I usually use two bunches
of organic cilantro and some coconut oil, and even cilantro - neutral folks like this smoothie, particularly the «floral» notes given by the pear.
Not exact matches
1 tbsp dried oregano, Mexican oregano preferred (more to taste and to garnish) 1 tsp dried
cilantro 2 16oz cans
organic (non-GMO) hominy (optional) salt and pepper to taste juice
of 2 limes 1/2 medium white onion, diced (garnish) crushed red pepper (garnish for additional spiciness)
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or
organic frozen corn * 1 very small red onion, diced * juice
of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can)
of organic black beans, drained and rinsed (or soak and then cook an equivalent amount
of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh
cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
1 cup
of cannellini beans (soaked, cooked + drain, or
organic, low sodium canned) 1 cup
of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful
of cilantro, roughly chopped 1/4 teaspoon
of garlic powder a pinch or two
of cayenne 1/2 teaspoon
of chili powder 2 teaspoons
of tamari (or low sodium soy sauce, if you prefer) 1/4 teaspoon
of salt fresh ground pepper 1/2 teaspoon
of baking powder 2 eggs, lightly beaten
Brown Rice
organic brown rice (for 4 persons) 2 tbsp rice vinegar 1 tbsp sesame oil a couple
of cilantro leaves, roughly chopped
Organic IQF Herbs
cilantro, basil, and parsley The
organic line guarantees the same flavor and functional characteristics as SupHerb Farms» original IQF line
of herbs: fresh frozen, ready - to - use, customization options, safety tested, and year - round availability.
1 pound black beans, soaked overnight (or use the quick soak method) 2 tablespoons
organic canola oil or high - oleic safflower oil 2 medium - large yellow onions, chopped 4 cloves garlic, minced 1 poblano pepper, chopped 1 red bell pepper, chopped 4 jalapeno peppers, minced 8 ounces minced seitan, or a 12 - ounce package
of vegetarian ground beef (see note above) 3 tablespoons chili powder (I used 2 tablespoons
of ancho and 1 New Mexican) 1 teaspoon cayenne pepper 1 tablespoon ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 28 - ounce can diced tomatoes 3 cups chopped butternut squash (1 / 2 - inch cubes) 1/3 cup chopped fresh
cilantro
As an aside, the only restaurants that prepared anything vegan were the two Indian establishments, and what they served was delicious: a tiny portion
of lentil soup with one plump
organic crouton and a cold chick pea and lentil dish topped with pineapple, mango, pomegranate seeds,
cilantro, and a sauce they left off because it contained yogurt.
organic chicken breasts, sliced thin * 1 can
organic coconut milk (I used Thai Kitchen brand) * 1 - 2 handfuls pad - thai style rice noodles (I used Tinkyada brand, and used the lessor amount) * to garnish each serving - a handful
of fresh
cilantro and a handful
of fresh mint, chopped, plus fresh lime juice and additional tamarind - date paste or chile sauce to taste
1 bunch Red Frill mustard greens 1 bunch
cilantro 3/4 cup chopped scallions (about one small bunch), or red onion 3 tablespoon capers, rinsed Juice and zest
of one
organic lemon 1 cup extra-virgin olive oil 3 cloves garlic, minced 1/2 teaspoon unrefined sea salt (or to taste) 1/2 teaspoon crushed red chile flakes — optional
any seasonal greens that you enjoy will work beautifully) * 1 bunch
of ramps (wild leeks only available in the Spring; if unavailable, you can substitute a combination
of some garlic and green onion instead), chopped * 1 bunch
of cilantro, chopped * 2 eggs, preferably
organic and free - range
Diced mango, avocado, red onion, jalapeno, a squeeze
of lime, and a little fresh
cilantro make a delicious, tangy sweet and spicy salsa that goes great with Mission
Organics ® Blue Corn Tortilla Chips.
1 can
organic black beans, rinsed Equivalent amount
of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa Handful fresh chopped
cilantro 1 tsp Epazote 1 tsp ground cumin Salt and pepper to taste Juice
of 1 large lime 1/3 cup
Organic unrefined and unfiltered extra virgin olive oil
1 can
organic black beans, rinsed or 1 1/2 cups cooked beans from dried Equivalent amount
of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa Handful fresh chopped
cilantro 1 tsp Epazote 1 tsp ground cumin Celtic Sea Salt and pepper to taste Juice
of 1 large lime 1/3 cup
Organic unrefined and unfiltered extra virgin olive oil
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
1 cup split mung beans, soaked overnight 2 cups basmati rice 1 large bunch fresh
cilantro 1 cup raw almonds 1 garlic clove, peeled 1 inch piece
of fresh ginger, peeled & chopped 4 tbsp Ancient
Organics Ghee salt and pepper to taste
12 ounces
organic vegetable broth 1/2 cup water 1 8 - ounce package Twin Oaks extra-firm Italian herb tofu (or other firm tofu
of your choice), cubed 1 red pepper, chopped 1 small white onion, sliced 1/2 cup fresh
cilantro, chopped 1/4 cup fresh basil, chopped 1/4 cup fresh chives, minced 1 tablespoon Sriracha hot sauce * (optional) 1 tablespoon red pepper flakes (optional) 2 jalapeños 1 teaspoon salt 2 teaspoons white pepper 1 cup cooked brown rice
Taco ingredients 2 large portobello mushroom caps, cleaned and diced 2 tablespoons
organic tamari 1 tablespoon olive oil 1 green pepper, diced 1/2 small red onion, diced 1/4 cup
organic corn (fresh, canned or frozen)
Cilantro cream sauce (recipe above) 12 four - inch corn tortillas (organic if available) 1/2 bunch of cilantro, coarsely chopped Pico
Cilantro cream sauce (recipe above) 12 four - inch corn tortillas (
organic if available) 1/2 bunch
of cilantro, coarsely chopped Pico
cilantro, coarsely chopped Pico de gallo
2
organic eggs, hard or soft boiled 2 large handfuls
of arugula 3/4 cup quinoa 1 avocado, diced Sea salt and pepper to season 1/2 cup tahini 2 - 4 Tbsp water, to thin 4 Tbsp lemon juice 1/2 cup parsley 1/4 cup mint 3 Tbsp dill 3 Tbsp
cilantro 2 cloves garlic 1/4 tsp cumin 1/4 tsp sea salt
5 — 6 avocados 2/3
of a jar
of organic salsa fresh
cilantro (about half
of a store - sized bundle) 2 cloves garlic 1/4 cup fresh lime juice generous dash
of cayenne
You will love its naturally gluten - free crust, made out
of Cascadian Farm's
organic fire roasted sweet potatoes and its Southwest flavors like jalapeño, cumin, mango, and
cilantro.
One large head
of organic cauliflower, washed and cut into bite - sized florets One pound or more
of small red potatoes, skin on — washed and quartered Spray coconut or olive oil Salt Olive oil 1 inch piece
of fresh ginger, peeled and then grated 1 tablespoon
of ground cumin 1/2 teaspoon
of ground turmeric powder 1/4 teaspoon or less
of ground cayenne 1/4 teaspoon
of salt 1/4 cup
of water Handful
of fresh
cilantro leaves — washed and stems removed
* 2 ripe avocados, cut in half and pits removed * juice
of 1/2 lime * 1/2 teaspoon fine sea salt * 1/2 cup chopped
cilantro * 1 tablespoon
organic, extra virgin coconut oil * 1 teaspoon black mustard seeds * 1/2 teaspoon fennel seeds * 1/2 teaspoon cumin seeds * 1/2 medium yellow onion, minced * 2 cloves garlic, minced * 1/2 teaspoon curry powder * 1 tablespoon minced jalapeno chile (or more to taste) * 1 medium tomato, chopped
Beans & Herbs 1 cup / 250 ml cooked beans or lentils 5 leaves
of fresh herbs (parsley,
cilantro, basil...) 3 tbsp cold - pressed olive oil or
organic butter
1 cup black rice, preferably soaked overnight 1 knob fresh ginger, about the size
of your thumb, peeled 1 cinnamon stick or 1/2 teaspoon ground cinnamon A few large pieces
of organic orange zest Pinch
of salt 2 cups water Handful each flat leaf parsley +
cilantro, roughly chopped 1/3 cup toasted slivered almonds 3 tablespoons toasted sesame seeds 3 - 4 dates, pitted and chopped
Salad: Two big handfuls
of radicchio leaves, washed, torn and spun dried 1 1/2 c. fresh
organic corn, cleaned, shucked and rinsed 1 c. cherry tomatoes, halved 1 avocado, halved, pitted and sliced 1/4 c.
cilantro, washed and stems removed 2 Tbsp.
4 lb (ish)
organic whole chicken 10 - 12 cups
of water (filtered preferably) 2 tablespoons
of sea salt 1 tablespoon
of whole peppercorns 1 tablespoon
of coriander seeds (optional) 2 bay leaves 3 tablespoons
of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps)
of shiitake mushrooms, sliced 8 - 10 cloves
of garlic, sliced 1 tablespoon
of minced (fresh) turmeric 1 tablespoon
of minced (fresh) ginger optional add - ins: a couple handfuls
of spinach or kale, rice or quinoa, chopped fresh herbs such as dill or
cilantro
8 tbsp Ancient
Organics Ghee 1 small yellow onion, cut into 1 inch dice 2 shallots, cut into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile pepper, thinly sliced with seeds and stem removed 1 orange bell pepper, 1 inch dice 1 red bell pepper, 1 inch dice 1 green bell pepper, 1 inch dice 1 kabocha squash, peeled 1 inch dice 1 small parsnip, peeled 1/2 inch dice 2 cups French beans, trimmed 2 cups crimini mushrooms, caps left whole stems removed 1 head
of lacinato kale, center vein removed and rough chopped 1 medium zucchini, 1 inch dice 2 small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp
organic maple syrup (grade B) 2 tbsp tomato paste salt and black pepper 1 1/2 cups water
cilantro to garnish, chopped Parmesan to garnish, grated
organic, unsweetened coconut milk (I used Native Harvest brand) * 2 tablespoons red curry paste (I used Thai Kitchen brand) * 1 large
organic sweet potato, chopped into bite - sized pieces * 1 - 2 cups turkey or chicken stock, preferably homemade * 1 tablespoon palm sugar or
organic dark brown sugar * 2 tablespoons fish sauce (I used Thai Kitchen brand) * 1 cup roast turkey, shredded or chopped into bite - sized pieces * 6 kaffir lime leaves (I used dried ones from Kalystyans in NYC) * 1 red or green chile pepper, minced * 1 bunch baby bok choy, chopped into bite - sized pieces * 1/2 -1 cup chopped fresh
cilantro or Thai basil (or a combination
of the two) * fresh lime juice to taste for serving - optional * sriracha or your favorite hot chile sauce for serving (I used my homemade chile garlic sauce)- optional
1 1/2 cups chopped carrots 2 cups chopped sweet bell peppers (a mixture
of yellow, red and orange — no green) 1 large onion, diced (yields about 2 cups) 5 - 6 cloves garlic, chopped or sliced 1 pound ground beef 1 pound beef, cubed (use steak, roast, stew meat, etc) 3 - 4 chipotles in adobo, chopped 1 — 28oz can
organic crushed tomatoes 2 — 14.5 cans
organic diced tomatoes 1 cup
of beef stock (or use water if you have to) 1 tsp Celtic sea salt 1 tsp garlic powder 1/2 tsp onion powder 1 tsp ground coriander 1/2 tsp cumin Paleo - friendly fat
of choice Optional: fresh diced tomatoes, avocados and
cilantro to top the stew with.
Just get some
organic vegetables like celery, carrots, kale, chard, peas, etc., and you can add mushrooms, onions, and a variety
of herbs like
cilantro, parsley, and basil.
If you don't have any
organic or homemade salsa or don't like the flavor
of salsa in guacamole, substitute: 1 medium size ripe tomato, diced1 / 4 cup very finely diced red onion2 tablespoons minced fresh
cilantro
We use raw vegetable juices, highly absorbable minerals, vitamins and amino acids from
organic vegetables and fruits, chelation therapy, phosphatidylcholine, essential fatty acids, NDF (chlorella
cilantro), to trigger the release
of the neurotoxins from their binding sites.
Hi, A bath in Epsom salt / baking soda... soak or taking
organic sulfur or Now brand - Detox Support or 600 mg
of cilantro or zeolites, Vit C, chorella, glutathione and more may help detox you.
1 pound
organic chicken breast, cut into small chunks 1 small onion, chopped 3 large carrots, chopped 2 cups shredded chard or other greens 1 bunch green onions, chopped 1 lemon or lime, juiced 1/2 cup
cilantro, chopped 1 tablespoon chopped garlic 1 tablespoon chopped ginger 1/2 tablespoon
of red pepper flakes (more or less depending on your heat tolerance) 1 can
organic coconut milk 1 quart
organic chicken broth sea salt to taste
4 lb (ish)
organic whole chicken 10 - 12 cups
of water (filtered preferably) 2 tablespoons
of sea salt 1 tablespoon
of whole peppercorns 1 tablespoon
of coriander seeds (optional) 2 bay leaves 3 tablespoons
of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps)
of shiitake mushrooms, sliced 8 - 10 cloves
of garlic, sliced 1 tablespoon
of minced (fresh) turmeric 1 tablespoon
of minced (fresh) ginger optional add - ins: a couple handfuls
of spinach or kale, rice or quinoa, chopped fresh herbs such as dill or
cilantro
EDTA / DMPS IV chelations from an Alternative doctor, 600 mg
of cilantro, zeolites,
organic sulfur, Now brand - Detox support, Far Infrared Sauna and more may help detox.
HI, Now brand - Detox support or milk thistle or alpha lipoic acid, Vit C, or
organic sulfur or 600 mg
of cilantro far from food may help detox people.
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
bison 1 large sweet potato 2 TBS coconut oil 2 TBS
cilantro 1 glove
of garlic 1 lime 2 green onions 1 TBS black olives 1 cup cashews 1 cup coconut milk 2 TBS nutritional yeast flakes 2 TBS
organic fajita seasoning Pico Sea salt Black pepper Directions: -LCB- Sweet Potato Chips -RCB- Pre-heat oven to 375 degrees.
● 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
Black bean filling: 1 can
of organic black beans, strained and rinsed 1 tablespoon
of vegan mayo 1 teaspoon
of ground cumin 1/2 small red onion minced 1 red bell pepper, deseeded and minced 1 handful
of fresh
cilantro, chopped 1/2 lime juice Sea salt and pepper to taste
Green Juice Recipe
of the Day: 1 bunch
organic celery 2
organic cucumbers 1
organic apple 1 handful
organic cilantro 1 lemon 1 lime 1 inch
of fresh ginger root Directions: Wash all produce and feed through your juicer (I use a Breville Fountain Plus).
I add a handful
of wild plants or
organic produce, such as arugula, nettle, spinach, thyme,
cilantro, parsley, etc. to a large bowl.
Ingredients: 1 head
of organic romaine lettuce 6
organic celery stalks 2
organic apples 1 banana 2 TBS
organic cilantro 3 leaves
organic kale 1 lemon 1 inch
organic ginger root Optional: Liquid stevia (I use this brand) 24 ounces
of spring water Directions: Core the 2 apples and dice.
Ingredients 1 egg 1/3 cup
of organic black beans, drained, and rinsed A pinch
of cumin Salt and fresh ground pepper For garnish: green onions, diced tomatoes, fresh
cilantro, and avocado Optional: Salsa, pinto beans, and shredded or grated cheese
If you're into
organic food, the food has a lot
of organic ingredients:
Organic Collard Greens,
Organic Squash,
Organic Pumpkin Seeds,
Organic Celery,
Organic Sunflower Seeds,
Organic Apple Cider Vinegar,
Organic Cilantro,
Organic Ginger,
Organic Coconut Oil,
Organic Quinoa Sprout Powder, and Dried
Organic Kelp.