1/4 cup quinoa 1 - 2
teaspoons olive oil Himalayan salt Freshly ground black pepper (optional) Herbs and spices of choosing (optional)
Not exact matches
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
can of peeled whole tomatoes, undrained * 1 onion, peeled and roughly chopped * 1 cup cilantro, chopped * 2 garlic cloves, cut in half * 1 Serrano chile pepper, stemmed and cut in half (use the seeds, too, if you want your stew to be pretty spicy) * 1/4 cup lime juice (or brown rice vinegar) * 1 tablespoon
olive oil * 1
teaspoon Himalayan or sea salt
ingredients GLUTEN - FREE PIECRUST FLOUR: 1 1/4 cups brown rice flour 3/4 cup sorghum flour 1/2 cup arrowroot starch 1/4 cup tapioca starch 1/4 cup quinoa flour OLD - FASHIONED GLUTEN - FREE PIECRUST DOUGH: 3 cups piecrust flour 1/4 Cup maple sugar 6 tablespoons millet flour 1 1/2
teaspoons xanthan gum 3/4
teaspoon Himalayan salt 1 1/4 cups cold nondairy butter 3/4 cup cold rice milk SAVORY BUTTERNUT SQUASH AND SAGE GALETTE: 2 tablespoons ghee, coconut
oil or nondairy butter 1 onion (thinly sliced) 1 cup fresh peas 2 tablespoons fresh sage (chopped) 2
teaspoons real maple syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2
teaspoon ground turmeric 1/2
teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon
olive oil
Dressing: 3 large limes: use all the (finely grated) zest and 1/4 cup + 1 tablespoon juice 2 tablespoons Red Boat (brand) Thai fish sauce 2 tablespoons
olive oil 3 tablespoons honey 1/2
teaspoon Himalayan salt
Add 2
teaspoons (or so) of
olive oil and several twists of freshly ground salt and pepper (I use Trader Joe's Pink
Himalayan Salt and Trader Joe's Rainbow Peppercorns).
1 + cups mixed vegetables, chopped 1 - 2
teaspoon (s)
olive oil Himalayan salt Freshly ground black pepper (optional) Spices of choosing (optional)
3 medium zucchini, sliced 1 handful (1/3 pound) green beans, ends trimmed 1 - 2 stalks celery, chopped 1 bunch parsley, tough stems removed 2 cups water 1 - 2
teaspoons olive oil or 1/2
teaspoon grass - fed butter
Himalayan or preferred salt Freshly ground black pepper (optional) Spices: granulated garlic powder, onion powder, cumin, and / or cayenne (optional)
For the dressing: 2 tablespoons Dijon mustard 1/4 cup lemon juice 1/4 cup extra virgin
olive oil 1/8
teaspoon Himalayan sea salt
Ingredients 1 tablespoons
olive oil 2 cloves garlic, minced 4 medium yellow summer squash, seeded and cubed (about 3 cups) 1 1/2 -2 cups reduced - sodium chicken broth 1/4
teaspoon Himalayan salt 1/8
teaspoon black or white pepper 1 tablespoons lemon juice (optional) 1/8
teaspoon hot pepper sauce (optional) 2
teaspoons shredded Parmesan cheese (optional) 1
teaspoon grated lemon peel