Ingredients: 1 cup raw pre-soaked macadamia nuts 1/2 cup water 5 TBSP virgin olive oil 2 TBSP Bragg's apple cider vinegar 1/2 tsp unprocessed sea salt or Wright's salt 1 tsp dried Italian herbs (thyme, oregano, marjoram, basil) 1/2
tsp mustard seed powder (optional) Instructions: Place all the ingredients in a food processor or a high... Read More»
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
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2
tsp mustard seeds (optional)
Cumin Seeds — 1/2
tsp Mustard Seeds, Urad Dal — 1/4 tsp Roasted Groundnuts — 1 tbsp Channa Dal — 1 tsp Cashew nuts few
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
carrots 1-1/2 lbs apples 1 large onion (about 8 oz) 2/3 cup dried mango (chopped into roughly 1/4 — 1/2 ″ pieces) 4 dried chili peppers, crushed 1 cup raw sugar (turbinado or demerara) 1/4 cup kosher salt 1 Tbs ground ginger 1 Tbs curry powder (I used hot Madras curry powder) 1
tsp mustard seeds 2 Tbs honey 1-2/3 cups cider vinegar
Spices: 1 tsp paprika, 1 tsp cumin powder, 1 tsp toasted cumin seeds, 1/4
tsp mustard seeds, 1/2 tsp turmeric powder, 1 bay leaf, 2 green chilies (finely chopped), 1/4 tsp garam masala
Spices: 1 tsp curry powder, 1 tsp tomato puree, salt to taste, 1 tsp coriander powder, 1tsp cumin seeds, 1/4
tsp mustard seeds, 2 chilies finely chopped 1/4 tsp black pepper
2 tbs olive oil 1
tsp mustard seeds 1/2 tsp cumin seeds 1/2 tsp ground coriander 4 cloves 1 brown onion 2 cloves garlic 1 tomato 4 large potatoes 300 ml light coconut milk 1 bay leaf 1 tsp chili 1 tsp ginger 1/4 tsp turmeric 2 carrots 1/2 cup peas Quinoa or rice, to serve
Not exact matches
In a large bowl, whisk 1/4 cup of the olive oil with the
mustard, Worcestershire sauce, caraway
seeds, 1/2
tsp.
3 acorn squash (3 3/4 lb total), halved,
seeded, and each cut lengthwise into 12 wedges 2 Tbsp maple syrup 2 Tbsp red wine vinegar 1 Tbsp extra virgin olive oil 2
tsp Dijon
mustard 2 bunches watercress, tough stems discarded 1/2 c pomegranate
seeds (with juice)
3 cups mixed shredded kale & red cabbage 1 carrot cut into very small matchstick size pieces 2 tbsp diced red onion 3 tbsp sunflower
seeds 1/4 cup parsley leaves 1 tbsp extra virgin olive oil 1
tsp apple cider vinegar 1 tbsp Dijon
mustard Black pepper to taste A little celtic salt to taste
Prep Time: 15 mins Total Time: 45 mins Makes about 2 cups 1 cup mayo 1/2 cup sour cream 1/2 cup buttermilk plus more as needed 1 tablespoon Dijon
mustard 2
tsp lemon juice, plus zest 1 teaspoon celery
seed 1 small shallot, minced 1 teaspoon Lawry's Seasoned Salt, or to taste 1/4 teaspoon black pepper 1/4 cup finely chopped mixed herbs (such as dill, tarragon, parsley, basil)
1/2 cup uncooked wild rice 4 cups water 1/4 cup pomegranate
seeds 1 cucumber, diced in small pieces 1 small tomato, diced in small pieces 1 small red onion, diced in small pieces 1/4 cup red bell pepper, diced in small pieces 1/4 cup pistachios 2 tbsp fresh cilantro, chopped 2 tbsp fresh mint, chopped 2 tbsp olive oil 2 tbsp balsamic vinegar 1 tbsp maple syrup 1
tsp mustard salt and pepper
If you don't really feel like lazing it out, like me, and you want to create your own Old Bay - style spice mix, do the following: Mix 2 tablespoons celery
seed, 1 teaspoon salt, 1/2
tsp dried yellow
mustard seed, 1/2
tsp red pepper, 1/2
tsp black pepper, 2 dried bay leaves, 6 whole cloves, 6 allspice
seeds, & 1/8
tsp cardamom
seeds in a spice mill.
2 tbsp mayo + 1
tsp Creole
mustard + 1
tsp chopped dill + 1/2
tsp chopped thyme + 1/4
tsp celery
seeds + kosher salt and freshly ground black pepper, to taste + 2 slices white bread, toasted + 3 oz smoked city ham + 1/4 c baby arugula leaves + 2 slices canned jellied cranberry sauce + 2 slices aged cheddar
3 tbsp mayonnaise + 3 tbsp white vinegar + 1/2
tsp sugar + 1/2
tsp dry
mustard + pinch celery
seeds + pinch cayenne + 4 c shredded green cabbage (1/2 head) + 3/4 c shredded carrot (1 large carrot) + 2
tsp salt + 3 tbsp chopped parsley
Tangy
Mustard Coleslaw Ingredients 7 cups finely shredded cabbage, about 1/2 head (I like to use a combination of green and purple) 1/3 cup thinly vertically sliced red onion 1/2 cup grated carrot 1/4 cup apple cider vinegar 2 Tbsp sugar 2 Tbsp whole - grain mustard 2 Tbsp Greek yogurt, sour cream, or reduced - fat mayonnaise 1/4 tsp celery seed 1/8 teaspoon black pepper 1/8 teaspoon ground red pepper Salt t
Mustard Coleslaw Ingredients 7 cups finely shredded cabbage, about 1/2 head (I like to use a combination of green and purple) 1/3 cup thinly vertically sliced red onion 1/2 cup grated carrot 1/4 cup apple cider vinegar 2 Tbsp sugar 2 Tbsp whole - grain
mustard 2 Tbsp Greek yogurt, sour cream, or reduced - fat mayonnaise 1/4 tsp celery seed 1/8 teaspoon black pepper 1/8 teaspoon ground red pepper Salt t
mustard 2 Tbsp Greek yogurt, sour cream, or reduced - fat mayonnaise 1/4
tsp celery
seed 1/8 teaspoon black pepper 1/8 teaspoon ground red pepper Salt to taste
2 - 3 Tbsp ground flax
seed 1/3 cup Balsamic vinegar 1/2 cup water 1/2
tsp dried parsley 1/2
tsp Dijon
mustard (optional) 2 Tbsp diced red onion (optional) Place all ingredients in a small glass jar with a lid and shake.
1 large onion, sliced 2 tablespoons Dijon
mustard 1 tablespoon extra-virgin olive oil 1
tsp kosher salt Crushed black pepper 1
tsp paprika 1
tsp onion powder 1
tsp cumin 6 cloves garlic crushed 1/2 - cup red wine 1/2 cup pomegranate juice (such as Pom) 1 cup ketchup Pomegranate
seeds for garnish
Rose Dollefeld's Liptauer cheese spreade 1 lb chevre or cream cheese 1/2 cup fine diced onion 1TBS caraway
seed 2 cloves crushed garlic 1
tsp dry
mustard 1
tsp ground black pepper 1
tsp paprika 1 can anchovies 1 bottle drained capers Mix it up wait a few hours for the caraway taste to develop.
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
Instead of doing the cashews with
mustard I added about a teaspoon of whole
seed dijon
mustard after adding the coconut mixture and 1/2
tsp of garam masala.
I upped the curry powder by a 1/2
tsp, added a dash of cumin, put in a whole onion, but skipped the
mustard seeds and cashews.
For the sauce: 1 small organic butternut squash olive oil 1 organic yellow onion, diced 1 organic jalapeño,
seeded and diced 2
tsp organic ground cumin 1/3 c organic cashews or sunflower
seeds, soaked for a few hours 2 cloves organic garlic, peeled 2 tbsp nutritional yeast 2
tsp organic yellow
mustard 3
tsp organic tamari combination of enough organic lime juice and vinegar to get the blender going
1 red onion, sliced 1 fresh red chilli, sliced 1 knob of fresh ginger, finely grated 2 garlic cloves, crushed 1
tsp black
mustard seeds 1
tsp yellow
mustard seeds 1 red bell pepper (capsicum), sliced into strips 3 spring onions, sliced 2 cups of frozen baby peas 1/3 cup water 1 Tbsp apple cider vinegar Himalayan pink salt and black pepper 100g baby kale leaves, washed
1
tsp of coconut oil 1 tbsp fresh, minced ginger 1 tbsp fresh, minced garlic 1/4
tsp fenugreek 1/4
tsp brown
mustard seeds 1
tsp curry powder 1/4
tsp garlic powder 1/4
tsp ginger powder 1/4
tsp of coriander 1/4
tsp of garam masala salt & pepper to taste 1 medium head of cauliflower, de-stemmed and chopped into bite - sized pieces 2 cups of small white button mushrooms, quartered 8 oz firm tofu, cubed 18 oz jar of diced tomatoes 13 oz can of full fat coconut milk 1/4
tsp each of fenugreek, brown
mustard seeds & curry powder 1/4 cup of cilantro, roughly chopped, the juice of a lime & sea salt to 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
1 tbsp coconut oil 1 onion, finely sliced 1 large or 2 small garlic cloves, finely chopped, grated or crushed 4 cm piece of fresh ginger, peeled and finely grated 1 red chilli, finely sliced 1
tsp black
mustard seeds 1/4
tsp ground turmeric 1 x 400 ml tin coconut milk 100g yellow mung dal lentils, rinsed in a sieve 1
tsp coriander
seeds, toasted and ground 1
tsp cumin
seeds, toasted and ground 200g spring or summer greens, tough ribs removed, leaves finely shredded handful of coriander leaves a squeeze of lime or lemon juice toasted coconut chips or toasted desiccated coconut, to garnish salt.
(or however you want, I just don't know the exact amount of beans) 2 - 3 carrots round sliced 2 small to med sweet potatoes 2 - 3 T fresh grated ginger 1/2 cup dried apricots (non sulphur)(it was a handful, guessing it was 1/2 might have been more) 2
tsp brown
mustard seeds 1
tsp cumin
seeds Salt to taste Oil for sautéing 1.
So I soaked those in hot water for a couple of hours, then blended them and the soaking water with a small shallot, the white balsamic, about 1/2 tbs of herbs de provence, 1
tsp of lemon zest, 2
tsp of golden flax
seeds, the tbs of lemon juice, and two tbs each of nutritional yeast and dijon
mustard.
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
5 pork chops about 1/4 to 1/2 inch thick 20 oz can of pineapple slices with juice, chop pineapple in a food processor 32 oz beef stock 1/3 to 1/2 cup molasses 1 to 1 1/2 cups Jack Daniels bourbon whiskey 1 cup packed brown sugar 1
tsp fresh ground
mustard seed 2 tablespoons of butter salt and pepper
2
tsp Olive Oil A few drops Sesame Oil (optional) 1 medium clove garlic, crushed 2 cm ginger, finely grated 1 small red chilli, finely chopped Pinch Asofoetida 1/2
tsp Turmeric 1 1/2
tsp uncooked urad dhal (white lentils) 1 1/2
tsp black
mustard seeds 250g firm Tofu, cubed in 1 - 2 cm pieces 1/3 cup Tomato Sauce (I used sauce with no added sugar) 1 tbsp Lime Pickle Gravy 1 tbsp Soy Sauce, then more to taste 1 /
tsp cinnamon 1 1/2
tsp vinegar, then more to taste 8 - 10 spears of Baby Corn, fresh or tinned, sliced into 1 cm pieces Small red capsicum, chopped 1 1/2 cups Mushrooms (button, king or oyster), chopped
4 quarts peeled, cored, and chopped ripe tomatoes 2 cups chopped onion 1-1/2 cups
seeded, de-ribbed, and chopped red bell peppers 1 cup chopped celery 4 fresh hot red chile peppers, such as Fresnos,
seeded and finely chopped 2 to 4 dried ancho chile peppers, stemmed and
seeded 3 cloves garlic, minced 8 whole black peppercorns 1-1/4 cups firmly packed dark brown sugar 1 cup red wine vinegar 1/2 cup barley malt syrup (or dark corn syrup) 2
tsp kosher salt 2
tsp dry
mustard 1
tsp hot red pepper sauce (Tabasco - style) 1/2
tsp ground ancho or red chile, or to taste
1/2 cup ketchup 1/2 cup hard packed brown sugar 1/4 cup adobo sauce 2 tbsp yellow
mustard 2 tbsp Worcestershire sauce 2 tbsp honey 1/2 chipotle pepper,
seeds removed and diced 2 tbsp cider vinegar 1 tbsp lemon juice 2 cloves garlic, minced 1 tbsp ginger 1/4
tsp salt 1/8
tsp black pepper 1/8
tsp white pepper 1/4 cup syrup 1 tbsp Andria's steak sauce (if unavailable, use 1 an extra tbsp Worcestershire Sauce and an an extra clove of garlic)
1 1/2 cups beer (12 oz bottle) 3/4 cup green beans, cut in 1 to 2 inch pieces 1 can diced tomatoes 1
tsp caraway
seeds, ground 1/2
tsp celery salt (optional) 1
tsp mustard (the wet stuff, not the dry) black pepper to taste
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»
Ingredients 2 cups soup stock 1
tsp cumin
seed 1/2
tsp black
mustard seed 1
tsp coriander
seed powder 1/2
tsp black pepper 1/2
tsp turmeric powder 1/2
tsp salt Chopped fresh cilantro or green onion to taste
black / brown
mustard seed (available in bulk herb / spice section) 1
tsp.
-- 1 large red onion, thinly sliced — 1 small yellow onion, thinly sliced — 3 cloves garlic, crushed and minced — 1/2
tsp ground ginger — 2
tsp brown
mustard seeds — 1 tbsp cilantro — 2 tbsp curry powder — 1/4
tsp black pepper — 3 cups water / homemade vegetable broth — 1 cup red lentils — 2 cups snap peas, de-string and chopped — 1 lb fresh organic * spinach, chopped — 1 - 2 organic * apples, diced
yellow
mustard seeds 1/4
tsp.
-LSB-...] Roasted Carnival Squash Salad Ingredients: 1 medium large carnival squash
seeds from the squash olive oil, salt, and pepper 4 cups of assorted seasonal greens 1/2 cup crumbled soft cheese 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1/2
tsp dijon
mustard salt and pepper (Find the full recipe and directions here at The Muffin Myth)-LSB-...]
When potatoes are cooked, remove from heat (let cool slightly) add hemp
seeds,
mustard, 1/2
tsp salt and puree until creamy.
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
lunch - wrap w / chicken breast or tuna or turkey (1 portion size) & spinach with low cal sauce like salsa or low fat mayo or dijon
mustard (1
tsp)... serving of fruit or veg OR Smoothie (1/2 cup frozen fruit, fat free vanilla yogurt, 1/4 to 1/2 cup of almond drink or skim milk or combo, scoop of protien powder, scoop of Chia
seed, water if to thick)
Carrot and Leek Soup 2 Tbsp butter or olive oil 1 Tbsp yellow
mustard seeds 1 Tbsp coriander
seeds 1/4
tsp turmeric 1/2
tsp garam masala or curry powder a large thumb sized piece of fresh ginger, peeled and sliced 2 leeks, sliced and rinsed
1 block extra firm tofu, sliced in 1/2 inch pieces 2
tsp soy sauce 1
tsp sesame oil 1 red bell pepper,
seeded and diced small 1 small onion, diced small 3 cloves garlic, minced 1 tbsp fresh ginger, minced 1/4
tsp red pepper flakes (or 1/2
tsp if you want it spicier) 3 tbsp mirin 2 tbsp hoisin sauce 2
tsp prepared yellow
mustard
For the pickled
mustard seeds: 200g yellow
mustard seeds 350 ml cider vinegar, plus extra to taste 3 tbsp golden caster sugar 1
tsp sea - salt flakes 2
tsp ground turmeric 1 heaped
tsp finely grated fresh ginger