This time around, to make it less dessert and more power snack, I cut the agave to about 2/3 cup and replaced the chocolate chips with
diced dried apple slices.
Not exact matches
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)
fresh thyme, chopped 1/4 cup fresh chives, snipped 2 medium
apples,
diced (I used Fuji) 1 cup
dried sweetened cranberries 1/2 cup
sliced almonds, toasted in a
dry skillet
Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2 tbsp olive oil 1 large yellow onion,
diced small 3 jalapeños, seeded and
sliced thinly 2 poblano peppers, seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp
dried oregano 1 tsp salt 1 cup
dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith
apples, cored, quartered, and
sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice of 1 lime Avocado
slices for garnish
4 cups shredded napa cabbage (about 1/2 medium head) 1 crisp
apple, thinly
sliced 2 large celery ribs,
diced 1/2 cup
dried cranberries 1/2 cup pecans 2 ounces goat cheese 1/4 cup extra-virgin olive oil salt and pepper to taste 4 teaspoons rice vinegar 4 teaspoons honey
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
1 small bunch mint (about 6 sprigs) About 2 tablespoons olive oil 1 large onion, finely chopped 3 garlic cloves, crushed and peeled 2 1/2 tablespoons curry powder (SoupAddict used a combo of madras and yellow curry) 1/2 teaspoon ground cardamom 4 crushed cardamom pods (optional) 2 pounds boneless lamb leg or shoulder, fat removed, cut into 1 - inch cubes and patted
dry Salt, freshly ground black pepper 3/4 cup water 2 teaspoons honey (optional) 3
dried figs,
sliced (optional) 1 parsnip, peeled and
sliced 2 tart - sweet
apples, such as Gala or Honeycrisp, peeled, cored and
diced
3 cups peeled (if desired), cored, and
diced pears, mixed varieties 1/2 cup peeled, cored, and
diced tart
apple 1/2 cup chopped onion 1/4 cup minced candied ginger 1/4 cup seedless sultanas or
dried currants 5oz
apple cider vinegar 1/2 cup raw sugar or light brown sugar 1 clove garlic,
sliced 1/2 T grated fresh ginger 1/4 tsp salt 1/4 tsp red pepper flakes 1/4 tsp ground
dried ginger
Now, add the steamed [and chilled] broccoli, as well as half a
diced apple, your toasted and chopped almonds, a
sliced celery rib, some chopped parsley, and a handful of
dried cranberries.
Small bunch of
sliced carrots 1/2
diced red onion 1 small red potato 1 small fennel bulb,
diced and
sliced 1/2 Pink Lady
apple (might sound odd, but it really works in this recipe) ~ 1 tbls EVOO 1 teaspoonish
dried tarragon ~ 1 tbls turmeric pepper to taste 4 cups veggie broth 1/4 cup or so of frozen corn Lemon (optional)