Not exact matches
The
cilantro salad was made with a particularly vibrant
bunch of cilantro trimmed
of any raggy ends, and picked over for any wilted
leaves.
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and
left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry
leaves (fresh or dried or substitute with 1 bay
leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon
of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5
bunches of fresh coriander (
cilantro) for garnish
Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2
bunch kale, stem removed,
leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas,
left to defrost on the counter while you make the rest
of the meal 2 tablespoons chopped
cilantro Juice
of half a lemon, plus lemon wedges for garnish
2 tablespoons salt 1 bay
leaf 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon black pepper 2 pounds boneless, skinless chicken breasts 2 Packages
of La Tortilla Factory Hand Made Style Tortillas, White Corn, Grande 1 cup Canola oil 1/2 yellow onion, diced 1 (8 - ounce) package shredded light Cheddar cheese 1
bunch green onions, thinly sliced 1 (56 - ounce) can sliced black olives (optional) 1/2
bunch cilantro, chopped (optional) Garnish ideas: guacamole, sour cream
Plus there are huge
bunches of fresh mint,
cilantro, and flat -
leaf parsley which I buy (and use) often!
This recipe uses a full large
bunch of cilantro, but you can easily half the recipe if you just want to use up what you have
left over.
Two kale
leaves, 1/2 a
bunch of cilantro, 1 green apple, 4 celery stalks, 1 whole cucumber, 1/4
of a lemon (with peel), 1 inch chunk
of ginger, 1 chunk
of jalapeno (or more if you like it really hot).
4 cups mixed veggies cut into bite sized pieces - red bell pepper, cucumber, steamed broccoli, steamed green beans, steamed asparagus, etc - it all sounds amazing but use whatever you have and love 1 large carrot, grated 1/2 cup chopped green onions 1
bunch of cilantro minced 1 handful mint or basil
leaves minced (chiffonaded or whatever..)
Cilantro cream sauce ingredients 1 cup raw cashews 1/2 bunch of cilantro, including stems and leav
Cilantro cream sauce ingredients 1 cup raw cashews 1/2
bunch of cilantro, including stems and leav
cilantro, including stems and
leaves Water
2 teaspoons sunflower oil 1/2 teaspoon toasted sesame oil 1 tablespoon plus 2 teaspoons runny honey fine grain sea salt, to taste one small
bunch of cilantro (
leaves and stems), chopped 1/2 cup peanuts, toasted 1
bunch of scallions, shredded 2 cups finely shredded cabbage 1/2 cup mung bean sprouts 1/2 cup broccoli or pea sprouts 3 large stalks celery, thinly sliced on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown) rice vinegar toasted sesame seeds, black or white
In a large pot add 8 cups
of water 1/2 medium onion, 1/2 teaspoon oregano, 1/2 head
of garlic 1/2
bunch of cilantro, 2 bay
leaf, 1/2 teaspoon dry thyme, 2 carrots, 1 sprig
of celery, 2 teaspoons sea salt.
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
1 tbsp coconut oil 1 cooking onion, small dice 1 tbsp curry powder 1 bay
leaf 2 cloves
of garlic, minced 2 tsp minced fresh ginger (optional) small jalapeno or cayenne pepper, seeded + minced 1 cup 1/2 inch diced waxy potatoes 3 cups small cauliflower florets 28 oz can crushed tomatoes 1 - 2 cups vegetable stock, depending 1 cup cooked chickpeas 1
bunch lacinato / Tuscan kale, stems removed and chopped salt + pepper chopped leafy herbs to finish (parsley,
cilantro etc)
1 tablespoon olive oil, divided 1 pound lean ground beef (90 %), preferably local and / or grass - fed 1 medium onion, diced 2 garlic cloves, minced 1 tablespoon chili powder 1 1/2 teaspoons ancho or chipotle chili powder 1 1/2 teaspoons ground cumin pinch
of cinnamon 2 tablespoons tomato paste 1 1/2 cups chicken stock or water 1 14.5 ounce can diced tomatoes 2 cans (15 ounces each) pinto beans, drained 1/2
bunch kale, stems removed and
leaves chopped salt and pepper, to taste Optional toppings: sour cream, sharp cheddar cheese, green onions, avocado,
cilantro, crushed tortilla chips or cornbread
Warm Salad
of Roasted Cauliflower, Grapes and Black Rice for the salad 1 cup black forbidden rice (I use this brand) sea salt 1 cauliflower head — cut into florets 2 tablespoons olive oil 1 garlic clove — minced 1 teaspoon cumin — preferably freshly ground 2 cups seedless grapes — cut into quarters (optionally, use a variety
of grapes) 1 small chili pepper — seeded and minced (optional)
bunch cilantro leaves
organic, unsweetened coconut milk (I used Native Harvest brand) * 2 tablespoons red curry paste (I used Thai Kitchen brand) * 1 large organic sweet potato, chopped into bite - sized pieces * 1 - 2 cups turkey or chicken stock, preferably homemade * 1 tablespoon palm sugar or organic dark brown sugar * 2 tablespoons fish sauce (I used Thai Kitchen brand) * 1 cup roast turkey, shredded or chopped into bite - sized pieces * 6 kaffir lime
leaves (I used dried ones from Kalystyans in NYC) * 1 red or green chile pepper, minced * 1
bunch baby bok choy, chopped into bite - sized pieces * 1/2 -1 cup chopped fresh
cilantro or Thai basil (or a combination
of the two) * fresh lime juice to taste for serving - optional * sriracha or your favorite hot chile sauce for serving (I used my homemade chile garlic sauce)- optional
Place 1 quart cooking oil, 1 leek cut into large chunks, 5 large slices
of ginger, 1
bunch of cilantro with stems and
leaves roughly chopped, and 2 teaspoons Sichuan peppercorns in a wok and heat over medium - low.
1 Large Carrot, cut into long strips 1 Large Seedless Cucumber, cut into long strips 1 or 2 Avocados, sliced Spinach
Leaves, chopped 1/2 Red Cabbage, finely chopped 1 Small
Bunch Cilantro leaves, stripped from stems 10 Rice Paper Wrappers (located in Asian section
of grocery store) or here Warm Water Optional: Chopped cooked Chicken, Beef, Pork, Shrimp, or Tofu and / or sliced mushrooms
GFCF / SCD / GAPS / Paleo / FG 1
bunch of kale 3 medium beets Seeds from one pomegranate 1/2 cup fresh
cilantro leaves Juice from one lemon juice 1/4 cup olive oil 1/2 teaspoon sea salt Scrub and cut beets in half or quarters.
1 1/2 cup uncooked white rice 1 28 oz can plum tomatoes, tomatoes chopped, liquid reserved 2 tablespoons extra virgin olive oil 6 medium garlic cloves, crushed 1 large onion, chopped 2 chipotle peppers in adobo sauce, chopped, plus 1 additional teaspoon
of adobo sauce 1 tablespoon + 1 teaspoon cumin 2 teaspoons chili powder 2 15.5 oz cans
of black beans, drained and rinsed 1 cup vegetable broth or water 1
bunch chopped fresh
cilantro leaves