Sentences with phrase «add an avocado leaf»

Not exact matches

Simply juice the apples and pear, then add the juice to your blender along with the avocado fresh, spinach leaves and any of the extras that you want.

Then add in the avocado, olive oil, lime, mint leaves and salt — blend again.

Joanne — you might want to leave the avocado out of the large batch and add as you need each day, otherwise it may go brown.

Apples can be a bit weird texture wise when smoothied so I think I would leave those out and just blend the pear, avocado and spinach with a little water in a blender, you may want to add some dates to sweeten it as it will be quite savoury without the fresh juice.

1 cup spinach 1/2 pear, seeded 1/2 avocado 1 tsp matcha green tea powder 1 1/2 cups of unsweetened almond milk 6 - 8 mint leaves 1 Tbsp chia seeds 1 tsp raw honey (optional for added sweetness)

Other accompaniments included baked sweet potatoes, avocado crema (blend two avocados in the food processor with a big handful of cilantro leaves, lime juice, salt, and garlic to taste plus a bit of water to blend), Frog Ranch salsa, and red cabbage slaw (thinly slice a head of red cabbage and add a handful of cilantro, about 3 tbsp apple cider vinegar, a drizzle of honey, and sea salt).

In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped.

Once the eggs have begun to cook sprinkle in your cheese and add in your spinach leaves and avocado.

Added a chopped avocado because I had a perfect one on hand and it marries so beautifully with mango and shrimp that I hated to leave it out.

Add in the diced avocado and lemon juice, then mash until there are just a few chunks of bean and avocado left.

I added avocado cause I had some left over I wanted to use and it blended nicely I thought Thank you so much for the awesome recipes!

Leave in the avocado because although it adds to the fat, it's the good kind of fat that helps you lose fat.

We don't have cilantro, avocado, or bay leaves on hand, but I added in a 1/2 cup of frozen corn with the black beans and it turned out delicious and robust!

1 cup of steamed and frozen sweet potatoes 1/2 cup of almond milk 1/2 avocado 1 tablespoon of carob powder 1 teaspoon of maca powder 1/2 tablespoon of vanilla protein powder (you can leave this out or just add a dash of vanilla powder) 1 tablespoon of hazelnut butter (almond butter will work as well) a pinch of sea salt 1 capsule of Garden of Life Mood +

My recipe is made with coconut milk and avocado and uses fresh mint leaves to add the green color and minty flavor.

Divide the soup between bowls and add some scallion, jalapeño, avocado, cilantro leaves and tortilla strips to each bowl.

Cut the avocados in half, and scoop out the flesh; place in a large bowl and add the lime juice, pressed garlic, cumin, and salt, then mash with a fork slightly, making sure there are still big chunks left.

Approx. 1.5 cups almond milk (or milk of choice), add more if you prefer a runnier smoothie 1/3 cup of walnuts, or about 20g 1/4 of an avocado 2 tablespoons chia seeds 1 tablespoon raw cacao (or to taste, I like my chocolate intense, I added an extra half tablespoon) 2 heaped teaspoons maple or rice malt syrup, or sweetener of choice, to taste 1 heaped teaspoon maca powder (optional) 1 heaped teaspoon raw cacao nibs 1/4 teaspoon cinnamon Pinch of vanilla powder (or essence) Pinch salt Leave half the walnuts and cacao nibs aside.

Throw one ripe avocado, some basil leaves, one garlic clove and lemon juice into the food processor and blend until you get a smooth and creamy sauce, finish it by adding salt and pepper to taste.

Mash up a couple avocados with some salt, pepper, lime juice and a few tablespoons of homemade salsa (recipe below), then top each sweet potato round with a dollop of guacamole and add a cilantro leaf for both flavor and presentation (total win!).

I made a Thai inspired coconut milk sauce for them and added lots of raw veggies, avocado (duh) and served it all in a cabbage leaf.

Add the hot chile pepper or canned chiles and the avocado (large chunks are fine) and either pulse on and off to leave it chunky, or let the processor run if you'd like it to be smoothly blended with the edamame.

In a blender or food processor, puree the blanched leaves with a pinch of sea salt and add 1/2 cup oil (Avocado Lime Oil or just XVOO) in a stream and blend thoroughly.

Because avocados will oxidize over time if left exposed to the open air, try to serve this one as close to prep as possible, or add the avocado right before serving if making ahead.

Add to a blender or food processor: 2/3 of the chopped cucumber and 2/3 of the chopped avocado (set the rest aside), the white part of the scallions, garlic cloves, the mint leaves (not the stems) and the chicken stock.

Try substituting milk of your choice, leaving out the lemon and avocado, and adding a little extra cucumber.

In a large bowl add zucchini noodles, lemon juice, edamame, avocado and basil leaves.

She loves this salad too and says, «The thin strips of courgette melt against the creamy chunks of avocado, while the lentils add a hearty, satisfying element and the mint leaves and lime juice make it all taste so fresh.

Then, scoop out the center of the avocado, chop it, and add it to the salad, leaving you with cute little avocado bowls for your salads.

The toasted pumpkin seeds can not be left out; they add heft and body to an otherwise dainty dish and lastly the avocado for its mellow quality, which unites the separate components into a delicious, seamless whole.

Add a handful of spinach, salmon, cilantro leaves, and a few avocado pieces.

Paired with avocados, which add creaminess and a source of healthy fat, this shake will leave you feeling satisfied and totally nourished.

If you don't like the pudding texture than leave out the avocado and consider adding in more coconut oil or using a nut butter like almond butter.

Eating clean doesn't mean missing out on flavor — you can skip the anchovy in the avocado if you prefer, but we highly recommend leaving it in for that added umami factor.

Place a small amount of the julienned salad in the middle of each leave, add avocado slices, coconut meat, herbs and sprouts, and sprinkle with salty almonds.

Assembly 1/2 cup chopped almonds — preferably soaked and dehydrated 1 tablespoon (any) nut oil sea salt 1 head of Boston lettuce or another wrapper of choice 1 cup meat of fresh young Thai coconut — sliced (can be omitted, just add more avocado) 1 ripe avocado — peeled, pitted, and sliced 1 handful fresh basil and / or mint leaves 1 handful sunflower sprouts

Let your imagination fly — substitute dill for the celery leaves, add some chopped pickles or capers, or top the whole thing with some fresh sliced avocado.

-- Wash carrot tops, remove any super tough stems, and place remaining stalks and leaves in a food processor — Add avocado, lemon juice, garlic cloves and olive oil to the food processor and blend until well combined — Add walnuts, salt and pepper and blend again until the nuts are well chopped and combined with the rest of the ingredients

Alkaline Green Smoothie yield - 1 smoothie approx 12 - 16oz 6 ″ piece of cucumber 3 medium Kale leaves, torn 5 stems fresh mint 3 stems fresh parsley 1 ″ piece fresh ginger 1 avocado 1 cup coconut water fresh juice of one lime 1 - 2 tsp udo's oil 1 - 2 tbsp hemp seeds 2 - 3 drops stevia Method Place all ingredients into high speed blender and mix until smooth, adding a little filtered water if needed for consistency.

Add diced Fresh California Avocado, croutons, cilantro leaves, sea salt, and about 1/4 cup of the olive oil.

Leave the mix to infuse for at least a day (the longer you let it infuse, the more complex the flavours) and then add it on top of riced cauliflower, soups, meat, avocado slices, scrambled eggs, steamed veggies and anywhere you want a chilli hit!

scoop the avocado into a small bowl and add sea salt and juice from the lemon (leaving a little bit for one last squeeze), and smash it up until you have a smooth consistency or to your liking

Prep your mini burger patties in advance, so you just have to grill them for 2 - 3 minutes per side.For your burger bar options, provide cheese slices, mustard, ketchup, relish, dill pickles, mayonnaise, diced red onion, tomato slices, lettuce leaves, caramelized onions, bacon strips, avocado slices, roasted red peppers, crispy onions, and anything else you think would add some divine taste.

Add a splash of tamari, nestle two lettuce leaves on the side of each bowl, then arrange a quarter each of the carrot, cabbage, rolled cucumber ribbons, avocado and pickled ginger on top.

Then, scoop out the center of the avocado, chop it, and add it to the salad, leaving you with cute little avocado bowls for your salads.

Last time I added a collard green leaf and left out the avocado since I had some for lunch in the broccoli soup (also part of this plan).

It's awesome with some avocado on top, and you can easily vary the recipe to make it vegetarian by leaving out the meat or adding a different kind of bean.

To our sprouted buns, we added crisp organic romaine leaves, sliced avocado, and red onion, but wanted some pizazz.

Add the salmon, carrots, onion and avocado to each leaf, being sure to distribute evenly.

Slice the pear and avocado and add to a salad bowl along with the mixed leaves.