Superfoood «Fo Fried Rice» Cauliflower 1 head cauliflower, «riced» or finely chopped 2 tablespoons avocado oil * 1 shallot, julienne 2 cloves fresh garlic, chopped 1
cup shredded red cabbage 1 cup shredded carrots 2 cups finely chopped kale, stems removed 2 teaspoons toasted sesame oil * 1/2 teaspoon sea salt Fresh cracked black pepper to taste 1/2 teaspoon cayenne pepper (optional)
ingredients FLANK STEAK WITH CRUNCHY CABBAGE 2 tablespoons olive oil 1 1/2 pound skirt or flank steak 1 1/2 cups red onion (peeled, thinly sliced) 2 medium carrots (peeled and julienned) 1 jalapeño or Serrano chili (seeded and sliced) 3 cloves garlic (peeled, minced) 4 cups shredded green cabbage 2
cups shredded red cabbage 1/2 cup low sodium beef broth 1 lime (juiced and zest) mint (roughly chopped to garnish) cilantro (roughly chopped to garnish) Kosher salt and freshly ground black pepper (to taste)
Arugula Pesto Salad vegetarian, vegan, gluten - free, grain - free, soy - free, dairy - free, peanut - free, tree nut - free, sugar - free, shellfish - oil, fish - free, nightshade - free Ingredients: 1/2 cup sunflower seeds 4 - 5 cups arugula 6 Tbsp olive oil Lemon juice from 1/2 a lemon 3 cloves garlic 2 19 - oz cans cannellini beans, rinsed and drained 3
cups shredded red cabbage 2/3 cup thinly sliced green...
2 cups fresh masa (corn dough for making tortillas) or 12 small premade corn tortillas 2 medium semi-ripe plantains, peeled 1 tablespoon garlic - infused oil Grated peel and juice of 2 limes 1 teaspoon salt 1 teaspoon ancho chile powder 11⁄2 cups salsa verde 3⁄4 cup toasted pepitas 2
cups shredded red cabbage
3/4 cup uncooked quinoa 1 - 2
cups shredded red cabbage 1 cup shredded kale 1 red bell pepper, diced 1/2 red onion, diced 1 cup shredded carrots 1/2 cup chopped cilantro 1/4 cup diced green onions 1/2 cup cashew halves or peanuts Fresh lime, for a bit of tang
2 cups fresh masa (corn dough for making tortillas) or 12 small premade corn tortillas 2 medium semi-ripe plantains, peeled 1 tablespoon garlic - infused oil Grated peel and juice of 2 limes 1 teaspoon salt 1 teaspoon ancho chile powder 11⁄2 cups salsa verde 3⁄4 cup toasted pepitas 2
cups shredded red cabbage
Not exact matches
Half of one
red cabbage,
shredded 1 bunch dandelion greens, cut into thin ribbons 1 bunch carrots,
shredded 1 pomegranate, seeded 1/4
cup mint leaves, cut into thin ribbons (optional) Zest of one organic orange (optional) 1/2
cup citrus vinaigrette or ginger - cumin dressing
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)
3
cups mixed
shredded kale &
red cabbage 1 carrot cut into very small matchstick size pieces 2 tbsp diced
red onion 3 tbsp sunflower seeds 1/4
cup parsley leaves 1 tbsp extra virgin olive oil 1 tsp apple cider vinegar 1 tbsp Dijon mustard Black pepper to taste A little celtic salt to taste
3 to 4
cups shredded cooked chicken 4
cups finely
shredded cabbage 1/2
cup roughly chopped cilantro leaves 1/2
cup mint leaves 1
cup mung bean sprouts 1 small
red onion, halved and thinly sliced 1 green bell pepper, finely sliced in short strips 1 long
red chilli, finely sliced (optional) 1
cup plain yogurt 1/2
cup Byron Bay Chilli Co..
about 1 tbsp olive oil 2
cups shredded carrot (about 1 large carrot) 1
cup shredded green
cabbage 2 eggs 1 tbsp tarragon, chopped 1/2 tsp crushed
red pepper flakes 1 tsp salt
WHOLE GRAINS RICE QUICK COOK Easy Asian Quinoa Salad Recipe from GimmeSomeOven.com INGREDIENTS SLAW 1 (16 - ounce) bag
shredded red cabbage (or about 4
cups shredded cabbage) 2
cups cooked Village Harvest
red quinoa 2
cups shredded carrots 2/3
cup thinly - sliced green onions 1/2
cup slivered or sliced almonds, toasted -LSB-...]
1 to 2 tablespoons sesame oil + more if needed based on taste 1/2 small to medium sized
red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1
cup sugar snap peas, cut once in half crosswise 1
cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2
red bell pepper, chopped 1/2 green bell pepper, chopped 1/2
cup red cabbage,
shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4
cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnish
of boneless chicken, diced 1 1/2 tsp of fresh ground or finely
shredded ginger 1 tbsp of fresh minced garlic 1/4
cups of cashews or peanuts (optional) 1/2
red bell pepper cut into thin strips 1
cup of broccoli or
cabbage slaw with carrots 1/2 bell pepper 2 tbsp of coconut aminos (soy sauce replacement) 1/4
cup of chopped fresh basil 2 tbsp of date paste or 1 tbsp of honey Chili pepper flakes to taste Salt and pepper to taste 1 head of lettuce (for wrapping)
Tangy Mustard Coleslaw Ingredients 7
cups finely
shredded cabbage, about 1/2 head (I like to use a combination of green and purple) 1/3
cup thinly vertically sliced
red onion 1/2
cup grated carrot 1/4
cup apple cider vinegar 2 Tbsp sugar 2 Tbsp whole - grain mustard 2 Tbsp Greek yogurt, sour cream, or reduced - fat mayonnaise 1/4 tsp celery seed 1/8 teaspoon black pepper 1/8 teaspoon ground
red pepper Salt to taste
12 King's Hawaiian Sweet Rolls, a 12 - pack 3
cups shredded turkey meat, or meat of your choice 3
cups thinly sliced
cabbage 2 tablespoons cilantro leaves, rough chop Sesame Ginger Dressing Spicy Korean
Red Pepper Powder BBQ Sauce
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.
Add 1/4
cup of the dressing at the bottom, followed by 1
cup of
shredded cabbage, a scant 1/4
cup of diced
red onion, 1/2
cup cooked quinoa, a scant
cup of roasted squash cubes, 1/2
cup of white beans, and then fill the rest of the jar with mixed greens.
2 tablespoons lime juice 2 tablespoons extra-virgin olive oil 4 teaspoons New Mexico or ancho chile powder 1 teaspoon ground cumin 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon freshly ground pepper 4 (4 - ounce) 1/2 - to 3 / 4 - inch - thick skinless mahi mahi, Pacific halibut or cod fillets 1 Package of La Tortilla Factory Hand Made Style Tortillas, Yellow Corn or White Corn 3
cups finely
shredded red or green
cabbage 1/2
cup Mexican crema sauce * Garnish ideas: guacamole, hot salsa
11/2
cups red split lentils (masoor dal), picked over, washed and drained 5
cups water 3 tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1 tablespoon minced fresh ginger 3 cloves garlic, finely minced 3 small dried
red chili peppers 1 medium onion, peeled and thinly sliced 1/2 small head of green
cabbage, cored and thinly sliced or
shredded (4 - 5
cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1
cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional
1/4
red cabbage, finely
shredded 1 large carrot, grated 1 cooked beet, grated, dried between paper towels 2
cups packed baby spinach leaves, stemmed, finely chopped 1/4
cup red onion, 1/4 - inch dice 1/4
cup dried currants 3 tablespoons finely chopped fresh mint
Makes 4 servings of tacos 4 white fish filets (I use tilapia bc it's the best bang for your buck) 2
cups finely
shredded red cabbage 2
cups finely
shredded green
cabbage 2 tomatillos, husked and quartered.
12 ounces Thai fresh flat rice noodles or fresh, Chinese ho fun noodles (see notes) 3 tablespoons peanut, canola, or grapeseed oil 5 cloves garlic, roughly chopped 3 to 4
red or green hot chili peppers (Thai, Indian, or serrano), sliced into paper - thin rings One 8 - ounce package fried or baked tofu, sliced into 1 / 4 - inch thin strips 3
cups shredded Napa or savoy
cabbage 1 carrot, sliced into matchsticks 3 scallions, both green and white parts, thinly sliced 1/2
cup lightly packed Thai basil leaves 1/2
cup lightly packed cilantro leaves Lime wedges for squeezing over noodles
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.
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
1/2
cup cider vinegar 1/4
cup sugar 1 teaspoon onion powder 1/4
cup olive oil 1/2 head
red cabbage, cored and
shredded 1/4
cup chopped cilantro Salt and pepper to taste
Print Pizza with quinoa and beet crust and chickpea flour scramble Ingredients Crust 100 g quinoa previously soaked for minimum 4 hours 2 medium beets roasted 2/3
cup red cabbage shredded 1 clove garlic 1 tablespoon psyllium 3 - 4 tablespoons water salt to taste Chickpea -LSB-...]
Acai Dressing 1 (100 gram) packet unsweetened acai, a room temperature (vitamin A) 1/4
cup coconut oil (MCFAs) 1/4
cup apple cider vinegar (probiotics) 2 Tablespoons honey (minerals and allergy protection) 1 Tablespoon chia seeds (essential fatty acids) 1 teaspoon sea salt Salad 2
cups thinly sliced kale (excellent source of calcium) 2
cups thinly sliced napa
cabbage (glucosinolates - cancer prevention) 1
cup thinly sliced dandelion greens (Vitamins A + K) 1
cup thinly sliced
red cabbage (anthocyanin polyphenols - antioxidants) 1/2
cup thinly sliced basil (flavonoids) 1/2
cup shredded beets (folate) 1/2
cup shredded carrots (carotenoids: beta - carotene, alpha - carotene & lutein) 1/2
cup pumpkin seeds (Vitamins B + E) Sunflower sprouts (protein)
4
cups shredded red and green
cabbage 1
cup arame seaweed, soaked one hour and drained 2
cups sliced cucumber 2
cups sliced carrot 1
cup sliced
red pepper 1
cup corn Creamy Sesame Dressing: 1/4
cup toasted sesame seeds 3 Tablespoons toasted sesame oil 3 Tablespoons tahini 2 Tablespoons brown rice vinegar 1 Tablespoon soy sauce 2 teaspoons agave
Pork Pot Stickers 1/4 small head Napa
cabbage or
red cabbage, finely chopped (about 2
cups; 7 ounces) 3/4 teaspoon kosher salt, plus 1/8 teaspoon for seasoning 1/3 pound ground pork (not too lean) 1 tablespoon fresh ginger, minced (from 1 / 2 - inch knob) 1 small carrot, coarsely
shredded (about 2 tablespoons) 2 scallions, thinly sliced (about 1/4
cup) 2 cloves garlic, minced (about 2 teaspoons) 1 tablespoon soy sauce 2 teaspoons Asian (toasted) sesame oil 1/2 egg, lightly beaten 1/8 teaspoon freshly ground black pepper 30 gyoza (pot sticker) wrappers, from 1 (14 - ounce) package * I used WON TON wrappers 1/4
cup canola oil
Slaw: 2
cups green
cabbage,
shredded 2
cups red cabbage,
shredded 1/2
red onion, thinly sliced 1/4
cup fresh cilantro, roughly chopped 1 lime, juiced 1 Tbsp.
you can keep the tip for yourself... Print Bok Choy with Black Bean Sauce Author: Angela @ Canned-Time.com Recipe type: Veggies and Side Dishes Ingredients 1 head of fresh Baby Bok Choy — roughly chopped 1/2
cup shredded carrots 1
cup rough chopped celery 1/2
cup red cabbage sliced 1/4
cup sesame seeds (optional) 12 oz.
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
Wild Alaskan salmon 1
cup red cabbage,
shredded 2
cups mesclun 1
cup dandelion greens 2
cups strawberries, sliced 1 TBSP lemon...
1/2
cup hemp seed 1/2
cup lemon juice 1/4
cup honey or a few drops of stevia (2 - 3) 1 1/2 tablespoon chopped ginger 1/2 tablespoon
red chili 1 tablespoon soy sauce 1
cup raw almond butter 1/2 head savoy
cabbage,
shredded 6 very large wild spinach leafs 1 carrot 1 ripe mango 1 handful cilantro leafs 1 handful torn basil leafs Himalaya sea salt
1 tablespoon olive oil 1 sweet
red pepper, chopped 1
cup red cabbage, thinly sliced 1 1/2
cup whole kernel corn 1 1/2
cup black beans 1/4
cup cilantro, chopped 1 lime, juiced 1 teaspoon minced garlic 4 medium sweet potatoes, baked and cooled 1/4
cup sharp cheddar cheese,
shredded (optional) Salt and pepper
* 1 small head
red cabbage, finely
shredded * 1 1/2
cup red wine vinegar * 1 1/3
cup sugar * 1 1/2 - 2» piece of ginger, finely grated * 3 cloves garlic, minced * salt and pepper to taste
Avocado Veggie Wrap Ingredients: 1/2
cup chopped organic
red cabbage 1/2
cup organic baby arugula 1
cup shredded organic carrots 1/2 avocado, diced 2 TBS organic Vegenaise 1 organic sprouted large whole grain tortilla Preparation: Spread vegenaise on tortilla, add veggies and wrap!
Ingredients: Slaw: 1/2 head
red cabbage,
shredded 4 scallions, thinly sliced 1/4
cup chopped fresh parsley 1
cup pomegranate seeds 1/2
cup dried unsweetened cranberries Dressing: 2 TBSP lemon juice 2 TBSP apple cider vinegar 2 tsp each orange and lemon zest 1 TBSP maple syrup 2 TBSP olive oil Healthy salt options to taste Instructions: In... Read More»
Ingredients to Serve 6: 1/4
cup seasoned rice vinegar 2 Tablespoons extra-virgin olive oil 2 teaspoons peeled and grated fresh ginger 1/2 teaspoon sea salt 2 jalapeño peppers, seeded and minced 1 pound
cabbage, thinly sliced (about 6
cups) 1/2 pound
red cabbage, thinly sliced (about 3
cups) 3 medium carrots, finely
shredded (about 1-1/2
cups) 2 green onions, thinly -LSB-...]
Total time: 15 min Ingredients, serves 6 1 pkg Gardein fishless filets 3
cups shredded cabbage 1/4
cup vegan mayonnaise 1
cup mango, peeled and diced 1/3
cup red onion, diced 1/2
cup cilantro, chopped 1 tbsp cayenne pepper -LSB-...]
1 large carrot, spiralized with Blade D, noodles coarsely chopped (or 1 heaping
cup shredded carrots) 2 scallions, chopped 1
red bell pepper, spiralized with Blade A, noodles chopped into 2 - inch pieces OR thinly sliced 1 yellow bell pepper, spiralized with Blade A, noodles chopped into 2 - inch pieces OR thinly sliced 2
cups spiralized or thinly sliced
red cabbage 1/2
cup fresh cilantro, coarsely chopped 1/2
cup cooked
red quinoa, preferably chilled 1 tablespoon sesame seeds for garnish (optional) For the dressing: 2 tablespoons avocado oil or extra-virgin olive oil 3 tablespoons sesame oil 3 tablespoons low - sodium soy sauce or tamari 2 tablespoons rice vinegar 1 teaspoon fresh lime juice 2 tablespoons honey 1 tablespoon grated fresh ginger 3 garlic cloves, chopped