can crushed tomatoes 1 cup vegetable stock (you can also use chicken or beef stock) 1 pound tuna steak 1 large egg 1/2 cup breadcrumbs
a handful of flat leaf parsley, chopped 1/2 cup basil leaves, shredded 1/2 teaspoon red pepper flakes salt and pepper to taste
Roughly chop the hard - boiled egg as well as the pistachio kernels and a generous
handful of flat leaf parsley.
1 green apple 1 cucumber 1 lemon (peel first before feeding it through your juicer) Handful of kale Handful of spinach
Handful of flat leaf parsley 2 stalks of celery 1/4 fennel bulb 1/3 head of romaine lettuce Small piece of ginger
Not exact matches
2 pounds new potatoes 1/2 pound (or more) chanterelle mushrooms 3 tablespoons butter 3 garlic cloves, pressed Salt Small
handful of fresh dill, coarsely chopped, plus a few sprigs for garnish Small
handful of flat -
leaf parsley, coarsely chopped Lemon
5 large lettuce
leaves 4 raw beetroots 2 raw carrots 1/2 cucumber 1/2 red onion 3 avocados 5 cherry tomatoes 1
handful of cilantro (coriander) or
flat -
leaf parsley 2 tbsp olive oil 2 limes, juice (start with the juice from 1 lime and adjust to your taste) sea salt & black pepper
Parsley Pesto 2 handfuls flat - leaf parsley, leaves picked 3 tbsp pine nuts or nuts of choice, toasted 3 tbsp grated parmesan cheese 3 tbsp extra virgin olive oil sea salt & freshly ground black pepper, t
Parsley Pesto 2
handfuls flat -
leaf parsley, leaves picked 3 tbsp pine nuts or nuts of choice, toasted 3 tbsp grated parmesan cheese 3 tbsp extra virgin olive oil sea salt & freshly ground black pepper, t
parsley,
leaves picked 3 tbsp pine nuts or nuts
of choice, toasted 3 tbsp grated parmesan cheese 3 tbsp extra virgin olive oil sea salt & freshly ground black pepper, to taste
Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob
of coconut oil, ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3 tbsp white wine or water 1 tsp dried thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1
handful raw almonds, coarsely chopped (use pumpkin seeds for a nut free alternative) 2 stems
flat -
leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving
Herby Quinoa 1 cup / 170 g uncooked quinoa (or 2 1/2 cups pre-cooked) 1 large
handful flat leave parsley a generous drizzle
of olive oil 2 tbsp lemon juice sea salt & black pepper
1 cup cooked quinoa *, any colour 1/4 cup toasted almonds, roughly chopped a
handful each
of fresh mint
leaves,
flat leaf parsley, coriander (cilantro), roughly torn
extra-virgin olive oil 1 yellow onion, finely diced 3 garlic cloves, minced 1 bay
leaf 2 red bell peppers, cored, seeded, and finely diced 1/2
of a green bell pepper, optional — adds a little more color and another depth
of flavor 2 tomatoes, halved, seeded, and finely diced A
handful of chopped fresh
flat -
leaf parsley 1 (12 - ounce) bottle
of chili sauce 1 tablespoon Worcestershire sauce Sea salt and freshly ground black pepper, to taste
Finish off with a few grinds
of black pepper and a
handful of chopped
flat leaf parsley or mint.
1 tablespoon olive oil 1 large onion, peeled and chopped 3 leeks, washed well, trimmed and sliced 3 large carrots, chopped 3 sticks celery, chopped 2 — 3 cloves garlic, chopped 1 small swede, peeled and chopped 1 -2 l vegetable stock — I use Marigold bouillon Large
handful flat leaf parsley, roughly chopped 1 jar
of harissa — I like the Belazu rose harissa
Red and white quinoa mix — about 150 — 200g 1/2 lemon 1 teaspoon extra virgin olive oil Bunch
of flat leaf parsley Black pepper 150g mix
of watercress, spinach and rocket 12 spears purple sprouting broccoli
Handful of walnut pieces, chopped
Extra Virgin Olive Oil 3 medium leeks, white and light green parts only 3 1/2 cups potatoes, peeled + chopped Sea salt + pepper 6 cups low sodium organic vegetable stock, or homemade 1 bunch curly kale, about 6 stalks 2
handfuls each fresh
flat leaf parsley + chervil Zest + juice
of one organic lemon
1 cup black rice, preferably soaked overnight 1 knob fresh ginger, about the size
of your thumb, peeled 1 cinnamon stick or 1/2 teaspoon ground cinnamon A few large pieces
of organic orange zest Pinch
of salt 2 cups water
Handful each
flat leaf parsley + cilantro, roughly chopped 1/3 cup toasted slivered almonds 3 tablespoons toasted sesame seeds 3 - 4 dates, pitted and chopped
LEMON TAHINI: 1/4 cup tahini 1/4 cup filtered water 1/2 teaspoon lemon zest 1 tablespoon + 1 teaspoon lemon juice 1 clove
of garlic, finely minced (or grated with a Microplane) 1 teaspoon olive oil sea salt and ground black pepper, to taste POTATOES: 1 1/2 lbs new potatoes, scrubbed 1 tablespoon heat - tolerant oil, like avocado 1 teaspoon za'atar HARISSA CHICKPEAS: 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon caraway seeds 1 teaspoon chili flakes 1 tablespoon heat - tolerant oil, like avocado 1 shallot, fine dice (about 1/3 cup diced shallot) 1 clove
of garlic, finely minced 1 1/2 cups cooked chickpeas (or 1 15 - ounce can, drained) 1 cup crushed canned tomatoes (I like fire - roasted here) 1/4 cup filtered water (+ extra if necessary) TO SERVE: 4 big
handfuls of chopped mixed greens olive oil fresh lemon juice extra za'atar 1/3 cup chopped
flat leaf parsley Make the lemon - y tahini.
2 red bell peppers, cored, ribbed, seeded, and cut into 1/2 - inch dice 1 orange bell pepper, cored, ribbed, seeded, and cut into 1/2 - inch dice 1 medium red onion, peeled, and chopped 4 ribs celery, with
leaves, ends trimmed and sliced on the diagonal 12 Calamata olives, pitted and halved 2 serrano chiles, stemmed, seeded, ribbed, and minced (use disposable gloves) grated zest
of 1 large lemon small
handful flat leaf parsley,
leaves only, chopped small
handful fresh mint
leaves, chopped