For this theme you will
need green cups, plates, and cutlery and have two green candles in the shape of babies.
Not exact matches
I would most likely feel bad about being offensive (even if unintentional) and would probably end up praying for my own continual
need for God's presence in my life,
green pastures, still water, and overflowing
cups [The wish of most American women — an men!]
You'll also
need about a
cup and a half of liquid depending on if the
greens are frozen.
salt 50g (1/2 bar)
Green and Black's white chocolate, chopped about 1/3 -1 / 2
cup turbinado sugar (or as
needed)
Roughly 1/2
cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower -
Green Beans 3
cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd
need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)
Filling: 4
cups diced cooked turkey 3
cups turkey gravy (thin with broth or water if
needed) 1
cup additional diced cooked vegetables (such as carrots, onions, fennel,
green beans, peas or celery)
So mainly all you
need is: 1/2
green celery, washed, dried and chopped in 1 cm pieces (cut it in horizontal, do not follow the shape of the stalks, just chop them), 2
cups of Grana Padano cheese flakes (you can use also parmiggiano but I personally think it has a stronger taste and it covers too much the celery flavor... but you can try that version too), 2 tbsp.
Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon, add more to taste if
needed) 1 tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of mixed
greens (note: I also had about 2
cups of leftover red kale and used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)
>> >> > COCO - LUSCIOUS MYLK 1
cup flesh from a young
green coconut (may
need two) OR use...
To the potato flesh add sour cream, butter, salt, pepper, 1/2
cup cheese, jalapeno pepper, 1/2 the
green onions, and milk (start adding 1/2
cup of milk but you may not
need to add it all depending on the consistency you want).
* about 1 pound zucchini, cut into small, 1 / 2 - inch cubes * 1 teaspoon salt * 1 Tablespoon butter * 1 Tablespoon olive oil, plus extra if
needed * 1/2 large onion, thinly sliced * 1
cup frozen corn, defrosted * 1 poblano or
green bell pepper, roasted, peeled, seeded and cut into thin strips * * 2/3
cup Mexican - style sour cream ** * salt and pepper to taste
Prep Time: 30 mins Total Time: 30 mins Serves 1 - 2 2 strips bacon 2
cups mixed lettuce
greens 1/4
cup Buttermilk Ranch Dressing, more as
needed 1/2
cup chopped rotisserie chicken 1 boiled egg, sliced 1/2 avocado, diced 2 tablespoons diced sweet onion 1/2
cup cherry tomatoes, halved or quartered Lawry's Seasoned Salt Black pepper Add bacon to an unheated skillet.
6 tbsp hemp seeds 1
cup blueberries 6 — 7 large lettuce or other
green leaves 2 tsp cinnamon 2
cups water or more if
needed
Mini Apple Pie with Puff Pastry Recipe & Image: Dee Na Time: 1 Hour 10 Minutes Ingredients for Apple pie Filling: 4
cups of small cubed apple (i used
green apple) 1/4
cup sugar (i used brown sugar, if
needed u can add more sugar according to ur -LSB-...]
With the smaller roast, I only
needed about 1/2
cup of the
green chile enchilada sauce and about 1/4
cup of chopped up pickled jalapenos (funny!
Items
needed for 2 bowls: 1/4 small purple cabbage, thinly sliced 6 radishes, thinly sliced 1 carrot, julienned 1/3
cup snap peas, sliced on a bias Handful of micro
greens Handful of cilantro and mint leaves — 1
cup Della Rice Basmati and Wild rice, cook as directed — Za'atar roasted chickpeas — Lemon honey mint tahini sauce — 6 min eggs + dukkah spice mix
To the potato flesh add sour cream, butter, salt, pepper, 1/2
cup cheese, 1/2 the
green onions, and milk (start adding 1/2
cup of milk but you may not
need to add it all depending on the consistency you want.
tomato paste 1
cup tomato sauce 2 large tomatoes, chopped 2 teaspoons minced ginger 2 teaspoons minced garlic 2
green chilies, such as serranos, seeds and stems removed, minced 1 tablespoon red chile powder 2 teaspoons ground cloves 8
green cardamoms Salt to taste 3 tablespoons butter 2/3
cup cream 1 teaspoons ground fenugreek 2 teaspoons minced ginger Honey to taste, if
needed
1 1/3
cup (300 g) full fat coconut milk 2 rosemary sprigs — lightly bruised with the back of a chef's knife 1 tablespoon
green tea leaves 1/2 vanilla bean — seeds scraped out 3/4
cup cashews — soaked in water for 4 hours 1
cup purified water, plus more for soaking the cashews 2 - 3 soft dates — pitted and chopped about 6 ice - cubes, more if
needed
Berry Tea Smoothies 1
cup brewed
green or white tea, chilled 1
cup fresh or frozen strawberries 1
cup fresh or frozen blueberries 8 hibiscus tea ice cubes Natural sweetener, if
needed
Two 8 - ounce packages tempeh, any variety * 1
green bell pepper, cut into wide strips 1 red bell pepper, cut into wide strips 1
cup baby carrots 1 medium zucchini, sliced 1/2 inch thick 1 medium red onion, halved and thinly sliced, rings separated 1
cup small whole baby bella or crimini mushrooms 1
cup natural barbecue sauce, or as
needed to coat ingredients
I used 1 tsp of crushed red pepper (per suggestion of previous cook) 2 1/2 cans of chicken broth... and since the color was bright
green, and seemed to
need to be toned down a bit, I added about 3/4
cup of half - and - half to finish it off.
• 1 pound assorted fingerling potatoes • 1/2
cup freshly shelled
green peas or frozen peas (no
need to thaw) • 1/2
cup finely chopped red onion • 2 tablespoons mustard oil, mustard canola blended oil, or canola oil • 1 tablespoon coriander seeds • 1 teaspoon cumin seeds • 1 teaspoon fenugreek seeds • 1/2 teaspoon cayenne pepper • 1/4 teaspoon ground turmeric • 1
cup plain Greek yogurt, whisked until smooth • 1/4
cup finely chopped fresh cilantro leaves and tender stems • 1 teaspoon coarse sea or kosher salt
1 to 2 tablespoons sesame oil + more if
needed based on taste 1/2 small to medium sized red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1
cup sugar snap peas, cut once in half crosswise 1
cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red bell pepper, chopped 1/2
green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for ga
green bell pepper, chopped 1/2
cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4
cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce
Green onions, diced for ga
Green onions, diced for garnish
3/4 -1 # fresh tomatoes, peeled and chopped, retaining liquid 7 large white mushrooms, cleaned well and sliced very thinly (keep stems) 2 ounces (1/2
cup) fresh
green beans (or sugar snaps) sliced thinly on the diagonal into 1 1/4 ″ lengths 2 T peanut oil 2T sherry 5 1/2
cups chicken stock * 15 oz can creamed corn 4T cornstarch dissolved in 6T cold chicken stock 1 large egg white (I misread this and used a whole egg; it was delicious) sugar and salt (yes, you might
need them both) 2 oz good, sweet and smokey ham, coarsely minced
I can easily drink 4 or 5
cups of
green tea throughout the course of the day especially when it is cold outside, and I
need a way to warm up.
First, you'll
need to whip up a fresh rhubarb puree by stewing 12 - 13 stalks of the reddish -
green wonder (diced into 1/2 inch cubes) in a pot over medium heat for 10 minutes along with 3/4
cup of sugar and 1/4
cup of water.
1
cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light
green parts sliced (about 2
cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4
cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4
cups vegetable stock (recommend Imagine No Chicken broth) 2
cups water 2
cups bean cooking liquid, plus 1 more
cup if
needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2
cup flat - leaf Italian parsley leaves
The leaves just
need to be large enough to act as a
cup or wrap for the filling, so
greens like arugula wouldn't work well.
With processor running, gradually drizzle in 3/4
cup water - add more water to thin if
needed - until sauce is light
green.
Try a
cup of matcha
green tea as an afternoon «pick - me - up» anytime you
need extra focus.
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
Green tahini sauce Pulse garlic, parsley, tahini, lemon juice, and 1/2
cup water in a food processor, adding more water if
needed, until smooth (sauce should be the consistency of a thin mayonnaise); season with salt.
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)
What you
need: 2 1/2
cups water or vegetable or chicken stock 1 tbsp butter 1 tsp sea salt, divided 1
cup wild rice 1/4
cup lemon juice 1/4
cup olive oil 1 clove garlic, minced 1/2
cup chopped fennel bulb, core removed 1/2 red or yellow pepper, diced 1/2
cup chopped red cabbage 1/2
cup chopped Italian parsley 2
cups very finely chopped dark, leafy
greens salt and lemon to taste Pecorino or Gorgonzola cheese, for garnish (optional)
4 eggs 2/3
cup spinach (I used one handful frozen spinach and did not thaw it first, just tossed in the frozen flakes) 1/4
cup red pepper, finely diced salt and pepper, to taste 2 tablespoons hot pepper jelly (or try tamarind paste, tahini, sweet and sour sauce, curry paste), optional and to taste pinch chili powder, cayenne pepper, garlic, onion powder, optional and to taste 1/4
cup carrots,
green peppers, mushrooms, asparagus,
green beans, onions, corn, (or any vegetable that
needs to be used or your have on hand), optional 1/4
cup shredded cheese, optional
Cranberry Orange
Green Smoothie (Gluten - free, Dairy - free, Sugar - free) 1/2 of a blender of
greens, loosely packed (about 4 cups loosely packed)-- I used Trader Joe's Power Greens mix of baby kale, spinach, and chard 1 large frozen banana 1/2 cup of unsweetened coconut milk from the carton or other nondairy milk 1/2 cup fresh cranberries 1 large orange, peeled 3 - 5 dates (depending on how sweet you like your smoothies)-- start with 3 dates, taste, then add more if
greens, loosely packed (about 4
cups loosely packed)-- I used Trader Joe's Power
Greens mix of baby kale, spinach, and chard 1 large frozen banana 1/2 cup of unsweetened coconut milk from the carton or other nondairy milk 1/2 cup fresh cranberries 1 large orange, peeled 3 - 5 dates (depending on how sweet you like your smoothies)-- start with 3 dates, taste, then add more if
Greens mix of baby kale, spinach, and chard 1 large frozen banana 1/2
cup of unsweetened coconut milk from the carton or other nondairy milk 1/2
cup fresh cranberries 1 large orange, peeled 3 - 5 dates (depending on how sweet you like your smoothies)-- start with 3 dates, taste, then add more if
needed
1/2 batch of Basic Spaetzle recipe (above) 1 small - medium
green cabbage (1 1/2 pound) 3/4 teaspoon whole caraway seeds 4 tablespoons unsalted butter 3 large leeks, thinly sliced (3
cups) 2 garlic cloves, finely chopped Large pinch chile flakes 1 thyme branch, or 1 teaspoon dried thyme 2 teaspoons apple cider vinegar, or more to taste 1 3/4 teaspoons kosher salt, more as
needed 1/2
cup Gruyère or Emmentaler cheese, grated Ground black pepper Kosher salt
ingredients SAUCE: 1/4
cup cilantro (chopped) 2 tablespoons olive oil 3 tablespoons mayonnaise 1 head garlic (peeled, roasted) BURGERS: 3 and 3/4
cup red kidney beans (drained, rinsed) 3 tablespoons olive oil (divided) 1 teaspoon garlic (peeled, minced) 1 shallot (peeled, finely diced) 1
cup green bell pepper (stemmed, seeded, finely chopped) 2 teaspoons chili powder 1/4 teaspoon cayenne 1 large egg (beaten) 1/2
cup bread crumbs 4 slices Monterey Jack cheese TO ASSEMBLE: 1 tablespoon olive oil (divided, plus more if
needed) 4 whole wheat burger buns 1 head
green lettuce (leaves picked) 1 red onion (peeled, thinly shaved) 1 avocado (peeled, pitted, thinly sliced)
1/2
cup dried lentils, rinsed (I used small black beluga lentils but
green ones would work well too) 1/2
cup uncooked coarse bulgur 1/4
cup tahini 3 garlic cloves, minced or pressed 1/2
cup fresh lemon juice (from 2 large lemons) zest from 2 lemons 1/4
cup nutritional yeast 2 tbsp extra virgin olive oil 1/2 tsp sea salt + freshly ground black pepper, or to taste 2 tbsp water, or as
needed 1 tbsp coconut oil 3
cups chopped leek, white and
green parts (1 large leek) 4 garlic cloves, minced 3
cups chopped red bell pepper (2 red peppers) 1
cup chopped snow peas 1
cup chopped tomato (2 small Roma tomatoes) 3
cups spinach, destemmed and roughly chopped
These are all the ingredients you'll
need to make this popular cheesy Rotel bean dip: one 30 - ounce can of refried beans (I use vegetarian refried beans), one 8 - ounce block of cream cheese chopped up into small cubes, 2
cups of shredded colby - jack cheese (or you can use half Monterey jack and half cheddar), and one 10 - ounce can of Rotel Diced Tomatoes &
Green Chilies.
Ingredients: 4 tablespoons
cup peanut, grapeseed or other high - heat oil, divided usage (plus more as
needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1
green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2
cups broth or stock (I used 1
cup vegetable, 1
cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4
cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as
needed for seasoning
2 lbs skinless, boneless chicken, preferably dark meat, cut into 2 - inch pieces 1/2
cup plain yogurt (not Greek) 3 cloves garlic, grated into paste on a Microplane 1 (1 - inch) piece fresh ginger, finely chopped 2 teaspoons kosher salt 1 teaspoon ground turmeric 1/2 teaspoon freshly ground black pepper 1 teaspoon whole coriander 1 teaspoon whole fennel 2 tablespoons vegetable oil 1 medium onion, chopped 2 — 3
green chiles, seeded if desired 1 teaspoon garam masala 1/2
cup almond meal (or 1/2
cup cashews, that you will then
need to grind into a paste with fennel, coriander, and cilantro) 1/2
cup cilantro leaves, finely chopped Ghee rice or chapati, for serving
Gooey pumpkin bread is just what I
need with a nice
cup of
green tea.
As of 5 a.m. in every time zone on Wednesday, coffee shops across the country are fully stocked with this year's edition of the iconic Starbucks holiday
cups, along with everything the
green - aproned baristas
need to mix up your favorite holiday drinks.
With motor running, gradually drizzle in 3/4
cup water and process, adding more water to thin if
needed, until sauce is light
green and the consistency of sour cream.
If you're just making this for one, you'll only
need about 1
cup of
greens and 1/4
cup or so of each veggie, or make enough for 4 as directed and then keep the extra salads in the fridge for later use.
1 big handful torn dark leafy
greens (kale, spinach, swiss chard, etc.) a handful frozen banana chunks a handful frozen mango a handful frozen pineapple 1 - 2
cups water or coconut water ice (if
needed)
2
cups red or brown lentils Water, as
needed 1/4
cup non-dairy milk or vegetable broth 2 - 3 Tablespoons Tamarind paste Salt, to taste Honey, to taste 2 - 3
cups chopped, diced or sliced veggies and leafy
greens
Alkaline
Green Smoothie yield - 1 smoothie approx 12 - 16oz 6 ″ piece of cucumber 3 medium Kale leaves, torn 5 stems fresh mint 3 stems fresh parsley 1 ″ piece fresh ginger 1 avocado 1
cup coconut water fresh juice of one lime 1 - 2 tsp udo's oil 1 - 2 tbsp hemp seeds 2 - 3 drops stevia Method Place all ingredients into high speed blender and mix until smooth, adding a little filtered water if
needed for consistency.