(you can also use grass fed ground beef) 1 1/3 cups chopped onion 2 - 3 thinly sliced bell peppers — use many colors 2 cloves garlic, minced 2 1/2 cups chopped tomatoes 2 Tbps organic tomato paste 2 tsp cumin 1 tsp paprika 1 tsp pepper to taste 1/4
cup fresh chopped cilantro Sea salt to taste 1/4 tsp chile powder 4 pastured eggs
1 pound 85 percent lean ground beef (or turkey) 2 teaspoons taco seasoning 1/4
cup fresh chopped cilantro 2 heads romaine lettuce hearts, chopped 1 cup reduced - fat Mexican blend shredded cheese 1 cup fresh or bottled salsa 4 scallions, minced 1 cup crumbled baked corn tortilla chips (about 12 chips) 1 lime cut into 4 wedges
Not exact matches
10 small dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small onions 1 teaspoon black peppercorns 1/2
cup fresh cilantro 1/4
cup fresh basil or mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece of galangal, peeled 1 tablespoon
chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon lime zest 1/4
cup water
Creamy Apple - Anise Soup 2
cups almond milk 1 fennel bulb — roughly
chopped 1 large apple (any kind)-- cored and roughly
chopped, reserve 1/4 for garnish 1 handful
fresh cilantro leaves 1/2 small chili pepper — seeded 1/2 teaspoon ground coriander freshly ground black pepper and salt to taste
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2
cups low - sodium chicken or vegetable broth 2
cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely
chopped 1
cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web)
Fresh cilantro leaves, roughly
chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
fresh cilantro,
chopped 1
cup brown lentils (I used canned, rinsed) 1.5
cups baby spinach 1⁄4 Tsp.
2 15 - ounce cans black beans, rinsed, drained 1
cup 1 / 3 - inch diced peeled jicama 1
cup 1 / 3 - inch diced tomato 1/3
cup thinly sliced green onions 1/3
cup chopped fresh cilantro
1 can of roasted, diced tomatoes 1
fresh tomato, diced 3 cloves of garlic 1/2 white onion 1
fresh jalapeno pepper 1/2
cup chopped cilantro 1 teaspoon salt
* 2
cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4
cups water * 2
cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch
fresh cilantro,
chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
-2 medium beets, peeled and cut into paper thin slices -1 small red onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4
cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly sliced - micro greens, about a
cup - mint and
cilantro, about 1/4
cup of each roughly
chopped -1
cup fresh or frozen peas, quickly blanched and refreshed - salt and black pepper to season
If using carrots without tops, substitute 1
cup chopped fresh cilantro, parsley, or dill for the
chopped carrot tops.
Red Lentil Dahl soup 1
cup cooked rice 1
cup chopped spinach 3 sprigs
fresh cilantro 1 squeeze lemon juice Directions: Add 1
cup of cooked rice to one container of Red Lentil Dahl in a saucepan, and heat to desired temperature.
FOR LAMB MEATBALLS (KEFTA) 2 slices firm white sandwich bread, torn into small pieces 1 small onion, finely
chopped (about 1
cup) 1/4
cup loosely packed
fresh parsley leaves 1/4
cup loosely packed
fresh cilantro leaves (omitted, I just increased the parsley) 1 pound ground lamb 1 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon cayenne 1/4 teaspoon cinnamon 1/4 teaspoon black pepper 1/3
cup pine nuts, toasted and finely
chopped (omitted because I forgot to buy them!)
1 1/2 pounds carrots, peeled and sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red onion, thinly sliced 2 cloves of garlic, minced 2 tablespoons grated
fresh ginger 3
cups reduced - sodium vegetable broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt and pepper, to taste 2 teaspoons
fresh lime juice crushed red pepper, to taste
chopped fresh cilantro
Corn and Black Bean Salsa Ingredients (or you can use store bought) 16 oz
fresh corn on the cob (or a can of corn) 1 can of black beans rinsed or 1
cup dry beans, soaked overnight then cooked 3 roma tomatoes
chopped 1/2 red onion,
chopped 1/2
fresh jalapeno pepper finely
chopped 3 cloves garlic, finely
chopped Juice from 2
fresh limes Whole bunch of
chopped fresh cilantro A dash of your favorite hot sauce (I use Chalula)
1 sweet potato, very thinly sliced 1 teaspoon Olive Oil Dash of cayenne pepper Dash of chili powder 3 mini sweet red and / or orange peppers, sliced 1/4 white onion, sliced 3 tablespoons store - bought salsa 1/4
cup canned black beans, drained and rinsed 2 tablespoons finely
chopped jalapenos 1/3 avocado, cubed 1 teaspoon
chopped fresh cilantro
11/2
cups quinoa (rinsed, toasted and cooked like rice with 3
cups of water) 1/2
cup chopped cilantro 1/2
cup chopped flat leaf parsley 2 green onions thinly sliced 1/4
cup chopped fresh mint 1/3
cup of slivered almonds 1/3
cup of roasted pumpkin seeds 2 ripes apricots diced 1/3
cup raisins or cranberries 1/2 tsp salt
chopped fresh cilantro 1/3
cup seeded and diced tomatoes juice of half a lime salt and pepper
ground cumin 1/4
cup all - purpose flour 2
cups homemade or store - bought low - sodium chicken broth
fresh cilantro,
chopped (to taste) 1 3 lb.
toast 2 avocados 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 lime, sliced into wedges 4 slices whole grain, thick - sliced seedy bread, toasted 1/3
cup crumbled queso fresco cheese 2 tablespoons finely
chopped fresh cilantro pinch of smoked paprika
Shredded meat from 2 cooked chicken legs 6 leaves Bibb lettuce 1/2 seedless cucumber,
chopped 1 mango, pitted, peeled and diced 1/2
cup seedless grapes 3 scallions, thinly sliced 1/2
cup chopped fresh cilantro 2 ounces Cabot Sharp Cheddar, grated (about 1/2
cup)
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count)
fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2
cups tomato juice 1/2
cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2
cup peeled, seeded, and
chopped cucumber 1/4
cup finely
chopped red onion 2 tablespoons
chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1
cup seeded,
chopped red tomatoes 1
cup seeded,
chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and
chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish
salt 1/2
cup fresh cilantro,
chopped 1/2 lime, juiced
For the pintos: 2 teaspoons olive oil 1 small onion, thinly sliced 4 cloves garlic, minced 1 medium tomato,
chopped Pinch red pepper flakes 1/2 teaspoon salt 1 15 oz can pinto beans, rinsed and drained (or 1 1/2
cups cooked) 3 tablespoons
chopped fresh cilantro
1
cup of cannellini beans (soaked, cooked + drain, or organic, low sodium canned) 1
cup of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful of
cilantro, roughly
chopped 1/4 teaspoon of garlic powder a pinch or two of cayenne 1/2 teaspoon of chili powder 2 teaspoons of tamari (or low sodium soy sauce, if you prefer) 1/4 teaspoon of salt
fresh ground pepper 1/2 teaspoon of baking powder 2 eggs, lightly beaten
1 mango, peeled (or a peach or equal amt of pineapple) 1 avocado, pitted, peeled and cubed 1/2 red onion, finely
chopped Juice of 1 lime, plus wedges for garnish
chopped fresh cilantro salt and pepper canola or olive oil for coating fish 1.5 lbs mahi mahi fillets 1 Tablespoon blackening spice 8 corn tortillas 1 - 2
cups finely shredded red cabbage (optional)
Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive oil 1 medium onion,
chopped (1
cup) 1 medium red bell pepper,
chopped 1 medium jalapeno pepper, seeded and finely
chopped 2 cloves garlic, finely
chopped 4
cups water 3
cups butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces) diced fire roasted tomatoes 1 1/2 teaspoons kosher or fine sea salt 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon ground turmeric Dash cayenne pepper 3
cups small cauliflower florets 1 tablespoon tamari (soy sauce)
Fresh cilantro leaves
3
cups fresh corn kernels 3
cups tomatoes,
chopped 1/2
cup cilantro,
chopped 2 small jalapenos, seeded and
chopped 3 Tbsp
fresh lime juice 3 Tbsp cider vinegar Salt and pepper to taste
Nectarine Avocado Salsa Ingredients: • 2
cups finely diced nectarines (2 to 3) • 1/2
cup chopped red bell pepper • 1/4
cup minced red onion • 2 tablespoons minced
fresh cilantro • 1 1/2 tablespoons
fresh lime juice • 1 tablespoon minced seeded jalapeño pepper • 1 teaspoon minced garlic • 1/4 teaspoon kosher salt • 1 avocado, diced
Add a tablespoon of finely
chopped fresh cilantro, a quarter
cup of freshly squeezed lime juice, half a teaspoon of balsamic vinegar, and a quarter of a teaspoon of cinnamon.
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1
cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon
chopped fresh cilantro 4 green onions,
chopped, divided use 1
cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
1 green (or semi-ripe) plantain 1
cup dried aduki beans, soaked overnight and left to sprout * 1/2
cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely
chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (
fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (
fresh or canned is also good) 6 — 7 sprigs
fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of
fresh coriander (
cilantro) for garnish
1 Steak Salt and pepper 1
cup lightly packed flat leaf parsley,
chopped 3 cloves garlic, minced 1/2 tsp freshly ground pepper 1/2 tsp chili pepper flakes 2 tbsp
fresh oregano leaves,
chopped 1 tbsp
fresh cilantro,
chopped 2 tbsp shallot or onion, minced 3/4
cup vegetable or olive oil 3 tbsp sherry wine vinegar, or red wine vinegar 3 tbsp lemon juice 1/2 tsp salt 1 stick unsalted butter 2 tbsp chili powder 1/2 tbsp
fresh ground cinnamon (up the cinnamon if using already grated or ground)
5 - 6 medium vine - ripened tomatoes (about 1-1/4 pounds) 2 garlic cloves 1 jalapeno, stemmed and deseeded 1 dried chile de arbol, stemmed and crushed 1 tablespoon
fresh lime juice 1-1/2 teaspoons kosher salt 1/4 teaspoon black pepper 1 tablespoon olive oil 2 tablespoons
chopped cilantro 1/3
cup finely
chopped red onion
Alpine Cheddar Sauce: 2 tablespoons Cabot Unsalted Butter 2 tablespoons King Arthur Unbleached All - Purpose Flour 1 1/4
cups of lowfat (1 %) milk 4 ounces Cabot Alpine Cheddar, shredded (about 1
cup) 3 tablespoons
fresh herbs such as basil, parsley,
cilantro or oregano,
chopped ⅛ teaspoon kosher salt Pinch of cayenne pepper
1 slice white bread, crust removed and cut into 1/4» pieces 2 tbsp milk 1/4
cup finely
chopped shallots (1 shallot) 2 cloves garlic, minced 3 tbsp finely
chopped fresh mint 3 tbsp finely
chopped cilantro 1 tsp dried oregano 3/4 tsp salt 1/2 tsp freshly ground black pepper 1 1/2 lbs ground lamb
3 (6 - inch) corn tortillas Salt and ground black pepper to taste 1
cup egg substitute 1
cup frozen corn, thawed 3 ounces Cabot Sharp Light Cheddar, grated (about 3/4
cup) 2 tablespoons
chopped fresh cilantro, divided 1 tablespoon olive oil 1 small onion,
chopped Chunky tomato salsa
2 pounds large shrimp, peeled and deveined 1
cup tequila juice from 3 limes 3/4
cup chopped fresh cilantro 2 teaspoons cayenne pepper salt wooden skewers (soaked for at least an hour) pineapple, mango, grape tomatoes, red onion (or whatever else you'd like to use)
2 1/4
cups slit red lentils, picked over and rinsed 1 1/2 teaspoons salt vegetable oil cooking spray 2 tablespoons olive oil 1 large onion,
chopped 1 to 3 cloves garlic (more or less to taste), finely minced 1 1/2 teaspoons ground cumin 1 tablespoon ground coriander 2 tablespoons unbleached all purpose flour 3/4
cup finely minced
fresh parsley 1/2
cup finely minced
fresh cilantro lemon wedges, for serving extra-virgin olive oil, for serving
For the Mojo: 4 garlic cloves, peeled and crushed 1/2
cup extra virgin olive oil 1 tablespoon
fresh cilantro,
chopped sea salt
2 15oz cans low sodium black beans, drained and rinsed 1/2 medium red onion, roughly
chopped (the other half is going on the burgers so slice in half so you get the rings) 2 garlic cloves, minced 2 tablespoons minced
fresh cilantro 1 tablespoon minced
fresh parsley 1 large egg 1 teaspoon kosher salt 1/2 teaspoon
fresh ground black pepper 1/2 teaspoon ground cumin 1/2 teaspoon hot smoked paprika 1/2
cup plain breadcrumbs vegetable oil for grilling
Yes, it calls for 1
cup (30g)
chopped fresh cilantro, also called coriander in other parts of the world.
1 medium onion, finely
chopped 1 tablespoons vegetable oil 1 tablespoon finely
chopped peeled
fresh ginger 3 garlic cloves, finely
chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely
chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2
cups low sodium vegetable broth 1 1/2
cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3
cups packed dark green leafy greens, like kale or spinach, roughly
chopped 1
cup loosely packed
fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
Also add one
cup of shredded monterrey jack cheese and about 1/4 bunch of
fresh cilantro, roughly
chopped.
1 poblano chile 1/2 pound
fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded 1/2 medium yellow onion, roughly
chopped 4 garlic cloves,
chopped 1
cup roughly
chopped fresh cilantro, plus more for serving 1/2
cup roughly
chopped fresh parsley 1 ounce baby spinach leaves (about 1
cup) 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground allspice 6
cups vegetable broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can black beans, rinsed and drained 2 tablespoons
fresh lime juice Coarse salt Grated Monterey Jack cheese, shredded purple cabbage and crumbled tortilla chips for serving
2 tablespoons extra virgin olive oil 1 medium onion,
chopped 4 garlic cloves, minced 1 1 - inch piece
fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5
cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4
cups) 1 1/2
cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3
cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3
cup finely
chopped tamari almonds, for garnish (optional), available in health food stores 1/4
cup chopped scallions, for garnish.
Ingredients: — 4
cups corn kernels (I used frozen)-- 1 medium sized red bell pepper, diced — 2 medium tomatoes,
chopped and seeded — 1 4 - ounce can
chopped mild green chilies — 1/3
cup chopped red onion — 1 tsp
fresh jalapeno, finely minced — 2 tbsp
fresh lime juice — 2 garlic cloves, minced — 2 tbsp
fresh cilantro, finely
chopped — 1/2 tsp ground cumin — 1 tsp salt — 1/4 tsp black pepper
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 honey chipotle chicken 1 pound boneless, skinless chicken breasts Sprinkle of salt and pepper 1/4
cup olive oil 3 tablespoons adobo sauce, from a can of chipotles in adobo 2 tablespoons honey 2 tablespoon dijon mustard 2 tablespoons
chopped fresh cilantro 4 garlic cloves, minced
Pineapple Salsa - 1
cup fresh pineapple, diced - 1 jalapeño pepper, seeded and diced - 1/2 sweet onion, diced - 3 tablespoons
chopped fresh cilantro - 1 lime, juiced - salt and pepper to taste