Not exact matches
Take the list
of ingredients for this recently posted three - day juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch
pieces of ginger, three
cucumbers, six celery stalks, 14 kale leaves, half a lemon, one lime, four plum tomatoes, two red bell peppers, one - fourth
of a small red onion, two cups parsley, one large sweet potato, two large red beets, one orange, eight Swiss chard leaves, and six clementines.
Chop coriander leaves and sun - dried tomatoes into small
pieces, then chop the
cucumber into quarters length - ways before slicing out the seedy middle
of each quarter and then chopping the harder part into thin slices.
For dinner I stopped by my favorite local market and grabbed a few
pieces of tofu, some sprouts,
cucumbers and sun dried tomatoes from the salad bar.
1 - 2 cups
of asparagus stems 1
cucumber, whole 2 celery stalks small zucchini (or
pieces / peels
of zucchini) 1 orange, peeled 1 granny smith apple
Cucumbers, lettuce, and cabbage give it a cool, crunchy bite that is in direct contrast to the tender
pieces of savory chicken and the soft, acidic pop
of juicy oranges.
I'm not sure exactly what aspects
of the nutritional info you're looking for, but
cucumbers and carrots are very low in calories (maybe 20 - 30 calories a
piece?)
Using the softened tapioca disk as the wrapper, place a
piece of lettuce, bean sprouts, mint, basil, rice noodles and 2 - 3
cucumber «matchsticks».
It was called a village salad and it was sliced
cucumbers, green peppers, tomatoes, red onions, whole pepperoncinis, and kalamata olives with a large
piece of feta cheese in the middle.
What's not to like about a fresh tomato and
cucumber salad filled with crispy
pieces of pita?!
Ingredients: 1 roma tomatoes — seeded & chopped into cubes 1/2 red bell peppers — chopped and diced 1/2
cucumber — seeded & diced 1/2 ripe mango — cut into cubes 1/2 white onions - chopped into small
pieces 2 - 3 lime wedges 1 - 3
pieces of canned pineapple — chopped into cubes 1 - 2 Tbsp canned pineapple juice 1 - 2 cilantro - chopped (I didn't have any so I skipped this one) Salt, black pepper, dash
of cumin, dash
of garlic powder according to taste (I didn't quite measure these).
4 large organic green collard leaves 2 - 4 tablespoons vegan mayo (vegeneise) 1 large organic carrot, cut into matchsticks 1 organic
cucumber, cut into thin strips 1/2 package
of organic firm tofu, cut into long thin
pieces fenugreek sprouts — or any other sprouts available
Emerald Juice 1 very large bunch
of celery 1 large bunch
of cilantro or parsley or both 4 - 5 small to medium apples 2 - 3 grapefruits 1 - 2 handfuls
of any green leafy vegetables 1 - 2
cucumbers a
piece of fresh ginger root — to taste
This mixture is then poured hot over finely sliced
pieces of octopus and garnished with djersek poeroet (Indonesian limes) and European
cucumber (the long, ribbed kind).
2 tablespoons vegetable or olive oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 red chile, such as serrano, stem removed and minced 1
cucumber, peeled and cut into thin slices 2 tomatoes, sliced 1 onion, sliced into rings 1 1 - inch
piece of ginger, peeled and finely minced 1/4 cup sour cream 1/4 cup unsweetened yogurt 1/2 teaspoon salt 1/4 cup cilantro or mint leaves for garnish
Salad with romaine or butter lettuce, sliced
cucumbers and peppers and 1 red container (4 ounces)
of grilled / roasted chicken with 1 orange container (about 2 tablespoons)
of homemade dressing (made with extra virgin olive oil, white balsamic vinegar, garlic, onion, pepper and oregano)-- Sometimes I top with a little cheese and avocado and / or eat with WASA crackers or a
piece of fruit
3 cups cooked couscous * 1/2 a basket
of cherry tomatoes, halved 1 medium
cucumber, peeled and cut into 1 / 4 - inch
pieces 1 cup cooked chickpeas
1 tablespoon olive oil 1/2
of a medium onion, peeled and slivered 2 large cloves garlic, sliced 2 generous cups baby carrots 3/4 pound seedless
cucumbers (3 very small
cucumbers) 1 cup cashew
pieces and halves 1 - 14.5 ounce can coconut milk 1 scant tablespoon vegan fish sauce 1/4 cup very lightly packed fresh cilantro leaves 1/4 cup very lightly packed fresh Thai basil leaves Coarse sea or kosher salt to taste Freshly ground black pepper to taste zest
of one lime
Spoon a heaping teaspoon
of pesto into each slice
of cucumber then top with a small
piece of cherry tomato and garnish with chives.
To serve, layer the yogurt atop each
piece of the naan, then the avocado mixture,
cucumber salad and a fried egg.
If a few
pieces of the
cucumbers don't fit, that's fine; you can just eat them.
This recipe had 3 cups
of kale + 1/2
of an english
cucumber + 2 celery stalks + 1/2
of a lemon with peel + 1 fuji apple + a 2 - inch
piece of fresh ginger + a handful
of ice and about 2 cups
of water.
Combine one or two
pieces of the jalapeño with the remaining tomato,
cucumber, avocado, and basil, as well as the watercress or spinach, celery, garlic, red wine vinegar, agave syrup, and ice cubes in a blender or food processor; puree until smooth.
3/4
of a blender loosely filled with greens (I used Trader Joe's «Power Greens» mix
of baby spinach, chard, and kale) 1/4 — 1/2 cup
of coconut milk (from the carton) or any non-dairy milk 5 large green figs 1/2
of a
cucumber, chopped into big chunks 1/2 inch
piece of peeled ginger (optional) 1 large frozen banana, chopped into big chunks
4 cups mixed veggies cut into bite sized
pieces - red bell pepper,
cucumber, steamed broccoli, steamed green beans, steamed asparagus, etc - it all sounds amazing but use whatever you have and love 1 large carrot, grated 1/2 cup chopped green onions 1 bunch
of cilantro minced 1 handful mint or basil leaves minced (chiffonaded or whatever..)
Let the steak sit for four minutes, then cut across the grain and layer the
pieces on top
of a salad
of sliced
cucumbers, red onions, Thai basil and fresh mint leaves.
1 green apple 1
cucumber 1 lemon (peel first before feeding it through your juicer) Handful
of kale Handful
of spinach Handful
of flat leaf parsley 2 stalks
of celery 1/4 fennel bulb 1/3 head
of romaine lettuce Small
piece of ginger
Layer 3 - 4 shrimp halves and 2 - 4
pieces of carrot and
cucumber.
Tuesday: 9:30 — egg white / oat fiber «cinnamon rolls,» black coffee, vitamins & water (FP) 12:30 —
piece of quest bar (FP) 1:45 — joseph's pita w / pizza sauce, mozzarella & pepperoni; spring mix salad w / snap peas,
cucumber, bell pepper, zephyr squash, a dollop
of greek yogurt & gwen's ranch seasoning; no bake fudgy cookie; water (S) 4:00 — 1/2 quest bar & water (FP) 7:00 — spring mix & chicken breast salad; tomato w / LF cottage cheese, okra, bell pepper & snap peas; water (FP)
In a large bowl, combine the brown rice, arugula, smoked salmon,
cucumber, pickled ginger and 3/4
of the nori
pieces.
We have had children who gag when we ask them to eat a
piece of celery to seeing the same child eat a whole english
cucumber with not a single complaint.
To mimic the flavors
of maki rolls, I cut up a sheet
of nori, which is the dried seaweed sheet used to make rolls and tossed the
pieces into the salad along with pickled ginger, chopped
cucumber, brown rice and arugula.
Hide this message 2 bags
of mixed salad leaves (wild rocket, baby spinach, mizuna, watercress leaves) 1/2
cucumber, Cutting a larger
piece of food into even
pieces or strips.
The soup should be relatively smooth, with a few remaining small
pieces of cucumber for texture.
Rip the lettuce into large
pieces and combine it in a large bowl with the avocado,
cucumber, carrot and half
of the sprouts (saving half for garnish).
Spread some
of the olive oil mayo on each slice, then begin at the bottom with sliced
cucumber, two
pieces of tempeh, a few jalapeño slices, a forkful
of the fermented pickles, and a few fresh cilantro leaves.
250 puy or beluga lentils 1 tablespoon coconut or olive oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1 teaspoon salt 11/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground coriander 1 red pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut squash, cooked and chopped into small
pieces 400 ml coconut milk 1 tablespoon tahini 1 tablespoons honey or agave syrup juice
of 1 lime 3 tablespoons soy sauce 2 tablespoons extra virgin olive oil salt and pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or coconut yogurt) 1 teaspoon honey or agave syrup drizzle
of extra virgin olive oil quickest
cucumber salad 1/2
cucumber, shaved into ribbons 4 tablespoons rice vinegar to serve: fresh coriander hot sauce, like sriracha cooked brown rice or other whole grain lime wedges
Lastly I put in the
pieces of cooked
cucumber, the squeeze
of a lemon, and the strained nutty infusion, with a tablespoonful
of cream.
Cut one - quarter
of the bell pepper into 1/4»
pieces and set aside for serving; coarsely chop remaining bell pepper and add to bowl with chopped
cucumber.
My go to breakfast is one carrot, one
cucumber, handful
of spinach, bunch
of kale, an apple for the whole «keeping the doctor away», and last but not least, a two inch
piece of fresh ginger.
JUICE - 12 noon - ish or 1.5 -2 hrs later • make 12 oz green veggie juice with an avocado added for creaminess if you wish - try this - juice 1
cucumber, a few broccoli stems, 1 stalk celery, few stems
of bok choy, a 3 - 4 inch
piece of parsnip, a
piece of cabbage, few stems parsley.
Salad 4 medium carrots, peeled and shredded on the large holes
of a cheese grater 1 large
cucumber, peeled, seeded, halved crosswise, and thinly sliced into half moons 1/3 cup chopped unsalted roasted peanuts 1 Thai, serrano, or jalapeño chile, ribs and seeds removed, thinly sliced 6 oz dried rice noodles (rice vermicelli), broken into 6 - inch
pieces 4 - 5 cups romaine lettuce, chopped 1/2 cup fresh basil, chopped 1/4 cup fresh cilantro, chopped 1/4 cup fresh mint, chopped
1 can wild salmon 1 2 - inch
piece of cucumber 1 celery stalk with leaves 1/2 shallot Kosher salt Freshly ground black pepper 1 1/2 teaspoons Dijon mustard 1 tablespoon olive oil
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.
Working with one leaf at a time, arrange a small handful
of shredded cabbage in the middle, perpendicularly to the stem, top with 1 - 2
cucumber pieces, 2 avocado slices, 1 - 2 roasted sweet potato sticks, and black bean relish.
Top with a small handful
of rice noodles and a few
pieces each
of chicken, bell pepper, carrot,
cucumber, and avocado.
Sometimes I'll smash the
cucumbers for this salad, which creates irregular, jagged
pieces of cucumber that catch the chile - laced peach juices in different spots, so each bite is different.
It freezes nicely and goes well over a bed
of greens with some
cucumbers and seaweed
pieces.
The
cucumber pieces should just mix with the rest
of the ingredients.
I also rubbed a few basil leaves around in the marinade to capture their essence, and ate them on a
piece of cucumber afterwards... yum!
cucumber sticks, long shaved slices
of zucchini, carrot curls, heart - shaped cookie - cutter
pieces from pickled beets.