1 red cabbage (approx. 1 3/4 lb), halved 4 fat or 6 skinny scallions, trimmed 2 red bell peppers, membranes and seeds removed 1 yellow bell pepper, membranes and seeds removed 1 orange bell pepper, membranes and seeds removed 1 fresh red chile, seeded large bunch (approx. 4 oz) fresh cilantro 1 cup pineapple juice, from a carton 2 limes, preferably unwaxed 1 1/2
tbsp sea salt flakes or kosher salt, or to taste 2 tsp Asian sesame oil 2 tsp maple syrup
Not exact matches
3
tbsp extra virgin coconut oil 4 garlic cloves, finely chopped 1 inch (2, 1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2 tsp dried chili
flakes 2 tsp turmeric 1 tsp mustard seeds, ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1 cup (240 ml) water 1
tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp
sea salt
Magic Green Sauce 1 large handful (30 g / 1 tightly packed cup) mixed fresh herbs (we used parsley, cilantro and mint) 1/2 cup / 120 ml olive oil Juice from 1 lime 1
tbsp capers 1 tsp maple syrup 1 clove garlic 1 small chili 1/2 avocado 1/2 tsp
sea salt flakes
4
Tbsp flax meal / ground flax seeds, divided 3
Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3
Tbsp sesame tahini 3
Tbsp freshly squeezed lemon juice 2
Tbsp olive oil 2
Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper
flakes 1 1/2 tsp
sea salt, or more to taste 1/2
Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
Ingredients 2 lbs ground beef 2
tbsp minced onion
flakes 1
tbsp Worcestershire sauce 2 cloves garlic, minced
sea salt and b...
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)
Lentil Filling: 2
tbsp olive oil 3 cloves garlic, crushed 1 brown onion, finely diced 2 - 3
tbsp curry powder 2 small potatoes, peeled and diced 1 cup diced carrot 2 cups bite - sized cauliflower florets 3 cups cooked brown lentils 1/2 cup vege stock 1 x 400g can chopped tomatoes 1
tbsp tomato paste 1 tsp coriander
flakes 2 - 3 tsp pure maple syrup
sea salt & fresh black pepper
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
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
Crumble topping 1 cup (110 g) rolled quinoa
flakes (can be subbed for rolled oats or rolled millet) 1 cup (110 g) rolled buckwheat
flakes (can be subbed for rolled oats or rolled millet) 1 pinch
sea salt 6
tbsp cold - pressed coconut oil (room temperature) + more for greasing the dish 15 fresh soft dates, stoned
1 cup (2,5 dl) spelt
flakes 2 medium size organic lemons (juice and zest) 3 cups (7,5 dl) ice cold water 1
tbsp sea salt 1 oz (30 g) fresh yeast 2 - 3
tbsp olive oil 7 cups (1 kg) spelt flour (whole or light or both)
2
tbsp cocoa powder 250 g (4 1/2 dl; 2 cups minus 1 1/2
tbsp) all - purpose flour 1
tbsp baking powder 1/2 tsp baking soda 1/4 tsp fine
sea salt 2 eggs 175 g (2 dl; 3/4 cup plus 2
tbsp) granulated sugar 2 1/2 dl (1 cup) buttermilk 180 g bittersweet chocolate (70 % cocoa), melted & cooled 90 g bittersweet chocolate (70 % cocoa), roughly chopped 115 g (1 stick) unsalted butter, melted & cooled to room temperature
flaked sea salt, to sprinkle on top optional: dried flowers, to sprinkle on top
2
tbsp butter 1 tsp red pepper
flakes 1 cup unbleached white flour 3/4 cup fine - grain cornmeal 1/4 cup natural cane sugar 1
tbsp baking powder 1 1/2 tsp fine grain
sea salt 1 cup almond milk 1 large egg 1 4 - oz can mild green chilies
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
1 1/4 cups raw cashews 1/2 cup nutritional yeast 2 tsp onion powder 2 tsp
sea salt 1 tsp garlic powder 1/8 tsp ground white pepper 3 1/2 cups unsweetened soymilk 1 cup agar
flakes (about 2 ounces) 1/2 cup canola oil 1/4 cup yellow miso 2
Tbsp freshly squeezed lemon juice (about 1 lemon) Using the pulse button, finely grind the cashews in a food processor; don't allow the cashews to turn into a paste.
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)
1 large red beet 1 bunch of small yellow / golden beets (approx. 5 - 6) 1 1/2 tsp
sea salt 1/4 tsp paprika 3/4 tsp chilli
flakes Approx. 2 tbps Olive Oil, enough to coat 1
tbsp of fresh dill, chopped
2 lb ground beef (or bison, turkey or chicken)(or sub drained and rinsed black beans) 1 onion, diced 2 cloves garlic, minced 2 sweet potatoes, chopped 2 zucchinis, chopped 2 tsp ground ginger 3
tbsp chili powder 1
tbsp cumin 1 1/2 tsp basil 1 tsp oregano 1 tsp
salt 1/2 tsp black pepper 1
tbsp cacao powder (optional) 1/4 tsp red pepper
flake bay leaf 1 cup chicken or vegetable broth 1 can (15 oz) diced tomatoes 1 can (15 oz) tomato sauce
sea salt black pepper
4
tbsp raw cacao powder 25g dried cherries 25g fresh cherries 20g almond
flakes 100g H - PRO protein peanut butter 100g raw coconut oil 100g raw honey Pinch
sea salt 1
tbsp vanilla extract Extra cherries for topping
Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1
tbsp chia or flax seed in 3
tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4 cup toasted coconut
flakes (45 g) 1/2 cup almonds / hazelnuts, chopped (75 g) 1/2 cup chopped pistachio (50 g) hold back 1/3 of it to top with 1/2 cup cranberries (50 g) 2
tbsp sesame seeds / poppy seeds Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2 cup white chocolate (50 g) if vegan use a vegan chocolate or leave out 1 tsp coconut oil A generous pinch of flaky
sea salt
3
tbsp olive oil 2 tsp sweet smoked paprika 3 garlic gloves, minced 800 g (1.75 pounds) moose (I used bottom round but other cuts such as brisket or chuck are great as well), trimmed and cut into 2 cm / 3/4» cubes 2
tbsp light muscovado sugar 1/2 tsp red pepper
flakes 2 bay leaves 2
tbsp finely chopped rosemary 2
tbsp thyme leaves 3 red bell peppers, cut into strips 1 large onion, cut into strips 600 g (1.3 lb) piece of celeriac, cut into strips 680 g (1.5 lb) passata 1 liter (4 cups) beef stock 1
tbsp whole black pepper 1/2
tbsp juniper berries 1 1/2 tsp fine
sea salt 1 tsp cinnamon 4 potatoes, peeled & cubed
Ingredients 2 cups raw almonds 20g butter 2 tsp olive oil 1
tbsp cinnamon 1 - 2
tbsp coconut sugar OR honey 1 tsp paprika 1 tsp cumin 1 tsp
sea salt Chilli
flakes (optional) Method Melt butter in large frypan over medium heat.
1/3 cup quinoa
flakes 1 cup water 1 — 2
tbsp sultanas or raisins Pinch of Himalayan or
sea salt 1
tbsp virgin coconut oil 1/4 -1 / 2 tsp cinnamon
Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2
tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup diced sweet onion (about 1/2 large) 1 jalapeno, seeded if preferred and diced 1 large sweet potato (350 g), peeled and chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp chili powder 1/2 tsp ground coriander 6 cups vegetable broth 1.5 cups cooked black beans (one (15 - oz) can rinsed and drained) fine grain
sea salt and black pepper, to taste (I used 1/2 tsp
salt or a bit more) 1/4 tsp cayenne pepper (or red pepper
flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion
1 1/2 lbs wild mushrooms (chanterelle, shiitake, oyster, porcini etc) 3
tbsp olive oil 3 cloves garlic, rough chopped 1/2 tsp red pepper
flakes 1
tbsp lemon zest 1
tbsp tarragon 3
tbsp fresh Italian / flat - leaf parsley, rough chopped 1
tbsp lemon juice
sea salt & fresh ground pepper high quality olive oil, to garnish 1/4 cup toasted pine nuts, to garnish (optional)
2
tbsp cold - pressed olive oil, raw butter, coconut oil or ghee 1 white onion, finely chopped 3 garlic cloves, finely chopped 1/2 tsp chili
flakes 1 x 400 g (14 oz) can whole plum tomatoes handful of basil leaves (or 3 tb of frozen basil)
sea salt and freshly ground pepper
3 oz good quality dark chocolate, 55 - 70 % 1/4 cup non-dairy milk Pinch of fine
sea salt 1 cup shredded unsweetened coconut 1/2 -3 / 4 cup
flaked unsweetened coconut 2 - 4
tbsp cacao nibs
Vegetarian Chili about 2 cups of dry beans of any kind you prefer — I like to have a variety 1
tbsp olive oil 1/2 onion — chopped 2 carrots and 2 stalks of celery — thinly sliced 1 jalapeno pepper — seeded and chopped 4 garlic cloves — sliced, 3 — chopped finely kernels from 3 or more ears of corn 2 or more portobello mushrooms — sliced in cubes 3 - 4 medium tomatoes — shredded or pulsed in the food processor chili powder and / or
flakes, ground cumin, ground coriander, and ground oregano — all to taste dash of cayenne pepper vegetable broth Celtic
sea salt lime or lemon cilantro for garnishing
4 1/2 - lb boneless pork shoulder (pork butt), with a good layer of fat remaining, rolled and tied 2
tbsp light brown sugar 2
tbsp Dijon mustard 2
tbsp sherry vinegar 2 tsp
sea salt flakes or kosher
salt 2 tsp Chinese 5 - spice powder 2 tsp hot chili powder 4 cloves garlic, peeled and finely grated or minced
1 cup
flaked nutritional yeast 1/2 cup wheat germ (I use gluten - free oats, pulsed in the processor) 1
tbsp garlic powder 1/4 tsp
sea salt 1/4 tsp black pepper
2 zucchinis, small diced 1 1/2 cups small diced eggplant 2 red bell peppers, small diced 1 1/2 cups giant lima beans, cooked 1 cup Arborio rice 1
tbsp olive oil 4
tbsp chopped walnuts, toasted About 2 cups water
Sea salt / hot chili
flakes to taste
Ingredients: 1 cup whole organic flax seeds 1 cup raw, shelled pumpkin seeds 6 Brazil nuts 1⁄2 cup unsweetened coconut
flakes 1⁄4 tsp Celtic
sea salt or other healthy
salt option 1⁄2
TBSP pumpkin pie spice 1⁄2 cup prunes (8 - 10) 1 - 2 cups of water Pinch of cinnamon Instructions: Soak the nuts and seeds in clean water and leave them overnight... Read More»
Ingredients 2 cups raw almonds 20g butter 2 tsp olive oil 1
tbsp cinnamon 1 - 2
tbsp coconut sugar OR honey 1 tsp paprika 1 tsp cumin 1 tsp
sea salt Chilli
flakes (optional) Method Melt butter in large frypan over medium heat.
Ingredients 2 cups gluten - free rice chex cereal 1 cup Gluten - free pretzels, 1 cup Tropical fruits, chopped dried (apricots, pineapple, and mango) 1/2 cup Banana chips, dried 1/2 cup Raw coconut
flakes (found in natural food stores) 1/2 cup Nuts, finely chopped (almonds, macadamia, or pecans)-- optional 2 tablespoons Brown Sugar 2 tablespoons Maple Syrup 3 tablespoon Oil Mixture (2
Tbsp Safflower / Sunflower Oil) + 1
Tbsp Flax Seed Oil 1/4 teaspoon
Sea salt
Roasted Asparagus with Feta Makes 6 Servings 2 lbs organic asparagus, prepped 1/4 cup olive oil 4 cloves garlic, minced 1 tsp fresh lemon zest 1/2 tsp dried oregano 1/4 tsp red pepper
flakes Sea salt, to taste Fresh pepper, to taste 2
Tbsp fresh flat leaf parsley, chopped 4 ounces organic feta cheese, crumbled Juice of 1 organic lemon
I used 0,5 cup of sprouted whole wheat flour and 0,5 cup of oat flour 1
Tbsp coconut sugar 1/4 cup desiccated coconut
flakes 1 tsp baking powder pinch
sea salt pinch of tumeric 1 cup non-dairy milk.
3 cups dried, unsweetened coconut
flakes 2
tbsp chia seeds 1 cup cocoa powder (I used raw cacao, but any type would be fine) 1/2 cup almond meal 1/2 tsp fine
sea salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground cardamom tiniest pinch of ground cloves couple twists of black pepper 1/4 cup water 3/4 cup maple syrup 1/3 cup extra virgin coconut oil, lightly warmed to liquify 1
tbsp vanilla extract
Makes enough to fill 10 to 12 paper cones 1
tbsp vegetable oil 50g popcorn maize 50g unsalted butter 75g light muscovado sugar 2
tbsps golden syrup 1 tsp vanilla extract 1/2 tsp
sea salt flakes
For the pickled mustard seeds: 200g yellow mustard seeds 350 ml cider vinegar, plus extra to taste 3
tbsp golden caster sugar 1 tsp
sea -
salt flakes 2 tsp ground turmeric 1 heaped tsp finely grated fresh ginger