Sentences with phrase «green cabbage leaves»

If you shred the heck out of your leaves when you try to take them off the head (like happens to me), layer 2 green cabbage leaves on top of each another to make one large taco wrap.

Raw, green cabbage leaves can be used to relieve swelling.

I recommend peppermint oil capsules to eat, and wearing crushed green cabbage leaves in your bra to help reduce your supply.

Green cabbage leaves can also be used topically on the breast to reduce milk supply.

Also, it sounds crazy, but cold green cabbage leaves can be placed inside your bra to help reduce the milk supply and swelling (trust us — it works!).

For engorgement, wrap your breast with cold, raw green cabbage leaves.

Wash green cabbage leaves and chill them in the refrigerator.

When it comes to cool compresses, Lactation Consultant swears by using green cabbage leaves for engorgement.

Placing fresh green cabbage leaves over your breasts, in your bra, and leaving them until they wilt, is also an effective way to decrease your milk supply.

Green cabbage leaves have been shown to reduce swelling when breasts are engorged.

Other suggestions: intermittent ice packs to breasts, or continuous wearing of cool green cabbage leaves, (see previous blog about green cabbage) peppermint or sage tea, or a night time dose of Benadryl for the mother.

Personally, I love the bitter, peppery flavor and texture of red cabbage but if that's too much crunch for you, consider substituting traditional lettuce leaves or green cabbage leaves.

As an aside, I still have over half a head of green cabbage left after making a large batch of coleslaw and using it here as an accompaniment to the tacos.

Not exact matches

Wrap falafel in any type of green leaves (lettuce, collard greens or cabbage) or pita bread pockets.

Half of one red cabbage, shredded 1 bunch dandelion greens, cut into thin ribbons 1 bunch carrots, shredded 1 pomegranate, seeded 1/4 cup mint leaves, cut into thin ribbons (optional) Zest of one organic orange (optional) 1/2 cup citrus vinaigrette or ginger - cumin dressing

The original recipe called for a pound of fennel, but I switched it up by adding sliced celery and fresh salad mix (any lettuce will do but I used an Italian Romaine, green leaf and cabbage mix).

Butter lettuce and romaine leaves are ideal, but cabbage and collard greens also work so long as you balance the bitter flavor with a sweet or spicy protein filling.

can canned tomatoes / 4 T vegetable oil / 1 onion, chopped, 8 cloves of garlic, peeled and left whole / 1, 3 - inch piece of lemon grass, left whole / 3 medium carrots, cubed / 1 sweet potato, cubed / 2 or 3 medium potatoes, cubed / 2 small or 1 medium parsnip, cubed / 1 turnip, cubed / 2 C kale or cabbage, shredded / 2 — 3 t curry powder or 1/2 t red or green Thai curry paste, 2 t salt (to taste), 1/2 t pepper, plus other optional spices: 2 t turmeric, 1/2 t red pepper flakes or 2 t finely chopped jalapeno / 1, 12 oz.

I think this is the best cabbage, leaves are dark to light green and very crinkled.

My favorite way to dish - up this slightly sweet and savory, tender shredded chicken is wrapped tightly in a crisp Swiss chard leaf with shredded carrots, red cabbage, green onions, cilantro, sliced almonds and avocado.

For the wrap: Swiss chard leaves (or leaf lettuce), avocado slices, shredded carrots, shredded cabbage, green onions, sliced almonds, fresh cilantro, etc..

Items needed for 2 bowls: 1/4 small purple cabbage, thinly sliced 6 radishes, thinly sliced 1 carrot, julienned 1/3 cup snap peas, sliced on a bias Handful of micro greens Handful of cilantro and mint leaves — 1 cup Della Rice Basmati and Wild rice, cook as directed — Za'atar roasted chickpeas — Lemon honey mint tahini sauce — 6 min eggs + dukkah spice mix

3 to 4 cups shredded cooked chicken 4 cups finely shredded cabbage 1/2 cup roughly chopped cilantro leaves 1/2 cup mint leaves 1 cup mung bean sprouts 1 small red onion, halved and thinly sliced 1 green bell pepper, finely sliced in short strips 1 long red chilli, finely sliced (optional) 1 cup plain yogurt 1/2 cup Byron Bay Chilli Co..

Serve wrapped in any favorite green leaves (lettuce, collard greens or cabbage) or in pita bread pockets.

Ingredients: Marinated sliced tempeh (see recipe blow), blanched scallion greens, raw bean sprouts, julienne - peeled carrots, fresh coriander, and blanched cabbage leaves.

Kale is a form of cabbage, green or purple, in which the central leaves do not form a head.

Steamed, winter vegetables: broccoli, kale, chard, cabbage (red, green and napa), and dandelion leaves (good for detoxing).

Today I used the left over breast meat in a cabbage coleslaw with fresh raw corn, black beans tomatoes and green onions topped with chimichurri sauce.

The seemingly complex combination of the kale's robust leaves, the parsley's flavor, the cabbage's texture, the sea salt lime dressing, and the pomegranate seeds» bursts of juice make this dish craveable for kale lovers and those who fear the super green.

Caryn Hartglass: And this is with vegetable stock, lemon grass, coconut milk, fresh ginger, the kaffir lime leaves or lime zest, and then your choice of assorted vegetables like carrots, zucchini, broccoli, eggplant, mushrooms, yellow onion, green or red chilies, some lime, Braggs Aminos, some salt, cilantro, Napa cabbage, and mung bean sprouts.

Add chopped lettuce + red cabbage, shredded green cabbage + grated carrot, Broccoli and Cilantro leaves.

Salad 2 cucumbers, seeded, quartered lengthwise, sliced crosswise 1/4 - inch slices 1 pound cooked deveined peeled medium shrimp 4 cups thinly sliced Napa cabbage 1 medium red bell pepper, cut into matchstick - size strips 1 medium yellow bell pepper, cut into matchstick - size strips 3 green onions sliced 1/2 cup cilantro, chopped 1/2 cup sliced basil leaves

Vegetables Blanched napa cabbage, drained, squeezed 10 perilla leaves, stemmed, cut in bite - sized pieces 2 green onions, cut in 2 1/2 - inch pieces 2 - 3 cups Asian garlic chives (buchen), 2 1/2 - inch pieces 2 cups soy bean sprouts, rinsed and drained 4 small potatoes, peeled (or 2 medium, cut in half)

1 tablespoon vegan margarine (e.g., Earth Balance) 3 tablespoons olive oil 1 onion, chopped 2 cloves garlic, minced 1/2 cup flour 4 cups vegetable stock 2 cups water 2 stalks celery, sliced (chop and include the leaves) 1 cup chopped carrots 1/2 small green cabbage, chopped 2 medium boiling (not baking) potatoes, cubed 1 bay leaf 1 1/2 teaspoons tarragon 1/2 teaspoon thyme 1/4 teaspoon salt or to taste 1/2 teaspoon pepper 8 ounces Morningstar Farms Meal Starters Chick»n Strips or Gardein Chick»n Strips or chicken - style seitan

1 3 - pound corned - beef brisket, in plastic pouch with brine and spices 1 onion 3 whole cloves 2 Turkish bay leaves 1 chile de arbol 4 carrots 5 small rutabagas 1 large russet potato 1 medium green cabbage

Working in batches, blanch the cabbage leaves until bright green and pliable, 1 1/2 to 2 minutes per leaf.

Iceberg and green leaf lettuces combined with red cabbage, red bell pepper, cucumbers, raisins, and roasted pistachios all topped with a creamy balsamic vinaigrette.

8 stems cavalo nero 3 large carrots (approximately 2 cups grated) 1/4 red cabbage 1 green capsicum 1 cup mung bean sprouts 1 cup coriander leaves 1/2 cup sunflower seeds 1/2 cup pumpkin seeds 1/4 cup sesame seeds

Bok Choy Bok choy is in fact a type of cabbage, but develops thick, white and watery - crisp stems and leaves that are green and tender.

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

12 ounces Thai fresh flat rice noodles or fresh, Chinese ho fun noodles (see notes) 3 tablespoons peanut, canola, or grapeseed oil 5 cloves garlic, roughly chopped 3 to 4 red or green hot chili peppers (Thai, Indian, or serrano), sliced into paper - thin rings One 8 - ounce package fried or baked tofu, sliced into 1 / 4 - inch thin strips 3 cups shredded Napa or savoy cabbage 1 carrot, sliced into matchsticks 3 scallions, both green and white parts, thinly sliced 1/2 cup lightly packed Thai basil leaves 1/2 cup lightly packed cilantro leaves Lime wedges for squeezing over noodles

I fill my bowl with green leaf lettuce, spinach, red cabbage, chopped red bell pepper, sliced cucumbers, TONS of scallions, and grated carrot.

In the meantime, I'll leave you with a few photos, and this beauty of a salad inspired by the much - loved, shredded cabbage composition found on a good number of menus in the the area surrounding Grant Avenue - green layered on green layered on green.

Ingredients: 4 cups vegetable broth 1 cup water 2 sprigs thyme 3 sage leaves pinch of saffron 1 palmful flat leaf parsley 5 tablespoons extra virgin olive oil 1 large leek, white and light green parts sliced (dark green flags washed and reserved) 8 ounces cremini mushroom caps, thinly sliced (stems removed and reserved) 1 small red bed pepper, chopped 2 cloves garlic, minced 1 small head green cabbage, shredded 1 bunch broccolini, florets only 16 ounces pasta (campanella or penne) 1 cup white wine 1 cup shredded parmesan cheese (for serving) salt and freshly ground black pepper

Lentil salad 500 gr de puy or beluga lentils, cooked according to instructions 1/2 red cabbage head, cleaned and stem removed, finely shredded 300 gr fresh green leaves, like spinach and rucola, washed and roughly chopped 1/2 tsp cumin 3 tbsp soy sauce 2 cloves of garlic, crushed 3/4 tsp fine sea salt and more to taste 2 tbsp olive oil 3 - 4 shallots, finely chopped 1 tbsp cilantro, finely chopped 1 - 2 tbsp chili sauce (like Sriracha)

Mushroom Larb 1 lb mixed mushrooms (shiitake, cremini, white, etc.), roughly chopped 1 tbsp roasted rice powder 1/4 cup chopped fresh cilantro 2 green onions, chopped 2 tbsp chopped shallots 3 tbsp chopped mint leaves 1/2 tsp cayenne pepper 2 tbsp lime juice 2 tbsp fish sauce 1 tsp garlic and red chile paste cabbage leaves cilantro

Napa cabbage is oblong, with bright green outer leaves, and pale green inner leaves.

1 red and yellow bell pepper, stem, seeds, veins removed julienned 2 carrots, peeled and julienned 1/2 head of green cabbage 1/2 head of purple cabbage 1/4 cup fresh cilantro leaves, packed 1/4 cup fresh mint leaves, packed 2 - 3 green onions, green parts sliced thin for garnish 1/2 mango peeled and sliced 2 tablespoons chopped toasted peanuts for garnish

4 slices bacon 1 large shallot, diced 1 small head green or savoy cabbage, outer leaves removed, if damaged 1 heaping cup croutons roasted squash seeds salt and pepper

1 napa cabbage, sliced thin 3 cups carrots, peeled and julienned 1.5 cups green onions, chopped 1/2 cup cilantro, chopped (optional) 12 large basil leaves, julienned (optional) 4 Tbsp sunflower seeds (optional) 2 Tbsp white sesame seeds, toasted 2 Tbsp black sesame seeds