It's packing a 9000mAh battery, which is enough to recharge your S6 three times, with a bit of
extra juice left over.
Not exact matches
If I
left it to soak in a bowl with orange
juice, then blended it all with frozen bananas (no
extra milk / water), and topped with shredded coconut and strawberries, do you think it could work?
Simply
juice the apples and pear, then add the
juice to your blender along with the avocado fresh, spinach
leaves and any of the
extras that you want.
beans, black pepper, cauliflower, cloves, coriander, cumin, garlic, lemon, lemon
juice, parsley, pumpkin, pumpkin seeds, salt, sea salt, tahini, olive oil, oil, finely, water, yogurt,
extra virgin olive oil, pepper, ground cumin, clove garlic, cloves garlic, herbs, olive, hummus, seasoning, seeds, spices,
juice,
leaves, clove, butternut, ground coriander
3 tablespoons olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay
leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus
extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon
juice
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
2 cups pineapple cut into small chunky wedges 1/2 small red onion thinly sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs of mint, use just the
leaves and torn with your fingers 3 - 4 good drizzles of a grassy and peppery
Extra Virgin Olive Oil the
juice of one large lime the
juice of half an orange Sea Salt and black pepper to taste
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime
juice, plus
extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus
extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil
leaves, sliced (or regular basil, no big deal!)
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.
CAKE: 3/4 cup
extra virgin olive oil 2 eggs at room temp Zest of one lemon 1/4 cup of fresh lemon
juice 1 cup plain greek yoghurt at room temp (
leave it out for 10 min or so).
Garnish with cilantro
leaves, lemon
juice and a generous drizzle of
extra virgin olive oil.
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
PREP TIME: 15 minutes TOTAL TIME: 35 minutes SERVINGS: 4 4 slices bacon 16 sea scallops 16 cubes (1 1/2») fresh pineapple 2 fresh jalapenos 1/4 c
extra virgin olive oil 2 Tbsp fresh lime
juice 1 Tbsp honey 1/2 c chopped cilantro 1/2 c chopped flat -
leaf parsley 2 lg scallion greens, chopped 2 cloves garlic, finely chopped 8 oz rice noodles 1 lime, cut into 4 wedges 1.
packages cherry tomatoes, washed and cut in half crosswise 1 small shallot, peeled and finely diced 1/2 bunch mint
leaves, roughly chopped 3 chipotle chiles in adobo, stemmed, seeded and minced 2 1/2 Tbsp freshly squeezed lime
juice 2 Tbsp
extra virgin olive oil 2 ripe fresh California avocados, peeled, seeded and diced
I used flat -
leaf Italian parsley and because parsley has a milder flavour than cilantro, I added a little
extra lime
juice and an
extra pinch of salt.
2 carrots (about 300gms) peeled & grated 300 gms celeriac (celery root) peeled & grated 2 large raw beets (beetroot) peeled & grated 50 gms pumpkin seeds
juice of 1 lemon 1 tsp raw honey or agave syrup (optional) 3 tbsp
extra virgin olive oil 20 gms flat
leaf parsley, chopped
You may experiment with coating the
leaves with
extra juice or olive oil to soften them.
2 tablespoons
extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay
leaf 1 pound Swiss chard, center ribs removed,
leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime
Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
Ingredients 1/2 cup light olive oil do not use
extra virgin 1 tbsp white wine vinegar 1 tbsp fresh orange
juice 2 tbsp water 3 ripe strawberries 3 fresh basil
leaves 1/8 tsp salt
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
Lemon Honey Mustard Mint Tahini Sauce INGREDIENTS 1/4 cup tahini (ground sesame paste) 3/4 of small lemon,
juiced 2 tsp Dijon or stone ground mustard 2 tsp honey 2 tsp fresh mint
leaves, chopped 1 tbsp
extra virgin olive oil 2 — 4 tbsp water, as needed * Salt and black pepper to taste
1 package
extra firm organic tofu 2 tablespoons neutral - tasting oil like safflower or refined coconut oil, divided 2 tablespoons lemon
juice 2 tablespoons brown rice syrup 1 teaspoon herbes de Provence 6
leaves fresh basil, thinly sliced, plus
extra for garnish 1/2 teaspoon sea salt 1/4 teaspoon finely ground black pepper
1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛ cup olive oil, plus
extra for brushing 1/4 teaspoon salt, plus more to taste Freshly ground black pepper, to taste 1/2 cup fresh flat -
leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon fresh ginger, peeled and minced Zest of 1/2 lemon or orange, plus 1 or 2 squeezes of the
juice ⅛ teaspoon ground chili pepper of choice
2 cups packed fresh basil
leaves 1/2 cup marcona almonds 1/2 cup grated Natural & Kosher parmesan 2 garlic cloves, peeled
juice of 1/2 lemon (about 2 tbsp) 1/2 tsp lemon zest 1/2 -3 / 4 cup
extra virgin olive oil salt and pepper, to taste
Remove from the oven, transfer to a plate and top with a squeeze of lemon
juice and the
extra coriander
leaves (if using) and serve.
2T
extra virgin olive oil 2 medium zucchini 1T lemon
juice small handful basil,
leaves picked and torn small handful flaked almonds, toasted 4 ounces of tin sardines in olive oil, drained
WHOLE GRAINS RICE QUICK COOK Freekeh Tabouleh INGREDIENTS 1 cup freekeh 2/3 cup
extra virgin olive oil 4 to 5 garlic cloves, minced 1 cup lemon
juice 1 large bunch of scallions, white and green, cut in 1 / 4 - inch dice 2 large bunches Italian flat
leaf parsley, chopped 1/3 -LSB-...]
Ingredients 2 beets, cleaned and cut into pieces the
juice of 2 oranges a few pinches of whole sea salt julienned orange zest, to taste (choose organic oranges) fresh thyme
leaves, to taste (keep some for garnish) 1 - 2 tablespoons rice malt syrup
extra virgin olive oil balsamic vinegar, to taste freshly ground black pepper, to -LSB-...]
Ingredients: 1/2 cup semi-pearled farro 1 tablespoon fresh lemon
juice 1 tablespoon fresh lime
juice 2 tablespoons
extra virgin olive oil 1 1/2 teaspoons pure maple syrup Salt Fresh ground pepper 1/2 cup fresh mint
leaves, chopped 4 cups baby arugula 1/4 medium red onion, very thinly sliced 1 1/4 cups cherries, halved and pitted 2 ounces goat cheese, crumbled
4 metal, bamboo or wooden skewers 1 lb fresh tuna fillet (1 inch thick)-- cut into 16 even - sized cubes 1 small zucchini — cut into diagonal slices Onion slices — cut into 16 even - sized squares 2 bell peppers — cut into 16 even - sized squares 2 tablespoons
extra virgin olive oil 1 tablespoon lemon
juice (plus lemon wedges for serving) 2 tablespoons finely chopped fresh flat -
leaf parsley 1 tablespoon chopped fresh oregano 2 cloves garlic — grated 1/2 teaspoon sea salt 1/2 teaspoon fresh ground black pepper
Pin It Ingredients (Couscous Salad): Chicken stock: 2 cups Couscous: 280g Balsamic vinegar: 2 tbsp Lemon
juice: 1/2 lemon
Extra virgin olive oil: 2 tbsp Cucumber: 1, core removed, diced Roma tomato: 3, diced Basil
leaf (or mint
leaf): 12,... Continue Reading →
Chicken stock: 2 cups Couscous: 280g Balsamic vinegar: 2 tbsp Lemon
juice: 1/2 lemon
Extra virgin olive oil: 2 tbsp Cucumber: 1, core removed, diced Roma tomato: 3, diced Basil
leaf (or mint
leaf): 12, finely chopped Feta cheese: 100g, mashed with fingers
2 cups roughly chopped chives 1 cup roughly chopped flat -
leaf parsley 1/2 cup
extra virgin olive oil 1/4 cup sliced almonds, toasted 2 cloves garlic, peeled 1 tablespoon fresh lemon
juice 2 tablespoons nutritional yeast (optional) 1/4 teaspoon salt, or more to taste Black pepper to taste
3 oz cream cheese, softened (I used reduced fat) 1/3 cup salsa
juice of 1/2 a lime 1 tsp chile powder 1/2 tsp ground cumin pinch cayenne pepper 1/2 tsp onion powder 3 cloves garlic, minced 1/4 cup chopped fresh cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped green onions 2 cups cooked and shredded chicken (boiled, roasted,
left over, anything works) 1/2 cup shredded
extra sharp cheddar cheese 1/2 cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or flour tortillas kosher salt and freshly ground black pepper cooking spray
Salsa Verde 3 or 4 salt - packed anchovies, rinsed well, backbone removes, and finely chopped (about 1 tablespoon) 2 tablespoons plus 1/2 teaspoon capers, rinsed and finely chopped 3 garlic cloves, peeled and finely chopped 1/2 teaspoon kosher salt, plus more to taste 1/2 cup plus 2 tablespoons chopped fresh flat -
leaf parsley 1 tablespoon plus 1 1/2 teaspoons coarsely chopped fresh marjoram
leaves 1 tablespoon plus 1 1/2 teaspoons coarsely chopped fresh mint
leaves 1/4 cup
extra virgin olive oil fresh lemon
juice, to taste
1 1/2 pounds cooked Chile Lime Garlic shrimp (above) For the gazpacho: 2 cups tomato & clam
juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions, finely diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded and diced plum tomatoes 1/2 cup finely diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely diced green or red bell pepper 3 tablespoons fresh lime
juice 2 tablespoons minced fresh flat -
leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon
extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garnish)
8 tomatillos, husked and rinsed 2 jalapeño chiles 1/2 cup mild vegetable oil, such as canola, plus
extra for brushing Salt and freshly ground black pepper 1/4 cup fresh lime
juice 2 tablespoons honey 4 ripe Hass avocados, halved, pitted, peeled, and cut into 1 / 2 - inch dice 1 small onion, chopped 1/4 cup chopped fresh cilantro
leaves
1/2 cup fresh oregano
leaves, packed 1 teaspoon sea salt or kosher salt 2 tablespoons lemon
juice 1/4 cup
extra virgin olive oil Freshly ground black pepper
Probiotic Mint Salad Dressing 1/2 cup packed fresh spearmint
leaves 1/2 cup freshly squeezed lemon
juice 1/4 cup brine (or more, to taste) 4 to 5 garlic cloves, peeled 1 teaspoon whole black peppercorns (omit for AIP) 3/4 cup
extra virgin olive oil
** Substitute with
extra lime
juice if you are unable to find kaffir lime
leaves.
Ingredients: 5 slices bacon 2 cups cherry or grape tomatoes 1 pound halloumi cheese 1 tablespoon
extra virgin olive oil 5 ounces baby arugula 4 basil
leaves, thinly sliced For the dressing: 2 teaspoons Dijon mustard 2 tablespoons
extra virgin olive oil 1/2 lemon,
juiced 1/4 teaspoon honey Kosher salt Fresh ground pepper
1 cup loosely packed fresh cilantro (
leaves and tender stems) 1 tablespoon sour cream 1 lime,
juice and zest 1 tablespoon balsamic vinegar 1/2 teaspoon honey or maple syrup 1/4 teaspoon salt 1 garlic clove, finely chopped 1/4 cup
extra virgin olive oil
8 cups cauliflower florets, chopped into bite - size pieces 2 heads of garlic, broken into cloves, skin
left on and root end trimmed 6 tablespoons good olive oil plus 1 - 2
extra teaspoons finishing olive oil, divided 2 teaspoons freshly squeezed lemon
juice [about 1/2 lemon] 1/2 teaspoon freshly grated nutmeg 6 tablespoons pepitas [buy them already roasted and salted at Whole Foods or other high - end grocery store] 2 - 3 tablespoons fresh parsley, minced Sea salt Finishing salt [your choice — I used my homemade meyer lemon infused salt] Cayenne pepper, to taste Whole - grain pita chips for serving
1 teaspoon olive oil 2 leeks, thinly sliced 250g Swiss chard 3 large golden beetroot 100g low fat feta Lemon
juice Extra virgin olive oil — use the best one you have Flat
leaf parsley or mint Black pepper
Ingredients 4 small zucchini, cleaned and sliced the
juice of 1 lemon 2 tablespoons rice vinegar
extra virgin olive oil, to taste whole sea salt, just enough to taste fresh thyme
leaves (cleaned), to taste pink peppercorns Makes 2 - 4 servings.
Directions: Melt butter in a large skillet over medium - low heat / Add sage
leaves and cook, stirring often until butter begins to brown and the sage gives off a nutty, toasty aroma, 3 to 4 minutes / When the butter is brown and the sage is crispy and literally melts in your mouth, remove from the heat / At this point, some people give it a few squirts of cold lemon
juice for
extra flavor and to stop the cooking / Add lightly cooked peas, asparagus, rapini, literally any tender fresh vegetable, prosciutto, parmesan cheese, chopped herbs, whatever you have on hand.
1 cup chopped onions 2 cloves garlic, minced 1 tablespoon
extra virgin olive oil 1 cup finely chopped, toasted walnuts 1/2 cup crumbled
extra-firm tofu (preferably herb - flavored) 1/4 cup currants or raisins 3 tablespoons fresh lemon
juice 2 cups cooked brown rice 1/3 cup seasoned bread crumbs (optional) 1 dash olive oil (optional) Fresh oregano
leaves (optional)
You'll need 80 gm (1/2 cup) pine nuts 3 cups (firmly packed) basil 80 gm pecorino, finely grated 200 ml olive oil, plus
extra for brushing Finely grated rind and
juice of 1 lemon 2 zucchini, thinly sliced lengthways on a mandolin 1 garlic clove, thinly sliced 2 cups (loosely packed) mint, coarsely torn 1 cup (loosely packed) flat -
leaf parsley, coarsely torn 6 thick slices sourdough bread To serve: nasturtium flowers (optional), torn Method 01 Preheat oven to 180C.
Ingredients 1 garlic clove, peeled a pinch of whole sea salt a pinch of white pepper a pinch of chili powder 6 - 8 tablespoons
extra virgin olive oil
juice of 1 lemon fresh thyme
leaves, to taste fresh oregano, to taste 250 - 300 g plain seitan, broken into small, bite - sized chunks Makes 2 servings (or more if -LSB-...]
6 - 7 cups vegetable stock, water, or combination of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to taste grated zest of 1 lime 1 small hot fresh Thai chile, seeded, minced Freshly ground black pepper 1 teaspoon sugar 1/2 cup button or oyster mushrooms, chopped fine or sliced 1/2 cup snow peas, trimmed, or shelled peas (frozen ok) 1/2 cup finely chopped carrots
Juice of 1 lime chopped fresh cilantro
leave for garnish 12 oz box
extra firm tofu, cut into small cubes (we used Mori Nu) 8 oz rice noodles (we used Erawan Brand medium size oriental style noodles)