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- Combine all ingredients in a large mixing bowl and give it a good toss.
- Season with salt & pepper and serve with tortilla chips...
- 1-15oz jar or can of chickpeas, rinsed
- 1 small red onion, finely chopped
- 2-3 tomatoes, chopped
- handful of cilantro, chopped...
- Place sliced avocado evenly on rice cracker, feeling free to muddle a bit to fit the shape of the cracker.
- Squeeze lime juice into yogurt and place a dollop on top of the avocado.
- Sprinkle with sea salt and as much dried red chili as you can handle.
- 1 ripe avocado, sliced
- 2 tablespoons thick Greek yogurt
- juice of half a lime
- sea salt
- dried red chili flakes
- black sesame rice cracker or any kind you like.
- Smash olives, capers, garlic and anchovies with pestle and mortar.
- Slowly drizzle in olive oil while mixing until a paste forms...
- 9 oz (1 jar) black olives pitted (preferably Kalamata)
- 1 tablespoon capers
- 1 clove garlic...
- Preheat oven to 200 degrees F.
- Drizzle kale with olive oil until coated.
- Bake for 1 hour or until...
- fresh kale, washed and roughly chopped or torn
- olive oil
- sea salt...
- Place almonds and pinch of salt in a food processor and turn on low. Almonds will turn from solid...
- 1 cup almonds
- pinch of salt...
- Slice tuna against the grain, then chop into small cubes. Place in bowl.
- Add the mayo, Sriracha, rice vinegar, soy sauce and sesame oil. Mix to combine and place in fridge until ready to use.
- Using either your hands and some cling wrap or a sushi mold, form rice into small rectangles...
- 1/2 lb sushi grade tuna
- 1 tablespoon mayo (or Veganaise)
- 1/2 tablespoon Sriracha
- 1 tablespoon rice vinegar
- 1/2 tablespoon soy sauce
- 1/2 tablespoon sesame oil
- 1 ½ cups cooked sushi rice
- 2 tablespoons Furikake Japanese seasoning (or mixed black and white sesame seeds)...
- Remove the large outer leaves of the Romaine, picking out the smaller pieces in the center. (We wrap the larger leaves in a towel, pop them in the fridge and save for another day).
- In the meantime, chop up the bread into rustic cubes (about 1-inch). Coat a sauté pan with olive oil over medium heat and add bread. Cook for about a minute...
- 1 head of Romaine lettuce, washed
- 6-8 anchovies
- a thick slice of day old bread
- 2 cloves of garlic: 1 minced, 1 whole
- 1 egg
- half a lemon
- 3 tablespoons olive oil
- parmesan
- salt & pepper...
- In a large colander, sprinkle salt over eggplant to coat and let drain for 1-2 hours. Rinse and pat dry. (If you don’t have time you can continue with the recipe but draining prevents oily eggplant.)
- Season eggplant with salt, pepper, oregano and fennel.
- Coat a large sauté pan with olive oil and place over medium-high heat...
- 2 large eggplants, chopped into 1-inch cubes
- 1 small yellow onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons capers
- 8-10 green olives, pitted and roughly chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried fennel
- 5-6 large ripe tomatoes, chopped...
- Heat the oven to 375 degrees F. Arrange cherry tomatoes in a baking dish and drizzle with olive oil. Season with sea salt and freshly ground pepper and place in oven. Keeping a close eye on them, cook for about 10 minutes until they’ve burst and browned a bit, but not burned or dried out.
- Meanwhile, place eggs in a shallow bowl and whisk...
- 2 boneless, skinless chicken breasts, sliced into small squares (about 1-inch)
- dry Italian bread crumbs (preferably a homemade mix including dried fennel, rosemary and thyme)
- 2 eggs
- handful of cherry tomatoes (about 10-12)
- 2 large balls of fresh mozzarella
- fresh basil...
- Slice zucchini into thin coins (about 1/8 of an inch thick) and coat with a light dusting of flour.
- Coat a large frying pan with olive oil, about an inch deep...
- 2 zucchini, sliced
- handful of flour
- olive oil
- sea salt
- lemon...
- Grind the oats and nuts in a food processor for 1 minute, then add the honey, vanilla, coconut oil, and chocolate chips.
- Using a 1 teaspoon measure, roll into balls...
- 3/4 cup old fashioned oats
- 3/4 cup walnuts
- 1/2 cup raw cashews
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- 1 tablespoon coconut oil...
- Preheat the oven to 250°F and line a large baking sheet with parchment paper.
- Place the strawberries and honey in a blender and puree...
- 3 cups washed
- stemmed strawberries
- 1 tablespoon honey...
- Coat an 8 x 8-inch baking dish with cooking spray.
- In a large saucepan over low heat, whisk the brown rice syrup, peanut butter, almond butter, and cocoa powder for about 2 minutes...
- olive or canola oil cooking spray
- 2/3 cup brown rice syrup
- 1/3 cup smooth peanut butter
- 1/3 cup smooth almond butter
- ¼ cup cocoa powder...
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