Not exact matches
Add the garlic, black and white pepper, and turn the burner on to medium and bring to a boil while grating the
lime zest
into the
butter:
3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3
lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced
into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut
butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon for garnish
Lime Vinaigrette 1/4 cup vegetable oil of choice 1 tablespoon fresh
lime juice 1 tablespoon rice wine vinegar ⅛ - 1/4 teaspoon red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds green papayas, peeled, seeded and grated 1 carrot, peeled and grated 1 ripe tomato, cut
into wedges 1/4 cup mung bean sprouts 4 bib or
butter lettuce leaves, washed
2/3 cup half - and - half + more for brushing, very cold 2 tablespoons honey zest of 1
lime 2 tablespoons granulated sugar 2 cups all - purpose flour 2 teaspoons baking powder 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted
butter, very cold, cut
into pieces 6 ounces fresh blackberries
Lemon Curd: 5 lemons 5
limes 2 cups sugar 8 large egg yolks 2 whole eggs 1 3/4 sticks unsalted
butter, cut
into pieces
Beat the semolina and
butter mixture
into the egg yolks, then fold in the stiffly beaten egg whites followed by the cashews, pumpkin preserves, nutmeg, cardamom, cloves, cinnamon, golden syrup,
lime rind and essences and mix well together.
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut
butter or almond
butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice of 1
lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut
into noodles * 2 large carrots, cut
into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut
into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
INGREDIENTS 30 raw shrimp, shelled and deveined 1 tablespoon olive oil 1 tablespoon lemon juice 1/2 teaspoon cayenne pepper 1 tablespoon smoked paprika 1 tablespoon red chili powder 1 teaspoon Old Bay seasoning 1 teaspoon chipotle sea salt 1 tablespoon
butter 2 ripe avocadoes 1 tablespoon
lime juice Sea salt 2 large cucumbers, peeled and cut
into round slices
brown rice fettucine noodles 1 Tbsp coconut oil 2 cloves garlic, minced 1/2 Tbsp ginger, minced 1 cup onion, diced 1 cup mushrooms, chopped 1 cup carrots, chopped 1 medium head of broccoli, cut
into florets 1
lime Scrambled egg (optional) 2 Tbsp tamari 2 Tbsp nut
butter (like NuttZo) 1/2 Tbsp maple syrup Cook rice noodles according to package instructions.
2 boneless, skinless chicken breasts, cut
into thin strips 2 tablespoons oil for stir frying (
butter / coconut oil / ghee) 1 teaspoon sesame oil 2 cloves garlic, peeled and crushed 2 teaspoons fish sauce 2 teaspoons soy sauce 1
lime, juiced 2 teaspoons ground cumin 1 chili pepper (we use anaheim), trimmed and chopped Dash of hot sauce (if you want it spicier) 2 teaspoons sesame seeds Salad mix of your choice Vinaigrette of your choice (I like using Nourishing Gourmet's Everyday Salad Dressing) Chopped cilantro (optional)
By blending it with ripe California Avocado,
lime juice, cilantro, and salt, it is transformed
into a rich, decadent sauce that is even better than
butter on the corn.
Using coconut oil in place of some of the
butter suggests hints of the tropics, and yogurt folded
into the whipped cream reinforces the tang of the
lime juice.
I fry or poach an egg I toast 2 pieces of sourdough bread (use whatever bread you'd like that's just my fave) instead of
butter etc I use coconut oil then I mash up whole or half an avocado depending on how hungry I am squeeze some 1/4
lime or lemon
into avo spread it on top of the toast and sprinkle salt and pepper as well as some pine nuts (or anything else you'd like to top it with) and when I have tomatoes I like to cut up a few and add them as well.
Zest lemons or
limes into your tea, or even onto a nut
butter sandwich.
Cut a
lime and squeeze it
into the softened
butter, then add salt and pepper.
Using the Veggie Bullet blender cup, add all dipping sauce ingredients (almond
butter, liquid aminos, water,
lime juice, honey, and red pepper flakes)
into the cup and blend until smooth.