Ingredients - 2 tablespoons of cooking oil - 1 small onion, chopped - 1 red bell pepper, chopped - 3 cloves of garlic, minced - 1 teaspoon of grated fresh ginger - 2 lemongrass stalks, thinly sliced (white parts only)- 1 pound boneless skinless chicken breast, diced small - 1 teaspoon honey - 2 teaspoons of soy sauce - 2 tablespoons hoisin sauce - 1/2 teaspoon rice vinegar - 1
head of lettuce leaves, something easy for wrapping.
Not exact matches
Separate the
head of lettuce into individual
leaves.
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup
of cashews, soaked for a min
of 2 hours 1/4 cup
of water 1 tablespoon
of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon
of kosher salt 1
head of broccoli, chopped into florets 1/2 cup
of garbanzo bean flour 1/2 cup
of water 1 teaspoon
of garlic powder 1/2 teaspoon
of kosher salt 1 teaspoon +
of TABASCO chipotle, original red, or reserve about 1/3 cup
of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb
lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes
of TABASCO (
of your choice, optional) a handful
of cilantro, chopped the green part
of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
1 Tbsp chili - garlic sauce 1 tsp toasted sesame oil 3 Tbsp low - sodium soy sauce 1/4 c hoisin sauce 2 Tbsp rice vinegar 2 Tbsp sherry wine 8 oz extra-firm tofu, patted dry
of any water and minced 2 tsp canola oil 2 Tbsp fresh minced ginger, peeled 1/3 c onion, minced 1/2 c water chestnuts, minced 1 large
head Bibb
lettuce, inner
leaves only and separated 1 red bell pepper, minced 2 scallions, thinly sliced
However as a foodie I found that there were only so many combinations
of vegetables tucked into
lettuce or cabbage
leaves I could eat before visions
of hamburgers started dancing in my
head.
1 cup red grapes 2 teaspoons chia seeds, soaked for about 10 minutes 2 bananas 1
head romaine
lettuce or other green
leaves 1 tablespoon sesame seeds 4 to 5 ounces
of filtered water
I didn't have romaine
lettuce on hand, so I took a
head of red
leaf lettuce, washed & dried it and tore it into bite - sized pieces.
Now for the romaine
lettuce... the morning before serving the salad, I cut off the end
of the
head of romaine and thoroughly washed the
leaves.
Here's how to make this vibrant Mexican salad at home: Begin by washing the
head of Iceburg
lettuce, removing any outer
leaves as needed, and removing the core.
Begin by washing the
head of Iceburg
lettuce, removing any outer
leaves as needed, and removing the core.
Next time I'd get two
heads of butter
lettuce; we burned through the first
head quickly with lots
of lamb and veggies
left over.
Seperate the
leaves from a
head of romaine
lettuce, pile them from largest in the bottom to smallest on top, tightly roll the
leaves together like a cigar, cut it right down the middle and start chopping in 1/2 inch cuts, wash the cut
lettuce, pat dry and add to a shallow salad bowl
For the salad — 250 g new potatoes, cut the larger ones in half or smaller — 100 g French beans, cut into roughly 2 - 3 cm lengths — 2 organic eggs — 1 medium
head of a
lettuce (I used Salanova),
lettuce leaves washed and separated — small handful
of black olives, pitted — salt, freshly ground black pepper
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
2 fresh tomatoes 1 red or yellow bell pepper 2 packages romaine
lettuce hearts 1 8oz package / bag baby spinach
leaves (6 cups or more) 2 hass avocados 1 bunch
of celery 2
heads cauliflower (or 6 cups total frozen florets) 1 large spaghetti squash 1 small
head raddichio 1 bunch fresh basil
4
heads of Little Gem
lettuce,
leaves separated, or 1
head of romaine,
leaves separated, cut in half crosswise
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
2
heads of lettuce and favorite veggies for salads 3 Zucchinis — to be spiralized just before eating into Zucchetti 1 bunch Collard
leaves — extras can go into green smoothies 1 bunch Kale — for green smoothies Fruit — lots — fresh or frozen for green smoothies, lots
of bananas Fruit — more for Fruit cereal — apples, pears, berries Nori sheets 1 pkg Sunwarrior Protein powder or Hemp Protein powder
The last type
of this vegetable is called looseleaf, which is similar in appearance to spinach in that it does not form
lettuce heads but consists
of leaves joined at the stem.
To make a Simple Salad, get a
head of Boston
lettuce (also called butter or Bibb), romaine
lettuce, or one
of the red or green
leaf lettuces.
You can pre-wash a mix
of lettuce types, so you might get a
head of Boston
lettuce, a
head of romaine
lettuce and a
head of green
leaf lettuce.
1 pound
of bacon cooked Sliced provolone cheese 2 large tomatoes 2 avocadoes Butter
head lettuce or green
leaf lettuce leaves Tooth picks
INGREDIENTS For the pickled red onions: 1 cup unseasoned rice vinegar 1 small red onion, thinly sliced For the beef
lettuce cups: 2 teaspoons olive oil 4 cloves garlic, minced 1 tablespoon minced ginger Kosher salt and freshly ground pepper 8 ounces ground beef, 90 % lean 1 tablespoon fish sauce 1 tablespoon red onion pickling liquid (or unseasoned rice vinegar) 1/3 cup pickled red onions (half
of the above recipe) 1/2 a large English cucumber, seeds scraped out, chopped in 1/4 - inch pieces 1/4 cup fresh parsley
leaves, chopped 1/4 cup fresh mint
leaves, roughly chopped 8 - 10 medium bibb
lettuce leaves (from one
head), washed and dried 2 tablespoons crushed peanuts (optional)
●
Head of red
leaf lettuce, or any bibb or romaine
lettuce of choice ● 1/3 cup.
per person) 2 tablespoons
of extra virgin olive oil 1 carrot, grated 2 stalks
of celery, diced 1/2 small / medium red onion, diced (optional) 1 teaspoon dill 1 teaspoon tarragon Juice from 1 lemon 2 tablespoons fresh parsley (optional) Salt and pepper to taste 1
head of red or green
leaf lettuce or 6 - 8 cups
of mixed greens 1 cucumber, sliced 2 tomatoes, sliced or chopped (or 1 cup cherry tomatoes) 1 cup hazelnuts
Ingredients: 1
head of organic romaine
lettuce 6 organic celery stalks 2 organic apples 1 banana 2 TBS organic cilantro 3
leaves organic kale 1 lemon 1 inch organic ginger root Optional: Liquid stevia (I use this brand) 24 ounces
of spring water Directions: Core the 2 apples and dice.
Then at 5ish I will eat 1/2 a
head of lettuce, 5
leaves of spinach, 1
leaf of kale and maybe 2
leaves of collards.
Any attempt to relate GI to the influence
of vegetable consumption on depression is thwarted by the fact that the most commonly consumed vegetable by far in the United States is potatoes (25), with most varieties and methods
of cooking resulting in a high GI (26), whereas the next 6 most commonly consumed vegetables (tomatoes, onions,
head lettuce, sweet corn, romaine and
leaf lettuce, and chili peppers) all have low GIs (25).
Separate the
head of lettuce into individual
leaves.
FOOD IN PLASTIC BABY BOTTLES ICE CUBES HIDING CANNED MEATS (FORAGING / HUNTING) CARDBOARD CERAL & ROUND CARDBOARD OATMEAL BOXES NON-BREAKABLE MIRROR CARDBOARD EGG CARTONS BOOMER BALLS, PVC TUBES BOX WITH SCENTS (perfume or spices) PERFUME SAMPLES, FEATHERS NEW VEGITATION IN POTS NON-TOXIC FLOWERS (no preservatives)
HEADS OF LETTUCE / STALKS
OF CELERY PINE CONES PLAYING NATURE OR MUSIC AUDIO TAPES LARGE CARDBOARD BOX TO PLAY IN
LEAF OR MULCH PILES PRODUCE BOBBING IN WATER BOWL HUMAN INTERACTION (if non-stressful) NESTING BOXES AND MATERIALS WHOLE PRODUCE PAPER BAGS PINATAS MAGAZINES MEALWORMS AND CRICKETS CARDBOARD TUBES WITH SCENTS OR FOOD RAW COTTON SQUASH OR MELLON FRESH OR DRIED HERBS BROWSE (non-toxic) and leaf piles NEW BRANCHES AND STUMPS BUTCHER PAPER BONES WINDCHIMES OUTSIDE EXHIBIT STRAW OR HAY CRUMPLED PAPER BALL FEED BAGS (liners removed) GRASS CLUMPS RAWHIDE CHEW TOYS (limited amount) All food items must be organic, sugar, salt and preservative f
LEAF OR MULCH PILES PRODUCE BOBBING IN WATER BOWL HUMAN INTERACTION (if non-stressful) NESTING BOXES AND MATERIALS WHOLE PRODUCE PAPER BAGS PINATAS MAGAZINES MEALWORMS AND CRICKETS CARDBOARD TUBES WITH SCENTS OR FOOD RAW COTTON SQUASH OR MELLON FRESH OR DRIED HERBS BROWSE (non-toxic) and
leaf piles NEW BRANCHES AND STUMPS BUTCHER PAPER BONES WINDCHIMES OUTSIDE EXHIBIT STRAW OR HAY CRUMPLED PAPER BALL FEED BAGS (liners removed) GRASS CLUMPS RAWHIDE CHEW TOYS (limited amount) All food items must be organic, sugar, salt and preservative f
leaf piles NEW BRANCHES AND STUMPS BUTCHER PAPER BONES WINDCHIMES OUTSIDE EXHIBIT STRAW OR HAY CRUMPLED PAPER BALL FEED BAGS (liners removed) GRASS CLUMPS RAWHIDE CHEW TOYS (limited amount) All food items must be organic, sugar, salt and preservative free.
Likely because they transform so little in the hands, going from a
head of gritty
lettuce to a bowl
of clean
leaves is just not that satisfying for me — there's minimal kitchen alchemy there.
1 cup mixed olives, pitted 1 cup garbanzos, cooked, or rinsed canned 2 teaspoons preserved lemon, finely minced 2 teaspoons shallot, finely minced 1 garlic clove, finely minced 1 teaspoon fresh savory or thyme, minced 1/2 teaspoon chile flakes 2 tablespoons red wine vinegar 1 teaspoon pomegranate molasses 1/4 cup extra virgin olive oil Kosher salt and fresh ground black pepper 1
head butter
leaf lettuce Hunks
of feta and pita, optional