Sentences with phrase «cup broccoli sprouts»

1 1/2 cups water 1/2 avocado 1/2 cup broccoli sprouts 1/2 cup freshly chopped cilantro 4 Brazil nuts 3 tablespoons lemon juice 2 tablespoons flax seed 1 teaspoon maca root powder 1/2 teaspoon camu camu powder (get it on Amazon) 1/2 teaspoon ground fennel seed 1/2 teaspoon ground cumin a generous pinch of salt

● 1/2 (packed) cup broccoli sprouts ● 1/2 cup cucumber (skin on) ● Juice from 1/2 lemon ● 1 orange, peeled ● 1/4 avocado, peeled ● 10 shakes turmeric powder ● 1/8 tsp.

● 1/2 (packed) cup broccoli sprouts ● 1 cup frozen cherries ● 2 - 3 tbsp.

Ingredients: 2 medium boneless chicken thighs 1 TBSP grass fed butter 1 tsp rosemary 2 cups Brussels sprouts, shredded 2 cups cabbage, shredded 1 cup purple kale, chopped 1 cup purple endive, shredded 1 cup onion sprouts 1 cup broccoli sprouts 1 cup chickpeas, drained 1 TBSP lemon juice 1 avocado, peeled and chopped Wright salt, to taste Instructions: Preheat... Read More»

Not exact matches

Less cauliflower, less broccoli, and add one cup halved Brussels Sprouts.

1 tbsp vegetable oil 2 cloves garlic, chopped 1/2 lb ground chicken or turkey 1 tbsp sugar 1 tbsp soy sauce 1/2 tbsp fish sauce juice of one lime 1/2 red bell pepper, chopped 1 cup broccoli handful of fresh basil leaves handful of bean sprouts

What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade

ingredients BROCCOLI PIZZA CRUST: 2 heads broccoli (stems removed) 1 egg (beaten) 1/3 cup Parmesan cheese (grated) 1 teaspoon dried oregano pinch Kosher salt PIZZA TOPPINGS: 1 bunch broccolini (rinsed) 1/4 pound brussel sprouts (ends removed, halved) 2 large kale leaves (rinsed) 1/4 pound sugar snap peas (trimmed) 1/4 cup olive oil (plus more to garnish) 4 cloves garlic (peeled, minced, divided) 1/2 cup canned tomato paste 1 teaspoon fresh oregano (finely chopped) 1 teaspoon fresh rosemary (finely chopped) 1/2 cup grape tomatoes (halved) store bought basil pesto (to garnish) Parmesan (grated, to garnish) red chili flake (to garnish) 1/4 cup fresh basil (torn, to garnish) Kosher salt and freshly ground black pepper (tBROCCOLI PIZZA CRUST: 2 heads broccoli (stems removed) 1 egg (beaten) 1/3 cup Parmesan cheese (grated) 1 teaspoon dried oregano pinch Kosher salt PIZZA TOPPINGS: 1 bunch broccolini (rinsed) 1/4 pound brussel sprouts (ends removed, halved) 2 large kale leaves (rinsed) 1/4 pound sugar snap peas (trimmed) 1/4 cup olive oil (plus more to garnish) 4 cloves garlic (peeled, minced, divided) 1/2 cup canned tomato paste 1 teaspoon fresh oregano (finely chopped) 1 teaspoon fresh rosemary (finely chopped) 1/2 cup grape tomatoes (halved) store bought basil pesto (to garnish) Parmesan (grated, to garnish) red chili flake (to garnish) 1/4 cup fresh basil (torn, to garnish) Kosher salt and freshly ground black pepper (tbroccoli (stems removed) 1 egg (beaten) 1/3 cup Parmesan cheese (grated) 1 teaspoon dried oregano pinch Kosher salt PIZZA TOPPINGS: 1 bunch broccolini (rinsed) 1/4 pound brussel sprouts (ends removed, halved) 2 large kale leaves (rinsed) 1/4 pound sugar snap peas (trimmed) 1/4 cup olive oil (plus more to garnish) 4 cloves garlic (peeled, minced, divided) 1/2 cup canned tomato paste 1 teaspoon fresh oregano (finely chopped) 1 teaspoon fresh rosemary (finely chopped) 1/2 cup grape tomatoes (halved) store bought basil pesto (to garnish) Parmesan (grated, to garnish) red chili flake (to garnish) 1/4 cup fresh basil (torn, to garnish) Kosher salt and freshly ground black pepper (to taste)

Cool Summer Salad (Semi-Raw) Ingredients: 3 cups spinach leaves, shredded 1 cup Romaine lettuce, shredded 1/2 cup shredded organic carrots 2 zucchini, shredded 1 cup of alfalfa sprouts 1 cup of broccoli florets 1/2 cup diced yellow bell pepper 1 cup red cabbage (chopped) 2 hard - boiled omega - 3 eggs (sliced) 2 ounces shredded organic cheese Dressing Blend together 2 organic tomatoes, one peeled and pitted avocado, 1 celery stalk, and 2 carrots, 2 tablespoons mayonnaise, and a dash of Herbamare.

3 — 4 cups diced vegetables (onions, butternut squash, mushrooms, broccoli, asparagus and brussel sprouts)

2 teaspoons sunflower oil 1/2 teaspoon toasted sesame oil 1 tablespoon plus 2 teaspoons runny honey fine grain sea salt, to taste one small bunch of cilantro (leaves and stems), chopped 1/2 cup peanuts, toasted 1 bunch of scallions, shredded 2 cups finely shredded cabbage 1/2 cup mung bean sprouts 1/2 cup broccoli or pea sprouts 3 large stalks celery, thinly sliced on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown) rice vinegar toasted sesame seeds, black or white

building the bowl 1 cup quinoa, dry 2 cups water pinch of salt 1 bunch of kale 4 beets 1 — 15ounce package of extra firm tofu salt & pepper olive oil for cooking fresh broccoli sprouts pomegranate seeds

2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds

1 tablespoon coconut oil 2 tablespoons toasted sesame oil 2 stalks lemongrass — bruised with the back of a chef's knife and chopped finely 1 tablespoon grated ginger root 2 cups sprouted or cooked mung beans 2 teaspoons sriracha 1 tablespoon lime juice 2 teaspoons brown rice vinegar sea salt 2 cups broccoli florets 2 large carrots — julienned 3/4 cup coconut milk 2 tablespoons tamari toasted sesame seeds 1/4 cup chopped green onions basil or cilantro leaves

Pin It Ingredients: 4 salmon filets, skin removed (about 2 lbs total) 4 cups halved brussels sprouts (or sliced zucchini, diced potato, broccoli, etc) 2 Tablespoons melted unsalted butter 2 Tablespoons bunched rosemary leaves, chopped 2 Tablespoons parsley (I use... Continue Reading →

Yes, four cups of broccoli sprouts a day may exceed the safe dose of sulforaphane, for example.

Ingredients: 2 large portobello mushrooms 1/4 cup olive oil Juice of 1 lemon 1 TBSP oregano 1 tsp salt 1/8 tsp pepper Tomato slices Avocado Sunflower sprouts (or other sprout — broccoli, bean, etc) Cucumber slices Instructions: Remove stems and marinate the portobello mushroom caps in oil, lemon, oregano, salt and pepper mixture for 30 minutes.

Calories: 4 per cup A cleansing cruceriferous vegetable with the fresh crunch of salad greens and the powerful cancer - fighting properties of Brussels sprouts and broccoli, watercress contain sulforaphane and other compounds linked to lower disease risks.

If you're going to eat red meat, stick with about 3 ounces, the size of a deck of cards, along with at least 1 to 2 cups (think one to two tennis balls in size) of cancer - protective produce, such as tomatoes, broccoli, cauliflower, Brussels sprouts, kale, collard greens, and cabbage.

To continually bathe the tissues of one's breast at this concentration, you'd have to eat a quarter cup of broccoli sprouts a day, a half a cup, and about a cup and a quarter.

Other iron - rich veggies that fit in this category include broccoli, cabbage and Brussels sprouts, which contain between 1 and 1.8 mg per cooked cup, or around 6 — 10 % of the RDI (30, 31, 32).

1 tablespoon peanut oil 1 cup small broccoli florets 1 small head baby bok choy, sliced into 1 - inch strips 4 scallions, sliced 1 cup bean sprouts 1/4 teaspoon red pepper flakes 1/3 cup cashews, toasted and chopped

And yes, there was a level at which you can cause DNA damage — at the equivalent of about 100 cups of broccoli a day — or actually just four cups of broccoli sprouts.

For example, 1/4 cup of broccoli sprouts contain the same nutrient - content as 2 1/2 cups of mature broccoli!

do you see a problem with eating about a quarter cup of broccoli sprout and a cup of kale chips a day.

4 cups non-starchy cut vegetables: green beans, broccoli, cauliflower, Brussels sprouts, mushrooms, bell pepper, celery, etc..

I will eat a mix salad with 2 cups of arugula and 3 - 4 cups of romaine with broccoli sprouts (top source of sulforaphane) red pepper, cucumber, green onion, toasted pumpkin seeds, sunflower seeds and sometimes sliced almonds.

Eat at least one cup of cruciferous vegetables daily (broccoli, cauliflower, Brussels sprouts, cabbage, kale, bok choy).

Vegetables To Consume: 3 - 7 servings per day minimum (one serving is about 2 cups of salad greens or 1/2 cup of steamed, raw or juiced vegetables) Healthy Choices: Lightly cooked dark leafy greens (spinach, collard greens, kale, or Swiss chard), cruciferous vegetables (Brussels sprouts, broccoli, cabbage, kale, bok choy and cauliflower), carrots, beets, onions, peas, squash, and salad greens.

Asparagus, bamboo shoots, broccoli, Brussels» sprouts, carrots, cauliflower, celery, eggplant, garden cress, mustard greens, sauerkraut, spinach, squash (zucchini), Swiss chard; boiled (1/2 cup, 237 mL)

Along with leafy greens, a variety of other vegetables and foods provide healthy amounts of vitamin K. Just 1 cup of Brussels sprouts delivers almost 300 micrograms of vitamin K, while broccoli has almost 200 micrograms of vitamin K per cup.

For vegetables, half a cup of cooked broccoli and carrots gives 1 gram of soluble fiber each, while half a cup of cooked Brussels sprouts gives you 3 grams of soluble fiber.

According the the numbers provided by (http://www.whfoods.com) Brussel sprouts, cauliflower and broccoli have 0.27, 0.21 and 0.19 grams respectively of Omega - 3 fatty acids (ALA) per one cup cooked serving without the bioaccumulated environmental pollutants found in fish, dairy, eggs and meat.

Brussel sprouts: 1 cup, 6 gm, low in leucine, lysine, methionine, phenylalanine Spinach: 1 cup chopped, 6 gm, low in methionine Broccoli: 1 cup spears, 6 gm, low in methionine Potato: 1 med with skin, 4 gm, all amino acids in proper ratio Asparagus: 1/2 cup, 2 gm, all amino acids in proper ratio Apricots: dried 1/2 cup, 3 gm, low in methionine Peaches: dried 1/2 cup, 3 gm, low in tryptophan and lysine

For example, a cup of raspberries has 8 grams of fiber and blackberries have 8 grams in the same size serving, while a cup of cooked broccoli or Brussels sprouts provide 5 grams and 4 grams of fiber, respectively.

For dinner, 3 cups of ww pasta with a mushroom tomato sauce for dinner with a large 5 cup romaine lettuce salad with my home - made silken tofu with Dijon mustard and balsamic vinegar dressing, an ounce of toasted almonds and 1/2 cup of broccoli sprouts; for lunch a 16 ounce bowl of 15 bean soup, a slice of Ezekiel bread, 8 ounces of carrots and a large apple for lunch; and for breakfast a banana, blueberry, strawberry smoothie made with soy milk and ground flax seed along with a 2 cups of steel cut oatmeal cooked in water with an ounce of raisins and a tablespoon of brown sugar.

Vegetables, cooked (1/2 cup, 120 mL): broccoli, Brussel's sprouts, cabbage, cauliflower, corn (sweet), mushrooms, onion, pepper (green), spinach, tomato, turnip greens; potato and sweet potato (1 cup), yam (1 cup)

Adding 1/2 cup of broccoli sprouts each day to your salad will help reset estrogen and lower your risk of cancer, plus a study from Johns Hopkins showed sulforaphane may improve your removal of air pollution.

I eat a salad — serving - bowl size — that typically includes a large grated carrot, a few handfuls of mixed greens, a few handfuls of spinach, maybe 1/3 of a red bell pepper, 3 — 4 cherry tomatoes, and some broccoli or a 1/2 cup (or less) of broccoli sprouts and I don't get hungry for hours (dressing is the juice from the tomatoes and some ketchup).

Cruciferous veggies — these include cauliflower, sprouts, Brussels sprouts, cabbage, and broccoli, and they contain between 3 and six grams» net carbs in every 1 cup serving.

For snacks, I usually had cauliflower, brussels sprouts or broccoli w / coconut oil, 1/4 cup macadamia nuts or raw almonds, raw cheese, or boiled eggs w / sliced tomatoes and guacamole.

Depending on one's health condition, studies have shown that 1/4 cup to 1 cup of broccoli sprouts can create profound health improvement resulting from rebalancing estrogen dominance.