This recipe uses a full
large bunch of cilantro, but you can easily half the recipe if you just want to use up what you have left over.
Emerald Juice 1 very large bunch of celery 1
large bunch of cilantro or parsley or both 4 - 5 small to medium apples 2 - 3 grapefruits 1 - 2 handfuls of any green leafy vegetables 1 - 2 cucumbers a piece of fresh ginger root — to taste
1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch piece ginger 1 large onion, chopped and divided into 2 parts 1
large bunch of cilantro, chopped and divided into 2 parts 2 serrano chiles, seeds and stems removed 1 tablespoon butter or olive oil for sauteeing 1 teaspoon turmeric 4 large tomatoes, quartered 1 1/2 cups coconut milk 1 cup yogurt 2 cups coarsely chopped vegetables, such as carrots, potatoes, and cauliflower
Not exact matches
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice
of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can)
of organic black beans, drained and rinsed (or soak and then cook an equivalent amount
of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1
large bell pepper (I used a red one), diced * 1
bunch fresh
cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
Serves 4 — 6 Ingredients: Salmon patties 550g fresh salmon filet 1 bayleaf 1
large mango 1
large red pepper 1 shallot 1/2
bunch cilantro 3
large eggs 1/2 cup Whole30 mayo Juice
of 1 lime 1/2 cup almond flour or coconut flour 1 tablespoon curry powder Salt and pepper Tomato salsa 6 fresh tomatoes, seeds removed 1 shallot 1/2
bunch cilantro 1 cucumber Juice
of 1...
1 lb Shrimp Deveined 1 lb scallops 4 tbsp Rockys Lime hot sauce 10 Limes 1 cup concentrated lime juice 1
bunch cilantro 4 tbsp finely chopped Serrano peppers 2 tbsp finely chopped Jalepeno peppers 1 tbsp Habanero pepper (Optional) 1 Red bell pepper finely chopped 1 Yellow bell pepper finely chopped 1/2
large Bermuda finely chopped 8 cloves garlic (separate 6 cloves and 2 cloves) crushed and finely choped 2 tsp kosher salt or to taste 1/2 cup
of...
Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1
large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2
bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest
of the meal 2 tablespoons chopped
cilantro Juice
of half a lemon, plus lemon wedges for garnish
Gourmet Garden Lightly Dried
Cilantro is simply a large bunch of fresh organically grown cilantro, that has been lightly dried (just enough) to last for 4 weeks once
Cilantro is simply a
large bunch of fresh organically grown
cilantro, that has been lightly dried (just enough) to last for 4 weeks once
cilantro, that has been lightly dried (just enough) to last for 4 weeks once opened.
2 avocados 1 package romaine lettuce hearts 1
large orange 1 small knob fresh ginger 1
large bag
of prepared broccoli slaw (you'll need 6 cups) 1 small
bunch of scallions (green onions) 1
bunch cilantro 1
large head cauliflower 1
large tomato 4 oz fresh white mushrooms, sliced 1 small onion 1
bunch of kale 1 small butternut squash 1/2 pint raspberries (or 1 cup frozen)
1 cup split mung beans, soaked overnight 2 cups basmati rice 1
large bunch fresh
cilantro 1 cup raw almonds 1 garlic clove, peeled 1 inch piece
of fresh ginger, peeled & chopped 4 tbsp Ancient Organics Ghee salt and pepper to taste
4 cups mixed veggies cut into bite sized pieces - red bell pepper, cucumber, steamed broccoli, steamed green beans, steamed asparagus, etc - it all sounds amazing but use whatever you have and love 1
large carrot, grated 1/2 cup chopped green onions 1
bunch of cilantro minced 1 handful mint or basil leaves minced (chiffonaded or whatever..)
Taco ingredients 2
large portobello mushroom caps, cleaned and diced 2 tablespoons organic tamari 1 tablespoon olive oil 1 green pepper, diced 1/2 small red onion, diced 1/4 cup organic corn (fresh, canned or frozen)
Cilantro cream sauce (recipe above) 12 four - inch corn tortillas (organic if available) 1/2 bunch of cilantro, coarsely chopped Pico
Cilantro cream sauce (recipe above) 12 four - inch corn tortillas (organic if available) 1/2
bunch of cilantro, coarsely chopped Pico
cilantro, coarsely chopped Pico de gallo
2 teaspoons sunflower oil 1/2 teaspoon toasted sesame oil 1 tablespoon plus 2 teaspoons runny honey fine grain sea salt, to taste one small
bunch of cilantro (leaves and stems), chopped 1/2 cup peanuts, toasted 1
bunch of scallions, shredded 2 cups finely shredded cabbage 1/2 cup mung bean sprouts 1/2 cup broccoli or pea sprouts 3
large stalks celery, thinly sliced on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown) rice vinegar toasted sesame seeds, black or white
In a
large pot add 8 cups
of water 1/2 medium onion, 1/2 teaspoon oregano, 1/2 head
of garlic 1/2
bunch of cilantro, 2 bay leaf, 1/2 teaspoon dry thyme, 2 carrots, 1 sprig
of celery, 2 teaspoons sea salt.
2 - 3 serrano peppers 1
large bunch cilantro 1/2 teaspoon mexican dry oregano 1 medium white onion 1 small head
of garlic 2 teaspoons Sea Salt.
In a
large pot add 8 cups
of chicken stock, 1/2 onion, 1/2 teaspoon oregano, 1/2 head
of garlic 1/2
bunch of cilantro, 1 - 2 teaspoon salt and the chicken carcasses from the roasted chicken.
1 small
bunch of cilantro, finely chopped 2
large juicy limes 2 good pinches
of dry mexican oregano 1 teaspoon sea salt
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
14 ounces extra firm tofu (non GMO) 8 ounces brown rice noodles 2 tablespoons roasted peanut oil 1
large shallot, finely chopped 2 small
bunches of broccolini, stalks trimmed 1 - 1 1/2 cups Thai peanut sauce, recipe follows Heavy pinch
of red pepper flakes Roasted peanuts, finely chopped Fresh
cilantro, finely chopped
squash etc ingredients: 1
large spaghetti squash, cut in half lengthwise + seeds scooped out 4 kale stalks, stems removed 1 shallot, peeled 1/2 cup chopped toasted nuts
of your preference (I used cashews) 3 tbsp sesame seeds (toasted, raw, whatevs) chopped leafy herb if you feel it (
cilantro, mint, thai basil etc) 1
bunch of broccoli, cut into florets salt + pepper
organic, unsweetened coconut milk (I used Native Harvest brand) * 2 tablespoons red curry paste (I used Thai Kitchen brand) * 1
large organic sweet potato, chopped into bite - sized pieces * 1 - 2 cups turkey or chicken stock, preferably homemade * 1 tablespoon palm sugar or organic dark brown sugar * 2 tablespoons fish sauce (I used Thai Kitchen brand) * 1 cup roast turkey, shredded or chopped into bite - sized pieces * 6 kaffir lime leaves (I used dried ones from Kalystyans in NYC) * 1 red or green chile pepper, minced * 1
bunch baby bok choy, chopped into bite - sized pieces * 1/2 -1 cup chopped fresh
cilantro or Thai basil (or a combination
of the two) * fresh lime juice to taste for serving - optional * sriracha or your favorite hot chile sauce for serving (I used my homemade chile garlic sauce)- optional
Place 1 quart cooking oil, 1 leek cut into
large chunks, 5
large slices
of ginger, 1
bunch of cilantro with stems and leaves roughly chopped, and 2 teaspoons Sichuan peppercorns in a wok and heat over medium - low.
1
Large Carrot, cut into long strips 1
Large Seedless Cucumber, cut into long strips 1 or 2 Avocados, sliced Spinach Leaves, chopped 1/2 Red Cabbage, finely chopped 1 Small
Bunch Cilantro leaves, stripped from stems 10 Rice Paper Wrappers (located in Asian section
of grocery store) or here Warm Water Optional: Chopped cooked Chicken, Beef, Pork, Shrimp, or Tofu and / or sliced mushrooms
Ingredients: 1 green apple 1/2 cucumber 1/2 lime 1
bunch cilantro 3
large stalks
of kale 2 stalks
of celery Instructions: Put all ingredients through a juicer.
1 box
of white quinoa 3
large carrots, peeled and chopped 1 zucchini, chopped 1
bunch of cilantro, chopped 2 tablespoons
of sesame seeds 1 cup
of red cabbage, chopped 1 cup
of fresh arugula 1 clove garlic 1 teaspoon coconut oil or grapeseed oil
2 cups
of farro 1/2 cup
of roasted peanuts, chopped 1
large cucumber, peeled and chopped 1
large tomato, chopped 1
bunch of fresh basil, chopped 1
bunch of fresh
cilantro, chopped 1
bunch of fresh mint, chopped 1 medium red onion, chopped 1 ear
of raw corn, shaved
2 - 3 tablespoons stable cooking fat (coconut, ghee, chicken schmaltz) 2 red bell peppers, diced 1 small onion, diced 1 clove garlic, minced 1
large potato, diced 1 celery spear, chopped 1 carrot, diced 1 inch fresh ginger, peeled / minced 2 cups chicken stock, plus water if desired 1/2
bunch fresh
cilantro, stems removed and chopped fine 1/2 teaspoon each
of fennel seed and cumin 1/4 teaspoon each
of turmeric and cayenne juice
of 1/2 fresh lime salt / pepper to taste plain yogurt for topping
1 pound organic chicken breast, cut into small chunks 1 small onion, chopped 3
large carrots, chopped 2 cups shredded chard or other greens 1
bunch green onions, chopped 1 lemon or lime, juiced 1/2 cup
cilantro, chopped 1 tablespoon chopped garlic 1 tablespoon chopped ginger 1/2 tablespoon
of red pepper flakes (more or less depending on your heat tolerance) 1 can organic coconut milk 1 quart organic chicken broth sea salt to taste
Ingredients: 1 pint
of cherry tomatoes 1/2
of large red onion 1
bunch of fresh
cilantro 1/2 jalapeno pepper Juice...
1 1/2 cup uncooked white rice 1 28 oz can plum tomatoes, tomatoes chopped, liquid reserved 2 tablespoons extra virgin olive oil 6 medium garlic cloves, crushed 1
large onion, chopped 2 chipotle peppers in adobo sauce, chopped, plus 1 additional teaspoon
of adobo sauce 1 tablespoon + 1 teaspoon cumin 2 teaspoons chili powder 2 15.5 oz cans
of black beans, drained and rinsed 1 cup vegetable broth or water 1
bunch chopped fresh
cilantro leaves