4
cups red leaf lettuce, butter lettuce or other greens 2 cups thinly sliced veggies (bok choy, carrot, fennel, etc.) 1 cup sprouted mung beans or other beans 1 cup alfalfa or clover sprouts 1 cup sunflower sprouts 1/2 cup toasted sunflower seeds Creamy Miso Dressing 3 Tablespoons white or chickpea miso 3 Tablespoons flaxseed oil (or another wellness oil, like hemp or pumpkin.
Not exact matches
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:
8 ounces fresh button mushrooms 1 tablespoon canola oil 8 ounces lean ground beef 1/2 teaspoon dried thyme
leaves 1/2 teaspoon dried oregano
leaves 1/2 teaspoon ground mustard 1/4 teaspoon dried minced garlic 1/4 teaspoon dried minced onion 1/2 teaspoon each salt and pepper 1 ball prepared pizza dough 1/3
cup tomato sauce 1/3
cup barbecue sauce 12 ounces Cabot Vermont Sharp Cheddar, shredded (about 2 1/2
cups) 1 plum tomato, seeded and diced 1/2 small
red onion, very thinly sliced 1/2
cup shredded
lettuce 1/4
cup light mayonnaise 2 tablespoon yellow mustard
1/3 c med bulgur 1/3 lb ground lamb 1/3 lb ground 95 % lean beef 1/2 med onion, grated 4 cloves garlic, minced 1/4 c finely chopped mint 1 1/2 tsp
red curry paste 3/4 tsp ground cumin 1/2 tsp ground allspice 1/4 tsp ground coriander 1/2 med cucumber, grated and spun dry in salad spinner (about 1/2
cup) 1/3 c low fat plain greek style yogurt 1/4 tsp freshly ground black pepper 12 lg
lettuce leaves 1 med tomato, chopped (about 1/2
cup)
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)
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
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
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
cans of chunk light tuna in water 1/4
cup minced
red pepper 2 tsp Miracle Whip mayonaise 2 tsp dill relish 2 tsp Bigfat's 3o8 Garlic Ginger Hot Sauce Optional - 1 Tbsp diced onion Salt and pepper 4 small to medium tortillas (flour tend to work best) 4
leaves of
lettuce 8 slices of cucumber 4 slices of a cheese of your liking or preference (you can also use any shredded cheese you might like) Drain off water from tuna and add both cans into a...
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
4 hard - boiled eggs, chopped (here is how to make them) 1 stalk of celery, finely chopped 1/4
cup finely diced
red pepper 1 tablespoon fresh dill 2 tablespoons fresh chives 1/4 teaspoon paprika 1 tablespoon grainy mustard 1/4
cup mayonnaise Arugula or
lettuce leaves 4 slices of bread
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
1 1/2 pounds ground chuck 1 tablespoon Worcestershire sauce 1 1/2 teaspoons granulated onion 1 1/2 teaspoons granulated garlic 1 teaspoon freshly ground black pepper 4 Miami onion rolls or Sesame seed rolls, split For the toppings: 8 strips hickory - smoked bacon 2 ripe avocados, sliced 1 teaspoon lemon juice Coarse kosher salt Freshly ground black pepper 1 large tomato, sliced 8 thin slices
red onion Bread and Butter or dill pickle slices 1
cup crumbled Bleu cheese 1
cup shredded cheddar cheese 8
leaves iceberg, romaine or
red leaf lettuce, cut to fit the rolls
* 8 Yukon gold potatoes * 3 Tablespoons olive oil, divided * salt and pepper * 1 medium onion, diced * 2 cloves garlic, minced * 1/2
red bell pepper, seeded and diced * 3 Tablespoons Mirasol sun dried hot yellow pepper paste * 12 - ounce can evaporated milk * 4 ounces queso fresco, feta cheese or crumble goat cheese * 1/2
cup walnuts *
lettuce leaves * 4 hard boiled eggs, halved lengthwise * chopped olives
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.
peaches, peeled and diced 1
cup cherry tomatoes, halved 8 basil
leaves, thinly sliced 1 tablespoon fresh lemon juice 1 pound ground chicken breast 3 ounces goat cheese, crumbled 1 clove garlic, grated or finely minced 1/4 teaspoon kosher salt 1/2 teaspoon crushed
red pepper Romaine or butter
lettuce leaves (for serving)
2 large avocados (about 12 ounces), peeled and, pitted, and diced into 3⁄4 - inch chunks 1 1⁄2 tablespoons freshly squeezed lime juice 1⁄4 teaspoon sea salt Freshly ground black pepper 2 1⁄2 tablespoons nutritional yeast 1
red bell pepper, seeded and chopped 1 large carrot, grated (about 1⁄2
cup) 1⁄3
cup diced
red onion 1⁄2
cup minced fresh parsley 1
cup cooked black beans 8
lettuce or cabbage
leaves 4 slices sprouted - grain bread (optional) 1.
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 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
2 fresh tomatoes 1
red or yellow bell pepper 2 packages romaine
lettuce hearts 1 8oz package / bag baby spinach
leaves (6
cups or more) 2 hass avocados 1 bunch of celery 2 heads cauliflower (or 6
cups total frozen florets) 1 large spaghetti squash 1 small head raddichio 1 bunch fresh basil
Beef Satays over Thai Salad 1.5 lbs sirloin steak, cut into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves garlic, minced 2 tbsp cooking oil 2 1/2 tbsp lemon juice 2 3/4 tsp sugar 1/2 tsp salt 1/4 tsp fresh - ground black pepper 2 tbsp Asian fish sauce 1 tbsp water 3/4 tsp rice - wine vinegar pinch dried
red - pepper flakes 1 small head romaine
lettuce, cut crosswise into 1 / 2 - inch strips (about 1 quart) 2 carrots, peeled into strips 1 cucumber, peeled, halved, seeded, and diced 1/2
cup lightly packed cilantro
leaves 1/4
cup chopped fresh mint
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)
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.)
Salad Ingredients: 1/2 head, large
leaf letturce (Use the entire head if your
lettuce is small) 1 large tomato, cut into wedges (Use two if your tomato is small) 1/2 cucumber, peeled and sliced 1/2
red pepper, diced 1/4
cup mild
red onion, sliced 3 radishes, sliced (optional) Spanish olives — as many as you want Roasted
red peppers, diced and pepperoncini's, if desired
Duck and Kumquat Salad Ingredients 1/2
cup red or white wine vinegar 1/2
cup chopped Kumquats 1/3
cup vegetable oil 2 tablespoons honey Romaine
lettuce leaves 1 head Belgian Endive,
leaves separated 1 1/2
cups cooked, chilled, julienne - sliced, cooked duck... Continue reading →
(Time: 20 minutes) All you need are taco shells, a
cup or two of chopped
lettuce (choose romaine or
red leaf over iceberg), a coarsely chopped tomato, canned black beans, a jar of mild salsa, and grated Monterey Jack cheese.
Lunch Chopped Green - Market Salad: Top shredded green
leaf lettuce with grape tomatoes, diced cucumber, 1⁄4
cup diced avocado, 2 tablespoons feta, chickpeas, and diced
red onion; drizzle with 1 tablespoon each olive oil and lemon juice.
olive oil 1
cup green
leaf lettuce 1
cup escarole 1
cup radicchio 1 small
red onion,...
2 large avocados (about 12 ounces), peeled and, pitted, and diced into 3⁄4 - inch chunks 1 1⁄2 tablespoons freshly squeezed lime juice 1⁄4 teaspoon sea salt Freshly ground black pepper 2 1⁄2 tablespoons nutritional yeast 1
red bell pepper, seeded and chopped 1 large carrot, grated (about 1⁄2
cup) 1⁄3
cup diced
red onion 1⁄2
cup minced fresh parsley 1
cup cooked black beans 8
lettuce or cabbage
leaves 4 slices sprouted - grain bread (optional) 1.
1 tbsp coconut oil 2
cups cooked grassland chicken, minced into the size of a pea 2/3
cups mushrooms, minced into the size of a pea 1
cup water chestnuts, mined into the size of a pea 1/4
cup onion, finely chopped 1 clove of garlic, minced 2 tsp liquid aminos, Tamari or Bragg's pink or grey salt and pepper to taste
red pepper flakes 1 oz finely crushed raw cashews 6
leaves of boston
lettuce
1 pkg Kelp Noodles — rinsed well and softened in hot water 3 stems Bok Choy, or Nappa Cabbage, Chinese
Lettuce or other Asian Salad Greens — sliced 1 Carrot — shaved or grated 1 Celery stalk — sliced 1/4
Red Pepper — diced 2 Green Onions — cut on diagonal 2 Tbsp Cilantro — stems removed and
leaves chopped 1/4
cup Cashews Sesame seeds to garnish if desired
Ingredients, Serves 2 as a main dish or 4 as a side dish 1 head
red leaf lettuce, shredded 1 large orange, peeled, pitted, and diced 1
cup seedless grapes 1
cup fresh blueberries 2 stalks celery, diced 1/2 teaspoon freshly ground white or -LSB-...]
1 head
red leaf lettuce, shredded 1 large orange, peeled, pitted, and diced 1
cup seedless grapes 1
cup fresh blueberries 2 stalks celery, diced 1/2 teaspoon freshly ground white or black pepper
Ingredients 1 Tbsp olive oil 3/4
cup sliced onions 1 lb skinless chicken breast 1/2 tsp cumin 2 tsp oregano 1
cup chopped bell peppers
red leaf lettuce (optional) 1 - 2 tomatoes 1 avocado
INGREDIENTS For the pickled
red onions: 1
cup unseasoned rice vinegar 1 small
red onion, thinly sliced For the beef
lettuce cups: 2 teaspoons olive oil 4 cloves garlic, minced 1 tablespoon minced ginger Kosher salt and freshly ground pepper 8 ounces ground beef, 90 % lean 1 tablespoon fish sauce 1 tablespoon
red onion pickling liquid (or unseasoned rice vinegar) 1/3
cup pickled
red onions (half of the above recipe) 1/2 a large English cucumber, seeds scraped out, chopped in 1/4 - inch pieces 1/4
cup fresh parsley
leaves, chopped 1/4
cup fresh mint
leaves, roughly chopped 8 - 10 medium bibb
lettuce leaves (from one head), washed and dried 2 tablespoons crushed peanuts (optional)
Ingredients, Makes 2 servings 4
cups baked blue corn chips (other colored corn chips can be substituted) 1 small head
red leaf lettuce, torn -LSB-...]
Cups 2 teaspoons vegetable oil 3 garlic cloves, crushed to a paste with a little sea salt 1 (1 - inch) piece fresh ginger, peeled and finely grated, reserving any juice 1 teaspoon finely grated lemon zest (optional) 2
red chiles, seeded and finely sliced (optional) 10 ounces ground turkey or chicken (any ground meat should work actually) 1/2 cucumber, seeded and cut into 1/2 - inch dice 3/4
cup (2 ounces) snow peas, trimmed and cut into very thin strips 4 scallions, thinly sliced on the diagonal 8 basil
leaves Handful of fresh cilantro
leaves 4 crisp iceberg or Boston
lettuce leaves 1/4
cup (2 ounces) bean sprouts, soaked in ice water and drained just before use
● Head of
red leaf lettuce, or any bibb or romaine
lettuce of choice ● 1/3
cup.
per person) 2 tablespoons of extra virgin olive oil 1 carrot, grated 2 stalks of celery, diced 1/2 small / medium
red onion, diced (optional) 1 teaspoon dill 1 teaspoon tarragon Juice from 1 lemon 2 tablespoons fresh parsley (optional) Salt and pepper to taste 1 head of
red or green
leaf lettuce or 6 - 8
cups of mixed greens 1 cucumber, sliced 2 tomatoes, sliced or chopped (or 1
cup cherry tomatoes) 1
cup hazelnuts
1/2 pound ground turkey breast 1/4 teaspoon chopped fresh rosemary
leaves 1 tablespoon olive oil 1/2
cup chopped onion 2 cloves garlic, minced 2 sweet potatoes (about 6 ounces each), peeled and cubed 1/4
cup chopped fresh cranberries 1/4 teaspoon fine ground sea salt 1/8 teaspoon ground black pepper 1 head Nutraleaf
Red Leaf or
Red Romaine
lettuce 1 to 2 ounces shaved or freshly grated parmesan cheese
1
cup mixed olives, pitted 1
cup garbanzos, cooked, or rinsed canned 2 teaspoons preserved lemon, finely minced 2 teaspoons shallot, finely minced 1 garlic clove, finely minced 1 teaspoon fresh savory or thyme, minced 1/2 teaspoon chile flakes 2 tablespoons
red wine vinegar 1 teaspoon pomegranate molasses 1/4
cup extra virgin olive oil Kosher salt and fresh ground black pepper 1 head butter
leaf lettuce Hunks of feta and pita, optional
2 teaspoons cumin seeds 7 tablespoons
red wine vinegar 6 tablespoons olive oil 5 15 - to 16 - ounce cans kidney beans, rinsed, drained 1 medium - size
red onion, finely chopped 1 1/2
cups walnuts, coarsely chopped 1/2
cup chopped fresh cilantro, plus additional for garnish Romaine
lettuce leaves Additional chopped walnuts