1 can organic black beans, rinsed or 1 1/2 cups cooked beans from dried Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa
Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Celtic Sea Salt and pepper to taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil
1 can organic black beans, rinsed Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa
Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Salt and pepper to taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil
Not exact matches
Creamy Apple - Anise Soup 2 cups almond milk 1 fennel bulb — roughly
chopped 1 large apple (any kind)-- cored and roughly
chopped, reserve 1/4 for garnish 1
handful fresh cilantro leaves 1/2 small chili pepper — seeded 1/2 teaspoon ground coriander freshly ground black pepper and salt to taste
1 cup of cannellini beans (soaked, cooked + drain, or organic, low sodium canned) 1 cup of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a
handful of
cilantro, roughly
chopped 1/4 teaspoon of garlic powder a pinch or two of cayenne 1/2 teaspoon of chili powder 2 teaspoons of tamari (or low sodium soy sauce, if you prefer) 1/4 teaspoon of salt
fresh ground pepper 1/2 teaspoon of baking powder 2 eggs, lightly beaten
Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and
chopped salt and freshly ground black pepper 1 x 400g can
chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks
handful of
fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
cayenne sea salt and
fresh ground pepper 7 ounces feta cheese (nearly a cup), crumbled 1 unwaxed lemon
handful of
chopped parsley and
cilantro olive or grapeseed oil, for cooking
12 ounces dried soba noodles 12 ounces extra-firm nigari tofu 1/4 cup
chopped fresh cilantro 3 green onions, thinly sliced 1/2 cucumber, peeled, cut in half lengthwise, seeded, and thinly sliced 1 small
handful of
cilantro sprigs, for garnish 1/4 cup toasted sesame seeds, for garnish
1 can organic black beans rinsed or 1 1/2 cup cooked beans from dried 1/4 - 1/2 red onion diced 1/4 - 1/2 white onion diced 1/2 anaheim pepper diced 1 small red or orange pepper diced
Handful fresh cilantro chopped Sea Salt and pepper to taste 1 tsp ground cumin 1 tsp epazote 1 tsp ground chipotle 1 TB tapioca flour to mix into cakes
Add a small
handful of
chopped cilantro, 2 teaspoons
fresh lime juice, and salt to taste.
For the edamame pesto: 2 cloves garlic,
chopped 1 cup packed basil leaves
Handful (1/4 cup or so)
fresh cilantro 14 oz package shelled edamame, thawed 1/2 cup vegetable broth 2 tablespoons
fresh lemon juice 1 teaspoon olive oil 1 teaspoon salt Optional: 2 tablespoons nutritional yeast
Next add a
handful of blue corn tortilla chips to each bowl along with
fresh guacamole, salsa,
chopped cilantro, and the sizzling fajita vegetables.
skirt steak (or flank steak), trimmed of excess fat 4 cloves garlic, minced 1 jalapeno, diced (I only used half and removed the seeds and ribs) large
handful fresh cilantro,
chopped kosher salt and freshly ground black pepper 2 limes, juiced 1 orange, juiced 2 Tbsp.
For salad 2 medium zucchini, cut lengthwise into 1 / 4 - inch - thick slices 24 asparagus spears, trimmed 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon black pepper 1 head red leaf lettuce, washed and torn into pieces 1
handful fresh mint leaves, roughly
chopped 1
handful fresh cilantro, roughly
chopped 2 medium carrots, peeled and grated
organic chicken breasts, sliced thin * 1 can organic coconut milk (I used Thai Kitchen brand) * 1 - 2
handfuls pad - thai style rice noodles (I used Tinkyada brand, and used the lessor amount) * to garnish each serving - a
handful of
fresh cilantro and a
handful of
fresh mint,
chopped, plus
fresh lime juice and additional tamarind - date paste or chile sauce to taste
1 cup cooked quinoa *, any colour 1/4 cup toasted almonds, roughly
chopped a
handful each of
fresh mint leaves, flat leaf parsley, coriander (
cilantro), roughly torn
A few minutes of simmering will bring those flavors together, then all that's left to do is cook the shrimp until tender and finish the dish with a
handful of
chopped scallions and
fresh cilantro.
2 Medium Sized Organic Sweet Potatoes 1/4 Cup
Chopped Onion 1 Teaspoon Olive Oil 1 Cup Cooked Black Beans 1/2 Cup Frozen Corn, Thawed 1/2 Teaspoon Cumin 1/2 Teaspoon Ground Chipotle Chile Salt & Pepper To Taste 3/3 Cup
Chopped Tomatoes 1/4 Cup Minced
Cilantro 3/4 Cup Shredded Cheese (Mexican, Pepper Jack, Cheddar) To Serve:
Fresh Baby Arugula Leaves (Optional) For the Avocado Sauce 1 Large Ripe Avocado 1/4 Cup Extra Virgin Olive Oil 1/4 Cup Water 1 Small Jalapeño Pepper, Seeded and
Chopped 1 Small
Handful of
Cilantro,
Chopped Juice From 1 Large Lime Salt to Taste
1 tbsp dried herbs or
handful chopped fresh herbs (my favorite to use is dill, followed by
cilantro and / or parsley)
1 tbsp dried herbs or
handful chopped fresh herbs (my favorite to use are dill, followed by
cilantro and / or parsley)
1 pound U / 15 shrimp (your preference on size) 1 cup corn (
fresh or frozen and I like the tiny kernels) 1 cup Mango diced 1/2 -1 cup Papaya diced 1 cup red onion diced
Handful fresh cilantro chopped 1 tsp Jalapeno
chopped (I used dried but
fresh is great too) 1 tsp Olive Oil 1 tsp Organic Virgin Coconut Oil 1/2 -1 tsp Chili Powder 1/2 -1 tsp Smoked Paprika 1/2 tsp Onion Powder 1/2 -1 cup white wine Sea Salt & Pepper to taste
I've been topping mine lately with freshly - squeezed lime juice, salty cotija cheese, a sprinkling of roasted, salted sunflower seeds, and a
handful of roughly
chopped or torn
fresh cilantro (or not, for you
cilantro - haters!).
Thai Pesto 2/3 cup unsalted dry roasted peanuts 2 garlic cloves, sliced 2 teaspoons finely grated
fresh ginger with the juice 2 long green Thai chiles, seeded and
chopped (I used
fresh cayenne chiles) 1 small bunch
fresh cilantro leaves (about 1 packed cup), stems discarded 1 large
handful of
fresh mint leaves 1 large
handful of
fresh basil leaves (rough
chop) 1 - 2 tablespoons soy sauce or Thai fish sauce (to taste) 2 tablespoons freshly squeezed lime juice (2 limes) 1 tablespoon brown sugar or palm sugar
2 medium sweet potatoes (orange inside), around 700g or 1 1/2 pounds in total 1 1/2 teaspoons ground cumin 2 small cloves of garlic,
chopped 1 1/2 teaspoons ground coriander 2 big
handfuls of
fresh cilantro / coriander,
chopped Juice of half a lemon a scant cup (120g) gram / chickpea flour a splash of olive oil a sprinkling of sesame seeds salt and pepper
1 cup
fresh fava beans — shelled and peeled 1 cup
fresh corn kernels 2 - 3 tablespoons
chopped fresh tarragon (optional) 2 medium cucumbers — peeled, seeded and cubed 1 cup purple cabbage — finely shredded lime 8 - 10 radishes — cubed
handful cilantro leaves 3 tablespoons chives — finely
chopped 2 tablespoons sesame seeds — unhulled and optionally toasted zest of 1 orange — optional sea salt and freshly ground black pepper
1 grapefruit — segmented 1 orange — segmented 1 blood orange — segmented 1 ripe but firm avocado — peeled, pitted and
chopped ⅛ small red onion — finely
chopped 1/2 large or 1 small jalapeno chile — seeded and minced large
handful fresh cilantro leaves —
chopped sea salt and freshly ground black pepper — to taste 1/2 lime
1.5 medium sized Avocado 2 stalks of Celery, finely
chopped 1 large
handful of roughly
chopped Cilantro 1 small
handful of roughly
chopped Mint 1.5 cup Coconut water 1 cup cold water 1 small tsp of Himalayan salt / Celtic sea salt 1 tsp freshly ground Black pepper Some
fresh garden cress for decoration and final flavor touch
Filling: 1 mango 1/2 cucumber 2 carrots 1 avocado 1 small pack sprouts 1 small pack sugar snap peas 1/4 wild cabbage 1
handful cashew nuts or peanuts (
chopped)
fresh coriander (
cilantro)
fresh mint leaves
handful fresh chopped spices, as you like (I alternate between
chopped fresh parsley, basil,
cilantro, fennel fronds)
1 cup black rice, preferably soaked overnight 1 knob
fresh ginger, about the size of your thumb, peeled 1 cinnamon stick or 1/2 teaspoon ground cinnamon A few large pieces of organic orange zest Pinch of salt 2 cups water
Handful each flat leaf parsley +
cilantro, roughly
chopped 1/3 cup toasted slivered almonds 3 tablespoons toasted sesame seeds 3 - 4 dates, pitted and
chopped
Ingredients 1 block of ramen noodles 2 cups boiling water 1/4 cup canned full fat coconut milk sriracha to taste (I used about 2 tablespoons) salt to taste half a block of firm tofu a
handful of
chopped peanuts (roasted and unsalted) 1 scallion,
chopped few pinches of
fresh cilantro leaves
fresh lime wedges
4 lb (ish) organic whole chicken 10 - 12 cups of water (filtered preferably) 2 tablespoons of sea salt 1 tablespoon of whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay leaves 3 tablespoons of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps) of shiitake mushrooms, sliced 8 - 10 cloves of garlic, sliced 1 tablespoon of minced (
fresh) turmeric 1 tablespoon of minced (
fresh) ginger optional add - ins: a couple
handfuls of spinach or kale, rice or quinoa,
chopped fresh herbs such as dill or
cilantro
When it's done, stir in a
handful of finely
chopped fresh cilantro and squeeze 1 - 2 limes over the rice.
a small
handful of each of the following:
fresh mint,
fresh cilantro,
fresh basil, all
chopped just before serving and combined in a small bowl
Cauliflower Green Pea Spread (Adapted from Raw Food / Real World) 1 head cauliflower — florets only 1/2 cup cashew or macadamia nuts 1/2 tablespoon garam masala (a spice blend that can be found at any Indian market) 2 teaspoons chunky chat masala (a spice blend that can be found at any Indian market) 1/2 tablespoon
chopped ginger 2 tablespoons lime juice 1 cup filtered water salt and pepper to taste 1 cup
fresh or thawed frozen peas
handful of
fresh mint or
cilantro —
chopped
I like to take a
handful of
fresh cilantro leaves,
chop them, and then mix it in with the romaine (this is optional).
4 slices smoked turkey 1 - 2 tsp finely diced red onion or shallot 1/3 avocado, chunked
handful of micro greens —
fresh herbs (
cilantro in particular) or just rough
chopped greens would be amazing here as well
4 lb (ish) organic whole chicken 10 - 12 cups of water (filtered preferably) 2 tablespoons of sea salt 1 tablespoon of whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay leaves 3 tablespoons of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps) of shiitake mushrooms, sliced 8 - 10 cloves of garlic, sliced 1 tablespoon of minced (
fresh) turmeric 1 tablespoon of minced (
fresh) ginger optional add - ins: a couple
handfuls of spinach or kale, rice or quinoa,
chopped fresh herbs such as dill or
cilantro
Sauce: * 2 Tablespoons oil * 1 medium to large yellow onion,
chopped * 2 teaspoons finely grated
fresh ginger or ginger paste * 7 cloves garlic, minced * 2 Serrano chile peppers, seeded and finely
chopped * 1 teaspoon ground cumin * 1 teaspoon ground coriander * 1/2 teaspoon garam masala * 13 ounce can coconut milk (approximately 1-2/3 cups) * 1-1/2 cups packed
fresh cilantro leaves and stems * one or two
handfuls baby spinach (optional) * 1 teaspoon salt * 1 teaspoon apple cider vinegar
-- 5 tomatillos — 1/2 small yellow onion — 1 serrano (leave 1/2 seeds or all if you want it spicier)-- 1 clove garlic — 1/2 lime juiced and zested — 1/2
fresh pineapple —
handful of
cilantro,
chopped — 1 tsp.
-- 4 cups cooked green lentils — 1 cup water / homemade vegetable broth — 3 medium beets, cubed — 3 - 5 small turnips, cubed — 3 small carrots, diced — 1 zucchini, diced — 1 summer squash, diced — 1 onion,
chopped — 3 large tomatoes,
chopped — 1 green pepper, diced — 1 hot pepper, minced — 4 - 7 cloves garlic, minced —
handful fresh cilantro,
chopped — black pepper — sea salt — nutritional yeast
1 Cup Basmati Rice, rinsed and drained 1 TBSP butter or olive oil 2 TBSP onion, finely
chopped 2 cloves garlic, minced 2 Cups water 1 tsp salt
handful of
fresh cilantro, finely
chopped (about 1/2 Cup) 2 TBSP lime juice
Black bean filling: 1 can of organic black beans, strained and rinsed 1 tablespoon of vegan mayo 1 teaspoon of ground cumin 1/2 small red onion minced 1 red bell pepper, deseeded and minced 1
handful of
fresh cilantro,
chopped 1/2 lime juice Sea salt and pepper to taste
Filling: 1 mango 1/2 cucumber 2 carrots 1 avocado 1 small pack sprouts 1 small pack sugar snap peas 1/4 wild cabbage 1
handful cashew nuts or peanuts (
chopped)
fresh coriander (
cilantro)
fresh mint leaves