The soup gets a nice dose of creaminess from canned coconut milk and a pop of fresh flavor from a sprinkling
of cilantro leaves.
Pick a small handful
of cilantro leaves with tender stems and set aside.
Chop half
of the cilantro leaves and tender stems (half of the cilantro is for the Black Bean and Polenta Casserole).
-LSB-...] kitchari serves 2 ingredients 1 T ghee or coconut oil 1 onion, diced 2 T curry powder 2 c turmeric - ginger broth 1 c red lentils 1 package frozen riced cauliflower a handful
of cilantro leaves + one scallion, -LSB-...]
grain - free kitchari serves 2 ingredients 1 T ghee or coconut oil 1 onion, diced 2 T curry powder 2 c turmeric - ginger broth 1 c red lentils 1 package frozen riced cauliflower a handful
of cilantro leaves + one scallion, sliced to garnish (optional)
Creamy Avocado Pesto Pasta Ingredients 1 avocado Lime juice of one small lime 1 - 2 TBSP
of cilantro leaves 1 jalapeño (optional — seeds removed for less heat) 2 TBSP of low fat cream cheese ⅛ tsp of garlic salt ⅛ tsp of ground pepper Instructions 1.
The soup gets a nice dose of creaminess from canned coconut milk and a pop of fresh flavor from a sprinkling
of cilantro leaves.
Ingredients 1/2 pkg of 16oz Mafalde * pasta or any other pasta of your choice 1 Hass avocado 1/2 lemon 1 tablespoon olive oil 1/4 cup of chopped onions 4 cloves of garlic, chopped 1/4 cup
of cilantro leaves 1 large Roma tomato, chopped Salt to taste
Brown Rice organic brown rice (for 4 persons) 2 tbsp rice vinegar 1 tbsp sesame oil a couple
of cilantro leaves, roughly chopped
I use a lot
of cilantro leaves in things like pico de gallo and other salsas etc..
2 peaches, pitted and chopped 1/4 of a red onion, diced 1/2 jalapeño, diced 1 yellow pepper, finely chopped 1 red pepper, finely chopped 1 handful
of cilantro leaves, washed, chopped 1 lime, juiced 1 tablespoon of good quality balsamic vinegar 1 tsp of olive oil
Pull a handful
of cilantro leaves from the stems and give them a rough chop.
Other accompaniments included baked sweet potatoes, avocado crema (blend two avocados in the food processor with a big handful
of cilantro leaves, lime juice, salt, and garlic to taste plus a bit of water to blend), Frog Ranch salsa, and red cabbage slaw (thinly slice a head of red cabbage and add a handful of cilantro, about 3 tbsp apple cider vinegar, a drizzle of honey, and sea salt).
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
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
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh
cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
Run your knife back and forth through the pile
of leaves until the
cilantro is finely chopped.
Of course cumin and coriander seeds are a must and coriander
leaves (we call
cilantro) as well as fresh parsley.
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:
Always served with fresh
leaves of cilantro, avocado, ají and lime juice.
11/2 cups quinoa (rinsed, toasted and cooked like rice with 3 cups
of water) 1/2 cup chopped
cilantro 1/2 cup chopped flat
leaf parsley 2 green onions thinly sliced 1/4 cup chopped fresh mint 1/3 cup
of slivered almonds 1/3 cup
of roasted pumpkin seeds 2 ripes apricots diced 1/3 cup raisins or cranberries 1/2 tsp salt
The
cilantro salad was made with a particularly vibrant bunch
of cilantro trimmed
of any raggy ends, and picked over for any wilted
leaves.
Process it coarsely (not puree - some chunks
left) and put it in a pot with diced fresh pumpkin (not puree), 26oz can
of petite diced tomatoes, chicken stock and some shredded chicken or pork; bring to a simmer and throw a little minced
cilantro in right at the end.
I garnished with a pinch more curry powder, some
of the leftover lime zest, and a few
cilantro leaves.
We combined crisp peppers, red onion,
cilantro and beautiful red
leaf lettuce for the perfect display
of color for any plate.
1 pound dried black beans 8 cups water 2 Tbsp olive oil 6 slices
of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay
leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped
cilantro for garnish Salt & pepper to taste 1/2 tsp baking soda
Using the heel
of your hand, crush lemongrass and add to the bowl
of a food processor along with scallions, green chiles, garlic, ginger,
cilantro, coriander seeds, and lime
leaves.
olive oil Salt One 15 - ounce can chickpeas, drained and rinsed 1/4
of a medium red onion, finely chopped 1/4 cup coarsely chopped
cilantro leaves
I added about 1/2 tbsp
of sesame oil and a tbsp each
of chopped purple basil,
cilantro and dill
leaves and served it over a bok choi, shrimp and fresh vegetables salad.
For individual salad plates, layer a few
leaves of butter lettuce with some
of the butternut squash, a few strawberry slices, some feta cheese, pepitas and
cilantro and sliced serranos if desired.
I've been making various iterations
of this salad for a few weeks now, and when I have them on hand I also like to add thinly sliced scallions and sugar snaps and a handful
of fresh
cilantro leaves.
I think that's because there's very little broccoli flavor to it — once you boil the snot out
of the broccoli and add garlic, onions, jalapenos, lime juice,
cilantro, cumin, and chili powder, somehow the broccoli just melts away, and all you're
left with is something deliciously guacamole - like.
Top each collard with 1/4
of the hummus, carrot ribbons, beet ribbons,
cilantro leaves, and dried apricots.
2 Medium Octopus, I used previously frozen from... * 3/4 cup Cherry tomatoes cut in halves 3/4 cup Sun Gold tomatoes cut in halves 1/2 English Cucumber, small diced 2 Shallots thinly sliced 1/4 cup chopped
cilantro 1 - 2 Sprigs
of Mint just the
leaves torned.
Chilli Coriander Rice is a very easy to make, spicy and flavorful rice recipe prepared using rice, coriander
leaves or
cilantro, green chillies, sauces and vegetables
of your choice and served with honey sriracha sauce.
Garnish with
cilantro leaves, lemon juice and a generous drizzle
of extra virgin olive oil.
Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can
of water 350g white fish, cut into large chunks handful
of fresh
cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
4 tbl
of fresh lime juice 1/2 tsp salt 1/2 c or so
of good olive oil 1 c
of fresh
cilantro leaves 1 jalapeño, stem removed
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
1 cup
of fresh
cilantro 1/2 cup
of baby spinach
leaves 3/4 cup
of raw almonds (pistachios would work well too) 1/4 cup
of grated parmesan cheese 4 garlic cloves 1/4 cup
of fresh lime juice Olive oil Salt Pepper
1 large onion, diced 2 - 4 cloves garlic, diced 2 tablespoons chipotle in adobo sauce, blended 1 green bell pepper, diced 1 - 3 jalapenos, diced 1 tablespoon cumin 1 teaspoon oregano 1 bay
leaf salt & pepper, to taste 4 15 - oz canned black beans, rinsed and drained 4 cups
of chicken stock 1 15 - oz canned tomatoes, diced 1 cup corn 1/2 cup
cilantro, chopped 1 - 2 limes, juiced
I used flat -
leaf Italian parsley and because parsley has a milder flavour than
cilantro, I added a little extra lime juice and an extra pinch
of salt.
Ingredients 1 lb tomatillo, husks removed 1 jalapeño 1/8 cup
cilantro leaves 1 garlic clove Salt Juice
of 1/2 lime.
And bonus - it is also very rich in vitamin C providing protection against inflammatory arthritis And if you are going to be munching on carrot sticks, slices
of cucumber, celery,
leaves of all sorts - how about some
cilantro pesto?
Finish the lettuce wraps with the sauce, torn
cilantro and mint
leaves, as well as an extra squeeze
of lime as desired.
To prepare your stir - fry: Put a large pan
of water on to boil • Peel and finely slice the ginger and garlic • Finely slice the chile • Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the
cilantro leaves and put to one side, and finely chop the
cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or
leave whole
To serve your stir - fry: Use tongs to divide everything between two bowls or plates, or to lift on to one large serving platter • Spoon any juices over the top and sprinkle with the rest
of the scallions and the
cilantro leaves • Serve with lime wedges
Drizzle a little
of the marinade over the dish, and garnish with a few
cilantro leaves.
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.
To serve, warm the corn tortillas and offer a taco bar
of sour cream, pickled red onions, sliced avocado, shredded cabbage, shredded cheese,
cilantro leaves and LA VICTORIA ® SUPREMA ® Salsa.