Not exact matches
Meanwhile, mix together
1 clove of finely mined garlic with 2 Tablespoons minced onion,
1/2 teaspoon of salt, and 2/3 of the lime juice
1/2 teaspoon of salt, and 2/3 of the
lime juice.
1/4 cup whole Jamaican pimento berries (or
1/8 cup ground allspice) 3 Scotch bonnet chiles (or habaneros), seeds and stems removed, chopped
10 scallions (green onions), chopped
1/2 cup chopped onion 4 cloves garlic, chopped 4 bay leaves, crushed 1 3 - inch piece ginger, peeled and chopped 1/3 cup fresh thyme 1 teaspoon freshly ground nutmeg 1 teaspoon freshly ground cinnamon 1 teaspoon salt (or more, to taste) 1 tablespoon freshly ground black pepper 1/4 cup vegetable oil 1/4 cup lime juice Wate
1/2 cup chopped onion 4 cloves garlic, chopped 4 bay leaves, crushed
1 3 - inch piece ginger, peeled and chopped
1/3 cup fresh thyme
1 teaspoon freshly ground nutmeg
1 teaspoon freshly ground cinnamon
1 teaspoon salt (or more, to taste)
1 tablespoon freshly ground black pepper
1/4 cup vegetable oil
1/4 cup
lime juice Water
1 teaspoon olive oil
1/4 cup finely chopped shallot
1 red pepper, finely diced
1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lim
1/2 to
1 habanero pepper, seeded and minced 3 cloves garlic, minced 2
teaspoons fresh minced ginger 2 bay leaves
1 star anise 2
teaspoons mild curry powder Pinch cinnamon About 3 stems of fresh thyme
1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lim
1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water
16 oz can black eyed peas, drained and rinsed
1 teaspoon light agave nectar
Juice from about
1/2 a lim
1/2 a
lime
Add in the flesh from the 2 avocados,
1/2 red onion (chopped), 2 serrano chiles (chopped), 2 garlic cloves, 1/4 cup chopped cilantro, the juice from 1 lime, and 1 teaspoon of salt
1/2 red onion (chopped), 2 serrano chiles (chopped), 2 garlic cloves,
1/4 cup chopped cilantro, the
juice from
1 lime, and
1 teaspoon of salt.
2 cups diced seedless watermelon 3/4 cup finely diced sweet onion 3/4 cup canned black beans, rinsed and drained 2 jalapeno peppers, seeded and finely diced
1/4 cup minced fresh cilantro
Juice from
1/2 a lime 2 teaspoons brown sugar, packed 1 garlic clove, minced 1/2 teaspoon salt Tortilla chip
1/2 a
lime 2
teaspoons brown sugar, packed
1 garlic clove, minced
1/2 teaspoon salt Tortilla chip
1/2 teaspoon salt Tortilla chips
12 small or 8 medium tomatillos, husked, rinsed and quartered
1 large garlic clove, peeled and quartered
1/2 jalapeno (you can remove the seeds or not) 1/3 cup cilantro, roughly chopped 2 Tablespoons chopped onion 1/2 teaspoon Kosher salt 1 lime, juiced 1 Tablespoon water, or more if neede
1/2 jalapeno (you can remove the seeds or not)
1/3 cup cilantro, roughly chopped 2 Tablespoons chopped onion
1/2 teaspoon Kosher salt 1 lime, juiced 1 Tablespoon water, or more if neede
1/2 teaspoon Kosher salt
1 lime,
juiced 1 Tablespoon water, or more if needed
2 ripe avocados
juice of
1 lime 3 tablespoons of avocado oil or EVOO 2 tablespoons finely chopped red onion or shallots
1/2 teaspoon sea salt freshly ground pepper to tast
1/2 teaspoon sea salt freshly ground pepper to taste
In a small bowl, whisk together the oil,
1 tablespoon chipotle, half of the
lime zest, half of the
lime juice,
1 teaspoon salt,
1/2 teaspoon black pepper, oregano, onion powder, cumin, garlic powder, and cayenne
1/2 teaspoon black pepper, oregano, onion powder, cumin, garlic powder, and cayenne.
1 cup of soaked cashews (take one cup of raw cashews and cover with water and refrigerate overnight), drained and rinsed 2 tablespoons of Sriracha sauce 2 tablespoons of Chipotle Hot Sauce
1 cup of water
1/4 cup of nutritional yeast
1/2 of a lime squeezed for juice 1 teaspoon chili powder 1 - 2 teaspoons of smoked paprika (depending on your taste) 1/2 -1 teaspoon of sal
1/2 of a
lime squeezed for
juice 1 teaspoon chili powder
1 - 2
teaspoons of smoked paprika (depending on your taste)
1/2 -1 teaspoon of sal
1/2 -
1 teaspoon of salt
2 cups all purpose flour
1 1/2 cups white sugar 2 teaspoons baking powder 1/2 teaspoon salt zest and juice of 1 lime 10 tablespoons butter, softened and cubed up 1 - ish cup of buttermilk 2 eggs 2 cups diced rhubarb, about 1/2 a poun
1/2 cups white sugar 2
teaspoons baking powder
1/2 teaspoon salt zest and juice of 1 lime 10 tablespoons butter, softened and cubed up 1 - ish cup of buttermilk 2 eggs 2 cups diced rhubarb, about 1/2 a poun
1/2 teaspoon salt zest and
juice of
1 lime 10 tablespoons butter, softened and cubed up
1 - ish cup of buttermilk 2 eggs 2 cups diced rhubarb, about
1/2 a poun
1/2 a pound
Ingredients 5 avocados, peeled and deseeded
1/2 red onion 1 jalapeno, seeded 1 cup fresh cilantro, 2 tablespoons fresh lime juice 1 teaspoon kosher salt 1/8 teaspoon black pepper Directions Add all ingredients to your Magic Bullet pitcher (or half -LSB-...
1/2 red onion
1 jalapeno, seeded
1 cup fresh cilantro, 2 tablespoons fresh
lime juice 1 teaspoon kosher salt
1/8
teaspoon black pepper Directions Add all ingredients to your Magic Bullet pitcher (or half -LSB-...]
For the Sloppy Joe:
1 tablespoon plus
1 teaspoon coconut oil, divided
1 medium onion, diced medium
1 pound seitan, chopped into bite sized pieces 3 cloves garlic, minced
1 tablespoon minced fresh ginger 2 tablespoons chopped fresh thyme
1 tablespoon sweet paprika
1/2 teaspoon salt 1/2 teaspoon allspice 1/2 teaspoon crushed red pepper flakes 1/8 teaspoon cinnamon Several dashes fresh black pepper 14 oz can crushed tomatoes 2 tablespoon pure maple syrup 1 tablespoon fresh lime juice 2 teaspoons yellow mustar
1/2 teaspoon salt
1/2 teaspoon allspice 1/2 teaspoon crushed red pepper flakes 1/8 teaspoon cinnamon Several dashes fresh black pepper 14 oz can crushed tomatoes 2 tablespoon pure maple syrup 1 tablespoon fresh lime juice 2 teaspoons yellow mustar
1/2 teaspoon allspice
1/2 teaspoon crushed red pepper flakes 1/8 teaspoon cinnamon Several dashes fresh black pepper 14 oz can crushed tomatoes 2 tablespoon pure maple syrup 1 tablespoon fresh lime juice 2 teaspoons yellow mustar
1/2 teaspoon crushed red pepper flakes
1/8
teaspoon cinnamon Several dashes fresh black pepper
14 oz can crushed tomatoes 2 tablespoon pure maple syrup
1 tablespoon fresh
lime juice 2
teaspoons yellow mustard
White Sauce Ingredients
1/2 cup plain yogurt 1/4 cup mayo 1 lime, juiced 1/2 cup fresh cilantro 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 1/2 teaspoon chili powder freshly ground black peppe
1/2 cup plain yogurt
1/4 cup mayo
1 lime,
juiced 1/2 cup fresh cilantro 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 1/2 teaspoon chili powder freshly ground black peppe
1/2 cup fresh cilantro
1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 1/2 teaspoon chili powder freshly ground black peppe
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin 1/2 teaspoon chili powder freshly ground black peppe
1/2 teaspoon ground cumin
1/2 teaspoon chili powder freshly ground black peppe
1/2 teaspoon chili powder freshly ground black pepper
My sister's mother - in - law swears by this recipe:
1 apple (green or red) peeled, 2 tablespoons of chopped fresh celery,
1/2 teaspoon of chopped fresh ginger, 1 tablespoon of olive oil, 1 tablespoon of fresh lime juice
1/2 teaspoon of chopped fresh ginger,
1 tablespoon of olive oil,
1 tablespoon of fresh
lime juice.
Ingredients:
1 tablespoon olive oil
1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnis
1/2 pound (26/30 count) fresh shrimp, peeled, deveined
1 teaspoon minced garlic, about
1 large
1-
1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnis
1/2 cups tomato
juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnis
1/2 cup V - 8 ®
juice (regular or low - sodium) 2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce Generous dash of hot sauce
1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnis
1/2 cup peeled, seeded, and chopped cucumber
1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2
teaspoons drained capers
1 jalapeño pepper, minced (remove seeds for mild heat)
1 cup seeded, chopped red tomatoes
1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper
1 avocado, peeled and chopped
1 lime, cut crosswise into
1 / 4 - inch wheels for garnish
1/2 cup peanut butter 1/4 cup rice vinegar 1 tablespoon maple syrup 2 teaspoons soy sauce 2 teaspoons fish sauce 1 tablespoon minced fresh ginger 1 clove garlic, minced or pressed zest of 1 lime juice of 1 lime 1 tablespoon sesame oil 1 tablespoon brown sugar or palm sugar 1/4 cup cilantr
1/2 cup peanut butter
1/4 cup rice vinegar
1 tablespoon maple syrup 2
teaspoons soy sauce 2
teaspoons fish sauce
1 tablespoon minced fresh ginger
1 clove garlic, minced or pressed zest of
1 lime juice of
1 lime 1 tablespoon sesame oil
1 tablespoon brown sugar or palm sugar
1/4 cup cilantro
2 sticks butter room temperature
1/2 cup melted piloncillo syrup * 1 stick of Mexican Cinnamon The zest of 1 large lime The juice of 1/2 lime about 2 teaspoons 1 teaspoon vanilla extract 1 cup unbleached All purpose flour 1 cup unbleached whole wheat flour 1/2 teaspoon kosher salt 1 cup puffed amarant
1/2 cup melted piloncillo syrup *
1 stick of Mexican Cinnamon The zest of
1 large
lime The
juice of
1/2 lime about 2 teaspoons 1 teaspoon vanilla extract 1 cup unbleached All purpose flour 1 cup unbleached whole wheat flour 1/2 teaspoon kosher salt 1 cup puffed amarant
1/2 lime about 2
teaspoons 1 teaspoon vanilla extract
1 cup unbleached All purpose flour
1 cup unbleached whole wheat flour
1/2 teaspoon kosher salt 1 cup puffed amarant
1/2 teaspoon kosher salt
1 cup puffed amaranth
SESAME GARLIC SAUCE INGREDIENTS:
1/4 cup gluten - free tamari soy sauce 2
1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!
1/2 tablespoons maple syrup / coconut nectar 2
1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!
1/2 tablespoons fresh
lime juice, plus extra
1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!
1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies)
1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly
1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced
1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!
1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!)
1 1/2 cups sliced okra rounds 1 jalapeno, minced 1/2 cup diced red pepper 1 clove garlic, minced 1 cup yellow cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 1 egg 1/2 cup water Salt and pepper 1/4 cup oil for frying (coconut, canola, etc.) 1/2 cup Cabot Plain Greek Yogurt Juice of 1 lime 2 tablespoons chopped cilantr
1/2 cups sliced okra rounds
1 jalapeno, minced
1/2 cup diced red pepper 1 clove garlic, minced 1 cup yellow cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 1 egg 1/2 cup water Salt and pepper 1/4 cup oil for frying (coconut, canola, etc.) 1/2 cup Cabot Plain Greek Yogurt Juice of 1 lime 2 tablespoons chopped cilantr
1/2 cup diced red pepper
1 clove garlic, minced
1 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt 1 egg 1/2 cup water Salt and pepper 1/4 cup oil for frying (coconut, canola, etc.) 1/2 cup Cabot Plain Greek Yogurt Juice of 1 lime 2 tablespoons chopped cilantr
1/2 teaspoon salt
1 egg
1/2 cup water Salt and pepper 1/4 cup oil for frying (coconut, canola, etc.) 1/2 cup Cabot Plain Greek Yogurt Juice of 1 lime 2 tablespoons chopped cilantr
1/2 cup water Salt and pepper
1/4 cup oil for frying (coconut, canola, etc.)
1/2 cup Cabot Plain Greek Yogurt Juice of 1 lime 2 tablespoons chopped cilantr
1/2 cup Cabot Plain Greek Yogurt
Juice of
1 lime 2 tablespoons chopped cilantro
For the Southwest Dipping Sauce: Combine in a small bowl
1/2 cup mayonnaise, 1 teaspoon of lime juice, 2 teaspoons honey, 1 teaspoon white vinegar, 1/4 teaspoon cayenne pepper, 1/2 teaspoon paprika, 1/4 teaspoon cumin, 1/4 teaspoon garlic salt, 1/4 teaspoon dry oregano
1/2 cup mayonnaise,
1 teaspoon of
lime juice, 2
teaspoons honey,
1 teaspoon white vinegar,
1/4
teaspoon cayenne pepper,
1/2 teaspoon paprika, 1/4 teaspoon cumin, 1/4 teaspoon garlic salt, 1/4 teaspoon dry oregano
1/2 teaspoon paprika,
1/4
teaspoon cumin,
1/4
teaspoon garlic salt,
1/4
teaspoon dry oregano.
Nectarine Avocado Salsa Ingredients: • 2 cups finely diced nectarines (2 to 3) •
1/2 cup chopped red bell pepper • 1/4 cup minced red onion • 2 tablespoons minced fresh cilantro • 1 1/2 tablespoons fresh lime juice • 1 tablespoon minced seeded jalapeño pepper • 1 teaspoon minced garlic • 1/4 teaspoon kosher salt • 1 avocado, dice
1/2 cup chopped red bell pepper •
1/4 cup minced red onion • 2 tablespoons minced fresh cilantro •
1 1/2 tablespoons fresh lime juice • 1 tablespoon minced seeded jalapeño pepper • 1 teaspoon minced garlic • 1/4 teaspoon kosher salt • 1 avocado, dice
1/2 tablespoons fresh
lime juice •
1 tablespoon minced seeded jalapeño pepper •
1 teaspoon minced garlic •
1/4
teaspoon kosher salt •
1 avocado, diced
FOR CHILI
LIME BUTTER 1/2 stick (1/4 cup) unsalted butter, softened 1 tablespoon shallot, finely chopped 1 teaspoon lime zest, finely grated 2 teaspoons fresh lime juice 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds (I used jalapeno because it's all I had) 1/2 teaspoon
LIME BUTTER
1/2 stick (1/4 cup) unsalted butter, softened 1 tablespoon shallot, finely chopped 1 teaspoon lime zest, finely grated 2 teaspoons fresh lime juice 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds (I used jalapeno because it's all I had) 1/2 teaspoon sal
1/2 stick (
1/4 cup) unsalted butter, softened
1 tablespoon shallot, finely chopped
1 teaspoon lime zest, finely grated 2 teaspoons fresh lime juice 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds (I used jalapeno because it's all I had) 1/2 teaspoon
lime zest, finely grated 2
teaspoons fresh
lime juice 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds (I used jalapeno because it's all I had) 1/2 teaspoon
lime juice 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds (I used jalapeno because it's all I had)
1/2 teaspoon sal
1/2 teaspoon salt
3 pounds boneless pork shoulder or pork butt, cut into 2 - inch cubes
1/2 cup orange juice 1/4 cup lime juice (from about 2 to 3 limes) 4 cloves garlic, peeled and crushed 1 teaspoon ground cumin 1 teaspoon Kosher salt, plus more to tast
1/2 cup orange
juice 1/4 cup
lime juice (from about 2 to 3
limes) 4 cloves garlic, peeled and crushed
1 teaspoon ground cumin
1 teaspoon Kosher salt, plus more to taste
1 large onion, diced 2 - 4 cloves garlic, diced 2 tablespoons chipotle in adobo sauce, blended
1 green bell pepper, diced
1 - 3 jalapenos, diced
1 tablespoon cumin
1 teaspoon oregano
1 bay leaf salt & pepper, to taste 4
15 - oz canned black beans, rinsed and drained 4 cups of chicken stock
1 15 - oz canned tomatoes, diced
1 cup corn
1/2 cup cilantro, chopped 1 - 2 limes, juice
1/2 cup cilantro, chopped
1 - 2
limes,
juiced
1/2 cup ketchup 1 tablespoon orange juice 2 teaspoons fresh ginger root, peeled and minced 1 clove garlic, minced 2 teaspoons dark blackstrap molasses 1 teaspoon balsamic vinegar 1 teaspoon gluten - free soy sauce 1/2 lime, juiced - Salt and pepper, to tast
1/2 cup ketchup
1 tablespoon orange
juice 2
teaspoons fresh ginger root, peeled and minced
1 clove garlic, minced 2
teaspoons dark blackstrap molasses
1 teaspoon balsamic vinegar
1 teaspoon gluten - free soy sauce
1/2 lime, juiced - Salt and pepper, to tast
1/2 lime,
juiced - Salt and pepper, to taste
4 large eggs 2 cups granulated sugar
1 cup milk or milk of choice
1 cup canola oil
1/2 cup mango juice 1 tablespoon lime zest (about 2 limes) 1 teaspoon lime extract 1 teaspoon pure vanilla extract 2 1/2 cups Mary's All - Purpose Flour Blend or all - purpose blend of choice 1 tablespoon baking powder 2 teaspoons xanthan gum 1 teaspoon sal
1/2 cup mango
juice 1 tablespoon
lime zest (about 2
limes)
1 teaspoon lime extract
1 teaspoon pure vanilla extract 2
1/2 cups Mary's All - Purpose Flour Blend or all - purpose blend of choice 1 tablespoon baking powder 2 teaspoons xanthan gum 1 teaspoon sal
1/2 cups Mary's All - Purpose Flour Blend or all - purpose blend of choice
1 tablespoon baking powder 2
teaspoons xanthan gum
1 teaspoon salt
2 scoops DailyBurn Fuel - 6 in vanilla
1 cup unsweetened almond milk
1 frozen banana
1 tablespoon key
lime juice Zest of one key
lime 1/2 teaspoon maple syrup 1 cup ice cubes 1 tablespoon nonfat plain Greek yogurt 1 tablespoon crushed graham cracker
1/2 teaspoon maple syrup
1 cup ice cubes
1 tablespoon nonfat plain Greek yogurt
1 tablespoon crushed graham crackers
roasted chili mango dressing
1 mango, seeded, peeled and cubed
1/4
teaspoon chili powder
1 teaspoon olive oil
1/2 cup olive oil the juice of 2 limes 1 tablespoon white vinegar a pinch of salt and peppe
1/2 cup olive oil the
juice of 2
limes 1 tablespoon white vinegar a pinch of salt and pepper
1 medium onion, finely chopped
1 tablespoons vegetable oil
1 tablespoon finely chopped peeled fresh ginger 3 garlic cloves, finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naa
1/2 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon salt
1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth
1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naa
1/2 cups dried red lentils (
10 oz)
1 (
13 - to
14 - oz) can unsweetened coconut milk
1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped
1 cup loosely packed fresh cilantro sprigs
Juice from
1 - 2
limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
Add half the syrup, 2 tablespoons coconut milk,
1 tablespoon
lime juice,
1/2 teaspoon lime zest and a pinch of salt
1/2 teaspoon lime zest and a pinch of salt.
1 poblano chile
1/2 pound fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded 1/2 medium yellow onion, roughly chopped 4 garlic cloves, chopped 1 cup roughly chopped fresh cilantro, plus more for serving 1/2 cup roughly chopped fresh parsley 1 ounce baby spinach leaves (about 1 cup) 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground allspice 6 cups vegetable broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can black beans, rinsed and drained 2 tablespoons fresh lime juice Coarse salt Grated Monterey Jack cheese, shredded purple cabbage and crumbled tortilla chips for servin
1/2 pound fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded
1/2 medium yellow onion, roughly chopped 4 garlic cloves, chopped 1 cup roughly chopped fresh cilantro, plus more for serving 1/2 cup roughly chopped fresh parsley 1 ounce baby spinach leaves (about 1 cup) 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground allspice 6 cups vegetable broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can black beans, rinsed and drained 2 tablespoons fresh lime juice Coarse salt Grated Monterey Jack cheese, shredded purple cabbage and crumbled tortilla chips for servin
1/2 medium yellow onion, roughly chopped 4 garlic cloves, chopped
1 cup roughly chopped fresh cilantro, plus more for serving
1/2 cup roughly chopped fresh parsley 1 ounce baby spinach leaves (about 1 cup) 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground allspice 6 cups vegetable broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can black beans, rinsed and drained 2 tablespoons fresh lime juice Coarse salt Grated Monterey Jack cheese, shredded purple cabbage and crumbled tortilla chips for servin
1/2 cup roughly chopped fresh parsley
1 ounce baby spinach leaves (about
1 cup)
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4
teaspoon ground allspice 6 cups vegetable broth
1 - 29 ounce can hominy, rinsed and drained
1 -
15 ounce can black beans, rinsed and drained 2 tablespoons fresh
lime juice Coarse salt Grated Monterey Jack cheese, shredded purple cabbage and crumbled tortilla chips for serving
1 1/2 pounds fresh tomatillos, * husked and rinsed 1 - 2 fresh jalapeño peppers, stems removed 1/2 medium white onion, peeled 2 cloves garlic, not peeled olive oil, for drizzling 1/3 -1 / 2 cup fresh cilantro, washed juice of 1 lime 1/2 -3 / 4 teaspoon Kosher or sea sal
1/2 pounds fresh tomatillos, * husked and rinsed
1 - 2 fresh jalapeño peppers, stems removed
1/2 medium white onion, peeled 2 cloves garlic, not peeled olive oil, for drizzling 1/3 -1 / 2 cup fresh cilantro, washed juice of 1 lime 1/2 -3 / 4 teaspoon Kosher or sea sal
1/2 medium white onion, peeled 2 cloves garlic, not peeled olive oil, for drizzling
1/3 -
1 / 2 cup fresh cilantro, washed
juice of
1 lime 1/2 -3 / 4 teaspoon Kosher or sea sal
1/2 -3 / 4
teaspoon Kosher or sea salt
2 tablespoons extra virgin olive oil
1 medium onion, chopped 4 garlic cloves, minced
1 1 - inch piece fresh ginger root, peeled and grated
1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish
1/2 teaspoons garam masala
1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish
1/2 teaspoons curry powder
1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into
1 / 2 - inch cubes (about 4 cups)
1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish
1/2 cups dried lentils
1 bay leaf
1 pound Swiss chard, center ribs removed, leaves thinly sliced
1 teaspoon kosher salt, more to taste
1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish
1/2 teaspoon ground black pepper
1/3 cup chopped fresh cilantro Finely grated zest of
1 lime Juice of
1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish
1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores
1/4 cup chopped scallions, for garnish.
4 corn cobs
1/2 cup Greek yogurt Juice from 1 lime 1/4 cup crumbled cotija cheese 1/2 teaspoon chili powder 1 tablespoon chopped cilantro Salt & black peppe
1/2 cup Greek yogurt
Juice from
1 lime 1/4 cup crumbled cotija cheese
1/2 teaspoon chili powder 1 tablespoon chopped cilantro Salt & black peppe
1/2 teaspoon chili powder
1 tablespoon chopped cilantro Salt & black pepper
6 cups chopped watermelon (
1 - inch cubes)
1/2 cup water or coconut water 1/4 cup freshly squeezed lime juice 1/2 teaspoon seeded and diced jalapeño pepper 1/2 teaspoon chili powder or Mexican spice Mix (page xx) 1/4 teaspoon chipotle chile powder Pinch of sea salt 3/4 cup seeded and diced cucumber 3/4 cup peeled and diced jicama 1 tablespoon plus 1 teaspoon finely chopped fresh cilantr
1/2 cup water or coconut water
1/4 cup freshly squeezed
lime juice 1/2 teaspoon seeded and diced jalapeño pepper 1/2 teaspoon chili powder or Mexican spice Mix (page xx) 1/4 teaspoon chipotle chile powder Pinch of sea salt 3/4 cup seeded and diced cucumber 3/4 cup peeled and diced jicama 1 tablespoon plus 1 teaspoon finely chopped fresh cilantr
1/2 teaspoon seeded and diced jalapeño pepper
1/2 teaspoon chili powder or Mexican spice Mix (page xx) 1/4 teaspoon chipotle chile powder Pinch of sea salt 3/4 cup seeded and diced cucumber 3/4 cup peeled and diced jicama 1 tablespoon plus 1 teaspoon finely chopped fresh cilantr
1/2 teaspoon chili powder or Mexican spice Mix (page xx)
1/4
teaspoon chipotle chile powder Pinch of sea salt 3/4 cup seeded and diced cucumber 3/4 cup peeled and diced jicama
1 tablespoon plus
1 teaspoon finely chopped fresh cilantro
Avocado Cilantro Yogurt -
1 ripe avocado - 5.3 oz (
150g) container of plain greek yogurt -
1 / 4 cup coconut milk -
juice of
1/2 a lime - 1 small bunch fresh cilantro - olive oil for blending - 1 teaspoon of salt - more to tast
1/2 a
lime -
1 small bunch fresh cilantro - olive oil for blending -
1 teaspoon of salt - more to taste
1 recipe Cream Cheese Pie Dough 3 cups fresh blueberries
1 cup fresh raspberries
1/2 cup granulated sugar, plus extra for sprinkling 4 tablespoons cornstarch 1/4 teaspoon ground cinnamon pinch of Kosher or sea salt juice of 1/2 lim
1/2 cup granulated sugar, plus extra for sprinkling 4 tablespoons cornstarch
1/4
teaspoon ground cinnamon pinch of Kosher or sea salt
juice of
1/2 lim
1/2 lime
Blend up a smoothie: Place
1/2 cup frozen mango cubes, 1/3 cup light coconut milk, 1/4 cup nonfat coconut - flavored yogurt, 1 tablespoon fresh lime juice, and 1 1/2 teaspoons sugar in a blender; process until smooth
1/2 cup frozen mango cubes,
1/3 cup light coconut milk,
1/4 cup nonfat coconut - flavored yogurt,
1 tablespoon fresh
lime juice, and
1 1/2 teaspoons sugar in a blender; process until smooth
1/2 teaspoons sugar in a blender; process until smooth.
Place two partly peeled and roughly chopped cucumbers in a blender / Add
1 teaspoon lemon pepper or salt,
1/2 cup water, 1 tablespoon lime or lemon juice / Blend until ingredients are thoroughly liquefied, pour over ice into a chilled glass and that's sipping cucumbers
1/2 cup water,
1 tablespoon
lime or lemon
juice / Blend until ingredients are thoroughly liquefied, pour over ice into a chilled glass and that's sipping cucumbers.
4 cups butter lettuce, chopped
1 avocado, chopped 2/3 cup sweet corn
1/2 pint grape tomatoes, quartered 1/4 red onion, diced 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon olive olive 1/2 teaspoon red wine vinegar 1 lime, juiced a few tortilla chips, crushe
1/2 pint grape tomatoes, quartered
1/4 red onion, diced
1/4
teaspoon salt
1/4
teaspoon pepper
1 tablespoon olive olive
1/2 teaspoon red wine vinegar 1 lime, juiced a few tortilla chips, crushe
1/2 teaspoon red wine vinegar
1 lime,
juiced a few tortilla chips, crushed
1/2 cup olive oil (or other oil) 1/4 cup white wine vinegar juice of two limes (lemons also work) 2 tablespoons water 1 tablespoon honey 1/2 teaspoon salt (be easy on salt, as cooked quinoa is already salted
1/2 cup olive oil (or other oil)
1/4 cup white wine vinegar
juice of two
limes (lemons also work) 2 tablespoons water
1 tablespoon honey
1/2 teaspoon salt (be easy on salt, as cooked quinoa is already salted
1/2 teaspoon salt (be easy on salt, as cooked quinoa is already salted)
Ingredients: 2 medium - sized cucumbers, partly peeled and roughly chopped /
1/2 ripe avocado / 1 teaspoon fresh dill / 1/2 teaspoon salt or lemon pepper / 1 tablespoon lime or lemon juice / 1 cup plain Greek yogurt / 1/2 C water or several ice cubes
1/2 ripe avocado /
1 teaspoon fresh dill /
1/2 teaspoon salt or lemon pepper / 1 tablespoon lime or lemon juice / 1 cup plain Greek yogurt / 1/2 C water or several ice cubes
1/2 teaspoon salt or lemon pepper /
1 tablespoon
lime or lemon
juice /
1 cup plain Greek yogurt /
1/2 C water or several ice cubes
1/2 C water or several ice cubes.
2 cucumbers, thinly sliced
1 large onion, thinly sliced
1/4
teaspoon cayenne powder
1/2 teaspoon coriander powder 1/2 teaspoon cumin powder 1/2 teaspoon powdered ginger 1/2 teaspoon fenugreek seeds (optional) 2 tablespoons freshly squeezed lime juice 1 cup yogurt or coconut milk Salt to taste Mint leaf for garnis
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder 1/2 teaspoon powdered ginger 1/2 teaspoon fenugreek seeds (optional) 2 tablespoons freshly squeezed lime juice 1 cup yogurt or coconut milk Salt to taste Mint leaf for garnis
1/2 teaspoon cumin powder
1/2 teaspoon powdered ginger 1/2 teaspoon fenugreek seeds (optional) 2 tablespoons freshly squeezed lime juice 1 cup yogurt or coconut milk Salt to taste Mint leaf for garnis
1/2 teaspoon powdered ginger
1/2 teaspoon fenugreek seeds (optional) 2 tablespoons freshly squeezed lime juice 1 cup yogurt or coconut milk Salt to taste Mint leaf for garnis
1/2 teaspoon fenugreek seeds (optional) 2 tablespoons freshly squeezed
lime juice 1 cup yogurt or coconut milk Salt to taste Mint leaf for garnish
12 ounces Gulf Coast Blue Crab meat 3
1/2 cups corn kernels cut from about 6 medium ears of corn 2 tablespoons unsalted butter or olive oil 1 1/2 cups onion, chopped 2 cloves garlic, minced 1 jalapeno pepper small, seeded and minced 5 cups low - sodium vegetable broth or chicken broth 1/4 teaspoon chili powder 1 lime, zest half and squeeze the whole lime for juice 1/2 cup cilantro, chopped 2 cups crispy corn tortilla strips TT kosher salt TT pepper, freshly groun
1/2 cups corn kernels cut from about 6 medium ears of corn 2 tablespoons unsalted butter or olive oil
1 1/2 cups onion, chopped 2 cloves garlic, minced 1 jalapeno pepper small, seeded and minced 5 cups low - sodium vegetable broth or chicken broth 1/4 teaspoon chili powder 1 lime, zest half and squeeze the whole lime for juice 1/2 cup cilantro, chopped 2 cups crispy corn tortilla strips TT kosher salt TT pepper, freshly groun
1/2 cups onion, chopped 2 cloves garlic, minced
1 jalapeno pepper small, seeded and minced 5 cups low - sodium vegetable broth or chicken broth
1/4
teaspoon chili powder
1 lime, zest half and squeeze the whole
lime for
juice 1/2 cup cilantro, chopped 2 cups crispy corn tortilla strips TT kosher salt TT pepper, freshly groun
1/2 cup cilantro, chopped 2 cups crispy corn tortilla strips TT kosher salt TT pepper, freshly ground
2 cans full fat unsweetened coconut milk
1/2 teaspoon xanthan gum or 1 tablespoon arrowroot powder 3 lemongrass stalks — cut into 2 - inch pieces and bruised with the back of a chef's knife 2 large handfulls kaffir lime leaves — bruised 1 large or 2 small ripe, sweet mangoes — peeled and pitted zest and juice of 1 lime 1/2 cup light agave syrup or other sweetener of choic
1/2 teaspoon xanthan gum or
1 tablespoon arrowroot powder 3 lemongrass stalks — cut into 2 - inch pieces and bruised with the back of a chef's knife 2 large handfulls kaffir
lime leaves — bruised
1 large or 2 small ripe, sweet mangoes — peeled and pitted zest and
juice of
1 lime 1/2 cup light agave syrup or other sweetener of choic
1/2 cup light agave syrup or other sweetener of choice
Orange Chile Oil Marinade: 6 cascabel chiles, stems and seeds removed, or substitute 2 of the chiles above
1/4 cup chopped onions
1/2 cup vegetable oil 2 cloves garlic, minced 1 teaspoon cumin seeds 1 cup orange juice 1 tablespoon lime juice 2 teaspoons achiote paste (available in Hispanic markets) 1 teaspoon dried oregano, Mexican preferred Pinch ground cloves Salt and freshly ground black peppe
1/2 cup vegetable oil 2 cloves garlic, minced
1 teaspoon cumin seeds
1 cup orange
juice 1 tablespoon
lime juice 2
teaspoons achiote paste (available in Hispanic markets)
1 teaspoon dried oregano, Mexican preferred Pinch ground cloves Salt and freshly ground black pepper
2 cups Wild Blueberries fresh or frozen (thawed)
1/2 medium onion (red or white), diced small 1 jalapeño pepper, seeded and minced (add more to taste) 1 medium red bell pepper, diced small 3 tablespoons chopped parsley or cilantro 1/4 cup lime or lemon juice 1 teaspoon salt pinch of cinnamo
1/2 medium onion (red or white), diced small
1 jalapeño pepper, seeded and minced (add more to taste)
1 medium red bell pepper, diced small 3 tablespoons chopped parsley or cilantro
1/4 cup
lime or lemon
juice 1 teaspoon salt pinch of cinnamon
1/2 cup vinegar 1/2 cup lime juice 1/2 cup red wine 6 fresh malagueta chiles, chopped, or substitute tabascos or serranos 1 small onion, finely chopped 2 cloves garlic, minced 1 tablespoon sugar 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt Freshly ground black pepper 1 Two - pound T - bone steak, 1 inch thic
1/2 cup vinegar
1/2 cup lime juice 1/2 cup red wine 6 fresh malagueta chiles, chopped, or substitute tabascos or serranos 1 small onion, finely chopped 2 cloves garlic, minced 1 tablespoon sugar 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt Freshly ground black pepper 1 Two - pound T - bone steak, 1 inch thic
1/2 cup
lime juice 1/2 cup red wine 6 fresh malagueta chiles, chopped, or substitute tabascos or serranos 1 small onion, finely chopped 2 cloves garlic, minced 1 tablespoon sugar 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt Freshly ground black pepper 1 Two - pound T - bone steak, 1 inch thic
1/2 cup red wine 6 fresh malagueta chiles, chopped, or substitute tabascos or serranos
1 small onion, finely chopped 2 cloves garlic, minced
1 tablespoon sugar
1 tablespoon chopped fresh oregano or
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt Freshly ground black pepper
1 Two - pound T - bone steak,
1 inch thick
1 tablespoon peanut oil
1 medium onion, chopped
1 tablespoon minced onion 4 cups tomato sauce 2 tablespoons finely chopped chipotle chile
1 tablespoon salt 2 cups corn kernels cut from cobs 3 cups baked, soft acorn squash (about 2 medium squashes)
1/2 cup terriyaki sauce 3 cups water 3 cups chicken stock 1 teaspoon ground cinnamon 1/2 teaspoon bay leaf 1/2 teaspoon vanilla 1 cup freshly squeezed orange juice 1 tablespoon sugar 1 tablespoon raw honey 1 1/2 tablespoons freshly squeezed lime juice Garlic croutons for garnis
1/2 cup terriyaki sauce 3 cups water 3 cups chicken stock
1 teaspoon ground cinnamon
1/2 teaspoon bay leaf 1/2 teaspoon vanilla 1 cup freshly squeezed orange juice 1 tablespoon sugar 1 tablespoon raw honey 1 1/2 tablespoons freshly squeezed lime juice Garlic croutons for garnis
1/2 teaspoon bay leaf
1/2 teaspoon vanilla 1 cup freshly squeezed orange juice 1 tablespoon sugar 1 tablespoon raw honey 1 1/2 tablespoons freshly squeezed lime juice Garlic croutons for garnis
1/2 teaspoon vanilla
1 cup freshly squeezed orange
juice 1 tablespoon sugar
1 tablespoon raw honey
1 1/2 tablespoons freshly squeezed lime juice Garlic croutons for garnis
1/2 tablespoons freshly squeezed
lime juice Garlic croutons for garnish
Marinade:
1/2 cup soy sauce 1/4 cup lime juice 2 tablespoons rice wine vinegar 1/4 cup orange juice 1 tablespoon brown sugar 1 tablespoon honey 1 teaspoon minced garlic 1/4 cup chopped scallions 1/2 teaspoon fresh ground ginger 1 teaspoon olive oil pinch of nutmeg sea salt to taste citrus pepper to tast
1/2 cup soy sauce
1/4 cup
lime juice 2 tablespoons rice wine vinegar
1/4 cup orange
juice 1 tablespoon brown sugar
1 tablespoon honey
1 teaspoon minced garlic
1/4 cup chopped scallions
1/2 teaspoon fresh ground ginger 1 teaspoon olive oil pinch of nutmeg sea salt to taste citrus pepper to tast
1/2 teaspoon fresh ground ginger
1 teaspoon olive oil pinch of nutmeg sea salt to taste citrus pepper to taste