Sentences with phrase «grated carrots on»

A delicious sandwich made very quickly using hummus, tomato, sprouts, avocado, and grated carrots on a roll or wrap.

P.S. I put grated carrots on all my stir fries, it adds a little je - ne - sais - quoi.

i made these last year and loved them grated my carrots on the small side and it worked well, however i should of made them thinner so they were more crunchy!

Spread chopped avocado and grated carrot on a sheet of nori seaweed.

I like to add my grated carrot on the day 2, but my mom puts it right away.

(I just grate my carrots on a box grater.)

Carrots - A glass of carrot juice, grated carrot on a salad, cooked carrot or raw, it doesn't matter, they can all boost milk production.

Not exact matches

on another topic, the tahini I seem to have is not runny!!? Although I scoop it out and put some on grated carrots earlier, it is a hard lump that is hard to spread of separate.

I love these different bowl lunches you crete — the Mexican one in your book, the other one with roasted kale one with grated carrot and black beans on the site, and now this.

On the second day you can add seeds, grains, grated carrots or potatoes or anything you like.

CARROTS: Use the small holes on a box grater to grate the cCARROTS: Use the small holes on a box grater to grate the carrotscarrots.

Using the medium grater on a food processor, mandolin, or hand grater, grate the beets and carrots and place in a medium bowl with the nuts and the seeds.

I add grated carrot to almost everything anyway, and it really reminded me of when I went to Morocco last year, although I subbed feta for yoghurt on the side, because I didn't have any of the cheese.

1 tablespoon oil (butter / ghee / coconut oil) 1 1/2 — 2 pounds lamb meat on the bone (lamb shoulder blade or arm chops) 1 onion, sliced 2 cloves garlic, minced 1 teaspoon fresh grated ginger 1 tablespoon curry powder 1 teaspoon sea salt (or to taste) 2 medium carrots, sliced Potatoes, diced (optional) 2 cups stock 1/3 — 1/2 cup raisins

1) First, peel the carrots and grate them finely on a grater.

Then grate two small carrots into it, mix it up using a fork / spoon, add some extra cinnamon on top and BOOOOOOM — > cooked - > done.

Peel beets and carrots and grate by hand or using the grating attachment on a food processor.

2 green cabbages (3 kg) Save some of the outer layers of the cabbage for packaging on the top 800 g / 7 cups carrots (6 medium size carrots) or beetroot 15 g / 1,5 tbsp grated ginger 15 g / 1,5 tbsp minced garlic 15 g / 1 tbsp fresh grated turmeric (optional) 30 g / 3 tbsp ground turmeric 5 g / 1 tbsp caraway seeds 5 g / 1 tbsp fennel seeds 2 tbsp / 30 g himalayan sea salt (optional, you can do it without salt, but it speeds up the process)

Ingredients: 2 large carrots 1 large stem of broccoli 1/2 lb pancetta or bacon thinly sliced into batons, or duck confit shredded 1 shallot, thinly sliced 2 egg yolks 1/2 cup freshly grated Parmesan, plus more for serving 1tsp to 1Tbl (depending on taste) NW Elixirs 4 Bangkok Hott Instructions: Julienne carrots and broccoli stems, keeping in separate piles.

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

Depending on how much you'd like to make, strain 1 — 2 cups of plain yogurt and 2 — 3 cups grated carrots separately.

Grate the carrots in a food processor or with a coarse grater, and put them on a double layer of paper towels.

A 6 ingredient sandwich made with creamy hummus, fresh tomato, sliced avocado, grated carrot, and fresh sprouts all on a roll.

Greasing with olive oil a 13 x 9 ceramic dish, I layered cooked the cooked kale then the parsnips then grated cheese, cut up celery and fennel and cooked leeks then grated cheese, finishing with cut up carrots then grated cheese and pouring the cream mixture on top finishing with with grated nutmeg and fennel fronds.

1.5 flax eggs (1.5 tablespoon of flax or flax and chia (ground) meal mixed with 4 tablespoons of water) 1 very ripe banana 1/4 cup coconut oil 1/4 cup maple syrup (agave would work as well) 1 medium pear (grated with skin on) and place in a small colander and remove most of the water 1/2 tsp sea salt 1.5 tsp baking soda 1 tsp ground cinnamon 1/2 c + 2 tablespoons almond or cashew milk 2 carrots, grated 2/3 cup gluten free rolled oats 1/2 cup almond meal 1 cup gluten free flour (I used Bob's Redmill) Walnuts for topping (optional)

I grated the carrot with a cheese grater on the course teeth.

2 cans chickpeas, well drained 1/4 cup Jamaican jerk sauce 1 tablespoon ground flax seed whisked with 1 tablespoon water and 1 tablespoon fresh lime juice 2 medium cooked beets, grated on the large holes of a box grater and squeezed dry (about 1/2 cup) 1/2 medium yellow onion, finely chopped (about 1/2 cup) 1 medium carrot, grated on the large holes of a box grater (about 1/2 cup) 1 fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4 cup tamari almonds, well chopped (I pulsed in food processor) 2 tablespoons chopped fresh cilantro 1/4 teaspoon salt or more to taste Generous amount of freshly ground black pepper Whole wheat buns, red onions and romaine lettuce, for serving

I've been working on a jar of tahini for several months now and had leftover grated carrots from some Easter carrot cake experiments and last week's carrot pineapple smoothie recipe.

On a separate baking tray (lined with parchment paper) pour your grated carrots onto it and again, lay evenly.

Place a collard green on a plate, sprinkle a layer of grated carrot and beetroot along the centre.

Cauliflower «Fried Rice»: (Serves 4) Ingredients: 1/2 Spanish onion, finely diced 2 garlic cloves, minced 3/4 cup thinly sliced cremini mushrooms (about 5 whole mushrooms) 1 small red bell pepper, diced 1 small zucchini diced 1/2 cup grated carrot 1/2 cup sugar snap peas, chopped 1/2 head cauliflower, florets removed 5 tablespoons soy sauce 1 1/2 teaspoons rice vinegar 2 teaspoons fresh ginger, minced 1/2 -1 1/2 tablespoons Sriracha (It totally depends on how much heat you can handle.)

I like to use grated carrot and beetroot, watercress sprouts and radish slices, but you could also use cucumber slices, avocado, tomato, grated courgette and so on.

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

For the burger: Peel the carrots and grate them on a box grater on the large holes.

I grate the apples on the medium holes of a box grater, and the carrots on the fine holes of a box grater.

On top of the tuna mixture, arrange some of the cucumber sticks and grated carrot making sure not too over stuff the roll (a little goes a long way).

Ingredients • 1 pounds ground chicken breast (turkey would work too, no one will know) • 2 tablespoons finely grated carrots • 1 tablespoon finely grated celery • 2 tablespoons red onion, finely diced • 1/8 to 1/4 cup buffalo hot sauce (depending on how hot you like it), plus a little on the side to baste with • 1/2 teaspoon garlic powder • salt and pepper to taste • 3 or 4 whole wheat buns • Serve with carrot - celery slaw and yogurt - blue cheese sauce (recipe to follow) Directions 1.

1 pound carrots, trimmed, peeled, and coarsely grated on the largest holes of a box grater or the fine grating blade of food processor (about 3 lightly packed cups total)

I tried to grate the aforementioned tiny carrots on my regular grater.

Other root veggies, nada, though some are delicious grated raw on a salad like carrots,...

Small twist on this - was very nice 750g carrots, peeled and grated 410g can chickpeas, drained and rinsed 1 medium onion, chopped 4 cloves of garlic Garam Masala Tumeric 1 egg olive oil (in fried carrots) 100g breadcrumbs from pain au lait juice from 1 slice of lemon 0.75 tbsp sesame seeds (in mix) Corriander Chilli Pepper Salt

For the dressing: 1 heaped teaspoon Miso paste 1 tablespoon hulled Tahini 1/2 teaspoon Tamari 1/4 teaspoon Apple Cider Vinegar 1/4 - 1/2 teaspoon freshly grated Ginger (depending on your taste) 1 clove Roasted Garlic (from roasting the carrots and chickpeas in the salad above) 1/2 tablespoon Extra Virgin Olive Oil

I grew up with my grandmother's egg salad which had celery, bacon, grated carrot and scallion in it on whole wheat bread.

Carrots love to burn when grilled over direct high heat; better to park them over a cooler spot on the grate and keep the cover closed if possible.

Add the grated carrots and cook until wilted, around 5 to 7 minutes on medium heat.

Throw in your chopped tomatoes, grated carrot, and chopped pepper and leave to cook for 10 minutes on a low heat

Don't skip out on the finely grated carrot cuz that's what really makes it - be generous here!

Stir in the dried fruit, the grated carrots and the grated apple and mix until evenly dispersed, then divide the mixture between about 12 large muffin cases - you might have enough mixture for more depending on how well you fill them!

* Grate carrots using a grating (or shredding) disc on a food processor.

Add the courgette and grated carrot and half of the water, and leave to cook on a medium heat for 2 minutes