12 dry sea scallops + 1/2 teaspoon salt, divided + 1/4
teaspoon pepper + 3 tablespoons olive oil + 4 cups snow peas + 1 lemon wedge, juiced + 1 teaspoon lemon zest in strips = Seared Scallops With Snow Peas
Not exact matches
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
3
+ tablespoons ghee or clarified butter 2 medium yellow onions, chopped 1 tablespoon black mustard seeds 2 medium cloves garlic, chopped 1 thumb peeled ginger, grated scant 1
teaspoon crushed red
pepper flakes 1
teaspoon cumin seeds, crushed 1
teaspoon coriander seeds, crushed 1
teaspoon ground turmeric 1/2
teaspoon fine grain salt 1 28 - ounce can crushed tomatoes 1 tablespoons garam masala
* 2 pounds duck legs (~ 4 duck legs) * leaves from large bunch cilantro * 2 cups water * 1 Tablespoon olive or vegetable oil * 4 cloves garlic, minced * 1 large or 2 small onions, chopped * 2 red bell
peppers (or rough equivalent in mini bell
peppers), seeded and sliced * 1
teaspoon cumin * 2-1/2
+ cups chicken or vegetable broth * 1 red or green Jalapeno
pepper * 1/4 cup Pisco * 2 cups frozen peas * 3 cups long grain rice * salt and
pepper to taste
Extra virgin olive oil 1 red onion 2 cloves garlic, crushed 1 small red chili 3 medium carrots 1 red bell
pepper 1 head brocoli 2 medium zucchinis 3 - 4 fresh, large tomatoes Salt &
Pepper, to taste 2
teaspoons chili powder 1/2
teaspoon each ground cumin, paprika and coriander 1 can (400 ml) kidney beans, rinsed and drained 1 can (400 ml) crush tomatoes about 2 1/2 cups low sodium vegetable stock 1 cup uncooked quinoa
+ 1 1/2 cup water 2 avocados 2 limes Spring onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas for serving and dipping
for the ramp
+ chili pesto: 3 ramps, frilly bottoms discarded, white
+ green parts roughly chopped 2 small green chilies (such as a jalapeno, or serrano), seeded and chopped 5 - 7 basil leaves, chopped a handful of arugula 1/4
teaspoon of salt (or more to taste)
pepper 1/4 cup of extra virgin olive oil
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 clove garlic 1/2 packed cup fresh italian flat leaf parsley 1/4 packed cup fresh mint leaves 1/2
teaspoon lemon juice 1/8
teaspoon salt, plus more to taste 2
teaspoons nutritional yeast pinch
pepper 1/4 cup
+ 2 tablespoons extra virgin olive oil 1/4 cup salted pistachio nutmeats
for the cilantro tahini: 1 cup of loosly packed cilantro 2 tablespoons of tahini 1 clove of garlic 1/4
teaspoon of salt
pepper + a pinch of red
pepper flakes about 1/4 cup of water
2 cups water 1 cup grey - green or brown lentils 2 Tbs ground flaxseeds
+ 4 Tbs water 1 medium yellow onion, diced 1
teaspoon olive oil 1 cup instant or regular rolled oats 1 cup tomato sauce 1
teaspoon garlic powder 1
teaspoon dried basil 1
teaspoon dried parsley 1/2
teaspoon salt 1/4
teaspoon black
pepper 1/4 cup BBQ sauce 2 Tbs ketchup
1/2 cup of raw cashews soaked in water for at least 3 hours 1/4 cup of soy or unsweetened almond milk 1 tablespoon of lemon juice 2 tablespoon of nutritional yeast
+ extra for sprinkling 1/2
teaspoon of garlic powder 1
teaspoon of apple cider vinegar a pinch of sea salt and
pepper
For the taco — 250 - 300 g butternut squash, peeled, diced — 240 g (1 jar) black beans, drained and rinsed — 1 onion, chopped — 2
teaspoon smoked paprika — salt,
pepper — corn tortillas — cooked rice — guacamole — 150 ml sour cream (you can use soy yoghurt to make it vegan)
+ 2
teaspoon chili sauce, mixed — fresh coriander — lime — olive oil
1/2 cup unsalted butter, very cold 2 cups
+ 2 tablespoons all - purpose flour 2 tablespoons cornstarch 1 tablespoon granulated sugar 1 tablespoon baking powder 1/2
teaspoon Kosher or sea salt 1 1/2
teaspoons freshly - cracked black
pepper 1 cup freshly - grated parmesan cheese 3/4 -1 cup buttermilk, very cold
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
For the loaf — 190 g (1 cup) green lentils — 100 g (1 cup) walnuts — 60 g (1/2 cup) hazelnuts and cashew nuts — 3 ground flax seeds
+ 6 tablespoons water — 2 big onions, chopped — 3 cloves garlic, chopped — 120 g (1 cup) carrot, chopped — 1 medium apple, peeled and grated — 40 g (1/2 cup) oat flour — 60 g (3/4 cup) whole wheat breadcrumbs — 1
teaspoon fresh rosemary, chopped — 1
teaspoon fresh thyme, chopped — 1
teaspoon chili flakes (optional)-- 1/2 bunch parsley, chopped — salt,
pepper
1/4 cup
+ 1 Tablespoon toasted sesame oil, divided 2 Tablespoons soy sauce 2 Tablespoons mirin 4
teaspoons honey 2
teaspoons brown rice vinegar 1
teaspoon each garlic powder and black
pepper 4 Portobello mushrooms 1 cup cooked quinoa 1 cup cooked brown rice 1/2 cup cooked adzuki beans 1 cup shredded carrots 1 cup finely shredded cabbage 1/2 cup minced mushrooms 1/2 cup minced green onion sesame seeds, for garnish
brussels sprouts, shaved 1/2 cup red grapes, halved 1/3 cup parmesan cheese, grated 1/4 cup roasted almonds 2 tablespoons olive oil 2 tablespoons lemon juice 1
teaspoon honey 1/2
teaspoon dijon mustard salt
+ pepper to taste
for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of olive oil salt * may not be necessary if your broth is salty enough
pepper for the fennel
+ green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green beans (tips removed) olive oil salt
+ pepper about 1 - 2
teaspoons of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon
+ 1
teaspoon smooth peanut butter or almond butter for paleo 1
teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1
teaspoon sesame seed oil 1
teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and
pepper 1
teaspoon of red
pepper flakes or 1
teaspoon Thai chili
peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
2 cups raw cashews 1 whole head garlic 1 tablespoon
+ 1
teaspoon extra virgin olive oil 2 tablespoons lemon juice 5 tablespoons water 1/2
teaspoon salt 1/4
teaspoon freshly ground black
pepper
MISO / CURRY ROASTED ACORN SQUASH - 1 medium squash seeded
+ diced, acorn, butternut, or kuri squash are our faves - 2 tablespoons coconut oil, melted - 1 tablespoon curry powder - 1/4
teaspoon cayenne
pepper - 1 tablespoon miso paste - 1 tablespoon brown sugar -
Pepper to taste
Ingredients - 2 tablespoons coconut oil - 1 red bell
pepper chopped - 4 cloves of garlic, minced - 4 cups butternut squash peeled
+ cubed - 1
teaspoon spicy curry powder - 1
teaspoon smoked paprika - 1/2
teaspoon cumin - 1/2
teaspoon cinnamon - 1/2
teaspoon cayenne
pepper - 1 (14 ounce) can coconut milk - 2 cups veggie broth - salt and
pepper to taste - 4 ounces goat cheese softened
+ more for topping - roughly chopped cilantro for topping - pomegranate seeds for topping
3 tablespoons all - purpose flour 1
teaspoon salt 1
teaspoon smoked paprika 1/4
teaspoon ground black
pepper 3 tablespoon
+ more if you need it olive oil 1 medium - sized chopped yellow onion 4 medium - sized carrots, peeled and chopped 2 large yams (sweet potatoes), washed and chopped 4 clove garlic, crushed 1 handful of fresh parsley or 2 tablespoons of dried 1/4
teaspoon dried thyme 12 - 14 ounces of red wine, something you would drink 1 cup low sodium beef stock (I only had vegetable and used that) 3 tablespoon apple cider vinegar
1 cup of black rice 1 small butternut, acorn (or any type of squash), peeled, seeds removed, and diced (about 2 cups) extra virgin olive oil salt
+ pepper 2 large handfuls of spinach 1 small red onion, sliced grapeseed (or a neural high heat oil) salt 2 tablespoons of sesames seeds 1/4 cup of pumpkin seeds for the sesame ginger dressing: 1/2 inch piece of ginger, peeled 1 small shallot 1 garlic clove, peeled 1
teaspoon of honey 1 tablespoon of lime juice 2 tablespoons of toasted sesame oil 1
teaspoon of tamari (OR 1/2
teaspoon of salt) 3 - 4 tablespoons of grapeseed or sunflower oil
Meatball ingredients: 2
teaspoons olive oil 1 medium eggplant, small dice (about 3 cups - worth of diced eggplant) salt
+ pepper 1/2 cup cooked chickpeas 1/4 cup almond meal / flour 1 tablespoon za'atar spice blend 2 garlic cloves, peeled
+ chopped 1/4 cup chopped flatleaf parsley 1 - 2
teaspoons lemon zest big squeeze of lemon juice 1/4 cup chickpea canning liquid (aka chickpea brine / aquafaba) 2 slices of bread, toasted and roughly cut Preheat the oven to 350 degrees F.
2 pounds red potatoes, scrubbed and diced 1/4 cup
+ 1 tablespoon cider vinegar, divided 1/3 cup nonfat Greek yogurt 2 tablespoons reduced fat Vegenaise 1 tablespoon extra virgin olive oil 1 tablespoon Dijon mustard 1/2
teaspoon sugar 3 hard boiled egg whites, chopped 1/2 cup finely chopped sweet (Vidalia) onion 1/2 cup diced celery 3 - 4 tablespoons chopped spicy or sweet pickles 2
teaspoons chopped celery leaves 1 tablespoon chopped fresh dill, or more to taste 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives, optional 1 1/2
teaspoons salt, divided Plenty of freshly ground black
pepper
1 white onion, peeled and halved 1 jalapeno
pepper 1 serrano
pepper 45 ounces unsalted cooked white beans, drained and rinsed (about 5 cups) 1 chipotle chili
pepper, canned in adobo sauce
+ 2
teaspoons sauce 2 tablespoons all - purpose flour 4 cups organic, unsalted chicken stock 6
teaspoons olive oil (or other oil) 10 garlic cloves, minced 1
teaspoon dried oregano 1
teaspoon ground coriander 1 tablespoon ground cumin 1 lb.
Chili Chicken 500 grams boneless chicken, cut into bite size pieces1
teaspoon red chili powder1
teaspoon pepper powder1 / 4
teaspoon turmeric powderTo taste, salt2 cups
+ 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger
+ 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce
+ 1 tablespoon tomato sauce1 / 2
teaspoon sugar3 / 4
teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder,
pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium high.
1/2 cup extra-virgin olive oil 1
teaspoon fresh rosemary leaves 1
teaspoon fresh thyme leaves 1
teaspoon fresh oregano leaves 2
teaspoons sweet paprika 2 medium cloves of garlic, smashed into a paste 1 well - crumbled bay leaf pinch of red
pepper flakes 1/4
teaspoon + fine grain sea salt 1 tablespoon fresh lemon juice
Chili Chicken Chili Chicken 500 grams boneless chicken, cut into bite size pieces1
teaspoon red chili powder1
teaspoon pepper powder1 / 4
teaspoon turmeric powderTo taste, salt2 cups
+ 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger
+ 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce
+ 1 tablespoon tomato sauce1 / 2
teaspoon sugar3 / 4
teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder,
pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium high.
2 cups spelt flour plus more for dusting One envelope dry active yeast 1
teaspoon kosher salt 1 tablespoon honey 2 tablespoons
+ 2
teaspoons olive oil plus more for oiling bowl 1 cup warm water 1
teaspoon chopped fresh rosemary 1/4
teaspoon sea salt 1 acorn squash, halved, seeded and cut lengthwise into 1 / 2 - inch - thick slices 2 cups finely shredded, stemmed Lacinato kale 1 tablespoon fresh lemon juice Pinch of crushed red
pepper flakes 1 ounce shaved pecorino cheese (about 1/2 cup)
150 grams plain
+ unsweetened plant based yogurt 1 large garlic clove, grated 1/3 cup finely diced cucumber 2
teaspoons fresh lemon juice 2 tablespoons fresh mint, finely chopped sea salt & fresh ground
pepper to taste
1
teaspoon vegetable oil 1 pound chicken breasts, bone - in, skin - on, trimmed of excess fat and skin salt and
pepper 4 tablespoons (1 stick) unsalted butter 8 ounces button mushrooms, thinly sliced 2 large shallots, finely chopped 4 cloves minced garlic 1/4 cup all - purpose flour 3 1/2 cups milk 1/4
teaspoon freshly ground black
pepper 1/4
teaspoon freshly grated nutmeg 4 ounces spinach, stemmed, washed, sliced into 1/4 - inch ribbons 3 ounces (1 1/2 cups) grated Parmesan, divided fresh lasagna noodles (if homemade, use 1 egg
+ 2/3 cup (3.2 ounces) flour, kneaded and rolled to the next - to - thinnest setting on a pasta roller, blanched as described here)
1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1
teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large green bell
pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho chile powder 2 tablespoons hot or mild New Mexico chile powder 2
teaspoons chipotle powder 1/2
teaspoon cayenne
pepper 1 tablespoon ground cumin 2
teaspoons ground coriander 1 1/2
teaspoons dried Mexican oregano 3/4
teaspoon salt 1/2
teaspoon freshly ground black
pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2
teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)
- Broccoli florets, mushrooms, asparagus spears or other vegetables of choice 1/2 cup
+ 2 tablespoons gluten - free all purpose flour blend of choice 1/2
teaspoon xanthan gum (if not in flour blend)- Salt and
pepper, to taste 5 ounces light - bodied gluten - free beer - Oil of choice, for frying
1 1/2 cups fresh basil 3 small cloves garlic (peeled) 2 tablespoons pine nuts 1/4
teaspoon pink salt dash
pepper 1/3 cup
+ 2 tablespoons raw cashews 1/2
teaspoon lemon juice 1/2 cup olive oil
2 cups shiitake mushrooms, stems removed
+ small chop 1 tablespoon coconut oil 1/4
teaspoon sea salt few pinches of black
pepper 1
teaspoon freshly grated ginger 1 scallion, thinly sliced 1 cup shredded carrot 1/3 cup master stir fry sauce (recipe follows) sesame seeds
winter squash, chopped 1 medium red onion, chopped 1/2
teaspoon crushed red
pepper flakes 1 1/2
+ teaspoons fine grain sea salt 4 cups / 22 oz / 620g cooked white beans 1 14 - ounce / 400 ml can crushed tomatoes
1/2 cup cashews (soaked 4 hours or longer) 1 tablespoon apple cider vinegar 1/2 cup plain, unsweetened almond milk 1
teaspoon lemon zest (from an organic lemon) 1 tablespoon lemon juice 2 tablespoons fresh oregano leaves (or 1 tablespoon dried) 1/2
teaspoon paprika salt
+ pepper to taste 1 medium radicchio, shredded (about 5 to 6 cups)
5 - 6 sausages of choice, meat removed from casings 1 small onion, rough chop 1 plum tomato, rough chop 1 tablespoon
+ 1
teaspoon chili powder 1 tablespoon onion powder 1
teaspoon salt 1/2
teaspoon pepper 2 cups shredded cabbage 1 cup cooked beans of choice, rinsed 1 bag frozen corn 3 bell
peppers, large dice 2 cups masa harina (maseca)
+ 1
teaspoon salt 2 small or 1 large jalapeño, thin slice (optional) NOTE: USE PLASTIC FOOD SAFE GLOVES for slicing and arranging jalapeños.
for the sage
+ walnut pesto: 1/4 cup of sage leaves, stems removed and loosely packed 1 cup of spinach leaves 1 small clove of garlic, sliced 1/3 cup of walnuts, lightly toasted about 1/2
teaspoon of salt
pepper 1/3 cup of extra virgin olive oil for the oatmeal: 1 cup of regular rolled oats (make sure they are gluten - free, if you are avoiding gluten) 3 cups of water a pinch of salt a drizzle of olive oil
Pin It Ingredients: Roasted Brussels Sprouts 1 pound brussels sprouts, ends trimmed
+ quartered 2 tablespoons olive oil 2 tablespoons white miso paste
pepper, to taste Ramen 2 tablespoon sesame oil 2
teaspoons fresh ginger, grated 2 cloves garlic, minced... Continue Reading →
for the shallot
+ herb socca (chickpea flatbread): 1 cup of garbanzo bean flour 1 1/4 cups of water 1/4
teaspoon of salt 2 tablespoons of extra virgin olive oil 1 clove of garlic, pressed or minced 1 spring of rosemary, minced a pinch of fresh oregano, minced 1 large shallot, thinly sliced with a mandolin several cracks of fresh black
pepper
pots 2 cups chopped baby potatoes drizzle olive oil salt
+ pepper 1/4
teaspoon cumin 1/4
teaspoon chili powder
Pin It Ingredients: 1 head garlic, for roasting (or you may sub 2 cloves garlic, not roasted) 2 tablespoons coconut oil 1 red bell
pepper, chopped 4 cups butternut squash, peeled
+ cubed 1
teaspoon spicy curry powder 1
teaspoon... Continue Reading →
Half head of red cabbage, sliced thin using a mandolin slicer or food processor 2 tablespoons good quality extra virgin olive oil
+ more if needed 1 to 2
teaspoons red wine vinegar Salt and
pepper
1 large sweet potato, peeled & cooked (great to use leftovers) 1 stalk of celery, chopped fine 1 large carrot, peeled and chopped 1/4 cup capers
+ 1 Tablespoon vinegar water from the caper jar (preservative free) 1 heaped Tablespoon organic vegan mayo (or regular real - food mayo) 1/4 cup flat - leaf parsley, chopped fine 1/2
teaspoon sea salt or himalayan pink salt fresh ground black
pepper
Soup 2 pounds fresh tomatillos, husks removed and washed, cut in half 1 medium onion (8 ounces), peeled and coarsely chopped 7 large garlic cloves, peeled, cut in half 2 small jalapeno
peppers, split and seeded 1/2
teaspoon ground cumin 1 tablespoon kosher salt 1/4
teaspoon ground black
pepper 5 1/2 cups chicken stock (or three 14oz cans low sodium chicken broth
+ 1/2 cup water) 15 sprigs fresh cilantro, tough stems discarded
• 1 1/2 cups any white bean • 1/4 cup water (to start)(use cook water from the beans or the liquid in the can) • 3 tablespoons nutritional yeast • 1 tablespoon lemon juice
+ zest • 1
teaspoon apple cider vinegar • 3/4
teaspoon garlic powder • 3/4
teaspoon onion pwdr • 1/4
teaspoon black
pepper
Ingredients: 1 green onion, 1/4 cup red
pepper, 1/2 cup chickpea flour, 1/4
teaspoon garlic powder, 1/4
teaspoon sea salt, 1/8
teaspoon black
pepper, 1/4
teaspoon baking powder, 1/2 cup
+ 2 tablespoons water.