Sentences with phrase «juice handful of fresh basil»

for the filling 1 tablespoon olive oil 1 - 2 shallots or 1 small yellow onion — diced 1 - inch piece fresh ginger root — peeled and minced 1 - 2 garlic clove — minced about 10 asparagus spears — diced 2 handfuls snow peas 1 cup green peas — fresh or frozen and thawed sea salt to taste 1/2 lemon — juice handful of fresh basil — torn, optional

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

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!)

We added one more tsp of lemon juice because a handful of fresh = picked basil is really pungent!

Lemon - ricotta 500 g ricotta cheese 1 organic mediun size lemon (juice & zest) 1 small handful of fresh basil (chopped) a pinch of sea salt a pinch of lemon pepper

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

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 of rice Water 1 tablespoon turmeric 1 teaspoon cumin 1 teaspoon coriander 4 medium vine - ripened tomatoes 1/6 diced Spanish onion 30 grams pumpkin seeds 30 grams pine nuts 40 grams sultanas 50 grams diced apricot pieces 4 spring onions, finely diced 1 handful fresh herbs e.g. basil, parsley and mint 3 tablespoons garlic infused olive oil 2 teaspoons red wine vinegar 1 teaspoon honey 1 - 2 tablespoons freshly squeezed lemon juice Salt & pepper

4 - 5 handfuls of fava beans 1 and a half handfuls of hijiki seaweeds, soaked in filtered water for 15 - 20 minutes, then cooked in boiling water for another 15 minutes, drained, rinsed under cold running water and drained again 1 cucumber, cleaned and cut into small sticks 4 - 5 tablespoons extra virgin olive oil 2 tablespoons tamari juice of half a lemon 1 tablespoon rice vinegar a pinch of whole sea salt a pinch of chili powder fresh basil, cleaned and chopped, to taste

Ingredients 2 - 3 Idaho baking potatoes (depending on their size, mine were HUGE so I just made 2) Olive oil and kosher salt for coating 1 Tbsp Olive oil 1/2 small onion, diced 2 garlic cloves, minced 1/2 cup half and half 1/2 cup vegetable or chicken broth small handful fresh basil 1/2 cup Parmesan cheese, divided Juice of half a lemon salt and pepper to taste 1 chicken breast, cooked and shredded

Ingredients 1 large ripe avocado, peeled 1 zucchini, cleaned half a medium cucumber, cleaned a handful of fresh basil, cleaned 250 - 300 ml almond milk, unsweetened and unflavoured juice of half a lemon whole sea salt, just enough to taste a few pinches of dried, powdered ginger 2 tablespoons extra virgin olive oil 1 - 2 teaspoons coriander -LSB-...]

280 g firm tofu, pressed and cut into triangles 2 lemons, juiced 1 garlic clove, minced 1/2 cup water (1/4 cup for marinade, 1/4 for crust) 1/2 cup almonds Handful of fresh basil 1/4 cup cornstarch 1/4 cup plain flour (gluten - free if necessary) 6 CHOC Chick Raw Cacao Butter beans Salt and pepper, to taste

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.

* 1 quart strawberries, preferably local (when trimmed and sliced, you should have about 3 heaping cups of strawberries; use more for an even fruitier drink, or consider using both roasted and fresh strawberries in this recipe) * 4 tablespoons organic sugar, plus more to taste * 2 teaspoons pure vanilla extract * pinch of fine or coarse sea salt * juice of 1 - 2 limes (or lemons)- I suggest trying it with the smaller amount before adding more * handful of fresh basil (I used Thai basil from my garden) or mint * ice cubes: about 10, or to taste

Ingredients 10 - 12 mushrooms (champignons) the juice of 1 lemon 1 zucchini, cleaned 1 garlic clove, peeled 2 tablespoons flax seeds, finely ground a large handful of fresh basil, cleaned 5 handfuls hazelnuts (and some more for garnish) 2 tablespoons extra virgin olive oil (and some more for garnish) freshly ground green pepper, to taste (and -LSB-...]

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

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 cans (á 285 g) organic white beans 1 - 2 garlic cloves 5 bis sun - dried tomatoes (in oil) 1/2 lemon, juiced 1/3 cup olive oil a handful of fresh basil 1 tsp cumin salt & black pepper

Green Goddess Dressing: 1 cup of soy - free veganaise 1 handful of fresh dill 1 handful of fresh cilantro or basil 1 handful of fresh parsley 1 bunch of scallions Juice of 1/2 lemon 1 tablespoon of dijon mustard Salt / Pepper to taste

1 can (á 290 g) organic chickpeas 1 avocado 1 clove of garlic 1 tbsp tahini 1/2 lemon, juiced 1/4 cup olive oil a handful of fresh basil a handful of fresh spinach salt & black pepper

1 cauliflower head 1/2 T coconut oil 6 handfuls fresh basil or about 2 packed cups 1 cup sundried tomatoes (soaked for 1 hour) 2 T lemon juice 1/2 cup nutritional yeast 1/4 cup olive oil 3 cloves of garlic sea salt black pepper

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