1/2 cup sliced almonds 3 cups arugula 2 teaspoons olive oil 1 teaspoon balsamic
vinegar Pinch of sea salt 1 heaping cup blackberries 4 ounces fresh mozzarella, roughly cubed
1 head of kale, washed, dried and torn into large pieces 1 cup raw cashews 2 Tbs apple cider
vinegar Pinch of sea salt 1/2 cup water (or just as much as you need to make this mix creamy)
1/2 cup of raw cashews soaked in water for at least 3 hours 1/4 cup of soy or unsweetened almond milk 1 tablespoon of lemon juice 2 tablespoon of nutritional yeast + extra for sprinkling 1/2 teaspoon of garlic powder 1 teaspoon of apple cider
vinegar a pinch of sea salt and pepper
Not exact matches
4 to 6 big handfuls
of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2 teaspoons fine - grain
sea salt 1 medium orange, zest and juice 1 shallot, chopped 1/3 cup Parmesan, freshly shredded 1 tablespoon white wine
vinegar 1/2 cup good quality olive oil a couple big
pinches of salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumbled
Add the garlic, onion,
vinegar, olive oil, a
pinch of sea salt, and some torn fresh basil.
Ingredients 2 large potatoes, peeled, cut into slices then into quarters a handful
of kalamata olives, stones removed a handful
of sango radish sprouts, cleaned whole
sea salt, just enough to taste extra virgin olive oil, to taste a little lemon juice a little rice or apple
vinegar a few
pinches of nori flakes freshly -LSB-...]
Apple Layer: 1 sweet apple, 1 / 4 - inch slices 1 teaspoon apple cider
vinegar 1/4 cup Earth Balance Buttery Spread 2/3 cup granulated sugar 2 tablespoons maple syrup 1/2 teaspoon ground cinnamon
pinch of ground allspice
pinch of ground nutmeg
pinch of Kosher or
sea salt
Ingredients 1 medium red cabbage 3 carrots 1/4 leek 6 - 8 pitted dried plums, finely chopped 3 tablespoons extra virgin olive oil 1/2 teaspoon whole
sea salt a
pinch of ground black pepper 1/2 teaspoon yellow mustard powder 3 tablespoons balsamic
vinegar 2 tablespoons apple juice concentrate 1/2 teaspoon dried thyme 2 - 3 handfuls walnuts, coarsely chopped -LSB-...]
1 head
of kale, washed, dried and torn into large pieces 1/2 cup raw cashews 2 Tbsp apple cider
vinegar 2 Tbsp dill pickle brine 1 bunch
of dill
Pinch of sea salt 1/4 cup water (or just as much as you need to make this mix creamy)
Marinade: 1/2 cup soy sauce 1/4 cup lime juice 2 tablespoons rice wine
vinegar 1/4 cup orange juice 1 tablespoon brown sugar 1 tablespoon honey 1 teaspoon minced garlic 1/4 cup chopped scallions 1/2 teaspoon fresh ground ginger 1 teaspoon olive oil
pinch of nutmeg
sea salt to taste citrus pepper to taste
* 3/4 cup crème fraîche (I used my homemade version) * 3 - 4 tablespoons raw apple cider
vinegar * 2 tablespoons cultured buttermilk * 1 handful
of fresh basil leaves * 1 handful
of fresh cilantro leaves * 1 handful
of fresh parsley leaves * 2 medium cloves
of garlic, sliced in half, plus more to taste (if you love garlic) *
pinch of ground cayenne pepper — optional *
sea salt and freshly ground pepper to taste
Mix together 2 tablespoons tahini, 1 tablespoon apple cider
vinegar, 1 tablespoon water,
pinch of sea salt, 1 teaspoon freshly grated ginger and 1 teaspoon ground or fresh turmeric for a salad dressing.
I have never ever had a Greek salad with lemon or
vinegar on it — only olive oil,
salt (
sea salt preferably) and a good
pinch of dried (not fresh) oregano — rubbing while you sprinkle to release the aroma....
1 garlic clove, minced 1 1/2 teaspoon Dijon mustard
Pinch of salt 1 1/2 teaspoons minced, fresh thyme 1 teaspoon each minced fresh oregano, basil, mint 1 tablespoon champagne
vinegar 1 1/2 teaspoons fresh lemon juice 3/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper
1 3/4 cup
of spelt flour 1 1/2 cup
of almond or soy milk (I wouldn't recommend using rice / oat or coconut milk for this recipe as they are too watery) 1 teaspoon
of apple cider
vinegar 1 scoop
of Fit Delis Chocolate Protein powder 2 tablespoon
of raw cacao powder 1 1/2 teaspoon
of baking powder 1 tablespoon
of runny and smooth peanut butter 1/4 cup
of melted coconut oil 1/4 cup
of maple syrup A
pinch of sea salt
Ingredients 2 beets, cleaned and cut into pieces the juice
of 2 oranges a few
pinches of whole
sea salt julienned orange zest, to taste (choose organic oranges) fresh thyme leaves, to taste (keep some for garnish) 1 - 2 tablespoons rice malt syrup extra virgin olive oil balsamic
vinegar, to taste freshly ground black pepper, to -LSB-...]
1 3/4 cup
of white spelt flavour (this is my favourite flour to make waffles with as they turn out really fluffy) 1 1/4 cup
of creamy almond milk 1 teaspoon
of apple cider
vinegar 2 tablespoons
of melted coconut oil 3 tablespoons
of maple syrup 1 tablespoon
of One Earth Vanilla Villa blend — if you can't find it add 1 teaspoon
of vanilla powder or extract 1 teaspoon
of baking powder a
pinch of pink Himalayan
salt or
sea salt
In a mixing bowl, add the chicken, white wine
vinegar, lime juice, 1/2 teaspoon rosemary (or 1 sprig
of rosemary leaves), 2
pinches dried thyme, 2
pinches dried sage, 4 - 5 cloves
of garlic (place the garlic pod on a clean surface, place the blade
of a knife over it and hit the blade with the heel
of your palm, crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2 teaspoon
sea salt, 1 tablespoon olive oil, and 1/2 teaspoon pepper powder, and mix them all up.
4 - 5 handfuls
of fava beans 1 and a half handfuls
of hijiki seaweeds, soaked in filtered water for 15 - 20 minutes, then cooked in boiling water for another 15 minutes, drained, rinsed under cold running water and drained again 1 cucumber, cleaned and cut into small sticks 4 - 5 tablespoons extra virgin olive oil 2 tablespoons tamari juice
of half a lemon 1 tablespoon rice
vinegar a
pinch of whole
sea salt a
pinch of chili powder fresh basil, cleaned and chopped, to taste
Whisk the dressing ingredients together with a
pinch of sea salt, and then check the seasoning, adding more maple syrup or
vinegar to balance.
To make the dressing, mix together the olive oil, balsamic
vinegar and Dijon mustard, and season with a
pinch of sea salt and some black pepper to taste.
Whisk together white or apple cider
vinegar, a
pinch of sugar and
sea salt, and black pepper — along with a small splash
of olive oil.
Ingredients For the rocket pesto 4 - 6 handfuls
of fresh rocket, washed and pat dried 2 small handfuls
of fresh parsley, washed and pat dried 1 garlic clove, peeled 6 tablespoons extra virgin olive oil 1 teaspoon apple
vinegar a
pinch of whole
sea salt a
pinch of chilli powder 2 - 3 handfuls
of hazelnuts (and a -LSB-...]
1 aubergine (eggplant), diced 2 courgettes (zuchinni), diced 1 red pepper, diced 1 yellow pepper, diced 6 shallots, diced 20 cherry tomatoes 2 tbsp olive oil 3 tbsp balsamic
vinegar 1 tbsp tomato puree (tomato paste) 2 garlic cloves, crushed 2 tbsp dried oregano A good
pinch of sea salt and black pepper 280g wholewheat spaghetti 4 tbsp fresh basil, chopped
Place the
vinegar, water, sugar, and a
pinch of sea salt in a medium or large saucepan and bring to a boil over medium - high heat.
Add the potato cubes to a medium sized bowl, the finely diced shallots, a generous
pinch of freshly chopped parsley, 1 teaspoon
of sherry
vinegar, 3 tablespoons
of extra virgin Spanish olive oil, season with
sea salt and freshly cracked pepper, and toss everything together
Next add 2 tablespoons
of dijon mustard, 1 tablespoon
of creamy balsamic
vinegar and a
pinch of sea salt to the mortar, and mix everything together
While lima beans cook, make Asian Cucumber - Carrot Slaw: in a small, non-reactive bowl, combine julienned or grated cucumber and carrot with a
pinch of sea salt, 1 tablespoon fish sauce and 1/2 teaspon rice wine
vinegar and set aside.
Ingredients For the dressing 8 teaspoons extra virgin olive oil 3 teaspoons raw sesame oil a
pinch of whole
sea salt 2 teaspoons umeboshi paste 3 teaspoons tahin 3 teaspoons apple
vinegar 4 teaspoons white miso 3 teaspoons maple syrup juice
of half a lemon For the salad half a white cabbage, shredded 1 carrot, -LSB-...]
Cake ingredients: 1/3 cup unsweetened almond or soy milk 1 teaspoon raw apple cider
vinegar 2 tablespoons ground flax seed 1 1/4 cups gluten - free all purpose flour
of your choice (that contains psyllium husk, xanthan gum or guar gum) 2 1/2 teaspoons baking powder 1 tablespoon ground ginger 1 teaspoon ground cinnamon
pinch of fine
sea salt 1/4 cup melted unrefined coconut oil OR olive oil 1/4 cup unsweetened applesauce 1/3 cup fancy molasses 1/4 cup maple OR coconut palm sugar 2 teaspoons vanilla extract or vanilla bean paste 1/2 cup vegan chocolate chunks
1 tablespoon roasted peanut oil 3 garlic cloves, minced 1 cup creamy natural peanut butter 1 cup coconut almondmilk blend 1/4 cup tamari (or soy sauce) 2 tablespoons rice
vinegar 1 heaping teaspoon red pepper flakes 1/4 teaspoon dried cilantro, optional
Pinch of fine
sea salt
1 bunch radishes — tops removed 2 tablespoons ghee (I've also tried unrefined neutral coconut oil here, it works well) 2 garlic cloves — minced
pinch of sea salt 2 teaspoons apple cider
vinegar 2 teaspoons raw honey or pure maple syrup about 3 cups arugula or other salad greens (the original recipe calls for dandelion) smoked
sea salt — for sprinkling over the salad sunflower sprouts or other microgreens for garnish — optional
1/4 cup chopped flat leaf parsley 2 tablespoons chopped cilantro 2 tablespoons chopped fennel fronds 3 tablespoons red wine
vinegar 3 teaspoons capers, rinsed and chopped 1/2 teaspoon anchovy paste 2 cloves garlic, minced
Pinch of chili flakes 1/2 teaspoon good quality
sea salt, plus extra 3/4 cup extra virgin olive oil, plus 2 tablespoons 1 1/2 pounds grass - fed beef flap meat, trimmed and cut into four portions Fresh black pepper
Scone ingredients • 1/2 cup unsweetened almond milk • 1/2 tablespoon apple cider
vinegar • 1/2 cup plus 2 tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top • 2 teaspoons baking powder •
pinch of sea salt • zest
of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can
of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice
of 1 lemon
To make the apple cider
vinegar reduction place the
vinegar in a smal saucepan over medium heat and simmer until it has reduced by half, then mix in a
pinch of sea salt 6.
Ingredients: 1 cup diced green cabbage 1/2 cup diced red cabbage 1 green apple — sliced 1 TBSP diced white onion 2 TBSP chopped walnuts 2 TBSP Goji Berries For the dressing: 1 TBSP Mustard 1 tsp Manuka honey or local, raw organic honey 1 TBSP apple cider
vinegar 1 TBSP flax oil 1/2 tsp fennel seeds
Pinch of ground cayenne pepper
Pinch of sea salt Instructions: Mix... Read More»
1 cup steel - cut oats 3 cups filtered water 2 teaspoon whey, apple cider
vinegar or fresh lemon juice 2 chopped apples 1/2 cup chopped almonds, soaked and dried 1 teaspoon vanilla 1 1/2 teaspoons cinnamon 1/4 teaspoon allspice 1/4 teaspoon nutmeg
Pinch of cloves 1 dash
of unrefined
sea salt
Garden Eggplant Ratatouille 4 tablespoons extra-virgin olive oil, divided 1 medium eggplant, peeled and cubed in 1 / 2 - inch dice 1 sweet onion, thinly sliced half moon 2 snall zucchini, diced 1 red bell pepper, seeded and diced 3 Roma plum tomatoes, diced 4 - 5 cloves garlic, chopped 1 - 14.5 ounce can diced fire roasted organic tomatoes 1/4 teaspoon
sea salt and fresh cracked pepper to taste
Pinch of crushed red chili flakes 1 tablespoon aged balsamic
vinegar 10 fresh basil leaves, chiffonade cut 2 oz.
Drain the cashews and add them to a blender with 2/3 cup
of water, 2 teaspoons apple cider
vinegar, and a
pinch or two
of sea salt.
Also try it with a teaspoon
of good apple cider
vinegar and a
pinch of pink Himalayan
sea salt.
1/2 c sifted coconut flour (see notes above about brands
of coconut flour) 1 tsp baking soda
pinch of sea salt 5 eggs at room temperature 1/2 c maple syrup (or honey if on GAPS) 4 Tbsp organic, grass - fed butter 1/4 c fresh squeezed lemon juice zest
of two lemons 1/4 c homemade cultured cream (or high quality yogurt — see notes in post) 2 Tbsp Raw Apple Cider
Vinegar 1 Tbsp poppy seeds
Add white wine
vinegar and a
pinch of sea salt to the onions.
2 ripe mangoes, cut into small cubes 3 tbsp red onion, chopped 2 tbsp Italian parsley, roughly chopped 1 tbsp cilantro leaves 3tbsp rice wine
vinegar pinch of sugar
sea salt and freshly ground pepper to taste
1 x 10 - rib rack
of lamb (got mine at Woolies for less than $ 20); 2 firm eggplants; 8 ripe roma tomatoes; olive oil; 8 cloves
of garlic (skin on); dried oregano;
sea salt & pepper; bunch
of fresh mint; red wine
vinegar;
pinch of sugar; handful
of pitted kalamata olives.