Sentences with phrase «juice if desired»

Mix with water or juice if desired.

Sprinkle with salt and pepper, and a splash of lemon juice if desired.

Thin the sambal with more lime juice if desired.

Season with salt and pepper to taste, adding additional lemon juice if desired.

This pesto recipe is on the saltier side to account for the fact that the flavor will be diluted when stuffed into the mushrooms, but feel free to use less salt or lemon juice if desired.

Add tomato mixture, sugar snap peas and spring onions, lemon juice, 1 1/2 cups basil, and 1 1/2 cups mint to pasta and toss gently to combine (you don't want to break up the tomatoes too much); season with salt, pepper, and more lemon juice if desired.

CHECK for seasoning and add more salt and pepper and lemon juice if desired.

Taste and add more salt or lemon juice if desired.

Add sour cream, salsa, cilantro and lime juice if desired.

Not exact matches

Add 2 tbsp freshly squeezed lemon juice to the pan sauce, or more to taste, as well as additional salt and pepper to taste if desired.

1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste

If desired, drizzle fresh lemon juice over the top before serving.

Drizzle with pan juices, if desired.

Taste and adjust fish sauce / lemon juice to taste, and add sugar if desired.

Drizzle with additional olive oil and fresh lemon juice, if desired.

This Apple Cider Vinegar Berry Sparkler recipe combines a berry fruit juice (I use cranberry), sparkling water, a sweetener, if desired (honey, maple syrup or whatever you prefer) with Pompeian Organic Apple Cider Vinegar.

ingredients: for the possets: 2 cups heavy (double) cream 1/2 cup (100 grams) sugar 1/4 cup (from 1/2 a grapefruit) grapefruit juice drop of red food coloring, if desired

- While the cake is still warm, combine the remainder of the reserved apple juice (roughly 1/2 cup) with the 2 tablespoons of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.

If frosting is too thick, add more orange juice a little at a time until desired consistency.

Top stew with plain low - fat yogurt or soy yogurt if desired, and accompany with warmed pita bread and diced tomatoes - on - the - vine dressed with olive oil, lemon juice and fresh dill.

2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.

Serve over greens or in a avocado half or tomato star with extra lime juice and goat peppers if desired.

Drizzle with the tamari, a splash of lime juice, Thai sweet chili sauce and any extra reserved sauce, if desired.

Process cilantro, olive oil, lime juice, jalapeño pepper, garlic clove, and water in a blender until smooth, adding more water, if needed, to reach desired consistency.

Pour pan juices over the top and serve with remaining vegetable mixture if desired.

Serve with a squeeze of lemon juice and a dollop of plain Greek yogurt, if desired.

2 cups fresh blueberries, organic is preferred 2 teaspoons fresh orange juice 1 teaspoon fresh lemon juice 1/2 teaspoon fresh orange zest, plus extra julienned for garnish, if desired (or you could use a sprig of fresh mint) 1/4 teaspoon vanilla extract 4 teaspoons brown sugar Canola oil cooking spray 2/3 cup raw almonds (I used 1/3 cup almonds and 1/3 cup pecans, and walnuts would also work) 1/2 cup packed pitted dates 1 1/2 teaspoons water Sprinkle of cinnamon for tartlets and on fruit, just before serving Whipped cream, optional

fresh organic strawberries (plus additional for garnish if desired) 1/3 c. turbinado sugar 3 c. water 1 c. crushed ice 2 limes, juiced (plus additional lime slices for garnish if... Continue Reading →

Add additional clam juice or water, if necessary, to desired sauce consistency.

1 cup pitted dates, soaked in warm water for 15 minutes and drained (water reserved) 1 pound carrots, peeled if desired, shredded 1 large or 2 small red apples, peeled if desired, cored, and chopped (I had 250g prepped Fuji apples) 1/4 cup date soaking liquid 1 tbsp lemon juice 1 tsp vanilla extract 1 tsp ground cinnamon (consider also adding nutmeg and ground ginger) 1/4 teaspoon sea salt 3/4 cup coconut flour Stevia to taste (optional, did not use)

Season filling to taste with salt, pepper, and more lemon juice, if desired.

fresh organic strawberries (plus additional for garnish if desired) 1/3 c. turbinado sugar 3 c. water 1 c. crushed ice 2 limes, juiced (plus additional lime slices for garnish if desired) mint... Continue Reading →

Stir in the lime zest, lime juice and cilantro, and if desired a little salt and pepper to taste.

Drizzle over the roasting juices from the baking tray and a little extra olive oil and balsamic vinegar if desired.

However, feel free to substitute water for the orange juice, if desired.

Taste and adjust seasoning with salt, pepper, and additional teaspoon of lemon juice, if desired.

Taste the seafood and add more salt or fresh lime juice, if desired.

1 cup of sunflower seeds (soaked for at least four hours in 2 cups of water, drained and rinsed) 1 cup of water Juice of 2 lemons 1/4 cup nutritional yeast 3 Tablespoons unsweetened dairy - free yogurt (optional) 3 Tablespoons unsweetened nondairy milk (more if you desire a thinner dressing) 2 Tablespoons apricot butter or fruit sweetened jam (optional) 2 Tablespoons miso (we use South River Chickpea or White Miso) 1 large clove garlic 1/2 teaspoon freshly ground pepper

Taste, and add more lemon juice or salt if desired, and more of the chick pea liquid until it reaches a thick, but spreadable consistency.

For the wraps: 2 large potatoes, scrubbed, peeled if desired 1T olive oil 1 tsp salt 1T canola oil 1 medium onion, diced 1 green bell pepper, diced 2 cloves garlic, minced 1 tsp ground cumin 1/2 tsp cayenne pepper (optional) 2T chopped cilantro 2 tsp lemon juice Salt and pepper to taste 4 whole wheat flour tortillas, warmed Salsa, for serving

In a pitcher, stir the remaining 4 cups water, with ice if desired and the fresh lemon juice.

Blend or juice fruits (and date, if desired) on high.

Garnish with extra chopped mint, lime zest, and fresh lime juice, if desired, and serve immediately.

Taste and add more lime juice or salt if desired.

Season pesto to taste with salt, pepper, and more lime juice, if desired.

Season with additional lime juice or salt, if desired.

If you want to give your ice cream a pink colour, then use a small drop of red food colouring or beet juice and stir until you have the desired colour.

If desired, add a small amount of juice or milk until desired consistency is achieved.

To serve: add a little more lime juice (or serve with lime wedges) if desired, and top with a generous dollop of the cream.

1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired