Not exact matches
2 pounds
organic carrots with tops on 1 pound sliced blanched almonds 1 c 2 % Greek yogurt, strained 1
tsp curry powder 1/2 pound mushrooms, hon shemigi, maitake or shitake 1 c unseasoned rice wine vinegar 1 garlic clove, smashed 1 Tbsp sugar 1 pound arugula 2
tsp canola oil Extra virgin olive
oil Salt and pepper
2
organic baby bok choy cleaned and sliced 1 stalk of
organic celery sliced thin on angle 1
organic onion sliced 1
organic carrot julienned 1
tsp lemon grass 1
tsp black sesame seeds 1
tsp sesame seeds 1
tsp Wheat Free Soy Sauce 1 TB Virgin Coconut
Oil 2 tsp canola
Oil 2
tsp canola oiloil
14 oz extra firm sprouted tofu 3 tbsp natural peanut butter 2 tbsp filtered water 1 1/2
tsp ground cumin 1/2
tsp ground turmeric Dash of ground cinnamon 1 tbsp
organic canola oil 2 small garlic cloves, minced 1/4 cup finely chopped onion 1/2 cup chopped spinach 1/4 cup chopped red cabbage Salt and pepper, to taste
Ingredients: 3 tbsp
organic canola oil 1 cup mushrooms, chopped 1/2 cup onions, chopped fine 1
tsp sea salt 4 tbsp Living Now ® Gluten - Free All - Purpose Flour 2 cups rice milk 1 1/2 cups
organic vegetable stock 1/4
tsp white pepper
Ingredients: 2 cups Living Now ® Gluten - Free All - Purpose Flour 1 cup NOW ®
Organic Cocoa Powder 1 1/2 cups NOW Real Food ® Sugarless Sugar ™ 1/2
tsp sea salt 1
tsp baking soda 1 cup rice milk 1 cup hot water 1
tsp NOW ®
Organic Vanilla Extract 1/2 cup
organic canola oil
2 6 oz salmon fillets 1/4 cup all purpose flour 2
tsp salt, divided 2
tsp 5 spice powder, divided 1/2
tsp black pepper 2 medium or 1 large apple, preferably
organic 2 carrots, preferably
organic 2 small zucchini, preferably
organic 1 small onion, preferably
organic 2 TBS
canola oil 2 cups water 1/3 package of rice noodles 2 TBS soy sauce 1 TBS rice vinegar 2
tsp sugar