Love the way you have garnished your drinks adding
fresh slices of lime and watermelon.
Not exact matches
1 stalk lemongrass, finely
sliced (use only the bottom 6»
of the stalk) 1 teaspoon
lime zest, preferably kaffir
lime 1 - 2 dried Thai bird chiles, seeds removed 1/2 teaspoon ground cinnamon 2 cardamom pods, husked 1-1/4 teaspoons turmeric 1 tablespoon coriander seeds 1-1/2 teaspoons cumin seeds 1 tablespoon
fresh galangal or ginger root, minced (see Chef's Note) 1 tablespoon coconut milk (optional)
The Toppings: Chopped
fresh cilantro, shredded carrots, shredded coconut, coconut shrimp, pineapple salsa, and a
slice of lime to squeeze over the top before serving.
Ingredients: 1 t toasted sesame seeds / 1 T rice vinegar / 1 T mirin / 1 t soy sauce / 1 t sesame oil / 2 green onions, thinly
sliced / several sprigs
of chopped
fresh cilantro / 1 large ripe avocado, peeled and chopped into cubes / wedge
of fresh lime
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
Add 4 to 5 pepper
slices, a small handful
of fresh cilantro, 1/2 ounce
of fresh - squeezed
lime juice, a dash
of agave nectar and 2 ounces
of tequila to a pint glass.
6 sprigs
fresh thyme 6 sprigs
fresh oregano 4 cloves garlic 2 thin
slices of red onion for sauce 1 orange (or tangerine) peeled / chunked for sauce 1.5
limes zest and juice Kosher salt Cracked black pepper Coarse ground white pepper 1 pinch
of red pepper flakes 1/8 cup
of olive oil 1/8 cup dry white wine A dash
of your favorite hot sauce
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
Garnishes -
sliced scallions, diced red onion, cubed avocado,
fresh cilantro or parsley, squeeze
of fresh lime
toast 2 avocados 1/4 teaspoon salt 1/4 teaspoon pepper 1/2
lime,
sliced into wedges 4
slices whole grain, thick -
sliced seedy bread, toasted 1/3 cup crumbled queso fresco cheese 2 tablespoons finely chopped
fresh cilantro pinch
of smoked paprika
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!)
So toasted
slices of whole grain french bread are slathered with one
of my favorites: heart - healthy smashed avocado mixed with sea salt and
fresh lime juice.
I love to serve Mexican Lasagna «taco style» by offering a plate full
of «fixings» for everyone to add to their plate: shredded lettuce, chopped tomatoes, chopped green or red onion, diced or
sliced avocado,
fresh lime wedges.
Marinade: 1/4 cup chopped shallot 1 clove garlic 1 teaspoon agave syrup A few dashes
fresh black pepper 1 tablespoon soy sauce 1 tablespoon peanut oil (or canola oil) 2 tablespoons
sliced lemon grass Juice
of one
lime
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.
oregano squeeze
of fresh lime juice (optional)
sliced scallions or chopped cilantro (optional)
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.
1 pound
fresh grouper fillet Juice
of 2
fresh limes or lemons 4
slices bacon, diced 2 small potatoes, peeled and diced 1 stalk
of celery, diced 1 onion, diced 2
fresh cayenne chiles, stems and seeds removed, diced (or substitute serranos or 1/2 habanero) 2 tablespoons pimientos, diced 1 quart water Salt to taste 1 egg, beaten 4 6 - inch circles
of puff pastry
2 pounds grouper fillets 2 tablespoons butter Juice
of 2 lemons,
limes or sour oranges 2 onions
sliced 4 whole
fresh cayenne chiles (or substitute 1 habanero) 4 sprigs
fresh thyme Salt and pepper to taste
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
Slices of avocado,
fresh lime juice and cilantro finish it off deliciously.
1 bottle
of red wine 2/3 cup
of «
fresh» orange juice 1/2 cup
of sugar 1/4 cup
of lime juice 2 apples,
sliced Orange
slices (optional) Ice
extra firm tofu, cut into 1 ″ long columns 1 14 oz can coconut milk 2 cups vegetable broth 2 tsp turmeric 2 tbsp soy sauce 1 tbsp sugar Juice
of 1
lime 2 shallots,
sliced into rings 1/3 cup chopped
fresh cilantro
Slice a
lime into wedges and add a couple wedges to each bowl, along with a couple sprigs
of fresh cilantro (optional).
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
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
* 8 cups organic chicken stock, preferably homemade * 5 kaffir
lime leaves * 1 thumb - sized chunk
of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination
of sweet and spicy; if you can't find it, I would add a tablespoon or two
of palm or brown sugar to sweeten the broth and some minced
fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly
sliced lengthwise * green tops from 1 bunch
of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.
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
Garnish (es): vegan sour cream, sprigs
of fresh cilantro,
slices of cucumber or
lime, and lightly salted and roasted papitas (pumpkin seeds)
1 tablespoon olive oil 1/2
of a medium onion, peeled and slivered 2 large cloves garlic,
sliced 2 generous cups baby carrots 3/4 pound seedless cucumbers (3 very small cucumbers) 1 cup cashew pieces and halves 1 - 14.5 ounce can coconut milk 1 scant tablespoon vegan fish sauce 1/4 cup very lightly packed
fresh cilantro leaves 1/4 cup very lightly packed
fresh Thai basil leaves Coarse sea or kosher salt to taste Freshly ground black pepper to taste zest
of one
lime
2 ounces) shaved red onions 1/2
lime, cut into 4 wedges Sriracha chili sauce Hoisin sauce
Sliced fresh chili peppers
of your choice
Serves: 1 Prep time: 3 minutes Cook time: 5 - 7 minutes Total time: 8 - 10 minutes Ingredients 1 corn tortilla 1/4 ripe,
Fresh California Avocado, seeded and peeled Pinch
of salt, to taste Squirt
of lime juice, to taste Red pepper flakes, to taste 1
slice bacon, cooked 1 hard - boiled egg,
sliced Directions
I like to serve these savory crepes as a light meal with a plate
of fresh tomatoes, avocado, and thinly
sliced red onion drizzled with olive oil,
lime juice, and a generous sprinkling
of salt and pepper.
1 can organic black beans, rinsed Equivalent amount
of frozen or
fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions
sliced (white and green parts) 1 cup cooked red quinoa Handful
fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Salt and pepper to taste Juice
of 1 large
lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil
But we also like to eat it in rice bowl form, with black beans, avocado
slices, some
fresh cilantro, and even a few pieces
of sweet pineapple, and if you can find some chili -
lime cashews those are pretty great sprinkled over the top too!
1 can organic black beans, rinsed or 1 1/2 cups cooked beans from dried Equivalent amount
of frozen or
fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions
sliced (white and green parts) 1 cup cooked red quinoa Handful
fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Celtic Sea Salt and pepper to taste Juice
of 1 large
lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil
1 heaped tablespoon
of green Thai curry paste About 1 litre
of veggie stock 1/2 can
of full fat coconut milk About 150gr
of rice noodles 200gr
of shiitake mushrooms -
sliced 1 pakchoi 1/2 block
of firm tofu — about 175gr — chopped into small cubes 1 red
fresh chilli 1 tablespoon
of Tamari sauce The juice
of 1/2
lime
I like to squeeze the juice
of a
fresh lime in it and that really makes the flavor pop even more, then I throw a few
slices in for garnish.
4 large chicken breasts (to serve 5 for dinner) Salt and pepper 4 tbl olive oil 8 cloves
of garlic, peeled and roughly chopped 1 c
of orange juice 1 c
of freshly squeezed
lime juice Zest from one
lime 1 Bay Leaf 1 medium yellow onion,
sliced 1/4 c
of fresh parsley, minced
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
Pho is essentially a very flavoursome clear soup served with flat rice noodles,
slices of chicken (ga) or beef (bo), spring onions, bean sprouts,
fresh herbs, chilli's and
lime.
Serve alongside 16 warn corn tortillas and
lime wedges and top with
slices of ripe Mexican Hass avocado or crema and
Fresh Green Salsa (see blow).
11/2 cups red split lentils (masoor dal), picked over, washed and drained 5 cups water 3 tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1 tablespoon minced
fresh ginger 3 cloves garlic, finely minced 3 small dried red chili peppers 1 medium onion, peeled and thinly
sliced 1/2 small head
of green cabbage, cored and thinly
sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed
lime juice, optional
Create a tropical dessert by grilling pineapple
slices tossed with a mixture
of orange marmalade and
fresh lime juice.
3 cups
of watermelon, small dice 1 cup
of sliced jicama sticks 1 ear
of corn a handful
of cilantro 1 serrano pepper 1 tablespoon
lime juice 1 tablespoon quality olive oil 1/4 teaspoon raw honey few pinches
of salt 1 small garlic clove, minced 1 shallot, thinly
sliced optional: nut based
fresh mozzarella, or feta, to serve
Ingredients For the burgers: 1 pound ground pork 1 pound
fresh chorizo (not cured) * 1 garlic clove, grated or minced 1/2 teaspoon smoked paprika 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt For the smashed avocado: 1 1/2 ripe (but not mushy) California Avocados, peeled, pitted and
sliced Juice
of 1/2
lime 1 teaspoon mayo 1 tablespoon chopped cilantro Kosher salt Freshly ground black pepper For serving: toasted brioche buns, pickled red onions, cotija cheese Instructions Add ground pork and chorizo to a large bowl along with the grated garlic, smoked paprika, ground cumin and salt.
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)
2 large
slices of whole grain bread 2 tablespoons tahini 1/2 cup frozen corn 2 tablespoons
of water 1/4 teaspoon fine sea salt 1/4 teaspoon chili powder 2 medium, ripe avocados
fresh cilantro leaves thinly
sliced jalapeño 1
lime, quartered
Noodle, chicken and aubergine coconut laksa 1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm
slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice
of 1
lime, plus extra
lime wedges to serveGood handful
fresh basil leaves 1.
1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm
slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice
of 1
lime, plus extra
lime wedges to serveGood handful
fresh basil leaves 1.