Ingredients 4
carrots Handful of parsley 2 cucumbers, peeled 2 stalks celery 1 red pepper 1 green pepper 2 kale leaves or a handful of spinach Small handful lettuce 1 beet (optional for sugar) Total Cals: 129 Fat: 1g Sodium: 170 mg Carbs:...
Not exact matches
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4
carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice
of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A
handful of chopped fresh
parsley (Mimi used veal instead
of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic,
carrots and celery than the recipe called for.
Slaw 1/2 head green cabbage, thinly sliced 1/2 head raddichio, thinly sliced 3 - 4
carrots, shredded 1
handful of arugula, thinly sliced 1
handful mixed herbs, thinly sliced, mint, basil,
parsley, chives, and / or cilantro 1/2 cup pomegranante seeds or dried cranberries 1/2 cup chopped pistachios ginger - cumin dressing (recipe follows)
200 g black chickpeas, soaked in cold filtered water for at least 9 hours, or overnight, then washed and drained 150 g quinoa, washed under cold running water half a red pepper, cleaned and cut into cubes half a yellow pepper, cleaned and cuto into cubes 8 - 10 cherry tomatoes, cleaned and cut into quarters 1
carrot, cleaned and cut into cubes 2 hanfuld black pitted olives, chopped a
handful of fresh
parsley, cleaned and finely chopped a
handful of fresh basil, cleaned and finely chopped extra virgin olive oil, to taste whole sea salt, just enought to taste
5 large lettuce leaves 4 raw beetroots 2 raw
carrots 1/2 cucumber 1/2 red onion 3 avocados 5 cherry tomatoes 1
handful of cilantro (coriander) or flat - leaf
parsley 2 tbsp olive oil 2 limes, juice (start with the juice from 1 lime and adjust to your taste) sea salt & black pepper
3 tablespoons all - purpose flour 1 teaspoon salt 1 teaspoon smoked paprika 1/4 teaspoon ground black pepper 3 tablespoon + more if you need it olive oil 1 medium - sized chopped yellow onion 4 medium - sized
carrots, peeled and chopped 2 large yams (sweet potatoes), washed and chopped 4 clove garlic, crushed 1
handful of fresh
parsley or 2 tablespoons
of dried 1/4 teaspoon dried thyme 12 - 14 ounces
of red wine, something you would drink 1 cup low sodium beef stock (I only had vegetable and used that) 3 tablespoon apple cider vinegar
If not, go with a simple shredded
carrot salad: lots
of carrots, shredded and tossed with lemon juice, olive oil,
parsley or cilantro, a small
handful of raisins, chopped preserved lemons if you have some or strips
of lemon zest if you don't, and salt / pepper.
Ingredients 280 g whole wheat linguine 4 - 5 tablespoons extra virgin olive oil half a onion, peeled and finely chopped 1
carrot, cleaned and finely chopped a pinch
of whole sea salt a small head
of radicchio, chopped 250 g seitan, minced a
handful of fresh
parsley, cleaned and finely chopped freshly ground black pepper, to -LSB-...]
large
handful chopped
parsley, I actually used the tops
of the
carrots from my CSA box — cousin
of the
parsley plant
I I also put a
handful of fresh
parsley in the dressing ingredients, and shaved some slippers
of fresh
carrot into the salad mix as well.
1 tbsp olive oil 3 large
carrots, peeled & thinly sliced 3 stalks
of celery, thinly sliced 1 cup
of red lentils 1 cup
of chopped rhubarb (fresh if you can get it, but frozen works well) 2 vegetable bouillon cubes + 4 cups
of water 1 tomato, chopped 1
handful of chopped
parsley
Pie Filling 4 medium
carrots, peeled & roughly chopped 4 stalks
of celery, ends trimmed & roughly chopped 1 cup
of mushrooms, roughly chopped 3/4 cup
of peas 1 cup
of Beyond Beef Crumbles (or protein
of choice) 1 large
handful of fresh
parsley, chopped (or 1 tsp dried) 1 tsp
of coconut aminos (or soy sauce if you can tolerate soy) 1/4 tsp each
of dried oregano, garlic, onion & thyme 1 cup
of vegetable broth + 2 tbsp
of brown rice flour
1 tablespoon olive oil 1 large onion, peeled and chopped 3 leeks, washed well, trimmed and sliced 3 large
carrots, chopped 3 sticks celery, chopped 2 — 3 cloves garlic, chopped 1 small swede, peeled and chopped 1 -2 l vegetable stock — I use Marigold bouillon Large
handful flat leaf
parsley, roughly chopped 1 jar
of harissa — I like the Belazu rose harissa
1 can
of chickpeas, rinsed & drained 1 red pepper, finely diced 3 scallions, finely chopped 1 large
carrot, julienned 1
handful of mint leaves, finely chopped 2
handfuls of parsley, finely chopped 1 lemon, zested & juiced 1 T cider vinegar 1 t dijon mustard 3 T olive oil 3 cloves garlic, minced 1 t honey or agave syrup 1 t cumin 1/2 t aleppo pepper a large pinch
of kosher salt
1 head cauliflower 2 sweet potatoes (yams, regular potatoes
of any variety or
carrots may be substituted) 4 - 5 tbsp Ancient Organics Ghee (enough to coat veggies)
handful of fresh herbs (ie
parsley, thyme, basil, oregano), chopped sea salt, to taste fresh ground black pepper, to taste
In addition to your rabbit's daily diet, you should also feed a
handful of fresh leafy greens every day such as
parsley, dandelion,
carrot tops, broccoli, cabbage leaves, kale, spinach, basil, mint and watercress.
INGREDIENTS
Handful of snow peas or edible - pod peas Stock vegetables: 1 celery rib, 1 large carrot, 1 garlic clove, handful of parsley, handful of leek greens, asparagus stalks, all chopped, optional Sea salt 9 or 10 small fresh turnips (about 3⁄4 pound or 2 cups) 12 radishes 1 tablespoon butter 1 bay leaf 2 bushy thyme sprigs or 1⁄4 teaspoon dried 1 cup leeks, sliced in 1⁄4 - inch rounds and rinsed (about 4 small leeks) 4 green garlic cloves, thinly sliced 8 asparagus spears, peeled and the top 3 inches sliced off 1 ⁄ 2 pound fresh peas, shelled, or 1 ⁄ 2 cup frozen 1 tablespoon minced parsley 1 tablespoon chopped tarragon or
Handful of snow peas or edible - pod peas Stock vegetables: 1 celery rib, 1 large
carrot, 1 garlic clove,
handful of parsley, handful of leek greens, asparagus stalks, all chopped, optional Sea salt 9 or 10 small fresh turnips (about 3⁄4 pound or 2 cups) 12 radishes 1 tablespoon butter 1 bay leaf 2 bushy thyme sprigs or 1⁄4 teaspoon dried 1 cup leeks, sliced in 1⁄4 - inch rounds and rinsed (about 4 small leeks) 4 green garlic cloves, thinly sliced 8 asparagus spears, peeled and the top 3 inches sliced off 1 ⁄ 2 pound fresh peas, shelled, or 1 ⁄ 2 cup frozen 1 tablespoon minced parsley 1 tablespoon chopped tarragon or
handful of parsley,
handful of leek greens, asparagus stalks, all chopped, optional Sea salt 9 or 10 small fresh turnips (about 3⁄4 pound or 2 cups) 12 radishes 1 tablespoon butter 1 bay leaf 2 bushy thyme sprigs or 1⁄4 teaspoon dried 1 cup leeks, sliced in 1⁄4 - inch rounds and rinsed (about 4 small leeks) 4 green garlic cloves, thinly sliced 8 asparagus spears, peeled and the top 3 inches sliced off 1 ⁄ 2 pound fresh peas, shelled, or 1 ⁄ 2 cup frozen 1 tablespoon minced parsley 1 tablespoon chopped tarragon or
handful of leek greens, asparagus stalks, all chopped, optional Sea salt 9 or 10 small fresh turnips (about 3⁄4 pound or 2 cups) 12 radishes 1 tablespoon butter 1 bay leaf 2 bushy thyme sprigs or 1⁄4 teaspoon dried 1 cup leeks, sliced in 1⁄4 - inch rounds and rinsed (about 4 small leeks) 4 green garlic cloves, thinly sliced 8 asparagus spears, peeled and the top 3 inches sliced off 1 ⁄ 2 pound fresh peas, shelled, or 1 ⁄ 2 cup frozen 1 tablespoon minced
parsley 1 tablespoon chopped tarragon or chervil