Sesame and Curry Crusted Salmon with Tomato Salad

Healthy Recipes for Salmon and Salad

Healthy Recipes for Salmon and SaladThis is a great, quick weeknight dinner that seems much more time-consuming and fancy than it is. It’s also light and healthy. People often ask me how do I have time to cook? Well, I want to eat good food and I make the time. But with practice, you get quicker too.

This healthy dinner, even with setting up and making the video, took one hour. So without the video, you could easily do this in 45 minutes. And really, most of my healthy recipes are like that. I may put more hours into a dish on the weekends or certainly for a special birthday dinner but even weekend dinners may just have more oven time, not active time. I am all about making gourmet meals in quick time!

Ingredients

  • 1 tablespoon of dry mustard (15ml)
  • 1 cup of quinoa (red and white, or plain)
  • 1 package of rice and quinoa fusilli (recommended brand: GoGo Quinoa)
  • 2 cups of non-fat or 2% Greek yogurt
  • 3 cloves Roasted garlic
  • 1 tablespoon dry herbs and spices (oregano, basil, chili powder, cumin, etc.)
  • 2 tbsp canola oil
  • 2 sprigs Fresh parsley
  • 1/2 cup Olive oil
  • pinch Fresh oregano
  • 2 pounds of real pumpkin (or 30 ounce can of pumpkin purée.)
  • pinch Sea salt
  • 3 cups of vegetable or chicken broth
  • pinch Ground black pepper
  • 3 cups cooked brown rice
  • 3/4 cups low fat cottage cheese
  • 1 large chopped onion
  • 1 large apple, cored and chopped
  • 1 inch of grated ginger
  • 2 crushed garlic cloves
  • 2 boneless, skinless chicken breasts, sliced into strips
  • 1 bay leaf
  • 1 teaspoon of curry powder
  • Sea salt
  • 1 cup unsweetened non-dairy milk (almond, rice, etc.) or water
  • Pepper
  • 2 cups organic spinach
  • Cayenne pepper
  • 1/2 avocado
  • 4 lbs boneless pork butt
  • 2 medjool dates (could substitute with 1/2 banana)
  • 1 1/2 lb ground turkey breast
  • 1 tablespoon nut or seed butter (almond, cashew, pumpkin seed, tahini)
  • 1 cup minced onion
  • 3 ice cubes
  • 1-2 cloves minced garlic
  • 1 cup rolled oats
  • 1 cup fresh mint leaves, coarsely chopped
  • 1 cup minced cooked carrots
  • 2/3 cups rice flour
  • 1 zucchini
  • 1/2 cup minced celery
  • 1/4 cup hemp flour
  • 1/2 cup minced parsley
  • 1/2 cup quinoa flour
  • 1 cup quick oats
  • 1 teaspoon baking soda
  • 1 cup whole wheat bread crumbs
  • 1 teaspoon cinnamon powder
  • 2 pounds of real pumpkin (or 30 ounce can of pumpkin purée.)
  • 3 tbsp tomato paste
  • 1/2 teaspoon cardamom powder
  • 3 cups of vegetable or chicken broth
  • 3 tbsp Dijon mustard
  • 1/2 teaspoon Celtic sea salt
  • 1 large chopped onion
  • 3 tbsp Worcestershire sauce
  • 1 cup nut or seed milk
  • 1 large apple, cored and chopped
  • 1/2 cup light BBQ sauce
  • 1 inch of grated ginger
  • 1 tsp dried thyme
  • 1 15 oz. can of chickpeas
  • 2 crushed garlic cloves
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 4-5 egg whites
  • 1 teaspoon of curry powder
  • Tobasco sauce to taste
  • 1 lb of shrimp
  • Sea salt
  • 1/2 cup tomato sauce
  • 6-8 cups of water
  • Pepper
  • 1 cup of green lentils
  • Cayenne pepper
  • 4 carrots, thinly chopped
  • 2 cups of strawberries (cut into fours)
  • 2 tomatoes, diced
  • 2-3 cups cooked and cubed chicken breast
  • 2 cloves of garlic, minced
  • Pinch of cumin
  • Pinch of coriander
  • 1 bunch curly kale
  • 12 tbsp of almond meal
  • Pinch of sea salt
  • 1-1/2lb of salmon fillet cut into small pieces
  • 2 pounds of real pumpkin (or 30 ounce can of pumpkin purée.)
  • 1 cup of watercress sprouts
  • 3 cups of vegetable or chicken broth
  • 1 medium sized zucchini
  • 2 cups of quick oats
  • 1 large chopped onion
  • 1 cup of chopped onion
  • 1 large apple, cored and chopped
  • 1/2 of an avocado
  • 1 inch of grated ginger
  • 3 garlic cloves
  • 2 crushed garlic cloves
  • 1/2 cup of parsley
  • 1 bay leaf
  • 1 shallot
  • 1 teaspoon of curry powder
  • 2 tbsp of sesame seed oil
  • Sea salt
  • 3 tbsp of extra virgin olive oil
  • Pepper
  • Cayenne pepper
  • 1/2—3/4 of a head of Boston lettuce, washed and spun dry, or use as much lettuce as you like
  • 1/2 tomato cut into slices
  • 1/4 cup of arame or wakame seaweed
  • 1 lb of extra lean beef, chicken or turkey
  • 2 15 oz cans of pumpkin
  • 1 cup dry black beans
  • Watermelon
  • 1 chicken breast, cut into strips
  • 2 pounds of real pumpkin (or 30 ounce can of pumpkin purée.)
  • 3 cups of vegetable or chicken broth
  • Pinch of sea salt
  • 3/4 cup quick oats (or steel-cut oats)
  • 1 large chopped onion
  • 1 large apple, cored and chopped
  • 500 g of ground meat (I used lean grass-fed beef)
  • 1-2 tablespoon of tomato paste
  • 1 inch of grated ginger
  • 2 crushed garlic cloves
  • 1 bay leaf
  • 1 teaspoon of curry powder
  • Sea salt
  • Pepper
  • Cayenne pepper
  • 3-4 Yukon gold potatoes
  • 1 cup of teff flour
  • 1 cup mung bean sprouts
  • 2 cups of water
  • 2 pounds of real pumpkin (or 30 ounce can of pumpkin purée.)
  • 3 cups of vegetable or chicken broth
  • 1 large chopped onion
  • 1 cup skim milk
  • 1 large apple, cored and chopped
  • 1 inch of grated ginger
  • 1 Large eggplant
  • 2 crushed garlic cloves
  • 1 bay leaf
  • 1 teaspoon of curry powder
  • Sea salt
  • Pepper
  • Cayenne pepper
  • 1 cup of strawberries, sliced
  • 1/2 cup of all-purpose flour
  • 1 tablespoon olive oil
  • 2 cups basil leaves
  • 1 bunch kale (8-12) leaves (finely chopped)
  • peanut oil
  • olive oil
  • 3 Small striped eggplants, washed, dried, sliced into 1/4″-3/8” rounds
  • 2 zucchinis, washed, dried, sliced into 1/8″ rounds
  • 3 tablespoons of olive oil
  • 1 lb mozzarella cheese, thinly sliced
  • 2-2.5 lbs of fresh plum tomatoes, sliced into 1/4” rounds
  • 1 cup regular oats
  • 7 cloves of garlic, minced
  • A handful of ramps, if you can find them or 1.5 tbsp of fresh thyme leaves or whatever herb you like, chopped
  • 2 cups spelt flour
  • salt
  • 1 Large eggplant
  • 2 tablespoons baking powder
  • Pepper
  • 4 tsp of sesame seeds
  • 2 tablespoons maple syrup or honey
  • 1 scant cup of bread crumbs
  • 4 tsp of dried oregano
  • 1 teaspoon poppy seeds
  • 3 tablespoons chopped parsley
  • 4 tsp of dried basil
  • 1 cup rice milk or soy milk
  • 3 tablespoons fresh grated Pecorino Romano cheese
  • 2/3 cups of olive oil
  • 4 tablespoons coconut oil
  • 1.5 tablespoons olive oil
  • 2 or 3 Large tomatoes, sliced
  • 1 egg or egg replacer
  • 1 cup of grated organic vegetarian mozzarella cheese
  • Rind of 1 lemon
  • 6 Cups of fresh spinach
  • 1/4 cup ground stone mustard
  • Juice of 1 lemon
  • 11/2 cups rolled oats
  • A pinch sea salt
  • 4 cups of water
  • 1 cup blueberries
  • 3 Small white potatoes
  • peanut oil
  • 2 chicken breasts (preferably organic or grain-fed)
  • 1 cup of whole wheat flour
  • 1 Large eggplant
  • 10 to 12 oz wild trout (skinless)
  • 5 Medium white potatoes, with skin
  • 1/2 can of 15 ounce canned chickpeas, rinsed and drained
  • 1 bottle of white wine
  • 1 ripe banana
  • Half cup of skim milk
  • 3 tbsp vegenaise
  • Broccoli florets
  • 1 1/2 cup of coconut milk
  • 2 tablespoons of unsalted butter
  • 1 cup of freshly squeezed grapefruit juice
  • 3 cups Water
  • 1 bunch asparagus
  • 1 can (540 ml) of Adzuki or black beans (I use black beans, as they are easier to find)
  • 1 cup of almond milk
  • 175g self-raising flour
  • 1 Large sweet potato, cut into quarters
  • 1 ½ cups long grain brown rice
  • 1 cup of teff flour
  • 1 long whole-grain baguette (whole-wheat or plain will do, though we recommend whole-grain as the healthiest option)
  • 1 teaspoon of baking powder
  • 4 cups of watermelon, cut
  • 1 teaspoon of arrowroot
  • 1 tablespoon of safflower oil
  • 1/2 teaspoon of vanilla
  • Pinch sea salt
  • 1 can of chickpeas
  • 1 egg (optional)
  • 3/4 apple juice
  • 1 yellow or sweet onion
  • 4 tbsp sesame paste
  • 8 oz. shredded cabbage
  • 3 sprigs fresh dill
  • 1 large can of garbanzo beans, drained and rinsed
  • 2 sole fillets, rinsed and patted dry with paper towels
  • 1 cup of freshly rolled oat flakes (or for a gluten-free version, use 1/2 cup of buckwheat and quinoa flakes)
  • 2 sprigs fresh rosemary
  • 2-3 zucchinis cut into thick pieces
  • 5 cloves roasted garlic
  • 1 lb ground bison
  • 2 red bell peppers cut into thick pieces
  • 2–3 Large tomatoes, preferably heirloom, cut in large chunks
  • 2 tbsp tahini
  • 1 Small package of cherry tomatoes
  • 4 boneless, skinless chicken breasts
  • 4 tbsp lemon juice
  • Mixed greens
  • 1 Medium red/purple onion cut into thick pieces
  • Salt
  • 2½ cups chickpeas, or one 19-ounce can
  • 1 lb of cooked, chilled scallops
  • 2 cups of fresh pineapple cut into cubes
  • Pepper
  • 3 tbsp water, or enough for a smooth consistency
  • 8-10 wooden skewers
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 12-15 Large shiitake mushrooms, wiped clean, stems removed and minced, caps thickly sliced
  • 1 tablespoon of canola oil
  • 1/2 - 2/3 cup of quick oats
  • 3 shallots, thinly sliced
  • 1/2 cup dry white vermouth
  • 1 tablespoon of sesame seeds
  • 1/2 cup homemade chicken stock or low salt, packaged
  • 3 sprigs fresh dill
  • 1 Small red pepper
  • 1 tablespoon of curry powder
  • 1 Large sprig of fresh rosemary, leaves removed and chopped
  • 2 sprigs fresh rosemary
  • 1/4 tablespoon of crushed red pepper
  • Parsley for garnish
  • 5 cloves roasted garlic
  • 1.5 Large lb. center-cut, salmon fillet, with skin
  • 2 tbsp tahini
  • Salt
  • 1 whole wheat bun
  • 4 tbsp lemon juice
  • Freshly ground pepper
  • 2½ cups chickpeas, or one 19-ounce can
  • 1 tablespoon plus 1 teaspoon of Dijon mustard
  • 3 tbsp water, or enough for a smooth consistency
  • 2 tablespoons of extra-virgin olive oil
  • 1 whole grain baguette
  • 2 pounds of real pumpkin (or 30 ounce can of pumpkin purée.)
  • 1 tablespoon of fresh lemon juice
  • 6 ounces of quinoa
  • 1 Medium onion
  • 1 pint of grape tomatoes, halved or Campari tomatoes, quartered
  • 1/2 serrano or jalepenochile, minced with seeds
  • 1/2 cup of coarsely chopped cilantro
  • 1 cup of brown long grain rice
  • 3 sprigs fresh dill
  • 1 handful cilantro
  • 1 handful basil
  • 1 cup of non-fat or 2% Greek yogurt
  • 3 Small garlic cloves, minced
  • 1 head of cabbage
  • 1/4 cup walnuts
  • 1 tablespoon of sesame seeds
  • 2 tbsp parmesan cheese (organic)
  • 1 medium chicken breast, roasted, seasoned
  • 1 tablespoon of curry powder
  • 1/4 cup olive oil
  • 1/4 tablespoon of crushed red pepper
  • 1 Avocado
  • 1 Small lemon, squeezed
  • 1.5 Large lb. center-cut, salmon fillet, with skin
  • 1/4 White onion
  • 1/2 tsp sea salt
  • Salt
  • 1 Ripe tomato
  • 3-4 oranges (blood oranges can also be used when in season, or combine the two types)
  • Freshly ground pepper
  • 1/2 Cilantro bunch
  • 1 tablespoon plus 1 teaspoon of Dijon mustard
  • 1 Jalapeño
  • 2 cups of brown basmati or jasmine rice
  • 2 tablespoons of extra-virgin olive oil
  • 2 tablespoons Lime juice
  • 3.5 cups water
  • 1 tablespoon of fresh lemon juice
  • Salt
  • 1 can black-eyed peas (drained and rinsed)
  • 1 pint of grape tomatoes, halved or Campari tomatoes, quartered
  • 1 or 2 tsp curry powder
  • 1½ cup raw cashews
  • 1-2 chicken breasts cut into strips
  • 1/2 serrano or jalepenochile, minced with seeds
  • 1 tsp garlic powder
  • 1/2 cup of coarsely chopped cilantro
  • 3 cups water
  • 1 tsp Caribbean hot sauce
  • 3 medium carrots
  • 1 or 2 tsp Caribbean spice
  • 1-2 teaspoon chopped ginger
  • 2 or 3 tbsp organic, extra-virgin coconut oil
  • 1 medium apple
  • 1 large avocado
  • 1-2 tablespoon fresh lemon juice
  • 1½ cup raw cashews
  • 1 teaspoon whole cumin seed
  • ½ cup shredded coconut
  • 1/2-1 teaspoon curry powder
  • 2 tbsp raw organic cocoa powder
  • 1 cup water
  • 1/2 teaspoon whole coriander seed
  • 1/3 cup of dried pomegranate or cranberries
  • 1 can of albacore tuna, drained
  • 1/2 teaspoon Celtic sea salt or Himalayan rock salt
  • 1/3 cup chopped walnuts
  • 2 pinches cayenne powder
  • 1 tbsp soft coconut oils
  • 2 tbsp brown rice syrup or coconut nectar
  • 1 cup Quinoa (red and white)
  • 1 tablespoon of sesame seeds
  • One 5 lb. pork loin roast
  • 1–2 Chicken breasts (boneless-skinless) cut into strips
  • 4 Medium tomatoes (2 cups of canned diced tomatoes)
  • One 4-6oz fillet of salmon, lightly seasoned
  • 4 fresh purple or green figs (washed, dried, stemmed, and cut in half)
  • 3 carrots, and some extra for garnish
  • 1 1/2lb Brussels sprouts
  • 3 tablespoons Olive oil
  • 3/4 teaspoons Sea salt or kosher salt
  • 1/2 teaspoon Freshly ground pepper
  • 1/4 cup Cranberry pistachio pesto
  • 1/2 cup Toasted pistachios
  • 1/2 cup Dried cranberries
  • 1 clove of garlic, minced
  • 1 medium sized eggplant, sliced into 4-6 thick pieces (one-quarter inch)
  • 6-8 garlic cloves, chopped
  • 1 Medium large onion, chopped
  • 1 cup chopped granny smith apples
  • 1/4 cup blueberries
  • 5 cups of Chinese cabbage, sliced thinly
  • 2 tbsp kosher salt
  • 1 cup skim milk
  • 1 tomato
  • 2 tablespoons of lemon juice
  • 1 lb of scallops
  • 3 tablespoons of lemon juice
  • 1/8 cup fat-free mayonnaise
  • 1 cup raw cashews (soaked in water overnight or for a few hours)
  • 2 organic eggs
  • 1 tablespoon of Dijon mustard
  • 1/2 cup of whole wheat flour
  • 1 handful of snow peas, cleaned and blanched in boiling water for 1 minute, drained and cooled in ice water and then drained and patted dry
  • 1oz of fresh mozzarella or provolone cut into thin slices
  • 1/3 cup of fresh lemon juice
  • 1/4 cup of whole grain bread crumbs
  • 1 package of soft tofu (10 oz.), drained
  • 2 cups water
  • A few pieces of fresh basil
  • 1/2–3/4 head of romaine lettuce
  • 2l water
  • 1 cup boiled water
  • 1 tbsp Dijon mustard
  • 1 whole grain pita
  • Olive oil cooking spray
  • 1 teaspoon of baking powder
  • 1 cup alfalfa sprouts
  • 1 cup of basmati rice, cooked
  • 1 cup oat bran
  • 4 tsp of sesame seeds
  • 1 kiwi fruit, sliced
  • 1/4 cup of whole wheat flour
  • 1 whole chicken (washed and thoroughly dried, backbone cut out (save for stock) and cut into 6–8 pieces, depending on if you want to cut the breasts in half)
  • 3/4 cup mint leaves
  • 1/2-1 teaspoon Celtic sea salt or Himalayan rock salt
  • 1 tablespoon of non-fat or 2% Greek yogurt
  • 1 1/2 cup cups of water
  • 2 Large oranges, sliced into small pieces
  • 4 tbsp olive oil
  • 1/4 cup flour
  • 2 green tea bags
  • 2 sweet potatoes
  • olive oil
  • Sea salt
  • 1/2 cup of rice flour
  • 4 tsp of sesame seeds
  • 2 tbsp coconut oil
  • 1 Small onion, chopped
  • 2 cloves of garlic, chopped
  • 1/2 cup of light cranberry juice, or any fruit juice
  • 1/2 cup fresh or frozen cranberries
  • 1 scoop of low-fat chocolate ice cream
  • 1/2 lemon, squeezed
  • Red pepper
  • 1 Banana
  • 1 tablespoon of olive oil
  • 2 cups of blackberries, muddled
  • 1/2 cup Brown basmati rice
  • Salt and black pepper to taste
  • 4 eggs
  • 1 handful of kale
  • 50g margarine
  • 3 Small carrots, diced
  • 3 cups water
  • 2 Medium tomatoes
  • 1 cup of cucumber
  • 1 red pepper
  • 2 cloves of garlic, crushed
  • 1 Large garlic clove, minced
  • 1/2 cup shredded carrots
  • 3 tablespoons lemon juice
  • 2 handfuls of washed sorrel
  • 1/2 cup of almond meal
  • 1 Small red onion, finely chopped
  • 1/2 of a large red onion, cut in 1/2" chunks
  • Red pepper, finely chopped
  • 1 Medium sized tomato
  • 1 Large yellow onion
  • 1/4 cup of raw almonds (walnuts)
  • 1 Small yellow pepper
  • Vegenaise
  • 2 cloves of garlic
  • 3 cups of vegetable or chicken broth
  • 2 cups water
  • 3 Small garlic cloves, crushed
  • 2 ½ cups vegetable broth (low sodium)
  • 2 sprigs fresh rosemary
  • 3/4 cups of skim milk
  • 3 stalks of green onion
  • 2-3 cups mixed greens
  • 2 small or 1 large fennel bulb
  • 1 clove of garlic, crushed
  • 3/4 cups dry quick oats
  • 1-2 eggs
  • 1 can Eden organic adzuki beans (or black beans) or 450 g of dried Adzuki beans
  • 1 tablespoon of curry powder
  • About 12 pitted dates
  • A dash of sea salt
  • 1 teaspoon butter
  • 1/2 teaspoon natural honey
  • 2 slices of prosciutto
  • 1 onion
  • 1 cup of cucumbers, finely chopped
  • 2 tablespoons of fresh lemon juice (30 ml)
  • 1 large cucumber, diced
  • 3-4 of liters of water
  • 4 cloves garlic, minced
  • 1 cup chopped celery
  • 1/4 banana, sliced
  • 1/2 cup of shredded carrot
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp honey
  • 1/2 clove crushed garlic
  • 2 cloves of garlic
  • 1-2 teaspoon of olive oil
  • 1/2 cup of stevia or sweetener of your choice
  • 1/4 cup fat-free yogurt
  • 1/2 chopped white onion
  • 2 tsp of grapeseed oil
  • 1/2 teaspoon of honey
  • 1 teaspoon of cinnamon
  • 3/4—1 lb. boneless sirloin steak
  • Basil leaves
  • 1 Medium sweet potato
  • 2 tablespoons of oat bran
  • 1 tablespoon of natural honey
  • 1/4 cup of tahini or extra virgin olive oil (option to substitute with mix of olive and flaxseed oils)
  • A pinch of sea salt and fresh pepper
  • 1 small tomato, chopped
  • 1/4 cup raw nuts (unsalted)
  • 1 egg yolk
  • 3/4 cups of chopped spinach
  • 2 cloves of fresh garlic or 1 tbsp of garlic power
  • 1 teaspoon of arrowroot
  • 2 cups baby spinach
  • 1/4 teaspoon of sea salt to taste
  • 1 egg
  • 4 tsp of dried oregano
  • 1 medium banana, sliced
  • 1/4 cup of flaxseed meal
  • Salt
  • 1/2 cup chopped walnuts
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon of Dijon mustard
  • 1/4 apple juice
  • 1 Cup of fresh mushrooms
  • 2 lemons, squeezed
  • 1/4 cup brown sugar
  • Juice from 1 lemon
  • 3 sprigs of green onions
  • 3 Small striped eggplants, washed, dried, sliced into 1/4″-3/8” rounds
  • Ground pepper
  • 1 teaspoon of baking soda
  • 4 tsp of dried oregano
  • Sea salt
  • 1 lemon, squeezed
  • 3 tablespoons of olive oil
  • 1 apple, cut in slices
  • 1 cup soy milk
  • 2 tablespoons of peanut butter
  • Handful fresh dill
  • Zucchini
  • 2 tablespoons of hempseed
  • 15-20 large shiitake mushrooms
  • Juice from 1 lime
  • 1 1/2 teaspoon Whole cumin seeds
  • Garlic powder to taste
  • 2/3 cups of brown sugar or other sweetener
  • 1 handful of spinach
  • 50g caster sugar
  • 1 Small red onion, finely chopped
  • 1 cup peas, frozen
  • 3 tablespoons olive oil
  • 1 cup of lime juice
  • 1 green pepper
  • 1 cup of water
  • 1 Large lemon squeezed
  • Black and tan sesame seeds
  • 1 garlic clove crushed
  • Olive oil
  • 1/2 cup of chopped pecans or walnuts
  • 2 garlic cloves, minced
  • 1 1/2 hothouse cucumbers, peeled, halved lengthwise and cut in 1/2
  • Cucumber, finely chopped
  • 2 green onions chopped
  • 1 celery stalk
  • 1/2 cup of fresh blueberries
  • 1 Small green pepper
  • broccoli sprouts
  • 2 tbsp of olive oil
  • 1 Large chopped onion
  • 3 Small radishes, chopped
  • 1 tablespoon of chicken stock
  • 2 Medium beets, peeled and chopped into quarters
  • 5 cloves roasted garlic
  • 1 cup of whole wheat flour
  • 1 cup shredded carrots
  • 1 small tomato
  • 2 cans of white tuna in water, well-drained and flaked
  • 1/4 sweet onion, chopped
  • 1/4 cup fresh blueberries
  • 1 teaspoon of curry powder
  • 2 cups Water
  • 1/4 tablespoon of crushed red pepper
  • 1 tbsp chopped thyme leaves
  • Fresh ground pepper to taste
  • 1 Small onion
  • 1/2 teaspoon Dijon mustard
  • 2 thin slices of English Stilton cheese (crumbled)
  • Grated rind and juice of 2 oranges
  • 2 tablespoons of dill, finely chopped (optional)
  • 1/4 cup of olive oil (50 ml)
  • 8-12 grape tomatoes, chopped
  • 1 large bunch of fresh spinach
  • 1/2 of a large red pepper, ribs and seeds removed, cut into 1/2″ squares
  • 1/2 cup raisins
  • 2 tablespoons of raw almonds
  • 1/2 cup of minced scallion
  • 1/4 cup grape seed oil, divided
  • 3½ cups fresh strawberries, sliced
  • tablespoon extra-virgin olive oil
  • 1 tablespoon of olive oil
  • 1/2 teaspoon of garlic powder
  • 1 tablespoon of raw honey
  • 1 teaspoon lime juice
  • 2 tablespoons nutritional yeast
  • 1 tsp of sea salt
  • 1 Large English cucumber, diced
  • 1/2 teaspoon of pure vanilla extract
  • 1 sweet potato, peeled, cut into 1/2″ cubes, tossed with 1 tbs. olive oil, salt and pepper, and roasted in a 400 degree Fahrenheit oven for 35 minutes
  • 1 teaspoon of extra-virgin olive oil
  • 4 inch piece of a large daikon radish
  • 1-2 omega-3 eggs, beaten
  • 1/2 teaspoon of sea salt
  • 1/2 to 1 tsp sea salt
  • 1 onion, chopped
  • 5% cream, whole milk or other milk (almond/soy)
  • 2 cloves of garlic, minced (about 1 tsp)
  • 1/3 cup of crumbled goat cheese
  • Cumin
  • 1 tablespoon of safflower oil
  • 2 green onions (chopped)
  • 1 lb bag of frozen mixed vegetables
  • 1/4 cup avocado oil
  • 4 tsp of dried basil
  • 1/2 cup of vanilla yogurt
  • 1 tablespoon of baking powder
  • Fresh ground pepper
  • Bulb of garlic
  • 1/2 cup pine nuts or cashews (chopped)
  • 1 teaspoon of lemon juice
  • 1/2 teaspoon cinnamon
  • 1 Tbsp of lemon juice
  • 2 garlic cloves, minced
  • 1 cup margarine (or butter), room temperature
  • 2 tablespoons of honey (optional)
  • 3-4 stalks of celery
  • 2 zucchinis, washed, dried, sliced into 1/8″ rounds
  • 1 teaspoon of ground nutmeg
  • 4 tsp of dried basil
  • Ground pepper
  • 1/4 cup olive oil
  • 1 red chili chopped
  • 1 orange, cut in slices
  • 2 tablespoons honey
  • Optional:bananas or strawberries
  • 2 garlic cloves, minced
  • White onion
  • 1 scoop of low-fat vanilla coconut ice cream
  • 1 large head of broccoli
  • 3 cups of sparkling water
  • 1 1/2 teaspoon Coriander seeds
  • Olive oil to taste (about a tablespoon)
  • 8 tablespoons of cocoa
  • 1 apple
  • 2 Medium eggs
  • 1 (15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
  • 3 tbsp coconut oil
  • 3 tablespoons salt
  • 1 cup of sparkling water
  • 1 purple onion
  • 2 carrots, cooked and sliced
  • 1/4 cup water
  • 1 lime, juiced
  • 2 tablespoons tahini
  • Salt
  • 1/2 cup of shredded coconut
  • 1 tbsp chilli powder
  • 1/2 cup of Kalamata black olives, pitted, cut in half
  • Green onions, finely chopped
  • 1 Large clove of garlic, chopped
  • 1 Large carrot
  • 5% cream
  • 1 Small red onion
  • 3-4 pieces kale
  • 1 tbsp of dried oregano
  • 1 Large apple, cored and chopped
  • 6 stalks asparagus, finely chopped
  • 1 tablespoon of minced ginger root
  • 2 Medium carrots, sliced
  • 2 tbsp tahini
  • 1/4 cup of flour
  • 1 cup pine nuts
  • 2 tablespoons aged balsamic vinegar
  • 1/2 to 1 cup of sliced almonds or pine nuts (optional)
  • 1 red pepper, chopped
  • 1-2 tablespoon raw almonds
  • 1oz of whole wheat bread crumbs
  • 4 Rainbow carrots (thinly chopped)
  • 1.5 lb. center-cut, salmon fillet, with skin
  • 6 large cloves of garlic, minced
  • 1/4 cup sweet onion, chopped
  • 1 tablespoon flour
  • 2 cups flaxseeds
  • 6 thin slices toasted walnut halves (chopped)
  • 1 tbsp of hot curry paste
  • 1 tablespoon of lemon juice
  • 3 tablespoons of fresh parsley, chopped (45 ml)
  • 1/2 red onion (also called purple onion), thinly diced
  • 4 tablespoons of extra virgin olive oil
  • 1 lb skinless chicken thighs (about 4), trimmed of all fat and cut into thin strips
  • 4 tablespoons almonds or walnuts
  • 1/2 cup of sliced almonds
  • 5 Medium carrots, peeled and cut into 3-inch lengths
  • 1½ cup non-fat Greek yogurt
  • 1 1/2 cup of onion, thinly sliced
  • 1/4 cup of green onion or scallions, chopped
  • 2 cups of non-fat or 2% plain Greek yogurt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon mustard seeds
  • 1 tsp of stevia leaf powder (optional)
  • 1 Large ripened tomato, diced
  • 2 tablespoons of canola oil
  • 1—1/2” piece of daikon radish, peeled and thinly sliced on a mandolin
  • Sea salt and pepper
  • 2 Large crisp apples
  • 1 clove of garlic, minced
  • 1/2 teaspoon of ground ginger
  • 1 tsp dry oregano
  • 1 clove of garlic
  • 2 scoops ultra-filtered whey protein concentrate
  • Salt and pepper to taste
  • 1/4 cup of red bell pepper
  • 1/2 teaspoon of vanilla
  • 15-20 almonds (soaked and refrigerated overnight)
  • 1 tablespoon of canola oil
  • 1/4 cup honey
  • 2/3 cups of olive oil
  • 1 teaspoon of baking soda
  • 1 large onion (chopped)
  • 1/2 cup lemon-infused extra virgin olive oil
  • 1/4 cup dry basil or 1 cup of fresh basil
  • Salt and pepper, to taste
  • 1 teaspoon honey
  • 1 Tbsp of extra virgin olive oil
  • 1 tsp Italian dried herbs
  • 3 medium apples, peeled and sliced
  • handful of mint
  • 1/3 cup low-fat olive oil-based mayonnaise
  • 1 lb mozzarella cheese, thinly sliced
  • 1 teaspoon of ground cinnamon
  • 2/3 cups of olive oil
  • 1 tbsp dried oregano
  • 1/2 lb of cauliflowers
  • 1/2 cup of berries of your choice
  • 2 garlic cloves, minced
  • Salt to taste
  • 1 cup vodka
  • 1/2-2/3 cup of oil (sometimes I make these brownies and they are really watery, depending on the beans I buy, so I start with a lesser amount of oil first).
  • Juice from half a lemon
  • 4 tablespoons milk
  • 1 Large lemon, squeezed
  • 1 tsp turmeric
  • 3 tablespoons oregano
  • handful of mint
  • 1 can of corn
  • 1 green pepper
  • 1/2 tsp sea salt
  • 2 tbsp raw apple cider vinegar
  • 1 tablespoon extra virgin olive oil
  • Pepper
  • 1/2 cup of currants or chopped raisins
  • 1 tbsp dried Italian herbs
  • Greek feta cheese, crumbled in large pieces
  • 2 tablespoons Fresh lemon juice
  • Zucchini (optional)
  • 2 scoops of cold-filtered whey protein powder.
  • 4 portobello mushrooms
  • 4 crimini mushrooms
  • 1 of grated ginger
  • 1 Small white onion, finely chopped
  • 1-2 Medium boneless, skinless chicken breasts, cut into strips
  • 1/4 cup olive oil
  • 1 Small broccoli florets, chopped
  • 4 tbsp lemon juice
  • 1 egg
  • 1 pint cherry tomatoes
  • 2 tablespoons extra-virgin olive oil
  • Extra virgin olive oil to taste
  • 1-2 teaspoon of curry powder
  • 1-2 tablespoon raw walnuts
  • 1 tablespoon of chopped onion
  • 1/2 Yellow onion (thinly chopped)
  • Salt
  • 1 tbsp olive oil
  • 1/4 cup red or green peppers, chopped
  • 1 tablespoon ground flaxseed
  • 1/2 cup hemp hearts
  • Good quality extra virgin olive oil
  • 2/3 cups of organic natural plain yogurt
  • 2 gloves of garlic, finely chopped
  • 1 teaspoon of sea salt (5 ml)
  • 2-3 tablespoons of parsley
  • 8-12 grape tomatoes, thinly sliced
  • 1 tbsp plus 1 tsp. chili powder
  • 3 tablespoons olive oil
  • 1/2 cup of fresh, chopped cilantro
  • 3 Medium onions, halved lengthwise (root end left intact) and peeled
  • 1 1/2 cup of red bell pepper, cut into strips
  • 1/4 cup of parsley, chopped
  • 1/2 cup chopped red pepper
  • 1/2 teaspoon turmeric powder
  • Your choice of herbs (optional)
  • 1 Medium avocado, diced
  • 1 tablespoon of natural honey
  • 1/2 of a yellow pepper, cut in thin strips
  • 2 stalks of celery
  • 1 tablespoon of dry mustard (cumin, oregano)
  • 1/2 teaspoon of ground cloves
  • 1 tsp thyme
  • 1-2 tablespoon of parmesan cheese
  • 1/4 cup blueberries
  • 1/4 cup of chopped mushrooms
  • Pinch sea salt
  • 1/2 cup dried cherries
  • 1/2 to 1 lb of chicken breast, cut into strips
  • 1 tsp fresh lemon zest
  • 2 or 3 Large tomatoes, sliced
  • 1/2 teaspoon of salt
  • 5-7 cloves of garlic (minced)
  • Salt and pepper to taste
  • 1/4 cup lemon juice
  • Basil or oregano, optional
  • 1 teaspoon ground flaxseeds
  • 1 Tbsp water
  • pinch of sea salt
  • 1 tablespoon lemon juice
  • Ice cubes
  • 1/3 cup non-fat Greek yogurt (or sour cream)
  • 2-2.5 lbs of fresh plum tomatoes, sliced into 1/4” rounds
  • 1/2 teaspoon of baking powder
  • 2 or 3 Large tomatoes, sliced
  • Sea salt
  • 3 cups of chopped tomato
  • 1 peach, cut in slices
  • 3 tbsp olive oil
  • Pepper to taste
  • 1/4 cup of stevia (optional)
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon of vanilla
  • 1 banana
  • 1 teaspoon vanilla extract
  • 2 garlic cloves, minced
  • 1 tbsp ground garlic
  • 3 cloves of finely chopped or crushed garlic (or substitute with 3 tsp of garlic powder)
  • 1 tablespoon of agave (optional)
  • 1 lemon
  • 1 celery stalk, sliced
  • 1 tsp coconut nectar
  • Whole grain pita bread
  • Chopped fresh chives
  • 1/4 cup of flax meal
  • 1 tbsp dried garlic
  • Extra virgin olive oil
  • 1 tablespoon Balsamic vinegar
  • 2 potatoes
  • 1 Medium zucchini
  • 1/2 red pepper
  • 2 crushed garlic cloves
  • 2 garlic cloves, minced
  • 1 Medium bunch of asparagus sliced into 1 inch sections
  • 1 lemon, squeezed
  • 1 Small green pepper, chopped into quarters
  • 2½ cups chickpeas, or one 19-ounce can
  • 1 egg white
  • 1 cup white vinegar
  • Sea Salt to taste
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon natural honey
  • Sea salt and fresh ground pepper to taste
  • 1 Sweet oitati (thinly sliced)
  • Freshly ground pepper
  • Salt and pepper to taste
  • Fresh grated ginger to taste
  • 1 tablespoon tomato paste
  • 1/4 cup chia seeds
  • Good quality balsamic vinegar ((preferably aged, but not necessary))
  • 1 handful of fresh basil leaves
  • 1 tablespoon of salt, or to taste
  • Paprika (optional)
  • 2-3 tablespoons of oregano
  • 1 tbsp ground cumin
  • 1/2 cup mango chutney
  • 2 tablespoons of toasted sesame seeds
  • 1 head of garlic, halved horizontally
  • 1 1/2 cup of green peppers, cut into strips
  • Mixed fresh greens, assorted vegetables
  • 1/2 cup black beans, rinsed
  • 1/2 teaspoon paprika
  • 2 tablespoons of chives or green onion, chopped
  • 3 tablespoons of water
  • 10 cherry or grape heirloom tomatoes, washed and sliced in half
  • 1-2 tablespoon of grated ginger
  • A dash of fresh ground pepper
  • 1 tablespoon of pure vanilla extract
  • 1/4 tsp dry sage
  • Your choice of additional toppings, such as: 1 cup of watercress sprouts; 1 medium-sized zucchini; 1 cup chopped onion; 1/2 of an avocado; 3 garlic cloves; 1/2 cup of parsley; 1 shallot; 2 tbsp of sesame seed oil; and/or 3 tbsp of extra virgin olive oil
  • 1 teaspoon of oregano
  • 2 tablespoons of chopped red or green onion
  • 1 egg (optional)
  • 3/4 cups extra virgin olive oil
  • 1/4 cup of spicy Thai peanut sauce or Szechwan sauce
  • 1 cup whole wheat flour
  • 1 cup of grated organic vegetarian mozzarella cheese
  • 2 tablespoons of unsalted butter, melted
  • 1 carrot (scraped and chopped into 1/4” pieces)
  • 1-2 minced garlic cloves
  • 1 handful chopped natural almonds
  • 1/2 Tsp of poppy seeds
  • 2 tablespoons white sugar
  • Honey (optional for sweetness)
  • 1½ tbsp prepared mustard
  • 7 cloves of garlic, minced
  • 1/8 teaspoon of sea salt
  • 1 cup of grated organic vegetarian mozzarella cheese
  • 1 tablespoon of basil, chopped
  • 1 tbsp dried herbs
  • 1 pinch Hing (asafoeoetida)
  • 1 teaspoon of baking soda
  • 1 small handful of parsley
  • 200g chocolate
  • 1 handful fresh cilantro, chopped
  • 1 tbsp paprika
  • 1 cup liquor of your choice (optional
  • 2 tablespoons of olive oil
  • 1 Tbsp of curry powder
  • 1/4 tsp ground ginger
  • 4 tbsp of apple butter
  • 1 tsp sea salt
  • Red wine vinegar
  • 1 Large avocado cut into cubes
  • 1 can of Romano beans
  • 2 cloves garlic (finely chopped)
  • 1 bay leaf
  • 1 tbsp coconut oil or olive oil
  • 2 tablespoons of soy sauce
  • 1/2 tsp sea salt
  • 1 Small white onion, chopped in quarters
  • 3 tbsp water, or enough for a smooth consistency
  • 1 teaspoon of vanilla extract
  • 1/2 cup olive oil
  • Optional: tomatoes, cucumbers, and onion
  • Non-fat canned milk or cream
  • 1/8 cup 5% cream
  • 1 tablespoon of olive oil
  • 8-12 Grape tomatoes (thinly chopped)
  • 1 tablespoon plus 1 teaspoon of Dijon mustard
  • 1 1/4 cup broccoli, chopped
  • 1 cup of broth—I make my own (or 1 cup of water)
  • 2-3 tablespoons of extra virgin olive oil
  • 2 cups water
  • 1-2 tbsp of fresh lemon juice, to taste
  • 1 tablespoon of pepper, or to taste
  • Sea salt
  • 2 tsp dried oregano (preferably Greek oregano)
  • 1 cup medium-bodied red wine (such as Pinot Noir)
  • Dressing
  • 1 cup of sliced fresh mushrooms
  • 1/4 cup of low-fat mayonnaise
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon flaky sea salt
  • 3 Medium cloves of garlic, minced
  • 2 scallions, cleaned and thinly sliced
  • 1/4 cup of toasted sesame seeds
  • 1/4 tsp ground black mustard seeds
  • 1 tablespoon of balsamic vinegar
  • 1 tablespoon of extra virgin olive oil
  • 3/4 apple juice
  • 1/4 cup apple cider vinegar
  • 1 tsp baking powder
  • 1 Large eggplant
  • 1 egg
  • 4 anchovy fillets (drained, patted dry and chopped)
  • 1 teaspoon dried cranberries
  • 1/4 Tsp of sea salt
  • 3 tablespoons cinnamon
  • 3 sprigs fresh dill, chopped
  • A handful of ramps, if you can find them or 1.5 tbsp of fresh thyme leaves or whatever herb you like, chopped
  • 2 tablespoons of natural honey
  • 1 tablespoon of balsamic vinegar
  • 1 tsp red chilli flakes (optional)
  • 3 Bay leaves
  • 3 tbsp olive oil
  • 1 tsp sea salt
  • 1 teaspoon of salt and black pepper
  • 1 Tsp of coriander
  • 1/4 tsp sea salt
  • 2 tbsp of tahini or almond butter
  • 1 tbsp Worcestershire sauce (organic gluten-free)
  • Salt
  • 1 teaspoon Cilantro
  • 1 can of chickpeas (optional)
  • 1-2 tablespoon extra virgin olive oil
  • 1 teaspoon of curry powder
  • 1 Large lemon, squeezed
  • 1 tablespoon of sesame oil
  • 1/2 tsp sea salt
  • 1 teaspoon of baking powder
  • 2 tablespoons salt and black pepper
  • 1/2 cup Kale
  • 2 tablespoons of extra-virgin olive oil
  • 1 1/4 cup cauliflower, chopped
  • 1 tablespoon of finely chopped parsley or basil (I prefer fresh but dried works as well!)
  • 1 tablespoon of balsamic vinegar
  • 1/2-1 teaspoon teaspoon of Himalayan rock salt or Celtic sea salt
  • 1 can of lima beans, 14 fl oz. (398 ml)
  • Red tabasco sauce, to taste
  • Sea salt
  • Feta cheese, goat feta cheese, or parmesan cheese
  • 1 tsp salt
  • 2 tablespoons of extra virgin olive oil
  • 4 cups chicken broth (preferably homemade)
  • Whole wheat pita pockets
  • 1/4 cup of non-fat yogurt
  • 1/2 cup sweet corn
  • 1/4 cup water
  • 1-2 tablespoon of fresh dill, chopped
  • 1-2 tablespoon of liquid raw honey
  • 1/4 tsp cayenne powder
  • 1 tablespoon of olive oil or 2 tbsp of low-fat Caesar dressing
  • Optional: 1 large tomato
  • 2 tablespoons water
  • 1/2 tsp salt
  • 4 tsp of sesame seeds
  • 1 cup of non-fat buttermilk
  • 2 tablespoons water
  • 1 cup regular oats
  • 1 Ripe avocado, sliced
  • Salt and pepper to taste
  • salt
  • 1/3 cup of canola oil (cold-pressed)
  • Sea salt to taste
  • Sea salt
  • 1 teaspoon Dry oregano
  • 1 tsp cumin
  • 1 Tsp of turmeric
  • 1/2 tsp of roasted sesame oil
  • 2 tbsp of pure water
  • Fresh ground pepper
  • 1 teaspoon Chopped mint
  • 1 can of red beans
  • 1 avocado
  • Sea salt
  • 1/2 tsp sea salt
  • 1 Small red chilli, chopped
  • 2 tbsp coconut oil
  • 1/2 teaspoon of baking soda
  • 1/2 Avocado (chopped)
  • 1 tablespoon of fresh lemon juice
  • 3/4 cups snow peas
  • Salt and pepper to taste
  • Freshly ground pepper
  • 1/4 cup fresh herbs (parsley, cilantro, basil, rosemary, thyme, etc.)
  • Fresh ground pepper
  • 2 jalapeño peppers, ribs removed, chopped, with some seeds
  • 2 tablespoons of soy sauce
  • 30 sprigs fresh thyme
  • 1/2 cup crumbled feta cheese
  • 1/2 teaspoon of curry powder
  • 1 medium-chopped tomato
  • 1-2 teaspoon of lemon juice
  • 3 tablespoons of tamari
  • 1 clove mashed garlic or 1/3 cup fresh chives
  • 2 tablespoons honey
  • 4 tsp of dried oregano
  • 1/4 cup of pure maple syrup
  • 6 plum tomatoes
  • 1 1/2 cup cups of water
  • Pepper
  • 2 omega-3 eggs
  • 1/4 cup of green olives, sliced
  • 1-2 teaspoon Fresh grated ginger root
  • 1/2 tsp cinnamon
  • 1 Tsp of cumin
  • 1 tbsp of raw honey
  • Chopped fresh oregano leaves
  • 2 teaspoons Chopped sesame seeds
  • 1 can of diced tomatoes, no sodium added
  • 1/6 lemon
  • Pepper
  • Tomatoes (optional)
  • 3 garlic cloves, minced
  • 1/2 teaspoon of salt
  • 1 Broccoli (chopped)
  • 1 pint of grape tomatoes, halved or Campari tomatoes, quartered
  • 1 tablespoon sesame oil
  • Sea salt
  • 1 1/2 cups canned crushed tomatoes with their juice
  • 1/4 cup of rice vinegar
  • 2 tart green apples cored and quartered
  • 1/4 teaspoon of fresh basil
  • 1/4 teaspoon of cumin
  • 1/4 cup chopped red onion
  • 1-2 tablespoon of extra virgin olive oil
  • 3 tablespoons of extra virgin olive oil
  • 1 small lime, juiced
  • 1 teaspoon sea salt
  • 4 tsp of dried basil
  • 8 strips center-cut bacon
  • 4 sun-dried tomatoes (packed in olive oil, drained and chopped)
  • 1/4 apple juice
  • 1 scant cup of bread crumbs
  • 2 medium bananas, mashed
  • 1/4 cup of parsley, chopped
  • 1/2 teaspoon Kelp powder
  • 1/2 tsp sea salt
  • 1/4 Tsp of dry mustard
  • 1/2 tsp of cinnamon powder
  • Dash of sea salt
  • 2 tablespoons of onion or chicken broth mix (try for low-sodium)
  • 8 grape tomatoes
  • Cayenne pepper
  • 1 tbsp ground ginger
  • 4 tablespoons Extra virgin olive oil
  • 1/2 serrano or jalepenochile, minced with seeds
  • 1 tablespoon olive oil
  • 2 1/2 cups low-sodium chicken broth or homemade stock
  • 3 tablespoons of raw honey
  • 4 sprigs fresh rosemary
  • 1/4 cup of ripe olives
  • Sea salt and pepper
  • Freshly ground pepper
  • 2/3 cups of olive oil
  • 1 large sprig of fresh oregano
  • 1/2 teaspoon cinnamon
  • 3 tablespoons chopped parsley
  • 3 tablespoons of water
  • 1 lb of whole wheat penne
  • 3-4 cups various vegetables (choices include: carrots, kale, zucchini, celery, collard greens, chard, cabbage, or summer squash)
  • 1 tbsp coconut oil
  • 1/4 Tsp of ground pepper
  • 1 pinch of sea salt or rock salt
  • Extra virgin olive oil
  • A pinch of salt and pepper
  • green onion
  • 3 tbsp soy sauce or coconut sap (preferred)
  • 2lb of real pumpkin (or 30 ounce can of pumpkin purée.)
  • 2 cloves Garlic (minced)
  • 1/2 cup of coarsely chopped cilantro
  • water
  • 1 15 oz. can drained and rinsed pinto beans
  • 1 small red chilli, finely chopped or minced
  • 1 tbsp whole black peppercorns
  • 2 or 3 Large tomatoes, sliced
  • 4 sprigs of fresh thyme
  • 1 tablespoon honey
  • 3 tablespoons fresh grated Pecorino Romano cheese
  • 1/2 cup of walnut pieces
  • 1-2 tablespoon of low-fat parmesan cheese
  • 1 teaspoon Himalayan rock salt, Celtic sea salt, or unrefined sea salt
  • 1/4 cup amaranth flour (set aside on plate for dusting patties)
  • 1 Yukon gold potato, cooked and cut into chunks
  • 1 Small head of romaine lettuce
  • pinch sea salt
  • 1 tbsp coconut nectar
  • 3 cups of vegetable or chicken broth
  • Pinch of sea salt
  • 1 15 oz. can drained and rinsed black beans
  • 1 lemon, peeled using a vegetable peeler
  • 1 cup of grated organic vegetarian mozzarella cheese
  • 1lb thin fettuccine
  • 1 tablespoon ground flaxseeds
  • 1.5 tablespoons olive oil
  • 1/2 bunch Cilantro
  • 3 cups of water
  • other desired spices
  • Dash of cayenne pepper (optional)
  • 1 Large chopped onion
  • Oregano
  • 1/2 tsp fresh-ground black pepper
  • 1 handful chopped natural almonds
  • 2 cups of cauliflower florets
  • 1 Large apple, cored and chopped
  • Handful of chopped cilantro
  • Parsley
  • 1 teaspoon dried cranberries
  • 6-8 fresh mushrooms, sliced
  • 1 " of grated ginger
  • Black and tan sesame seeds
  • 1/2 cup of frozen peas
  • 2 crushed garlic cloves
  • 4 ounces of blanched almonds
  • 1 bay leaf
  • 1 teaspoon of curry powder
  • Sea salt
  • Pepper
  • Cayenne pepper
  • 2 pounds of real pumpkin (or 30 ounce can of pumpkin purée.)
  • 3 cups of vegetable or chicken broth
  • 1 Large chopped onion
  • 1 Large apple, cored and chopped
  • 1 inch of grated ginger
  • 2 crushed garlic cloves
  • 1 bay leaf
  • 1 teaspoon of curry powder
  • Sea salt
  • Pepper
  • Cayenne pepper

Optional

  • 1 tablespoon raw honey
  • 1 tablespoon raw honey
  • 1 teaspoon freshly squeezed lemon juice
  • 2-3 tablespoons Ghee
  • 1-2 teaspoon raw honey
  • sugar (a sprinkling for a crunchy top)
  • Crispy chow mein noodles
  • Pecorino romano cheese for grating

Directions

Preheat the oven to 300 degrees Fahrenheit. Place the pork roast on a cutting board so the long end faces you and slice through the middle horizontally.
Thinly slice the cabbage, shred the carrot and chop the scallions and cilantro.
In a bowl, combine rice, apples, celery, raisins, chutney and nuts.
In a small bowl combine the cottage cheese and fruit, stirring gently, add the almonds on top
Combine all ingredients, except tomato sauce, and mix well.
Place each food item in your blender in the following order: unsweetened non-dairy milk or water, organic spinach, avocado, medjool dates, nut or seed butter, and ice cubes.
Grease a muffin tin with unrefined coconut oil with ghee.
Combine milk and chopped mint in saucepan and bring to a soft simmer.
Cut pumpkin in half, and remove the seeds.
Slice tomato and zucchini.
Drain the chickpeas and reserve three tablespoons of the liquid.
Mix the oil and garlic together and brush on the seafood.
Boil 6-8 cups of water in a large pot on high heat.
Place cut strawberries and lemon juice into food processor until roughly chopped and combined.
Sauté one medium-sized zucchini until tender.
In a bowl, blend yogurt, mayo, olive oil, lime juice, and cumin.
Combine ingredients in a blender or food processor, (the raw cashews, white onion, nutritional yeast, mustard seeds, turmeric powder, paprika, flaky sea salt, and water). An optional ingredient is curry powder for extra flavor.
Cut pumpkin in half, and remove the seeds.
Press and mince the garlic cloves and let stand.
Prepare your sweet potatoes and get them in the oven. Meanwhile, clean the snow peas and blanch, drain, put in an ice bath to stop the cooking, drain again and pat dry.
Combine the ingredients and mix well.
Rinse and soak the seaweed in a 3/4 cup of water to soften it.
In a bowl, combine all the ingredients.
Cut the tomato into slices and alternate a slice of tomato with a slice of mozzarella and basil leaves on top.
Soak the black beans overnight, then rinse them, and simmer in fresh water on low heat for an hour and a half or until they are soft.
Cut pumpkin in half, and remove the seeds.
Combine all the filling ingredients in a food processor; blend well.
Simply cut up pieces of watermelon into a bowl (I like to use a melon baller).
In a skillet, mix chicken with oil and garlic on medium heat until brown, then remove.
In a large bowl, roughly whisk egg yolk (just enough to break it).
Boil 6-8 cups of water in a large pot on high heat.
Spread the tomato paste on the pita.
Slice the potatoes thinly.
Mix dry ingredients together and then mix in the wet ingredients.
Cut pumpkin in half, and remove the seeds.
Place the baby spinach in a big salad bowl and top with the mung bean and alfalfa sprouts.
Preheat the oven to 425 degrees Fahrenheit.
Pre-cook the vegetables in a microwave on high for three minutes, let stand.
Preheat the oven to 350 degrees Fahrenheit.
Trim all the fat from the chicken. Wash and dry your pieces thoroughly. Salt and pepper both sides to taste.
In a non-stick pan on medium-high heat, fry bacon strips until crispy, about 8-10 minutes.
Mix all the cut raw fruit together in a small bowl.
Preheat your oven to 400 degrees Fahrenheit.
In a food processor or powerful blender, combine the kale leaves, salt and extra virgin olive oil. The texture should be chunky after processing.
Preheat your oven to 450 degrees. Pour a little peanut oil on a paper towel and wipe a rimmed baking sheet with it. Lay eggplant slices on top and season with fine grind sea salt and pepper. Roast on the bottom rack of your oven for 20 minutes. When done, remove slices with a thin metal spatula so the browned parts stay on the eggplant and not on the pan. Reduce oven heat to 350-375 degrees.
Boil the water, apple juice, honey, cinnamon, and cranberries in a saucepan.
Preheat the oven to 350 degrees Fahrenheit.
Combine flour, baking powder, poppy seeds and salt in a large bowl.
Combine or whisk all ingredients in a small bowl.
Peel and chop potatoes into chunks. If you’re using organic potatoes, you can leave the skin on for extra nutrients if desired.
Mix and combine spinach, oranges and mushrooms in a large bowl, cover and chill.
Preheat your oven to 450 degrees. Pour a little peanut oil on a paper towel and wipe a rimmed baking sheet with it. Lay eggplant slices on top and season with fine grind sea salt and pepper. Roast on the bottom rack of your oven for 20 minutes. When done, remove slices with a thin metal spatula so the browned parts stay on the eggplant and not on the pan. Reduce oven heat to 350-375 degrees.
In a medium-sized bowl, combine the flour, soda, spices (cinnamon, nutmeg, salt) and baking powder.
Preheat the oven to 350 degrees Fahrenheit.
Preheat a frying pan on medium-high heat.
In a skillet, sauté the garlic with the oil until brown, then add the chili and cauliflower. Cook for three–four minutes, stirring continually.
Bring the four cups of water to a boil, pour into a pitcher, and place the tea bags in the water.
Preheat oven to 350 degrees Fahrenheit.
In a blender, mix ingredients together until smooth.
Soak the whole mung beans overnight to help improve digestibility. Soaking beans helps remove sugars within beans that help cause gas. It is a great idea to change the water halfway through the soaking process. Sprouting the beans is also a healthy option.
Add all ingredients in food processor and blend until smooth.
Combine all the ingredients in a blender, and blend until smooth. Pour into a glass, take a sip, and enjoy!
Put butter and olive oil in a large skillet over high heat. The butter will sizzle
Combine all ingredients in a pitcher. Stir and enjoy.
This healthy recipe only requires one step: mix all the ingredients in a blender, and blend until smooth. Enjoy!
Preheat the oven to 350 degrees Fahrenheit.
Muddle the blackberries, or just crush them using the back of a spoon to release its juices.
Heat pan on stove top medium-high heat.
Rinse the beans well and put all the ingredients into your food processor and blend well.
Preheat the oven to 375 degrees Fahrenheit. (If you’re short on time, alternatively, you can cook the bread in the toaster and add the topping after they’re done.)
Mix dry ingredients together and then mix in the wet ingredients.
Combine all ingredients in blender
Open and drain the can of chickpeas. Wash thoroughly (it’s important to wash them, even though they’re from a can).
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Sauté onion and garlic in a cup of water until clear, add carrots, green pepper, celery and spices.
Preheat oven to 425 degrees Fahrenheit.
Combine all of the dressing ingredients into a blender and blend until completely smooth.
Remove dill and rosemary leaves and chop coarsely.
Blend the watermelon in a blender, then place in a sieve to remove the chunks. Set aside the juice.
Wash the chicken breasts, pat dry, season with salt and pepper.
Place tomatoes, red onion, cucumbers, olives, and feta cheese in a large bowl.
Combine the freshly rolled oat flakes (or gluten-free version), almond meal, pecans or walnuts, shredded coconut, currants or chopped raisins, flax meal, apple butter, tahini or almond butter, water, raw honey, cinnamon powder, and the sea salt or rock salt. Mix the ingredients well and shape them into bars with your hands. As an alternative, press the mixture into a rectangular cookie cutter to form uniform bars.
Slide alternating pieces of vegetables and fruit on each skewer.
Add ingredients to a food processor and blend until smooth; add a dash of soy, tabasco, or hot sauce for additional flavor. Serve with pita and/or raw vegetables.
Combine all ingredients together using your hands. Divide the meat into 4 equal portions (5 ounces each). Form each portion loosely into a ¼-inch thick burger. Heat a gas grill to high heat. Grill the burgers until golden brown. About 7 minutes each side.
Pour the canola oil over the surface of a big pot.
Preheat the oven to 425° Fahrenheit.
In a large bowl, mix all the ingredients together and serve on a bed of shredded romaine lettuce.
Add boiling water to oats, let stand for five minutes.
Remove dill and rosemary leaves and chop coarsely.
Cut pumpkin in half, and remove the seeds.
Make the avocado spread. Cut the avocado in half and remove the seed. Scoop both halves of avocado into a small bowl. Add finely chopped grape tomatoes, green onion pieces, sea salt, other desired spices, and squeezed lemon juice into the bowl. Mix contents of the bowl thoroughly until avocado spread is smooth.
Chop vegetables into desired sizes and place on vegetable skewers. Brush oil on veggies to coat all sides and season with salt and pepper. Grill the kebabs for about 15 minutes, rotating every 5 minutes. You can grill them for the first 10 minutes on the bottom rack and then move them to the top rack for the last 3-5 minutes. Serve kebabs immediately with a drizzle of pesto, side of quinoa and burgers.

Preheat oven to 350F.
Cut the onion and mince the garlic and let stand.
Melt 1 tbsp of coconut oil and sea salt in medium-sized pot. Add rice and bathe in the melted oil and salt. Add vegetable broth, cover pot and bring to a boil on medium to high heat. Cook for about 2 minutes. Turn temperature down to medium to low heat. Cook for another 10 minutes. In the last 8 minutes turn temperature down to low heat or cook rice until tender. Fluff with fork.
Soak quinoa in water for 10 minutes and strain. Add quinoa to salted boiled water and cover on medium-hight heat. Cook for approx 15-20 minutes until the water is almost evaporated. Turn down heat to low and cook for another 15 minutes until water is completely evaporated and quinoa is fluffy. Let quinoa sit and cool in pan. Transfer cooked quinoa to another bowl. Add oil and lemon and mix into quinoa. Add remaining ingredients.
Preheat the oven to 425° Fahrenheit.
Remove dill and rosemary leaves and chop coarsely.
Cut the cabbage into thin pieces; put in a large bowl.
Combine all ingredients into a food processor. Blend until all smooth and drizzle over top of the vegetables grilled on skewers.
Slice the cooked chicken breast into strips
Cut the avocado in half, removing the pit. Mix and mash the insides in a bowl.
Peel and slice your oranges and place in a bowl.
Place rice in stovetop pot with water, let boil.
Cook chicken in a skillet until browned and soft, then remove.
In a blender, pour the water. Add coarsely chopped ginger and carrots. Core and chop the apple, and put that in there too. Also, spoon out avocado chunks and put it into the blender as well.
In a small bowl, combine flours, baking powder, baking soda, and salt.
Add cashews and coconut into the food processor and combine until the texture is crumbly.
Boil 1 cup of water and add to dry oats
Preheat the oven to 425° Fahrenheit.
Combine ingredients in a bowl and mix well
Preheat oven to 350 degrees Fahrenheit.
If you’re using canned tomatoes, you can skip this step (it comes out better with fresh tomatoes). Boil water in a medium sized sauce pan. Carve a small “x” at one side of each tomato. Reduce heat and place tomatoes in water for two to three minutes. Remove tomatoes and allow to cool. Remove tomato skins and either dice them or blend them in a blender to make a puree (this will depend on how smooth or chunky you want your soup).
In a small strainer, wash the quinoa well.
Cook the chicken in a skillet until golden brown and tender, then remove.
First, toast the walnut halves at 375 °F in a cake pan for six to eight minutes—once you start smelling them, take them out. Toast extra to have on hand for the next time or for green beans.
Lightly flavor eggplant with olive oil.
Preheat the oven to 400 degrees Fahrenheit.
Finely chop the onion, and peel and grate the carrots.
With a coffee grinder, grind flaxseeds briefly until they become a coarse meal. When complete put them into a large mixing bowl.
In a medium pot, bring 3-4 liters of water to a boil. Add sea salt.
Combine all ingredients in a food processor, or by hand, and enjoy!
Cut pumpkin in half, and remove the seeds.
Rinse beans and put in a food processor with mustard, garlic, lemon juice, olive oil, parsley, and salt.
In a large saucepan or Dutch oven, heat the oil over low heat. Add the onion, garlic and red pepper; cover, stir and cook until they soften, about 12 minutes. This makes the onion lovely and sweet.
Grill the salmon fillet on the BBQ or bake in the oven at medium heat for five minutes on each side.
Open the roast like a book (it should still be attached at one side) and season with about half of the salt and pepper.
Add the sliced almonds and vegetables to a large bowl.
Add oil and mix well.
Spray meatloaf pan with olive oil.
Blend for 30 seconds or until smooth. It makes two cups, which is considered one serving. Enjoy this quick and easy green and healthy recipe!
Mix the rolled oats, rice flour, hemp flour, quinoa flour, baking soda, cinnamon powder, cardamom powder, and Celtic sea salt in a large bowl.
Remove from heat, add honey, and stir. Let steep for 20 to 30 minutes.
Cook the pumpkin halves for 45 minutes in the oven at 400 degrees Fahrenheit until soft pumpkin can easily be scooped out. Alternative: Use a 28 ounce can of pumpkin purée
Place on the grill at medium heat, turning frequently.
Place peas, liquid, lemon juice, basil, and garlic into a food processor; blend until smooth.
Place the seafood on a medium-heat grill while turning until brown.
Reduce to medium heat, and add the lentils, cover and cook for approximately 3 to 5 minutes.
Add Greek yogurt, sweetener, and honey
Preheat the oven to 375 degrees Fahrenheit.
In a separate bowl, combine the corn, onion, red pepper, chicken, tomato and beans.
Wash the kale and break into bite-sized pieces.
Cook the pumpkin halves for 45 minutes in the oven at 400 degrees Fahrenheit until soft pumpkin can easily be scooped out. Alternative: Use a 28 ounce can of pumpkin purée.
In a separate bowl, mix together the cucumber, avocado, tomato, chives, garlic, and dill. Let this mixture stand.
Wash and dry the lettuce and chill in the refrigerator. Prepare all the other vegetables.
Press the mixture into the bottom of a nine-inch backing pan.
Squeeze and set aside the lemon juice.
Shape into separate four- or five-ounce patties and barbeque on the grill until cooked to satisfaction.
Lightly drizzle with extra-virgin olive oil.
Drain and leave some liquid with the beans for easy processing. Put the rest of the liquid in a separate container.
Cook the pumpkin halves for 45 minutes in the oven at 400 degrees Fahrenheit until soft pumpkin can easily be scooped out. Alternative: Use a 28 ounce can of pumpkin purée.
Pour the blended ingredients into the shell.
Add to the bowl with lettuce, onion, tomato, and dressing; mix in parmesan.
Add ground meat, mustard and garlic to bowl and mix together.
Reduce to medium heat, and add the lentils, cover and cook for approximately 3 to 5 minutes.
Top with spinach, pepper, mushrooms, onions, and cheese (and tomato, if you have decided to include it).
Chop some fresh basil on top and add a pinch of sea salt and cracked fresh pepper.
Lightly spray a flat cookie sheet with olive oil cooking spray and place the potatoes flat on the baking sheet.
Pour pancakes onto a hot oiled pan.
Cook the pumpkin halves for 45 minutes in the oven at 400 degrees Fahrenheit until soft pumpkin can easily be scooped out. Alternative: Use a 28 ounce can of pumpkin purée.
Sprinkle the dried cherries, almonds, and green onions on top of the salad.
Combine milk and oat bran in a large bowl and let sit for about 15 minutes.
Place the skillet on medium heat and add oil and chicken together and cook for two–three minutes until golden brown.
Heat the oil on medium-high heat in a Dutch oven and place in chicken, skin side down.
Either set aside pan to use for frying pancakes, or pour out the extra grease, depending on preference.
In a large mug, place alternating layers of fruit and yogurt until filed.
Preheat the oven to 350 degrees Fahrenheit.
Cut top off bulb of garlic to expose each clove (about a quarter of the top of each clove should be removed); peel off loose outside layers. Sprinkle the top with olive oil and wrap in aluminum foil. Roast in oven for 30–35 minutes. Set aside to cool until easy to handle by hand.
Add the nuts, basil, lemon juice, garlic cloves, and the raw honey (optional).
Meanwhile prepare the zucchinis, tomatoes, garlic and ramps or thyme. Tip: Slice your cheese while it’s cold as it’s easier that way. Then leave it out to get to room temperature.
Slice eggplant into 1/2 inch slices. Combine dried herbs, sesame seeds and salt
Add in milk, egg, oil, sweetener, lemon zest and juice and stir until moistened.
Boil potatoes in large pot of water until tender-firm. (Should be able to pierce them with a fork, but the potatoes shouldn’t fall apart or mash if tossed with a spoon.)
Combine lemon juice, oil, water, poppy seeds and salt, mix well and chill.
Boil the water, apple juice, honey, cinnamon, and cranberries in a saucepan.
Meanwhile prepare the zucchinis, tomatoes, garlic and ramps or thyme. Tip: Slice your cheese while it’s cold as it’s easier that way. Then leave it out to get to room temperature.
In a large bowl, combine the oil and honey; beat together until blended.
Slice eggplant into 1/2-inch slices. Combine dried herbs, sesame seeds and salt.
Add 2 tbsp coconut oil.
Add the tomatoes, basil, vinegar and olive slices, bring to a gentle boil and reduce heat, and simmer until cauliflower is tender. Add the chickpeas and parsley and cook on low.
Pour the lemon juice, mint leaves, and honey (optional) into the tea and let it steep for 10 minutes.
In a deep pan, mix together the apples, lemon juice, cinnamon, and white sugar.
Pour ingredients into a glass, and enjoy.
Combine the soaked beans with the brown basmati rice in a colander, and rinse fully.
Serve on top of fish
Take the mushrooms, wipe caps clean with a damp paper towel, trim off ends of stems, then remove stems completely and chop fine. Slice caps into three or four sections
Wash the asparagus well and cut off the ends. Place the asparagus flat on a baking sheet.
Pour the blackberries, grapefruit juice, lime juice, sparkling water, vodka, and stevia (optional) into a pitcher.
Add 2 tbsp coconut oil and melt.
Pour into the brownie pan and bake at 375°F for 30–35 minutes.
Cut the bread into thin slices, but not too thin or the topping will fall off.
Pour pancakes onto a hot oiled pan.
Cut up the peppers and onion into thin slices.
Pour the muffin mixture into a muffin tin filling each mould up to two thirds full.

Place a block of chocolate into the middle of each muffin. Then sprinkle some sugar over the top of each.
Cook over medium heat and stir for 10 min...add more water if required.
Slick a rimmed baking sheet with olive oil.
Combine the salad ingredients in a large bowl, and toss well.
Add garlic, dill, rosemary, tahini and lemon juice to a food processor or blender and combine.
Repeat the same process with the cucumbers.
Heat the oil and butter on medium to medium-high heat and when the butter stops sizzling, add the shallots and minced mushroom stems.
Drizzle with the best olive oil you have and a few splashes of red wine vinegar.
For eight to 10 hours, air dry the granola bars on a rack. If a dehydrator is an option, dry the bars for six to eight hours at 105 degrees Fahrenheit, or until your desired crispness is reached.
Gently brush with extra virgin olive oil.
Chop the onions, celery, carrot, and potatoes.
In a spice grinder, combine the sesame seeds, curry powder and crushed red pepper and pulse until coarsely ground.
Add nuts, blueberries, whey protein, and cream.
Add garlic, dill, rosemary, tahini and lemon juice to a food processor or blender and combine.
Steam kale, crimini mushrooms, red pepper, garlic, and extra virgin olive oil on medium heat until tender, about eight minutes.
Cut the baguette diagonally into thin slices; lie the slices flat on a baking sheet.
In a skillet, gently heat the broth and add the cut onion; sauté for five minutes.
Peel and cut beets into 1/4 inch size quarters, slice washed carrots, green pepper and cut broccoli into small florets. Using a steamer, place beets in tray and steam for 35 minutes. For the remaining 15 minutes of steaming your beets, add carrots, pepper and broccoli. Steam to al dente.
In a spice grinder, combine the sesame seeds, curry powder and crushed red pepper and pulse until coarsely ground.
Add garlic, dill, rosemary, tahini and lemon juice to a food processor or blender and combine.
Add in the shredded carrots.
Cook the pumpkin halves for 45 minutes in the oven at 400 degrees Fahrenheit until soft pumpkin can easily be scooped out. Alternative: Use a 28 ounce can of pumpkin purée.
Slice the tomato
Chop the onion, tomato, cilantro, and jalapeño finely.
Clean and cut the shoots from the fennel. You can thinly slice the fennel bulbs or cut them in cube-like pieces.
Simmer on low heat until water is absorbed, remove from heat.
Cook vegetables and garlic in the olive oil until soft, then remove.
Squeeze the lemon juice into the blender.
In a separate bowl, whisk together eggs, yogurt, vanilla, and milk.
Add cocoa, pomegranate, walnuts, coconut oil and rice syrup.
Mix thoroughly and add more water to desired consistency
In a spice grinder, combine the sesame seeds, curry powder and crushed red pepper and pulse until coarsely ground.
Form into two patties. In a skillet, grill the patties with the oil on a medium heat
Wash and pat dry your roast.
Melt butter in a medium sized saucepan over low-medium heat.
In a small pot, bring quinoa and water to a boil from high heat. Reduce heat to medium and cook for approximately 7 minutes.
In a wok or deep skillet, add the sesame oil on high heat.
For two plates, place four fig halves on each.
You can grill or sauté your eggplant. Grill each piece of eggplant for 3-4 minutes on each side.
Wash your Brussels sprouts in cold water, even if they are organic.
Place the onion, carrots, orange rind and juice, and curry paste in a small pan. Bring the pan to a boil, cover and simmer gently for 10 minutes, until it is tender.
Add chia seeds, hemp hearts, water, salt, and the herbs and spices.
Add 1 package of rice and quinoa fusilli, and stir occasionally for 13-15 minutes on medium heat.
Cook the pumpkin halves for 45 minutes in the oven at 400 degrees Fahrenheit until soft pumpkin can easily be scooped out. Alternative: Use a 28 ounce can of pumpkin purée
Blend well. Spoon into a bowl and sprinkle with paprika. Serve with raw vegetables or crackers.
Increase the heat to moderate and stir in the chicken strips. Cook until they are no longer pink, about 3 minutes. Stir in the chili powder, cumin, oregano, and salt. Add the jalapeños, the tomatoes with their juice, and the broth. Bring to a boil, reduce the heat, cover and simmer for 15 minutes.
Just before removing, turn heat to low and apply the coating.
Turn the heat off and let sit for several minutes
Close the roast and season the outside with the remaining salt and pepper, then use butcher’s twine to tie the roast at 1-inch intervals.
In a skillet, cook the chicken strips until tender with some of the olive oil.
Pour mixture into pan and cover.
Blend the nut or seed milk, banana chunks, extra virgin olive oil, and whole-leaf stevia powder in a blender on high until smooth.
Combine strawberries, yogurt, and mint, milk and honey mixture in food processor or blender; process until smooth.
In a large pot, heat 1/4 of broth over medium, and add chopped apple, garlic, onion, and herbs and spices.
Add the garlic to the oil and brush on the vegetables while turning.
In a skillet, sauté onions, peppers and mushrooms in the oil on medium heat until soft, then set aside.
Combine onion and parsley with mayo, yogurt, and spices and mix well.
Add carrots, tomatoes, garlic, and spices, and continue to cook for 35 to 40 minutes or until lentils are tender.
Combine until smooth.
Mix the crust ingredients into a medium-sized bowl.
Stir the dressing into the vegetable and chicken mixture.
Massage the blended mix on the kale pieces.
In a large pot, heat 1/4 of broth over medium, and add chopped apple, garlic, onion, and herbs and spices.
Rub the salmon pieces with lemon juice and pepper.
Now your potatoes should be tender and done. Keep them warm.
Shred or grate the raw sweet potato, apple, and daikon into a large bowl using a grater or food processor. You can also create an elegant matchstick look if you have a mandolin
Top with grilled onions, fresh tomatoes, pickles, or low-fat provolone cheese.
Season with salt and pepper.
Mix the black beans in a blender or food processor; if the consistency is too thick add more of the rest of the liquid.
In a large pot, heat 1/4 of broth over medium, and add chopped apple, garlic, onion, and herbs and spices.
Bake at 350°F for one hour, or until a toothpick can be removed from the center of the pie without residue.
Take about a quarter of the mixture and form into a round puck, pressing your thumb in the center to form a shallow dimple. Use less if you’d like a thinner patty. Repeat with the remainder of the mixture.
Broil on high heat in the oven until cooked to satisfaction
Add carrots, tomatoes, garlic, and spices, and continue to cook for 35 to 40 minutes or until lentils are tender.
Enjoy!
In a separate dish, mix together extra virgin olive oil, fresh garlic (or garlic powder), and a dash of cumin.
When you see bubbles appear, flip and cook on the other side.
In a large pot, heat 1/4 of broth over medium, and add chopped apple, garlic, onion, and herbs and spices.
For the salad dressing, combine the extra virgin olive oil, apple cider vinegar, water, honey, and sea salt. Mix well and drizzle over each serving of salad.
In a separate bowl, beat egg and add honey, avocado oil and lemon zest; stir together.
Add the vegetables and stir for 1–2 minutes, then remove from the heat and stir in the sauce.
Slice eggplant into 1/2 inch slices. Combine dried herbs, sesame seeds and salt
Brown on each side for 5–6 minutes, using a metal spatula to turn the chicken over, so you don’t lose the skin.
Place bacon on paper towel to soak up any extra grease. Dice into small pieces, set aside.
Top with some vanilla yogurt.
Coarsely chop basil and mint leaves.
Enjoy this homemade condiment on crackers, pizza crust, or in your rice pasta.
Slick a tiny bit of olive oil in the bottom and sides of a 9” x 13” Pyrex glass pan. Put in a layer of sliced tomatoes, then a layer of roasted eggplant, then the minced garlic, mozzarella cheese and then zucchini. Grind some pepper on top. Drizzle on top 1-1.5 tbsp of olive oil, then the ramps or thyme, and then the final layer of tomatoes. Cover with aluminum foil and bake at 350-375 degrees for 25-35 minutes, until liquid is bubbly and the zucchini are fork tender.
When a good boil is going, add in the oats and let it return to a boil.
Brush eggplant slices with olive oil, then coat with the herb and sesame seed mixture.
Fold in blueberries.
Drain and rinse potatoes with cool water; set aside to cool further.
Serve salad and add dressing on top.
Slick a tiny bit of olive oil in the bottom and sides of a 9” x 13” Pyrex glass pan. Put in a layer of sliced tomatoes, then a layer of roasted eggplant, then the minced garlic, mozzarella cheese and then zucchini. Grind some pepper on top. Drizzle on top 1-1.5 tbsp of olive oil, then the ramps or thyme, and then the final layer of tomatoes. Cover with aluminum foil and bake at 350-375 degrees for 25-35 minutes, until liquid is bubbly and the zucchini are fork tender.
Add the eggs, banana, and water; beat well until blended.
Brush eggplant slices with olive oil, then coat with the herb and sesame seed mixture.
Wash fish and cut into 2 pieces.
In a pan, cook the penne in salted water until tender, then drain.
Remove the tea bags, add ice cubes, and either refrigerate or enjoy immediately.
In a mixing bowl, mix together flour, rolled oats, brown sugar, and margarine. Mix until the texture is semi-chunky so that it looks like a cobbler topping. Pour the mixture on top of the apple mixture in the pan.
In a coffee grinder or with a mortar and pestle, grind the coriander and cumin seeds.
Trim and peel the broccoli stems with a vegetable peeler, slice into 1/4 -1/2” rounds, cut tops into small florets.
Season with a dash of salt, black pepper, garlic powder, and olive oil.
Stir and enjoy.
Add spices and mix with wooden spoon.
Chop the tomatoes into thin, square pieces.
When you see bubbles appear, flip and cook on the other side.
Open, drain, and wash the corn.
Cook for around 20 minutes in a preheated oven at 200ºC / 390ºF / gas mark 5. After 18 minutes or so check to see if they are cooked enough.

Insert a knife into one of the muffins and if no mixture is on the knife then they are cooked!

Allow to cool for at least 5 minutes before eating.
Add potatoes and three cups of water, cover, and cook for 15 minutes on medium heat.
Arrange two handfuls of sorrel in the shape of your fish fillet.
Allow to marinade for at least 30 minutes in the fridge before serving.
Add chickpeas in thirds to food processor, blending until smooth before adding more.
Combine the watermelon juice, cucumber juice, lime juice, sparkling water, agave and liquor (if using).
Lower heat to low, and cover for 8-10 minutes. Stir frequently.
Sprinkle with a little salt (the feta will be salty, so not too much), fresh pepper, and two-thirds of your chopped oregano leaves.
If stored in an air-tight container in the fridge, the granola bars will keep for at least two weeks.
Grill on medium heat until golden brown. Serve and enjoy!
Rinse the beans and chickpeas thoroughly.
Season the salmon with salt and pepper, brush one side of the fillet with 1 tablespoon of the Dijon mustard and coat with the ground sesame seed mixture.
In addition, medium roast coffee cups with one ounce of 5% cream.
Add chickpeas in thirds to food processor, blending until smooth before adding more.
Spread your desired amount of Vegenaise on half of the whole wheat medium-sized bun. Also, spread your avocado spread on the second half of the bun (spread enough to cover the bun, and save the rest for a guacamole dip). Toast the sandwich until bun is crispy.
In a bowl, mix together the olive oil, oregano, and cloves of garlic (minced, or crushed with a garlic crusher).
Add the ginger, garlic, and chicken and continue to sauté on medium heat until the chicken is tender.
Heat a large nonstick skillet over high heat. Add 1 tbsp of coconut oil, ginger and garlic. Cook for about 3 minutes. Add onion and stir-fry for 5 minutes. Add coconut sap, coconut nectar and cayenne pepper. Stirring the sauce until ingredients are well mixed. Once the vegetables are steamed add to the other vegetables.
Season the salmon with salt and pepper, brush one side of the fillet with 1 tablespoon of the Dijon mustard and coat with the ground sesame seed mixture.
Add chickpeas in thirds to food processor, blending until smooth before adding more.
Thoroughly wash and then cut the green onion into small pieces. Add to the cabbage mix.
Place both on the greens
Mix with the crushed avocado.
Open and drain the water from the cans of tuna and flake with a fork and add to the bowl (you can replace the tuna with two cups of quinoa instead).
Stir in peas, spices and coconut oil, fold.
Mix the curry powder and the milk/cream together over low heat until smooth.
Add the spices, salt, and raw honey.
Pour dry ingredients into wet and stir until combined. Do not over mix.
Blend the above in a bowl, using a metal spoon to evenly combine the coconut oil and syrup together with the dry ingredients.
Let stand for a few minutes.
In a large pot, heat 1/4 of broth over medium, and add chopped apple, garlic, onion, and herbs and spices.
Season the salmon with salt and pepper, brush one side of the fillet with 1 tablespoon of the Dijon mustard and coat with the ground sesame seed mixture.
Serve with whole wheat bun with fresh tomato, lettuce, provolone cheese, and Dijon mustard
Stand it on its end and cut an X down through the middle of the roast, coming at it from both ends with a long knife
Blend onions and then add to saucepan and cook for a few minutes until soft.
On another burner, heat adzuki beans in a small pot on medium heat, about 4-6 minutes. There is also the option to soak dry adzuki beans overnight. Drain in a small strainer then cook in a medium pot full of water. Cook for an hour or until tender.
Stir-fry the vegetables, then add the ginger and chicken.
Take the slice of prosciutto, tear into four pieces, and wrap around each fig half.
When eggplant is done, cut into one-half inch cubes. If you prefer to sauté your eggplant, first cut eggplant into cubes, and toss in a hot pan with 2-3 tablespoons of extra virgin olive oil.
Cut off the end of the Brussels sprouts and remove loose outer leaves. Next, cut the Brussels sprouts in half, lengthwise, then toss with olive oil.
Put the mixture in a food processor or blender, and mix until smooth. Let stand to cool completely.
Quickly mix before the flax absorbs too much of the water. This allows for easy spreading.
While pasta is cooking, heat the extra virgin olive oil in a deep frying pan (a wok or electric frying pan are ideal) and roast the garlic.
In a large pot, heat 1/4 of broth over medium, and add chopped apple, garlic, onion, and herbs and spices.
Uncover the saucepan and stir in the beans and black pepper. Simmer until the chili is thickened, about 15 minutes longer. Serve topped with your favorite garnishes.
Heat half the oil in a large skillet over high heat for 2 minutes.
Mix together the olive oil, honey, soy sauce, rice vinegar and red chilli.
Bake for 45 minutes at 375 F.
Pour the blended ingredients into the bowl with the other ingredients and stir quickly.
Transfer mixture to a freezer-safe tub with lid and let freeze (about 4 hours).
Cook until unions and apples are soft, then add remainder of broth.
Cook until golden brown.
Spread two to three tablespoons of the chickpea mixture in a pita and top with the sautéed vegetables, tomatoes, cheese, and olives.
To make the dressing, combine the mayo, yogurt, curry powder, cumin, sea salt, and pepper.
When the soup is done, let stand 5 minutes, and enjoy.
Pour mixture into baking dish and place in freezer.
Spread the batter onto a cookie sheet that is covered with parchment paper. (For thicker crust, add additional almond meal to the batter.)
Serve with a whole wheat pita or in a roll-up using a whole grain tortilla.
Spread the kale pieces on a solid dehydrator sheet or cookie sheet. Dehydrate for about eight hours at 100-120 degrees Fahrenheit, or cook in the oven until chips are crispy (about 25 minutes) at 350 degrees Fahrenheit.
Cook until unions and apples are soft, then add remainder of broth.
Place the salmon pieces in a skillet and cook with a small amount of olive oil until lightly browned.
Wash and dry your steak and season with salt, pepper and garlic powder to taste.
Add the celery to the mix. Dice the celery or slice it into thin diagonal pieces.
Serve with a whole grain bun or alone with a green salad.
Empty the mixture in a bowl, and add the tahini or extra virgin olive oil, sea salt, dry oregano and thyme, dry sage, ground black mustard seeds, cayenne powder, juiced lime and mashed garlic or fresh chives. Mix in the bowl thoroughly.
Cook until unions and apples are soft, then add remainder of broth.
Sprinkle salt and pepper to taste over the top of each hamburger
After removing the pizza from the oven, drizzle the olive oil on top of the fully cooked pizza.
Boil 6-8 cups of water in a large pot on high heat.
Cook in the oven at 375°F until golden brown on each side.
Serve pancakes with maple syrup.
Cook until unions and apples are soft, then add remainder of broth.
After your milk and oat bran mixture has sat for 15 minutes, add egg, honey, oil and lemon zest mixture to the bowl.
Place the rice on a plate and cover it with the chicken and vegetable mixture.
Remove the chicken from the pot and place on a deep plate or pie plate, as juices will collect.
In a medium bowl, whisk together eggs, buttermilk, maple syrup, and melted butter.
Slice eggplant into 1/2 inch slices. Combine dried herbs, sesame seeds and salt
Combine basil, mint and chopped walnuts in food processor and process until fine.
Meanwhile, mix 2 tbsp olive oil with the breadcrumbs, parsley and grated Pecorino Romano cheese. Toss to combine in a small bowl and season with salt and pepper. Remove the aluminum foil and turn your broiler on. Sprinkle evenly over the top of the whole dish. Broil the dish to get the breadcrumbs crispy, about 2-3 minutes. Watch carefully so it doesn’t burn!
Put each eggplant slice on a greased baking sheet then top with a slice of tomato and grated cheese. You can also add olives or other vegetable toppings if you prefer.
Spoon batter into lightly oiled muffin tins, and bake at 375°F for 20 -25 minutes.

Chop green onions and celery and combine in large bowl.
When a good boil is going, add in the oats and let it return to a boil.
Meanwhile, mix 2 tbsp olive oil with the breadcrumbs, parsley and grated Pecorino Romano cheese. Toss to combine in a small bowl and season with salt and pepper. Remove the aluminum foil and turn your broiler on. Sprinkle evenly over the top of the whole dish. Broil the dish to get the breadcrumbs crispy, about 2-3 minutes. Watch carefully so it doesn’t burn!
Gradually add the dry ingredients and blend until moist.
Put each eggplant slice on a greased baking sheet, then top with a slice of tomato and grated cheese. You can also add olives or other vegetable toppings if you prefer.
Season the fish with salt and pepper on each side.
Pour the penne into a large bowl and add the chickpea mixture and mix.
Cook for 35 minutes, or until golden and sizzling. Serve hot.
In a medium sauce pan, warm the ghee, while adding hing, turmeric, freshly ground cumin and coriander seeds, bay leaves, and oregano. Sauté lightly until there is a nice aromatic smell. Stir in the ginger, brown basmati rice, and mung beans, while adding the water and kelp powder.
As soon as the foam from the olive oil and butter begins to subside, add the broccoli and mushrooms, spreading them out evenly over the bottom of the pan and then do not touch the pan for three minutes.
Bake for 10 minutes, or until the tips start to have a golden brown edge.
Once the oil is melted and spices are fragrant, add rice; using your spoon, bathe in the spices and oil.
In a bowl, mix together the chopped tomatoes, olive oil, salt, oregano, and garlic.
Serve pancakes with maple syrup.
Mix all together in one large bowl.
Add the cauliflower and cook another 15 minutes.
Drizzle a tiny bit of olive oil on the sorrel and sprinkle with salt and pepper.
Serve with fish and rice.
After adding all chickpeas, add water while blending to desired consistency.
Garnish with a few pieces of mint
Raise heat and brown chicken breasts for 4 to 5 minutes on each side.
Toss lightly to combine.
Pour the onions, celery, carrot, and potatoes into the pot and let them cook for 15 minutes on medium-low heat, or until the potatoes have some brown to them. Stir a few times while cooking.
In a large, ovenproof, nonstick skillet, heat 1 tablespoon of the olive oil. Add the salmon, coated side down, and cook over moderately high heat until lightly browned, about 3 minutes.
After adding all chickpeas, add water while blending to desired consistency.
Cook until unions and apples are soft, then add remainder of broth.
Add steamed vegetables to the bottom half of the sandwich (avocado side) and add the broccoli sprouts to the top half (Vegenaise half).
Sprinkle the seasoning on the garlic bread and distribute evenly.
Add soy sauce, sesame oil, chili, and asparagus to the skillet (you can add the tomatoes too if you wish).
Serve immediately over rice or add rice to vegetables and toss together. Garnish with the cilantro and sesame seeds
In a large, ovenproof, nonstick skillet, heat 1 tablespoon of the olive oil. Add the salmon, coated side down, and cook over moderately high heat until lightly browned, about 3 minutes.
After adding all chickpeas, add water while blending to desired consistency.
Throw in the cherry tomatoes and pine nuts.
Add the oil and vinegar together and drizzle on top of the salad
Add fresh lime juice and salt as desired.
Add your sliced almonds or pine nuts into the bowl.
Place back on burner without heat for 15-20 minutes.
Add the chicken and vegetables to the curry mixture, stirring until mixed.
Blend everything together until smooth.
Spray a medium size pan with cooking spray over medium heat. Pour batter into pan (make them the size you prefer).
Roll mixture into bite-size balls.
Fold in cream, blueberries, and nuts.
In a large, ovenproof, nonstick skillet, heat 1 tablespoon of the olive oil. Add the salmon, coated side down, and cook over moderately high heat until lightly browned, about 3 minutes.
Take a knife-sharpening stick or a long-handled wooden spoon (something long and round) and push it through the middle of your X from both ends to create a cavity.
Stir flour into saucepan for 1-2 minutes.
Steam broccoli in a medium-sized stove-top steamer, 8-10 minutes or until tender.
Turn the heat down to medium and add the olive oil.
Sprinkle on the Stilton and chopped walnut pieces
Cook for 7-10 minutes on medium heat, until the eggplant is tender.
Spread the Brussels sprouts evenly on a baking sheet, and roast them for about 25 minutes or until they begin to brown. They should be tender when forked.
Next, pour in the yogurt, stir, and combine well. If you are vegan, a coconut yogurt could be a possible substitute.
Immediately spread the mixture onto a solid dehydrator sheet. Let harden for 10 minutes then cut into your desired crackers shapes.
When fusilli pasta is cooked, remove from heat and drain in a small strainer.
Cook until unions and apples are soft, then add remainder of broth.
Add the pork roast, browning it on all sides, 2 to 3 minutes per side (if it starts to get dark too fast, reduce the heat).
Add this to the vegetable mixture in the bowl and toss gently.
Remove from oven and pour tomato sauce over the meat loaf and bake for another 25 minutes uncovered.
Avoid making the muffins tough by using minimal strokes when stirring.
Enjoy!
Add pumpkin to the pot.
Place the grilled seafood over the bed of mixed greens and place the dressing on top.
Option to blend the soup into a purée for your preferred consistency.
After about 45 minutes, remove from freezer and using a spatula, stir the mixture to break up frozen pieces and add creaminess
Cook in the oven for approximately 20 minutes or until desired crispiness.
You can also sprinkle fennel seeds on top once the kale chips are ready to eat.
Add pumpkin to the pot.
Combine the honey and mustard and add to the salmon, coating fully.
Turn broiler on high and broil for four to five minutes per side according to your liking.
Grate the ginger, then add it to the bowl.
Pour some extra virgin olive oil on top if you are serving it as a dip; the black bean hummus can also be used as a spread. Sprinkle some paprika, cumin and chopped parsley over top.
Add pumpkin to the pot.
Cook as usual.
Just before removing them, lightly brush each side with the olive oil mixture.
Add pumpkin to the pot
In another separate bowl, sift together whole wheat flour, baking powder and salt, then add to your wet ingredients.
Brush eggplant slices with olive oil, then coat with the herb and sesame seed mixture.
Add the onion, garlic, anchovies and carrot to the Dutch oven.
Add flours, flax seed meal, baking powder, baking soda, and salt to the wet ingredients and mix until mostly smooth, leaving some small lumps. Do not overmix.
Add 4 cloves of roasted garlic to food processor (just pinch the uncut end to squeeze the garlic out from the skin) and process until combined.
Turn the heat down to medium and let the mixture cook for five minutes, stirring occasionally.
Bake in the oven for about 30 minutes or until the eggplant is tender. Serve and enjoy this natural pizza!
Yields 12 muffins
In separate, smaller bowl, mix together the mayonnaise, yogurt (or sour cream), mustard, and chopped dill. Add salt and pepper to taste if desired.
Spoon the mixture into a non-stick muffin tin.
Bake in the oven for about 30 minutes or until the eggplant is tender. Serve and enjoy this natural pizza!
Place the fish in the pan and cook for 5 to 8 minutes on each side.
Add the parmesan on top. Serves three–four.
On low heat, cover and simmer, until rice and beans are soft. It should take about 30 minutes.
Then toss, shake, cover, and cook until the vegetables are crisp tender or done to your desired liking. This should take three to six minutes more. Salt and pepper to taste. Serve immediately.
Serve hot and enjoy!
Add water and bring to a boil.
Taste the mixture: if it’s too salty, add more oil. If it’s too oily, add more salt and oregano. You can also add balsamic dressing to your mixture, or add some feta cheese on top.
For the dressing, squeeze a lemon; add the olive oil, salt, and pepper. Feel free to add other spices that you like. Mix and enjoy.
Add the mushrooms and peas, cook another 10 minutes.
Place your fish fillet on top, drizzle with olive oil, and season with salt and pepper.
Leftovers can be stored in the fridge for up to 4 days.
Drizzle with olive oil if desired and serve.
After 3 minutes on the second side, add mushroom caps and continue cooking, lowering and adjusting the heat.
Garnish the top with more oregano leaves and serve with LOVE!
Add the beans and chickpeas to the ingredients in the pot and let cook for 30 minutes; stir every few minutes.
Carefully flip the salmon. Transfer the skillet to the oven and roast for about 10 minutes, until the salmon is just cooked through. Transfer the salmon to a platter.
Drizzle with olive oil if desired and serve.
Close the sandwich tightly, cut in equal halves, and enjoy!
Bake in the oven for 10 minutes or until golden brown.
Cook until asparagus becomes tender.
Carefully flip the salmon. Transfer the skillet to the oven and roast for about 10 minutes, until the salmon is just cooked through. Transfer the salmon to a platter.
Drizzle with olive oil if desired and serve.
For the dressing, mix in the white vinegar, olive oil, salt, and black pepper with the coleslaw. Add more oil if it’s too sour or more salt if it’s too sweet. Some people add a hint of sugar, but I find it tastes great without. Toss well.
Add pumpkin to the pot.
Drizzle extra virgin olive oil and salt to taste.
Let stand for 20 minutes.
Serve with a salad over whole grain rice, or use as a filling for a sandwich roll-up.
It’s ready to serve. Feel free to top with fresh herbs and edible flowers.
Cook until bubbles form—this should take about two minutes, then flip. Cook about another one to two minutes until golden brown.
Keep in the refrigerator for about 30 minutes, or store in a closed container for a couple of days prior to eating.
Drizzle honey on top.
Carefully flip the salmon. Transfer the skillet to the oven and roast for about 10 minutes, until the salmon is just cooked through. Transfer the salmon to a platter.
Now push the dates in from both ends to fill the cavity.
Stir in flaxseed.
Stir well while combining the ingredients.
Drizzle with a tiny bit of olive oil (about one teaspoon on each plate) and then drizzle with a tiny bit of vinegar, too (a few drops).
In a small strainer, wash the quinoa well.
Put pistachios, cranberries, garlic, and parsley into a food processor, and run until ingredients are very finely chopped. Sprinkle two tablespoons of olive oil.
Tear the basil leaves into small pieces and stir them into the carrot mixture.
Put in the dehydrator at 115 degrees Fahrenheit for three to four hours, or until the top is dry. Flip onto a mesh dehydrator sheet, and continue to dehydrate for about five hours or until it is crispy at 105 degrees Fahrenheit.
Add spinach, oregano, and other desired spices to the pan or wok.
Prepare sweet potato slices on a small cooking pan and place in the oven or toaster oven at 375-degrees Fahrenheit for 12-15 minutes or until soft.
Add pumpkin to the pot.
Simmer for 10 minutes at medium heat.
Use tongs to transfer the pork to a Dutch oven or heavy-bottomed pot and set aside. Pour the fat from the skillet into a medium bowl (cool and discard).
Place the cooked chicken on top of the salad mixture and mix gently.
Remove from the oven and let stand for 30 minutes before slicing.
Empty the batter into the greased muffin tin and bake at 350 degrees Fahrenheit for 20-25 minutes in the oven.
Simmer for 10 minutes at medium heat.
Put back in freezer and about every 30 minutes, repeat step five
Let the crust stand for a few minutes and add the olive oil, zucchini and other raw toppings. If you want the toppings warm, cook pizza in oven for another five minutes.
Simmer for 10 minutes at medium heat.
Add olive oil, lemon juice, and pepper to the bowl containing the cucumber mixture, gently toss.
While the steak is cooking, make the salad dressing. Whisk together the mustard, salt, pepper and vinegar. Slowly whisk in the olive oil in droplets until all is emulsified and combined.
Next add the sesame seeds, raw honey, tamari, extra virgin olive oil, and the seaweed (with the soaking water). It is optional to chop the seaweed.
Simmer for 10 minutes at medium heat.
Put them back in the oven for two to three more minutes and remove.
Simmer for 10 minutes at medium heat.
Stir together until just mixed, then fold in your raspberries (see note above for tip).
Add the water and lower heat to low and cover to sweat the vegetables and make them sweet.
Pour 3/4 of the bacon pieces into batter and mix until combined. Set aside the rest to top pancakes when serving.
Brush eggplant slices with olive oil, then coat with the herb and sesame seed mixture.
Slowly add lemon-infused olive oil (or olive oil plus lemon juice) to food processor; continue to blend until well mixed.
Vegan option: Vegans can substitute the cheese with seven ounces of firm tofu. Slice the tofu and marinate it in mixture of 3 tbsp water, 3 tbsp of tamari and a tbsp of grated ginger.
Chop cooled potatoes into smaller bite-sized cubes and add to green onions and celery.
Turn the heat down to medium and let the mixture cook for five minutes, stirring occasionally.
Bake at 350°F for 15-20 minutes or until golden brown.
Vegan option: Vegans can substitute the cheese with seven ounces of firm tofu. Slice the tofu and marinate it in a mixture of 3 tbsp water, 3 tbsp of tamari and a tbsp of grated ginger.
Wash and chop the vegetables thoroughly.
Cook rice on medium heat for 12 to 15 minutes.
Place the bread in the oven for 10 minutes, or a bit longer if you like it crispy. Remove and let it cool for one minute.
Place in large bowl, add almonds on top and serve.
Roast for 10- 12 minutes, depending on the thickness of your fish. Figure on 10 minutes for an inch of thickness, measured in the thickest area of your fish.
After 2 more minutes, add the vermouth and chicken broth, shake your pan to combine and sprinkle the rosemary leaves on top.
Add the diced tomatoes and let cook for another 10 minutes.
In a large bowl, whisk the lemon juice with the remaining 1 tsp of mustard and 1 tbs of olive oil.
Serve with whole grain bread or salad.
In a large bowl, whisk the lemon juice with the remaining 1 tsp of mustard and 1 tbs of olive oil.
Top with the crispy chow mein noodles. Enjoy!
Toss all the ingredients into the bowl and enjoy!
Serve with your favorite grilled fish or chicken breast.
Simmer for 10 minutes at medium heat.
In a large bowl, whisk the lemon juice with the remaining 1 tsp of mustard and 1 tbs of olive oil.
Set the roast in a roasting pan, fat side up and score the fat.
Add tomato paste and stir for another 1-2 minutes.
Remove and serve with a green salad or over whole grain rice.
Serve immediately and listen to your guest tell you how much he/she LOVES you!
In a small pot, bring quinoa and water to a boil from high heat. Reduce heat to medium and cook for approximately 7 minutes. Let stand 5 minutes.
Spoon the pesto into a bowl, while stirring in the remaining olive oil, then season with fresh oregano, sea salt, and ground black pepper to your preferred taste. The pesto should taste slightly salty and sweet.
Add the lemon juice, tabasco sauce, sea salt and pepper to the mixture. Be sure to serve within a few hours at room temperature. Before serving, garnish with grated carrot.
Don’t have a food dehydrator? Spread the mixture onto an oiled cookie sheet, and cut into your desired cracker shapes. Next, dry in the oven on the lowest possible temperature with the door slightly ajar. Keep in the oven for four to six hours, or until you obtain your desired texture. It can be very crispy to slightly soft.
Add the fusilli pasta and stir for consistency.
At the same time, in a wok or electric frying pan, combine extra virgin olive oil, carrots, yellow onion, grape tomatoes, kale, garlic, and desired spices. Cook all ingredients at medium heat.
In a large serving bowl, combine adzuki beans, broccoli, quinoa, and the cooked carrots, yellow onion, grape tomatoes, kale, garlic, and spices. Also, add avocado for flavor. Mix thoroughly and serve.
In batches, purée the soup in a food processor or blender.
Use tongs and paper towels to wipe out the skillet.
Sprinkle the sesame seeds on the top.
In batches, purée the soup in a food processor or blender.
After about two to three hours, frozen yogurt will be ready to eat
Cut with pizza cutter and enjoy!
In batches, purée the soup in a food processor or blender
Divide the mixture into 4 separate servings and serve together with the salmon.
When the steak is done, remove it to a platter and let it rest for five to 10 minutes.
Mix very well and serve.
In batches, purée the soup in a food processor or blender
Enjoy!
In batches, purée the soup in a food processor or blender
Distribute batter evenly in a lightly greased muffin pan; you can use paper liners if you prefer.
Put each eggplant slice on a greased baking sheet then top with a slice of tomato and grated cheese. You can also add olives or other vegetable toppings if you prefer.
Scape up the bits from the bottom of the pan and stir.
Heat pan used to cook bacon on medium. Using a spoon or ladle, pour two tablespoons of batter into the pan.
Add salt and pepper to taste.
Once the oatmeal is a good consistency for you, let it stand for a few minutes.
Add sauce mixture to bowl with potatoes, green onions, and celery, and mix to coat.
Add the vegetables and salt just before the beans and rice have absorbed all the water. Continue cooking until vegetables are completely tender for about 15-20 minutes.
Turn down heat to low and cook for another 10 minutes or until the water evaporates.
Spread the topping on the bread and enjoy!
When done, carefully remove the fish with the sorrel leaves distributed on the bottom and garnish with chopped fresh chives.
Continue cooking, covered if you need to, until done, 155 degrees if you have a meat thermometer. Top with chopped parsley leaves before serving.
Finally, fill the pot with water, stopping about one quarter of the way before you reach the top. Add the salt and pepper and broth mix for added flavor. Stir thoroughly. Simmer until heated through.(Note: Filling the pot with water at the very end ensures your soup is primarily filled with beans and vegetables, which will help to make your soup heartier—great for those vegetarian guests who won’t be eating other protein sources.)
Season the dressing with salt and pepper. Add the tomatoes, chile and cilantro and toss.
In batches, purée the soup in a food processor or blender.
Season the dressing with salt and pepper. Add the tomatoes, chile and cilantro and toss.
Season the dressing with salt and pepper. Add the tomatoes, chile and cilantro and toss.
Salt and pepper the roast all over.
Add tomatoes and broth (water) to saucepan. Increase the heat and bring to a boil.
In a large bowl, mix cucumber, grape tomatoes and red onion.
Add more oregano, sea salt, and ground black pepper over your Brussels sprouts then spoon the cranberry pistachio pesto right on top. Serve and enjoy!
You can keep the crackers in a sealed container in the fridge for up to two weeks. It can also keep in the freezer for up to two months.
Top with grape tomatoes and feta (or parmesan) cheese. Serve and enjoy.
Return purée to the pot, taste and season according to preference.
Pour the remaining oil into the wiped skillet.
Return purée to the pot, taste and season according to preference.
Return purée to the pot, taste and season according to preference.
Lay out the lettuce leaves on the bottom of two plates.
Return purée to the pot, taste and season according to preference.
Return purée to the pot, taste and season according to preference.
Bake in the oven for 15–20 minutes, or until golden brown.
After about 5–7 minutes, they should have succumbed and become tender and rich.
Put each eggplant slice on a greased baking sheet then top with a slice of tomato and grated cheese. You can also add olives or other vegetable toppings if you prefer.
Cook until small bubbles form then flip using a spatula. Cook for about another minute.
Stir pesto into cooked pasta, toss with vegetables or shrimp, or brush over salmon or chicken.
Once the oatmeal is a good consistency for you, let it stand for a few minutes.
Cover and set in refrigerator to chill.
Stir and garnish with chopped cilantro. The healthy recipe is now ready to serve. Enjoy!
Put peas into a steamer and cook for 5 to 8 minutes or until tender.
Serve on a bed of spaghetti squash or with squash on the side, with some sautéed beet greens and a little Savoy cabbage, sautéed in olive oil and garlic, garnished with cilantro.
Cut the salmon into 4 pieces and serve right away with the tomato salad.
Cut the salmon into 4 pieces and serve right away with the tomato salad.
Return purée to the pot, taste and season according to preference.
Cut the salmon into 4 pieces and serve right away with the tomato salad.
Create a paste out of the thyme leaves, garlic and olive oil, and spread all over the top and sides of the roast, pushing it into the scored crevices.
Reduce heat to low, cover pot and simmer for about 30 minutes.
Add cooked quinoa and mix.
Top with fresh sage leaves or thin ginger slices
Heat the oil over high heat until it smokes, 1½ to 2 minutes.
Top with fresh sage leaves or thin ginger slices
Top with fresh sage leaves or thin ginger slices.
In a circular fashion around the edge of the lettuce, distribute the snow peas, sweet potatoes, yellow pepper, and tomatoes.
Top with fresh sage leaves or thin ginger slices.
Top with fresh sage leaves or thin ginger slices.
Bake in the oven for about 30 minutes or until the eggplant is tender. Serve and enjoy this natural pizza!
Add your browned chicken back in and blanket with the chopped plum tomatoes, sun-dried tomatoes, thyme, and oregano.
Once cooked, place on plate, top with bacon pieces, and drizzle with maple syrup.
Transfer oatmeal to a bowl, and top with almonds and ground flax seeds. Serve hot.
Once the water has evaporated in rice, fluff with wooden spoon, adding 1 tbsp of coconut oil with cooked peas and set aside.
I have this theory, with no scientific basis, but I think fish skin is good for you – and when it’s hot and crispy, it sure tastes good to me.
Top with fresh sage leaves or thin ginger slices.
Roast for about an hour, until an instant read thermometer registers 145 degrees Fahrenheit.
Add salt and pepper to taste.
Season with extra virgin olive oil, balsamic vinegar, ground pepper, sea salt and parsley.
Add the carrots and place the onions and garlic halves cut-side down in the pan. After about 30 seconds, check the garlic and if nicely browned, remove from the pan and place on a plate.
Tuck the daikon radish slices underneath the lettuce on the outer edge of the plate.
Cover and on low heat, cook for 7 minutes, stir and turn chicken over, cover and cook for another 7 minutes until done.
Bake in the oven for about 30 minutes or until the eggplant is tender. Serve and enjoy this natural pizza!
Transfer oatmeal to a bowl, and top with almonds and ground flax seeds. Serve hot.
Cook until unions and apples are soft, then add remainder of broth.
I served this with some steamed Basmati rice and sautéed mustard greens with roasted garlic.
Let the roast rest for 15 minutes before slicing into thick ½-inch slices.
Chop parsley or basil.
Top with eggplant cubes and enjoy this healthy recipe.
Continue to cook the onions and carrots until the onions are very dark (and almost threatening to burn), about 1 minute longer.
Thinly slice the steak and lay out in the center of all the beautiful vegetables.
Vegan option: Vegans can substitute the cheese with seven ounces of firm tofu. Slice the tofu and marinate it in mixture of 3 tbsp water, 3 tbsp of tamari and a tbsp of grated ginger.
Remove from heat, covered, and let sit for 5–7 minutes.
Cook until unions and apples are soft, then add remainder of broth.
© 2013 LOVE – the secret ingredient™
Pour soup into individual bowls and stir in a sprinkle of parsley or basil.
Turn off the heat and cool the pan for 1 minute. Turn the heat to medium, pour in the wine and simmer until reduced by half, about 5 minutes.
Drizzle the salad dressing on top. Finish with a sprinkling of sliced scallions. Enjoy!!
Temperature on an instant read thermometer should read 155–160 degrees.
Vegan option: Vegans can substitute the cheese with seven ounces of firm tofu. Slice the tofu and marinate it in mixture of 3 tbsp water, 3 tbsp of tamari and a tbsp of grated ginger.
Cook until unions and apples are soft, then add remainder of broth.
Pour in the chicken broth, increase the heat to high and bring to a boil. Turn off the heat and carefully pour the broth and vegetables over the pork in the Dutch oven.
Meanwhile, cook dried fettuccine in salted boiling water for 1-2 minutes less than the package directions. Drain and toss with a little olive oil.
Add pumpkin to the pot.
Add the thyme, apple, rosemary, peppercorns and lemon-zest strips.
Serve the pasta topped with the chicken and the sauce. Pass the Pecorino Romano cheese and grater if you like. I did, my husband didn’t.
Add pumpkin to the pot.
Add pumpkin to the pot.
Simmer for 10 minutes at medium heat.
Simmer for 10 minutes at medium heat.
Simmer for 10 minutes at medium heat.
In batches, purée the soup in a food processor or blender.
In batches, purée the soup in a food processor or blender.
In batches, purée the soup in a food processor or blender.
Return purée to the pot, taste and season according to preference.
Return purée to the pot, taste and season according to preference.
Return purée to the pot, taste and season according to preference.
Top with fresh sage leaves or thin ginger slices.
Top with fresh sage leaves or thin ginger slices.
Top with fresh sage leaves or thin ginger slices.

I have this theory, with no scientific basis, but I think fish skin is good for you—and when it’s hot and crispy, it sure tastes good to me.

I served this with some steamed Basmati rice and sautéed mustard greens with roasted garlic.

© 2013 LOVE – the secret ingredient