Not exact matches
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
For the vinaigrette: 1/4 cup grapeseed oil Juice
of 2 lemons 1 tablespoon Dijon mustard 1/4
teaspoon cayenne pepper, or to taste
Pinch of dried oregano Salt and
pepper to taste
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell
pepper, core and seeds removed, finely diced 1 yellow bell
pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2
teaspoons ground cumin 1/2
teaspoon ground, black
pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
* 6 medium onions * 2 tablespoons olive oil * 1 fat clove garlic, peeled and minced * 1/4 cup finely chopped red
pepper * 1 cup quinoa (I used black quinoa), rinsed thoroughly in a fine mesh strainer * 1 1/2 cups water * 2 heaping tablespoons tomato paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or more to taste), plus more for garnish * 1
teaspoon curry powder, or to taste *
pinch or two
of cayenne pepper, or to taste
Cheddar, Ham and Corn Chowder Makes 12 - 13 Cups 5 Strips
of bacon, cut 2 Cups Onion, chopped 1 Cup Celery, chopped 1/4 Cup Flour 1
teaspoon salt 1/4
teaspoon turmeric a
pinch of cayenne pepper 6 Cups Chicken broth 3 Medium Potatoes, diced (peeled is optional, I have done both peeled and unpeeled) 4 Cups
of Corn 1 Cup diced or leftover ham 1 Cup heavy cream (I have used 1/2 and 1/2 with good results) 1 Cup Sharp Cheddar Cheese 1 Ounces Cream Cheese (I use lite with fabulous results) Saute bacon in skillet.
1 cup
of cannellini beans (soaked, cooked + drain, or organic, low sodium canned) 1 cup
of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful
of cilantro, roughly chopped 1/4
teaspoon of garlic powder a
pinch or two
of cayenne 1/2
teaspoon of chili powder 2
teaspoons of tamari (or low sodium soy sauce, if you prefer) 1/4
teaspoon of salt fresh ground
pepper 1/2
teaspoon of baking powder 2 eggs, lightly beaten
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
Alpine Cheddar Sauce: 2 tablespoons Cabot Unsalted Butter 2 tablespoons King Arthur Unbleached All - Purpose Flour 1 1/4 cups
of lowfat (1 %) milk 4 ounces Cabot Alpine Cheddar, shredded (about 1 cup) 3 tablespoons fresh herbs such as basil, parsley, cilantro or oregano, chopped ⅛
teaspoon kosher salt
Pinch of cayenne pepper
• 1 cup sugar • 1 cup chocolate chips • 1/2 cup cocoa powder • 1/2
teaspoon xanthan gum • 1 1/4 ounce
of Yellowbird Habanero Hot Sauce •
Pinch cayenne pepper •
Pinch of salt
2 pounds mussels 1 clove garlic, minced 4 shallots, minced 2 sprigs fresh thyme 3 tablespoons olive oil 2 tablespoons butter 2/3 cup dry white wine 1/3 cup water 1/4 cup minced celery 1/4 cup chopped carrot 5 tablespoons minced fresh parsley, plus more for garnish 1 bay leaf 1/2
teaspoon freshly ground black
pepper Pinch of cayenne paper 3/4 cup fresh cream 1 lemon, cut into quarters, for garnish
1/4 cup EVOO (extra virgin olive oil) fresh juice
of 1/2 lemon 1
teaspoon of lemon zest 1
teaspoon seedy mustard
pinch of cayenne pepper pinch of sea salt freshly cracked black
pepper
3 Tablespoons olive oil 1 Large onion, chopped 2 Cloves garlic, minced or pressed through garlic press 1 Tablespoon tomato paste 1
Teaspoon ground cumin 1/4
Teaspoon kosher salt, more to taste 1/4
Teaspoon ground black
pepper Pinch of chili powder or
cayenne pepper, more to taste 1 Quart chicken or vegetable broth 1 Cup red lentils 1 Large carrot, peeled and diced Chopped fresh cilantro for garnish
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 1/2 tablespoons olive oil 1 cup leek, sliced thin 1/2 fennel bulb, chopped 2 tablespoons garlic, minced 6 cups water or vegetable stock 2 medium potatoes, rinsed and chopped (2 1/2 cups) 1 cup soy milk, rice milk, or almond milk 2 tablespoons Italian parsley, minced 2
teaspoons sea salt, or to taste 1/2
teaspoon ground
pepper, or to taste
pinch cayenne pepper Splash
of wheat - free tamari, optional
2 cups whole wheat pastry flour 1/2 cup sugar 1 tablespoon cocoa powder 2
teaspoons instant espresso powder 3 1/2
teaspoons ground ginger 1/2
teaspoon cinnamon 1/4
teaspoon ground cloves 1/4
teaspoon ground nutmeg, preferably freshly ground
Pinch cayenne pepper Scant 3/4
teaspoon salt 1/2
teaspoon baking soda 2
teaspoons baking powder 1/4 cup well - chopped pecans 1/2 cup extra-virgin olive oil 2
teaspoons vanilla extract 2 tablespoons non-dairy milk
of choice (can substitute regular milk) 1/2 cup blackstrap molasses (see note above) 1/4 cup demerara sugar
1 15 ounce can garbanzo beans, drained and rinsed 1/2 cup Blue Moose
of Boulder original hummus 1 tablespoon extra virgin olive oil 1 small yellow onion, quartered 2 - 3 garlic cloves, peeled Zest
of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1
teaspoon ground cumin 1/4
teaspoon ground coriander 1/4
teaspoon ground
cayenne pepper Heavy
pinch of sea salt flakes 1/2 cup garbanzo bean flour
Once the oil get's hot, add the minced garlic and the minced
cayenne pepper to the pan, mix, and after 15 seconds add 1 cup
of tomato puree, 1/2
teaspoon of smoked paprika, a
pinch of white sugar, season with sea salt and freshly cracked black
pepper, mix everything together, and lower the fire to a LOW heat
12 oz salmon, cut into 2 - 3 strips Salt Black
Pepper Pinch of cayenne pepper 2 tablespoons honey 1 tablespoon warm water 1 1/2
teaspoons apple cider vinegar or lemon juice 1 tablespoon olive oil 3 cloves garlic, minced 1/2 lemon, sliced into wedges
1 egg yolk, room temperature 1
teaspoon lemon juice 1
teaspoon dijon mustard
Pinch of cayenne pepper 1/2
teaspoon kosher salt Freshly cracked
pepper 2 tablespoons fresh tarragon 1/4 cup extra virgin olive oil 1/2 cup vegetable oil
6 cloves
of garlic 7 tablespoons butter, at room temperature 1/4
teaspoon rice or champagne vinegar
Pinch of cayenne pepper Kosher salt and freshly ground black
pepper 1 medium onion 4 1/4 cups water or chicken stock 5 ears
of corn 1 — 2 chives
Note: if you don't have Tajin I would substitute with a mix
of 1
teaspoon of cayenne pepper, 1
teaspoon of lemon
pepper, and 1
pinch of salt.
For the smoky seitan: 2 tablespoons olive oil 8 ounces ground seitan 1
teaspoon chili powder 1
teaspoon smoked paprika
Pinch of cayenne pepper Sea salt
1/2 cup raw pepitas 3 cups fairly tightly packed chopped kale 2 1/2 cups water 3 tablespoons freshly squeezed lemon juice 1/4 cup apple juice 1/2 cup mashed avocado 1 tablespoon peeled and minced fresh ginger 1
teaspoon seeded and diced hot
pepper 1 1/2
teaspoons sea salt, or to taste ¹ ⁄ 8
teaspoon ground black
pepper Pinch of cayenne pepper 1/4
teaspoon chipotle chile powder, or 1/2
teaspoon chili powder (optional) 1 tablespoon coconut oil or olive oil (optional) 2
teaspoons wheat - free tamari or other soy sauce, or to taste (optional) 1 tablespoon minced fresh cilantro 1/4 cup seeded and minced red bell
pepper, for garnish
1 cup lentils (I used puy, but green or black would work just as well) 1
teaspoon black mustard seeds 1/2
teaspoon black peppercorns 1
teaspoon sea salt
pinch of cayenne pepper juice
of 2 small or 1 large lemon 3 tablespoons olive oil 1 chile or jalapeno — seeded and minced
1 1/2
teaspoons roasted peanut oil 1/2
teaspoon ground
cayenne pepper 1/4
teaspoon ground cumin 1/8
teaspoon garlic powder Heavy
pinch of fine sea salt 1 cup dry roasted unsalted peanuts
DRESSING Grated zest and juice
of 2 limes or 1 lemon 2 tablespoons toasted sesame oil 5 tablespoons extra-virgin olive oil 1 garlic clove, grated 1 1/2 - inch piece
of fresh root ginger (unpeeled if organic), finely grated 2
teaspoons tamari A
pinch of cayenne pepper or chili flakes (optional) Sea salt and black
pepper
Take 3 1 15 ounce can garbanzo beans 2 tablespoons olive oil 1 small yellow onion, cut in half 1 - 2 garlic cloves, peeled Zest
of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1/4 cup garbanzo bean flour 1
teaspoon ground cumin 1/4
teaspoon ground coriander 1/4
teaspoon ground
cayenne pepper Heavy
pinch of sea salt flakes
Take 4 1 15 ounce can garbanzo beans 1/2 cup plain hummus 1 tablespoon extra virgin olive oil 1 small yellow onion, quartered 2 - 3 garlic cloves, peeled Zest
of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1/2 cup garbanzo bean flour 1
teaspoon ground cumin 1/4
teaspoon ground coriander 1/4
teaspoon ground
cayenne pepper Heavy
pinch of sea salt flakes
Take 2 1 15 ounce can garbanzo beans 2 tablespoons olive oil 1 small yellow onion, cut in half 1 - 2 garlic cloves, peeled Zest
of one lemon 1/4 cup packed fresh parsley (stems and all) 1/4 cup packed fresh cilantro (stems and all) 2 tablespoons garbanzo bean flour 1
teaspoon ground cumin 1/4
teaspoon ground coriander 1/4
teaspoon ground
cayenne pepper 1
teaspoon baking powder Heavy
pinch of sea salt flakes
Corn and Mango Filling 2 ears
of corn 2 2/3 cups cooked black beans 1 small green onion, finely chopped 1 mango, peeled and sliced 1/2 cup dried coconut flakes grated zest and juice
of 1 lime 1 Tablespoon extra virgin olive oil 1
teaspoon ground cumin 1
pinch each
cayenne pepper, paprika, and dried oregano Sea salt
1/2
teaspoon cinnamon 1
pinch of black
pepper tiny piece
of fresh, peeled ginger root or 1/4 tsp ginger powder 1
pinch of cayenne powder 1
pinch of cardamom powder liquid stevia to taste Instructions: Mix... Read More»
Swiss Chard with Sweet Potato and Quinoa 2 cups water 1 cup quinoa, rinsed 2 tablespoons avocado olive oil 1 cup finely diced cooked sweet potatoes 2 cloves garlic, chopped 1 bunch Swiss chard, about 5 or 6 leaves, trimmed and shredded 1/8
teaspoon sea salt Fresh cracked black
pepper to taste
Pinch of cayenne pepper 1/4 cup crumbled goat cheese (optional)
2
teaspoons of raw chocolate powder 1 tablespoon flax, chia or hemp seeds 1/2
teaspoon of liquid stevia (or to taste) 1
teaspoon of honey 1 tablespoon coconut oil 2 cups pure water Optional: 1 dropper liquid marine phytoplankton 1
teaspoon of raw carob powder 1/4
teaspoon of maca powder 1/2
teaspoon ground vanilla bean powder
pinch cayenne pepper
Ingredients: 1 pound cooked and cooled chicken breasts, diced (about 2 cups diced chicken) 3 scallions, finely chopped 1/3 cup fresh cilantro leaves, chopped 1/3 cup diced dried apricots 1/3 cup chopped roasted cashews 1 1/2 tablespoons hemp seeds (optional) For the dressing: 1 cup plain nonfat plain Greek yogurt 2 tablespoons curry powder Juice
of 1/2 lemon 1
teaspoon honey
Pinch of cayenne pepper (optional) Salt Freshly ground black
pepper
Take 4 1 15 ounce can garbanzo beans 1/2 cup plain hummus 1 tablespoon extra virgin olive oil 1 small yellow onion, quartered 2 - 3 garlic cloves, peeled Zest
of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1/2 cup garbanzo bean flour 1
teaspoon ground cumin 1/4
teaspoon ground coriander 1/4
teaspoon ground
cayenne pepper Heavy
pinch of sea salt flakes
Take 1 3/4 cup dry chickpeas, soaked overnight 2 tablespoons olive oil 1 small yellow onion, cut in half 1 - 2 garlic cloves, peeled Zest
of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 2 tablespoons garbanzo bean flour 1
teaspoon ground cumin 1/2
teaspoon ground coriander 1/4
teaspoon ground
cayenne pepper 1
teaspoon baking powder Heavy
pinch of sea salt flakes
INGREDIENTS 6 ripe avocados 2 large handfuls cilantro leaves, coarsely chopped 1 large handful parsley leaves, coarsely chopped 1/4 cup plus 1 tablespoon freshly squeezed lime juice 1 jalapeño
pepper, seeded and finely minced 2
teaspoons plus one
pinch sea salt 2 cups julienned jicama 1/2
teaspoon cayenne pepper 3 heads
of romaine hearts Additional parsley or cilantro, for garnish PREPARATION In a large bowl, mash the avocados well with a fork.