Makes enough to fill 10 to 12 paper cones 1 tbsp vegetable oil 50g popcorn maize 50g unsalted butter 75g light muscovado sugar 2 tbsps golden syrup 1 tsp vanilla extract 1/2
tsp sea salt flakes
4 1/2 - lb boneless pork shoulder (pork butt), with a good layer of fat remaining, rolled and tied 2 tbsp light brown sugar 2 tbsp Dijon mustard 2 tbsp sherry vinegar 2
tsp sea salt flakes or kosher salt 2 tsp Chinese 5 - spice powder 2 tsp hot chili powder 4 cloves garlic, peeled and finely grated or minced
Dry Ingredients 100 g / 1 cup oat flour (or the same amount rolled oats, blitzed into flour in a food processor) 100 g / 3/4 cup rice flour (or buckwheat flour or spelt flour) 1 1/2 tsp baking powder 1
tsp sea salt flakes
Magic Green Sauce 1 large handful (30 g / 1 tightly packed cup) mixed fresh herbs (we used parsley, cilantro and mint) 1/2 cup / 120 ml olive oil Juice from 1 lime 1 tbsp capers 1 tsp maple syrup 1 clove garlic 1 small chili 1/2 avocado 1/2
tsp sea salt flakes
Not exact matches
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
500 g brussels sprouts olive oil or coconut oil 1
tsp ground cinnamon
sea salt & pepper 1 handful coconut
flakes / chips
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)
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
1 medium cauliflower (about 2 pounds) 1/4 c extra virgin olive oil 1 medium white onion, cut into 1/4 - inch dice 3 garlic cloves, smashed and peeled Maldon or other flaky
sea salt 1 1/2 to 2
tsp hot red pepper
flakes 6 Tbsp unsalted butter, cut into 6 pieces Kosher
salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra for serving 1/2 c coarse fresh bread crumbs, fried in olive oil until golden brown 1 1/2
tsp minced fresh rosemary
2 boneless, skinless chicken breasts 1/2 cup Italian style bread crumbs 1/2 cup Parmesan cheese, shredded 1/2
tsp garlic powder 1/2
tsp dried basil Pinch of crushed red pepper
flakes Sea salt and fresh cracked pepper to taste 1 - 2 eggs, mixed thoroughly 1 tbsp olive oil, more if needed
1 cup Medjool dates 1 cup pecans 1/4 cup pepitas (pumpkin seeds) 1/2 heaping cup shredded unsweetened coconut
flakes 2 T hemp seeds 1/2 cup pumpkin puree 1
tsp cinnadipmon 1/4
tsp nutmeg 1/4
tsp cloves 1/8
tsp ground ginger Pinch of
sea salt
Dry mixture 2 cups old - fashioned rolled oats (or any rolled
flakes), choose gluten free if you are celiac 1
tsp baking powder 1/4
tsp ground ginger 1/4
tsp ground nutmeg 1/2
tsp ground cinnamon 1/4
tsp ground cardamom 1/4
tsp ground vanilla or 1/2
tsp vanilla extract 1 pinch coarse
sea salt 1 1/3 cups / 200 g / 7 oz grated raw carrot (about 4) a handful raisins
2 tbsp cocoa powder 250 g (4 1/2 dl; 2 cups minus 1 1/2 tbsp) all - purpose flour 1 tbsp baking powder 1/2
tsp baking soda 1/4
tsp fine
sea salt 2 eggs 175 g (2 dl; 3/4 cup plus 2 tbsp) granulated sugar 2 1/2 dl (1 cup) buttermilk 180 g bittersweet chocolate (70 % cocoa), melted & cooled 90 g bittersweet chocolate (70 % cocoa), roughly chopped 115 g (1 stick) unsalted butter, melted & cooled to room temperature
flaked sea salt, to sprinkle on top optional: dried flowers, to sprinkle on top
2 tbsp butter 1
tsp red pepper
flakes 1 cup unbleached white flour 3/4 cup fine - grain cornmeal 1/4 cup natural cane sugar 1 tbsp baking powder 1 1/2
tsp fine grain
sea salt 1 cup almond milk 1 large egg 1 4 - oz can mild green chilies
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
1 1/4 cups raw cashews 1/2 cup nutritional yeast 2
tsp onion powder 2
tsp sea salt 1
tsp garlic powder 1/8
tsp ground white pepper 3 1/2 cups unsweetened soymilk 1 cup agar
flakes (about 2 ounces) 1/2 cup canola oil 1/4 cup yellow miso 2 Tbsp freshly squeezed lemon juice (about 1 lemon) Using the pulse button, finely grind the cashews in a food processor; don't allow the cashews to turn into a paste.
1 lb of
sea bass, cut into 2 or 3 pieces 2 tbsp of coconut aminos (soy sauce replacement) 1 tbsp of sesame oil 2
tsp of fresh ground ginger 3 - 4 lemon slices
salt to taste red pepper
flakes to taste (optional)
1 onion 5 cloves of garlic (mmm I LOVE Garlic, so good for you especially in cold and flu season) 1 bunch of washed trimmed fresh parsley 1T fresh oregano (or 2
tsp dried)
sea salt to taste (usually about 1/2
tsp) 1/2 -3 / 4
tsp red pepper
flakes (depending how spicy you like it) 1/2
tsp ground black pepper 1/3 — 1/2 cup olive oil (add slowly till you get the right texture) 1/2 cup red wine vinegar water a needed
1 bag of fingerling potatoes 1
tsp organic coconut oil 1
tsp extra virgin olive oil 1
tsp toasted onion
flakes 1
tsp Hungarian paprika 1
tsp parsley Celtic
Sea Salt and Corse Ground Pepper to taste
1 large red beet 1 bunch of small yellow / golden beets (approx. 5 - 6) 1 1/2
tsp sea salt 1/4
tsp paprika 3/4
tsp chilli
flakes Approx. 2 tbps Olive Oil, enough to coat 1 tbsp of fresh dill, chopped
Roasted tomatoes (about 3 - 4 lbs) 2 tbl olive oil 1 tbl
sea salt Ground black pepper 1 large onion, diced 4 cloves garlic, minced 1 tbl butter 1/2
tsp of red pepper
flakes 2 c of chopped fresh basil 1
tsp of dried thyme 1
tsp of Rosemary 1 qt of chicken stock or vegetable stock (vegetarian option)
2 lb ground beef (or bison, turkey or chicken)(or sub drained and rinsed black beans) 1 onion, diced 2 cloves garlic, minced 2 sweet potatoes, chopped 2 zucchinis, chopped 2
tsp ground ginger 3 tbsp chili powder 1 tbsp cumin 1 1/2
tsp basil 1
tsp oregano 1
tsp salt 1/2
tsp black pepper 1 tbsp cacao powder (optional) 1/4
tsp red pepper
flake bay leaf 1 cup chicken or vegetable broth 1 can (15 oz) diced tomatoes 1 can (15 oz) tomato sauce
sea salt black pepper
Ingredients asdf 1 small eggplant (8 oz), cut into 1 - inch chunks 8 oz tempeh cut into 1 / 2 - inch cubes 1 winter squash, peeled and diced Grated zest of 1 small lemon 1
tsp fine - grain
sea salt 3 medium cloves garlic, smashed 1/2
tsp red pepper
flakes 1/3 cup pomegranate molasses 1/3 cup extra-virgin olive oil 1/3 cup chopped fresh cilantro 1/4 cup crumbled ricotta salata (or feta)
Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp chia or flax seed in 3 tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4 cup toasted coconut
flakes (45 g) 1/2 cup almonds / hazelnuts, chopped (75 g) 1/2 cup chopped pistachio (50 g) hold back 1/3 of it to top with 1/2 cup cranberries (50 g) 2 tbsp sesame seeds / poppy seeds Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2
tsp cardamom 1/2 cup white chocolate (50 g) if vegan use a vegan chocolate or leave out 1
tsp coconut oil A generous pinch of flaky
sea salt
3 tbsp olive oil 2
tsp sweet smoked paprika 3 garlic gloves, minced 800 g (1.75 pounds) moose (I used bottom round but other cuts such as brisket or chuck are great as well), trimmed and cut into 2 cm / 3/4» cubes 2 tbsp light muscovado sugar 1/2
tsp red pepper
flakes 2 bay leaves 2 tbsp finely chopped rosemary 2 tbsp thyme leaves 3 red bell peppers, cut into strips 1 large onion, cut into strips 600 g (1.3 lb) piece of celeriac, cut into strips 680 g (1.5 lb) passata 1 liter (4 cups) beef stock 1 tbsp whole black pepper 1/2 tbsp juniper berries 1 1/2
tsp fine
sea salt 1
tsp cinnamon 4 potatoes, peeled & cubed
Ingredients 2 cups raw almonds 20g butter 2
tsp olive oil 1 tbsp cinnamon 1 - 2 tbsp coconut sugar OR honey 1
tsp paprika 1
tsp cumin 1
tsp sea salt Chilli
flakes (optional) Method Melt butter in large frypan over medium heat.
Curried Tomato and Coconut Soup with Garlic Chickpeas 4 tbls olive oil 300g 1 large onion, roughly chopped 4 cloves of garlic, finely sliced 20g 5 cm piece of fresh ginger, sliced 5g 2 cm piece of fresh turmeric root, sliced or 1/2
tsp of turmeric powder 2
tsp garam masala 1
tsp ground coriander 1
tsp ground cumin 1/2
tsp dried chilli
flakes 1
tsp sea salt (+ more to taste) Black pepper, to taste 800 ml 2 x 400g tins of crushed tomatoes 650 ml 2.5 cups vegetable stock (or water + stock cube) 200g 1.5 cups cooked chickpeas (or 1 x 400g tin, drained and rinsed) Flaky
sea salt 1 cup 270 ml tin of full fat coconut cream (or milk)
1/3 cup quinoa
flakes 1 cup water 1 — 2 tbsp sultanas or raisins Pinch of Himalayan or
sea salt 1 tbsp virgin coconut oil 1/4 -1 / 2
tsp cinnamon
Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup diced sweet onion (about 1/2 large) 1 jalapeno, seeded if preferred and diced 1 large sweet potato (350 g), peeled and chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5
tsp ground cumin 1
tsp chili powder 1/2
tsp ground coriander 6 cups vegetable broth 1.5 cups cooked black beans (one (15 - oz) can rinsed and drained) fine grain
sea salt and black pepper, to taste (I used 1/2
tsp salt or a bit more) 1/4
tsp cayenne pepper (or red pepper
flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion
1 1/2 lbs wild mushrooms (chanterelle, shiitake, oyster, porcini etc) 3 tbsp olive oil 3 cloves garlic, rough chopped 1/2
tsp red pepper
flakes 1 tbsp lemon zest 1 tbsp tarragon 3 tbsp fresh Italian / flat - leaf parsley, rough chopped 1 tbsp lemon juice
sea salt & fresh ground pepper high quality olive oil, to garnish 1/4 cup toasted pine nuts, to garnish (optional)
2 tbsp cold - pressed olive oil, raw butter, coconut oil or ghee 1 white onion, finely chopped 3 garlic cloves, finely chopped 1/2
tsp chili
flakes 1 x 400 g (14 oz) can whole plum tomatoes handful of basil leaves (or 3 tb of frozen basil)
sea salt and freshly ground pepper
1 red cabbage (approx. 1 3/4 lb), halved 4 fat or 6 skinny scallions, trimmed 2 red bell peppers, membranes and seeds removed 1 yellow bell pepper, membranes and seeds removed 1 orange bell pepper, membranes and seeds removed 1 fresh red chile, seeded large bunch (approx. 4 oz) fresh cilantro 1 cup pineapple juice, from a carton 2 limes, preferably unwaxed 1 1/2 tbsp
sea salt flakes or kosher
salt, or to taste 2
tsp Asian sesame oil 2
tsp maple syrup
1 cup
flaked nutritional yeast 1/2 cup wheat germ (I use gluten - free oats, pulsed in the processor) 1 tbsp garlic powder 1/4
tsp sea salt 1/4
tsp black pepper
1/2 cup honey syrup 3 cups rolled oats 2 cups quinoa
flakes 2 cups mixed seeds (sunflower, pumpkin, sesame etc) 2 cups toasted almonds Finely grated zest of one orange 1/2
tsp ground cinnamon 1
tsp vanilla paste 1/2
tsp sea salt
Ingredients: 1 cup whole organic flax seeds 1 cup raw, shelled pumpkin seeds 6 Brazil nuts 1⁄2 cup unsweetened coconut
flakes 1⁄4
tsp Celtic
sea salt or other healthy
salt option 1⁄2 TBSP pumpkin pie spice 1⁄2 cup prunes (8 - 10) 1 - 2 cups of water Pinch of cinnamon Instructions: Soak the nuts and seeds in clean water and leave them overnight... Read More»
Ingredients 2 cups raw almonds 20g butter 2
tsp olive oil 1 tbsp cinnamon 1 - 2 tbsp coconut sugar OR honey 1
tsp paprika 1
tsp cumin 1
tsp sea salt Chilli
flakes (optional) Method Melt butter in large frypan over medium heat.
Roasted Asparagus with Feta Makes 6 Servings 2 lbs organic asparagus, prepped 1/4 cup olive oil 4 cloves garlic, minced 1
tsp fresh lemon zest 1/2
tsp dried oregano 1/4
tsp red pepper
flakes Sea salt, to taste Fresh pepper, to taste 2 Tbsp fresh flat leaf parsley, chopped 4 ounces organic feta cheese, crumbled Juice of 1 organic lemon
Preheat oven to 200F 4 cups gluten free rolled oats 1/2 cup maple syrup 1/4 cup melted coconut oil 1
tsp cinnamon 1/2 to 1
tsp ginger 1/8 to 1/4
tsp nutmeg 1/2
tsp sea salt 1 cup of coconut
flakes or shredded coconut 1 cup chopped almonds or walnuts 1/2 cup pumpkin s...
For the cake 2 large free range eggs 1
tsp vanilla bean paste 100g Greek yoghurt 35g unsalted butter, melted & cooled 85 ml runny honey 180g ground almonds 35g wholemeal spelt flour 3/4
tsp baking powder 1/2
tsp baking soda Small pinch
sea salt 1 cardamom pod, seeds removed & ground 1/4
tsp nutmeg, freshly grated Handful
flaked almonds
I used 0,5 cup of sprouted whole wheat flour and 0,5 cup of oat flour 1 Tbsp coconut sugar 1/4 cup desiccated coconut
flakes 1
tsp baking powder pinch
sea salt pinch of tumeric 1 cup non-dairy milk.
3 cups dried, unsweetened coconut
flakes 2 tbsp chia seeds 1 cup cocoa powder (I used raw cacao, but any type would be fine) 1/2 cup almond meal 1/2
tsp fine
sea salt 1
tsp ground cinnamon 1/2
tsp ground ginger 1/2
tsp ground cardamom tiniest pinch of ground cloves couple twists of black pepper 1/4 cup water 3/4 cup maple syrup 1/3 cup extra virgin coconut oil, lightly warmed to liquify 1 tbsp vanilla extract
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