Stuff your face with whole foods like fresh fruit or make sure you've got a premium
fresh juice packed.
Not exact matches
Peach and
Fresh Herb Sorbet 6 small or 4 large peaches 2/3 cup water 3 - 4 tablespoons raw agave nectar juice of half a lemon 1 - 2 packed tablespoons fresh basil and lemon thyme l
Fresh Herb Sorbet 6 small or 4 large peaches 2/3 cup water 3 - 4 tablespoons raw agave nectar
juice of half a lemon 1 - 2
packed tablespoons
fresh basil and lemon thyme l
fresh basil and lemon thyme leaves
Magic Green Sauce 1 large handful (30 g / 1 tightly
packed cup) mixed
fresh herbs (we used parsley, cilantro and mint) 1/2 cup / 120 ml olive oil
Juice from 1 lime 1 tbsp capers 1 tsp maple syrup 1 clove garlic 1 small chili 1/2 avocado 1/2 tsp sea salt flakes
Eight dry -
packed sea scallops, «catch» removed and rinsed Eight large (U-21) shrimp, peeled and deveined 3 tablespoons
fresh lime
juice, divided 2 tablespoons
fresh lemon
juice 1 tablespoon crushed Sichuan peppercorns (or more to taste)
Lemon Basil Quinoa Pilaf is
packed with the sunny flavors of lemon
juice,
fresh basil, sun - dried tomatoes and feta cheese.
For the miso - ginger sauce: 2 tablespoons red miso paste 2 tablespoons Mirin (a sweet Japanese rice wine) 2 tablespoons
fresh lime
juice 1 tablespoon grated
fresh ginger 1 teaspoon firmly
packed brown sugar
2 cups diced seedless watermelon 3/4 cup finely diced sweet onion 3/4 cup canned black beans, rinsed and drained 2 jalapeno peppers, seeded and finely diced 1/4 cup minced
fresh cilantro
Juice from 1/2 a lime 2 teaspoons brown sugar,
packed 1 garlic clove, minced 1/2 teaspoon salt Tortilla chips
3 cups soaked cashews (soaked for 3 hours in water) don't soak any longer 1 1/2 cups almond milk I cup
fresh lime
juice 2 teaspoon
packed lime zest 3/4 cup agave or maple syrup 1 teaspoon vanilla A pinch or two of salt 3 tablespoons lecithin 3/4 cup coconut oil or coconut butter
3 cups
fresh pineapple chunks 2 medium pears, cut into 1 / 2 - inch pieces 2 cups frozen sliced peaches 1 cup frozen pitted cherries 1 cup frozen orange
juice concentrate, thawed 2 tablespoon
packed dark - brown sugar 1 teaspoon vanilla extract 2 tablespoons cornstarch
14 pineapple slices (rings from 1 1/2 (20 oz) cans
packed in unsweetened pineapple
juice) OR 1
fresh pineapple, cored and sliced into 14 rings (use 3 ″ biscuit cutter to cut into even rings) 1/4 c. pecan halves 7 Maraschino cherries 1 2/3 c. all purpose flour 2 tsp.
apple filling 9 - 10 assorted apples (I used braeburn, grannysmith, honeycrisp, and pink lady) 1/2 cup white granulated sugar 1/4 cup
packed light brown sugar 1/2 tsp cinnamon 1/4 tsp
fresh grated nutmeg 1 tbsp lemon
juice 1/4 cup all purpose flour 3 tbsp unsalted butter
2 cups raw almonds 1 cup raw or roasted sunflower seeds 1/2 cup red onion, chopped 2 cups celery, chopped 1/2 cup water 1/3 cup (
packed)
fresh parsley 1/4 cup + 1 tablespoon
fresh lemon
juice 1/2 teaspoon salt, or to taste
Next time I'll try it with tomatoes
packed in
juice or
fresh tomatoes.
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
1 Steak Salt and pepper 1 cup lightly
packed flat leaf parsley, chopped 3 cloves garlic, minced 1/2 tsp freshly ground pepper 1/2 tsp chili pepper flakes 2 tbsp
fresh oregano leaves, chopped 1 tbsp
fresh cilantro, chopped 2 tbsp shallot or onion, minced 3/4 cup vegetable or olive oil 3 tbsp sherry wine vinegar, or red wine vinegar 3 tbsp lemon
juice 1/2 tsp salt 1 stick unsalted butter 2 tbsp chili powder 1/2 tbsp
fresh ground cinnamon (up the cinnamon if using already grated or ground)
cans tuna,
packed in water, drained 1/3 cup mayonnaise 2 tbsp pickle relish 1 tsp mustard 1 tsp
fresh squeezed lemon
juice salt and pepper, to taste 1 tomato, sliced 1 red onion, peeled and sliced 2 slices Natural & Kosher chipotle meunster cheese
3 medium overripe bananas, peeled and cut into large pieces 1/3
packed brown sugar 1 tbsp butter, cut into small pieces 1 1/2 cups whole milk (plus extra for thinning if needed) 2 tbsp sugar 1 tsp vanilla extract 1 1/2 tsp
fresh squeezed lemon
juice 1/4 tsp salt
1 ripe avocado 1/2 cup
fresh basil, tightly
packed 1 1/2 Tablespoons
fresh lemon
juice (about 1 lemon) 1/2 teaspoon minced garlic 1/4 teaspoon sea salt, or more to taste
1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled
fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups
packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely
packed fresh cilantro sprigs
Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
Using the
freshest ingredients is always the best choice, but if you can't get
fresh ingredients ensure the frozen ingredients you get (spinach) are frozen by themselves, and any pineapple or orange in a tin isn't
packed in syrup but in a natural fruit
juice.
1 yam 2 Tbsp grapeseed oil, divided 1 c quinoa, prepared according to package instructions 1 14 - oz can chickpeas, drained and rinsed 1 sm onion, peeled and chopped 1 red bell pepper, seeded and chopped 2 carrots, peeled and chopped 1 c
fresh spinach, tightly
packed 2 Tbsp sunflower seeds 1 Tbsp pumpkin seeds
Juice of 1 lemon 1 Tbsp ground cumin 2 Tbsp sesame tahini 1 Tbsp hot sauce (optional) Salt and pepper, to taste A little flour, for dusting the burger patties
1 frozen banana, broken into pieces 1 apple, cored and chopped 1/2 to 1 cup nondairy milk 4 to 6 lettuces leaves or other leafy greens, torn 1 can (4 ounces) pineapple chunks
packed in
juice, or 2
fresh pineapple rings 1/4 cup raisins or goji berries 4 to 8 pitted soft dates 4 to 6 ice cubes Cocoa powder or vegan mini chocolate chips, for garnish
Camellia tea is also
packed with antioxidants — one cup of green tea has more antioxidants than 10 cups of
fresh apple
juice.
Marinade: 1/3 cup olive oil
Juice of 3 limes (or 2 large lemons) 1 jalapeño pepper, seeded 2 peeled garlic cloves 1/4 cup loosely -
packed fresh cilantro leaves 1 teaspoon freshly ground black pepper 4 tablespoons grated
fresh ginger 1/2 cup unsweetened coconut milk
3 pounds ripe plum tomatoes, cut in half lengthwise 1/4 cup plus 2 tablespoons good olive oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2 cups chopped yellow onions (2 onions) 6 garlic cloves, minced 2 tablespoons unsalted butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce) canned plum tomatoes, with their
juice 4 cups
fresh basil leaves,
packed (chopped will be less stringy in the end) 1 teaspoon
fresh thyme leaves 1 quart chicken stock or water
Simply combine 1/4 cup each extra virgin olive oil and
fresh lime
juice with 1/3 cup
packed fresh cilantro, 1 Tablespoon honey, 1/2 teaspoon chili powder, salt, and pepper in a small food processor or blender then process until smooth.
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
For the edamame pesto: 2 cloves garlic, chopped 1 cup
packed basil leaves Handful (1/4 cup or so)
fresh cilantro 14 oz package shelled edamame, thawed 1/2 cup vegetable broth 2 tablespoons
fresh lemon
juice 1 teaspoon olive oil 1 teaspoon salt Optional: 2 tablespoons nutritional yeast
2 cups
fresh blueberries, organic is preferred 2 teaspoons
fresh orange
juice 1 teaspoon
fresh lemon
juice 1/2 teaspoon
fresh orange zest, plus extra julienned for garnish, if desired (or you could use a sprig of
fresh mint) 1/4 teaspoon vanilla extract 4 teaspoons brown sugar Canola oil cooking spray 2/3 cup raw almonds (I used 1/3 cup almonds and 1/3 cup pecans, and walnuts would also work) 1/2 cup
packed pitted dates 1 1/2 teaspoons water Sprinkle of cinnamon for tartlets and on fruit, just before serving Whipped cream, optional
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.
2 cups ketchup 1/2 cup firmly
packed brown sugar 6 to 8 tablespoons
fresh lemon
juice (from 3 to 4 lemons) 1 teaspoon grated lemon zest 2 tablespoons molasses 1 tablespoon Worcestershire sauce 1-1/2 teaspoons liquid smoke 2 teaspoons dry mustard 1 teaspoon onion powder 1/2 teaspoon ground black pepper
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
Grilled Shrimp over Sliced Mango Salad For mango salad: 2 tbsp
packed dark brown sugar 2 tbsp
fresh lime
juice 1 jalapeño, thinly sliced, without seeds 1 medium shallot, thinly sliced 1/4 cup chopped
fresh cilantro 2 tbsp chopped
fresh mint 1/2 tsp red pepper flakes 2 firm - ripe mangoes, pitted, peeled, and thinly sliced
3/4 cups
fresh orange
juice (use 100 % orange
juice, usually found in the produce section of your grocery store) 1/2 cup nonfat vanilla (plain or Greek) yogurt 1/2 frozen banana 1 cup
fresh spinach or kale, tightly
packed 1 date, pitted 10 - 12 ice cubes, as needed
Serves 6 - 8 Recipe by Barefoot Contessa / Heavily Adapted by Winner Dinners / Inspired by Cravings Bistro 3 pounds Roma / plum tomatoes, cut in half lengthwise 1/2 pound carrots, peeled and cut into 1 - inch pieces 1/4 cup plus 2 tablespoons olive oil 1 tablespoon sea salt 1-1/2 teaspoons black pepper 2 cups onions, chopped 6 garlic cloves, chopped 2 tablespoons butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce can) plum tomatoes, with their
juice 2 ounces
fresh basil, chopped 1-1/2 teaspoons dried crushed rosemary 1/2 teaspoon dried thyme 1 (32 - ounce container) chicken stock 2/3 cup brown sugar,
packed
Ful Mudammas: 1 15 - oz can fava beans, drained and rinsed 1 clove garlic, minced and mashed to a paste with 1/4 tsp kosher salt Zest of 1/2 lemon
Juice of 1/2 lemon (2 tbsp) 1 tbsp olive oil 1/2 cup loosely
packed fresh parsley leaves, chopped Kosher salt and freshly ground black pepper
2 cups lightly
packed baby spinach leaves (about 2 ounces) 1/4 cup pine nuts, toasted 2 tablespoons
fresh lemon
juice 1 to 2 teaspoons grated lemon peel 1/3 cup olive oil Salt and freshly ground black pepper to taste 1/3 cup freshly grated Parmesan
Packs lots of flavor from garlic, warm spices,
fresh herbs, and lime
juice.
Ingredients: 2 chicken breasts cut into pieces 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 1 tablespoon
packed brown sugar 2 cloves of garlic, minced 1/2 teaspoon
fresh grated ginger 2 tablespoons orange juice (fresh squeezed or tropicana-esque are fine) 1/2 teaspoon red pepper flakes (or to taste) Salt and Pepper 2 tablespoons canola oil Fresh chopped veggies or frozen stir fry vegetables Direction
fresh grated ginger 2 tablespoons orange
juice (
fresh squeezed or tropicana-esque are fine) 1/2 teaspoon red pepper flakes (or to taste) Salt and Pepper 2 tablespoons canola oil Fresh chopped veggies or frozen stir fry vegetables Direction
fresh squeezed or tropicana-esque are fine) 1/2 teaspoon red pepper flakes (or to taste) Salt and Pepper 2 tablespoons canola oil
Fresh chopped veggies or frozen stir fry vegetables Direction
Fresh chopped veggies or frozen stir fry vegetables Directions: 1.
«Almost Meatless» Albondigas 1/2 cup steel - cut oatmeal 1/2 cup loosely
packed fresh cilantro leaves, chopped plus more for garnish 4 cloves garlic, minced 1 chipotle in adobo sauce, finely chopped 4 teaspoons ground cumin 2 teaspoons ground coriander Kosher salt and freshly ground black pepper 1/2 lb ground lamb 2 tsp olive oil 1 small onion, cut into 1 / 4 - inch dice (about 1 cup) 1 28 - oz can crushed tomatoes 1 cup water
Juice from 1 lime
1 recipe for a double crusted 9 - inch pie crust dough, chilled (such as this recipe) 6 large (7 medium or 8 small)
fresh peaches, peeled and sliced 1 tablespoon
fresh lemon
juice 1/4 cup (50 grams) brown sugar,
packed 1 vanilla bean, halved with the seeds removed (or 1 teaspoon vanilla bean paste) 1/2 teaspoon ground cardamom 3 tablespoons cornstarch 1/4 teaspoon salt 1 tablespoon heavy cream 2 tablespoons granulated sugar, for sprinkling
Some of the best hands - off chicken tacos slow - cooked until tender, juicy and flavor -
packed to the nines with chipotle peppers,
fresh lime
juice, Ro - tel fire roasted tomatoes and green chiles plus taco seasoning.
1 teaspoon extra-virgin olive oil 3 spicy or sweet Italian chicken sausage links, thinly sliced 1/2 cup sun - dried tomatoes olive oil, drained, patted dry, and thinly sliced For the pesto: 3
packed cups baby arugula 1/3 cup
fresh basil leaves 1/3 cup raw walnuts 3 garlic cloves, peeled and smashed
Juice of 1/2 lemon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 ounces goat cheese 2 tablespoons extra-virgin olive oil (You can also use the oil from the sun - dried tomato jar if you're feeling fancy.)
1 large onion, chopped 1 medium sweet red pepper, chopped 2 tablespoons Earth Balance margarine 2 cups
fresh or thawed frozen corn 1 jalapeno pepper, seeded and chopped 2 garlic cloves, minced 2 teaspoons chili powder 2 14-1/2 ounce cans vegetable broth 1 15 - ounce can solid -
pack pumpkin (not pumpkin pie filling) Salt to taste Dash of cayenne pepper 2 tablespoons lime
juice In a large saucepan, sauté the onion and red pepper in the margarine until almost tender.
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
1/2 cup whole almonds 1 cup all - purpose flour 1 cup old - fashioned oats 3/4 cup
packed brown sugar 1/2 teaspoon salt 1/2 cup (1 stick) cold butter, cut into cubes 4 d'anjou pears 1 teaspoon
fresh lemon
juice 1/2 teaspoon grated
fresh ginger Ice cream or whipped cream (optional)
1/3 cup plus 1 Tablespoon Neutral Oil of choice, like Grape Seed Oil 1/3 cup
Fresh Mint Leaves, lightly
packed 1/4 cup
Fresh Lemon
Juice 1/2 cup Plain Organic Yogurt 3/4 cup Honey or Maple Syrup 2 generous Tablespoons
Fresh Lemon Zest 1/2 teaspoon Sea Salt 1 teaspoon Baking Powder 1 teaspoon Baking Soda 1 cup White Wheat Flour 1/2 cup White Spelt Flour
Ingredients: 2
packed cups pitted Medjool dates 1 cup old fashioned rolled oats 1/2 cup unsweetened finely shredded coconut (plus extra for coating the bites) 2 tablespoons chia seeds Zest from 1 lemon 2 tablespoons
fresh lemon
juice 3/4 teaspoon pure vanilla extract 1/4 teaspoon ground ginger (optional) Pinch of sea salt
Juicing is great because it's very easy on the digestive system and
fresh vegetable
juice is
packed with nutrients that are easily absorbed by the body.
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