Healing Cuisine Chicken Salad Makes 6 Servings 3 - 4 cups cooked free - range chicken, shredded 2 - 3 cups diced celery 2
Tbsp diced red onion 1 Tbsp fresh squeezed lemon juice 2/3 cups Healing Cuisine Mayonnaise 1/4 cup chopped raw almonds 1/4 cup unsweetened dried cranberries (omit if Advanced Plan) 1/4 tsp sea salt Fresh ground pepper to...
2 - 3 Tbsp ground flax seed 1/3 cup Balsamic vinegar 1/2 cup water 1/2 tsp dried parsley 1/2 tsp Dijon mustard (optional) 2
Tbsp diced red onion (optional) Place all ingredients in a small glass jar with a lid and shake.
Tropical Fruit Salsa 2 tbsp fresh mango, diced 1/4 inch 2 tbsp fresh papaya, diced 1/4 inch 4 tbsp fresh pineapple, diced 1/4 inch 2
tbsp diced red onion 2 tbsp diced red bell pepper 2 tsp freshly squeezed lime juice salt, pinch pepper, pinch cumin, pinch 1 tsp cilantro 2 splashes triple sec
3 cups mixed shredded kale & red cabbage 1 carrot cut into very small matchstick size pieces 2
tbsp diced red onion 3 tbsp sunflower seeds 1/4 cup parsley leaves 1 tbsp extra virgin olive oil 1 tsp apple cider vinegar 1 tbsp Dijon mustard Black pepper to taste A little celtic salt to taste
Not exact matches
1
tbsp dried oregano, Mexican oregano preferred (more to taste and to garnish) 1 tsp dried cilantro 2 16oz cans organic (non-GMO) hominy (optional) salt and pepper to taste juice of 2 limes 1/2 medium white
onion,
diced (garnish) crushed
red pepper (garnish for additional spiciness)
8 whole Beef Short Ribs Kosher Salt Pepper To Taste 1/4 cups All - purpose Flour 6 pieces Pancetta,
diced 2
tbsp Olive Oil 1 whole Medium
Onion,
diced 2 whole Carrots,
diced 2 whole Shallots, Peeled And Finely Minced 1 parsnip,
diced 2 stalks of celery,
diced 2 garlic cloves, chopped 2 cups
Red Wine 2 cups Beef Broth (enough To Almost Cover Ribs) 2 sprigs Thyme or 1 tsp try thyme 2 sprigs Rosemary or 1 tsp dry rosemary 1 tsp paprika 1 tsp cayenne pepper 1 tsp allspice
Beyond Meat Shepherd's Pie Recipe Print Prep time 20 mins Cook time 35 mins Total time 55 mins Author: A. N. Flitter Recipe type: Dinner Cuisine: Vegan Serves: 6 Ingredients 1 lbs
Red Potatoes 1/4 cup Almond Milk, unsweetened 1
tbsp Olive Oil 1 bag Beyond Meat Beef Crumbles 2 large Carrots, chopped 1 stalk Celery, chopped 1/2
Onion,
diced 2 cloves Garlic, minced Salt and Pepper to taste Instructions Preheat oven to 350 degrees F. Clean the potatoes and chop them into cubes.
Osso Bucco and Five Cheese Lasagne Print Email Serves 8 - 10 Time 4 hours Ingredients 2 carrots,
diced 2 brown
onions,
diced 2 sticks celery,
diced 4 cloves garlic,
diced 2 bay leaves 2
tbsp extra virgin olive oil 4 pieces osso bucco 1 cup basil leaves 1 cup
red wine 4 x...
olive oil 1 small
onion,
diced 1 small
red bell pepper,
diced 1 small green bell pepper,
diced 3 cloves garlic, minced 2
Tbsp.
2 cans black - eyed peas, drained and rinsed 1 large tomato,
diced 1/2 large
red onion,
diced 1 small or 1/2 large
red, yellow, or orange bell pepper,
diced 1 jalapeno,
diced 4 green
onions, sliced 1/3 cup cilantro, chopped 1/4 cup rice wine vinegar (unseasoned) 2
Tbsp.
chicken andouille, sliced 1 large
onion, thinly sliced 1
red bell pepper,
diced 1 green bell pepper,
diced 1
Tbsp.
1 c celery,
diced 1 c carrots,
diced 1 large yellow
onion,
diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2
Tbsp brown sugar 1/2 c
red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2
Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish
for casserole: 1
tbsp olive oil 1 medium
onion, chopped 2 garlic cloves, minced 1/2 tsp
onion powder 1/2 tsp garlic powder 1 tsp dry mustard 1/4 tsp crushed
red pepper flakes 1 tsp paprika 1/3 cup nutritional yeast flakes 1 medium baking potato, peeled,
diced finely 3/4 cup cooked white (navy) beans 3/4 cup raw cashews 1 cup water 1
tbsp apple cider vinegar salt and freshly ground pepper 450 to 500 g short, dry pasta 1 cup fresh or frozen green peas
1
Tbsp butter 1 sm
onion, chopped 1 med potato (such as
red or Yukon gold), peeled and cut into 1/2»
dice (about 3/4 c) 3 c water, divided 2 c reduced - sodium chicken broth 6 ears corn, kernels removed and cobs «milked» 1 tsp salt 3
Tbsp chopped fresh basil, chives, or parsley (optional)
1 medium cauliflower (about 2 pounds) 1/4 c extra virgin olive oil 1 medium white
onion, cut into 1/4 - inch
dice 3 garlic cloves, smashed and peeled Maldon or other flaky sea salt 1 1/2 to 2 tsp hot
red pepper flakes 6
Tbsp unsalted butter, cut into 6 pieces Kosher salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra for serving 1/2 c coarse fresh bread crumbs, fried in olive oil until golden brown 1 1/2 tsp minced fresh rosemary
6 chicken breasts, bone in 1 quart apple juice 1/4 cup salt 2
tbsp garlic, minced 4 slices of bacon, crumbled and fat reserved 2
tbsp red onion, finely
diced 2 tsp garlic, minced (I didn't double mention, this is used in the stuffing, above is for the brine) 3 oz fresh spinach 5 oz feta cheese crumb 1/2 roma tomato,
diced 20 turns of fresh black pepper
Kidney bean mix 1
tbsp coconut oil 1 1/2
red onions,
diced 2 cloves garlic, crushed 1 can kidney beans, drained 3
tbsp tomato paste 1 tsp cumin 1/2 tsp sea salt 1/4 tsp chilli powder Veggie toppings 1
red capsicum,
diced 1 yellow capsicum,
diced 2 tomatoes,
diced 1/2
red onion,
diced 1 green chilli, sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado,
diced Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg lettuce
2
tbsp olive oil 1 medium yellow
onion,
diced 1
red pepper,
diced (without seeds) 1 small zucchini,
diced 3 cloves garlic, minced 1 14 oz can
diced tomatoes with green chilis 1 14 oz can tomato sauce 1 14 oz can black beans, drained and rinsed 1 cup dry green lentils 14 oz water 4 oz salsa 1
tbsp chili powder 1 tsp cumin
Ingredients: 1 roma tomatoes — seeded & chopped into cubes 1/2
red bell peppers — chopped and
diced 1/2 cucumber — seeded &
diced 1/2 ripe mango — cut into cubes 1/2 white
onions - chopped into small pieces 2 - 3 lime wedges 1 - 3 pieces of canned pineapple — chopped into cubes 1 - 2
Tbsp canned pineapple juice 1 - 2 cilantro - chopped (I didn't have any so I skipped this one) Salt, black pepper, dash of cumin, dash of garlic powder according to taste (I didn't quite measure these).
1
tbsp olive oil 1 med
onion, coarsely chopped 4 cloves garlic, minced 1/2
red bell pepper,
diced 1/2 green bell pepper,
diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
-- 500g
diced Welsh lamb (fat trimmed off)-- 1
red onion, cut in to chunks — 2
tbsp olive oil — 1
tbsp tomato puree — Juice and zest of half a lemon — Half a tsp each of paprika, cumin, tumeric, chilli powder, ground coriander, garlic powder — 2
tbsp fresh mint, chopped — A pinch of sea salt and black pepper
4 cups grilled corn 1/2 cup
red onion,
diced 2 cups cherry tomatoes, quartered 1/4 cup chopped cilantro 1/2 cup crumbled goat cheese Dressing: 1/4 cup lemon juice 1/2 tsp lemon zest 1 tsp cumin 1 tsp chipotle chili powder 3
Tbsp olive oil
1 1/2 c brown lentils, rinsed and picked through 6 c low sodium vegetable stock 4 garlic cloves, smashed 1
red chili,
diced 1/4
red onion,
diced 5 sprigs fresh thyme, roughly chopped 2 slices wholegrain bread, roughly
diced, or 1 1/2 cups freshly made breadcrumbs Salt and pepper, to taste 2 eggs, lightly whisked 1 - 2
Tbsp whole - grain flour
Ingredients: — 4 cups corn kernels (I used frozen)-- 1 medium sized
red bell pepper,
diced — 2 medium tomatoes, chopped and seeded — 1 4 - ounce can chopped mild green chilies — 1/3 cup chopped
red onion — 1 tsp fresh jalapeno, finely minced — 2
tbsp fresh lime juice — 2 garlic cloves, minced — 2
tbsp fresh cilantro, finely chopped — 1/2 tsp ground cumin — 1 tsp salt — 1/4 tsp black pepper
2
tbsp ghee, coconut or olive oil 1 tsp cumin seeds 1/2 tsp ground turmeric 1/2 tsp ground cardamom 1/2 tsp ground cilantro 1 pinch ground cayenne 1 inch fresh ginger, minced 4 garlic cloves 1 large
red onion,
diced 2 medium size sweet potatoes, cut into bite - size pieces 1 fennel bulb, halved and thinly sliced 1 cup lentils, rinsed 2 cups water 2 — 4
tbsp sauerkraut, more for serving 1 -2
tbsp honey salt & pepper, to taste
1/2 cup uncooked wild rice 4 cups water 1/4 cup pomegranate seeds 1 cucumber,
diced in small pieces 1 small tomato,
diced in small pieces 1 small
red onion,
diced in small pieces 1/4 cup
red bell pepper,
diced in small pieces 1/4 cup pistachios 2
tbsp fresh cilantro, chopped 2
tbsp fresh mint, chopped 2
tbsp olive oil 2
tbsp balsamic vinegar 1
tbsp maple syrup 1 tsp mustard salt and pepper
1 medium mango,
diced 1 garlic clove, minced or pushed through a press 1/2 small
red onion, finely
diced 1 lime, juiced 1 small canned chipotle pepper, minced * 1
tbsp of adobo sauce (juice from can) * 1/2 tsp salt fresh cilantro, roughly chopped (optional)
Finely
dice the
red onion and heat 1
tbsp oil in the bottom of a large stockpot.
Ingredients 6 ounces bacon, chopped (or more, if you are prone to snacking) 2 medium
red onions, finely chopped (1/3 cup reserved for garnish) 3 pounds ground beef 2 jalapenos, ribs and seeds removed, finely chopped 3 cloves garlic, finely chopped 3
tbsp chili powder (i used ground ancho chile) 2
tbsp cumin 1 tsp oregano 3 tsp salt One 28 ounce can
diced fire roasted tomatoes 2 cups beef broth (plus more if needed) 2 15 - ounce can kidney or pinto beans (or one of each), drained and rinsed 1 lime, juiced Cilantro (optional) Shredded cheddar cheese for garnish
cans of chunk light tuna in water 1/4 cup minced
red pepper 2 tsp Miracle Whip mayonaise 2 tsp dill relish 2 tsp Bigfat's 3o8 Garlic Ginger Hot Sauce Optional - 1
Tbsp diced onion Salt and pepper 4 small to medium tortillas (flour tend to work best) 4 leaves of lettuce 8 slices of cucumber 4 slices of a cheese of your liking or preference (you can also use any shredded cheese you might like) Drain off water from tuna and add both cans into a...
Ingredients: 2/3 c
Diced onion 1/2 c
Diced celery 1/2 c
Diced green pepper 1/3 c Flat leaf parsley 1
tbsp Minced garlic 3
tbsp Unsalted butter 12 oz Fresh sausage 30 oz Cooked
red beans 3 c Stock 2 tsp Bravado Spice Ghost Pepper & Blueberry Hot Sauce 4 c Cooked white rice 2 Bay leaves Salt & Pepper to taste 1.)
Olive oil, as needed 1 large zucchini,
diced small 1 stalk celery, chopped small 1/2 — 1
red pepper, chopped small 1/2
onion, chopped small oregano,
onion powder, garlic powder, salt, pepper, thyme sprig (optional) 9 new potatoes, boiled until tender, mostly peeled, cut in large chunks Non-Dairy Basil pesto (1 cup basil leaves, 1 - 2
Tbsp pine nuts, olive oil, ground)(feta cheese for your dairy eating loved ones)
Ingredients: 1 lb (454 g) grass - fed ground beef 1
tbsp (15 g) seeded jalapeño, finely
diced 1 clove garlic, minced 2
tbsp (5 g) cilantro, chopped 1/2 tsp kosher salt 1 tsp (4 g) sesame seeds 1/2 tsp
onion powder 4 quarter - inch (6 mm) slices of
red onion 4 half - inch (1 cm) slices of fresh pineapple
Ingredients: 3 Bell Peppers,
red, orange, yellow or green 10 White Mushrooms, peeled & brushed 1 small
Onion, thinly
diced into strips 1
tbsp Coconut Oil 1
tbsp Soy Sauce 1/2
tbsp Ginger, grated 2 cloves Garlic, minced Splash of Rice Vinegar Pink Salt & Pepper to taste Peanut Sauce & Sesame Seeds to top
Ingredients 2 cloves garlic, minced or pressed 1
Tbsp fresh ginger, minced 1/2 cup low sodium soy sauce 1 Tbsp plus 1 tsp rice vinegar 1 tsp sesame oil 1 tsp red chile sauce (such as Sriracha) 2 tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1 red bell pepper, diced 2 Tbsp vegetable oil Salt and pepper to season beef Green onions, sliced diagonally for gar
Tbsp fresh ginger, minced 1/2 cup low sodium soy sauce 1
Tbsp plus 1 tsp rice vinegar 1 tsp sesame oil 1 tsp red chile sauce (such as Sriracha) 2 tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1 red bell pepper, diced 2 Tbsp vegetable oil Salt and pepper to season beef Green onions, sliced diagonally for gar
Tbsp plus 1 tsp rice vinegar 1 tsp sesame oil 1 tsp
red chile sauce (such as Sriracha) 2
tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1 red bell pepper, diced 2 Tbsp vegetable oil Salt and pepper to season beef Green onions, sliced diagonally for gar
tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1
red bell pepper,
diced 2
Tbsp vegetable oil Salt and pepper to season beef Green onions, sliced diagonally for gar
Tbsp vegetable oil Salt and pepper to season beef Green
onions, sliced diagonally for garnish
Turkey Chili -------- 2 tsp olive oil 2 lbs lean ground turkey 1 cup chopped
onion 2 cloves garlic, chopped 1 28 oz can
diced tomatoes 1 16 oz can small
red beans 1/2 cup
diced green bell pepper 1/2 cup
diced red bell pepper 1
tbsp chopped jalapeño pepper 2 tsp chili powder 1/2 tsp groudn cumin 1/2 tsp salt 1/8 tsp black pepper sour cream green
onions
For Creamy Tomato Soup: 2
tbsp olive oil 1/2
onion, finely
diced (I used some
red, and some white because that is all I had on hand) 1 carrot, washed, skin on and finely
diced 1
tbsp garlic (1 clove), finely minced 1 tsp each; salt, black pepper, parsley 1/2 tsp each; thyme and rosemary 1/4 tsp crushed
red pepper flakes 2
tbsp red wine vinegar 1 can tomato puree 1/4 cup water 2 cups chicken or vegetable stock (preferably homemade) 1/4 cup cream — heavy cream, preferably
Firecracker Shrimp Jambalaya -------------------- 1 1/4 cups long - grain white rice 1
tbsp canola oil 1 large yellow
onion,
diced 1 green bell pepper, seeded,
diced 2 stalks celery,
diced 4 cloves garlic, minced 1 fresh cayenne chili, seeded and minced 1 lb medium shrimp, peeled 1 28 oz can crushed tomatoes 2
tbsp fresh chopped parsley 2 tsp oregano 1 tsp cumin 1/2 tsp black pepper 1/2 tsp cayenne pepper 1/2 tsp salt 2 - 3 tsp bottled
red hot sauce
canola oil 1 small
red onion, finely
diced 1
Tbsp.
2
tbsp vegetable oil 1/3 cup thinly sliced yellow or
red onion 1/2 cup bell pepper cut into strips, * (
red, yellow, green or all 3) 1 clove of garlic, crushed or finely
diced 1/2 tsp kosher salt 1 can (14.5 ounces) black beans, drained 1/2 can petite
diced tomatoes, drained (or 1 small tomato,
diced) 1/2 tsp paprika 1/4 tsp cayenne pepper dash of smoked paprika 3/4 cup chicken broth ** 1
tbsp dry parsley or cilantro for topping black pepper to taste 2 cups cooked jasmine or basmati rice
Ingredients 4 cups cooked macaroni or cavatappi 1
Tbsp olive oil 1/4 to 1/2 finely
diced red onion Equal amount
diced red bell pepper 1 finely
diced jalapeno 1 4 oz can chopped green chilies 1 cup frozen corn 2 to 3 cloves garlic, chopped 1 cup half and half 1 generous cup grated Pepperjack cheese (I sometimes use half pepperjack and half mild cheddar) 2
Tbsp butter Salt Pepper Directions Boil pasta until al dente.
avocado tartare ingredients: 1 small
red onion, small
dice 2
tbsp capers, minced 3 sprigs of basil, chopped 1 tsp dijon mustard 2 tsp sherry vinegar small splash of tamari soy sauce salt + pepper 1 medium, just - ripe avocado
Mexican Meatball Soup 1
tbsp canola oil 1 small
red onion, chopped 2 jalapenos, seeded and chopped 1 zucchini, cut into 1 / 2 - inch slices and quartered 2
tbsp fresh oregano 1/2 tsp ground cumin 4 cups chicken stock 2 cups water 1 15 - oz can
diced fire - roasted tomatoes, drained 1 3/4 tsp salt 3/4 tsp pepper 1/2 lb ground beef 2 cloves garlic, minced 2 1/2
tbsp breadcrumbs 1 egg, beaten 1 cup frozen corn kernels 1
tbsp lime juice
8 oz mushrooms,
diced 1
onion,
diced 1/2
red pepper,
diced 1
Tbsp balsamic vinegar 1 tsp cocoa powder 1 tsp smoked paprika (I actually forgot to add the smoked paprika in the video = (1 tsp Braggs liquid amino acids
3 - 4
tbsp extra virgin olive oil 1/4
red onion, minced 1/2 large tomato,
diced medium 1/4 of a small bunch of kale,
diced medium 1 can drained cannellini beans 1
tbsp balsamic vinegar 1 slice gluten - free bread 2 eggs Kosher Salt and Pepper Fresh basil, chiffonade (optional)
Ingredients: Harissa, Squash & Chickpea Stew 2
Tbsp extra-virgin olive oil 3
Tbsp harissa paste 1 (2 — 3 pound) creamy - fleshed pumpkin such as kabocha or
red kuri or buttercup (NOT butternut, which is too stringy for this recipe), seeded, peeled, and cut into 1⁄2 - inch cubes 1
onion,
diced 2 cloves garlic, minced 2 cups cooked chickpeas (from 1 (19 oz.)
2 boneless, skinless chicken breasts Salt and pepper 1/2 cup honey 1/4 cup soy sauce 1/4 cup
diced onion 2
Tbsp ketchup 1
Tbsp vegetable oil 1 clove garlic, minced 1 tsp fresh ginger, grated (1/4 -1 / 2 tsp dry) 1/4 tsp
red pepper flakes 2 tsp cornstarch dissolved in 3 Tablespoons water Sesame seeds
Dice cooked shrimp and combine in a bowl with 1/3
Diced Red Onion, Juice of 6 Limes, 1
Tbsp.
1 large
onion,
diced 2
red bell peppers, finely
diced olive oil 1 teaspoon hot paprika pinch cayenne 1 garlic clove, minced 1 28 ounce can
diced tomatoes with juice 1
tbsp basil, julienned
Ingredients 1 - lb rigatoni Garlic powder Italian seasoning Salt and pepper 1 pound boneless skinless chicken breast, sliced in half or pounded thin 3
Tbsp olive oil 4 slices bacon, chopped 1 medium
onion, chopped 2 cloves garlic,
diced 6 - ounces mushrooms, cut into quarters 1/2 cup chicken stock 1/2 cup apple juice 1 14.5 - ounce can
diced tomatoes 1/4 -1 / 2 tsp crushed
red pepper flakes 15 fresh basil leaves, julienned Salt and pepper to taste 1/2 cup heavy cream * Parmesan cheese