Sentences with phrase «black kale in»

I have a green smoothie every morning myself (I love black kale in it!)

Not exact matches

First Lady Michelle Obama's 1,100 square foot vegetable garden was planted in 2009 on the White House's South Lawn and grows arugula, cilantro, tomatillo, hot peppers, spinach, chard, collards, black kale, berries, lettuce, anise hyssop, and Thai basil.

Lyndon and I sit down in a plain conference room on the second floor near his cubicle, and soon his assistant brings us each a black coffee and a green smoothie concoction he calls «The Lyndon,» which is a blend of kale, celery, and other vegetables.

I love these different bowl lunches you crete — the Mexican one in your book, the other one with roasted kale one with grated carrot and black beans on the site, and now this.

Living in Germany at the moment and kale isn't in the supermarkets yet but substituted it with some delicious pointed cabbage instead, and you can't get black beans anywhere here, but mixed white beans, kidney beans, chickpeas worked a treat.

In a medium sized bowl, start with a bed of cooked forbidden black rice, top with onions, kale, sliced avocado and tuna.

Baked tortilla chips slathered in enchilada sauce, black beans, and sauteed kale and topped with eggs, avocado, salsa, and cheese makes a satisfying twist on traditional chilaquiles.

Fold in the cooked kale and the black beans.

I can change out ingredients to give it a different spin each time, sweet potatoes instead of white, black beans instead of pintos, collard greens or kale to give it a nutritional boost... But I'm fortunate to live in a place where there is a lot of diverse cuisine available in either dining out or ethnic market formats, so I don't have to choose just one:)

One pound of shank cross — cut was quite enough with plenty of vegetables (3 carrots, 1 parsley root, 1/2 celery root, 1 kohlrabi, 1 onion (halved), few kale leaves, 1 tsp tomato pure, salt and black pepper to taste) slowly and gently boiling in 12 cups of water for 3 hours made a beautiful «bouillon «easily turned into healing, comforting, boosting soup once strained and combined with favourite noodles.

Heat half of the harissa dressing in the now empty pasta pot Add the pasta and kale, black olives, pine nuts, and lemon zest.

Fold in lightly steamed kale, black beans, and green onions.

In addition to poke bowls, the restaurant also features creative culinary delights ($ 9.25 and up) like Pipeline Nachos — pico - marinated fish served atop wonton chips with baby kale, avocado, cream cheese, chipotle mayo, black radish and masago; Mavericks Tacos — fresh catch served in house made crispy tortillas with chipotle mayo, purple cabbage, avocado mousse, green onion, sour cream and red radish; and North Shore Steam Buns — daily catch marinated in spicy passionfruit - ginger sauce cushioned in a Togarashi steam bun, topped with Kimchi, avocado puree, seaweed nori and crispy sweet potatIn addition to poke bowls, the restaurant also features creative culinary delights ($ 9.25 and up) like Pipeline Nachos — pico - marinated fish served atop wonton chips with baby kale, avocado, cream cheese, chipotle mayo, black radish and masago; Mavericks Tacos — fresh catch served in house made crispy tortillas with chipotle mayo, purple cabbage, avocado mousse, green onion, sour cream and red radish; and North Shore Steam Buns — daily catch marinated in spicy passionfruit - ginger sauce cushioned in a Togarashi steam bun, topped with Kimchi, avocado puree, seaweed nori and crispy sweet potatin house made crispy tortillas with chipotle mayo, purple cabbage, avocado mousse, green onion, sour cream and red radish; and North Shore Steam Buns — daily catch marinated in spicy passionfruit - ginger sauce cushioned in a Togarashi steam bun, topped with Kimchi, avocado puree, seaweed nori and crispy sweet potatin spicy passionfruit - ginger sauce cushioned in a Togarashi steam bun, topped with Kimchi, avocado puree, seaweed nori and crispy sweet potatin a Togarashi steam bun, topped with Kimchi, avocado puree, seaweed nori and crispy sweet potato.

Once all the kale is in the pan, season with the red pepper flakes, salt, and black pepper.

* 1 head of California endive (I used red), ends trimmed off and chopped * 1 big handful of Tuscan kale, chopped * 1 pink grapefruit, segmented (chop the segments in half if they are large), plus 1 - 2 tablespoons of the juice that drains off when segmenting the grapefruit * 1 perfectly ripe avocado, diced * 3 - 4 ounces of naturally smoked wild smoked, chopped * 1 - 2 tablespoons of finely chopped red onion * 2 tablespoons avocado oil or olive oil, plus more to taste * freshly ground black pepper

150g bag kale, washed and dried, leaves stripped off stalks and chopped into strips 75g baby spinach leaves, washed and dried 3 — 4 spring onions, thinly sliced 50g pumpkin seeds, toasted in a dry pan until they pop 150g low fat cottage cheese 1/2 pomegranate, seeds removed 1 ripe avocado pear, halved, stoned, peeled and cut into slices Sumac to sprinkle Ground black pepper 1 tablespoon good quality extra virgin olive oil Half a lemon

Slice burritos in half and serve with chipotle lime sauce, any remaining kale and black beans, and lime wedges.

My fridge is re-filled every weekend with just enough swiss chard, kale, spinach, humus, mushrooms, onion, carrots, avocado, celery, sigi yogurt, egg, aloe vera, black bean burgers (made in advance) and what ever fruit was lookin» yummy at the supermarket.

I always thought of pesto as a summer dish, with aromatic basil as the star.Now: I am all for seasonal winter pesto and this black kale pesto is truly sensational.The first time I tried this pesto I was in beautiful Florence.

Our menu has included items such as locally sourced Niman Ranch flank steak with asparagus and fingerling potatoes and touches of ricotta and fried bone marrow paired with a glass of the Ruth Lewandowski 2012 Boaz (produced by Pago's own sommelier, Evan Lewandowski), or carrots presented five different ways as a tasting appetizer with a glass of the 2010 L'Hereu Cava, or the famous «Pago Burger» — a mix of ground chuck, short rib and brisket in the succulent burger patty, topped high with artisanal bacon, Gruyere cheese, roasted mushrooms, pickled red onion and kale, on a toasted brioche bun slathered with black garlic aioli and Dijon vinaigrette — which has been written about at length in the local and national press.

Arrange 1 1/2 cups (packed) kale, 1/3 cup black beans, 1/3 cup Mediterranean Salsa and avocado slices in each bowl so that all of the ingredients can be identified.

Monday: 10:00 - 10:30: 1 egg, 2 egg whites fried in coconut oil, kale, bell peppers; 1/4 cup rolled oats, cinnamon, vanilla, splash of coconut milk; lemon water & vitamins 3:00 - 3:30: spring mix & spinach salad with chicken breast, egg whites, sea salt, bell pepper & cucumber; 1 cup sweet potato w / cinnamon, sea salt, vanilla stevia, cocoa powder & a little EVCO (E), water, black coffee 6:45: lemon dijon salmon, avocado, broccoli, cauli & carrots, bite of unsweetened chocolate (S), water 8:00: bite of unsweetened chocolate & natural calm cherry water

i have adjusted it a little: — 2 stalks of celery — 1 carrot — 1 zucchini — 1/2 broccoli — power boiled black eyed beans with a powdered shitake «stock» i got from thailand — 1 sprig of the following: fresh oregano, thyme and rosemary (took the rosemary out after the onion had browned but left the rest in)-- 2 fresh bay leaves dried over time (they just do not compare to the packaged ones) and i will chop up kale and add just at the end, and also make some kale chips to sprinkle on top.

Maybe with some sauteed kale or chard on the side — or even in the bottom of the bowl, depending — or maybe some soupy black beans?

If you like everything in its pure form (loose leaf tea, black coffee, kale, etc.), drinking ceremonial - grade Encha as hot matcha tea will be a daily treat as if in the spring green tea garden.

1 cup beluga lentils, soaked in cold water overnight 2 large onions 2 cloves garlic 1 head kale, rinsed thoroughly Ancient Organics ghee 1/2 lb dried farro spaghetti, cooked according to the package extra virgin olive oil Maldon sea salt fresh ground black pepper

Combining kale and sweet potatoes with quinoa and lentils or black beans, then wrapping it all in a brown rice tortilla takes that simplicity to a whole new level!

Baked eggs with barley creamed greens and mustardy bread Cacao nib pavlovas with mixed berries California quinoa Chickpea deli salad Chunky Mediterranean eggplant dip Coconut sorbet with strawberry rhubarb sauce Curried sweet potato soup with crispy black lentils Golden quinoa breakfast bowl Hippie bowl with tahini citrus miso dressing and spiced sunflower seeds Kale Caesar salad with cornbread bits Marrakesh carrot salad Roasted asparagus salad Roasted zucchini and quinoa bowls with cilantro pepita pesto Smoky tortilla soup Strawberry millet tabbouleh Tahini kale slaw with roasted tamari portobello bowl Tropical smoothie bowl Winter fruit salad in a ginger - lime syrup

SECOND BREAKFAST: Sipping on my usual Earl Grey, I transformed leftover tomato - kale - black bean sauce into Huervos Rancheros (minus the egg) by warming it in a pan and melting into it some non-dairy (store - bought) vegan cheese.

Salad ingredients • 4 - 6 corn ears • 2 tablespoons neutral coconut oil — divided • freshly ground black pepper — to taste • 3 - 6 ripe, sweet peaches — cut in half • 1 package tempeh — cubed • 1 medium bunch kale — stems removed, leaves cut into bite - sized pieces • 1/2 tablespoon olive oil • sea salt — to taste • 1 small head Romaine lettuce — torn into bite - size pieces • pine nut Parmesan - optional

WEDNESDAY: Black beans with garam masala over quinoa and wild and brown rice; garlic kale and steamed chicken dipped in garlic mayo; dark chocolate

Rodent carcinogens occur naturally in the following [vegetable] foods: anise, apple, banana, basil, broccoli, brussels sprouts, cabbage, cantaloupe, caraway, carrot, cauliflower, celery, cherry, cinnamon, cloves, cocoa, coffee, comfrey tea, dill, eggplant, endive, fennel, grapefruit juice, grape, honey, honeydew melon, horseradish, kale, lettuce, mace, mango, mushroom, brown mustard, nutmeg, orange juice, parsley, parsnip, peach, pear, black pepper, pineapple, plum, potato, radish, raspberry, rosemary, sage, sesame seeds (heated), strawberry, tarragon, thyme, and turnip.»

Large Plates options include perfectly cooked Gulf Drum with Covey Rise Farms sweet potatoes and yams, sautéed kale and a moutarde beurre blanc — caviar like mustard seeds reduced with apple cider vinegar and white wine then mounted with soft butter; Chappapeela Farms Pork Osso Buco with charred corn, Papa Tom's cheese grits and local peppers; Sweet Corn & Kale Risotto with jumbo lump crab, smoked tomato vinaigrette and herb oil; and Cureton's tribute to his travels in China last year — Seared Yellowfin Tuna with Creole fried black rice, sweet potato habanero sauce and the Chef's signature Steel Sauce (half Steen's cane gastrique and half eel sauce).

Black and green kale comes in season at the end of the summer, and often it's the only green hardy enough to survive late into the fall.

She's already talking about serving those scary black beans in an entree next year, making grass - fed beef a regular part of the menu and — don't tell the kids — tucking local kale into the lasagna.

Iron, which is best found in red meat like beef, bison, liver, and lamb; dark leafy greens like kale, collards, and spinach; lentils; black beans; and dark chocolate.

I challenged myself to create as many delicious dishes as I could with those ingredients, and in the end, I not only created recipes that I will continue to make (hello, grilled kale and black cod over cauliflower mash), but I showed myself that limits are only as limiting as you allow them to be.

For the second meal, grab a blender, throw in some black cherries, kale, almond milk and some of your whey protein powder.

I eat walnuts and flax in my oatmeal, and black beans or potatoes or grains with steamed broccolli, kale, etc., vegetables.

The leftovers make great packed lunches (a lunchbox taco salad is now frequent in my lunch rotations) and even better breakfasts (coming soon (ish): kale and black bean breakfast tacos).

You can find magnesium in abundance in dark, leafies like spinach, kale, Chard and also in legumes like black beans, pumpkin seeds, avocado and bananas.

Lunch: Bowl (1 lg sweet potato, 1 cup black beans, 1 cup cooked kale, 2 oz sauteed sweet onion in vegetable broth, 2 tbsp balsamic vinegar)

In a large bowl, add the zucchini spirals, kale, onion, strawberries, almonds, and black sesame and toss to combine.

Ready In: 25 minutes INGREDIENTS, Serves 2: 2 Yukon Gold potatoes, shredded 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 6 cloves garlic, minced 2 to 3 large kale leaves, shredded Pinch of salt Option: 2 -LSB-...]

This kale salad calls for Tuscan kale, also known as Lacinato kale, dinosaur kale, or black kale (svartkål in Swedish), which has a slightly mellower flavour than it's curly cousin.