In fact, you and your family would probably never guess that hidden in this creamy, chocolate filling is actually a FULL
CUP of green vegetables!
Each 3 tablets of Fiber Mate is approximately 1/4
cup of green vegetables which aids to freshen your breath, acts as a natural diuretic for unwanted water weight and supports daily nutrition and regularity.
Not exact matches
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)
Add to the pan 1/2
cup of frozen and thawed
green beans (or other favorite
vegetable) and cook for a minute longer...
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2
cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a
vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted
green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest
of 1 lemon Mint leaves for garnish
1
cup dried white beans 2 tablespoons
vegetable oil 2 pounds lamb stew meat or boneless leg
of lamb cubed into 1 - inch pieces (fat and sinew removed) 1 large onion, chopped 1
green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2
cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought
green enchilada sauce Chopped cilantro, for garnish
1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4
cup tomato paste 1/2
cup French lentils, soaked for at least 8 hours and drained 2
cups marinara sauce 6
cups vegetable stock 1 heaped
cup small - diced
vegetable of choice (see headnote) 4
cups chopped
greens of choice (roughly one bunch — I used a mixture
of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste
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
While that's cooking I put 2
cups of mixed frozen
vegetables (here it was
green beans, broccoli and corn) and microwave for a couple minutes.
Lime Vinaigrette 1/4
cup vegetable oil
of choice 1 tablespoon fresh lime juice 1 tablespoon rice wine vinegar ⅛ - 1/4 teaspoon red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds
green papayas, peeled, seeded and grated 1 carrot, peeled and grated 1 ripe tomato, cut into wedges 1/4
cup mung bean sprouts 4 bib or butter lettuce leaves, washed
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2
green bell pepper, diced 10 pieces okra, tops removed, sliced 1
cup chopped pumpkin or squash (if out
of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2
cups) coconut milk 1
cup chicken broth (or
vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
1 TB
of unrefined coconut oil half
of a bunch
of collard
greens or kale, torn into pieces (I like using a bit
of both) 1/2
cup of frozen
vegetables (I used frozen carrots) 1/2 tsp
of ground turmeric 1/4 tsp
of garlic powder 1/4 tsp
of onion powder 1/4 tsp
of fine sea salt 1/2
cup of leftover roasted
vegetables (I used parsnips and brussels sprouts) 1 Epic bar (I used the Uncured Bacon flavor, which is AIP Paleo), chopped into pieces
12 dried cayenne peppers, seeded and crushed 1/4
cup rice wine 1 tablespoon
vegetable oil 2 teaspoons granulated sugar 1 teaspoon soy sauce 4 thin slices fresh ginger 4 diagonal - cut thin slices
green onion 1 clove garlic, minced 1/4 teaspoon cornstarch mixed with 1/2 teaspoon cold water Dash
of dark soy sauce
6 cloves garlic 1 2 - inch piece
of ginger, peeled 4 black peppercorns 1
cup coconut milk 4 fresh small red chiles, such as serranos, stems removed 2 small
green chiles, such as serranos, stems removed 1 tablespoon
vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to taste
5 small
green chillis, stems removed 5 small red chillis, stems removed 2 pounds lamb or goat meat, cubed 3 quarts water 2 - inch piece
of ginger, peeled 2 teaspoons black peppercorns 2 teaspoons anise seed 2 teaspoons cumin seed 5 cardamoms (or 2 Tablespoons car - damom powder) 3 cloves 3 tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1
cup fresh mint leaves 4 pieces lemon grass, crushed 1 teaspoon ground turmeric 4 curry leaves (optional) 1
cup water 4 tomatoes, diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons
vegetable oil Spring (
green) onions for garnish 3 teaspoons rice flour for thickening (optional)
1/2
cup trimmed asparagus, chopped into 1 inch pieces 2 to 3 radishes, very thinly sliced 1 tablespoon quality olive oil salt & pepper 1/2
cup cooked millet few tablespoons
of vegetable broth 1/2 an avocado squeeze
of fresh lemon juice optional: micro
greens, to serve
for the polenta: 6
cups of stock (
vegetable or chicken, preferably homemade) 1
cup of polenta 1 - 2 tablespoons
of olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel +
green beans: 1 fennel bulb (white part only,
green parts reserve), sliced thin about two large handfuls
of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons
of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)
1 small red onion, diced 1 tablespoon
of olive oil 2 roasted poblano pepper, sliced 2 cloves
of garlic, minced 15 oz jar
of salsa 2 tsp
of smoked paprika 1 tsp
of chipotle pepper 1.5
cups of green French lentils 2
cups of vegetable stock Optional toppings: sliced jalapeños, cilantro leaves or
green onions
2 tbsp
vegetable oil 1/3
cup thinly sliced yellow or red onion 1/2
cup bell pepper cut into strips, * (red, yellow,
green or all 3) 1 clove
of garlic, crushed or finely diced 1/2 tsp kosher salt 1 can (14.5 ounces) black beans, drained 1/2 can petite diced tomatoes, drained (or 1 small tomato, diced) 1/2 tsp paprika 1/4 tsp cayenne pepper dash
of smoked paprika 3/4
cup chicken broth ** 1 tbsp dry parsley or cilantro for topping black pepper to taste 2
cups cooked jasmine or basmati rice
1 teaspoon olive oil 2 large onions, chopped 3 cloves garlic, peeled and sliced thinly 3 sweet potatoes, peeled and chopped into bite sized chunks 1 butternut, peeled, seeded and chopped into bite sized chunks 3 large carrots, peeled and chopped into bite sized chunks Thumb size piece
of fresh ginger, peeled and sliced into matchsticks 2 tablespoons ras - el - hanout
Vegetable stock — I use Marigold bouillon 2 -3 preserved lemons, washed, pulp removed and skin thinly sliced 1/2
cup pitted
green olives 2 handfuls fresh coriander, roughly chopped A cupful
of roasted almonds, roughly chopped
2 tablespoons extra-virgin olive oil 1
cup thinly sliced leeks (white and light
green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2
cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2
cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest
of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste
He suggests to eat one large salad with a mix
of greens, preferably including at least one cruciferous
vegetable like kale, a double helping
of steamed or cooked
vegetables, 3 pieces
of fruit, 1
cup of...
Tossing a handful
of leafy
greens or a
cup of frozen
vegetables into a smoothie is a sneaky and delicious way to incorpo...
* 3/4 pound fresh asparagus * 1 Tablespoon
vegetable oil * 1/2
cup finely chopped shallots (about 2 shallots the size
of golf balls) * 2 cloves garlic, minced * 1/2 teaspoon salt * 1/4 teaspoon pepper * 4
cups vegetable or chicken stock * 1 teaspoon cornstarch * 2 Tablespoons water * 2 teaspoons fish sauce * 1 egg, well beaten * 8 ounces cooked crab meat * several
green onions, thinly sliced
1/2
of a 4 - pound spaghetti squash, with the seeds scraped out Water for the baking pan 2 tablespoons refined coconut oil 2 cloves garlic, minced 1 - 2 canned chipotle chilies in adobo sauce, seeded and minced 1-1/2 bunches (about 12 ounces) kale, chard, mustard
greens, collard
greens or a combination, cut into 1 / 2 - inch strips 1 to 1-1/2
cups low sodium
vegetable stock 3/4 teaspoon fine sea salt 1/3
cup raisins 1/4
cup pine nuts 2 tablespoons extra virgin olive oil
1 1⁄2 pounds eggplant Salt 1
cup short - grain brown rice 1 bunch scallions, with a lot
of the
greens remaining 4 to 6 tablespoons
vegetable oil 1 tablespoon minced ginger 1⁄3
cup any miso 2 teaspoons sesame oil Black pepper Soy sauce, for serving
* 2 Tablespoons
vegetable oil * 4 cloves garlic, minced * 1 - inch piece peeled fresh ginger, grated (peeled, frozen ginger is easy to grate) * 2 - 3 small shallots, minced (about 3/4
cup) * 1 - 3 Thai chiles (depending on your heat tolerance / preference), thinly sliced * 3 Tablespoons fish sauce * 2 Tablespoons palm sugar or brown sugar * 1 Tablespoon sugar * 1/2 teaspoon black pepper * 1/4
cup water * approx 1 pound thick fish filet
of your choice * 6 - 8
green onions, sliced on the diagonal into approx 1 / 2 - inch lengths
2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8
cups vegetable broth (note: I used a combination
of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2
cup brown or
green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5
cups cooked chickpeas) 1/4
cup chopped fresh mint, plus extra for garnish 1/4
cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
1/2
cup dried pigeon peas washed and picked over, or 1 8 - ounce can pigeon peas, drained and liquid reserved 1 Scotch bonnet or habanero chile, stems and seeds removed, minced 2 cloves garlic minced 1 onion chopped 2 tbsp
vegetable oil 2
cups rice 1
cup coconut milk 1 tsp dried thyme 3
green onions chopped including some
of the
greens
2 15 - ounce can black beans, drained and rinsed 1 15 - ounce can red kidney beans, drained and rinsed 1 15 - ounce can corn kernels, drained and rinsed 1 15 - ounce can fire roasted diced tomatoes 1
cup quinoa, uncooked 3
cups vegetable broth 1/2 medium onion, chopped 1 poblano pepper, chopped finely 1 medium
green pepper, chopped 1 tablespoon cilantro, minced 2 cloves garlic, minced 3 teaspoons chili powder 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon ground black pepper 3 - 4 dashes
of your favorite hot sauce
You could also simply have a balanced salad full
of dark leafy
greens, 1/4 - 1/2
cup of whole grains, beans, roasted or raw
vegetables, and some hemp seeds.
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3
cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4
cup dried lentils (I used
green) 1 bay leaf 1/2 pound
greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest
of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired
1 1/2
cups vegetable or chicken stock 2 teaspoons ground cumin or curry powder 1 1/2
cups couscous, uncooked 425g can chickpeas, drained 3 medium tomatoes, finely diced 1/4
cup parsley, chopped 2 spring onions, sliced (include
green tops) Rind
of 1 lemon or orange, grated Juice
of 2 oranges (150 mL) 1 tablespoon
vegetable oil
1/2
cup zucchini, cut into matchsticks 1/4
cup carrot, shredded 1/4
cup daikon, cut into matchsticks 1 small onion, thinly sliced 3 to 4
green onions, cut into 1 inch sticks 1/4
cup chickpea flour 1/4
cup rice flour 1/4
cup water 1 tsp sesame oil squirt
of sriracha 1 tbsp
vegetable oil salt
Lunch: Honey Mustard Chicken Salad:
vegetable base (3 large handfuls mixed
greens, 1/2
cup chopped bell pepper, 1/2
cup chopped cucumber, 1/2
cup shredded carrot, 6 - 8 cherry tomatoes = 50 calories) + 1 ounce crumbled feta cheese (1/4
cup = 70 calories) + 3 ounces marinated and grilled chicken (90 for chicken alone + 30 for marinade = 120) + 2 tablespoons Ken's Light Honey Mustard Dressing (80) + 1/2 ear
of corn, kernels shaved off (50) = 370
can crushed tomatoes 1 can or bottle
of beer 1
cup water or
vegetable broth 1T balsamic vinegar 3 ripe avocados, peeled, seeded, and chopped Juice
of 1 lime 1 can black beans, rinsed and drained 1
cup cilantro, chopped 1 small (or 1/2 large) red onion, diced 1 small
green pepper, diced 1 jalapeño, seeded and diced 3/4 tsp salt 20 corn tortillas
Ingredients 1 tablespoon olive oil 1 1/2
cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons
of chopped fresh thyme can be used 3 teaspoons garlic, minced 4
cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2
cups celery, sliced 2
cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8
cups low sodium chicken broth,
vegetable broth can be substituted 3
cups potato, diced, 1 / 2 - inch pieces 1/2
cup basil, chopped fresh 3
cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.
Vegetables with Bite To bring out the natural sweetness in hearty vegetables, rub greens like Chinese broccoli with a little oil and grill until they just start to soften, then dress with 1/4 cup of sauce and toss the vegetables back on the grill for another five minutes, searing in th
Vegetables with Bite To bring out the natural sweetness in hearty
vegetables, rub greens like Chinese broccoli with a little oil and grill until they just start to soften, then dress with 1/4 cup of sauce and toss the vegetables back on the grill for another five minutes, searing in th
vegetables, rub
greens like Chinese broccoli with a little oil and grill until they just start to soften, then dress with 1/4
cup of sauce and toss the
vegetables back on the grill for another five minutes, searing in th
vegetables back on the grill for another five minutes, searing in the flavors.
12 ounce dried cannellini beans, picked over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly sliced, plus any leaves from the head
of celery 3 leeks, white and light
green part thinly sliced (about 3
cups) Pinch
of red pepper flakes 2 large heads escarole, well - washed and chopped 4
cups vegetable stock (recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground black pepper 3 tablespoons chopped fresh basil (optional) 2 tablespoons chopped flat - leaf parsley (optional)
Ingredients: 6 bone - in chicken breast halves, skin removed (you could substitute chicken pieces
of any kind) 1 tablespoon
vegetable oil 2
cups sliced fresh mushrooms 1 medium onion, halved and sliced 1 medium
green pepper, julienned 1 medium sweet red pepper, julienned 1 can (10-3/4 oz) EACH condensed cream
of chicken soup and condensed cream
of mushroom soup OR skip the condensed soup and make a quick cream sauce from 1/2
cup butter, 1/2
cup flour, and 1 1/2
cups milk.
2 tablespoons oil (ghee / coconut oil) 1 medium onion, diced 1 lb carrots (about 5 medium carrots), peeled and sliced 1/2 head
of small / medium cauliflower, chopped * 2 cloves garlic, chopped 1 teaspoon fresh grated ginger 1 teaspoon ground cardamom (
green, not black) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin Red pepper flakes (to taste) 1/2 — 3/4 teaspoon sea salt (depending on taste) 3 - 4
cups chicken stock or
vegetable stock (depending on how thick you like the soup) 1
cup coconut milk
Ingredients: 4 tablespoons
cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1
green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2
cups broth or stock (I used 1
cup vegetable, 1
cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4
cup brandy or cognac 1/2
of a fresh lemon extra sea salt, as needed for seasoning
Ingredients: 4
cups vegetable broth 1
cup water 2 sprigs thyme 3 sage leaves pinch
of saffron 1 palmful flat leaf parsley 5 tablespoons extra virgin olive oil 1 large leek, white and light
green parts sliced (dark
green flags washed and reserved) 8 ounces cremini mushroom caps, thinly sliced (stems removed and reserved) 1 small red bed pepper, chopped 2 cloves garlic, minced 1 small head
green cabbage, shredded 1 bunch broccolini, florets only 16 ounces pasta (campanella or penne) 1
cup white wine 1
cup shredded parmesan cheese (for serving) salt and freshly ground black pepper
Vegetables 4 teaspoons minced garlic 4 teaspoons minced fresh ginger 2 Tbsp
vegetable oil 1 lb
of cremini or button mushrooms, quartered 1
cup onion 4 oz extra-firm tofu 1
cup broccoli, roughly chopped 1
cup carrots, in 1 / 2 - inch dice 1/2
cup chicken broth 1/2 red bell pepper, diced 1/2
green bell pepper, diced 1 1b bok choy stems, in 1 / 2 - inch dice 1 Tbsp toasted sesame seeds
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece
of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or
green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2
cups water 2 regular or 1 large
vegetable bouillon cube (enough for 2
cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2
cups cooked chunks 1
cup (approximately) red or gold grape tomatoes, halved 1
cup finely chopped Swiss chard (I use a food processor for this task) 1/3
cup fresh cilantro leaves and tender stems, rough chopped Zest
of 1 large lime 1/4
cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4
cup chopped roasted and lightly salted cashews and peanuts and sprigs
of basil or cilantro
One
cup of most dark, leafy
green vegetables supplies the daily requirement
of beta carotene, as well as vitamins C, E and K. Dark leafy
greens are also high in fiber, folic acid, and dozens
of trace minerals and nutrients.
1/4
cup olive oil 1 teaspoon dried thyme 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 18 small boiling onions or bulb onion bottoms (the fresh
green tops
of bulb onions can be chopped and used to garnish the grilled meats and
vegetables) 2 large
green bell peppers, cut into 1-1/2 - inch squares 2 large red bell peppers, cut into 1-1/2 - inch squares
for the salad 1 bunch asparagus 1
cup shelled fava beans or peas or mixture
of both handful
of fiddleheads — optional 2 - 3 carrorts — shaved with a
vegetable peeler 4 radishes — sliced 2
green onions — sliced handful
of pea shoots 2
cups of baby
greens handful
of microgreens
3 large onions, chopped 2 large ripe tomatoes, chopped 8 cloves garlic 2
green chiles, such as serranos, stems removed and halved 1 2 - inch piece
of ginger, peeled 1 tablespoon cumin powder 2 teaspoons coriander powder 1 teaspoon turmeric powder 1 teaspoon cayenne powder 2 tablespoons vinegar 3 pounds boneless lamb or beef, cut into 1 - inch cubes 2 teaspoons fennel seeds 1/4
cup raw cashew nuts 1/4
cup almonds Salt to taste 6 tablespoons
vegetable oil
1 tablespoon saffron strands 4 teaspoons warm milk 2 fresh
green chiles, such as serranos, stems removed 2 fresh red chiles, such as serranos, stems removed 2 large onions, chopped 1 2 - inch piece
of ginger, peeled 8 cloves garlic 8 peppercorns 1/2 teaspoon cardamom seeds 1 1 - inch piece
of cinnamon, crushed 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1/4 teaspoon powdered nutmeg 1/4 teaspoon powdered mace 1/2
cup mint or cilantro leaves 1/4
cup lemon juice 2
cups plain yogurt 3 pounds
of boneless chicken, cut into 1 - inch cubes Salt to taste 2 tablespoons olive or
vegetable oil 1 tablespoon ghee, recipe here 1 onion, finely chopped 8 large tomatoes, chopped 2
cups basmati or long grain rice 1/3
cup each raisins, cashews, and almonds 6 hard boiled eggs, halved