Green Mojito Juice Print Green Mojito Juice Ingredients 3
limes peel removed 3 cucumbers trimmed 3 green apples cut into chunks 3 inch piece fresh ginger 1 small bunch mint 1 small bunch parsley Instructions Using a juicer, process all ingredients into juice.
Not exact matches
10 small dried red chiles, such as piquins, stems
removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small onions 1 teaspoon black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece of galangal,
peeled 1 tablespoon chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon
lime zest 1/4 cup water
1/4 cup whole Jamaican pimento berries (or 1/8 cup ground allspice) 3 Scotch bonnet chiles (or habaneros), seeds and stems
removed, chopped 10 scallions (green onions), chopped 1/2 cup chopped onion 4 cloves garlic, chopped 4 bay leaves, crushed 1 3 - inch piece ginger,
peeled and chopped 1/3 cup fresh thyme 1 teaspoon freshly ground nutmeg 1 teaspoon freshly ground cinnamon 1 teaspoon salt (or more, to taste) 1 tablespoon freshly ground black pepper 1/4 cup vegetable oil 1/4 cup
lime juice Water
4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir
lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal,
peeled and chopped (or substitute ginger) 10 shallots,
peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems
removed 2 cloves garlic,
peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here
Eight dry - packed sea scallops, «catch»
removed and rinsed Eight large (U-21) shrimp,
peeled and deveined 3 tablespoons fresh
lime juice, divided 2 tablespoons fresh lemon juice 1 tablespoon crushed Sichuan peppercorns (or more to taste)
12 small or 8 medium tomatillos, husked, rinsed and quartered 1 large garlic clove,
peeled and quartered 1/2 jalapeno (you can
remove the seeds or not) 1/3 cup cilantro, roughly chopped 2 Tablespoons chopped onion 1/2 teaspoon Kosher salt 1
lime, juiced 1 Tablespoon water, or more if needed
Using a sharp knife,
peel the grapefruit, lemon and
lime,
removing the bitter white pith.
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp,
peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup
peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (
remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado,
peeled and chopped 1
lime, cut crosswise into 1 / 4 - inch wheels for garnish
for the avocado + mango salsa: 1 ripe avocado, diced 1 mango,
peeled, pitted, and diced 1 jalapeño, seeds
removed and diced 3 - 4 green onions (just the white parts that were reserved from the filling), diced the juice of 1/2 of a
lime salt + pepper
1 1/2 pounds fresh tomatillos, * husked and rinsed 1 - 2 fresh jalapeño peppers, stems
removed 1/2 medium white onion,
peeled 2 cloves garlic, not
peeled olive oil, for drizzling 1/3 -1 / 2 cup fresh cilantro, washed juice of 1
lime 1/2 -3 / 4 teaspoon Kosher or sea salt
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.
Cake Using a vegetable
peeler,
remove zest from orange and
lime in wide strips, leaving white pith behind.
1 pound fresh grouper fillet Juice of 2 fresh
limes or lemons 4 slices bacon, diced 2 small potatoes,
peeled and diced 1 stalk of celery, diced 1 onion, diced 2 fresh cayenne chiles, stems and seeds
removed, diced (or substitute serranos or 1/2 habanero) 2 tablespoons pimientos, diced 1 quart water Salt to taste 1 egg, beaten 4 6 - inch circles of puff pastry
1 ripe mango,
peeled and seed
removed 1 clove garlic,
peeled 3 scallions,
peeled and white part reserved 2 tablespoons brown sugar 2 Scotch bonnet (or habanero) chiles, stemmed and seeded 2 tablespoons fresh lemon juice 2 tablespoons fresh
lime juice 1/4 cup dry white wine 1/4 cup passion fruit juice (available in most Latin American and Caribbean markets) 3 tablespoons vegetable oil 3 pounds sirloin steak, fat
removed, and cut into 1 inch cubes 1 large pineapple,
peeled, cored, and cut into 1 1/2 inch cubes 3 small partially ripe papayas,
peeled, seeded, and cut into large cubes of 1 1/2 inches 3 sweet white onions,
peeled and cut into quarters and separated
1 teaspoon thin slices
peeled galangal 1 clove garlic,
peeled 1 1/2 tablespoons finely julienned kaffir
lime leaves 1/4 teaspoon turmeric powder 1/4 cup minced lemongrass 5 dried piquin chiles, seeded and soaked 10 minutes in lukewarm water, chopped fine 2 tablespoons fish sauce (Nam Pla) 1 egg, well beaten 2 tablespoons granulated sugar 2 cups coconut milk (not coconut cream) 1 1/2 pounds snapper (or catfish or trout) fillets, sliced into strips 1 / 2 - inch thick 8 banana leaves, cut 14 inches by 10 inches 1/2 pound fresh spinach, stems
removed
1 cup rocotillo chiles, seeds and stems
removed, minced, or substitute 1 habanero plus 5 yellow wax chiles 1 small purple onion, diced 1 green bell pepper, stemmed, seeded and diced 1 red bell pepper, stemmed, seeded and diced 2 ripe mangos,
peeled and diced Juice of 3 oranges 1/2 cup pineapple juice Juice of 4
limes 1/4 cup chopped cilantro 2 pounds sea scallops Water Salt and freshly ground black pepper to taste
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)
1 teaspoon finely grated
peeled fresh ginger 3 tablespoons fresh
lime juice (from 2 to 3
limes) 2 tablespoons grapeseed oil coarse salt 1/2 large papaya (Mexican or Solo, about 1 pound),
peeled, halved lengthwise, seeds
removed, and cut into 1 - inch pieces 2 large Belgian endive, halved lengthwise, cored, and cut into matchsticks (about 3 cups) 1/2 English cucumber, very thinly sliced 3/4 cup jumbo lump crabmeat, picked over and rinsed
ingredients GRILLED CORN AND TOMATO SALAD 4 ears sweet corn, unhusked Kosher salt 1 garlic clove, minced 1 jalapeno, seed and ribs
removed, minced zest and juice of 3
limes 1/2 cup extra-virgin olive oil 1 ripe avocado, halved, pitted,
peeled, diced 1 cup halved cherry tomatoes 6 scallions, thinly sliced 3/4 cup finely chopped fresh cilantro leaves freshly ground black pepper
5 ears of corn in husks 5 tablespoons diced morels (or other wild mushrooms, rehydrated if dried) 1/4 cup olive oil 2 poblano chiles, roasted,
peeled, stems and seeds
removed, diced 1/4 cup sundried tomatoes, minced 1 small onion, chopped and sauteed 2 tablespoons minced cilantro 1 tablespoon minced chipotles in adobo 2 teaspoons fresh marjoram, minced 1 teaspoon freshly squuezed
lime juice Salt to taste
1 whole fish, grouper preferred Chile paste (chiles of choice blended with a little vegetable oil) Juice of 1
lime Vegetable oil 1 stalk celery, chopped 1 small onion, chopped 1 small bell pepper, stem and seeds
removed, chopped 2 tomatoes,
peeled and chopped 2 tablespoons tomato paste 1 teaspoon fresh thyme
I used lemons instead of
limes, and used about 3 slices with
peels removed.
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots,
peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end
removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup
lime juice (2 - 3
limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
ingredients SWEET AND SPICY SHRIMP LETTUCE WRAPS 1/3 cup orange marmalade 1 serrano (seeded, small dice) 1/3 cup hot water 1 tablespoon olive oil 1 pound medium shrimp (
peeled, deveined, tails
removed) 1 cup basmati rice (uncooked) 1 tablespoon ginger (
peeled, grated) 1
lime (zested) 1 head bibb lettuce (leaves separated) 1/2 bunch scallions (thinly sliced, to garnish) Kosher salt and freshly ground pepper (to taste)
3 tablespoons canola oil 1 cup onion, chopped 4 garlic cloves, chopped 1 teaspoon red chile flakes 1/2 cup fresh basil leaves, chopped 2 tablespoons low sodium soy sauce 1 tablespoon fresh
lime juice 1 1/2 cups shrimp,
peeled and deveined, tails
removed 2 cups mango, cubed (preferably unripe) 1/4 cup toasted shredded unsweetened coconut (I omitted... and not on purpose.
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant,
peeled and cubed 1» length of fresh ginger,
peeled and grated 1 fresh habanero, stem and seeds
removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1
lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered
lime wedges for garnish
1 cup of black rice 1 small butternut, acorn (or any type of squash),
peeled, seeds
removed, and diced (about 2 cups) extra virgin olive oil salt + pepper 2 large handfuls of spinach 1 small red onion, sliced grapeseed (or a neural high heat oil) salt 2 tablespoons of sesames seeds 1/4 cup of pumpkin seeds for the sesame ginger dressing: 1/2 inch piece of ginger,
peeled 1 small shallot 1 garlic clove,
peeled 1 teaspoon of honey 1 tablespoon of
lime juice 2 tablespoons of toasted sesame oil 1 teaspoon of tamari (OR 1/2 teaspoon of salt) 3 - 4 tablespoons of grapeseed or sunflower oil
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger,
peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs
removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2
lime 1 tablespoon
lime juice Plain Greek yogurt and sliced almonds for topping, if desired
3 medium to large rutabagas,
peeled and sliced lengthwise — * Other root vegetables or winter squash will substitute well 2 tablespoons extra-virgin olive oil Kosher salt Freshly ground black pepper 1 handful fresh cilantro sprigs 1
lime, rind
removed and very thinly sliced — optional, as garnish
Avocado Deviled Eggs with Chives Ingredients 6 hard - boiled eggs,
peeled and halved 4 tablespoons KRAFT Avocado Oil Mayo 2 teaspoons
lime juice 1 avocado -
peeled, pitted, and diced 1 slice cooked bacon, finely chopped sea salt to taste Freshly chopped chives Instructions
Remove the yolks and place them in a food processor.
ingredients FOR THE PORK FILLING: Chinese five spice powder (to taste) 1 and 1/2 pounds pork shoulder 3 tablespoons olive oil 2 cups water 1/2 cup soy sauce 2 tablespoons hoisin 1/4 cup brown sugar 1 tablespoon rice vinegar 1 teaspoon gochugaru (optional) 2 cloves garlic (
peeled, smashed) 2 - 3 inches ginger (
peeled, sliced) 1 jalapeno (stemmed, sliced into 3 - inch rings) 1 piece star anise 1 cinnamon stick TO ASSEMBLE: 1 package round potsticker wrappers 2 tablespoons olive oil 1 and 1/2 -2 cups water 1 bunch scallions (root end
removed, thinly sliced, to garnish) 1 bunch cilantro plooms (to garnish) 3
limes (cut into wedges, for serving) Kosher salt and freshly ground pepper (to taste)
Ingredients 200 g fresh green beans, ends trimmed (plus natural mineral or filtered water and a pinch of whole sea salt, to cook them) 1 - 2 teaspoons poppy seeds For the dressing 2 cloves of fresh garlic,
peel removed 2 - 3 cm of fresh ginger root, skin
removed 2 handfuls of fresh parsley juice of 1
lime -LSB-...]
ingredients KOREAN BRAISED SHORT RIBS: 5 pounds beef short ribs (bone - in, trimmed, cut crosswise into 2 - inch pieces) 2 tablespoons olive oil 1 large yellow onion (
peeled, diced) 1 bunch scallions (root end
removed, thinly sliced) 5 cloves garlic (
peeled, minced) 1 (1 - inch) piece ginger (
peeled, minced) 3 large carrots (
peeled, cut into 1 - inch pieces) 3 stalks celery (cut into 1 - inch pieces) 1 cup rice wine vinegar 1/3 cup brown sugar 1 and 1/2 cups soy sauce 1/2 cup mirin 1/2 cup orange juice 2 cups rice (to serve) Kosher salt and freshly ground black pepper (to taste) CUCUMBER KIMCHI: 2 pounds English cucumbers (thinly sliced) 1 tablespoon Kosher salt 1/2 cup rice vinegar 1/3 cup mirin 1 tablespoon toasted sesame oil 1 tablespoon gochujang (Korean chili paste) 1 clove garlic (
peeled, grated) 1 teaspoon fresh ginger (
peeled, grated) 1 teaspoon
lime zest
can of chickpeas (also called garbanzo beans), drained and rinsed 1 - 2 California avocados (I use 2),
peeled and seeds
removed 1 tablespoon of fresh
lime juice and the zest of 1
lime (add more to taste as needed) 1 tablespoon of cilantro, finely chopped 1 green onion (green and white part) finely chopped Salt and pepper to taste
1 tbsp coconut oil 1 onion, finely sliced 1 large or 2 small garlic cloves, finely chopped, grated or crushed 4 cm piece of fresh ginger,
peeled and finely grated 1 red chilli, finely sliced 1 tsp black mustard seeds 1/4 tsp ground turmeric 1 x 400 ml tin coconut milk 100g yellow mung dal lentils, rinsed in a sieve 1 tsp coriander seeds, toasted and ground 1 tsp cumin seeds, toasted and ground 200g spring or summer greens, tough ribs
removed, leaves finely shredded handful of coriander leaves a squeeze of
lime or lemon juice toasted coconut chips or toasted desiccated coconut, to garnish salt.
1 pound 21 / 25 shrimp,
peeled and deveined (10 shrimp per person) 2 tablespoons canola oil 2 tablespoons red curry paste, either commercial or homemade (recipe follows) 1 (13 1/2 - ounce) can unsweetened coconut milk 1 cup reduced sodium chicken or fish stock 2 cups sugar snap peas, stringed if necessary 1 fresh chile (such as red jalapeno or serrano), thinly sliced on the diagonal 5 Thai (kaffir)
lime leaves, center vein
removed and cut into thin strips 2 tablespoons Thai fish sauce (Nam Pla; Tra Chang Gold Label is good) 1 tablespoon light brown sugar 1/2 teaspoon coarse kosher salt 5 Thai basil leaves, roughly chopped
Lime wedges, for serving Steamed rice or cooked noodles, for serving 1/2 cup chopped cilantro, for garnish
2 large carrots (1 1/2 cups)
peeled & chopped) 1/2 medium red onion (1 cup)
peeled & chopped) 1 1/2 cups white vinegar 1/2 cup water 6 cloves garlic (2 tablespoons minced) 1/4 cup fresh
lime juice 1 tablespoon coarse kosher salt 1 teaspoon freshly ground black pepper 1/4 cup coarse grain or Creole mustard 12 to 14 habanero chiles, seeds and stems
removed (3/4 cup minced)
12 dry Thai chile peppers, seeded and soaked in warm water until softened 1 tablespoon coriander seeds 1/2 teaspoon black peppercorns 1/2 cup chopped shallots 1/4 cup chopped garlic 3 stalks lemongrass, outer leaves and tops
removed, minced 3 tablespoons
peeled and chopped fresh galangal (or substitute fresh ginger) 2 tablespoons chopped cilantro 2 teaspoons Kaffir
lime zest 1 teaspoon shrimp paste
Remove zest from
limes in wide strips with a vegetable
peeler, leaving white pith behind.
ingredients PAELLA SPICE: 2 tablespoons whole cumin 2 tablespoons whole coriander 1 and 1/8 teaspoons chili flake 1 and 1/2 tablespoons turmeric 1 and 1/2 tablespoons curry powder RICE: 1/4 cup olive oil 1 and 3/4 cups white onion (
peeled, diced) 2 tablespoons garlic (
peeled, minced) 2 and 1/2 teaspoons Kosher salt 2 tablespoons Paella spice (recipe above) 1/3 teaspoon saffron 4 and 1/2 cups calasparra or aborio rice 4 cups white wine 16 cups chicken stock CURRY BUTTER: 4 sticks unsalted butter (softened) 2 and 1/2 teaspoons turmeric 3 teaspoons curry powder 3 and 1/2 teaspoons Kosher salt 1 bunch cilantro (finely chopped) 1 cup store - bought mango puree (plus 1 tablespoon) 3
limes (zested, juiced) SEAFOOD AND CHORIZO: 1/4 cup olive oil 3 links fresh chorizo (casing
removed, diced) 1/2 pound swordfish or bass fillets (skinless, diced) 1 pound shrimp (cleaned, deveined) 1 pound mussels (cleaned, rinsed, cracked or open mussels discarded) 1/2 pound calamari (tubes and tentacles only) 1 pint cherry tomatoes (halved) 2 cups frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)
for ceviche: 1/2 zucchini,
peeled into ribbons 1 carrot,
peeled into ribbons 2 radishes, thinly sliced 1 large cob of corn, kernels
removed 1 small red bell pepper, stemmed and julienned 1 small shallot, thinly sliced juice from 3
limes 2 tsp dijon mustard 2 tsp raw agave nectar 1.5 tbsp extra virgin olive oil 2 - 3 sprigs basil / cilantro, leaves finely chopped
1/2 small red onion, thinly sliced Salt Fresh
lime juice Extra-virgin olive oil 12 large (16/20) shrimp,
peeled and deveined, tails intact Extra-virgin olive oil Freshly ground black pepper 1 large avocado, halved, pitted and cut into 1 / 4 - inch slices 1/2 ruby grapefruit, sectioned, membranes
removed 2 tablespoons chopped Italian parsley leaves
Remove zest from
lime in wide strips with a vegetable
peeler, leaving white pith behind.
for the filling 1 tablespoon almond flour 1/2 — 3/4 large ripe pineapple — skin
removed, cored and thinly sliced 1 ripe mango —
peeled, pitted and thinly sliced 1 tablespoon coconut sugar 1 tablespoon
lime juice zest of 1
lime
Ingredients: 1 1/2 cups Israeli couscous 3 cups vegetable broth 3/4 lb shrimp,
peeled and deveined 1 mango, cut into 1 / 2 - inch pieces 1 avocado, cut into 1 / 2 - inch pieces 1/4 cup torn mint leaves 1/8 cup torn parsley leaves, stems
removed 1 red pepper, chopped 1 garlic clove, minced 2 teaspoons minced ginger Juice of 1
lime Olive oil Vegetable oil Paprika Salt Black pepper
3 large ripe avocados,
peeled and pitted 1/2 small red or white onion, diced small 1 - 2 jalapeños, diced small (ribs and seeds
removed, optional) 1 - 2 cloves garlic, minced juice of 1
lime 1/2 teaspoon Kosher or sea salt, plus more to taste.
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
2 organic avocados
peeled, pitted and chopped 1 cup organic strawberries finely chopped 1/2 of organic jalapeno minced, seeds
removed 2 tbsp chopped organic cilantro 1/4 tsp organic ground cinnamon 1 tbsp organic olive oil
lime juice from 1/2 of an organic
lime 1/4 tsp unrefined sea salt
● 4 chicken breasts, ideally USDA organic & pasture - raised ● 2 large sweet potatoes,
peeled & diced ● 5 tablespoons avocado oil ● 2 bell peppers, sliced ● 1 red onion, sliced ● 1 head cauliflower ● 1 cup frozen fire roasted corn ● Juice of one fresh
lime ● 1 jalapeno, seeds
removed & diced ● 1/2 cup chopped cilantro ● 2 avocados, sliced for topping ● No sugar added salsa, topping ● Dash of mustard seed powder ● Siete Foods grain - free tortilla chips
After washing and drying the lemon or
lime, use a zester, paring knife or vegetable
peeler to
remove the zest, which is the colored part of the
peel.