Sentences with phrase «cilantro leaves +»

-LSB-...] kitchari serves 2 ingredients 1 T ghee or coconut oil 1 onion, diced 2 T curry powder 2 c turmeric - ginger broth 1 c red lentils 1 package frozen riced cauliflower a handful of cilantro leaves + one scallion, -LSB-...]

grain - free kitchari serves 2 ingredients 1 T ghee or coconut oil 1 onion, diced 2 T curry powder 2 c turmeric - ginger broth 1 c red lentils 1 package frozen riced cauliflower a handful of cilantro leaves + one scallion, sliced to garnish (optional)

Variety: delicata (l.) Topping: roasted peanuts + chaat masala + fresh cilantro leaves + a squeeze of fresh lime

Not exact matches

MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:

* 2 pounds duck legs (~ 4 duck legs) * leaves from large bunch cilantro * 2 cups water * 1 Tablespoon olive or vegetable oil * 4 cloves garlic, minced * 1 large or 2 small onions, chopped * 2 red bell peppers (or rough equivalent in mini bell peppers), seeded and sliced * 1 teaspoon cumin * 2-1/2 + cups chicken or vegetable broth * 1 red or green Jalapeno pepper * 1/4 cup Pisco * 2 cups frozen peas * 3 cups long grain rice * salt and pepper to taste

Items needed for 2 bowls: 1/4 small purple cabbage, thinly sliced 6 radishes, thinly sliced 1 carrot, julienned 1/3 cup snap peas, sliced on a bias Handful of micro greens Handful of cilantro and mint leaves — 1 cup Della Rice Basmati and Wild rice, cook as directed — Za'atar roasted chickpeas — Lemon honey mint tahini sauce — 6 min eggs + dukkah spice mix

- Black pepper to taste - 2 tablespoons sesame oil - 1/4 cup + 1 tablespoon brown sugar - 2 cups wild mushrooms left whole / sliced depending on size - or any other mushroom sliced - 4 packs Ramen noodles seasoning packets discarded - 4 soft boiled or fried eggs for serving - sliced jalapenos, cilantro + green onions, for serving

Add chopped lettuce + red cabbage, shredded green cabbage + grated carrot, Broccoli and Cilantro leaves.

Coriander + Sea Salt: Lemon leaves, ground coriander and cilantro root are blended with notes of fennel seed, caraway, crushed peppercorns, Indian cardamom, dark Koa wood and smoky vetiver.

supergreen #whole30 pesto makes 1 cup ingredients + 1 cup herb leaves, packed (basil, cilantro or parsley) + 1/4 cup toasted nuts or seeds (pine nuts, pumpkin seeds or almonds) + a pinch salt + 1/4 C — 1/2 C water

Squash Curry With Ginger + Lime Cauliflower Rice Serves 3 — 4 Ingredients 1 cup / 50g fresh cilantro, leaves cut from the stalks and finely chopped 2 tablespoon red curry paste 1 14 oz.

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)

Cooked black rice + fried egg + Roasted Veg with Nutritional Yeast + Toasted Nori Mayonnaise + cilantro leaves and stems + sliced avocado + Miso - Turmeric Dressing

1 cup black rice, preferably soaked overnight 1 knob fresh ginger, about the size of your thumb, peeled 1 cinnamon stick or 1/2 teaspoon ground cinnamon A few large pieces of organic orange zest Pinch of salt 2 cups water Handful each flat leaf parsley + cilantro, roughly chopped 1/3 cup toasted slivered almonds 3 tablespoons toasted sesame seeds 3 - 4 dates, pitted and chopped

4 lb (ish) organic whole chicken 10 - 12 cups of water (filtered preferably) 2 tablespoons of sea salt 1 tablespoon of whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay leaves 3 tablespoons of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps) of shiitake mushrooms, sliced 8 - 10 cloves of garlic, sliced 1 tablespoon of minced (fresh) turmeric 1 tablespoon of minced (fresh) ginger optional add - ins: a couple handfuls of spinach or kale, rice or quinoa, chopped fresh herbs such as dill or cilantro

Tangles of cilantro stems nest among the basil and mint leaves, ripe juicy strawberries mingle with toasty flaked coconut and it's all brought together with a sweet + savory citrus dressing.

can diced green chiles 2 + 1/2 cups chicken broth 1 cup + 1/2 corn kernels (from about 4 corn cobs) 3/4 teaspoon of salt, divided 1/4 tsp ground pepper 1/8 cup all - purpose flour 2 cups low - fat milk 3 cooked chicken breasts, boneless, skinless, shredded 3/4 cup shredded Cheddar cheese fresh cilantro leaves

One large handful of freshly washed and dried trimmed cilantro leaves 1/4 of a red onion, finely sliced 2 spring onions, bottoms trimmed and sliced on a diagonal 2 tablespoons of olive oil + extra for the soup 3 tablespoons of fresh lime juice 1/2 teaspoon of salt 1 cup of a yellow onion, diced 2 tablespoon of curry powder 4 cloves of garlic, minced 8 cups of vegetable stock (I used low sodium) 1 cup of lentils (I used an autumn mixture of orange and yellow)

4 lb (ish) organic whole chicken 10 - 12 cups of water (filtered preferably) 2 tablespoons of sea salt 1 tablespoon of whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay leaves 3 tablespoons of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps) of shiitake mushrooms, sliced 8 - 10 cloves of garlic, sliced 1 tablespoon of minced (fresh) turmeric 1 tablespoon of minced (fresh) ginger optional add - ins: a couple handfuls of spinach or kale, rice or quinoa, chopped fresh herbs such as dill or cilantro

1 1/2 cup uncooked white rice 1 28 oz can plum tomatoes, tomatoes chopped, liquid reserved 2 tablespoons extra virgin olive oil 6 medium garlic cloves, crushed 1 large onion, chopped 2 chipotle peppers in adobo sauce, chopped, plus 1 additional teaspoon of adobo sauce 1 tablespoon + 1 teaspoon cumin 2 teaspoons chili powder 2 15.5 oz cans of black beans, drained and rinsed 1 cup vegetable broth or water 1 bunch chopped fresh cilantro leaves