Not exact matches
Batter Ingredients: 1 cup chickpea flour 1/2
tsp salt 1/2
tsp fresh ground black pepper 1/2
tsp turmeric,
dry ground 1
tsp chili flakes 1
tsp cumin seeds, crushed 1/2 cup water Mix all the batter ingredients very well, taste for salt.
3 tbsp extra virgin coconut oil 4 garlic cloves, finely chopped 1 inch (2, 1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2
tsp dried chili flakes 2
tsp turmeric 1
tsp mustard seeds, ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2
tsp sea salt
Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2
tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs
turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)
I made my own version of your steak seasoning: Deidra's Home Made Steak Seasoning Ingredients: 3 Tbsp paprika 2 Tbsp granulated garlic 4 Tbsp onion powder 1 Tbsp mustard powder 1 Tbsp brown sugar 1 Tbsp Deidra's sriracha salt 1 Tbsp Deidra's chili powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1
tsp turmeric 1
tsp cumin 1
tsp cayenne Instructions: Mix all of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool,
dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my friend!
To prepare green dye: Add 2 Tbs of
dry lavender leaves + 1
tsp turmeric powder in 1 cup of water, and boil for 15 minutes.
1 c pineapple chunks 3/4 c grated carrots 1/2 c chilled coconut water 1/2 c ice cubes 2 Tbsp unsweetened
dried coconut flakes, toasted 2
tsp agave nectar 2
tsp white chia seeds 1/2
tsp turmeric (optional)
1 shallot, minced 3 stalks of celery, thinly sliced 1 small head of broccoli, de-stemmed and roughly chopped 1 bell pepper, de-seeded and roughly chopped a handful of baby bok choy, thinly sliced 1 cup of frozen peas 1 14 oz can of full fat coconut milk 1/2 14 oz can of diced tomatoes 1
tsp each of
dried cumin, curry,
turmeric, garlic and cinnamon 2 tbsp of rice flour
Here is my recipe (Makes enough for two soup sessions) 1
tsp cardamom seeds 1
tsp fenugreek seeds 2
tsp coriander seeds 1
tsp cumin seeds 1/2
tsp oregano seeds or oregano powder 1/2
tsp dried ginger powder 1/2
tsp turmeric powder 2
dried red chillies
Add the
turmeric,
dried oregano, 1/2
tsp salt, and 1/4
tsp pepper.
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2
tsp cinnamon 1 heaped
tsp turmeric 8
dried curry leaves 4 green cardamom pods, seeds crushed 1
tsp ground coriander 1/4
tsp ground fennel seeds 1/8
tsp ground cloves 1/2
tsp ground cumin 1 heaped
tsp garam masala 1/8
tsp grated nutmeg 1/4 - 1/2
tsp hot chilli flakes, adjust to taste about 1/2
tsp fine sea salt, adjust to taste 1 - 2
tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
4 lb boneless skinless chicken thighs, halved 3 medium yellow onions, diced 3 cloves garlic, thinly sliced 28 oz diced tomatoes, with their juices 8 oz canned chickpeas, drained 1 quart chicken stock 3 tbsp cilantro, roughly chopped 3/4 cup golden raisins 1/2 cup
dried apricots, halved 1/2 lemon, juiced 1 tbsp cumin 2
tsp turmeric 2
tsp ground ginger 2 cinnamon sticks (or 1
tsp ground) 1/2 teaspoon ground nutmeg
Ingredients For The Ragda 1 cup safed vatana (
dried white peas) / Hara Vatana (
dried green peas) / kabuli chana (
dried chickpeas) 2 boiled potatoes, cut into small pieces 1/4
tsp turmeric...
Sharba Libiya شربة ليبية Serves 4 - 6 Ingredients 2 tbsp olive oil 150 grams boneless trimmed lamb 1 onion finely chopped 1 tomato 1/2 bunch parsley 1/4 bunch coriander 1
tsp turmeric 1
tsp paprika 1/2
tsp allspice Salt and black pepper A few whole cardamoms, 2 bay leaves and a stick of cinnamon 1/2 cup orzo 3 tbsps tomato paste 2 tbsps
dried mint 6 cups water lemon slices Method Peel and chop tomato finely, chop parsley and coriander finely.
Italian — 1
tsp each of
dried basil, oregano and rosemary Mexican — 1
tsp cumin, 2
tsp chili powder, 1
tsp oregano, a few dashes of cayenne pepper Indian — 1
tsp ginger, 1
tsp ground corriander, 1/2
tsp turmeric, 2
tsp cumin, 2
tsp garam masala, a few dashes of cayenne pepper
1 tbsp coconut oil 2
tsp mustard seeds 1
tsp cumin seeds 1 white or yellow onion, diced 3 carrots, peeled and diced 1 tablespoon finely grated or minced fresh ginger, or 1 teaspoon ground ginger 3⁄4 cup (140 g) white basmati or jasmine rice, rinsed 1 cup (200 g)
dried moong dal, toor dal, urad dal, or red lentils 1
tsp ground
turmeric 1⁄4
tsp ground cloves 1
tsp salt 1⁄4
tsp freshly ground black pepper 4 cups (950 ml) low - sodium vegetable broth 2 cups (475 ml) water
Lemon Ginger Date Bites (makes 12 bites) 1 cup of pecans 1 cup of dates, pitted 2 tbsp of
dried mango (roughly chopped) 1/4
tsp of
turmeric 1
tsp of poppy seeds 1/2
tsp of minced, fresh ginger (or 1/4
tsp dried) 1 heaping tbsp of large flake coconut (shredded should work fine if you don't have large flake) 2 tbsp of coconut water 1 tbsp of maple syrup the juice and zest of half a lemon
Curried Tomato and Coconut Soup with Garlic Chickpeas 4 tbls olive oil 300g 1 large onion, roughly chopped 4 cloves of garlic, finely sliced 20g 5 cm piece of fresh ginger, sliced 5g 2 cm piece of fresh
turmeric root, sliced or 1/2
tsp of
turmeric powder 2
tsp garam masala 1
tsp ground coriander 1
tsp ground cumin 1/2
tsp dried chilli flakes 1
tsp sea salt (+ more to taste) Black pepper, to taste 800 ml 2 x 400g tins of crushed tomatoes 650 ml 2.5 cups vegetable stock (or water + stock cube) 200g 1.5 cups cooked chickpeas (or 1 x 400g tin, drained and rinsed) Flaky sea salt 1 cup 270 ml tin of full fat coconut cream (or milk)
1 kabocha or large butternut squash 4 - 5 tbsp Ancient Organics Ghee 1
tsp ground
turmeric 1 - 2 leaves fresh sage or 1
tsp dried 1 medium yellow onion, chopped salt and pepper to taste
1 lb Extra firm tofu, crumbled 3/4 cup Celery, diced 1/2 cup Red onion, diced 1/2 cup Vegan mayonnaise 1 Tbl Dill, minced, or 1/2
tsp dry 2 1/2
tsp Stone ground mustard 1 1/2
tsp Apple cider vinegar, raw 1
tsp Turmeric powder 1/2
tsp Garlic, minced • Black pepper, ground to taste •
1 cup
dried small black chick peas, soaked overnight 2
tsp coconut or vegetable oil 1
tsp black mustard seeds 1/2
tsp turmeric powder Pinch asafoetida 1/2 to 1 hot green chilli, split down the middle 2
dried red chillies broken into large pieces 8 - 10 curry leaves 3 tbsp fresh or fresh frozen (thawed) grated coconut Salt Lemon Juice Small handful coriander, roughly chopped
I doubled the nooch and added a
tsp of miso, along with some
dry mustard and
turmeric.
3 large carrots, unpeeled and grated 2 cups shredded coconut 1
tsp ground cinnamon powder 1 tbsp freshly grated ginger 2 cups soaked almonds (soaked overnight in 2 cups of water, then rinsed well and drained) 10
dried dates 1/2 cup currants 2 tbsp psyllium husk 2 tbsp chia seeds 1/4 cup maple syrup 30 g
turmeric, freshly grated Pinch of salt
1 cup Kale — packed 1 cup Arugula — packed 1 can White beans, Great Northern or Navy beans 1/4 cup Pine nuts 6 to 8 Basil leaves — or 1 Tbsp
dried 1 Tbsp Lemon juice 1 Tbsp Olive oil 1
tsp Onion powder 1/2
tsp Chili powder 1/2
tsp Cumin 1/2
tsp Turmeric 1/2
tsp Garlic powder
Serves: 6 - 8 Ingredients: 1 cup whole wheat couscous,
dry Dressing: Juice of 1 large orange (about 1/2 cup) Juice of 1 small lemon (about 1/4 cup) 1/2 cup organic extra virgin olive oil 1/2
tsp turmeric 1/4
tsp salt Caramelized Cabbage: 1/4 cup organic extra virgin olive oil 1 medium yellow onion (thinly sliced) 1 small curly cabbage (sliced or chopped finely) 1 small red cabbage (sliced or chopped finely) Juice of 1 large orange (about 1/2 cup) 1 (15 oz) can (non-PBA lining) chickpeas (rinsed & drained) 1/2
tsp salt fresh ground pepper to taste Instructions: 1.
2 - 3 boneless, skinless chicken breasts — frozen is fine 8 - 10 cups water 2 big spoonfuls Better than Bullion (more or less to taste) 1/2 onion, chopped 1
tsp fresh ginger, grated 3 - 4 cups carrots, chopped 2 - 3 cups celery, chopped 6 - 8 garlic cloves, minced 1
tsp ground
turmeric 1 package riced cauliflower (fresh or frozen, or very finely chopped) A few dashes fish sauce (if you have it) 1/2 T.
dried basil 3 T. coconut aminos (use soy sauce if you don't have aminos, but just 2 T.) A few noodles, if you please 1.5
tsp sea salt, more or less to taste 1/4
tsp black pepper, more or less to taste
300 g mixed vegetables (peas, carrots, beans and potatoes) 2 tbsp vegetable oil 1 small onion, finely minced 1/2 tbsp garlic, minced 1/2 tbsp ginger, minced 3 tbsp tomato puree 3 fresh green chillies, slit down the middle (I chopped mine up) 1
tsp turmeric powder 1
tsp garam masala powder salt 2 tbsp cashew nuts 2 tbsp canned or fresh pineapple chunks 1/3 cup light cream few chopped glace cherries to garnish (or used
dried cranberries) Coriander leaves to garnish