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..)
Not exact matches
8 ounces extra firm tofu, cut into 1 / 4 - inch cubes 8 ounces small pasta 6 tablespoons ponzu sauce 3 garlic cloves,
minced scant 1/2 teaspoon chile flakes, or to taste 1/4 teaspoon toasted sesame oil 8 ounces green beans, chopped 8 ounces broccoli florets a small
bunch of cilantro (or basil), chopped
* 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
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
1
bunch Red Frill mustard greens 1
bunch cilantro 3/4 cup chopped scallions (about one small
bunch), or red onion 3 tablespoon capers, rinsed Juice and zest
of one organic lemon 1 cup extra-virgin olive oil 3 cloves garlic,
minced 1/2 teaspoon unrefined sea salt (or to taste) 1/2 teaspoon crushed red chile flakes — optional
* 1
bunch of Lacinato (aka «Dinosaur» or «Tuscan») kale * extra virgin olive oil * 2 blood oranges, supremed * 1/2 perfectly ripe avocado, sliced * 1/4 cup
minced cilantro * 1 handful
of raw pine nuts * aged balsamic vinegar
2 cans (28 Ounce) Peaches In Syrup, Drained, Juice Reserved 1 whole Medium Red Onion, Diced Very Fine 1 whole Red Bell Pepper, Seeded And Diced Very Fine 1 whole Jalapeno, Seeded And
Minced (include Some Seeds For Spice) 1/2
bunch Cilantro, Chopped 1/4 teaspoon Chili Powder (more To Taste) Dash
Of Salt Juice
Of 1 Lime
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
Mango Salsa 2 - 3 ripe mangoes — peeled and cubed 5 - 6 medium tomatoes — cubed 1/2 medium yellow onion —
minced 1
bunch cilantro — chopped 1/2 jalapeno or more to taste — seeded and
minced juice
of 1 lime sea salt and freshly ground black pepper — to taste
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
2 - 3 tablespoons stable cooking fat (coconut, ghee, chicken schmaltz) 2 red bell peppers, diced 1 small onion, diced 1 clove garlic,
minced 1 large potato, diced 1 celery spear, chopped 1 carrot, diced 1 inch fresh ginger, peeled /
minced 2 cups chicken stock, plus water if desired 1/2
bunch fresh
cilantro, stems removed and chopped fine 1/2 teaspoon each
of fennel seed and cumin 1/4 teaspoon each
of turmeric and cayenne juice
of 1/2 fresh lime salt / pepper to taste plain yogurt for topping
Ingredients: 1 head
of cauliflower, chopped 1/4 cup olive oil 5 garlic cloves,
minced 1/4 cup lemon juice 1 TBSP coconut aminos 1/4 tsp pepper 1/2
bunch parsley, finely chopped 1/2
bunch cilantro, finely chopped 1/2
bunch mint, finely chopped 1/2 cup diced olives 1 cup chopped raw Brazil nuts Instructions: Place cauliflower in a food processor... Read More»