 beets, cleaned and cut into pieces the juice of 2 oranges a few pinches of whole sea salt julienned orange zest, to taste (choose
organic oranges) fresh thyme leaves, to taste (keep some for garnish) 1 - 2
tablespoons rice malt syrup extra virgin
olive oil balsamic vinegar, to taste freshly ground black pepper, to -LSB-...]
Ingredients 1 russet potato, spiralized 1
tablespoon of
olive oil 1/4 teaspoon paprika 1/2 teaspoon garlic powder 1/4 teaspoon chili powder 1/2 cup yellow onion sliced 5 cups of chopped kale, washed well 1 cup of chopped bell pepper 2
organic, cage - free eggs 1/2 avocado (optional) salt and pepper to taste
* 1/2 cup / 125 g rye flakes (I couldn't find these so I used rolled oats * 1 cup / 100 g rolled oats * 1/2 cup / 65 g raw pepitas (I used chopped raw pecans instead) * 1/4 cup / 15 g wheat bran (I used ground flax seeds instead) * 1/4 teaspoon kosher salt (I used fine sea salt) * 1/2 cup / 25 g unsweetened coconut flakes * 1/4 teaspoon ground cinnamon (optional) * 1/4 cup / 60 ml honey, plus more for serving * 2
tablespoons coconut
oil or extra virgin
olive oil * 1/2 cup / 60 g chopped dried mango (I used
organic, unsweetened dried mango)
* 1 cup
organic quinoa * 1 1/2 cups water * 1/2 cup slivered almonds * 1 cup seedless red grapes, preferably
organic, sliced in half if large * 1 avocado, diced * brie cheese, cut into chunks - to taste (I used about 1/2 cup) * 2 - 3
tablespoons diced red onion * 1 handful of fresh parsley, finely chopped * 1 teaspoon plus 2
tablespoons olive oil, plus more to taste * 1
tablespoon brown rice vinegar (or white wine vinegar or fresh lemon juice), plus more to taste
* 2
tablespoons olive oil * 1 onion, peeled and chopped * 3 large garlic cloves, peeled and minced * 3 carrots, preferably
organic, cleaned and chopped * 3 celery ribs, preferably
organic, chopped * 6 cups stock (I used defrosted homemade turkey stock; you could also use homemade or store bought chicken or vegetable stock, or use part stock and part water, or all water) * 2 cups green (French) lentils * fresh rosemary from 1 - 2 sprigs * 2 Tb.
For salad: 1 medium bunch of lacinato kale, stems removed, chopped well 2
tablespoons extra virgin
olive oil Zest and juice of one large
organic lemon 1
tablespoon pomegranate molasses (or substitute balsamic vinegar plus a touch of honey) 3 cups cooked chickpeas 1 1/2 cups cooked barley or farro (see note below) 1/2 cup roasted, salted cashews, roughly chopped (or substitute chopped tamari almonds) Salt and freshly ground black pepper to taste
2
tablespoons extra-virgin
olive oil 1 cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2 cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1
tablespoon chopped fresh flat - leaf parsley 2 cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1
organic lemon 1
tablespoon fresh lemon juice Salt and freshly ground black pepper to taste
For the chicken: * 1 pound chicken breasts (I used
organic), cut into cubes * 2
tablespoons olive oil * 1
tablespoons fresh lemon juice * 1
tablespoon minced fresh garlic * 1/2 teaspoon crushed red pepper flakes
4 lbs roasted butternut squash 4
tablespoons olive oil 4 garlic cloves Coarse kosher salt 1 cup heavy whipping cream 4 - 5 sage leaves roughly chopped 1/4 cup (1/2 stick) butter 1 cup of diced onion 7 cups low - salt
organic chicken broth, or homemade chicken stock is the best!
* 4 ounces (dry) Dreamfields Rotini * 2
tablespoons olive oil * 1 cup freshly shelled snap peas (or use
organic, frozen peas) * 1 large or 2 small shallots, minced * 1 cup chopped
organic broccoli * 1/2 cup loosely packed, fresh basil, chopped * 1/4 cup fresh goat cheese, crumbled, plus more, if desired, for garnish * crushed red pepper flakes - to taste * lightly toasted pine nuts for garnish (or use chopped toasted almonds)- to taste (I used about 1 1/2
tablespoons) *
olive oil for drizzling the finished dish - optional * sea salt to taste - optional
* 1 handful of green leaf lettuce * 1 handful of red leaf lettuce * 1 handful of purple pak choi * 1 handful of spinach * 1 handful of basil * 10 - 15 fresh peas * rose petals * 1
tablespoon organic, plain yogurt * 1
tablespoon olive oil * 2 teaspoons honey * 1 garlic clove, minced
biscuits 1 cup spelt flour (light or whole) 1/4 cup
organic yellow corn flour 1/2 teaspoon baking soda 1 teaspoon sea salt 2
tablespoons fresh sage leaves, finely chopped 1 garlic clove, grated (or 1/4 teaspoon garlic powder) 1/4 cup quality
olive oil 1/4 cup plain plant milk 1 teaspoon apple cider vinegar
1 white onion, peeled and halved 1 jalapeno pepper 1 serrano pepper 45 ounces unsalted cooked white beans, drained and rinsed (about 5 cups) 1 chipotle chili pepper, canned in adobo sauce + 2 teaspoons sauce 2
tablespoons all - purpose flour 4 cups
organic, unsalted chicken stock 6 teaspoons
olive oil (or other
oil) 10 garlic cloves, minced 1 teaspoon dried oregano 1 teaspoon ground coriander 1
tablespoon ground cumin 1 lb.
Tofu Scramble with Mushrooms and Kale Recipe 1 package (12 - ounces) tub - style extra firm
organic tofu 1
tablespoon olive oil 1 shallot, chopped 1 package (8 - to 10 - ounces) fresh crimini mushrooms, sliced 1 1/2 teaspoons ras el hanout Moroccan seasoning 1/2 teaspoon fine sea salt 1 cup chopped fresh kale leaves
RECIPE Potatoes (about 3 pounds, washed and scrubbed, peeled if not
organic) 1 large onion 1/2 cup potato flour (all purpose flour, wheat or gluten - free may be substituted) 2
Tablespoons olive oil (optional — if you are on an
oil - free diet leave this out) 3/4 teaspoon salt (optional — if you are on a salt - free diet leave this out) 1 cup frozen spinach 1 carrot (washed and scrubbed, peeled if not
organic) 1/2 cup roasted buckwheat groats 1 cup water Tofu Sour Cream
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
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-...]
What You'll Need: 4 cups of Namaste Perfect Flour Blend 1
tablespoon of
organic cane sugar 1
tablespoon of yeast 1 teaspoon of sea salt 1/4 cup of
olive oil 2 - 3 cups of warm water
For the stew: * 1
tablespoon organic coconut
oil or
olive oil * 1 large sweet potato, peeled and diced * 1 zucchini, chopped * 1 green pepper, chopped * 1 red pepper, chopped * 1/2 cup water (or fish stock) * 3/4 cup
organic whole coconut milk * 1/2 cup chopped green onion (bottom parts only)- for garnish * 1/2 cup cilantro, chopped - for garnish
Ingredients 1 small onion, chopped 5 cloves garlic 1 teaspoon orange zest 1
tablespoon rosemary, chopped 1/4 cup fresh squeezed orange juice 1/4 cup
olive oil 2
tablespoons tomato paste (I prefer this one because it is
organic and comes in a glass jar) 1 teaspoon sea salt 1/2 teaspoon black pepper
1 batch pizza dough 1/4 cup pesto 1
organic zucchini, thinly sliced 1 fennel bulb, thinly sliced 1 Japanese eggplant, thinly sliced 4
tablespoons olive oil Salt and pepper to taste 1
tablespoon fresh thyme, chopped 1 pound
organic chanterelle mushrooms, cleaned 1/2 cup red onion, thinly sliced 4 Roma tomatoes, thinly sliced 6 sun - dried tomatoes 1
tablespoon fresh parsley, chopped 1/4 teaspoon red chile flakes (optional)
750g carrots, preferably
organic 1
tablespoon olive oil 1 large onion, chopped 2 cloves garlic, finely chopped 1
tablespoon cumin seeds 1 litre vegetable stock 100g light feta, cut into very small dice A small bunch of mint, leaves finely shredded Black pepper Sea salt Sumac (optional)
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
ingredients CHICKEN SOUP: 2 pounds chicken thighs (boneless, skinless, cut into 1 - inch chunks) 2
tablespoons olive oil 1 cup cremini mushrooms (stems removed, thinly sliced) 1 yellow onion (peeled, small dice) 1 leek (white and light green parts only, root end removed, thinly sliced into rounds) 4 cloves garlic (peeled, smashed) 2 carrots (peeled, small dice) 1 cup white wine 2 cups
organic chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1
tablespoon fresh tarragon (leaves only, roughly chopped) 1
tablespoon fresh chives (roughly chopped) 1/2
tablespoon thyme (leaves only, roughly chopped) 4
tablespoons unsalted butter (cold, cut into cubes) 2/3 cup plain yogurt
1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1
tablespoon extra virgin
olive oil or
organic canola
oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2
tablespoons ancho chile powder 2
tablespoons hot or mild New Mexico chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne pepper 1
tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3
tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1
tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1
tablespoon freshly - squeezed lime juice Cooked brown rice (optional)
Ingredients 6
organic medium heirloom tomatoes 6
organic free range eggs 3 cups
organic arugula 1/2 cup mixed
organic herbs (e.g. basil, thyme, chives, and rosemary) without stems 3
tablespoons organic pine nuts (or any nut of choice) 2 cloves
organic garlic, minced 4
tablespoons organic extra virgin
olive oil 2
tablespoons nutritional yeast salt and pepper to taste
* 1 sugar pumpkin, or other sweet variety (not a carving pumpkin), about 5 pounds (I used an
organic sugar pumpkin) * Sea salt * Freshly ground black pepper * 1
tablespoon olive oil * 1/4 pound mild Italian pork sausage (I used
organic sausage) * 4 ounces elbow macaroni (I chose a different pasta shape, and used
organic pasta) * 5 ounces Fontina, cut into 1/4 - inch cubes * 2 ounces Gruyère, cut into 1/4 - inch cubes (I used Provolone instead) * 3 scallions, diced * 1 teaspoon chopped fresh rosemary (I omitted this) * 1 teaspoon chopped fresh thyme * 1 teaspoon chopped fresh sage * 1 cup heavy cream (I used raw milk instead)