1 bunch radishes 2 tbsp olive oil 6 mushrooms, sliced 2 tomatoes, sliced 1
tsp fennel seeds Salt and Pepper to taste
Not exact matches
2 large onions Oil for frying — I use a
tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1
tsp cumin —
seeds or powder 1/2
tsp coriander powder 1/2
tsp smoked paprika 1/2 -1
tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of
fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional
Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free
Then add in the ground chicken, 1
tsp salt, cumin,
fennel seeds, oregano, and chili powder.
2 Tbsp olive or canola oil 1 med onion, chopped (about 1 c) 1
tsp curry powder 1/2
tsp ground coriander 1/2
tsp crushed
fennel seeds 1 1/2 c white button mushrooms, chopped 1 1/2 c cooked and drained chickpeas 1 med carrot, grated (about 1 c) 1/4 c chopped walnuts 3 Tbsp chopped cilantro 1/2
tsp salt 1/4
tsp ground black pepper Flour
extra virgin olive oil, plus more to drizzle 1 yellow onion, chopped 1 small
fennel bulb, cored and sliced 3 cloves garlic, chopped sea
salt and pepper, as needed 1 small butternut squash, peeled,
seeded and cubed (3 cups) 2 sprigs of rosemary 2 sprigs of thyme 1/2 cup white wine (or 1/4 cup apple cider vinegar) 1
tsp.
2 tbsp ghee, coconut or olive oil 1
tsp cumin
seeds 1/2
tsp ground turmeric 1/2
tsp ground cardamom 1/2
tsp ground cilantro 1 pinch ground cayenne 1 inch fresh ginger, minced 4 garlic cloves 1 large red onion, diced 2 medium size sweet potatoes, cut into bite - size pieces 1
fennel bulb, halved and thinly sliced 1 cup lentils, rinsed 2 cups water 2 — 4 tbsp sauerkraut, more for serving 1 -2 tbsp honey
salt & pepper, to taste
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
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2
tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2
tsp fennel seeds (I left this out because I don't like nor have
fennel seed... to each her own) 1/2
tsp dried oregano 1/2
tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
1/4 lb of thinly sliced pancetta 12 cloves of garlic 2
tsp of
fennel seeds 2 tbl of olive oil 1 tbl of a good balsamic vinegar 2 tbl of a good, drinking red wine 1
tsp of chopped fresh sage 1 tbl of dried rosemary 1
tsp of
salt 1
tsp of ground pepper
Sauce: 1 Tbsp olive oil 2 cloves garlic, minced 2
tsp fresh basil, chopped 1
tsp fresh oregano, chopped 1/4
tsp fennel seeds 1/2
tsp salt 1/4
tsp freshly ground black pepper 1/4
tsp red pepper flakes 1 (28 - ounce) can plum tomatoes, coarsely crushed 1 Tbsp dry red wine 1
tsp sugar
Toppings for everything bagels: In a bowl I mixed 1
tsp of each: caraway
seeds, coarse
salt,
fennel seeds, cracked pepper corns, poppy
seeds, toasted sesame
seeds.
2
tsp of yellow mustard
seeds 3
tsp fennel seeds 3
tsp coriander
seeds 2
tsp of cumin
seeds (or 1
tsp ground) 4 cloves of garlic, crushed 1 medium onion, chopped Pinch
salt 2
tsp sugar 400g can chick peas, drained and rinsed 400g can diced tomatoes 400g chicken stock 2 red capsicums, roasted, peeled, and
seeded Freshly ground pepper, to taste
Ingredients: 3/4 cup wild rice, soaked overnight in 2 cups of water 2 1/2 cups water 1/2
tsp salt 1/2 cup hazelnuts 1/3 cup cranberries 1/2 cup orange juice 1/4
tsp ground
fennel seeds or Chinese five spice powder 1/2 cup orange segments
2 heads garlic (you read that right) 2T + 2
tsp olive oil 1 medium onion, chopped 1
tsp salt Dash of pepper 1/2
tsp fennel seeds, crushed 1
tsp dried sage 2 vegan bouillon cubes 4 cups water 2 cans white beans, rinsed and drained 1 bay leaf 1T lemon juice
Kashmiri - Style Kidney Beans with Parsnips 4 parsnips, peeled and cubed 1 cup water 1/2
tsp salt 1 14.5 - oz can kidney beans, drained 2 tbsp vegetable oil 1/2
tsp whole cumin
seeds 1/2
tsp whole
fennel seeds 1 cup finely chopped red onion 1/2
tsp minced fresh ginger root 3 garlic cloves, crushed 1 cup chopped tomatoes 1/2
tsp salt 1
tsp paprika 1/2
tsp turmeric 1/2
tsp ground ginger 2 tbsp water 1/2
tsp garam masala cilantro, to garnish
Almond Dukkah: 1 cup almonds 1/2 cup sunflower
seeds 1 Tbsp black sesame
seeds 1 Tbsp white sesame
seeds 1 Tbsp
fennel seeds 1 Tbsp cumin
seeds 1/2
tsp pink Himalayan
salt
1/2 cup uncooked quinoa (any color works), rinsed 2 carrots 4 radishes 1/2
fennel bulb 2 avocados, stone removed 2 small kale leaves, stems removed 1 handful mixed baby lettuce 2
tsp olive oil 2
tsp lemon juice 1 pinch sea
salt and black pepper 2 tbsp tahini (sesame paste) 4 tbsp golden sauerkraut (see recipe here) 2 fried eggs 2
tsp hemp
seeds
Almond Dukkah: 1/2 cup almonds 3 Tbsp sunflower
seeds 1 Tbsp black sesame
seeds 1 Tbsp white sesame
seeds 1 Tbsp
fennel seeds 1 Tbsp caraway
seeds 1 Tbsp cumin
seeds 1/2
tsp pink Himalayan
salt
Pear, Burnt Honey and
Fennel Seed Galette 3 Beurre bosc pears 1/4 cup verjuice 80g butter 1/4 cup honey 1 tsp fennel seeds, lightly crushed in mortar and pestle 1 tbsp demerara sugar Sea salt Harry's Ice Crea
Fennel Seed Galette 3 Beurre bosc pears 1/4 cup verjuice 80g butter 1/4 cup honey 1
tsp fennel seeds, lightly crushed in mortar and pestle 1 tbsp demerara sugar Sea salt Harry's Ice Crea
fennel seeds, lightly crushed in mortar and pestle 1 tbsp demerara sugar Sea
salt Harry's Ice Cream Co..
Dough — dry: 2 cups whole wheat flour 1/4 cup vital wheat gluten 1 tb barley malt powder 3 tb nutritional yeast 2
tsp dried oregano 1
tsp dried thyme, chopped 1
tsp dried rosemary, chopped 1
tsp fennel seeds, chopped 1/8
tsp ground nutmeg 1 tb garlic powder 1/4
tsp freshly ground black pepper 1
tsp salt additional whole wheat flour as needed
parsnip, sweet potatoes, celeriac or even pumpkin 150 g washed and chopped kale 1 pomegranate 150 g feta cheese 2 avocados 50 g pumpkin
seeds 2 tbsp olive oil 1 - 2
tsp honey 1
tsp fennel seeds, chopped
Salt & pepper
Fennel Seeds A large 1 Inch Piece of Ginger, grated 1 1/2 Cup Mix Veggies (I used cauliflower and carrot, chopped small) 5 cups Water 1
tsp Sea
Salt, plus more to taste
Dressing 1 cup sunflower
seeds (soaked overnight) 1/4 cup hemp
seed oil 1/4 cup water 1 bunch fresh coriander, chopped 1 bunch fresh mint, chopped The juice of two limes 1 fresh red chilli 1 Tbsp coconut sugar 1/2
tsp cumin
seeds, soaked overnight 1/2
tsp fennel seeds, soaked overnight 1/2
tsp coriander
seeds, soaked overnight
Salt and pepper to taste
1 cup / 200g buckwheat groats, soaked 1 cup / 85g almonds or hazelnuts 1/2 cup / 75g sunflower
seeds 1/2 cup / 75g pumpkin
seeds 1/2 cup / 85g flaxseeds 1
tsp cumin
seeds (optional) 1
tsp fennel seeds (optional) 1
tsp carraway
seeds (optional) 4 Tbsp psyllium husks (or 3 Tbsp psyllium powder) 3 Tbsp coconut oil, melted 1/4
tsp pink Himalayan
salt 1 1/2 cup / 350 ml filtered water
Ingredients: 1 cup diced green cabbage 1/2 cup diced red cabbage 1 green apple — sliced 1 TBSP diced white onion 2 TBSP chopped walnuts 2 TBSP Goji Berries For the dressing: 1 TBSP Mustard 1
tsp Manuka honey or local, raw organic honey 1 TBSP apple cider vinegar 1 TBSP flax oil 1/2
tsp fennel seeds Pinch of ground cayenne pepper Pinch of sea
salt Instructions: Mix... Read More»
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2
tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2
tsp fennel seeds (I left this out because I don't like nor have
fennel seed... to each her own) 1/2
tsp dried oregano 1/2
tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
2
tsp of yellow mustard
seeds 3
tsp fennel seeds 3
tsp coriander
seeds 2
tsp of cumin
seeds (or 1
tsp ground) 4 cloves of garlic, crushed 1 medium onion, chopped Pinch
salt 2
tsp sugar 400g can chick peas, drained and rinsed 400g can diced tomatoes 400g chicken stock 2 red capsicums, roasted, peeled, and
seeded Freshly ground pepper, to taste
Ingredients: -1 15 - 18 lb turkey -3 / 4
salt kosher
salt -1 / 3 cup sugar -2 onions, diced -2 carrots, diced -4 celery ribs, diced -1 garlic bulb, cut in half -2
tsp rosemarry -2 tbs coriander
seeds -2 tbs
fennel seeds -6 bay leaves -1
tsp crushed red pepper -1
tsp red chili powder -1 orange cut in half, with peel For the spicy herb butter: -2 sticks butter...