Not exact matches
1/4 cup whole Jamaican pimento berries (or 1/8 cup ground allspice) 3 Scotch bonnet chiles (or habaneros), seeds and stems removed, chopped 10 scallions (
green onions), chopped 1/2 cup chopped onion 4 cloves garlic, chopped 4 bay leaves, crushed 1 3 - inch piece ginger, peeled and chopped 1/3 cup
fresh thyme 1 teaspoon freshly ground nutmeg 1 teaspoon freshly ground cinnamon 1 teaspoon salt (or more, to
taste) 1 tablespoon freshly ground black pepper 1/4 cup
vegetable oil 1/4 cup lime juice Water
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
1 cup
green lentils, soaked overnight, drained and rinsed 1 bunch asparagus, sliced into bite - sized pieces 1 can coconut milk 1 cup
vegetable stock 1 small yellow onion, thinly sliced 2 tbsp
fresh ginger, minced 2 tbsp
green curry powder salt and pepper, to
taste 1 cup basmati rice
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 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2
green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs
fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to
taste 1/2 tsp black pepper, more to
taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or
vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb
fresh spinach, stems included, coarsely chopped 6 chives, chopped
6 cloves garlic 1 2 - inch piece of ginger, peeled 4 black peppercorns 1 cup coconut milk 4
fresh small red chiles, such as serranos, stems removed 2 small
green chiles, such as serranos, stems removed 1 tablespoon
vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric powder 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
1/2 cup pigeon peas 1/4 pound salt pork, chopped 1 tablespoon
vegetable oil 1 onion, chopped 1/2 cup chopped
green bell pepper 1 stalk celery, chopped 2
fresh tomatoes, chopped 2 tablespoons tomato paste 2 teaspoons thyme 2
fresh cayenne chiles, stems and seeds removed, chopped (or substitute 1 habanero) 2 cups rice 1 quart chicken broth Salt and freshly ground black pepper to
taste Fry the salt pork in a pot to render the fat.
1/2 cup packed
fresh dill 1/2 cup packed
fresh mint 1/2 cup packed
fresh parsley 1/3 cup packed
fresh basil 2 garlic cloves, chopped 2 scallions, white and
green parts, sliced 1 1/2 tablespoons freshly squeezed lemon juice Pinch kosher salt, more to
taste 1/2 cup extra virgin olive oil 1/2 cup crumbled feta cheese 1/2 cup Greek yogurt 1/4 cup mayonnaise, optional Raw chopped
vegetables or pita chips, for serving.
Feed Me Phoebe: Swiss Chard Gratin The Lemon Bowl: Quinoa with Acorn Squash & Apples Jeanette's Healthy Living: 16 Clean Eating Thanksgiving Side Dish Recipes Big Girls, Small Kitchen: Nancy's Vodka Cranberries Weelicious: Maple Roast
Vegetables Napa Farmhouse 1885: Easy Mushroom - Chile Risotto Red or
Green: Schezwan
Green Beans Domesticate Me: Sweet Potato Gratin with Pancetta, Parmesan & Sage Virtually Homemade: Sweet Potato Casserole Elephants and the Coconut Trees: Purple Potato Salad w / Grapefruit Vinaigrette The Sensitive Epicure: Roasted Sweet Potatoes w / Thyme & Rosemary The Heritage Cook: Maple - Roasted Root
Vegetables Dishin & Dishes: Twice baked Sweet Potatoes Devour: Top In Season Thanksgiving Sides FN Dish: 10 Seasonal Thanksgiving Sides
Taste With The Eyes: A
Fresh California Twist on Brussels Sprouts
2 tablespoons extra-virgin olive oil 1 cup thinly sliced leeks (white and light
green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2 cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped
fresh thyme leaves 1 tablespoon chopped
fresh flat - leaf parsley 2 cups
vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds
fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon
fresh lemon juice Salt and freshly ground black pepper to
taste
Rutabaga, Celery, Dill, & Smoked Chicken Soup (fairly dramatically adapted from
Vegetable Soups from Deborah Madison's Kitchen) 1 3/4 lbs rutabagas (1 truly enormous one, or 2 merely large ones) 2 - 3 tbsp duck fat or lard or butter (I used half duck fat, half butter) 1 big pinch dried thyme 1 bay leaf 2 medium leeks (sliced, white and pale
green parts only) 4 - 6 C chicken stock 1 smoked chicken breast (honestly, a plain one is probably fine)(shredded) 1 - 2 big handfuls finely chopped
fresh dill 1 bunch celery (the more leaves, the better) 1 child - sized handful salted capers (rinsed and coarsely chopped) ground
green peppercorns to
taste (honestly, black pepper is probably fine)(lots!)
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon
fresh ginger, peeled and grated — I love
fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups
vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used
green) 1 bay leaf 1/2 pound
greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to
taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired
Green smoothies provide a way to vary your green vegetables and fruits for a fresh, different taste every
Green smoothies provide a way to vary your
green vegetables and fruits for a fresh, different taste every
green vegetables and fruits for a
fresh, different
taste every time.
Feed Me Phoebe: Swiss Chard Gratin The Lemon Bowl: Quinoa with Acorn Squash, Apples and Walnuts Jeanette's Healthy Living: 16 Clean Eating Thanksgiving Side Dish Recipes Big Girls, Small Kitchen: Nancy's Vodka Cranberries Weelicious: Maple Roast
Vegetables Napa Farmhouse 1885: Easy Mushroom - Chile Risotto Red or
Green: Schezwan
Green Beans Domesticate Me: Sweet Potato Gratin with Pancetta, Parmesan and Sage Virtually Homemade: Sweet Potato Casserole with Walnuts Elephants and the Coconut Trees: Purple Potato Salad with Grapefruit Vinaigrette The Sensitive Epicure: Roasted Sweet Potatoes with Thyme and Rosemary The Heritage Cook: Maple - Roasted Root
Vegetables Food For My Family: Honey - Roasted Cauliflower with Pine Dishin & Dishes: Twice baked Sweet Potatoes Devour: Top In Season Thanksgiving Sides FN Dish: 10 Seasonal Thanksgiving Sides
Taste With The Eyes: A
Fresh California Twist on Brussels Sprouts
Ingredients 1 1/2 pounds
green beans *, trimmed and cut into bite sized pieces 2 Tbsp butter 1 Tbsp olive oil 1 small onion, diced 8 ounces mushrooms, sliced 2 cloves garlic, chopped 2 sprigs
fresh thyme salt and pepper to
taste 2 Tbsp flour 1/2 cup dry white wine 1 cup
vegetable or chicken broth 1/2 cup heavy cream 1/2 cup gruyere cheese, grated salt and pepper to
taste 1/4 cup french fried onions 2 tablespoons butter, melted optional 1/2 cup panko bread crumbs optional
2 tablespoons oil (ghee / coconut oil) 1 medium onion, diced 1 lb carrots (about 5 medium carrots), peeled and sliced 1/2 head of small / medium cauliflower, chopped * 2 cloves garlic, chopped 1 teaspoon
fresh grated ginger 1 teaspoon ground cardamom (
green, not black) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin Red pepper flakes (to
taste) 1/2 — 3/4 teaspoon sea salt (depending on
taste) 3 - 4 cups chicken stock or
vegetable stock (depending on how thick you like the soup) 1 cup coconut milk
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of
fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or
green mild chili pepper Sea salt to
taste Freshly ground black pepper to
taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large
vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup
fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
1 tablespoon saffron strands 4 teaspoons warm milk 2
fresh green chiles, such as serranos, stems removed 2
fresh red chiles, such as serranos, stems removed 2 large onions, chopped 1 2 - inch piece of ginger, peeled 8 cloves garlic 8 peppercorns 1/2 teaspoon cardamom seeds 1 1 - inch piece of cinnamon, crushed 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1/4 teaspoon powdered nutmeg 1/4 teaspoon powdered mace 1/2 cup mint or cilantro leaves 1/4 cup lemon juice 2 cups plain yogurt 3 pounds of boneless chicken, cut into 1 - inch cubes Salt to
taste 2 tablespoons olive or
vegetable oil 1 tablespoon ghee, recipe here 1 onion, finely chopped 8 large tomatoes, chopped 2 cups basmati or long grain rice 1/3 cup each raisins, cashews, and almonds 6 hard boiled eggs, halved
1 tablespoon saffron strands 4 tablespoons warm milk 1 tablespoon each of almonds, walnuts, cashews, peanuts, and raisins 1 teaspoon poppy seeds 1 cup coconut milk (see recipe, here) 1 1 - inch piece of ginger, peeled and minced 10 cloves garlic 1 small
green papaya, peeled, seeds removed, and diced 1/2 teaspoon each powdered nutmeg and mace 1 tablespoon coriander powder 1 tablespoon cumin powder 6
fresh red chiles, such as serranos, stems removed 2 cups yogurt Salt to
taste 4 pounds lamb shanks, chopped with a cleaver into 1 - inch long sections 4 teaspoons ghee (recipe here) or
vegetable oil 2 large onions, finely chopped
1 pound beef steak, minced or ground 1 pound lean pork, minced or ground 1/3 cup
vegetable oil 1 small onion, minced 1 small bunch green onions, minced including the tops 1 clove garlic, minced 3 medium tomatoes, diced 1 tablespoon vinegar 1/4 cup raisins, minced (optional) 2 tablespoons capers (optional) 10 green olives, minced (optional) Minced hot chile pepper to taste (optional) Salt and black pepper to taste Vegetable oil 12 7 - inch square pieces of banana leaf for wrapping 3 cups grated fresh corn, excess juice squeezed out Cotton string
vegetable oil 1 small onion, minced 1 small bunch
green onions, minced including the tops 1 clove garlic, minced 3 medium tomatoes, diced 1 tablespoon vinegar 1/4 cup raisins, minced (optional) 2 tablespoons capers (optional) 10
green olives, minced (optional) Minced hot chile pepper to
taste (optional) Salt and black pepper to
taste Vegetable oil 12 7 - inch square pieces of banana leaf for wrapping 3 cups grated fresh corn, excess juice squeezed out Cotton string
Vegetable oil 12 7 - inch square pieces of banana leaf for wrapping 3 cups grated
fresh corn, excess juice squeezed out Cotton string for tying
• 2 pounds goat meat, diced • 3 tablespoons curry powder, divided • 2 medium onions, diced • 3 (or more) Scotch bonnet peppers, stemmed, seeded and minced (or substitute habaneros) • 1 teaspoon black pepper • 2 cloves garlic • Salt to
taste • 2
green onions, thinly sliced • 1 sprig
fresh thyme • 12 allspice berries • 1/4 cup
vegetable oil • 2 large potatoes, peeled and diced • 2 large carrots, peeled and diced
6 cloves garlic 1 2 - inch piece of ginger, peeled 4 black peppercorns 1 cup coconut milk, recipe here 4
fresh small red chiles, such as serranos, stems removed 2 small
green chiles, such as serranos, stems removed 1 tablespoon
vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee, recipe here 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to
taste
Soup: 2 tablespoons oil (butter / ghee) 1 onion, diced 3 - 4 cloves garlic, minced 4 cups stock (chicken, beef or
vegetable) 28 oz can fire roasted crushed tomatoes 2 large carrots, peeled and diced 2 - 3 stalks celery, sliced 1 medium potato, diced (or cauliflower for paleo) 1 cup (approx) chopped
green beans 1 portabello mushroom, diced 1 large zucchini, diced 1 red or
green pepper, sliced
Fresh baby spinach — couple handfuls 1/2 teaspoon basil 1/2 teaspoon thyme 1/2 teaspoon oregano 1/2 teaspoon marjoram Salt and pepper (to
taste)
2 cups — Sprouted moong dal 1 1/2 cup — Mixed
vegetables, finely chopped (I use a mix of capsicum, red onions, tomatoes and cucumber) 1
Green chilli, finely chopped 1/4 cup —
Fresh coriander, leaves and stems, chopped 1/2 cup — Pomegranate seeds Juice of 1 lime 1 tsp — Cumin powder 1 tsp — Chaat masala Salt and black pepper to
taste
Ingredients For every three quarts of water add: 1 large onion, chopped 2 carrots, sliced 1 cup of daikon or white radish root and tops (ideal, but optional) 1 cup of winter squash cut into large cubes 1 cup of root
vegetables: turnips, parsnips, and rutabagas for sweetness 2 cups of chopped
greens: kale, parsley, beet
greens, collard
greens, chard, dandelion, cilantro or other
greens 2 celery stalks 1/2 cup of seaweed: nori, dulse, wakame, kelp, or kombu 1/2 cup of cabbage 4 1/2 - inch slices of
fresh ginger 2 cloves of whole garlic (not chopped or crushed) Sea salt, to
taste 1 cup
fresh or dried shitake or maitake mushrooms Instructions - Add all the ingredients at once and place on a low boil for approximately 60 minutes.
Ingredients, Serves 6 3 cups
vegetable broth 1 onion, chopped 1 stalk celery, chopped 1
green bell pepper, chopped 1/2 teaspoon garlic, minced 1/2 teaspoon sage leaves 1/2 teaspoon marjoram 1 tablespoon soy sauce 1 carrot, thinly sliced 1 1/2 cups
fresh mushrooms, chopped 1 1/2 cups cauliflower florets 1 cup cabbage, thinly sliced 1 cup
green beans, cut in 1 inch pieces 2 tablespoons cornstarch mixed in 1/3 cup cold water Freshly ground pepper to
taste 3 cups mashed potatoes paprika for garnish
Soup: 3 tbsp extra-virgin olive oil 1 1/2 cups diced onion 2 medium carrots, cut in 1/2 - inch dice 2 medium leeks, white and light
green parts only, finely sliced 2 stalks celery, cut in 1/2 - inch pieces Coarse salt and
fresh pepper to
taste 2 potatoes, peeled and cut in 1/2 - inch dice 6 cups hot chicken or
vegetable stock 1 (14 ounce) can chopped tomatoes 1 1/2 cups Savoy cabbage, thinly sliced 1 1/2 cups zucchini, cut in 1/2 - inch dice 1 (14 ounce) can cannellini beans, drained and rinsed
Greens First is a nutrient - rich, phytonutrient & antioxidant superfood that provides 15 + servings of
fresh fruits &
vegetables and more in every scoop... plus it gives you something unexpected... GREAT
TASTE!
1 cup uncooked
green lentils 3 cups
vegetable broth or water 1/2 cup walnuts, chopped and toasted 1/2 cup sunflower seeds, toasted 3 tbsp flax seeds 1/2 cup water 2 tbsp olive oil 1 1/2 cups diced onion 3 cloves garlic, minced 1 cup diced celery 1 cup grated carrot 1/3 cup grated apple 1/3 cup raisins 1/2 cup rolled oats 3/4 cup breadcrumbs 2 tsp
fresh thyme (or 1 tsp dried thyme) salt & pepper, to
taste red pepper flakes, to
taste
1 small
green apple, peeled and diced 1 lb bag of carrots, peeled and rough chopped 4 cups chicken stock,
vegetable stock, or water salt and
fresh cracked black pepper to
taste juice of 1/2 lemon
Its
taste and nutritional value is enhanced by
fresh fruits and
vegetables like apple, carrot, potato, and
green beans.
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