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
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
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
* 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
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.
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.
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
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