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).
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2
cup of cashews, soaked for a min of 2 hours 1/4
cup of water 1 tablespoon of white wine vinegar 3
green onions, white parts only (
green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2
cup of garbanzo bean flour 1/2
cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3
cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb
lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the
green part of the
green onion, reserved from the cashew cream METHOD Make the cashew cream:
lime juice, divided 2
cups torn romaine
lettuce or baby mesclun
greens
This recipe can easily be made lighter / healthier by using Greek yogurt and by serving the chicken salad in
lettuce cups or over mixed
greens.
In a blender add the chopped tomatillos, poblanos, serranos, onion, garlic, epazote leaves, parsley leaves, romaine
lettuce, power baby
greens, toasted anise seeds, toasted cumin, peppercorns, salt, 1 to 1 1/2
cups of chicken stock and a drizzle of extra virgin olive oil, and blend well for about 3 - 4 minutes until pureed.
Mango chia pudding, gooey cinnamon roll oats,
green smoothies galore, cleansing salads, immune - boosting soups,
lettuce wraps, plenty of quinoa recipes, mini slider burgers, chocolate banana bars, kiwi chocolate
cups and more.
3 - 4 Serrano peppers 1/4 medium sized onion 2 garlic cloves 1/2
cup up to 1
cup slightly packed, fresh epazote leaves ** 1/4
cup parsley leaves 1/2 romaine heart
lettuce 2
cups baby power
greens, like spinach, kale, arugula, mustard, chard.
14 - ounce can black beans, drained & rinsed 15 black olives, chopped 1/2
cup sliced
green onions 2 medium heads of romaine
lettuce, sliced 1
cup cilantro, chopped 1 - 2
cups tortilla chips 1 avocado, sliced
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
Some variations: This salad can be served on a bed of baby
greens or in a Boston
lettuce cup.
* 10 small — medium Beets or 2 - 3 large cooked, peeled and sliced / diced * 1 Bag mixed
lettuce greens * 1
cup crumbled Feta Cheese * 1/2
cup Pecan pieces, toasted and candied if desired
1 pack of Sainsbury's Sweet & Smoky BBQ pulled Jackfruit 1
cup of cooked brown rice 2
cups of
greens of your choice (i have used rocket but
lettuce or mix leaves are great as well) 1
cup of cooked sweet corn 1
cup of cherry tomatoes 1/2 red onion finely chopped 1 avocado 1 1/2 lime a generous handful of chopped coriander a sprinkle of chilli flakes (optional)
3/4
cup French
green lentils 1/2 of a small yellow onion, chopped 1 celery stalk, chopped 1 - 2 cloves garlic, chopped 2 tablespoons Champagne vinegar 1 tablespoon fresh lemon juice 1 tablespoon Dijon mustard 1 tablespoon finely chopped shallot 1/4
cup olive oil 2 tablespoons walnut oil (optional) 1/4
cup chopped fresh parsley 4 -4-oz salmon fillets Salt and freshly ground pepper Frisée
lettuce for serving
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
Prep Time: 30 mins Total Time: 30 mins Serves 1 - 2 2 strips bacon 2
cups mixed
lettuce greens 1/4
cup Buttermilk Ranch Dressing, more as needed 1/2
cup chopped rotisserie chicken 1 boiled egg, sliced 1/2 avocado, diced 2 tablespoons diced sweet onion 1/2
cup cherry tomatoes, halved or quartered Lawry's Seasoned Salt Black pepper Add bacon to an unheated skillet.
1
cup red grapes 2 teaspoons chia seeds, soaked for about 10 minutes 2 bananas 1 head romaine
lettuce or other
green leaves 1 tablespoon sesame seeds 4 to 5 ounces of filtered water
6 tbsp hemp seeds 1
cup blueberries 6 — 7 large
lettuce or other
green leaves 2 tsp cinnamon 2
cups water or more if needed
1 frozen banana, broken into pieces 1 apple, cored and chopped 1/2 to 1
cup nondairy milk 4 to 6
lettuces leaves or other leafy
greens, torn 1 can (4 ounces) pineapple chunks packed in juice, or 2 fresh pineapple rings 1/4
cup raisins or goji berries 4 to 8 pitted soft dates 4 to 6 ice cubes Cocoa powder or vegan mini chocolate chips, for garnish
1 head raw cauliflower 4 tbsp cold - pressed olive oil 1/4 tsp ground cumin 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1 pinch ground cayenne or more to taste 1
cup / 240 ml uncooked beluga lentils (or
green lentils) 1 large handful (about 4 oz) raw almonds 10 fresh or dried dates, pitted 1 small red onion 4
cups / 100 g loosely packed mache
lettuce, rucola (rocket) or spinach leaves sprouts, for garnish
1 head
Lettuce, torn into bite sized pieces1 Large tomato, diced1 (3 1/2 oz) can Sliced olives, drained1 / 2 bunch
Green onions, chopped1 / 2
cup Pinto beans from can, rinsed and drained1 / 2 pound Shredded beef, chicken or turkey
For the salad: 1/2
cup uncooked quinoa 4 - 5
cups shredded red leaf or romaine
lettuce 1 mango, finely chopped 1
cup finely chopped pineapple (about 1/4 large pineapple) 1
cup finely chopped jicama 1 avocado, finely chopped 1/2
cup roasted unsalted macadamia nuts, roughly chopped 1/2
cup flaked coconut, toasted 2 - 3
green onions, sliced
To assemble the salad, place in a large bowl 2 to 3
cups of
lettuce /
greens per individual serving (amount depending on whether it's a side or an entree).
Cellophane Noodle Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1
green jalapeno chili 1/4 lb ground pork 1/2 tsp salt 1/8 tsp freshly ground white pepper 3 oz cellophane noodles, soaked in warm water for 30 minutes 3 tbsp fresh lime juice 2 tbsp fish sauce 1 tsp sugar 1 tbsp water 3 tbsp canola oil 1
cup peeled, seeded and julienned cucumber 1/2
cup seeded and julienned red bell pepper 3 shallots, thinly sliced 8 red - leaf
lettuce leaves 2 tbsp minced unsalted peanuts, toasted 1 tbsp shredded fresh mint 1 tbsp shredded fresh cilantro
Fill pieces of butter
lettuce with chicken and top with chopped peanuts, cilantro, shredded carrots and
green onion for
lettuce cups.
4 Cups Chopped Romaine
Lettuce 6
Green Onion, Finely Chopped 1 1/2 Cups Chopped Cucumbers 1 1/2 Cups Chopped Cooked White Chicken Meat 1
Cup Cilantro Leaves 1/3
Cup Blue Cheese Crumbles 1/3
Cup Chopped Toasted Pecans or Walnuts Dressing: 2 Limes Olive Oil Salt & Pepper
Lunch (349 calories) Taco Salad • 2
cups greens, such as romaine
lettuce • 1/2
cup leftover black beans from dinner on Day 9 • 1
cup leftover veggies from dinner on Day 9 • 1/4 avocado, diced • 2 Tbsp.
8
cups of mixed
green salad (you can use any kind of
lettuce, in the above picture I used romaine
lettuce).
This elegant crudité is perfect for a hearty holiday meal: Lightly dressed vegetables are served in
lettuce cups with
Green Goddess dressing for dipping.
2 avocados 1 package romaine
lettuce hearts 1 large orange 1 small knob fresh ginger 1 large bag of prepared broccoli slaw (you'll need 6
cups) 1 small bunch of scallions (
green onions) 1 bunch cilantro 1 large head cauliflower 1 large tomato 4 oz fresh white mushrooms, sliced 1 small onion 1 bunch of kale 1 small butternut squash 1/2 pint raspberries (or 1
cup frozen)
Ingredients 1 1 «ÅÑ2 pounds fresh salmon fillets extra virgin olive oil butter 2 tablespoons maple syrup 6
cups baby
lettuces, or mixed
greens such as watercress or Mache 1 red pepper, seeded, cut into a julienne and saut √ © ed in olive oil 1 pound brown mushrooms, washed, dried very well, sliced and saut √ © ed in butter and olive oil 3 «ÅÑ4
cup basic salad dressing (see recipe below)
1
cup Nasoya ® Organic Cubed Super Firm Tofu, or Nasoya ® Organic Extra Firm Tofu, drained and cubed 2 tbsp chopped fresh oregano 2 tbsp extra virgin olive oil 1 tbsp fresh lemon juice 2 tsp chopped fresh mint 1 clove garlic, finely chopped 1/4 tsp salt 1/4 tsp freshly ground black pepper 1
cup spring
greens or torn romaine
lettuce 2 pita halves 1/2 cucumber, chopped 1/4
cup chopped red onion
4 cloves garlic 1 pound mushrooms (e.g., crimini or baby portobellos), chopped 1 5 - ounce can of water chestnuts, drained and chopped 1
cup chopped walnuts 2 tablespoons vegan margarine (e.g., Earth Balance) 1/2
cup low - sodium soy sauce 2 tablespoons brown sugar 1 carrot, shredded 3
green onions, sliced at an angle 1 tablespoon toasted sesame seeds 12 cold iceberg
lettuce leaves
ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (divided) Kosher salt and freshly ground black pepper (to taste) BEEF CHILI: 2 tablespoons olive oil 1 yellow onion (peeled, small dice) 1 pound ground beef 2 large Chipotle chiles (in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon chili powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1
cup beef stock 1 (4 - ounce) can
green chiles (diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small yellow onion (peeled, diced) 1 Serrano chile (seeded, diced) 1 jalapeno pepper (seeded, diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2
cups milk 3
cups cheddar cheese (grated) 3
cups Monterey Jack (grated) 1
cup canned tomatoes (diced, strained) 1/2
cup sour cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small white onion (peeled, finely diced) 1 small jalapeno (seeded, finely diced) 1 lime (juiced) 1/4
cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2
cups mixed olives (pitted, minced) 1/2
cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4
cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg
lettuce (shredded) 1 avocado (pitted, chopped)
1/4
cup (2 ounces) light cream cheese spread with chives 1 teaspoon Dijon mustard 2 La Tortilla Factory Non-GMO Flour Tortillas, Soft Taco Size or Non-GMO Wraps, Traditional Flour 6 slices oven - roasted turkey 2 large
green lettuce leaves 2 slices low fat Swiss cheese 2 tomatoes, seeded and diced 4 slices avocado
It goes well with Asian - style rice or noodle dishes (hot or cold), and can also be served on a bed of
greens, in
lettuce cups, or stuffed into raw bell peppers for a nice touch.
Serve on its own, or over a bed of
greens, in
cup - shaped leaves of
lettuce or radicchio, or in bell pepper halves as suggested.
1 1/2 tablespoons raw apple cider vinegar 2 small cloves garlic, minced 2
cups grated carrots 3/4 red apple, diced 1/4
cup sliced
green onions 1/4
cup chopped fresh parsley 1/4
cup chopped dried cranberries 1 teaspoon honey 1 1/2 tablespoons extra virgin olive oil (this one is my favorite) Loosely chopped
lettuce of your choice
ingredients SAUCE: 1/4
cup cilantro (chopped) 2 tablespoons olive oil 3 tablespoons mayonnaise 1 head garlic (peeled, roasted) BURGERS: 3 and 3/4
cup red kidney beans (drained, rinsed) 3 tablespoons olive oil (divided) 1 teaspoon garlic (peeled, minced) 1 shallot (peeled, finely diced) 1
cup green bell pepper (stemmed, seeded, finely chopped) 2 teaspoons chili powder 1/4 teaspoon cayenne 1 large egg (beaten) 1/2
cup bread crumbs 4 slices Monterey Jack cheese TO ASSEMBLE: 1 tablespoon olive oil (divided, plus more if needed) 4 whole wheat burger buns 1 head
green lettuce (leaves picked) 1 red onion (peeled, thinly shaved) 1 avocado (peeled, pitted, thinly sliced)
1-1/2 pounds shrimp, peeled and deveined 1 head romaine or
green leaf
lettuce, chopped 1 medium cucumber, cut into 1 / 2 - inch cubes 2 tomatoes, chopped coarsely 1/2 white onion, chopped 1/2
cup crumbled feta cheese 1/4
cup pitted Kalamata olives 1 package La Tortilla Factory Gluten Free, Wheat Free Wraps, Ivory Teff 1 (7 - ounce) package hummus
For Spring Rolls: 2
cups cooked quinoa 1 carrot, julienned 1 cucumber, julienned
Lettuce (any kind of
green will do!)
1 1/2 pounds salmon, skin removed & cut in 1 inch cubes 1 tablespoon tarragon mayonnaise (recipe below) Zest of 1 lemon 1 teaspoon dijon mustard 1 teaspoon capers, drained from liquid 1 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 1 teaspoon kosher salt 1/4 teaspoon freshly cracked pepper 1/4
cup panko bread crumbs 3 tablespoons
green onion, finely sliced 3 Hamburger buns, toasted Red leaf
lettuce for assembling
This protein - packed, uber - simple recipe is ideal for taking to work for a lunch on a bed of
greens, in a butter
lettuce cup, or just eaten with crackers.
Ingredients For the salad: 2 heads fresh
green or red
lettuce, washed, dried, and torn into large bite - sized pieces 1/3
cup pecans, toasted 1/4
cup pine nuts, toasted about 12 plump dried apricots, cut into slivers 1/4
cup raisins 1/3
cup dried cherries 1/4
cup pickled shallots (from 1 medium shallot) For the Cara Cara Vinaigrette: 1 shallot, coarsely chopped 1 large clove garlic, coarsely chopped 2 teaspoons mustard 1/3
cup freshly squeezed juice from a Cara Cara Orange 1/3
cup red wine vinegar 1 teaspoon honey 1/2
cup olive oil 1/4
cup canola coil salt and pepper
freshly ground black pepper 1/4
cup mayonnaise 1/4
cup blue cheese or gorgonzola, crumbled
lettuce or mixed
greens 4 whole wheat hamburger buns (I made these buns)-LSB-...]
6
cups fresh, washed salad
greens or 4 good handfuls (I used an assortment of butter
lettuce, red leaf
lettuce and romaine, friseé and baby spinach would also be lovely)
Thai Chicken Burgers 1 lb chicken breast 1
cup breadcrumbs 2 cloves garlic, crushed 1 large handful cilantro, chopped, plus extra 3 tbsp sweet chili sauce 1 tsp ground coriander 3
green onions, finely chopped 1/4
cup sugar 2 tbsp white vinegar 2 tbsp finely chopped peanuts 1 carrot 1 cucumber
lettuce tomato
My favorites include cabbage wedges or
lettuce cups, cherry tomatoes,
green beans or cucumbers, and fresh basil, cilantro, and mint leaves.
Ingredients: 1
cup seedless red grapes 1 teaspoon extra-virgin olive oil Kosher salt Freshly ground black pepper 4 packed
cups soft
lettuce (such as baby
green oak leaf, Boston, bibb, or butter
lettuce), roughly torn 1
cup shredded roasted chicken (Light and dark meat are both great.)
The best
greens for edible
cups are sturdy head
lettuces with thick ribs on each leaf.
8 gluten - free or whole grain tortilla bread 16
lettuce leaves (cosmopolitan or romaine) Herby hummus (see recipe below)
Green lentil salad (see recipe below) 1 large handful sunflower seeds, lightly toasted in a dry frying pan 1
cup / 150 g strawberries, sliced