olive oil LOTS MORE olive oil For the pizza toppings: 2
cups parsley juice of one half lemon 1/4 cup pine nuts 2 cloves garlic EVEN MORE olive oil 8 oz.
Not exact matches
Take the list of ingredients for this recently posted three - day
juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch pieces of ginger, three cucumbers, six celery stalks, 14 kale leaves, half a lemon, one lime, four plum tomatoes, two red bell peppers, one - fourth of a small red onion, two
cups parsley, one large sweet potato, two large red beets, one orange, eight Swiss chard leaves, and six clementines.
Popeye green drink:
Juice or blend (with 1
cup of water) the following -1 / 2 cucumber -2 Celery stalks - handful of
parsley -2 handfuls spinach -1 / 2 lemon - optional 1/2 -1 apple (I love it hardy.
2 tsp cumin seeds (optional) 1 bunch (20 g / 1
cup) fresh
parsley 1 bunch (20 g / 1
cup) fresh coriander / cilantro 1/3
cup / 80 ml olive oil 1/2 lemon,
juice 1 tiny clove garlic 2 tsp maple syrup 6 - 8 slices pickled jalapeño (or other green chili) sea salt
2 blood oranges 1 handful dried apricot 1 handful hazelnuts 1
cup natural yoghurt 1/2 lemon,
juice 1 large handful fresh
parsley
Magic Green Sauce 1 large handful (30 g / 1 tightly packed
cup) mixed fresh herbs (we used
parsley, cilantro and mint) 1/2
cup / 120 ml olive oil
Juice from 1 lime 1 tbsp capers 1 tsp maple syrup 1 clove garlic 1 small chili 1/2 avocado 1/2 tsp sea salt flakes
1 - 2 tbsp olive oil or coconut oil 1 red onion, peeled and finely chopped 1 clove garlic, peeled and finely chopped 20 wrinkly black olives, pitted 2 tbsp pickled capers, drained 2 tbsp finely chopped fresh mint 2 tbsp finely chopped fresh
parsley 1 handfull almonds, chopped 2 tbsp lemon
juice 4 tbsp raisins or finely chopped dates 150 g / 1
cup feta cheese (optional)
2
cups cooked chickpeas 5 tbsp tahini 1 tsp sea salt 1/3
cup lemon
juice (1 1/2 — 2 lemons) 2 - 3 cloves garlic 3 tbsp extra virgin olive oil 1/4
cup water or cooking liquid chopped
parsley and paprika for garnish
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2
cup [200g] cooked rice (equals to about 1/3
cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4
cups water 1/2
cup canned coconut milk
Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled
parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
1 large eggplant (~ 1 pound) 1 teaspoon freshly minced garlic 1/4 teaspoon salt 2 tablespoons tahini 2 tablespoons lemon
juice zest of one lemon 1/4 teaspoon red pepper flakes 1/4
cup chopped fresh flat - leaf
parsley Fresh pita bread or pita chips
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2
cup pecans 1 1/4
cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon
juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2
cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each
parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4
cup dry white wine -6 tablespoons butter -1 / 3
cup all purpose flower -8 ounces white mushrooms, sliced -
Juice of 1 lemon -2 / 3
cup crème fraîche -2 large egg yolks A handful of chopped fresh
parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.
FOR THE TZATZIKI SAUCE 1
cup plain yogurt 2 tablespoons chopped fresh mint (I subbed
parsley) 1 teaspoon minced garlic 1/2 teaspoon salt Squeeze of fresh lemon
juice
3 pounds small new potatoes, diced 2/3
cup olive oil 1/2
cup fresh lemon
juice 1 teaspoon Dijon mustard 1 teaspoon kosher or sea salt 3/4 teaspoon pepper 1/4
cup green onions, thinly sliced 4 ounces crumbled feta cheese 1/4
cup chopped fresh
parsley
1) 3 avocados 2) 1 large tomato 3) 1 medium onion 4) 1/2 lemon (for lemon
juice) 5) 1 small
cup of chopped
parsley 6) 8 — 10 pieces of tortilla bread 7) 1 small
cup of vegetable oil
2
cups water 1
cup quinoa 2
cup chopped Italian
parsley 1/2
cup chopped scallions 2 medium tomatoes chopped 2 tbsp chopped fresh mint 1 minced garlic clove 1 tbsp chopped fresh basil 1/2
cup fresh lemon
juice, about 2 medium lemons 1/4
cup olive oil 1/4 tsp kosher salt 1/4 tsp freshly ground white pepper
1
cup millet 2 - 3
cups broccoli florets 3/4
cup plus 1/4
cup walnuts, roughly chopped 1 packed
cup flat leaf
parsley 2/3
cup extra virgin olive oil 1 tablespoon lemon
juice 2/3
cup finely grated parmesan 2 cloves garlic 1/4 teaspoon sea salt
1 large jicama, peeled and cut into strips 1/2 tsp minced garlic 1/4
cup mayonnaise 1/3
cup coconut milk cream (Try So Delicious Culinary Coconut Milk) 1 tsp lemon
juice 1 tsp sea salt 1 tsp
parsley, chopped or dried
1 lb linguini 4 tablespoon olive oil 1 garlic clove, minced 1 tin (2 oz) anchovies 1/2 tsp crushed red pepper chili flakes 2 boxes Gorton's Maryland Style Crab Cakes (4 crab cakes total)
juice and zest of hakf a lemon 1/2
cup chopped flat leaf
parsley salt and pepper to taste
In a food processor, combine 3/4
cup walnuts,
parsley, olive oil, lemon
juice, parmesan, garlic, and sea salt.
fresh
parsley, minced 1 1/2
cups cooked black - eyed peas sea salt to taste ground black pepper a squeeze of lemon
juice, as necessary
1/3
cup tahini
juice of 1 lemon 3 tbsp water 1 clove garlic, grated 1/4
cup minced
parsley leaves 1/2 tsp paprika salt and pepper
2
cups raw almonds 1
cup raw or roasted sunflower seeds 1/2
cup red onion, chopped 2
cups celery, chopped 1/2
cup water 1/3
cup (packed) fresh
parsley 1/4
cup + 1 tablespoon fresh lemon
juice 1/2 teaspoon salt, or to taste
Smashed Avo on Golden Gut Loaf Serves two Two slices Golden Gut Pumpkin and Nut Loaf 4 cloves garlic sliced 1 tbs olive oil 1 avocado 1 tbs lemon
juice Pinch of cumin 2 tsp olive oil 1/2
cup feta (cubed) Extra olive oil for drizzling Coriander or flat leaf
parsley to serve In a small frying pan place olive oil and fry garlic til golden.
1 clove garlic 1/2 packed
cup fresh italian flat leaf
parsley 1/4 packed
cup fresh mint leaves 1/2 teaspoon lemon
juice 1/8 teaspoon salt, plus more to taste 2 teaspoons nutritional yeast pinch pepper 1/4
cup + 2 tablespoons extra virgin olive oil 1/4
cup salted pistachio nutmeats
2 tbsp extra virgin olive oil 2 tsp red curry paste 3
cups cubed pumpkin 2
cups cooked chickpeas 1
cup coconut milk 1/2
cup leaks chopped sideways 2 spring onions Spices: curry, chili, ground coriander Himalayan salt 1 tbsp Tamari or Shoyu soy sauce small bunch of
parsley bunch of swiss chard mung bean or rice noodles lemon
juice, or lime
juice
Ingredients: 1
cup mayonnaise (Use a good brand like Best Foods Mayonnaise) Grated rind of one lemon 2 tablespoons fresh lemon
juice 1 small - medium bunch
parsley, very finely chopped 3 - 4 green onions (both the green and white part) ~ finely chopped or 1/4
cup finely chopped fresh chives 1 large clove garlic, minced 1 teaspoon ground black pepper
1 Steak Salt and pepper 1
cup lightly packed flat leaf
parsley, chopped 3 cloves garlic, minced 1/2 tsp freshly ground pepper 1/2 tsp chili pepper flakes 2 tbsp fresh oregano leaves, chopped 1 tbsp fresh cilantro, chopped 2 tbsp shallot or onion, minced 3/4
cup vegetable or olive oil 3 tbsp sherry wine vinegar, or red wine vinegar 3 tbsp lemon
juice 1/2 tsp salt 1 stick unsalted butter 2 tbsp chili powder 1/2 tbsp fresh ground cinnamon (up the cinnamon if using already grated or ground)
1 1/2
cups frozen, shelled edamame 1
cup canned garbanzo beans, drained and rinsed 2
cups baby tomatoes, chopped 1
cup diced red onion1
cup canned black beans, drained and rinsed 4 tablespoons fresh dill, chopped 4 tablespoons fresh flat leaf
parsley, chopped 1/4
cup lemon
juice 1/2
cup olive oil 1 tablespoon honey 1/2 teaspoon freshly minced garlic 1/4 teaspoon salt 1/4 teaspoon black pepper
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
Prep Time: 15 mins Total Time: 45 mins Makes about 2
cups 1
cup mayo 1/2
cup sour cream 1/2
cup buttermilk plus more as needed 1 tablespoon Dijon mustard 2 tsp lemon
juice, plus zest 1 teaspoon celery seed 1 small shallot, minced 1 teaspoon Lawry's Seasoned Salt, or to taste 1/4 teaspoon black pepper 1/4
cup finely chopped mixed herbs (such as dill, tarragon,
parsley, basil)
dried oregano in place of the fresh
parsley / cilantro, added a small squeeze of lemon
juice, and used 1
cup white whole wheat flour and 1
cup AP flour.
I made a poached salmon salad with a couple of chopped scallions, about 1/3
cup mayo, a tablespoon or 2 sour cream,
juice of one lemon, and some chopped
parsley, salt & pepper.
1 poblano chile 1/2 pound fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded 1/2 medium yellow onion, roughly chopped 4 garlic cloves, chopped 1
cup roughly chopped fresh cilantro, plus more for serving 1/2
cup roughly chopped fresh
parsley 1 ounce baby spinach leaves (about 1
cup) 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground allspice 6
cups vegetable broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can black beans, rinsed and drained 2 tablespoons fresh lime
juice Coarse salt Grated Monterey Jack cheese, shredded purple cabbage and crumbled tortilla chips for serving
1
cup minced
parsley (1 bunch or 2 bunches if the bunches of
parsley are small) 2 large diced tomatoes (seeds and skin are fine) 4 chopped green onions, including tops 1/4
cup fresh, chopped spearmint leaves 1/3
cup fresh squeezed, lemon
juice 1/4
cup olive oil Salt & freshly ground pepper to taste
2 boneless and skinless chicken breasts 8 Tbsp olive oil 2 Tbsp soy sauce Salt Pepper 1 egg 1/3
cup flour 1/3
cup bread crumbs 6 Tbsp butter 1/2 mushrooms sliced 1/2
cup dry white wine 3 Tbsp lemon
juice 1/4
cup brined capers 1/4
cup fresh chopped
parsley
1
cup chopped tomato 1
cup ale or beer 1/2
cup bottled clam
juice 1/2
cup chopped fresh
parsley 2 T fresh lemon
juice 1 T bottled minced garlic 2 pounds mussels, scrubbed and debearded (about 40 mussels) 4 1/2 inch thick slices of diagonally cut French Bread
Serves 6 Total Time: 20 Minutes Ingredients: 1 1/2
cups of orzo, dry 1 pound of precooked shrimp, defrosted (wild - caught is best) 3 Tablespoons extra virgin olive oil 3 Teaspoons of Old Bay, divided 1
Cup of grape tomatoes, sliced in half 1
Cup of golden tomatoes, sliced in half 5 Scallions, chopped (white and green parts) 1
Cup Parsley, chopped
Juice of 3 lemons 1/2 Teaspoon salt Pepper to taste 1/4
Cup reduced - fat feta cheese Top with fresh avocado
1 boneless or semi-boneless leg of lamb (approx. 5 - 7 pounds) 6 - 8 garlic cloves 1
cup flat - leaf
parsley 1/4
cup fresh mint leaves 2 teaspoons lemon zest 2 lemons,
juiced 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1/2
cup olive oil
1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6
cups chicken stock 1 15 - ounce can chopped tomatoes with
juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian
parsley leaves for garnish
2
cups Wild Blueberries fresh or frozen (thawed) 1/2 medium onion (red or white), diced small 1 jalapeño pepper, seeded and minced (add more to taste) 1 medium red bell pepper, diced small 3 tablespoons chopped
parsley or cilantro 1/4
cup lime or lemon
juice 1 teaspoon salt pinch of cinnamon
Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3
cup olive oil 2 tablespoons lemon
juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1
cup finely chopped onion 3 tablespoons finely chopped
parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2
cup vermicelli, broken into 1 - inch pieces 1
cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2
cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above
Falafels 1
cup / 150 g green peas, fresh or frozen (thawed) 1
cup / 150 g cooked chickpeas 2 small shallots, peeled and coarsely chopped 1 - 2 cloves garlic, peeled 2 tbsp buckwheat flour or potato starch 2 tbsp pumpkin seeds 1/2 tsp baking powder 3 stalks fresh mint, leaves picked 3 stalks
parsley, stems discarded 1 tbsp lemon
juice 1 tsp ground cumin 1 tsp flaky sea salt 1 - 2 tbsp olive oil
1
cup / 240 ml raw chickpeas / garbanzo beans 1
cup / 240 ml raw wheat berries, preferably freekeh (green wheat berries, buy in middle eastern store) or use kamut, spelt berries or barley 2 aubergines / eggplants 2 tbsp cold - pressed olive oil or coconut oil 1 tsp cumin seeds 1 tsp ground sumac (buy in middle eastern store) 4 tomatoes 1 handful fresh flat - leaf
parsley 2 tbsp cold - pressed olive oil 1/2 lemon,
juice 2 - 3 tbsp Za'atar spice blend (recipe below) 1/2
cup (150 g) goat's cheese, crumbled
1
cup quinoa (I prefer red, but any type will do) 1.5
cups vegetable broth 1/4
cup fresh lemon
juice 1/4
cup extra-virgin olive oil 1
cup of cooked black soybeans, rinsed (if using canned, recommend BPA - free Eden brand) 1/4
cup chopped kalamata olives 1 red bell pepper, roasted, peeled and diced 2 tablespoons minced flat - leaf
parsley Salt and freshly ground black pepper to taste 2 tablespoons fat - free feta cheese
6 Ounces Kale, Chopped 3 Cups Cooked Chickpeas 1/3
Cup Tahini 2 Tablespoons Fresh Lemon
Juice 2 Garlic Cloves, Peeled 1
Cup Mixed Fresh Herbs (Such as
Parsley, Cilantro, Mint, Basil) Salt & Pepper Extra Virgin Olive Oil To Serve: Whole Grain Tortilla Chips Fresh Crudités (See Notes Above)
lemon
juice • 1 tsp olive oil • 1/3
cup flat leaf
parsley, chopped • 1 small Lebanese cucumber, deseeded and diced 1.
1 package La Tortilla Factory Hand Made Style Flour Tortillas 2 tablespoons extra-virgin olive oil, plus some for brushing, divided salt and pepper to taste 1 tablespoon fresh lemon
juice, plus more to taste 1 (15 - ounce) can white beans (such as cannellini or Great Northern), rinsed, drained and coarsely chopped 1 medium tomato, diced 1/2 medium white onion, diced 1/2
cup coarsely chopped pitted mixed olives 2 tablespoons coarsely chopped fresh flat - leaf
parsley 1 teaspoon thinly sliced lemon zest 1/8 teaspoon crushed red pepper flakes
ingredients EGG SALAD SANDWICH: 12 eggs 1
cup Chive Mayonnaise (recipe below) 1/4
cup parsley (finely chopped) 8 slices pumpernickel bread Kosher salt and freshly ground black pepper (to taste) CHIVE MAYONNAISE: 2 egg yolks 2 tablespoons warm water 2 teaspoons lemon
juice 1 tablespoon distilled white vinegar 1/2 teaspoon Dijon mustard 1 teaspoon Kosher salt 1 and 1/2
cups vegetable oil 1/2
cup chives (roughly chopped)
Dressing 1/3
cup extra virgin olive oil 1/2 lemon,
juice 2 tsp honey or more to taste sea salt & pepper 1 large handful mixed fresh dill,
parsley and mint