Add
a handful of fresh basil leaves to the platter.
Feel free to add another tablespoon of olive oil and
a handful of fresh basil leaves if you want more sauce.
Thai Pesto 2/3 cup unsalted dry roasted peanuts 2 garlic cloves, sliced 2 teaspoons finely grated fresh ginger with the juice 2 long green Thai chiles, seeded and chopped (I used fresh cayenne chiles) 1 small bunch fresh cilantro leaves (about 1 packed cup), stems discarded 1 large handful of fresh mint leaves 1 large
handful of fresh basil leaves (rough chop) 1 - 2 tablespoons soy sauce or Thai fish sauce (to taste) 2 tablespoons freshly squeezed lime juice (2 limes) 1 tablespoon brown sugar or palm sugar
Ingredients: 1 Cup Spinach 1/4 Cup Pumpkin Seeds 2 - 3 Tbsp Dried Basil (or
a handful of fresh basil leaves) 1/4 Cup Olive Oil 1 Lemon Wedge 2 Cloves Garlic Pinch of Salt & Onion Powder
Ingredients 1 box large pasta shells 1 15oz container part - skim ricotta cheese 1 egg, lightly beaten 1/4 cup grated Parmesan cheese 1/4 cup shredded Italian Cheese (mix of Mozzarella and Provolone) Small
handful of fresh basil leaves, chopped 1/2 cup thawed frozen spinach * 1 chicken breast, cooked and shredded / chopped 1/2 tsp salt 1/4 tsp pepper 2 cups marinara sauce, divided 1/2 -3 / 4 cup shredded Italian cheese (mix of Mozzarella and Provolone) * First squeeze all of the extra liquid out of the thawed spinach, then measure.
I added few
handful of fresh basil leaves which may not be very authentic but I could not resist the fresh produce from our own kitchen garden.
1 tbsp vegetable oil 2 cloves garlic, chopped 1/2 lb ground chicken or turkey 1 tbsp sugar 1 tbsp soy sauce 1/2 tbsp fish sauce juice of one lime 1/2 red bell pepper, chopped 1 cup broccoli
handful of fresh basil leaves handful of bean sprouts
* 3/4 cup crème fraîche (I used my homemade version) * 3 - 4 tablespoons raw apple cider vinegar * 2 tablespoons cultured buttermilk * 1
handful of fresh basil leaves * 1 handful of fresh cilantro leaves * 1 handful of fresh parsley leaves * 2 medium cloves of garlic, sliced in half, plus more to taste (if you love garlic) * pinch of ground cayenne pepper — optional * sea salt and freshly ground pepper to taste
:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive oil
handful of fresh basil leaves, chopped 2 tablespoons fresh oregano leaves 1/2 cup tomato sauce — I used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes.
1 tub ricotta 250g cherry tomatoes 1 teaspoon olive oil Good quality balsamic vinegar — the type that tastes so good you can drink it A few
handfuls of fresh basil leaves Black pepper
Now, add the pesto ingredients (2 - 3 big
handfuls of fresh basil leaves and about 1/4 cup of toasted pine nuts) and pulse for another minute or so, until no large pieces of basil remain and the whole mixture has turned slightly green.
Not exact matches
10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small bell pepper — seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3 cup soft sun - dried tomatoes juice
of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4 small red chili pepper or more to taste — seeded, or 1/4 teaspoon red pepper flakes dash
of cayenne pepper — optional 1/2 teaspoon sea salt large
handful fresh basil leaves, plus more for garnish
1 cup whole barley (hulled) 3 cups filtered water a pinch
of whole sea salt a piece
of kombu (2 cm long), soaked pumpkin seeds (a good
handful), lightly toasted 1 cup daikon sprouts
fresh basil leaves for garnish (optional)
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons
fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove
of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles
of choice 4 cups small broccoli florets, from roughly 1 bunch
of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick
handful of Thai
basil leaves, sliced (or regular
basil, no big deal!)
cans whole plum tomatoes * 2 cups cooked chickpeas * 1 tablespoons chopped or dried oregano * 2
handfuls chopped
fresh parsley * 4 sprigs
of thyme,
leaves removed * 2 tablespoons honey * 6 - 8 cups vegetable stock * 2 -LRB-- ish) cups sourdough bread, cubed * salt and pepper to taste *
Basil Pesto (1/2 cup lemon
basil, 1/2 cup parsley, 1/4 cup olive oil, 2 cloves garlic)
Ingredients For the salad 1 cup whole barley (hulled) 3 cups filtered water a pinch
of whole sea salt a piece
of kombu (2 cm long), soaked pumpkin seeds (a good
handful), lightly toasted 1 cup daikon sprouts
fresh basil leaves for garnish (optional) For the dressing 3 tablespoons extra virgin olive oil 2 tablespoons -LSB-...]
For the sauce: 1 cup
of cooked peas 1/2 avocado 1/4 cup
of basil leaves a small
handful of fresh mint
leaves 2 tablespoons
of olive oil The juice
of 1/2 lemon 1 teaspoon
of One Earth Green Goddess 2 tablespoons
of nutritional yeast 1 clove
of garlic Salt & pepper to taste
2 cups all - purpose flour 1/4 teaspoon sea salt 1 tablespoon baking powder 6 ounces cold butter, cut into small pieces 1/4 cup parmesan cheese, grated 1/4 cup provolone cheese, shredded A few
fresh basil leaves (1/4 cup chopped) A small
handful of scallions or chives (1/4 cup chopped) 1 cup plus 3 tablespoons heavy whipping cream, divided 1/8 teaspoon cayenne pepper 2 - 3 grinds freshly ground black pepper
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated
fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor
of using a
fresh chile pepper) * 1 1/2 cups coconut milk (I used one can
of organic «whole» coconut milk) *
handful of fresh basil, preferable Thai
basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I
left these out and added a minced hot chile pepper instead)
* 1
handful of green
leaf lettuce * 1
handful of red
leaf lettuce * 1
handful of purple pak choi * 1
handful of spinach * 1
handful of basil * 10 - 15
fresh peas * rose petals * 1 tablespoon organic, plain yogurt * 1 tablespoon olive oil * 2 teaspoons honey * 1 garlic clove, minced
It's easy — I just sautee a quarter garlic clove, chopped finely, with a teaspoon
of chopped onion in virgin olive oil, then I add a
handful of fresh watercress, (washed and picked over) chopped coarsely; just sautee it enough to warm it, adding a shredded
basil leaf.
Ingredients For the lasagne 1 pack
of «tofu
leaves» or equivalent (you can also use regular wheat lasagna squares) For the rocket,
basil and almond pesto a large bunch
of arugula, cleaned and blanched in boiling water for 1 minute then drained a large
handful of fresh basil, cleaned 1 garlic clove, peeled 5 tablespoons -LSB-...]
Noodle, chicken and aubergine coconut laksa 1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice
of 1 lime, plus extra lime wedges to serveGood
handful fresh basil leaves 1.
1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice
of 1 lime, plus extra lime wedges to serveGood
handful fresh basil leaves 1.
Assembly 1/2 cup chopped almonds — preferably soaked and dehydrated 1 tablespoon (any) nut oil sea salt 1 head
of Boston lettuce or another wrapper
of choice 1 cup meat
of fresh young Thai coconut — sliced (can be omitted, just add more avocado) 1 ripe avocado — peeled, pitted, and sliced 1
handful fresh basil and / or mint
leaves 1
handful sunflower sprouts
(makes 4) 1 1/2 cups freshly made goat milk ricotta cheese (good recipe here) or 1 cup ricotta cheese mixed with 1/2 cup soft goat cheese 3 radishes — chopped 3 tablespoons chopped chives 2 tablespoons
basil oil (1/2 cup olive oil blended together with 1 cup
basil leaves) 2 teaspoons apple cider vinegar zest
of 1 lemon salt and freshly ground black pepper — to taste 3 red small to medium cooked beets — peeled 3 yellow small to medium cooked beets — peeled
handful of fresh greens or microgreens to serve
fresh basil for garnish (optional) small
handful of hazelnuts (optionally toasted)
Combine shredded chicken, slivers
of sweet onion, coarsely chopped radicchio, and a
handful of torn
fresh basil leaves in a bowl; drizzle with balsamic vinaigrette and toss well to coat.
1
handful for
fresh basil leaves 1
handful of fresh parsley 1/2 cup
of grated pecornio romano cheese 2 garlic cloves Juice
of 1 lemon Water to blend
2 ears [non-GMO] corn 1 tablespoon extra virgin olive oil 1/2 cup red onion, diced 1 small - medium yellow squash, diced 1 small - medium zucchini, diced 1/2 cup shelled and peeled fava [1 pound fava bean pods] or Lima beans 18 sun gold tomatoes or other variety
of cherry tomatoes, halved 1 jalapeno, minced large
handful of baby arugula (about 1 1/2 ounces) 1/3 cup thinly sliced
basil leaves Sea salt and
fresh ground black pepper to taste
Cups 2 teaspoons vegetable oil 3 garlic cloves, crushed to a paste with a little sea salt 1 (1 - inch) piece
fresh ginger, peeled and finely grated, reserving any juice 1 teaspoon finely grated lemon zest (optional) 2 red chiles, seeded and finely sliced (optional) 10 ounces ground turkey or chicken (any ground meat should work actually) 1/2 cucumber, seeded and cut into 1/2 - inch dice 3/4 cup (2 ounces) snow peas, trimmed and cut into very thin strips 4 scallions, thinly sliced on the diagonal 8
basil leaves Handful of fresh cilantro
leaves 4 crisp iceberg or Boston lettuce
leaves 1/4 cup (2 ounces) bean sprouts, soaked in ice water and drained just before use
In addition to your rabbit's daily diet, you should also feed a
handful of fresh leafy greens every day such as parsley, dandelion, carrot tops, broccoli, cabbage
leaves, kale, spinach,
basil, mint and watercress.
Around 2 tbsp coarse polenta or cornmeal Extra virgin olive oil 1 dough ball at room temperature and 2 - 3 tbsp tomato sauce Half a 125g ball buffalo mozzarella, drained and torn into pieces 3 pieces marinated artichoke heart antipasti in oil, drained Small
handful pitted black olives Pinch
of fresh or dried oregano leaves Fresh free - range egg A few basil leaves 2 slices Parma ham,
fresh or dried oregano
leaves Fresh free - range egg A few basil leaves 2 slices Parma ham,
Fresh free - range egg A few
basil leaves 2 slices Parma ham, torn