Sentences with phrase «leaf powder for»

Try a pineapple, peach and banana smoothie, mixed with moringa leaf powder for a groovy green way to start your day.

Not exact matches

The option / opportunity cost for dry powder (bonds vs. cash) is extremely cheap — with that said, it has been cheap for quite some time, and could stay cheap for much longer, BUT, one who exercises that option has left very little on the table, certainly nothing material in terms of financial security / wealth.

Garnish the reserved 1/4 of apple — cut in small cubes pumpkin seeds — optionally soaked and dehydrated for extra crunch drizzle of chili olive oil (optional)-- olive oil mixed with chili powder fresh mint or cilantro leaves

Add the Espelette powder, the bouillon, and bay leaves, reduce the heat, and simmer, covered, for 25 minutes.

Hi Ella, Just made this dish and it's absolutely wonderful — I didn't have any paprika so I used hot chilli powder instead, and I have enough left over for tomorrow

1 cup spinach 1/2 pear, seeded 1/2 avocado 1 tsp matcha green tea powder 1 1/2 cups of unsweetened almond milk 6 - 8 mint leaves 1 Tbsp chia seeds 1 tsp raw honey (optional for added sweetness)

For stage one ingredients, leave out the chili powder, avocado and cilantro.

If protein powder isn't your thing, you can sub in half or all of the milk with greek yogurt for your protein boost, and if you're having this smoothie as a snack rather than a meal, you can just leave the protein powder out entirely.

Perhaps the dish would have been transformed with the lime leaves (I could not find any) but I did not care for that curry powder taste in this dish.

To help your items rise, just be sure not to leave out the baking powder your recipe calls for.

MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:

To prepare green dye: Add 2 Tbs of dry lavender leaves + 1 tsp turmeric powder in 1 cup of water, and boil for 15 minutes.

Process for about 2 minutes, or until you are left with a fine powder.

The reason for this is that many of the powdered sweeteners can leave a gritty texture (not so much in truffles because it is heated up with the chocolate).

Here is the ingredient list I found for the brand I recommended: Dried red chilli, Shallot, Garlic, Soybean oil, Sugar, Salt, Fresh turmeric, Lemongrass, Spices (coriander seeds, cumin, cardamom, cinnamon, bay leaves, lesser galangal, cloves), Galangal, Curry powder (mustard, cumin, coriander, fenugreek, wheat flour, chilli, pepper, fennel, turmeric), Kaffir lime.

1 and 1/4 cup of almond milk (I used toasted coconut unsweetened milk)-- cashew, coconut or whatever you use I scoop of Vega One coconut almond flavored nutritional shake powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful of baby spinach leaves 1 tablespoon of Justin's maple almond butter 1 teaspoon of raw cacao nibs 1 teaspoon of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon of coconut flakes plus more for garnishing

Puddings: 1/2 c. full - fat coconut milk or other milk of your choice 1/4 c. fresh mint leaves 2 T. chia seeds 1/2 avocado, peeled 1/2 c. frozen spinach or 1 large handful fresh spinach 3 pitted medjool dates, soaked in hot water for a few minutes if not still soft and then drained, or 2 1/2 T honey 1/4 t. vanilla extract 1 T. + 1 t. cocoa powder

Note: If your bunch of kale seems to be extra-large, add an extra tablespoon of coconut oil and cocoa powder to make sure you can coat all the leaves (or do it anyway for extra chocolate kale chips!).

1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish

Add asafetida powder, bay leaf and grated tomato and ginger in the pan and sauté for 3 - 4 minutes on medium heat.

I know 6 leaves is the equivalent for 1 spoon of powder.

As for the coating, coconut oil, carob powder, honey and vanilla are blended together, leaving you with a yummy chocolatey paste.

I used several small bowls to dip the coconut - and sprinkle - covered cupcakes into, but for the most part I used one bowl to mix the rest of the frostings, simply wiping or rinsing the bowl out between batches and leaving the dark - colored cocoa powder and nut butter frostings until the end.

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.

1 frozen banana, broken into pieces 1 apple, cored and chopped 1/2 to 1 cup nondairy milk 4 to 6 lettuces leaves or other leafy greens, torn 1 can (4 ounces) pineapple chunks packed in juice, or 2 fresh pineapple rings 1/4 cup raisins or goji berries 4 to 8 pitted soft dates 4 to 6 ice cubes Cocoa powder or vegan mini chocolate chips, for garnish

500 gm chicken, cut into medium pieces 1 tsp ghee 400 gm onions, thinly sliced (almost 6 medium onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2 tsp ginger paste 1 1/2 tsp garlic paste 1 tbsp coriander powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2 tbsp cashew nuts, soaked in 1/4 cup of water for 30 minutes and ground to paste 1/2 tsp garam masala Coriander leaves for garnish Salt to taste

In addition to organic green tea leaf, the Daily Energy Nutrient Booster Powder contains beet root, B12, and herbs specifically selected for their ability to support energy levels, healthy metabolism and your body's stress response.

Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish

You can shape them anyway you need for any holiday (just use a different plate in your cookie press) and you can leave them plain, adorned with sprinkles, or lightly glazed with a powdered sugar icing.

For those of you who are curious, I made note of everything in my freezer: five types of chili powder; three serrano chile peppers; kaffir lime leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag, red sauce in another (for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's trFor those of you who are curious, I made note of everything in my freezer: five types of chili powder; three serrano chile peppers; kaffir lime leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag, red sauce in another (for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's trfor this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tree.

2 cucumbers, thinly sliced 1 large onion, thinly sliced 1/4 teaspoon cayenne powder 1/2 teaspoon coriander powder 1/2 teaspoon cumin powder 1/2 teaspoon powdered ginger 1/2 teaspoon fenugreek seeds (optional) 2 tablespoons freshly squeezed lime juice 1 cup yogurt or coconut milk Salt to taste Mint leaf for garnish

The Sauce: 3/4 cup water 30 plum tomatoes, halved 1 medium onion 1 large potato, peeled and quartered 1 large chayote squash, peeled and quartered 4 medium tomatillos, husked and chopped 6 red bell peppers, stemmed and seeded 2 cayenne chiles, seeds and stems removed 1 pasilla chile, seeds and stem removed 1 chile piquin, seeds and stem removed 1 guajillo chile, seeds and stem removed 3 chiltepin chiles (add more for extra heat) 3 bay leaves 2 sprigs fresh thyme 1/3 teaspoon powdered annatto seeds (achiote) Salt and pepper to taste

2 cups unsweetened almond milk 1 tablespoon green tea leaves 2 - 3 sprigs rosemary — lightly bruised with the back of a chef's knife 1 vanilla bean — seeds scraped out 1/2 cup raw cacao butter — shredded (I like this brand) 2 tablespoons maca powder (optional, but great here) 1 cup cashews — soaked in water for 4 hours 4 soft dates — pits removed and chopped ground cinnamon and / or nutmeg, or cocoa powder for sprinkling on top — optional

5 small green chillis, stems removed 5 small red chillis, stems removed 2 pounds lamb or goat meat, cubed 3 quarts water 2 - inch piece of ginger, peeled 2 teaspoons black peppercorns 2 teaspoons anise seed 2 teaspoons cumin seed 5 cardamoms (or 2 Tablespoons car - damom powder) 3 cloves 3 tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1 cup fresh mint leaves 4 pieces lemon grass, crushed 1 teaspoon ground turmeric 4 curry leaves (optional) 1 cup water 4 tomatoes, diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons vegetable oil Spring (green) onions for garnish 3 teaspoons rice flour for thickening (optional)

ingredients THAI FRIED SHRIMP CAKES WITH SWEET CHILI SAUCE 2 pounds shrimp (peeled, deveined, tails removed, roughly chopped into chunks, chilled) 4 cloves garlic (peeled, minced) 1 teaspoon Kosher salt 1 teaspoon freshly black ground pepper 1 and 1/2 teaspoons baking powder 1/4 cup cilantro leaves and stems (finely chopped) 2 scallions (root ends trimmed, finely sliced) 3 cups panko breadcrumbs vegetable oil (for frying) store - bought sweet chili sauce (to serve) 1 lime (cut into wedges, to serve)

Add the shrimp, crab meat, turmeric powder, vinegar, bay or curry leaves and cook for 15 minutes.

2 - 3 small to medium beets — peeled and cubed 2 garlic cloves — minced sea salt 2 small to medium red onions — peeled and quartered or cut into eighths, depending on size grape seed oil 1 head of broccoli — cut into bite - sized florets 2 cans Thai coconut milk pinch of chili powder or a dash of cayenne 1/2 lemon — juiced 1 - 2 ripe but firm avocados freshly ground black pepper arugula leaves for garnish

Add garlic, cumin, chile powder, coriander, oregano, and bay leaves and cook, stirring for a minute more.

Olive oil, as needed 1 large zucchini, diced small 1 stalk celery, chopped small 1/2 — 1 red pepper, chopped small 1/2 onion, chopped small oregano, onion powder, garlic powder, salt, pepper, thyme sprig (optional) 9 new potatoes, boiled until tender, mostly peeled, cut in large chunks Non-Dairy Basil pesto (1 cup basil leaves, 1 - 2 Tbsp pine nuts, olive oil, ground)(feta cheese for your dairy eating loved ones)

For a non-spicy version just leave the chilli powder out.

Sweet - Hot: Our sweet - hot pumpkin seed recipe can be made simply sweet by leaving out the chili powder or opting for mild paprika.

1/2 cup Almond milk (I used home - made) 1/3 cup water with 1 tsp chia seeds (mix and leave for 10 mins) 1 tsp vanilla extract 2/3 cup cocoa powder 1/4 tsp cinnamon 2 tsp baking powder 1/2 tsp salt 1/4 tsp apple cider vinegar 1 mashed banana 120gm sugar free apple sauce (1 tub)

I left out the spices, used 1/2 cup cocoa powder, then added chocolate, vanilla and hazelnut extracts and dropped a few cacao nibs on top of each piece for what has to be the best fat bomb recipe I've ever had.

Ingredients: 1 tsp green peppercorns 1 tsp dried chives 1 tsp basil 1 tsp tarragon 1 tsp parsley (substitution for chevril) 1 bay leaf 1 tsp dill weed 1 tsp garlic powder

Ingredients 1/2 onion, caramelized (see here for technique) 1 cup chopped cremini or white button mushrooms 1 garlic clove, minced pinch cumin pinch chili powder pinch cayenne 3 eggs, beaten 1/2 cup loosely packed cilantro leaves, chopped 2 8 - inch tortillas 1 cup Monterey Jack cheese, shredded

Haha, well here I have added red lentils, tomato puree (or use just tomato paste), garlic paste, soy sauce, vinegar, cumin powder, vegetables (carrot, french beans & green capsicum) and coriander leaves for garnishing.

Ingredients 2 tablespoons olive oil 1 onion 4 cloves garlic, diced 2 jalepenos, cut into slivers (I removed the seeds from one but left the others in) 1 small carrot, diced 4 oz white mushrooms, cut in half and then sliced 4 teaspoons chili powder 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon salt 3/4 cup brown lentils 1/2 cup black lentils 1 14 - oz can of diced tomatoes 1/4 cup quinoa 1/2 cup bulgur wheat avocado, cheddar, and / or sour cream for serving

Heat ghee in a heavy bottom pan, add onion paste, saute till lightly browned, add bay leaf and marinated chicken, remaining red chili powder and ground powder, mix well, turn the heat on sim, cover and cook for 5 minutes.

3 pounds beef brisket 1 teaspoon kosher salt 1 teaspoon black pepper 2 tablespoons vegetable oil 5 garlic cloves, peeled and smashed 1 white onion, halved and thinly sliced 1 tablespoon chili powder 2 teaspoons ground coriander 2 teaspoons ground cumin 1/4 cup apple cider vinegar 1-1/2 cups water 1 - 14.5 ounce can whole peeled tomatoes with their juices 2 whole canned chipotle chiles en adobo 2 bay leaves 3 tablespoons molasses 8 - 10 corn tortillas for serving Pickled red onions for serving, recipe follows

I also have a chocolate fudge frosting recipe (I'll link it below), and you could use that as is or even leave the cocoa powder out for a thicker, rich, sweet topping.