Not exact matches
2 1/2 cups One Degree
Organics Sprouted Spelt flour 3/4 cup sugar 2 1/2
tsp double - acting baking powder 1/2
tsp salt 1 cup almond milk 1
tsp pure vanilla extract 1/2 cup oil 2 Tbsp
orange zest 1/4 cup fresh
orange juice 1 1/2 cups fresh cranberries
1 can
organic black beans rinsed or 1 1/2 cup cooked beans from dried 1/4 - 1/2 red onion diced 1/4 - 1/2 white onion diced 1/2 anaheim pepper diced 1 small red or
orange pepper diced Handful fresh cilantro chopped Sea Salt and pepper to taste 1
tsp ground cumin 1
tsp epazote 1
tsp ground chipotle 1 TB tapioca flour to mix into cakes
1 1/2 lb
organic chicken breast, cut into chunks 1 red
organic pepper, diced 1 yellow
organic pepper, diced 1
orange organic pepper, diced 9 oz snow peas 1 tbsp ginger, minced 1/3 cup raw cashews 1
tsp pepper flakes, optional 2 tbsp olive oil 2 cups uncooked brown rice
1 1/2 cups well - mashed very ripe bananas (about 3 large) 1/2 cup nonfat yogurt — if using Greek yogurt, use a bit less and thin with milk 1
tsp baking soda 2 egg whites 2 tablespoons freshly squeezed
orange juice 2/3 cup coconut sugar 1/4 cup
organic high - oleic, expeller - pressed safflower oil 1 1/4 teaspoons vanilla 2 cups whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 2/3 cup chopped walnuts 1/3 cup chopped pecans
Crumb Topping: 1/2 cup One Degree
Organics Sprouted Spelt Flour 1/2 cup walnuts, coarsely chopped 1/3 cup raw cane sugar 1 Tbsp grated
orange zest 1/2
tsp cardamom 4 Tbsp margarine Cake: 2 cups One Degree
Organics Sprouted Spelt Flour 2
tsp baking powder 1/4
tsp salt 1 1/4
tsp cardamom 2/3 cup raw cane sugar 2 Tbsp grated
orange zest 8 Tbsp margarine, melted 1 cup vegan milk (almond, coconut, soy) 1 1/2
tsp vanilla extract
-- Almonds, 2 cups (if allergic to nuts, use a mix of lightly toasted sunflower & pumpkin seeds)-- Dates, 2 cups (soaked in earl grey tea)-- Cacao, 2 tablespoons — Cinnamon, 1
tsp — Sea salt, a pinch — Zest from 1 large
orange (if not buying
organic, make sure it's well washed)
Orange & Green Lentils 1 cup green lentils, any kind would work 1
tsp oregano (add to the water) a pinch of salt 100 g walnuts, chopped 1
organic orange (juice and zest) a handful goji berries, optional
2 very ripe bananas 2
organic eggs 8 large soft date (approx. 100 g) 2 Tbsp nut butter 1 cup rolled oats, or other flakes (2,5 dl) 1/2 cup whole buckwheat (1,25 dl) 1/2 cup seeds (I used pumpkin & sunflower seeds)--(1,25 dl) 50 g nuts (I used hazel) Zest from 1/2
organic orange (optional) 1/4
tsp cardamom 1/2
tsp ground vanilla A generous pinch of salt
1/2
tsp cumin seeds 200mL extra virgin olive oil — use the good stuff because you will really taste it 2 yellow onions, sliced 5 cloves garlic, minced 2 red bell peppers, seeded and sliced into 1 cm wide strips 1 yellow and 1
orange bell pepper, prepared as above 2 jalapenos, roughly chopped 2 tbsp
organic raw sugar 2 bay leaves 1.5 tbsp dried coriander Handful fresh parsley (be generous) 4 large or 6 small tomatoes, roughly chopped Salt and pepper to taste
1 1/2 cups chopped carrots 2 cups chopped sweet bell peppers (a mixture of yellow, red and
orange — no green) 1 large onion, diced (yields about 2 cups) 5 - 6 cloves garlic, chopped or sliced 1 pound ground beef 1 pound beef, cubed (use steak, roast, stew meat, etc) 3 - 4 chipotles in adobo, chopped 1 — 28oz can
organic crushed tomatoes 2 — 14.5 cans
organic diced tomatoes 1 cup of beef stock (or use water if you have to) 1
tsp Celtic sea salt 1
tsp garlic powder 1/2
tsp onion powder 1
tsp ground coriander 1/2
tsp cumin Paleo - friendly fat of choice Optional: fresh diced tomatoes, avocados and cilantro to top the stew with.
Ingredients 1/4 cup
organic chamomile flowers 1
tsp organic dried
orange peel 1/8
tsp organic cinnamon powder 1 cup
organic milk of choice -LSB-...]
2
organic granny smith apples, peeled, cored and chopped 1 pint fresh
organic blueberries 1 tbsp ground cinnamon 1
tsp nutmeg 1/4 cup (2 fl oz)
orange juice 1 tbsp agave nectar
3/4 cup
organic canned pumpkin 1 cup baby kale 1/2
orange 1 apple 2 T flaxseed 1 scoop chocolate protein powder 1 fresh ginger nugget 1/4
tsp cinnamon 1/4
tsp cardamom 1/8
tsp nutmeg 1 cup almond milk
What you'll need» 500g walnuts» 2 heaped tbsp cacao or cocoa powder» 1/2
tsp cinnamon powder» 1/4
tsp salt» 20 pitted fresh dates» 1
orange (zest and juice)» 1
tsp vanilla extract or 1/2
tsp of paste» 3 tbsp Healthy Chef Protein (
organic chocolate + maca or chocolate WPI)» 2 cups coconut, flaked for rolling
-- 1 cup unsweetened 100 % pure cranberry juice — 7 cups water — 1/4
tsp ground
organic ginger — 1/2
tsp ground raw,
organic cinnamon — 3/4 Cup freshly squeezed
orange juice — 1/4 Cup freshly squeezed lemon juice
DRESSING 1/4 cup Bragg's apple cider vinegar 1/4 cup fresh squeezed
orange juice / lemon juice 10 drops pure liquid stevia 2
tsp organic unsweetened Dijon mustard Dash ground cinnamon Dash ground nutmeg 1/4
tsp sea salt 1/3 cup olive oil
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.
Ingredients: 2
organic and pastured eggs 1/4 cup
organic maple syrup or 1
tsp stevia powder extract 2 tbsp grass fed butter or coconut oil, melted 1
tsp vanilla extract (get one that is gluten free here) 1/2
tsp orange zest 1 cup plus 3 Tbsp blanched almond flour 6 oz dark chocolate (fair trade)