Not exact matches
10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small bell
pepper — seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3 cup soft sun - dried tomatoes juice of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4 small red chili
pepper or more to taste — seeded, or 1/4
teaspoon red
pepper flakes
dash of
cayenne pepper — optional 1/2
teaspoon sea salt large handful fresh basil leaves, plus more for garnish
2 tablespoons olive oil 1 large sweet onion diced 6 mini sweet
peppers or 1 large red
pepper diced 3 cloves of garlic diced 1 lb ground beef 3 small logs of chorizo or 1 large log (about 1/2 a lb) 1/2
teaspoon garlic powder 2
teaspoons Mrs.
dash 1 1/2
teaspoons cumin 1
teaspoon salt 1/2 tablespoon paprika 1/2
teaspoon cayenne * omit if sensitive to heat 1/2
teaspoon tomato paste
2 cups lobster stock (see recipe) 2 cups coarsely chopped cooked lobster meat 4 tablespoons butter 1 onion, chopped 2 cloves garlic, minced 2 shallots, minced 1/2 cup flour 1/4 cup dry sherry 2 tablespoons tomato paste 3 cups half - and - half 1/4
teaspoon fresh ground white
pepper 1
teaspoon salt 1/4
teaspoon paprika 1
dash cayenne pepper 1 cup crème fraîche
1 sweet potato, very thinly sliced 1
teaspoon Olive Oil
Dash of
cayenne pepper Dash of chili powder 3 mini sweet red and / or orange
peppers, sliced 1/4 white onion, sliced 3 tablespoons store - bought salsa 1/4 cup canned black beans, drained and rinsed 2 tablespoons finely chopped jalapenos 1/3 avocado, cubed 1
teaspoon chopped fresh cilantro
Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive oil 1 medium onion, chopped (1 cup) 1 medium red bell
pepper, chopped 1 medium jalapeno
pepper, seeded and finely chopped 2 cloves garlic, finely chopped 4 cups water 3 cups butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces) diced fire roasted tomatoes 1 1/2
teaspoons kosher or fine sea salt 2
teaspoons garam masala 1
teaspoon ground cumin 1
teaspoon ground turmeric
Dash cayenne pepper 3 cups small cauliflower florets 1 tablespoon tamari (soy sauce) Fresh cilantro leaves
1 1/4 cups elbow noodles Salt 2.5 ounces extra-sharp cheddar cheese, cut into small cubes 1 tablespoon plus 1/2
teaspoon flour 3/4
teaspoon salt 3/4
teaspoon dry mustard A pinch or two fresh ground
pepper A pinch
cayenne pepper or red
pepper flake A pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1
dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, grated
1 bag spinach (washed and dried) 8 ounces pine nuts (soaked) 2 cloves garlic 2
teaspoons nutritional yeast (optional) Sea salt Black
pepper Dash of
cayenne pepper (optional) 1/8 cup lemon juice 1/4 cup hemp oil or olive oil 2/3 cup apple cider or red wine vinegar 1 to 2 cups fresh basil
12 dried
cayenne peppers, seeded and crushed 1/4 cup rice wine 1 tablespoon vegetable oil 2
teaspoons granulated sugar 1
teaspoon soy sauce 4 thin slices fresh ginger 4 diagonal - cut thin slices green onion 1 clove garlic, minced 1/4
teaspoon cornstarch mixed with 1/2
teaspoon cold water
Dash of dark soy sauce
3 or 4 medium sweet potatoes (about 2 pounds) 1 Tablespoon honey 1/2
teaspoon ground ginger 1/4
teaspoon ground cardamon
dash of
cayenne pepper 1/4
teaspoon salt
1/2
teaspoon of dry mustard, a pinch of ground
cayenne pepper, and a couple
dashes of Worcestershire sauce will add just the right amount of spicy kick to balance the richness of the sauce.
1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained 2 tablespoons almond butter or tahini 2 tablespoons extra virgin olive oil 2 tablespoons fresh lemon juice 1 clove fresh garlic, finely chopped (optional) 1/2
teaspoon coarse salt 1/2
teaspoon ground coriander
Dash cayenne pepper 2 to 3 tablespoons water
Ingredients 1/3 cup fresh cilantro 1/2
teaspoon salt 2 scallions, white and green parts, coarsely chopped 1 small clove garlic, minced juice from 1/2 a lemon
dash cayenne pepper 3 tablespoons plain yogurt 1 tablespoon agave nectar of 1 tablespoon sugar dissolved in 1 tablespoon water 1/2 cup canned tomatoes, preferably fire roasted 1 tablespoon olive oil
1 large onion, chopped 1 medium sweet red
pepper, chopped 2 tablespoons Earth Balance margarine 2 cups fresh or thawed frozen corn 1 jalapeno
pepper, seeded and chopped 2 garlic cloves, minced 2
teaspoons chili powder 2 14-1/2 ounce cans vegetable broth 1 15 - ounce can solid - pack pumpkin (not pumpkin pie filling) Salt to taste
Dash of
cayenne pepper 2 tablespoons lime juice In a large saucepan, sauté the onion and red
pepper in the margarine until almost tender.
1/4 cup lemon juice 1/4 cup red wine vinegar 6 garlic cloves, minced 1
teaspoon paprika
dash cayenne dash cumin 1/2 cup Italian parsley, minced 1/2 cup cilantro, minced 1/2 to 3/4 cup olive oil, to your taste Kosher salt and ground black
pepper
Maple Roasted Almonds Recipe with Chinese 5 Spice 2 cups whole natural almonds (not roasted) 2 tablespoons pure maple syrup 1
teaspoon Chinese five spice powder
Dash cayenne pepper 1/4
teaspoon fine sea salt
Butter Lettuce Salad with Pomegranate and Walnuts Toasted Thyme Walnuts: 1 cup raw walnut halves 1
teaspoon olive oil 1/4
teaspoon dried thyme leaves 1/8
teaspoon fine sea salt
Dash cayenne pepper
1 1/2 cups cooked black beans, rinsed & drained 1 8 - ounce package organic tempeh 1/2 cup vegetable broth 1/2
teaspoon ground cumin 3/4
teaspoon chili powder 1/8
teaspoon chipotle powder few
dashes cayenne pepper 1
teaspoon dried oregano salt &
pepper to taste juice from 1 lime
Spicy hot fudge sauce — throw in 1/4
teaspoon of ground cinnamon and a heavy
dash of
cayenne pepper.
1/2
teaspoon sea salt 1/4
teaspoon ground cinnamon 1/4
teaspoon ground cumin 1/4
teaspoon cayenne pepper 1/4
teaspoon chili powder 1/8
teaspoon ground nutmeg 3 tablespoons unsalted butter 3/4 cup cashews 3/4 cup pecan halves 1/2 cup almonds 1/4 cup packed brown sugar 1 tablespoon water 1-1/2
teaspoons Worcestershire sauce
Dash Louisiana - style hot sauce
1 small pie pumpkin 2 tablespoons olive oil 1 tablespoon honey 1
teaspoon ground cumin 1/2
teaspoon cardamom 1
teaspoon kosher salt
dash of
cayenne pepper dash of black
pepper
cocktail consists of water, juice of 1/2 lemon, 1
teaspoon apple cider vinegar, 1
teaspoon turmeric, a
dash of
cayenne pepper and a
dash of raw honey.
Hearty Fresh Vegetable Soup Recipe 1 tablespoon olive oil or virgin coconut oil 1 medium onion, chopped 1 medium red bell
pepper, coarsely chopped 2 medium carrots, peeled and thickly sliced 1 pound parsnips, peeled and thickly sliced 1/2 pound small new potatoes, quartered 4 cups Vegetable Stock (recipe follows) 1 1/2
teaspoons fine sea salt 1 1/2
teaspoons ground coriander 1 1/2
teaspoons bittersweet paprika
Dash cayenne pepper 1 large fresh tomato, chopped 3 cups fresh baby kale or spinach 1 tablespoon fresh lemon juice 1 to 2 tablespoons tamari or soy sauce
Whisk 5 large egg whites, 1/2 cup sugar, 1
teaspoon thyme leaves, 1/2
teaspoon ground allspice, 1/2
teaspoon ground ginger, 1/4
teaspoon cayenne pepper, and 4
dashes of Angostura bitters in a medium bowl to blend.
2 cans, or 3 cups, chickpeas 2 tablespoons extra-virgin olive oil 1/2
teaspoon garlic powder 1/4
teaspoon dried onion 1
dash paprika 1
teaspoon chili powder 1/2
teaspoon cayenne pepper 1/2
teaspoon sea salt
Favorite Veggie Soup 1 tablespoon canola or safflower oil 1 medium onion, chopped 1 medium green or red bell
pepper, chopped 2 carrots, chopped 8 ounces white button or cremini mushrooms, sliced 2 cloves garlic, finely chopped 6 cups water 2 large sweet potatoes, peeled and cubed 1 1/2
teaspoons sea salt 2
teaspoons curry powder 1/2
teaspoon mild paprika
Dash cayenne pepper 1 can (14.5 ounces) petite diced tomatoes (do not drain) 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained Juice from half of a fresh lemon 1 to 2 tablespoons soy sauce
Red River Rub: 1
teaspoon cayenne pepper 1
teaspoon curry powder 1
teaspoon turmeric 1
teaspoon ground ginger 1
teaspoon ground cumin 1
teaspoon chili powder 1
teaspoon paprika
dash of nutmeg French's mustard 1 10 - 12 pound beef brisket, trimmed to 1/4 inch of fat remaining
In the summer, tea wasn't as appetizing so I made it into «ice cream» — using the frozen banana trick: one frozen banana, 1
teaspoon of ginger, 1
teaspoon of turmeric,
dash of
cayenne, and a few turns of the
pepper mill, processed in a food processor until it resembles soft serve.
Layered Mediterranean White Bean Dip White Bean Dip: 1 can (15 ounces) cannellini beans (white beans) or chickpeas (garbanzo beans), rinsed and drained 2 tablespoons fresh lemon juice 1 small clove fresh garlic, finely chopped 1/2
teaspoon coarse salt
Dash cayenne pepper 2 tablespoons extra virgin olive oil 1 to 2 tablespoons water, optional 6 medium fresh basil leaves Tomato and Olive Topping: 1 cup cherry or grape tomatoes, quartered 1/2 cup pitted kalamata olives, coarsely chopped 2 tablespoons chopped fresh basil 1 tablespoon extra virgin olive oil 1/2
teaspoon finely shredded lemon peel Flatbread crackers or whole wheat pita chips
Instead I used about a tablespoon of fresh, minced ginger and a 1/4
teaspoon allspice, and a
dash of
cayenne pepper.
meatballs 1 cup French green lentils, dry 3 cups vegetable broth 3 tablespoons flax meal 1/2 cup hot water 1 cup onion, finely diced 4 cloves of garlic, minced 1/2 cup oat flour 3/4 cup rolled oats 1
teaspoon salt 1/4
teaspoon ground black
pepper 1
teaspoon dried thyme 1
teaspoon dried basi 1
teaspoon dried oregano a
dash of
cayenne pepper
Vegetarian Lentil Soup with Rainbow Chard 2 tablespoons olive oil 1 medium onion, chopped 8 ounces white or cremini mushrooms, sliced 1 clove garlic, finely chopped 6 cups water 1 cup dry brown lentils, rinsed and drained 1 1/2
teaspoons fine sea salt 1/2
teaspoon dried oregano 1/2
teaspoon dried thyme
Dash cayenne pepper 1 bunch fresh rainbow Swiss chard 1 cup chopped fresh tomato 1 tablespoon fresh lemon juice 1 tablespoon tamari or soy sauce
2 cups pecan halves 2 tablespoons pure maple syrup 1/2
teaspoon garam masala 1/8
teaspoon ground ginger
Dash cayenne pepper 1/8
teaspoon coarse salt
Spicy Hummus Spread 2 cups cashews — soaked for 2 hours 2 tablespoons raw sesame tahini 1 - 2 garlic cloves 1/4 cup lemon juice 1/2
teaspoon salt
dash of
cayenne pepper 1/4
teaspoon ground cumin or more to taste 1/2
teaspoon ground coriander (optional) 1/2 cup purified water or more if needed
3/4 pound andouille sausage 1 tablespoon canola oil 1.5 tablespoons flour 1 large onion, chopped 1 tablespoon fresh parsley, minced 1 stalk celery, chopped 2 cloves garlic, minced 3/4 cup long - grain brown rice 1.5 cups water 1 16 - ounce can diced tomatoes in juice 1
teaspoon sea salt 1/2
teaspoon black
pepper Dash of
cayenne
My go - to recipe is two tablespoons of tahini thinned with a half to one tablespoon of water (depending on the texture you desire) and mixed with one
teaspoon of fresh squeezed lemon juice, a half
teaspoon of minced garlic, and a
dash cayenne pepper.
1 kabocha squash 1 large sweet potato 1 yellow onion, minced 2 cloves garlic, minced 4 cups of vegetable broth 1
teaspoon of curry powder 1/2
teaspoon of cumin 1/4
teaspoon of cinnamon 1
teaspoon of butter or coconut oil Salt /
pepper to taste
Dash of
cayenne pepper Zest and juice of 1 lemon
1 tablespoon apple cider vinegar 1
teaspoon honey (ideally raw) or maple syrup 1
dash cayenne pepper 1
dash of cinnamon [optional, but tasty and also great for weight loss] 1.5 cups of warm or hot water