In a mixing bowl, zest one
of the limes into it.
Start by juicing four
of the limes into a small mixing bowl.
Cut the other half
of the lime into wedges.
Roll out two limes under the palm of your hand to redistribute the juices, then squeeze the juices from 1 1/2
of the limes into the bowl.
Cut the remaining half
of lime into wedges.
Yet another variation involves adding a few squirts of honey and two to three thin slices
of lime into black tea as it steeps — the tea is served hot, but has slightly more refreshing notes, making it a pleasant summer drink.
Place cream cheese, marshmallow creme and zest / juice
of limes into food processor and blend.
To make the crème fraîche, add the zest
of the lime into a bowl and add the coriander, salt and pepper.
When I was almost due, one afternoon my husband brought in handfuls
of limes into the kitchen.
I tossed the wedge
of lime into the coconut broth while it simmered.
If you like your smoothies more citrusy, squeeze the second half
of the lime into the smoothie.
Not exact matches
The brew is distilled
into a concentrate, mixed with ice and a dash
of lime bitters and finished with tonic and a
lime garnish.
When the
lime plant had grown
into a tree, I didn't really have much to do in terms
of taking care
of it.
Scenes
of starved, naked bodies, piles and piles being shoved by bulldozers
into lime pits, is a nigh inexpressible instance
of shamelessness, with the dead reduced to anonymous carcasses.»
My favourite way to do it is to chop 3 large tomatoes, one red pepper and half a jalapeño pepper
into really small pieces and simmer them down to a sauce in a saucepan with a little olive oil, 3 tablespoons
of tomato puree, salt, dried herbs and a squeeze
of lime.
For packed lunches I normally make big batches
of quinoa and brown rice with apple cider vinegar /
lime and salt and then do a big thing
of roasted veg — things like sweet potato and squash cubes, so I throw a mix
of that
into a tupperwear with some raw veg — things like avocado, grated carrot, tomatoes and then some hummus / lentils / chickpeas / seeds for protein.
I had some red chillies and
limes in the freezer too so I grated these
into a batch
of their own just using the date & nut mixture as a base.
2 ears
of corn — grilled 1 medium jicama — sliced
into cubes or small matchsticks 2 ripe, sweet mangos — cut
into small cubes ground chipotle — to taste (optional) 1 - 2
limes 1 bunch cilantro 1 - 2 ripe but firm avocados — cubed your favorite taco shells hot sauce
of choice
Cut
lime into 7 - 9 wedges or rounds — the number
of glasses + 1.
1) Peel and cut mango, avocados, onion and tomatoes
into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze
lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them
into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit
of oil on both sides
of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips
Seeing them outside having so much fun instantly put me
into that summer mood... the one where if I wasn't pregnant I would have poured myself a glass
of chilled white wine or made myself a Captain & (diet) Coke with extra
lime and sat in the lounger to watch them play.
Squeeze the juice
of a
lime half
into each mug.
2 tbsp olive oil 10 cloves garlic, peeled, coarsely chopped, smashed 2 bunches collard greens, rinsed, cut
into thin strips 1/4 tsp each salt and pepper, more to taste juice
of 1/2
lime
Put all four halves
of peeled avocado
into a medium bowl and add a tablespoon
of lime juice.
Ingredients: 1 t toasted sesame seeds / 1 T rice vinegar / 1 T mirin / 1 t soy sauce / 1 t sesame oil / 2 green onions, thinly sliced / several sprigs
of chopped fresh cilantro / 1 large ripe avocado, peeled and chopped
into cubes / wedge
of fresh
lime
To assemble: ladle ramen
into bowls and top with 2 egg halves, a generous bunch
of cilantro, sliced green onion, a squeeze
of lime juice and a sprinkle
of sesame seeds.
piece
of galangal, cut
into thin slices (about 1/4 inch) * 4 kaffir
lime leaves, torn ** 1 stem lemongrass, sliced lengthwise and cut
into 3 - 4 pieces 1 or more chili peppers (
of your choice, although bird's eye is most commonly used), seeded and sliced 2 tablespoons fish sauce (or to taste) 2 - 3 tablespoons
lime juice (or to taste) 5 medium button mushrooms, sliced (straw mushrooms are more authentic, but definitely not essential) 1 chicken breast (approx.
3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube
of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3
lime leaves 1 small clusters oyster mushroom (or a small handful
of other mushrooms
of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced
into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge
of lemon for garnish
toast 2 avocados 1/4 teaspoon salt 1/4 teaspoon pepper 1/2
lime, sliced
into wedges 4 slices whole grain, thick - sliced seedy bread, toasted 1/3 cup crumbled queso fresco cheese 2 tablespoons finely chopped fresh cilantro pinch
of smoked paprika
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
Just use some smashed garlic, the ends
of your onion, ends
of the carrot, smashed and then cut
into 1/2 inch chunks
of lemongrass, the anise, the skin
of your ginger,
lime leaf is great if you have it, and a dash
of soy sauce, the stems and some mushrooms too
of course!
2 cups pineapple cut
into small chunky wedges 1/2 small red onion thinly sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs
of mint, use just the leaves and torn with your fingers 3 - 4 good drizzles
of a grassy and peppery Extra Virgin Olive Oil the juice
of one large
lime the juice
of half an orange Sea Salt and black pepper to taste
The thick lentil stew is served piping hot with fresh ginger cut
into thin matchsticks, daikon pieces, fresh mint (sometimes with dill also), chopped chiles,
lime wedges and a garnish
of crispy fried onions.
Stir both the rice and blended soup back
into the slow cooker then season to taste with fresh
lime juice and a little bit
of salt if necessary.
Stir cooked rice
into the soup then add a little bit
of lime juice at a time until desired taste is reached.
The collagen has undergone a process
of hydrolysis (separating the molecular bonds between collagen strands with an acid, like
lime or enzymes) to reduce the protein
into smaller peptides, which renders it more readily bioavailable.
To make the guacamole simply mash the avocado
into a small bowl and add the juice
of 1/2
lime and a pinch
of salt.
Chop the cherry tomatoes
into quarters and add them
into a bowl together with the finely chopped onion, some chopped coriander (reserved some for sprinkling at the end) and a squeeze
of lime juice.
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).
Lime Vinaigrette 1/4 cup vegetable oil
of choice 1 tablespoon fresh
lime juice 1 tablespoon rice wine vinegar ⅛ - 1/4 teaspoon red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds green papayas, peeled, seeded and grated 1 carrot, peeled and grated 1 ripe tomato, cut
into wedges 1/4 cup mung bean sprouts 4 bib or butter lettuce leaves, washed
Place half
of the
lime zest, and all
of the remaining sauce ingredients
into your blender with the
lime juice.
Massage 1 - 2 teaspoons
of lime zest
into 1 teaspoon sugar.
Random Variations: Rhubarb
Lime: Rub
lime zest
into the sugar for the crust before adding the rest
of the ingredients and then use
lime juice in place
of the lemon.
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.
1/2 teaspoon turmeric 3/4 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon garlic powder 1 teaspoon cumin 1 teaspoon paprika pinch
of salt 1 1/2 tablespoons olive oil 4 gluten free tortillas 2 sweet potato, peeled and cut
into small cubes 1 can chickpeas 1 cup spinach, washed and roughly chopped 1/4 cup fat free Greek Yogurt 1
lime 1/2 cup diced tomatoes 1/4 cup chopped cilantro
2/3 cup half - and - half + more for brushing, very cold 2 tablespoons honey zest
of 1
lime 2 tablespoons granulated sugar 2 cups all - purpose flour 2 teaspoons baking powder 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, very cold, cut
into pieces 6 ounces fresh blackberries
Juicy blueberries spiked with cinnamon and
lime and baked
into a flaky crust — it's the stuff
of summertime dreams!
The dough is cut
into 4 1/2 - inch circles before being being filled with a combination
of blueberries, a bit
of sugar, cinnamon, salt, cornstarch, and
lime.
Ladle the chili
into a bowl and top with corn chips, cheese, avocados, a dollop
of sour cream, and extra cilantro and
lime juice.
Also in Venezuela, in a bizarre cure, lepra and lumbago are treated by the people
of Elmina by making cuts in the shoulders
of the patient and rubbing chile powder and
lime juice
into the wounds!