The rub (good for 10 lbs of ribs): 1 bulk of garlic 1
tbsp of Sea salt 1 tsp of cayenne 2 tsp of paprika 2 tsp of black peppar 2 tsp of onion power 2 tsp of thyme 2 tsp of majoram 2 tsp of celery seed 1/3 cup olive oil
Not exact matches
Mushroom Soup 2
tbsp coconut oil, olive oil butter or ghee 2 garlic cloves 2 sprigs thyme 2 sprigs rosemary 4 (250 g) portobello mushroom, cleaned 8 (250 g) brown button mushroom or champignon, cleaned a large glug
of white wine, optional 4 cups / 1 liter water 1
tbsp (or 1 cube) vegetable bouillon
sea salt and black pepper
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle
of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary
sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2
tbsp unfiltered apple cider vinegar (or balsamico)
sea salt & black pepper 1 cup milk
of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
1 1/2
tbsp hemp seeds (or soaked almonds, cashews, sunflower seeds etc) 3
tbsp raw cacao powder 1
tbsp raw cacao nibs 1 avocado 1 very large frozen banana (not completely frozen if you're afraid that it will ruin your blender) 5 fresh strawberries 2
tbsp agave, raw honey or maple syrup a pinch
of sea salt 1 cup water 4 ice cubes
-- one jar or resealable tupperware container — a bunch
of beets, — 1 cup vinegar (I recommend red wine or white)-- 1
tbsp sugar -1
tbsp diced / minced or crushed garlic (less if you're a vampire or still have tastebuds)-- some fresh cracked pepper and some
sea salt.
Other accompaniments included baked sweet potatoes, avocado crema (blend two avocados in the food processor with a big handful
of cilantro leaves, lime juice,
salt, and garlic to taste plus a bit
of water to blend), Frog Ranch salsa, and red cabbage slaw (thinly slice a head
of red cabbage and add a handful
of cilantro, about 3
tbsp apple cider vinegar, a drizzle
of honey, and
sea salt).
Tofu Prep: In a large bowl add about 3 cups
of warm water and 2
tbsp Salt (I used sea salt); S
Salt (I used
sea salt); S
salt); Stir.
1 1/2 cup water 2 1/2
Tbsp sea salt 1/2 cup apple cider vinegar 1 lb turnips, spiralized or peeled and sliced into sticks or any other way you prefer 1/2 small beet, peeled and sliced 1 bay leaf 1 garlic clove, thinly sliced a few sprigs
of fresh dill or dill flower (optional) dash
of red pepper flakes (optional)
Toss butternut squash with 1 1/2
Tbsp of bacon fat (or other cooking fat) and the
sea salt and pepper.
1 tsp Celtic
sea salt or Himalayan
salt 1
TBSP ground cinnamon Juice from one real lemon, not from concentrate 2
TBSP fermented tea from a SCOBY OR if you do not have a scoby use 1/2 tsp
of this starter culture 3 - 4 cups chopped organic sweet apples (ex: honey crisp) Water
Paleo Creamy Bacon Brussels Sprouts via South Beach Primal 1 pound
of Brussels sprouts 2
tbsp grass - fed butter, melted
Sea salt and freshly ground.
3 bone in pork chops 1 egg, beaten 1 cup
of Italian seasoned panko crumbs 2
tbsp Parmesan cheese, finely grated
Sea salt and freshly cracked pepper, to taste
• 8 slices toasted Ezekiel bread (if you want increase slight sweetness
of stuffing, try Ezekiel raisin bread) • 2 cups low sodium chicken broth • 2/3 shallot (chopped) • 1
tbsp minced garlic • 2 celery stalks (chopped) • 1 (red) bell pepper (chopped) • fresh rosemary twig • Seasonings: 1 tsp sage, 1 tsp cumin,
sea salt and pepper to taste
The only thing I found though was that with 1
tbsp of fine
sea salt, it was waaay too salty: — LRB - Any tips on how to salvage the remaining amount?
sea salt pinch
of fresh ground pepper 3
Tbsp.
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
2 boneless, skinless chicken breasts 1/2 cup Italian style bread crumbs 1/2 cup Parmesan cheese, shredded 1/2 tsp garlic powder 1/2 tsp dried basil Pinch
of crushed red pepper flakes
Sea salt and fresh cracked pepper to taste 1 - 2 eggs, mixed thoroughly 1
tbsp olive oil, more if needed
1 cup fusilli (or any tight spiral pasta) 2
tbsp olive oil 1 small brown onion, chopped finely 2 garlic cloves, crushed 1 x 400g can chopped tomatoes 2 - 3
tbsp tomato paste a few handsful
of spinach, stems removed and chopped roughly 1/2 tsp dried oregano 1/2 tsp raw sugar 1/2 tsp
sea salt fresh black pepper to taste
2 cups green beans, topped & tailed, then halved 2
tbsp extra virgin olive oil 2 - 3 cloves garlic, crushed juice
of one lemon
sea salt & fresh black pepper to taste (optional)
1 head
of kale, washed, dried and torn into large pieces 2 sheets
of nori, cut with scissors into small pieces 1/4 cup black sesame seeds (or white will work too) 2
Tbsp miso paste 1
Tbsp maple syrup 1 lemon, juiced 1
Tbsp sesame oil 2 tsp tamari 1/2 tsp
sea salt
-- 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
1 head
of kale, washed, dried and torn into large pieces 1/2 cup raw cashews 2
Tbsp apple cider vinegar 2
Tbsp dill pickle brine 1 bunch
of dill Pinch
of sea salt 1/4 cup water (or just as much as you need to make this mix creamy)
1 head
of kale, washed, dried and torn into large pieces 1/2 cup fresh dill 1/4 cup nutritional yeast 2
Tbsp dill pickle juice (yep) 1 cup cashews 1/2 red bell pepper 1
Tbsp Dijon mustard 1/2 cup water
Sea salt to taste Cayenne (optional)
Spoon 1 - 2
tbsp of the roasted berries over the marshmallows, sprinkle with
sea salt, and top with another cookie / cracker.
Easy Crock Pot Bone Broth — Easy Crock Pot Bone Broth Ingredients: 1 lb - 2 lbs bones from pastured animals (chicken feet / necks or beef bones knuckles are best) 4 cloves organic garlic 1 - 2 gallons filtered water
Sea salt and pepper to taste 2
tbsp apple cider vinegar other
of choice vegetables (optional, can make it...
2 cups (300 g)
of mixed nuts (we used cashew, almonds, pumpkin seeds and flax seeds) 1 egg 2
tbsp water 1 tsp
sea salt
5 large lettuce leaves 4 raw beetroots 2 raw carrots 1/2 cucumber 1/2 red onion 3 avocados 5 cherry tomatoes 1 handful
of cilantro (coriander) or flat - leaf parsley 2
tbsp olive oil 2 limes, juice (start with the juice from 1 lime and adjust to your taste)
sea salt & black pepper
2 green cabbages (3 kg) Save some
of the outer layers
of the cabbage for packaging on the top 800 g / 7 cups carrots (6 medium size carrots) or beetroot 15 g / 1,5
tbsp grated ginger 15 g / 1,5
tbsp minced garlic 15 g / 1
tbsp fresh grated turmeric (optional) 30 g / 3
tbsp ground turmeric 5 g / 1
tbsp caraway seeds 5 g / 1
tbsp fennel seeds 2
tbsp / 30 g himalayan
sea salt (optional, you can do it without
salt, but it speeds up the process)
Parsley Pesto 2 handfuls flat - leaf parsley, leaves picked 3
tbsp pine nuts or nuts
of choice, toasted 3
tbsp grated parmesan cheese 3
tbsp extra virgin olive oil
sea salt & freshly ground black pepper, to taste
4
tbsp lightly toasted sesame seeds 4
tbsp ground sumac 2
tbsp dried thyme 1 pinch
of sea salt (1
tbsp ground cumin is a really nice addition, but optional)
Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob
of coconut oil, ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3
tbsp white wine or water 1 tsp dried thyme
sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (use pumpkin seeds for a nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving
Coarse Herb Vinaigrette 3
tbsp pickled capers 2 spring onions or green onions 2 cups loosely packed herbs (a mix
of chives, parsley, basil and top greens from the celery) 2
tbsp white wine vinegar or apple cider vinegar 1/3 cup cold pressed oil
sea salt and black pepper, to taste
Frosting 1/2 cup vegan butter 1/2 cup non-hydrogenated shortening 1 1/4 cup powdered cane sugar 1/4 cup unbleached flour 1 vanilla bean, split and scraped 1 1/2 tsp pumpkin pie spice 1
tbsp soy creamer Pinch
of fine
sea salt
Pancake Batter 200 g / 1 3/4 cup buckwheat flour 3 large eggs (or 4 medium) 500 ml / 2 cups soy milk or milk
of your choice 1
tbsp butter, plus extra for frying pinch
sea salt
1 flax egg (1 tbl
of flaxseed meal or a flax / chia combo + 3 tbl
of water) 4 (3.5 for the recipe and 1/2
of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4 cup coconut sugar 2 1/2 (38 ml)
Tbsp maple syrup 3/4 tsp
sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups
of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips
To make: In a large mixing bowl, add 1 bag
of baby carrots (16 ounces), 1.5
tbsp olive oil, 1
tbsp maple syrup, and 1/2 tsp
sea salt.
12 spears
of fresh, organic asparagus 50 g broad beans, podded weight 250 ml organic double cream 4 organic free range eggs 1/2 tsp
sea salt 80 g vegetarian mature Cheddar, grated 2
tbsp mixed fresh herbs (mint, chives, oregano, chives, basil, parsley), finely chopped
Pomodoro Sauce 1 onion 2 cloves
of garlic 2
tbsp olive oil 3 x 400 g / 14 oz cans
of chopped tomatoes 1 handful fresh basil or 2 tsp dried
sea salt freshly ground black pepper
Herby Quinoa 1 cup / 170 g uncooked quinoa (or 2 1/2 cups pre-cooked) 1 large handful flat leave parsley a generous drizzle
of olive oil 2
tbsp lemon juice
sea salt & black pepper
To make: Combine 1 cup garbanzo bean flour with 1 cup
of water, 3
tbsp olive oil, 1
tbsp honey, 1/2 tsp cinnamon, and 1/2 tsp
sea salt.
220g Sukrin almond flour or ground almonds 1 tsp cinnamon 1 tsp allspice 1 tsp ground ginger (dependant on how ginger like you want it) 1/2 tsp nutmeg A tiny pinch
of sea salt 1 tsp baking soda 8 fresh chopped cherries 5
tbsp fruit syrup (I use Sweet Freedom's syrup) 2
tbsp water
7/8 cup oil + 1/2 tsp
sea salt (strange, I know but it is our «butter») 3
tbsp ground chia 9
tbsp water 1 cup unsweetened pineapple juice from concentrate (we can have pineapples on our diet — hollaaaa) 2 & 1/2 cup buckwheat (I use light as it has less
of an aftertaste) 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 tsp nutmeg 1/4 tsp
salt 3 cups shredded carrots optional: stevia (I put about 1/2 tsp
of the clear extract, you could put more as mine wasn't very sweet)
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1
tbsp poppy seeds 2
tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine
sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice
of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
Add the mushrooms to a bowl with 1
tbsp of extra virgin Spanish olive oil, a pinch
of sea salt and toss together
Next add 2
tbsp of extra virgin Spanish olive oil to the mortar and a pinch
of sea salt and mix everything together
* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination
of the two) heads
of endive, root ends trimmed off, and sliced lengthwise in half * 1
tbsp butter, preferably organic and pastured * 1
tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful
of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) *
Sea salt and freshly ground black pepper
Matcha Bread Star with a Sweet Black Sesame Filling and a Ginger Glaze Dough ingredients: 1
tbsp active dry yeast 1 cup vegan buttermilk, lukewarm * 3 1/4 cups all purpose flour 3
tbsp coconut sugar (you can use cane) 1/2 tsp baking soda 3 - 4 tsp matcha, depending on how intense you want the colour to be Pinch
of pink himalayan
sea salt (orrr just
salt) 3
tbsp aquafaba 1/4 cup coconut oil ** 1 cup crystallised ginger, finely chopped (optional)
Using a cylinder, add 2
tbsp of extra virgin olive oil, the roasted garlic, 1 raw garlic, 2 tsp fresh lemon juice, a pinch
of sea salt and a generous pinch
of freshly chopped parsley
3
Tbsp coconut oil, softened (warm is ok, melted is good, but try not to have it hot) 3
Tbsp of your favorite peanut butter or other nut butter a drizzle
of sweetener (I always use a local version
of this)-- you will probably want to taste the mixture and adjust the sweetener amount dash
of sea salt or himalayan crystal
salt (I use this)
1 lb
of sea bass, cut into 2 or 3 pieces 2
tbsp of coconut aminos (soy sauce replacement) 1
tbsp of sesame oil 2 tsp
of fresh ground ginger 3 - 4 lemon slices
salt to taste red pepper flakes to taste (optional)