Sentences with phrase «cup cucumber cubed»

Dr. Praeger's California Veggie Burger 1/2 cup parsley 1/2 cup cucumber cubed 1/2 cup tomato 1/4 cup lemon juice 1 tbsp olive oil 1/2 large avocado or 1 whole small avocado Directions — Grill Dr. Praeger's California Veggie Burger patty in a skillet.

Not exact matches

6 pounds medium cucumbers 1 1/2 cups sliced onions 2 large garlic cloves, left whole 1/3 cup canning salt 2 trays of ice cubes or crushed ice 4 1/2 cups sugar 1 1/2 teaspoons turmeric 1 1/2 teaspoons celery seed 2 tablespoons mustard seed 3 cups white vinegar

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

Ingredients: 2 medium - sized cucumbers, partly peeled and roughly chopped / 1/2 ripe avocado / 1 teaspoon fresh dill / 1/2 teaspoon salt or lemon pepper / 1 tablespoon lime or lemon juice / 1 cup plain Greek yogurt / 1/2 C water or several ice cubes.

-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]

fresh chives, minced Pepper to taste 1/2 cucumber 2 roma tomatoes 1 cup avocado, cubed 2 tbsp.

1/2 cup ketchup 1/4 cup hot sauce (such as Frank's) 1 teaspoon liquid smoke 2 teaspoons olive oil 1/2 cup chopped onion 8 ounces chickeny seitan, cut into 1/2 inch cubes 2 cups quartered cremini mushrooms 1 1/2 cups arugula, julienned 2 carrots, shredded 1/2 cucumber, diced 1 Crisp Pizza Crust Ranch Dressing of choice *

2 cups sushi rice 3 cups water 1 tsp salt 2 tbsp rice vinegar 2 sheets nori 1 handful shredded carrots 1 avocado, cubed 3 Persian cucumbers, peeled and diced into tiny pieces (like you'd find inside a sushi roll) black & white roasted sesame seeds 1/2 cup soy sauce 1/4 cup Gold's wasabi sauce

1 medium tomato, cored and cut into quarters 1 small cucumber, peeled and cut into large chunks Flesh from 1/2 avocado, cut into large chunks 3 large basil leaves 1/2 jalapeño (optional) 3/4 cup lightly packed watercress or baby spinach leaves 1 small celery stalk (optional) 1 clove garlic, crushed 1 tablespoon red wine vinegar (or more to taste) 1 tablespoon agave syrup 2 ice cubes Filtered water (optional) Kosher or sea salt Freshly ground black pepper 1 teaspoon extra-virgin olive oil Reserve one - quarter of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf.

1 cup Nasoya ® Organic Cubed Super Firm Tofu, or Nasoya ® Organic Extra Firm Tofu, drained and cubed 2 tbsp chopped fresh oregano 2 tbsp extra virgin olive oil 1 tbsp fresh lemon juice 2 tsp chopped fresh mint 1 clove garlic, finely chopped 1/4 tsp salt 1/4 tsp freshly ground black pepper 1 cup spring greens or torn romaine lettuce 2 pita halves 1/2 cucumber, chopped 1/4 cup chopped red Cubed Super Firm Tofu, or Nasoya ® Organic Extra Firm Tofu, drained and cubed 2 tbsp chopped fresh oregano 2 tbsp extra virgin olive oil 1 tbsp fresh lemon juice 2 tsp chopped fresh mint 1 clove garlic, finely chopped 1/4 tsp salt 1/4 tsp freshly ground black pepper 1 cup spring greens or torn romaine lettuce 2 pita halves 1/2 cucumber, chopped 1/4 cup chopped red cubed 2 tbsp chopped fresh oregano 2 tbsp extra virgin olive oil 1 tbsp fresh lemon juice 2 tsp chopped fresh mint 1 clove garlic, finely chopped 1/4 tsp salt 1/4 tsp freshly ground black pepper 1 cup spring greens or torn romaine lettuce 2 pita halves 1/2 cucumber, chopped 1/4 cup chopped red onion

Author: Veggie Belly Ingredients: 2 cups quinoa 4 cups water 1 cup fresh blueberries 1 cup cubed ripe mango 1 cup cubed cucumbers 1 cup... Continue Reading →

Author: Veggie Belly Ingredients: 2 cups quinoa 4 cups water 1 cup fresh blueberries 1 cup cubed ripe mango 1 cup cubed cucumbers... Continue Reading →

3 tablespoons olive oil 3 cups of 1» cubes of sunflower seed bread (or any dense, whole grain or sourdough bread) 1/2 teaspoon kosher salt 1 large, ripe tomato, cut into 1 - inch cubes 1/2 to 1 hothouse cucumber, unpeeled, seeded, sliced 1 / 2 - inch thick (I used 1/3 cup fresh pickles) 1 red or yellow bell pepper, seeded and cut into 1 - inch cubes 10 yellow pear tomatoes 1/2 red onion, chopped 10 large basil leaves, coarsely chopped 1 to 2 Tablespoons capers, drained

1-1/2 pounds shrimp, peeled and deveined 1 head romaine or green leaf lettuce, chopped 1 medium cucumber, cut into 1 / 2 - inch cubes 2 tomatoes, chopped coarsely 1/2 white onion, chopped 1/2 cup crumbled feta cheese 1/4 cup pitted Kalamata olives 1 package La Tortilla Factory Gluten Free, Wheat Free Wraps, Ivory Teff 1 (7 - ounce) package hummus

1 cup frozen cucumber cubes for more benefits (Chop and freeze these in a baggie the night before you make this - I keep a huge bag in my freezer.)

Beef Satays over Thai Salad 1.5 lbs sirloin steak, cut into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves garlic, minced 2 tbsp cooking oil 2 1/2 tbsp lemon juice 2 3/4 tsp sugar 1/2 tsp salt 1/4 tsp fresh - ground black pepper 2 tbsp Asian fish sauce 1 tbsp water 3/4 tsp rice - wine vinegar pinch dried red - pepper flakes 1 small head romaine lettuce, cut crosswise into 1 / 2 - inch strips (about 1 quart) 2 carrots, peeled into strips 1 cucumber, peeled, halved, seeded, and diced 1/2 cup lightly packed cilantro leaves 1/4 cup chopped fresh mint

1 cup fresh fava beans — shelled and peeled 1 cup fresh corn kernels 2 - 3 tablespoons chopped fresh tarragon (optional) 2 medium cucumbers — peeled, seeded and cubed 1 cup purple cabbage — finely shredded lime 8 - 10 radishes — cubed handful cilantro leaves 3 tablespoons chives — finely chopped 2 tablespoons sesame seeds — unhulled and optionally toasted zest of 1 orange — optional sea salt and freshly ground black pepper

2.5 tbsp freshly squeezed lemon juice (from 1 lemon) zest of 2 lemons 1 tbsp olive oil 1/2 cup sun - dried tomatoes, soaked for 2 hours and chopped finely 1 cup cucumber, cut into small cubes 1 small clove garlic, minced or pressed 1 shallot, minced 5 olives (I used kalamata), pitted and finely chopped 2 tbsp fresh dill, finely chopped 3 tbsp fresh mint leaves, finely chopped salt and freshly ground black pepper to taste

2 cucumbers, peeled and cut into 1/2 inch cubes 1/2 cup finely chopped fresh parsley 8 cherry tomatoes,...

1 organic cucumber, peeled 1 cup fresh or frozen organic blueberries 2 tbsp fresh mint leaves 1 - 2 tsp raw agave 1/4 cup walnuts 1/2 cup filtered water or nut milk (or more, if you like your smoothies a little thinner) A few ice cubes (optional)

1 cup of shitake mushrooms 2 large carrots, shredded thin with a spiralizer or julienned 1 large raw beet, grated 1 green bell pepper, seeds discarded and sliced thin 1 cup of broccoli florets 1/2 cup of cherry tomatoes, halved 1/2 cup of red cabbage, shredded 2 small cucumbers, peeled and chopped 1 small avocado, cubed 1/2 cup of chickpeas, rinsed and strained 2 cups of quinoa, cooked Tamari Gluten Free Soy Sauce Toasted Sesame Oil

• 4 large carrots, grated • 1 small daikon radish, peeled and grated • 1 English cucumber, thinly sliced • 1/4 cup (60 ml) GF rice vinegar • 1 tablespoon sugar • 1/4 teaspoon salt, plus more to taste • 2 avocados, halved and pitted • 1 - inch (2.5 cm) piece ginger, peeled and minced • 2 tablespoons to 1/4 cup (60 ml) water • 1 tablespoon fresh lime juice • 1 garlic clove • 1 tablespoon coconut oil (OF: omit) • One 16 - ounce (454 g) package sprouted or extra-firm tofu, drained and cubed • Black pepper • 8 ounces (227 g) brown rice noodles • 2 cups (210 g) mung bean sprouts • 1/2 cup (30 g) chopped cilantro • Unsalted peanuts • Chili sauce, such as Sriracha sauce, optional

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

Blushing Summer Gazpacho Serves: 6 Prep Time: 10 Minutes Total Time: 10 Minutes Ingredients 1 1/2 pounds ripe tomatoes (2 - 3 large), cored 4 cups cubed seedles watermelon (about 1 1/2 pounds) 1/2 small cucumber, peeled and cored 1 garlic clove 1 tablespoon amino acid 1 tablespoon freshly squeezed lime juice 1/2 teaspoon red pepper flakes (or to taste) 1/2 teaspoon se salt 1/4 teaspoon freshly ground black pepper 1/4 cup lightly...

Bring together 1 chopped apple, 1 peeled and chopped cucumber, fistful of boiled fresh green peas, 1 grated carrot, 1/4 cup paneer cubes (sauteed in a tsp of oil for 2 - 3 mts), salt and pepper to taste, 1/2 tbsp honey, 1 1/2 tbsps coarsely ground roasted peanuts.

1-1/2 pounds shrimp, peeled and deveined 1 head romaine or green leaf lettuce, chopped 1 medium cucumber, cut into 1 / 2 - inch cubes 2 tomatoes, chopped coarsely 1/2 white onion, chopped 1/2 cup crumbled feta cheese 1/4 cup pitted Kalamata olives 1 package La Tortilla Factory Gluten Free, Wheat Free Wraps, Ivory Teff 1 (7 - ounce) package hummus