Easy Crock Pot Bone Broth — Easy Crock Pot Bone Broth Ingredients: 1 lb - 2 lbs bones from pastured animals (chicken feet / necks or beef bones knuckles are best) 4 cloves organic garlic 1 - 2 gallons filtered
water Sea salt and pepper to taste 2 tbsp apple cider vinegar other of choice vegetables (optional, can make it...
Not exact matches
Mushroom Soup 2 tbsp coconut oil, olive oil butter or ghee 2 garlic cloves 2 sprigs thyme 2 sprigs rosemary 4 (250 g) portobello mushroom, cleaned 8 (250 g) brown button mushroom or champignon, cleaned a large glug of white wine, optional 4 cups / 1 liter
water 1 tbsp (or 1 cube) vegetable bouillon
sea salt and black
pepper
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups
water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne
pepper 1 teaspoon cumin 1 large leek, white
and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
sea salt 1/8 teaspoon black
pepper 4 whole cloves 1/2 teaspoon dried thyme 3 large carrots, peeled
and sliced 1 large turnip, peeled
and diced 1 large parsnip, peeled
and diced 3 - 4 cups
water 1 tablespoon apple cider vinegar 1 - 2 sprigs rosemary 3 - 4 cups chopped greens (I used swiss chard)
* 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
1 1/2 cup
water 2 1/2 Tbsp
sea salt 1/2 cup apple cider vinegar 1 lb turnips, spiralized or peeled
and sliced into sticks or any other way you prefer 1/2 small beet, peeled
and sliced 1 bay leaf 1 garlic clove, thinly sliced a few sprigs of fresh dill or dill flower (optional) dash of red
pepper flakes (optional)
In the bowl of a high powered blender, combine the walnuts, pine nuts, nutritional yeast, basil, olive oil, lemon, dried mushrooms,
sea salt, black
pepper, red chili
pepper flakes
and 3 tablespoons
water.
4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled
and quartered 2/3 to 3/4 cup granulated sugar (we used the latter but use less if you're sensitive to sugar) 1/2 cup
water Juice of 2 limes 1/4 to 1/2 teaspoon freshly ground black
pepper (use less for a barely detectable bite, more if you'd like it more present) Pinch of
sea salt
2 tablespoons extra virgin olive oil 1 medium onion, thinly sliced 2 cloves garlic, peeled
and smashed 1/2 teaspoon fine grain
sea salt 1 teaspoon sweet paprika 1 teaspoon garlic powder 1 chipotle
pepper in adobo sauce, chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked for an hour 1 cup
water, if needed 2 tablespoons fresh lemon juice, or to taste
1 small red or yellow onion, peeled
and cut into 4 pieces 1 2 - inch piece ginger, peeled
and coarsely chopped 5 cloves garlic, peeled
and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile
peppers, stem removed
and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse
sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup
water 14 oz.
1 piece whole wheat bread 1 tablespoon vegan butter 1 medium sized onion (about 2 cups), chopped 1 tablespoon extra virgin olive oil 1 - 15 ounce can white beans, drained
and rinsed 3 tablespoons nutritional yeast 1/4 cup
water 1 teaspoon
sea salt ⅛ teaspoon dried basil 1 teaspoon red
pepper flakes 6 cloves garlic, minced 4 cups packed fresh spinach, roughly chopped 1 can artichoke hearts, drained
and chopped 1/4 cup vegan mozzarella cheese
Ingredients: Fine durum flour, olive oil, tofutti better than ricotta cheese ® (
water, expeller blend of natural oils: palm fruit, soybean
and olive, non-gmo (tofu, soy protein), maltodextrin, dairy free cheese cultures, dairy free romano cheese, vegetable lactic acid, natural blend of gums: locust bean, guar, cellulose, xanthan
and carrageenan, brown rice, agar agar, gum arabic, organic apple cider vinegar, garlic powder, onion powder, white
pepper, tomato flavor, oregano, organic sugar, vegetable mono
and diglycerides, citric acid,
sea salt.)
Chardonnay) * 6 - 8 cups chicken or turkey stock, preferably homemade (or use vegetable stock or
water or a combination of stock
and water) * 1/2 cup cream or whole (not «lite») coconut milk * 1/2 cup pure maple syrup *
Sea salt and freshly ground
pepper, to taste
Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive oil 1 medium onion, chopped (1 cup) 1 medium red bell
pepper, chopped 1 medium jalapeno
pepper, seeded
and finely chopped 2 cloves garlic, finely chopped 4 cups
water 3 cups butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces) diced fire roasted tomatoes 1 1/2 teaspoons kosher or fine
sea salt 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon ground turmeric Dash cayenne
pepper 3 cups small cauliflower florets 1 tablespoon tamari (soy sauce) Fresh cilantro leaves
200 g black chickpeas, soaked in cold filtered
water for at least 9 hours, or overnight, then washed
and drained 150 g quinoa, washed under cold running
water half a red
pepper, cleaned
and cut into cubes half a yellow
pepper, cleaned
and cuto into cubes 8 - 10 cherry tomatoes, cleaned
and cut into quarters 1 carrot, cleaned
and cut into cubes 2 hanfuld black pitted olives, chopped a handful of fresh parsley, cleaned
and finely chopped a handful of fresh basil, cleaned
and finely chopped extra virgin olive oil, to taste whole
sea salt, just enought to taste
In a food processor pulse together the vegetable pulp,
water, raw pepitas, ground flaxseed, chia seeds, nutritional yeast,
sea salt and pepper.
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
Ingredients 3 - 4 tablespoons extra virgin olive oil half a shallot, peeled
and minced 350 g raw pumpkin pulp, cut into cubes 350 - 400 ml filtered
water whole
sea salt, just enough to taste freshly ground white
pepper, to taste 1 yellow
pepper, cleaned, peeled
and diced fresh, cleaned oregano, for garnish dehydrated red
peppers, for garnish -LSB-...]
1 medium onion 2 carrots, peeled
and chopped 1 parsnip root, peeled
and chopped 1/4 celeriac root, peeled
and chopped 2 medium potatoes, peeled
and chopped 1/2 cup dried red split lentils 1/2 head of cauliflower, chopped 1 tablespoon dried garlic flakes 1 tablespoon
sea salt fresh cracked black
pepper fresh parsley grape seed oil for frying 2 L hot
water
1 head of kale, washed, dried
and torn into large pieces 1/2 cup fresh dill 1/4 cup nutritional yeast 2 Tbsp dill pickle juice (yep) 1 cup cashews 1/2 red bell
pepper 1 Tbsp Dijon mustard 1/2 cup
water Sea salt to taste Cayenne (optional)
In a Vitamix or other blender, blend together garlic, 1/4 cup pine nuts, egg yolks, olive oil,
water, lemon juice,
sea salt,
and black
pepper.
6 cups chopped watermelon (1 - inch cubes) 1/2 cup
water or coconut
water 1/4 cup freshly squeezed lime juice 1/2 teaspoon seeded
and diced jalapeño
pepper 1/2 teaspoon chili powder or Mexican spice Mix (page xx) 1/4 teaspoon chipotle chile powder Pinch of
sea salt 3/4 cup seeded
and diced cucumber 3/4 cup peeled
and diced jicama 1 tablespoon plus 1 teaspoon finely chopped fresh cilantro
4 cloves of garlic, peeled 4 small shallots, peeled 1 small bunch of kale - 1/2 lb / 8 oz, stalks removed, washed well 1/3 cup / 80 ml extra virgin olive oil 1/3 cup / 2 oz goat cheese, plus more for topping 2 tablespoons + hot pasta
water fine grain
sea salt & freshly ground black
pepper fresh lemon juice - optional 12 oz / 340 g dried penne pasta fresh thyme -
and thyme flowers
3 cups filtered
water, plus more for mixing 3 1/4 ounces
sea salt 24 ounces rice bran 1 bread slice 4 garlic cloves 2 - inch piece ginger 4 - inch square dashi kombu (dried kelp), cut into thin strips 4 dried red chile
peppers, split in half
and seeds discarded Assorted starter vegetables
Pink Pickled Turnips 1 1/2 cup
water 2 1/2 tablespoons
sea salt 1/2 cup apple cider vinegar 1 lb turnips — spiralized or peeled
and sliced into sticks or any other way you prefer 1/2 small beet — peeled
and sliced 1 bay leaf 1 garlic clove — thinly sliced a few sprigs of fresh dill or dill flower (optional) dash of red
pepper flakes (optional)
Tart Crust 120 g (1 1/4 cup) chickpea flour 90 g (2/3 cup) almond flour 40 g (4 tbsp) potato, tapioca or corn starch 2 tbsp fresh thyme, chopped 1 tsp
sea salt and black
pepper 6 tbsp coconut oil (a little extra for the tart pan) 6 tbsp ice cold
water
Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob of coconut oil, ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed
and finely chopped 3 tbsp white wine or
water 1 tsp dried thyme
sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (use pumpkin seeds for a nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving
1 cup rocotillo chiles, seeds
and stems removed, minced, or substitute 1 habanero plus 5 yellow wax chiles 1 small purple onion, diced 1 green bell
pepper, stemmed, seeded
and diced 1 red bell
pepper, stemmed, seeded
and diced 2 ripe mangos, peeled
and diced Juice of 3 oranges 1/2 cup pineapple juice Juice of 4 limes 1/4 cup chopped cilantro 2 pounds
sea scallops
Water Salt and freshly ground black
pepper to taste
Roasted Garlic Creme 1 cup raw cashews — soaked 4 hours or more 1 cup meat of fresh young Thai coconut 1/2 cup purified
water 1/2 cup coconut oil roasted garlic cloves — to taste
sea salt and freshly ground black
pepper — to taste
olive oil 1/2 white onion, chopped 4 cloves garlic, minced 3 ribs celery, chopped 2 carrots, chopped * 1 bunch kale, chopped * 2 cups sugar or cheese pumpkin or winter squash, chopped * 6 cups
water or vegetable stock * 2 tablespoons butter * 1 shallot, minced * 1 cup dry red wine * Himalayan or
sea salt and black
pepper to taste * a little crème fraîche for garnish - optional * minced fresh herbs such as parsley, dill,
and thyme for garnish - optional
2 tablespoons coconut oil or olive oil 2 garlic cloves, minced 1 cup finely chopped onion 8 — 10 medium mushrooms, finely chopped 1/2 cup finely chopped green bell
pepper 1/2 cup finely chopped red bell
pepper 1/2 cup finely chopped carrots 1 jalapeño
pepper or other hot
pepper, seeded
and minced (optional) 1 cup frozen corn kernels 1 teaspoon ground cumin 1/2 teaspoon ground coriander 2 tablespoons chili powder, or to taste 2 teaspoons
sea salt, or to taste 1/2 teaspoon black
pepper 1 28 - ounce can diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney beans, drained 1 15 - ounce can black beans, drained 1 15 - ounce can red beans, drained 2 1/2 cups
water 1/2 cup dry bulgur wheat Hot sauce or cayenne
pepper (optional) 1/4 cup minced fresh cilantro, for garnish Tofutti sour cream, for garnish (optional)
Ingredients: Orange Juice Concentrate, Onion,
Water, Trinidad 7 Pot
Peppers, Pineapple Concentrate, Garlic, Pomegranate Molasses,
Sea Salt, Coriander, Cumin, Cinnamon,
and White Pepper.
16 ounces (454 g) gluten - free pasta (or pasta of choice) 1/4 cup (40 g) plus 1 tablespoon cashews, soaked overnight
and drained 1 tablespoon extra virgin olive oil 1 tablespoon plus 1 1/2 teaspoons nutritional yeast 2 teaspoons apple cider vinegar 1 1/2 teaspoons lemon juice 2 garlic cloves, roughly chopped 1/2 teaspoon
sea salt, plus more to taste Freshly ground
pepper 1 cup (240 ml)
water 1/4 cup (30 g) chickpea flour 2 tablespoons chopped chives, plus chive flowers for garnish 1 cup (34 g) packed watercress Freshly ground nutmeg, to taste
2 tablespoons olive oil 3 garlic cloves, minced (about 1 tablespoon) 2 cups dry bread, coarsely crumbled (a few slices) 2 cups kale or collards, sliced into skinny ribbons, or, okay, if you must, blitzed in a food processor 1 to 2 tablespoons
water or vegetable broth, plus more to taste
sea salt and pepper to taste
Water, Onions * (14 %), Chickpeas (13) *, Haricot Beans (12 %) *, Tomato Purée *, Red
Peppers (2 %) *, Sunflower Oil *, Raisins (2 %) *, Red Lentils *, Curry Powder * (Turmeric *, Coriander *, Chilli *,
Sea Salt, Onion *, Cumin *, Fenugreek *, Ginger *, Garlic *, Fennel *, Black Pepper *),
Sea Salt, Cinnamon *, Paprika *, Cumin *, Palm Oil *, The production of our organic Palm Oil does not endanger natural rainforest
and habitats, * Organically grown
and processed.
Chickpea & Bean Tagine
Water, Onions * (14 %), Chickpeas (13) *, Haricot Beans (12 %) *, Tomato Purée *, Red
Peppers (2 %) *, Sunflower Oil *, Raisins (2 %) *, Red Lentils *, Curry Powder * (Turmeric *, Coriander *, Chilli *,
Sea Salt, Onion *, Cumin *, Fenugreek *, Ginger *, Garlic *, Fennel *, Black Pepper *),
Sea Salt, Cinnamon *, Paprika *, Cumin *, Palm Oil *, The production of our organic Palm Oil does not endanger natural rainforest
and habitats, * Organically grown
and processed.
It's made with tahini, olive oil, lemon juice,
water, cayenne
pepper, turmeric,
and sea salt.
150 g chickpeas, to be soaked in filtered
water for around 9 hours then rinsed
and drained 200 g soy yogurt, unsweetened, unflavoured
and GMO - free 2 tablespoons extra virgin olive oil 1 teaspoon mild curry powder 1 teaspoon turmeric whole
sea salt, just enough to taste 1 small cucumber, cleaned
and diced 1 long green
pepper, cleaned
and diced a large handful pf fresh parsley, cleaned
and finely chopped 1 small garlic clove, peeled
and finely chopped 1 teaspoon cumin seeds, toasted then ground into powder freshly ground white
pepper, to taste
Ingredients: Red Holland chile
peppers, Maine
sea salt, Monastic white wine vinegar
and filtered NYC tap
water
1 1/2 tablespoons olive oil 1 cup leek, sliced thin 1/2 fennel bulb, chopped 2 tablespoons garlic, minced 6 cups
water or vegetable stock 2 medium potatoes, rinsed
and chopped (2 1/2 cups) 1 cup soy milk, rice milk, or almond milk 2 tablespoons Italian parsley, minced 2 teaspoons
sea salt, or to taste 1/2 teaspoon ground
pepper, or to taste pinch cayenne
pepper Splash of wheat - free tamari, optional
2 1/2 cups
water or stock 1 tablespoon butter, optional 1 teaspoon
sea salt, divided 1 cup wild rice 1/4 cup freshly squeezed lemon juice 1/4 cup extra virgin olive oil 1 clove garlic, minced 1/2 chopped fennel bulb, core removed 1/2 red
pepper, diced 1/2 cup chopped red cabbage 1/2 cup chopped Italian parsley 2 cups very finely chopped dark, leafy greens — I used rainbow chard
salt and lemon to taste Pecorino cheese for garnish, 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 2tsp 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
Ingredients 2 cups short - grain brown rice 6 cups
water Generous pinch
sea salt 1 small acorn squash, halved horizontally 4 cloves garlic, whole
and unpeeled Splash apple cider vinegar Freshly grated black
pepper, to taste 1/4 cup shaved parmesan cheese, plus more for serving Chopped fresh parsley or basil, for serving
2 green tea bags 2 cups boiled
water 1 cup raw almonds, soaked 8 hours in
water, drained
and rinsed OR 4 tablespoons raw almond butter 2 cups filtered
water 1 heaping tablespoon raw fresh ginger, chopped 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 1/8 teaspoon ground cloves 2 - 3 tablespoons maple syrup, to taste 2 - 3 tablespoons honey, to taste pinch of
sea salt pinch of freshly ground black
pepper
Ingredients For the asparagus
and porcini cream 200 g fresh
and cleaned asparagus 300 ml filtered
water 200 ml vegetable cream (I used oat cream) 2 tablespoons extra virgin olive oil whole
sea salt, just enough to taste ground nutmeg, to taste freshly ground white
pepper, to taste 4 tablespoons cornstarch, dissolved in about 70 -LSB-...]
To make the batter add 1/2 cup of all - purpose flour into a bowl, make a well in the middle
and crack 1 organic egg into the well, lightly beat the egg without mixing it with the flour, then add 2 tablespoons of
water and mix everything together, finely mince 1 clove of garlic
and finely dice 1/2 of an onion
and add them to the batter, then add a 1/4 teaspoon of smoked paprika, 1/2 teaspoon of
sea salt, some freshly cracked black
pepper and the minced spinach, mix everything together until well mixed
Red Lentil Soup with Sweet Potatoes
and Kale 1 tablespoon olive oil 1 medium white or yellow onion, chopped 2 cloves garlic, finely chopped 5 cups
water 1 cup red lentils, rinsed
and drained 2 teaspoons
sea salt 1 1/2 teaspoons ground coriander 1 1/2 teaspoons bittersweet paprika 3/4 teaspoon ground cumin 12 ounces fresh sweet potatoes, peeled
and cubed (2 cups) 4 cups chopped fresh kale leaves (stems removed) Freshly ground black
pepper
2 cups spelt flour plus more for dusting One envelope dry active yeast 1 teaspoon kosher
salt 1 tablespoon honey 2 tablespoons + 2 teaspoons olive oil plus more for oiling bowl 1 cup warm
water 1 teaspoon chopped fresh rosemary 1/4 teaspoon
sea salt 1 acorn squash, halved, seeded
and cut lengthwise into 1 / 2 - inch - thick slices 2 cups finely shredded, stemmed Lacinato kale 1 tablespoon fresh lemon juice Pinch of crushed red
pepper flakes 1 ounce shaved pecorino cheese (about 1/2 cup)
6 seitan cutlets (about 1 1/2 pounds) Whole wheat flour, for dredging 6 tablespoons extra-virgin olive oil 1/4 cup minced shallots 1/4 cup finely sliced leek, white
and pale green parts 1 teaspoon
sea salt 1/2 teaspoon freshly ground
pepper 1 tablespoon unbleached all - purpose flour 3/4 cup white wine 1/4 cup capers, drained 2 cups vegetable stock or
water 1 bay leaf 1 tablespoon minced fresh flat - leaf parsley, plus 1/4 cup chopped fresh flat - leaf parsley for garnish (optional) 1 teaspoon minced fresh thyme leaves 1/8 teaspoon ground turmeric 1/4 cup freshly squeezed lemon juice Caper berries, for garnish 1 lemon, thinly sliced, for garnish (optional)
1 medium tomato, cored
and cut into quarters 1 small cucumber, peeled
and cut into large chunks Flesh from 1/2 avocado, cut into large chunks 3 large basil leaves 1/2 jalapeño (optional) 3/4 cup lightly packed watercress or baby spinach leaves 1 small celery stalk (optional) 1 clove garlic, crushed 1 tablespoon red wine vinegar (or more to taste) 1 tablespoon agave syrup 2 ice cubes Filtered
water (optional) Kosher or
sea salt Freshly ground black
pepper 1 teaspoon extra-virgin olive oil Reserve one - quarter of the tomato, two cucumber chunks, two avocado chunks,
and one basil leaf.