1 tablespoon Coriander Seeds 1/2 tablespoon Cumin Seeds Pinch Dried Pepper Flakes 1/2 cup Black Beans, with liquids 1 Avocado 1
teaspoon Olive Oil Juice and Zest from 1/2 Lime 2 teaspoons Honey (I used agave nectar) 1/4 cup Goat Cheese 4 Corn or Flour Tortillas
Not exact matches
Orange - Kissed Seed Crackers 1/2 cup sunflower seeds 1/2 cup sesame seeds 1/3 cup flax seeds — ground 1/2 cup hemp seeds scant 1 cup amaranth, quinoa or almond flour 1 1/2
teaspoon sea salt 1/4 cup
olive oil 1 tablespoon honey or maple syrup 2 tablespoons freshly squeezed orange
juice
Cheese Base 1 cup nuts — cashews, almonds, or macadamia 2 tablespoons
olive oil 3 tablespoon freshly squeezed lemon
juice 3 - 4 tablespoon non-dairy acidophilus 1
teaspoon raw honey 1 garlic clove pinch of salt
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
I took half of the cauliflower, garlic (now soft and shredded), and all of the linguine and put it in a bowl with a small handful of celery leaves, a squirt of lemon
juice, and a half
teaspoon of this wonderful, bold, fruity
olive oil that was half - off at the store (hurray for bargain hunting!).
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head
Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1
teaspoon salt 1 tablespoon
olive oil 1
teaspoon oregano 7 cups water 1
teaspoon salt 4 cloves garlic, chopped Bay leaf 1
teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable
oil 2 tablespoons
olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
3/4 cup unsweetened almond milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1
teaspoon baking powder 1
teaspoon baking soda 1/2
teaspoon salt 2
teaspoons ground cinnamon 1/2
teaspoon nutmeg 3/4 cup coconut sugar 1 cup
olive oil 2
teaspoons vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange
juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped
1 tablespoon unsalted butter 1 tablespoon
olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2
teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with
juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green
olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
1
teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2
teaspoons fresh minced ginger 2 bay leaves 1 star anise 2
teaspoons mild curry powder Pinch cinnamon About 3 stems of fresh thyme 1/2
teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1
teaspoon light agave nectar
Juice from about 1/2 a lime
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons
olive oil 1/2
teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1
teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk
Juice from 1 — 2 sweet oranges * 2
teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin
olive oil two big pinches of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2
teaspoons lemon
juice, freshly squeezed a bit of freshly ground black pepper
4 to 6 big handfuls of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2
teaspoons fine - grain sea salt 1 medium orange, zest and
juice 1 shallot, chopped 1/3 cup Parmesan, freshly shredded 1 tablespoon white wine vinegar 1/2 cup good quality
olive oil a couple big pinches of salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumbled
2 tablespoons pesto 1
teaspoon italian seasoning 1/2
teaspoon kosher salt 1 tablespoon
olive oil 1 tablespoon lemon
juice 1 tablespoon apple cider vinegar 2 cups cooked pasta 2 zucchini, sliced in half lengthwise and grilled or roasted 2 ounces Cabot Tomato Basil Cheddar or Cabot Extra Sharp Cheddar, cut into small cubes
3 pounds small new potatoes, diced 2/3 cup
olive oil 1/2 cup fresh lemon
juice 1
teaspoon Dijon mustard 1
teaspoon kosher or sea salt 3/4
teaspoon pepper 1/4 cup green onions, thinly sliced 4 ounces crumbled feta cheese 1/4 cup chopped fresh parsley
2 anchovy fillets 1 garlic clove, finely minced 2 tablespoons
olive oil 1/4 cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1
teaspoon lemon
juice 1/2
teaspoon freshly ground black pepper 1/8
teaspoon kosher salt 5 cups chopped kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly sliced 1/2 cup roasted chickpeas 1/4 cup grated Parmesan cheese 12 ounces grilled or baked chicken breast, sliced
FOR THE ZUCCHINI 3 tablespoons fresh lemon
juice 1
teaspoon sugar 1/4
teaspoon salt 1/4
teaspoon black pepper 1/3 cup
olive oil 2 medium zucchini (around 1 pound), cut crosswise into 1 / 2 - inch - thick slices
1 tablespoon extra virgin
olive oil 2 large onions, chopped 1/2
teaspoon fine - grain sea salt 2 cups dried split green peas, picked over and rinsed 5 cups water
juice of 1/2 lemon (reserve the zest)
Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin
olive oil 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in
juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2
teaspoons ground cumin 1/2
teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnish
2 tablespoons extra virgin
olive oil 1 medium onion, thinly sliced 2 cloves garlic, peeled and smashed 1/2
teaspoon fine grain sea salt 1
teaspoon sweet paprika 1
teaspoon garlic powder 1 chipotle pepper in adobo sauce, chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked for an hour 1 cup water, if needed 2 tablespoons fresh lemon
juice, or to taste
3/4 cup walnut
oil, extra-virgin
olive oil, or a combination of both 1/4 cup lemon
juice 1/2
teaspoon cinnamon 1/2
teaspoon cumin 1/4
teaspoon sea salt, or to taste
Juice and zest of one orange, about 6 tablespoons 2/3 cup extra virgin
olive oil 1 - 2
teaspoons freshly grated ginger 1
teaspoon cumin salt and pepper to taste
3 tablespoons
olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1
teaspoon salt Fresh black pepper 2 bay leaves 2
teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon
juice
1 pound carrots, scrubbed or peeled and cut into two - inch segments (angled if you're feeling fancy) 3 tablespoons
olive oil, divided 1/4
teaspoon ground cumin Coarse salt and freshly ground black pepper 1/2 an avocado, pitted and sliced (we had a mega - «cado and only used 1/4 of it)
Juice of half a lemon
2 boneless, skinless chicken breasts 1/4 cup extra virgin
olive oil 2 tablespoons freshly squeezed lemon
juice 1/2
teaspoon Kosher salt 1/4
teaspoon freshly ground black pepper
1 cup millet 2 - 3 cups broccoli florets 3/4 cup plus 1/4 cup walnuts, roughly chopped 1 packed cup flat leaf parsley 2/3 cup extra virgin
olive oil 1 tablespoon lemon
juice 2/3 cup finely grated parmesan 2 cloves garlic 1/4
teaspoon sea salt
My sister's mother - in - law swears by this recipe: 1 apple (green or red) peeled, 2 tablespoons of chopped fresh celery, 1/2
teaspoon of chopped fresh ginger, 1 tablespoon of
olive oil, 1 tablespoon of fresh lime
juice.
In a large bowl or dish add the chicken breasts, 1/4 cup
olive oil, lemon
juice, garlic, honey, Italian herb seasoning, 1/2
teaspoon salt and 1/4
teaspoon black pepper.
Ingredients: 1 tablespoon
olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1
teaspoon minced garlic, about 1 large 1-1/2 cups tomato
juice 1/2 cup V - 8 ®
juice (regular or low - sodium) 2 tablespoons red wine vinegar 1
teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2
teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish
For The Briny Caesar Dressing: 1/2 cup cashews, soaked for at least 2 hours and drained 1 head roasted garlic (about 10 cloves, see tip) 2 cloves fresh garlic 1/4 cup capers, with some brine 3/4 cup water Several dashes fresh black pepper 1/2
teaspoon salt 2 tablespoons nutritional yeast 2 tablespoons grapeseed or
olive oil 1/4 cup fresh lemon
juice
I tossed a heaping cup of the artichoke hearts in the food processor and added in the
juice of a lemon, two tablespoons of extra virgin
olive oil, a pinch of salt, and a scant half
teaspoon of ground white pepper.
Ingredients 1 - lb skinless salmon fillet dash of salt freshly ground pepper to taste 1
teaspoon extra virgin
olive oil 1/2 cup plain fat free yogurt 1 tablespoon Dijon mustard 1 tablespoon honey 3 - 4 tablespoons chopped fresh dill 1 clove of garlic, finely minced
Juice from 1/2 lemon
Squeeze a bit more orange
juice on the salad and drizzle just a
teaspoon of
olive oil over all.
6 ounces extra firm tofu, drained, and gently pressed (you don't need to do any extensive pressing, just between your two hands over the sink so a little of the water comes out will suffice) zest of 1 lemon 1
teaspoon extra virgin
olive oil 1 heaping tablespoon nutritional yeast 4
teaspoons lemon
juice 1 1/2
teaspoons fresh cracked pepper 1/2
teaspoon dried oregano 1/4
teaspoon salt, plus more to taste
3 tablespoons extra virgin
olive oil one orange, zest and
juice 1 1/2
teaspoons caraway, lightly crushed 2 medium cloves garlic, minced 1/2
teaspoon fine grain sea salt, plus more to taste 2/3 cup toasted hazelnuts, chopped 2 big handfuls pea sprouts or micro greens 1/4 cup thinly sliced radishes 3 tablespoons fresh marjoram 1/3 cup crumbled goat cheese
1 clove garlic 1/2 packed cup fresh italian flat leaf parsley 1/4 packed cup fresh mint leaves 1/2
teaspoon lemon
juice 1/8
teaspoon salt, plus more to taste 2
teaspoons nutritional yeast pinch pepper 1/4 cup + 2 tablespoons extra virgin
olive oil 1/4 cup salted pistachio nutmeats
Whisk together tahini, water, remaining 4 tablespoons lemon
juice, 2 tablespoons
olive oil, and 1/4
teaspoon each salt and pepper in a medium bowl.
Ingredients 1 medium red cabbage 3 carrots 1/4 leek 6 - 8 pitted dried plums, finely chopped 3 tablespoons extra virgin
olive oil 1/2
teaspoon whole sea salt a pinch of ground black pepper 1/2
teaspoon yellow mustard powder 3 tablespoons balsamic vinegar 2 tablespoons apple
juice concentrate 1/2
teaspoon dried thyme 2 - 3 handfuls walnuts, coarsely chopped -LSB-...]
dressing 1/4 cup red wine vinegar 3 tablespoons lemon
juice 1 1/2 tablespoons honey 2 garlic cloves, finely minced or pressed 1/2
teaspoon dill weed 1/4
teaspoon dried oregano 1/4
teaspoon salt 1/4
teaspoon pepper 1/2 cup extra virgin
olive oil
Honey Mustard Dressing *: 2 tablespoons extra virgin
olive oil 3 tablespoons lemon
juice (I used meyer lemons) 3 - 4 cloves garlic 4
teaspoons prepared mustard (I used plain, but Dijon should also work) 4
teaspoons liquid honey
•
Olive oil 1 pound lean ground beef • Salt • Black pepper 1
teaspoon dry oregano 3/4
teaspoon ground cumin 1/2
teaspoon chili powder 1/4
teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of
juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
5 - 6 medium vine - ripened tomatoes (about 1-1/4 pounds) 2 garlic cloves 1 jalapeno, stemmed and deseeded 1 dried chile de arbol, stemmed and crushed 1 tablespoon fresh lime
juice 1-1/2
teaspoons kosher salt 1/4
teaspoon black pepper 1 tablespoon
olive oil 2 tablespoons chopped cilantro 1/3 cup finely chopped red onion
1/2 cup
olive oil 1/4 shallots, minced 1 tbsp green onion, minced 2 tbsp garlic, minced 1
teaspoon dried oregano 1/4 tsp ground cumin 1/4 tsp ancho powder
juice of one lemon
juice of one orange 1 chicken, cut into parts 2 tbsp butter
Grated zest of 1 lemon Fresh ginger, cut into a 1 - inch cube, peeled, and grated 2 tablespoons honey scant 1/2
teaspoon cayenne 3/4
teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon
juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin
olive oil 2 tablespoons toasted sesame
oil
* 1/4 cup Honey * 1/4 cup Apple Cider Vinegar * 1/8 cup Lime
Juice or Lemon or pulp free Orange
Juice Concentrate * 1/2
teaspoon Lime or lemon Zest or Orange Zest * 1/8 cup diced Yellow Onion or Red Onion * 1/2
teaspoon Dry Mustard (I used a tablespoon of prepared Yellow Mustard) * pinch of Salt * 1/2 cup Extra Light
Olive Oil
1 1/2 cups frozen, shelled edamame 1 cup canned garbanzo beans, drained and rinsed 2 cups baby tomatoes, chopped 1 cup diced red onion1 cup canned black beans, drained and rinsed 4 tablespoons fresh dill, chopped 4 tablespoons fresh flat leaf parsley, chopped 1/4 cup lemon
juice 1/2 cup
olive oil 1 tablespoon honey 1/2
teaspoon freshly minced garlic 1/4
teaspoon salt 1/4
teaspoon black pepper
• 2 tablespoons
olive oil • 1 medium yellow onion, chopped • 2 garlic cloves, minced • 1 pound large carrots, peeled and cut • into 1 - inch pieces (about 2 1/2 cups) • 2 1/2 cups vegetable broth • 1/2
teaspoon ground cumin • 1/4
teaspoon ground coriander • 1/2
teaspoon sea salt • Freshly ground black pepper • 1
teaspoon freshly squeezed lemon
juice • 1/2 cup plain Greek yogurt • 2 tablespoons toasted cumin seeds, for garnish
2 large beets 1/4 cup of chopped chives 1 shallot, minced 1 tablespoon of capers, minced 1 tablespoon of dijon mustard 1 tablespoon of freshly grated horseradish 1
teaspoon of lemon
juice 1
teaspoon of extra virgin
olive oil 1/4
teaspoon of salt pepper
Ingredients 3 - 5 cups greens of choice (arugula, spring mix, spinach, etc.) 1/2 cup cooked grains (farro, quinoa, barley... whatever floats your boat) 1/2 cup red grapes, sliced in half 2 tablespoons roasted cashews 2 tablespoons crumbled feta cheese Optional protein: I added pre-seasoned tofu, but you can add whatever your heart desires 2
teaspoons olive oil Squeeze of fresh lemon
juice Directions 1.
FOR THE CHICKEN 2 cloves garlic, minced
Juice of 1 lemon 2
teaspoons red wine vinegar 2 tablespoons extra virgin
olive oil 2 tablespoons plain lowfat yogurt 1 tablespoon dried oregano Salt and pepper, to taste 2 - 3 boneless, skinless chicken breasts, sliced
These are the ingredients you'll need to make this spinach artichoke dip recipe from scratch: fresh garlic,
olive oil, a one - pound package of fresh spinach leaves, 1/2
teaspoon of red pepper flakes, salt and pepper to taste, marinated artichoke hearts, one 8 - ounce block of cream cheese, mozzarella cheese, sour cream, Parmesan cheese, and lemon
juice.