When
using organic onions and carrots, no need to peel them, just roughly chop into smaller pieces.
Not exact matches
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or
organic frozen corn * 1 very small red
onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of
organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I
used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
Tonight I made quinoa tacos by
using 1 cup quinoa, 1 cup corn, 1 cup
organic vegetable stock, 1/2 of a jalapeno, diced
onion, 3 garlic cloves, 1 can
organic black beans, 1 can fire roasted tomatoes, and cumin / chili powder / salt / pepper / turmeric to taste.
handfuls of:
organic romaine lettuce chopped tomato a little chopped red
onion (as little or as much as you like) vegan cheddar cheese (optional)(we didn't
use any and they were great)
1 medium sized hokkaido pumpkin 2 - 3 carrots 1/3 of a medium sized celeriac (if you
use the small
organic ones,
use 1/2 instead) 1 apple 4 - 5 cups / 1 -1,25 l chicken broth (vegetable if vegetarian) 1 chilli, red, hot and fresh 3 sprigs of fresh thyme 2
onions 5 cloves of garlic 3 Tbsp apple cider vinegar 1/2 cup / 125 ml cream, fat 8 - 12 % Oil Salt & pepper
I make a similar meatless chili in a crockpot (I make a LOT at once and freeze for a quick lunch or dinner for 1 or 2)- and I think you'll like this idea: along with carrots, celery,
onions and garlic, I usually
use 3 - 4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I like black and small white or pink beans), 3 - 4 red / yellow / orange sweet peppers (I but at the farmer's market when fresh and cut up and freeze the extras for making chili in the fall / winter); 1 or 2 zucchini and / or yellow squash, and (drum roll) 1 can of
organic PUMPKIN PUREE!
Then start from the ground up and learn how to cook
using nutrient dense
organic whole foods including: all manner of vegetables, greens, beans,
onions, mushrooms, fruits, berries, seeds, nuts, herbs and spices.
1 large head of cauliflower, washed and cut into florets 1 quart of purple potatoes, washed and quartered Salt 1 yellow
onion, diced 6 cloves of garlic, minced 2 inch nub of ginger, peeled and grated 1 tablespoon of ground cumin 2 teaspoons of curry powder (yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon red pepper flakes 1 -28 ounce can of crushed tomatoes (I
used organic, fire roasted) 4 cups of vegetable stock 1 can of chickpeas, drained 1 can (14 oz.)
6 hard boiled
organic eggs, diced (boiled for 5 minutes) 2 TB
organic mayo (I
use Spectrum
organic Mayonnaise, gluten free, no preservatives, contains soy) 1/2 anaheim pepper, diced 1 - 2 sliced green
onions 1 tsp Fine Herbs from Penzeys (chervil, minced parsley, french tarragon, chopped chives) 1 tsp celery seed 1/2 tsp celery salt pepper to taste
Yukon Gold potatoes, or other waxy type potatoes, peeled, rough diced * 1 1/2 cups carrots (about 5 small carrots), chopped (I left mine in fairly large pieces) * 3 1/2 cups
onion (about 4 medium
onions), chopped * 2 cups fresh corn kernels, cut from the cob (I
used frozen corn from last summer's garden) * 3 cups butterbeans / lima beans preferably fresh (1 1/4 lbs) or defrosted frozen (I
used frozen
organic peas instead) * one 35 oz.
Olive oil 3 large
organic chicken breasts (cut into 3 or 4 pieces each) 1 large piece of ham (leftover)-- about 3/4 lb 1 medium sized yellow
onion, diced 2 potatoes, peeled and diced 1 cup of kale, washed and the hard stem removed — chopped 3 large carrots, peeled and diced 2 cloves of garlic, minced 1 cup of white wine 1 cup of chicken broth (I
used low sodium) Salt and pepper
* 2 slices thick cut bacon - optional (I
used my preservative free home - cured bacon) * 1 small red
onion, peeled and thinly sliced * 1/2 pound clean and dry
organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (
use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze of fresh lemon or drizzle of balsamic vinegar - optional
* 8 cups
organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I
used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not
organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably
organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green
onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.
1 pound of
organic lean (95 % lean) ground turkey 4 garlic cloves, minced 1/4 of a yellow
onion, finely diced 1 tablespoon of dried parsley or 10 - 12 fresh leaves, minced 1 teaspoon of salt 1 teaspoon of ground pepper 1/2 teaspoon of dried oregano or I
used a handful of fresh lemon oregano minced 1 egg 1/2 cup of Panko bread crumbs
1 pound black beans, soaked overnight (or
use the quick soak method) 2 tablespoons
organic canola oil or high - oleic safflower oil 2 medium - large yellow
onions, chopped 4 cloves garlic, minced 1 poblano pepper, chopped 1 red bell pepper, chopped 4 jalapeno peppers, minced 8 ounces minced seitan, or a 12 - ounce package of vegetarian ground beef (see note above) 3 tablespoons chili powder (I
used 2 tablespoons of ancho and 1 New Mexican) 1 teaspoon cayenne pepper 1 tablespoon ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 28 - ounce can diced tomatoes 3 cups chopped butternut squash (1 / 2 - inch cubes) 1/3 cup chopped fresh cilantro
2 tbsp of lard, coconut oil, or tallow 2 medium
onions, chopped 3 slices of bacon, chopped (optional) 4 garlic cloves, minced 1 pound of ground meat, I
used organic ground chicken 1 teaspoon ground coriander 2 - 3 teaspoons ground cumin 1 tsp of smoked paprika 3 cups of crushed tomatoes or plain roasted tomatoes, if
using my homemade recipe, avoid the spices 3 cups of chopped vegetables.
3 tablespoons butter 1 pound
organic chicken livers, coarsely chopped 1/2 pound mushrooms (I
use white button), washed, dried and coarsely chopped 1 bunch green
onions, chopped 2/3 cup dry white wine 1 clove garlic, mashed 1/2 teaspoon dry mustard 1/4 teaspoon dried thyme 1/4 teaspoon dried marjoram 1 tablespoon lemon juice 1/2 stick (2 oz) butter, softened 1/2 teaspoon sea salt
Makes 2 Delicious Servings Ingredients: 1 Cup Pasta (I
use rice pasta) 1/2 Jar of Crushed Tomatoes (I
use edens
organic) 1/2 Cup Arugula 2 Large Lemon Wedges Handful of Fresh Basil 1 Tsp Dried Oregano 1/4 Sweet
Onion 1 Clove Garlic Pinch of Sea Salt Pinch of Nutritional Yeast
* 1 cup
organic quinoa * 1 1/2 cups water * 1/2 cup slivered almonds * 1 cup seedless red grapes, preferably
organic, sliced in half if large * 1 avocado, diced * brie cheese, cut into chunks - to taste (I
used about 1/2 cup) * 2 - 3 tablespoons diced red
onion * 1 handful of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive oil, plus more to taste * 1 tablespoon brown rice vinegar (or white wine vinegar or fresh lemon juice), plus more to taste
* 2 tablespoons olive oil * 1
onion, peeled and chopped * 3 large garlic cloves, peeled and minced * 3 carrots, preferably
organic, cleaned and chopped * 3 celery ribs, preferably
organic, chopped * 6 cups stock (I
used defrosted homemade turkey stock; you could also
use homemade or store bought chicken or vegetable stock, or
use part stock and part water, or all water) * 2 cups green (French) lentils * fresh rosemary from 1 - 2 sprigs * 2 Tb.
3 large slices of Turkey breast 1 - 2 peppers sliced (I
used pablano tonight but red or green peppers work too) 1 large
organic onion sliced 1 - 2 tsp
Organic Virgin Coconut Oil 1/2 — 1 tsp Cumin 1/2 -1 tsp Aleppo Pepper 1 tsp Ancho Chili Pepper Salt and Pepper to taste
Olive oil One large
onion, diced 4 carrots, diced 3 celery, diced 8 ounces of black lentils 1 package of vegan chorizo (from Trader Joe's)-- skin removed and crumbled 28 ounce can of crushed tomatoes (I
used organic, fire roasted) 6 cups of low sodium vegetable broth Salt and pepper
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I
used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon
organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red
onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of
using a fresh chile pepper) * 1 1/2 cups coconut milk (I
used one can of
organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)
The stock is made
using a variety of
organic vegetables as well as carrot and
onion juice concentrate and tomato paste which gives it a reddish tinge.
-LSB-...] Coconut flour bread or almond flour bread (1 loaf)-- where to buy coconut flour Butter, ghee or coconut oil (6 TBSP)-- where to buy coconut oil
Onion, white or yellow (1) Celery (2 stalks) Parsley, ideally fresh, but you can
use dried (3 tablespoons) Thyme, ideally fresh, but you can
use dried (3 tablespoons) Sage, ideally fresh, but you can
use dried (3 tablespoons) Chicken or beef stock, homemade (2 cups) Ground pork or beef sausage, from pastured animals (1 pound) Optional: Dried or fresh fruit, such as apples, cranberries or raisins, and / or soaked nuts, such as pecans or walnuts (4 cups)-- where to buy
organic dried fruit -LSB-...]
Chicken livers, ideally pastured but at least free range
organic (1 pound) Chicken fat (schmaltz), duck fat or refined, expeller - pressed coconut oil, (2 - 3 TBS)-- don't
use butter or lard — Jews don't mix meat & dairy, and they don't
use pork products — where to buy fats Large yellow or white
onion (1/2) Hardboiled egg (1) Loaf sprouted or real sourdough bread (1)-- if you are gluten - free,
use gluten - free bread --(click here for recipe) Sea salt — where to buy sea salt Freshly ground black pepper — where to buy black pepper
I substituted quinoa twisted pasta for the orzo, and added chopped
onion to the saute with the garlic (which added about 3 minutes to the saute time) and
used organic feta.
I
used organic romaine lettuce, black beans, tomatoes,
onions and avocado.
1 strip of kombu 1/2 cup wakame 1 cup bonito flakes 1 cup enoki mushrooms (or shiitake, maitake, or combination of choice), roughly chopped 4 green
onions, finely chopped 6 kale leaves, roughly chopped (video) 1/2 cup
organic miso (I
use this brown rice miso from Westbrae Natural — for a soy - free version,
use chickpea or adzuki miso)
1/2 cup plus 1 teaspoon
organic high - oleic safflower oil 1/2 cup white whole wheat flour 3 medium
onions, chopped (about 3 cups) 3 stalks celery, chopped (about 2 cups) 3 medium green peppers, chopped (about 3 cups) 3 portobello mushroom caps, gills scraped off, chopped (about 2 cups) 3 large cloves garlic, minced 1/2 cup dry sherry 4 cups chicken - style vegetable broth (recommend Imagine's No - Chicken Broth) 1 tablespoon vegetarian Worcestershire sauce (
use regular if you're not a veg) 3 bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano leaves 1 teaspoon dried sage leaves 1 teaspoon white pepper 1/2 teaspoon cayenne pepper, or more to taste 1/2 teaspoon salt 1/4 teaspoon smoked paprika, or a bit more to taste 4 vegetarian sausages, sliced (I
used Field Roast smoked apple sausage) 1 16 - ounce package chicken - style seitan
Beef brisket, or stew meat, grass - fed — or
use a combination of beef and pork butt (2 - 3 lbs)-- where to buy meat Butter, grass - fed,
organic (2 - 3 TBS)-- where to buy butter
Onion, yellow or white, small (1) Garlic cloves (2) Chicken or beef stock, ideally homemade, or store - bought
organic / free - range (3 cups) Sea salt (1 TBS)-- where to buy sea salt Poblano chiles, fresh, green (6)
* 2 large
onions, peeled and sliced * one 4 1/2 pound brisket, preferably local and grass - fed * 1/4 cup apple cider vinegar * 1/4 cup wheat - free tamari or soy sauce * 1/4 cup Worcestershire sauce (I
used Annie's brand which is all natural / vegan) * 1/4 cup strong black coffee (I mixed 1 teaspoon
organic freeze - dried coffee with 1/4 cup water) * 1/4 cup all natural barbeque sauce * 3 tablespoons pure maple syrup * 3 tablespoons favorite hot sauce
sweet potato vermicelli noodles) * 2 tablespoons
organic coconut oil (or olive oil) * 2 tablespoons toasted sesame oil, divided * 1 medium
onion, peeled and sliced thin * 2 cloves garlic, peeled and minced * 2 cups baby spinach * 3 carrots, peeled and julienned * 3 scallions (green parts only), sliced * 5 mushrooms, trimmed and sliced (I
used organic button mushrooms) * 1/2 medium zucchini, peeled and julienned * 1/2 package (4 oz.)
Slow Cooker Vegetable Broth Recipe 1 medium or large white or yellow
onion, peeled and cut - up 1
organic celery heart or about 6 stalks celery, trimmed and cut into chunks 4 big
organic carrots, peeled and cut into chunks 4 big cloves garlic, peeled and thickly sliced 2 bay leaves 2 teaspoons sea salt (I
use Celtic sea salt) 1 teaspoon whole black peppercorns 1/8 teaspoon dried thyme or a few fresh thyme sprigs 6 cups fresh cold water
INGREDIENTS 1 1/2 cup
organic red lentils (uncooked) 2 3/4 cups
organic vegetable broth 1 can
organic full - fat coconut milk (13.5 ounce can) 3 Small
organic roma tomatoes (diced) 1/2 Large
organic onion (diced) 1 cup
organic kale (chopped) 2 tablespoons
organic tomato sauce (I
used tomato paste) 1 1/2 teaspoon
organic ground cumin powder 1 teaspoon pink himalayan salt 1 — 2 pinch
organic cayenne pepper
Easy Vegan Lentil Soup Recipe with Sweet Potatoes 1 cup French green lentils 2 tablespoons olive oil 1 medium
onion, chopped 1 serrano or jalapeno chile pepper, seeded and chopped 2 cloves garlic, finely chopped 4 cups water 1 pound sweet potatoes, peeled and cut into chunks 2 teaspoons kosher salt or fine sea salt 3 teaspoons smoked paprika or bittersweet paprika 2 teaspoons ground coriander 1 teaspoon ground cumin 1 can (14.5 ounces)
organic fire roasted diced tomatoes (I
used Muir Glen) 1 tablespoon tamari (gluten free soy sauce)
If I have to cut back on the
onions for some friends and family then I
use organic granulated
onion /
onion powder instead.
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
Butter vinaigrette 2 oz / 60 g
organic butter or ghee (
use olive oil for a vegan option and skip the heating part) 2 tbsp
organic unfiltered apple cider vinegar 1 spring
onion, very finely chopped salt & black pepper
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.
To
use it in a meal, sauté sliced
onions and bell peppers in low sodium
organic vegetable broth over medium heat.
Ingredients: 1 Tablespoon olive oil 1 medium yellow
onion 1 tsp dried marjoram 1 tsp ground cumin 3/4 lb ground buffalo (I've also
used ground dark turkey meat, it's great too) 1 1/2 Tablespoons chili powder 1 bay leaf 1/2 Tablespoon unsweetened cacao powder 1/2 tsp salt 1/8 tsp (or a few shakes) cinnamon 14 - oz can whole tomatoes with their juice 1 1/2 cups beef stock (low sodium or no salt added) 4 oz tomato sauce (I
used some
organic canned) 1 - 2 cans small white beans, rinsed and drained
As a result, only the cooking water from
organic root vegetables (carrots, turnips, potatoes, parsnips, and beets),
organic squash (including zucchini), and
organic vegetables from the lily (
onions, leeks, and garlic) and nightshades (tomatoes, eggplant and peppers) families can safely be
used.
A couple of time - saving tricks I
used to cut back on prep included
using prewashed and trimmed
organic green beans from Taylor Farms and buying pre-made vegan fried
onions.
(you can also
use grass fed ground beef) 1 1/3 cups chopped
onion 2 - 3 thinly sliced bell peppers —
use many colors 2 cloves garlic, minced 2 1/2 cups chopped tomatoes 2 Tbps
organic tomato paste 2 tsp cumin 1 tsp paprika 1 tsp pepper to taste 1/4 cup fresh chopped cilantro Sea salt to taste 1/4 tsp chile powder 4 pastured eggs
Soup Olive oil cooking spray 1 cup diced yellow
onion 1/2 cup finely chopped carrots 2 28oz cans
organic diced tomatoes, divided 2 cups low - sodium vegetable broth 1 cup water 1 teaspoon crushed red pepper 1 tablespoon Italian seasoning blend 3/4 cup (about half batch) roasted garlic cashew cream 16oz package frozen chopped kale or spinach, thawed kosher salt, to taste, if
using salt - free tomatoes
Vegelicious Chili 2 Tbsp coconut or grape seed oil 1 1/2 cups chopped yellow
onions 2 celery stalks, chopped 1 cup crimini mushrooms, sliced 1 cup red bell pepper, chopped (try to
use organic) 1 cup of carrots, chopped 2 Tbsp minced garlic 2 medium zucchini, diced 2 Tbsp chili powder 1 Tbsp ground cumin 1 -LSB-...]
Tonight for dinner I
used organic lean chicken, some sweet potato fries and spinach with
onion and topped my chicken with
Organic Valley mexican shredded cheese.
For the BBQ sauce, I
used organic tomato sauce, apple cider vinegar (red wine or rice vinegar can work here), Pyure
Organic Stevia Blend for added sweetness without the sugar (can sub one quarter cup honey, maple syrup, brown sugar, or cane sugar), molasses for richer flavor (can sub for dark brown sugar or maple syrup), Worcestershire sauce for savory «tang» (can sub one tablespoon apple cider vinegar plus half a tablespoon of coconut aminos), liquid smoke (can sub smoked paprika or chipotle seasoning), and dried spices (mustard powder,
onion powder, garlic powder, and cayenne).
15 oz beef broth (homemade is best, or else
organic salt free from carton in the store) 1/4 c red wine (optional —
use beef broth instead; any table wine that tastes good will do, we
used Merlot) 2 cup sliced Portobello mushroom caps 1/4 cup
organic butter 1 Tbsp
organic butter 2 Tbsp red
onion, finely diced 2 cloves garlic, chopped 1 tsp dried thyme 1 bay leaf 1/4 tsp sea salt (to taste) 1/2 tsp fresh black pepper (to taste) 1 1/2 tsp arrowroot 1 Tbsp water