Spread aioli on a large plate and top with kohlrabi salad, shaved Parmesan, reserved croutons, and remaining 1/4
cup mixed herbs.
Not exact matches
Magic Green Sauce 1 large handful (30 g / 1 tightly packed
cup)
mixed fresh
herbs (we used parsley, cilantro and mint) 1/2
cup / 120 ml olive oil Juice from 1 lime 1 tbsp capers 1 tsp maple syrup 1 clove garlic 1 small chili 1/2 avocado 1/2 tsp sea salt flakes
Increase oven T to 450 degrees F. Transfer cauliflower to a
mixing bowl along with egg whites, 1/2
cup cheese,
herb seasoning, black pepper, pinch of salt and
mix to combine.
Pretty much every morning I brew up a
cup of tea, then dump it into my blender and
mix in a host of awesomesauce
herbs, power foods, fats and settle in to enjoy the warming goodness.
Slaw 1/2 head green cabbage, thinly sliced 1/2 head raddichio, thinly sliced 3 - 4 carrots, shredded 1 handful of arugula, thinly sliced 1 handful
mixed herbs, thinly sliced, mint, basil, parsley, chives, and / or cilantro 1/2
cup pomegranante seeds or dried cranberries 1/2
cup chopped pistachios ginger - cumin dressing (recipe follows)
So simply add 1/2 up to 1
cup of broth and
mix it with the onions, vinegar, some oil (not that much) and salt / pepper /
herbs.
Taking the «everything is better with butter» concept to heart, this recipe uses half a
cup of the good stuff to be
mixed with
herbs before getting dolloped onto the salmon and veggies.
Prep Time: 15 mins Total Time: 45 mins Makes about 2
cups 1
cup mayo 1/2
cup sour cream 1/2
cup buttermilk plus more as needed 1 tablespoon Dijon mustard 2 tsp lemon juice, plus zest 1 teaspoon celery seed 1 small shallot, minced 1 teaspoon Lawry's Seasoned Salt, or to taste 1/4 teaspoon black pepper 1/4
cup finely chopped
mixed herbs (such as dill, tarragon, parsley, basil)
Coarse Herb Vinaigrette 3 tbsp pickled capers 2 spring onions or green onions 2
cups loosely packed
herbs (a
mix of chives, parsley, basil and top greens from the celery) 2 tbsp white wine vinegar or apple cider vinegar 1/3
cup cold pressed oil sea salt and black pepper, to taste
6 Ounces Kale, Chopped 3 Cups Cooked Chickpeas 1/3
Cup Tahini 2 Tablespoons Fresh Lemon Juice 2 Garlic Cloves, Peeled 1
Cup Mixed Fresh
Herbs (Such as Parsley, Cilantro, Mint, Basil) Salt & Pepper Extra Virgin Olive Oil To Serve: Whole Grain Tortilla Chips Fresh Crudités (See Notes Above)
butter to grease pan, about 1 tablespoon 1
cup / 4 oz / 115g whole wheat pastry flour 3/4
cup / 4 oz / 115 g yellow cornmeal (coarse) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon dried
mixed herbs (optional)
For the salad: 1 1/2 lbs zucchini 1 lb cherry or grape tomatoes, sliced in half 1/2 lb cucumber, sliced into half moons (about 1 1/2
cups) 1/2
cup finely diced red onion 1/2
cup roasted, salted peanuts 1
cup fresh
herbs, such as: Thai basil, mint, cilantro (or a
mix of all three), chopped
2
cups arugula 1
cup spinach 2 - 3 cloves garlic 1 teaspoon dried
herbs of your choice (I used basil and thyme) cayenne pepper, to taste (optional) salt & pepper, to taste 1/3
cup nuts, I used a
mix of pine nuts and pecans 1/2
cup olive oil 2 tablespoons lemon juice 1/4
cup parmesan cheese 1 16 ounce can of artichoke hearts, drained and chopped 1 pound farfalle or pasta of your choice
2 pounds boneless, skinless chicken breasts 1 can diced tomatoes (14.5 oz) 1 can tomato sauce (14.5 oz) 1 onion thinly sliced 4 - 6 garlic cloves, whole 1/2
cup balsamic vinegar 12 pitted kalamata olives palmful Italian
herb mix (thyme, basil, rosemary, oregano) 1 package whole wheat spaghetti
1
cup buckwheat flour 1
cup barley flour 3 teaspoon salt (level - not heaping - even below level) 6 tablespoons olive oil (I used 2 tbp basil EVOO, 4 tbsp regular EVOO) 4 teaspoon dried Rosemary (or any other
herb) 2 teaspoon dried dill 2 teaspoon dried basil 2 teaspoon dried sage 2 teaspoon dried thyme 2.5
cup water
Mix all ingredients well leaving no lumps.
2 packed
cups mixed fresh tender
herbs, such as cilantro, tarragon, dill, mint, and basil, leaves and tender stems (about 3 oz.)
In a large bowl, combine chicken, 1/4
cup marinara sauce, bread crumbs,
herbs, fennel, garlic, onion, eggs and parmesan cheese and
mix well.
Ingredients 6 organic medium heirloom tomatoes 6 organic free range eggs 3
cups organic arugula 1/2
cup mixed organic
herbs (e.g. basil, thyme, chives, and rosemary) without stems 3 tablespoons organic pine nuts (or any nut of choice) 2 cloves organic garlic, minced 4 tablespoons organic extra virgin olive oil 2 tablespoons nutritional yeast salt and pepper to taste
2 cloves of garlic, crushed 1 red chilli, deseeded and chopped 1/2
cup pumpkin seeds 1/2 tsp paprika 1/2 tsp cumin 1/4 tsp
mixed herbs pinch cayenne pepper 1 x 400g can of black beans, drained and rinsed salt and pepper to season
Filling / crust portion 1 1/3
cups milk (evaporated skimmed gives great result): may use part milk and part mayonnaise 4 large eggs 5/8
cup baking
mix 1/4 teaspoon salt 1/4 teaspoon Pepper, black 1 - 3 teaspoons
herbs to complement selected flavors
2 large waxy potatoes 1 small eggplant (aubergine) 1 medium red pepper (capsicum) 1 large zucchini (courgette) 4 — 5 cloves garlic 30 ml (2 Tbsp) olive oil 120 ml (1/2
cup) tomato passata 2 tsp
mixed dried
herbs such as marjoram, parsley, basil, sage, thyme salt and freshly ground black pepper dry breadcrumbs as needed
3 cloves garlic, peeled 1 pound boneless skinless chicken breast, tenders removed 1/4
cup cold water 4 tablespoons red wine vinegar, divided 2 teaspoons Italian Seasoning
herb mix 1 teaspoon salt, divided 1/2 loaf hearty farm bread cut into thick slices 1/4
cup best quality extra-virgin olive oil plus more for oiling grill rack 1 teaspoon Dijon mustard 1 large slicing tomato, such as beefsteak, cut into 1 - inch chunks 1/2 small red onion, thinly sliced 4 ounces Cabot Extra Sharp Cheddar or Cabot White Oak Cheddar, cut into cubes 1/2
cup pitted calamata olives 1/2
cup chopped fresh basil
Open bag again and add tenders, 1/4
cup water, 3 tablespoons vinegar, Italian
herb mix and 1/2 teaspoon salt.
10
cups (2.5 L) water, divided 1/2
cup (125 mL) pearl barley, rinsed and drained 1/2
cup (125 mL) hulled millet 1 clove garlic 3 tbsp (45 mL) raw sunflower seeds 2 tbsp (30 mL) raw almonds 2 green onions, roughly chopped 2 tbsp (30 mL) roughly chopped fresh parsley leaves 1/2
cup (125 mL) roughly chopped red onion 1
cup (250 mL) chopped extra firm tofu 1/4
cup (60 mL) grated carrot 1/4
cup (60 mL) grated beet 1 1/2 tbsp (22 mL) tamari 1/4 tsp (1 mL) cayenne pepper 1/4 tsp (1 mL) Mexican chili powder 1 tsp (5 mL) curry powder 1 tsp (5 mL) sea salt 1 tsp (5 mL) cornstarch 3 tbsp (45 mL)
mixed fresh
herbs or 1 tbsp (15 mL) each of 3 of your favourite dried
herbs (basil, oregano, marjoram, etc.) 1/4
cup (60 mL) spelt flour 2 tbsp (30 mL) powdered nutritional yeast oil, for frying (sunflower, canola, neutral - flavoured coconut)
6 ounces
mixed tender greens and
herbs (such as Swiss chard, baby spinach, kale, tarragon leaves, celery leaves, mint leaves, parsley leaves, cilantro leaves, and oregano leaves; about 10
cups)
Place
mixed greens and
herbs, apricots, and 1/4
cup water in a dry large skillet over medium heat.
1
cup (loosely packed) coarsely chopped
mixed tender
herbs (such as basil, parsley, small dill sprigs, and / or chives)
2
cups mixed tender
herbs (such as torn mint leaves, parsley leaves with tender stems, and / or dill fronds)
FOR THE CHICKEN MARINATE • 8 chicken thighs • 3 tablespoons olive oil • 1/2 teaspoon cayenne • 1/2 teaspoon black pepper • salt to taste • 1/2 teaspoon paprika • 1 teaspoon tomato paste • 3 tablespoons fresh lemon juice • zest of a lemon • 1 teaspoon minced garlic • 1 teaspoon
herb de Provence (
mixed herb, Optional) FOR THE SAUCE • 4 medium sweet peppers, sliced thinly • 1 large green pepper, sliced thinly • 2
cups coconut milk • 1/4
cup chicken broth or water (optional) • 1 small yellow onion, chopped • 2 garlic cloves, chopped • 1 teaspoon fresh grated ginger • 2 - 3 tablespoons almond butter, packed • 2 teaspoons coconut oil (any oil will do) • 2 tablespoons tomato paste • 1/2 teaspoon cumin • 1/2 teaspoon cayenne • salt and black pepper to taste
4 small chicken breasts, skin removed 2
cups chicken stock 2 tablespoons dry sherry or white wine (optional) 1 bay leaf or bouquet garni sachet 700g
mixed vegetables of choice (carrots, cauliflower, leeks, cabbage, asparagus, baby corn, peas) 2 teaspoons cornflour 2 tablespoons low - fat milk 2 tablespoons chopped
mixed herbs (parsley, thyme, oregano, marjoram) or 1 teaspoon dried
mixed herbs Freshly ground or cracked black pepper, to taste 6 sheets filo pastry Olive or canola oil spray
Ingredients 1 1/2 pound acorn squash 2 teaspoons mild - flavored oil such as canola 1 can coconut milk (13.5 ounces or 1 3/4
cup) 2 teaspoons rasam powder (MTR or 777) 1 - 2
cups vegetable broth or water 1 1/2 tablespoons coconut oil 1/2 teaspoon black mustard seeds pinch of asafetida (hing) 1/2 teaspoon cumin seeds pinch of cinnamon powder 1 sprig of curry leaves 1/4 teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can substitute Serrano chili pepper 1 - 2 teaspoons jaggery or brown sugar — optional juice of half a lemon
mixed herbs such as cilantro, parsley or basil, chopped for garnish salt to taste plain yogurt, for serving
Floyd Cogan suggested not adding
herbs and spices directly to the chili, but rather
mixing them together first with a
cup of boiling water.
Combine garlic,
herbs, salt, lemon zest, and 4
cups flour in the bowl of a stand
mixer fitted with dough hook.
To brew, add 1 Tablespoon
herb mix to 2
cups of boiling water and simmer on stove for 10 - 15 minutes.
1
cup pearl barley Pinch of
mixed dry
herbs Sea salt and freshly ground pepper to taste
Base Ingredients 1/4
cup chia 3 tbsp buckwheat flour 2 tbsp psyllium husk 1/2 tsp salt 1/2 tsp pepper 1 tsp dried
mixed herbs 1 tsp dried rosemary 1
cup water
Mix one teaspoon of dried Italian
herb seasoning, a quarter teaspoon of crushed red pepper, and a quarter
cup of sunflower seeds into a half
cup of organic cottage cheese.
Topping Ingredients 1/4
cup tomato paste 1
cup canned chickpeas (rinsed) 1/4 medium zucchini, thinly sliced 1/2
cup pumpkin, finely chopped 2
cup mushrooms, chopped 6 cherry tomatoes, cut in half 1
cup of kale, finely chopped 10 olives, pitted and halved 1 tsp dried rosemary 1 tsp dried
mixed herbs salt and pepper to season
Strain
herbs out and
mix water with 1
cup of witch hazel or rubbing alcohol.
Prepare the ricotta filling by
mixing 1
cup of ricotta with 2 - 3 tablespoons of
herb puree in a small bowl.
Ingredients 6 organic medium heirloom tomatoes 6 organic free range eggs 3
cups organic arugula 1/2
cup mixed organic
herbs (e.g. basil, thyme, chives, and rosemary) without stems 3 tablespoons organic pine nuts (or any nut of choice) 2 cloves organic garlic, minced 4 tablespoons organic extra virgin olive oil 2 tablespoons nutritional yeast salt and pepper to taste
1/2
cup chia seeds 2
cups plant - based milk (almond, cashew, hemp, coconut) 3 tablespoons pure maple syrup 1/2 teaspoon pure vanilla extract pinch of sea salt 1 — 1 1/2
cups sliced strawberries, sliced (or choose any fruit such as mango, peach, pineapple, kiwi, or
mixed berries and add optional flavorings or fresh
herbs.)
What's in it: Whole grain or multigrain baguette 2 cloves of garlic, finely minced 1 teaspoon
herbs of your choosing (I used a
mix of dried thyme and fresh rosemary since that's what I had) 3 Tablespoons olive oil Salt and Pepper, to taste 1 large triangle of brie 2 ripe bartlett pears Honey for drizzling 1/4
cup pomegranate seeds Handful of arugula leaves
For a creamy salad dressing or vegetable dip, just
mix a
cup of yogurt with a quarter
cup of extra virgin olive oil and your favourite
herbs and spices.
2
cups chopped and packed kale (about 6 - 7 stems - worth) 1/2
cup dry French lentils, rinsed 1 1/3 lbs (585 grams) yukon gold potatoes, peeled and chopped 3 garlic cloves, peeled and divided 3 tablespoons olive oil, divided 4 tablespoons unsweetened non-dairy milk, divided sea salt and ground black pepper, to taste 1 small cooking onion, small dice 2 tablespoons minced, fresh hearty
herbs (I used a
mix of sage, thyme & rosemary) 2 1/4 lbs (1020 grams)
mixed mushrooms, chopped 2 tablespoons balsamic vinegar 1 teaspoon gluten - free tamari soy sauce 1 teaspoon tomato paste 1
cup vegetable stock 1 tablespoon arrowroot powder Bring a medium saucepan of water to a boil.
coconut oil, butter, ghee, or olive oil 2
cups organic
mixed green and
herb salad
mix 1 organic red or yellow bell pepper, sliced thinly 1 ripe organic tomato, sliced into wedges 1 medium avocado, peeled and sliced 2 tbsp.
About 1/2
cup chopped
mixed fresh
herbs, such as tarragon, chervil, mint, basil and lovage — use at least two
One recommendation for acute cough from the book Homeopathic Care for Dogs and Cats is to take dry
herbs,
mixing as a tea, add one teaspoon of the listed ingredients below steeped in 1
cup boiling water.