To make sage tea, put one
teaspoon of dried sage in one cup boiling water and steep for 15 minutes.
Mix the cooked garlic and sprout mixture along with 1 cup of whole milk ricotta, 1/2 cup of Panko bread crumbs, 1 cup of parmesan cheese, 1 tablespoon of dried thyme, 1 tablespoon of dried basil, 1 teaspoon of dried marjoram and 1
teaspoon of dried sage.
I like to add
a teaspoon of dried sage, about 1/2 tsp dried thyme, salt, and pepper, so I put that in the printable recipe below, but don't be afraid to play around with your own favorites!
Not exact matches
Combine the steak rub ingredients — garlic powder,
sage, salt and 1/2
teaspoon of dried thyme — in a small ball and set aside.
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded, unsweetened, flaked coconut 1/3 cup sifted coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4
teaspoon ground black pepper 1
teaspoon dried thyme or
dried, rubbed
sage or poultry seasoning, crumbled 1
teaspoon garlic powder (not garlic salt) 1/4 cup + 2 tablespoons cool water 1/4 cup + 2 tablespoons unsweetened lite coconut milk 6 tablespoons extra virgin coconut oil, ghee, palm shortening or olive oil or a combination
of two
of these
Roasted garlic and summer herb salt blend: Harvest the last
of your summer herbs, basil,
sage, thyme, whatever you have,
dry until they can crumble at your finger tips Roast 3 - 4 cloves
of garlic with a drizzle
of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few
teaspoons of salt and set aside to
dry Finely chop the
dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to
dry some more, about 10 - 15 minutes When
dry, place in a mason jar and keep close to brighten any meal all winter long
lean ground beef 1 egg, lightly beaten 1/3 cup fresh breadcrumbs (I just grate up a white hamburger bun) 1 large clove
of garlic, finely minced 1/4 cup onion, finely chopped 1
teaspoon salt 1
teaspoon black pepper 1/4
teaspoon dried sage 1/4
teaspoon dried parsley 3 tablespoons ketchup 1 tablespoon Worcestershire sauce A dash Montreal steak seasoning 3 slices
of thick - sliced center - cut bacon 1 can condensed tomato soup (recommended: Campbell's)
1 1/2 pounds ground pork 1/4 cup
dry white or red wine 1
teaspoon fennel seeds 1
teaspoon granulated garlic 1
teaspoon granulated onion 1
teaspoon ground
sage 2
teaspoons coarsely ground black pepper 1 1/2
teaspoons kosher salt 2 tablespoons extra-virgin olive oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1
teaspoon vanilla extract 1
teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries
of any type, for garnish A splash
of Amaretto
2 large acorn squash, halved and seeded 2 tablespoons butter, melted 2 cloves
of garlic, chopped 1/2
teaspoon ground
sage, divided 1 pound pork sausage 1/2 cup onion, finely chopped 1 celery stalk, chopped 1 cup mushrooms, chopped 1 apple, cored and chopped 1/2 cup plain bread crumbs 1/4 cup grated Parmesan cheese 1/4 cup pumpkin seeds handful
of dried cranberries salt and pepper 1 egg, beaten
You just combine 1 pound ground pork a
teaspoon each
of fennel seeds,
dried sage, garlic powder, salt and a little pinch
of red pepper flakes.
Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1
teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh
sage leaves 1
teaspoon smoked Spanish paprika 1 cup
dry white wine 1 1/2 -2 quarts
of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I used rosemary, thyme,
sage and flat - leaf parsley — for garnish
In a mixing bowl, add the chicken, white wine vinegar, lime juice, 1/2
teaspoon rosemary (or 1 sprig
of rosemary leaves), 2 pinches
dried thyme, 2 pinches
dried sage, 4 - 5 cloves
of garlic (place the garlic pod on a clean surface, place the blade
of a knife over it and hit the blade with the heel
of your palm, crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2
teaspoon sea salt, 1 tablespoon olive oil, and 1/2
teaspoon pepper powder, and mix them all up.
The filling: 1 onion, finely chopped 1 celery stalk, finely chopped 2 cups frozen mixed vegetables or 2 cups diced fresh vegetables: peas, carrots, string beans, corn, etc. 16 oz tempeh, tofu or your favorite veggie meat, sliced in thin one inch long, 1/4 inch wide strips or 1 can
of beans, rinsed and drained (white, pink, kidney, etc.) 1/3 cup all purpose gluten - free flour 1
teaspoon tumeric 1
teaspoon onion power 1
teaspoon garlic powder 1
teaspoon dried sage 1/2
teaspoon dill 1/2
teaspoon thyme 1/4 to 1/2
teaspoon salt 2 cups water 1/4 unsweetened, cup non dairy milk
1 pound ground beef 1/2 pound ground pork (replace with ground beef if you don't eat pork) 1 medium onion, finely chopped 2 cloves garlic, minced 1 1/4
teaspoons sea salt 1/4
teaspoon black pepper 1/2
teaspoon dried thyme 1/2
teaspoon dried sage 2 - 3 tablespoons tomato paste Red pepper flakes (optional, for a bit
of spice) 1 egg
1 16 - ounce can chickpeas, rinsed and drained (or substitute any white beans) 1 14 - ounce can potatoes, rinsed and drained (or 2 cups boiled potatoes) 1 1/2
teaspoons vital wheat gluten (optional, for firmer texture and ease
of flipping) 1⁄8 cup
dried bread crumbs 1
teaspoon dried parsley 3⁄4
teaspoon chicken - style seasoning (or 1/2
teaspoon rubbed
sage) 1/2
teaspoon garlic powder 1/2
teaspoon onion powder 1/4
teaspoon salt (or to taste) 1/4
teaspoon black pepper (or to taste) 4 tablespoons olive oil, divided Dipping sauce: barbecue sauce, ketchup, and / or sweet mustard (optional)
2 cups cooked, diced turkey meat (I used a mixture
of white and dark meat) 3/4 cup coarsely chopped red onion 3/4
teaspoon sea salt 1/8
teaspoon black pepper 1
teaspoon dried sage 1/2
teaspoon dried thyme 1/4 cup chopped fresh parsley 2 eggs Dash
of hot sauce (optional) Turkey stuffing (optional) note: haven't tried this so not sure
of quantity.
Try It Boil 1/3
teaspoon of dried or fresh
sage in a cup
of water and strain; drink three or four times a day when you're bloated.
1
teaspoons dried sage 1
teaspoons salt 1/2 tsp onion powder 1/2 tsp garlic 1/2
teaspoon ground black pepper 1 tablespoon Sukrin Gold (optional) pinch
of red pepper flakes 1 pinch ground cloves 2 pounds ground pork
1
teaspoon of each
of the following
dried herbs: rosemary, basil, thyme,
sage, marjoram 1
teaspoon garlic 1/2
teaspoon of ground fennel 1/2
teaspoon freshly ground pepper 1/2
teaspoon salt (optional) Mix all the spices thoroughly and store in an airtight container.
2 stalks celery, chopped 1/2 onion, chopped 2 cloves garlic, minced or pressed 10 ounces firm tofu, drained 1/4 cup walnuts, finely ground 1 1/2 cups cooked brown lentils 1 1/4 cups quick - cooking gluten - free oats 3 tablespoons Bragg's Liquid Aminos 2 tablespoons organic ketchup (avoid Heinz or other big name brands because
of high fructose corn syrup and GMOs) 1 tablespoon Dijon mustard 2
teaspoons dried parsley 1/2
teaspoon each thyme,
sage, and rosemary Organic Ketchup, to taste
What's in them: 1 1/2 lb ground turkey meat (I used half ground turkey and half sweet turkey sausage for extra flavor) 1 1/4 cup
of herb stuffing cubes 1/2 cup
dried cranberries 1 large egg plus 1 egg white 1/4 cup finely chopped sweet onion 1 tablespoon chopped fresh
sage 1
teaspoon salt 1 tablespoon olive oil Other add in ideas: shredded carrots or chopped mushrooms to make these a little healthier
The filling: 1 onion, finely chopped 1 celery stalk, finely chopped 2 cups frozen mixed vegetables or 2 cups diced fresh vegetables: peas, carrots, string beans, corn, etc. 16 oz tempeh, tofu or your favorite veggie meat, sliced in thin one inch long, 1/4 inch wide strips or 1 can
of beans, rinsed and drained (white, pink, kidney, etc.) 1/3 cup all purpose gluten - free flour 1
teaspoon tumeric 1
teaspoon onion power 1
teaspoon garlic powder 1
teaspoon dried sage 1/2
teaspoon dill 1/2
teaspoon thyme 1/4 to 1/2
teaspoon salt 2 cups water 1/4 unsweetened, cup non dairy milk
1 cup baking soda 1/4 cup
dried sage leaves, ground 1/4 cup rosemary leaves, crushed 1
teaspoon cream
of tartar
2 cups chopped and packed kale (about 6 - 7 stems - worth) 1/2 cup
dry French lentils, rinsed 1 1/3 lbs (585 grams) yukon gold potatoes, peeled and chopped 3 garlic cloves, peeled and divided 3 tablespoons olive oil, divided 4 tablespoons unsweetened non-dairy milk, divided sea salt and ground black pepper, to taste 1 small cooking onion, small dice 2 tablespoons minced, fresh hearty herbs (I used a mix
of sage, thyme & rosemary) 2 1/4 lbs (1020 grams) mixed mushrooms, chopped 2 tablespoons balsamic vinegar 1
teaspoon gluten - free tamari soy sauce 1
teaspoon tomato paste 1 cup vegetable stock 1 tablespoon arrowroot powder Bring a medium saucepan
of water to a boil.