Sentences with phrase «avocado oil salt»

Not exact matches

Eating one - half an avocado with a drizzle of olive oil and sea salt is not only tasty but will squash the afternoon energy crash.

Dinner: Vegan chili or a Buddha bowl (quinoa, avocado, a kitchen sink's worth of veggies, tempeh, hemp seeds, flax oil + sea salt = yum), gluten - free pasta, salads, stir fried veggies with baked tofu, falafel, veggie dumplings, pad thai, Asian noodle bowls, veggie burgers — basically everything that's simple, delicious and plant - based.

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

Magic Green Sauce 1 large handful (30 g / 1 tightly packed cup) mixed fresh herbs (we used parsley, cilantro and mint) 1/2 cup / 120 ml olive oil Juice from 1 lime 1 tbsp capers 1 tsp maple syrup 1 clove garlic 1 small chili 1/2 avocado 1/2 tsp sea salt flakes

Peel and de-stone the avocados, then add the flesh to a food processor with the lemon juice, olive oil and lots of salt and pepper.

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

Heat 1 tbsp of avocado oil and sauté the mushrooms, chilli, garlic and thyme with a pinch of salt for 10 minutes.

Lightly season with salt and avocado oil 4.

While this is cooking, heat another pan to a medium to high heat with 1 tbsp of avocado oil and a pinch of salt.

INGREDIENTS 1 / 4C olive / avocado / coconut oil 1T raw honey 2 eggs 1/2 tsp pink salt 1C almond flour 1/2 tsp baking powder 1T coconut flour 1 / 4C almond milk Extras: 1 / 2C fresh grilled organic corn, 1/2 tsp chopped jalapeño, 2T shredded cheddar

Easy Oven Fried Taro Fries Ingredients: 1/2 of giant taro Salt Avocado oil (or your high heat cooking oil of your choice)

* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper

unrefined sea salt or to taste 1 cup good quality extra-virgin olive oil or avocado oil 2 cups white wine (or homemade chicken broth) Freshly ground pepper

-2 medium beets, peeled and cut into paper thin slices -1 small red onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup of each roughly chopped -1 cup fresh or frozen peas, quickly blanched and refreshed - salt and black pepper to season

I had some avocado in my salad last night and I think I'll use up the rest of it by toasting old pita breads with olive oil and salt, into crispy - type chips.

In a blender place avocado, pine nuts, parsley, garlic, lemon juice, vinegars, Dijon mustard, maple syrup or agave, a pinch of salt and pepper and 2 tablespoons olive oil.

MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:

2 ripe avocados juice of 1 lime 3 tablespoons of avocado oil or EVOO 2 tablespoons finely chopped red onion or shallots 1/2 teaspoon sea salt freshly ground pepper to taste

1 cup brown rice, soaked rinsed 2 1/2 cups vegetable broth 3 shallots or 1/2 yellow onion, chopped 1 carrot — chopped 1 - 2 cups diced free range, wild chicken (optional) 2 tablespoons avocado oil 2 garlic cloves 1 1/2 teaspoons sea salt 1 teaspoon turmeric 1/2 teaspoon cumin 1 - 2 sprigs cilantro — chopped

I love combining chopped avocado, tomato, cucumber and peppers with a drizzle of oil and vinegar and a pinch of salt and pepper.

MAKE THE DRESSING: Pit and peel avocado, add water, olive oil, lime juice, cumin, a pinch of salt and freshly ground black pepper and process with an immersion blender until smooth.

The salad includes kale, red cabbage, broccoli, carrots, red bell pepper, avocados, parsley, walnuts and sesame seeds, and the dressing includes grapeseed oil, lemon juice, ginger, wholegrain mustard, maple syrup and salt.

For the dressing, pit and peel avocado, add a pinch of cumin, salt, black pepper, lime juice, extra virgin olive oil and water and process with an immersion blender until smooth.

1 pound carrots, scrubbed or peeled and cut into two - inch segments (angled if you're feeling fancy) 3 tablespoons olive oil, divided 1/4 teaspoon ground cumin Coarse salt and freshly ground black pepper 1/2 an avocado, pitted and sliced (we had a mega - «cado and only used 1/4 of it) Juice of half a lemon

mixed greens red onion, thinly sliced radish, thinly sliced avocado, diced strawberries, chopped blueberries basil, thinly sliced hemp seeds (optional) extra virgin olive oil lemon salt & pepper

In a small bowl, stir to combine the citrus zest, garlic, dried oregano, red pepper flakes, salt, and avocado oil.

Ingredients: 2 tsp olive oil 1 cup fresh spinach 1 clove garlic, chopped 1/3 onion, chopped 6 orange cherry tomatoes, diced 2 tbsp corn 1/4 avocado, chopped 5 egg whites 1/4 cup shredded cheese (I used a Mexican blend) 2 tbsp grated parmasean cheese salt and pepper, to taste

Drizzle with olive oil or avocado oil and sprinkle on the chili powder, cumin, paprika and salt.

Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish

For the avocado pesto: 1 ripe avocado Juice from 1 - 2 lemons 2 small or 1 large garlic clove 1 cup packed basil leaves 1 jalapeno, seeded (optional) 2 tablespoons olive oil 1/4 cup water (more as needed to thin sauce) Salt and pepper to taste

Ingredients: 190 g (1 1/2 cup) flour 40 g (3/4 cup) sliced coconut, or shredded if you prefer 1 teaspoon baking powder 1 teaspoon vanilla sugar 1/4 teaspoon fine salt 225 g (1 cup) butter or avocado oil for a healthier choice 220 g (1 cup) granulated sugar 2 eggs 10 strawberries, cut in half 2 - 3 rhubarbs, cut into...

It's a light, lowfat — not usually my favorite food criterion — and refreshing dressing for summer greens or a bowl of thinly sliced fennel, oranges, avocado and red onion, which, speaking of myriad possibilities, is also delicious dressed with orange or lime juice, olive oil, salt & pepper.

Extra virgin olive oil 1 red onion 2 cloves garlic, crushed 1 small red chili 3 medium carrots 1 red bell pepper 1 head brocoli 2 medium zucchinis 3 - 4 fresh, large tomatoes Salt & Pepper, to taste 2 teaspoons chili powder 1/2 teaspoon each ground cumin, paprika and coriander 1 can (400 ml) kidney beans, rinsed and drained 1 can (400 ml) crush tomatoes about 2 1/2 cups low sodium vegetable stock 1 cup uncooked quinoa + 1 1/2 cup water 2 avocados 2 limes Spring onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas for serving and dipping

My fish burgers made from a rotation of fresh tuna, salmon, cod or a combo chopped and gently mixed with grated zucchini, ginger, onion, sesame oil, avocado mayo, panko salt, pepper, then sautéed and served with a drizzle a soy sauce, vinegar, sugar, ginger sauce on a brioche bun.

1 mango, peeled (or a peach or equal amt of pineapple) 1 avocado, pitted, peeled and cubed 1/2 red onion, finely chopped Juice of 1 lime, plus wedges for garnish chopped fresh cilantro salt and pepper canola or olive oil for coating fish 1.5 lbs mahi mahi fillets 1 Tablespoon blackening spice 8 corn tortillas 1 - 2 cups finely shredded red cabbage (optional)

3 chicken breasts olive oil spray 2 teaspoons chipotle chili powder 1 teaspoon cumin 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/4 teaspoon salt 1 teaspoon ground black pepper 2 onions, chopped 4 cloves garlic, minced 1 — 2 jalapenos, minced 2 bell peppers, chopped 8 ounce can tomato sauce 2 — 14.5 ounce cans diced tomatoes 2 — 14.5 ounce cans black beans, drained and rinsed 5 cups chicken broth 2 ears sweet corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or sour cream), cilantro, jalapeno slices, diced avocados, tortilla chips

Mixed Green — Bacon — Chicken Breasts — Eggs — Avocados — Pecans — Apples — Sweet Potato — Maple Syrup — Garlic — Dijon Mustard — Olive Oil — Real Salt — Apple Cider Vinegar

Using either an immersion blender or a Nutribullet blend together your avocado, extra virgin olive oil, lemon juice, fresh herbs, apple cider vinegar, garlic clove, and Himalayan pink salt until fully blended.

Place on a rimmed baking sheet, drizzle with 1 tablespoon avocado oil, season with salt and pepper and roast for 20 minutes, flipping about halfway through.

Recipe by Check full recipe at Ingredients: avocado, cayenne pepper, chicken, garlic, honey, jam, mint, orange, orange (zest), salt, shallots, soy sauce, oil, sauce, wine,...

Kidney bean mix 1 tbsp coconut oil 1 1/2 red onions, diced 2 cloves garlic, crushed 1 can kidney beans, drained 3 tbsp tomato paste 1 tsp cumin 1/2 tsp sea salt 1/4 tsp chilli powder Veggie toppings 1 red capsicum, diced 1 yellow capsicum, diced 2 tomatoes, diced 1/2 red onion, diced 1 green chilli, sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg lettuce

1 tablespoon extra virgin olive oil 1/2 teaspoon garlic powder 1/2 teaspoon sea salt 1/4 teaspoon bittersweet smoked paprika 1/4 teaspoon ground turmeric Freshly ground black pepper 2 - 3 chicken breast halves (about 1 1/2 pounds) Avocado oil or ghee, for cooking

Make the dressing: In a small bowl mix the avocado oil, lemon juice, champagne vinegar, poppy seeds, 1/4 teaspoon of Himalayan salt and ⅛ teaspoon of fresh ground pepper.

Add the avocado oil and rice to the pan, and season with salt and pepper.

Avocado Oil, Organic Cage - Free Eggs, Organic Cage - Free Egg Yolks, Organic Vinegar, Water, Sea Salt, Organic Lime Juice Concentrate, Chipotle Powder, Lime Granules, Organic Garlic Powder, Organic Rosemary Extract

Stir in the tomatoes, red onion, parsley, garlic, avocado, and pine nuts, then add the salt, oil and lemon juice and stir until combined.

2 tablespoons coconut oil 1 acorn squash, sliced in 1 / 2 - inch thick rounds and seeds removed 1/4 teaspoon salt 1/4 teaspoon pepped 2 teaspoons brown sugar 1/2 cup whole pecans, chopped 1/4 teaspoon pumpkin pie spice 6 cups baby arugula 1 avocado, sliced 1 pomegranate, arils removed 1 seedless cucumber, sliced

1 Tbsp avocado oil 1 large carrot, finely chopped 1 medium onion, finely chopped 1 tsp grated fresh ginger 3 cloves garlic, minced 1 1/2 to 2 tsp red curry paste 1 (14.5 oz) can unsweetened coconut milk 4 1/2 cups vegetable broth 3 - 4 lb butternut squash (about 1 large or 2 medium) 1 Tbsp lime juice 1/2 tsp salt 1/2 tsp white pepper

avocado, black pepper, garlic, honey, lemon, lemon juice, salsa, salt, tomato salsa, tomatoes, olive oil, onions, tomato, oil, finely, spring onions, pepper, garlic clove, lemons, vegetable oil, olive, guacamole, halloumi, zest, juice, clove, chillies

In a blender, food processor or with a whisk, puree the avocado, lime juice, maple, salt, olive oil, and fresh herbs together until you have a creamy, green spread.