1 / 2C Cashews, soaked 1 / 4C + 2T Water 1T Chipotle chili in adobe sauce (I puree the cans and store in the freezer and break off a piece when needed) 1 Clove of garlic 1t Apple cider vinegar 1/4 -1 / 2t
Salt Squeeze of lime juice
Not exact matches
My favourite way to do it is to chop 3 large tomatoes, one red pepper and half a jalapeño pepper into really small pieces and simmer them down to a sauce in a saucepan with a little olive oil, 3 tablespoons
of tomato puree,
salt, dried herbs and a
squeeze of lime.
But really, the best thing about this amazing salsa is that once you've got all your ingredients cut, the only thing that's left to do is to toss them with a quick
squeeze of fresh
lime juice, a dash
of salt and pepper, and then mix well.
1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3)
Squeeze lime juice over ingredients, add
salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit
of oil on both sides
of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips
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 salt
Season the tempeh with
salt and pepper and finish with a
squeeze of lime juice.
Beets are one
of my favorite root vegetables, My mom used to make steamed beets sliced with a
squeeze of lime and
salt and served as an afternoon snack for my brother and I when we where kids.
Season with
salt, black pepper and a
squeeze of fresh
lime juice.
Other toppings that would be perfect would be guacamole or simple sliced avocado with some
salt and a
squeeze of lime.
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 cilantro
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 ground
A
squeeze of lemon or
lime, some coarsely ground black pepper, a little
salt, and chile juice was all that was needed to turn tomato juice into a tasty vegetable juice.
Something like this - mash ripe avocados with finely chopped white onions, a minced garlic clove, a
squeeze of lime juice, then
salt to taste.
and the whole thing served with a generous serving
of Avocado Salsa, made with chopped avocadoes & tomatoes, diced red onion, maybe cilantro, hearty
squeezes of lime or lemon, and plenty
of salt and white pepper.
It tastes awesome with slices
of avocado (w /
salt and
lime juice
squeezed on) used to scoop up the soup.
Fold the flatbread into a taco shape and stuff fill with canned sardines, minced cilantro, chopped onion,
salt and a few
squeezes of lime juice.
Lori -
squeezes the lemon and
lime juice directly into the bowl, so start by giving a good
squeeze of lemon and
lime juice into the bowl, add the olive oil, and some
salt and pepper.
I use very little olive oil in my salads, and dress the salad simply by
squeezing the
limes over the salad, seasoning it with
salt and pepper, then adding just a tablespoon or two
of olive oil as I toss the salad.
Prepare the cabbage,
squeeze the juice
of 1 lemon or
lime over the cabbage, some
salt and a dash
of olive oil.
Toasted gluten - free bread, avocado sliced on top, pinch
of sea
salt,
squeeze of lime + sprinkle
of crushed red pepper flakes.
Rim the glass with
lime and dip in Culley's smoked
salt In a glass build: 5mll / 1T Culley's Chipotle sauce45ml Westwinds Cutlass (or a new world styled gin such as Hendricks) 3
lime wedges
squeezed and dropped in3 dashes
of Worcestershire sauce2 dashes
of Bitter Truth celery bitters (celery
salt...
Generously season both sides
of the chicken thighs with
salt and pepper and
squeeze the juice
of 1
lime over the chicken.
2 cans chickpeas, well drained 1/4 cup Jamaican jerk sauce 1 tablespoon ground flax seed whisked with 1 tablespoon water and 1 tablespoon fresh
lime juice 2 medium cooked beets, grated on the large holes
of a box grater and
squeezed dry (about 1/2 cup) 1/2 medium yellow onion, finely chopped (about 1/2 cup) 1 medium carrot, grated on the large holes
of a box grater (about 1/2 cup) 1 fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4 cup tamari almonds, well chopped (I pulsed in food processor) 2 tablespoons chopped fresh cilantro 1/4 teaspoon
salt or more to taste Generous amount
of freshly ground black pepper Whole wheat buns, red onions and romaine lettuce, for serving
4 large chicken breasts (to serve 5 for dinner)
Salt and pepper 4 tbl olive oil 8 cloves
of garlic, peeled and roughly chopped 1 c
of orange juice 1 c
of freshly
squeezed lime juice Zest from one
lime 1 Bay Leaf 1 medium yellow onion, sliced 1/4 c
of fresh parsley, minced
Also I used half the broth to avoid runniness, upped the
salt a bit, used 2 serrano peppers seeds and all, maybe 1/2 cup
of cilantro, bacon fat instead
of olive oil and some fresh garlic and when it was done and still in the pan gave it an additional
squeeze of lime juice.
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!).
Donofrio likes to season hers with a little bit
of salt, pepper and a
squeeze of lime.
ingredients SPINACH AND SWEET POTATO FILLING: 2 medium sweet potatoes 1 (10 - ounce) package frozen spinach (thawed,
squeezed of excess moisture) 2 teaspoons yellow curry powder 1 teaspoon fresh ginger (peeled, minced) Kosher
salt and freshly ground black pepper (to taste) PORK FILLING: 2 tablespoons olive oil 1 pound ground pork 1 yellow onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 Scotch Bonnet pepper (seeded, minced) 1/2 teaspoon paprika 1/4 teaspoon ground allspice 2 teaspoons fresh thyme (leaves only, finely chopped) 2 cups low - sodium chicken stock 2 bay leaves 1 teaspoon fresh ginger (peeled, minced) Kosher
salt and freshly ground black pepper (to taste) TO ASSEMBLE: 2 tablespoons yellow curry powder 1/4 cup olive oil 1 package phyllo dough (thawed) Kosher
salt and freshly ground black pepper (to taste) TO SERVE: 2 cups Greek yogurt 1
lime (zested and juiced) 1 tablespoon parsley (finely chopped) Kosher
salt and freshly ground black pepper (to taste)
2 sweet potatoes, peeled and cubed 1 red pepper, cubed 1 red onion, cubed 2 jalapenos, diced 1 t. cumin 1 t. chili powder
Salt and pepper 2 t. olive oil 1 can black beans, drained and rinsed Handful chopped cilantro
Squeeze of lime Whole Wheat Tortillas or Wraps Nonstick olive oil spray Foil
11/2 cups red split lentils (masoor dal), picked over, washed and drained 5 cups water 3 tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1 tablespoon minced fresh ginger 3 cloves garlic, finely minced 3 small dried red chili peppers 1 medium onion, peeled and thinly sliced 1/2 small head
of green cabbage, cored and thinly sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon
salt Freshly
squeezed lime juice, optional
A
squeeze of lime and a
salt rim make perfect accompaniments for this drink.
Top the vegetable mixture with sliced avocado and sprouts, and garnish with another
squeeze of lime and some additional
salt and pepper if preferred.
Add reserved vegetables, the teaspoon
of salt and
squeeze the
lime over the mixture.
Repeat after me: «I'll would like a shot
of silver tequila, mixed with two shots
of freshly
squeezed lime juice -LCB- insist on this -RCB-, over ice, in a
salted glass.»
Taste and season with more
salt and a
squeeze of lime juice.
Add a
squeeze of lemon and / or
lime (I use both) and a big pinch
of salt.
A sprinkle
of salt and a
squeeze of lime and you've got the perfect topper for a RITZ cracker.
With a sprinkle
of salt, a
squeeze of lime, on a piece
of toast.
Lightly
salt the crunchy, quinoa - corn chips right when they pop out
of the oven and add a
squeeze of lime for a subtle zing.
1 1/2 cups raw cashews soaked for 1 hour 3/4 cup coconut oil melted, refined or unrefined is fine — refined will taste more coconutty 3/4 cup coconut cream 1/2 cup + 2 tablespoons freshly
squeezed lime juice 2 Tbsp freshly
squeezed orange juice 1/2 cup + 2 Tbsp maple syrup or honey 2 tablespoons
lime zest 1 1/2 teaspoons vanilla extract 1 teaspoon tequila optional pinch
of salt or more to taste
1 tbsp coconut oil 1 onion, finely sliced 1 large or 2 small garlic cloves, finely chopped, grated or crushed 4 cm piece
of fresh ginger, peeled and finely grated 1 red chilli, finely sliced 1 tsp black mustard seeds 1/4 tsp ground turmeric 1 x 400 ml tin coconut milk 100g yellow mung dal lentils, rinsed in a sieve 1 tsp coriander seeds, toasted and ground 1 tsp cumin seeds, toasted and ground 200g spring or summer greens, tough ribs removed, leaves finely shredded handful
of coriander leaves a
squeeze of lime or lemon juice toasted coconut chips or toasted desiccated coconut, to garnish
salt.
Mix cabbage with a pinch
of salt and a
squeeze of lime juice, massage for a couple minutes with your hands and set aside.
Ingredients 2 pounds red potatoes, halved 1/4 cup olive oil 1 tablespoon Red Chile Rub (see recipe) Kosher
salt and freshly ground black pepper 1 large cactus leaf 1 medium red onion, thickly sliced 1 medium jicama, peeled and diced 1 teaspoon sliced pickled red jalapeño, seeded and chopped 1/4 cup freshly
squeezed lime juice (2 to 3
limes) 1/4 cup extra-virgin olive oil 1 tablespoon adobo sauce (from a can
of chipotles in adobo sauce) 1/2 cupped chopped fresh cilantro
Dressing: 1 avocado — peeled and pitted 1 cup orange juice — freshly
squeezed 1/4 cup plus 2 tablespoons
lime juice — freshly
squeezed 1 green onion 1 tablespoon chopped yellow onion 1/2 small jalapeno — seeded handful
of cilantro 1/2 teaspoon sea
salt 1/2 cup olive oil garnish with freshly ground black pepper
Vanilla Balsamic Vinaigrette 4 tablespoons olive oil 1/2 tablespoon each balsamic and apple cider vinegar seeds
of 1 vanilla bean 1 tablespoon freshly
squeezed orange juice 1/2 tablespoon freshly
squeezed lime juice drop
of sesame oil (optional) sea
salt and pepper
I love the bread with some mashed avocado, tomatoes and a pinch
of Sal d'Ibiza (or any sea
salt) and a
squeeze of lime or lemon juice.
Season with
salt, pepper and a
squeeze of lime juice to help remove any bitterness from the raw cauliflower.
Sprinkle with
salt, add
squeeze juice
of lime, and drizzle with olive oil.
This salad was inspired by a trip to Mexico City, where vendors on every street corner would sell plastic cups
of jicama, melon, cucumber, or carrots seasoned with
salt, dried chile or hot sauce, and a
squeeze of fresh
lime.
Squeeze the juice
of 1/2
of a
lime over the dish, season with garlic
salt to taste, and add in thai basil and cilantro, stir to combine.