Sentences with phrase «small mint leaves»

Not exact matches

10 small dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small onions 1 teaspoon black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece of galangal, peeled 1 tablespoon chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon lime zest 1/4 cup water

Garnish the reserved 1/4 of apple — cut in small cubes pumpkin seeds — optionally soaked and dehydrated for extra crunch drizzle of chili olive oil (optional)-- olive oil mixed with chili powder fresh mint or cilantro leaves

Yogurt sauce 1 cup natural yogurt 1 tbsp olive oil 2 tbsp lemon juice 2 tbsp finely chopped mint leaves 1 small clove garlic, peeled and finely chopped salt and black pepper

Remove crustini from oven and lay a folded piece of Prosciutto on top of cheese, add folded cantaloupe, top with a small leaf of mint.

4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)

Combine the buttermilk and the 1/2 cup mint leaves in a small saucepan over medium heat.

Ingredients: 4 - 6 small to medium size fresh, raw artichokes 1 organic lemon, zested and halved 1/2 - 3/4 cup chopped fresh organic mint leaves About 4 cloves organic garlic, pressed or minced 2 tsp.

Persian Roasted Tomato & Mango Salsa 2 - 10.5 oz pkgs cherry tomatoes 2 shallots 1 garlic bulb 1 mango 4 roma tomatoes 1 small package mint, or about 8 stems 1 bunch parsley 2 stems basil leaves (optional) 2 - 3 tbsp Za'atar spice mix 1 - 2 tbsp Cayenne pepper (or to taste) 1/4 c lime juice salt to taste olive oil thyme

2 cups pineapple cut into small chunky wedges 1/2 small red onion thinly sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs of mint, use just the leaves and torn with your fingers 3 - 4 good drizzles of a grassy and peppery Extra Virgin Olive Oil the juice of one large lime the juice of half an orange Sea Salt and black pepper to taste

Small cocktail cupcakes are so beautifully decorated with lime wedges and mint leaves and sprinkled with extra coconut and lime zest.

1 small handful of fresh mint leaves (if you can get your hands on the fresh stuff, try a few drops of extract)

Top with 2 mint leaves, 2 thai basil leaves, carrot matchsticks, cucumber slices, 2 - 3 slices of thai bird chiles, crispy fried shallots, and a small drizzle of nuoc cham sauce.

fresh ground pepper 1 lemon 1 bunch baby beets 1 bunch baby carrots or about 4 larger ones 2 small parsnips, cut into quarters 2 baby potatoes mint leaves, to serve

packages cherry tomatoes, washed and cut in half crosswise 1 small shallot, peeled and finely diced 1/2 bunch mint leaves, roughly chopped 3 chipotle chiles in adobo, stemmed, seeded and minced 2 1/2 Tbsp freshly squeezed lime juice 2 Tbsp extra virgin olive oil 2 ripe fresh California avocados, peeled, seeded and diced

In a small bowl, whisk together the lime juice, white wine vinegar, virgin olive oil, bruised mint leaves, salt and chilli flakes.

INSTRUCTIONS Pour a can of Immunity to a small pot Lightly crush some fresh mint leaves and add it into the pot Stir and bring to a simmer Pour the mixture into your favorite mug Enjoy it hot!

Jell - o powder, cherry or strawberry flavor 25 small Tootsie Roll Candies Royal Icing, tinted green Baking spray Wax Paper Red Food Coloring, optional optional: you could use fruit roll - ups or those green mint leaf candies instead of the royal icing.

Items needed for 2 bowls: 1/4 small purple cabbage, thinly sliced 6 radishes, thinly sliced 1 carrot, julienned 1/3 cup snap peas, sliced on a bias Handful of micro greens Handful of cilantro and mint leaves — 1 cup Della Rice Basmati and Wild rice, cook as directed — Za'atar roasted chickpeas — Lemon honey mint tahini sauce — 6 min eggs + dukkah spice mix

In a small bowl, stir together garlic paste and mint leaves with olive oil.

My mint leaves were small so I used close to 30 of them.

Lemon Honey Mustard Mint Tahini Sauce INGREDIENTS 1/4 cup tahini (ground sesame paste) 3/4 of small lemon, juiced 2 tsp Dijon or stone ground mustard 2 tsp honey 2 tsp fresh mint leaves, chopped 1 tbsp extra virgin olive oil 2 — 4 tbsp water, as needed * Salt and black pepper to taste

3 to 4 cups shredded cooked chicken 4 cups finely shredded cabbage 1/2 cup roughly chopped cilantro leaves 1/2 cup mint leaves 1 cup mung bean sprouts 1 small red onion, halved and thinly sliced 1 green bell pepper, finely sliced in short strips 1 long red chilli, finely sliced (optional) 1 cup plain yogurt 1/2 cup Byron Bay Chilli Co..

6 - 8 mint leaves 1 red grapefruit 2 handful strawberries (unfrozen) 1 small piece fresh ginger 1/2 tbsp vanilla powder ice cubes

Falafels 1 cup / 150 g green peas, fresh or frozen (thawed) 1 cup / 150 g cooked chickpeas 2 small shallots, peeled and coarsely chopped 1 - 2 cloves garlic, peeled 2 tbsp buckwheat flour or potato starch 2 tbsp pumpkin seeds 1/2 tsp baking powder 3 stalks fresh mint, leaves picked 3 stalks parsley, stems discarded 1 tbsp lemon juice 1 tsp ground cumin 1 tsp flaky sea salt 1 - 2 tbsp olive oil

5 small green chillis, stems removed 5 small red chillis, stems removed 2 pounds lamb or goat meat, cubed 3 quarts water 2 - inch piece of ginger, peeled 2 teaspoons black peppercorns 2 teaspoons anise seed 2 teaspoons cumin seed 5 cardamoms (or 2 Tablespoons car - damom powder) 3 cloves 3 tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1 cup fresh mint leaves 4 pieces lemon grass, crushed 1 teaspoon ground turmeric 4 curry leaves (optional) 1 cup water 4 tomatoes, diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons vegetable oil Spring (green) onions for garnish 3 teaspoons rice flour for thickening (optional)

for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups coconut black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1 lime 1 small red chili — seeded and minced 1/4 teaspoon red pepper flakes Large handful fresh mint leaves — chopped sea salt to taste

I put a red raspberry and small citrus mint leaf on top instead of yogurt / cool whip topping because they were for an outdoor party and just thought it would hold up better in the summer heat.

Armenian Stew with Pilaf Stew: 2 tsp canola oil 1 cup chopped onion 3 garlic cloves, minced 1 tsp dried mint 1 tsp dried basil 1 bay leaf 1/2 tsp salt 2 medium carrots, peeled and cut into 1 ″ chunks 1 small zucchini, cut into 1 ″ pieces 1 cup chopped fresh tomatoes 1/2 cup tomato juice 1 15 - oz can drained fava beans 1 large bunch swiss chard, torn into bite - sized pieces 1 tbsp fresh lemon juice

1 lb of ground chicken 15 - 20 mint leaves small handful of parsley 1/2 Tbs of ground cumin 1/4 white onion 3 cloves of garlic 1 tsp of lemon juice

For the sauce: 1 cup of cooked peas 1/2 avocado 1/4 cup of basil leaves a small handful of fresh mint leaves 2 tablespoons of olive oil The juice of 1/2 lemon 1 teaspoon of One Earth Green Goddess 2 tablespoons of nutritional yeast 1 clove of garlic Salt & pepper to taste

I'd leave the cupcake alone but make a chocolate - peppermint icing and place a small after - eight chocolate - mint on top

1 small watermelon, cubed (should make 3 to 4 cups) 1 large ripe pomegranate 3 tablespoons fresh mint leaves (diced) Lime wedges

In a small saucepan, combine 3/4 cup of the water, 1/4 cup of the mint leaves, the sugar and lemon zest.

Dust with cocoa powder, top with a mint leaf or any small pieces of fruit like berries or chopped mango.

Ingredients 2 small heads broccoli, with stems (2 cups) 2 cloves garlic Salt 1 - 4 small thai chili, depending on your feelings towards spice, sliced about 2 tablespoons sugar about 3 tablespoon fish sauce about 3 tablespoons lime juice 1/3 cup roasted unsalted peanuts, chopped Small handful basil leaves, torn (optional) Small handful mint leaves, torn (optismall heads broccoli, with stems (2 cups) 2 cloves garlic Salt 1 - 4 small thai chili, depending on your feelings towards spice, sliced about 2 tablespoons sugar about 3 tablespoon fish sauce about 3 tablespoons lime juice 1/3 cup roasted unsalted peanuts, chopped Small handful basil leaves, torn (optional) Small handful mint leaves, torn (optismall thai chili, depending on your feelings towards spice, sliced about 2 tablespoons sugar about 3 tablespoon fish sauce about 3 tablespoons lime juice 1/3 cup roasted unsalted peanuts, chopped Small handful basil leaves, torn (optional) Small handful mint leaves, torn (optiSmall handful basil leaves, torn (optional) Small handful mint leaves, torn (optiSmall handful mint leaves, torn (optional)

750g carrots, preferably organic 1 tablespoon olive oil 1 large onion, chopped 2 cloves garlic, finely chopped 1 tablespoon cumin seeds 1 litre vegetable stock 100g light feta, cut into very small dice A small bunch of mint, leaves finely shredded Black pepper Sea salt Sumac (optional)

1 delicata squash, halved and sliced into 1/3 ″ crescents 1 cup pearl couscous 1 cup chickpeas 8 kale leaves, torn into small pieces and massaged with olive oil 1/2 teaspoon coriander 1 teaspoon dried mint 2 teaspoons harissa or hot sauce 2 teaspoons maple syrup salt and pepper, to taste 1/4 cup olive oil 1/4 cup walnuts, toasted and chopped 2 tablespoons cranberries

For the tofu base 1 cup tofu 1 small onion, diced 2 garlic cloves, crushed 1/2 cup sunflower seeds 1 lemon, juice only 1 cup fresh spinach leaves 1 small bunch fresh mint 2 tbsp purified water

50 grape (vine) leaves 1 cup (7 oz / 200g) long - grain rice, rinsed 2 small tomatoes, diced 1 onion, finely chopped 1/2 yellow bell pepper, seeded and finely chopped 14oz / 400g canned chickpeas, drained and rinsed 1 tablespoon finely chopped fresh mint 1 tablespoon finely chopped fresh parsley 1 teaspoon seven spices seasoning olive oil, for drizzling salt and black pepper

In a small saucepan, heat 3 tablespoons of rum and 5 mint leaves (heat through but DO NOT bring to a boil — remove from heat after about 30 seconds)

1 packed cup fresh mint leaves or mexican hierba buena leaves (about a medium size mint bunch will yield a packed cup of leaves) 1 small serrano or jalapeno if you prefer.

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

3 large golden beetroot Olive oil spray 1 medium onion, chopped 2 cloves garlic, chopped 1 large eating apple, peeled and chopped 1l vegetable stock — I use Marigold bouillon No fat yoghurt Small bunch of mint, leaves chopped

Beef Satays over Thai Salad 1.5 lbs sirloin steak, cut into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves garlic, minced 2 tbsp cooking oil 2 1/2 tbsp lemon juice 2 3/4 tsp sugar 1/2 tsp salt 1/4 tsp fresh - ground black pepper 2 tbsp Asian fish sauce 1 tbsp water 3/4 tsp rice - wine vinegar pinch dried red - pepper flakes 1 small head romaine lettuce, cut crosswise into 1 / 2 - inch strips (about 1 quart) 2 carrots, peeled into strips 1 cucumber, peeled, halved, seeded, and diced 1/2 cup lightly packed cilantro leaves 1/4 cup chopped fresh mint

Salsa 2 c. watermelon — seeds removed, medium dice 1/4 c. green onion — chopped 1/4 c. Anaheim chiles — small dice 4 mint leaves — chopped 3 tbsp.

Ingredients: 1 cup Greek or any whole milk yogurt / 5 or 6 sprigs of fresh mint, stems removed, leaves chopped / Zest of one small lime / Freshly ground pepper and sea salt to taste / Pinch of demerara or brown sugar (optional).

2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds

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

Filling (adapted from Raw Food / Real World) 1/2 cup chopped raw cashews 1 tablespoon sesame oil 1/2 teaspoon sea salt 1/4 cup agave syrup 1/2 cup lemon juice 2 tablespoon chopped ginger 1 small chili — seeded and chopped 11/2 tablespoon nama shoyu 1 cup raw almond butter 1/2 head savoy cabbage — shredded 1 handful cilantro 1 handful basil — torn 1 handful mint leaves 1 large carrot — cut into thin strips 1 large mango — cut into strips 1 cucumber — seeded and cut into strips

Couscous Salad: 1 1/2 cups whole wheat couscous 1 1/4 cups warm water 1/4 cup fresh lemon juice 2 tablespoons olive oil 1 teaspoon ground cumin 1 teaspoon salt, or more to taste 2 scallions, green and white parts thinly sliced 1 small red bell pepper, seeded and diced, finely diced 1 small jalapeno seeded, finely diced 1/2 small red onion, finely chopped, about 1/4 cup 1 garlic clove, minced 1/2 cup mint leaves, chopped 1/4 cup cilantro leaves, chopped 1 teaspoon Tabasco, or to taste 1 teaspoon freshly ground black pepper