Sentences with phrase «of cucumber seeds»

Some people have a personal preference for removal of cucumber seeds, and we respect this preference.

Not exact matches

10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small bell pepper — seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3 cup soft sun - dried tomatoes juice of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4 small red chili pepper or more to taste — seeded, or 1/4 teaspoon red pepper flakes dash of cayenne pepper — optional 1/2 teaspoon sea salt large handful fresh basil leaves, plus more for garnish

6 cups watermelon, seeded and diced in 1 - inch dices 2 stalks celery, chopped 3 medium size tomatoes, roughly chopped 1/2 cucumber, roughly chopped 2 red bell peppers, roughly chopped fresh ginger, about 1 inch, peeled and minced 1/2 chili pepper juice from 2 limes handfull of fresh basil salt & black pepper

Crunchy Veggie Rainbow Salad With cucumbers, arugula, red cabbage, orange pepper, red pepper, avocado, and pomegranate seeds, this salad is a rainbow of colors and textures to fill your body with delicious nutrition.

Brittany from Eating Bird Food is taking advantage of the spring's bounty with this Strawberry Spinach Salad with roasted asparagus, grilled chicken, crunchy cucumber slices, avocado, red onion, toasted almond silvers and a citrus poppy seed dressing.

Some suggestions: instead of tomatoes, try any juicy, slightly sweet vegetable; add some kidney beans in there; replace the cucumbers with something equally crunchy, like fresh bell peppers; if you like the taste of raw onions, you can put some of those in; sub out the Feta for a goat cheese or perhaps Parmesan shavings; add roasted nuts or seeds; etc..

In this recipe, I used sweet sugar snap peas, cucumber, roasted beets, blueberries, hemp seeds, and a teeny bit of red onion.

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

The fancy - shmancy smashed cucumbers are dressed up in a tangy and subtlety sweet dressing and sprinkled with generous amounts of nutty sesame seeds.

I'm jealous of your cucumbers — our CSA has only been giving us lemon cucumbers, which are 90 % seeds, and therefore very hard to spiralize or julienne.

Imagine all the possibilities when you are handed a box full of incredible heirloom seeds varieties from purple long green beans, carrots, greens, turnips, roman zucchinis, watermelon cucumbers, radishes, lipstick chili, melons you name it.

Summer Vegan Green Goddess Salad -(Bojon Gourmet) Crispy lettuce, heirloom tomatoes, crunchy cucumbers, toasted seeds, creamy cashew herb dressing, and a dusting of nutritional yeast.

Two common questions about cucumbers involve consumption of their skin and their seeds.

All the Tomatoes & Pasta Salad -(101 Cookbooks) Crispy lettuce, heirloom tomatoes, crunchy cucumbers, toasted seeds, creamy cashew herb dressing, and a dusting of nutritional yeast.

There are several facts you need to know before making your decision about consumption of cucumber skins and seeds.

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).

Using a melon baller or small spoon to scoop the seeds from centers of the cucumber slices, being careful not to cut all the way through the bottom.

2 cups sugar (1/2 cup per pound of cucumbers) 1 1/2 cup distilled white vinegar [Original recipe calls for less, but we were low on liquid, so I'd recommend more] 1 1/2 cup apple cider vinegar 1 teaspoon ground turmeric 4 tablespoon mustard seeds 4 tablespoon coriander seeds (if ground, use 1 teaspoon) 1 teaspoon celery seed

There are lots of fresh ingredients, like cucumbers and bell peppers mixed with leafy greens and hemp seeds, but what I adore here is the dressing — it's avocado based and super creamy.

1/2 cup short grain brown rice, cooked according to package directions 1/2 lb sushi grade tuna or salmon (or a mix), diced 2 tsp soy sauce 1 tsp rice vinegar 1/2 tsp sesame oil squirt of sriracha 1/2 tsp toasted sesame seeds 1/2 avocado, thinly sliced 1/4 cup edamame, thawed 1 radish, thinly sliced 1/2 cucumber, thinly sliced 1 jalapeno, thinly sliced 1 scallion, chopped spicy mayonnaise, for serving sweet sauce or teriyaki sauce, for serving

FOR THE TZATZIKI SAUCE 16 ounces plain lowfat yogurt 1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded 2 cloves garlic, minced 1 teaspoon white wine vinegar Salt and pepper, to taste Juice of about 1/4 a lemon Extra virgin olive oil

6 pounds medium cucumbers 1 1/2 cups sliced onions 2 large garlic cloves, left whole 1/3 cup canning salt 2 trays of ice cubes or crushed ice 4 1/2 cups sugar 1 1/2 teaspoons turmeric 1 1/2 teaspoons celery seed 2 tablespoons mustard seed 3 cups white vinegar

6 cups chopped watermelon (1 - inch cubes) 1/2 cup water or coconut water 1/4 cup freshly squeezed lime juice 1/2 teaspoon seeded and diced jalapeño pepper 1/2 teaspoon chili powder or Mexican spice Mix (page xx) 1/4 teaspoon chipotle chile powder Pinch of sea salt 3/4 cup seeded and diced cucumber 3/4 cup peeled and diced jicama 1 tablespoon plus 1 teaspoon finely chopped fresh cilantro

12 ounces dried soba noodles 12 ounces extra-firm nigari tofu 1/4 cup chopped fresh cilantro 3 green onions, thinly sliced 1/2 cucumber, peeled, cut in half lengthwise, seeded, and thinly sliced 1 small handful of cilantro sprigs, for garnish 1/4 cup toasted sesame seeds, for garnish

Serves 4 — 6 Ingredients: Salmon patties 550g fresh salmon filet 1 bayleaf 1 large mango 1 large red pepper 1 shallot 1/2 bunch cilantro 3 large eggs 1/2 cup Whole30 mayo Juice of 1 lime 1/2 cup almond flour or coconut flour 1 tablespoon curry powder Salt and pepper Tomato salsa 6 fresh tomatoes, seeds removed 1 shallot 1/2 bunch cilantro 1 cucumber Juice of 1...

1/4 cup water 1/2 teaspoon salt 1 cup granulated sugar 1/4 cup thinly sliced shallot 1 large cucumber, peeled, seeded and sliced 1 Thai chile, seeded and finely chopped Sprigs of cilantro for garnish

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

Place the rice in a bowl, then place tofu, carrots, daikon, mango, nori, cucumber, mushroom, kimchi, spinach, sprouts in small portions around the rice, sprinkle with sesame seeds and top with an egg and a dollop of Gochujang sauce.

Sprinkle edamame, cucumbers, radishes, and garnish with scallions and a sprinkle of black sesame seeds.

-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-...]

Run a spoon down the center of the cucumber to remove the seeds and membranes.

If you try it, core the seeds out of the cucumber.

1 small cucumber, cut into 1/4 ″ squares (peel first if not organic) 1 block of baked tofu, cut into 1/4 ″ squares 2 carrots, grated (peel first if not organic 1 oz sunflower seeds 1 cup garbanzo beans 1 small avocado cut into small squares 2 Tablespoons sesame butter (tahini) Juice from one lemon 1 Tablespoon walnuts 1 1/2 teaspoons nutritional yeast water

Cucumber and Yogurt Salad ----------------- 2 cups low - fat plain yogurt, drained to 1 1/2 cups 2 garlic cloves, crushed to a paste with a pinch of salt 1 tsp crushed dried spearmint 1/2 tsp crushed tarragon 1/2 tsp dried dill 1/4 tsp oregano 1/2 tsp olive oil 2 small cucumbers, peeled and seeded 2 tbsp lemon juice

Garnish (es): vegan sour cream, sprigs of fresh cilantro, slices of cucumber or lime, and lightly salted and roasted papitas (pumpkin seeds)

Salad: 2 salmon fillets, grilled or poached 6 cups spinach or mixed greens 1 avocado, sliced 1/2 large cucumber, diced or cut into long chunks for baby 1 carrot, grated 1 bundle of soba noodles 1/4 cup pumpkin seeds

After grilling them to get the insides really tender, he served the eggplant with a little yogurt spiked with salt and lemon zest, as well as a simple salad of sliced cucumbers, cherry tomatoes, shallots and sesame seeds dressed in nothing more than red wine vinegar and salt.

Trim the ends of the cucumbers, halve lengthwise, and scoop out the seeds.

Kale, quinoa, chickpeas, butternut squash, tomatoes, cucumbers and even sprinkles of pomegranate seeds.

Grate the peeled and seeded cucumbers on a box grater and squeeze the grated cucumber with your hand to remove some of the liquid.

Using a small spoon, core out the seeds in the centre of each cucumber slice about halfway down to create a mini bowl.

For the salad, I used 2 cups of dino kale + 1 cup of baby kale + 1/2 cup red cabbage + 6 chopped baby carrots + 1/4 of a cucumber + 1/2 of an avocado + 1 tablespoon raw sunflower seeds + 1 tablespoon hemp hearts.

Cut the cucumber in quarters lengthwise then slice off the inner corner of each one to remove the seeds.

One 15 - ounce can of pinto or kidney beans (drained and rinsed) 1 medium cucumber (peeled, seeded, and diced) 1 medium fresh tomato (halved, seeded, and diced) 1/4 cup diced red onion 2 tablespoons fresh basil chiffonade 1/4 cup bottled nonfat Italian salad dressing Salt and pepper, to taste Combine all the ingredients in a large bowl and stir to blend.

1 head of organic tatsoi 1 organic spring onion, thinly sliced 2 organic avocados, sliced 1 cup sugarsnap peas, chopped 1 cup organic mung bean sprouts 1/2 organic cucumber, cut into sticks 8 sheets nori seaweed, cut into small squares 1 handful roasted organic sesame seeds 1 handful organic cilantro, chopped Organic wasabi Organic soy sauce / tamari

* 2 seeded and finely chopped cucumbers * 1 container of Tofutti Dairy Free Sour Cream 12 ounces (if you eat dairy you could substitute plain fat - free Greek yogurt.

leaves) * 2 small green capsicum (seeds removed) * 2 Lebanese cucumbers * 1 - 2 green chilli (seeds removed) * 200g baby spinach leaves * 20g of basil leaves * 20g of continental parsley * 2 cloves of Australian garlic * 2tsp of organic agave or maple syrup * 100g walnuts (slightly toasted) * 50g pine nuts (slightly toasted)...

Summer Green Smoothie Bowl → 1 banana → 1 small, fresh mango, cut into chunks → 1/2 medium cucumber, sliced → a big handful of kale, stems removed (or spinach) → 1/3 cup almonds (ideally, previously soaked) → 1 tbsp moringa powder → 2 tbsp hulled hemp seeds → 2 cups plant - based milk → pumpkin seeds, desiccated coconut + your favourite granola for topping

6 small ripe tomatoes, peeled and seeded, plus 2 cups low - sodium tomato juice (or 2 cans diced tomatoes, no sodium added, undrained) 1 cucumber, peeled and seeded 1 small red onion, finely chopped 1 bell pepper (red or green), finely chopped 3 stalks celery, chopped 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried) 1 teaspoon garlic, minced from jar (or 1 clove chopped) 2 green onions, finely sliced 1/4 cup red wine vinegar Juice of 1 lemon 1/2 teaspoon pepper 1/2 teaspoon Italian seasoning (salt free / low sodium) 1/2 teaspoon red pepper flakes (optional)

Ingredients 1 ripe cantaloupe pulp, seeds removed, cut into cubes 2 cucumbers, peeled 1 garlic clove, peeled 2 cm fresh ginger root, peeled 3 tablespoons extra virgin olive oil the juice of 1 lemon 2 tablespoons apple vinegar half a teaspoon whole sea salt ground white pepper, to taste ground paprika, to taste red chili -LSB-...]