Similarly, 100 grams of following foods give you: 334 % from carrots, 199 % from kale, 148 %
from green leaf lettuce, 149 % for red leaf lettuce, and 170 % from pumpkin.
Not exact matches
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3
green onions, white parts only (
green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb
lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the
green part of the
green onion, reserved
from the cashew cream METHOD Make the cashew cream:
Meal 2: HUGE fresh salad with romaine
lettuce, power
greens, left over veggies from previous nights dinner (grilled onions, bell peppers, zucchini, yellow squash), roasted beets, cucumber, chicken, chia seeds, hemp hearts, avocado, and my homemade «Strawberry & Greens» dre
greens,
left over veggies
from previous nights dinner (grilled onions, bell peppers, zucchini, yellow squash), roasted beets, cucumber, chicken, chia seeds, hemp hearts, avocado, and my homemade «Strawberry &
Greens» dre
Greens» dressing.
1 1/2 pounds salmon, skin removed & cut in 1 inch cubes 1 tablespoon tarragon mayonnaise (recipe below) Zest of 1 lemon 1 teaspoon dijon mustard 1 teaspoon capers, drained
from liquid 1 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 1 teaspoon kosher salt 1/4 teaspoon freshly cracked pepper 1/4 cup panko bread crumbs 3 tablespoons
green onion, finely sliced 3 Hamburger buns, toasted Red
leaf lettuce for assembling
I switched my original use of butter
lettuce to spinach and beet
greens for the purposes of this blog post, mostly as I love beet
greens and I hate waste (the larger, more robust
leaves from this bunch were eaten last night, sautéed in olive oil with shallots, garlic and a little bit of salt).
Researchers
from the Ohio State University gave participants three grams of softneck garlic cloves to chew for 25 seconds, and then water (control), raw, juiced or heated apple, raw or heated
lettuce, raw or juiced mint
leaves, or
green tea were consumed immediately.
The tang is courtesy of the lemon and sesame oil vinaigrette in this salad made
from a slaw of shredded
green cabbage and carrots, diced red onion and mango, chopped raw almonds and sesame seeds served on a bed of romaine
lettuce leaves along with baked tofu slices.
When I say «
greens,» I'm referring to a long list of
green vegetables, ranging
from dark
leaf lettuce and spinach to Brussels sprouts and peas, that specifically supply our bodies with certain nutrients to support all those cleansing and detoxifying benefits they provide.
per person) 2 tablespoons of extra virgin olive oil 1 carrot, grated 2 stalks of celery, diced 1/2 small / medium red onion, diced (optional) 1 teaspoon dill 1 teaspoon tarragon Juice
from 1 lemon 2 tablespoons fresh parsley (optional) Salt and pepper to taste 1 head of red or
green leaf lettuce or 6 - 8 cups of mixed
greens 1 cucumber, sliced 2 tomatoes, sliced or chopped (or 1 cup cherry tomatoes) 1 cup hazelnuts
Depending on the season, they either consisted of
green leaf lettuce like this Boston
lettuce with beef and eggs, fresh tomatoes, peppers, and cucumbers
from the garden or pickled.
Leaf lettuce Growing
leaf lettuce (and other leafy
greens) in the same container as my tomatoes acts as a living mulch which helps keep the soil cooler, and reduces the chances of spreading diseases
from water and soil splashing on the
leaves.