10 — 12 Baby Bok Choy 1/4 small onion, finely chopped 1 tsp Olive oil (cold - pressed) 1 - 2 tsp Tamari * (or Soy sauce) 4 eggs (from your local farmers market or farm whenever possible) 1
tsp butter Black pepper, fresh ground if possible.
Not exact matches
4 large tomatoes or 7 Plum Tomatoes 1
tsp sugar 1/2
tsp dried basil 1/4
tsp salt
Black pepper to taste 1 cup fine dry breadcrumbs 2 tbs melted
butter 1/4 cup crumbled blue cheese
Tacos:
Butter, lard, duck fat, or refined, expeller pressed coconut oil (2 - 3 TBS)-- where to buy coconut oil Cumin (1
tsp) Cayenne pepper (1/4
tsp) Oregano, dried (1
tsp) Brisket, grass - fed (3 lbs)-- where to buy brisket Sea salt
Black pepper, freshly ground — where to buy black pepper Beef or chicken stock, ideally homemade, or store bought organic (4 cups)-- click here for my beef stock recipe; click here for my chicken stock recipe Arrowroot or corn starch (2 - 3 TBS)-- where to buy cornstach Sprouted corn tortillas, organic, homemade or store bought (1 package) Cheese, grass - fed, organic (4 oz)-- where to buy cheese Sour cream, grass - fed, organic (1 conta
Black pepper, freshly ground — where to buy
black pepper Beef or chicken stock, ideally homemade, or store bought organic (4 cups)-- click here for my beef stock recipe; click here for my chicken stock recipe Arrowroot or corn starch (2 - 3 TBS)-- where to buy cornstach Sprouted corn tortillas, organic, homemade or store bought (1 package) Cheese, grass - fed, organic (4 oz)-- where to buy cheese Sour cream, grass - fed, organic (1 conta
black pepper Beef or chicken stock, ideally homemade, or store bought organic (4 cups)-- click here for my beef stock recipe; click here for my chicken stock recipe Arrowroot or corn starch (2 - 3 TBS)-- where to buy cornstach Sprouted corn tortillas, organic, homemade or store bought (1 package) Cheese, grass - fed, organic (4 oz)-- where to buy cheese Sour cream, grass - fed, organic (1 container)
Black Tea and Currant Hot Cross Buns: Adapted / Copied from Poires au Chocolat 50g unsalted butter 225g whole milk (I used light and it worked fine) 300g strong white flour 150g wholemeal flour 7 / 8g instant yeast 50g caster sugar 1 tsp cinnamon 1/2 tsp each nutmeg, ginger, cloves 1 egg, cracked and lightly beaten 110g (1 cup) each sultanas and black currants 1 cup of strong blac
Black Tea and Currant Hot Cross Buns: Adapted / Copied from Poires au Chocolat 50g unsalted
butter 225g whole milk (I used light and it worked fine) 300g strong white flour 150g wholemeal flour 7 / 8g instant yeast 50g caster sugar 1
tsp cinnamon 1/2
tsp each nutmeg, ginger, cloves 1 egg, cracked and lightly beaten 110g (1 cup) each sultanas and
black currants 1 cup of strong blac
black currants 1 cup of strong
blackblack tea
2 Tbsp
butter, softened 1 Tbsp extra virgin olive oil 4
tsp finely chopped scallion greens 1
tsp finely chopped fresh thyme 1/2
tsp fresh lemon juice 1/4
tsp salt 1/8
tsp black pepper 4 ears corn, husked
half a
tsp butter — I use unsalted 1 medium onion, finely chopped 1 garlic clove, crushed about an inch of root Ginger 600g Butternut Squash, peeled, deseeded and chopped into small cubes 1 litre of homemade vegetable stock
black pepper, optional
1 pkg frozen chopped spinach, defrosted and squeezed well 1 can artichoke hearts, drained and rinsed then chopped 1 onion, finely chopped and sauteed until cooked very well 1 can white beans, drained and rinsed 2 tbsp nutritional yeast juice of 2 lemons 1/2 cup water 1
tsp garlic powder freshly ground
black pepper to taste optional — a few dashes of a herb blend such as Mrs. Dash optional — for a creamier party version add some cashew
butter
organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL organic, grassfed
butter or pure coconut oil 1 pound pasture - raised, organic chicken breasts, cut into 1/2» chunks 1 large organic onion, diced 1 medium organic red bell pepper, diced 3 - 4 ribs organic celery, diced 1/2 cup mushrooms, diced 2 - 3 cloves organic garlic, minced 1 TBL arrowroot powder (or non-GMO cornstarch) 1
tsp (or more, to taste) unrefined sea salt Freshly ground
black pepper, to taste 1/8
tsp ground white pepper Dash cayenne powder 1 1/2 cups organic, grassfed cream 2 cups shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional)
1.25 cups canned pumpkin (about one 15 oz can) 2 tbsp dry whole wheat breadcrumbs 2 tbsp fresh grated Parmesan cheese 1/2
tsp salt 1/2
tsp minced fresh sage 1/4
tsp freshly ground
black pepper 1/8
tsp ground nutmeg 30 round wonton wrappers 1 tbsp cornstarch Cooking spray 1 cup fat - free milk 1 tbsp all - purpose flour 1.5 tbsp
butter 1/2 cup (2 ounces) crumbled Gorgonzola cheese 3 tbsp chopped walnuts, toasted
Extra Virgin Olive Oil 1 Yellow Onion, finely chopped, divided — Sea Salt 2 cloves Garlic 1/2
tsp Paprika 1/4
tsp Ground Cumin 1/4
tsp Chili Powder —
Black Pepper, freshly ground 1 1/2 cups Canned or Cooked Pinto Beans 2 Jalapeño Peppers, chopped, seeds removed if you don't want the heat 2 Plum Tomatoes, finely chopped 1/4 bunch Fresh Cilantro, chopped 1/2 Lime, juiced 8 Eggs, beaten 2 tbsp Unsalted
Butter 8 Soft Corn or Flour Tortillas, our favorite are the Hand Made Style by La Tortilla Factory Optional: Shredded cheese or queso fresco would be a delicious addition.
2 Cups White Beans — Washed 1 Cup Shallots — Peeled and Sliced 4 Carrots — Peeled and Sliced 1/2 Cup frozen Spinach (or more) 4 Cups Chicken Stock 1 not - beef Stock Cubes — Or regular if you eat meat Knob of
Butter 1 Bay Leaf 1
Tsp Fresh or Dried Thyme 4 Garlic Cloves — Peeled Freshly Ground Sea Salt and
Black Pepper
Easy Baked Whole Fish Ingredients: 3 whole fish (I used wild white perch fish) 1 1/2
tsp salt 1
tsp black pepper powder 3 - 4 lemon slices 1 - 2 Tbsp grass - fed unsalted
butter — cut into pieces
Foil Baked Fish with
Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle posi
Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted
butter, softened 2
tsp minced chipotle chiles in adobo sauce or 1
tsp dry Chipotle chili powder 1
tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can
black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle posi
black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
Ingredients: 8 oz Elbow Macaroni 1/4 cup of
butter 3 tbsp AP flour 1/4
tsp dry mustard 1/8
tsp black ground pepper 1/8
tsp salt 2 cups milk 4 cups shredded sharp cheddar cheese 3/4 cup of Cheez - It ® brand crackers 1/2
tsp paprika
2 garlic cloves 1 tablespoon kosher salt 1 tablespoon fresh or 1
tsp dried thyme leaves 1/4 cup Dijon mustard 1 3 - pound boneless pork loin, trimmed and tied if you want (I had a bone in roast in my freezer and it worked fine) 3 small fennel bulbs, tops removed 10 carrots, peeled and thickly sliced diagonally 10 small new potatoes, quartered 2 onions, thickly sliced 4 tablespoons good olive oil 4 tablespoons unsalted
butter (1/2 stick), melted Salt and freshly ground
black pepper
Roasted tomatoes (about 3 - 4 lbs) 2 tbl olive oil 1 tbl sea salt Ground
black pepper 1 large onion, diced 4 cloves garlic, minced 1 tbl
butter 1/2
tsp of red pepper flakes 2 c of chopped fresh basil 1
tsp of dried thyme 1
tsp of Rosemary 1 qt of chicken stock or vegetable stock (vegetarian option)
Ingredients 16 oz box pasta, I used small shells 2 Tbsp
butter 12 oz can evaporated milk 2 egg, beaten 1
tsp dry mustard powder 1/4
tsp red pepper optional 1/8 -1 / 4
tsp Black Pepper 2 cups freshly grated cheddar cheese * Salt to taste
1 Tbsp coconut
butter (oil), melted 1/2 cup shaved cacao
butter 1/4 cup shaved cacao paste 1/4 to 1/2 cup cacao powder (more powder used, the darker the chocolate) 2 Tbsp maple syrup 3 Tbsp Rapidura (I used Succanat and it was too grainy even with grinding it) 2 drops Medicine Flower
Black Cherry extract 1/2
tsp vanilla extract (or 2 drops Medicine Flower Vanilla extract) 1/2
tsp sunflower lecithin 2 Tbsp sunflower seeds (soaked 2 hours and dehydrated) 1 Tbsp hemp seeds 1/8 cup raisins 1/4 cup dried cherries (optional) 2 Tbsp coconut, shredded (optional) 1/4 cup combined almonds and walnuts, smashed (soaked overnight and dehydrated first) 1/8
tsp sea salt
Use a blend of 1
tsp cinnamon, 2
tsps garam masala, 1
tsp cloves, 1
tsp freshly ground
black pepper, 1/2 (or to taste)
tsp dried chili peppers, 1 tbsp freshly ground ginger, 4 ground cloves and 1
tsp ground / powder cardamon and add to onion / garlic mixture with 1/2 tbsp
butter.
3 large eggs, lightly beaten 1
tsp kosher salt Freshly ground
black pepper 2 cups leftover rice or wild - rice blend, cooked 1 cup finely chopped parcooked broccoli florets 2 scallions, finely chopped 3/4 cup coarsely grated sharp cheddar
Butter and olive oil, for frying
Filling 1 tbsp
butter 1 cup chopped hulled strawberries 1 cup chopped rhubarb 3 tbsp sugar 1/2 tbsp apple cider vinegar 1/4
tsp freshly ground
black pepper 1/4
tsp lemon juice pinch salt
1 Onion chopped 450g beetroot, peeled & sliced (or can use ready cooked beetroot) 2 celery sticks 1/2 red pepper, chopped 115g mushrooms, chopped 1 apple, chopped (I've tried all kinds of apple and find granny smith is the best) 23g
Butter 2 tbsp Olive oil 1L vegetable stock 1 heaped
tsp cumin seeds 1 bay leaf Juice of 1 lemon Salt &
black pepper to taste
1/4 cup flour Kosher salt Freshly ground
black pepper 1
tsp dried thyme 2 Tbls
butter 3 pounds chicken pieces (We used thighs and legs) 4 slices bacon 1 medium onion, diced 1 medium green pepper, seeded and diced 2
tsps celery, diced 1 Tbls minced garlic 2 Tbls curry powder 3 Tbls dried cranberries or currants 1 28 - ounce can chopped tomatoes and their juices 3 Tbls slivered almonds, toasted Cooked white rice
220g oats 50g plain wholemeal flour 1
tsp sea salt 1
tsp ground
black pepper 1
tsp golden caster sugar 60g unsalted
butter, melted 175 ml hot water
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted
butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell pepper, seeded and cored, diced small 1 large red bell pepper, seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano pepper, roasted and diced small 1 jalapeno pepper, finely diced (NOTE: Omit for a milder chili) 2 chipotle peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1
tsp finely chopped fresh Mexican oregano 1/2
tsp ground cayenne pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two limes (more or less to taste) kosher salt and freshly ground
black pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish
1 lb (2 1/3 cups) soldier beans (or navy or yellow - eye or pinto, etc), soaked overnight 1 medium onion, finely chopped 1 can tomato paste (~ 1/2 cup)(optional, but I used it) 1/4 cup blackstrap molasses (substitute molasses for a sweeter taste) 1/4 cup pumpkin seed
butter sweetener, to taste (Jae recommends 2 tbsp brown sugar but I did not add anything else) 1
tsp salt, or to taste 1
tsp ground mustard 1
tsp minced ginger 1/2
tsp Ancho chile powder (optional, but highly recommended) freshly ground
black pepper, to taste
4 ounces unsweetened chocolate (4 x 140 calories = 560) 1 cup unsalted
butter (100 * 16 tbs = 1600 calories) 2 cups soft - cooked
black beans (2 * 227 = 454 calories) 1 cup walnuts, chopped (785 calories) 1 tablespoon vanilla extract 1/4 cup (granulated) natural coffee substitute (12
tsp * 2 calories = 24 calories) 1/4 teaspoon sea salt 4 large eggs (70 * 4 = 280 calories) 1 1/2 cups light agave nectar (72 teaspoons * 16 cals = 1152 calories)
1 cup (240 ml) cooked
black beans 2 tbsp olive oil (or coconut oil) 2 tbsp nut
butter (we used almond) 2 tbsp oat milk (or any plant milk) 1/2 cup (120 ml) coconut palm sugar 4 - 5 tbsp cacao powder 2 tbsp rose hip powder (can be substituted with some rice flour and cinnamon) 1
tsp baking powder 1/2
tsp sea salt
3 chicken breasts, chopped into small thumbnail - sized pieces 1 cup pre-cooked frozen shrimp 2 cups uncooked long - grain white rice 4 cups chicken stock 1/4 cup
butter 1/2 large onion, diced 1/2 medium green bell pepper, chopped 1/2 medium red bell pepper, chopped 2 medium jalapenos, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 (28 ounce) can whole peeled tomatoes 1 (6 ounce) can tomato paste 2
tsp Worcestershire sauce 3
tsp salt 3 tbsp
black pepper 1 tbsp white pepper 2
tsp onion powder 2
tsp garlic powder 2
tsp dried oregano 1 tbsp dried thyme 2
tsp dried basil 3 tbsp crushed red chile pepper 5 tbsp smoked paprika 2 bay leaves 4 tbsp of Intensity Academy Hot Cubed Hot Sauce
Ingredients All purpose flour (Maida) 2.5 cups Active dry Yeast 1.5
tsp Salt 1/2
tsp Oil 2 tbsp Sugar / honey 1 tbsp
Black pepper 1/4
tsp (crushed)
Butter 2 tbsp melted...
Gather: 1 cup sunflower seeds ground to a meal 1 1.2 cups oats ground to a meal 2
tsp baking powder 1/2 cup shredded coconut pinch sea salt ground
black pepper 2
tsp poppy seeds 1
tsp dried herbs such as parsley or thyme 1 small sweet potato, grated 1 beetroot, grated 2 tbsp chia seeds 1 cup milk 1/2 cup coconut oil or grassfed
butter, melted 50 — 70g feta
2 TBSP
butter 1/2 cup extra virgin olive oil 4 lbs tomatoes, peeled * and sliced in half with stems removed 3/4
tsp sea salt 1/2
tsp fresh ground
black pepper (optional) fresh sprigs of thyme, oregano or rosemary 1 medium sized yellow onion, diced 2 stalks celery, diced 5 medium sized carrots, diced 3 cloves garlic, minced 2 cups chicken (or vegetable) stock 1/3 cup fresh basil leaves, chopped 3/4 cup heavy cream
To make a smoother eyeliner, I mix equal parts of coconut oil and shea
butter (about 1/2 ounce of each) and add about 1/2
tsp of activated charcoal to make a
black eyeliner that is thicker.
Lemon
Butter Cod from The Food Lover's Kitchen Ingredients: 1 lb Cod 1
tsp Salt 1
tsp Black Pepper 2 Tbsp
Butter, Unsalted 1 Lemon, thinly sliced 1/4 cup Tartar Sauce Directions: Preheat oven to 425 degrees.
2 1/2 cups cooked chickpeas 3 cloves garlic 2 tbsp almond
butter Juice and zest of one lemon 1/3 cup olive oil 1/4 cup water 2
tsp dried parsley 1/2
tsp salt 1/4
tsp black pepper
Ingredients: 2 cups cooked chicken or turkey 1/4 cup chopped onion 1 small green pepper, chopped 4 to 6 oz fresh chopped mushrooms 2 tbsp oil or
butter 1/4
tsp black pepper 2 tbsp cornstarch (yes, it's a starch, but at only 7 grams per tbsp — and double the thickening power of flour — it'll work just fine here!)
1 lb organic asparagus, prepped and sliced on the diagonal into 2 inch pieces 1/4 cup organic, unsalted
butter 1 Tbsp olive oil 2 cups fresh mushrooms, sliced 2 Tbsp unsweetened organic Dijon mustard 1/4
tsp fresh ground
black pepper 2 cloves garlic, minced Sea salt, to taste
Spicy Ginger Peanut Sauce: 2 Tbsp creamy salted peanut
butter 1/2 cup water 1 Tbsp tahini 1
tsp sesame oil 1
tsp fresh ginger, peeled / chopped 2 cloves garlic, minced 2 - 3
tsp tamari or soy sauce 2 Tbsp rice vinegar 2
tsp agave syrup 5 dashes cayenne fine
black pepper to taste
Ingredients All purpose flour (Maida) 2.5 cups Active dry Yeast 1.5
tsp Salt 1/2
tsp Oil 2 tbsp Sugar / honey 1 tbsp
Black pepper 1/4
tsp (crushed)
Butter 2 tbsp melted...
1/3 cup peanut
butter 1/4 cup rice wine vinegar 1 tablespoon sesame oil 2 tablespoons low - sodium soy sauce 1
tsp fresh ginger (finely grated) 2 tablespoons coconut palm sugar or brown sugar 1 large garlic clove, pressed Pinch of
black pepper or red chili flakes water if needed to thin
-1 1/2 cups barley * -3 cups water / homemade vegetable broth -1 red onion, chopped (http://nutritionfacts.org/video/carrots-vs-baby-carrots-2/)-2 cloves garlic, minced (http://nutritionfacts.org/video/1-anticancer-vegetable/)- 1/2 inch piece of fresh gingerroot, minced -4 carrots, diced -1 large sweet potato, cubed - jar strained tomatoes -1
tsp cumin - pinch cayenne pepper -2 tbsp unsalted peanut or almond
butter - chopped peanuts / almonds for garnish - sea salt and
black pepper to taste
15 oz beef broth (homemade is best, or else organic salt free from carton in the store) 1/4 c red wine (optional — use beef broth instead; any table wine that tastes good will do, we used Merlot) 2 cup sliced Portobello mushroom caps 1/4 cup organic
butter 1 Tbsp organic
butter 2 Tbsp red onion, finely diced 2 cloves garlic, chopped 1
tsp dried thyme 1 bay leaf 1/4
tsp sea salt (to taste) 1/2
tsp fresh
black pepper (to taste) 1 1/2
tsp arrowroot 1 Tbsp water
1
tsp sugar 1/2 cup lukewarm water 1 tbsp active dry yeast 1/4 cup
butter melted, cooled to lukewarm 2 eggs, lightly beaten 2 tbsp milk 1
tsp salt 1
tsp freshly ground
black pepper 1 1/2
tsp cayenne pepper 1 cup old cheddar cheese, grated 2 1/2 cups (approx.)
100g slightly salted
butter, plus extra to grease 6 star anise, plus extra to decorate 25g caster sugar 225g self - raising flour 1
tsp ground mixed spice 1
tsp bicarbonate of soda 100g medium oatmeal 4 Russet or Cox's apples 2
tsps lemon juice 150g
black treacle, plus extra to drizzle 125g golden syrup 50 ml milk 1 medium organic egg, beaten Demerara sugar, to sprinkle