Pour about 3/4
teaspoon of oil into each round.
Basically one takes about
a teaspoon of oil into the mouth and swishes and «pulls» the oil around through one's teeth.
Pour the remaining
teaspoon of oil into a skillet and bring over medium heat.
Not exact matches
1
teaspoon cayenne powder 1
teaspoon cumin powder 1
teaspoon coriander powder 1/4
teaspoon cardamom powder 1/4
teaspoon cinnamon powder 1
teaspoon freshly ground black pepper 1
teaspoon sugar 1/4
teaspoon salt 1 3 - pound chicken, boned, and coarsely chopped (1 1/2 to 2 pounds
of meat) 1/3 cup peanut or vegetable
oil 2 cups sweet potatoes, peeled and cut
into 1?
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
Add a
teaspoon of coconut
oil to a non-stick frying pan on medium heat, wait until it's hot and then use a large spoon to dollop the fritters
into the pan and flat them out
into rounds (depending on the size
of the pan, you should be able to fit between three and five
of them each time).
While these cook slice the mushrooms
into pieces and gently stir fry them with olive
oil, salt, two
teaspoons of apple cider vinegar and the chopped jalapeño pepper (remember to discard the seeds before chopping).
8 ounces extra firm tofu, cut
into 1 / 4 - inch cubes 8 ounces small pasta 6 tablespoons ponzu sauce 3 garlic cloves, minced scant 1/2
teaspoon chile flakes, or to taste 1/4
teaspoon toasted sesame
oil 8 ounces green beans, chopped 8 ounces broccoli florets a small bunch
of cilantro (or basil), chopped
2
teaspoons olive
oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut
into florettes 4 cups vegetable broth, divided 1/2
teaspoon salt Big pinch dried thyme Lots
of fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra for garnish
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
Ingredients Crust -1 large head
of cauliflower -1 / 2 cup almond meal -1 / 2 cup gluten free all purpose flour -1 tablespoon extra virgin olive
oil -1 1/2
teaspoons baking powder -1 tsp salt -1 / 4
teaspoon black pepper (it would be great to add in herbs
into the crust like fresh rosemary and thyme!
Ingredients 1 small head cauliflower, cut
into florets 1 tablespoon
oil 1 clove
of garlic, minced (optional) 1/2
teaspoon salt...
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup
of cashews, soaked for a min
of 2 hours 1/4 cup
of water 1 tablespoon
of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2
teaspoon of kosher salt 1 head
of broccoli, chopped
into florets 1/2 cup
of garbanzo bean flour 1/2 cup
of water 1
teaspoon of garlic powder 1/2
teaspoon of kosher salt 1
teaspoon +
of TABASCO chipotle, original red, or reserve about 1/3 cup
of sunflower
oil (or another neutral high - heat
oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes
of TABASCO (
of your choice, optional) a handful
of cilantro, chopped the green part
of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
2 tablespoons olive
oil 2 tablespoons unsalted butter 2 large sweet onions, peeled and sliced thinly
into half moons 1/2
teaspoon salt Cracked pepper 4 sprigs
of fresh thyme (or about 1/2
teaspoon dried thyme — more to taste) 3 cloves
of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)
1 pound kale, washed, stemmed, and cut
into small pieces 2 tablespoons butter 2 tablespoons flour (I used all purpose) 1 1/5 cups milk (I used whole) 1 cup extra sharp cheddar cheese, grated salt & pepper 1/2
teaspoon turmeric (optional, for color) a pinch
of freshly grated nutmeg a tablespoon
of olive
oil, for greasing the baking pan
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
Rub 2
teaspoons of olive
oil or butter
into each squash half.
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
1 tablespoon vegetable
oil 1 1/4 cups rolled oats 1 1/4 cups chopped toasted walnuts 1/2 cup oat bran 1 1/2 cups puffed cereal you like, pounded
into smallish bits (I used Barbara's Peanut Butter Puffins and Shredded wheat, both with success) 1 cup dried cranberries, coarsely chopped 3 pieces
of dried crystallized ginger, finely chopped 1 cup brown rice syrup 1
teaspoon pure vanilla extract 1/2
teaspoon salt
1 cup dried white beans 2 tablespoons vegetable
oil 2 pounds lamb stew meat or boneless leg
of lamb cubed
into 1 - inch pieces (fat and sinew removed) 1 large onion, chopped 1 green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2
teaspoons ground cumin 1
teaspoon ground coriander 1
teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for garnish
1 bunch organic kale, washed and dried and torn
into large pieces 3 tablespoons coconut
oil 3 tablespoons cocoa powder 1 tablespoon raw honey 1
teaspoon cinnamon pinch
of sea salt 1/3 cup coconut flakes
Homemade Marshmallows Ingredients: 3 packages unflavored gelatin 1 cup ice cold water, divided 1 1/2 cups granulated sugar 1 cup light corn syrup 1/4
teaspoon kosher salt 1
teaspoon vanilla extract 1/4 cup confectioners» sugar 1/4 cup cornstarch Nonstick spray Food coloring or flavoring
oil (optional) Directions: Place the gelatin
into the bowl
of a stand mixer along with 1/2 cup
of the water.
• 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
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut
into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4
teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1
teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable)
oil 4 — 5 bunches
of fresh coriander (cilantro) for garnish
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
250 g peeled potatoes 1 large zucchini, cleaned and cut
into pieces 1 clove
of garlic, peeled and cut
into halves 2 - 3 cm fresh ginger root, peeled and chopped 2 tablespoons extra virgin olive
oil 2 tablespoons shoyu a pinch
of Himalayan salt freshly ground white pepper, to taste 1
teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3
teaspoons mild curry powder a handful
of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4
teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
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
Lime Vinaigrette 1/4 cup vegetable
oil of choice 1 tablespoon fresh lime juice 1 tablespoon rice wine vinegar ⅛ - 1/4
teaspoon red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds green papayas, peeled, seeded and grated 1 carrot, peeled and grated 1 ripe tomato, cut
into wedges 1/4 cup mung bean sprouts 4 bib or butter lettuce leaves, washed
What's in it: For the french toast --- 1/2 large loaf
of multigrain bread, ideally a few days old, cut
into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1
teaspoons cinnamon — 1
teaspoon vanilla extract — 1/4
teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2
teaspoon cinnamon — 1 tablespoon coconut
oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4
teaspoon salt
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive
oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons
of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so
of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart
into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1
teaspoon salt & 1/2
teaspoon pepper / Measure 6 oz.
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1
teaspoon salt, divided 1 tablespoon olive
oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced
into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2
teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2
teaspoons distilled white vinegar) 3/4 cup milk
of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable
oil spray
2 (15.5 ounce) cans black beans 2 cups low - fat cottage cheese 3 tablespoons almond butter 1 garlic clove, sliced 2 tablespoons olive
oil 3 tablespoons red wine vinegar 3/4
teaspoon sea salt 1/2
teaspoon ground cumin 1
teaspoon ground coriander 1/4 cup fresh parsley 2 tablespoons orange zest Freshly ground black pepper to taste 10 - 12 stalks
of celery, cut
into thirds
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.
1/2
teaspoon turmeric 3/4
teaspoon cinnamon 1/2
teaspoon ginger 1/2
teaspoon garlic powder 1
teaspoon cumin 1
teaspoon paprika pinch
of salt 1 1/2 tablespoons olive
oil 4 gluten free tortillas 2 sweet potato, peeled and cut
into small cubes 1 can chickpeas 1 cup spinach, washed and roughly chopped 1/4 cup fat free Greek Yogurt 1 lime 1/2 cup diced tomatoes 1/4 cup chopped cilantro
Ingredients (serve 2) 2 small carrots, cut
into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated
into small clumps (or other mushrooms
of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (
of choice) 1
teaspoon turmeric powder 200 ml coconut milk 2
teaspoons coconut
oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish
1 large onion cut
into 1/4 ″ slices 1 cup
of flour 1
teaspoon of baking powder 1
teaspoon of paprika 1 egg beaten 1 cup
of light beer 1
teaspoon of garlic salt 1
teaspoon of freshly ground pepper 1 cup
of breadcrumbs Deep fryer with Canola or vegetable
oil
Ingredients: - 6 inch medium zucchini cut
into chunks - 3 cloves garlic, left whole - olive
oil for drizzling - kosher salt + pepper to taste - 1/2
teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2
teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups
of cooked quinoa - 1 cup
of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head
of radicchio, sliced
into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice
of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup
of yellow mustard - 1/4 cup
of grainy dijon mustard - 2 tablespoons
of honey - 1 tablespoon
of apple cider vinegar - salt to taste
Grated zest
of 1 lemon Fresh ginger, cut
into a 1 - inch cube, peeled, and grated 1 tablespoon honey 3/4
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
Ingredients -2 tablespoons
oil - 2 1/2 tablespoons
of curry powder - 1/4
teaspoon of cayenne powder - 1 medium onion, thinly sliced - 4 garlic cloves, minced - 4 chicken breasts, cut
into bite size cubes - 1 can
of tomato sauce (14 oz)- 1 can diced tomatoes (14 oz)- I use fire roasted with green chilies!
3 Tablespoons (or more) vegetable
oil 1 chicken, cut up 1 large onion, chopped 3 cloves
of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1
teaspoon cayenne) pinch
of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring
into the sauce.
1
teaspoon fennel seeds 1
teaspoon poppy seeds 5 cloves garlic 1 - inch piece ginger 1 large onion, chopped and divided
into 2 parts 1 large bunch
of cilantro, chopped and divided
into 2 parts 2 serrano chiles, seeds and stems removed 1 tablespoon butter or olive
oil for sauteeing 1
teaspoon turmeric 4 large tomatoes, quartered 1 1/2 cups coconut milk 1 cup yogurt 2 cups coarsely chopped vegetables, such as carrots, potatoes, and cauliflower
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
2 tablespoons vegetable or olive
oil 1
teaspoon mustard seeds 1
teaspoon cumin seeds 1/2
teaspoon fenugreek seeds 1 red chile, such as serrano, stem removed and minced 1 cucumber, peeled and cut
into thin slices 2 tomatoes, sliced 1 onion, sliced
into rings 1 1 - inch piece
of ginger, peeled and finely minced 1/4 cup sour cream 1/4 cup unsweetened yogurt 1/2
teaspoon salt 1/4 cup cilantro or mint leaves for garnish
Lift out the dough and pour the remaining
teaspoon of olive
oil into the bottom
of the bowl and spread to coat the interior with your fingers.
1/2 cup brine - cured black olives, rinsed, drained, and pitted 2
teaspoons drained capers 1 small garlic clove, chopped 1/2
teaspoon finely grated fresh lemon zest 2 (6 1/2 - ounce) jars marinated artichokes, drained, reserving marinade, and chopped 1/3 cup mayonnaise 2 (6 - ounce) cans tuna in olive
oil, drained and any large chunks broken
into smaller pieces 4 (7 - inch - long) ciabatta rolls or other crusty rolls with soft, chewy crumb - or two mini loaves
of crusty bread 3/4 cup fresh flat - leaf parsley leaves
6 eggs, beaten 1 cup nonfat milk (or any milk / cream would do) 1
teaspoon salt (or to taste) 1/2
teaspoon ground pepper 2 leeks, washed and sliced (sauté in a bit
of olive
oil until softened) 6 spears asparagus, sliced
into 2 inch pieces 2 full leaves rainbow chard, sliced Crumbled feta cheese for topping
1 clove garlic 1
teaspoon olive
oil 2
teaspoons pine nuts 1/2 favorite sausage: veggie, chicken, or pork, diced 1/4 cup frozen spinach 2 sundried tomatoes, cut
into strips 1 egg 1 egg white 1/4
teaspoon salt 1/2 ounce grated Parmesan 2 slices
of bread
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
ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1 cup orange juice (freshly squeezed) zest
of 1 orange 2 tablespoons honey 2
teaspoons hot sauce 2
teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1
teaspoon Dijon mustard 1/2 cup olive
oil 6 cups mixed greens 4 large carrots (peeled, shaved
into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)