Not exact matches
Orange - Kissed Seed Crackers
1/2 cup sunflower seeds 1/2 cup sesame seeds 1/3 cup flax seeds — ground 1/2 cup hemp seeds scant 1 cup amaranth, quinoa or almond flour 1 1/2 teaspoon sea salt 1/4 cup olive oil 1 tablespoon honey or maple syrup 2 tablespoons freshly squeezed orange juic
1/2 cup sunflower seeds
1/2 cup sesame seeds 1/3 cup flax seeds — ground 1/2 cup hemp seeds scant 1 cup amaranth, quinoa or almond flour 1 1/2 teaspoon sea salt 1/4 cup olive oil 1 tablespoon honey or maple syrup 2 tablespoons freshly squeezed orange juic
1/2 cup sesame seeds
1/3 cup flax seeds — ground
1/2 cup hemp seeds scant 1 cup amaranth, quinoa or almond flour 1 1/2 teaspoon sea salt 1/4 cup olive oil 1 tablespoon honey or maple syrup 2 tablespoons freshly squeezed orange juic
1/2 cup hemp seeds scant
1 cup amaranth, quinoa or almond flour
1 1/2 teaspoon sea salt 1/4 cup olive oil 1 tablespoon honey or maple syrup 2 tablespoons freshly squeezed orange juic
1/2 teaspoon sea salt
1/4 cup
olive oil 1 tablespoon honey or maple syrup 2
tablespoons freshly squeezed orange juice
2
tablespoons vegetable or
olive oil 2 large onions, chopped 6 cloves garlic, chopped 2
tablespoons bafat (Hurry Curry, see recipe here) 4 large tomatoes, chopped 2 cups coconut milk, recipe here
16 large shrimp, shelled and deveined
1 cup fresh or canned crab meat
1/2 teaspoon turmeric powder 1 teaspoon rice vinegar 1/4 cup bay or curry leaves Salt to tast
1/2 teaspoon turmeric powder
1 teaspoon rice vinegar
1/4 cup bay or curry leaves Salt to taste
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 peppe
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 peppe
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 peppe
1/2 teaspoon coconut sugar pinch red pepper flakes sea salt and freshly ground black pepper
12 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed 3 onions, chopped 2 clove garlic finely chopped
1/2 cup vinegar 2 tablespoons ground allspice 1 tablespoon olive oil 1/4 cup soy sauce 1/4 cup minced scallion
1/2 cup vinegar 2
tablespoons ground allspice
1 tablespoon olive oil 1/4 cup soy sauce
1/4 cup minced scallions
3/4 cup almond milk
1 teaspoon coconut sugar
1 tablespoon active dry yeast 3
tablespoons ground chia seeds 6
tablespoons almond milk
1 cup (
140 g) buckwheat flour
1 cup (
120 g) tapioca flour
1/2 cup (70 g) millet flour 1 1/2 teaspoon salt 1/4 cup olive oil 1 tablespoon nigella seed
1/2 cup (70 g) millet flour
1 1/2 teaspoon salt 1/4 cup olive oil 1 tablespoon nigella seed
1/2 teaspoon salt
1/4 cup
olive oil 1 tablespoon nigella seeds
Tile Flatbreads 2 cups gluten free rolled oats
1/2 cup walnuts or pecans — ground in a food processor into tiny pieces 1/3 cup chia or flax seeds pinch of salt 1 cup boiling purified water 2 tablespoons olive oi
1/2 cup walnuts or pecans — ground in a food processor into tiny pieces
1/3 cup chia or flax seeds pinch of salt
1 cup boiling purified water 2
tablespoons olive oil
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
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
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
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
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)
4 avocados, just turning soft, not fully ripe
1 medium mango, cut into
1 / 2 - inch cubes
1/2 pound strawberries, cut into 1 / 2 - inch cubes 1 tablespoon balsamic vinegar 1/3 cup orange juice 2 tablespoons lemon juice 1/4 cup honey mixed with 1/4 cup olive oi
1/2 pound strawberries, cut into
1 / 2 - inch cubes
1 tablespoon balsamic vinegar
1/3 cup orange juice 2
tablespoons lemon juice
1/4 cup honey mixed with
1/4 cup
olive oil
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size piece
1/2 cup dried chickpeas — soaked overnight
1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2
tablespoons neutral coconut
oil or ghee — divided
1 cup millet — soaked overnight juice of 2 lemons — divided 2
tablespoons olive oil — divided
1 tablespoon tamari 2
tablespoons sweet miso paste
1 tablespoon mustard
1 garlic clove — minced pinch of cayenne pepper
1 teaspoon cumin
1 large leek, white and pale green parts only — sliced
1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
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, optiona
1/2 lemon — juice handful of fresh basil — torn, optional
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice of 2 fresh lemons 2 cloves garlic, minced 2
tablespoons minced habanero chile
1 teaspoon salt
1 tablespoon olive oil 1 teaspoon oregano 7 cups water
1 teaspoon salt 4 cloves garlic, chopped Bay leaf
1 teaspoon thyme 6 whole black peppercorns
1 habanero chile, seeds and stems removed, and chopped 3
tablespoons vegetable
oil 2
tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion
1 cup sliced carrots
1 cup cubed potatoes
1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp crouton
1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
1 store bought pizza dough
1 tablespoon olive oil 1 cup turkey, diced
1 celery stalk, diced
1 carrot, diced
1/2 yellow onion, diced 3 tablespoons unsalted butter, melted 1/3 cup mozzarella, shredded salt and pepper to tast
1/2 yellow onion, diced 3
tablespoons unsalted butter, melted
1/3 cup mozzarella, shredded salt and pepper to taste
1 tablespoon unsalted butter
1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin
1 (3 - inch) cinnamon stick Salt and freshly ground black pepper
1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained
1 (
14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional)
1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving
1/2 preserved lemon, finely chopped
1 cup brined green
olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
1/2 cup soft, pitted dates - Warm water, to cover dates 1/2 cup sifted coconut flour 1/4 cup gluten - free All - Purpose Flour Blend 1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chip
1/2 cup soft, pitted dates - Warm water, to cover dates
1/2 cup sifted coconut flour 1/4 cup gluten - free All - Purpose Flour Blend 1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chip
1/2 cup sifted coconut flour
1/4 cup gluten - free All - Purpose Flour Blend
1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chip
1/2 teaspoon baking soda
1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chip
1/2 teaspoon guar gum or xanthan gum
1/4 teaspoon salt
1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chip
1/2 cup extra-virgin coconut
oil or palm shortening or
olive oil 2 eggs
1/4 cup + 2
tablespoons honey or agave nectar
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips
3 medium striped beets
1 pie crust recipe (this one is from my book and it has quinoa flour and almond flour) 2
tablespoons olive oil 1 medium yellow onion, peeled and sliced
1/2 teaspoon fine sea salt 2 eggs 1/2 cup (125 ml) whole milk 1/2 cup (125 ml) unsweetened coconut milk 2 tablespoons finely grated parmesan 1 tablespoon cornstarch 2 ounces (60 g) goat cheese, crumble
1/2 teaspoon fine sea salt 2 eggs
1/2 cup (125 ml) whole milk 1/2 cup (125 ml) unsweetened coconut milk 2 tablespoons finely grated parmesan 1 tablespoon cornstarch 2 ounces (60 g) goat cheese, crumble
1/2 cup (
125 ml) whole milk
1/2 cup (125 ml) unsweetened coconut milk 2 tablespoons finely grated parmesan 1 tablespoon cornstarch 2 ounces (60 g) goat cheese, crumble
1/2 cup (
125 ml) unsweetened coconut milk 2
tablespoons finely grated parmesan
1 tablespoon cornstarch 2 ounces (60 g) goat cheese, crumbled
Fish:
1 cup flour
1 teaspoon garlic powder Salt and pepper 4 large eggs
1 lemon, zested and sliced
1/2 cup grated parmigiano - reggiano cheese 3 tablespoons extra-virgin olive oil (EVOO) 4 (6 to 8 ounce) sole or tilapia fillets Sauce: 6 tablespoon butter 1/4 cup white wine Wondra flour, to thicke
1/2 cup grated parmigiano - reggiano cheese 3
tablespoons extra-virgin
olive oil (EVOO) 4 (6 to 8 ounce) sole or tilapia fillets Sauce: 6
tablespoon butter
1/4 cup white wine Wondra flour, to thicken
1) 2 cans of chickpeas 2)
1 large clove of garlic, roughly chopped 3) 2 -3
tablespoons of
olive oil 4)
1/2 cup of water 5) 1/2 teaspoon of salt 6) 1/2 teaspoon paprika powde
1/2 cup of water 5)
1/2 teaspoon of salt 6) 1/2 teaspoon paprika powde
1/2 teaspoon of salt 6)
1/2 teaspoon paprika powde
1/2 teaspoon paprika powder
2
tablespoons olive oil 1 large sweet onion diced 6 mini sweet peppers or
1 large red pepper diced 3 cloves of garlic diced
1 lb ground beef 3 small logs of chorizo or
1 large log (about
1/2 a lb) 1/2 teaspoon garlic powder 2 teaspoons Mrs. dash 1 1/2 teaspoons cumin 1 teaspoon salt 1/2 tablespoon paprika 1/2 teaspoon cayenne * omit if sensitive to heat 1/2 teaspoon tomato past
1/2 a lb)
1/2 teaspoon garlic powder 2 teaspoons Mrs. dash 1 1/2 teaspoons cumin 1 teaspoon salt 1/2 tablespoon paprika 1/2 teaspoon cayenne * omit if sensitive to heat 1/2 teaspoon tomato past
1/2 teaspoon garlic powder 2 teaspoons Mrs. dash
1 1/2 teaspoons cumin 1 teaspoon salt 1/2 tablespoon paprika 1/2 teaspoon cayenne * omit if sensitive to heat 1/2 teaspoon tomato past
1/2 teaspoons cumin
1 teaspoon salt
1/2 tablespoon paprika 1/2 teaspoon cayenne * omit if sensitive to heat 1/2 teaspoon tomato past
1/2 tablespoon paprika
1/2 teaspoon cayenne * omit if sensitive to heat 1/2 teaspoon tomato past
1/2 teaspoon cayenne * omit if sensitive to heat
1/2 teaspoon tomato past
1/2 teaspoon tomato paste
2
tablespoons olive oil 1 medium leek, diced 2 cloves garlic, minced
1 pound (450 g) red kuri squash, seeded, peeled and diced
1 medium Bartlett pear, peeled, cored and diced
1 medium Yukon gold potato, peeled and diced
1/2 teaspoon ground coriander 2 cups (500 ml) chicken stock 1/3 cup (85 ml) unsweetened coconut milk 1 1/4 teaspoon fine sea salt (or to taste
1/2 teaspoon ground coriander 2 cups (500 ml) chicken stock
1/3 cup (85 ml) unsweetened coconut milk
1 1/4 teaspoon fine sea salt (or to taste)
Black Beans filling 2
tablespoons refined coconut
oil or extra-virgin
olive oil 1 cup diced sweet onion 4 medium garlic cloves, minced 3 diced fresh tomatoes
1 teaspoon chili powder
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinse
1/2 tsp plus
1/8 tsp fine sea salt, or to taste
1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped
1 (
14 - ounce) can or 2 cups black beans, drained & rinsed
All I changed was the miso — I only had a rich red barley one (which might explain the richer colour I got in my sauce) so only used
1 heaped
tablespoon, I omitted the
olive oil, and just the
1/2 tsp of rubbed sage leaves and I added a cup of frozen peas to the pasta cooking water a couple of minutes before the end
1/2 tsp of rubbed sage leaves and I added a cup of frozen peas to the pasta cooking water a couple of minutes before the end.
Toss the vegetables with
1 tablespoon olive oil,
1/2 teaspoon salt and 1/4 teaspoon pepper
1/2 teaspoon salt and
1/4 teaspoon pepper.
2 teaspoons
olive oil 3 cloves garlic, minced
1 small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided
1/2 teaspoon salt Big pinch dried thyme Lots of fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra for garnis
1/2 teaspoon salt Big pinch dried thyme Lots of fresh black pepper
1 tablespoon arrowroot or cornstarch
1 cup loosely packed basil leaves, plus a little extra for garnish
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into
10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled
1 — 2
tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to tast
1/2 teaspoon ground cumin
1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to tast
1/2 cup [200g] cooked rice (equals to about
1/3 cup uncooked)
1 teaspoon vegetable bouillon powder or
1 cube (or use vegetable stock instead of water)
1 tablespoon minced ginger (make your own at home) 3 — 4 cups water
1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to tast
1/2 cup canned coconut milk Juice from
1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
2 chicken seitan cutlets
1/2 teaspoon smoked paprika 1/4 teaspoon dried thyme salt and pepper 1 tablespoon olive oil 1/2 large onion, chopped 3 — 4 ounces soyrizo 2 cloves garlic, minced 1 small carrot, minced 1 roasted red pepper, chopped 1/3 to 1/2 cup vegetable broth 1/2 cup frozen peas, run under hot water 2 tablespoons chopped parsley rice to serv
1/2 teaspoon smoked paprika
1/4 teaspoon dried thyme salt and pepper
1 tablespoon olive oil 1/2 large onion, chopped 3 — 4 ounces soyrizo 2 cloves garlic, minced 1 small carrot, minced 1 roasted red pepper, chopped 1/3 to 1/2 cup vegetable broth 1/2 cup frozen peas, run under hot water 2 tablespoons chopped parsley rice to serv
1/2 large onion, chopped 3 — 4 ounces soyrizo 2 cloves garlic, minced
1 small carrot, minced
1 roasted red pepper, chopped
1/3 to
1/2 cup vegetable broth 1/2 cup frozen peas, run under hot water 2 tablespoons chopped parsley rice to serv
1/2 cup vegetable broth
1/2 cup frozen peas, run under hot water 2 tablespoons chopped parsley rice to serv
1/2 cup frozen peas, run under hot water 2
tablespoons chopped parsley rice to serve
1 cup (7 oz / 220 g) black rice Salt and freshly ground pepper
1/2 cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions and chile flakes for sprinklin
1/2 cup (3
1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions and chile flakes for sprinklin
1/2 oz /
105 g) black lentils 2
tablespoons extra-virgin
olive oil 8 oz (250 g) baby shiitake mushrooms
1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (
155 g) baby spinach leaves 4 portions of salmon fillet (about
1 lb / 500 g total), preferably wild Sliced green onions and chile flakes for sprinkling
8 ounces cavatappi pasta 2 ears corn, shucked
1 red bell pepper, deseeded and cut into 2 - inch - wide strips
1 zucchini, halved lengthwise
1/4 cup plus
1 tablespoon olive oil 1 teaspoon kosher salt
1/2 teaspoon black pepper 4 3 - ounce sweet Italian chicken sausages 1 cup cherry tomatoes, halved 1 garlic clove, finely grated 2 tablespoons thinly sliced fresh basil 1/4 cup shredded Italian cheese blen
1/2 teaspoon black pepper 4 3 - ounce sweet Italian chicken sausages
1 cup cherry tomatoes, halved
1 garlic clove, finely grated 2
tablespoons thinly sliced fresh basil
1/4 cup shredded Italian cheese blend
2
tablespoons olive oil 1/2 large sweet onion, chopped 1/2 yellow bell pepper, chopped 2 garlic cloves, chopped One 14 oz can of black beans, rinsed and drained 2 cups prepared mild salsa 2 cups cooked brown rice 1 tbsp of Cajun seasoning (depending on the kick you'd like less or more
1/2 large sweet onion, chopped
1/2 yellow bell pepper, chopped 2 garlic cloves, chopped One 14 oz can of black beans, rinsed and drained 2 cups prepared mild salsa 2 cups cooked brown rice 1 tbsp of Cajun seasoning (depending on the kick you'd like less or more
1/2 yellow bell pepper, chopped 2 garlic cloves, chopped One
14 oz can of black beans, rinsed and drained 2 cups prepared mild salsa 2 cups cooked brown rice
1 tbsp of Cajun seasoning (depending on the kick you'd like less or more)
2
tablespoons extra virgin
olive oil 2 carrots, peeled and minced 2 stalks celery, minced 2 cloves garlic, minced 8 ounces cremini mushrooms, minced
1 onion, minced 6 ounces tomato paste
1/2 bottle red wine 2 pounds ground beef 1 pound ground veal Water Salt and pepper, for seasonin
1/2 bottle red wine 2 pounds ground beef
1 pound ground veal Water Salt and pepper, for seasoning
4 cups chicken broth or two
14.5 - ounce cans +
1/4 cup water 2 pounds carrots, peeled, ends trimmed, cut into
1/4 - inch rounds
1/2 cup extra virgin olive oil 1 large white onion, minced (I used my mini chopper) 2 tablespoons extra virgin olive oi
1/2 cup extra virgin
olive oil 1 large white onion, minced (I used my mini chopper) 2
tablespoons extra virgin
olive oil
1 onion, peeled and halved (if using slow cooker) or chopped (if using stove top) 3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons fresh ground black pepper 1/2 teaspoon ground cumin, optional 9 cups water 1/4 teaspoon of paprika 1 tbsp olive oil freshly squeezed lemon, to tast
1/2 fresh jalapeno pepper, seeded and chopped 2
tablespoons minced garlic 5 teaspoons braggs
1 1/2 teaspoons fresh ground black pepper 1/2 teaspoon ground cumin, optional 9 cups water 1/4 teaspoon of paprika 1 tbsp olive oil freshly squeezed lemon, to tast
1/2 teaspoons fresh ground black pepper
1/2 teaspoon ground cumin, optional 9 cups water 1/4 teaspoon of paprika 1 tbsp olive oil freshly squeezed lemon, to tast
1/2 teaspoon ground cumin, optional 9 cups water
1/4 teaspoon of paprika
1 tbsp
olive oil freshly squeezed lemon, to taste
4 to 6 big handfuls of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2 teaspoons fine - grain sea salt
1 medium orange, zest and juice
1 shallot, chopped
1/3 cup Parmesan, freshly shredded
1 tablespoon white wine vinegar
1/2 cup good quality olive oil a couple big pinches of salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumble
1/2 cup good quality
olive oil a couple big pinches of salt
1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumble
1/2 cup Spanish almonds, or toasted regular almonds
1/2 cup goat cheese, crumble
1/2 cup goat cheese, crumbled
*
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 - optiona
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 - optiona
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 - optiona
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 can chick peas (no salt added) •
1/2 cup Yellowbird Serrano Sauce • 1/4 cup tahini • pinch of salt • juice from one small lemon • 2 tablespoons olive oil + extra for garnish • chopped cilantro for garnish • chopped green serrano for garnis
1/2 cup Yellowbird Serrano Sauce •
1/4 cup tahini • pinch of salt • juice from one small lemon • 2
tablespoons olive oil + extra for garnish • chopped cilantro for garnish • chopped green serrano for garnish
1 boneless skinless chicken breast 2
tablespoons olive oil 1/2 teaspoon dried oregano 1/4 teaspoon ground black pepper 3 dashes salt 4 cups chopped romaine lettuce 2 tablespoons sliced black olives 2 tablespoons chopped pepperoncini 2 tablespoons grated parmesan cheese 3 tablespoons Caesar dressing (for the salad) 2 tablespoons Caesar dressing (for inside the wrap) 2 large flour tortilla
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper 3 dashes salt 4 cups chopped romaine lettuce 2
tablespoons sliced black
olives 2
tablespoons chopped pepperoncini 2
tablespoons grated parmesan cheese 3
tablespoons Caesar dressing (for the salad) 2
tablespoons Caesar dressing (for inside the wrap) 2 large flour tortillas
2
tablespoons pesto
1 teaspoon italian seasoning
1/2 teaspoon kosher salt 1 tablespoon olive oil 1 tablespoon lemon juice 1 tablespoon apple cider vinegar 2 cups cooked pasta 2 zucchini, sliced in half lengthwise and grilled or roasted 2 ounces Cabot Tomato Basil Cheddar or Cabot Extra Sharp Cheddar, cut into small cube
1/2 teaspoon kosher salt
1 tablespoon olive oil 1 tablespoon lemon juice
1 tablespoon apple cider vinegar 2 cups cooked pasta 2 zucchini, sliced in half lengthwise and grilled or roasted 2 ounces Cabot Tomato Basil Cheddar or Cabot Extra Sharp Cheddar, cut into small cubes
2 anchovy fillets
1 garlic clove, finely minced 2
tablespoons olive oil 1/4 cup plain nonfat Greek yogurt 2
tablespoons Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon lemon juice
1/2 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 5 cups chopped kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly sliced 1/2 cup roasted chickpeas 1/4 cup grated Parmesan cheese 12 ounces grilled or baked chicken breast, slice
1/2 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt 5 cups chopped kale
1 (
14 - ounce) can hearts of palm, rinsed and thinly cut crosswise
1 apple, cored and thinly sliced
1/2 cup roasted chickpeas 1/4 cup grated Parmesan cheese 12 ounces grilled or baked chicken breast, slice
1/2 cup roasted chickpeas
1/4 cup grated Parmesan cheese
12 ounces grilled or baked chicken breast, sliced
4
tablespoons extra virgin
olive oil 1 1/2 tablespoons sherry vinegar 2 teaspoons harissa 3 ounces greens, such as dandelion greens 1/2 cup pitted oil - cured black olives, roughly chopped 1 large shallot thinly slice
1/2 tablespoons sherry vinegar 2 teaspoons harissa 3 ounces greens, such as dandelion greens
1/2 cup pitted oil - cured black olives, roughly chopped 1 large shallot thinly slice
1/2 cup pitted
oil - cured black
olives, roughly chopped
1 large shallot thinly sliced
1/2 cup extra virgin olive oil 1 cup warm water 1 cup red wine vinegar 1 cup red wine 1 capsicum, very finely chopped 1 Roma tomato, very finely chopped 1 spring onion, very finely chopped 2 tablespoons parsley, very finely chopped 2 cloves garlic, minced 1 teaspoon sweet paprika 2 teaspoons chilli flakes 2 bay leaves, whole 1 tablespoon dried oregano 2 teaspoons sal
1/2 cup extra virgin
olive oil 1 cup warm water
1 cup red wine vinegar
1 cup red wine
1 capsicum, very finely chopped
1 Roma tomato, very finely chopped
1 spring onion, very finely chopped 2
tablespoons parsley, very finely chopped 2 cloves garlic, minced
1 teaspoon sweet paprika 2 teaspoons chilli flakes 2 bay leaves, whole
1 tablespoon dried oregano 2 teaspoons salt
2 medium garlic cloves, minced salt & pepper 3
tablespoons minced basil leaves, divided
1 3 - to 3
1/2 - pound chicken, butterflied (see instructions here) 1 tablespoon olive oil 1 shallot, minced 2 tablespoons fresh lemon juice (approx 1/2 lemon) 1/2 cup chicken broth 1 tablespoon butte
1/2 - pound chicken, butterflied (see instructions here)
1 tablespoon olive oil 1 shallot, minced 2
tablespoons fresh lemon juice (approx
1/2 lemon) 1/2 cup chicken broth 1 tablespoon butte
1/2 lemon)
1/2 cup chicken broth 1 tablespoon butte
1/2 cup chicken broth
1 tablespoon butter
1 tablespoon extra virgin
olive oil 2 large onions, chopped
1/2 teaspoon fine - grain sea salt 2 cups dried split green peas, picked over and rinsed 5 cups water juice of 1/2 lemon (reserve the zest
1/2 teaspoon fine - grain sea salt 2 cups dried split green peas, picked over and rinsed 5 cups water juice of
1/2 lemon (reserve the zest
1/2 lemon (reserve the zest)
2 medium leeks
1 tablespoon butter 2
tablespoons olive oil 1 tablespoon water
1/2 teaspoon salt, or more according to your taste few twists of freshly ground pepper large stem of thyme, left intact 1/2 teaspoon fresh thyme leaves 1 large stem fresh sage (about 8 to 10 leaves), left intac
1/2 teaspoon salt, or more according to your taste few twists of freshly ground pepper large stem of thyme, left intact
1/2 teaspoon fresh thyme leaves 1 large stem fresh sage (about 8 to 10 leaves), left intac
1/2 teaspoon fresh thyme leaves
1 large stem fresh sage (about 8 to
10 leaves), left intact
Mexican Spiced Tomato Sauce:
1 tablespoon olive oil 1 small onion, finely chopped 3 garlic cloves, minced 2
tablespoons chili powder (I used a mix of chipotle and regular chili powder) 2 teaspoons ground cumin 2 teaspoons dried oregano
1/2 teaspoon salt 1 15 - ounce can tomato sauce 3/4 cup wate
1/2 teaspoon salt
1 15 - ounce can tomato sauce 3/4 cup water
5 large eggs
1 cup egg whites 3/4 teaspoon kosher salt
1/2 teaspoon black pepper 2 tablespoons chopped oregano 2 tablespoons olive oil, divided 8 ounces turkey sausage, removed from the casing and crumbled 1 pound (about 4) red potatoes, sliced thin 3 cups chopped kale 3/4 cup cherry tomatoes, halved 1 clove garlic, crushed Salt and pepper to tast
1/2 teaspoon black pepper 2
tablespoons chopped oregano 2
tablespoons olive oil, divided 8 ounces turkey sausage, removed from the casing and crumbled
1 pound (about 4) red potatoes, sliced thin 3 cups chopped kale 3/4 cup cherry tomatoes, halved
1 clove garlic, crushed Salt and pepper to taste
7 - 8 lasagna noodles, cooked according to package directions and drained (number needed will depend on your roll size and filling amount)
1 cup low - fat ricotta cheese
1 cup shredded part - skim mozzarella cheese, shredded and divided 2
tablespoons Parmesan cheese, grated
1 egg white, lightly beaten
1 teaspoon dried parsley (or
1 tablespoon fresh)
1/2 teaspoon dried basil (or 2 teaspoons fresh) 1/2 teaspoon salt Fresh pepper, to taste 1 tablespoon olive oil 1/2 cup red pepper, diced 1/2 cup zucchini, diced 1/2 cup mushrooms, diced 1 cup fresh spinach, chopped Cooking spray 2 cups marinara sauc
1/2 teaspoon dried basil (or 2 teaspoons fresh)
1/2 teaspoon salt Fresh pepper, to taste 1 tablespoon olive oil 1/2 cup red pepper, diced 1/2 cup zucchini, diced 1/2 cup mushrooms, diced 1 cup fresh spinach, chopped Cooking spray 2 cups marinara sauc
1/2 teaspoon salt Fresh pepper, to taste
1 tablespoon olive oil 1/2 cup red pepper, diced 1/2 cup zucchini, diced 1/2 cup mushrooms, diced 1 cup fresh spinach, chopped Cooking spray 2 cups marinara sauc
1/2 cup red pepper, diced
1/2 cup zucchini, diced 1/2 cup mushrooms, diced 1 cup fresh spinach, chopped Cooking spray 2 cups marinara sauc
1/2 cup zucchini, diced
1/2 cup mushrooms, diced 1 cup fresh spinach, chopped Cooking spray 2 cups marinara sauc
1/2 cup mushrooms, diced
1 cup fresh spinach, chopped Cooking spray 2 cups marinara sauce
For Grandma Betty's «Sauce» *
1 Large or 2 medium cloves garlic, pressed
1/2 teaspoon salt 2 Tablespoons extra virgin olive oil or melted butter * 1 - 2 Handfuls fresh herbs, chopped (I like parsley
1/2 teaspoon salt 2
Tablespoons extra virgin
olive oil or melted butter *
1 - 2 Handfuls fresh herbs, chopped (I like parsley)
Made this with a honey ginger glaze:
1 tablespoon each soy sauce, honey, melted butter and grated ginger,
1/2 tablespoon each olive oil and toasted sesame oil and 1large clove of minced garlic
1/2 tablespoon each
olive oil and toasted sesame
oil and
1large clove of minced garlic.
2
tablespoons olive oil 2
tablespoons unsalted butter 2 large sweet onions, peeled and sliced thinly into half moons
1/2 teaspoon salt Cracked pepper 4 sprigs of fresh thyme (or about 1/2 teaspoon dried thyme — more to taste) 3 cloves of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff
1/2 teaspoon salt Cracked pepper 4 sprigs of fresh thyme (or about
1/2 teaspoon dried thyme — more to taste) 3 cloves of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff
1/2 teaspoon dried thyme — more to taste) 3 cloves of garlic, minced
1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff
1/2 cup heavy cream
1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)
6 ounces sourdough bread, torn into rough pieces 3
tablespoons olive oil 1 teaspoon kosher salt plus more for serving
1 teaspoon black pepper pus more for serving
1/2 lb
1/2 lb.
Pumpkin and Black Bean Soup: 2
tablespoon extra-virgin
olive oil 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock
1 can (
14
1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnis
1/2 ounces) diced tomatoes in juice
1 can (
15 ounces) black beans, drained 2 cans (
15 ounces) pumpkin puree
1 cup heavy cream
1 tablespoon curry powder
1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnis
1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnis
1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnish