Not exact matches
Popeye green drink: Juice or blend (with 1 cup
of water) the following -1 / 2 cucumber -2
Celery stalks -
handful of parsley -2
handfuls spinach -1 / 2 lemon - optional 1/2 -1 apple (I love it hardy.
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.
3 Cup Water 1 Cup whole grain Emmer Farro 1/2 Cup Olive Oil to taste 1/4 Cup Red Wine Vinegar to taste 1/2 Cup Chopped Red Onion 1/2 Cup Chopped
Celery or Fennel 1/2 Cup Chopped Carrot 1/2 Cup Peeled & Seeded Cucumber 1/2 CupTomatoes, Seeded & Chopped
Handfuls of Chopped Arugula 2 Cloves Finely Chopped Garlic 1 Small Fresh Red Chili Pepper 2 Tablespoons
of Capers, drained 1/4 Cup Flat Leaf
Parsley 1/4 Cup Basil or Mint
3 stalks
of celery 1 cucumber 1
handful of parsley 1
handful of cilantro / coriander 1 green apple 1/2 fennel bulb 1 lemon, peeled
Emerald Juice 1 very large bunch
of celery 1 large bunch
of cilantro or
parsley or both 4 - 5 small to medium apples 2 - 3 grapefruits 1 - 2
handfuls of any green leafy vegetables 1 - 2 cucumbers a piece
of fresh ginger root — to taste
1 cup raw sunflower seeds (I could only find roasted, so I used them and it was delish) 1 cup raw almonds 1/8 cup lemon juice 1 teaspoon kelp or dulse 1 teaspoon sea salt 1/4
of an onion, processed to yield 1/4 cup finely chopped approximately 2 - 3 stalks
celery processed to yield 1/2 cup finely chopped small
handful of parsley processed to yield 1/2 cup finely chopped optional: 2 teaspoons sweet pickle relish or to taste
Big
handful spinach Big
handful kale Half a cucumber 3
celery sticks 1 apple 1 inch
of fresh ginger Small
handful mint Small
handful parsley 1 lemon
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
600g dried haricot beans400g smoked pancetta — or ventrèche, if you can find some (see know - how) 400g piece unsmoked free - range British bacon 400g (about 6) British free - range toulouse sausages (from larger supermarkets or butchers) 1/2 carrot1 small onion 1/2 garlic bulb, cloves separated and peeled 1/2
celery stick 1/2 leek 1/2 small bunch fresh thyme50g duck fat3 tbsp tomato purée2.5 litres good quality fresh chicken stock2 confit duck legs (tinned or in vac - packs, from larger supermarkets or butchers) For the topping
Handful breadcrumbs, toasted in a pan with a little oil until goldenHandful fresh
parsley, finely chopped You'll also need Large (5 litre) casseroleLarge piece
of muslin (from cook shops or larger supermarkets) Cook's stringBaking paper Soak the beans for 24 hours in enough cold water to cover by about 15 cm (see make ahead).
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 green apple 1 cucumber 1 lemon (peel first before feeding it through your juicer)
Handful of kale
Handful of spinach
Handful of flat leaf
parsley 2 stalks
of celery 1/4 fennel bulb 1/3 head
of romaine lettuce Small piece
of ginger
Sauce 5 medium - sized tomatoes 2 stalks
of celery 2 cloves
of garlic 1
handful of fresh
parsley (or 1 tsp
of dried) 3 tbsp
of tomato paste 1 tsp each
of dried basil, oregano & onion powder salt & pepper to taste
1 large orange sweet potato (350 — 400g) 100g cashews 3 spring onions 3 sticks
of celery 5 cm piece ginger 2 red chillies (optional) 1
handful fresh
parsley 1
handful fresh coriander pink Himalayan salt + black pepper 3 Tbsp coconut, avocado or macadamia nut oil (for cooking)
1 head
of broccoli 6 - 8 stalks
of celery 4 cups filtered water 10 cm piece
of ginger 3 cloves garlic 4 bunches
of spinach 1 large
handful coriander 1 large
handful Italian
Parsley 1/2 lemon salt & pepper to taste
Use 1/2 beet, 1/2 cucumber,
handful of parsley, and 2 ribs
of celery to make one serving.
Ingredients: 2 stalks
of kale 1
handful of spinach 1/2 cucumber 2
celery stalks 1/2 bunch
parsley 3 sprigs
of cilantro 1/2 green apple squeeze
of lime on top Instructions: Put all ingredients through a juicer.
Now, add the steamed [and chilled] broccoli, as well as half a diced apple, your toasted and chopped almonds, a sliced
celery rib, some chopped
parsley, and a
handful of dried cranberries.
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 Ca
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 Ca
handful of spinach Small
handful lettuce 1 beet (optional for sugar) Total Cals: 129 Fat: 1g Sodium: 170 mg Ca
handful lettuce 1 beet (optional for sugar) Total Cals: 129 Fat: 1g Sodium: 170 mg Carbs:...
2 big
handfuls of spinach 1/4 cup
parsley 1 stalk
celery, cut into chunks 1 small cucumber, peeled 1 inch piece
of ginger, peeled juice
of 1 lemon 6 ice cubes plus enough water to blend
1 small fennel 1 cucumber 2
handfuls of parsley few sprigs
of mint 3 stalks
celery 1 lemon
2 red bell peppers, cored, ribbed, seeded, and cut into 1/2 - inch dice 1 orange bell pepper, cored, ribbed, seeded, and cut into 1/2 - inch dice 1 medium red onion, peeled, and chopped 4 ribs
celery, with leaves, ends trimmed and sliced on the diagonal 12 Calamata olives, pitted and halved 2 serrano chiles, stemmed, seeded, ribbed, and minced (use disposable gloves) grated zest
of 1 large lemon small
handful flat leaf
parsley, leaves only, chopped small
handful fresh mint leaves, chopped
Popeye green drink: Juice or blend (with 1 cup
of water) the following -1 / 2 cucumber -2
Celery stalks -
handful of parsley -2
handfuls spinach -1 / 2 lemon - optional 1/2 -1 apple (I love it hardy.
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