3 pounds apples, peeled, cored and roughly chopped 2 cinnamon sticks 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cardamom 1/4
teaspoon ground cloves Juice of half a lemon 1/2 cup water
Not exact matches
1/4 cup whole Jamaican pimento berries (or 1/8 cup
ground allspice) 3 Scotch bonnet chiles (or habaneros), seeds and stems removed, chopped 10 scallions (green onions), chopped 1/2 cup chopped onion 4
cloves garlic, chopped 4 bay leaves, crushed 1 3 - inch piece ginger, peeled and chopped 1/3 cup fresh thyme 1
teaspoon freshly
ground nutmeg 1
teaspoon freshly
ground cinnamon 1
teaspoon salt (or more, to taste) 1 tablespoon freshly
ground black pepper 1/4 cup vegetable oil 1/4 cup lime
juice Water
4 green onions, chopped, white part only 4
cloves garlic, minced 1
teaspoon peeled and minced fresh ginger 1 (3 - inch) stalk lemongrass, minced 1 tablespoon peanut oil 1 1/2 cups chicken stock 3 tablespoons crushed red chile 1 tablespoon soy sauce 2
teaspoons dark brown sugar 1/4
teaspoon ground cumin 1 tablespoon lime
juice 1
teaspoon prepared prawn paste (blacan) 1
teaspoon tamarind paste 2 cups crunchy peanut butter Salt to taste
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 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
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
1 1/2 pounds carrots, peeled and sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red onion, thinly sliced 2
cloves of garlic, minced 2 tablespoons grated fresh ginger 3 cups reduced - sodium vegetable broth 1
teaspoon ground coriander 1
teaspoon ground cumin 1
teaspoon cinnamon salt and pepper, to taste 2
teaspoons fresh lime
juice crushed red pepper, to taste chopped fresh cilantro
Ingredients 1/2 lb (8 oz) fingerling potatoes 3/4 lb (12 oz) Brussels sprouts 3
cloves garlic, peeled 1 medium shallot 5 juniper berries 2 tablespoon butter 1 tablespoon mustard
juice of 1/2 a lemon 1/2
teaspoon caraway seeds 1/4
teaspoon salt 1/4
teaspoon fresh
ground black pepper zest of 1/2 lemon plus more salt and pepper to taste
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
Ingredients: 1 cup mayonnaise (Use a good brand like Best Foods Mayonnaise) Grated rind of one lemon 2 tablespoons fresh lemon
juice 1 small - medium bunch parsley, very finely chopped 3 - 4 green onions (both the green and white part) ~ finely chopped or 1/4 cup finely chopped fresh chives 1 large
clove garlic, minced 1
teaspoon ground black pepper
• 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
3 pounds boneless pork shoulder or pork butt, cut into 2 - inch cubes 1/2 cup orange
juice 1/4 cup lime
juice (from about 2 to 3 limes) 4
cloves garlic, peeled and crushed 1
teaspoon ground cumin 1
teaspoon Kosher salt, plus more to taste
• 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
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and
juice 1/2
teaspoon ground cinnamon 1/4
teaspoon ground cloves 1/4
teaspoon ground ginger 1/4
teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon
ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
2 Tablespoons
ground flax seeds 4 Tablespoons water 3/4 cup sugar (we use evaporated cane
juice) 1
teaspoon vanilla 1
teaspoon ground cinnamon 1/2
teaspoon ground ginger 1/4
teaspoon ground nutmeg 1/4
teaspoon ground cloves 1 15 - ounce can pumpkin purée 1 1/2 cups...
1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled fresh ginger 3 garlic
cloves, finely chopped 1
teaspoon ground cumin 1/2
teaspoon ground coriander 1
teaspoon turmeric 1
teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs
Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
1 poblano chile 1/2 pound fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded 1/2 medium yellow onion, roughly chopped 4 garlic
cloves, chopped 1 cup roughly chopped fresh cilantro, plus more for serving 1/2 cup roughly chopped fresh parsley 1 ounce baby spinach leaves (about 1 cup) 1
teaspoon ground cumin 1
teaspoon dried oregano 1/4
teaspoon ground allspice 6 cups vegetable broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can black beans, rinsed and drained 2 tablespoons fresh lime
juice Coarse salt Grated Monterey Jack cheese, shredded purple cabbage and crumbled tortilla chips for serving
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic
cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2
teaspoons garam masala 1 1/2
teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1
teaspoon kosher salt, more to taste 1/2
teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime
Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
1 tablespoon olive oil 1 medium onion, diced 1
clove garlic, minced 2
teaspoons fresh ginger, grated 1 tablespoon
ground coriander 2
teaspoons ground cumin 1/2
teaspoon ground cayenne pepper 1
teaspoon ground turmeric 2
teaspoons paprika 1
teaspoon garam masala 1 (15 - ounce) can diced tomatoes (
juices included) 2/3 cup water 4 cups cooked chickpeas or 2 (15 - ounce) cans chickpeas, drained and rinsed 1/2
teaspoon salt 1/2 lemon (
juiced)
2 boneless, skinless chicken breasts 2 tablespoons olive oil 2 limes,
juiced 2 garlic
cloves, minced 2
teaspoons ground cumin 2
teaspoons smoked paprika 1/2
teaspoon chili powder 1/4
teaspoon salt 1/4
teaspoon pepper
Dressing 1/4 cup olive oil 3 tablespoons fresh lemon
juice 2
cloves garlic, crushed 2
teaspoons orange blossom water 1
teaspoon honey, maple syrup or sweetener of choice 1/4
teaspoon ground cinnamon salt and freshly
ground pepper
1 boneless or semi-boneless leg of lamb (approx. 5 - 7 pounds) 6 - 8 garlic
cloves 1 cup flat - leaf parsley 1/4 cup fresh mint leaves 2
teaspoons lemon zest 2 lemons,
juiced 1 tablespoon kosher salt 1
teaspoon freshly
ground black pepper 1/2 cup olive oil
My houmous is home - made (a can of chickpeas, drained; a tablespoon of sesame paste; a tablespoon of low fat natural yogurt; half a small
clove of garlic, crushed; half a
teaspoon of
ground cumin; a drizzle of olive oil; a squeeze of lemon
juice; and salt to taste; all whizzed in the food processor) and the sandwich did not go soggy by lunchtime, even though it had been made that morning.
12 ounces Gulf Coast Blue Crab meat 3 1/2 cups corn kernels cut from about 6 medium ears of corn 2 tablespoons unsalted butter or olive oil 1 1/2 cups onion, chopped 2
cloves garlic, minced 1 jalapeno pepper small, seeded and minced 5 cups low - sodium vegetable broth or chicken broth 1/4
teaspoon chili powder 1 lime, zest half and squeeze the whole lime for
juice 1/2 cup cilantro, chopped 2 cups crispy corn tortilla strips TT kosher salt TT pepper, freshly
ground
1
clove garlic, minced or pressed 1
teaspoon ground ginger 2 tablespoons brown sugar 2 tablespoons soy sauce 2 tablespoons lemon
juice 2 tablespoons salad oil 1 tablespoon instant minced onion 1/4
teaspoon black pepper
Orange Chile Oil Marinade: 6 cascabel chiles, stems and seeds removed, or substitute 2 of the chiles above 1/4 cup chopped onions 1/2 cup vegetable oil 2
cloves garlic, minced 1
teaspoon cumin seeds 1 cup orange
juice 1 tablespoon lime
juice 2
teaspoons achiote paste (available in Hispanic markets) 1
teaspoon dried oregano, Mexican preferred Pinch
ground cloves Salt and freshly
ground black pepper
Cayenne - Infused Meat Marinade 1
teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon
juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2
cloves garlic, minced 2
teaspoons ground cayenne chile 1
teaspoon ground paprika 2
teaspoons fresh oregano 1/2
teaspoon cinnamon Freshly
ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8
teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2
teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2
teaspoons Cayenne - Infused Meat Marinade, above
Filling 1 cup fresh carrot
juice 1/2 cup meat of young Thai coconut 1/2 cup Brazil nut milk OR any other nut or coconut milk 1/2 cup raw agave syrup 1/2 cup coconut butter 1/4 cup date paste 1/2 tablespoon vanilla extract 1/2 tablespoon
ground cinnamon 1
teaspoon ground ginger 1/4
teaspoon ground nutmeg 1/8
teaspoon ground cloves 1/2 cup Irish moss — soaked in hot water for at least 10 minutes
1/2 cup vinegar 1/2 cup lime
juice 1/2 cup red wine 6 fresh malagueta chiles, chopped, or substitute tabascos or serranos 1 small onion, finely chopped 2
cloves garlic, minced 1 tablespoon sugar 1 tablespoon chopped fresh oregano or 1
teaspoon dried oregano 1
teaspoon dried thyme 1
teaspoon salt Freshly
ground black pepper 1 Two - pound T - bone steak, 1 inch thick
1 3 - pound chicken, cut into small pieces 3 tablespoons lemon
juice 1 large onion, chopped 2
cloves garlic, chopped 2 tablespoons butter or margarine 1/4 cup Berbere (see recipe, above) 2 tablespoons paprika 2
teaspoons ground ginger 1
teaspoon ground black pepper 1/4
teaspoon ground cardamom 1/4
teaspoon ground nutmeg 2 cups water 4 hard - cooked eggs, peeled, left whole
For the huli sauce: 3/4 cup dark soy sauce (shoyu) 1 cup pineapple
juice 1/2 cup honey 1/3 cup brown sugar (Hawaiian cane preferred) 3
cloves garlic, peeled and minced 1/4 cup ketchup 2 tablespoons minced fresh ginger 1
teaspoon Asian chile paste Coarse kosher salt to taste Freshly
ground black pepper to taste
Jalapeño - Cilantro Lime Basting Sauce: 1/4 cup lime
juice 6 jalapeño chiles, stems and seeds removed, chopped 2 fresh tomatillos 1 1/2
teaspoon sugar 2
cloves garlic, chopped 3/4 cup chopped fresh cilantro 2 tablespoons vegetable oil 1/2
teaspoon ground coriander 1/4
teaspoon ground white pepper
Marinade: 1/3 cup olive oil
Juice of 3 limes (or 2 large lemons) 1 jalapeño pepper, seeded 2 peeled garlic
cloves 1/4 cup loosely - packed fresh cilantro leaves 1
teaspoon freshly
ground black pepper 4 tablespoons grated fresh ginger 1/2 cup unsweetened coconut milk
Pumpkin Cookies 2 cups basic mix 1/2 cup raw almond butter 1/2 cup freeze dried carrots —
ground 1/2 cup date paste 3/4 cup carrot puree (2 carrots, 1/2 cup freshly squeezed carrot
juice, 1/2 ″ piece fresh ginger root — all pureed in a high speed blender) 1/2 cup carrot pulp left from making carrot
juice 1
teaspoon cinnamon 1/2
teaspoon ground ginger 1/8
teaspoon each
clove 1/8
teaspoon nutmeg
1/4
teaspoon salt 1/2
teaspoon ground black pepper 1
teaspoon granulated sugar 4
teaspoons Vietnamese fish sauce (Nuoc Mam) 12 large basil leaves 1 whole snapper, about 2 pounds, cleaned, head and tail left on 4
cloves garlic, minced 1 tablespoon grated ginger 1 serrano or jalapeño chile, seeded and minced 2 tablespoons lime
juice (1 lime) Vietnamese dipping sauce (Nuoc Cham), recipe follows
1/4 cup chopped cilantro 3 tablespoons olive oil 2 tablespoons lime
juice 1/2
teaspoon salt 1/2
teaspoon freshly
ground black pepper 1/2
teaspoon ground cumin 1/2
teaspoon chili powder 1 garlic
clove, minced 1/2 jalapeño, seeded and minced
3 pounds ripe plum tomatoes, cut in half lengthwise 1/4 cup plus 2 tablespoons good olive oil 1 tablespoon kosher salt 1 1/2
teaspoons freshly
ground black pepper 2 cups chopped yellow onions (2 onions) 6 garlic
cloves, minced 2 tablespoons unsalted butter 1/4
teaspoon crushed red pepper flakes 1 (28 - ounce) canned plum tomatoes, with their
juice 4 cups fresh basil leaves, packed (chopped will be less stringy in the end) 1
teaspoon fresh thyme leaves 1 quart chicken stock or water
for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1
teaspoon cumin seeds 1
teaspoon coriander seeds 1/2
teaspoon mustard seeds 2 cups coconut black rice (from above) 1/4 cup
ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic
cloves — minced zest and
juice of 1 lime 1 small red chili — seeded and minced 1/4
teaspoon red pepper flakes Large handful fresh mint leaves — chopped sea salt to taste
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic
cloves, thinly sliced 1/4 cup chili powder 1
teaspoon ground cumin 1/4
teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound
ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic
cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime
juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4
teaspoon Kosher salt 1/4
teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1
teaspoon granulated sugar 1/2
teaspoon red chili flakes 8 - 10 black peppercorns 1
teaspoon coriander seeds 1
teaspoon Kosher salt
Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4
cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2
teaspoons turmeric 2
teaspoons sweet paprika 1
teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro
Juice of half a lemon, plus lemon wedges for garnish
can, rinsed and drained 1/2
teaspoon salt 1/2
teaspoon ground cumin 1 tablespoon fresh lemon
juice 1 to 2
cloves garlic, to taste 1 tablespoon olive oil 2 tablespoons water
2 tablespoons olive oil 1/4 cup chopped cilantro, including stems 1/2
teaspoon ground cumin 2
cloves garlic, minced
Juice of 1 lime
Juice of 1 orange 1/2 jalapeño pepper, seeded and finely chopped
1/2 cup mild goat cheese at room temperature (I use Laura Chenel's Chevre) 1/2 cup sour cream 1/2 cup mayonnaise 1/2 cup buttermilk 1 large
clove garlic, pressed 1 tablespoon basil or tarragon, minced 2 tablespoons Italian parsley, minced 2 tablespoons chives, 1 / 8 - inch slices 1/2 tablespoon thyme, minced 1/2
teaspoon chili powder 1/4
teaspoon aji molido chile flakes, optional 1 tablespoon lime
juice 1 tablespoon olive oil 1 1/2
teaspoon kosher salt 1/4
teaspoon ground black pepper
ingredients ORANGE CURD: 1 whole orange (zest only) 1/2 cup orange
juice (freshly squeezed) 1/4 cup lemon
juice (freshly squeezed) 6 tablespoons unsalted butter 1 cup granulated sugar 3 large egg yolks 2 large eggs GINGERBREAD CAKE: 4 tablespoons unsalted butter (softened, plus more for greasing) 1 1/2 cups cake flour (sifted) 1/2 cup cocoa powder (sifted) 1 1/3 cups dark brown sugar (packed) 1 tablespoon baking powder 1
teaspoon Kosher salt 2
teaspoons ground cinnamon 2
teaspoons ground ginger 2
teaspoons nutmeg (freshly grated) 1/2
teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3 cup molasses 2
teaspoons vanilla extract 1/3 cup hot water 1/2 cup buttermilk 1/3 cup canola oil 8 ounces cream cheese (softened)
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic
cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon
juice 1/2
teaspoon salt
Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)
2 tablespoons coconut oil 1 brown onion, sliced 2 garlic
cloves, peeled and minced 1/2 red capsicum (pepper), seeds and membrane removed, sliced 500 g (1 lb 2 oz) beef, cut into very thin strips 1
teaspoon turmeric 2 tablespoons freshly - squeezed lemon
juice 2
teaspoons freshly grated ginger 2 tablespoons wheat - free tamari 2 tablespoons tahini 1 tablespoon apple cider vinegar 120 g (41/4 oz / 2 cups) broccoli, cut into florets 125 g (41/2 oz / 1 cup) green beans, roughly chopped 100 g (31/2 oz / 1 cup) snow peas (mangetout), sliced on the diagonal Celtic sea salt and freshly
ground black pepper, to taste brown rice, to serve
1.5 pounds lamb stew meat, cut into 2 - inch chunks 3
cloves garlic, peeled and mashed 1/4 cup extra virgin olive oil 2
teaspoons ground cumin 1 1/2
teaspoons freshly grated ginger 1/2
teaspoon sea salt 1/2
teaspoon turmeric 1/2
teaspoon paprika 1/2
teaspoon cinnamon 1/8
teaspoon black pepper 2
teaspoons lemon
juice 1 cup stock (beef or lamb) 2 small / medium potatoes, cut into bite - size pieces (substitute with carrots for GAPS) Grated rind of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (optional)
16 ounces (454 g) gluten - free pasta (or pasta of choice) 1/4 cup (40 g) plus 1 tablespoon cashews, soaked overnight and drained 1 tablespoon extra virgin olive oil 1 tablespoon plus 1 1/2
teaspoons nutritional yeast 2
teaspoons apple cider vinegar 1 1/2
teaspoons lemon
juice 2 garlic
cloves, roughly chopped 1/2
teaspoon sea salt, plus more to taste Freshly
ground pepper 1 cup (240 ml) water 1/4 cup (30 g) chickpea flour 2 tablespoons chopped chives, plus chive flowers for garnish 1 cup (34 g) packed watercress Freshly
ground nutmeg, to taste
1 garlic
clove, minced 1 1/2
teaspoon Dijon mustard Pinch of salt 1 1/2
teaspoons minced, fresh thyme 1
teaspoon each minced fresh oregano, basil, mint 1 tablespoon champagne vinegar 1 1/2
teaspoons fresh lemon
juice 3/4 cup extra-virgin olive oil Sea salt and freshly
ground black pepper
2
cloves garlic, peeled 1 cup of fresh spinach leaves 1/2 cup of fresh basil leaves Zest from one lemon
Juice from one lemon 3 tablespoons of olive oil (you may need more) 1/3 cup of walnuts or pine nuts 1
teaspoon salt Fresh
ground pepper