Combine 1 (10 - ounce) package romaine lettuce with 2
cups orange sections and 1 cup julienne - cut peeled jicama.
1 cup, uncooked RiceSelect ® Original Couscous 1 cup vegetable broth 1/4 teaspoon salt 1/8 teaspoon black pepper 1 tablespoon olive oil 1 teaspoon white vinegar 1 tablespoon fresh lemon juice 1 teaspoon agave syrup 1 tablespoon parsley, chopped 1 tablespoon red onion, chopped 1/4 cup fresh basil, roughly chopped 1/2
cup orange sections, chopped 1/2 cup cucumber, chopped 3 avocados, cut in half
Not exact matches
1 bunch lacinto kale also called dinosaur kale (or other leafy green) 1 pound brussels sprouts, trimmed 1
cup cooked flageolet beans (or other white bean) 1/2
orange, peeled and cut into small slices /
sections 3 - 5 radishes, sliced paper thin 1/3
cup Medjool dates, pitted and quartered 1/3
cup dried apricots, sliced 3 tablespoons pistachios, toasted and chopped (reserve a few for garnish) 1 - 3 English cucumbers, for serving, optional
Ingredients 1/2
cup blueberries 2 kiwis, peeled and cut into 1/2 inch dice 1 Asian pear, seeded and cut into 1/2 inch pieces 1 crisp apple, peeled, seeded, and cut into 1/2 inch pieces 1
orange, peeled with
sections cut out 1 2 - inch piece of
orange peel * 1/2
cup mint, chopped 1/4
cup sugar Cookies, homemade or purchased
3/4
cups fresh
orange juice (use 100 %
orange juice, usually found in the produce
section of your grocery store) 1/2
cup nonfat vanilla (plain or Greek) yogurt 1/2 frozen banana 1
cup fresh spinach or kale, tightly packed 1 date, pitted 10 - 12 ice cubes, as needed
4 navel
oranges, peel and pith cut away with a serrated knife and
sections cut free from membranes (about 2
cups total), reserving the juice
Pair with Juniper Jasmine Viognier cocktail of choice 1 tablespoon chopped fresh tarragon 1 teaspoon dijon mustard juice of 1 mandarin
orange 1 tablespoon minced chives 2 teaspoons rice vinegar 1/4
cup peanut oil pinch of salt and pepper meat from one dungeness crab, or other crabmeat (1 1/2 - 2
cups picked) shaved fennel bulb, thinly sliced 4 mandarin
oranges, peeled and
sectioned 1 cucumber, thinly sliced 4
cups frisee, washed and trimmed 2 belgium endives, in 1» slices 1 small radicchio, thinly sliced
2
cups whipping cream 1/3
cup powdered sugar 2 teaspoons vanilla 1/2 teaspoon habanero powder 2
cups pitted and diced ripe plums 2 bananas, peeled and sliced 1
cup peeled, pitted and diced ripe peaches 1/3
cup pecan or walnut halves 2 navel
oranges, peeled and
sectioned Plum and peach slices for garnish
Half an apple (sliced) for snack, a quarter of an
orange (
sectioned) for lunch, 1/4
cup canned peaches for dessert.
haddock fillets 2
cups radicchio 2
cups baby kale 2 fennel bulbs, trimmed and sliced 2
oranges, peeled and
sectioned 1 TBSP lemon juice 2 TBSP walnut oil 1 tsp dill Wright salt, to taste 1/4
cup chopped walnuts Instructions: Preheat oven to 400 °F.
14 ounces green kale 1
cup water 2 ripe bananas, peeled 1 ripe pear, cut in
sections 1
orange, peeled 1
cup frozen blueberries 2 - 6 medjool dates, pitted 1 - 4 tablespoon ground flax seeds 2 teaspoons maca powder 1 - 2 Tablespoon cocoa powder 1/4
cup sesame tahini 16 or...
14 ounces green kale 1
cup water 2 ripe bananas, peeled 1 ripe pear, cut in
sections 1
orange, peeled 1
cup frozen blueberries 2 - 6 medjool dates, pitted 1 - 4 tablespoon ground flax seeds 2 teaspoons maca powder 1 - 2 Tablespoon cocoa powder 1/4
cup sesame tahini 16 or more ice cubes
In a bowl, toss 1 1/2
cups fresh spinach with broiled asparagus and scallops,
sections of 1 large
orange, and 1 sliced radish; add 1 tablespoon toasted pine nuts and shaved fresh Parmesan cheese.