Sentences with phrase «handful cilantro»

INGREDIENTS 6 ripe avocados 2 large handfuls cilantro leaves, coarsely chopped 1 large handful parsley leaves, coarsely chopped 1/4 cup plus 1 tablespoon freshly squeezed lime juice 1 jalapeño pepper, seeded and finely minced 2 teaspoons plus one pinch sea salt 2 cups julienned jicama 1/2 teaspoon cayenne pepper 3 heads of romaine hearts Additional parsley or cilantro, for garnish PREPARATION In a large bowl, mash the avocados well with a fork.

4 corn tortillas, chopped 1 tbsp coconut oil, or oil of choice 1 small onion, chopped 1 cup corn kernels, thawed if frozen 4 cloves garlic, chopped or pressed 1 tbsp ground cumin 28 oz can diced tomatoes with green chiles (or 2 x 14.5 oz cans), undrained 2 tbsp tomato paste 8 cups vegetable broth 3 cups cooked black beans (or 2 x 15 oz cans, rinsed and drained) salt and pepper, to taste juice of 1 lime 1 avocado, peeled, pitted and diced, for garnish large handful cilantro, chopped, for garnish

1 cup / 7 oz / 200g yellow split peas 1 cup 7 oz / 200g red split lentils (masoor dal) 7 cups / 1.6 liters water 1 medium carrot, cut into 1 / 2 - inch dice 2 tablespoons fresh peeled and minced ginger 2 tablespoons curry powder 2 tablespoons butter, ghee, or coconut oil 8 green onions (scallions), thinly sliced 3 tablespoons golden raisins 1/3 / 80 ml cup tomato paste 1 14 - ounce can coconut milk 2 teaspoons fine grain sea salt one small handful cilantro, chopped

Add 1/2 whole English Cucumber Sliced Thin, 1/2 whole Red Bell Pepper Sliced Thin, 4 whole Radishes Sliced Thin, 1 cup Shredded Carrots, 1 cup Mung Bean Sprouts, 1 handful Cilantro Leaves Roughly Chopped, and 2 whole Scallions Sliced Thin.

1 cup fresh fava beans — shelled and peeled 1 cup fresh corn kernels 2 - 3 tablespoons chopped fresh tarragon (optional) 2 medium cucumbers — peeled, seeded and cubed 1 cup purple cabbage — finely shredded lime 8 - 10 radishes — cubed handful cilantro leaves 3 tablespoons chives — finely chopped 2 tablespoons sesame seeds — unhulled and optionally toasted zest of 1 orange — optional sea salt and freshly ground black pepper

1 pound green beans, trimmed 1/3 cup dried cherries 1 tablespoon safflower oil 2 garlic cloves 1/2 medium yellow onion 3 bay leaves 1/3 cup white wine 1/2 teaspoon paprika 1 teaspoon cumin 1 teaspoon coriander 1/2 teaspoon curry powder 1/2 teaspoon salt 1/2 teaspoon crushed red pepper flakes 6 ounces firm tofu 1 tablespoon butter 1/3 cup yogurt, preferably sheep's milk 1/4 cup almonds, toasted and sliced one handful cilantro salt and pepper to taste

peeled and deveined shrimp 1 bunch broccolini 1/2 bunch asparagus 2 cloves garlic, chopped 1 small handful cilantro, chopped 1 lime — juice and zest 1 tsp.

Handful cilantro leaves Shredded Monterey Jack cheese 2 limes, cut into thin wedges (12 total) Crushed tortilla chips Diced avocado (not pictured, but a necessary element!)

Marinated tofu (scroll down for recipe) Brown rice (scroll down for recipe) 1 large broccoli, broken into 1 - inch pieces 1 spring onion, thinly sliced 2 avocado, cut into cubes 12 mushrooms (shiitake or whatever you prefer), cut in quarters 1 handful sugarsnap peas, divided in half 1 handful bean sprouts 1/2 cucumber, cut into sticks 8 sheets nori seaweed, cut into 2 × 2 - inch squares 1 handful roasted sesame seeds 1 handful cilantro

Filling 3 large Portobello mushrooms — sliced 5 ounces baby spinach 1/4 large yellow onion — sliced 1/2 cup fresh or frozen green peas 3/4 cup fresh coconut meat little more than 1/4 cup coconut water 1 handful cilantro 1/4 cup Irish moss — soaked in hot water for at least 10 minutes 2 teaspoons green curry paste 1 teaspoon raw agave nectar sea salt to taste

For fajita bowl 1 tablespoon vegetable oil 1 poblano pepper, deseeded and sliced lengthwise 1 small red onion, sliced 1 red bell pepper, deseeded and sliced lengthwise 1 green bell pepper, deseeded and sliced lengthwise 1 yellow bell pepper, deseeded and sliced lengthwise 1 teaspoon cumin 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 can black beans, rinsed and drained 1 handful cilantro, chopped Crumbled tortilla chips for serving Lime wedges for serving

For cilantro lime rice 1 cup brown rice 2 cups water 1 garlic clove, minced 1 handful cilantro, chopped Juice of 1 lime 1 teaspoon kosher salt 1/2 teaspoon black pepper

2 medium sized tomatoes 8 mini peppers or you can use one large bell pepper — diced 1/4 of a large yellow onion diced Olive oil 4 green onions, diced 1/3 cup of black beans, rinsed and drained Juice from 2 limes 2 teaspoons of ground cumin 1 teaspoon of smoked paprika Salt and pepper 2 tablespoons of Bragg's Apple Cider Vinegar Smoked chipotle Tabasco sauce — use as much as you prefer but it gives the dish a nice smoky flavor 1 handful cilantro leaves, washed

For that mango - avocado salsa combine a fresh (I actually used frozen) diced mango, a diced avocado, juice 1/2 lime, handful cilantro, diced red onion, and salt, freshly ground black pepper, and crushed red pepper flakes to taste.

1 tablespoon canola oil 1 small white onion, roughly chopped 1/2 teaspoon salt 1/4 teaspoon black pepper 1 cup quinoa, rinsed and drained 2 cups water 1 - 15 ounce can black beans, rinsed and drained 1 red bell pepper, diced 1 yellow bell pepper, diced 1 orange bell pepper, diced 2 - 3 radishes, sliced thinly and quartered 3/4 cup tomatillo salsa 1 handful cilantro, chopped

1 package (8 ounces) Lo Mein Noodles 2 tablespoons Butter 1/2 teaspoon Red Pepper Flakes 2 Eggs 2 tablespoons Brown Sugar 2 tablespoons Soy Sauce 2 tablespoons Sriracha 1 handful Cilantro (I omitted) 1 Scallion, sliced

For rice 1 teaspoon vegetable oil 1 cup uncooked long - grain white rice 1 cup water Juice of 1 lime 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 handful cilantro, roughly chopped

For beans 1 - 15 ounce can pinto beans, rinsed and drained 1/4 cup roughly chopped red onions 1 handful cilantro, roughly chopped Juice of 1 lime 1 teaspoon kosher salt 1/4 teaspoon black pepper

1 15 - ounce can black beans, drained and rinsed 1 red bell pepper, diced 1/4 cup finely diced red onions 3 ounces baby greens 1 handful cilantro, roughly chopped 1/4 cup cojita cheese, crumbled

1 8 - ounce package dried udon noodles 4 scallions, trimmed and sliced thinly 1 cup shredded red cabbage 1 cup shredded carrots 6 ounces shredded cooked chicken 3 tablespoons sesame oil 3 tablespoons rice vinegar 1 teaspoon soy sauce 1 teaspoon fresh ginger, minced 1 garlic clove, minced 1/4 teaspoon salt 1/8 teaspoon red pepper flakes 1 handful cilantro, roughly chopped 2 tablespoons black sesame seeds

For salad 3 ears corn, shucked 1 tablespoon unsalted butter, softened 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 3 scallions, sliced thinly 4 radishes, quartered and sliced thinly 1 orange pepper, diced 1 cup cherry tomatoes, quartered 1 handful cilantro, roughly chopped 2 heads romaine, chopped 6 ounces Queso Fresco cheese, crumbled

1 large ripe pineapple — peeled, cored and chopped about 4 small or 1 large English cucumbers — peeled and chopped 1 cup pineapple juice — preferably freshly made about 1/2 jalapeno — seeded and diced (see text) 1 tablespoon lime juice 1 - 2 teaspoons sea salt — to taste 1 green onion — chopped 1 handful cilantro leaves, plus more for garnish 3 tablespoons olive oil

1 cup unsalted roasted peanuts 1 red chili, deseeded and roughly chopped 1 lime, zest and juice 3 garlic cloves, peeled 1 - inch piece ginger, peeled and sliced 1 handful cilantro plus more for garnish 1/2 teaspoon salt 2 teaspoons canola oil 2 boneless skinless chicken breasts, sliced 8 ounces bok choi, stems sliced and leaves roughly torn 1 red pepper, deseeded and sliced 2 tablespoons low sodium soy sauce 8 ounces udon noodles, cooked

1/2 cup hemp seed 1/2 cup lemon juice 1/4 cup honey or a few drops of stevia (2 - 3) 1 1/2 tablespoon chopped ginger 1/2 tablespoon red chili 1 tablespoon soy sauce 1 cup raw almond butter 1/2 head savoy cabbage, shredded 6 very large wild spinach leafs 1 carrot 1 ripe mango 1 handful cilantro leafs 1 handful torn basil leafs Himalaya sea salt

1/2 cup raw cashews 1/2 cup lemon juice 2 tablespoons chopped ginger 1/2 tablespoon red chili 1 1/2 tablespoon tamari 1 cup raw almond or peanut butter 1/2 head white cabbage, shredded 1/4 cup red cabbage, shredded 1/4 cup carrots, shredded 1 ripe mango, cut in small dices 1 handful cilantro leafs 1 handful torn basil leafs Himalaya sea salt 2 tabelspoons honey or agave nectar (or 1 tbsp and few drops stevia)