Sentences with phrase «juice of a lemon»

In the morning, at least 1/2 hour before eating or drinking anything else, squeeze juice of the lemon into water and drink.
Place the kale, garlic, walnuts, salt, zest of 1 lemon, and juice of lemon in food processor and pulse until mostly smooth.
Chop everything fine then add juice of the lemon, mayo, and mustard.
Squeeze juice of lemon over tomatoes and season with salt and pepper.
Put the carrots, seeds, garlic (minus skin), 30g olive oil, 200g chickpeas and juice of lemon into a small food processor or blender and combine until smooth
Add scallion greens to bowl, along with zest and juice of lemon half.
4 oz ground turkey meat 1 tablespoon chopped onion salt and pepper juice of a lemon chopped lettuce salsa / pico de gallo 3 - 4 tablespoons Chobani nonfat plain Greek yogurt Tapatio hot sauce
2 granny smith apples 2 pears Juice of a lemon A bag of baby spinach 2 beetroot A couple of handfuls of walnut pieces A block of feta light (optional) 2 tablespoons walnut oil 2 tablespoons white wine vinegar 1/2 tablespoon fresh thyme leaves 1/2 clove garlic Pinch of sugar
3 — 4 poussin — depending on the appetite of your diners 2 — 3 large cloves garlic, crushed 1/4 teaspoon dried chilli flakes Juice of a lemon, reserve the lemon skins 1 teaspoon olive oil Black pepper
Beet Hummus (6 snack portions or a side dish for 2, 40 min) 2 tbsp tahini 1 small roasted beet 2 tbsp extra virgin olive oil 2 tbsp juice of a lemon 2 cups organic chickpeas 2 tbsp water Start by peeling and chopping up the beet and place it in the oven at 200 degrees for about 40 minutes.
Add artichokes to a pot with juice of a lemon and a pinch of salt, then cover with water.
2) Half lemon in half and juice all of the lemon into a bowl, add minced garlic clove, salt, black pepper and honey.
Make the dressing by combining the olive oil, balsamic vinegar and juice of the lemon in a small jar or mug and shaking / whisking together.
To make it you'll need: 1 tbsp olive oil 1 tsp Italian seasoning 1/2 tsp sea salt 1/4 tsp ground pepper Juice of a lemon 4 6 - ounce salmon filets 1 1/2 cups vegetable stock 1 cup bulgur wheat (medium grind) 1/2 cup broccoli florets Goat cheese Chopped sun dried tomatoes
Place the ground beef in a large bowl and add the chopped green peppers, salt, garlic, caraway seeds, onions, cayenne pepper, cardamon, cinnamon and juice of lemons.
Then I squeezed the juice of the lemon into a Pyrex measuring cup.
Pour in the tamari, juice of the lemon and spoonfuls of tahini.
Add the chopped apples to your food processor (on top of the date paste), and squeeze the juice of the lemon on top.
In a large plastic bag, combine the zest and juice of the lemon, mint, thyme, garlic, and shallot.
I tossed a heaping cup of the artichoke hearts in the food processor and added in the juice of a lemon, two tablespoons of extra virgin olive oil, a pinch of salt, and a scant half teaspoon of ground white pepper.
Squeeze one half of the juice of the lemon onto the fillets.
I included the zest and juice of a lemon, lime juice, orange juice, garlic and honey!
Definitely can use whatever veggie or cheese you like Best... I've found the best «sauce» for this dish is the juice of a lemon after its all wrapped... Sometimes I'll use two lemons and then if I'm feeling extra glutenous I will sprinkle w extra crunchy shake and bake!
Add the onion & spices mix, the juice of the lemon and adjust with salt & pepper.
In a medium bowl, whisk the remaining 2 tablespoons olive oil with the juice of both lemons until emulsified.
To a medium bowl, or mason jar, squeeze the juice of the lemon and orange.
A tin of chickpeas drained and washed — retain liquid from tin, clove of garlic minced, two teaspoons of tahini, two teaspoons of olive oil, good pinch of salt, juice of a lemon, up to 3 or 4 tablespoons of water (from the liquid in the tin).
Add the zest and juice of the lemon to the milk.
Add the peas, mint, walnuts, garlic, zest and juice of the lemon, remaining 2 tablespoons of olive oil, miso paste and salt to a small food processor and pulse until you have a thick pesto.
For the salsa, I used a good amount of ginger, basil, red, green and yellow bell peppers, scallions, a little low sodium soy sauce, a splash of sesame oil, the juice of a lemon and lime, some fresh cracked pepper and some dashes of hot sauce.
Meanwhile crush the garlic and mix with the tahini, the juice of the lemon, most of the parsley; chopped, and 1 tablespoons of olive oil.
Sprinkle the chicken with the juice of the lemon about half way through cooking it.
Once the beans are cooked through, remove from the heat and season with salt, reserved olive oil and juice of the lemons.
• To make the pickled onions, slice a red onion very thinly and place it into a jar with a pinch of salt and the juice of a lemon.
Make the dressing by mixing the juice of the lemon with the olive oil.
Once the soup is ready and plated, add the juice of a lemon wedge.
When done I drain off any liquid and add the juice of a lemon and a tablespoon of butter and shake well to get a creamy lemon sauce.
1/2 cup of cashews (soaked 4 hours) 1/2 large bunch of kale, washed & de-stemmed 3/4 cup of navy beans (any white bean works — chickpeas would be great) 1/3 cup of nutritional yeast 1 clove of garlic, roughly chopped the juice of a lemon 1 tsp each of salt & pepper water as needed (I used about 1/4 cup)
remove the scallion and in another bowl combine orange juice and juice of a lemon to get 2/3 cup of liquid
Rather than adding the ginger and turmeric honey bomb to tea (40º C is not tea weather), I added the juice of the lemon as well and have been having it in soda water with ice.
To make the dressing, add the non-dairy milk, hemp seeds, almonds, the juice of a lemon, and all the spices into a blender.
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