3
cups carrot greens, washed, dried and finely chopped (feel free to sub equal parts parsley and cilantro)
Not exact matches
paired with a big salad that had local lettuce, shredded
carrots, tomatoes,
green onions, and a delish red wine vinaigrette recipe we always make at Alchemy (1/2
cup olive oil, 6 tbsp red wine vinegar, 1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet).
9
cups of baby spinach, washed 6 mandarins, peeled and segmented 1/2
cup diced
green onion 1/2
cup shredded
carrots 1/2
cup cashews 8oz can sliced water chestnuts, drained 1/2
cup olive oil 1/4
cup rice vinegar 1/4
cup ponzu sauce 1/2 teaspoon dried ginger 1
cup chow mein noodles
Filling: 4
cups diced cooked turkey 3
cups turkey gravy (thin with broth or water if needed) 1
cup additional diced cooked vegetables (such as
carrots, onions, fennel,
green beans, peas or celery)
sea salt 1/8 teaspoon black pepper 4 whole cloves 1/2 teaspoon dried thyme 3 large
carrots, peeled and sliced 1 large turnip, peeled and diced 1 large parsnip, peeled and diced 3 - 4
cups water 1 tablespoon apple cider vinegar 1 - 2 sprigs rosemary 3 - 4
cups chopped
greens (I used swiss chard)
4
cups pregrated
carrots (or about 8 medium - size
carrots, grated) 3/4
cup chopped dried figs 1/2
cup chopped
green onions (about 4 onions) 2 Tbs.
olive oil 1
green pepper 1 red pepper 3 ears of corn, kernels removed from the cobs (or 2
cups of frozen corn) 2 tbsp salted butter 2 strip of bacon chopped 1 onion, chopped 2
carrots, chopped 2 celery stalks, chopped 2 cloves of garlic 1
cup chicken stock 2 medium potatoes, peeled and cut into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder salt and pepper 2
cups half and half hot sauce, optional 1/2 tsp parsley
FOR THE FILLING 4
cups chicken broth 3
carrots, cut crosswise into 1 / 4 - inch slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2
cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2
cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2
cup minced fresh parsley leaves
2 medium - size
carrots, peeled 2 bunches
green onions (about 16) 1
cup instant polenta 2
cups purchased pregrated
carrots (or 4 medium - size
carrots, grated) 1
cup frozen
green peas, thawed 1/4
cup grated Parmesan cheese 2 Tbs.
2 tortillas (your choice: wheat, brown rice, flour) 1/2
cup hummus 3 tablespoons whole grain mustard 1
cup spinach or your favorite
greens 1/3 of an English cucumber, sliced lengthwise 1 avocado, halved and sliced 1/2
cup shredded
carrots 1/4
cup feta cheese 2 tablespoons cilantro, rough chopped
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
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)
4 tablespoons butter 1
cup diced
carrots 1
cup diced red onion 1/2 lb frozen peas, thawed 8 ounces diced ham 4
cups cooked long grain rice 4 tablespoons soy sauce 1 tablespoon oyster sauce 1 teaspoon freshly grated ginger 2 large eggs 4
green onions, chopped
4 tablespoons butter 1
cup diced
carrots 1
cup diced red onion 4
cups cooked long grain rice 1 1/2 teaspoons matcha 2 large eggs 1/2
cup baby tomatoes, chopped 4
green onions, chopped
Lentils 1
cup green lentils, rinsed (make sure to pick through for little rocks) 3
cups water 1 tbsp olive oil 1/2 white onion, minced 1
carrot, grated 2 tbsp brown sugar 1 1/2 tsp paprika 1 tsp garlic powder salt and pepper 3/4
cup of the bbq sauce
1 baked ham bone with some meat attached 4
cups vegetable stock 4
cups water 1 onion or 1 leeks, diced 1 large
carrot, diced 3 stalks celery with leaves, diced 2
cups cooked cauliflower 2
cups cooked
green beans Salt and pepper, to taste
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
2 Roma Tomatoes 2 1/2 Large
Carrots 1 1/2 Celery Stalks 1/2
Green Bell Pepper 1 1/2
cups Thawed Frozen Peas 1 clove Garlic 1x1 inch chunk Onion
or 4
cups frozen vegetable pix (I used peas and
carrots - next time I would include
green beans) 1 - 2 Tbsp.
salad 6
cups of butter lettuce, chopped 1
carrot, sliced or chopped 1 big handful of snap peas, cut in half 4
green onions, sliced 4 chives, sliced 4 slices of cooked bacon, crumbled 2 ounces gorgonzola cheese, crumbled
1/2 pound
green lentils 1/4
cup olive oil 2
cups chopped yellow onions 2
cups chopped leeks 2 teaspoons fresh thyme leaves 2 teaspoons salt 3/4 teaspoons 1 tablespoon minced garlic 1
cup chopped celery 1
cup chopped
carrots 2
cups chicken stock 2 tablespoons tomato paste 2 tablespoons red wine vinegar
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
3 frozen chicken breasts on bottom, 1
cup uncooked quinoa, 2
cups water, I just used like a coleslaw mix (white and purple cabbage and
carrots) 1.5
cups of it, 1
cup fresh cut up broccoli, 2 stalks
green onions, and then the sauce on top (1/3
cup olive oil, 1/2
cup franks hot sauce, 1 tsp seasoned salt whisked together)
Transfer to a serving platter and serve garnished with the remaining 1/2
cup of
green onions, cilantro, the remaining 1/3
cup of bean sprouts, the
carrots, the remaining 1/4
cup of sunflower seeds, and a few lime wedges.
What's in it: 2 Tablespoons olive oil 5 cloves of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1
cup) 2 large
carrots, finely chopped (about 1
cup) 1 stalk of celery, finely chopped (about 1/2
cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2
cups) 1
cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2
cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to taste
Ingredients 1
cup brown lentils 1 large yellow onion, diced small 2
carrots, peeled and diced 4 cloves garlic, miced 2 tablespoons fresh ginger, grated 1/4
cup peanut oil (vegetable oil will do) 10 plum tomatoes, chopped 1/2
cup tomato paste 1
cup vegetable stock or 1
cup water + 2 veg boullion cubes 1
cup frozen
green peas
* 4 eggs * 1 teaspoon gluten - free soy sauce or Bragg's liquid aminos * 1/2 teaspoon Asian sesame oil * 2 Tablespoons oil, divided * 1/2 teaspoon salt * 1/3
cup shredded
carrots * 1/4 pound shrimp, peeled, deveined and roughly chopped * 1/2
cup shredded Napa cabbage * 1/3
cup finely sliced
green onion
canola oil, divided 3 eggs, beaten 2 stalks
green onion, thinly sliced 4
cups leftover cooked brown rice, grains separated well (I recommend using day - old par - boiled brown rice, the grains are much less sticky) 3/4
cup frozen peas and
carrots, defrosted (I used 1/2
cup frozen peas and about 1/2
cup freshly grated
carrot) 1 Tbsp.
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
2 tbsp olive oil 1 ounce pancetta or bacon chopped (5 - 6 thin slices) 1 1/2
cups chopped
green cabbage 1
cup chopped onions (1 onion) 1
cup sliced
carrots (2
carrots) 1/4
cup chopped celery (2 stalks) 3 garlic cloves, minced 1
cup chopped, drained, canned plum tomatoes 2 quarts Chicken Stock 1/2
cup peeled, diced potato (2 potatoes) 1 ounce Parmesan cheese rind 3 ounces angel hair pasta broken into 2 - inch pieces (about 3/4
cup) 1/2
cup drained chickpeas 1/2
cup drained kidney beans 1/3
cup basil pesto 1 tsp salt 1 tsp ground black pepper Freshly grated parmesan cheese
Items needed for 2 bowls: 1/4 small purple cabbage, thinly sliced 6 radishes, thinly sliced 1
carrot, julienned 1/3
cup snap peas, sliced on a bias Handful of micro
greens Handful of cilantro and mint leaves — 1
cup Della Rice Basmati and Wild rice, cook as directed — Za'atar roasted chickpeas — Lemon honey mint tahini sauce — 6 min eggs + dukkah spice mix
For the loaf — 190 g (1
cup)
green lentils — 100 g (1
cup) walnuts — 60 g (1/2
cup) hazelnuts and cashew nuts — 3 ground flax seeds + 6 tablespoons water — 2 big onions, chopped — 3 cloves garlic, chopped — 120 g (1
cup)
carrot, chopped — 1 medium apple, peeled and grated — 40 g (1/2
cup) oat flour — 60 g (3/4
cup) whole wheat breadcrumbs — 1 teaspoon fresh rosemary, chopped — 1 teaspoon fresh thyme, chopped — 1 teaspoon chili flakes (optional)-- 1/2 bunch parsley, chopped — salt, pepper
Dinner (446 calories) • 1 serving Stuffed Delicata Squash • 2
cups mixed
greens • 1/4
cup grated
carrot Top
greens with
carrot and drizzle with 1 Tbsp.
• 3 serrano or Thai
green chiles, stems removed, minced • 1 large cucumber, peeled and finely diced • 1/4
cup shredded
carrots • 4
green onions, chopped, including the tops • 2 tablespoons vinegar • 1 tablespoon peanut oil • 1 teaspoon soy sauce • 1 teaspoon minced fresh ginger • 1/2 teaspoon sesame oil • 1/2 teaspoon sugar
2
green cabbages (3 kg) Save some of the outer layers of the cabbage for packaging on the top 800 g / 7
cups carrots (6 medium size
carrots) or beetroot 15 g / 1,5 tbsp grated ginger 15 g / 1,5 tbsp minced garlic 15 g / 1 tbsp fresh grated turmeric (optional) 30 g / 3 tbsp ground turmeric 5 g / 1 tbsp caraway seeds 5 g / 1 tbsp fennel seeds 2 tbsp / 30 g himalayan sea salt (optional, you can do it without salt, but it speeds up the process)
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
Healing
Green Tea & Chickpea Soup with Garlic Tortilla Triangles INGREDIENTS 2
cups vegetable or chicken stock 2 small
carrots, sliced -LSB-...]
1/2
cup mayonnaise 1/4
cup apple cider vinegar 1/4
cup dijon mustard 3 tablespoons sugar 2 teaspoons Kosher salt 1 teaspoon freshly ground black pepper 1 head pale
green or Napa cabbage 2 medium
carrots sesame seeds (optional), for garnish
Two 8 - ounce packages tempeh, any variety * 1
green bell pepper, cut into wide strips 1 red bell pepper, cut into wide strips 1
cup baby
carrots 1 medium zucchini, sliced 1/2 inch thick 1 medium red onion, halved and thinly sliced, rings separated 1
cup small whole baby bella or crimini mushrooms 1
cup natural barbecue sauce, or as needed to coat ingredients
ground pork, turkey or chicken s and p 3 Tbsps flour 3 Tbsps S&B Japanese curry powder peeled onion, quartered 3 cloves garlic, peeled peeled sliced
carrot 2» fresh ginger, peeled and thinly sliced mango, peeled and coarsly chopped, or a peeled banana and 2 Tbsps sweet mango chutney - such as Major Gray a
green apple, peeled, cored and quartered 2 Tbsps tomato paste 1 Tbsp worchestershire sauce 1
cup chicken broth 6 thin boneless pork chops, pounded 2 beaten eggs 1
cup of Panko breadcrumbs cooked rice shredded cabbage tonkatsu sauce
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)
Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small
carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1
green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2
cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1
cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish
Ingredients 6 ounces rice vermicelli noodles 1 teaspoon vegetable oil 3 tablespoons soy sauce 1 tablespoon sugar 1 tablespoon roasted sesame oil 2 tablespoons rice wine vinegar 1
carrot, cut into matchsticks 1 cucumber, cut into matchsticks 2
cups mixed
greens 2 - 3 scallions, chopped about 12 cashews, coarsely chopped
honey,
cup of
carrot coins and several quartered small turnips from my CSA bag along with the broth, wine and olives (combo of
green and kalamata because it was what I had on hand).
2 tablespoons coconut oil or olive oil 2 garlic cloves, minced 1
cup finely chopped onion 8 — 10 medium mushrooms, finely chopped 1/2
cup finely chopped
green bell pepper 1/2
cup finely chopped red bell pepper 1/2
cup finely chopped
carrots 1 jalapeño pepper or other hot pepper, seeded and minced (optional) 1
cup frozen corn kernels 1 teaspoon ground cumin 1/2 teaspoon ground coriander 2 tablespoons chili powder, or to taste 2 teaspoons sea salt, or to taste 1/2 teaspoon black pepper 1 28 - ounce can diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney beans, drained 1 15 - ounce can black beans, drained 1 15 - ounce can red beans, drained 2 1/2
cups water 1/2
cup dry bulgur wheat Hot sauce or cayenne pepper (optional) 1/4
cup minced fresh cilantro, for garnish Tofutti sour cream, for garnish (optional)
ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1
cup orange juice (freshly squeezed) zest of 1 orange 2 tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4
cup parsley (finely chopped, to garnish) 1/2
cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED
CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2
cup olive oil 6
cups mixed
greens 4 large
carrots (peeled, shaved into long strips) 1
cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)
1/4
cup + 1 Tablespoon toasted sesame oil, divided 2 Tablespoons soy sauce 2 Tablespoons mirin 4 teaspoons honey 2 teaspoons brown rice vinegar 1 teaspoon each garlic powder and black pepper 4 Portobello mushrooms 1
cup cooked quinoa 1
cup cooked brown rice 1/2
cup cooked adzuki beans 1
cup shredded
carrots 1
cup finely shredded cabbage 1/2
cup minced mushrooms 1/2
cup minced
green onion sesame seeds, for garnish
1 tablespoon extra virgin olive oil 2 medium onions, diced 3 cloves garlic, minced 4 stalks celery, diced 2 large
carrots, diced 1 1/2 teaspoons garam masala 1 1/2 teaspoons cumin 1 1/2 teaspoons chili powder 1 teaspoon red pepper flakes 1/2 teaspoon cardamom salt and pepper, to taste 2
cups dried
green lentils 8
cups vegetable stock 1 — 15 ounce can light coconut milk 6
cups torn kale
1 yellow onion, peeled and diced, or sliced in crescents 4
carrots, cleaned and chopped, peel if not organic 1/4
green cabbage, shredded 6
cups water 3 - 4 Tablespoons miso (we like South River miso, Barley for a deep flavor, Chickpea for a mellower flavor, some of the other brands are too salty) 1 small piece...
--
Green cabbage, 1 small head — Tempeh (Organic & GMO - free), 1 block defrosted —
Carrots, 4 medium — Bean Sprouts, 2
cups — Scallions, 1 bunch — Coriander, 1 bunch (well washed)