Swiss Chard with Sweet Potato and Quinoa 2 cups water 1 cup quinoa, rinsed 2 tablespoons avocado olive oil 1 cup finely diced cooked sweet potatoes 2 cloves garlic, chopped 1 bunch Swiss chard, about 5 or 6 leaves, trimmed and shredded 1/8 teaspoon sea salt Fresh cracked black pepper to
taste Pinch of cayenne pepper 1/4 cup crumbled goat cheese (optional)
4 tablespoons (1/2 stick) butter, at room temperature 1/4 chopped fresh thyme 1/2 garlic clove, minced Squeeze of lemon juice Kosher salt and freshly ground black pepper, to
taste Pinch of cayenne pepper
2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to
taste Pinch of cayenne pepper (optional)
Not exact matches
In a
pinch, you can make spicy peanut butter by adding 1/2 teaspoon
cayenne powder (or more to
taste) to 3/4 cup
of peanut butter and mixing it well.
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 vinaigrette: 1/4 cup grapeseed oil Juice
of 2 lemons 1 tablespoon Dijon mustard 1/4 teaspoon
cayenne pepper, or to
taste Pinch of dried oregano Salt and pepper to
taste
Season to
taste with dried herbs and spices like basil, oregano, a
pinch of cayenne.
real maple syrup zest
of a small lemon
pinch of salt, pepper and
cayenne, to
taste
* 6 medium onions * 2 tablespoons olive oil * 1 fat clove garlic, peeled and minced * 1/4 cup finely chopped red pepper * 1 cup quinoa (I used black quinoa), rinsed thoroughly in a fine mesh strainer * 1 1/2 cups water * 2 heaping tablespoons tomato paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or more to
taste), plus more for garnish * 1 teaspoon curry powder, or to
taste *
pinch or two
of cayenne pepper, or to
taste
Stir in a
pinch of cayenne, salt and pepper to
taste (I use about 1/2 tsp salt and 1/4 tsp pepper).
1 quart lobster stock tail meat and claws
of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter, ghee, or olive oil 4 cloves garlic, minced 1 small onion, diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh parsley, chopped 1
pinch (~ 10 strands) saffron 1/4 tsp
cayenne pepper 1 6.5 oz can chopped clams salt and pepper to
taste 2 tbsp chopped chives to garnish lemon slices for serving
After
tasting the rarebit sauce I realised that it did not have enough oomph so added a
pinch of cayenne and a good dash
of worcerster sauce which improved it greatly.
* 3/4 cup crème fraîche (I used my homemade version) * 3 - 4 tablespoons raw apple cider vinegar * 2 tablespoons cultured buttermilk * 1 handful
of fresh basil leaves * 1 handful
of fresh cilantro leaves * 1 handful
of fresh parsley leaves * 2 medium cloves
of garlic, sliced in half, plus more to
taste (if you love garlic) *
pinch of ground
cayenne pepper — optional * sea salt and freshly ground pepper to
taste
3 Tablespoons olive oil 1 Large onion, chopped 2 Cloves garlic, minced or pressed through garlic press 1 Tablespoon tomato paste 1 Teaspoon ground cumin 1/4 Teaspoon kosher salt, more to
taste 1/4 Teaspoon ground black pepper
Pinch of chili powder or
cayenne pepper, more to
taste 1 Quart chicken or vegetable broth 1 Cup red lentils 1 Large carrot, peeled and diced Chopped fresh cilantro for garnish
1 1/2 tablespoons olive oil 1 cup leek, sliced thin 1/2 fennel bulb, chopped 2 tablespoons garlic, minced 6 cups water or vegetable stock 2 medium potatoes, rinsed and chopped (2 1/2 cups) 1 cup soy milk, rice milk, or almond milk 2 tablespoons Italian parsley, minced 2 teaspoons sea salt, or to
taste 1/2 teaspoon ground pepper, or to
taste pinch cayenne pepper Splash
of wheat - free tamari, optional
Add extra curry powder to
taste and substitute a
pinch of cayenne for the sriracha.
chili powder (I used ancho chili powder because I love the flavor)
pinch of cayenne pepper (more to
taste, if wanted) 1/4 cup pineapple juice 3 cups diced pineapple (fresh or frozen preferred to canned) 3 Tbsp.
I substituted a couple
of pinches of ground
Cayenne (to
taste) in place
of the pequins because that's what I had on hand.
If you need your cool smoothie to give you a warm glow, try adding a teaspoon
of ginger or cinnamon to your smoothie, or a
pinch of cayenne to
taste.
1 x 400g tin chickpeas, rinsed well and drained 1/2 a fresh beetroot (approximately 120 - 150g), peeled and grated 2 Tbsp extra virgin olive oil 1 clove garlic, minced Juice
of 1 lemon 1/4 tsp paprika
pinch cayenne pepper himalayan pink salt & pepper to
taste
Give the tomatoes, spring onions and garlic to the bowl together with a
pinch of lime zest, the juice
of half a lime, pure chili powder or
cayenne pepper to
taste, ground coriander, ground cumin, salt and pepper to
taste as well.
Taste for seasoning and add in more spices, nutritional yeast or the optional
pinch of cayenne if desired.
4 garlic cloves, halved 1 pound
of greens, such as Swiss chard, arugula, spinach 1 cup packed flat - leaf parsley leaves 1 cup packed mint leaves 1/2 cup packed cilantro leaves 1/2 cup packed tarragon leaves 1/4 cup extra-virgin olive oil 1/4 cup black olives, such as Nicoise, pitted and roughly chopped 1/2 teaspoon ground cumin
Pinch of cayenne Salt, to
taste 1 tablespoon fresh lemon juice, plus more to
taste
2 strips
of bacon (or 1 T. bacon fat) 1/2 medium onion, finely chopped 1 clove garlic, minced 1/4 t. ground cumin
Pinch cayenne pepper Salt and pepper, to
taste 1 (15 oz.)
BBQ Baked Tempeh 1 8oz block
of tofu, cut into triangles (or whatever shape your heart desires) 2 tbsp tomato paste 1 tbsp
of molasses (or maple syrup) 3 tbsp coconut aminos a few dashes
of liquid smoke the juice
of half
of a lime 1/2 tsp
of garlic powder 1/2 tsp
of paprika 1/4 tsp
of dried coriander a
pinch of cayenne & chili powder salt & pepper to
taste
Season the sauce with salt to
taste and
pinch of cayenne pepper.
1/2 cup raw pepitas 3 cups fairly tightly packed chopped kale 2 1/2 cups water 3 tablespoons freshly squeezed lemon juice 1/4 cup apple juice 1/2 cup mashed avocado 1 tablespoon peeled and minced fresh ginger 1 teaspoon seeded and diced hot pepper 1 1/2 teaspoons sea salt, or to
taste ¹ ⁄ 8 teaspoon ground black pepper
Pinch of cayenne pepper 1/4 teaspoon chipotle chile powder, or 1/2 teaspoon chili powder (optional) 1 tablespoon coconut oil or olive oil (optional) 2 teaspoons wheat - free tamari or other soy sauce, or to
taste (optional) 1 tablespoon minced fresh cilantro 1/4 cup seeded and minced red bell pepper, for garnish
Ingredients 2 delicata squash 1/4 cup rice flour 1/4 teaspoon turmeric powder 1 teaspoon red chili powder or
cayenne or to
taste 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder big
pinch of asafetida (hing) powder 1/2 teaspoon salt juice
of 1/2 a lemon (~ 1 1/2 tablespoons) 3 - 4 tablespoons sunflower oil
1 cup roux (recipe follows) 2 cups chopped onions 1 cup chopped celery 1 cup chopped bell peppers 1 tablespoon minced garlic 3 bay leaves
Pinch cayenne Emeril's Essence to
taste (see recipe) 1 pound andouille sausage, cut into 1 - inch pieces Salt and pepper 6 cups venison stock (see recipe) 1 1/2 pounds bottom round cut
of venison (or any cut, except for the loin and rib area), cut into 1 - inch pieces 1/4 cup finely chopped parsley 1/2 cup chopped green onions 3 cups cooked white rice 2 tablespoons chopped green onions
1/2 teaspoon cinnamon 1
pinch of black pepper tiny piece
of fresh, peeled ginger root or 1/4 tsp ginger powder 1
pinch of cayenne powder 1
pinch of cardamom powder liquid stevia to
taste Instructions: Mix... Read More»
2 teaspoons
of raw chocolate powder 1 tablespoon flax, chia or hemp seeds 1/2 teaspoon
of liquid stevia (or to
taste) 1 teaspoon
of honey 1 tablespoon coconut oil 2 cups pure water Optional: 1 dropper liquid marine phytoplankton 1 teaspoon
of raw carob powder 1/4 teaspoon
of maca powder 1/2 teaspoon ground vanilla bean powder
pinch cayenne pepper
-1 1/2 cups barley * -3 cups water / homemade vegetable broth -1 red onion, chopped (http://nutritionfacts.org/video/carrots-vs-baby-carrots-2/)-2 cloves garlic, minced (http://nutritionfacts.org/video/1-anticancer-vegetable/)- 1/2 inch piece
of fresh gingerroot, minced -4 carrots, diced -1 large sweet potato, cubed - jar strained tomatoes -1 tsp cumin -
pinch cayenne pepper -2 tbsp unsalted peanut or almond butter - chopped peanuts / almonds for garnish - sea salt and black pepper to
taste