Not exact matches
2 tbsp olive oil 1
onion, peeled and finely chopped 1 clove garlic, peeled and finely chopped 2 tbsp tomato puree 1
tsp ground paprika
powder 3 carrots 3 celery stalks 1 x 400 g / 14 oz can crushed tomatoes 4 cups / 1 liter vegetable stock sea
salt
Take chana sattu in a bowl and add fried
onion, green chilies, roasted cumin
powder,
salt, 2
tsp oil, lemon juice and 1/2 cup water and mix well.
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
For the «cream» mixture, in a large bowl combine coconut cream, mayo, lemon juice,
onion powder, cayenne, nutritional yeast, 3/4
tsp salt.
Easy Slow Cooker Bean Soup Print Prep time 5 mins Cook time 30 mins Total time 35 mins Author: A. N. Flitter Recipe type: Soup Cuisine: Vegan Serves: 8 Ingredients 1 clove Garlic, minced 1
Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow co
Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili
Powder 1
tsp Cumin 1/2
tsp Salt 1/4
tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic,
onion, mustard, hot sauce, and spices to the slow co
onion, mustard, hot sauce, and spices to the slow cooker.
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 f
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 f
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 f
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 f
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 f
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 f
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 f
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 f
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 f
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 f
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!
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup diced sweet
onion 4 medium garlic cloves, minced 3 diced fresh tomatoes 1 teaspoon chili
powder 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2
tsp plus 1/8
tsp fine sea
salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinsed
2 tbsp
onion powder 2 tbsp garlic
powder 1 tbsp kosher
salt 2 tbsp ground pepper 1
tsp red pepper 1 tbsp raw sugar
olive oil 1 green pepper 1 red pepper 3 ears of corn, kernels removed from the cobs (or 2 cups of frozen corn) 2 tbsp
salted butter 2 strip of bacon chopped 1
onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves of garlic 1 cup chicken stock 2 medium potatoes, peeled and cut into 1» cubes 1
tsp oregano 1 bay leaf 1
tsp celery
salt 1
tsp paprika 2
tsp curry 1
tsp mustard
powder salt and pepper 2 cups half and half hot sauce, optional 1/2
tsp parsley
Burgers -1 pound of ground beef (I bought 83 % lean, 17 % fat)-1 large chipotle pepper, finely chopped, about a tablespoon of reserved adobo sauce -1 / 2
tsp cumin -1 / 2
tsp garlic
powder -1 / 2
tsp each
salt & pepper - Pepper jack cheese - Red
onion, thinly sliced into rings -3 jalapeños, sliced - honey - Slider buns
cans pinto beans that have been drained and rinsed 1 c. chopped sweet
onion 2 c. chopped tomatoes 1 1/4 c. mayonnaise 1/4 c. sweet pickle juice 1/2
tsp garlic
powder 1/2
tsp black pepper 1/2
tsp salt
2 cloves garlic 1 cup white or yellow
onion, large dice 1 cup organic chicken stock 1
tsp kosher
salt 1.5
tsp curry
powder 1/2
tsp ground coriander 10 grinds fresh black pepper Lard or your preferred Paleo - approved fat Optional: 1/4 cup flaxseed meal
Fajita Marinade 1
tsp chili
powder 1/2
tsp cumin 1/2
tsp chipotle chili
powder (reduce or omit this if you don't like it too hot) 1/2
tsp onion powder 1/4
tsp garlic
powder dash of
salt 1 1/2
tsp lime juice 1
tsp vegetable oil
sausage, ham, etc)-- 1/2 cup
onions — diced — 3 cups cheddar cheese — shredded — 1/4 teaspoon dry mustard — 1/4 teaspoon garlic
powder — 1
tsp salt & 1/2
tsp of pepper (I am recommending an additional pinch of
salt and pepper for each layer of hash browns)
2 Cups Maninis Multi-Purpose Flour 1 Cup Wild Rice Flour — Naosap Harvest (or 3 Cups Multi-Purpose if you don't have rice flour) 1
Onion — Finely chopped 1 Cup Spinach 1/2
tsp Tumeric 1/2
tsp Garam Masala 1/2
tsp Cardamon
Powder 2 Tbs Canola Oil or Ghee Fresh Sea
Salt and Black Pepper 3/4 Cup Water
1/2 cup dried buttermilk 2 TBS dried parsley flakes 1 TB
onion powder 1 TB garlic
powder 1 TB dried chopped
onion 2
tsp dried chives 2
tsp dried dill weed 2
tsp salt 2
tsp pepper
Ingredients: Shrimp (I used 7 jumbo shrimp) 1 cup fresh spinach 1/4
onion (sliced) 1 cup sliced mushrooms 1 clove garlic (roughly chopped) Olive oil Seasoning: 1/2
tsp white pepper, 1/2
tsp salt, 1
tsp cumin, 1/2
tsp turmeric, 1/2 -1
tsp garlic
powder, 1/2
tsp cayenne pepper
Lentils 1 cup green lentils, rinsed (make sure to pick through for little rocks) 3 cups water 1 tbsp olive oil 1/2 white
onion, minced 1 carrot, grated 2 tbsp brown sugar 1 1/2
tsp paprika 1
tsp garlic
powder salt and pepper 3/4 cup of the bbq sauce
for casserole: 1 tbsp olive oil 1 medium
onion, chopped 2 garlic cloves, minced 1/2
tsp onion powder 1/2
tsp garlic
powder 1
tsp dry mustard 1/4
tsp crushed red pepper flakes 1
tsp paprika 1/3 cup nutritional yeast flakes 1 medium baking potato, peeled, diced finely 3/4 cup cooked white (navy) beans 3/4 cup raw cashews 1 cup water 1 tbsp apple cider vinegar
salt and freshly ground pepper 450 to 500 g short, dry pasta 1 cup fresh or frozen green peas
1 cup vegan pesto 1 medium yellow
onion 1 bell pepper — any color 2 small yellow squash and / or zucchini 1 large stalk of broccoli 1/2 cup Daiya Pepperjack shredded cheese 3 Tbsp flour 2 Tbsp olive oil 1 1/2
tsp Ener - G Egg Replacer
Powder + 2 Tbsp warm water 2 Tbsp soy milk
salt black pepper olive oil cornmeal Pizza Dough
Lentil Filling: 2 tbsp olive oil 3 cloves garlic, crushed 1 brown
onion, finely diced 2 - 3 tbsp curry
powder 2 small potatoes, peeled and diced 1 cup diced carrot 2 cups bite - sized cauliflower florets 3 cups cooked brown lentils 1/2 cup vege stock 1 x 400g can chopped tomatoes 1 tbsp tomato paste 1
tsp coriander flakes 2 - 3
tsp pure maple syrup sea
salt & fresh black pepper
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
1 Steak
Salt and pepper 1 cup lightly packed flat leaf parsley, chopped 3 cloves garlic, minced 1/2 tsp freshly ground pepper 1/2 tsp chili pepper flakes 2 tbsp fresh oregano leaves, chopped 1 tbsp fresh cilantro, chopped 2 tbsp shallot or onion, minced 3/4 cup vegetable or olive oil 3 tbsp sherry wine vinegar, or red wine vinegar 3 tbsp lemon juice 1/2 tsp salt 1 stick unsalted butter 2 tbsp chili powder 1/2 tbsp fresh ground cinnamon (up the cinnamon if using already grated or gro
Salt and pepper 1 cup lightly packed flat leaf parsley, chopped 3 cloves garlic, minced 1/2
tsp freshly ground pepper 1/2
tsp chili pepper flakes 2 tbsp fresh oregano leaves, chopped 1 tbsp fresh cilantro, chopped 2 tbsp shallot or
onion, minced 3/4 cup vegetable or olive oil 3 tbsp sherry wine vinegar, or red wine vinegar 3 tbsp lemon juice 1/2
tsp salt 1 stick unsalted butter 2 tbsp chili powder 1/2 tbsp fresh ground cinnamon (up the cinnamon if using already grated or gro
salt 1 stick unsalted butter 2 tbsp chili
powder 1/2 tbsp fresh ground cinnamon (up the cinnamon if using already grated or ground)
1/2 c of tomato sauce 5 cloves of garlic, chopped 1.5 tbl of curry
powder 2 tbl of freshly grated ginger 1 - 2
tsp of cumin (I added more but I just love it) 3/4 c of water 1
onion, medium sized, diced Chicken breast — I was using tenders so I did 10 total (you can use breasts — 4 to 6 would work well) 1
tsp salt 1/2
tsp of freshly ground pepper
Kidney bean mix 1 tbsp coconut oil 1 1/2 red
onions, diced 2 cloves garlic, crushed 1 can kidney beans, drained 3 tbsp tomato paste 1
tsp cumin 1/2
tsp sea
salt 1/4
tsp chilli
powder Veggie toppings 1 red capsicum, diced 1 yellow capsicum, diced 2 tomatoes, diced 1/2 red
onion, diced 1 green chilli, sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg lettuce
1 1/4 cup plain Greek yogurt 1 garlic clove pressed 1/2
tsp honey 1/2
tsp onion powder 1/2
tsp plack pepper 1/2 tsk Sambal Oelek or Siracha chili sauce 2 pinches of
salt 1 pinch of cayenne pepper 3 strands of chives chopped
Chicken Aam Kasundi Recipe & Image: Cooking From The HeartFor 2 - 3 Persons Ingredients: Chicken — 500 gm
Onion — 2 medium sized Ginger Garlic Paste — 1/2 tbsp Bengal Mustard (kasundi)-- 4 tbsp Red chilli
powder 2
tsp Salt Turmeric
powder 1
tsp Lemon — 1 Mustard oil ---LSB-...]
5.0 from 1 reviews Gluten Free
Onion Rings Recipe Print Author: Recreating Happiness Ingredients 1 large onion sliced with rings pulled apart 1 cup white rice flour 1/4 cup potato starch 1/2 tsp xanthan gum 1 tsp baking powder 1 tsp salt 1 egg 1 1/2 cups milk Instructions Heat oil to 365 degrees (
Onion Rings Recipe Print Author: Recreating Happiness Ingredients 1 large
onion sliced with rings pulled apart 1 cup white rice flour 1/4 cup potato starch 1/2 tsp xanthan gum 1 tsp baking powder 1 tsp salt 1 egg 1 1/2 cups milk Instructions Heat oil to 365 degrees (
onion sliced with rings pulled apart 1 cup white rice flour 1/4 cup potato starch 1/2
tsp xanthan gum 1
tsp baking
powder 1
tsp salt 1 egg 1 1/2 cups milk Instructions Heat oil to 365 degrees (or...
cans pinto beans 2 tbsp olive oil 1 small
onion, finely diced 2 cloves garlic, minced 1
tsp cumin 1
tsp chili
powder 3/4 cup vegetable stock juice of 1/2 lime
salt and pepper, to taste 1 package soft corn tortillas 1 avocado, peeled and thinly sliced 2 plum tomatoes, diced 1 head lettuce, thinly sliced 8oz shredded cheddar cheese 8oz.
-- 500g diced Welsh lamb (fat trimmed off)-- 1 red
onion, cut in to chunks — 2 tbsp olive oil — 1 tbsp tomato puree — Juice and zest of half a lemon — Half a
tsp each of paprika, cumin, tumeric, chilli
powder, ground coriander, garlic
powder — 2 tbsp fresh mint, chopped — A pinch of sea
salt and black pepper
For the patties: 2 lbs ground chicken breast 1 sweet
onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2
tsp cumin 1
tsp garlic 1 chipotle pepper diced
salt to taste 1 - 2
tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1
tsp cumin 1/2
tsp garlic
powder 1/2
tsp onion powder Preheat grill to medium heat.
1 TB of unrefined coconut oil half of a bunch of collard greens or kale, torn into pieces (I like using a bit of both) 1/2 cup of frozen vegetables (I used frozen carrots) 1/2
tsp of ground turmeric 1/4
tsp of garlic
powder 1/4
tsp of
onion powder 1/4
tsp of fine sea
salt 1/2 cup of leftover roasted vegetables (I used parsnips and brussels sprouts) 1 Epic bar (I used the Uncured Bacon flavor, which is AIP Paleo), chopped into pieces
1 1/2 c black beans, drained 6 Tbsp fine bread crumbs 3/4 c sweet potato, baked and mashed 3 Tbsp cilantro, chopped 1/3 c white
onion, diced 1
tsp garlic
powder 1
tsp garlic, chopped 3/4
tsp salt 1
tsp black pepper 2 Tbsp olive oil 1 Tbsp cider vinegar 2 Tbsp lime juice 1/2 jalapeño (optional), diced and deseeded
1 1/2 C plain Greek yogurt 1/3 C sour cream 1/2 large cucumber, finely diced 1/2 large carrot, finely grated 1
tsp dry dill 1
tsp garlic
powder 1
tsp onion powder 1/2
tsp celery
salt 1/2
tsp ground mustard 1/2
tsp table
salt
500 gm chicken, cut into medium pieces 1
tsp ghee 400 gm
onions, thinly sliced (almost 6 medium
onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2
tsp ginger paste 1 1/2
tsp garlic paste 1 tbsp coriander
powder 1/2
tsp turmeric
powder 1/2
tsp red chilli
powder 2 tbsp cashew nuts, soaked in 1/4 cup of water for 30 minutes and ground to paste 1/2
tsp garam masala Coriander leaves for garnish
Salt to taste
Worcestershire sauce 1 garlic clove, minced 1 cup fresh blueberries 1/2
tsp onion powder 1/4
tsp ground mustard 1/4
tsp ground all spice 2
tsp hot sauce
salt to taste Toppings: 4 red bell peppers smoky, crisp bacon 6 white tender hamburger buns 6 large thick slices of brie cheese Preheat grill to 350 degrees and spray with nonstick.
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)
For the Avocado Sauce: 1 large avocado, peeled and pitted 1/2 cup greek yogurt 2
tsp fresh parsley, chopped 1/2
tsp smoked paprika 1/4
tsp onion powder 1 clove garlic, minced 1
tsp Worcestershire sauce 1/2
tsp vinegar pinch of
salt and pepper
3 oz dried ancho chiles, stemmed, seeded, coarsely torn 6 ounces beef bacon, diced 1 large vidalia
onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with
salt and pepper 6 large garlic cloves 3 - 4 canned chipotle chilies in adobo (& 1 tbsp juice) 2 tbsp chili
powder 1 tbsp ground cumin 1
tsp dried oregano 1
tsp ground coriander 2
tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can diced roasted green chiles 3 10oz cans fire - roasted diced tomatoes with chipotle 1/2 cup finely chopped fresh cilantro stems 4 cups seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut into 1 1/2 inch chunks
1
onion, diced 3 cloves garlic, minced 1 1/2 tbsp olive oil 1 jalapeno, finely chopped (seeds and veins removed) 2
tsp chili
powder 1/2
tsp cumin 1
tsp garlic
powder 3 heaping tbsp tomato paste 3 soft plum tomatoes, chopped 2 tbsp brown sugar 1 can kidney beans, drained and rinsed 1 can pinto or black beans, drained and rinsed 1 cup veggie stock or water
salt and pepper, to taste
Ingredients 6 ounces bacon, chopped (or more, if you are prone to snacking) 2 medium red
onions, finely chopped (1/3 cup reserved for garnish) 3 pounds ground beef 2 jalapenos, ribs and seeds removed, finely chopped 3 cloves garlic, finely chopped 3 tbsp chili
powder (i used ground ancho chile) 2 tbsp cumin 1
tsp oregano 3
tsp salt One 28 ounce can diced fire roasted tomatoes 2 cups beef broth (plus more if needed) 2 15 - ounce can kidney or pinto beans (or one of each), drained and rinsed 1 lime, juiced Cilantro (optional) Shredded cheddar cheese for garnish
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.
4 bone - in pork chops, about 1 inch think fresh ground
salt and pepper 1 cup flour 2
tsp garlic
powder 1/4 teaspoon thyme 1/8 teaspoon chili
powder 1/4 cup plus 2 tablespoons olive or vegetable oil, divided use 2 medium
onions, thinly sliced 2 tablespoons butter 1 1/2 cup low - sodium chicken broth 1/4 cup heavy cream
25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala
powder 1 tbsp ground cumin 1
tsp tumeric 1 tbsp cinnamon 1
tsp chilli
powder 1/4
tsp Himalayan pink
salt 1 tbsp coconut sugar Half a bulb of garlic (cloves peeled) 3 ″ piece of root ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1
tsp tamarind paste (optional) Juice of 1 lemon 1 white
onion 4 tbsp coconut milk 4 spring
onions
Tomato Sauce: 3 — 16oz (390g) cans no
salt chopped tomatoes 1 — 6oz (170g) can no
salt tomato paste 1/2 cup red wine 1
tsp basil 1
tsp oregano 1/2
tsp thyme 1
tsp onion powder 1
tsp Braggs liquid amino acids
Ingredients: 1 lb (454 g) grass - fed ground beef 1 tbsp (15 g) seeded jalapeño, finely diced 1 clove garlic, minced 2 tbsp (5 g) cilantro, chopped 1/2
tsp kosher
salt 1
tsp (4 g) sesame seeds 1/2
tsp onion powder 4 quarter - inch (6 mm) slices of red
onion 4 half - inch (1 cm) slices of fresh pineapple
Turkey Chili -------- 2
tsp olive oil 2 lbs lean ground turkey 1 cup chopped
onion 2 cloves garlic, chopped 1 28 oz can diced tomatoes 1 16 oz can small red beans 1/2 cup diced green bell pepper 1/2 cup diced red bell pepper 1 tbsp chopped jalapeño pepper 2
tsp chili
powder 1/2
tsp groudn cumin 1/2
tsp salt 1/8
tsp black pepper sour cream green
onions
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 position.
Dash of Red Boat Fish Sauce 1 Tbsp cumin
powder 1
tsp coriander
powder 2
tsp black pepper
powder 1/2
tsp chili
powder 2
tsp salt 1/2 cup chopped
onions 3 big carrots — sliced diagonally
Five Spice Tamarind Braised Minced Chicken Ingredients: 2 lbs boneless skinless chicken — cut into small cubes 1/2 garlic bulb 1/2
onion - chopped 1 ″ ginger knob 1 - 2
tsp five spice
powder 1 ″ tamarind block - soaked in hot water 1 Tbsp balsamic vinegar 1 - 2 Tbsp Red Boat Fish Sauce (optional but it adds extra yummy taste to the dish) 1 - 2 pitted soaked medjool dates 1 - 2
tsp white pepper
powder Salt to taste