I totally agree with you, anything with
fresh cilantro tastes great.
Not exact matches
Creamy Apple - Anise Soup 2 cups almond milk 1 fennel bulb — roughly chopped 1 large apple (any kind)-- cored and roughly chopped, reserve 1/4 for garnish 1 handful
fresh cilantro leaves 1/2 small chili pepper — seeded 1/2 teaspoon ground coriander freshly ground black pepper and salt to
taste
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups
fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to
taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch
fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
BBQ Chicken Nachos feature the
fresh taste of
cilantro and smokey green chiles, which pair perfectly with the BBQ drizzle.
1 1/2 pounds carrots, peeled and sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red onion, thinly sliced 2 cloves of garlic, minced 2 tablespoons grated
fresh ginger 3 cups reduced - sodium vegetable broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt and pepper, to
taste 2 teaspoons
fresh lime juice crushed red pepper, to
taste chopped
fresh cilantro
Pulse
cilantro leaves, cashews, garlic,
fresh ginger, lime juice, lime zest, diced Thai chili pepper, and soy sauce or coconut aminos in a food processor; drizzle in toasted sesame seed oil or neutral
tasting oil while the motor is running.
I usually further enhance this
taste thrill of a soup by adding a good handful of frozen prawns / shrimps or whatever you call them in your neck of the woods and garnish each yummy bowl with a sprig of either
fresh basil or coriander (
cilantro?)
ground cumin 1/4 cup all - purpose flour 2 cups homemade or store - bought low - sodium chicken broth
fresh cilantro, chopped (to
taste) 1 3 lb.
fresh cilantro, chopped 1/2 lime, juiced salt and freshly ground black pepper, to
taste
1 lb skinless salmon fillet, cut into 1» cubes 1 Tbsp dijon mustard 1 Tbsp grated lime peel 1 Tbsp peeled, minced
fresh ginger 1 Tbsp chopped fresh cilantro 1 tsp low - sodium soy sauce 1/2 tsp ground coriander Salt and pepper to taste Fresh lime wedges and cilantro l
fresh ginger 1 Tbsp chopped
fresh cilantro 1 tsp low - sodium soy sauce 1/2 tsp ground coriander Salt and pepper to taste Fresh lime wedges and cilantro l
fresh cilantro 1 tsp low - sodium soy sauce 1/2 tsp ground coriander Salt and pepper to
taste Fresh lime wedges and cilantro l
Fresh lime wedges and
cilantro leaves
Cook for a few minutes and add lentils and the rest of the chicken stock, let this simmer for another 10 minutes, add salt to
taste and serve with a dollop of plain yogurt and a sprinkle of
fresh cilantro and green onions
3 cups
fresh corn kernels 3 cups tomatoes, chopped 1/2 cup
cilantro, chopped 2 small jalapenos, seeded and chopped 3 Tbsp
fresh lime juice 3 Tbsp cider vinegar Salt and pepper to
taste
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1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (
fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (
fresh or canned is also good) 6 — 7 sprigs
fresh thyme (or use 1 teaspoon of dried thyme) Salt to
taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of
fresh coriander (
cilantro) for garnish
Wonderful
taste and easy to adapt, for instance I didn't have
fresh basil so I substituted
cilantro.
3 (6 - inch) corn tortillas Salt and ground black pepper to
taste 1 cup egg substitute 1 cup frozen corn, thawed 3 ounces Cabot Sharp Light Cheddar, grated (about 3/4 cup) 2 tablespoons chopped
fresh cilantro, divided 1 tablespoon olive oil 1 small onion, chopped Chunky tomato salsa
2 1/4 cups slit red lentils, picked over and rinsed 1 1/2 teaspoons salt vegetable oil cooking spray 2 tablespoons olive oil 1 large onion, chopped 1 to 3 cloves garlic (more or less to
taste), finely minced 1 1/2 teaspoons ground cumin 1 tablespoon ground coriander 2 tablespoons unbleached all purpose flour 3/4 cup finely minced
fresh parsley 1/2 cup finely minced
fresh cilantro lemon wedges, for serving extra-virgin olive oil, for serving
salt, plus more, to
taste Juice from 1
fresh lime Toppings:
Cilantro leaves, chopped peanuts, pomegranate seeds
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.
Here, I cooked
fresh cilantro in the soup to give the extra punch to the recipe and bring out some unbelievable aroma and
taste.
Avocado
Cilantro Yogurt - 1 ripe avocado - 5.3 oz (150g) container of plain greek yogurt -1 / 4 cup coconut milk - juice of 1/2 a lime - 1 small bunch fresh cilantro - olive oil for blending - 1 teaspoon of salt - more
Cilantro Yogurt - 1 ripe avocado - 5.3 oz (150g) container of plain greek yogurt -1 / 4 cup coconut milk - juice of 1/2 a lime - 1 small bunch
fresh cilantro - olive oil for blending - 1 teaspoon of salt - more
cilantro - olive oil for blending - 1 teaspoon of salt - more to
taste
Pineapple Salsa - 1 cup
fresh pineapple, diced - 1 jalapeño pepper, seeded and diced - 1/2 sweet onion, diced - 3 tablespoons chopped
fresh cilantro - 1 lime, juiced - salt and pepper to
taste
2 tablespoons extra virgin olive oil 2 tablespoons cider vinegar 3/4 teaspoon dried Mexican oregano 1 1/2 teaspoon fine - grain sea salt, plus more to
taste 1/2 cup /.25 oz / 10g loosely packed chopped
cilantro 2 tablespoons chopped
fresh mint, pref.
Ingredients: 4 tortillas / For the salsa, roughly chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on
taste, 1 T lime juice, 1 t cumin, 2 t
fresh oregano / kernels from two ears of corn / 1 C
fresh tomatoes, coarsely chopped / 2 C
fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C
cilantro / 2 T butter for sautéing tortillas.
- Chopped
fresh cilantro - Salt & Pepper to
taste (The soy sauce should give you enough sodium for your liking)
- 1/2 tablespoon of sugar - salt & pepper to
taste - chopped
fresh cilantro - basmati rice for serving
Sauce - 4 medium vine tomatoes, quartered - 1/2 onion chopped - 3 garlic cloves - 2 tablespoons chopped
fresh cilantro (we always add a little more)- 1 teaspoon olive oil - 1 teaspoon ground cumin - salt to
taste
2 tbsp ghee, coconut or olive oil 1 tsp cumin seeds 1/2 tsp ground turmeric 1/2 tsp ground cardamom 1/2 tsp ground
cilantro 1 pinch ground cayenne 1 inch
fresh ginger, minced 4 garlic cloves 1 large red onion, diced 2 medium size sweet potatoes, cut into bite - size pieces 1 fennel bulb, halved and thinly sliced 1 cup lentils, rinsed 2 cups water 2 — 4 tbsp sauerkraut, more for serving 1 -2 tbsp honey salt & pepper, to
taste
Marinade (adapted from The Raw 50) 1 cup olive oil 2 tablespoons coconut oil 1 red bell pepper — chopped juice of 2 limes 2 tablespoons grated ginger 2 teaspoons minced garlic salt — to
taste 1 cup
fresh cilantro
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
Add sea salt and freshly ground black pepper to
taste to your cooked or sprouted beans, add a small amount of minced garlic and plenty of
fresh herbs, such as dil, parsley,
cilantro, mint, basil — whatever you prefer.
2 ripe avocados 1/2 tomato, chopped 1/2 clove garlic 2 habanero chiles, roasted, peeled, stemmed and chopped 1 tablespoon chopped
cilantro 2 limes Salt to
taste For the chips: 12 small
fresh corn tortillas, cut into wedges 2 cups corn oil Salt to
taste
2 cups cooked, shredded pork 1/2 cup bitter orange juice (see recipe below) or
fresh lime juice 2 tomatoes, finely chopped 6 finely chopped radishes 1/4 cup finely chopped onion 3 tablespoons finely chopped
fresh cilantro 1 to 2 habanero chiles, stems and seeds removed, finely chopped Salt to
taste
Emerald Juice 1 very large bunch of celery 1 large bunch of
cilantro or parsley or both 4 - 5 small to medium apples 2 - 3 grapefruits 1 - 2 handfuls of any green leafy vegetables 1 - 2 cucumbers a piece of
fresh ginger root — to
taste
Coconut -
Cilantro Cream Cheese 1 cup meat of fresh young Thai coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
Cilantro Cream Cheese 1 cup meat of
fresh young Thai coconut 1/2 cup water of
fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to
taste 1 cup
fresh cilantro leaves or other herbs of your choice —
cilantro leaves or other herbs of your choice — chopped
* 3/4 cup crème fraîche (I used my homemade version) * 3 - 4 tablespoons raw apple cider vinegar * 2 tablespoons cultured buttermilk * 1 handful of
fresh basil leaves * 1 handful of
fresh cilantro leaves * 1 handful of
fresh parsley leaves * 2 medium cloves of garlic, sliced in half, plus more to
taste (if you love garlic) * pinch of ground cayenne pepper — optional * sea salt and freshly ground pepper to
taste
2 cups
fresh pineapple chunks 1 cucumber, peeled, seeded and chopped 2 green onions, chopped 1 teaspoon finely chopped Scotch bonnet 1 cup chopped mango 1 yellow bell pepper, stemmed, seeded and finely chopped 1 cup unsweetened pineapple juice 1/4 cup
fresh lime juice 2 tablespoons chopped
cilantro leaves 1 teaspoon sugar Salt to
taste
1 can organic black beans rinsed or 1 1/2 cup cooked beans from dried 1/4 - 1/2 red onion diced 1/4 - 1/2 white onion diced 1/2 anaheim pepper diced 1 small red or orange pepper diced Handful
fresh cilantro chopped Sea Salt and pepper to
taste 1 tsp ground cumin 1 tsp epazote 1 tsp ground chipotle 1 TB tapioca flour to mix into cakes
5 ears of corn in husks 5 tablespoons diced morels (or other wild mushrooms, rehydrated if dried) 1/4 cup olive oil 2 poblano chiles, roasted, peeled, stems and seeds removed, diced 1/4 cup sundried tomatoes, minced 1 small onion, chopped and sauteed 2 tablespoons minced
cilantro 1 tablespoon minced chipotles in adobo 2 teaspoons
fresh marjoram, minced 1 teaspoon freshly squuezed lime juice Salt to
taste
ingredients SPICED TURKEY MEATLOAF 1 tablespoon olive oil 1 yellow onion (peeled and minced) 3 cloves garlic (peeled and minced) 1 and 1/2 teaspoons ground cumin 1 and 1/2 teaspoons ground corinader 1 and 1/2 teaspoons smoked paprika 3/4 teaspoon ground cinnamon 1/2 teaspoon cayenne 2 tablespoons tomato paste 1 tablespoon
fresh ginger (peeled, grated) 3/4 cup gluten - free breadcrumbs 1/3 cup almond milk 1 large egg (beaten) 1/2 cup
cilantro (finely chopped) 1/2 cup parsley (finely chopped) 1/4 cup mint (finely chopped) 1 pound ground turkey Kosher salt and freshly ground black pepper (to
taste)
First and foremost, summer rolls
taste amazing, loaded with
fresh herbs like
cilantro, mint, and basil.
2 tablespoons coconut oil or olive oil 2 garlic cloves, minced 1 cup finely chopped onion 8 — 10 medium mushrooms, finely chopped 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped red bell pepper 1/2 cup finely chopped carrots 1 jalapeño pepper or other hot pepper, seeded and minced (optional) 1 cup frozen corn kernels 1 teaspoon ground cumin 1/2 teaspoon ground coriander 2 tablespoons chili powder, or to
taste 2 teaspoons sea salt, or to
taste 1/2 teaspoon black pepper 1 28 - ounce can diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney beans, drained 1 15 - ounce can black beans, drained 1 15 - ounce can red beans, drained 2 1/2 cups water 1/2 cup dry bulgur wheat Hot sauce or cayenne pepper (optional) 1/4 cup minced
fresh cilantro, for garnish Tofutti sour cream, for garnish (optional)
Add a small handful of chopped
cilantro, 2 teaspoons
fresh lime juice, and salt to
taste.
There's not exactly a recipe, but here's what's in it: lots of avocados, lime, salt, a good dollop of
fresh tomato salsa that includes peppers, tomatoes, garlic, onions, cumin,
cilantro, maybe more garlic and hot peppers to
taste, and — here's what really makes it — a good amount of finely diced mango.
My basic guac recipe uses 1 avocado, ~ 2tsp of fine chopped red onion, juice of a half a lime, ~ 2tsp of olive oil along with course salt,
fresh ground pepper and chopped
cilantro to
taste.
3/4 cup dried posole corn 2 tbsp vegetable oil 1 1/2 pounds lean pork cut in 1 1/2 - inch cubes 1 cups finely chopped onions 2 cloves garlic chopped 2 cups pork broth 3 tablespoons ground red New Mexican chile 1 teaspoon dried oregano preferably Mexican Salt to
taste Flour tortillas Garnish: Chopped
fresh cilantro Chopped onions New Mexico red sauce
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of
fresh ginger, peeled and grated 1
fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped
fresh cilantro 1/4 cup chopped
fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to
taste) zest of 1 lime 1/4 teaspoon salt (or to
taste) Additional sprigs
fresh cilantro for garnish Quartered lime wedges for garnish
1 — 1.5 lbs lean ground chicken 1/2 yellow onion, diced 1 tablespoon canola oil, plus an extra drizzle for cooking the rice 1 1/2 cups uncooked instant brown rice 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 2 cups low sodium chicken broth 1 (14.5 oz) jar salsa 1 cup corn kernels 1 cup canned black beans, drained and rinsed 1 Roma tomato, diced 3/4 cup shredded cheddar cheese 1 avocado, peeled and diced 1 green onion, chopped, to garnish
Fresh cilantro, to
taste
1 cup shrimp, cut in bite sized pieces 1/2 cup diced
fresh veggies, such as confetti salad, or celery 1 tablespoon minced Italian parsley or
cilantro Spicy Lime Aioli (recipe below) Kosher salt and pepper to
taste
organic chicken breasts, sliced thin * 1 can organic coconut milk (I used Thai Kitchen brand) * 1 - 2 handfuls pad - thai style rice noodles (I used Tinkyada brand, and used the lessor amount) * to garnish each serving - a handful of
fresh cilantro and a handful of
fresh mint, chopped, plus
fresh lime juice and additional tamarind - date paste or chile sauce to
taste