LEMON TAHINI: 1/4 cup tahini 1/4 cup filtered water 1/2 teaspoon lemon zest 1 tablespoon + 1 teaspoon lemon juice 1 clove of garlic, finely minced (or grated with a Microplane) 1
teaspoon olive oil sea salt and ground black pepper, to taste POTATOES: 1 1/2 lbs new potatoes, scrubbed 1 tablespoon heat - tolerant oil, like avocado 1 teaspoon za'atar HARISSA CHICKPEAS: 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon caraway seeds 1 teaspoon chili flakes 1 tablespoon heat - tolerant oil, like avocado 1 shallot, fine dice (about 1/3 cup diced shallot) 1 clove of garlic, finely minced 1 1/2 cups cooked chickpeas (or 1 15 - ounce can, drained) 1 cup crushed canned tomatoes (I like fire - roasted here) 1/4 cup filtered water (+ extra if necessary) TO SERVE: 4 big handfuls of chopped mixed greens olive oil fresh lemon juice extra za'atar 1/3 cup chopped flat leaf parsley Make the lemon - y tahini.
2 red onions, julienned Juice of 4 Peruvian limes or Key limes 2 very finely chopped Peruvian chile peppers such as fresh ají panca (or substitute serranos) 2 teaspoons chopped fresh cilantro or parsley 1/4 teaspoon white vinegar 1
teaspoon olive oil Sea salt Freshly ground black pepper
Not exact matches
Orange - Kissed Seed Crackers 1/2 cup sunflower seeds 1/2 cup sesame seeds 1/3 cup flax seeds — ground 1/2 cup hemp seeds scant 1 cup amaranth, quinoa or almond flour 1 1/2
teaspoon sea salt 1/4 cup
olive oil 1 tablespoon honey or maple syrup 2 tablespoons freshly squeezed orange juice
for the tomato sauce (makes about 2 cups) 1/2 tablespoon
olive oil 1 - 2 garlic cloves — minced 1/2
teaspoon dried oregano about 1 lb diced plum tomatoes 1/2
teaspoon coconut sugar pinch red pepper flakes
sea salt and freshly ground black pepper
for the crust (gluten free and vegan)(makes one large pizza crust) 1/3 cup plus 4 tablespoon almond milk — divided 1/2
teaspoon coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4
teaspoon sea salt 2 tablespoons
olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional)
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
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons
olive oil 1
teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
for the dough 1 cup whole spelt flour or sprouted spelt flour (I use this amazing sprouted spelt) 2 cups light spelt flour 1
teaspoon sea salt 3 tablespoons coconut or
olive oil 1 1/4 cups boiling water
6 fresh New Mexican red chiles, unpeeled, cut open along one side to remove the seeds 9 ounces feta cheese, crumbled 2 tablespoons extra-virgin
olive oil 2 tablespoons Greek yogurt 1 tablespoon minced Italian parsley 1⁄2
teaspoon lemon zest 1⁄4
teaspoon dried oregano 2 egg yolks
Sea salt and freshly ground black pepper, to taste 1⁄4 cup grated Parmesan cheese
shallot vinaigrette 1/3 cup minced shallots 1/3 cup red wine vinegar 1/4
teaspoon fine grain
sea salt 4 tablespoons extra virgin
olive oil
1 tablespoon
oil (butter / lard / coconut
oil) 1 medium onion, finely chopped (I use a mini-prep food processor) 1 clove garlic, minced 1 pound ground beef or bison or lamb 1 1/2
teaspoons paprika 1
teaspoon cumin 3/4
teaspoon cinnamon 1/4 cup chopped kalamata
olives (about 10 - 12) 1/4 cup golden raisins 1
teaspoon sea salt Scant 1/4
teaspoon black pepper 2 - 3 tablespoons chopped cilantro 1
teaspoon lemon zest
3 medium striped beets 1 pie crust recipe (this one is from my book and it has quinoa flour and almond flour) 2 tablespoons
olive oil 1 medium yellow onion, peeled and sliced 1/2
teaspoon fine
sea salt 2 eggs 1/2 cup (125 ml) whole milk 1/2 cup (125 ml) unsweetened coconut milk 2 tablespoons finely grated parmesan 1 tablespoon cornstarch 2 ounces (60 g) goat cheese, crumbled
2 tablespoons
olive oil 1 medium leek, diced 2 cloves garlic, minced 1 pound (450 g) red kuri squash, seeded, peeled and diced 1 medium Bartlett pear, peeled, cored and diced 1 medium Yukon gold potato, peeled and diced 1/2
teaspoon ground coriander 2 cups (500 ml) chicken stock 1/3 cup (85 ml) unsweetened coconut milk 1 1/4
teaspoon fine
sea salt (or to taste)
Black Beans filling 2 tablespoons refined coconut
oil or extra-virgin
olive oil 1 cup diced sweet onion 4 medium garlic cloves, minced 3 diced fresh tomatoes 1
teaspoon chili powder 1
teaspoon dried oregano 1/4
teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine
sea salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinsed
3 tablespoons extra virgin
olive oil 1/2 pound sliced mushrooms 1/4
teaspoon fine grain
sea salt 4 cups cooked black beans 3 celery stalks, chopped 1/3 cup sliced dried figs 1/3 cup chopped toasted almonds
4 to 6 big handfuls of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2
teaspoons fine - grain
sea salt 1 medium orange, zest and juice 1 shallot, chopped 1/3 cup Parmesan, freshly shredded 1 tablespoon white wine vinegar 1/2 cup good quality
olive oil a couple big pinches of salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumbled
Ingredients200 g GMO - free, plain tofu 1 large handful fresh parsley 1 tablespoon apple vinegar 1 tablespoon capers 2 garlic cloves 1
teaspoon rice malt syrup 1 pinch whole
sea salt roughly 120 ml extra virgin
olive oil Makes 2 servings (16 - 20 cubes).
For the Pasta * 3 Cups Emmer Flour 2 1/2
teaspoons salt (
sea salt or kosher) * 4 Eggs 1 Tablespoon extra virgin
olive oil 2 Tablespoons water
3 pounds small new potatoes, diced 2/3 cup
olive oil 1/2 cup fresh lemon juice 1
teaspoon Dijon mustard 1
teaspoon kosher or
sea salt 3/4
teaspoon pepper 1/4 cup green onions, thinly sliced 4 ounces crumbled feta cheese 1/4 cup chopped fresh parsley
3 Cups Rye Flour 1
teaspoon fine grain
sea salt 1 Cup warm water 1/3 Cup extra virgin
olive oil About 1 Tb.
1 tablespoon extra virgin
olive oil 2 large onions, chopped 1/2
teaspoon fine - grain
sea salt 2 cups dried split green peas, picked over and rinsed 5 cups water juice of 1/2 lemon (reserve the zest)
For the Crepe Batter 2 large eggs 1 1/4 cups whole milk 1 cup flour 1 tablespoon + 2
teaspoons Trio Carmel Extra Virgin
Olive Oil Pinch
sea salt 1 tablespoon minced fresh herbs, such as parsley and / or basil In a blender add the wet ingredients...
2 Cups cooked farro 1/4 Cup basil, chopped 2 Tablespoons extra virgin
olive oil 4 Ounces mozzarella cheese, chopped 1 Tablespoon balsamic vinegar 1/2
Teaspoon sea salt 1/4 Cup chopped onion or shallot Fresh ground pepper to taste 2 Medium tomatoes, chopped
2 tablespoons extra virgin
olive oil 1 medium onion, thinly sliced 2 cloves garlic, peeled and smashed 1/2
teaspoon fine grain
sea salt 1
teaspoon sweet paprika 1
teaspoon garlic powder 1 chipotle pepper in adobo sauce, chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked for an hour 1 cup water, if needed 2 tablespoons fresh lemon juice, or to taste
3/4 cup walnut
oil, extra-virgin
olive oil, or a combination of both 1/4 cup lemon juice 1/2
teaspoon cinnamon 1/2
teaspoon cumin 1/4
teaspoon sea salt, or to taste
1 cup of rice flour scant 1/2
teaspoon fine grain
sea salt 8 ounces mushrooms, sliced 1 / 3 - inch thick 1 cup of sake 1 tablespoon extra virgin
olive oil 1 tablespoon unsalted butter
1 piece whole wheat bread 1 tablespoon vegan butter 1 medium sized onion (about 2 cups), chopped 1 tablespoon extra virgin
olive oil 1 - 15 ounce can white beans, drained and rinsed 3 tablespoons nutritional yeast 1/4 cup water 1
teaspoon sea salt ⅛
teaspoon dried basil 1
teaspoon red pepper flakes 6 cloves garlic, minced 4 cups packed fresh spinach, roughly chopped 1 can artichoke hearts, drained and chopped 1/4 cup vegan mozzarella cheese
1 cup millet 2 - 3 cups broccoli florets 3/4 cup plus 1/4 cup walnuts, roughly chopped 1 packed cup flat leaf parsley 2/3 cup extra virgin
olive oil 1 tablespoon lemon juice 2/3 cup finely grated parmesan 2 cloves garlic 1/4
teaspoon sea salt
270 g semi-whole wheat flour 40 g manitoba flour half a
teaspoon whole
sea salt 120 ml extra virgin
olive oil 100 - 120 ml filtered water
1 Heirloom Oaxacan Jewels 1 Heirloom Cherokee purple 1 Big Red super fantastic 2 Green Zebra 10 - 12 Cherry tomatoes Arugula Fresh Goat cheese Fresh sprig of Thyme Extra Virgin
Olive Oil to drizzle about 1/2
teaspoon per plate of Rice Vinegar
Sea salt and fresh ground pepper to taste.
Dressing: 1/4 cup red - wine vinegar 2 tablespoons light sesame
oil 1 tablespoon honey 2
teaspoons Dijon mustard 1
teaspoon soy sauce 1/2
teaspoon cinnamon 2 tablespoons
olive oil Salt, preferably
sea or kosher, to taste Freshly ground black pepper to taste
3 tablespoons extra virgin
olive oil one orange, zest and juice 1 1/2
teaspoons caraway, lightly crushed 2 medium cloves garlic, minced 1/2
teaspoon fine grain
sea salt, plus more to taste 2/3 cup toasted hazelnuts, chopped 2 big handfuls pea sprouts or micro greens 1/4 cup thinly sliced radishes 3 tablespoons fresh marjoram 1/3 cup crumbled goat cheese
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
200 g semi-whole wheat flour 100 g fine cornmeal half a
teaspoon whole
sea salt 2
teaspoons cornstarch 1
teaspoon baking soda 1
teaspoon cream of tartar 1
teaspoon dried oregano 1
teaspoon dried thyme 1
teaspoon dried chives 1
teaspoon dried marjoram 2 tablespoons nutritional yeast (flakes) 80 ml extra virgin
olive oil 200 - 250 ml oat milk, unsweetend and unflavoured
Ingredients 1 medium red cabbage 3 carrots 1/4 leek 6 - 8 pitted dried plums, finely chopped 3 tablespoons extra virgin
olive oil 1/2
teaspoon whole
sea salt a pinch of ground black pepper 1/2
teaspoon yellow mustard powder 3 tablespoons balsamic vinegar 2 tablespoons apple juice concentrate 1/2
teaspoon dried thyme 2 - 3 handfuls walnuts, coarsely chopped -LSB-...]
1 tablespoon extra virgin
olive oil 2 large onions, chopped 1/2
teaspoon fine - grain
sea salt 3 cups water
In a small dish, combine 2 tablespoons of extra virgin
olive oil with a
teaspoon of thyme leaves, parsley and crushed rosemary leaves, 1/2
teaspoon each of rubbed sage, black pepper and
sea salt.
1 tablespoon
olive oil 1 small yellow onion, small dice 1/2
teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1
teaspoon red wine vinegar
sea salt & ground black pepper, to taste
1/2
teaspoon toasted saffron threads salt and pepper 1/2 pound
sea scallops 1/2 pound medium shrimp 1/3 cup extra virgin
olive oil 6 garlic cloves, chopped 1
teaspoon crushed red pepper 3 cups whole canned tomatoes, crushed by hand 1 pound littleneck clams, scrubbed, rinsed and drained freshly chopped parsley 1 pound Dreamfields spaghetti
In a small bowl, combine 1 cup of
olive oil mayonnaise, 2 tablespoons of milk, 1
teaspoon of freshly ground tri-colored pepper, 1/2
teaspoon sea salt, 3 tablespoon of whole grain Dijon mustard, 1/8
teaspoon cayenne pepper along with the chopped herbs, celery and shallot.
In a small bowl, combine the
olive oil mayonnaise, milk, tri-colored pepper, 1/2
teaspoon sea salt, whole grain Dijon mustard, and cayenne pepper along with the chopped herbs, celery and shallot.
1 tablespoon extra virgin
olive oil 1/2
teaspoon garlic powder 1/2
teaspoon sea salt 1/4
teaspoon bittersweet smoked paprika 1/4
teaspoon ground turmeric Freshly ground black pepper 2 - 3 chicken breast halves (about 1 1/2 pounds) Avocado
oil or ghee, for cooking
500 g (about 4 cups) whole wheat flour (I used organic King Arthur Flour), plus extra for the work surface and dusting 3 g (3/4
teaspoon) granulated yeast (I used instant (*)-RRB- 7 g (11/2
teaspoons) kosher salt (I used fine
sea salt) 25 g (2 tablespoons) extra-virgin
olive oil 375 g (1 1/2 cups plus 1 tablespoon) lukewarm water
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
1 small shallot, chopped 1 tablespoon raspberry wine vinegar * 2/3 cup walnut halves or pieces 6 ounces fresh raspberries 1/4
teaspoon sea salt, or more to taste 1/4 cup plus 2 tablespoons extra virgin
olive oil
• 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
1 1/2
teaspoons dried mint 1/2
teaspoon red chile pepper flakes 1/2
teaspoon cumin seeds 1/2
teaspoon fine grain
sea salt 1
teaspoon ground cumin 1/2
teaspoon cinnamon 1
teaspoon ground ginger 4 tablespoons extra virgin
olive oil a squeeze of fresh lemon juice
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
3 tablespoons extra virgin
olive oil, divided 1/4 cup shallots, sliced thinly 1 cup seasonal wild mushrooms, sliced (I used white and baby portobello) 1 1/2 cups frozen pearl onions 1 cup baby carrots 2 cups chicken stock 1/4
teaspoon fresh rosemary, chopped 1/4
teaspoon fresh oregano, chopped 1
teaspoon sea salt 1/4
teaspoon freshly ground black pepper 4 cups cooked pasta 1/4
teaspoon sea salt 1/4
teaspoon freshly ground black pepper 4 4 - ounce boneless, skinless chicken breasts
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