Not exact matches
Made with just a
handful of ingredients — olive oil, garlic, red pepper flakes,
parsley, pasta and Parmesan — I serve an oversized bowl
of these oil - coated noodles alongside a hearty
kale salad and no one seems to mind that I may have omitted adding any meat.
Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob
of coconut oil, ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems
kale, stems removed and finely chopped 3 tbsp white wine or water 1 tsp dried thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1
handful raw almonds, coarsely chopped (use pumpkin seeds for a nut free alternative) 2 stems flat - leaf
parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving
1 cup
of small white beans (soaked for 24 hours) 4 cups
of water Drizzle
of olive oil 1 yellow onion, minced 4 cloves
of garlic, peeled and finely chopped 1 — 28 oz can
of fire roasted diced tomatoes 4 cup container
of vegetable broth — low sodium, organic 5 large leaves
of fresh Tuscan aka Dinosaur
kale (washed, stem removed and chopped) 1
handful of fresh
parsley or 2 tablespoons
of dried 1 tablespoon
of fresh oregano or 1 tsp
of dried 1 teaspoon smoked paprika Salt and pepper
Big
handful spinach Big
handful kale Half a cucumber 3 celery sticks 1 apple 1 inch
of fresh ginger Small
handful mint Small
handful parsley 1 lemon
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
Extra Virgin Olive Oil 3 medium leeks, white and light green parts only 3 1/2 cups potatoes, peeled + chopped Sea salt + pepper 6 cups low sodium organic vegetable stock, or homemade 1 bunch curly
kale, about 6 stalks 2
handfuls each fresh flat leaf
parsley + chervil Zest + juice
of one organic lemon
Ingredients: 2 stalks
of kale 1
handful of spinach 1/2 cucumber 2 celery stalks 1/2 bunch
parsley 3 sprigs
of cilantro 1/2 green apple squeeze
of lime on top Instructions: Put all ingredients through a juicer.
Ingredients 4 carrots
Handful of parsley 2 cucumbers, peeled 2 stalks celery 1 red pepper 1 green pepper 2 kale leaves or a handful of spinach Small handful lettuce 1 beet (optional for sugar) Total Cals: 129 Fat: 1g Sodium: 170 mg Ca
Handful of parsley 2 cucumbers, peeled 2 stalks celery 1 red pepper 1 green pepper 2
kale leaves or a
handful of spinach Small handful lettuce 1 beet (optional for sugar) Total Cals: 129 Fat: 1g Sodium: 170 mg Ca
handful of spinach Small
handful lettuce 1 beet (optional for sugar) Total Cals: 129 Fat: 1g Sodium: 170 mg Ca
handful lettuce 1 beet (optional for sugar) Total Cals: 129 Fat: 1g Sodium: 170 mg Carbs:...
I started with a big
handful of kale and spinach, and added cilantro,
parsley and mint to enhance the flavors.
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.