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Ingredients:
1 Bottle red wine
Juice of 1/2 an orange
3 Tbs Maple syrup
Instructions:
1. Pour the bottle of wine into a small pot.
2. Add the juice of half an orange, spice and maple syrup.
3. Stir well and steep over medium-low heat for 10 minutes.
4. Strain with a cheesecloth or nut-milk bag to remove spice.
5. Serve!
Ingredients:
1 1/2 C Apple cider
1/2 tsp Teeny Tiny Spice Garam Masala
Instructions:
1. Pour the cider into a small pot.
2. Add the spice and stir.
3. Steep over medium-low heat for 10 minutes.
4. Strain with a cheesecloth or nut-milk bag to remove spice.
5. Serve!
Ingredients:
1 Eggplant, sliced into rounds
1/2 lb Ground beef
2/3 Cups Cashews or cashew piece
1 Tbs Butter or ghee
1/2 tsp Salt
1-2 tsp Teeny Tiny Spice Persian Adwiya
Oil or ghee for cooking
1 Tbsp Raisins or currants
Optional:
1/4 tsp Garlic powder
1-2 tsp Nutritional yeast
Instructions:
1. Add cashews to a glass, cover with water, and soak for one hour.
2. While cashews are soaking, cut a large eggplant into rounds, coat with oil or ghee, sprinkle with salt, then bake at 400℉ on each side until beginning to brown and soften, approx 30 minutes.
3. While cashews are close to finished soaking, preheat skillet and add oil or ghee. Add ground beef to the hot skillet and cook, chopping into a crumble. Add Persian Adwiya when halfway cooked. When close to done, turn off heat, and stir in raisins or currants.
4. Drain water from cashews, add to a blender or food processor, add 1/2 tsp salt, nutritional yeast, garlic powder and 1/2 cup water. Blend until a thick liquid is formed.
5. Pour this mixture into a clean skillet over low heat, then stir in 1 Tbs butter or ghee. Taste and add salt or additional seasoning to taste.
6. To plate, alternate layers of eggplant rounds with a layer of the beef mixture, then drizzle sauce over to finish.
Ingredients:
2-3 Pound beef roast
1 Large onion
1 Bunch of large carrots
2 Large oranges
6 Cloves of garlic
1 Inch of fresh ginger
1 1/2 C Broth of choice
1/4 C Coconut Aminos (or soy sauce)
1/4 C maple syrup
Salt to taste
Oil for frying (Sesame oil or oil of choice)
Instructions:
1. Begin by turning the oven on to 300℉.
2. Chop the onion in half then slice it and set aside.
3. Peel then roughly chop 6 cloves of garlic and set aside.
4. Cover the beef in a dusting of Penang Curry and salt while you heat your oil in a dutch oven or other oven safe pot with a lid.
5. When oil is hot, cook meat on each side until slightly seared, then remove from heat and place on a plate. Meanwhile, combine broth, aminos or soy sauce, maple syrup, and juice from one and a half oranges in a small bowl.
6. Toss in garlic, ginger, and onions, and sauté in the oil until browning. Remove onion mixture from the oil and transfer to the plate with the meat.
7. Pour some of the liquid mix into the pan, carefully scraping up the pieces stuck to the bottom of the pan.
8. Place the meat, onion, garlic, and ginger, back in the pot and pour in more liquid until it comes about halfway up the height of the beef roast. Reserve a couple cups of the liquid.
9. Cover and cook in the oven at 300-325℉ for 3 hours.
10. Before serving, bring remaining liquid to a boil, adding juice from another half orange, and coconut or brown sugar. Reduce until sauce has thickened and serve over beef.
Serves 2
Ingredients:
3-4 Cups Arugula or greens of choice
6 oz Shredded chicken or turkey (leftovers?!)
1/2 C Diced sweet potato or butternut squash
1/2 C Mushrooms
1 Small onion
1/4 C Balsamic vinegar
2 Tbs Dried cranberries
2 Tbs Pumpkin seeds or nuts of choice
1 Tbs Honey
Teeny Tiny Spice Shepherd Herb, Za'atar, or Montréal Seasoning
1 tsp Ghee or oil
Instructions:
1. Preheat oven to 450℉.
2. Cover the sweet potato or squash with a little oil and salt then bake until browning and crisping up.
3. Meanwhile, on the stove top, add a little oil to a frying pan and sauté the mushrooms until softened.
4. Next add the onions until soft and golden, sprinkling with your spice blend of choice, cooking the mushrooms and onion until golden.
5. In a large bowl, add arugula, shredded chicken or turkey, then top with the roasted squash/potato, onion, and mushrooms.
6. Mix together and divide into two bowls.
7. In a small pot, add 2-5 Tbs balsamic vinegar and 1 Tbs honey and bring to a boil. Let this reduce until thick, then remove from heat. Drizzle over the two salads, then top with cranberries and nuts or seeds to finish.
Ingredients:
1 Butternut squash end (the round bulb part, peeled and de-seeded)
Olive oil
1 Red pepper
Small piece of parmesan cheese
Handful of pecans or walnuts
1/2 Head of cauliflower
Broth
Ghee
Teeny Tiny Spice blend suggestions: British Curry, West African Curry, Ras el Hanout, Vindaloo
Directions:
1. Bake the squash bulb covered in oil and spice at 350℉ for 30 minutes, flip, then cook another 30 at 400℉.
2. Meanwhile, cook a red pepper in the oven to cook for an hour, flipping every 15 minutes.
3. While the squash is roasting, boil cauliflower until soft enough to cut with a fork. Remove from heat, cool a bit and purée with broth, ghee, and more spice to create a cauliflower mash.
4. When the squash is done, fill with the mash, grate some cheese over the top, then baked it until the cheese is melted and bubbling.
5. While melting the cheese, take the pepper purée it with some olive oil, salt, a little cheese, and some raw pecans to create the pesto topping.
6. Top and serve.
Ingredients:
1 lb Butternut squash, chopped, peeled
1 lb Brussels sprouts, chopped
1 Leek, sliced
2 Cups of spinach
1 Apple, diced
2 Tbsp Olive oil +more for roasting
2 Tbsp Balsamic vinegar
1 Tbsp Maple syrup
1 Tbsp Teeny Tiny Spice Perfection Spice or spice blend of choice
1/4 Cup Dried cranberries
2-4 Tbsp Chopped nuts
3-4 Slices of bacon (we love US Wellness Meats)
Optional: fresh rosemary
Instructions:
1. Preheat oven to 450℉.
2. Coat chopped brussels sprouts, squash, and leeks in oil and spice, and roast until crispy and softened.
3. Fry bacon in a skillet while veggies are cooking. Sprinkle a little Perfection Spice Rub on the bacon.
3. Remove and add to a large bowl with spinach and chopped apples.
4. In a small food processor, combine balsamic vinegar, olive oil, maple syrup, and some fresh rosemary to make the dressing.
5. Toss dressing over salad, then top with bacon, cranberries, and nuts.
Serves 9-12
Ingredients:
2 C Oats
1 C Almond flour
1 C Milk or water
2 Eggs
1/4 Cup Sugar (Add 2-4 more Tbs if you want it a bit sweeter!)
3 Tbs Butter
1 Medium/large apple, finely diced
1 Pinch Baking powder
1 tsp Vanilla extract
Instructions:
1. Preheat oven to 350℉.
2. In a small skillet, heat butter until melted and let the pan cool. Add sugar and eggs, mixing well.
3. In a large bowl, mix oats with the diced apples.
4. Pour butter, sugar, and egg mixture into the oats and apples, mixing well.
5. Stir in spice, baking powder, vanilla and flour.
6. Add liquid (slowly, as to not over saturate) and stir well. If the mixture is too dry, add another egg.
7. Pour mixture into a greased dish and bake for about 30 minutes until golden brown and set. Let cool before cutting.
Serves 2
Ingredients:
1/4 C Popcorn kernels (about 4 cups popped)
1/4 C Sugar
1 Tbs Butter
1/4 to 3/4 tsp Teeny Tiny Spice Company Garam Masala
Instructions:
1. Pop the corn kernels and set aside in a large bowl.
2. In a small saucepan, heat the butter on your stove top over medium heat.
3. Add sugar and spice, mix well, and let the mixture begin to melt as it mixes.
4. When the mixture is combined well and sugar is no longer clumpy, add 1 Tbs water and stir well. Bring this to a boil and continue to stir until mixture is slightly thick.
5. Pour the thick syrup over the popped corn and carefully toss to coat.
6. Pour onto a baking sheet to cool.
Serves 2
Ingredients:
1 Can Chickpeas, drained of liquid
2 Handfuls spinach
2/3 C Coconut milk (canned)
1/3 C Pumpkin
1-2 tbsp Teeny Tiny Spice Vadavan, British Curry or Vindaloo
Squeeze of lime
Salt to taste
Instructions:
1. Combine all ingredients in a large pan over low heat and mix well.
2. Cook for about 10-15 minutes until spinach is wilted and curry is thick and creamy.
3. Before serving, squeeze a little lime juice over the mix to brighten the flavor and stir.
4. Serve atop rice, greens, or even in a flatbread wrap.
Ingredients:
2 Tbs Maple syrup
2 Tbs Lime juice (or lemon)
1 Tbs Oaxacan Adobo
1 lb Fresh salmon
Instructions:
1. Mix maple syrup, lime juice, and spice.
2. Pour over salmon; marinate for up to 24 hours.
3. Pan-fry according to thickness (approx 5 minutes on each side).
Serves 2
Ingredients:
1 large chicken breast, butterflied, pounded thin
1/4-1/2 C Cooking fat (ghee works great here!)
1/2 C Tapioca flour (a gluten free flour easily found at most supermarkets)
1 Egg
1/2 Tbs Teeny Tiny Spice Xinjiang Spice
Salt
Instructions:
1. Start by cutting your chicken breast in half to create two thinner breasts. Sandwich between parchment paper and hammer with a meat cleaver to pound thin.
2. Whisk 1 egg in a large bowl.
3. In another large bowl, add tapioca flour, spice and salt.
4. Heat the ghee or fat in a skillet over medium heat.
5. When fat is heated through, dip the chicken pieces in the egg and let the excess run off. Coat both sides of each piece in the flour mixture before carefully placing in the frying pan.
6. Fry for about 5 minutes on each side until cooked through and starting to crisp.
Ingredients:
1 Slab of uncured, sliced bacon
2-3 tsp Coconut or brown sugar
1-2 tsp Teeny Tiny Spice Ethiopian Berberé or spice of choice
Instructions:
1. Preheat oven to 350℉.
2. Lay bacon on a greased baking sheet.
3. Sprinkle with salt, coconut sugar, and spice.
4. Bake until crispy, flipping halfway through.
Want to learn how to create a variety of delicious meals without a recipe? Cut down on your cooking time during a busy week? Have more variety in your meals with less cooking involved? Read on!
BOWLS are all the rage these days in the health food world. A quick look at Pinterest or Instagram and you'll see all kinds of healthy bowls packed with veggies, grains, legumes, fruits. Some of the plant based bowls may be called a "Buddha bowl" while the protein ones might get named a "Power bowl," but the idea is similar. A variety of delicious foods, all in one bowl, with a sauce drizzled on top to tie it altogether Sounds simple right? It absolutely is! I've found that making these bowls is a great way to keep variety in my diet without having to cook different meals for breakfast, lunch, and dinner, every week. Simply change up the ratio, or use a different sauce to give each serving a whole new flavor.
Check out our bowls!
As you can see in the photo, we've got some arugula, roasted brussels sprouts, sautéed cauliflower rice covered in our British Curry, roasted broccoli dusted with our Perfection Spice, raw pepper slices, carrots, roasted asparagus, pickled onions, and a light tahini lemon sauce.
To assemble this plant packed bowl, I first layered the arugula and cauliflower rice, topped it with broccoli, sprouts, peppers, carrots, onions, and asparagus before topping it with avocado, a few almonds, a few raisins, a sprinkle of our Za'atar and some seeds. I poured a little bit of coconut aminos (similar to soy sauce) into the avocado for another little flavor boost.
Ingredients:
1 Large Eggplant, sliced lengthwise, about 6 pieces
1/2 Large tomato, sliced
8-10 Leaves fresh basil
1/2 C Cashews
1 Tbs Nutritional yeast (optional)
2 tsp Teeny Tiny Spice Shepherd Herb Mix
salt
Instructions:
1. Add cashews to a glass, cover with water, and soak for one hour.
2. While cashews are soaking, preheat oven to 450℉. Coat the strips of eggplant with olive oil and sprinkle with salt and spices.
3. Bake on a sheet of parchment paper, a very well greased pan, or Silpat baking mat for 20 mintues. Flip, then cook an additional 15-20 minutes, watching to ensure that they do not overcook.
4. Remove from oven and let cool.
5. Strain cashews from the water and add to a food processor. Add 1-2 Tbs water, a little at a time, nutritional yeast and a pinch of salt. Blend to form a chunky "cheese.”
6. Spread the cheese on the eggplant strips, top with basil and tomato, then roll and stick a toothpick through to hold together. Serve.
Ingredients:
1.5 C Raw cashews
3/4 C Almonds (or nuts of choice)
10 Pitted dates
1 Large ripe banana
1/4 C Milk of choice
2 Tbs Honey
1 Tbs Coconut oil
1/2 to 1 tsp Teeny Tiny Spice Chinese Five Spice or Garam Masala
1 Small bread pan
Instructions:
1. Soak cashews and pitted dates each in a small bowl with water for 1 hour.
2. When done soaking, drain, then add cashews to a blender with melted coconut oil, banana, honey, milk, spice, and blend well.
3. In a food processor, chop almonds finely into a coarse powder. Pour into a bowl, then blend the dates to form a chunky paste.
4. Add date paste to the almond mixture to create a chunky mix that you will scoop into the bottom of your pan to spread and flatten as your crust.
5. Sprad into an even layer, then pour cashew banana mixture over the crust layer and freeze overnight.
6. Cut and serve cold, or thawed slightly in the fridge.
Ingredients:
2 Large handfuls of shredded cabbage (or cole slaw mix)
2 Eggs
2 Tbs flour (I used gluten free cassava flour, but any white flour or white flour sub will work)
Sprinkle of salt
1 tsp Teeny Tiny Spice Blend of Choice (Suggestions below)
Oil for frying
Suggested Teeny Tiny Spice blends: Montréal Seasoning, Shepherd Herb Mix or Za’atar
Instructions:
1. Combine slaw, eggs, spice, salt and a drizzle of oil in a bowl. Mix well until everything is evenly coated.
2. Stir in 2 tablespoons of flour. It should create a bit of a paste on the cabbage mix.
3. Heat about a centimeter of oil, deep enough to lightly fry, in a large skillet.
4. Pick up a small handful, about 1-2 Tbs of the cabbage mix and press into a patty, then carefully drop it in the hot oil, fry over medium for about a minute, then flip.
5. Continue to cook on each side, until browned and beginning to crisp.
6. Remove carefully and serve hot!
Serves 4 (double for leftovers!)
Ingredients:
1 Lb beef stew meat, chopped into bite size pieces
1 Lb carrots, chopped
2 Potatoes, chopped into inch cubes
1-2 Tbs Flour (I used cassava flour. White flour will work fine too!)
1 Tbs Teeny Tiny Spice of choice. I used a mix of our Perfection Spice Rub and Montréal Seasoning. Shepherd Herb Mix would work great too!
1/2 Tbs Salt
4 C Broth
Olive oil
Instructions:
1. Toss beef in spices, salt and flour
2. Heat oil in a large soup pot. Brown meat in oil until seared on each side.
3. Pour in veggies, broth, and sprinkle in a little more salt. Stir and bring to a boil.
4. Turn to very low to simmer and let cook for 4 hours.
5. Sprinkle in a tablespoon of flour, mixing well, to thicken up broth if desired.
6. Serve and enjoy!
Serves 4
Ingredients:
1 Sweet potato
1 Yam
1 Small apple
1/2 Medium yellow onion
1 Tbs Ghee, butter or olive oil
1 Tbs Teeny Tiny Spice (Szechuan Spice or Shepherd Herb Mix)
Optional: Honey and/or chopped pecans
Instructions:
1. Chop potato and yam, put them in a pot of water and bring to a boil.
2. Meanwhile, dice onion and apple and fry over medium heat in 1 tablespoon of ghee, butter, or oil.
3. When potato and yams are beginning to soften, drain and add to the pan with apple and onion.
4. For a mild, herb mix, add 1 tablespoon of our Shepherd Herb Mix and a few pinches of salt.
5. For a spicier, more exotic flavor, add 1 tablespoon of our Szechuan Spice. If desired, add in some chopped pecans and a drizzle of honey.
6. Let sizzle for a few minutes, flipping throughout, and serve when all ingredients are coated in spice and beginning to turn golden brown.
Ingredients:
1 C of Mixed nuts
1-2 Tbs Chocolate chips
2 tsp Oil or ghee
1 tsp Honey
1 tsp Teeny Tiny Spice Garam Masala or Chocolate Chili
Instructions:
1. Heat a small frying pan over medium heat and add oil or ghee.
2. Toss in nuts, and fry gently on low-medium, tossing to coat in oil.
3. After a minute or two, drizzle honey over nuts, tossing to coat.
4. Sprinkle in the spices.
5. Toss to coat and pour hot mix onto a piece of parchment paper.
6. Sprinkle in chocolate chips, and mix with you hands when nuts are cool enough to touch.
7. The chocolate will begin melting and coating the chocolate.
8. Set the paper with the mix into the freezer to cool, then break into clusters to serve.