Almonds — Soak 4 cups almonds in warm water with 1
tablespoon sea salt for 7 hours or longer (up to 24 hours).
chicken, quartered, skinned, and most of the fat removed (I used a combination of chicken thighs and drumsticks; I left the skin on and removed it after cooking the stew) * 1
tablespoon sea salt for seasoning, plus extra to taste * 2 - 3 quarts chicken stock (I used homemade turkey stock) * 2 bay leaves * 2 large celery stalks * 2 lbs.
Peanuts — Soak 4 cups raw peanuts in warm water with 1
tablespoon sea salt for 7 hours or longer (up to 24 hours).
Pumpkin Seeds — Soak 2 cups raw pumpkin seeds in warm water with 1
tablespoon sea salt for 7 hours or longer (up to 24hours).
Soak 4 cups cashews in warm water with 3
tablespoons sea salt for no more than 6 hours.
Not exact matches
for the tomato sauce (makes about 2 cups) 1/2
tablespoon olive oil 1 - 2 garlic cloves — minced 1/2 teaspoon dried oregano about 1 lb diced plum tomatoes 1/2 teaspoon coconut sugar pinch red pepper flakes
sea salt and freshly ground black pepper
for the crust (gluten free and vegan)(makes one large pizza crust) 1/3 cup plus 4
tablespoon almond milk — divided 1/2 teaspoon coconut sugar 1/2
tablespoon active dry yeast 1 1/2
tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon
sea salt 2
tablespoons olive oil, plus more
for brushing the blossoms 1 small zucchini — finely shredded (optional)
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
for the filling 1
tablespoon olive oil 1 - 2 shallots or 1 small yellow onion — diced 1 - inch piece fresh ginger root — peeled and minced 1 - 2 garlic clove — minced about 10 asparagus spears — diced 2 handfuls snow peas 1 cup green peas — fresh or frozen and thawed
sea salt to taste 1/2 lemon — juice handful of fresh basil — torn, optional
for the crust 2 1/2 cups sunflower seeds 2
tablespoons hemp seeds — optional 12 fresh medjool dates — pitted 2
tablespoons coconut oil 1/2 teaspoon
sea salt
4 cups Oat Flour 1 cup Maple Syrup Powder 1/2 teaspoon
Sea Salt 1/2 cup Coconut Oil 1/2 cup Date Paste 2
tablespoons Vanilla Extract 3
tablespoons Filtered Water 1 1/2 cup Raisins (plumped in warm water
for 30 minutes and drained)
for the dough 1 cup whole spelt flour or sprouted spelt flour (I use this amazing sprouted spelt) 2 cups light spelt flour 1 teaspoon
sea salt 3
tablespoons coconut or olive oil 1 1/4 cups boiling water
Rose and Lavender Parfait 6.5 oz (about1 1/2 cups) meat of young Thai coconut 1 1/4 cup coconut water 1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water
for at least 10 minutes 1/4 cup cashews — soaked
for 2 hours 4 - 5
tablespoons light agave syrup or another sweetener of choice 1 teaspoon vanilla extract 1/2
tablespoon freshly squeezed lemon juice pinch of
sea salt 3 - 5
tablespoons dairy - free acidophilus (optional) 1/3 cup coconut oil — melted
But if you really want to make it free of refined sugar, you can omit the Oreo - based crust and use the following recipe
for a 9 - inch fluted tart pan: 1 1/2 cups almond flour, 1/3 cup unsweetened cocoa powder, 1/4 cup raw agave syrup or coconut sugar, 3
tablespoons coconut oil, and 1/4 tsp
sea salt.
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
French Toast: butter,
for greasing the pan 4 large eggs, room temperature 1 1/2 cups whole milk 1 teaspoon pure vanilla extract 6
tablespoons granulated sugar 2
tablespoons light brown sugar, packed 3/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or
sea salt 1 loaf day - old challah, French, or Italian bread, sliced in 3/4 ″ -1 ″ slices 1 cup fresh or frozen raspberries
Cook pasta as per directions on the package in
sea salted water, about 1
tablespoon for a large pot.
* 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
For the Pasta * 3 Cups Emmer Flour 2 1/2 teaspoons
salt (
sea salt or kosher) * 4 Eggs 1
Tablespoon extra virgin olive oil 2
Tablespoons water
2 cups old - fashioned oats (use certified gluten - free oats
for gluten - free granola) 1/2 cup chopped pecans 1/4 cup raw pepitas 1/4 cup raw sunflower seeds 3
tablespoons coconut oil 3
tablespoons dark brown sugar, packed 3
tablespoons pure maple syrup 1/2 teaspoon fine
sea salt 1/2 cup chopped dates (I used deglet noor)
Ingredients: 1 pound spinach leaves, tough and long stems removed 1
tablespoon extra-virgin olive oil (plus more
for drizzling) 3 cloves garlic, minced 1
tablespoon harissa 2 cups cooked farro, brown rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled eggs, peeled and chopped 1 medium carrot or 2 baby carrots, chopped into fine dice 1 scallion, thinly sliced 4 or 5 basil leaves, sliced chiffonade 1 palmful pepitas
sea salt, as needed
For the Crepe Batter 2 large eggs 1 1/4 cups whole milk 1 cup flour 1
tablespoon + 2 teaspoons Trio Carmel Extra Virgin Olive Oil Pinch
sea salt 1
tablespoon minced fresh herbs, such as parsley and / or basil In a blender add the wet ingredients...
2
tablespoons extra virgin olive oil 1 medium onion, thinly sliced 2 cloves garlic, peeled and smashed 1/2 teaspoon fine grain
sea salt 1 teaspoon sweet paprika 1 teaspoon garlic powder 1 chipotle pepper in adobo sauce, chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked
for an hour 1 cup water, if needed 2
tablespoons fresh lemon juice, or to taste
Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also add 1/2 teaspoon of
sea salt and the minced spinach mixture, add 2
tablespoons of extra virgin Spanish olive, 3
tablespoons of luke warm water and mix everything together until you form a dough, knead it inside of the bowl
for about 30 seconds and then form it into a ball
Cashew Bread Ingredients (makes 1 large loaf, or two small loaves) • 3 cups of raw cashews (organic if possible; unsalted) • 3/4 teaspoon of baking soda • 1/2 teaspoon of
sea salt • 3 eggs, separated • 1/2
tablespoon of apple cider vinegar (or lemon juice) • 1 cup of greek yogurt (or non dairy yogurt
for vegan) • 1/2 cup of almond milk (applesauce or apple juice will work) • 1/2 teaspoon stevia • 2
tablespoons agave nectar
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
For the chocolate sauce 2
tablespoons coconut oil, softened 2
tablespoons honey 3
tablespoons Navitas Organics Organic Cacao Powder 1 teaspoon vanilla extract 1/2 teaspoon
sea salt
2 cups spelt flour (or a mix of 1.5 cups all - purpose flour and 1/2 cup whole wheat flour) 1 teaspoon of each: baking powder, baking soda and
sea salt 2 teaspoons of each: cinnamon, nutmeg and ginger 1 cup unsalted butter (or margarine
for vegan / dairy - free) 1/2 cup sugar 1/2 cup dark brown sugar 2 large eggs 1
tablespoon vanilla 3 cups rolled oats 1-1/2 cups raisins 3/4 cup coconut 3/4 cup walnuts
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
1 1/2 cups all - purpose flour 2
tablespoons cornstarch 1/4 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or
sea salt 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup dark brown sugar 1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract 1 cup buttermilk, room temperature 4 - 6 plums, * halved and pitted (I used empress plums) 1/4 -1 / 3 cup confectioner's sugar,
for topping
1/2 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/4 teaspoon ground nutmeg Dash of chipotle chili pepper 1 3/4 cups raw pepitas 2 cups sugar 1/3 cup light corn syrup 1/2 cup water 1 teaspoon baking soda 4
tablespoons butter 1 1/4 teaspoons
sea salt, plus more
for sprinkling
1 cup buckwheat flour + a little extra 1/2 teaspoon
sea salt 1
tablespoon olive oïl + a little extra
for brushing 1/4 cup flax seeds 1/4 cup sesame seeds 1/2 cup water
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
tablespoon extra virgin olive oil 1/2 teaspoon garlic powder 1/2 teaspoon
sea salt 1/4 teaspoon bittersweet smoked paprika 1/4 teaspoon ground turmeric Freshly ground black pepper 2 - 3 chicken breast halves (about 1 1/2 pounds) Avocado oil or ghee,
for cooking
for the matcha shortbread: ingredients: 2
tablespoons butter 2
tablespoons plus 1 1/2 teaspoons sugar 1 1/2 teaspoons matcha powder pinch
sea salt 5 drops vanilla extract 5
tablespoons flour 1
tablespoon milk black sesame seeds
for mixing in, if desired directions: Preheat oven to 350 degrees F. Cream the butter and sugar together until very fluffy and pale.
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
1/2 cup of raw cashews soaked in water
for at least 3 hours 1/4 cup of soy or unsweetened almond milk 1
tablespoon of lemon juice 2
tablespoon of nutritional yeast + extra
for sprinkling 1/2 teaspoon of garlic powder 1 teaspoon of apple cider vinegar a pinch of
sea salt and pepper
• 2
tablespoons olive oil • 1 medium yellow onion, chopped • 2 garlic cloves, minced • 1 pound large carrots, peeled and cut • into 1 - inch pieces (about 2 1/2 cups) • 2 1/2 cups vegetable broth • 1/2 teaspoon ground cumin • 1/4 teaspoon ground coriander • 1/2 teaspoon
sea salt • Freshly ground black pepper • 1 teaspoon freshly squeezed lemon juice • 1/2 cup plain Greek yogurt • 2
tablespoons toasted cumin seeds,
for garnish
Ingredients 3 - 4
tablespoons extra virgin olive oil half a shallot, peeled and minced 350 g raw pumpkin pulp, cut into cubes 350 - 400 ml filtered water whole
sea salt, just enough to taste freshly ground white pepper, to taste 1 yellow pepper, cleaned, peeled and diced fresh, cleaned oregano,
for garnish dehydrated red peppers,
for garnish -LSB-...]
Brown Butter Biscuits: 2 cups all - purpose flour 1
tablespoon baking powder 3
tablespoons light or dark brown sugar, packed 1/2 teaspoon Kosher or
sea salt 1/2 cup brown butter, solid, very cold 2/3 -3 / 4 cup half - and - half, very cold, plus more
for brushing 1
tablespoon coarse sugar (like turbinado),
for sprinkling
Cream Biscuits: 3 cups all purpose flour 2
tablespoons granulated sugar 1
tablespoon baking powder 1 teaspoon Kosher or
sea salt 2 cups heavy cream, cold, + extra
for brushing
For the Mojo: 4 garlic cloves, peeled and crushed 1/2 cup extra virgin olive oil 1
tablespoon fresh cilantro, chopped
sea salt
Ingredients
For the fava bean soup 700 g dried fava beans, soaked in filtered water for 12 hours, drained then rinsed under cold running water 1 small shallot, peeled and chopped 3 - 4 tablespoons extra virgin olive oil whole sea salt, just enough to taste For the cherry tomato and basil relish 2 handfuls cherry tomatoes, -LSB-.
For the fava bean soup 700 g dried fava beans, soaked in filtered water
for 12 hours, drained then rinsed under cold running water 1 small shallot, peeled and chopped 3 - 4 tablespoons extra virgin olive oil whole sea salt, just enough to taste For the cherry tomato and basil relish 2 handfuls cherry tomatoes, -LSB-.
for 12 hours, drained then rinsed under cold running water 1 small shallot, peeled and chopped 3 - 4
tablespoons extra virgin olive oil whole
sea salt, just enough to taste
For the cherry tomato and basil relish 2 handfuls cherry tomatoes, -LSB-.
For the cherry tomato and basil relish 2 handfuls cherry tomatoes, -LSB-...]
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
12
sea scallops
Salt and pepper 1 clove garlic, minced All - purpose flour
for dusting 2
tablespoons white or medium miso paste 1
tablespoon mirin 1 teaspoon soy sauce 1 teaspoon superfine sugar Small bunch watercress, thick stems removed 2
tablespoons vegetable oil 2
tablespoons dry white wine 1/2
tablespoon whole grain mustard 2
tablespoons heavy cream 1/4 cup finely grated Parmesan cheese.
6
tablespoons butter, cold (buy grass - fed butter here) 1 cup coconut flour (buy coconut flour here) 2 fresh eggs 1 teaspoon honey (buy raw honey here) 1/4 teaspoon
sea salt (buy unrefined
sea salt here) 1/2 cup shredded coconut (buy unsweetened shredded coconut here) water, as needed egg white
for brushing
1 1/2 cups all - purpose gluten - free flour 1
tablespoon baking powder 1/2 cup raw cane or coconut palm sugar 1/2 cup powdered stevia (or same as above) 1/4 teaspoon fine
sea salt 3/4 cup unsweetened apple sauce 1/2 cup hot water 1/2 cup coconut oil, melted 1
tablespoon pure vanilla extract dark chocolate chips
for the eyes (optional)
2 large or 4 medium (2 pounds or just under 1 kg) Russet or baking potato, peeled 1 medium onion (about 6 to 8 ounces), peeled 2 teaspoons baking powder 1 1/2 teaspoons (about 9 grams) table or fine
sea salt Freshly ground black pepper 1/2 cup plus 2
tablespoons (80 grams) all - purpose flour 4 large eggs Nonstick spray,
for waffle iron 2
tablespoons fresh chives, finely chopped,
for garnish (totally optional)
4 cloves of garlic, peeled 4 small shallots, peeled 1 small bunch of kale - 1/2 lb / 8 oz, stalks removed, washed well 1/3 cup / 80 ml extra virgin olive oil 1/3 cup / 2 oz goat cheese, plus more
for topping 2
tablespoons + hot pasta water fine grain
sea salt & freshly ground black pepper fresh lemon juice - optional 12 oz / 340 g dried penne pasta fresh thyme - and thyme flowers