Not exact matches
For garnishes you'll need a
large leaf of
Romaine lettuce, diced grape tomatoes, sliced black olives, diced green bell pepper, diced red onion, and shredded cheddar cheese.
You can serve your vegan wraps as I did, the super low - carb way, by placing some filling atop a
large kale
leaf (
Romaine lettuce leaves also work well for this purpose, as would a chard
leaf, if it's big enough), or you can use this as a filling for vegan burritos, by scooping some into whole wheat, spelt, corn or other tortillas.
For the salad: 1/2 cup uncooked quinoa 4 - 5 cups shredded red
leaf or
romaine lettuce 1 mango, finely chopped 1 cup finely chopped pineapple (about 1/4
large pineapple) 1 cup finely chopped jicama 1 avocado, finely chopped 1/2 cup roasted unsalted macadamia nuts, roughly chopped 1/2 cup flaked coconut, toasted 2 - 3 green onions, sliced
1 zucchini, cleaned and sliced lengthwise (three slices) 1
large Vidalia onion, chopped 1 medium green tomato, sliced into 1/4 ″ thick rounds 2
romaine lettuce leaves, cleaned 2 sandwich size ciabatta loaves 1/4 c cornmeal 1/4 c Basil Pecan Pesto 1/4 c Veganaise olive oil vegetable oil salt pepper paper bag
1 1/2 pounds ground chuck 1 tablespoon Worcestershire sauce 1 1/2 teaspoons granulated onion 1 1/2 teaspoons granulated garlic 1 teaspoon freshly ground black pepper 4 Miami onion rolls or Sesame seed rolls, split For the toppings: 8 strips hickory - smoked bacon 2 ripe avocados, sliced 1 teaspoon lemon juice Coarse kosher salt Freshly ground black pepper 1
large tomato, sliced 8 thin slices red onion Bread and Butter or dill pickle slices 1 cup crumbled Bleu cheese 1 cup shredded cheddar cheese 8
leaves iceberg,
romaine or red
leaf lettuce, cut to fit the rolls
Seperate the
leaves from a head of
romaine lettuce, pile them from
largest in the bottom to smallest on top, tightly roll the
leaves together like a cigar, cut it right down the middle and start chopping in 1/2 inch cuts, wash the cut
lettuce, pat dry and add to a shallow salad bowl
INGREDIENTS 2 cups of filtered water or almond milk 2
large handfuls of baby spinach 6
leaves of
romaine lettuce, chopped 6 tablespoons of hemp seed (for protein) OR 2 servings high - quality, organic protein powder of choice 2 tablespoons almond butter 1 teaspoon vanilla extract a pinch of sea salt (optional) 1 banana, frozen or 1 1/2 cups frozen peaches 1/2 cup of ice (optional)
2 fresh tomatoes 1 red or yellow bell pepper 2 packages
romaine lettuce hearts 1 8oz package / bag baby spinach
leaves (6 cups or more) 2 hass avocados 1 bunch of celery 2 heads cauliflower (or 6 cups total frozen florets) 1
large spaghetti squash 1 small head raddichio 1 bunch fresh basil
Arrange 16 small crunchy inner
leaves of butter
lettuce,
romaine, or endive on a
large platter.
8 gluten - free or whole grain tortilla bread 16
lettuce leaves (cosmopolitan or
romaine) Herby hummus (see recipe below) Green lentil salad (see recipe below) 1
large handful sunflower seeds, lightly toasted in a dry frying pan 1 cup / 150 g strawberries, sliced
1 head
Romaine lettuce, chopped 1 head Belgian endive, chopped 1 cup fresh mint
leaves, chopped 2
large oranges 2 ugli fruit or tangelo 1/2 cup pineapple juice 3 tablespoons fresh squeezed lemon juice 3 tablespoons sugar 1/8 teaspoon salt 1/2 teaspoon cinnamon 3 tablespoons walnut oil 1/2 cup golden raisins 1/3 cup chopped walnuts or macadamia nuts, toasted
4) Kale Spinach Juice 1
large handful spinach 4 - 5
leaves kale 3
romaine lettuce leaves 3 celery stalks 1 cucumber 1 - 2 green apples 1 lemon, peeled