INGREDIENTS 6 ripe avocados 2 large handfuls cilantro leaves, coarsely chopped 1 large handful parsley leaves, coarsely chopped 1/4 cup plus 1 tablespoon freshly squeezed lime juice 1 jalapeño pepper, seeded and finely minced 2 teaspoons plus one pinch sea salt 2 cups julienned jicama 1/2 teaspoon cayenne pepper 3 heads of romaine hearts Additional parsley or cilantro, for garnish PREPARATION In a large bowl, mash the avocados well with a fork. (styleathome.com)
4 corn tortillas, chopped 1 tbsp coconut oil, or oil of choice 1 small onion, chopped 1 cup corn kernels, thawed if frozen 4 cloves garlic, chopped or pressed 1 tbsp ground cumin 28 oz can diced tomatoes with green chiles (or 2 x 14.5 oz cans), undrained 2 tbsp tomato paste 8 cups vegetable broth 3 cups cooked black beans (or 2 x 15 oz cans, rinsed and drained) salt and pepper, to taste juice of 1 lime 1 avocado, peeled, pitted and diced, for garnish large handful cilantro, chopped, for garnish (tastespace.wordpress.com)
1 cup / 7 oz / 200g yellow split peas 1 cup 7 oz / 200g red split lentils (masoor dal) 7 cups / 1.6 liters water 1 medium carrot, cut into 1 / 2 - inch dice 2 tablespoons fresh peeled and minced ginger 2 tablespoons curry powder 2 tablespoons butter, ghee, or coconut oil 8 green onions (scallions), thinly sliced 3 tablespoons golden raisins 1/3 / 80 ml cup tomato paste 1 14 - ounce can coconut milk 2 teaspoons fine grain sea salt one small handful cilantro, chopped (101cookbooks.com)