This recipe had 3 cups of kale + 1/2 of an english cucumber + 2
celery stalks + 1/2 of a lemon with peel + 1 fuji apple + a 2 - inch piece of fresh ginger + a handful of ice and about 2 cups of water.
Not exact matches
1 can tuna
+ 1 can salmon
+ 2
stalks celery + 1/4 cup dried cranberries
+ 1/4 cup salted sunflower seeds
+ 1/4 cup mayo
+ 2 tbsp dijon mustard
+ salt
+ pepper
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 large sweet potato, peeled & cooked (great to use leftovers) 1
stalk of
celery, chopped fine 1 large carrot, peeled and chopped 1/4 cup capers
+ 1 Tablespoon vinegar water from the caper jar (preservative free) 1 heaped Tablespoon organic vegan mayo (or regular real - food mayo) 1/4 cup flat - leaf parsley, chopped fine 1/2 teaspoon sea salt or himalayan pink salt fresh ground black pepper
Ingredients for the salad 1 cup dry spelt berries
+ 3 cups water 2 cups cooked chickpeas rinsed and drained 1 large
celery stalk 1 cup red grapes quartered 1 1/2 cups finely chopped parsley 1/2 cup sprouted almonds * chopped
1 cup watermelon
+ 2 clementines
+ 1 cup roasted Brussel sprouts
+ 1 cup roasted cauliflower
+ 1
stalk of
celery.