6 cups chopped watermelon (1 - inch cubes) 1/2 cup water or coconut water 1/4 cup freshly squeezed lime juice 1/2 teaspoon seeded and diced jalapeño pepper 1/2 teaspoon chili powder or Mexican spice Mix (page xx) 1/4 teaspoon
chipotle chile powder Pinch of sea salt 3/4 cup seeded and diced cucumber 3/4 cup peeled and diced jicama 1 tablespoon plus 1 teaspoon finely chopped fresh cilantro
Not exact matches
1 1⁄2 cups dried black beans, rinsed and picked over (* see note below for quick version) 1 - inch piece of kombu 2 cups chopped yellow onion 1 teaspoon
chipotle chile powder 3 bay leaves 2 teaspoons salt
Pinch of freshly ground pepper 1 1⁄2 cups brown rice 3 cups water 1 tablespoon extra-virgin olive oil (plus more as needed) 1 cup raw pumpkin seeds 1 tablespoon smoked paprika 6 to 8 burger rolls 1 red onion, thinly sliced (optional) Avocado slices, for serving (optional)
The key to this delicious quesadilla recipe is the zippy make - ahead chicken that's stewed with charred tomatoes and smoky
chile powder, though canned tomatoes (especially the «fire - roasted» kind) and
chipotles in adobo will do in a
pinch.
1/2 cup raw pepitas 3 cups fairly tightly packed chopped kale 2 1/2 cups water 3 tablespoons freshly squeezed lemon juice 1/4 cup apple juice 1/2 cup mashed avocado 1 tablespoon peeled and minced fresh ginger 1 teaspoon seeded and diced hot pepper 1 1/2 teaspoons sea salt, or to taste ¹ ⁄ 8 teaspoon ground black pepper
Pinch of cayenne pepper 1/4 teaspoon
chipotle chile powder, or 1/2 teaspoon chili
powder (optional) 1 tablespoon coconut oil or olive oil (optional) 2 teaspoons wheat - free tamari or other soy sauce, or to taste (optional) 1 tablespoon minced fresh cilantro 1/4 cup seeded and minced red bell pepper, for garnish
In a bowl whisk together the remaining 1/3 cup olive oil,
chipotle chile pepper in adobo, 1/2 teaspoon chili
powder, cumin and a good
pinch of salt + pepper.
For something meaty, try a steak seasoning or for mushrooms that taste smoky, add a
pinch of smoked paprika or
chipotle chile powder before roasting.
The key to this delicious quesadilla recipe is the zippy make - ahead chicken that's stewed with charred tomatoes and smoky
chile powder, though canned tomatoes (especially the «fire - roasted» kind) and
chipotles in adobo will do in a
pinch.