One thing definitely worth having, however, is
fresh lime leaves.
Not exact matches
10 small dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small onions 1 teaspoon black peppercorns 1/2 cup
fresh cilantro 1/4 cup
fresh basil or mint
leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece of galangal, peeled 1 tablespoon chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon
lime zest 1/4 cup water
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
4 ounces
fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir
lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5
fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here
But really, the best thing about this amazing salsa is that once you've got all your ingredients cut, the only thing that's
left to do is to toss them with a quick squeeze of
fresh lime juice, a dash of salt and pepper, and then mix well.
1 teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons
fresh minced ginger 2 bay
leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems of
fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a
lime
1/2 lemon 1/2
lime 2 1/2 cups water 3 tablespoons palm sugar 7
fresh or frozen kaffir
lime leaves, cut into thirds 1/8 teaspoon dried hot red pepper flakes 1 lemongrass stalk (lower 6 inches only), cut into 1 - inch pieces and smashed 6 (1 / 4 - inch - thick) slices
fresh ginger 5 whole allspice 4 whole black peppercorns 1 whole clove 7 chamomile tea bags 20
fresh mint
leaves
Always served with
fresh leaves of cilantro, avocado, ají and
lime juice.
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.
Taste for salt and spicing and add your chia seeds,
lime juice and garnish with finely chopped red onion,
fresh coriander and tomatoes before serving (remember to fish out your
lime leaves and cinnamon stick).
3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube of
fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3
lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon for garnish
For toppings: coarsely grated carrots, sliced peppers, cucumber spears, chopped avocado,
fresh mint
leaves, cilantro,
lime wedges
This soup isn't so much sour as zingy — make sure you use
fresh kaffir
lime leaves, it really does make a difference to the taste.
Here is the ingredient list I found for the brand I recommended: Dried red chilli, Shallot, Garlic, Soybean oil, Sugar, Salt,
Fresh turmeric, Lemongrass, Spices (coriander seeds, cumin, cardamom, cinnamon, bay
leaves, lesser galangal, cloves), Galangal, Curry powder (mustard, cumin, coriander, fenugreek, wheat flour, chilli, pepper, fennel, turmeric), Kaffir
lime.
In the bottom of a glass, muddle 12
fresh mint
leaves, the juice of 1/2
lime, and 1 tablespoon simple syrup.
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!)
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
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.
Garnish with
fresh lime wedges and cilantro
leaves.
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
4 tbl of
fresh lime juice 1/2 tsp salt 1/2 c or so of good olive oil 1 c of
fresh cilantro
leaves 1 jalapeño, stem removed
Inspired by a gorgeous watermelon and
lime granita I made recently from Stephanie Alexander's The Cooks» Companion, I decided to make a strawberry granita with
fresh basil
leaves and balsamic vinegar.
1 cup of
fresh cilantro 1/2 cup of baby spinach
leaves 3/4 cup of raw almonds (pistachios would work well too) 1/4 cup of grated parmesan cheese 4 garlic cloves 1/4 cup of
fresh lime juice Olive oil Salt Pepper
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
fresh lime juice 1 loose cup chopped
fresh coriander
leaves and stems 1/4 cup
fresh basil OTHER: 2 kaffir
lime leaves, OR substitute 1 bay
leaf 1 can good - quality coconut milk 1.5 to 2 cups firm tofu sliced into cubes 1/2 pound shiitake mushrooms, stems trimmed, halved if large 1/2 pound green beans, trimmed and cut in half crosswise 4 heads baby bok choy (6 ounces), halved lengthwise 1 red bell pepper, cut into 1 - inch pieces 1/2 cup
fresh basil, roughly chopped 2 - 3 Tbsp.
brown sugar (to taste) 1 - 3 green chilies, minced (to taste) 1 small onion 3 cloves garlic 1 thumb - size piece ginger, sliced 2 kaffir
lime leaves (
fresh or frozen), snipped into thin strips with scissors, OR substitute 1 Tbsp.
Pour ingredients into a copper mule cup, fill with ginger beer and garnish with
fresh picked mint
leaves and
lime wedge.
Strawberry, Pineapple, Basil Mist, featuring Blue Ridge Vodka 2.5 oz Blue Ridge Vodka 4 oz crushed strawberries and pineapple, 1 oz basil simple syrup 1 oz splash of Sprite 5
fresh picked mint
leaves 1
lime wedge Muddle the strawberries and pineapple with vodka, simple syrup.
Top with splash of sprite and garnish with
fresh picked mint
leaves and
lime wedge.
salt, plus more, to taste Juice from 1
fresh lime Toppings: Cilantro
leaves, chopped peanuts, pomegranate seeds
1 poblano chile 1/2 pound
fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded 1/2 medium yellow onion, roughly chopped 4 garlic cloves, chopped 1 cup roughly chopped
fresh cilantro, plus more for serving 1/2 cup roughly chopped
fresh parsley 1 ounce baby spinach
leaves (about 1 cup) 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground allspice 6 cups vegetable broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can black beans, rinsed and drained 2 tablespoons
fresh lime juice Coarse salt Grated Monterey Jack cheese, shredded purple cabbage and crumbled tortilla chips for serving
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.
I like to start with a thin layer of Baja Sauce on a warmed tortilla followed by the roasted cauliflower adn onion, cabbage, grape tomato halves,
fresh cilantro
leaves, a little more Baja Sauce, and a few roasted pumpkin seeds with a
lime wedge on the side for squeezing.
I made this last night and subed cilantro for dill, asparagus for zucchini,
lime for lemon,
left out the sesame seeds and served it cold with cajun BBQ shrimp and
fresh corn on the cob.
This smoothie gets such a nice and sweet flavor from
fresh or frozen watermelons seasoned with some mint
leaves and
lime juice.
Ingredients 1/4 cucumber, peeled1 cup honeydew melon1 / 2 cup pear juice1 tablespoons
fresh lime juice1 / 8 cup
fresh mint
leaves The book also contains the following information about each smoothie recipe we include.
2 tablespoons extra-virgin olive oil, preferably Spanish 2 to 3 slices bacon 6 to 8 cloves garlic, thinly sliced 1 1/2 tablespoons hot pimentón (available online and from gourmet shops) 1/4 teaspoon ground cumin 6 cups chicken broth 10 baguette bread slices, crusts removed, sliced 1/2 inch thick and toasted Salt to taste 4 eggs Chopped
fresh flat -
leaf parsley, 4
lime wedges for garnish
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 — chopped
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
1 teaspoon thin slices peeled galangal 1 clove garlic, peeled 1 1/2 tablespoons finely julienned kaffir
lime leaves 1/4 teaspoon turmeric powder 1/4 cup minced lemongrass 5 dried piquin chiles, seeded and soaked 10 minutes in lukewarm water, chopped fine 2 tablespoons fish sauce (Nam Pla) 1 egg, well beaten 2 tablespoons granulated sugar 2 cups coconut milk (not coconut cream) 1 1/2 pounds snapper (or catfish or trout) fillets, sliced into strips 1 / 2 - inch thick 8 banana
leaves, cut 14 inches by 10 inches 1/2 pound
fresh spinach, stems removed
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
This cucumber
lime mojito starts with
fresh cucumber and
lime juice, mint
leaves, stevia for sweetness (this is the one I use), and then sparkling water or a little club soda.
ingredients GRILLED CORN AND TOMATO SALAD 4 ears sweet corn, unhusked Kosher salt 1 garlic clove, minced 1 jalapeno, seed and ribs removed, minced zest and juice of 3
limes 1/2 cup extra-virgin olive oil 1 ripe avocado, halved, pitted, peeled, diced 1 cup halved cherry tomatoes 6 scallions, thinly sliced 3/4 cup finely chopped
fresh cilantro
leaves freshly ground black pepper
8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon hot chili flakes 1/2 teaspoon salt Half a 14 - ounce can light coconut milk 1/2 tablespoon olive oil 2 cloves garlic, peeled and minced or crushed 1 tablespoon grated peeled
fresh ginger 1 cup vegetable stock 1 head bok choy, rinsed, trimmed and cut into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato, chopped 1/4 cup sliced scallions 1 tablespoon
lime juice 2 tablespoons
fresh cilantro
leaves
These are the recipe ingredients you'll need to make ultra-fabulous cilantro
lime dressing:
fresh cilantro
leaves, tomatillos, Haas avocado,
lime juice, buttermilk, sour cream, mayonnaise, garlic cloves, chopped onion, minced jalapeno, pepitas, packet of Hidden Valley Ranch seasoning mix, and salt and pepper.
* 1 cup diced tomatoes (canned tomatoes that have been drained work great) * 1 cup finely chopped mango * 1 cup finely chopped red onion * 1 cup roughly chopped cilantro
leaves * 1 Tablespoon
fresh lime juice * 1 small Jalapeno chile pepper, minced (seeded or partially seeded, depending on heat preference) * 1/2 teaspoon salt
48 oysters, shucked 1/2 cup
fresh lime juice 1/2 cup fresh lemon juice 3 tomatoes, peeled, seeded and chopped 1 cup chopped onion 1 habanero chile, stemmed, seeded and minced 3 tablespoons finely chopped fresh mint 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Garnish: Lettuce leaves Fresh mint sprigs Tomato w
fresh lime juice 1/2 cup
fresh lemon juice 3 tomatoes, peeled, seeded and chopped 1 cup chopped onion 1 habanero chile, stemmed, seeded and minced 3 tablespoons finely chopped fresh mint 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Garnish: Lettuce leaves Fresh mint sprigs Tomato w
fresh lemon juice 3 tomatoes, peeled, seeded and chopped 1 cup chopped onion 1 habanero chile, stemmed, seeded and minced 3 tablespoons finely chopped
fresh mint 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Garnish: Lettuce leaves Fresh mint sprigs Tomato w
fresh mint 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Garnish: Lettuce
leaves Fresh mint sprigs Tomato w
Fresh mint sprigs Tomato wedges
for the burgers 2 cups shelled edamame or
fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups coconut black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1
lime 1 small red chili — seeded and minced 1/4 teaspoon red pepper flakes Large handful
fresh mint
leaves — chopped sea salt to taste
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay
leaves 6
fresh thyme sprigs 15
fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup
lime juice (2 - 3
limes) 1/4 cup cilantro
leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
This salad has tender baby kale
leaves, crunchy roasted peanuts, creamy queso fresco, and a tangy dressing made up of shallots,
lime zest,
fresh mint, and apple cider vinegar.