My love for food, nutrition, and cooking
Ingredients:
Instructions:
Place all of the ingredients, including the orange zest and flesh, in a food processor and pulse until finely chopped. Taste and adjust seasonings if necessary.
3 garlic cloves
6 olive oil-packed anchovy fillets
1 tablespoon lemon zest
1 large egg yolk
Salt
2 tbsp fresh lemon juice, plus more to taste
1½ cups extra-virgin olive oil
2 heads (about 1 pound) black kale, center stems removed and leaves torn into bite-size pieces
2/3 cup freshly grated Parmesan cheese
1 teaspoon of ground turmeric
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic, minced
2 teaspoon of lemon
2 teaspoons of honey
2 tablespoons of vinegar of choice
1/4 cup extra virgin olive oil
1.5 tbsp apple cider vinegar
¼ cup water
1 ½ tbsp lemon juice
3 tbsp water
2 tbsp tahini
2 tbsp hemp seeds
3 tbsp olive oil
1 ½ tbsp honey
½ tsp sea salt
1 tsp green powder (spirulina, chlorella)
¼ tsp garlic powder
¼ tsp onion powder
2 tsp ume plum vinegar (optional)
1/2 an avocado
2 cloves garlic
1/4-inch piece of ginger
3 tbsp olive oil
3 tbsp apple cider vinegar
1/4 cup water
2 pinches of sea salt
1/8 tsp of cayenne powder (or more depending on your tolerance for heat)
1 tsp raw local honey
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