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
Drizzle them in
olive oil,
salt and 2
teaspoons of cinnamon.
2 tablespoons vegetable or
olive oil 2 large onions, chopped 6 cloves garlic, chopped 2 tablespoons bafat (Hurry Curry, see recipe here) 4 large tomatoes, chopped 2 cups coconut milk, recipe here 16 large shrimp, shelled and deveined 1 cup fresh or canned crab meat 1/2
teaspoon turmeric powder 1
teaspoon rice vinegar 1/4 cup bay or curry leaves
Salt to taste
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
Cheese Base 1 cup nuts — cashews, almonds, or macadamia 2 tablespoons
olive oil 3 tablespoon freshly squeezed lemon juice 3 - 4 tablespoon non-dairy acidophilus 1
teaspoon raw honey 1 garlic clove pinch of
salt
3/4 cup almond milk 1
teaspoon coconut sugar 1 tablespoon active dry yeast 3 tablespoons ground chia seeds 6 tablespoons almond milk 1 cup (140 g) buckwheat flour 1 cup (120 g) tapioca flour 1/2 cup (70 g) millet flour 1 1/2
teaspoon salt 1/4 cup
olive oil 1 tablespoon nigella seeds
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
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1
teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp crou
salt 1 tablespoon
olive oil 1
teaspoon oregano 7 cups water 1
teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp crou
salt 4 cloves garlic, chopped Bay leaf 1
teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable
oil 2 tablespoons
olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped
Salt and pepper to taste Garnish: 2 cups crisp crou
Salt and pepper to taste Garnish: 2 cups crisp croutons
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
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).
3/4 cup unsweetened almond milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1
teaspoon baking powder 1
teaspoon baking soda 1/2
teaspoon salt 2
teaspoons ground cinnamon 1/2
teaspoon nutmeg 3/4 cup coconut sugar 1 cup
olive oil 2
teaspoons vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped
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
Powerful Puttanesca Topping 3 cups chopped fresh tomatoes, such as cherry or roma 2 tablespoons chopped capers 2 tablespoons chopped nicoise
olives 1 tablespoon chopped fresh basil 2
teaspoons crushed red chile Garlic
salt 1 cup grated parmigiano reggiano or pecorino romano cheese
Olive oil
Place the squares on a baking dish drizzled with
olive oil, dried herbs, a
teaspoon of paprika and a sprinkling of
salt and then bake in a 190C oven for about 15 - 20 minutes, until deliciously soft.
1/3 cup Spicy Southwestern Peanut Better 2/3 cup
olive oil (divided use) 4 (8 - to 12 - ounce) fresh rib - eye steaks, trimmed 1/2
teaspoon coarse
salt 2 large sweet onions, sliced into rings 1/4 inch thick 1/2
teaspoon cayenne pepper
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
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)
Ingredients 2 cloves garlic 3 scallions, white and light green part, cut in 1» pieces 5 medium vine - ripened tomatoes, quartered 1
teaspoon salt 2 - 3 large (or 5 small) basil leaves, cut chiffonade 1 Tablespoon Extra Virgin
Olive oil Baguette, cut into slices on the diagonal Garlic, peeled and cut in half
Olive oil for drizzling
1/2 cup soft, pitted dates - Warm water, to cover dates 1/2 cup sifted coconut flour 1/4 cup gluten - free All - Purpose Flour Blend 1/2
teaspoon baking soda 1/2
teaspoon guar gum or xanthan gum 1/4
teaspoon salt 1/2 cup extra-virgin coconut
oil or palm shortening or
olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1
teaspoon pure vanilla extract 1 cup semisweet chocolate chips
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
Toss in the greens, garlic and zest, along with 2 tablespoons of extra virgin
olive oil, 1/3 cup of milk, and a half
teaspoon each of
salt & pepper.
Place on the other baking sheet with the sliced onions and toss with
olive oil, 1/2
teaspoon salt and pepper to coat, just like you did with the potatoes.
Fish: 1 cup flour 1
teaspoon garlic powder
Salt and pepper 4 large eggs 1 lemon, zested and sliced 1/2 cup grated parmigiano - reggiano cheese 3 tablespoons extra-virgin
olive oil (EVOO) 4 (6 to 8 ounce) sole or tilapia fillets Sauce: 6 tablespoon butter 1/4 cup white wine Wondra flour, to thicken
1/4 cup extra virgin
olive oil 2 skinless boneless chicken breasts, cleaned and pounded thin 2 sections of Laughing Cow Cheese (regular, light, or herbed) 2
teaspoons Italian seasoning 1/2 cup of your favorite bread crumbs
Salt and pepper to taste
Toss peppers and garlic with just a few
teaspoons of
olive oil and sprinkle with a little
salt and pepper.
2 lbs yukon gold potatoes, cut into 1 inch chunks
Olive oil for drizzling 2 fennel bulbs (reserve the fronds)(those are the frilly green leaves) 1 large onion, peeled and cut into 1/2 inch slices 1
teaspoon salt, divided Fresh black pepper 2 cups warm vegetable broth 2 cups unsweetened warm soy or almond milk
1) 2 cans of chickpeas 2) 1 large clove of garlic, roughly chopped 3) 2 -3 tablespoons of
olive oil 4) 1/2 cup of water 5) 1/2
teaspoon of
salt 6) 1/2
teaspoon paprika powder
2 tablespoons
olive oil 1 large sweet onion diced 6 mini sweet peppers or 1 large red pepper diced 3 cloves of garlic diced 1 lb ground beef 3 small logs of chorizo or 1 large log (about 1/2 a lb) 1/2
teaspoon garlic powder 2
teaspoons Mrs. dash 1 1/2
teaspoons cumin 1
teaspoon salt 1/2 tablespoon paprika 1/2
teaspoon cayenne * omit if sensitive to heat 1/2
teaspoon tomato paste
1) 250g of flour 2) 100 ml of
olive oil 3) 150 ml of warm water 4) 1
teaspoon of of
salt 5) 1
teaspoon of herbs (oregano, tomillo, dried garlic, whatever you like)
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
• 1 1/2 pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye •
Salt • Cracked black pepper • 1/4
teaspoon onion powder • 4 tablespoons all - purpose flour, divided use •
Olive oil • 2 onions, quartered and thinly sliced • 10 ounces white mushrooms, sliced • 1/2
teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4 slices provolone cheese
2
teaspoons olive oil 1 small onion, diced small 2 stalks celery, tops removed, thinly sliced 2 cloves garlic, minced 1 cup baby carrots, in 1/2 inch slices 3/4 pounds yukon gold potatoes, in 1/2 inch dice 1
teaspoon dried thyme 1/4
teaspoon dried tarragon 6 cups vegetable broth 1/2
teaspoon salt 1 cup dried small pasta 1
teaspoon agave syrup 16 ounces tomato sauce 1 cup frozen peas
Toss the vegetables with 1 tablespoon
olive oil, 1/2
teaspoon salt and 1/4
teaspoon pepper.
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
teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2
teaspoons fresh minced ginger 2 bay leaves 1 star anise 2
teaspoons mild curry powder Pinch cinnamon About 3 stems of fresh thyme 1/2
teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1
teaspoon light agave nectar Juice from about 1/2 a lime
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
In a large mixing bowl, toss butternut squash, apples and chickpeas with 1 tablespoon
olive oil, maple syrup, cinnamon, nutmeg and 1/4
teaspoon salt.
2 chicken seitan cutlets 1/2
teaspoon smoked paprika 1/4
teaspoon dried thyme
salt and pepper 1 tablespoon
olive oil 1/2 large onion, chopped 3 — 4 ounces soyrizo 2 cloves garlic, minced 1 small carrot, minced 1 roasted red pepper, chopped 1/3 to 1/2 cup vegetable broth 1/2 cup frozen peas, run under hot water 2 tablespoons chopped parsley rice to serve
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
8 ounces cavatappi pasta 2 ears corn, shucked 1 red bell pepper, deseeded and cut into 2 - inch - wide strips 1 zucchini, halved lengthwise 1/4 cup plus 1 tablespoon
olive oil 1
teaspoon kosher
salt 1/2
teaspoon black pepper 4 3 - ounce sweet Italian chicken sausages 1 cup cherry tomatoes, halved 1 garlic clove, finely grated 2 tablespoons thinly sliced fresh basil 1/4 cup shredded Italian cheese blend
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
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
Sprinkle with remaining 1/4
teaspoon each
salt and pepper; drizzle with remaining 2 tablespoons
olive oil, and top with feta and pistachios.
4 1/2 cups (20.25 ounces) unbleached high - gluten, bread, or all - purpose flour, chilled 1 3/4 -LRB-.44 ounce)
teaspoons salt 1
teaspoon -LRB-.11 ounce) instant yeast 1/4 cup (2 ounces)
olive oil (optional) 1 3/4 cups (14 ounces) water, ice cold (40 °F) Semolina flour OR cornmeal for dusting
Brush both sides of the pita bread with 1
teaspoon of
olive oil and sprinkle with a pinch of
salt, then lightly toast on the skillet, about 45 seconds per side.
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!