Not exact matches
1 small ciabatta 1/2 ripe red tomato 1
leaf romaine lettuce 1 small
handful rehydrated sundried tomatoes veganaise whole grain mustard tabasco sauce To fry the green tomato: In a shallow bowl, mix the cornmeal, corn flour, pepper, and cajun seasoning together.
8 large
leaves kale 2 giant
handfuls spinach 8 large
leaves romaine 8 stalks celery 1 large seedless cucumber 2 small Granny Smith apples 2 large lemons 1 small piece ginger Salt and cayenne to taste, about 1/4 tsp to 1/2 tsp each
INGREDIENTS 2 cups of filtered water or almond milk 2 large
handfuls of baby spinach 6
leaves of
romaine lettuce, chopped 6 tablespoons of hemp seed (for protein) OR 2 servings high - quality, organic protein powder of choice 2 tablespoons almond butter 1 teaspoon vanilla extract a pinch of sea salt (optional) 1 banana, frozen or 1 1/2 cups frozen peaches 1/2 cup of ice (optional)
1 green apple 1 cucumber 1 lemon (peel first before feeding it through your juicer)
Handful of kale
Handful of spinach
Handful of flat
leaf parsley 2 stalks of celery 1/4 fennel bulb 1/3 head of
romaine lettuce Small piece of ginger
6 cups fresh, washed salad greens or 4 good
handfuls (I used an assortment of butter lettuce, red
leaf lettuce and
romaine, friseé and baby spinach would also be lovely)
8 gluten - free or whole grain tortilla bread 16 lettuce
leaves (cosmopolitan or
romaine) Herby hummus (see recipe below) Green lentil salad (see recipe below) 1 large
handful sunflower seeds, lightly toasted in a dry frying pan 1 cup / 150 g strawberries, sliced
Salad: 3 cups shredded purple cabbage 2 carrots, shredded or shaved using a veggie peeler A few radishes, thinly sliced 2
handful of microgreens 4 - 6
Romaine leaves, chopped or any greens of choice 2 c. cooked quinoa or grain of choice 1 c. cooked white beans or chickpeas 1/4 c. dried cranberries 1/2 c. pumpkin seeds (lightly toasted for more flavour) 4 scallions, thinly sliced diagonally
Handful of baby spinach
leaves (or kale,
romaine, etc.) 1 pack frozen dragon fruit (see note below) 1/2 zucchini (frozen slices are best) 1 scoop vanilla protein powder 1/4 cup powdered peanut butter, optional 1/4 cup Califia Farms Unsweetened Almondmilk Creamer 3/4 cup Califia Farms Unsweetened Almondmilk
Handful of ice cubes Pinch of sea salt flakes 1 tablespoon unrefined coconut oil, melted (but not hot)
I like to take a
handful of fresh cilantro
leaves, chop them, and then mix it in with the
romaine (this is optional).
4) Kale Spinach Juice 1 large
handful spinach 4 - 5
leaves kale 3
romaine lettuce
leaves 3 celery stalks 1 cucumber 1 - 2 green apples 1 lemon, peeled
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.